Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red‐fleshed dragon (Hylocereus polyrhizus) fruit juice during storage

International Journal of Food Science and Technology - Tập 58 Số 7 - Trang 3819-3826 - 2023
Nhu Khue Doan1, Huong Nguyen Thi1, Nhat Tam Le1, Minh Tuan Pham1, Uyen Thuy Xuan Phan1, Quoc Dat Lai2,3, Thi Kim Phung Le2,3
1Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh, 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, 700000 Vietnam
2Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, 700000 Vietnam
3Vietnam National University Ho Chi Minh, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam

Tóm tắt

SummaryRed‐fleshed dragon fruit is a promising source of antioxidants and natural colour compounds. This study examined the effects of ohmic heating (OH) and ascorbic acid addition on total phenolic content (TPC), betacyanin (BC), antioxidant activity and colour changes in the juice during storage. The juice was treated from 20 to 85 °C and stabilised at 85 °C for 60 s by OH at 60 Hz and 30 V cm−1. The treated samples were stored at 4 °C in dark bottles for 8 weeks, and BC, TPC, antioxidant activity and colour were determined weekly. After 1 week of storage, there was no degradation of TPC or BC (P > 0.05). However, after 8 weeks of storage, BC decreased by 47%, TPC decreased by 60% and antioxidant activity decreased by 39% in the OH juice. The colour changes of the juice during the 8‐week storage period were strongly correlated with the BC (r (correlation coefficient) > 0.98). A comparison of the OH process with conventional heating (CH) showed that OH resulted in less degradation to BC, TPC and antioxidant activity than CH. OH is a suitable technology for processing red‐fleshed dragon fruit juice. Adding 0.25% AA to the juice helped reduce changes in colour, BC, TPC and antioxidant activity (P < 0.05).

Từ khóa


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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 58 Số 7

3819-3826

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