Abstract
<p>The aim of this work was to evaluate the change in the quality of litchi juice treated by DMDC combined with Nisin during storage of 4 °C. Results found that addition of 250 mg/L of DMDC combined with 100 IU/mL of Nisin can ensure the microbiological safe of litchi juice during storage at 4 °C. Compare with heat treatment (95°C, 1 min), the treatment of DMDC combined with Nisin can retain a more value of sensory attributes, but a more loss in the content of total phenolics, ascorbic acid, and antioxidant capacity was observed during storage at 4 °C because of the ineffectiveness of DMDC and Nisin to the oxidase of litchi juice. Moreover, no significant change (<em>P </em>&gt; 0.05) was observed in the value of <em>L</em><em>∗</em>, <em>a</em><em>∗</em>, <em>b</em><em>∗</em>, and △E in the heat-treated litchi juice, and yet the litchi juice treated by DMDC and Nisin gradually turned into light red at the end of storage because of the oxidation of phenolics by residual POD in the litchi juice, which resulted in a significant changes (<em>P </em>&lt; 0.05) in the value of <em>L</em><em>∗</em>, <em>a</em><em>∗</em>, <em>b</em><em>∗</em>, and △E in the litchi juice. This study would provide technical support for commercial application of DMDC combined with Nisin in litchi juice processing.<strong></strong></p>
Highlights
Litchi (Litchi chinensis Sonn.) is a non-climacteric subtropical fruit with high commercial value for sweet and juicy flesh and attractive bright red pericarp
Compare with heat treatment (95°C, 1 min), the treatment of Dimethyl Dicarbonate (DMDC) combined with Nisin can retain a more value of sensory attributes, but a more loss in the content of total phenolics, ascorbic acid, and antioxidant capacity was observed during storage at 4 °C because of the ineffectiveness of DMDC and Nisin to the oxidase of litchi juice
No significant change (P > 0.05) was observed in the value of L∗, a∗, b∗, and △E in the heat-treated litchi juice, and yet the litchi juice treated by DMDC and Nisin gradually turned into light red at the end of storage because of the oxidation of phenolics by residual POD in the litchi juice, which resulted in a significant changes (P < 0.05) in the value of L∗, a∗, b∗, and △E in the litchi juice
Summary
Litchi (Litchi chinensis Sonn.) is a non-climacteric subtropical fruit with high commercial value for sweet and juicy flesh and attractive bright red pericarp. Litchi juice is enriched with sugar, minerals, vitamin, and various antioxidants and widely appreciated flavor, and it is able to compete in the market of fruit juices (Wu et al, 2007; Zeng et al, 2008; Saxena et al, 2011). Litchi juice is a low-acid food with an approximate pH of 4.5-5.0, so it has a higher risk of microbial contamination than more acidic foods, such as apple juice and orange juice. Some yeast and lactic acid bacteria grow quickly in litchi juice, which can cause spoilage and produce undesirable organoleptic changes in products (Li et al, 2012). Litchi juices should undergo some type of preservation to ensure product quality and safety
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