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http://dx.doi.org/10.11002/kjfp.2013.20.5.720

Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear  

Choi, Jin-Ho (Pear Research Station, National Institute of Horticultural and Herbal Science)
Yim, Sun-Hee (Pear Research Station, National Institute of Horticultural and Herbal Science)
Choi, Jang-Jeon (Pear Research Station, National Institute of Horticultural and Herbal Science)
Kim, Sung-Jong (Pear Research Station, National Institute of Horticultural and Herbal Science)
Nam, Seung-Hee (Food Research Institute, Jeonnam Agricultural Research and Extension Services)
Kang, Sam Seok (Pear Research Station, National Institute of Horticultural and Herbal Science)
Kim, Yoon Kyeong (Pear Research Station, National Institute of Horticultural and Herbal Science)
Lee, Han Chan (Pear Research Station, National Institute of Horticultural and Herbal Science)
Publication Information
Food Science and Preservation / v.20, no.5, 2013 , pp. 720-726 More about this Journal
Abstract
This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.
Keywords
antioxidant activity; clarification; Chuhwangbae; pear juice;
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