Effect of Microwave Pretreatment on Browning and Quality of Apple Juice

被引：0

作者：

Zhang T. ^{[1
]}

Pu Y. ^{[1
]}

Hou F. ^{[1
]}

Liu Y. ^{[1
]}

Ye X. ^{[1
]}

Liu D. ^{[1
,2
]}

机构：

[1] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou

[2] Fuli Institute of Food Science, Zhejiang University, Hangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 05期

关键词：

Apple juice; Browning; Microwave; Polyphenol oxidase; Stability;

D O I：

10.16429/j.1009-7848.2020.05.021

中图分类号：

学科分类号：

摘要：

The effects of microwave apple whole fruit pretreatment on browning and quality of apple juice were investigated in this paper, compared with traditional enzyme inactivation process. The browning index, total phenolic and polyphenol oxidase activity, soluble quinone, pH, ascorbic acid content and antioxidant activity of apple juice were analyzed. Phenolic compounds were quantified using high performance liquid chromatography. The microstructure of the apple flesh was observed using scanning electron microscopy and transmission electron microscopy. The results indicated that with the microwave power of 800 W and time of 140 s, microwave preprocess can significantly retard the browning, increase the total phenol content, antioxidant capacity and stability of apple Juice(P<0.05). Microwave process pretreatment is a potential approach for apple juice processing. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：166 / 173

页数：7

共 23 条

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