Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage

The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including aerobic bacteria, yeasts, and mo...

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Bibliographic Details
Published in:Foods 2021-05, Vol.10 (5), p.1041
Main Authors: Zhu, Wenxian, Ai, Yana, Fang, Fang, Liao, Hongmei
Format: Article
Language:English
Subjects:
Aerobic bacteria
Alternative technology
Browning
Color
Enzymes
Flavonoids
Food science
Fruit juices
High temperature
Juices
Microbiota
Microorganisms
native microbiota
Peroxidase
physico-chemical quality
Polyphenol oxidase
Polyphenols
Quality management
red pitaya juice
Retention
Shelf life
storage
thermosonication
Yeasts
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Summary:The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including aerobic bacteria, yeasts, and molds reduced to less than 10 CFU/mL. Their growth during storage were slow and equal to thermal-processed (83 °C, 1.5 min) samples. During storage at 4 °C for 28 days, soluble solid content, pH, activities of polyphenol oxidase and peroxidase, and browning degree remained unchanged. A visible color decay was observed in TS-processed samples at day 10, mainly resulting from decomposition of betacyanins and the growth of residual native microbiota. Compared to thermal-treated juices, better color retention was obtained by TS treatment. Therefore, TS is a promising alternative technology of thermal methods of juice processing, with equal shelf life and better quality retention effects.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10051041