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Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice

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Abstract

For simultaneous examination of the impacts of pulsed light (PL) treatment conditions (exposure time, distance of sample from light source and sample thickness) on microbial inactivation and total anthocyanin content of lactic acid fermented mulberry juice, response surface methodology was used. To determine the ideal processing parameter for PL treatment of the fruit juice, a three-factor face centered central composite design was used. The independent variables were: exposure time (4–12 s), sample’s proximity from light source (2–10 cm) and thickness of sample in the pulsation chamber (1–2 mm). Significant regression models describing the differences in total anthocyanin concentration and level of microbial inactivation with respect to the independent variables were generated with coefficient of determination (R2) greater than 0.90. The findings showed that the independent variables significantly impacted on the total anthocyanin concentration and level of microbial inactivation. The quadratic models exhibited regression coefficient, adjusted regression coefficient, lack of fit and adequate precision values greater than 0.9369, 0.8802, 0.5015 and 14.449 respectively. The face-centered central composite design showed that exposure length of 6.5 s, sample distance from light source of 10.00 cm, and sample width of 1.00 mm were the overall optimal PL treatment parameters. The optimum conditions resulted in a significant increase in TPC (982.30 mg/100 ml) and TFC (489.12 mg/100 ml) compared to the control (TPC: 929.47 mg/100 ml and TFC: 438.17 mg/100 ml) with no significant difference in the total anthocyanin concentration.

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Acknowledgements

We would like to acknowledge all those who supported us.

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Author notes

  1. Emmanuel Kwaw and Richard Osae have contributed equally as co-first authors.

Authors and Affiliations

  1. Department of Food Science and Postharvest Technology, School of Applied Sciences and Technology, Cape Coast Technical University, P. O. Box DL50, Cape Coast, Ghana

    Emmanuel Kwaw, Richard Osae & Maurice Tibiru Apaliya

  2. State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing, 211198, China

    Rapheal N. Alolga

  3. Department of Hospitality Management, School of Applied Sciences and Technology, Cape Coast Technical University, P. O. Box DL50, Cape Coast, Ghana

    Augustina Sackle Sackey & Veronica Obikyembi

  4. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, People’s Republic of China

    Ma Yongkun

  5. Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, Ngaoundere, Cameroon

    William Tchabo

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  1. Emmanuel Kwaw
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Kwaw, E., Osae, R., Apaliya, M.T. et al. Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice. Food Measure 18, 1878–1888 (2024). https://doi.org/10.1007/s11694-023-02306-8

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