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Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage

This study evaluated the pasteurization (P), ozone (O(3)), ultrasonic (US), and high-hydrostatic-pressure (HHP) sterilization approaches for processing of Prunus mume regarding browning factors and microorganisms, compared with non-sterilization (control check, CK) treatment. The microorganisms (tot...

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Autores principales: Ma, Yuan, Xu, Yingping, Chen, Yuanyuan, Meng, Ailian, Liu, Ping, Ye, Kunyue, Yuan, Anqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877700/
https://www.ncbi.nlm.nih.gov/pubmed/35208989
http://dx.doi.org/10.3390/molecules27041197
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author Ma, Yuan
Xu, Yingping
Chen, Yuanyuan
Meng, Ailian
Liu, Ping
Ye, Kunyue
Yuan, Anqi
author_facet Ma, Yuan
Xu, Yingping
Chen, Yuanyuan
Meng, Ailian
Liu, Ping
Ye, Kunyue
Yuan, Anqi
author_sort Ma, Yuan
collection PubMed
description This study evaluated the pasteurization (P), ozone (O(3)), ultrasonic (US), and high-hydrostatic-pressure (HHP) sterilization approaches for processing of Prunus mume regarding browning factors and microorganisms, compared with non-sterilization (control check, CK) treatment. The microorganisms (total bacterial count and fungi and yeast count) in the juice were identified after different sterilization techniques, while the quality parameter changes (degree of browning, color measurements, total phenolic content, reducing sugar, ascorbic acid, 5-hydroxymethyl furaldehyde (5-HMF), amino acid nitrogen, total soluble solids (TSS), pH value) were investigated. The results indicate that P and HHP treatment reduced non-enzymatic browning while substantially impacting the color measurements, TSS, and pH, while the sterilization effect was remarkable, with a rate exceeding 90%. Furthermore, the Prunus mume juices treated with P and HHP sterilization were used as the objects, and the CK group was used as the control group. They were placed at 4 °C, 25 °C and 37 °C, respectively, and stored in dark for 15 d. Sampling and determination were carried out on 0, 3, 6, 9, 12, and 15 d, respectively. M-&-Y (molds and yeasts) were not detected in the late storage period, and no obvious microbial growth was observed during storage, indicating that P and HHP treatments could ensure the microbial safety of Prunus mume juice. P- and HHP- treated Prunus mume juice has better quality and low temperature storage is beneficial for maintaining the quality of Prunus mume juice. Therefore, P treatment or HHP treatment combined with low temperature storage could achieve a more ideal storage effect. Overall, this study conclusively established that P and HHP methods were suitable for sterilizing Prunus mume juice. These techniques minimally affected overall product quality while better maintaining the quality parameters than the untreated juice samples and those exposed to O(3) and US treatment.
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spelling pubmed-88777002022-02-26 Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage Ma, Yuan Xu, Yingping Chen, Yuanyuan Meng, Ailian Liu, Ping Ye, Kunyue Yuan, Anqi Molecules Article This study evaluated the pasteurization (P), ozone (O(3)), ultrasonic (US), and high-hydrostatic-pressure (HHP) sterilization approaches for processing of Prunus mume regarding browning factors and microorganisms, compared with non-sterilization (control check, CK) treatment. The microorganisms (total bacterial count and fungi and yeast count) in the juice were identified after different sterilization techniques, while the quality parameter changes (degree of browning, color measurements, total phenolic content, reducing sugar, ascorbic acid, 5-hydroxymethyl furaldehyde (5-HMF), amino acid nitrogen, total soluble solids (TSS), pH value) were investigated. The results indicate that P and HHP treatment reduced non-enzymatic browning while substantially impacting the color measurements, TSS, and pH, while the sterilization effect was remarkable, with a rate exceeding 90%. Furthermore, the Prunus mume juices treated with P and HHP sterilization were used as the objects, and the CK group was used as the control group. They were placed at 4 °C, 25 °C and 37 °C, respectively, and stored in dark for 15 d. Sampling and determination were carried out on 0, 3, 6, 9, 12, and 15 d, respectively. M-&-Y (molds and yeasts) were not detected in the late storage period, and no obvious microbial growth was observed during storage, indicating that P and HHP treatments could ensure the microbial safety of Prunus mume juice. P- and HHP- treated Prunus mume juice has better quality and low temperature storage is beneficial for maintaining the quality of Prunus mume juice. Therefore, P treatment or HHP treatment combined with low temperature storage could achieve a more ideal storage effect. Overall, this study conclusively established that P and HHP methods were suitable for sterilizing Prunus mume juice. These techniques minimally affected overall product quality while better maintaining the quality parameters than the untreated juice samples and those exposed to O(3) and US treatment. MDPI 2022-02-10 /pmc/articles/PMC8877700/ /pubmed/35208989 http://dx.doi.org/10.3390/molecules27041197 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ma, Yuan
Xu, Yingping
Chen, Yuanyuan
Meng, Ailian
Liu, Ping
Ye, Kunyue
Yuan, Anqi
Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage
title Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage
title_full Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage
title_fullStr Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage
title_full_unstemmed Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage
title_short Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage
title_sort effect of different sterilization methods on the microbial and physicochemical changes in prunus mume juice during storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877700/
https://www.ncbi.nlm.nih.gov/pubmed/35208989
http://dx.doi.org/10.3390/molecules27041197
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