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

بهداشت مواد غذایی

دوره 12، 2 (46) تابستان، شهریور 1401، صفحه 61-75   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.30495/jfh.2022.1967486.1374

نویسندگان

عاطفه علیایی¹؛ شیلا برنجی²؛ لیلا ناطقی^{* 3}

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

²استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

³دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

چکیده

به‌منظور کاهش اثرات منفی پاستوریزاسیون حرارتی متداول بر آب‌میوه‌ها از قبیل تخریب رنگ و افت برخی از ترکیبات تغذیه­ای، می­توان از روش­های 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، باکتری­های هوازی) بود. بار میکروبی تمامی نمونه­های 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 پلاسمای­سرد (در شرایط 20 کیلوولت، مدت 10 دقیقه و گاز هوا) مشاهده شد. این نتیجه نسبت به نمونه پاستوریزه شده به‌روش حرارتی به‌طور معنی­داری (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 می­­شود. 

کلیدواژه‌ها

پرتقال توسرخ؛ پلاسمای‌سرد؛ پاستوریزاسیون حرارتی؛ ترکیبات زیست‌فعال

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