当前位置: X-MOL 学术Sugar Tech › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
High-Pressure Processing of Sugarcane Juice ( Saccharum officinarum ) for Shelf-Life Extension During Ambient Storage
Sugar Tech ( IF 1.9 ) Pub Date : 2019-10-21 , DOI: 10.1007/s12355-019-00769-y
Sreedevi Pandraju , P. S. Rao

Freshly extracted sugarcane juice was subjected to high-pressure treatment (HPP) at 523 MPa/50 °C/11 min and thermal treatment at 90 °C/5 min and studied for changes in physicochemical, enzymatic, nutritional qualities and microbial load during 30 days of storage at ambient temperature. Results showed that significant changes were recorded in HPP treated juice in terms of color, antioxidants and phenolic content; however, the change was substantially low when compared to thermal treated samples, thus indicating that HPP treated sugarcane juice can better retain quality parameters. During storage, the total color difference increased significantly in both HPP and TP samples. HPP of sugarcane juice resulted in inactivation of 64% of polyphenol oxidase and 58% of peroxidase enzyme, whereas the corresponding values recorded for thermal were 85% and 75%, respectively. The residual activity of these enzymes decreased during storage. The loss in ascorbic acid was observed to be 11% in HPP treated samples, whereas it was 25% in TP samples. The vegetative microorganism present in the juice was below the detection limit (1 log CFU/mL) up to 25 days. The study indicated that the shelf-life of HPP and TP samples stored at 25 °C was estimated to be 25 and 10 days, respectively, based on sensory qualities, ascorbic acid retention and total color difference. Thus, HPP has a potential to develop packed ready-to-drink sugarcane juice and enhances for its commercialization.

中文翻译:

高压加工甘蔗汁(Saccharum officinarum)以延长环境保存期间的保质期

将新鲜提取的甘蔗汁在523 MPa / 50°C / 11分钟的条件下进行高压处理(HPP),并在90°C / 5分钟的条件下进行热处理,并研究其在30年来的理化,酶促,营养品质和微生物负荷变化在环境温度下可存放几天。结果表明,HPP处理过的果汁在颜色,抗氧化剂和酚含量方面均发生了显着变化。但是,与热处理后的样品相比,变化很小,因此表明HPP处理过的甘蔗汁可以更好地保留质量参数。在存储过程中,HPP和TP样品的总色差显着增加。甘蔗汁的HPP导致64%的多酚氧化酶和58%的过氧化物酶失活,而记录的热值分别为85%和75%。这些酶的残留活性在储存过程中降低。在HPP处理的样品中观察到抗坏血酸的损失为11%,而在TP样品中则为25%。果汁中存在的营养微生物在25天之内均低于检出限(1 log CFU / mL)。研究表明,根据感官品质,抗坏血酸保留率和总色差,在25°C下存储的HPP和TP样品的保质期分别为25天和10天。因此,HPP具有开发包装的即饮甘蔗汁的潜力,并可以增强其商品化。而在TP样品中为25%。果汁中存在的营养微生物在25天之内均低于检出限(1 log CFU / mL)。研究表明,根据感官品质,抗坏血酸保留率和总色差,在25°C下存储的HPP和TP样品的保质期分别为25天和10天。因此,HPP具有开发包装的即饮甘蔗汁的潜力,并可以增强其商品化。而在TP样品中为25%。果汁中存在的营养微生物在25天之内均低于检出限(1 log CFU / mL)。研究表明,根据感官品质,抗坏血酸保留率和总色差,在25°C下存储的HPP和TP样品的保质期分别为25天和10天。因此,HPP具有开发包装的即饮甘蔗汁的潜力,并可以增强其商品化。
更新日期:2019-10-21
down
wechat
bug