Effect of dielectric barrier discharge plasma on background microflora and physicochemical properties of tiger nut milk

被引:37
|
作者
Muhammad, Aliyu Idris [1 ,2 ,3 ]
Li, Yang [1 ]
Liao, Xinyu [1 ,2 ]
Liu, Donghong [1 ,2 ]
Ye, Xingqian [1 ,2 ]
Chen, Shiguo [1 ,2 ]
Hu, Yaqin [1 ,2 ]
Wang, Jun [4 ]
Ding, Tian [1 ,2 ]
机构
[1] Zhejiang Univ, Dept Food Sci & Nutr, Natl Engn Lab Intelligent Food Technol & Equipmen, Hangzhou 310058, Zhejiang, Peoples R China
[2] Minist Agr, Zhejiang Key Lab Agrofood Proc, Key Lab Agroprod Postharvest Handling, Hangzhou 310058, Zhejiang, Peoples R China
[3] Bayero Univ Kano, Fac Engn, Dept Agr & Environm Engn, PMB 3011, Kano, Nigeria
[4] Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Peoples R China
关键词
Dielectric barrier discharge plasma; Tiger nut milk; Physicochemical properties; Microbial inactivation; Peroxidase activity; ATMOSPHERIC COLD-PLASMA; PULSED ELECTRIC-FIELDS; NONTHERMAL PLASMA; LISTERIA-MONOCYTOGENES; PATHOGEN INACTIVATION; BEVERAGE HORCHATA; MICROBIAL SAFETY; HIGH-PRESSURE; SHELF-LIFE; DECONTAMINATION;
D O I
10.1016/j.foodcont.2018.09.010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The microbial and physicochemical properties of tiger nut milk were studied under different dielectric barrier discharge (DBD) plasma exposure time: 2, 4, 6, 8, and 12 min. Following the plasma treatment, a significant reduction in the microflora was observed at 2, 4, 6 and 8 min treatment time with 12 min reaching the un-detectable limit. The treatment did not result in any significant change in soluble solids and fat contents. Significant reduction in pH was recorded after 8 and 12 min treatment, whereas heightened titratable acidity and lipid oxidation were noticed in all the treated samples. The protein content decreased significantly in all the treated samples, while peroxidase activity only decreased when the treatment time was extended beyond 4 min. The loss in enzyme activity was due to the oxidation effect plasma reactive species including atomic oxygen, ozone, and hydroxyl radicals, which might have oxidized the amino acid side chain. The findings presented here could be a prelude for the potential application of DBD plasma treatment of tiger nut milk in the food industry.
引用
收藏
页码:119 / 127
页数:9
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