Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice

文献类型： 外文期刊

第一作者： Yu, Yuanshan

作者： Yu, Yuanshan;Wu, Jijun;Xu, Yujuan;Xiao, Gengsheng;Zou, Bo

作者机构：

关键词： dimethyl dicarbonate;high pressure homogenization;indigenous microorganism;mulberry juice;quality

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： In this study, the effect of high pressure homogenization (HPH) and dimethyl dicarbonate (DMDC) on microbial and nutrient qualities of mulberry juice was evaluated. Results showed that repeated HPH passes at 200 MPa or adding DMDC at 250 mg/L significantly inactivated the indigenous microorganisms in mulberry juice (P < 0.05), whereas some surviving microorganisms recovered to grow during storage of 4 degrees C. The combined treatment with 3 passes of HPH and 250 mg/L of DMDC (HPH-DMDC) decreased the population of surviving indigenous microorganisms to the level attained by heat treatment at 95 degrees C for 1 min (HT) with no significant increase (P > 0.05) in the population of microorganisms during subsequent storage at 4 degrees C. Moreover, no significant changes (P > 0.05) in the physical attributes, including pH, TSS (degrees Brix), L*, a*, and b* values were observed in the samples treated by the HPH-DMDC or by HT. Compared with HT, HPH-DMDC treatment resulted in a higher degree of retention in total phenolics, and alpha-glucosidase inhibitory activity, although the treatment led to higher losses in cyanidin 3-glucoside, cyanidin 3-rutinoside, and antioxidant capacity. Overall, HPH-DMDC treatment can be a useful alternative to conventional thermal pasteurization of mulberry juice, considering its ability to inactive, and inhibit indigenous microorganisms.

分类号： TS2

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