Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage
A composite beverage was made from Hericium erinaceus and yam. The effects of pasteurization, high-temperature sterilization and cold plasma sterilization on the in vitro antioxidant activity, volatile flavor composition and storage quality of the beverage were compared. The shelf-life at 4 ℃ was pr...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-029.pdf |
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| author | LIU Zhicheng, HU Qiuhui, ZHAO Liyan, ZHANG Junmiao, MA Gaoxing |
| author_facet | LIU Zhicheng, HU Qiuhui, ZHAO Liyan, ZHANG Junmiao, MA Gaoxing |
| author_sort | LIU Zhicheng, HU Qiuhui, ZHAO Liyan, ZHANG Junmiao, MA Gaoxing |
| collection | DOAJ |
| description | A composite beverage was made from Hericium erinaceus and yam. The effects of pasteurization, high-temperature sterilization and cold plasma sterilization on the in vitro antioxidant activity, volatile flavor composition and storage quality of the beverage were compared. The shelf-life at 4 ℃ was predicted. The results showed that the in vitro antioxidant activity of beverage processed with the three sterilization methods followed a decreasing order: cold plasma sterilization > pasteurization > high-temperature sterilization. The beverage processed with cold plasma sterilized had stronger fruity, woody and mushroom-like flavors but lighter malt- and butter-like flavors. Cold plasma sterilization caused minimum quality loss. During the shelf-life, the beverage had good color and high sensory scores. The shelf-life was 68 days at 4 ℃ compared to 137 days with pasteurization and high-temperature sterilization. The application of cold plasma sterilization to the composite beverage expands the application scope of the novel sterilization technology and provides technical support for the deep processing of H. erinaceus and yam. |
| format | Article |
| id | doaj-art-ac90a45a8f804d49ac246f7d76a2df58 |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-ac90a45a8f804d49ac246f7d76a2df582025-08-20T02:27:47ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-01452126127010.7506/spkx1002-6630-20240519-110Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite BeverageLIU Zhicheng, HU Qiuhui, ZHAO Liyan, ZHANG Junmiao, MA Gaoxing0(1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210023, China)A composite beverage was made from Hericium erinaceus and yam. The effects of pasteurization, high-temperature sterilization and cold plasma sterilization on the in vitro antioxidant activity, volatile flavor composition and storage quality of the beverage were compared. The shelf-life at 4 ℃ was predicted. The results showed that the in vitro antioxidant activity of beverage processed with the three sterilization methods followed a decreasing order: cold plasma sterilization > pasteurization > high-temperature sterilization. The beverage processed with cold plasma sterilized had stronger fruity, woody and mushroom-like flavors but lighter malt- and butter-like flavors. Cold plasma sterilization caused minimum quality loss. During the shelf-life, the beverage had good color and high sensory scores. The shelf-life was 68 days at 4 ℃ compared to 137 days with pasteurization and high-temperature sterilization. The application of cold plasma sterilization to the composite beverage expands the application scope of the novel sterilization technology and provides technical support for the deep processing of H. erinaceus and yam.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-029.pdfhericium erinaceus; yam; sterilization; shelf-life |
| spellingShingle | LIU Zhicheng, HU Qiuhui, ZHAO Liyan, ZHANG Junmiao, MA Gaoxing Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage Shipin Kexue hericium erinaceus; yam; sterilization; shelf-life |
| title | Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage |
| title_full | Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage |
| title_fullStr | Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage |
| title_full_unstemmed | Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage |
| title_short | Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage |
| title_sort | effects of sterilization methods on the quality and shelf life of hericium erinaceus and yam composite beverage |
| topic | hericium erinaceus; yam; sterilization; shelf-life |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-029.pdf |
| work_keys_str_mv | AT liuzhichenghuqiuhuizhaoliyanzhangjunmiaomagaoxing effectsofsterilizationmethodsonthequalityandshelflifeofhericiumerinaceusandyamcompositebeverage |