脉冲光(PL)巴氏灭菌法正在探索作为一种替代传统的热巴氏灭菌的果汁在最近的时代,由于更好的保留营养和整体质量。然而,必须研究PL巴氏杀菌果汁的长期稳定性,以促进其在工业中的应用。PL处理(有效注量为1.15J·cm-2)和热处理(90°C持续60s)对微生物质量的影响,酶活性,生物活性化合物,感官接受,在这项研究中,研究了在4和25°C下储存期间食用葡萄汁的颜色特征。PL巴氏灭菌在4°C下将果汁(<6log10cfu·mL-1)的微生物保质期从5天提高到35天。PL和热巴氏灭菌的果汁在25°C下储存时的保质期仅为10天。在整个储存期间,总可溶性固形物和可滴定酸度没有显著改变。过氧化物酶,多酚氧化酶,当在4°C下储存时,PL和热处理饮料的果胶甲基酯酶活性低于10%。冷藏35天后,PL巴氏杀菌果汁的感官可接受性(6.9±0.3)接近未处理的果汁(7.2±0.3),大于热处理的果汁(6.2±0.2)。在4°C下储存第35天后,PL处理的葡萄汁保留了55%,12%,还有15.3%的酚类物质,黄酮类化合物,和抗氧化能力,分别,而不是热巴氏杀菌的果汁。因此,PL巴氏杀菌可以有效延长食用葡萄汁的保质期,同时实现微生物和酶的稳定性,以及高感官和营养的吸引力。实际应用:探索非热方法,如脉冲光(PL)巴氏灭菌作为传统热方法的替代品,因其保留营养和提高整体果汁质量的能力而获得认可。然而,行业的采用取决于了解PL巴氏杀菌果汁的货架稳定性。这项研究专门研究了PL处理与常规热处理相比在提高食用葡萄汁中的微生物安全性和酶稳定性方面的实际应用。这些发现有助于优化食用葡萄汁的保质期和保持其质量,在微生物的支持下,酶,和感官评价。
Pulsed light (PL) pasteurization is being explored as a substitute for the conventional thermal pasteurization of juices in recent times due to better retention of nutrients and overall quality. However, the long-term stability of the PL-pasteurized juice must be investigated to promote its application by the industry. The effect of PL treatment (effective fluence of 1.15 J·cm-2) and thermal treatment (90°C for 60 s) on microbial quality, enzyme activity, bioactive compounds, sensory acceptance, and color profile of table grape juice during storage at 4 and 25°C was investigated in this study. The PL pasteurization enhanced the microbial shelf-life of the juice (<6 log10cfu·mL-1) from 5 to 35 days at 4°C. The PL and thermally-pasteurized juice demonstrated a shelf-life of only 10 days when stored at 25°C. The total soluble solids and titratable acidity did not alter significantly throughout the storage period. The peroxidase, polyphenol oxidase, and pectin methylesterase activities were below 10% for the PL and thermally-treated beverage when stored at 4°C. The sensory acceptability of the PL-pasteurized juice after 35 days of refrigerated storage (6.9 ± 0.3) was close to the untreated juice (7.2 ± 0.3) and greater than thermally-treated juice (6.2 ± 0.2). After the 35th day of storage at 4°C, PL-treated grape juice retained 55%, 12%, and 15.3% more phenolics, flavonoids, and antioxidant capacity, respectively, than the thermally-pasteurized juice. Hence, PL pasteurization can effectively prolong the shelf-life of table grape juice while achieving microbial and enzymatic stability, along with high sensory and nutritional appeal. PRACTICAL APPLICATION: Exploring non-thermal methods like pulsed light (PL) pasteurization as a substitute for conventional thermal methods is gaining recognition for its ability to retain nutrients and improve overall juice quality. However, the industry\'s adoption depends on understanding the shelf-stability of PL-pasteurized juice. This study specifically investigates the practical applications of PL treatment in comparison with conventional thermal treatment in enhancing microbial safety and enzymatic stability in table grape juice. The findings contribute insights into optimizing the shelf life of table grape juice and preserving its quality, supported by microbial, enzymatic, and sensory evaluations.