Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum

文献类型： 外文期刊

第一作者： Zhang, Lihua

作者： Zhang, Lihua;Zha, Mengmeng;Zong, Wei;Zhang, Lihua;Zong, Wei;Zhang, Lihua;Zong, Wei;Li, Shunfeng

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关键词： Jujube juice; Fermentation; Sterilization treatment; Sterilizing effect; Quality parameter

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：3.117； 五年影响因子：3.755 ）

ISSN： 0022-1155

年卷期：

页码：

收录情况： SCI

摘要： This study aimed to evaluate the jujube juice treated by four different sterilization treatments as substrates for producing a probiotic beverage fermented by Lactobacillus plantarum (L. plantarum): sterilization by autoclaving (SA at 0.1 MPa,121 degrees C, and 20 min), pasteurization (PS at 85 degrees C/30 min), cold plasma sterilization (CPS at 700 W/120 s) and pulsed strong light sterilization (PLS at 1.0 Hz, 600 J, and 10 times), while jujube juice without sterilization treatment used as control (CK). The results showed that the growth ability of L. plantarum in jujube juice was not affected by different sterilization treatments. After SA and PS treatment, the particle size of jujube juice increased by 440.51% and 222.29%, respectively, and the reducing sugar content decreased by 33.83% and 24.51%, respectively. Compared with SA and PS, PLS and CPS were beneficial to improve the stability of jujube juice, and tartaric acid content in jujube juice was significantly increased after CPS treatment. There was no significant difference in sensory and nutritional quality between PLS treated jujube juice and control, and the color of PLS treated jujube juice was significantly better than that of the other three sterilization treatments. The research indicated that PLS treatment could be a prospective sterilization method applied in the processing of fermented jujube juice.

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