Effect of low-temperature physical field sterilization technology treatments on the storage properties of lychee whole-fruit powder: Evaluation of biochemical properties, microbial stability, and flavor characteristics

文献类型： 外文期刊

第一作者： Ma, Lukai

作者： Ma, Lukai;Bi, Xianhong;Xiao, Gengsheng;Wang, Feng;Yang, Guang;Cheng, Lina;Xiao, Gengsheng;Brennan, Charles;Ying, Xiaoguo

作者机构：

关键词： Lychee whole-fruit powder; Volatile compounds; Relative odor activity value; GC-MS; Food storage

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 230 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the impacts of cold plasma, microwave, and 60Co gamma-irradiation treatments on the characteristics of lychee whole-fruit powder (LWFP). The results indicated that both cold plasma and 60Co gamma-irradiation treatments effectively maintained the color of LWFP during storage. Additionally, all three treatments led to an increase in the contents of total sugar, total phenols, vitamin C, and soluble fiber in LWFP. Physical sterilization treatments greatly inhibited microbial community in lychee powder with Enterobacter strongly inhibited by irradiation and Zymobacter strongly inhibited by microwaves. As the storage time progressed, the three treatments promoted the release of rose or citrus scents in LWFP by GC-MS and E-nose. The flavors of umami, sweetness, and bitterness were the dominant tastes of LWFP throughout the storage period by E-tongue analysis. Overall, physical sterilization treatment technologies have potential applications in the industrial production of fruit powder.

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