Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts

Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts

Author: Wei Zhao and Ruijin Yang and Rongrong Lu and Mo Wang and Ping Qian and Wade Yang

The effects of pulsed electric fields (PEF) on (1) the inactivation of Escherichia coli and Staphylococus aureus in green tea beverage, and (2) the color, green tea polyphenols (GTP) content, and total free amino acids in green tea extracts were investigated. Green tea extract samples inoculated with E. coli and S. aureus were treated using a bench-scale PEF system at electric field strengths of 18.1, 27.4, and 38.4 kV/cm and total treatment times of 40, 80, 120, 160 and 200 μs. The inactivation of E. coli and S. aureus by PEF treatment at 38.4 kV/cm for 160 and 200 μs reached 5.6 and 4.9 log reductions, respectively. PEF processing caused no considerable changes in color, GTP and total free amino acids. The storage tests at 4 °C showed that synergistic effect of low temperature storage and the antimicrobial functionality of GTP resulted in a considerable reduction in the microoganisms of the PEF-treated tea beverage, extending its shelf-life to over 6 months at 4 °C.

 

 

Get the whole article here

Shipping Icon Free Shipping + Free Returns
Subscription Details Icon
We stand behind our teas and teaware, and want you to be not just satisfied with them, but thrilled. If for any reason you're not, just let us know and we'll do our best to make it right.

{property.value} {property.value} {property.value} Include jar: {property.value}
×
You definitely need tools!
Perfect coldbrew everytime
The ideal way to store your matcha
The ideal way to store your matcha