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THE INFLUENCE OF ULTRASOUND AND PASTEURISATION ON MICROBIOLOGICAL PROPERTIES OF GRAPE JUICE
Abstract
Grape juice consumption has increased significantly in recent years due to the beneficial health effects showed by products derived from grape. Grape juice is the unfermented drink obtained from simple must, sulfated or concentrated, from healthy, fresh and ripe grapes. When grape juice is processed with the aim of obtaining a shelf-stable product, its product shelf-life is determined by a best-before date, which is limited due to physical and (bio) chemical reactions. With the change of these properties, the microbiological properties of the juice also are changing. Nevertheless, grape juice quality changes over time, either during processing or storage. The aim of this paper is to show the influence of thermal treatments like pasteurization and ultrasound on the microbiological properties of the grape juice. Various processing techniques are developed to achieve shelf-stable of juice: one of the most commonly used methods in food industry being pasteurization by heat. The grape juice pasteurization was made in a water bath at 70 ?C for 30 min. From literature review it has been found that the ultrasound treatments are the best methods to inactivate the microbes. Ultrasound can damage cell walls and cytoplasmic membranes, provides damage effects on bacterial capsules and provides damage effects on intracellular components. In our study the juice samples were treated by ultrasound at 750 W, with constant frequency of 20 kHz at 60 % and 80% amplitude. To determine the microbiological properties of the juice for all samples were analyzed the total number of germs, the Enterobacteriaceae and the yeasts and molds. In addition, it has been also analyzed the pH, the refractive index and the soluble solid (%Brix) for all the samples.
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