{"title":"脉冲电场联合肉桂精油对苹果汁的加工与保鲜:探讨其协同效应","authors":"Gulsun Akdemir Evrendilek, Bengi Karaoğuz Turgut","doi":"10.1111/jfs.13083","DOIUrl":null,"url":null,"abstract":"<p>Apple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 μL mL<sup>−1</sup> concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3-propenal 3-phenyl, 34.98% <i>trans</i>-cinnamaldehyde, and 10.18% 4-propenal 3-phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 ± 0.19 and 3.83 ± 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> were obtained on 0.06 μL mL<sup>−1</sup> CEO added samples treated after 604 μs. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on Δ<i>H</i> of the samples. Response optimization revealed that 604 μs treatment time and 0.06 μL mL<sup>−1</sup> concentration were the optimal treatment parameters with 0.63 composite desirability.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism\",\"authors\":\"Gulsun Akdemir Evrendilek, Bengi Karaoğuz Turgut\",\"doi\":\"10.1111/jfs.13083\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Apple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 μL mL<sup>−1</sup> concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3-propenal 3-phenyl, 34.98% <i>trans</i>-cinnamaldehyde, and 10.18% 4-propenal 3-phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 ± 0.19 and 3.83 ± 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> were obtained on 0.06 μL mL<sup>−1</sup> CEO added samples treated after 604 μs. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on Δ<i>H</i> of the samples. Response optimization revealed that 604 μs treatment time and 0.06 μL mL<sup>−1</sup> concentration were the optimal treatment parameters with 0.63 composite desirability.</p>\",\"PeriodicalId\":15814,\"journal\":{\"name\":\"Journal of Food Safety\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2023-09-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Safety\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13083\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13083","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism
Apple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 μL mL−1 concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3-propenal 3-phenyl, 34.98% trans-cinnamaldehyde, and 10.18% 4-propenal 3-phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 ± 0.19 and 3.83 ± 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on Escherichia coli O157:H7 and Listeria monocytogenes were obtained on 0.06 μL mL−1 CEO added samples treated after 604 μs. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on ΔH of the samples. Response optimization revealed that 604 μs treatment time and 0.06 μL mL−1 concentration were the optimal treatment parameters with 0.63 composite desirability.
期刊介绍：
The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.
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