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The effect of quercetin mediated photodynamic inactivation on apple juice properties at different temperature and its bactericidal mechanism
Cited 5 time in
Web of Science
Cited 5 time in Scopus
- Authors
- Issue Date
- 2023-02
- Publisher
- Elsevier BV
- Citation
- Food Control, Vol.144, p. 109362
- Abstract
- The inactivation efficacy, mechanism, and effect on apple juice properties of 405 nm blue light combined with quercetin in apple juice were investigated. At 60 J/cm2, Listeria monocytogenes and Escherichia coli O157:H7 cells experienced more than 5 log reduction at room temperature. The depolarized membrane potential and loss of succinate dehydrogenase enzyme activity showed that the membrane and protein were the targets of photody-namic inactivation (PDI). While all measured properties of apple juice were not significantly (P > 0.05) changed after PDI, the total phenolic and flavonol contents were significantly (P < 0.05) more preserved after PDI at 4C than at room temperature. In conclusion, quercetin-mediated PDI can achieve an approximately 5 log bacterial reduction in apple juice and has no adverse effect on the juice properties. Therefore, quercetin-mediated PDI is a nonthermal technology that has the possibility of being an alternative to conventional nonthermal processing for juice.
- ISSN
- 0956-7135
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