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dc.contributor.author김기현-
dc.date.accessioned2017-04-06T01:43:55Z-
dc.date.available2017-04-06T01:43:55Z-
dc.date.issued2015-07-
dc.identifier.citationFOOD AND BIOPRODUCTS PROCESSING, v. 95, Page. 146-154en_US
dc.identifier.issn0960-3085-
dc.identifier.issn1744-3571-
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0960308515000619-
dc.identifier.urihttp://hdl.handle.net/20.500.11754/26626-
dc.description.abstractThe effects of pulsed electric field (PEF) applying 26 kV cm(-1) with 1 mu s monopolar pulses (for 500 mu s) on inactivation of Zygosaccharomyces bailii and the stability for the key quality characteristics (vitamin C, phenolic content, antioxidant capacity, nonenzymatic index, 5-hydroxymethyl-2-furfural (HMF), degrees brix, and pH) in Emblica officinalis juice were studied. These results were then compared to those of heat treatment (90 degrees C for 60 s) up to 40 days on storing at 4 C. PEF treatment reduced 5.1 log cycles of Z. bailii with decreases in HMF concentration and browning index relative to heat treated juice. Simultaneously, PEF treated juice retained 63% of vitamin C and 88.9% of antioxidant capacity (p ˂ 0.05). However, heat treated juice lowered 4.9 log cycles of Z. bailii and exhibited significant degradation of vitamin C and antioxidant capacity (p ˂ 0.01). After all, both treatments did not induce any major changes in pH and degrees brix levels of emblica juice. Electron microscopy was used as a tool to find Z. bailii damage induced. Investigation of their morphology showed a leakage of cellular debris owing to the rupture of cell membrane of PEF treated Z. bailii. Thus, PEF treatment on emblica juice may offer an enormous potential for upgrading its quality than the heat processing method. (C) 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipVasudha Bansal is thankful to University Grants Commission (UGC), New Delhi for the grant of senior research fellowship. Authors gracefully acknowledge the Director, Central Scientific Instruments Organisation (CSIR-CSIO) for providing the infrastructural facilities, The fifth author acknowledges the partial support by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT and Future Planning (grant number 2013004624). The leading author extends her sincere appreciation to Mr. Jaswant Singh for valuable assistance on PEF system.en_US
dc.language.isoenen_US
dc.publisherINST CHEMICAL ENGINEERSen_US
dc.subjectEmblica officinalis juiceen_US
dc.subjectPulsed electric fielden_US
dc.subjectShelf lifeen_US
dc.subjectNutritional qualityen_US
dc.subjectField emission scanning electron microscopyen_US
dc.subjectZygosaccharomyces bailiien_US
dc.titleInfluence of pulsed electric field and heat treatment on Emblica officinalis juice inoculated with Zygosaccharomyces bailiien_US
dc.typeArticleen_US
dc.relation.volume95-
dc.identifier.doi10.1016/j.fbp.2015.05.005-
dc.relation.page146-154-
dc.relation.journalFOOD AND BIOPRODUCTS PROCESSING-
dc.contributor.googleauthorBansal, Vasudha-
dc.contributor.googleauthorSharma, Anupma-
dc.contributor.googleauthorGhanshyam, C.-
dc.contributor.googleauthorSingla, M.L.-
dc.contributor.googleauthorKim, Ki-Hyun-
dc.relation.code2015005569-
dc.sector.campusS-
dc.sector.daehakCOLLEGE OF ENGINEERING[S]-
dc.sector.departmentDEPARTMENT OF CIVIL AND ENVIRONMENTAL ENGINEERING-
dc.identifier.pidkkim61-
dc.identifier.orcidhttp://orcid.org/0000-0003-0487-4242-
Appears in Collections:
COLLEGE OF ENGINEERING[S](공과대학) > CIVIL AND ENVIRONMENTAL ENGINEERING(건설환경공학과) > Articles
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