Effect of Different Concentration Methods on Quality Characteristics of <i>Lycium chinense</i> Juice

LU Jinghui; WEN Jing; LAI Huining; LÜ Sizhe; XU Yujuan; YU Yuanshan; CHENG Lina; PENG Jian

doi:10.13386/j.issn1002-0306.2023100016

Volume 46 Issue 3

Jan. 2025

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Science and Technology of Food Industry > 2025 > 46(3): 31-40. > DOI: 10.13386/j.issn1002-0306.2023100016

LU Jinghui, WEN Jing, LAI Huining, et al. Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice[J]. Science and Technology of Food Industry, 2025, 46(3): 31−40. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100016.

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Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice

LU Jinghui^{1, 2,},
WEN Jing^{2, 3, ,},
LAI Huining²,
LÜ Sizhe²,
XU Yujuan^{2, 3},
YU Yuanshan^{2, 3},
CHENG Lina^{2, 3},
PENG Jian^{2, 3}

1.
College of Food Science, South China Agricultural University, Guangzhou 510642, China
2.
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
3.
Lingnan Modern Agricultural Science and Technology Laboratory of Guangdong Province, Guangzhou 510610, China

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Received Date: October 08, 2023
Available Online: November 28, 2024

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Abstract

Abstract

Lycium chinense juice is rich in a variety of nutrients and ingredients for health, and concentrated juice is its important circulation type. In order to explore the effect of concentration methods on the quality characteristics of Lycium chinense juice, the heating concentration (HC), vacuum concentration (VC), secondary freezing concentration (SFC), heating-assisted primary freezing concentration (HAPFC), and vacuum-assisted primary freezing concentration (VAPFC) were applied in the present work, and the color, reducing sugar, sugar fraction, organic acid fraction, total phenols, total flavonoids, carotenoids, DPPH and FRAP of Lycium chinense juice before and after concentrated were measured. The results showed that VC treatment showed better color protection than the other treatment groups, as well as retained higher reducing sugar in concentrated juice, and less effect on malic acid and tartaric acid degradation. The total phenols and total flavonoids of Lycium chinense juice concentrated by VC were higher 8.76%~21.40% and 5.41%~13.77% than other groups, respectively. The DPPH free radical scavenging capacity and ferric ion reducing capacity of Lycium chinense juice concentrated by VC owed higher 6.98%~29.77% and 5.97%~26.76% when compared with the other groups, beside lower carotenoids degradation. Therefore, VC showed the best protection effects on the quality characteristics of Lycium chinense juice during concentration and it is a suitable way to concentrate Lycium chinense juice.
- Lycium chinense juice,
- heating concentration,
- vacuum concentration,
- freezing concentration,
- combining concentration,
- quality characteristics

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References (40)

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