Novel processing techniques and spinach juice: Quality and safety improvements.
FT-IR
Spinach juice
US-PEF
free amino acids
minerals
particle size
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Apr 2020
Apr 2020
Historique:
received:
25
06
2019
revised:
01
02
2020
accepted:
15
02
2020
pubmed:
30
3
2020
medline:
25
8
2020
entrez:
30
3
2020
Statut:
ppublish
Résumé
In this study, the combined effect of ultrasound (US) and pulsed electric field (PEF) techniques was analyzed for the quality improvement and microbial safety of spinach juice. The spinach juice was treated with US at frequency of 40 kHz, radiating power of 200 W below 30 ± 2 °C temperature for 21 min in ultrasonic bath cleaner, and PEF treatment (pulse frequency: 1 kHz, flow rate: 60 mL/min, temperature: 30 ± 2 °C, time: 335 µs, electric field strength 9 kV/cm) was done. In results, the combined (US-PEF) treatment attained the highest value of minerals and total free amino acids as compared to US or PEF treatment alone. US-PEF treatment significantly reduced the total plate count (3.83 to 1.97 log CFU/mL), E. coli/Coliform (1.90 to 0.75 log CFU/mL) and yeast and mold (4.23 to 2.22 log CFU/mL). Fourier-transform infrared spectroscopy (FT-IR) spectra showed that all nonthermal treatments led to a higher concentration of carbonyl compounds rather generate new carbonyl compounds. US-PEF treatment significantly reduced the particle size. The rheology of spinach juice was drastically changed by all nonthermal techniques, indicating non-Newtonian modal accompanied by a decrease of consistency index (K), apparent viscosity (η), and increase of flow behavior (n). Overall, the improved quality of spinach juice shows the suitability of both technologies for industrial applications despite the variations in rheological properties. PRACTICAL APPLICATION: Nowadays, nonthermal technologies like US and PEF are being used to enhance the nutritional quality and stability of different fruits and vegetable juices. The current research shows that US-PEF application can enhance the free amino acids and mineral contents while significantly decrease microbial activities and particle size. The rheology of spinach juice can be dramatically changed, through the reduction of consistency index (K), apparent viscosity (η) and elevation of flow behavior (n). The results of this research proposed that US-PEF treatment can be a more suitable nonthermal application to enhance the quality of spinach juice at an industrial scale.
Identifiants
pubmed: 32222053
doi: 10.1111/1750-3841.15107
doi:
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1018-1026Subventions
Organisme : National Natural Science Foundation of China
ID : 21576099
Organisme : Guangdong Province
ID : 2017B020207001
Organisme : Guangdong Province
ID : 2015A030312001
Organisme : Higher Education Discipline Innovation Project
ID : B17018
Informations de copyright
© 2020 Institute of Food Technologists®.
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