Key Laboratory of Grain and oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Molecules. 2022 Feb 10;27(4):1197. doi: 10.3390/molecules27041197.
This study evaluated the pasteurization (P), ozone (O), ultrasonic (US), and high-hydrostatic-pressure (HHP) sterilization approaches for processing of regarding browning factors and microorganisms, compared with non-sterilization (control check, CK) treatment. The microorganisms (total bacterial count and fungi and yeast count) in the juice were identified after different sterilization techniques, while the quality parameter changes (degree of browning, color measurements, total phenolic content, reducing sugar, ascorbic acid, 5-hydroxymethyl furaldehyde (5-HMF), amino acid nitrogen, total soluble solids (TSS), pH value) were investigated. The results indicate that P and HHP treatment reduced non-enzymatic browning while substantially impacting the color measurements, TSS, and pH, while the sterilization effect was remarkable, with a rate exceeding 90%. Furthermore, the juices treated with P and HHP sterilization were used as the objects, and the CK group was used as the control group. They were placed at 4 °C, 25 °C and 37 °C, respectively, and stored in dark for 15 d. Sampling and determination were carried out on 0, 3, 6, 9, 12, and 15 d, respectively. M-&-Y (molds and yeasts) were not detected in the late storage period, and no obvious microbial growth was observed during storage, indicating that P and HHP treatments could ensure the microbial safety of juice. P- and HHP- treated juice has better quality and low temperature storage is beneficial for maintaining the quality of juice. Therefore, P treatment or HHP treatment combined with low temperature storage could achieve a more ideal storage effect. Overall, this study conclusively established that P and HHP methods were suitable for sterilizing juice. These techniques minimally affected overall product quality while better maintaining the quality parameters than the untreated juice samples and those exposed to O and US treatment.
本研究评估了巴氏消毒（P）、臭氧（O）、超声（US）和高静压（HHP）灭菌方法对加工过程中褐变因素和微生物的影响，与非灭菌（对照检查，CK）处理相比。不同灭菌技术后对果汁中的微生物（总细菌计数和真菌和酵母计数）进行了鉴定，同时研究了质量参数变化（褐变程度、颜色测量、总酚含量、还原糖、抗坏血酸、5-羟甲基糠醛（5-HMF）、氨基酸氮、总可溶解固体（TSS）、pH 值）。结果表明，P 和 HHP 处理降低了非酶促褐变，同时显著影响颜色测量、TSS 和 pH 值，而灭菌效果显著，超过 90%。此外，用 P 和 HHP 灭菌处理的果汁作为对象，CK 组作为对照组。它们分别在 4°C、25°C 和 37°C 下储存，并在黑暗中储存 15 天。分别在 0、3、6、9、12 和 15 天取样和测定。在后期储存期内未检测到 M-&-Y（霉菌和酵母），在储存期间未观察到明显的微生物生长，表明 P 和 HHP 处理可确保果汁的微生物安全性。P 和 HHP 处理的果汁具有更好的质量，低温储存有利于保持果汁的质量。因此，P 处理或 HHP 处理结合低温储存可以达到更理想的储存效果。总的来说，本研究得出结论，P 和 HHP 方法适用于消毒果汁。这些技术对整体产品质量的影响最小，同时比未处理的果汁样品和经 O 和 US 处理的果汁样品更好地保持了质量参数。
