Jamali-Hafshejani Farhad, Hosseinzadeh Samani Bahram, Taki Kimia, Ghatrehsamani Shirin
Department of Mechanical Engineering of Biosystems Shahrekord University Shahrekord Iran.
Department of Agricultural and Biological Engineering The Pennsylvania State University University Park Pennsylvania USA.
Food Sci Nutr. 2025 Jun 23;13(6):e70465. doi: 10.1002/fsn3.70465. eCollection 2025 Jun.
This study developed a nonthermal pasteurization method for heat-sensitive sour cherry juice using hurdle technology, combining atmospheric cold plasma (ACP) and pulsed electric field (PEF) to reduce microbial load while preserving bioactive compounds. The effects of PEF intensity (5-10 kV/cm), exposure time (5-35 s), argon-to-air ratio (0-1), and plasma jet-nozzle angle (0°-90°) on inactivation in the ACP-PEF system were assessed. Exposure time was the dominant factor in reduction. Optimal conditions of PEF intensity of 10 kV/cm, 35 s exposure, 0.63 argon-to-air ratio, and 3.44° jet-nozzle angle yielded a 5.73-log reduction. Compared to individual PEF or ACP treatments, the combined system showed a synergistic effect, enhancing microbial inactivation. Compared to conventional thermal processing, ACP-PEF better preserved juice quality, with minimal changes in total phenolic compounds (TPC), anthocyanin content (TAC), ascorbic acid, and color indices. This integrated approach ensures effective microbial control while maintaining sour cherry juice's sensory and nutritional attributes, offering a promising alternative to traditional methods.
本研究利用栅栏技术开发了一种用于热敏性酸樱桃汁的非热巴氏杀菌方法，该方法结合了常压冷等离子体（ACP）和脉冲电场（PEF），以降低微生物负荷，同时保留生物活性化合物。评估了PEF强度（5-10 kV/cm）、暴露时间（5-35 s）、氩气与空气比例（0-1）以及等离子体射流喷嘴角度（0°-90°）对ACP-PEF系统中微生物失活的影响。暴露时间是微生物减少的主要因素。PEF强度为10 kV/cm、暴露35 s、氩气与空气比例为0.63以及喷嘴角度为3.44°的最佳条件下，微生物减少了5.73个对数单位。与单独的PEF或ACP处理相比，组合系统显示出协同效应，增强了微生物失活效果。与传统热处理相比，ACP-PEF能更好地保持果汁质量，总酚类化合物（TPC）、花青素含量（TAC）、抗坏血酸和颜色指数的变化最小。这种综合方法可确保有效控制微生物，同时保持酸樱桃汁的感官和营养特性，为传统方法提供了一种有前景的替代方案。
