Kinetic study of microbial inhibition by dimethyl dicarbonate and quality attributes of pomegranate juice during cold storage

Abstract

This research aimed to study the effect of dimethyl dicarbonate (DMDC, 0–250 ppm) on inhibition kinetic of pathogenic and spoilage microorganisms (Escherichia coli, Saccharomyces cerevisiae and Lactobacillus plantarum) and the effect of DMDC and pasteurization on physiochemical properties (total soluble solid, pH, titratable acidity, ascorbic acid, total phenolic content, anthocyanin content and antioxidant activity), microbial counts and sensory attributes of pomegranate juice during cold storage (4 °C). The results showed that inhibition kinetic of all microorganism tested in this study followed the first-order kinetic. Before storage, no significant differences (p > 0.05) were found in total soluble solid, pH, titratable acidity and antioxidant activity among the treatments. During storage, pH, ascorbic acid, total soluble solid, total phenolic content, anthocyanin content and antioxidant activity of all samples tended to decrease and titratable acidity, total plate count and yeast and mold count showed an increasing trend during cold storage at 4 °C. The shelf life of pomegranate juice was extended by DMDC approximately 8 days compared to control. In addition, DMDC did not significantly affect sensory properties of pomegranate juice (p > 0.05). This research could be used as a guideline for the development of DMDC as a non-heat processing to preserve quality with extended shelf life of juices for health-conscious consumer.