Abstract
This study aimed to evaluate the effect of a hurdle technology approach include ultrasound treatment and antimicrobial nanocomposite packaging on the microbial, physiochemical, and sensory properties of fresh strawberry juice during cold storage. The beneficial impact of coupling ultrasonication (US) for 4 and 12 min, with antimicrobial nanocomposites packaging based on low-density polyethylene (LDPE) containing nano-ZnO (3:100 w/w) as compared to pure packaging based on LDPE (Pure packaging + US 4, Pure packaging + US 12, Nano packaging + US 4, Nano Packaging + US 12, and Pure packaging (Control)) on the shelf life of fresh strawberry juices was considered during 0, 7, 14, 21, 28, and 35 days (4 °C). The lowest growth of microorganisms, polyphenol oxidase and pectin methyl esterase activities, ascorbic acid content, total phenols, and total anthocyanins degradation was detected in strawberries juices treated with Nano Packaging + US 12. Moreover, the juice samples treated with Nano Packaging + US 4 showed the highest-ranked sensory attributes compared to the other samples up to 14 days. These results introduced the way for hurdle technology applications involving a combination of antimicrobial packaging containing nano-ZnO with short time sonication in enhancing the quality of fresh strawberry juice during cold storage.
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