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

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.