EFFECTS OF PULSED ELECTRIC FIELDS ON PHYSICOCHEMICAL PROPERTIES AND MICROBIAL INACTIVATION OF CARROT JUICE

被引：20

作者：

Xiang, Bob ^{[1
]}

Sundararajan, Srijanani ^{[1
]}

Solval, Kevin Mis ^{[1
]}

Espinoza-Rodezno, Luis ^{[1
]}

Aryana, Kayanush ^{[2
]}

Sathivel, Subramaniam ^{[1
,3
]}

机构：

[1] Louisiana State Univ, Ctr Agr, Dept Food Sci, Baton Rouge, LA 70803 USA

[2] Louisiana State Univ, Ctr Agr, Sch Anim Sci, Baton Rouge, LA 70803 USA

[3] Louisiana State Univ, Ctr Agr, Dept Biol & Agr Engn, Baton Rouge, LA 70803 USA

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2014年 / 38卷 / 04期

关键词：

APPLE JUICE; ORANGE JUICE; SHELF-LIFE; VITAMIN-C; QUALITY; COLOR; STORAGE; FLAVOR; ANTHOCYANIDINS; MICROORGANISMS;

D O I：

10.1111/jfpp.12115

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Carrot juice samples treated with pulsed electric fields (PEF) of electric field intensity of 25 kV/cm and treatment time of 144.6 mu s (PEF1) and 433.8 ms (PEF2) and thermal pasteurization (TP) treatment of 90C for 1 min were evaluated for physicochemical properties and microbial inactivation. The PEF1 and PEF2 treated carrot juice retained higher amounts of ascorbic acid, alpha-carotene, beta-carotene and lutein than the TP-treated carrot juice. The PEF-treated carrot juices were not significantly (P > 0.05) different in pH and degrees Brix compared to the control, while the TP-treated juices were significantly different in degrees Brix and total acidity compared to the control. The PEF2 was comparable with the TP for inactivation of aerobic bacteria and mold in carrot juice.

引用

页码：1556 / 1564

页数：9

共 45 条

[1] Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds [J].

Aguillar-Rosas, S. F. ;

Ballinas-Casarrubias, M. L. ;

Nevarez-Moorillon, G. V. ;

Martin-Belloso, O. ;

Ortega-Rivas, E. .

JOURNAL OF FOOD ENGINEERING, 2007, 83 (01) :41-46

[2] Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat [J].

Aguilo-Aguayo, Ingrid ;

Soliva-Fortuny, Robert ;

Martin-Belloso, Olga .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 227 (02) :599-606

[3] NUTRIENT LOSSES DURING AND AFTER PROCESSING OF PINEAPPLES AND ORANGES [J].

AKINYELE, IO ;

KESHINRO, OO ;

AKINNAWO, OO .

FOOD CHEMISTRY, 1990, 37 (03) :181-188

[4] Effects of modified atmosphere on shelf-life of carrot juice [J].

Alklint, C ;

Wadsö, L ;

Sjöholm, I .

FOOD CONTROL, 2004, 15 (02) :131-137

[5] Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice [J].

Alwazeer, D ;

Delbeau, C ;

Divies, C ;

Cachon, R .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2003, 89 (01) :21-29

[6]

[Anonymous], 2000, Official Methods of Analysis, V2

[7]

Beveridge T, 2002, CRIT REV FOOD SCI, V42, P317, DOI 10.1080/20024091054166

[8]

Beveridge T, 1997, FOOD SCI TECHNOL-LEB, V30, P594

[9] CHANGES OF CAROTENOIDS, COLOR, AND VITAMIN-A CONTENTS DURING PROCESSING OF CARROT JUICE [J].

CHEN, BH ;

PENG, HY ;

CHEN, HE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (07) :1912-1918

[10]

ESHTIAGHI N. M., 2000, INNOV FOOD SCI EMERG, V1, P203, DOI DOI 10.1016/S1466-8564(00)00014-X

← 1 2 3 4 5 →