Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization

被引：12

作者：

Wahia, Hafida ^{[1
]}

Zhou, Cunshan ^{[1
,2
]}

Fakayode, Olugbenga Abiola ^{[1
]}

Amanor-Atiemoh, Robert ^{[1
]}

Zhang, Long ^{[1
]}

Mustapha, Abdullateef Taiye ^{[1
]}

Zhang, Jin ^{[1
]}

Xu, Baoguo ^{[1
]}

Zhang, Rong ^{[1
]}

Ma, Haile ^{[1
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

[2] Chuzhou Univ, Sch Biol & Food Engn, Chuzhou 239000, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 361卷

基金：

中国国家自然科学基金;

关键词：

ROS; Multi-frequencies; FT-IR; A; acidoterrestris; Spectral characterization; REACTIVE OXYGEN; ULTRASOUND;

D O I：

10.1016/j.foodchem.2021.130108

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This is the first time to investigate the synergistic inactivation effect and mechanism of multifrequency ultrasound (MTUS) on A. acidoterrestris (AAT) vegetative cells and spores, nutrients and enzymes of orange juice. The optimized results of MTUS (using Box Behnken design- surface response methodology) and further comparison with different mode of ultrasound (mono-and multi-frequency) revealed that 20/40 kHz, 24 min and 64 degrees C were the best optimum results. The AAT spores and vegetative cells were inactivated by 2 and 4 logs, respectively, without deteriorating orange juice contents. In addition, AAT inactivation indicated an inversely proportional relationship with ROS production. FT-IR and UV-Vis spectroscopy characterization confirmed the existence of ROS in treated orange juice and LF-NMR analysis confirmed the inactivation of AAT spores. The findings illustrated the successfully used dual-frequency ultrasound technology for fruit beverages, promoting beneficial changes in physical properties without any significant effects on the quality of ascorbic acid.

引用

页数：12

共 2 条

[1] Synergic effect of multi-frequency thermosonication and germinant on Alicyclobacillus acidoterrestris spore inactivation and underlying mechanisms
Xie, Yingman
Pang, Huiyun
Mao, Chao
Ye, Pengfei
Cui, Baozhong
Chen, Xiangwei
Fu, Hongfei
Wang, Yequn
Wang, Yunyang
[J]. FOOD BIOSCIENCE, 2024, 59
[2] Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice
Wahia, Hafida
Zhou, Cunshan
Sarpong, Frederick
Mustapha, Abdullateef Taiye
Liu, Shulan
Yu, Xiaojie
Li, Chen
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (11)

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