橄榄浊汁的稳定性优化及其抗氧化活性研究

Study of the stability optimization for Canarium album turbid juice and its antioxidant activity

中文关键词:  橄榄汁  饮料  正交实验  稳定性  抗氧化

英文关键词:Olive juice  Beverage  Formula optimization  Orthogonal test  Stability  oxidation resistance

中文摘要:

      橄榄汁具有生津解毒等功效,深受消费者青睐。然而其在贮藏中稳定性较差,易发生氧化褐变和汁液沉淀等现象,最终导致果汁风味品质劣变问题的产生和产品经济价值降低。本研究通过单因素和正交试验,选用黄原胶、微晶纤维素-羧甲基纤维素钠、阿拉伯树胶、果胶作为稳定剂,获取较优稳定性的橄榄汁配方,并结合粒径、电位、澄清指数及抗氧化能力的测试,分析复合稳定剂对橄榄汁结构及抗氧化活性的影响。结果显示,添加0.0675%黄原胶、0.3%微晶纤维素-羧甲基纤维素钠、0.0375%阿拉伯树胶、0.0375%果胶后橄榄浊汁复合体系的汁液中稳定性和颗粒分散较好。适宜浓度的胶体添加对橄榄汁的稳定性、粒径分布具有较大影响,但对电位和抗氧化性影响较小。本研究有利于橄榄及其加工饮品的开发及应用,可为改善植物型饮料的风味品质提供参考。

英文摘要:

      ABSTRACT: Consumers prefer olive juice because it produces fluid and helps with detoxification. However, its storage stability is poor, and oxidative browning and juice precipitation are common, resulting in deteriorated juice flavor quality and reduced product economic value. In this study, through univariate and orthogonal tests, xanthan gum, microcrystalline cellulose-carboxymethyl cellulose sodium, Arabic gum, and pectin as stabilizers were used to obtain a more stable olive juice formula. The influence of compound stabilizers on olive juice structure and antioxidant activity was then analyzed using particle size, potential, clarification index, and antioxidant ability tests. The addition of 0.0675% xanthan gum, 0.3% microcrystalline cellulose-carboxymethylcellulose, 0.0375% Arabic gum, and 0.0375% pectin improved particle stability and dispersion in the olive turbid juice composite system. Colloidal addition at a sufficient dosage improves the stability and particle size distribution of olive juice, but has little effect on its potential and antioxidant qualities. This study is useful for the creation and use of olive and processed drinks, as well as for increasing the flavor quality of plant beverages.