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991.
The impact of different processing technologies, including non-thermal technologies, on bioactive compounds of orange juice was investigated. Freshly squeezed orange juice was treated by high pressure (HP) (400 MPa/40 °C/1 min), pulsed electric fields (PEF) (35 kV cm−1/750 μs) and low pasteurization (LPT) (70 °C/30 s). The stability of main carotenoids and flavanones was studied just after treatment and during 40 days of refrigerated storage at 4 °C. Just after treatment, HP juice showed a significant increase on total carotenoid and flavanone content extracted (45.19 and 15.46%, respectively) and on vitamin A value (30.89%) with regard untreated juice, whereas no significant changes were observed for PEF and LPT juices. For all treated orange juices, flavanone content decreased significantly (around 50%) during the first 20 days of storage at 4 °C while carotenoid content showed a moderate decrease (less than 11%) that took place during the last 20 days. In general, during refrigerated storage, carotenoids and flavanones remained higher in HP juice than in LPT and PEF juices. Hence, HP and PEF technologies were as effective o even more than LPT to preserve bioactive compounds in orange juice during refrigerated storage. 相似文献
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Jie Sheng Chunhui Shan Yuanye Liu Panling Zhang Jingjing Li Wenchao Cai Fengxian Tang 《International Journal of Food Science & Technology》2022,57(4):2235-2248
Basic analysis, electronic senses and HS-SPME/GC-MS were used to evaluate the effects of single and mixed cultures of Lactobacillus acidophilus-26 and Lactobacillus plantarum-56 on the quality of fermented red globe grape (RGG) juice. The results showed that mixed culture fermentation was superior to single strain fermentation in terms of viable bacteria counts, consumption of total sugar (TS), total soluble solids, pH, functionality, and antioxidant properties of RGG juice (RGGJ). Whereas the aroma profiles of developing juices were dominated by abundant esters, acids, alcohols, aldehydes, and ketones. Compared with the single inoculation, co-inoculation of the two species induced lactic acid fermentations, leading to accumulation of acetic acid, ethyl acetate, and 2-hexenol significantly. Moreover, higher concentrations of ethyl acetate, benzoic acid ethyl ester, octanoic acid, sorbic acid, 2-phenylethanol, and 2-hexenol represented the characteristic flavours of juices. To sum up, these findings suggested that L. acidophilus-26 and L. plantarum-56 could be used as fermented strains to ferment and improve the quality of RGGJ. 相似文献
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采用单因素实验及正交实验分别研究了单个磷酸盐、柠檬酸盐及复合磷酸盐等含钠离子的不同盐类豆奶稳定性的影响。结果表明,钠类盐的加入能使体系的粘度及稳定性升高,但其添加量有最佳值,此值因盐的种类不同而不同;柠檬酸三钠的稳定效果优于单个的磷酸盐,但不如复配磷酸盐。加入柠檬酸三钠和复合磷酸盐后,果汁豆奶中的平均粒径均表现出增大的趋势。 相似文献
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