Development and prospect analysis of compound fruit and vegetable juice beverage

  • ZHANG Qiurong ,
  • LIU Xiangxiang ,
  • LI Xiangyang ,
  • CAO Feng ,
  • SHI Jun
Expand
  • 1(Beijing Qianshou Fruit Beverage Co., Ltd., Beijing 101301, China)
    2(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Received date: 2021-01-27

  Revised date: 2021-03-24

  Online published: 2021-08-20

Abstract

The nutritional function characteristics of the compound fruit and vegetable juice beverage, as well as its development history and development status, were reviewed in this paper. The key technologies on its processing was also been introduced. And the development prospects of compound fruit and vegetable juices were discussed. These contents may provide a reference for the healthy and rapid development of the compound fruit and vegetable juice industry.

Cite this article

ZHANG Qiurong , LIU Xiangxiang , LI Xiangyang , CAO Feng , SHI Jun . Development and prospect analysis of compound fruit and vegetable juice beverage[J]. Food and Fermentation Industries, 2021 , 47(14) : 294 -299 . DOI: 10.13995/j.cnki.11-1802/ts.026894

References

[1] 焦中高, 刘杰超, 王思新.果蔬汁非热加工技术及其安全性评析[J].食品科学, 2004,25(11):340-345.
JIAO Z G, LIU J C, WANG S X.Evaluation and analysis of the microbiological safety of non-thermal technologies for fruit and vegetable juice processing[J].Food Science, 2004,25(11):340-345.
[2] HOU C Y, LIN Y S, WANG Y T, et al.Effect of storage conditions on methanol content of fruit and vegetable juices[J].Journal of Food Composition & Analysis, 2008, 21(5):410-415.
[3] 石超, 吕长鑫, 冯叙桥, 等.果蔬汁饮料现状及发展前景分析[J].食品安全质量检测学报, 2014, 5(3):970-976.
SHI C, LYU C X, FENG X Q, et al.Analysis on prospects and current situation of fruit and vegetable juice beverages[J].Journal of Food Safety & Quality, 2014, 5(3):970-976.
[4] 刘燕. 中国果蔬汁饮料的发展现状和未来展望综述[J].现代食品, 2018(6):25-27.
LIU Y.Development status and future prospects of fruit and vegetable juice drink in China[J].Modern Food, 2018(6):25-27.
[5] 李方远.几种常见蔬菜的营养成分及名称的演变[J].农业与技术, 2012, 32(12):3;44.
LING F Y.The evolution of the nutritional components and names of several common vegetables[J].Agriculture & Technology, 2012, 32(12):3;44.
[6] 周春丽, 曾雪芳, 胡雪雁, 等.营养果蔬复合饮料的研究进展[J].食品研究与开发, 2016, 37(12):193-198.
ZHOU C L, ZENG X F, HU X Y, et al.Investigation and analysis of composite beverage of fruit and vegetable nutrition[J].Food Research and Development, 2016, 37(12):193-198.
[7] 张卉, 冯一.维生素A缺乏导致器官发育异常的研究进展[J].中国食物与营养, 2020, 26(2):76-80.
ZHANG H, FENG Y.The relationship between organ developmental disorders and vitamin a deficiency[J].Food and Nutrition in China, 2020, 26(2):76-80.
[8] 王乔雨, 孙洪娜, 周齐, 等.叶酸和维生素B12通过Bcl-2/Bax途径抑制砷诱导SH-SY5Y细胞凋亡[J].中华地方病学杂志, 2021, 40(1):5-11.
WAGN Q Y, SUN H N, ZHOU Q, et al.Folic acid and vitamin B12 inhibit arsenic-induced apoptosis of SH-SY5Y cells through Bcl-2/Bax pathway[J].Chinese Journal of Endemiology, 2021, 40(1):5-11.
[9] WEGENER J W, PATRICIA LÓPEZ-SÁNCHEZ.Furan levels in fruit and vegetables juices, nutrition drinks and bakery products[J].Analytica Chimica Acta, 2010, 672(1-2):55-60.
[10] BORRAN M, DASHTI-KHAVIDAKI S, ALAMDARI A, et al.Vitamin C and kidney transplantation:Nutritional status, potential efficacy, safety, and interactions[J].Clinical Nutrition ESPEN, 2021,41:1-9.
[11] DU Y, LIANG F, ZHANG L, et al.Vitamin D supplement for prevention of alzheimer's disease:A systematic review and meta-analysis[J/OL].American Journal of Therapeutics, 2021.DOI:10.1097/MJT.0000000000001302.
[12] OGAWA K, NAKADA K, YAMASHITA S, et al.Beneficial effects of the vegetable juice Aojiru on cellular immunity in Japanese young women[J].Nutrition Research, 2004, 24(8):613-620.
[13] 李全宏, 蔡同一, 倪元颖, 等.膜分离技术在果蔬汁浓缩中应用研究进展[J].莱阳农学院学报, 2002,19(1):44-46.
LING Q H, CAI T Y, NI Y Y, et al.Research progress of membrane separation technology in fruit and vegetable juice concentration[J].Journal of Laiyang Agricultural College, 2002,19(1):44-46.
[14] SHENOY S F, KAZAKS A G, HOLT R R, et al.The use of a commercial vegetable juice as a practical means to increase vegetable intake:A randomized controlled trial[J].Nutrition Journal, 2010, 9(1):38-48.
[15] KATHIRGAMATHAMBY V.Association of dietary fiber and depression symptom:A systematic review and meta-analysis of observational studies[J/OL].Complementary Therapies in Medicine, 2021.DOI:doi.org/10.1016/j.ctim.2020.102621.
[16] NICKLAS T A, O'NEIL C E,FULGONI V L.Replacing 100% fruit juice with whole fruit results in a trade-off of only two nutrients in the diets of children:National health and nutrition examination survey (NHANES) 2007—2010[J].Journal of the Academy of Nutrition and Dietetics, 2014, 114(9):A21.
[17] KIEFER I, PROCK P, LAWRENCE C, et al.Supplementation with mixed fruit and vegetable juice concentrates increased serum antioxidants and folate in healthy adults[J].Journal of the American College of Nutrition, 2004, 23(3):205-211.
[18] WANG X, CHEN Q, LYU, XIN.Pectin extracted from apple pomace and citrus peel by subcritical water[J].Food Hydrocolloids, 2014, 38:129-137.
[19] ZHANG W B,XU P,ZHANG H, et al.Pectin in cancer therapy:A review[J].Trends in Food Science & Technology, 2015,44(2):258-271.
[20] OTLES S, OZGOZ S.Health effects of dietary fiber[J].Acta Scientiarum Polonorum, Technologia Alimentaria, 2014, 13(2):191-202.
[21] 支梓鉴, 邹明明, 李珊, 等.柑橘果肉果胶的流变和结构特性[J].高等学校化学学报, 2016, 37(6):1 175-1 181.
ZHI Z J, ZOU M M, LI S, et al.Rheological and structural characterization of pectin polysaccharides from Citrus pulp[J].Chemical Journal of Chinese Universities, 2016, 37(6):1 175-1 181.
[22] PALOZZA P, KRINSKY N I.Antioxidant effects of carotenoids in vivo and in vitro:An overview[J].Methods Enzymol, 1992, 213:403-420.
[23] KOHLMEIER L, HASTINGS S B.Epidemiologic evidence of a role of carotenoids in cardiovascular disease prevention[J].American Journal of Clinical Nutrition, 1995,62(6):13 705-13 765.
[24] ROBERTS R L, GREEN J, LEWIS B.Lutein and zeaxanthin in eye and skin health[J].Clinics in Dermatology, 2009, 27(2):195-201.
[25] YONEKURA L, NAGAO A.Intestinal absorption of dietary carotenoids[J].Molecular Nutrition & Food Research, 2007,51(1):107-115.
[26] 焦凌霞, 鲁宏发, 孔瑾.复合果蔬汁生产工艺及其稳定性的研究[J].保鲜与加工, 2006,6(1):38-40.
JIAO L X, LU H F, KONG J.Study on technological process and stability of compound drink of strawberry and carrot[J].Storage and Process, 2006,6(1):38-40.
[27] 徐广州, 冷传祝, 陈明亮.中国果蔬汁加工及果汁市场[J].饮料工业, 2003,6(6):1-4.
XU G Z, LENG C Z, CHENG M L.Juice processing and marketing in China[J].The Beverage Industry, 2003,6(6):1-4.
[28] 马静, 曾凡梅.天然复合蔬菜汁的研制[J].食品研究与开发, 2004, 25(3):60-62.
MA J, ZENG F M.Development of natural compound vegetable juice[J].Food Research and Development, 2004, 25(3):60-62.
[29] 王宁. 发酵果蔬汁饮料发展现状及趋势分析[J].农业科技与装备, 2017(5):75-76.
WANG N.Analysis on development status and trend of fermented fruit and vegetable juice beverage[J].Agricultural Science & Technology and Equipment, 2017(5):75-76.
[30] 杨文雄, 尹利端.中国果蔬汁加工技术发展新趋势[J].农业工程技术:农产品加工, 2007(4):26-28.
YANG W X, YIN L D.New trend of fruit and vegetable juice processing technology in China[J].Agricultural Engineering Technology, 2007(4):26-28.
[31] KUBO M T K, AUGUSTO P E D, CRISTIANINI M.Effect of high pressure homogenization (HPH) on the physical stability of tomato juice[J].Food Research International, 2013, 51(1):170-179.
[32] 曾杨, 曾新安.冷冻浓缩处理对荔枝汁品质的影响[J].食品科学, 2010,31(3):91-93.
ZENG Y, ZENG X A.Effect of freeze condensation on quality of litchi juice[J].Food Science, 2010,31(3):91-93.
[33] GURAK P D, CABRAL L M C, ROCHA-LEÃO M H M, et al.Quality evaluation of grape juice concentrated by reverse osmosis[J].Journal of Food Engineering, 2010, 96(3):421-426.
[34] JESUS D F, LEITE M F, SILVA L F M, et al.Orange (Citrus sinensis) juice concentration by reverse osmosis[J].Journal of Food Engineering, 2007, 81(2):287-291.
[35] BUTZ P, FENÁNDEZ A, LINDAUER R, et al.Influence of ultra high pressure processing on fruit and vegetable products[J].Journal of Food Engineering, 2003, 56(2-3):233-236.
[36] FÁBIO H.POLISELI-SCOPEL, MANUELA HERNÁNDEZ-HERRERO, GUAMIS B, et al.Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk[J].LWT- Food Science and Technology, 2012, 46(1):42-48.
[37] 吕长鑫, 何晓慧, 冯叙桥.超高压灭菌技术在保障食品品质及安全性的应用现状与展望[J].食品安全质量检测学报, 2013, 4(5):1 335-1 341.
LYU C X, HE X H, FENG X Q.Application and prospect of ultra-high pressure sterilization technology on food quality and safety[J].Journal of Food Safety & Quality, 2013, 4(5):1 335-1 341.
[38] 崔素芬, 廖芬, 张娥珍, 等.高压脉冲电场技术及其在果蔬汁加工过程中的应用进展[J].食品工业科技, 2012, 33(22):423-427.
CUI S F, LIAO F, ZHANG E Z, et al.Application of pulsed electric fields in fruit and vegetable juice processing[J].Science and Technology of Food Industry, 2012, 33(22):423-427.
[39] POLYDERA A C, STOFOROS N G, TAOUKIS P S.Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice[J].Food Chemistry, 2005, 91(3):495-503.
[40] MATSER A M, KREBBERS B, BERG R W V D, et al.Advantages of high pressure sterilisation on quality of food products[J].Trends in Food Science & Technology, 2004, 15(2):79-85.
[41] GABROVSKÁ D, OUHRABKOVÁ J, RYSOVÁ J, et al.New vegetable and fruit-vegetable juices treated by high pressure[J].High Pressure Research, 2012, 32(1):103-113.
[42] 高宇萍, 韩育梅.饮料发展现状和发展方向探讨[J].农产品加工, 2010(7):79-80;86.
GAO Y P, HAN Y M.Development status and direction of beverage[J].Farm Products Processing, 2010(7):79-80;86.
[43] 张巍. 复合果蔬汁酸乳饮料的研制[J].农产品加工, 2009,(10):31-32.
ZHANG W.Development of mixed yoghurt drink[J].Farm Products Processing, 2009, 10(10):31-32.
[44] 陈历水, 丁庆波, 吴伟莉, 等.发酵果蔬汁的功能特性研究进展[J].食品工业科技, 2012, 33(11):418-421;425.
CHEN L S, DING Q B, WU W L, et al.Research progress in functional characteristics of fermented fruit and vegetable juices[J].Science and Technology of Food Industry, 2012, 33(11):418-421:425.
[45] SZYMCZYCHA-MADEJA A, WELNA M, JEDRYCZKO D, et al.Developments and strategies in the spectrochemical elemental analysis of fruit juices[J].TrAC Trends in Analytical Chemistry, 2014, 55:68-80.
Outlines

/