تأثیر فشار هیدرواستاتیک بالا بر خواص فیزیکوشیمیایی و بارمیکروبی آبلیمو در مقایسه با روش‌های حرارتی

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

راضیه باباگل تبار سماکوش ¹

حسن صدرنیا ¹

سید مهدی میرزابابائی ²

¹ گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه فردوسی، مشهد، ایران

² گروه پژوهشی فناوری‌های سبز مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

https://doi.org/10.22067/jam.2026.98134.1479

چکیده

مطالعه‌ی حاضر تأثیر فشار هیدرواستاتیک بالا (600 مگاپاسکال- 10 دقیقه) را بر pH، مواد جامد محلول، اسیدیته‌ی کل، فنل کل، ویتامین ث، فعالیت آنزیم پکتین متیل استراز و بار میکروبی آبلیمو رقم پرشین، بلافاصله پس از تیمار و طی 45 روز نگهداری در دمای 20 درجه‌ی سانتی‌گراد در مقایسه با پاستوریزاسیون حرارتی (72 درجه سانتی‌گراد- 20 ثانیه) مورد بررسی قرار می‌دهد. فشار هیدرواستاتیک بالا pH آبلیمو را به‌طور معنی‌دار کاهش داد. تیمارهای فشار هیدرواستاتیک بالا و حرارتی تأثیری روی مواد جامد محلول نداشتند، اما اسیدیته‌ی کل به‌طور غیرمعنی‌دار دستخوش تغییر شد. گذشت زمان موجب کاهش معنی‌دار pH و مواد جامد محلول در همه‌ی نمونه‌ها شد. اسیدیته‌ی کل در نمونه‌های تیمار حرارتی و فشار بالا به‌ترتیب تا روز 14 و 29 انبارداری بدون تغییر باقی ماندند، اما پس از آن تا پایان انبارداری به‌طور معنی‌دار افزایش یافتند. بیشترین محافظت از فنل کل (82.51 درصد) و ویتامین ث (91.61 درصد) طی انبارداری توسط فرایند فشار بالا به‌دست آمد. فعالیت آنزیم پکتین متیل استراز بلافاصله پس از هر دو تیمار به‌طور معنی‌دار کاهش یافت. باقیمانده‌ی فعالیت این آنزیم در پایان دوره‌ی انبارداری در نمونه‌های تحت تیمار حرارتی و فشار هیدرواستاتیک به‌ترتیب 5.69 و 3.59 درصد بود. آلودگی اولیه‌ی آبلیمو به باکتری‌های اسیددوست و مجموع کپک و مخمر به‌ترتیب 5.7 ± 0.51 و 4.79 ± 0.28 (واحد لگاریتم CFU در میلی‌لیتر) بود. تیمار فشار بالا شمار این میکروارگانیسم‌ها را بلافاصله پس از تیمار به زیر محدوده‌ی قابل‌مشاهده رسانید. شمار باکتری‌های اسید دوست تا روز 14 انبارداری و شمار مجموع کپک و مخمر تا پایان انبارداری بدون تغییر باقی ماندند.

کلیدواژه‌ها

آبلیمو

بار میکروبی

پاستوریزاسیون حرارتی

فشار هیدرواستاتیک بالا

ویتامین ث

موضوعات

• مهندسی پس‌ از برداشت، و فرآوری محصولات کشاورزی

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Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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