Influence of sonication and antimicrobial packaging-based nano-ZnO on the quality of fresh strawberry juice during cold
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ORIGINAL PAPER
Influence of sonication and antimicrobial packaging‑based nano‑ZnO on the quality of fresh strawberry juice during cold storage Aryou Emamifar1 · Mehri Mohamadizadeh2 Received: 8 March 2020 / Accepted: 19 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study aimed to evaluate the effect of a hurdle technology approach include ultrasound treatment and antimicrobial nanocomposite packaging on the microbial, physiochemical, and sensory properties of fresh strawberry juice during cold storage. The beneficial impact of coupling ultrasonication (US) for 4 and 12 min, with antimicrobial nanocomposites packaging based on low-density polyethylene (LDPE) containing nano-ZnO (3:100 w/w) as compared to pure packaging based on LDPE (Pure packaging + US 4, Pure packaging + US 12, Nano packaging + US 4, Nano Packaging + US 12, and Pure packaging (Control)) on the shelf life of fresh strawberry juices was considered during 0, 7, 14, 21, 28, and 35 days (4 °C). The lowest growth of microorganisms, polyphenol oxidase and pectin methyl esterase activities, ascorbic acid content, total phenols, and total anthocyanins degradation was detected in strawberries juices treated with Nano Packaging + US 12. Moreover, the juice samples treated with Nano Packaging + US 4 showed the highest-ranked sensory attributes compared to the other samples up to 14 days. These results introduced the way for hurdle technology applications involving a combination of antimicrobial packaging containing nano-ZnO with short time sonication in enhancing the quality of fresh strawberry juice during cold storage. Keywords Hurdle technology · Shelf life · Physiochemical characteristics · Microbial stability · Sensory properties
Introduction Strawberry juice is consumed not only for their desirable taste and flavor, but also due to their functional properties such as high content of polyphenols, anthocyanins, and vitamins [1, 2]. Nowadays, consumers are demanding fresh-like products such as unpasteurized fruit juices, due to their high nutritional and sensory qualities, as well as their health benefits. Heat processing reduces significantly the microbial populations and increases losses of the nutritional, and functional properties in fruit juice [3]. Recently, several new non-thermal processing (PEF, HHP, IR, UV, and US) have been carried out as replacements for thermal processing to improve the freshness of the fruit juice [4]. The ultrasound processing (US) is a nonthermal technology * Aryou Emamifar [email protected] 1
Department of Food Sciences and Technology, Bu-Ali Sina University, Hamedan 65178‑38695, Iran
Department of Food Science and Technology, Azad University of Sanandaj, Sanandaj, Iran
2
based on acoustic cavitation by generating and collapsing of bubbles in liquids exposed to ultrasonic waves. It produces high shear rates and generating strong micro-streaming that has been effective in the inactivation of microorganisms and enzymes related to the degradation of fruit juic
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