Effect of prepreg solution with different pH values on color changes of peach juice

Authors

CHEN Haiying, Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Fengfeng, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CUI Zhengwei, Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
TIA Nyaoqi, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
SONG Feihu, Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

Effect of prepreg solution with different pH values (3.2, 3.6, 4.0, 4.4, 4.8) on the color changes of peach juice was studied. Several color parameters, including lightness (ΔL), redness (Δa), yellowness (Δb), total color difference (ΔE) and chroma (ΔC), were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. Compared to the control samples, the color of peach juice changed slightly after impregnating in citric acid-sodium citrate buffer with pH 4.4 and 4.8 （especially pH 4.8）for 30 min. After impregnating in pH 4.8 buffer solution，the ΔL value decreased from -3.16 to -1.23, the Δa value decreased from 1.21 to -0.83, the Δb value increased from -1.4 to 0.05, and the ΔE value decreased from 3.67 to 1.49, while the ΔC value almost kept stable. All these results demonstrated that impregnation peach before pulping into the citric acid-sodium citrate buffer with pH 4.8 for 30 min could effectively contain the peach juice browning.

Publication Date

12-28-2015

First Page

132

Last Page

136,269

DOI

10.13652/j.issn.1003-5788.2015.06.032

Recommended Citation

Haiying, CHEN; Fengfeng, WU; Zhengwei, CUI; Nyaoqi, TIA; and Feihu, SONG (2015) "Effect of prepreg solution with different pH values on color changes of peach juice," Food and Machinery: Vol. 31: Iss. 6, Article 32.
DOI: 10.13652/j.issn.1003-5788.2015.06.032
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/32

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