Alwazeer Duried, Delbeau Carole, Divies Charles, Cachon Rémy
Laboratoire de Microbiologie, UMR UB/INRA 1082, ENSBANA, 1 Esplanade Erasme, 21000 Dijon, France.
Int J Food Microbiol. 2003 Dec 15;89(1):21-9. doi: 10.1016/s0168-1605(03)00125-9.
The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gassed with N2-H2) were applied to orange juice. Both thermal destruction and recovery of sublethally heat-injured cells of Lactobacillus plantarum and Saccharomyces cerevisiae were investigated. While oxidizing conditions were the most effective for thermal destruction of L. plantarum and S. cerevisiae, reducing conditions decreased recovery of heated cells of S. cerevisiae. In addition, gassing the juice with N2 or N2-H2 increased color retention and ascorbic acid stability. The present study demonstrated that juice must be reduced just after the heat treatment in order, firstly, to maximize microbial destruction during pasteurization, and secondly, to prevent the development of microorganisms and stabilize color and ascorbic acid during storage.
本文旨在研究氧化还原电位（Eh）和橙汁巴氏杀菌对颜色和抗坏血酸稳定性的影响，以及在15℃下储存7周期间微生物的生长恢复情况。将三种Eh条件，即+360 mV（未通气）、+240 mV（用N2通气）和 -180 mV（用N2-H2通气）应用于橙汁。研究了植物乳杆菌和酿酒酵母亚致死热损伤细胞的热破坏和恢复情况。虽然氧化条件对植物乳杆菌和酿酒酵母的热破坏最有效，但还原条件会降低酿酒酵母加热细胞的恢复率。此外，用N2或N2-H2对果汁进行通气可提高颜色保留率和抗坏血酸稳定性。本研究表明，果汁必须在热处理后立即进行还原处理，以便首先在巴氏杀菌过程中最大限度地破坏微生物，其次在储存期间防止微生物生长并稳定颜色和抗坏血酸。
