Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Tingting Ma; Jiaqi Wang; Haoli Wang; Tian Lan; Ruihao Liu; Tian Gao; Wanyi Yang; Yuan Zhou; Qian Ge; Yulin Fang; Xiangyu Sun

doi:10.29219/fnr.v64.4327

Food & Nutrition Research (Jun 2020)

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Tingting Ma,
Jiaqi Wang,
Haoli Wang,
Tian Lan,
Ruihao Liu,
Tian Gao,
Wanyi Yang,
Yuan Zhou,
Qian Ge,
Yulin Fang,
Xiangyu Sun

Affiliations

Tingting Ma: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Jiaqi Wang: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Haoli Wang: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Tian Lan: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Ruihao Liu: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Tian Gao: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Wanyi Yang: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Yuan Zhou: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Qian Ge: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Yulin Fang: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
Xiangyu Sun: College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China

DOI: https://doi.org/10.29219/fnr.v64.4327
Journal volume & issue: Vol. 64, no. 0
pp. 1 – 15

Abstract

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Objective: The aim of this study was to obtain the time range of non-industrial fresh watermelon juice (FWJ), which is widely used in the catering industry under different storage conditions, with safe-drinkable quality, and the drinking time range of fresh juice with good nutritional quality and sensory quality. Method: The quality of non-industrial FWJ was audited by assessing the shelf life of non-industrial FWJ through microbial safety, nutritional, and sensory quality investigating during 24 h of storage at 4, 25, and 37°C. Results: According to the microbial safety quality, the safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25, and 37°C, respectively. Based on the nutritional and sensory quality, FWJ was drinking with good quality within 2 h, and with just acceptable quality for no more than 4 h when stored at 4 or 25°C. Electronic nose and gas chromatography–mass spectrometry (GC–MS) could effectively distinguish and identify the changes in volatile components in FWJ under different storage conditions. Conclusion: It is a feasible method to predict the shelf life of non-industrial FWJ by this method, and hence to guarantee non-industrial FWJ being drinking with safety and health, and it might be used in many other fresh juice shelf life predictions.

Published in Food & Nutrition Research

ISSN: 1654-6628 (Print); 1654-661X (Online)
Publisher: Swedish Nutrition Foundation
Country of publisher: Sweden
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: http://foodandnutritionresearch.net/index.php/fnr

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