Effects of pectinase treatment on the quality of red dragon fruit (Hylocereus polyrhizus) juice

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

international food research journal Pub Date : 2023-08-30 DOI:10.47836/ifrj.30.4.12

Tan Phat Dao, Le Phuong Uyen Nguyen, Dang Truong Le, Thi Yen Nhi Tran, Phong Xuan Huynh

引用次数: 0

Abstract

The present work aimed to investigate the effect of pectinase supplementation on the quality of red-fleshed dragon fruit juice. Pectinase (400 ppm) was added at different concentrations (0, 1, 3, 5, 7, and 9%) and hydrolysis times (0, 15, 25, 35, and 45 min). The quality of fruit juice was monitored and evaluated by recovery efficiency, pectin content, betacyanin content, viscosity, and total phenolic content. Results showed that pectinase concentration of 5% and hydrolysis time for 25 min produced the highest hydrolysis efficiency (88.16 ± 0.05%), with low residual pectin content (0.49 ± 0.02 g), low viscosity (1.15 ± 0.06 cP), and high betacyanin content (20.06 ± 0.02 mg/100 mL) and total phenolic content (88.68 ± 0.46 mg/100 mL) in the recovered solution. These findings provided essential insights for beverage processing of dragon fruit juice.

查看原文本刊更多论文

果胶酶处理对红火果果汁品质的影响

本研究旨在探讨添加果胶酶对红肉龙果汁品质的影响。添加不同浓度(0、1、3、5、7、9%)和水解时间(0、15、25、35、45 min)的果胶酶(400ppm)。通过回收率、果胶含量、甜菜菁苷含量、粘度、总酚含量等指标对果汁质量进行了监测和评价。结果表明，果胶酶浓度为5%，水解时间为25 min时，水解效率最高(88.16±0.05%)，回收液中残余果胶含量低(0.49±0.02 g)，粘度低(1.15±0.06 cP)，甜菜菁苷含量高(20.06±0.02 mg/100 mL)，总酚含量高(88.68±0.46 mg/100 mL)。这些发现为龙果汁的饮料加工提供了重要的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

international food research journal Agricultural and Biological Sciences-Food Science

CiteScore

1.40

自引率

0.00%

发文量

期刊介绍： The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management