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KMID : 1011620190350010009
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 1 p.9 ~ p.19
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Optimization of Production Conditions of Blueberry Juice
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Kim Ok-Sun
Park Jong-Dae
Choi Hyun-Wook
Sung Jung-Min
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Abstract
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Purpose: This study examined the physicochemical properties and the optimal conditions for the extraction of antioxidants according to the treatment time, treatment temperature and enzyme content of blueberries cultivated on farms.
Methods: Response surface methodology was used to find optimal conditions for blueberry juice.
Results: The fitness of the model in terms of the yield, acidity and soluble solids of the blueberry juice was recognized within the significance level (R2) of the regression curve. The treatment time, treatment temperature and enzyme amount had the largest effect on the yield of blueberry juice. The acidity of blueberry tended to increase with increasing treatment temperature. Soluble solids was most affected by the treatment time: 50 minutes treatment time, 70°C treatment temperature and 95 ppm enzyme. The L value, a value and Hue value determined by a linear model showed R2 values from the response surface regression equation of 0.6594, 0.848 and 0.7958, respectively. The L value and a value decreased with increasing treatment temperature and treatment time. The Hue value tended to decrease with increasing treatment temperature, enzyme content and treatment time. The DPPH radical scavenging activity and anthocyanin content were determined by a quadratic model with an interaction between samples. The anthocyanin content was highest (3.34 mg/g) at a treatment time, treatment temperature and enzyme amount of 30 min, 50°C, and 50 ppm, respectively.
Conclusion: The optimal conditions for the production of blueberry juice were a treatment temperature, treatment time, and enzyme amount of 63.93°C, 40.09 min, and 83.25 ppm, respectively. The yield of juice, DPPH radical scavenging activity and anthocyanin content was 83.59%, 87.59%, 3.41 mg/g, respectively.
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KEYWORD
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blueberry juice, response surface methodology, DPPH radical scavenging activity, anthocyanin
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