数字农科院2.0

Sterilization of blueberry juice under solution plasma process: Factors, quality, and its action mechanisms

文献类型： 外文期刊

作者： Hui Zheng;Bin Li;Qisen Xiang;Bin Du;Baiqing Zhang;Dongbing Tao;Tingyu Zhu;Dongge Wu;Fengming Ma

作者机构：

关键词： Blueberry juice;Free radical;Quality;Solution plasma process;Sterilization

期刊名称： Food Control

ISSN： 0956-7135

年卷期： 2025 年 171 卷

页码：

收录情况： SCIE（2025版）

摘要： This study employed the solution plasma process (SPP) to sterilize blueberry juice using E. coli as the targeted bacteria. The effects on quality were analyzed, and the sterilization mechanism was investigated. The stronger discharge voltage and the narrower distance between electrodes exhibited the higher sterilization effect. The minimum residual colony counts were recorded as 1 CFU/mL, and E. coli is reduced by 5.88 logarithmic units under the conditions of a 2 mm distance between electrodes, a discharge voltage of 6 kV, and a discharge time of 60 min. The sterilization process follows first-order kinetics. The changes in nutritional composition indicated minimal alteration in total sugar and acid, a slight decline in total phenol and anthocyanin, and a reduction in ascorbic acid. The sensory quality exhibited reduced sourness, while umami increased. The antioxidant capacity was not impacted. The color differences of blueberry juice are slight during SPP process. The roles of active radical are in the following order: •OH ≈ H2O2>•O> hydrated electrons and •OH played a pivotal role in the sterilization process.

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