Abstract
With the inhibition of Non-enzymatic browning in Sta-nuntonia chinensis juice as the main objective, and the nutrition preservation (such as polyphenol preservation rate and ·OH clearance rate) of the juice as the consideration, the response surface method was applied to optimize the process of browning inhibition. First, the plackett-burman (PB) design was applied to screen out three inhibitors with a reliability greater than 95%: L-cysteine, sodium D-isoascorbate and phytic acid. Then, the optimal value range and effects direction were determined by steepest ascent design. Finally, the Box-Behnken Design (BBD) experimental design was used for response surface optimization and the optimal browning inhibitors of Stanuntonia chinensis juice were determined as: L-cysteine 0.97%, sodium D-isoascorbate 0.05%, phytic acid 0.015% (mass fractions), the inhibition rate of browning was 81.39%, the preservation rate of polyphenols was 85.76% and the ·OH clearance rate was 63.61%. Experiment results show that the error is 0.07%.
Publication Date
2-18-2023
First Page
195
Last Page
200
DOI
10.13652/j.issn.1003-5788.2020.09.035
Recommended Citation
CUI, Lin-yun and LOU, Hong-bo
(2023)
"Optimization of the inhibition process of non-enzymatic browning and nutrition preservation in Stanuntonia chinensis juice,"
Food and Machinery: Vol. 36:
Iss.
9, Article 35.
DOI: 10.13652/j.issn.1003-5788.2020.09.035
Available at:
https://www.ifoodmm.cn/journal/vol36/iss9/35
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