DOI: 10.12187/2025.03.003
The influence of curcumin-mediated sono-photodynamic treatment on the storage quality of passion fruit juice
YANG Yijing
ZHANG Jiawen
LIN Shaoling
HU Jiamiao
Abstract：This study investigated the effect of curcumin-mediated sono-photodynamic treatment on the storage quality of passion fruit juice using an automatic colorimeter and electronic tongue.The results demonstrated that passion fruit juice treated with 50 μmol/L curcumin-mediated sono-photodynamic treatment(45 kHz ultrasound at 0.40 W/cm2,425 nm wavelength blue light-emitting diode(LED)at 5.3 mW/cm2)for 30 min exhibited a significant reduction in the total number of colonies,decreasing from(1.93±0.12)log CFU/mL to(0.80±0.18)log CFU/mL.Furthermore,at the initial storage time point(0 d),the total phenol content of the sono-photodynamic treatment sample increased by 10.68 mg/L compared with the control sample.After 20 days of storage,the pH value of the control sample increased to 4.01,and the total soluble solid content decreased to 8.93 °Brix.In contrast,both the pH value and soluble solid content in the sono-photodynamic-treated sample remained stable.Additionally,sono-photodynamic treatment could effectively preserve the color and sensory attributes,thereby extending the shelf life of passion fruit juice.In summary,curcumin-mediated sono-photodynamic treatment provides a promising approach for enhancing the storage quality of passion fruit juice and could offer a novel strategy for preserving liquid foods.
Keywords：sono-photodynamic treatmentcurcuminpassion fruit juicestorage quality
Publication Date：2025-06-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 19-27 )