Effects of Different Color Inhibitors on Color and Polyphenols of Litchi Puree

doi:10.7506/spkx1002-6630-201306009

Abstract

Abstract: In order to optimize the formula of litchi puree browning inhibitor, litchi puree was treated by citric acid, D-sodium erythorbate and sodium pyrosulfite with various concentrations and dried at 60 ℃ for 24 h to observe the effect on color preserving and polyphenols. The results of orthogonal tests showed that the higher retention of polyphenols resulted in the higher lightness value and the better color preserving effect. Among these inhibitors, the inhibition order was sodium pyrosulfite, D-sodium erythorbate and citric acid. The best formula was composed of 0.1% citric acid, 0.075 g/L D-sodium erythorbate and 0.25 g/L sodium pyrosulfite. A highly significant correlation between changes in polyphenol retention and lightness was observed for litchi puree treated with the optimized blend of three browning inhibitors during 60 h of heat treatment.

Key words: litchi puree, citric acid, D-sodium erythorbate, sodium pyrosulfite, color, polyphenols

CLC Number:

TS255

CHENG Li-na1,2，XU Yu-juan1，TANG Dao-bang1，XIAO Geng-sheng1,2,*，WU Ji-jun1，LI Jun1. Effects of Different Color Inhibitors on Color and Polyphenols of Litchi Puree[J]. FOOD SCIENCE, 2013, 34(6): 42-46.

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