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Ngày xuất bản: 14/12/2024
Số lượt xem tóm tắt: 22
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DOI: https://doi.org/10.52714/dthu.14.5.2025.1532
Số xuất bản
Tập 14 Số 5 (2025): Chuyên san Khoa học Tự nhiên (Tiếng Anh)
Chuyên mục
Khoa học Tự nhiên (Tiếng Anh)
Trích dẫn bài báo
Doan, P. L., Phan, D. T. V., Nguyen, X. H., & Nguyen, H. X. (2024). The effect of pasteurization and preservation on the quality of a beverage from perilla leaf (Perilla frutescens L. Britton) extract - pineapple. Tạp chí Khoa học Đại học Đồng Tháp, 14(5), 109-120. https://doi.org/10.52714/dthu.14.5.2025.1532

The effect of pasteurization and preservation on the quality of a beverage from perilla leaf (Perilla frutescens L. Britton) extract - pineapple

Doan Phuong Linh1, Phan Dao Thao Vy1, Nguyen Xuan Hong1, Nguyen Thi Hong Xuyen1,
1 Faculty of Biological, Chemical and Food Technology, Can Tho University of Technology, Vietnam

Nội dung chính của bài viết

Tóm tắt

This study evaluated the impact of pasteurization and storage conditions on the quality of a beverage produced from perilla leaf extract combined with pineapple. Pasteurization was carried out at temperatures of 80°C, 85°C and 90°C for holding times of 1, 3 and 5 minutes, respectively, to ensure both sensory quality and microbiological safety. The product was then stored at a low temperature (4 ± 2°C) under two different light conditions (light-blocking and non-light-blocking) to assess the effect of light on product quality over 8 weeks. The results showed that pasteurization at 85°C for 3 minutes achieved a pasteurization value (pasteurization units: PU) of 7.64 minutes, effectively eliminating microorganisms while retaining higher anthocyanin and vitamin C contents and favorable sensory properties. During storage, light significantly influenced quality deterioration, with anthocyanin and vitamin C contents decreasing sharply under non-light-blocking conditions (by 57.5% and 58.6%, respectively), whereas light-blocking conditions mitigated the losses (19.7% and 44.7%). Under light-blocking conditions, the product maintained its color, flavor, desirable sensory attributes, and microbiological safety throughout the storage period.

Từ khóa

Ascorbic acid, Anthocyanin, Ananas comosus, Perilla frutescens, Pasteurization

Chi tiết bài viết

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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