Sterilization of blueberry juice under solution plasma process: Factors, quality, and its action mechanisms
文献类型： 外文期刊
作者： Zheng, Hui 1 ; Li, Bin 1 ; Xiang, Qisen 3 ; Du, Bin 2 ; Zhang, Baiqing 1 ; Tao, Dongbing 1 ; Zhu, Tingyu 1 ; Wu, Dongge 1 ; Ma, Fengming 1 ;
作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China
2.Hebei Normal Univ Sci & Technol, Hebei Key Lab Nat Prod Act Components & Funct, Qinhuangdao 066004, Hebei, Peoples R China
3.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Peoples R China
4.Chinese Acad Agr Sci, Inst Anim Sci, State Key Lab Anim Nutr & Feeding, Beijing 100193, Peoples R China
关键词： Solution plasma process; Sterilization; Blueberry juice; Quality; Free radical
期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）
ISSN： 0956-7135
年卷期： 2025 年 171 卷
页码：
收录情况： SCI
摘要： This study employed the solution plasma process (SPP) to sterilize blueberry juice using E. coli as the targeted bacteria. The effects on quality were analyzed, and the sterilization mechanism was investigated. The stronger discharge voltage and the narrower distance between electrodes exhibited the higher sterilization effect. The minimum residual colony counts were recorded as 1 CFU/mL, and E. coli is reduced by 5.88 logarithmic units under the conditions of a 2 mm distance between electrodes, a discharge voltage of 6 kV, and a discharge time of 60 min. The sterilization process follows first-order kinetics. The changes in nutritional composition indicated minimal alteration in total sugar and acid, a slight decline in total phenol and anthocyanin, and a reduction in ascorbic acid. The sensory quality exhibited reduced sourness, while umami increased. The antioxidant capacity was not impacted. The color differences of blueberry juice are slight during SPP process. The roles of active radical are in the following order: center dot OH approximate to H2O2>center dot O> hydrated electrons and center dot OH played a pivotal role in the sterilization process.
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