Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the impacts of thermosonication combined with nisin (TSN) and TP treatments on the quality attributes including microbial and enzyme inactivation and the physicochemical, nutritional, functional, and sensory qualities of orange juice were studied. Both TP and TSN treatments achieved desirable bactericidal and enzyme inactivation effects, and nisin had a significant synergistic lethal effect on aerobic bacteria in orange juice (p < 0.05). Additionally, TSN treatment significantly improved the color attributes of orange juice and well maintained its physicochemical properties and sensory quality. More importantly, TSN treatment significantly increased the total polyphenols content (TPC) and total carotenoids (TC) by 10.03% and 20.10%, increased the ORAC and DPPH by 51.10%...
Thermosonication combined with natural antimicrobial nisin: a potential technique ensuring microbiological safety and improving the quality parameters of orange juice.
Tingting Ma, College of Food Science and Engineering, College of Enology, Northwest A&F University, Xianyang 712100, China. Tel./fax +86-29-8709-2486. E-mail email@example.com
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Qinyu Zhao, Quyu Yuan, Chenxu Gao, Xiaoyang Wang, Bihe Zhu, Jiaqi Wang, Xiangyu Sun, Tingting Ma; Thermosonication combined with natural antimicrobial nisin: a potential technique ensuring microbiological safety and improving the quality parameters of orange juice.. IFIS Food and Health Sciences Database 2022; doi:
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