Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 148 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033647

Research on screening and compounding of antioxidants and application in coffee beverages

  • CHANG Xuan ,
  • XU Chunming ,
  • CHEN Jia ,
  • ZHANG Jiajing ,
  • GE Lixia ,
  • YANG Lihong ,
  • WANG Gennv ,
  • WANG Xujie ,
  • ZHANG Xin ,
  • CHEN Xiong
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  • 1(Ever Maple Food Technology Co.Ltd., Hangzhou 311200, China)
    2(Hongsheng Beverage Group Co.Ltd., Hangzhou 311200, China)

Received date: 2022-09-15

  Revised date: 2022-10-13

  Online published: 2024-01-31

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Abstract

To develop antioxidants that can be directly used in beverage systems, this study investigated the DPPH free radical scavenging rate of different water-soluble and oil-soluble antioxidants, the effect on the oxidative stability of coconut oil emulsions, and the stability of compound antioxidants and their application in beverages. Results showed that there was no positive correlation between the DPPH scavenging rate of antioxidants and the oxidative stability of lipids. Among the water-soluble antioxidants, bamboo leaf flavonoids and licorice extract were the most effective ones, while those of oil-soluble antioxidants were butylatedhydroxytoluen, tertiarybutylhydroquinone, and vitamin E. The stability of the compound antioxidant was studied by the change of particle size during storage. Results showed that the D[4,3] and particle size distribution of vitamin E and licorice extract, vitamin E and bamboo leaf flavonoids compound antioxidants did not change during 8 weeks of storage at 55 ℃. Coffee beverages were used as a model to study the effect of compound antioxidants on flavor stability. Results showed that the addition of compound antioxidants significantly reduced the accumulation of oxidation products of oil in coffee compared with single antioxidants. The sensory evaluation results showed that the addition of compound antioxidants inhibited the generation of oil oxidation odor, the aroma was more harmonious, and the overall acceptance was the highest.

Key words： DPPH free radical scavenging rate; antioxidant; stability; coffee; sensory evaluation

Cite this article

CHANG Xuan , XU Chunming , CHEN Jia , ZHANG Jiajing , GE Lixia , YANG Lihong , WANG Gennv , WANG Xujie , ZHANG Xin , CHEN Xiong . Research on screening and compounding of antioxidants and application in coffee beverages[J]. Food and Fermentation Industries, 2024 , 50(1) : 148 -154 . DOI: 10.13995/j.cnki.11-1802/ts.033647

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