Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste
A vacuum concentration method was established to produce pear paste using fresh pear juice in this study. The optimal condition was determined by comparing the quality indexes, contents of total phenol and flavonoid, and antioxidant properties of the pear paste produced by traditional heating concen...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/9464312 |
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| author | Yue Li Yongxia Wang Xiaoying Zhang Jiangli Zhao Yiming Li Yudou Cheng Junfeng Guan |
| author_facet | Yue Li Yongxia Wang Xiaoying Zhang Jiangli Zhao Yiming Li Yudou Cheng Junfeng Guan |
| author_sort | Yue Li |
| collection | DOAJ |
| description | A vacuum concentration method was established to produce pear paste using fresh pear juice in this study. The optimal condition was determined by comparing the quality indexes, contents of total phenol and flavonoid, and antioxidant properties of the pear paste produced by traditional heating concentration and vacuum concentration. Electronic nose and electronic tongue were introduced in this study to provide digital smell and taste indicators. The results showed that the best vacuum concentration temperature was 65°C, which led to the best sensory evaluation score and pear paste quality. The browning degree and soluble quinones were the lowest in all tested temperatures, and the content were 60.12% and 72.88% compared with the heating method, respectively. While the values were 148.29%, 209.44%, 310.86%, 120.37%, 106.24%, and 181.26% of total phenol, total flavonoid, vitamin C, 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl (·OH) radical scavenging rates, and total reducing power, respectively. The electronic nose could effectively distinguish the vacuum-concentrated pear paste from the traditional heating-concentration pear paste and could provide quality guidance on their flavor differences through characteristic sensors. The electronic tongue tests showed that the vacuum-concentrated pear paste had larger freshness and richness kurtosis. The pear paste made by the optimized vacuum concentration method had higher retention of nutritional and functional components and higher antioxidant capacity, which could be clearly differentiated from the traditional process, thus this method had an applicable potential. |
| format | Article |
| id | doaj-art-47cbbd7cfda6428f8721b501ddae9661 |
| institution | OA Journals |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-47cbbd7cfda6428f8721b501ddae96612025-08-20T02:37:54ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/9464312Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear PasteYue Li0Yongxia Wang1Xiaoying Zhang2Jiangli Zhao3Yiming Li4Yudou Cheng5Junfeng Guan6College of Life Science and Food EngineeringCollege of Life Science and Food EngineeringCollege of Life Science and Food EngineeringInstitute of Biotechnology and Food ScienceInstitute of Biotechnology and Food ScienceInstitute of Biotechnology and Food ScienceInstitute of Biotechnology and Food ScienceA vacuum concentration method was established to produce pear paste using fresh pear juice in this study. The optimal condition was determined by comparing the quality indexes, contents of total phenol and flavonoid, and antioxidant properties of the pear paste produced by traditional heating concentration and vacuum concentration. Electronic nose and electronic tongue were introduced in this study to provide digital smell and taste indicators. The results showed that the best vacuum concentration temperature was 65°C, which led to the best sensory evaluation score and pear paste quality. The browning degree and soluble quinones were the lowest in all tested temperatures, and the content were 60.12% and 72.88% compared with the heating method, respectively. While the values were 148.29%, 209.44%, 310.86%, 120.37%, 106.24%, and 181.26% of total phenol, total flavonoid, vitamin C, 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl (·OH) radical scavenging rates, and total reducing power, respectively. The electronic nose could effectively distinguish the vacuum-concentrated pear paste from the traditional heating-concentration pear paste and could provide quality guidance on their flavor differences through characteristic sensors. The electronic tongue tests showed that the vacuum-concentrated pear paste had larger freshness and richness kurtosis. The pear paste made by the optimized vacuum concentration method had higher retention of nutritional and functional components and higher antioxidant capacity, which could be clearly differentiated from the traditional process, thus this method had an applicable potential.http://dx.doi.org/10.1155/2022/9464312 |
| spellingShingle | Yue Li Yongxia Wang Xiaoying Zhang Jiangli Zhao Yiming Li Yudou Cheng Junfeng Guan Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste Journal of Food Quality |
| title | Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste |
| title_full | Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste |
| title_fullStr | Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste |
| title_full_unstemmed | Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste |
| title_short | Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste |
| title_sort | vacuum concentration improves the quality and antioxidant capacity of pear paste |
| url | http://dx.doi.org/10.1155/2022/9464312 |
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