超高压和热处理对发酵石榴汁品质的影响
|
摘要
以发酵石榴汁为研究对象,分别用超高压(High hydrostatic pressure,HHP,600 MPa/10 min)和热处理(Thermal processing,TP,65℃/20 min)进行杀菌,比较处理前、后及4℃贮藏期间发酵石榴汁各理化指标的变化。结果表明,经超高压和热处理后,发酵石榴汁中菌落总数小于10 CFU/mL,且菌落总数在贮藏结束时小于100 CFU/mL,符合行业标准要求;pH、可滴定酸(Titratable acidity,TA)和可溶性固形物含量(Total soluble solids,TSS)在两种处理前、后均无显著变化(p>0.05),在贮藏期内pH、TSS无显著变化(p>0.05),而TA显著下降(p<0.05);超高压处理后的样品具有更高的总酚、花色苷、总黄酮和抗氧化活性;在贮藏过程中,总酚、花色苷、总黄酮含量和抗氧化活性均呈下降趋势,超高压处理能更好地保持样品的总酚、花色苷和抗氧化活性,而热处理组能更好地控制样品中总黄酮的损失;与未处理组相比,超高压和热处理对发酵石榴汁色泽的影响较小,贮藏期间热处理组的色泽变化程度高于超高压处理组。结论:超高压处理的发酵石榴汁在总酚、总黄酮、花色苷和抗氧化性等品质方面优于热处理组。
The aim of the present study was to evaluate the effect of high hydrostatic pressure(HHP,600 MPa/10 min)and thermal processing(TP,65 ℃/20 min)on physicochemical indexes of fermented pomegranate juices during storage for 30 days at 4 ℃.The results showed that,the yeasts and molds were not detected,and the counts of total aerobic bacteria were less than 10 CFU/mL after HHP and TP treatments immediately,and the microbial safety(≤100 CFU/mL)was ensured in HHP-treated and TP-treated samples during storage. The pH and total soluble solids(TSS)had no significant change(p>0.05)immediately after HHP and TP treatment and during storage. The titratable acidity(TA)had no significantly change(p>0.05)after HHP and TP processing,but decreased significantly(p<0.05)during storage. A greater retention of anthocyanins,total phenols,total flavonoids and antioxidant capacity were observed in HHP-treated samples immediately after processing. The content of anthocyanins,total phenols,total flavonoids and antioxidant capacity in HHP-treated and TP-treated juice decreased during storage. All HHP-treated samples showed a slight reduction in antioxidant capacity,anthocyanins and total phenols,but the TP-treated samples showed a slight reduction in total flavonoids. Compared with the control,both HHP and TP had little impact on the color of fermented pomegranate juice immediately after processing,while the color changed in TP-treated samples were higher than HHP-treated samples during storage. Conclusion:Compared with TP,HHP could better maintain the content of total phenol,total flavonoids,anthocyanins and antioxidant capacity.
The aim of the present study was to evaluate the effect of high hydrostatic pressure(HHP,600 MPa/10 min)and thermal processing(TP,65 ℃/20 min)on physicochemical indexes of fermented pomegranate juices during storage for 30 days at 4 ℃.The results showed that,the yeasts and molds were not detected,and the counts of total aerobic bacteria were less than 10 CFU/mL after HHP and TP treatments immediately,and the microbial safety(≤100 CFU/mL)was ensured in HHP-treated and TP-treated samples during storage. The pH and total soluble solids(TSS)had no significant change(p>0.05)immediately after HHP and TP treatment and during storage. The titratable acidity(TA)had no significantly change(p>0.05)after HHP and TP processing,but decreased significantly(p<0.05)during storage. A greater retention of anthocyanins,total phenols,total flavonoids and antioxidant capacity were observed in HHP-treated samples immediately after processing. The content of anthocyanins,total phenols,total flavonoids and antioxidant capacity in HHP-treated and TP-treated juice decreased during storage. All HHP-treated samples showed a slight reduction in antioxidant capacity,anthocyanins and total phenols,but the TP-treated samples showed a slight reduction in total flavonoids. Compared with the control,both HHP and TP had little impact on the color of fermented pomegranate juice immediately after processing,while the color changed in TP-treated samples were higher than HHP-treated samples during storage. Conclusion:Compared with TP,HHP could better maintain the content of total phenol,total flavonoids,anthocyanins and antioxidant capacity.
引文
[1]Zhao L,Wang S Y,Liu F X,et al.Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks[J].Innovative Food Science & Emerging Technologies,2013,17:27-36.
[2]Achraf A,Hamdi C,Turki M,et al.Natural pomegranate juice reduces inflammation,muscle damage and increase platelets blood levels in active healthy Tunisian aged men[J].Alexandria Journal of Medicine,2017:S2090506816301968.
[3]Basu A,Penugonda K.Pomegranate juice:A heart-healthy fruit juice[J].Nutrition Reviews,2010,67(1):49-56.
[4]Sahebkar A,Ferri C,Giorgini P,et al.Effects of pomegranate juice on blood pressure:A systematic review and meta-analysis of randomized controlled trials[J].Pharmacological Research,2017,115:149-161.
[5]Mattiello T,Trifirò E,Jotti G S,et al.Effects of pomegranate juice and extract polyphenols on platelet function[J].Journal of Medicinal Food,2009,12(2):334-339.
[6]Varela-Santos E,Ochoa-Martinez A,Tabilo-Munizaga G,et al.Effect of high hydrostatic pressure(HHP)processing on physicochemical properties,bioactive compounds and shelf-life of pomegranate juice[J].Innovative Food Science & Emerging Technologies,2012,13(1):13-22.
[7]Kwaw E,Ma Y K,Tchabo W,et al.Effect of Lactobacillus strains on phenolic profile,color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J].Food Chemistry,2018,250,148-154.
[8]Mousavi,Z E,Mousavi,S M,Razavi,S.H,et al.Effect of fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus acidophilus on the antioxidant activity and metabolism of sugars,organic acids and phenolic compounds[J].Food Biotechnology,2013,27(1):1-13.
[9]Valero-Cases E,Nuncio-J?u N,Frutos M J.Influence of fermentation with different lactic acid bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices[J].Journal of agricultural and food chemistry,2017,65(31):6488.
[10]Terefe N S,Kleintschek T,Gamage T,et al.Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars[J].Innovative Food Science & Emerging Technologies,2013,19(19):57-65.
[11]Vegara S,Martí N,Mena P,et al.Effect of pasteurization process and storage on color and shelf-life of pomegranate juices[J].LWT-Food Science and Technology,2013,54(2):592-596.
[12]张晓,王永涛,李仁杰,等.我国食品超高压技术的研究进展[J].中国食品学报,2015,15(5):157-165.
[13]魏静,解新安.食品超高压杀菌研究进展[J].食品工业科技,2009,30(6):363-367.
[14]Marszalek K,Wozniak L,Skapska S,Mitek M.High pressure processing and thermal pasteurization of strawberry purée:Quality parameters and shelf life evaluation during cold storage[J].Journal of Food Science and Technology,2017,54(3):832-841.
[15]Cao X M,Zhang Y,Zhang F S,et al.Effects of high hydrostatic pressure on enzymes,phenolic compounds,anthocyanins,polymeric color and color of strawberry pulps[J].Journal of the Science of Food and Agriculture,2011,91(5):877-885.
[16]Terefe N S,Delon A,Versteeg C.Thermal and high pressure inactivation kinetics of blueberry peroxidase[J].Food Chemistry,2017,232:820-826.
[17]Zou H,Lin T,Bi X,et al.Comparison of high hydrostatic pressure,high-pressurecarbon dioxide and high-temperature short-time processing on quality of mulberry juice[J].Food & Bioprocess Technology,2016,9(2):217-231.
[18]Ferrari G,Maresca P,Ciccarone R.The application of high hydrostatic pressure for the stabilization of functional foods:Pomegranate juice[J].Journal of Food Engineering,2010,100(2):245-253.
[19]中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局.GB4789.2-2016 食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[20]中华人民共和国国家卫生和计划生育委员会.GB4789.15-2016 食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社,2016.
[21]Di Cagno R,Filannino P,Gobbetti M.Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice[J].International Journal of Food Microbiology,2017,248:56-62.
[22]古小露,马嫄,耿福能,等.发酵剂复配对全石榴发酵汁品质的影响[J].食品工业科技,2017,38(17):105-110.
[23]Chen D,Xi H,Guo X,et al.Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time[J].Innovative Food Science & Emerging Technologies,2013,19(4):85-94.
[24]Wang F,Du B L,Cui Z W,et al.Effects of high hydrostatic pressure and thermal processing on bioactive compounds,antioxidant activity,and volatile profile of mulberry juice[J].Food Science & Technology International,2017,23(2):119.
[25]中华人民共和国农业部.NY/T434-2016 绿色食品果蔬汁饮料[S].北京:中国标准出版社,2016.
[26]赵凤,梅潇,张焱,等.超高压和热杀菌对枸杞汁品质的影响[J].中国食品学报,2018(3):169-178.
[27]Munoz-Cuevas M,Guevara L,Aznar A,et al.Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments[J].Food Control,2013,29(2):409-415.
[28]Queiroz,Moreira,C F F Lavinas,F C et al.Effect of high hydrostatic pressure on phenolic compounds,ascorbic acid and antioxidant activity in cashew apple juice[J].High Pressure Research,2010,30(4):507-513.
[29]Keenan D F,Brunton N P,Gormley T R,et al.Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies[J].Innovative Food Science & Emerging Technologies,2010,11(4):551-556.
[30]许文文,曹霞敏,刘凤霞,等.超高压处理的草莓果肉饮料在贮藏过程中的品质变化[J].高压物理学报,2013,27(1):137-146.
[31]Patras A,Brunton N P,Pieve S D,et al.Impact of high pressure processing on total antioxidant activity,phenolic,ascorbic acid,anthocyanin content and colour of strawberry and blackberry purées[J].Innovative Food Science & Emerging Technologies,2009,10(3):308-313.
[32]Gao G,Ren P,Cao X,et al.Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage[J].Food & Bioproducts Processing,2016,100:221-229.
[33]Uckoo R M,Jayaprakasha G K,Somerville J A,et al.High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit(Citrus paradisi Macfad)juice[J].Innovative Food Science & Emerging Technologies,2013,18(2):7-14.
[34]Dede S,Alpas H,Bayindirli A.High hydrostatic pressure treatment and storage of carrot and tomato juices:Antioxidant activity and microbial safety[J].Journal of the Science of Food & Agriculture,2010,87(5):773-782.
[35]Kalt W,Forney C F,Martin A,et al.Antioxidant capacity,vitamin C,phenolics,and anthocyanins after fresh storage of small fruits[J].Journal of Agricultural & Food Chemistry,1999,47(11):4638-4644.
[36]Cao X,Bi X,Huang W,et al.Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage.[J].Innovative Food Science & Emerging Technologies,2012,16(39):181-190.
[2]Achraf A,Hamdi C,Turki M,et al.Natural pomegranate juice reduces inflammation,muscle damage and increase platelets blood levels in active healthy Tunisian aged men[J].Alexandria Journal of Medicine,2017:S2090506816301968.
[3]Basu A,Penugonda K.Pomegranate juice:A heart-healthy fruit juice[J].Nutrition Reviews,2010,67(1):49-56.
[4]Sahebkar A,Ferri C,Giorgini P,et al.Effects of pomegranate juice on blood pressure:A systematic review and meta-analysis of randomized controlled trials[J].Pharmacological Research,2017,115:149-161.
[5]Mattiello T,Trifirò E,Jotti G S,et al.Effects of pomegranate juice and extract polyphenols on platelet function[J].Journal of Medicinal Food,2009,12(2):334-339.
[6]Varela-Santos E,Ochoa-Martinez A,Tabilo-Munizaga G,et al.Effect of high hydrostatic pressure(HHP)processing on physicochemical properties,bioactive compounds and shelf-life of pomegranate juice[J].Innovative Food Science & Emerging Technologies,2012,13(1):13-22.
[7]Kwaw E,Ma Y K,Tchabo W,et al.Effect of Lactobacillus strains on phenolic profile,color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J].Food Chemistry,2018,250,148-154.
[8]Mousavi,Z E,Mousavi,S M,Razavi,S.H,et al.Effect of fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus acidophilus on the antioxidant activity and metabolism of sugars,organic acids and phenolic compounds[J].Food Biotechnology,2013,27(1):1-13.
[9]Valero-Cases E,Nuncio-J?u N,Frutos M J.Influence of fermentation with different lactic acid bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices[J].Journal of agricultural and food chemistry,2017,65(31):6488.
[10]Terefe N S,Kleintschek T,Gamage T,et al.Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars[J].Innovative Food Science & Emerging Technologies,2013,19(19):57-65.
[11]Vegara S,Martí N,Mena P,et al.Effect of pasteurization process and storage on color and shelf-life of pomegranate juices[J].LWT-Food Science and Technology,2013,54(2):592-596.
[12]张晓,王永涛,李仁杰,等.我国食品超高压技术的研究进展[J].中国食品学报,2015,15(5):157-165.
[13]魏静,解新安.食品超高压杀菌研究进展[J].食品工业科技,2009,30(6):363-367.
[14]Marszalek K,Wozniak L,Skapska S,Mitek M.High pressure processing and thermal pasteurization of strawberry purée:Quality parameters and shelf life evaluation during cold storage[J].Journal of Food Science and Technology,2017,54(3):832-841.
[15]Cao X M,Zhang Y,Zhang F S,et al.Effects of high hydrostatic pressure on enzymes,phenolic compounds,anthocyanins,polymeric color and color of strawberry pulps[J].Journal of the Science of Food and Agriculture,2011,91(5):877-885.
[16]Terefe N S,Delon A,Versteeg C.Thermal and high pressure inactivation kinetics of blueberry peroxidase[J].Food Chemistry,2017,232:820-826.
[17]Zou H,Lin T,Bi X,et al.Comparison of high hydrostatic pressure,high-pressurecarbon dioxide and high-temperature short-time processing on quality of mulberry juice[J].Food & Bioprocess Technology,2016,9(2):217-231.
[18]Ferrari G,Maresca P,Ciccarone R.The application of high hydrostatic pressure for the stabilization of functional foods:Pomegranate juice[J].Journal of Food Engineering,2010,100(2):245-253.
[19]中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局.GB4789.2-2016 食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[20]中华人民共和国国家卫生和计划生育委员会.GB4789.15-2016 食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社,2016.
[21]Di Cagno R,Filannino P,Gobbetti M.Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice[J].International Journal of Food Microbiology,2017,248:56-62.
[22]古小露,马嫄,耿福能,等.发酵剂复配对全石榴发酵汁品质的影响[J].食品工业科技,2017,38(17):105-110.
[23]Chen D,Xi H,Guo X,et al.Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time[J].Innovative Food Science & Emerging Technologies,2013,19(4):85-94.
[24]Wang F,Du B L,Cui Z W,et al.Effects of high hydrostatic pressure and thermal processing on bioactive compounds,antioxidant activity,and volatile profile of mulberry juice[J].Food Science & Technology International,2017,23(2):119.
[25]中华人民共和国农业部.NY/T434-2016 绿色食品果蔬汁饮料[S].北京:中国标准出版社,2016.
[26]赵凤,梅潇,张焱,等.超高压和热杀菌对枸杞汁品质的影响[J].中国食品学报,2018(3):169-178.
[27]Munoz-Cuevas M,Guevara L,Aznar A,et al.Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments[J].Food Control,2013,29(2):409-415.
[28]Queiroz,Moreira,C F F Lavinas,F C et al.Effect of high hydrostatic pressure on phenolic compounds,ascorbic acid and antioxidant activity in cashew apple juice[J].High Pressure Research,2010,30(4):507-513.
[29]Keenan D F,Brunton N P,Gormley T R,et al.Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies[J].Innovative Food Science & Emerging Technologies,2010,11(4):551-556.
[30]许文文,曹霞敏,刘凤霞,等.超高压处理的草莓果肉饮料在贮藏过程中的品质变化[J].高压物理学报,2013,27(1):137-146.
[31]Patras A,Brunton N P,Pieve S D,et al.Impact of high pressure processing on total antioxidant activity,phenolic,ascorbic acid,anthocyanin content and colour of strawberry and blackberry purées[J].Innovative Food Science & Emerging Technologies,2009,10(3):308-313.
[32]Gao G,Ren P,Cao X,et al.Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage[J].Food & Bioproducts Processing,2016,100:221-229.
[33]Uckoo R M,Jayaprakasha G K,Somerville J A,et al.High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit(Citrus paradisi Macfad)juice[J].Innovative Food Science & Emerging Technologies,2013,18(2):7-14.
[34]Dede S,Alpas H,Bayindirli A.High hydrostatic pressure treatment and storage of carrot and tomato juices:Antioxidant activity and microbial safety[J].Journal of the Science of Food & Agriculture,2010,87(5):773-782.
[35]Kalt W,Forney C F,Martin A,et al.Antioxidant capacity,vitamin C,phenolics,and anthocyanins after fresh storage of small fruits[J].Journal of Agricultural & Food Chemistry,1999,47(11):4638-4644.
[36]Cao X,Bi X,Huang W,et al.Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage.[J].Innovative Food Science & Emerging Technologies,2012,16(39):181-190.