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Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice
| Content Provider | MDPI |
|---|---|
| Author | Kantala, Chatchawan Supasin, Supakiat Intra, Panich Rattanadecho, Phadungsak |
| Copyright Year | 2022 |
| Description | A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ). The results showed that PEF and conventional thermal pasteurization (CTP) can be performed for inactivation of Staphylococcus aureus and Escherichia coli in TOJ. A 5-log reduction was obtained after 10 pulses of PEF treatment when using and electrical field strength of 30 kV $cm^{−1}$, and the microbial inactivation by the PEF treatment resulted from the electroporation more than the temperature. Moreover, PEF treatment affects the quality parameters less than CTP. Moreover, PEF treatment did not affect the TOJ quality parameters such as pH, commission international de l’eclairage (CIE), viscosity, and total soluble solid (TSS), but saved vitamin C and all sugar and all mineral (sucrose, glucose, fructose, sodium, lithium, potassium, magnesium, and calcium) values more than CTP treatment. |
| Starting Page | 1102 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods11081102 |
| Journal | Foods |
| Issue Number | 8 |
| Volume Number | 11 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2022-04-12 |
| Access Restriction | Open |
| Subject Keyword | Foods Food Science and Technology Thai Orange Juice Pulsed Electric Field Microbial Inactivation Conventional Thermal Pasteurization |
| Content Type | Text |
| Resource Type | Article |
