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微波处理与传统巴氏杀菌法：对柑橘-马基莓果饮料植物化学成分和微生物质量的影响

Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages.

作者信息

Salar Francisco J, Díaz-Morcillo Alejandro, Fayos-Fernández José, Monzó-Cabrera Juan, Sánchez-Bravo Paola, Domínguez-Perles Raúl, Fernández Pablo S, García-Viguera Cristina, Periago Paula M

机构信息

Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain.

Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain.

出版信息

Foods. 2023 Dec 27;13(1):101. doi: 10.3390/foods13010101.

DOI:10.3390/foods13010101
PMID:38201129
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10778303/
Abstract

This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus-maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 °C for 15 s for 60 days at room temperature (20 °C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects.

摘要

本研究揭示了与传统巴氏杀菌法（TP）相比，微波（MW）处理对添加蔗糖或甜菊糖苷的功能性柑橘-马基莓饮料品质的影响。通过在两种微波功率水平（600瓦和800瓦）下处理，并在85°C下进行TP处理15秒，在室温（20°C）下放置60天，确定了这些热处理对微生物负荷和植物化学成分的影响。结果表明，除了MW和TP技术处理的果汁所达到的微生物质量外，在维生素C、花青素和黄酮浓度的稳定性方面，各处理之间没有差异。然而，添加蔗糖的饮料中的花青素更稳定，呈现出更好的红色。此外，所有处理在整个储存期间都确保了微生物稳定性。总之，MW处理可被视为TP的替代方法，它能确保微生物安全，保护与健康效应相关的功能性化合物。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/a875807efeb8/foods-13-00101-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/9822dca2ca2d/foods-13-00101-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/c3b042bb7fc6/foods-13-00101-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/13da41ada85a/foods-13-00101-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/16250235b914/foods-13-00101-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/c3e927da573b/foods-13-00101-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/6a44b89770ec/foods-13-00101-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/a875807efeb8/foods-13-00101-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/9822dca2ca2d/foods-13-00101-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/c3b042bb7fc6/foods-13-00101-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/13da41ada85a/foods-13-00101-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/16250235b914/foods-13-00101-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/c3e927da573b/foods-13-00101-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/6a44b89770ec/foods-13-00101-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26ea/10778303/a875807efeb8/foods-13-00101-g007.jpg

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BMJ. 2023 Apr 5;381:e071609. doi: 10.1136/bmj-2022-071609.
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Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging.微波辅助从黑加仑副产品中提取多酚及其提取物在活性包装中的可能应用
Foods. 2022 Sep 6;11(18):2727. doi: 10.3390/foods11182727.
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Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels.冷冻浓缩蓝莓汁作为功能性成分用于制备商业糖果水凝胶的效果。
Gels. 2022 Apr 1;8(4):217. doi: 10.3390/gels8040217.
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Sweeteners from Different Lingonberry Jams Influence on Bioaccessibility of Vitamin C, Anthocyanins and Antioxidant Capacity under In Vitro Gastrointestinal Digestion.不同越橘果酱中的甜味剂对体外胃肠消化过程中维生素C、花青素的生物可及性及抗氧化能力的影响
Antioxidants (Basel). 2022 Feb 23;11(3):442. doi: 10.3390/antiox11030442.
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Antioxidants (Basel). 2021 Dec 9;10(12):1967. doi: 10.3390/antiox10121967.
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