Whole mango juice(WMJ)has gradually gained attention due to the high nutritional value and environmental friendliness.However,WMJ is susceptible to color deterioration.This study evaluated the effects of different col...Whole mango juice(WMJ)has gradually gained attention due to the high nutritional value and environmental friendliness.However,WMJ is susceptible to color deterioration.This study evaluated the effects of different color protectants(phytic acid,citric acid,β-cyclodextrin,calcium chloride,and ascorbic acid)on the color and flavor of WMJ during storage.The results showed that the five color protectants mitigated the color deterioration of WMJ during storage.Ascorbic acid demonstrated superior efficacy in preserving the yellow of WMJ mainly by alleviating the carotenoids degradation and phenolic oxidation.The b*value of WMJ with added ascorbic acid decreased by 28.42% after 14 days of storage,which was lower than the samples without or with added other color protectants(31.55%-41.38%).Phytic acid and β-cyclodextrin had better efficacy in reducing the brightness change by inhibiting Maillard reaction.The L*values of WMJ with added phytic acid and β-cyclo-dextrin reduced by 4.13% and 4.25%after storage,which was lower than the samples without or with added other color protectants(5.65%-6.85%).The flavor profiles showed that five color protectants reduced the formation of bitterness during storage,phytic acid,calcium chloride and citric acid increased the contents of total volatile compounds.These results provided insights into preserving the desirable color and flavor of WMJ during storage.展开更多
基金supported financially by the National Key R&D Program of China(2024YFD2100605)National Natural Science Foundation of China(32202098)+2 种基金Key Research and Development Plan of Jiangxi Province(20233BBF64001)Central Guidance Fund for Local Science and Technology Development of Jiangxi Province(20252ZDD020002,20241ZDF02087,20241ZDF02075,and 20241ZDF02078)Key Research and Development Plan of Hainan Province(ZDYF2025XDNY101).
文摘Whole mango juice(WMJ)has gradually gained attention due to the high nutritional value and environmental friendliness.However,WMJ is susceptible to color deterioration.This study evaluated the effects of different color protectants(phytic acid,citric acid,β-cyclodextrin,calcium chloride,and ascorbic acid)on the color and flavor of WMJ during storage.The results showed that the five color protectants mitigated the color deterioration of WMJ during storage.Ascorbic acid demonstrated superior efficacy in preserving the yellow of WMJ mainly by alleviating the carotenoids degradation and phenolic oxidation.The b*value of WMJ with added ascorbic acid decreased by 28.42% after 14 days of storage,which was lower than the samples without or with added other color protectants(31.55%-41.38%).Phytic acid and β-cyclodextrin had better efficacy in reducing the brightness change by inhibiting Maillard reaction.The L*values of WMJ with added phytic acid and β-cyclo-dextrin reduced by 4.13% and 4.25%after storage,which was lower than the samples without or with added other color protectants(5.65%-6.85%).The flavor profiles showed that five color protectants reduced the formation of bitterness during storage,phytic acid,calcium chloride and citric acid increased the contents of total volatile compounds.These results provided insights into preserving the desirable color and flavor of WMJ during storage.
