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
作者： Ma, Lukai 1 ; Bi, Xianhong 1 ; Yang, Guang 2 ; Cheng, Lina 3 ; Brennan, Charles 4 ; Xiao, Gengsheng 1 ; Wang, Feng 1 ; Ying, Xiaoguo 5 ;
作者机构： 1.Zhongkai Univ Agr & Engn, Coll Light Ind & Food,Minist Agr & Rural Affairs, Guangdong Prov Key Lab Lingnan Specialty Food Sci, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Guangzhou, Peoples R China
2.Guangdong Acad Agr Sci, Guangzhou, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Minist Agr Rural Affairs, Guangdong Key Lab Agr Prod Proc, Guangzhou, Peoples R China
4.Technol Univ, Royal Melbourne Inst, Sch Sci, Melbourne, Australia
5.Zhejiang Ocean Univ, Coll Food & Pharm, Zhoushan, Peoples R China
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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