热超声处理的胡萝卜汁在储存期间的理化参数、生物活性化合物及微生物质量
Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage.
作者信息
Martínez-Flores Héctor E, Garnica-Romo Ma Guadalupe, Bermúdez-Aguirre Daniela, Pokhrel Prashant Raj, Barbosa-Cánovas Gustavo V
机构信息
Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA; Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Mich., Mexico.
Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA; Facultad de Ingeniería Civil, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Mich., Mexico.
出版信息
Food Chem. 2015 Apr 1;172:650-6. doi: 10.1016/j.foodchem.2014.09.072. Epub 2014 Sep 22.
Thermosonication has been successfully tested in food for microbial inactivation; however, changes in bioactive compounds and shelf-life of treated products have not been thoroughly investigated. Carrot juice was thermo-sonicated (24 kHz, 120 μm amplitude) at 50 °C, 54 °C and 58 °C for 10 min (acoustic power 2204.40, 2155.72, 2181.68 mW/mL, respectively). Quality parameters and microbial growth were evaluated after processing and during storage at 4 °C. Control and sonicated treatments at 50 °C and 54 °C had 10, 12 and 14 d of shelf-life, respectively. Samples sonicated at 58 °C had the best quality; microbial growth remained low at around 3-log for mesophiles, 4.5-log for yeasts and molds and 2-log for enterobacteria after 20 d of storage. Furthermore, thermo-sonicated juice at 58 °C retained >98% of carotenoids and 100% of ascorbic acid. Phenolic compounds increased in all stored, treated juices. Thermo-sonication is therefore a promising technology for preserving the quality of carrot juice by minimising the physicochemical changes during storage, retarding microbial growth and retaining the bioactive compounds.
热超声处理已在食品微生物灭活方面得到成功测试；然而，处理后产品中生物活性成分的变化以及保质期尚未得到充分研究。将胡萝卜汁在50℃、54℃和58℃下进行热超声处理（24kHz，120μm振幅）10分钟（声功率分别为2204.40、2155.72、2181.68mW/mL）。在处理后以及4℃储存期间对质量参数和微生物生长进行评估。对照组以及在50℃和54℃下进行超声处理的样品保质期分别为10天、12天和14天。在58℃下进行超声处理的样品质量最佳；储存20天后，嗜温菌的微生物生长保持在约3个对数水平较低，酵母菌和霉菌为4.5个对数水平，肠杆菌为2个对数水平。此外，58℃下热超声处理的果汁保留了>98%的类胡萝卜素和100%的抗坏血酸。所有储存的处理果汁中酚类化合物均有所增加。因此，热超声处理是一种很有前景的技术，可通过最大限度减少储存期间的物理化学变化、延缓微生物生长并保留生物活性成分来保持胡萝卜汁的品质。
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