Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7703179 | Ultrasonics Sonochemistry | 2018 | 33 Pages |
Abstract
The effects of thermosonication (TS) and 100â¯ppm nisin-assisted TS (TSâ¯+â¯nisin) on the inactivation of naturally occurring microorganisms, retention of nutritional quality and extension of shelf life of fresh apple juice were evaluated, with nisin and mild heat (nisinâ¯+â¯MH) treatments as control. Fresh apple juice was addressed by nisinâ¯+â¯MH, TS and TSâ¯+â¯nisin at 37, 42, 47, and 52â¯Â°C for 5-40â¯min. After processing, microbial growth was evaluated during storage at 8â¯Â°C at every 5â¯days. Temperature played a vital role in the inactivation of aerobic bacteria and yeasts and molds by TS and TSâ¯+â¯nisin, higher temperature up to 52â¯Â°C could cause a considerable inactivation of microbial cells in apple juice. As apple juice was subjected to TS and TSâ¯+â¯nisin at 52â¯Â°C for 30â¯min, retention of original quality including 89% ascorbic acid, non-visible color change, no significant alteration in BD, pH, TA and TSS values of fresh apple juice, and extension shelf life to 15â¯d at 8â¯Â°C were obtained. Nisin exhibit additional inactivation effect of aerobic bacteria in apple juice while not obviously effect on yeast and molds. These results indicated a potential application of TS and TSâ¯+â¯nisin (100â¯ppm) to produce fresh-like quality apple juice and/or to extend its shelf life.
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Physical Sciences and Engineering
Chemistry
Chemistry (General)
Authors
Hongmei Liao, Lifen Jiang, Yuliang Cheng, Xiaojun Liao, Ruirui Zhang,