مقایسه روش پاستوریزاسیون حرارتی و غیرحرارتی پلاسمای‌سرد بر ترکیبات زیست‌فعال و بارمیکروبی آبمیوه پرتقال توسرخ (Sanguinello L.)

محورهای موضوعی : علوم و صنایع غذایی

عاطفه علیایی ¹ , شیلا برنجی ² , لیلا ناطقی ³

1 - دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 - استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
3 - دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

تاریخ دریافت : 1401/06/19 تاریخ پذیرش : 1401/08/18 تاریخ انتشار : 1401/06/01

کلید واژه: ترکیبات زیست‌فعال, پرتقال توسرخ, پاستوریزاسیون حرارتی, پلاسمای‌سرد,

چکیده مقاله :

به‌منظور کاهش اثرات منفی پاستوریزاسیون حرارتی متداول بر آب‌میوه‌ها از قبیل تخریب رنگ و افت برخی از ترکیبات تغذیه ای، می توان از روش های غیرحرارتی استفاده نمود. هدف از انجام تحقیق حاضر بررسی تأثیر پلاسمای سرد اتمسفری بر خصوصیات فیزیکوشیمیایی، ترکیبات زیست‌فعال و بار میکروبی بود. نتایج نشان دهنده تفاوت معنی‌دار (05/0≥p ) بین نمونه‌های تیمار شده با پلاسمای سرد و پاستوریزه شده حرارتی از نظر ویژگی‌های فیزیکوشیمیایی (اسیدیته، pH، بریکس و رنگ)، ترکیبات زیست‌فعال (آنتوسیانین، فنل کل و ویتامین C)و بار میکروبی (جمعیت کپک و مخمر، باکتری های هوازی) بود. بار میکروبی تمامی نمونه های آب پرتقال پاستوریزه شده با پلاسمای سرد در محدوده قابل قبول استاندارد ملی ایران بودند. بالاترین میزان ترکیبات زیست‌فعال ( mg/l248/51 آنتوسیانین، mg GAE/L 2/1988 فنل کل و mg/l 398 ویتامین C) در نمونه پاستوریزه شده با پلاسمای سرد (در شرایط 20 کیلوولت، مدت 10 دقیقه و گاز هوا) مشاهده شد. این نتیجه نسبت به نمونه پاستوریزه شده به‌روش حرارتی به‌طور معنی داری (05/0≥p ) بالاتر بود. نتایج حاصل از این مطالعه نشان داد با اعمال فرآیند پلاسمای سرد برای پاستوریزاسیون آب پرتقال توسرخ علاوه بر دستیابی به محصول سالم‌تر، ترکیبات زیست‌فعال بیشتری در آن حفظ می شود.

چکیده انگلیسی:

Non-thermal methods are introduced to lessen the color degradation and loss of nutritional compounds in fruit juices caused by conventional thermal pasteurization. This research aimed to investigate the effect of cold atmospheric gas phase plasma on physicochemical properties, bioactive compounds, and microbial load of red orange juice. The results show a significant difference (p≤ 0.05) between the samples treated with cold plasma and thermally pasteurized ones, in terms of physicochemical characteristics (acidity, pH, Brix, and color), bioactive compounds (anthocyanin, total phenol, and vitamin C) and microbial load (yeast/mold population and aerobic bacteria). The microbial load in the samples treated with cold plasma was within the acceptable range approved by the Iranian National Standard. The highest values of bioactive compounds (anthocyanin 51.248 mg/l, total phenol 1988.2 mg/l, and vitamin C 398 mg/l) were observed in the cold plasma pasteurized sample (at 20 kV, for 10 min and atmospheric gas). These values were significantly (p≤ 0.05) higher than those of thermally-pasteurized samples. The results showed that by applying the cold plasma process for the pasteurization of red orange juice, along with obtaining a healthier product, more bioactive compounds are preserved.

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