The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice

• Published in: Foods Vol. 10; no. 11; p. 2606
• Main Authors: Li, Li, Yang, Ruijin, Zhao, Wei
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 28.10.2021; MDPI
• Subjects: Ascorbic acid; cantaloupe juice; Cold storage; Cucumis melo; Deactivation; Electric fields; Food preservation; Food safety; Food science; Fruits; Heat treatment; Heat treatments; Inactivation; Injury prevention; Juices; Low temperature; Microorganisms; Natamycin; natural preservatives; Pasteurization; pH effects; physicochemical characteristics; Physicochemical properties; Polyphenols; Preservatives; pulsed electric fields; Recovery; Saccharomyces cerevisiae; Shelf life; Synergistic effect; Tea; temperature; Yeast; United States > US; China

Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural pr...