Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice

For the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice. Therefore, the thermal stability of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae within the...

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Bibliographic Details
Published in:Archives of biological sciences 2014, Vol.66 (1), p.323-329
Main Authors: Lee, Dong-Un, Kim, Hye, Lee, Gu, Jeon, Seong-Ho, Lee, Jung-Jong, Lee, Sanghyun
Format: Article
Language:English
Subjects:
HPLC
Saccharomyces cerevisiae
trans-Resveratrol-amplified grape juice
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Summary:For the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice. Therefore, the thermal stability of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae within the grape juice was investigated at 60?C, 80?C and 100?C. Inactivation of S. cerevisiae was fitted to first-order kinetics, and the inactivation rate (k1) and decimal reduction time (D-value) at each treatment temperature were estimated. The control grape juice had an inactivation rate of 0.0014 (s-1) and a D-value of 11.90 min at 60?C, whereas the trans-resveratrol-amplified grape juice had an inactivation rate of 0.0016 (s-1) and a Dvalue of 10.42 min at the same temperature. Similar inactivation kinetics of the control and trans-resveratrol-amplified grape juice were observed at 80?C and 100?C, which indicates that increased trans-resveratrol content does not affect the thermal inactivation of inoculated S. cerevisiae. nema
ISSN:0354-4664
1821-4339
DOI:10.2298/ABS1401323L