超声联合杀菌对火龙果汁品质及抗氧化性的影响
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摘要
为探讨超声联合杀菌对火龙果汁品质及抗氧化性的影响,采用超声-微波联合杀菌(ultrasonic-microwave combination sterilization,UMC)、超声-中温联合杀菌(ultrasonic-moderate temperature combination sterilization,UMTC)对比巴氏杀菌,对火龙果汁杀菌后菌落总数、色泽、理化指标、感官品质进行比较分析,采用DPPH自由基法、羟自由基法等4种体外抗氧化体系评估抗氧化能力。结果表明,3种杀菌方法处理后的火龙果汁菌落总数均能达到GB 7101—2015国家标准,巴氏杀菌导致火龙果汁褐变指数较高,营养物质保留效果较差;UMTC杀菌后火龙果汁多酚含量提高,自由基清除率相比巴氏杀菌有显著差异(P<0.05),但营养物质损失较大;UMC杀菌后火龙果汁Vc、花色苷、多酚等保留量均最高,感官品质较好,抗氧化活性高。
In order to explore the effects of ultrasonic combined with sterilization on quality and antioxidant capacity of pitaya juice, ultrasonic-microwave combination sterilization(UMC) and ultrasonic-moderate temperature combination sterilization(UMTC) were used to compare against pasteurization. The total number of bacterial colonies, color, physical and chemical indexes, and sensory quality of pitaya juice after sterilization were compared and analyzed. The antioxidant capacity was evaluated by four in vitro antioxidant systems, including DPPH free radical method, and hydroxyl free radical method etc. The results showed that the aerobic bacterial count of pitaya juice treated by all these three sterilization methods could reach the national standard GB 7101—2015. Pasteurization resulted in high browning index of pitaya juice and poor retention of nutrients. After UMTC sterilization, the contents of polyphenols in pitaya juice increased, the free radical scavenging rate was significantly different than that of pasteurization(P<0.05), but the loss of nutrients was large. After UMC sterilization, retention of Vc, anthocyanin, polyphenol and others in pitaya juice were the highest, with good sensory quality and high antioxidant activity.
In order to explore the effects of ultrasonic combined with sterilization on quality and antioxidant capacity of pitaya juice, ultrasonic-microwave combination sterilization(UMC) and ultrasonic-moderate temperature combination sterilization(UMTC) were used to compare against pasteurization. The total number of bacterial colonies, color, physical and chemical indexes, and sensory quality of pitaya juice after sterilization were compared and analyzed. The antioxidant capacity was evaluated by four in vitro antioxidant systems, including DPPH free radical method, and hydroxyl free radical method etc. The results showed that the aerobic bacterial count of pitaya juice treated by all these three sterilization methods could reach the national standard GB 7101—2015. Pasteurization resulted in high browning index of pitaya juice and poor retention of nutrients. After UMTC sterilization, the contents of polyphenols in pitaya juice increased, the free radical scavenging rate was significantly different than that of pasteurization(P<0.05), but the loss of nutrients was large. After UMC sterilization, retention of Vc, anthocyanin, polyphenol and others in pitaya juice were the highest, with good sensory quality and high antioxidant activity.
引文
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[16] 李兴武,章黎黎. 不同杀菌方式对脆红李低糖果酱营养成分和感官品质的影响[J]. 食品研究与开发, 2018(11):70-75.
[17] 吴琼,冯卫敏,蒋和体. 不同杀菌方式对桑葚原汁品质的影响[J]. 食品科学, 2016, 37(9):144-149.
[18] 冀晓龙,王猛,李环宇,等. 不同杀菌方式对梨枣汁杀菌效果及理化性质的影响[J]. 食品与发酵工业, 2013, 39(4):91-95.
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[20] 韩德权,章佳佳. DNS法在普鲁兰多糖发酵液中糖测定的研究[J]. 食品工业科技, 2008(2):285-286.
[21] 李润丰,赵希艳,高亚弟. 2,6-二氯靛酚反滴定法测定红色果蔬中还原型VC[J]. 营养学报, 2012, 34(5):507-509.
[22] 杨兆艳. pH示差法测定桑椹红色素中花青素含量的研究[J]. 食品科技, 2007, 32(4):201-203.
[23] 熬纯. 老鹰茶虫酿茶营养成分及其提取物体外抗氧化作用研究[D]. 重庆:西南大学, 2010.
[24] 张碧莹,唐玲,张静,等. 不同加工方式对甘薯汁品质及抗氧化活性的影响[J]. 食品与发酵工业, 2017(12):157-163.
[25] 郭勇. 酶工程[M]. 北京:科学出版社, 2009.
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[27] DEWANTO V, WU X, ADOM K K, et al. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity[J]. Journal of Agricultural Food Chemistry, 2002, 50(10): 3 010-3 014.
[28] 胡秦佳宝,刘璇,毕金峰,等. 非热加工与传统热处理对苹果汁品质的影响[J]. 食品与发酵工业, 2016, 42(1):102-107.
[29] RER, PELLEGRINI N, PROTEGGENTE A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay [J]. Free Radical Biology & Medicine, 1999, 26(9/10): 1 231-1 237.
[30] 潘丽军,孙潇雅,姜绍通. 紫薯复合饮料的质量指标、营养成分及抗氧化性分析[J]. 食品科学, 2013, 34(20): 165-169.
[31] ROBERT A. SAFTNERA, GENE E LESTER. Sensory and analytical characteristics of anovel hybrid muskmelon fruit intended for the fresh-cut industry [J]. Postharvest Biology and Technology, 2009, 51: 327-333.
[32] 李申,马亚琴,李楠楠,等. 基于声化学效应探究低频超声处理对温州蜜柑汁杀菌及其品质的影响[J]. 食品与发酵工业, 2017, 43(5):106-114.
[33] KECHINSKI C P, GUIMARAES P V, NORENA C P, et al. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment [J]. Journal of Food Science, 2010, 75(2): C173-C176.
[34] 周笑犁,谢国芳,王瑞,等. 微波和巴氏灭菌对猕猴桃汁品质影响的比较[J]. 食品工业科技, 2014, 35(18):137-140.
[35] TIWARI B K,MUTHUKUMARAPPAN K,O'DONNELL C P,et al.Colour degradation and quality parameters of sonicated orange juice using response surface methodology[J].LWT - Food Science and Technology,2008,41(10):1 876-1 883.
[36] FERRARIO M,ALZAMORA S M,GUERRERO S.Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound[J].Food Microbiology,2015,46(6):35-42.
[37] RANILLA L G, GENOVESE M I, LAJOLO F M. Effect of different cooling conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars[J]. Journal of Agriculture and Food Chemistry, 2009, 57(13): 5 734-5 742.
[2] MIZRAHI Y, NERD A, NOBEL P S. Cacti as crops[J]. Horticultural Reviews, 1997(18):291-319.
[3] ARIFFIN A A, BAKAR J, TAN C P, et al. Essential fatty acids of pitaya (dragon fruit) seed oil[J]. Food Chemistry, 2009, 114(2):561-564.
[4] 黄爱萍,姜帆,高惠颖,等. 我国大陆火龙果引种栽培与利用现状[J]. 台湾农业探索, 2005(4):44-45.
[5] 熊月明,程明. 新兴水果——火龙果[J]. 生命世界, 2000(3):101.
[6] 杨海燕. 水溶性膳食纤维[J]. 中国食品用化学品, 1999(5):48-49.
[7] 戴文娟. 火龙果茎中黄酮类化合物的分离、分析及其抗氧化性研究[D]. 广州:华南理工大学, 2010.
[8] 陈丽娜,陈石,李润唐,等. 红肉火龙果与白肉火龙果品质分析[J]. 中国南方果树, 2011, 40(4):69-70.
[9] 刘丽艳,张喜梅,李琳,等. 超声波杀菌技术在食品中的应用[J]. 食品科学, 2006, 27(12):778-780.
[10] 王文宗. 超声-低热联合处理对胡萝卜汁的杀菌效果及超声对其主要酶影响的机理研究[D]. 广州:华南理工大学, 2011.
[11] 王力芳. 超声-氯协同灭活水中枯草芽孢杆菌的研究[D]. 广州:华南理工大学, 2017.
[12] 尹晓婷. 超声波结合二甲基二碳酸盐对鲜切生菜品质与安全影响研究[D]. 南京:南京农业大学, 2015.
[13] MASON T J, LORIMER J P. Theory, applications and uses of ultrasound in chemistry[M]. England: Ellis Horword Limited, 1989: 252.
[14] ZENKER M,HEINZ V, KNORR D.Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods[J].Journal of Food Protection,2003,66(9):2-9.
[15] 秦艳红,郜海燕,房祥军,等. 超声波和巴氏杀菌后樱桃番茄汁的品质变化动力学[J]. 食品科学, 2016, 37(12):261-266.
[16] 李兴武,章黎黎. 不同杀菌方式对脆红李低糖果酱营养成分和感官品质的影响[J]. 食品研究与开发, 2018(11):70-75.
[17] 吴琼,冯卫敏,蒋和体. 不同杀菌方式对桑葚原汁品质的影响[J]. 食品科学, 2016, 37(9):144-149.
[18] 冀晓龙,王猛,李环宇,等. 不同杀菌方式对梨枣汁杀菌效果及理化性质的影响[J]. 食品与发酵工业, 2013, 39(4):91-95.
[19] 国家食品药品监督管理总局,国家卫生和计划生育委员会. GB 4789.2—2016, 食品安全国家标准[S].北京:中国标准出版社,2016.
[20] 韩德权,章佳佳. DNS法在普鲁兰多糖发酵液中糖测定的研究[J]. 食品工业科技, 2008(2):285-286.
[21] 李润丰,赵希艳,高亚弟. 2,6-二氯靛酚反滴定法测定红色果蔬中还原型VC[J]. 营养学报, 2012, 34(5):507-509.
[22] 杨兆艳. pH示差法测定桑椹红色素中花青素含量的研究[J]. 食品科技, 2007, 32(4):201-203.
[23] 熬纯. 老鹰茶虫酿茶营养成分及其提取物体外抗氧化作用研究[D]. 重庆:西南大学, 2010.
[24] 张碧莹,唐玲,张静,等. 不同加工方式对甘薯汁品质及抗氧化活性的影响[J]. 食品与发酵工业, 2017(12):157-163.
[25] 郭勇. 酶工程[M]. 北京:科学出版社, 2009.
[26] JUNG J, LEE S, KOZUKUE N, et al. Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots [J]. Journal of Food Composition and Analysis, 2011, 24(1): 29-37.
[27] DEWANTO V, WU X, ADOM K K, et al. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity[J]. Journal of Agricultural Food Chemistry, 2002, 50(10): 3 010-3 014.
[28] 胡秦佳宝,刘璇,毕金峰,等. 非热加工与传统热处理对苹果汁品质的影响[J]. 食品与发酵工业, 2016, 42(1):102-107.
[29] RER, PELLEGRINI N, PROTEGGENTE A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay [J]. Free Radical Biology & Medicine, 1999, 26(9/10): 1 231-1 237.
[30] 潘丽军,孙潇雅,姜绍通. 紫薯复合饮料的质量指标、营养成分及抗氧化性分析[J]. 食品科学, 2013, 34(20): 165-169.
[31] ROBERT A. SAFTNERA, GENE E LESTER. Sensory and analytical characteristics of anovel hybrid muskmelon fruit intended for the fresh-cut industry [J]. Postharvest Biology and Technology, 2009, 51: 327-333.
[32] 李申,马亚琴,李楠楠,等. 基于声化学效应探究低频超声处理对温州蜜柑汁杀菌及其品质的影响[J]. 食品与发酵工业, 2017, 43(5):106-114.
[33] KECHINSKI C P, GUIMARAES P V, NORENA C P, et al. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment [J]. Journal of Food Science, 2010, 75(2): C173-C176.
[34] 周笑犁,谢国芳,王瑞,等. 微波和巴氏灭菌对猕猴桃汁品质影响的比较[J]. 食品工业科技, 2014, 35(18):137-140.
[35] TIWARI B K,MUTHUKUMARAPPAN K,O'DONNELL C P,et al.Colour degradation and quality parameters of sonicated orange juice using response surface methodology[J].LWT - Food Science and Technology,2008,41(10):1 876-1 883.
[36] FERRARIO M,ALZAMORA S M,GUERRERO S.Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound[J].Food Microbiology,2015,46(6):35-42.
[37] RANILLA L G, GENOVESE M I, LAJOLO F M. Effect of different cooling conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars[J]. Journal of Agriculture and Food Chemistry, 2009, 57(13): 5 734-5 742.