Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice

Journal of Food Science
Yuanshan YuBo Zou

Abstract

In this study, the effect of high pressure homogenization (HPH) and dimethyl dicarbonate (DMDC) on microbial and nutrient qualities of mulberry juice was evaluated. Results showed that repeated HPH passes at 200 MPa or adding DMDC at 250 mg/L significantly inactivated the indigenous microorganisms in mulberry juice (P < 0.05), whereas some surviving microorganisms recovered to grow during storage of 4 °C. The combined treatment with 3 passes of HPH and 250 mg/L of DMDC (HPH-DMDC) decreased the population of surviving indigenous microorganisms to the level attained by heat treatment at 95 °C for 1 min (HT) with no significant increase (P > 0.05) in the population of microorganisms during subsequent storage at 4 °C. Moreover, no significant changes (P > 0.05) in the physical attributes, including pH, TSS ((o) Brix), L*, a*, and b* values were observed in the samples treated by the HPH-DMDC or by HT. Compared with HT, HPH-DMDC treatment resulted in a higher degree of retention in total phenolics, and α-glucosidase inhibitory activity, although the treatment led to higher losses in cyanidin 3-glucoside, cyanidin 3-rutinoside, and antioxidant capacity. Overall, HPH-DMDC treatment can be a useful alternative to conventional thermal p...Continue Reading

References

Jan 1, 1974·Acta Chemica Scandinavica. Series B: Organic Chemistry and Biochemistry·S Osterman-GolkarF Solymosy
Dec 4, 2004·Journal of Biomedicine & Biotechnology·Xueming LiuJijun Wu
Oct 16, 2009·International Journal of Food Microbiology·Francesca PatrignaniM Elisabetta Guerzoni

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Citations

Aug 28, 2019·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Rodrigo R PetrusRandy W Worobo
Jul 28, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·José MesaNoelia Betoret
Jan 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Antonio BevilacquaMaria Rosaria Corbo

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