EFFECTS OF THERMAL TREATMENTS ON THE STABILITY OF TRANS-RESVERATROL AND YEAST INACTIVATION IN TRANS-RESVERATROL-AMPLIFIED GRAPE JUICE

초록

For the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice. Therefore, the thermal stability of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae within the grape juice was investigated at 60 degrees C, 80 degrees C and 100 degrees C. Inactivation of S. cerevisiae was fitted to first-order kinetics, and the inactivation rate (k(1)) and decimal reduction time (D-value) at each treatment temperature were estimated. The control grape juice had an inactivation rate of 0.0014 (s(-1)) and a D-value of 11.90 min at 60 degrees C, whereas the trans-resveratrol-amplified grape juice had an inactivation rate of 0.0016 (s(-1)) and a D-value of 10.42 min at the same temperature. Similar inactivation kinetics of the control and trans-resveratrol-amplified grape juice were observed at 80 degrees C and 100 degrees C, which indicates that increased trans-resveratrol content does not affect the thermal inactivation of inoculated S. cerevisiae.

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