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Keywords = nisin-assisted thermosonication sterilization

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19 pages, 3711 KB  
Article
Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality
by Tingting Ma, Jiaqi Wang, Lukai Wang, Yanhao Yang, Wanyi Yang, Haoli Wang, Tian Lan, Qianwen Zhang and Xiangyu Sun
Foods 2020, 9(10), 1512; https://doi.org/10.3390/foods9101512 - 21 Oct 2020
Cited by 57 | Viewed by 6123
Abstract
: The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal [...] Read more.
: The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal and enzyme inactivation, and nisin had a synergistic lethal effect on aerobic bacteria in grape juice while not having any obvious effect on the mold and yeast. Compared with CTS, the sensory characteristics of grape juice treated with TS and TSN are closer to that of fresh juice, its microbial safety is ensured, and the physicochemical properties are basically unchanged. More importantly, the total phenolic content and antioxidant capacity of juice treated with TS and TSN were significantly increased, and the total anthocyanin and flavonoid contents were largely retained. Taken together, these findings suggest that TS and TSN has great potential application value and that it can ensure microbial safety and improve the quality of grape juice. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Food)
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