Food and Fermentation Industries >

2023 , Vol. 49 >Issue 23: 216 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033348

Effect of vacuum concentration combined with liquid nitrogen spray quick freezing on quality of litchi juice

  • LIU Jie ,
  • CHENG Lina ,
  • WU Jijun ,
  • YU Yuanshan ,
  • LI Lu ,
  • ZOU Bo ,
  • FU Manqin ,
  • XU Yujuan
Expand
  • 1(College of Food Science, South China Agricultural University, Guangzhou 510642, China)
    2(Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Agricultural Products Processing, Guangzhou 510610, China)
    3(Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510610, China)

Received date: 2022-08-16

  Revised date: 2022-10-17

  Online published: 2024-01-02

Fold

Abstract

To obtain high-quality litchi juice concentrates before long-term frozen storage, vacuum concentration (VC) combined with liquid nitrogen spray quick freezing (NF) was used in this study. Litchi juice was treated with different combinations of concentrating (0.05 MPa, VC35/45/55/65 ℃) and quick freezing (NF-30/-50/-70/-90 ℃). Results showed that different combinations of VC and NF had a significant difference in the quality of concentrated juice. Treatments of VC35 ℃-NF-70 ℃(G3), VC45 ℃-NF-70 ℃(G7), and VC55 ℃-NF-90 ℃(G12) showed advantages in the protection of quality. For the G3 group, the color was the closest to the original juice, and the protection impact on soluble sugar was best. G7 treatment had the greatest effect on antioxidant capacity and vitamin C. The content of total phenols of the G12 group was the highest, compared with the G3 and G7 treatment groups, which increased by 110.02% and 36.34% respectively. The total sugar content of the G12 group was only 11.37% lower than that of the G3 group but was significantly higher than other groups except for G8. The antioxidant capacity of the G12 was only 9.73% lower than that of the G7 group and 48.82% higher than that of the G3. Vitamin C content in G12 was 8.20% and 89.54% lower than that in G3 and G7, respectively. For particle size value, there was no significant difference between G12 and G3, but G12 was significantly higher than G7 (54.46%). Combined with principal component and heatmap analysis, the results showed that G12 and G3 had particular advantages in protecting physical-chemical quality and flavor quality, respectively. Comprehensive analysis revealed that the concentrating temperature and quick-freezing temperature had a significant effect on the quality of concentrated litchi juice, and there was a remarkable coupling impact between them.

Key words： concentrated litchi juice; vacuum concentration; liquid nitrogen spray quick freezing; quality; flavor

Cite this article

LIU Jie , CHENG Lina , WU Jijun , YU Yuanshan , LI Lu , ZOU Bo , FU Manqin , XU Yujuan . Effect of vacuum concentration combined with liquid nitrogen spray quick freezing on quality of litchi juice[J]. Food and Fermentation Industries, 2023 , 49(23) : 216 -226 . DOI: 10.13995/j.cnki.11-1802/ts.033348

References

[1] RANI J, SHELKE A, BANSAL B, et al.Concentrate development from litchi juice and quality evaluation during storage[J].Journal of Physics:Conference Series, 2021, 2070(1):012072.
[2] VISUTHIWAN S, ASSATARAKUL K.Kinetic modeling of microbial degradation and antioxidant reduction in lychee juice subjected to UV radiation and shelf life during cold storage[J].Food Control, 2021, 123:107770.
[3] SABANCI S, ICIER F.Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice[J].Journal of Food Engineering, 2017, 212:262-270.
[4] SINGH V, DAS C.Clarification of citrus fruit (Mosambi) juice by hybrid (pretreatment and membrane) process[J].Materials Today:Proceedings, 2021, 47:1384-1388.
[5] MOHD ROSLI N N H, HARUN N H, ABDUL RAHMAN R, et al.Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal progressive freeze concentration:Quantitative design characteristics and process optimization[J].Journal of Cleaner Production, 2022, 330:129705.
[6] DING Z X, QIN F G F, YUAN J J, et al.Concentration of apple juice with an intelligent freeze concentrator[J].Journal of Food Engineering, 2019, 256:61-72.
[7] DINÇER C.Effect of intermittent microwave vacuum concentration on quality parameters of apple juice and sour cherry nectar and mathematical modeling of concentration[J].Journal of Microwave Power and Electromagnetic Energy, 2021, 55(3):175-196.
[8] LOHRASBI-NEJAD S, SHAHEDI M, FATHI M.Comparative study of microwave-assisted vacuum evaporation, microwave-assisted evaporation, and conventional evaporation methods on physicochemical properties of barberry juice[J].Journal of Agricultural Science and Technology, 2021, 23(2):307-317.
[9] 郑亚军, 李艳, 胡荣, 等.常压浓缩和真空浓缩对浓缩椰浆的品质影响[J].食品工业科技, 2015, 36(22):241-245.
ZHENG Y J, LI Y, HU R, et al.Effect of atmospheric concentration and vacuum concentration on the quality of concentrated coconut milk[J].Science and Technology of Food Industry, 2015, 36(22):241-245.
[10] 何全光, 黄梅华, 张娥珍, 等.不同品种芒果块液氮速冻-解冻后质构特性比较研究[J].热带作物学报, 2017, 38(7):1365-1370.
HE Q G, HUANG M H, ZHANG E Z, et al.Comparative study on different varieties of mango pieces texture properties after liquid nitrogen quick freezing and thawing[J].Chinese Journal of Tropical Crops, 2017, 38(7):1365-1370.
[11] 李伟, 李保国, 朱珩, 等.液氮速冻技术在食品中的应用[J].食品与发酵科技, 2019, 55(1):66-70.
LI W, LI B G, ZHU H, et al.Application of liquid nitrogen quick freezing technology in food[J].Food and Fermentation Science & Technology, 2019, 55(1):66-70.
[12] ZHU Z W, LUO W H, SUN D W.Effects of liquid nitrogen quick freezing on polyphenol oxidase and peroxide activities, cell water states and epidermal microstructure of wolfberry[J].LWT - Food Science and Technology, 2020, 120:108923.
[13] CHENG L N, WU W J, AN K J, et al.Advantages of liquid nitrogen quick freezing combine gradient slow thawing for quality preserving of blueberry[J].Crystals, 2020, 10(5):368.
[14] YANG S B, HU Y Q, TAKAKI K, et al.The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing[J].CyTA - Journal of Food, 2021, 19(1):33-39.
[15] YU L X, JIANG Q X, YU D W, et al.Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at -18 ℃ as affected by different methods of freezing[J].International Journal of Food Properties, 2018, 21(1):2100-2109.
[16] YOO S M, SHIM J B, KIM K I, et al.Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals[J].African Journal of Food Science, 2015, 9(11):525-533.
[17] YANG S B, HU Y Q, TAKAKI K, et al.Effect of water ice-glazing on the quality of frozen swimming crab (Portunus trituberculatus) by liquid nitrogen spray freezing during frozen storage[J].International Journal of Refrigeration, 2021, 131:1010-1015.
[18] ALHAMDAN A, HASSAN B, ALKAHTANI H, et al.Freezing of fresh Barhi dates for quality preservation during frozen storage[J].Saudi Journal of Biological Sciences, 2018, 25(8):1552-1561.
[19] 龚小洁, 余元善, 徐玉娟, 等.鲜龙眼果肉的干酪乳杆菌发酵特性的研究[J].食品科技, 2015, 40(6):6-10.
GONG X J, YU Y S, XU Y J, et al.Fermentation characteristic of Lactobacillus casei in fresh Longan pulp[J].Food Science and Technology, 2015, 40(6):6-10.
[20] YANG B, PRASAD K N, JIANG Y M.Structure identification of a polysaccharide purified from litchi (Litchi chinensis Sonn.) pulp[J].Carbohydrate Polymers, 2016, 137:570-575.
[21] 朱敏, 何书强, 罗石荣, 等.高效液相色谱法测定黄皮果实中的有机酸[J].中国农学通报, 2016, 32(34):187-192.
ZHU M, HE S Q, LUO S R, et al.Determination of organic acids in wampee[Clausena lansium(lour.) skeels]fruits by high performance liquid chromatography(HPLC)[J].Chinese Agricultural Science Bulletin, 2016, 32(34):187-192.
[22] KWAW E, MA Y K, TCHABO W, et al.Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J].Food Chemistry, 2018, 250:148-154.
[23] WU W L, XIAO G S, YU Y S, et al.Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice[J].Food Control, 2021, 130:108293.
[24] ESPOSTO S, VENEZIANI G, TATICCHI A, et al.Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices[J].Antioxidants, 2021, 10(9):1381.
[25] 蔡天. 控温超声辅助酶解对苹果浊汁稳定性及风味的影响[D].锦州:渤海大学, 2021.
CAI T.Effect of temperature-controlled ultrasonic-assisted enzymolysis on stability and flavor of apple cloudy juice[D].Jinzhou:Bohai University, 2021.
[26] AN K J, LIU H C, FU M Q, et al.Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science[J].Food Chemistry, 2019, 301:125282.
[27] CHENG C X, JIA M, GUI Y, et al.Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice[J].Innovative Food Science & Emerging Technologies, 2020, 64:102425.
[28] 万鹏, 刘亮, 潘思轶, 等.热处理对荔枝果汁品质的影响[J].食品科学, 2010, 31(7):22-27.
WAN P, LIU L, PAN S Y, et al.Effect of thermal treatment on quality of litchi juice[J].Food Science, 2010, 31(7):22-27.
[29] 张琦婧.热处理对诺丽果汁理化性质及风味影响研究[D].沈阳:沈阳农业大学, 2020.
ZHANG Q J.Effect of heat treatment on physicochemical properties and flavor of Morinda citrifolia juice[D].Shenyang:Shenyang Agricultural University, 2020.
[30] 王喜芳, 李保国, 朱珩.草莓液氮速冻特性及营养品质的研究[J].包装工程, 2018, 39(23):62-68.
WANG X F, LI B G, ZHU H.Quick-frozen characteristics and nutritional quality of strawberries in LN2-spraying freezer[J].Packaging Engineering, 2018, 39(23):62-68.
[31] DEBBARMA T, THANGALAKSHMI S, TADAKOD M, et al.Comparative analysis of ohmic and conventional heat-treated carrot juice[J].Journal of Food Processing and Preservation, 2021, 45(9):e15687.
[32] ALONGI M, VERARDO G, GORASSINI A, et al.Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization[J].Food & Function, 2019, 10(11):7366-7377.
[33] 邓俊琳, 李晚谊, 于丽娟, 等.干燥温度对醇提余甘子多酚含量及其抗氧化活性的影响[J].食品工业科技, 2019, 40(24):57-61.
DENG J L, LI W Y, YU L J, et al.Effect of drying temperature on phenolic contents and its antioxidant activity of Phyllanthus emblica L[J].Science and Technology of Food Industry, 2019, 40(24):57-61.
[34] 蒋侬辉, 刘伟, 金峰, 等.35个荔枝品种抗氧化活性评价[J].果树学报, 2020, 37(4):553-564.
JIANG N H, LIU W, JIN F, et al.Evaluation of antioxidant activity in pulp of 35 litchi varieties[J].Journal of Fruit Science, 2020, 37(4):553-564.
[35] 曾庆帅, 廖森泰, 张名位, 等.储藏温度对荔枝果汁中酚类物质含量及抗氧化能力的影响[J].中国食品学报, 2012, 12(3):112-118.
ZENG Q S, LIAO S T, ZHANG M W, et al.Effect of storage temperature on phenolics and antioxidant activity of litchi juice[J].Journal of Chinese Institute of Food Science and Technology, 2012, 12(3):112-118.
[36] 王丹, 王智能, 董丽红, 等.灭菌和贮藏温度对荔枝汁中多酚化合物组成、含量及其抗氧化活性的影响[J].食品工业科技, 2021, 42(11):275-280.
WANG D, WANG Z N, DONG L H, et al.Effect of sterilization and storage temperature on the composition, content and antioxidant activity of polyphenol compounds in lychee juice[J].Science and Technology of Food Industry, 2021, 42(11):275-280.
[37] ZHANG R F, ZENG Q S, DENG Y Y, et al.Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China[J].Food Chemistry, 2013, 136(3-4):1169-1176.
[38] MAGHSOUDLOU Y, ASGHARI GHAJARI M, TAVASOLI S.Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties[J].Journal of Food Science and Technology, 2019, 56(5):2365-2372.
[39] 罗凡, 陈志吉, 蓝丽丽, 等.加热对油茶籽油及饼粕总酚及其抗氧化能力的影响[J].林业科学, 2020, 56(2):61-68.
LUO F, CHEN Z J, LAN L L, et al.Effects of heating on total phenols and their antioxidant activities in Camellia oleifera seed oil and the cake[J].Scientia Silvae Sinicae, 2020, 56(2):61-68.
[40] BARONI M V, GASTAMINZA J, PODIO N S, et al.Changes in the antioxidant properties of quince fruit (Cydonia oblonga Miller) during jam production at industrial scale[J].Journal of Food Quality, 2018, 2018:1-9.
[41] 吴炜俊, 程丽娜, 徐玉娟, 等.液氮喷雾速冻在杨梅品质保鲜上的优势[J].现代食品科技, 2020, 36(10):140-146;330.
WU W J, CHENG L N, XU Y J, et al.Advantages of liquid nitrogen spraying quick-freezing on the quality preservation of bayberry[J].Modern Food Science and Technology, 2020, 36(10):140-146;330.
[42] 吴炜俊, 程丽娜, 肖更生, 等.不同组合渗透与冷冻前处理对蓝莓干燥品质的影响[J].食品科学技术学报, 2021, 39(2):126-133.
WU W J, CHENG L N, XIAO G S, et al.Effects of different combination of osmosis and freezing pretreatment on drying characteristics of blueberry[J].Journal of Food Science and Technology, 2021, 39(2):126-133.
[43] 秦贯丰, 丁中祥, 原姣姣, 等.苹果汁冷冻浓缩与真空蒸发浓缩效果的对比[J].食品科学, 2020, 41(7):102-109.
QIN G F, DING Z X, YUAN J J, et al.Comparative experimental study on freeze concentration and vacuum evaporation concentration of apple juice[J].Food Science, 2020, 41(7):102-109.
[44] 何中秋. 浓缩蓝莓汁加工及其物性参数变化规律研究[D].长春:吉林农业大学, 2015.
HE Z Q.Study on processing of concentrated blueberry juice and variation of its physical parameters[D].Changchun:Jilin Agricultural University, 2015.
[45] MAPELLI-BRAHM P, STINCO C M, RODRIGO M J, et al.Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles[J].Journal of Functional Foods, 2018, 46:38-47.
[46] 徐伟, 王贵新.均质对毛酸浆果汁稳定性的影响及其粒径形态表征[J].食品科学, 2016, 37(4):68-72.
XU W, WANG G X.Effect of homogenization on the stability of Physalis pubescens L.juice and characterization of its particle size and morphology[J].Food Science, 2016, 37(4):68-72.
[47] YU Y, XIAO G, WU J, et al.Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heat[J].Innovative Food Science & Emerging Technologies, 2013, 18:95-100.
[48] 赵光远, 王璋, 许时婴.破碎时蒸汽热处理对浑浊苹果汁色泽及浑浊稳定性的影响[J].食品与发酵工业, 2004, 30(10):26-31.
ZHAO G Y, WANG Z, XU S Y.The effect of steam heating during crushing on color and cloud stabilization of cloudy apple juice[J].Food and Fermentation Industries, 2004, 30(10):26-31.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.