Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice
Lactic-acid-fermented mulberry juice (LFMJ) was subjected to pulsed light (PL) treatment at exposure time of 2, 4, and 8 s at high insensitive pulses of 14.0 J/cm2. The effect of PL treatment on the microbial inactivation, physicochemical, phytochemical, volatile, and sensory characteristics of LFMJ...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1446024 |
| _version_ | 1819142722323218432 |
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| author | Emmanuel Kwaw Yongkun Ma William Tchabo Maurice Tibiru Apaliya Augustina Sackle Sackey Meng Wu Lulu Xiao |
| author_facet | Emmanuel Kwaw Yongkun Ma William Tchabo Maurice Tibiru Apaliya Augustina Sackle Sackey Meng Wu Lulu Xiao |
| author_sort | Emmanuel Kwaw |
| collection | DOAJ |
| description | Lactic-acid-fermented mulberry juice (LFMJ) was subjected to pulsed light (PL) treatment at exposure time of 2, 4, and 8 s at high insensitive pulses of 14.0 J/cm2. The effect of PL treatment on the microbial inactivation, physicochemical, phytochemical, volatile, and sensory characteristics of LFMJ was evaluated. It was found that the PL was able to reduce the microbial load to acceptable levels (1.02 ± 0.04 log10 cfu/mL) with no significant impact on the physicochemical properties of LFMJ. It was also observed that the PL treatment caused a slight decrease in anthocyanin concentration at 8 s exposure time. The color difference (∆E) of the juice treated for 2 and 4 s fell below the slightly noticeable range 0.5<ΔE<1.5 while ∆E values for the 8 s (0.55 ± 0.02) and the thermal (0.50 ± 0.02) treated samples were slightly noticeable. The volatile profile and odor activity values were positively affected by increasing the exposure time. The results depict that, under the present experimental conditions, the application of the PL resulted in a fermented juice with superior quality attributes as compared to the thermal treated juice. |
| first_indexed | 2024-12-22T12:14:52Z |
| format | Article |
| id | doaj.art-f860dc5ad24d4a9d91b764b2db2ef11b |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-22T12:14:52Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-f860dc5ad24d4a9d91b764b2db2ef11b2022-12-21T18:26:10ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862018-01-0121121322810.1080/10942912.2018.14460241446024Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juiceEmmanuel Kwaw0Yongkun Ma1William Tchabo2Maurice Tibiru Apaliya3Augustina Sackle Sackey4Meng Wu5Lulu Xiao6Jiangsu UniversityJiangsu UniversityJiangsu UniversityJiangsu UniversityCape Coast Technical UniversityJiangsu UniversityJiangsu UniversityLactic-acid-fermented mulberry juice (LFMJ) was subjected to pulsed light (PL) treatment at exposure time of 2, 4, and 8 s at high insensitive pulses of 14.0 J/cm2. The effect of PL treatment on the microbial inactivation, physicochemical, phytochemical, volatile, and sensory characteristics of LFMJ was evaluated. It was found that the PL was able to reduce the microbial load to acceptable levels (1.02 ± 0.04 log10 cfu/mL) with no significant impact on the physicochemical properties of LFMJ. It was also observed that the PL treatment caused a slight decrease in anthocyanin concentration at 8 s exposure time. The color difference (∆E) of the juice treated for 2 and 4 s fell below the slightly noticeable range 0.5<ΔE<1.5 while ∆E values for the 8 s (0.55 ± 0.02) and the thermal (0.50 ± 0.02) treated samples were slightly noticeable. The volatile profile and odor activity values were positively affected by increasing the exposure time. The results depict that, under the present experimental conditions, the application of the PL resulted in a fermented juice with superior quality attributes as compared to the thermal treated juice.http://dx.doi.org/10.1080/10942912.2018.1446024FermentationInfluenceLactic acid bacteriaMulberryPasteurizationPulsed light |
| spellingShingle | Emmanuel Kwaw Yongkun Ma William Tchabo Maurice Tibiru Apaliya Augustina Sackle Sackey Meng Wu Lulu Xiao Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice International Journal of Food Properties Fermentation Influence Lactic acid bacteria Mulberry Pasteurization Pulsed light |
| title | Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice |
| title_full | Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice |
| title_fullStr | Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice |
| title_full_unstemmed | Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice |
| title_short | Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice |
| title_sort | effect of pulsed light treatment on the phytochemical volatile and sensorial attributes of lactic acid fermented mulberry juice |
| topic | Fermentation Influence Lactic acid bacteria Mulberry Pasteurization Pulsed light |
| url | http://dx.doi.org/10.1080/10942912.2018.1446024 |
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