Effect of Different Beating and Sterilization Treatments on the Quality of Litchi Pulp

ZHANG Lijuan; ZOU Bo; XIAO Gengsheng; XU Yujuan; YU Yuanshan; WU Jijun; LI Lu

doi:10.13386/j.issn1002-0306.2022060226

Volume 44 Issue 7

Mar. 2023

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Science and Technology of Food Industry > 2023 > 44(7): 329-336. > DOI: 10.13386/j.issn1002-0306.2022060226

ZHANG Lijuan, ZOU Bo, XIAO Gengsheng, et al. Effect of Different Beating and Sterilization Treatments on the Quality of Litchi Pulp[J]. Science and Technology of Food Industry, 2023, 44(7): 329−336. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060226.

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Effect of Different Beating and Sterilization Treatments on the Quality of Litchi Pulp

1.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
2.
Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming 525000, China

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Received Date: June 23, 2022
Available Online: February 06, 2023

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Abstract

Abstract

The deterioration of the quality of litchi pulp is closely related to oxygen and heat treatment. This study compared the effects of conventional beating (CB) and low-oxygen beating (LB) on the quality of litchi pulp, and the effect of low-oxygen beating combined with high hydrostatic pressure (HHP) and heat treatment on the quality of litchi pulp during storage at 4 ℃ was also studied. The results showed that when compared to conventional beating, low-oxygen beating had no significant effect on the total soluble solid, pH and total acid of litchi pulp (P>0.05), while the L^* value increased significantly (P<0.05), the a^* value decreased significantly (P<0.05), the total phenolic content increased by 24.70%. Except for proanthocyanidins B2, rutin, catechins and vanillic acid, the content of other 6 monomeric phenolics increased significantly (P<0.05). During the storage process, the L^* value of litchi pulp treatment of different beating methods combined with HPP and HT showed a downward trend and the a^* value showed an upward trend, and the L^* value of LB+HHP group was always the highest. Stored for 28 days, the total phenolic content, DPPH radical scavenging capacity and ferric ion reducing antioxidant power of the low-oxygen beating combined with HHP treatment group were higher than those of the other three groups. In conclusion, low-oxygen beating can better keep the color, phenolics and antioxidant capacity of litchi pulp, and reduce the quality degradation of litchi pulp treated by HHP and heat during the storage, of which LB+HHP treatment has more advantages, which can be used as a new litchi pulp processing technology.
- low-oxygen beating,
- litchi pulp,
- high hydrostatic pressure,
- total phenolics,
- antioxidant activity

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References (33)

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