在这项研究中,评价了高压均质(HPH)和二碳酸二甲酯(DMDC)对桑汁微生物和营养品质的影响。结果表明,在200MPa下重复HPH通过或以250mg/L添加DMDC可以显着灭活桑汁中的土著微生物(P<0.05),而一些存活的微生物在4°C的储存过程中恢复生长。3次HPH和250mg/LDMDC(HPH-DMDC)的联合处理将存活的土著微生物种群减少到95°C热处理1分钟(HT)所达到的水平,而在随后的4°C储存过程中微生物种群没有显着增加(P>0.05)。此外,物理属性无显著变化(P>0.05),包括pH值,TSS((o)白利糖度),L*,a*,在用HPH-DMDC或HT处理的样品中观察到b*值。与HT相比,HPH-DMDC处理导致在总酚类中更高程度的保留,和α-葡萄糖苷酶抑制活性,尽管该治疗导致更高的花青素3-葡萄糖苷损失,矢车菊苷3-rutinoside,和抗氧化能力。总的来说,HPH-DMDC处理可以是桑汁常规热巴氏灭菌的有用替代方法,考虑到它不活跃的能力,并抑制本地微生物。
In this study, the effect of high pressure homogenization (HPH) and dimethyl dicarbonate (DMDC) on microbial and nutrient qualities of mulberry juice was evaluated. Results showed that repeated HPH passes at 200 MPa or adding DMDC at 250 mg/L significantly inactivated the indigenous microorganisms in mulberry juice (P < 0.05), whereas some surviving microorganisms recovered to grow during storage of 4 °C. The combined treatment with 3 passes of HPH and 250 mg/L of DMDC (HPH-DMDC) decreased the population of surviving indigenous microorganisms to the level attained by heat treatment at 95 °C for 1 min (HT) with no significant increase (P > 0.05) in the population of microorganisms during subsequent storage at 4 °C. Moreover, no significant changes (P > 0.05) in the physical attributes, including pH, TSS ((o) Brix), L*, a*, and b* values were observed in the samples treated by the HPH-DMDC or by HT. Compared with HT, HPH-DMDC treatment resulted in a higher degree of retention in total phenolics, and α-glucosidase inhibitory activity, although the treatment led to higher losses in cyanidin 3-glucoside, cyanidin 3-rutinoside, and antioxidant capacity. Overall, HPH-DMDC treatment can be a useful alternative to conventional thermal pasteurization of mulberry juice, considering its ability to inactive, and inhibit indigenous microorganisms.