Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
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- 作者：B. Tomadonia ; b ; bmtomadoni@fi.mdp.edu.ar" class="auth_mail" title="E-mail the corresponding author ; L. Cassania ; c ; A. Poncea ; b ; M.R. Moreiraa ; b ; M.V. Agü ; erob ; d
- 关键词：Unpasteurized juice ; Hurdle technology ; Simultaneous optimization ; Biopreservatives
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：72
- 期：Complete
- 页码：475-484
- 全文大小：1195 K
文摘
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Strawberry juices (SJ) were treated with ultrasound, vanillin and pomegranate extract.
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An optimum treatment (OT) was obtained through response surface methodology.
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OT was applied to SJ to evaluate nutritional, sensory and microbial quality through storage.
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OT was also tested against Escherichia coli inoculated in SJ.
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OT significantly reduced microflora of SJ without affecting its sensory parameters.