Effect of Pulsed Discharge Plasma on the Inactivation of Zygosaccharomyces rouxii in Apple Juice and Quality of the Juice
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Abstract:
A self-assembled pulsed discharge plasma device was developed and Zygosaccharomyces rouxii LB was used as the test strain to study the effects of electrical parameters (voltage, ventilation, and exposure time), solution parameters (soluble solid concentration), and the initial concentration of the Z. rouxii LB on its inactivation in apple juice. The differences in the inactivation effects on different strains of Z. rouxii were compared. Moreover, the effects of pulsed discharge plasma on apple juice quality were studied by measuring the major physicochemical indexes, and the contents of organic acids, polyphenols, and volatile flavor compounds. The results showed that when juice-soluble solid concentration, juice pH, pulse voltage, and ventilation were 12 %, 3.84, 24 kV, and 150 mL/min, respectively, the Z. rouxii LB with an initial cell concentration of 1.08×104 CFU/mL could be effectively inactivated in five minutes by the pulsed discharge plasma. The pulsed discharge plasma had no significant effect on the basic physicochemical indexes, and the contents of organic acids, polyphenols and volatile flavor substances of apple juice (p<0.05), and therefore could essentially maintain the apple juice quality. This study may provide an important methodological basis for the application of pulsed discharge plasma in food sterilization.
