果汁非热保鲜技术研究进展

Erandya Jayawardena, Mihiri Vanniarachchi, J. Wansapala
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引用次数: 3

摘要

液体食品工业使用不同的保存方法,通过降低酶和微生物的活性来延长产品的保质期。新兴的非热巴氏灭菌技术的应用是为了避免热过程维持液体食品的微生物安全和质量。液体食品工业中使用的非保温技术包括高压处理(HPP)、脉冲电场(PEF)、紫外线(UV-C)和超声波(US)。HPP是一种通过施加100-1,000 MPa的压力范围来靶向特定生物体的方法。PEF是将强电场的短脉冲施加到流动的液体食物上,从而影响生物体的整个细胞膜。253.7 nm的UV-C处理已被证明适合保持液体质量和最小的营养物质变质。US适用于液体食品,频率较低,为20-100 kHz,声强较高,为10-1,000 W/cm,用于细胞分解。根据科学文献,这些方法已经应用于橙汁、苹果汁、梨汁、椰子汁等果汁中。大多数非热法达到了食品和药物管理局(FDA)的要求,即微生物减少5倍,而不会恶化果汁的感官和营养属性。其中一些方法已经商业化,其他方法仍处于试点阶段。本研究对已发表的文献进行了全面的概述,这些文献涉及使用非热巴氏灭菌方法延长不同果汁的保质期,同时将营养和感官质量的恶化降到最低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Review on Non-thermal Technologies for the Preservation of Fruit Juices
Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities. Emerging non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid foods. Non-thermal preservation technologies used in the liquid food industry include high-pressure processing (HPP), pulsed electric field (PEF), ultraviolet light (UV-C) and ultra-sonication (US). HPP is a method to target specific organisms by applying a pressure range of 100-1,000 MPa. PEF uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the organism. UV-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of nutrients. US is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm to the breakdown of cells. According to scientific literature, those methods have been applied to fruit juices like orange, apple, pear, coconut water, etc. Most of the non-thermal methods achieved the Food and Drug Administration (FDA) requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit juices. Some of these methods have already been commercialized and others are still in a pilot scale. This study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.
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