Feng Min, Chitrakar Bimal, Chen Jianan, Islam Md Nahidul, Wei Benxi, Wang Bo, Zhou Cunshan, Ma Haile, Xu Baoguo
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
Foods. 2022 Aug 26;11(17):2593. doi: 10.3390/foods11172593.
Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.
草莓汁营养丰富，风味迷人，深受消费者喜爱。为探究多模式热超声处理（MTS）能否确保草莓清汁（SCJ）在储存期间的质量稳定性，将MTS预处理的SCJ在4、25和37℃储存期间的微生物抑制、酶活性和理化性质的影响与90℃热预处理（TP）1分钟进行了比较评估。MTS包括双频聚能超声预处理（DEUP）和平扫频分散超声预处理（FSDUP），分别在60℃下进行5分钟和15分钟。结果表明，SCJ在储存期间总酚、黄酮、花青素、抗坏血酸和DPPH自由基清除能力下降。基于微生物质量，SCJ的对照样品在4℃下仅能保存7天，而FSDUP组和DEUP组分别将储存期延长至21天和14天。MTS预处理的SCJ中的多酚氧化酶在储存期间未重新激活。MTS在储存期间显著（p<0.05）降低了颜色劣化、褐变程度和营养成分降解。此外，FSDUP组表现出最长的保质期和最小的质量损失，表明它是获得高质量SCJ最合适的加工方法。可以得出结论，MTS有潜力抑制酶促褐变、灭活微生物、保持原始质量属性并延长SCJ的保质期。
