Paniagua-Martínez I, Mulet A, García-Alvarado M A, Benedito J
1 Food Technology Department, Universitat Politècnica de València, Valencia, Spain.
2 Facultad de Bioanálisis, Universidad Veracruzana, Veracruz, México.
Food Sci Technol Int. 2018 Oct;24(7):547-554. doi: 10.1177/1082013218774694. Epub 2018 May 6.
Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06-4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for °Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide-high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice.
超临界二氧化碳灭活技术是一种很有前景的非热加工方法，因为它对食品营养特性的影响最小。本研究的目的是分析超临界二氧化碳和高功率超声对连续流动系统中处理的菠萝汁天然微生物群灭活及品质属性的联合作用。使用了在100巴和31.5℃下不同的果汁停留时间（3.06 - 4.6分钟）。结果表明，微生物群的灭活是完全的，并且在品质属性方面获得的差异（pH值为2.2%，白利糖度为4.8%，维生素C为2%）极小。在储存期间，微生物无法恢复，四周后维生素C的减少可限制在8.2%。结果表明，超临界二氧化碳 - 高功率超声技术可能是菠萝汁冷杀菌的极佳替代方法。
