The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color m...
The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.
The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.
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문제 정의
Ohmic heating is an alternative fast-heating method that is especially useful for the sterilization of liquid foods. The aim of this study was to compare the physicochemical, antioxidant, microbiological, and sensory characteristics of unheated, conventionally heated, and ohmically heated mulberry fruit juice to confirm the suitability of ohmic heating for practical applications. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.
제안 방법
Beyond the color characteristics, the antioxidant capacities of raw, conventionally heated, and ohmically heated mulberry fruit juice measured using different antioxidant assays are listed in Tables 3, 4. In particular, the DPPH, reducing power, and ferric reducing antioxidant power were measured to evaluate the antioxidant activity, and the monomeric anthocyanin content, flavonoid contents and phenolic compound contents were measured to evaluate the antioxidant compound contents. The monomeric anthocyanin contents of fresh, ohmically heated, and conventionally heated mulberry fruit juice are 28.
The test was performed in individual rooms, where the juice was served in 50 mL disposable cups under white light at a temperature of 15±1℃, always 2 hr after a meal.
대상 데이터
The 3,5-dinitrosalicylic acid (DNS) method (Miller 1959) was employed as a standard protocol to determine the amount of reducing sugar. All analyses were carried out in triplicate.
데이터처리
One-way analysis of variance (ANOVA) and Duncan’s multiple-range test were used to determine the significance of the difference among samples with a significance level of 0.01.
이론/모형
Aerobic bacteria, coliform bacteria and yeast and mold count were measured with Petrifilm Count Plates (3MTM PetrifilmTM Aerobic Count Plate, 25℃, 5 day; 3MTM Petrifilm TM Yeast & Mold Count Plate, 25℃, 5 day; 3MTM PetrifilmTM and Coliform Count Plate, 37℃, 48 hr) according to the AOAC(1984) official methods 990.12, 991.14 and 997.02.
The DPPH free radical-scavenging activity of the juices was measured using the method described by Gorinstein et al (2004). A 0.
The analysis was carried out in triplicate using the pH differential method (Giusti & Wrolstad 2001) with two buffer systems: 0.025 M potassium chloride (KCl) buffer at pH 1.0 and 0.4 M sodium acetate (NaC2H3O2) buffer at pH 4.5.
성능/효과
Thus, the more rapid the process, the better the antioxidant capacity was preserved. Finally, sensory evaluation analysis showed no difference between fresh and ohmically heated mulberry fruit juice, while conventionally heated juice scored significantly lower. The general bacteria and yeast, mold and E.
The total soluble solid (TSS) content, titratable acidity (TA), pH of fresh, conventionally heated and ohmically heated mulberry juice are listed in Table 1. First, the TSS of fresh, ohmically heated, and conventionally heated mulberry fruit juice are 2.71, 2.76, and 2.81. TSS was the highest for conventionally heated juice and significantly lower for the fresh juice, which showed the lowest value.
While sterilization is important for ensuring the stability of fruit juice during transportation and storage, it may cause irreversible loss of nutritional quality and antioxidant activity and, in consequence, may affect the health-related properties of the juice. In conclusion, ohmic heating is a suitable technology for preserving bioactive nutrients in fruit juices that produces safe and fresh-seeming juice. Further studies are being conducted to explore the effect of this treatment on the long-term stability and shelf life of such products.
As for the sensory characteristics of the differently treated juices, Table 5 shows the results of sample quality tests conducted on the color, odor, flavor, taste and overall acceptance of the mulberry juice. It was observed that the different processes applied to the mulberry fruit juice had a statistically significant influence on its sensory acceptability in terms of all the different attributes evaluated, although some differences between fresh and heat-treated juices were not significant excluding off-flavor. The taste, color and overall acceptance of the mulberry fruit juice sterilized by ohmic heating were significantly better than those of the juice sterilized by conventional heating.
후속연구
In conclusion, ohmic heating is a suitable technology for preserving bioactive nutrients in fruit juices that produces safe and fresh-seeming juice. Further studies are being conducted to explore the effect of this treatment on the long-term stability and shelf life of such products.
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