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KMID : 0380620160480050496
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 5 p.496 ~ p.501
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Prevention of quality deterioration of concentrated blueberry juice by means of pH regulators during thermal treatment
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Lee In-Gyeong
Min Sea-Cheol
Kim Hee-Sun
Han Gwi-Jung
Kim Myung-Hwan
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Abstract
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This study was conducted to minimize the quality degradation of concentrated blueberry juice after 90°C treatment for 5 min by means of citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. The highest anthocyanin content was observed at 1% CA+1% ASM (65.747 mg per 100 g) followed by 1% CA (46.022 mg per 100 g) and control (30.864 mg per 100 g). The DPPH radical scavenging activities of 1% CA+1% ASM, 1% CA and control were 87.338, 75.486 and 67.983% in respectively. The elastase inhibitory activity at 1% CA+1% ASM, 1% CA and in the control was 87.338, 75.486 and 67.983%, and the tyrosinase inhibitory of these samples were 77.891, 67.598 and 26.375%, respectively. Anthocyanin contents, DPPH radical scavenging, elastase inhibitory and tyrosinase inhibitory activities were significantly different (p<0.05) between the 1% CA+1% ASM treatment and control. During the heat treatment, quality degradation of concentrated blueberry juice was reduced by the 1% CA+1% ASM treatment, as expected for new acidulants.
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KEYWORD
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concentrated blueberry juice, citric acid, acidic sodium metaphosphate, anthocyanin, heat treatment
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