Journal
FOODS
Volume 9, Issue 10, Pages -Publisher
MDPI
DOI: 10.3390/foods9101512
Keywords
grape juice; thermosonication sterilization; nisin-assisted thermosonication sterilization; microbial safety; sensory quality; functional indicators
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Funding
- science and technology innovation and achievement transformation project of experimental demonstration station (base) of Northwest AF University [TCZX2019-33]
- innovative talent promotion program-technology innovation team of Shaanxi [2019TD-006]
- National Key Research and Development Program of China [2017YFD0400200-4]
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The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal and enzyme inactivation, and nisin had a synergistic lethal effect on aerobic bacteria in grape juice while not having any obvious effect on the mold and yeast. Compared with CTS, the sensory characteristics of grape juice treated with TS and TSN are closer to that of fresh juice, its microbial safety is ensured, and the physicochemical properties are basically unchanged. More importantly, the total phenolic content and antioxidant capacity of juice treated with TS and TSN were significantly increased, and the total anthocyanin and flavonoid contents were largely retained. Taken together, these findings suggest that TS and TSN has great potential application value and that it can ensure microbial safety and improve the quality of grape juice.
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