姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响
The influence of curcumin-mediated sono-photodynamic treatment on the storage quality of passion fruit juice
-
摘要: 以百香果汁为研究对象,采用全自动色差仪、电子舌等设备研究姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响。结果表明:在50 μmol/L姜黄素介导下,声光动力联合处理(超声波频率为45 kHz、强度为0.40 W/cm2,发光二极管(Light Emiting Diode, LED)波长为425 nm、蓝光光照幅度为5.3 mW/cm2)30 min,可使百香果汁的菌落总数由初始的(1.93±0.12) log CFU/mL降低至(0.80±0.18 log CFU/mL。贮藏0 d时,相较于空白对照组,声光动力联合处理组的总酚含量增加了10.68 mg/L。贮藏至20 d时,空白对照组的pH值升高至4.01,总可溶性固形物含量下降至8.93 °Brix,而声光动力联合处理组的pH值和总可溶性固形物含量基本保持不变。此外,声光动力联合处理可有效保持百香果汁的外观色泽和感官风味,延长百香果汁的货架期。因此,姜黄素介导的声光动力联合处理可有效改善百香果汁的贮藏品质,为液态食品保鲜研究提供新思路。Abstract: This study investigated the effect of curcumin-mediated sono-photodynamic treatment on the storage quality of passion fruit juice using an automatic colorimeter and electronic tongue. The results demonstrated that passion fruit juice treated with 50 μmol/L curcumin-mediated sono-photodynamic treatment (45 kHz ultrasound at 0.40 W/cm2, 425 nm wavelength blue light-emitting diode (LED) at 5.3 mW/cm2) for 30 min exhibited a significant reduction in the total number of colonies, decreasing from (1.93±0.12) log CFU/mL to (0.80±0.18) log CFU/mL. Furthermore, at the initial storage time point (0 d), the total phenol content of the sono-photodynamic treatment sample increased by 10.68 mg/L compared with the control sample. After 20 days of storage, the pH value of the control sample increased to 4.01, and the total soluble solid content decreased to 8.93 °Brix. In contrast, both the pH value and soluble solid content in the sono-photodynamic-treated sample remained stable. Additionally, sono-photodynamic treatment could effectively preserve the color and sensory attributes, thereby extending the shelf life of passion fruit juice. In summary, curcumin-mediated sono-photodynamic treatment provides a promising approach for enhancing the storage quality of passion fruit juice and could offer a novel strategy for preserving liquid foods.
-
Key words:
- sono-photodynamic treatment /
- curcumin /
- passion fruit juice /
- storage quality
-
-
[1]
胡德辉,赵莉娜,谢文佩,等.百香果加工工艺研究进展[J].农产品加工,2018(11):65-67.
-
[2]
ZOU W H,NIU H H,YI J J,et al.Passion fruit juicing with or without seeds treated by high-pressure processing and thermal pasteurization:Effects on the storage stability of enzymes and quality properties[J].Innovative Food Science & Emerging Technologies,2024,91:103554.
-
[3]
XIE X,CHEN C,FU X.Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion[J].Journal of Food Processing and Preservation,2021,45(1):e15056.
-
[4]
牛慧慧,张慧云,邹文惠,等.不同杀菌方式对百香果汁感官和营养品质的影响[J].食品与发酵工业,2022,48(20):145-151.
-
[5]
YUAN Y,LIU Q Y,HUANG Y J,et al.Antibacterial efficacy and mechanisms of curcumin-based photodynamic treatment against Staphylococcus aureus and its application in juices[J].Molecules,2022,27(20):7136.
-
[6]
WEI G Q,YANG G,WANG Y,et al.Phototherapy-based combination strategies for bacterial infection treatment[J].Theranostics,2020,10(26):12241-12262.
-
[7]
ZHANG X,WU J,XU C S,et al.Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits[J].Food Science and Technology International,2020,26(8):696-705.
-
[8]
YAN Q,MEI J,LI D P,et al.Application of sonodynamic technology and sonosensitizers in food sterilization:A review of developments,trends and challenges[J].Critical Reviews in Food Science and Nutrition,2024,64(3):740-759.
-
[9]
YAN Q, MEI J, LI D P, et al. Application of sonodynamic technology and sonosensitizers in food sterilization: A review of developments, trends and challenges[J].Critical Reviews in Food Science and Nutrition, 2024, 64(3): 740-759.
-
[10]
WANG D H, ZHOU F, LAI D N, et al. Curcumin-mediated sono/photodynamic treatment preserved the quality of shrimp surimi and influenced its microbial community changes during refrigerated storage[J].Ultrasonics Sonochemistry, 2021, 78: 105715.
-
[11]
ALVES F, PRATAVIEIRA S, INADA N M, et al. Effects on colonization factors and mechanisms involved in antimicrobial sonophotodynamic inactivation mediated by curcumin[J].Pharmaceutics, 2023, 15(10): 2407.
-
[12]
LIN S L,ZHANG J W,STEKEL D,et al.The food matrix properties influence the antibacterial effectiveness of photodynamic and sonodynamic treatments[J].Innovative Food Science & Emerging Technologies,2024,93:103630.
-
[13]
BEN-ZICHRI S,MELTZER M,LACHAM-HARTMAN S,et al.Synergistic activity of anticancer polyphenols embedded in amphiphilic dendrimer nanoparticles[J].ACS Applied Polymer Materials,2022,4(12):8913-8925.
-
[14]
ZHANG J W,ZHENG P Y,LI J,et al.Curcumin-mediated sono-photodynamic treatment inactivates Listeria monocytogenes via ROS-induced physical disruption and oxidative damage[J].Foods,2022,11(6):808.
-
[15]
赵淑怡,倪继龙,瞿语桐,等.不同预处理方式对姜黄素介导的大黄鱼光动力灭活保鲜效果[J].食品工业科技,2025,46(5):329-336.
-
[16]
国家卫生健康委员会,国家市场监督管理总局.食品安全国家标准 食品微生物学检验 菌落总数测定:GB 4789.2—2022[S].北京:中国标准出版社,2023.
-
[17]
中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中抗坏血酸的测定:GB 5009.86—2016[S].北京:中国标准出版社,2017.
-
[18]
于弘慧,马挺军,孙运金,等.低温等离子体杀菌工艺的优化及其对梨汁品质和抗氧化活性的影响[J].食品工业科技,2018,39(9):212-216
,221. -
[19]
李靖,王嘉祥,陈欢,等.超高压与热杀菌对刺梨汁贮藏期品质影响的比较[J].食品科学,2022,43(15):101-108.
-
[20]
王凤玲,朱琳,柴瑾,等.超高压处理对鲜榨复配果汁品质及货架期的影响[J].食品工业科技,2024,45(9):309-316.
-
[21]
国家质量监督检验检疫总局,中国国家标准化管理委员会.果蔬汁类及其饮料:GB/T 31121—2014[S].北京:中国标准出版社,2015.
-
[22]
国家卫生健康委员会,国家市场监督管理总局.食品安全国家标准 饮料:GB 7101—2022[S].北京:中国标准出版社,2023.
-
[23]
BHAVYA M L,HEBBAR H U.Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice[J].Ultrasonics Sonochemistry,2019,57:108-115.
-
[24]
徐涓,张雯雯,李凯,等.高温蒸汽处理对余甘子果汁贮藏期间的品质影响及褐变行为解析[J].食品科学,2019,40(23):246-252.
-
[25]
林羡,李博哲,徐玉娟,等.二甲基二碳酸盐对百香果汁的杀菌效果及品质影响[J].保鲜与加工,2022,22(9):38-44.
-
[26]
LIU Y,LI Y J,SHAO C,et al.Curcumin-based residue-free and reusable photodynamic inactivation system for liquid foods and its application in freshly squeezed orange juice[J].Food Chemistry,2024,458:140316.
-
[27]
ALAM S M S,AKTHER S,ISLAM M R,et al.Effects of ultrasound,microwave,and their combined treatments on the shelf life and quality characteristics of fresh litchi juice[J].Future Foods,2023,8:100254.
-
[28]
CHAI Z Y,ZHANG F,LIU B J,et al.Antibacterial mechanism and preservation effect of curcumin-based photodynamic extends the shelf life of fresh-cut pears[J].LWT-Food Science and Technology,2021,142:110941.
-
[29]
LIN Y L,HU J M,LI S Y,et al.Curcumin-based photodynamic sterilization for preservation of fresh-cut Hami melon[J].Molecules,2019,24(13):2374.
-
[30]
杜晓仪,杨继国,罗文珊,等.植物乳杆菌发酵三华李果汁工艺优化及贮藏期内品质变化[J].现代食品科技,2024,40(3):102-112.
-
[31]
王晓琼.非热加工技术对蓝莓复合果汁品质保护研究[D].成都:西华大学,2021.
-
[32]
BHAVYA M L,SHEWALE S R,RAJORIYA D,et al.Impact of blue LED illumination and natural photosensitizer on bacterial pathogens,enzyme activity and quality attributes of fresh-cut pineapple slices[J].Food and Bioprocess Technology,2021,14(2):362-372.
-
[33]
SUN X X,FOLLETT P A,WALL M M,et al.Physical,chemical,and sensory properties of a turmeric-fortified pineapple juice beverage[J].Foods,2023,12(12):2323.
-
[1]
-
点击查看大图
计量
- PDF下载量: 0
- 文章访问数: 12
- 引证文献数: 0
下载:
