Nội dung được dịch bởi AI, chỉ mang tính chất tham khảo
Sự thay đổi về chất lượng và các tham số dinh dưỡng trong quá trình bảo quản lạnh đồ uống từ nước cam và sữa được xử lý bằng các phương pháp gia nhiệt và không gia nhiệt tương đương để tiệt trùng nhẹ
Tóm tắt
Các tác động của phương pháp điều trị áp suất cao (HP) (400 MPa ở 42 °C trong 5 phút) và xử lý bằng trường điện từ trường (PEF) (25 kV/cm ở 57 °C trong 280 μs) đến hàm lượng axit ascorbic, tổng carotenoid, tổng hợp chất phenolic và tổng khả năng chống oxy hóa (TEAC và ORAC) của đồ uống từ nước cam - sữa (OJ-M) trong quá trình bảo quản ở 4 °C đã được so sánh với công nghệ bảo quản nhiệt thông thường được sử dụng trong ngành công nghiệp (90 °C trong 15 giây). Trong quá trình bảo quản, hàm lượng axit ascorbic, tổng carotenoid và khả năng chống oxy hóa (TEAC) đều giảm theo thời gian không phân biệt phương pháp điều trị áp dụng. Thay vào đó, hàm lượng phenolic tổng hợp và khả năng chống oxy hóa đo bằng phương pháp ORAC tăng lên vào cuối thời gian bảo quản. Đồ uống không xử lý nhiệt có mức độ nâu không enzym thấp hơn so với đồ uống đã tiệt trùng bằng nhiệt. Không có sự biến động đáng kể nào trong hàm lượng hidroxymethylfurfural (HMF) của đồ uống OJ-M được xử lý bằng HP và PEF, trong khi đó, một sự gia tăng đáng kể đã được ghi nhận sau khi xử lý nhiệt. Trong quá trình bảo quản lạnh, hàm lượng HMF luôn thấp hơn giá trị tối đa được thiết lập. Các phương pháp HP đã làm giảm giá trị L* của đồ uống được điều trị ngay sau khi xử lý và trong quá trình bảo quản lạnh và đã làm tăng sự khác biệt về màu sắc tổng thể của các đồ uống được xử lý bằng HP so với PEF và nước cam - sữa được xử lý nhiệt. Do đó, các phương pháp thay thế như HP và PEF có thể cung cấp cơ hội mới để phát triển nước cam - sữa với thời gian bảo quản tương đương với nước cam đã xử lý nhiệt khi kết hợp với sữa về các đặc tính vi sinh, lý hóa và dinh dưỡng.
Từ khóa
#áp suất cao #trường điện từ trường #axit ascorbic #carotenoid #chất phenolic #khả năng chống oxy hóa #đồ uống nước cam-sữaTài liệu tham khảo
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