Browning mechanism of indigo juice during processing prevention and control technology

Authors

MA Yongqiang, Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, Harbin, Heilongjiang 150028, China;School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
LI Dan, Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, Harbin, Heilongjiang 150028, China;School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
YANG Chenxi, Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, Harbin, Heilongjiang 150028, China;School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
XUE Qingzhuo, Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, Harbin, Heilongjiang 150028, China;School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
HAN Chunran, Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, Harbin, Heilongjiang 150028, China;School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, ChinaFollow

Corresponding Author(s)

韩春然（1970—），女，哈尔滨商业大学教授，博士。E-mail:13704809512@yeah.net

Abstract

Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （V_C） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the sterilization process. Results: The optimal conditions were obtained by single factor and response surface optimization test, and the changes of microbiological, physicochemical and sensory indexes of the optimized indigo juice were measured during storage at 4, 25 and 37 ℃ for 30 days. The results showed that the changes in Browning degree, V_C and 5-HMF content were consistent with the joint, first-order and zero-order reaction kinetics models, respectively. The optimal conditions of single factor and response surface optimization were as follows: dosage 0.21%, temperature 39 ℃, time 45 min, and inhibition rate of non-enzymatic Browning was 95.13% under these conditions. At 4 ℃, the juice test indexes of indigo juice changed relatively slowly. At the end of storage, the total number of colonies was less than 100 CFU/mL, and the contents of soluble solids, total phenols, anthocyanins, V_C and reducing sugars were relatively high. They were 14.15%, 262.02 g/100 g, 380.50 mg/L, 65.37 mg/L and 9.62 g/100 g, respectively, with sensory scores of 82.3 points, with the fruit aroma and fruit taste, uniform color and uniform texture of indigo fruit. Conclusion: Through experiments, the browning of indigo juice during storage was significantly inhibited.

Publication Date

12-26-2023

First Page

152

Last Page

160

DOI

10.13652/j.spjx.1003.5788.2023.60139

Recommended Citation

Yongqiang, MA; Dan, LI; Chenxi, YANG; Qingzhuo, XUE; and Chunran, HAN (2023) "Browning mechanism of indigo juice during processing prevention and control technology," Food and Machinery: Vol. 39: Iss. 11, Article 24.
DOI: 10.13652/j.spjx.1003.5788.2023.60139
Available at: https://www.ifoodmm.cn/journal/vol39/iss11/24

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