Optimization of Peeling Process of Dried ‘Hui’ Jujube and Changes of the Functional Components

AISAJAN Ebrayim; ZHENG Wenyu; WU Fei; CHEN Peng; WU Cuiyun; BAI Hongjin

doi:10.13386/j.issn1002-0306.2022120120

Volume 44 Issue 21

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(21): 190-197. > DOI: 10.13386/j.issn1002-0306.2022120120

AISAJAN Ebrayim, ZHENG Wenyu, WU Fei, et al. Optimization of Peeling Process of Dried ‘Hui’ Jujube and Changes of the Functional Components[J]. Science and Technology of Food Industry, 2023, 44(21): 190−197. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120120.

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Optimization of Peeling Process of Dried ‘Hui’ Jujube and Changes of the Functional Components

AISAJAN Ebrayim^1,,
ZHENG Wenyu^{1, 2},
WU Fei¹,
CHEN Peng^{1, 2},
WU Cuiyun^{1, 3, ,},
BAI Hongjin^{1, 2, ,}

1.
Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin, Xinjiang Production & Construction Corps, Alar 843300, China
2.
Engineering Laboratory of Chemical Resources Utilization in South Xinjiang, Xinjiang Production & Construction Corps/College of Chemistry and Chemical Engineering, Tarim University, Alar 843300, China
3.
The National and Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang/College of Horticulture and Forestry, Tarim University, Alar 843300, China

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Received Date: December 13, 2022
Available Online: September 06, 2023

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Abstract

Abstract

In this study, Xinjiang dry ‘Hui’ jujube was peeled by lye. The antioxidant activity was evaluated on the scavenging ability on ABTS⁺ free radicals and iron reducing ability. The changes of metabolites were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The peeling process of dyr ‘Hui’ jujube was optimized through the single-factor experiments response surface experiments based on the quality (i.e. color, flavor, texture, peeling rate), the antioxidant activity and the changes of functional components in the jujube. The optimal conditions were as follows: The concentration of lye was 3%, the peeling time was 3 min, and the speeling temperature was 79 ℃. In comparison, under these process conditions, 99.99% of dried ‘Hui’ jujube were peeled, with the highest sensory score of 80.50±0.50. Compared with before peeling, the total phenol content, soluble solid content, ABTS⁺ free radical scavenging ability and iron reduction ability of jujube meat after peeling showed a decreasing trend (P<0.05). Up to 968 metabolites were identified by LC-MS/MS. The KEGG enrichment analysis revealed that flavonoids and nucleotides were the main loss functional components during the peeling process. In this study, various methods were used to comprehensively evaluate the peeling technology of jujube with alkali liquor, which provided theoretical basis for further fine processing and production of Xinjiang ‘Hui’ jujube.
- Ziziphus jujube cv. Hui,
- lye peeling,
- process optimization,
- active ingredients,
- metabolome

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References (32)

References

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