该研究采用克鲁弗毕赤酵母菌(Pichia kluyveri)和植物乳植杆菌(Lactiplantibacillus plantarum)共发酵制备复合酵素,旨在研究其产品经巴氏杀菌处理后的贮藏稳定性,并建立一个可靠的货架期预测模型。该实验将杀菌后的复合酵素分别放置在4、25、37 ℃恒温贮藏,测定了复合酵素的感官品质、理化性质和活性成分在贮藏期间的变化。此外,根据Arrhenius方程和零级动力学反应建立了该复合酵素的货架期模型,通过此模型对复合酵素的货架期进行预测并通过实验进行验证。实验结果表明,4 ℃贮藏的复合酵素pH和总酸变化幅度最小,表现出最高的稳定性,且贮藏56 d后pH值为3.41。抗坏血酸在贮藏过程中分别降低了33.10%、52.11%和77.93%,超氧化物歧化酶活力也呈现不同程度的下降趋势,且抗坏血酸对其具有一定的保护作用。色差ΔE和感官评分在4 ℃劣变速度最慢。根据建立的货架期模型,预测该复合酵素在常温下的货架期为184 d。在不同温度下(10、20、25 ℃)对该货架期模型进行验证,相对误差均在5%以下。因此,此货架期模型较为可靠。
In this study, the co-fermentation of Pichia kluyveri and Lactiplantibacillus plantarum was used to prepare complex Jiaosu, aiming at studying the storage stability of the products after pasteurization and establishing a reliable shelf-life prediction model. In our experiment, the complex Jiaosu after sterilization were stored at 4, 25, and 37 ℃, respectively. The sensory quality, physicochemical properties and the changes of bioactive components of the complex Jiaosu during storage were determined. In addition, according to the Arrhenius equation and zero-order kinetic reaction, the shelf-life model of the complex Jiaosu was established. The shelf life of the complex Jiaosu was predicted through this model. The results showed that the pH and total acid of complex Jiaosu stored at 4 ℃ showed the highest stability, and the pH value was 3.41 after 56 d. The ascorbic acid decreased by 33.10%, 52.11%, and 77.93% during storage and superoxide dismutase (SOD) activity also showed a downward trend to varying degrees. In addition, ascorbic acid had a certain protective effect on SOD activity. The ΔE and sensory scores decreased most slowly at 4 ℃. Based on the established shelf-life model, the shelf-life of the complex Jiaosu was predicted to be 184 d at room temperature. Besides, the shelf-life model was verified at different temperatures (10, 20, and 25 ℃), and the relative errors were all below 5%. Therefore, this shelf-life model is reliable.
[1] LI T L, JIANG T, LIU N, et al.Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria[J].Food Chemistry, 2021, 339:127859.
[2] LI X C, OEY I, LEONG S Y, et al.Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling[J].Food Chemistry, 2023, 405:134864.
[3] NEMATOLLAHI A, SOHRABVANDI S, MORTAZAVIAN A M, et al.Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage[J].Electronic Journal of Biotechnology, 2016, 21:49-53.
[4] 白琳. 蓝莓酵素饮料的研制及其贮藏稳定性的研究[D].乌鲁木齐:新疆大学, 2021.
BAI L.Preparation of blueberry juice and study on its storage stability[D].Urumqi:Xinjiang University, 2021.
[5] 曾光. 两种酵素发酵工艺、消化模拟及货架预测模型的研究[D].沈阳:辽宁大学, 2021.
ZENG G.Study on fermentation process, digestion simulation and shelf prediction model of two kinds of Jiaosu products[D].Shenyang:Liaoning University, 2021.
[6] 张正伟. 杨梅酒颜色劣变与花色苷降解机理的研究[D].无锡:江南大学, 2021.
ZHANG Z W.Mechanisms of the color deterioration and anthocyanin degradation in Chinese bayberry wine[D].Wuxi:Jiangnan University, 2021.
[7] RECAMALES Á F, SAYAGO A, GONZÁLEZ-MIRET M L, et al.The effect of time and storage conditions on the phenolic composition and colour of white wine[J].Food Research International, 2006, 39(2):220-229.
[8] WANG Z C, YIN Y X, AO H P, et al.The shelf-life of chestnut rose beverage packaged in PEN/PET bottles under long term storage:A comparison to packaging in ordinary PET bottles[J].Food Chemistry, 2022, 370:131044.
[9] ZHANG Y, LIU X C, WANG Y T, et al.Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing[J].Innovative Food Science & Emerging Technologies, 2016, 33:135-144.
[10] REMINI H, MERTZ C, BELBAHI A, et al.Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage[J].Food Chemistry, 2015, 173:665-673.
[11] ABREU D A, DA SILVA L M R, LIMA A D S, et al.Development of mixed beverages of mango, passion fruit and cashew apple added with prebiotics/Desenvolvimento de bebidas mistas a base de manga, maracuja e caju adicionadas de prebioticos[J].Alimentos e Nutricao (Brazilian Journal of Food and Nutrition), 2011, 22:197-203.
[12] MOLAEAFARD S, JAMEI R, POURSATTAR MARJANI A.Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids:Color intensity, thermal stability, and thermodynamic parameters[J].Food Chemistry, 2021, 339:128070.
[13] WANG Z C, QIN C Q, ZHANG X, et al.Effect of whey protein isolate/chitosan/microcrystalline cellulose/PET multilayer bottles on the shelf life of rosebud beverages[J].Food Chemistry, 2021, 347:129006.
[14] BHARATE S S, BHARATE S B.Non-enzymatic browning in citrus juice:Chemical markers, their detection and ways to improve product quality[J].Journal of Food Science and Technology, 2014, 51(10):2271-2288.
[15] LO’AY A A, TAHA N A.Evaluation rachis browning phenomena of ‘Superior Seedless’ vines grafted on different rootstocks during shelf life[J].Scientia Horticulturae, 2020, 261:109040.
[16] KÖRZENDÖRFER A, HINRICHS J.Manufacture of high-protein yogurt without generating acid whey:Impact of the final pH and the application of power ultrasound on texture properties[J].International Dairy Journal, 2019, 99:104541.
[17] PUREWAL S S, KAMBOJ R, SANDHU K S, et al.Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages[J].Applied Food Research, 2022, 2(1):100057.
[18] IHSAN MABOOD N U.Preservation of ready to serve blended carrot and kinnow (mandarin) drink by ginger extract[J].Journal of Food Processing & Technology, 2015, 6(4):1000438.
[19] JAEGER H, JANOSITZ A, KNORR D.The Maillard reaction and its control during food processing.The potential of emerging technologies[J].Pathologie Biologie, 2010, 58(3):207-213.
[20] ZHANG J Y, ZHANG C, CHEN X, et al.Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage[J].Journal of Food Engineering, 2020, 269:109744.
[21] ESCOBAR-ORTIZ A, CASTAÑO-TOSTADO E, ROCHA-GUZMÁN N E, et al.Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability[J].Journal of the Science of Food and Agriculture, 2020, 101(1):110-119.
[22] BRADSHAW M P, BARRIL C, CLARK A C, et al.Ascorbic acid:A review of its chemistry and reactivity in relation to a wine environment[J].Critical Reviews in Food Science and Nutrition, 2011, 51(6):479-498.
[23] BASAK S, MAHALE S, CHAKRABORTY S.Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 ℃) condition[J].Innovative Food Science & Emerging Technologies, 2022, 78:103025.
