Cubeddu Arianna, Fava Patrizia, Pulvirenti Andrea, Haghighi Hossein, Licciardello Fabio
Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy.
Interdepartmental Research Centre BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy.
Foods. 2021 Feb 2;10(2):295. doi: 10.3390/foods10020295.
The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.
本研究的目的是评估使用聚乳酸（PLA）瓶替代聚对苯二甲酸乙二酯（PET）瓶用于苹果汁高压处理（HPP）的情况。在600兆帕压力下对PLA瓶处理3分钟，并未导致包装形状和内容物发生变化，这证实了PLA瓶与PET瓶一样适合承受HPP条件。对嗜温细菌和真菌总负荷的定量分析表明，HPP处理可有效地作为包装在PLA瓶中的苹果汁巴氏杀菌的替代方法，因为它能保证在至少28天的冷藏储存期间微生物的稳定性。在28天的冷藏储存期间，无论瓶的材质如何，顶空气体水平均无显著变化。经HPP处理的果汁的颜色参数（L*、a和b）与新鲜果汁的相似。无论包装类型如何，在储存期间总颜色变化显著，在最初14天呈指数增加，随后直至观察结束呈稳定状态。总体而言，PLA瓶在机械抗性和质量维持方面均表现出与PET瓶相当的性能。
