Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-01-04 DOI:10.1016/j.ifset.2025.103917

Liping Xue , Zhenlei Xiao , Yangchao Luo , Yiping Chen , Huang Zhang , Na Yang , Xueming Xu , Yamei Jin

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引用次数: 0

Abstract

This study examined the impact of induced electric field (IEF) on microbial inactivation and quality variations in bayberry juice during storage at 37 °C for 15 days. Results demonstrated that IEF (22 V/cm at 65 °C for 17 s; and 26 V/cm at 75 °C for 11 s) and pasteurization (95 °C for 2 min) could ensure microbial safety as well as stability of pH and total soluble solids during storage. Additionally, IEF effectively preserved the color, total phenolics, anthocyanins, and total flavonoids. Reducing sugar content increased, while the quantity and total content of volatile components decreased. The total volatile components in IEF-treated (26 V/cm) juice reached 115.59 μg/kg at day 15, a level similar to that of juice heated at 95 °C. Hence, IEF treatment can be considered as an alternative pasteurization method, which is an efficient approach to prolong the shelf-life and improve the quality of bayberry juice.

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.