文献类型：期刊文献

英文题名：Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice

作者：Liu, Mengpei[1] Wang, Rong[1] Li, Jia[1] Zhang, Lihua[1] Zhang, Jiajia[2] Zong, Wei[1] Mo, Wenjuan[3,4]

第一作者：Liu, Mengpei

通信作者：Mo, WJ[1];Mo, WJ[2]

机构：[1]Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou, Henan, Peoples R China;[2]Chinese Acad Forestry, Nontimber Forestry Res & Dev Ctr, Zhengzhou, Henan, Peoples R China;[3]Chinese Acad Forestry, Expt Ctr Forestry North China, Natl Permanent Sci Res Base Warm Temperate Zone F, Beijing, Peoples R China;[4]Cornell Univ, Coll Agr & Life Sci, Sch Integrat Plant Sci, Ithaca, NY 14853 USA

年份：2021

卷号：39

期号：3

起止页码：217-225

外文期刊名：CZECH JOURNAL OF FOOD SCIENCES

收录：;EI(收录号：20212710594594);Scopus(收录号：2-s2.0-85109084595);WOS:【SCI-EXPANDED(收录号:WOS:000669849200009)】；

基金：Supported by the Science and Technology Program of Henan Province (No. 212102110201) and the Fundamental Research Funds for the Central Non-profit Research Institution of Chinese Academy of Forestry (CAF) (No. CAFYBB2018GB001) .

语种：英文

外文关键词：particle size distribution; scanning electron microscopy; process; bactericidal effect

摘要：Dynamic high pressure microfluidization (DHPM) is considered an emerging and promising technique for the continuous production of fluid foods. This study measured the effect of DHPM on yam juice. After DHPM processing, the content of total soluble solids (TSS), turbidity, flavonoid and non-enzymatic browning was significantly decreased, with the biggest drops being 35.5, 86.2, 20.7, and 66.7%, respectively. Moreover, the average particle size was decreased from 1 944 nm to 358 nm, which showed a strong positive correlation with turbidity. The reduction coefficients and electric conductivity of Escherichia coli, Saccharomyces cerevisiae and Lactobacillus plantarum were increased significantly after DHPM processing. Combined with morphological analysis, DHPM processing had good bactericidal effects on E. coli and S. cerevisiae. These results provided reference values for the application of DHPM technology in the development of yam juice.