Abstract
This study evaluated the pasteurization (P), ozone (O3), 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 O3 and US treatment.
Highlights
Introduction published maps and institutional affilPrunus mume Sieb. et Zucc., popularly known as Chinese plum, is one of the most important seasonal fruits in southern China
This study compared the impact of different sterilization methods, such as P, O3, US, and HHP, on the physicochemical properties, microbial indexes, and changes in physicochemical properties and microorganisms of Prunus mume juice during storage to determine the most suitable processing technique
The results indicate P treatment reduces the nonenzymatic browning degree while significantly affecting (p < 0.05) the total phenols, TSS, and pH; reducing sugar, 5-HMF, and amino acid nitrogen content did not exhibit a significant change (p > 0.05); the sterilization effect of P treatment was significant; sterilization rate was 100%
Summary
Introduction published maps and institutional affilPrunus mume Sieb. et Zucc., popularly known as Chinese plum, is one of the most important seasonal fruits in southern China. Et Zucc., popularly known as Chinese plum, is one of the most important seasonal fruits in southern China. Prunus mume is a uniquely flavored, highly acidic yellow or green fruit [1] with a sugar-to-acid ratio of 0.2 [2]. Known as Fructus mume in its unripe state, it is used in traditional medicinal food. Since Prunus mume is rich in organic acids, amino acids, vitamins, flavonoids, and polyphenols and presents antibacterial [3], antiallergic [4], and antioxidant activity [5], it is an excellent natural health food. The water content in fresh Prunus mume generally exceeds 88%, which is suitable for juice, its acidity renders it unacceptable to consumers. Prunus mume juice is mixed with other materials to produce compound beverages after juice extraction, which forms the markets demand for Prunus mume juice
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