Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification
2012
Karangwa, Eric | Hayat, Khizar | Rao, Ling | Nshimiyimana, Dominique Savio | Foh, Mohamed B. K. | Li, Li | Ntwali, Janvier | Raymond, Linda Virginie | Xia, Shuqin | Zhang, Xiaoming
The purpose of this study was to evaluate the effect of cyclodextrins (CDs) on carotene content and quality of blended carrot-orange juice after enzymatic clarification. The blended carrot-orange juice was treated with 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) and gamma cyclodextrin (γ-CD) in different concentrations (1–5Â g/100Â mL of juice) prior to enzymatic clarification. The results showed that in non-homogenized juice added with HP-β-CD, juice acidity was generally increased from 0.83 to 1.05Â g/100Â mL. In the homogenized juice added with 3% (w/v) HP-β-CD, the carotene content was also increased to 5.34Â mg/mL, meaning two to six times compared to control samples. However, the addition of HP-β-CD prior to juice enzymatic clarification decreased the juice clarity more than that added with γ-CD; both CDs showed wider effect on the ascorbic acid content in non-homogenized than in homogenized, when compared to control samples. The non-enzymatic browning was significantly enhanced by the addition of CDs; though, the total polyphenol content increased with the addition of HP-β-CD from 32.59 to 37.09 and from 29.20 to 35.44Â mg GAE/mL in non-homogenized and homogenized juice, respectively. The juice color turned red-yellow with increase in the carotene content of the juice. In conclusion, the addition of HP-β-CD in homogenized juice improved the nutritional and some physico-chemical parameters of the juice.
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