Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars
“Sanhua” plums of 4 cultivars were processed into juice. Pretreatment including heat blanching (HB), microwave blanching (MB) and SO2 were studied on the inactivation of polyphenoloxidase (PPO), peroxidase (POD) and nutrition qualities. Enzymatic clarification, pasteurization and UHT were also inves...
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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014, Vol.20(6), pp.1153-1164 |
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| container_title | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
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| creator | Wang, Chao Duan, Hanying Liu, Liu Luo, Yaoxin Dai, Jinfeng |
| description | “Sanhua” plums of 4 cultivars were processed into juice. Pretreatment including heat blanching (HB), microwave blanching (MB) and SO2 were studied on the inactivation of polyphenoloxidase (PPO), peroxidase (POD) and nutrition qualities. Enzymatic clarification, pasteurization and UHT were also investigated on nutrition qualities. Results showed that PPO and POD could be almost inactivated by HB (95°C − 5 min) and MB (700 W − 150 s). Pretreatments extracted more phytochemicals and antioxidant activity (AA) and MB produced higher effect than other two means. The high content of phytochemicals after pretreatment could correlate with the inactivation of PPO and POD. Clarification resulted in a better extraction of nutritional compounds. Pasteurization only slightly increased and UHT remained unchanged or slightly degraded the nutrition qualities. Significant loss of nutritional compounds was found during juicing process. Our findings are useful when evaluating health benefits of plum juice. |
| doi_str_mv | 10.3136/fstr.20.1153 |
| format | Article |
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Juice from 4 Cultivars</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Free Full-Text Journals in Chemistry</source><creator>Wang, Chao ; Duan, Hanying ; Liu, Liu ; Luo, Yaoxin ; Dai, Jinfeng</creator><creatorcontrib>Wang, Chao ; Duan, Hanying ; Liu, Liu ; Luo, Yaoxin ; Dai, Jinfeng ; Department of Food Science and Engineering ; Department of Food Science and Technology ; Guangdong Saskatchewan Oilseed Joint Laboratory ; Jinan University</creatorcontrib><description>“Sanhua” plums of 4 cultivars were processed into juice. Pretreatment including heat blanching (HB), microwave blanching (MB) and SO2 were studied on the inactivation of polyphenoloxidase (PPO), peroxidase (POD) and nutrition qualities. Enzymatic clarification, pasteurization and UHT were also investigated on nutrition qualities. Results showed that PPO and POD could be almost inactivated by HB (95°C − 5 min) and MB (700 W − 150 s). Pretreatments extracted more phytochemicals and antioxidant activity (AA) and MB produced higher effect than other two means. The high content of phytochemicals after pretreatment could correlate with the inactivation of PPO and POD. Clarification resulted in a better extraction of nutritional compounds. Pasteurization only slightly increased and UHT remained unchanged or slightly degraded the nutrition qualities. Significant loss of nutritional compounds was found during juicing process. Our findings are useful when evaluating health benefits of plum juice.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.20.1153</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>enzymatic clarification ; Inactivation ; Juices ; Nutrition ; nutrition qualities ; oxidative enzymes ; Pasteurization ; Plums ; Polyphenylene oxides ; Pretreatment ; thermal treatments ; UHT ; “Sanhua” plum juice</subject><ispartof>Food Science and Technology Research, 2014, Vol.20(6), pp.1153-1164</ispartof><rights>2014 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c621t-cdbed9ae295ee2eeffffeb645a235e02d5ed51d85c9b977f95bb97fddffdfc503</citedby><cites>FETCH-LOGICAL-c621t-cdbed9ae295ee2eeffffeb645a235e02d5ed51d85c9b977f95bb97fddffdfc503</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,4010,27904,27905,27906</link.rule.ids></links><search><creatorcontrib>Wang, Chao</creatorcontrib><creatorcontrib>Duan, Hanying</creatorcontrib><creatorcontrib>Liu, Liu</creatorcontrib><creatorcontrib>Luo, Yaoxin</creatorcontrib><creatorcontrib>Dai, Jinfeng</creatorcontrib><creatorcontrib>Department of Food Science and Engineering</creatorcontrib><creatorcontrib>Department of Food Science and Technology</creatorcontrib><creatorcontrib>Guangdong Saskatchewan Oilseed Joint Laboratory</creatorcontrib><creatorcontrib>Jinan University</creatorcontrib><title>Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars</title><title>FOOD SCIENCE AND TECHNOLOGY RESEARCH</title><addtitle>Food Science and Technology Research</addtitle><description>“Sanhua” plums of 4 cultivars were processed into juice. Pretreatment including heat blanching (HB), microwave blanching (MB) and SO2 were studied on the inactivation of polyphenoloxidase (PPO), peroxidase (POD) and nutrition qualities. Enzymatic clarification, pasteurization and UHT were also investigated on nutrition qualities. Results showed that PPO and POD could be almost inactivated by HB (95°C − 5 min) and MB (700 W − 150 s). Pretreatments extracted more phytochemicals and antioxidant activity (AA) and MB produced higher effect than other two means. The high content of phytochemicals after pretreatment could correlate with the inactivation of PPO and POD. Clarification resulted in a better extraction of nutritional compounds. Pasteurization only slightly increased and UHT remained unchanged or slightly degraded the nutrition qualities. Significant loss of nutritional compounds was found during juicing process. Our findings are useful when evaluating health benefits of plum juice.</description><subject>enzymatic clarification</subject><subject>Inactivation</subject><subject>Juices</subject><subject>Nutrition</subject><subject>nutrition qualities</subject><subject>oxidative enzymes</subject><subject>Pasteurization</subject><subject>Plums</subject><subject>Polyphenylene oxides</subject><subject>Pretreatment</subject><subject>thermal treatments</subject><subject>UHT</subject><subject>“Sanhua” plum juice</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNpdkNFuFCEUhidGE2v1zgcg8aYm3RUYYIcrYza1aja2pnpNWDi0bBioMJh41wfRl-uTyLi6JpLAOQnf__9wuu45wcue9OKVK1NeUrwkhPcPuiMyDGTRy4E9bH3P2EIILB53T0rZYUy4HOhRN545B2ZCyaEP1Rsfr9FFRB_rlP3kU0Sfqg6tgzIT93c_rnS8qfr-7ie6DHVEJ5e5xlrQVaOaWKONjzYsX_42A-RyGhFD6xom_03n8rR75HQo8OxPPe6-vD37vH632Fycv1-_2SyMoGRaGLsFKzVQyQEogGsLtoJxTXsOmFoOlhM7cCO3crVykm9bddY6Z53huD_uTva-tzl9rVAmNfpiIAQdIdWiyIAHQlZSkoa--A_dpZpje50iK86oEAOWjTrdUyanUjI4dZv9qPN3RbCaZ6_m2SuK1Tz7hp_v8RGsNzqkGHyEf85uZC4lW5qAMIUxxVioec_qdgjWSyoJm3_yeu-0K5O-hkOszpM3AQ6x4m_24cbc6Kwg9r8ATRun3Q</recordid><startdate>2014</startdate><enddate>2014</enddate><creator>Wang, Chao</creator><creator>Duan, Hanying</creator><creator>Liu, Liu</creator><creator>Luo, Yaoxin</creator><creator>Dai, Jinfeng</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2014</creationdate><title>Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars</title><author>Wang, Chao ; Duan, Hanying ; Liu, Liu ; Luo, Yaoxin ; Dai, Jinfeng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c621t-cdbed9ae295ee2eeffffeb645a235e02d5ed51d85c9b977f95bb97fddffdfc503</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>enzymatic clarification</topic><topic>Inactivation</topic><topic>Juices</topic><topic>Nutrition</topic><topic>nutrition qualities</topic><topic>oxidative enzymes</topic><topic>Pasteurization</topic><topic>Plums</topic><topic>Polyphenylene oxides</topic><topic>Pretreatment</topic><topic>thermal treatments</topic><topic>UHT</topic><topic>“Sanhua” plum juice</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Chao</creatorcontrib><creatorcontrib>Duan, Hanying</creatorcontrib><creatorcontrib>Liu, Liu</creatorcontrib><creatorcontrib>Luo, Yaoxin</creatorcontrib><creatorcontrib>Dai, Jinfeng</creatorcontrib><creatorcontrib>Department of Food Science and Engineering</creatorcontrib><creatorcontrib>Department of Food Science and Technology</creatorcontrib><creatorcontrib>Guangdong Saskatchewan Oilseed Joint Laboratory</creatorcontrib><creatorcontrib>Jinan University</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Chao</au><au>Duan, Hanying</au><au>Liu, Liu</au><au>Luo, Yaoxin</au><au>Dai, Jinfeng</au><aucorp>Department of Food Science and Engineering</aucorp><aucorp>Department of Food Science and Technology</aucorp><aucorp>Guangdong Saskatchewan Oilseed Joint Laboratory</aucorp><aucorp>Jinan University</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars</atitle><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2014</date><risdate>2014</risdate><volume>20</volume><issue>6</issue><spage>1153</spage><epage>1164</epage><pages>1153-1164</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>“Sanhua” plums of 4 cultivars were processed into juice. Pretreatment including heat blanching (HB), microwave blanching (MB) and SO2 were studied on the inactivation of polyphenoloxidase (PPO), peroxidase (POD) and nutrition qualities. Enzymatic clarification, pasteurization and UHT were also investigated on nutrition qualities. Results showed that PPO and POD could be almost inactivated by HB (95°C − 5 min) and MB (700 W − 150 s). Pretreatments extracted more phytochemicals and antioxidant activity (AA) and MB produced higher effect than other two means. The high content of phytochemicals after pretreatment could correlate with the inactivation of PPO and POD. Clarification resulted in a better extraction of nutritional compounds. Pasteurization only slightly increased and UHT remained unchanged or slightly degraded the nutrition qualities. Significant loss of nutritional compounds was found during juicing process. Our findings are useful when evaluating health benefits of plum juice.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.20.1153</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| subjects | enzymatic clarification Inactivation Juices Nutrition nutrition qualities oxidative enzymes Pasteurization Plums Polyphenylene oxides Pretreatment thermal treatments UHT “Sanhua” plum juice |
| title | Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars |
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