通过添加冷冻干燥的决明子提取物凝聚剂提高鲜橙汁的质量特性

Q4 Agricultural and Biological Sciences Basrah Journal of Agricultural Sciences Pub Date : 2024-05-12 DOI:10.37077/25200860.2024.37.1.02
M. I. Younis, Xiaofeng Ren, Zina T. Alkanan, A. Altemimi, Khaled F. Mahmoud, Samer H. Siam, T. Abedelmaksoud
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引用次数: 0

摘要

本研究调查了不同浓度(0.5%、1% 和 1.5%)的冻干凝聚态化合物对橙汁理化性质和微生物特性的影响。研究使用了 60% 的乙醇冻干凝聚态化合物(EFC)或绝对乙醇冻干凝聚态化合物(AFC)。在橙汁中添加 EFC 或 AFC 对 pH 值、粘度或电导率没有显著影响(p<0.05),因为 0.5% 浓度的 pH 值保持不变,1% 和 1.5% 浓度的 pH 值从 3.99 微升至 4.01。添加 AFC 和 EFC 后,0.5%、1% 和 1.5% 浓度的粘度分别为 52、53 和 53 mPas。添加 EFC 后,电导率从 0.278 s.m-1(对照组)增加到 0.5%、1% 和 1.5%浓度下的 0.334、0.347 和 0.375 s.m-1,而添加 AFC 后,相同浓度下的电导率分别为 0.325、0.335 和 0.373 s.m-1。然而,添加 EFC 后,总酚含量分别增至 77.25、115.96 和 154.95 mg.100mL-1,总黄酮含量(TFC)分别增至 34.76、52.18 和 69.73 mg.100mL-1,抗氧化活性(AA)分别增至 70.36、74.36 和 79.58%(浓度分别为 0.5、1 和 1.5%)。同样,添加 AFC 后,在浓度为 0.5、1 和 1.5% 时,总酚含量分别增至 79.26、117.78 和 156.25 mg.100mL-1,TFC 分别增至 35.67、53.00 和 70.31 mg.100mL-1,AA 分别增至 71.65、75.84 和 81.21%。在 0.5%、1% 和 1.5% 的浓度下,EFC 可使总板计数(TPC)分别降至 2.12、2.02 和 1.78 log cfu.mL-1,霉菌和酵母菌计数分别降至 1.5、1.35 和 1.1 log cfu.mL-1。同样,添加 AFC 可使 TPC 分别降至 2.18、2.04 和 1.84 log cfu.mL-1,霉菌和酵母菌计数分别降至 1.53、1.33 和 1.12 log cfu.mL-1。总之,研究结果表明,在新鲜橙汁中添加 EFC 或 AFC 可以提高其营养和微生物质量,而不会降低其感官质量。
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Enhancing Quality Properties of Fresh Orange Juice through the Addition of Freeze-Dried Cassia javanica Extracts’ Coacervates
This study investigated the impact of freeze-dried coacervates at various concentrations (0.5, 1, and 1.5%) on physicochemical and microbiological properties of orange juice. Either 60% ethanol freeze-dried coacervates (EFC) or absolute ethanol freeze-dried coacervates (AFC) were used. The addition of EFC or AFC to orange juice did not significantly (p<0.05) affect pH, viscosity, or electric conductivity, as pH was unchanged for a 0.5% concentration and slightly increased from 3.99 to 4.01 at 1% and 1.5% concentrations. After adding AFC and EFC, viscosity were 52, 53, and 53 mPas at 0.5, 1, and 1.5% concentrations, respectively. Electric conductivity increased from 0.278 s.m-1 (control) to 0.334, 0.347, and 0.375 s.m-1 at 0.5, 1, and 1.5% concentrations after adding EFC, while were 0.325, 0.335, and 0.373 s.m-1 at the same concentration after adding AFC, respectively. However, after adding EFC, total phenolic content increased to 77.25, 115.96, and 154.95 mg.100mL-1, total flavonoid content (TFC)increased to 34.76, 52.18, and 69.73 mg.100mL-1, and antioxidant activity (AA) enhanced to 70.36, 74.36, and 79.58% at concentrations 0.5, 1, and 1.5%, respectively. Also, after adding AFC, total phenolic content increased to 79.26, 117.78, and 156.25 mg.100mL-1, TFC increased to 35.67, 53.00, and 70.31 mg.100mL-1, and AA enhanced to 71.65, 75.84, and 81.21% at concentrations 0.5, 1, and 1.5%, respectively. At concentrations 0.5, 1, and 1.5%, EFC decreased total plate count (TPC) to 2.12, 2.02, and 1.78 log cfu.mL-1, respectively and mold and yeast counts decreased to 1.5, 1.35, and 1.1 log cfu.mL-1, respectively. Also, adding AFC caused TPC to decrease to 2.18, 2.04, and 1.84 log cfu.mL-1, respectively and mold and yeast count decreased to 1.53, 1.33, and 1.12 log cfu.mL-1, respectively. Overall, the results indicate that adding EFC or AFC to fresh orange juice can enhance its nutritional and microbiological qualities without degrading its sensory qualities.
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来源期刊
Basrah Journal of Agricultural Sciences
Basrah Journal of Agricultural Sciences Environmental Science-Pollution
CiteScore
1.20
自引率
0.00%
发文量
35
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