您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries

文献类型： 外文期刊

作者： Jin, Tony Z. 1 ; Yu, Yuanshan 2 ; Gurtler, Joshua B. 1 ;

作者机构： 1.ARS, USDA, Eastern Reg Res Ctr, 600 East Mermaid Lane, Wyndmoor, PA 19038 USA

2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, 133 Yihenglu, Guangzhou 510610, Guangdong, Peoples R China

关键词： Pulsed electric fields;Blueberries;Microbial;Quality;Nutrition;Sanitizer

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Whole fresh blueberries were treated using a parallel pulsed electric field (PEF) treatment chamber and a sanitizer solution (60 ppm peracetic acid [PAM) as PEF treatment medium with square wave bipolar pulses at 2 kV/cm electric field strength, 1 mu s pulse width, and 100 pulses per second for 2, 4, and 6 min. The effects of PEF on native microbiota and artificially-inoculated Escherichia coli K12 and Listeria innocua populations on blueberries were determined. Color, texture, anthocyanins and total phenolic compound concentrations were also evaluated. The combination of PEF and PAA was able to achieve up to 3 log reduction of E. coli and Listeria as well as 2 log/g reduction of native microbiota. PEF treatments did not cause any changes in color and appearance of the blueberries. The treatments did, however, cause the blueberries to soften in texture. Anthocyanins and phenolic compounds in blueberries increased by 10 and 25%, respectively, after PEF treatments. The results demonstrate the potential of PEF applications to enhance the safety and improve the quality and nutritional value of fruits and their derived products. Published by Elsevier Ltd.

  • 相关文献

[1]Osmotic dehydration of blueberries pretreated with pulsed electric fields: Effects on dehydration kinetics, and microbiological and nutritional qualities. Yu, Yuanshan,Xu, Yujuan,Jin, Tony Z.,Fan, Xuetong. 2017

[2]Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments. Yu, Yuanshan,Wu, Jijun,Jin, Tony Z.,Fan, Xuetong. 2018

[3]Regulation of protein metabolism by glutamine: implications for nutrition and health. Jiang, Zongyong,Zheng, Chuntian,Lin, Yingcai,Xi, Pengbin,Jiang, Zongyong,Zheng, Chuntian,Lin, Yingcai,Xi, Pengbin,Wu, Guoyao,Wu, Guoyao. 2011

[4]Study of Fruit Characteristics and Tree Nutritional Differences for Different Flowering Periods in 'Feizixiao' Litchi. Qiu, Y. P.,Yuan, P. Y.,Zhang, B. Y.,Li, Z. Q.,Dai, H. F.,Liu, X. Y.. 2014

[5]Influences of organic manure addition on the maturity and quality of pineapple fruits ripened in winter. Liu, C. H.. 2012

[6]Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Liu, Pan-Pan,Gao, Ying,Yin, Jun-Feng,Liu, Pan-Pan,Shi, John,Wang, Qiu-Shuang. 2018

[7]Effect of Application Ratio of Potassium over Nitrogen on Litchi Fruit Yield, Quality, and Storability. Li, Guoliang,Yang, Shaohai,He, Zhaohuan,Zhou, Changmin,Yao, Lixian.

[8]Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium. Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Chen, Weidong,Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Zhang, Yousheng,Chen, Weidong.

[9]Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits. Liu, Chuanhe,Liu, Yan,Liu, Chuanhe,Liu, Yan.

[10]Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice. Yu, Yuanshan,Wu, Jijun,Xu, Yujuan,Xiao, Gengsheng,Zou, Bo.

[11]Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice. Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Fu, Manqin,Wen, Jing.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台