Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice
| Title: | Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice |
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| Authors: | Mengpei Liu, Rong Wang, Jia Li, Lihua Zhang, Jiajia Zhang, Wei Zong, Wenjuan Mo |
| Source: | Czech Journal of Food Sciences, Vol 39, Iss 3, Pp 217-225 (2021) |
| Publisher Information: | Czech Academy of Agricultural Sciences, 2021. |
| Publication Year: | 2021 |
| Collection: | LCC:Agriculture |
| Subject Terms: | parÂticle size distribution, scanning electron microscopy, process, bactericidal effect, Agriculture |
| More Details: | 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. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 1212-1800 1805-9317 |
| Relation: | https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0009_dynamic-high-pressure-microfluidization-dhpm-physicochemical-properties-nutritional-constituents-and-microo.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317 |
| DOI: | 10.17221/284/2020-CJFS |
| Access URL: | https://doaj.org/article/912c4a80a68d45d7b228b42b19998489 |
| Accession Number: | edsdoj.912c4a80a68d45d7b228b42b19998489 |
| Database: | Directory of Open Access Journals |
| ISSN: | 12121800 18059317 |
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| DOI: | 10.17221/284/2020-CJFS |
| Published in: | Czech Journal of Food Sciences |
| Language: | English |