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Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage

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Abstract

The objective of the article was to study the effects of ultrasound (US) and 80 ppm nisin-assisted US (US + nisin) on the inactivation of microorganisms and the nutritional quality of fresh carrot juice. Fresh carrot juice was exposed to HT (60 °C, 10 min), US, and US + nisin at 271 W and 30 °C for 10 min since the treatments had a similar microbial inactivation effect. Results showed that nisin exhibited an additional inactivation effect on the total aerobic bacteria (TAB) with US, while having no obvious effect on the yeast and mold (YM). The TAB was increased by 2.56, 2.20, and 4.28 log10 cycles, while the YM was increased by 4.67, 4.75, and 6.84 log10 cycles in carrot juice treated by US, US + nisin, and HT, respectively, after 20 days’ storage at 4 °C, indicating that US + nisin had a better post-inhibition effect on TAB than US and HT. Moreover, no significant changes occurred in the total suspended solids (TSS), viscosity, turbidity, or color, while carotenoid content was increased by 22.4%, 34.6%, and 21.4% in the carrot juice treated by US, US + nisin, and HT, respectively. In conclusion, the study ascertained that US + nisin is able to ensure both the microbial safety and the quality of carrot juice more effectively than HT alone.

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Funding

This work was supported by the Key Project of Sichuan Provincial Department of Science and Technology (2019YFN0174), the Science and Technology Support Program of Yibin (2018ZSF002), and the Innovation Project of the Chengdu Science and Technology Bureau (2018-YF05-00095-SN).

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Authors and Affiliations

  1. Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu, 610039, People’s Republic of China

    Xiufang Bi, Zhongyu Zhou, Xiaoqiong Wang, Liyi Chen, Yage Xing & Zhenming Che

  2. Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin, 644004, China

    Xue Jiang

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  1. Xiufang Bi
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Correspondence to Xiufang Bi.

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Xiufang Bi and Zhongyu Zhou are equally the first authors.

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Bi, X., Zhou, Z., Wang, X. et al. Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage. Food Bioprocess Technol 13, 1556–1565 (2020). https://doi.org/10.1007/s11947-020-02498-7

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