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Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids.
Zhao, Lei; Wang, Yu; Maimaitiyiming, Ruxianguli; Liu, Runhan; Wang, Liang; Liu, Ruoqing; Chen, Keping; Aihaiti, Aihemaitijiang; Hong, Jingyang.
Afiliación
  • Zhao L; School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
  • Wang Y; School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
  • Maimaitiyiming R; School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
  • Liu R; School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
  • Wang L; School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
  • Liu R; School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
  • Chen K; Xinjiang Huize Food Limited Liability Company, Urumqi 830000, China.
  • Aihaiti A; School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
  • Hong J; School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
Food Chem X ; 23: 101748, 2024 Oct 30.
Article en En | MEDLINE | ID: mdl-39280219
ABSTRACT
This study investigated the impact of three different charged hydrocolloids, anionic polysaccharide (soluble soybean polysaccharide, SSPS), neutral polysaccharide (pullulan polysaccharide, PUL), and cationic polysaccharide (chitosan, CS), and their complexation on the stabilization efficiency of fermented tomato juice (FTJ). The effect of hydrocolloids on FTJ under different treatment conditions were comprehensively evaluated by determining the particle size distribution, zeta potential, rheological properties, Fourier transform infrared spectroscopy, surface tension, and LUMiSizer. The combined conditions suggest that PUL exhibits better storage stability than SSPS and CS when used individually. Compared with the use of the stabilizers, the combination of hydrocolloids had a greater impact on the storage stability of the FTJ, and the storage stability of the FTJ increased when 0.15% SSPS + 0.03% PUL + 0.15% CS was added. This study lays the groundwork for the development of stable fruit juice beverages.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos