In order to improve the physical stability and antioxidant activity of tamarind turbid juice, the effects of homogenization pressure, feed temperature and number of homogenization on the stability and biological activity of Tamarind turbid juice were studied. The results showed that the particle size of the turbid juice decreases with the increase of the homogenization pressure (0-25 MPa), the increase of the feed temperature (30-50 ℃) and the increase of passes number (1-2 passes) within a specific range. Increased stability, Excessive feed temperatures (60-70 ℃) and passes number (4-5 passes) result in a decrease in the stability of the turdid juice. The content of polysaccharide in turbid juice is not sensitive to the change of homogenization conditions. The appropriate homogenization pressure (0-15 MPa) can increase the total phenolic, flavonoid content, DPPH free radical and ·OH clearing ability in turbid juice. The increase in feed temperature and the increase in passes number resulted in a significant decrease in total phenolic, flavonoid and ABTS free radical scavenging activity in the turbid juice compared to the control group(P<0.05). There was a good correlation between the total phenolic and flavonoid content of turbid juice and the three free radical scavenging abilities. The optimum conditions were obtained by orthogonal experiments. The feed temperature was 50 ℃, the homogenization pressure was 25 MPa, and passes number was two passes. Under this condition, the centrifugal sedimentation rate of the turbid juice was 1.18%, and the supernatant turbidity was 435.50 NTU, which was remarkable. Better than the control group, it can be used for production.
LIU Xiaoping
,
LIU Lu
,
LU Xuanchi
,
DUAN Xinmei
,
ZHANG Ling
,
CHEN Anjun
. Effects of different high pressure homogenization conditions on stability and antioxidant activity of Tamarind turbid juice[J]. Food and Fermentation Industries, 2020
, 46(4)
: 125
-130
.
DOI: 10.13995/j.cnki.11-1802/ts.022239
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