School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Nanjing Shennongyuan Food Industry Co. LTD, Pingan Xi Road, Lishui, Nanjing 211219, China.
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Food Chem. 2022 Dec 15;397:133823. doi: 10.1016/j.foodchem.2022.133823. Epub 2022 Jul 29.
Ultrasound-assisted probiotic fermentation suspension treatment under mild heat was applied to freshly cut lotus root. Combined treatment significantly (p < 0.05) improved the bactericidal effect: S. aureus, E. coli O157:H7, A. flavus spores, and yeast were completely killed at 55℃ for 6 min, morphological and structural changes of cells were observed. Combined treatment inhibited enzymatic browning via decreasing the activities of PPO, POD, PAL, and decreasing TPC, soluble quinone content. The decrease of external resistance, capacitance and the increase of internal resistance reflected the loss of structural integrity of cells after combined treatment. For combined treatment samples, no obvious color change was observed during 12 days of storage but weight loss rate, total acid increased significantly (p < 0.05) and hardness decreased, the shelf life was extended to 12 d. Ultrasound-assisted probiotic fermentation suspension treatment under mild heat had the dual effects of sterilization and inhibition of browning.
超声辅助益生菌发酵悬浮处理应用于新鲜莲藕。联合处理显著提高了杀菌效果（p<0.05）：金黄色葡萄球菌、大肠杆菌 O157:H7、黄曲霉孢子和酵母在 55℃下 6 分钟内完全被杀死，观察到细胞形态和结构的变化。联合处理通过降低 PPO、POD、PAL 的活性和 TPC、可溶性醌含量来抑制酶促褐变。外部电阻、电容的降低和内部电阻的增加反映了细胞结构完整性的丧失。对于联合处理的样品，在 12 天的储存过程中没有观察到明显的颜色变化，但失重率、总酸显著增加（p<0.05），硬度降低，保质期延长至 12 天。温和热处理下的超声辅助益生菌发酵悬浮处理具有杀菌和抑制褐变的双重作用。
