College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
Ultrason Sonochem. 2020 Jun;64:105000. doi: 10.1016/j.ultsonch.2020.105000. Epub 2020 Feb 4.
This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-thermal sterilization technology on mango juice in aspects of microbial growth and quality changes. The juice in the ice bath was subjected to US-UV treatment at different US powers (0-600 W) and times (0-40 min), and no pathogen bacteria could be detected after treatment, while the physicochemical features (particle size, suspension stability, color, content of total polyphenols, carotenoids, sugar, reducing sugar and protein) and antioxidant ability of treated juice was preserved or improved to some extent. Based on these results, we further validated its positive effects on the nutritional value (content of ascorbic acid and soluble dietary fiber, antioxidant ability) and quality parameters (titratable acid, sugar acidity, total soluble solids, rheological behavior, metal elements) of mango juice treated at the optimal US parameter (10 min, 600 W); Not only the inactivation of polyphenol oxidation enzyme, peroxidase and pectin methylesterase was achieved but also the treated juice has a significant different volatile profile compared with the fresh juice, which might offer the better color, texture, and smell. Importantly, through the HPLC-MSD-Trap-XCT (phenols) and UPLC-Q Exactive Orbitrap-MS (carotenoids) study, the US-UV treatment will not cause difference on compounds composition, but it was responsible for changes in content of individual compounds, especially the all-trans-β-carotene, became the main component of carotenoids in processed mango juice (increased from 43.72% to 75.15%, relative content), and the oxygenated carotenoids (xanthophylls) are highly sensitive to the US (reduced from 50.96% to 4.85%) while the carotenes show a strong resistance to the US (increased 49.04% to 95.15%). Thus, the overall safety and quality of mango juice were enhanced while the sensory characteristics remained stable, suggesting that this non-thermal combination sterilization processing may successfully be implemented in the commercial processing of mango juice.
本研究探索了紫外辅助超声（US-UV）作为一种新兴的非热灭菌技术对芒果汁在微生物生长和品质变化方面的影响。将冰浴中的果汁在不同的超声功率（0-600 W）和时间（0-40 分钟）下进行 US-UV 处理，处理后无法检测到病原体细菌，同时处理后的果汁的物理化学特性（粒径、悬浮稳定性、颜色、总多酚、类胡萝卜素、糖、还原糖和蛋白质含量）和抗氧化能力在一定程度上得到保持或改善。基于这些结果，我们进一步验证了其对最佳超声参数（10 分钟，600 W）处理的芒果汁的营养价值（抗坏血酸和可溶性膳食纤维含量、抗氧化能力）和品质参数（可滴定酸、糖酸度、总可溶性固形物、流变行为、金属元素）的积极影响；不仅实现了多酚氧化酶、过氧化物酶和果胶甲酯酶的失活，而且与新鲜果汁相比，处理后的果汁具有显著不同的挥发性特征，这可能提供更好的颜色、质地和气味。重要的是，通过 HPLC-MSD-Trap-XCT（酚类）和 UPLC-Q Exactive Orbitrap-MS（类胡萝卜素）研究，US-UV 处理不会导致化合物组成的差异，但会导致个别化合物含量的变化，特别是全反式-β-胡萝卜素，成为加工芒果汁中类胡萝卜素的主要成分（相对含量从 43.72%增加到 75.15%），而含氧类胡萝卜素（叶黄素）对 US 高度敏感（从 50.96%减少到 4.85%），而类胡萝卜素对 US 表现出很强的抗性（从 49.04%增加到 95.15%）。因此，芒果汁的整体安全性和质量得到提高，而感官特性保持稳定，表明这种非热组合灭菌处理可能成功应用于芒果汁的商业加工。
