食品与发酵工业 >

2024 , Vol. 50 >Issue 13: 367 - 376

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036655

综述与专题评论

脉冲电场技术在果蔬汁加工中的研究进展及应用

  • 袁佳璐 ,
  • 林敏 ,
  • 周佳 ,
  • 焦必宁 ,
  • 马亚琴
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  • 1(西南大学 柑桔研究所,重庆,400715)
    2(农业农村部柑橘类果品质量安全控制重点实验室(西南大学),重庆,400715)
    3(国家柑桔工程技术研究中心,重庆,400715)
第一作者:硕士研究生(马亚琴研究员为通信作者,E-mail:myaya211@cric.cn)

收稿日期: 2023-07-04

  修回日期: 2023-09-05

  网络出版日期: 2024-08-02

基金资助

十四五国家现代农业产业技术体系项目(CARS-26);四川省中央引导地方科技发展专项项目(2023ZYD0293)

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Application and research progress of pulsed electric field in fruit and vegetable juice processing

  • YUAN Jialu ,
  • LIN Min ,
  • ZHOU Jia ,
  • JIAO Bining ,
  • MA Yaqin
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  • 1(Citrus Research Institute, Southwest University, Chongqing 400715, China)
    2(Key Laboratory of Quality and Safety Control for Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400715, China)
    3(National Citrus Engineering Research Center, Chongqing 400715, China)

Received date: 2023-07-04

  Revised date: 2023-09-05

  Online published: 2024-08-02

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摘要

脉冲电场(pulsed electric field,PEF)以其独特的非热特性和短时、高效、节能的加工特性成为果蔬汁杀菌保鲜技术的新趋势,可以在保证果蔬汁微生物安全性的同时保持其“新鲜风味”以及营养属性。该文综述了脉冲电场处理对果蔬汁品质、钝酶和杀菌等效果的影响以及在果蔬汁加工领域的应用现状,阐述了PEF技术在果蔬汁加工中的劣势以及与其他技术联用的优势,探讨了基于设备选用、工艺参数与食品基质间特异性、微生物亚致死导致的PEF技术的安全性等问题,分析了PEF在果蔬汁加工领域的应用前景和所面临的挑战,以期为PEF技术在果蔬加工领域的深入研究提供参考。

关键词： 脉冲电场; 果蔬汁; 加工; 酶稳定性; 病原菌; 营养

本文引用格式

袁佳璐 , 林敏 , 周佳 , 焦必宁 , 马亚琴 . 脉冲电场技术在果蔬汁加工中的研究进展及应用[J]. 食品与发酵工业, 2024 , 50(13) : 367 -376 . DOI: 10.13995/j.cnki.11-1802/ts.036655

Abstract

Pulsed electric field (PEF), with its unique non-thermal characteristics and short-time, high-efficiency, energy-saving processing features, has become a new trend in fruit and vegetable juice sterilization and preservation technology, which can ensure the microbial safety of fruit and vegetable juice, while maintaining its “fresh flavor” and nutritional properties.To provide new ideas and references for the further research of PEF technology in the field of fruit and vegetable processing, this review discussed the applications of the pulsed electric field in fruit and vegetable juice processing, such as improving juice yield, enhancing flavor, sterilization, and blunting enzymes, etc.The application prospects of PEF technology in synergistic processing with other technologies were also presented.This review also analyzed the main obstacles of PEF technology in fruit and vegetable juice processing and summarized the current problems to be overcome by PEF technology, such as the specificity between equipment selection, process parameters and food matrix, and the safety issues due to sublethal microorganisms.For the better quality of fruit and vegetable juices, more discussions on the development of equipment, optimization of corresponding parameters and safety studies of PEF were expected to follow.

Key words： pulsed electric field; fruit and vegetable juice; processing; enzymatic stability; pathogens; nutrition

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