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Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview

文献类型： 外文期刊

作者： Wang, Fei 1 ; Wang, Yao 1 ; Shen, Xinting 1 ; Zhao, Rui 1 ; Li, Zhebin 1 ; Wu, Jiawu 1 ; Shen, Huifang 1 ; Yao, Xinmiao 1 ;

作者机构： 1.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150086, Peoples R China

2.Heilongjiang Prov Key Lab Food Proc, Harbin 150086, Peoples R China

3.Heilongjiang Prov Engn Res Ctr Whole Grain Nutriti, Harbin 150086, Peoples R China

关键词： small berry; organic acid; deacidification; key technology

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：5.0 ）

ISSN：

年卷期： 2024 年 29 卷 19 期

页码：

收录情况： SCI

摘要： As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezing deacidification, ion-exchange resin deacidification, electrodialysis deacidification, and chitosan deacidification. All of these methods can markedly improve the pH of fruit juice, but they introduce new substances into the juice that may have an influence on its color, taste, and stability. Biological deacidification can effectively remove malic acid from fruit juice, reducing the content from 15 g/L to 3 g/L; additionally, it maintains the taste and stability of the juice. Therefore, it is widely applied for fruit juice deacidification. On this basis, some compound deacidification technologies have also emerged, but they also present problems such as high costs and complicated working procedures. This review of deacidification methods for small berry juice provides a foundation for the industrial development of such juices.

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