Chen Lina, Wang Tienan, Sui Yuhan, Gong Mengjuan, Li Meijia, Du Xinning, Zhang Shuyu
Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China.
Food Chem X. 2025 Mar 8;27:102354. doi: 10.1016/j.fochx.2025.102354. eCollection 2025 Apr.
Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (US), ultrahigh pressure (UHP) and low temperature long time (LTLT), on juice were investigated. The results showed that all four methods were able to reduce the microbial population below the safety limit, had no significant effect on pH, but increased the total soluble solids content and reduced the total acid content. UV, US and UHP were more effective in retaining nutrients, while LTLT significantly reduced chlorophyll, total sugars, total flavonoids, total phenols and ascorbic acid content ( < 0.05). UHP improved the colour better, while UV better preserved the original flavor. This study will provide an alternative strategy for thermal pasteurization of traditional NFC fruit juices.
杀菌是延长果汁保质期的最重要手段之一。本文研究了紫外线（UV）、超声波（US）、超高压（UHP）和低温长时间（LTLT）这四种杀菌方法对果汁的影响。结果表明，这四种方法均能将微生物数量降低至安全限度以下，对pH值无显著影响，但会增加总可溶性固形物含量并降低总酸含量。紫外线、超声波和超高压在保留营养成分方面更有效，而低温长时间杀菌则显著降低了叶绿素、总糖、总黄酮、总酚和抗坏血酸含量（P<0.05）。超高压对色泽的改善效果更好，而紫外线则能更好地保留原味。本研究将为传统NFC果汁的热巴氏杀菌提供替代策略。
