Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of Food Safety Pub Date : 2023-09-05 DOI:10.1111/jfs.13083

Gulsun Akdemir Evrendilek, Bengi Karaoğuz Turgut

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Abstract

Apple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 μL mL⁻¹ concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3-propenal 3-phenyl, 34.98% trans-cinnamaldehyde, and 10.18% 4-propenal 3-phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 ± 0.19 and 3.83 ± 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on Escherichia coli O157:H7 and Listeria monocytogenes were obtained on 0.06 μL mL⁻¹ CEO added samples treated after 604 μs. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on ΔH of the samples. Response optimization revealed that 604 μs treatment time and 0.06 μL mL⁻¹ concentration were the optimal treatment parameters with 0.63 composite desirability.

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脉冲电场联合肉桂精油对苹果汁的加工与保鲜:探讨其协同效应

分别以0.0005、0.003和0.06 μL mL−1浓度的脉冲电场(PEF)和肉桂精油(CEO)分别对苹果汁进行处理。结果显示，11种化合物中3 -原3 -苯基含量最高，分别为44.79%、34.98%和10.18%。苹果汁样品的pH值和总可溶性固形物显著降低;添加CEO显著提高了样品中总酚类物质的含量。相同的工艺参数导致TAMB和TMY的对数降低3.26±0.19和3.83±0.16,PEF处理后没有检测到数字。同样，在添加0.06 μL mL−1 CEO的样品中，604 μs处理后，大肠杆菌O157:H7和单核增生李斯特菌的对数减少量分别为5.13和3.87。此外，当处理时间一定时，增加CEO浓度会导致更多的微生物失活。处理时间的增加导致样品ΔH的倾斜。响应优化结果表明，604 μs处理时间和0.06 μL mL−1浓度为最佳处理参数，复合适宜度为0.63。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.