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Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice

文献类型： 外文期刊

作者： Zhu, Jinyan 1 ; Wang, Yuehua 1 ; Li, Xinghe 1 ; Li, Bin 1 ; Liu, Suwen 1 ; Chang, Nan 4 ; Jie, Ding 5 ; Ning, Chong 1 ; Gao, 1 ;

作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

2.Food Inspect Monitoring Ctr Zhuanghe, Dalian 116400, Liaoning, Peoples R China

3.Hebei Normal Univ Sci & Technol, Dept Food Sci & Technol, Qinhuangdao 066004, Hebei, Peoples R China

4.Shenyang Prod Qual Supervis & Inspect Inst, Food Safety Inst, Shenyang 110022, Liaoning, Peoples R China

5.Sichuan Tourism Univ, Chengdu 610100, Sichuan, Peoples R China

6.Zhejiang Acad Agr Sci, Inst Food Proc, Hangzhou 310021, Jiangsu, Peoples R China

关键词： Sonication;High pressure;Mild heat;Anthocyanin;Escherichia coli O157:H7;PPO

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The objective of this study was to evaluate the effect of different treatments heat treatment (HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and manothermosonication (MTS) on Escherichia coli O157:H7, polyphenol oxidase (PPO), and anthocyanin content in blueberry juice. First, samples were treated at different temperatures (30, 40, 50, 60, 70, and 80 degrees C) and power intensities (280, 420, 560, and 700 W) for 10 min. Subsequently, samples were treated using combinations of power intensity and mild temperature for 10 min. For further study, samples were treated using HT (80 degrees C), TS (40 degrees C, 560 W), MT (350 MPa, 40 degrees C), MS (560 W, 5 min/350 MPa), or MTS (560 W, 5 min, 40 degrees C/350 MPa, 40 degrees C) for 5, 10, 15, 20 min for each treatment, and the results compared between treatments. HT significantly reduced PPO activation (2.05% residual activity after only 5 min), and resulted in a 2.00-log reduction in E. coli O157:H7 and an 85.25% retention of anthocyanin. Escherichia coli O157:H7 was slightly inactivated by TS after 5 min (0.17-log reduction), while residual PPO activity was 23.36% and anthocyanin retention was 98.48%. However, Escherichia coli O157:H7 was rapidly inactivated by MTS (5.85-log reduction) after 5 min, while anthocyanin retention was 97.49% and residual PPO activity dropped to 10.91%. The destruction of E. coli cells as a result of these treatments were confirmed using SEM and TEM. Therefore, a combination of sonication, high pressure, and mild heat allows the safety of blueberry juice to be maintained without compromising the retention of desirable antioxidant compounds. (C) 2017 Elsevier B.V. All rights reserved.

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