Panaro Eleonora, Brandão Teresa R S, Silva Cristina L M, Miller Fátima A
CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Foods. 2024 Nov 7;13(22):3564. doi: 10.3390/foods13223564.
Due to the increasing consumer demand for healthy, beneficial foods, natural fruit juices have gained popularity for their rich nutritional value and appealing flavor. However, traditional thermal processing can compromise these quality attributes. This study investigates using pulsed thermosonication, a novel mild thermal processing method, on inactivation in blueberry juice, chosen for its high phenolic and anthocyanin content. Ultrasonication was applied at 60% and 100% amplitudes combined with heat treatments at 45 °C and 55 °C and compared to control heat treatments. The Weibull model effectively described the inactivation kinetics, showing that the thermosonicated samples required significantly shorter times (1 and 25 min) for a 5-log reduction compared to the heated samples (10 and 60 min). While pH, total soluble solids, and water activity remained unaffected, color parameters improved, and the best retention of phenolics and anthocyanins was observed at 100% amplitude and 45 °C. Rheological properties were unchanged. The findings demonstrate that thermosonication at milder temperatures is more effective than conventional heat treatment for microbial inactivation and quality retention in blueberry juice, suggesting it is a superior processing method for preserving fruit juices' nutritional and sensory attributes.
由于消费者对健康有益食品的需求不断增加，天然果汁因其丰富的营养价值和诱人的风味而受到欢迎。然而，传统的热处理会损害这些品质特性。本研究调查了采用脉冲热超声处理（一种新型温和热处理方法）对蓝莓汁进行杀菌，选择蓝莓汁是因其高酚类和花青素含量。超声处理以60%和100%的振幅与45℃和55℃的热处理相结合，并与对照热处理进行比较。威布尔模型有效地描述了失活动力学，表明与加热样品（10分钟和60分钟）相比，热超声处理的样品实现5个对数级减少所需的时间显著更短（1分钟和25分钟）。虽然pH值、总可溶性固形物和水分活度不受影响，但颜色参数有所改善，并且在100%振幅和45℃下观察到酚类和花青素的保留效果最佳。流变学特性未发生变化。研究结果表明，在较温和温度下进行热超声处理比传统热处理在蓝莓汁的微生物灭活和品质保留方面更有效，这表明它是一种保留果汁营养和感官特性的优质加工方法。
