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Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava

文献类型： 外文期刊

作者： Chen, Xiaowei 1 ; Xu, Yujuan 1 ; Wu, Jijun 1 ; Yu, Yuanshan 1 ; Zou, Bo 1 ; Li, Lu 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Arg, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China

关键词： guava juice; cultivar; pectinase treatment; bioactive compounds; flavor

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 2 期

页码：

收录情况： SCI

摘要： In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF) cultivar exhibited the highest ascorbic acid concentration (1761.09 mg/L), and the highest contents of total phenolics (329.52 mg GAE/L) and total flavonoids (411.13 mg RE/L) were both found in the juice of the watermelon red (WR) cultivar. After pectinase treatment, the juice yield and the titratable acid, sugar components, total phenolics and total flavonoids, and antioxidant capacity levels of the guava juices were all higher than those of the non-pectinase group. However, lower sensory evaluation scores were obtained in the pectinase-treated guava juices. Aldehydes and terpenoids were the main flavor components in the guava juices, which were responsible for the aroma of the juice, while their relative contents were different in the four cultivar guava juices. Furthermore, pectinase treatment could change the amounts and relative contents of volatile compounds in the guava juice. During the pectinase treatment process, the relative contents of the main aroma constituents in the guava juices were significantly decreased. The findings of this research provide valuable information for the processing of guava juice.

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