Food and Fermentation Industries >

2024 , Vol. 50 >Issue 18: 123 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037156

Quality properties and antioxidant activities of pear juice made by ‘Bartlett’ and ‘Doyenne du Comice’ pear

  • YI Anwei ,
  • CHENG Hong ,
  • CHENG Yudou ,
  • HUA Zhuqing ,
  • YANG Zhuang ,
  • WANG Yongxia ,
  • GUAN Junfeng
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  • 1(College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056000, China)
    2(Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China)

Received date: 2023-08-25

  Revised date: 2023-11-13

  Online published: 2024-10-14

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Abstract

In this study, ‘Bartlett’ and ‘Doyenne du Comice’ pears for different cold storage time were used to prepare pear juice with peel or not.The physicochemical properties, antioxidant activities, and aroma qualities of different pear juice were determined.It was demonstrated that compared with the pear juice made from pear with a cold storage time of 15 days, the contents of soluble solids, fructose, and glucose of pear juice made from pear with a cold storage time of 90 days increased, the contents of titratable acidity, citric and malic acid decreased.The major polyphenolic fraction (arbutin and chlorogenic acid) contents, total phenolics content (TPC), total flavonoids content (TFC), and DPPH radical and ·OH scavenging activities were reduced.The contents of esters, alcohols, ketones, and alkenes increased, while the aldehyde content decreased.Compared with the juice made without peel, the contents of arbutin and chlorogenic acid, TPC and TFC, and DPPH radical and ·OH free radical scavenging activity of pear juice made with peel were significantly increased.The variation rules of sugars, organic acid compounds, and aroma substances were not obvious.Electronic nose technology could effectively distinguish between different pear juices, and there were significant differences between the response values of the W5S and W1 W sensors.It was shown that the sweetness and sourness taste determined by the electronic tongue obviously differed, and they were significantly positively correlated with the contents of sugar and organic acid respectively.In conclusion, the longer period of cold storage time and juice squeezing with peel could improve the physicochemical properties, antioxidant properties and flavour qualities of pear juice.

Key words： Pyrus communis L.; pear juice; antioxidant activity; volatile compounds; electronic nose; electronic tongue

Cite this article

YI Anwei , CHENG Hong , CHENG Yudou , HUA Zhuqing , YANG Zhuang , WANG Yongxia , GUAN Junfeng . Quality properties and antioxidant activities of pear juice made by ‘Bartlett’ and ‘Doyenne du Comice’ pear[J]. Food and Fermentation Industries, 2024 , 50(18) : 123 -133 . DOI: 10.13995/j.cnki.11-1802/ts.037156

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