A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Sample Preparation
2.3. Physiochemical Properties
2.4. Rheological Properties
2.5. Particle Size Distribution
2.6. Enzyme Activities
2.6.1. PME Activity
2.6.2. PMEI Inhibitory Activity
2.7. Pectin Characterization
2.7.1. Alcohol-Insoluble Residue Extraction and Fractionation
2.7.2. Degree of Esterification Analysis
2.7.3. Molar Mass Distribution Measurement
2.7.4. GalA Content Measurement
2.8. Data Analysis
3. Results and Discussion
3.1. Visual Appearance
3.2. Physicochemical Properties
3.2.1. pH, TSS, and TA Values
3.2.2. Particle Size Distribution
3.2.3. Rheological Properties
3.3. Enzyme Activity
3.4. Pectin Characterization
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Storage Time (Days) | Color | pH | TSS (°Brix) | TA (%) | ||||
---|---|---|---|---|---|---|---|---|
L* | a* | b* | ΔE* | |||||
Orange juice | Control | 58.28 ± 0.23 cde | 6.44 ± 0.30 a | 51.07 ± 0.52 a | – * | 4.35 ± 0.09 a | 8.70 ± 0.00 a | 0.31 ± 0.00 a |
0 | 57.97 ± 0.33 de | 3.93 ± 0.16 cd | 45.68 ± 0.25 b | 5.50 ± 0.27 a | 4.38 ± 0.03 a | 8.50 ± 0. 26 ab | 0.28 ± 0.00 c | |
3 | 59.15 ± 0.62 bc | 4.81 ± 1.25 bc | 45.81 ± 1.29 b | 1.23 ± 0.14 c | 4.27 ± 0.04 b | 8.63 ± 0.12 ab | 0.29 ± 0.01 bc | |
7 | 59.72 ± 0.40 ab | 4.73 ± 0.08 bc | 45.62 ± 0.96 b | 1.63 ± 0.22 bc | 4.32 ± 0.02 ab | 8.47 ± 0.05 b | 0.30 ± 0.01 ab | |
14 | 60.59 ± 0.96 a | 5.22 ± 0.37 b | 46.31 ± 1.19 b | 2.98 ± 0.82 a | 4.36 ± 0.01 a | 8.43 ± 0.05 b | 0.31 ± 0.00 a | |
21 | 57.80 ± 0.72 e | 3.67 ± 0.16 d | 43.64 ± 0.55 c | 2.08 ± 0.49 b | 4.35 ± 0.01 a | 8.43 ± 0.15 b | 0.30 ± 0.01 a | |
28 | 59.03 ± 0.67 bcd | 4.79 ± 0.04 bc | 46.23 ± 0.07 b | 1.36 ± 0.07 bc | 4.35 ± 0.01 a | 8.56 ± 0.05 ab | 0.30 ± 0.11 a | |
Mixed juice | Control | 57.94 ± 0.11 a | 5.11 ± 0.08 cd | 50.07 ± 0.12 a | – * | 3.89 ± 0.05 a | 9.60 ± 0.00 b | 0.45 ± 0.00 bc |
0 | 56.93 ± 0.57 ab | 4.83 ± 0.34 d | 48.77 ± 0.66 ab | 1.67 ± 0.79 ab | 3.93 ± 0.08 a | 9.70 ± 0.00 a | 0.44 ± 0.01 c | |
3 | 56.19 ± 0.29 b | 4.92 ± 0.16 d | 47.53 ± 0.47 bc | 1.47 ± 0.51 ab | 3.90 ± 0.03 a | 9.63 ± 0.06 ab | 0.48 ± 0.01 a | |
7 | 57.04 ± 1.14 ab | 5.30 ± 0.32 cd | 46.98 ± 0.38 c | 2.13 ± 0.48 a | 3.89 ± 0.02 a | 9.68 ± 0.05 ab | 0.46 ± 0.01 bc | |
14 | 57.42 ± 0.75 a | 5.50 ± 0.49 bc | 47.66 ± 1.81 bc | 2.21 ± 0.63 a | 3.92 ± 0.02 a | 9.63 ± 0.06 ab | 0.45 ± 0.00 bc | |
21 | 57.74 ± 0.24 a | 6.08 ± 0.09 a | 49.23 ± 0.28 a | 1.49 ± 0.16 ab | 3.89 ± 0.03 a | 9.60 ± 0.00 b | 0.47 ± 0.01 ab | |
28 | 57.44 ± 0.26 a | 5.92 ± 0.15 ab | 49.17 ± 0.29 a | 1.29 ± 0.33 b | 3.95 ± 0.01 a | 9.48 ± 0.22 ab | 0.47 ± 0.00 ab | |
Kiwifruit puree | Control | 61.46 ± 0.04 b | −1.46 ± 0.04 c | 27.29 ± 0.09 b | – * | 3.48 ± 0.02 b | 11.60 ± 0.00 ab | 0.84 ± 0.04 cd |
0 | 62.12 ± 0.06 a | −1.16 ± 0.02 a | 28.16 ± 0.07 a | 1.14 ± 0.11 e | 3.54 ± 0.02 a | 11.77 ± 0.06 a | 0.86 ± 0.12 bcd | |
3 | 59.40 ± 0.27 d | −1.49 ± 0.04 c | 26.11 ± 0.54 cd | 3.46 ± 0.11 bc | 3.44 ± 0.01 c | 11.63 ± 0.12 ab | 0.78 ± 0.06 d | |
7 | 59.77 ± 0.09 c | −1.46 ± 0.10 c | 25.69 ± 0.28 d | 3.43 ± 0.17 c | 3.44 ± 0.01 c | 11.63 ± 0.09 ab | 0.93 ± 0.06 a | |
14 | 59.63 ± 0.10 cd | −1.30 ± 0.04 b | 26.49 ± 0.31 c | 3.01 ± 0.10 d | 3.48 ± 0.01 b | 11.48 ± 0.13 b | 1.03 ± 0.13 abc | |
21 | 58.44 ± 0.14 e | −1.23 ± 0.12 ab | 27.59 ± 0.24 b | 3.73 ± 0.17 a | 3.48 ± 0.01 b | 11.56 ± 0.05 b | 1.09 ± 0.03 a | |
28 | 58.53 ± 0.06 e | −1.19 ± 0.05 ab | 27.62 ± 0.11 ab | 3.63 ± 0.07 ab | 3.50 ± 0.01 b | 11.78 ± 0.15 a | 1.06 ± 0.01 ab |
Sample | η = k ∙ γ(n−1) | G′ = K′ • ω n′ | G″ = K″ • ω n″ | |||||||
---|---|---|---|---|---|---|---|---|---|---|
k | N | R2 | K′ | n′ | R2 | K″ | n″ | R2 | ||
Orange juice | Control | 83.97 ± 4.66 | 0.37 ± 0.03 | 0.92 | 0.00 ± 0.00 | 2.08 ± 0.34 | 0.65 | 0.01 ± 0.00 | 2.08 ± 0.04 | 0.99 |
0 | 83.97 ± 4.66 | 0.37 ± 0.03 | 0.92 | 0.01 ± 0.00 | 2.08 ± 0.04 | 0.99 | 0.00 ± 0.00 | 2.07 ± 0.04 | 0.99 | |
28 | 42.3 ± 2.98 | 0.52 ± 0.04 | 0.74 | 0.00 ± 0.00 | 5.05 ± 1.53 | 0.42 | 0.00 ± 0.00 | 5.1 ± 0.08 | 1.00 | |
Mixed juice | Control | 1960.29 ± 16.44 | 0.08 ± 0 | 1.00 | 2.24 ± 0.29 | 0.00 ± 0.00 | −0.02 | 0.02 ± 0.01 | 1.61 ± 0.09 | 0.95 |
0 | 1685.11 ± 10.32 | 0.00 ± 0.00 | 1.00 | 2.81 ± 0.37 | 0.00 ± 0.00 | −0.02 | 0.01 ± 0.01 | 1.91 ± 0.15 | 0.91 | |
28 | 3057.43 ± 39.43 | 0.17 ± 0.01 | 1.00 | 3.01 ± 0.49 | 0.00 ± 0.00 | −0.04 | 0.00 ± 0.00 | 4.15 ± 0.08 | 1.00 | |
Kiwi-fruit puree | Control | 24520.41 ± 455.27 | 0.09 ± 0.01 | 1.00 | 56.83 ± 5.04 | 0.00 ± 0.00 | −0.02 | 0.06 ± 0.02 | 1.78 ± 0.06 | 0.98 |
0 | 24778.52 ± 364.16 | 0.12 ± 0.01 | 1.00 | 59.83 ± 6.04 | 0.00 ± 0.00 | 0.38 | 0.03 ± 0.02 | 1.64 ± 0.12 | 0.91 | |
28 | 28574.57 ± 285.76 | 0.18 ± 0.01 | 1.00 | 60.99 ± 5.62 | 0.00 ± 0.00 | −0.04 | 0.00 ± 0.00 | 3.04 ± 0.34 | 0.89 |
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Zhang, W.; Li, Y.; Jiang, Y.; Hu, X.; Yi, J. A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing. Foods 2023, 12, 581. https://doi.org/10.3390/foods12030581
Zhang W, Li Y, Jiang Y, Hu X, Yi J. A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing. Foods. 2023; 12(3):581. https://doi.org/10.3390/foods12030581
Chicago/Turabian StyleZhang, Wanzhen, Yantong Li, Yongli Jiang, Xiaosong Hu, and Junjie Yi. 2023. "A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing" Foods 12, no. 3: 581. https://doi.org/10.3390/foods12030581
APA StyleZhang, W., Li, Y., Jiang, Y., Hu, X., & Yi, J. (2023). A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing. Foods, 12(3), 581. https://doi.org/10.3390/foods12030581