Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585474 | Food Chemistry | 2018 | 7 Pages |
Abstract
This work aimed to evaluate the effects of dielectric barrier discharge (DBD) plasma on inactivation of spoilage yeast Zygosaccharomyces rouxii (Z. rouxii), in apple juice. Results showed that DBD plasma treatment at 90â¯W for 140â¯s resulted in about 5-log reduction of Z. rouxii in apple juice. The levels of extracellular nucleic acids and proteins as well as contents of H2O2 and NO2â in yeast extract-peptone-dextrose (YPD) medium increased significantly after DBD plasma treatment at 90â¯W for 40-200â¯s. The increases in membrane permeability and generation of reactive species would likely contribute to DBD plasma-mediated inactivation of Z. rouxii. DBD plasma caused significant changes in pH, titratable acidity, and certain color parameters of apple juice, but had no effect on the contents of total soluble solids, reducing sugar, and total phenolics. This study provides key implications for the application of DBD plasma in fruit juice processing.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Qisen Xiang, Xiufang Liu, Junguang Li, Shengnan Liu, Hua Zhang, Yanhong Bai,