Optimization of Loquat Puree Color Protection Formula and Quality Change During Storage

ZHENG Wei; ZHANG Xiangzhao; DENG Xinfeng; MA Jingwen; LU Zhoumin

doi:10.13386/j.issn1002-0306.2023080271

Volume 45 Issue 14

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(14): 184-193. > DOI: 10.13386/j.issn1002-0306.2023080271

ZHENG Wei, ZHANG Xiangzhao, DENG Xinfeng, et al. Optimization of Loquat Puree Color Protection Formula and Quality Change During Storage[J]. Science and Technology of Food Industry, 2024, 45(14): 184−193. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080271.

Citation:

PDF (2120 KB)

Optimization of Loquat Puree Color Protection Formula and Quality Change During Storage

College of Forestry, Northwest A&F University, Xianyang 712100, China

More Information

Received Date: August 28, 2023
Available Online: May 14, 2024

Graphical Abstract

Abstract

Abstract

In order to reduce the enzymatic browning of loquat pulp during the pulping process and to maintain the original color of the pulp, the color difference value (ΔE) was used as the main response variable. The effect of six color protectors in protecting loquat pulp from pulping was investigated and the two best performers were selected for the central composite design (CCD) test. Based on this, an investigation was conducted into the effect of composite color protection on the color and the content of nutrition of loquat pulp during storage at 5 ℃ for 28 days. Out of the six color protectors, the results indicated that ascorbic acid and phytic acid had a significant impact on color protection, and the optimal ratio included 0.332% ascorbic acid, 0.065% phytic acid. The verification test showed the average ΔE of loquat pulp after composite color protection was 6.70, which closely aligned with the predicted value at 97.31% agreement. The storage test showed that the composite color protection could effectively retard the decrease in L^*, a^*, b^* and ΔE values of loquat pulp, while reducing the loss of total sugar, ascorbic acid and total phenol, and the increased of titratable acid content, to maintain the nutrition of the pulp. This study could provide technical reference for the processing and utilization of loquat.
- loquat puree,
- enzymatic browning,
- color protectant,
- storage,
- color,
- nutrition

FullText(HTML)

References (31)

References

[1]	DHIMAN A, SUHAG R, THAKUR D, et al. Current status of loquat (Eriobotrya japonica lindl. ):Bioactive functions, preservation approaches, and processed products[J]. Food Reviews International,2022,38:286−316. doi: 10.1080/87559129.2020.1866007
[2]	王近近, 张兴龙, 邵兴锋. 微波杀菌对枇杷果汁品质的影响[J]. 核农学报,2016,30(7):1358−1364. [WANG J J, ZHANG X L, SHAO X F. Effects of microwave pasteurization process on the quality of loquat juice[J]. Journal of Nuclear Agricultural Sciences,2016,30(7):1358−1364.] doi: 10.11869/j.issn.100-8551.2016.07.1358 WANG J J, ZHANG X L, SHAO X F. Effects of microwave pasteurization process on the quality of loquat juice[J]. Journal of Nuclear Agricultural Sciences, 2016, 30（7）: 1358−1364. doi: 10.11869/j.issn.100-8551.2016.07.1358
[3]	陈贤爽, 王锦涛, 鲁周民, 等. 枇杷果汁加工过程中产品品质的变化[J]. 食品科学,2016,37(21):79−84. [CHEN X S, WANG J T, LU Z M et al. Quality changes of loquat juice during processing[J]. Food Science,2016,37(21):79−84.] doi: 10.7506/spkx1002-6630-201621014 CHEN X S, WANG J T, LU Z M et al. Quality changes of loquat juice during processing[J]. Food Science, 2016, 37（21）: 79−84. doi: 10.7506/spkx1002-6630-201621014
[4]	MOON K M, KWON E, LEE B, et al. Recent trends in controlling the enzymatic browning of fruit and vegetable products[J]. Molecules,2020,25(12):2754. doi: 10.3390/molecules25122754
[5]	HAMDAN N, LEE C H, WONG S L, et al. Prevention of enzymatic browning by natural extracts and genome-editing:A review on recent progress[J]. Molecules,2022,27(3):1101. doi: 10.3390/molecules27031101
[6]	ZHANG X, SHAO X. Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit[J]. Czech Journal of Food Sciences,2016,33(2):109−117.
[7]	CAPOTORTO I, AMODIO M L, DIAZ M T B, et al. Effect of anti-browning solutions on quality of fresh-cut fennel during storage[J]. Postharvest Biology and Technology,2018,137:21−30. doi: 10.1016/j.postharvbio.2017.10.014
[8]	许青莲, 税玉儒, 邱叶, 等. 微波真空干燥柠檬片护色剂配方优化及其品质变化[J]. 食品工业科技,2022,43(8):238−248. [XU Q L, SHUI Y R, QIU Y, et al. Color-protected agents formulation optimization and influence on quality of microwave vacuum-dried lemon slices[J]. Science and Technology of Food Industry,2022,43(8):238−248.] XU Q L, SHUI Y R, QIU Y, et al. Color-protected agents formulation optimization and influence on quality of microwave vacuum-dried lemon slices[J]. Science and Technology of Food Industry, 2022, 43（8）: 238−248.
[9]	Ayón-Reyna L E, Tamayo-Limón R, Cárdenas-Torres F, et al. Effectiveness of hydrothermal-calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh-cut papaya[J]. Journal of Food Science,2015,80(3):C594−601.
[10]	LI G P, ZHOU D, KAN L, et al. Competitive inhibition of phytic acid on enzymatic browning of chestnut (Castanea mollissima Blume)[J]. Acta Alimentaria,2017,46(1):100−108. doi: 10.1556/066.2017.46.1.13
[11]	HAMID K, MAHDI G, FATEMEH G, et al. Efficiency of chitosan nanoparticle with polyaluminum chloride in dye removal from aqueous solutions:Optimization through response surface methodology (RSM) and central composite design (CCD)[J]. International Journal of Biological Macromolecules,2023,249:125977. doi: 10.1016/j.ijbiomac.2023.125977
[12]	XU B G, FENG M, CHITRAKAR B, et al. Multi-frequency power thermosonication treatments of clear strawberry juice:Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation[J]. Innovative Food Science and Emerging Technologies,2023,84:103295. doi: 10.1016/j.ifset.2023.103295
[13]	王明瑞, 侯彦喜, 张亚丹. 3, 5-二硝基水杨酸法测定发酵液中多糖含量[J]. 现代食品,2020(4):216−222. [WANG M R, HOU Y X, ZHANG Y D. Determination of polysaccharide content in fermentation broth by 3, 5-dinitrosalicylic acid method[J]. Modern Food,2020(4):216−222.] WANG M R, HOU Y X, ZHANG Y D. Determination of polysaccharide content in fermentation broth by 3, 5-dinitrosalicylic acid method[J]. Modern Food, 2020（4）: 216−222.
[14]	杨巍, 刘晶, 吕春晶, 等. 氯化钙和抗坏血酸处理对鲜切苹果品质和褐变的影响[J]. 中国农业科学,2010,43(16):3402−3410. [YANG W, LIU J, LÜ C J, et al. Effects of CaCl₂ and AsA treatments on quality and browning in fresh-cut apple[J]. Scientia Agricultura Sinica,2010,43(16):3402−3410.] doi: 10.3864/j.issn.0578-1752.2010.16.016 YANG W, LIU J, LÜ C J, et al. Effects of CaCl₂ and AsA treatments on quality and browning in fresh-cut apple[J]. Scientia Agricultura Sinica, 2010, 43（16）: 3402−3410. doi: 10.3864/j.issn.0578-1752.2010.16.016
[15]	CHUMYAM A, SHANK L, FAIYUE B, et al. Effects of chlorine dioxide fumigation on redox balancing potential of antioxidative ascorbate-glutathione cycle in 'daw' longan fruit during storage[J]. Scientia Horticulturae,2017,222:76−83. doi: 10.1016/j.scienta.2017.05.022
[16]	WANG C, ZHANG X L, GAO Y, et al. Path analysis of non-enzymatic browning in dongbei suancai during storage caused by different fermentation conditions[J]. Food Chemistry,2021,335:127620. doi: 10.1016/j.foodchem.2020.127620
[17]	SUO G W, ZHOU C L, SU W, et al. Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage[J]. Ultrasonics Sonochemistry,2022,84:105974. doi: 10.1016/j.ultsonch.2022.105974
[18]	CHOI M H, KIM G H, LEE H S. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage[J]. Food Research International,2002,35(8):753−759. doi: 10.1016/S0963-9969(02)00071-6
[19]	DU Y J, DOU S Q, WU S J. Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice[J]. Food Chemistry,2012,135(2):580−582. doi: 10.1016/j.foodchem.2012.04.131
[20]	何代琴, 李荣辉, 胡昕, 等. 滇橄榄果脯无硫护色工艺优化研究[J]. 食品科技,2023,48(4):104−109,118. [HE D Q, LI R H, HU X, et al. Optimization of sulfur-free color preserving process for yunnan olive preserved fruit[J]. Food Science and Technology,2023,48(4):104−109,118.] HE D Q, LI R H, HU X, et al. Optimization of sulfur-free color preserving process for yunnan olive preserved fruit[J]. Food Science and Technology, 2023, 48（4）: 104−109,118.
[21]	毕家钰, 代曜伊, 郑炯. 褐变抑制剂对干制香蕉片护色效果的影响[J]. 食品与机械,2016,32(11):194−197,235. [BI J Y, DAI Y Y, ZHENG J. Effects of different browning inhibitors on color preservation of dried banana slices[J]. Food and Machinery,2016,32(11):194−197,235.] BI J Y, DAI Y Y, ZHENG J. Effects of different browning inhibitors on color preservation of dried banana slices[J]. Food and Machinery, 2016, 32（11）: 194−197,235.
[22]	YANG H, CHEN X X, LI X M, et al. Effects of 5 antibrowning agents on the color parameters of dangshan pear (Pyrus spp.) Wine during storage[J]. Journal of Food Processing and Preservation,2022,46(5):e16582.
[23]	ALTUNKAYA A, GOEKMEN V. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)[J]. Food Chemistry,2007,107(3):1173−1179.
[24]	SON S M, MOON K D, LEE C Y. Inhibitory effects of various antibrowning agents on apple slices[J]. Food Chemistry,2001,73(1):23−30. doi: 10.1016/S0308-8146(00)00274-0
[25]	林建城, 吴智雄, 彭在勤. 枇杷果肉过氧化物酶的分离纯化及其性质研究[J]. 四川农业大学学报,2007(4):419−424. [LIN J C, WU Z X, PENG Z Q. The study on purification and properties of peroxidase from loquat fruit[J]. Journal of Sichuan Agricultural University,2007(4):419−424.] doi: 10.3969/j.issn.1000-2650.2007.04.011 LIN J C, WU Z X, PENG Z Q. The study on purification and properties of peroxidase from loquat fruit[J]. Journal of Sichuan Agricultural University, 2007（4）: 419−424. doi: 10.3969/j.issn.1000-2650.2007.04.011
[26]	LEE H S, COATES G A. Thermal pasteurization effects on color of red grapefruit juices[J]. Journal of Food Science,1999,64(4):663−666. doi: 10.1111/j.1365-2621.1999.tb15106.x
[27]	高原军, 张亚晓, 周婧琦, 等. 抗氧化剂处理对秋葵微波干燥过程中V_C变化的影响[J]. 食品科技,2015,40(2):333−336. [GAO Y J, ZHANG Y X, ZHOU J Q, et al. Effect of antioxidants on the V_C of okra in microwave drying[J]. Food Science and Technology,2015,40(2):333−336.] GAO Y J, ZHANG Y X, ZHOU J Q, et al. Effect of antioxidants on the V_C of okra in microwave drying[J]. Food Science and Technology, 2015, 40（2）: 333−336.
[28]	沙如意, 崔艳丽, 王少林, 等. 植酸/植酸钠在食品工业上的应用研究进展[J]. 现代食品科技,2018,34(6):293−309. [SHA R Y, CUI Y L, WANG S L, et al. Application advances of phytic acid/sodium phytate in food industry[J]. Modern Food Science and Technology,2018,34(6):293−309.] SHA R Y, CUI Y L, WANG S L, et al. Application advances of phytic acid/sodium phytate in food industry[J]. Modern Food Science and Technology, 2018, 34（6）: 293−309.
[29]	BHARATE S S, BHARATE S B. Non-enzymatic browning in citrus juice:Chemical markers, their detection and ways to improve product quality[J]. Journal of Food Science and Technology-mysore,2014,51(10):2271−2288. doi: 10.1007/s13197-012-0718-8
[30]	YU Y, CHEN D, LI W, et al. Quinone reactivity:Investigation of their contribution to nonenzymatic browning[J]. Food Frontiers,2023,4(2):945−954. doi: 10.1002/fft2.247
[31]	MELÉNDEZ-MARTÍNEZ A J, ESQUIVEL P, RODRIGUEZ-AMAYA D B. Comprehensive review on carotenoid composition:transformations during processing and storage of foods[J]. Food Research International,2023,169:112773. doi: 10.1016/j.foodres.2023.112773

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(5)

1.	余林，应晓国，马路凯. 不同提取物对带鱼鱼糜凝胶品质及风味的影响. 食品安全质量检测学报. 2024(03): 89-99 .
2.	张慧敏，张杰，王成，郭楠楠. 不同漂洗条件对鱼糜凝胶品质的影响. 食品科技. 2024(02): 139-145 .
3.	王浩，李苓，杨明柳，周迎芹，殷俊峰，陈小娥，谢宁宁. pH对鳜鱼肌原纤维蛋白凝胶特性的影响. 食品与发酵工业. 2024(22): 67-75 .
4.	王亚菲，马子龙，李军，朱凤妹. 黑果腺肋花楸多酚对鱼糜凝胶特性的影响. 中国食品学报. 2024(11): 269-278 .
5.	王萍，刘慧，付湘晋，李柏海. 13种植物多酚提取物抗氧化活性分析及其对冻藏未漂洗鱼糜品质的影响研究. 食品安全质量检测学报. 2023(16): 50-56 .

Other cited types(3)

Get Citation

PDF

XML

Article Metrics

Article views (89) PDF downloads (18) Cited by(8)

Science and Technology of Food Industry

Optimization of Loquat Puree Color Protection Formula and Quality Change During Storage

Abstract

References

Supplements

Other Related Supplements

Cited by

Periodical cited type(5)

Other cited types(3)

Catalog

Article Metrics

Export File

Citation

Format

Content