Effect of Crushing Time on Physicochemical Properties and Active Ingredient Content of the Whole Fruit Pulp of Acerola Cherry

CHANG Huimin; BAI Xinpeng; LIANG Qiuyang; CHEN Yunkun; CAO Yumiao; LI Chunling; QIAO Zhenshuan

doi:10.13386/j.issn1002-0306.2022090154

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 81-87. > DOI: 10.13386/j.issn1002-0306.2022090154

CHANG Huimin, BAI Xinpeng, LIANG Qiuyang, et al. Effect of Crushing Time on Physicochemical Properties and Active Ingredient Content of the Whole Fruit Pulp of Acerola Cherry[J]. Science and Technology of Food Industry, 2023, 44(14): 81−87. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090154.

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Effect of Crushing Time on Physicochemical Properties and Active Ingredient Content of the Whole Fruit Pulp of Acerola Cherry

1.
Engineering Research Center of Tropical Polysaccharide Resource Utilization, Ministry of Education, College of Food Science and Engineering, Hainan University, Haikou 570203, China
2.
Hainan Zhenye Yingtao Technology Group Co., Ltd., Haikou 570100, China
3.
Haikou Zhi Zhi Su Biological Resources Research Institute Co., Ltd., Haikou 570100, China

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Received Date: September 14, 2022
Available Online: May 14, 2023

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Abstract

Abstract

In this article, the whole fruit of acerola cherry (Malpighia glabra L.) was used as the raw material, which was crushed using a wet ultrafine grinding method. The influence of different crushing time on the physicochemical properties and active ingredient content of the whole pulp of acerola cherry were studied and compared, and the best crushing time was determined. The results showed that when the crushing time was more than 40 s, the particle size distribution of the whole pulp of coniferous cherry was mainly 0~300 μm. With the extension of crushing time, the turbidity of fruit pulp increased, the centrifugal sedimentation rate decreased, the fiber structure in the whole pulp of coniferous cherry was short and fine, and the solution was evenly distributed, the pH value had a slight downward trend, the content of soluble solids had no significant change trend. The chromaticity L^*, a^*, b^*, color saturation C^*, and total color difference ΔE and non-browning index BI values increased first and then decreased. When the crushing time increased from 0 s to 60 s, the vitamin C, total phenolic and total flavonoid content increased from 3742.66 mg/100 g, 24.18 and 4.79 mg/g to 5073.38 mg/100 g, 28.44 and 5.42 mg/g, respectively. In conclusion, the whole fruit processing of coniferous cherry can improve the utilization rate of resources. This experiment provides a theoretical basis for the utilization of the whole fruit, and also provides a reference for its practical application.
- acerola cherry whole fruit,
- wet ultrafine grinding,
- physicochemical properties,
- active ingredient

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