Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage

被引：14

作者：

Deshaware, S. ^{[1
]}

Gupta, S. ^{[2
]}

Singhal, R. ^{[1
]}

Variyar, P. S. ^{[2
]}

机构：

[1] Inst Chem Technol, Dept Food Engn & Technol, Mumbai 400019, Maharashtra, India

[2] Bhabha Atom Res Ctr, Food Technol Div, Mumbai 400085, Maharashtra, India

来源：

FOOD CHEMISTRY | 2019年 / 285卷

关键词：

Debittered bitter gourd juice; Thermal pasteurization; Gamma irradiation; Antidiabetic properties; Antioxidant properties; Shelf life; ESCHERICHIA-COLI O157-H7; PULSED ELECTRIC-FIELD; GAMMA-IRRADIATION; MOMORDICA-CHARANTIA; ACID TOLERANCE; FRUIT JUICE; SALMONELLA; PROTECTION; BEVERAGES;

D O I：

10.1016/j.foodchem.2019.01.140

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Debittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95 degrees C. Shigella boydii was the most heat resistant pathogen tested (D-10 of 42.8 s at 65 degrees C) while Bacillus cereus was the most resistant pathogen to irradiation with a D-10 of 0.46 kGy. No significant (p < 0.05) effect of thermal pasteurization was observed on antidiabetic (alpha-amylase and alpha-glucosidase inhibition) activity, however, a 10% increase in alpha-glucosidase inhibition was observed in irradiated (2.5 kGy) samples. A significant (p < 0.05) but marginal reduction (up to 10%) was observed in antidiabetic activity during storage for a period of 90 days. Thermal pasteurization at 65 degrees C demonstrated significantly (p < 0.05) higher sensory quality as compared to irradiated (2.5 kGy) samples. This is first report on effect of pasteurization on antidiabetic activity of bitter gourd juice.

引用

页码：156 / 162

页数：7

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