抗菌蓝光对鲜牛奶杀菌后味觉和脂质组的影响OA北大核心CSTPCD

Antibacterial blue light(400-480 nm)is a novel non-thermal sterilization technology,possessing multiple advantages such as a wide bactericidal spectrum and good safety,and thus has good potential in the field of food sterilization.Therefore,the present work employed 415 nm blue light to inactivate Escherichia coli,a common contaminating bacterium in fresh milk.The hypothetical bacteri-cidal mechanism widely recognized was associated with cellular oxidative damage,however,there was almost no research on whether these intracellular peroxides caused the oxidation of lipids in fresh milk.Therefore,the present work focused on lipid molecules in milk,the most easily oxidized components,and investigated the effect of blue light on lipidomics change after blue light inactivation,additionally,it evaluated the changes in the taste character of fresh milk and the content of lipid peroxide MDA.Results showed that blue light had an effi-cient bactericidal effect against E.coli in fresh milk,and could completely kill them under an irradiation dose of 82.08 J/cm2.After steri-lization,there was no statistical difference in taste characteristics of fresh milk such as acidity,sweetness,bitterness,and astringency.Be-sides,blue light had no statistical impact on malondialdehyde levels.Furthermore,comparative lipidomics of fresh milk before and after blue light sterilization revealed that there were no statistical changes in the composition and relative content of lipids,especially unsaturat-ed lipids,thus 415 nm blue light did not change the lipid profiles in the fresh milk.The present study showed that 415 nm blue light could effectively kill E.coli in fresh milk without affecting the taste character and lipid composition of fresh milk.