常温和冷藏条件下猪李汁品质参数及微生物稳定性的变化

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
F. Adeboyejo, O. Aderibigbe, Fehintola Oluwatosin Ojo, Steven Akintomide Fagbemi
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引用次数: 1

摘要

目的在猪梅汁贮藏过程中,多种因素可能对产品质量的变化起关键作用。本研究旨在评价猪梅汁在贮藏过程中理化、抗氧化、抗营养及微生物稳定性的变化。设计/方法/方法从猪李果实中提取果汁,并在冷藏和环境条件下储存8周。使用标准程序测定了果汁的物理化学、抗氧化性能、抗营养因子和微生物特性。研究结果:与冷藏储存的果汁(44.4%)相比,常温储存的果汁(64.4%)抗坏血酸的降解率更高。总酚、总黄酮和总类胡萝卜素含量变化趋势相似。鲜果汁总酚、总类胡萝卜素和番茄红素含量分别为3.9 mg GAE/mL、4.0 mg/mL和1.3 mg/mL,与冷藏2周后的总酚、总类胡萝卜素和番茄红素含量分别为3.9 mg GAE/mL、3.9 mg GAE/mL和1.3 mg/mL差异不显著(p = 0.08、0.07和0.08)。与贮藏温度无关,4周后番茄红素含量急剧下降40%以上(p = 0.02)。巴氏灭菌的猪梅子汁在冷藏4周后,细菌和真菌的生长均为1 CFU/mL。然而,随着储藏时间的延长,果汁对真菌生长的敏感性更高。研究限制/意义本研究未考虑的其他变量,如包装材料的性质,可能对观察到的数据集有重大影响。因此,进一步的研究可能会扩大讨论的范围,以评估这些变量之间的相关关系。猪梅子汁在冷藏过程中保留了相当数量的生物活性成分,这使其成为一种可行的营养保健饮料,具有工业潜力,并可能对消费者的健康产生积极影响。实际意义本研究提供了新的信息,支持猪梅汁作为一种安全的功能性饮料供人类消费的可能分类和使用。原创性/价值尽管贮藏温度对所研究的大多数特性都有显著影响,但贮藏时间似乎对贮藏过程中品质参数的稳定性有更大的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Changes in quality parameters and microbial stability of hog plum (Spondias mombin Linn.) juice during ambient and refrigerated storage
Purpose Several factors may play critical roles in alterations to product quality during storage of hog plum juice. This study aims to evaluate variations to physicochemical, antioxidant, anti-nutritional properties and microbial stability of hog plum juice during storage. Design/methodology/approach Juice was produced from hog plum fruits and stored for eight weeks at refrigerated and ambient conditions. Physicochemical, antioxidant properties, antinutritional factors and microbial properties of juices were determined using standard procedures Findings Degradation of ascorbic acid was higher in juices stored at ambient conditions (64.4%) compared to those stored by refrigeration (44.4%). Trends were similar for total phenolic, total flavonoid and total carotenoid contents. Total phenolic, total carotenoid and lycopene contents of fresh juice were 3.9 mg GAE/mL, 4.0 mg/mL and 1.3 mg/mL, which were not significantly different (at p = 0.08, 0.07 and 0.08, respectively) from the values at two weeks of storage at refrigerated conditions (3.9 mg GAE/mL, 3.9 mg/mL and 1.3 mg/mL). A sharp decrease of more than 40% (p = 0.02) in lycopene was recorded after four weeks, irrespective of storage temperature. Pasteurized hog plum juice showed no microbial growth until after four weeks of refrigerated storage when 1 CFU/mL each of bacterial and fungal growth were recorded. The juices, however, showed higher susceptibility to fungal growth as storage period increased. Research limitations/implications Other variables not considered in this study such as nature of packaging materials may have significantly contributed to the observed data set. Further studies may, therefore, widen the scope of discussion to evaluate the associated relationship of these variables. Hog plum juice retained a considerable amount of bioactive components during refrigerated storage, which makes it a viable nutraceutical drink with industrial potentials and possible positive health implications for consumers. Practical implications This study provides new information that support the possible classification and use of hog plum juice as a safe functional beverage for human consumption. Originality/value Although the effect of storage temperature was significant in most of the properties studied, storage duration seems to have a greater influence on the stability of quality parameters during the storage of hog plum juice.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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