| Autor: |
Phunsiri Suthiluk, Nuntawan Chuensombat, Sutthiwal Setha, Matchima Naradisorn |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Frontiers in Sustainable Food Systems, Vol 7 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2571-581X |
| DOI: |
10.3389/fsufs.2023.979943 |
| Popis: |
Thermal processing is widely used in juice production to ensure microbial safety and to extend juice shelf life; however, it can have an impact on quality attributes such as color and nutritional content. UV-C irradiation and high-pressure processing (HPP) are non-thermal processing methods which causes little impact on the quality of fruit juice compared to conventional heat treatment (CHT). The objective of this study was to investigate the effect of combining UV-C and HPP (UV-C + HPP) treatments on microbial loads and quality of “Nanglae” pineapple juice during cold storage at 5 ± 1°C for 91 days. The treatments were as follows: (1) no treatment; (2) conventional heat treatment (80 ± 5°C, 10 min); and (3) a combination of UV-C (3 kJ/m2) and HPP (600 MPa, 5 min) treatments. The combined treatments of UV-C and HPP reduced the numbers of viable cells of aerobic microorganisms to less than the quantification limit of 1.48 log CFU/mL and yeasts and molds to |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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