NDLI: Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification

Content Provider	Springer Nature Link
Author	Karangwa, Eric Hayat, Khizar Rao, Ling Nshimiyimana, Dominique Savio Foh, Mohamed B. K. Li, Li Ntwali, Janvier Raymond, Linda Virginie Xia, Shuqin Zhang, Xiaoming
Copyright Year	2011
Abstract	The purpose of this study was to evaluate the effect of cyclodextrins (CDs) on carotene content and quality of blended carrot-orange juice after enzymatic clarification. The blended carrot-orange juice was treated with 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) and gamma cyclodextrin (γ-CD) in different concentrations (1–5 g/100 mL of juice) prior to enzymatic clarification. The results showed that in non-homogenized juice added with HP-β-CD, juice acidity was generally increased from 0.83 to 1.05 g/100 mL. In the homogenized juice added with 3% (w/v) HP-β-CD, the carotene content was also increased to 5.34 mg/mL, meaning two to six times compared to control samples. However, the addition of HP-β-CD prior to juice enzymatic clarification decreased the juice clarity more than that added with γ-CD; both CDs showed wider effect on the ascorbic acid content in non-homogenized than in homogenized, when compared to control samples. The non-enzymatic browning was significantly enhanced by the addition of CDs; though, the total polyphenol content increased with the addition of HP-β-CD from 32.59 to 37.09 and from 29.20 to 35.44 mg GAE/mL in non-homogenized and homogenized juice, respectively. The juice color turned red-yellow with increase in the carotene content of the juice. In conclusion, the addition of HP-β-CD in homogenized juice improved the nutritional and some physico-chemical parameters of the juice.
Starting Page	2612
Ending Page	2617
Page Count	6
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-04-07
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Cyclodextrin Enzymatic clarification Blended carrot-orange juice Homogenized juice Non-homogenized juice Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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