Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice
Lycium chinense juice is rich in a variety of nutrients and ingredients for health, and concentrated juice is its important circulation type. In order to explore the effect of concentration methods on the quality characteristics of Lycium chinense juice, the heating concentration (HC), vacuum concen...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100016 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832592614404128768 |
|---|---|
| author | Jinghui LU Jing WEN Huining LAI Sizhe LÜ Yujuan XU Yuanshan YU Lina CHENG Jian PENG |
| author_facet | Jinghui LU Jing WEN Huining LAI Sizhe LÜ Yujuan XU Yuanshan YU Lina CHENG Jian PENG |
| author_sort | Jinghui LU |
| collection | DOAJ |
| description | Lycium chinense juice is rich in a variety of nutrients and ingredients for health, and concentrated juice is its important circulation type. In order to explore the effect of concentration methods on the quality characteristics of Lycium chinense juice, the heating concentration (HC), vacuum concentration (VC), secondary freezing concentration (SFC), heating-assisted primary freezing concentration (HAPFC), and vacuum-assisted primary freezing concentration (VAPFC) were applied in the present work, and the color, reducing sugar, sugar fraction, organic acid fraction, total phenols, total flavonoids, carotenoids, DPPH and FRAP of Lycium chinense juice before and after concentrated were measured. The results showed that VC treatment showed better color protection than the other treatment groups, as well as retained higher reducing sugar in concentrated juice, and less effect on malic acid and tartaric acid degradation. The total phenols and total flavonoids of Lycium chinense juice concentrated by VC were higher 8.76%~21.40% and 5.41%~13.77% than other groups, respectively. The DPPH free radical scavenging capacity and ferric ion reducing capacity of Lycium chinense juice concentrated by VC owed higher 6.98%~29.77% and 5.97%~26.76% when compared with the other groups, beside lower carotenoids degradation. Therefore, VC showed the best protection effects on the quality characteristics of Lycium chinense juice during concentration and it is a suitable way to concentrate Lycium chinense juice. |
| format | Article |
| id | doaj-art-fd5c8e4eb7e5433d9f4bc02d3446b17b |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-fd5c8e4eb7e5433d9f4bc02d3446b17b2025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-01463314010.13386/j.issn1002-0306.20231000162023100016-3Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense JuiceJinghui LU0Jing WEN1Huining LAI2Sizhe LÜ3Yujuan XU4Yuanshan YU5Lina CHENG6Jian PENG7College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaLycium chinense juice is rich in a variety of nutrients and ingredients for health, and concentrated juice is its important circulation type. In order to explore the effect of concentration methods on the quality characteristics of Lycium chinense juice, the heating concentration (HC), vacuum concentration (VC), secondary freezing concentration (SFC), heating-assisted primary freezing concentration (HAPFC), and vacuum-assisted primary freezing concentration (VAPFC) were applied in the present work, and the color, reducing sugar, sugar fraction, organic acid fraction, total phenols, total flavonoids, carotenoids, DPPH and FRAP of Lycium chinense juice before and after concentrated were measured. The results showed that VC treatment showed better color protection than the other treatment groups, as well as retained higher reducing sugar in concentrated juice, and less effect on malic acid and tartaric acid degradation. The total phenols and total flavonoids of Lycium chinense juice concentrated by VC were higher 8.76%~21.40% and 5.41%~13.77% than other groups, respectively. The DPPH free radical scavenging capacity and ferric ion reducing capacity of Lycium chinense juice concentrated by VC owed higher 6.98%~29.77% and 5.97%~26.76% when compared with the other groups, beside lower carotenoids degradation. Therefore, VC showed the best protection effects on the quality characteristics of Lycium chinense juice during concentration and it is a suitable way to concentrate Lycium chinense juice.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100016lycium chinense juiceheating concentrationvacuum concentrationfreezing concentrationcombining concentrationquality characteristics |
| spellingShingle | Jinghui LU Jing WEN Huining LAI Sizhe LÜ Yujuan XU Yuanshan YU Lina CHENG Jian PENG Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice Shipin gongye ke-ji lycium chinense juice heating concentration vacuum concentration freezing concentration combining concentration quality characteristics |
| title | Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice |
| title_full | Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice |
| title_fullStr | Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice |
| title_full_unstemmed | Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice |
| title_short | Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice |
| title_sort | effect of different concentration methods on quality characteristics of lycium chinense juice |
| topic | lycium chinense juice heating concentration vacuum concentration freezing concentration combining concentration quality characteristics |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100016 |
| work_keys_str_mv | AT jinghuilu effectofdifferentconcentrationmethodsonqualitycharacteristicsoflyciumchinensejuice AT jingwen effectofdifferentconcentrationmethodsonqualitycharacteristicsoflyciumchinensejuice AT huininglai effectofdifferentconcentrationmethodsonqualitycharacteristicsoflyciumchinensejuice AT sizhelu effectofdifferentconcentrationmethodsonqualitycharacteristicsoflyciumchinensejuice AT yujuanxu effectofdifferentconcentrationmethodsonqualitycharacteristicsoflyciumchinensejuice AT yuanshanyu effectofdifferentconcentrationmethodsonqualitycharacteristicsoflyciumchinensejuice AT linacheng effectofdifferentconcentrationmethodsonqualitycharacteristicsoflyciumchinensejuice AT jianpeng effectofdifferentconcentrationmethodsonqualitycharacteristicsoflyciumchinensejuice |