Combined effect of ultrasound,heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity,and anthocyanins in blueberry (Vaccinium corymbosum) juice |
| |
| Institution: | 1. College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China;2. Food Inspection Monitoring Center of Zhuanghe, Dalian, Liaoning 116400, China;3. Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China;4. Food Safety Institute, Shenyang Product Quality Supervision and Inspection Institute, Shenyang, Liaoning 110022, China;5. Sichuan Tourism University, Chengdu, Sichuan 610100, China;6. Institute of Food Processing, Zhejiang Academy of Agricultural Science, Hangzhou, Jiangsu 310021, China;1. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil;2. Department of Chemical Engineering, Escola Politécnica, University of São Paulo (USP), São Paulo, SP, Brazil;3. Food Research Center (FoRC), University of São Paulo, São Paulo, SP, Brazil;1. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;2. Department of Food Science & Nutrition, Illinois Institute of Technology, Bedford Park, IL 60501, USA;1. Universidade Federal do Ceará, Departamento de Tecnologia de Alimentos, Campus do Pici, Bloco 858, 60440-900 Fortaleza, CE, Brazil;2. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;3. Embrapa Agroindústria Tropical, 60511-110 Fortaleza, CE, Brazil;4. Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60440-900 Fortaleza, CE, Brazil;1. Institute of Technology of Food of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;2. Department of Entomology and Environmental Protection, Poznan University of Life Sciences, D?browskiego 159, 60-594 Poznan, Poland;3. Institute of Dendrology, Polish Academy of Sciences, ul. Parkowa 5, 62-035, Kórnik, Poland;1. Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;2. Department of Chemical Engineering, University of Riau, Pekanbaru 28293, Indonesia;1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;2. Vindija d.d, Me?imurska 6, 42000 Vara?din, Croatia;3. Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lu?i?a 5, 10000 Zagreb, Croatia |
| |
| Abstract: | 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 °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 °C), TS (40 °C, 560 W), MT (350 MPa, 40 °C), MS (560 W, 5 min/350 MPa), or MTS (560 W, 5 min, 40 °C/350 MPa, 40 °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. |
| |
| Keywords: | Sonication High pressure Mild heat Anthocyanin PPO |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
