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热巴氏杀菌和非热巴氏杀菌对果汁中微生物失活和酚类降解的影响：小型综述。

Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.

机构信息

Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, B2N 5E3, Canada.

出版信息

J Sci Food Agric. 2013 Mar 30;93(5):981-6. doi: 10.1002/jsfa.5989. Epub 2013 Feb 14.

DOI:10.1002/jsfa.5989
PMID:23408366
Abstract

Fruit juice has been traditionally preserved by thermal pasteurisation. However, the applied heat can cause detrimental effects on health-promoting components such as phenolic compounds. Several non-thermal technologies such as membrane filtration, pulsed electric field (PEF) and ultraviolet (UV) exposure are promising methods developed for liquid food preservation. In particular, the combination of UV and PEF has proven to be more effective for microbial inactivation and maintaining nutritional quality of fruit juice compared with individual applications.

摘要

果汁传统上通过热巴氏杀菌法来保存。然而，所施加的热量会对酚类化合物等具有促进健康的成分造成有害影响。膜过滤、脉冲电场 (PEF) 和紫外线 (UV) 照射等几种非热技术是为液体食品保存而开发的有前途的方法。特别是，与单独应用相比，UV 和 PEF 的组合已被证明在微生物灭活和保持果汁营养价值方面更有效。

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