Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the...

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Bibliographic Details
Main Authors: Qinyu Zhao, Quyu Yuan, Chenxu Gao, Xiaoyang Wang, Bihe Zhu, Jiaqi Wang, Xiangyu Sun, Tingting Ma
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
orange juice
nisin-assisted thermosonication
microbial and enzyme inactivation
sensory quality
bioactive properties
Online Access:https://www.mdpi.com/2304-8158/10/8/1851

Internet

https://www.mdpi.com/2304-8158/10/8/1851

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