不同巴氏杀菌技术对脱苦苦瓜汁在贮藏过程中降血糖、抗氧化和感官品质的影响。
Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage.
机构信息
Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India.
Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
出版信息
Food Chem. 2019 Jul 1;285:156-162. doi: 10.1016/j.foodchem.2019.01.140. Epub 2019 Jan 31.
Debittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95 °C. Shigella boydii was the most heat resistant pathogen tested (D of 42.8 s at 65 °C) while Bacillus cereus was the most resistant pathogen to irradiation with a D of 0.46 kGy. No significant (p < 0.05) effect of thermal pasteurization was observed on antidiabetic (α-amylase and α-glucosidase inhibition) activity, however, a 10% increase in α-glucosidase inhibition was observed in irradiated (2.5 kGy) samples. A significant (p < 0.05) but marginal reduction (up to 10%) was observed in antidiabetic activity during storage for a period of 90 days. Thermal pasteurization at 65 °C demonstrated significantly (p < 0.05) higher sensory quality as compared to irradiated (2.5 kGy) samples. This is first report on effect of pasteurization on antidiabetic activity of bitter gourd juice.
脱苦苦瓜汁接受了 0、0.25、0.5、0.75、1、1.5 和 2.5 kGy 的γ射线辐照剂量以及 65、75、85 和 95 °C 的巴氏杀菌。志贺氏菌（Shigella boydii）是测试中最耐热的病原体（在 65 °C 时 D 值为 42.8 s），而蜡样芽孢杆菌（Bacillus cereus）对辐照的抵抗力最强，D 值为 0.46 kGy。巴氏杀菌对降血糖（α-淀粉酶和 α-葡萄糖苷酶抑制）活性没有显著影响（p < 0.05），然而，在辐照（2.5 kGy）样品中观察到 α-葡萄糖苷酶抑制活性增加了 10%。在 90 天的储存期内，降血糖活性显著（p < 0.05）但略有下降（最高达 10%）。与辐照（2.5 kGy）样品相比，65 °C 的巴氏杀菌显示出显著更高的感官质量（p < 0.05）。这是首次报道巴氏杀菌对苦瓜汁降血糖活性的影响。
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