To explore the suitable sterilization method for blood orange juice, heat treatment (80 ℃,15 min) and microwave sterilization (800 W,90 s) were used to analyze the effects on quality and antioxidant activity of blood orange juice during storage. The results indicated that there was no significant difference in pH, titratable acid, soluble solid and reducing sugar between the two sterilization methods. The antioxidant vitamin C, anthocyanin, total phenols and total flavonoids showed a decreasing trend with the increase of storage time, but microwave sterilization could better retain the nutrients. The antioxidant capacity of DPPH+ and ABTS+ also decreased, and the content of anthocyanin and vitamin C were significantly correlated with the antioxidant capacity of DPPH+ and ABTS+, with the correlation coefficient between 0.910 and 0.965. The DPS analysis showed that the antioxidant effect of blood orange juice was mainly from the direct positive effect of anthocyanin, which contributed the most to the antioxidant capacity of blood orange juice. Therefore, microwave sterilization supply better quality assurance of blood orange juice, which provides a technical reference for the sterilization of blood orange juice in the future.
ZENG Xiaofeng
,
SHANG Sang
,
CHEN Shuang
,
ZENG Shunde
,
GAO Lunjiang
,
YIN Xumin
,
DIAO Yuan
. Effect of sterilization methods on quality and antioxidant activity of bloodorange juice during storage[J]. Food and Fermentation Industries, 2019
, 45(21)
: 161
-166
.
DOI: 10.13995/j.cnki.11-1802/ts.020549
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