Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review

被引：78

作者：

Chen, Yougui ^{[1
]}

Yu, Li Juan ^{[1
]}

Rupasinghe, H. P. Vasantha ^{[1
]}

机构：

[1] Dalhousie Univ, Fac Agr, Dept Environm Sci, Truro, NS B2N 5E3, Canada

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2013年 / 93卷 / 05期

关键词：

fruit juice; pasteurisation; membrane filtration; pulsed electric field; ultraviolet exposure; microbial inactivation; phenolic degradation; PULSED ELECTRIC-FIELDS; ESCHERICHIA-COLI; APPLE JUICE; PHYSICOCHEMICAL PROPERTIES; ULTRAVIOLET-IRRADIATION; ANTIOXIDANT CAPACITY; MEMBRANE FILTRATION; FOOD-PRESERVATION; FLAVOR COMPOUNDS; UV-IRRADIATION;

D O I：

10.1002/jsfa.5989

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Fruit juice has been traditionally preserved by thermal pasteurisation. However, the applied heat can cause detrimental effects on health-promoting components such as phenolic compounds. Several non-thermal technologies such as membrane filtration, pulsed electric field (PEF) and ultraviolet (UV) exposure are promising methods developed for liquid food preservation. In particular, the combination of UV and PEF has proven to be more effective for microbial inactivation and maintaining nutritional quality of fruit juice compared with individual applications. (c) 2012 Society of Chemical Industry

引用

页码：981 / 986

页数：6

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