Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice

被引：12

作者：

Siow, Lee-Fong ^{[1
]}

Wong, Yen-Ming ^{[1
]}

机构：

[1] Monash Univ Malaysia, Sch Sci, Jalan Lagoon Selatan, Selatan 47500, Selangor, Malaysia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷 / 03期

关键词：

Pitaya; Concentrate; Kinetics; Sensory; Storage; Betacyanin; ORANGE JUICE; VITAMIN-C; PIGMENTS; PH; REGENERATION; ANTIOXIDANT; LIGHT; HEAT;

D O I：

10.1080/10942912.2016.1172086

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the effect of red-fleshed dragon fruit (Hylocereus polyrhizus) juice concentration on betacyanin degradation kinetics and sensory acceptance. The samples stored at 4 degrees C were comparatively stable compared to 25 degrees C in terms of betacyanin retention, and yeast and mold growth. The loss of betacyanin in red-fleshed dragon fruit juice and concentrate at 25, 37, and 45 degrees C were of first-order reaction. The drink reconstituted from red-fleshed dragon fruit concentrate showed better acceptability in terms of sweetness, flavor, and overall acceptability. The current study demonstrated improved betacyanin retention and sensory acceptance of red-fleshed dragon fruit juice via juice concentration.

引用

页码：623 / 632

页数：10

共 48 条

[1] Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models
Wong, Yen-Ming
Siow, Lee-Fong
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (05): : 3086 - 3092
[2] Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models
Yen-Ming Wong
Lee-Fong Siow
Journal of Food Science and Technology, 2015, 52 : 3086 - 3092
[3] Effects of membrane pore size and transmembrane pressure on ultrafiltration of red-fleshed dragon fruit (Hylocereus polyrhizus) juice
Le, Thanh T. H.
Vu, Linh T. K.
Ngoc Lieu Le
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, 2021, 96 (06) : 1561 - 1572
[4] Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red-fleshed dragon (Hylocereus polyrhizus) fruit juice during storage
Doan, Nhu Khue
Nguyen, Thi Huong
Le, Nhat Tam
Pham, Minh Tuan
Phan, Thuy Xuan Uyen
Lai, Quoc Dat
Le, Thi Kim Phung
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (07): : 3819 - 3826
[5] Pollen Load Affects Quality of Red-Fleshed Dragon Fruit (Hylocereus polyrhizus)
Cho, J. L. Y.
Ding, P.
Abd. Razak, A. R.
Wahab, Z.
VII INTERNATIONAL POSTHARVEST SYMPOSIUM, 2013, 1012 : 253 - 258
[6] Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus)
Mahayothee, Busarakorn
Komonsing, Nilobon
Khuwijitjaru, Pramote
Nagle, Marcus
Mueller, Joachim
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 54 (02): : 460 - 470
[7] Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice
Herbach, Kirsten M.
Maier, Christine
Stintzing, Florian C.
Carle, Reinhold
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 224 (05) : 649 - 658
[8] Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice
Kirsten M. Herbach
Christine Maier
Florian C. Stintzing
Reinhold Carle
European Food Research and Technology, 2007, 224 : 649 - 658
[9] First Report of Curvularia lunata on Red-Fleshed Dragon Fruit (Hylocereus polyrhizus) in Malaysia
Hawa, M. Masratul
Salleh, B.
Latiffah, Z.
PLANT DISEASE, 2009, 93 (09) : 971 - 971
[10] Effects of pectinase treatment on the quality of red dragon fruit (Hylocereus polyrhizus) juice
Dao, T. P.
Nguyen, L. P. U.
Le, D. T.
Tran, T. Y. N.
Huynh, X. P.
INTERNATIONAL FOOD RESEARCH JOURNAL, 2023, 30 (04): : 945 - 952

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