Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field

Ning Zhu; Yue Zhu; Ning Yu; Yulong Wei; Jiaying Zhang; Yanan Hou; Ai-Dong Sun

doi:10.1016/j.foodchem.2018.08.092

Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field

Food Chem. 2019 Feb 15:274:146-155. doi: 10.1016/j.foodchem.2018.08.092. Epub 2018 Aug 23.

Authors

Ning Zhu¹, Yue Zhu², Ning Yu³, Yulong Wei⁴, Jiaying Zhang⁵, Yanan Hou⁶, Ai-Dong Sun⁷

Affiliations

¹ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; China Meat Food Research Center, China. Electronic address: ningzhu@bjfu.edu.cn.
² Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Electronic address: 77819179@qq.com.
³ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Electronic address: 787867753@qq.com.
⁴ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Electronic address: 1667355582@qq.com.
⁵ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Electronic address: 583806290@qq.com.
⁶ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Electronic address: ningxin1127@126.com.
⁷ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; China Meat Food Research Center, China. Electronic address: adsun@bjfu.edu.cn.

PMID: 30372919
DOI: 10.1016/j.foodchem.2018.08.092

Abstract

The effect of microchip-pulsed electric field (MPEF) and high temperature short time sterilization (HTST) technologies on microbiological, physicochemical properties and flavor of freshly squeezed blueberry juice were compared. Under the MPEF treatment at 350 V, total plate count, total yeast and molds were completely inactivated, meanwhile, VitaminC, anthocyanin, total phenols, titratable acid and color had no significantly changes. During storage of 30 days at 4 °C, VitaminC decreased by 11.52% and 26.78% after MPEF and HTST treatments, all treated juices showed to be microbiologically safe, whereas MPEF can protect nutritionally related properties and color of blueberry juice samples more efficiently. Besides, relatively small changes of juice in odor, taste and volatile compounds concentration was observed by MPEF treatment. Hence, application of MPEF may be an ideal alternative treatment to HTST processing in order to ensure longer shelf life, higher functional and nutritional values of blueberry juice.

Keywords: Anthocyanin; MPEF; Odor; Taste; Vitamin C; Volatile compounds.

MeSH terms

Anthocyanins / analysis
Blueberry Plants*
Color
Electricity
Food Quality
Fruit / chemistry
Fruit and Vegetable Juices / analysis
Fruit and Vegetable Juices / microbiology*
Hot Temperature
Nutritive Value
Odorants / analysis
Phenols / analysis
Sterilization / instrumentation
Sterilization / methods*
Taste*

Substances

Anthocyanins
Phenols