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KMID : 1134820100390071030
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 7 p.1030 ~ p.1037
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Microbiological and Physicochemical Changes of Vegetable Juices (Angelica keiskei and Brassica loeracea var. acephala) Treated by UV Irradiation
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Kwon Sang-Chul
Choi Goo-Hee
Yu Kwang-Won
Lee Kyung-Haeng
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Abstract
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A fresh juice has become a new functional food available for dieting and health. However, the shelf-life of vegetable juice is very short because of the absence of heat pasteurization process. To elongate the shelf-life of vegetable juices, such as Angelica keiskei and Brassica loeracea var. acephala, the changes of microbiological, chemical and sensory property by UV irradiation were investigated. The total aerobic bacterial numbers of A. keiskei and B. loeracea var. acephala vegetable juices were 3.2×105 and 7.0×104 CFU/mL, respectively, after wring process. However, the numbers were 3.6×103～9.7×103 and 3.7×103～2.7×104 CFU/㎖ after UV treatment on wring juice, and this lower microbial number was maintained during storage. The number of coliform bacteria also reduced significantly by UV treatment, and the bactericidal effect was higher when the flow rate is slower. The increase of lightness and yellowness, and decrease of redness were observed after treatment of UV on both vegetable juices, but the differences were not significant between flow rates. The ascorbic acid contents of vegetable juices were reduced by UV irradiation regardless of flow rate, and storage. Overall acceptance in sensory analysis revealed that there was no significant difference between the control and vegetable juice irradiated UV at 0 days, but sample with UV treatment showed higher score at 3 days. Therefore, UV treatment on vegetable juice can elongate the shelf-life without any problems in flavor and color.
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KEYWORD
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UV irradiation, vegetable juice, microbiological change, physicochemical change, sensory evaluation
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