A novel strategy to improve the anti-stratification stability of kale-apple mixed juice: ultrasound combined with kale soluble polysaccharide

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-08-12 DOI:10.1016/j.foodcont.2025.111650

Yingqiu Luo , Min Zhang , Chung Lim Law , Zhenjiang Luo

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引用次数: 0

Abstract

Stratification poses a significant challenge to the juice industry. The objective of this research was to improve the anti-stratification stability of kale-apple mixed juice (KAMJ) by combining ultrasonic treatment (US) with kale soluble polysaccharide (KSP). The effect of US (900 W, 25 min) combined with different KSP concentrations (0.0–1.0 %, w/w) on the anti-stratification stability of KAMJ were investigated. The findings indicate that the combination of US and KSP significantly improved the anti-stratification stability of KAMJ. Compared to the control group, this improvement resulted in an increase of the cloud value and cloud stability of juice samples by 4.26–8.27 and 2.32–4.70 times, respectively, reduced the centrifugal precipitation rate by 30.49–50.56 % and delayed stratification during storage at 4 °C by 3–14 days. The ζ-potential, rheological properties, particle size distribution, scanning electron microscope and infrared characteristics of juice samples indicated that the increased steric hindrance, viscosity and electrostatic repulsion were the primary factors for improving the anti-stratification stability. Additionally, the Pearson correlation analysis revealed a significant correlation between anti-stratification stability and basic physicochemical properties, nutritional components, antioxidant capacity and particle size distribution. In conclusion, the combination of US and KSP is an effective approach to enhance the anti-stratification stability of KAMJ.

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一种提高甘蓝-苹果混合汁抗分层稳定性的新策略：超声联合甘蓝可溶性多糖

分层对果汁行业构成了重大挑战。采用超声处理（US）和甘蓝可溶性多糖（KSP）相结合的方法，提高甘蓝苹果混合汁（KAMJ）的抗分层稳定性。研究了US （900 W, 25 min）与不同KSP浓度（0.0 ~ 1.0%,W / W）对KAMJ抗分层稳定性的影响。结果表明，US和KSP联合使用显著提高了KAMJ的抗分层稳定性。与对照组相比，这种改善使果汁样品的云值和云稳定性分别提高了4.26 ~ 8.27倍和2.32 ~ 4.70倍，离心沉淀率降低了30.49% ~ 50.56%，4℃贮藏期间分层延迟了3 ~ 14天。果汁样品的ζ-势、流变性能、粒度分布、扫描电镜和红外特征表明，空间位阻、粘度和静电斥力的增加是提高果汁抗分层稳定性的主要因素。此外，Pearson相关分析显示，抗分层稳定性与基本理化性质、营养成分、抗氧化能力和粒径分布之间存在显著相关。综上所述，US与KSP联合施用是增强KAMJ抗分层稳定性的有效途径。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.