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Abstract
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Article Information:
Effects of Dense Phase-CO2 Treatments on Microflora, Enzymes and Browning of Chinese Winter Jujube Juice
Wei Zong, Jun Duan and Guangyuan Zhao
Corresponding Author: Wei Zong
Submitted: July 18, 2014
Accepted: August 26, 2014
Published: March 25, 2015 |
Abstract:
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Chinese winter jujube juice was treated with Dense Phase Carbon Dioxide (DPCD) to inactivate microorganisms, Polyphenoloxidase (PPO) activity, Peroxidase (POD) activity and control browing. The effect of varying pressures (5 to 30 MPa) and different treatment time (0 to 50 min) on the amount of natural microorganisms, PPO activity, POD activity and browning degree were measured. After experiment, the inactivation of natural microorganisms, PPO activity and POD activity exposed to DPCD were significantly increased with increasing pressure. Treated jujube juice had lower browning degree than untreated jujube juice. The experimental results showed that the DPCD treatment can be regarded as a good pretreatment means for winter jujube juice processing.
Key words: Chinese winter jujube, dense phase carbon dioxide, enzymatic browning, juice, microorganism , ,
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Cite this Reference:
Wei Zong, Jun Duan and Guangyuan Zhao, . Effects of Dense Phase-CO2 Treatments on Microflora, Enzymes and Browning of Chinese Winter Jujube Juice. Advance Journal of Food Science and Technology, (9): 681-684.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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