Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice
Why this work is in the frame
A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.
Bibliographic record
Abstract
Abstract The comparative study determined the fate of vitamin C, chlorophyll, antioxidants, enzymes (polyphenol oxidase [PPO], peroxidase [POD]) and effect on color of wheatgrass juice processed by thermal, high hydrostatic pressure (HHP), or ultraviolet‐C light (254 nm; UV‐C) to inactivate Escherichia coli P36, Listeria innocua ATCC 51742, and Salmonella Typhimurium WG49. A thermal treatment at 75°C for 15 s, HHP at 500 MPa for 60 s, and UV‐C fluence of 69.2 mJ cm −2 was required to achieve the target 5 log CFU reduction of the test bacteria. Thermal treatment resulted in a significant ( p < 0.05) loss of enzyme activities (75.3% POD and 40.0% PPO), total phenolic content (TPC; 36.0%), vitamin C (27.4%), chlorophyll (12.4%), and negatively impacted the juice color. UV‐C treatment significantly ( p < 0.05) decreased the TPC of the juice and resulted in a 20.0% decrease in PPO activity. In comparison, HHP significantly ( p < 0.05) increased the chlorophyll content by 9.0% with negligible impact on the nutritive content, and PPO and POD levels. HHP would be preferentially selected over UV‐C and thermal treatment for wheatgrass juice based on changes induced by processing. Practical applications Wheatgrass juice is a low‐acid health beverage that is marketed with the claims of high content of chlorophyll, antioxidants (phenolics and vitamin C), and enzymes (polyphenol oxidase and peroxidase) and distributed in frozen state. As a risk prevention control, a pasteurization step is required to achieve a 5 log CFU reduction of relevant pathogens. The study illustrated that HHP is the preferred treatment method for wheatgrass juice based on the negligible impact on product quality parameters and retention of nutritive composition while delivering the required microbial reduction. Although, the current study focused on wheatgrass juice the same equivalent treatments approach can be undertaken with other beverages when selecting the appropriate processing method to retain the raw characteristics of juices.
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Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it