Walnut flower is one of special vegetables in Southwest China. However, changes in physicochemical properties of walnut flower lead to browning and other negative effects during its processing and storage, and using color retention agents is one of effective ways to prevent browning. This study used color difference and browning level as indicators to investigate the color protective effects of zinc acetate, disodium edetate, sodium carbonate, ascorbic acid, calcium chloride, and L-cysteine on walnut flowers. Besides, the optimum formula of compounded color retention agent was determined. The results showed that the optimum compounded color retention agent composed of equivalent amount of disodium edetate and calcium chloride. The agent had the best effect at 5.23 mg/mL when soaked at 25.5 ℃ for 2.3 h. Under this condition, the color difference and browning level of the flower were 5.26 and 0.49, respectively. This study obtained the optimum formulation and processing condition for protecting the color of walnut flower, which is helpful for utilizing and processing walnut flower.
LIU Jiang
,
WANG Zhenxing
,
KAN Huan
,
LI Zhengdong
,
HAN Qiang
,
MU Honglei
,
GAO Haiyan
,
PENG Mingshun
,
ZHANG Xuechun
. Optimized color protection technology for walnut flower[J]. Food and Fermentation Industries, 2019
, 45(13)
: 160
-165
.
DOI: 10.13995/j.cnki.11-1802/ts.019864
[1] WANG C, ZHANG W, PAN X. Nutritional quality of the walnut male inflorescences at four flowering stages[J]. Journal of Food and Nutrition Research, 2014,2(8):457-464.
[2] 韩本勇, 任英. 核桃花的开发利用研究[J]. 民营科技, 2014(8):240.
[3] 杨葵华, 吕瑞. 核桃花的枝干、花朵中Fe、Mn、Zn含量的比较[J]. 食品研究与开发, 2016,37(1):161-163.
[4] 陈朝银, 赵声兰,曹建新,等. 核桃花营养成份的分析[J]. 中国野生植物资源, 1999(2):45-47.
[5] MUZAFFER U, PAUL V I. Phytochemical analysis, in vitro antioxidant and antimicrobial activities of male flower of Juglans regia L.[J]. International Journal of Food Properties, 2018,21(1):360-371.
[6] SHARMA P, RAVIKUMAR G, KALAISELVI M, et al. In vitro antibacterial and free radical scavenging activity of green hull of Juglans regia[J]. J Pharm Anal, 2013,3(4):298-302.
[7] ZHAO M H, JIANG Z T, LIU T, et al. Flavonoids in Juglans regia L. leaves and evaluation of in vitro antioxidant activity via intracellular and chemical methods[J]. The Scientific World Journal,2014:303878.
[8] EBRAHIMZADEH M A, NABAVI S F, NABAVI S M. Antihemolytic activity and mineral contents of Juglans regia L. flowers[J]. European Review for Medical and Pharmacological Sciences, 2013,17(14):1 881-1 883.
[9] HOSSEINI E, KARIMZADEH K, VESSAL M, et al. Effects of a hydroalcoholic extract of walnut male flowers on streptozocin diabetic rats[J]. Healthmed, 2012,6(12):4 253-4 257.
[10] BAHARVAND-AHMADI B, BAHMANI M, TAJEDDINI P, et al. An ethno-medicinal study of medicinal plants used for the treatment of diabetes[J]. Journal of Nephropathology, 2016,5(1):44-50.
[11] 李倩. 核桃花中选择性抑制肿瘤细胞生长活性成分的研究[D]. 北京:北京协和医学院, 2017.
[12] ARVIND SINGH N, SUAIB L, SUCHITA S, et al. Antiproliferative and antioxidant activities of Juglans regia fruit extracts[J]. Pharmaceutical Biology, 2011,49(6):669-673.
[13] 刘冬, 万红霞,孙海燕. 中国主要水果抑制肝癌HepG2细胞和结肠腺癌Caco-2细胞增殖活性评价[J]. 现代食品科技, 2015,31(4):23-28.
[14] MUÑOZ A, CAMINITI I M, PALGAN I, et al. Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication[J]. Food Research International, 2012,45(1):299-305.
[15] 田淑贤, 黄宇彤. 山野菜护色工艺的研究[J]. 食品工业科技, 1994,15(4):19-21.
[16] 张京芳, 王冬梅,刘鑫. 干制香椿褐变的控制研究[J]. 中国食品学报, 2009,10(2):144-148.
[17] 郭嘉明, 吕恩利,陆华忠,等. 荔枝果皮色差a*值与其他品质指标的关联性[J]. 现代食品科技, 2014,30(10):68-73.
[18] 徐吉祥, 楚炎沛. 色差计在食品品质评价中的应用[J]. 现代面粉工业, 2010(3):43-45.
[19] 王清章, 刘怀超,孙颉. 莲藕贮藏中褐变度及多酚氧化酶活性的初步研究[J]. 中国蔬菜, 1997(3):6-8.
[20] PIZZOCARO F, TORREGGIANI D, GILARDI G. Inhibition of apple polyphenol oxidase (PPO) by ascorbic, citric acid and sodium chloride[J]. Journal of Food Processing & Preservation, 2010,17(1):21-30.
[21] HUNTER J S, HUNTER W G. Statistics for experimenters: Design, innovation, and discovery[J]. Technometrics, 2006,101(476):1 720-1 721.
[22] SAPERS G M, GARZARELLA L, PILIZOTA V. Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration [J]. Journal of Food Science, 2010,55(4):1 049-1 053.
[23] 陈大明. 软包装金针菇护色技术试验[J]. 食用菌, 2004(6):42-43.
[24] LEIVA F J, SAENZ-DíEZ J C, MARTíNEZ E, et al. Environmental impact of agaricus bisporus cultivation process[J]. European Journal of Agronomy, 2015,71:141-148.
[25] 胡小松, 李积宏,刘文英,等. 马铃薯丝加工中的褐变因素及其控制[J]. 食品科学, 1994,15(5):35-42.
[26] LAMBRECHT H S. Sulfite substitutes for the prevention of enzymatic browning in foods: ACS Symposium Series, 1995[C].
[27] 莫开菊, 程超,王纯杰. 柠檬酸-氯化钙对糖姜片护色效果的研究[J]. 食品研究与开发, 2004,25(6):37-39.
