Effect of Combined Maillard Reaction Products in Fructose-lysine Model System and Pulsed Electric Field Sterilization on Banana Juice Quality
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Abstract:
The anti-browning and anti-microbial effects of Maillard reaction products (MRPs) in fructose-lysine model system and pulsed electric field (PEF) treatment during the low-temperature processing of banana juice were investigated in this study. First, the impact of the MRPs in inhibiting banana polyphenol oxidase (PPO) activity and color changes after pulping banana fruits were investigated. Second, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of MRPs with and/or without PEF against Staphylococcus aureus and Escherichia coli were measured. The results showed that the addition of 0.0625 mg/mL MRPs decreased PPO activity by 84% and retained the original color of banana fruits for 30 minutes after pulping. The MICs of MRPs against S. aureus and E. coli were both 12.5 mg/mL. PEF effectively inactivated S. aureus and E. coli, significantly enhancing the anti-microbial effects of MRPs. Specifically, the MICs of MRPs against S. aureus and E. coli decreased to 1.56 mg/mL and 3.125 mg/mL, respectively, after PEF treatment at 30 kV/cm for 1200 μs. MRPs at a concentration of 0.0625 mg/mL in combination with PEF at 50 kV/cm for 1200 μs while pulping the banana fruits produced banana juice with a bright yellow color, a pure flavor, and a desired shelf life.
