Impact of alternative and thermal preservation on microbiological, enzymatical, and chemical properties of blackcurrant juice

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-05-28 DOI:10.1007/s00217-024-04557-1

Edward Ebert, Sagar Yadav, Anna-Sophie Stübler, Andreas Juadjur, Volker Heinz, Kemal Aganovic

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Abstract

The general objective of this study was to assess the processing impact of selected advanced and conventional thermal technologies on the microbiological quality and selected physical and chemical parameters of blackcurrant juice (Ribes nigrum L.). In addition, the juice was extracted using an innovative spiral filter press operating under a low-oxygen atmosphere and vacuum pressing of the juice. Obtained blackcurrant juice was treated with selected technologies at a pilot scale: pulsed electric fields (PEF, 90 kJ/l, 15 kV/cm), high hydrostatic pressure (HHP, 400 MPa, 1 min), and thermal treatment (74 °C, 3 s). The processing effects were investigated directly after the treatments and during 8 weeks of refrigerated storage at 4 ± 1 °C. Different technologies and storage time affected mostly parameters like concentration of sugars, vitamin C, antioxidant capacity, total phenolic content, and total anthocyanins. The overall effect of PEF and HHP under the investigated conditions has had only a minor impact on selected quality parameters of the blackcurrant juices compared to the thermal treatment.

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替代保存和热保存对黑加仑果汁的微生物、酶和化学特性的影响

本研究的总体目标是评估选定的先进和传统热技术对黑加仑果汁（Ribes nigrum L.）微生物质量和选定理化参数的加工影响。此外，还采用了一种在低氧环境下运行的创新型螺旋压滤机和真空压榨果汁的方法来提取果汁。获得的黑加仑果汁在试验规模上采用选定的技术进行处理：脉冲电场（PEF，90 kJ/l，15 kV/cm）、高静水压（HHP，400 MPa，1 分钟）和热处理（74 °C，3 秒）。在处理后和在 4 ± 1 °C 下冷藏 8 周期间，直接对处理效果进行了研究。不同的技术和贮藏时间对糖类浓度、维生素 C、抗氧化能力、总酚含量和总花青素等参数的影响最大。与热处理相比，PEF 和 HHP 在研究条件下对黑加仑果汁某些质量参数的总体影响较小。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.