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http://dx.doi.org/10.9721/KJFST.2016.48.5.496

Prevention of quality deterioration of concentrated blueberry juice by means of pH regulators during thermal treatment  

Lee, In Gyeong (Department of Food Engineering, Dankook University)
Min, Seo Cheol (Department of Food Science and Technology, Seoul Women's University)
Kim, Hee Sun (National Academy of Agricultural Science, Rural Development Administration)
Han, Gwi Jung (National Academy of Agricultural Science, Rural Development Administration)
Kim, Myung Hwan (Department of Food Engineering, Dankook University)
Publication Information
Korean Journal of Food Science and Technology / v.48, no.5, 2016 , pp. 496-501 More about this Journal
Abstract
This study was conducted to minimize the quality degradation of concentrated blueberry juice after $90^{\circ}C$ treatment for 5 min by means of citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. The highest anthocyanin content was observed at 1% CA+1% ASM (65.747 mg per 100 g) followed by 1% CA (46.022 mg per 100 g) and control (30.864 mg per 100 g). The DPPH radical scavenging activities of 1% CA+1% ASM, 1% CA and control were 87.338, 75.486 and 67.983% in respectively. The elastase inhibitory activity at 1% CA+1% ASM, 1% CA and in the control was 87.338, 75.486 and 67.983%, and the tyrosinase inhibitory of these samples were 77.891, 67.598 and 26.375%, respectively. Anthocyanin contents, DPPH radical scavenging, elastase inhibitory and tyrosinase inhibitory activities were significantly different (p<0.05) between the 1% CA+1% ASM treatment and control. During the heat treatment, quality degradation of concentrated blueberry juice was reduced by the 1% CA+1% ASM treatment, as expected for new acidulants.
Keywords
concentrated blueberry juice; citric acid; acidic sodium metaphosphate; anthocyanin; heat treatment;
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