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中国精品科技期刊2020
兰天,赵沁雨,王家琪,等. 益生菌发酵猕猴桃果汁的贮藏特性及货架期预测[J]. 食品工业科技,2024,45(5):301−308. doi: 10.13386/j.issn1002-0306.2023050001.
引用本文: 兰天,赵沁雨,王家琪,等. 益生菌发酵猕猴桃果汁的贮藏特性及货架期预测[J]. 食品工业科技,2024,45(5):301−308. doi: 10.13386/j.issn1002-0306.2023050001.
LAN Tian, ZHAO Qinyu, WANG Jiaqi, et al. Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice[J]. Science and Technology of Food Industry, 2024, 45(5): 301−308. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050001.
Citation: LAN Tian, ZHAO Qinyu, WANG Jiaqi, et al. Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice[J]. Science and Technology of Food Industry, 2024, 45(5): 301−308. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050001.

益生菌发酵猕猴桃果汁的贮藏特性及货架期预测

Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice

  • 摘要: 本文探究了益生菌发酵猕猴桃果汁在4 ℃冷藏条件下的贮藏特性,即在14 d贮藏过程中乳酸菌的活菌数以及果汁的理化性质、感官品质、营养品质及功能特性的变化,并基于抗坏血酸在贮藏过程中的变化进行了初步货架期预测。结果表明,在整个贮藏过程中,发酵猕猴桃果汁均具有良好的益生菌活性,其活菌数始终高于8.7 lg CFU/mL;同时,果汁在贮藏过程中保持了稳定的理化性质以及色泽和气味特征。与未发酵果汁相比,益生菌发酵有助于保留和维持果汁在贮藏过程中的抗坏血酸、总酚和抗氧化活性。特别是,经贮藏后,未发酵果汁损失了67.98%的抗坏血酸,而发酵果汁仅损失了23.94%。此外,基于零级动力学模型可有效预测贮藏期间果汁中抗坏血酸的变化,预测结果表明,以是否可以有效补充抗坏血酸为标准,发酵果汁可在4 ℃贮藏50 d,而未发酵果汁仅能贮藏15 d,这说明发酵猕猴桃果汁在冷藏期间可以保持较长时间的高营养品质,进一步为发酵猕猴桃果汁的商业化提供了可能性。

     

    Abstract: This study investigated the storage characteristics of probiotic fermented kiwifruit juice under 4 ℃ refrigeration. The research focused on the changes in the viable lactic acid bacteria count physicochemical properties, sensory quality, nutritional quality and functional properties of the juice during 14 days storage period. Additionally, preliminary shelf-life prediction was made based on the changes in ascorbic acid during the storage. The results showed that the fermented kiwifruit juice maintained good probiotic activity throughout the entire storage process with a consistently higher viable bacterial count of over 8.7 lg CFU/mL. Meanwhile, the fermented juice maintained stable physicochemical properties and color and odor characteristics during storage. Compared to unfermented juice, probiotic fermentation contributed to retaining and maintaining ascorbic acid, total phenols and antioxidant activity of juice during storage. In particular, the unfermented juice experienced a 67.98% loss in ascorbic acid after storage, while fermented juice only lost 23.94%. Moreover, based on the zero-order kinetic model, the study effectively predicted the changes in ascorbic acid in kiwifruit juice during storage. The prediction results indicated that fermented juice could be stored at 4 ℃ for 50 d, while unfermented juice could only be stored for 15 d, based on whether ascorbic acid could be effectively supplemented. This showed that fermented kiwifruit juice could maintain high nutritional quality for an extended period during cold storage, further providing the possibility for the commercialization of fermented kiwifruit juice.

     

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