Bi Xiufang, Zhou Zhongyu, Qin Tingting, Wang Xiaoqiong, Ma Yuan, Xing Yage, Che Zhenming
Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University 999 Jinzhou Road, Jinniu District Chengdu 610039 People's Republic of China
Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute Yibin 644004 China.
RSC Adv. 2020 Aug 25;10(52):31333-31341. doi: 10.1039/d0ra05181k. eCollection 2020 Aug 21.
The objective of this study is to investigate the effects of high pressure processing (HPP) on the quality of mango smoothies and the inactivation of microorganisms therein, with heat treatments used as the control. Comparative analysis was conducted on the microbiological changes in the mango smoothies subjected to HPP at 400-600 MPa for 0-15 min. The total plate count (TPC) and the yeast and mold (YM) counts were found to be significantly inactivated through increases in the pressure and treatment time ( < 0.05). Conditions of 90 °C/20 min (HT), 500 MPa/8 min (HPP-500) and 600 MPa/5 min (HPP-600) were, thus, selected as the subsequent treatment for a storage study at 4 °C for 15 days, since these conditions had similar inactivation effects on TPC and YM. After 15 days of storage, the TPC was found to have increased by 3.87, 3.54 and 3.36 log cycles in the mango smoothies treated by HT, HPP-500 and HPP-600, respectively, while the YM counts remained at less than 1 log cycle in all samples. During storage, compared to the HT and HPP-600 samples, both the color and viscosity at 100 s of samples treated by HPP-500 were found to be better maintained. Carotene content was better retained in storage after the HPP process than after the HT process. However, the different treatments had no effect on the pH nor on the total soluble solids (TSS) in the samples. The study ascertained that HPP-500 is able to ensure both the microbial safety and the quality of mango smoothies more effectively than HT and HPP-600.
本研究的目的是研究高压处理（HPP）对芒果奶昔品质及其中微生物灭活的影响，并将热处理作为对照。对在400 - 600 MPa下进行0 - 15分钟高压处理的芒果奶昔中的微生物变化进行了比较分析。发现总平板计数（TPC）以及酵母和霉菌（YM）计数随着压力和处理时间的增加而显著失活（P < 0.05）。因此，选择90 °C/20分钟（HT）、500 MPa/8分钟（HPP - 500）和600 MPa/5分钟（HPP - 600）的条件作为后续在4 °C下储存15天的处理条件，因为这些条件对TPC和YM具有相似的灭活效果。储存15天后，发现经HT、HPP - 500和HPP - 600处理的芒果奶昔中TPC分别增加了3.87、3.54和3.36个对数循环，而所有样品中的YM计数均保持在小于1个对数循环。在储存期间，与HT和HPP - 600样品相比，发现经HPP - 500处理的样品在100 s时的颜色和粘度保持得更好。与热处理相比，高压处理后类胡萝卜素含量在储存过程中保留得更好。然而，不同处理对样品的pH值和总可溶性固形物（TSS）没有影响。该研究确定，与HT和HPP - 600相比，HPP - 500能够更有效地确保芒果奶昔的微生物安全性和品质。
