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KMID : 1134820160450091316
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 9 p.1316 ~ p.1323
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Effect of Low Temperature Storage on Proteolytic and Antioxidant Activities of Fresh Pineapple and Kiwi Juices Extracted by Slow-Speed Masticating Household Juicer
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Park Shin-Young
Kim Min-Ju
Park Ji-In
Kim Jung-In
Kim Myo-Jeong
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Abstract
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The aim of this study was to evaluate proteolytic and antioxidant activities of fresh pineapple and kiwi juices extracted using a slow-speed masticating household juicer during low temperature storage. While over 90% of vitamin C and total polyphenols in both juices were retained after storage for 30 days at -20°C, reduction of 56.8% for vitamin C and 31.9% for total polyphenols in pineapple juice were detected after storage at 4°C. In the case of kiwi juice, 32.9% of vitamin C and 22.4% of total polyphenols were lost. A high initial content of vitamin C in kiwi juice resulted in a slower reduction rate than that for pineapple juice. A similar result was obtained for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Proteolytic activities of both juices were maintained efficiently with less than 10% loss during storage for 30 days at -20°C. Protease stability of pineapple juice was better than that of kiwi juice during storage at 4°C, and the same result was obtained when boiled chicken breast was used as a substrate. From these results, when storing pineapple and kiwi juices, which are widely used as a natural meat tenderizer and digestive aid, cold storage at -20°C seemed to be more suitable for maintaining antioxidant and proteolytic activities than cold storage at 4°C.
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KEYWORD
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pineapple juice, kiwi juice, low-speed masticating household juicer, proteolytic activity, antioxidant activity
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