Study on the effect of different doses of irradiation sterilization on the quality of Aronia melanocarpa juice

Abstract

Abstract: At present, irradiation treatment, which is not limited by the shape of food and is energy-saving, is gradually becoming a popular non-thermal sterilization technology. In this study, we investigated the effects of different doses of irradiation treatment on the physicochemical characteristics and functional components of anthocyanin-rich Aronia melanocarpa juice, and combined with anthocyanin targeted metabolome to investigate the effects of irradiation treatment on the composition and contents of anthocyanin profile in the juice, as well as evaluating the sensory quality of the juice. The browning of Aronia melanocarpa juice increased after irradiation treatments of 3~9 kGy, and the total anthocyanin content (TAC) and total polyphenol content (TPC) were significantly reduced by 18.09~33.72% and 2.47~12.03%, respectively (p<0.05). The main monomeric anthocyanins presented in the juice were cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside, cyanidin-3-O-xyloside and cyanidin-3-O-glucoside, among which cyanidin-3-O-glucoside was more stable under irradiation treatments, and there was no significant change in the content of cyanidin-3-O-glucoside after irradiation of 3 kGy dose (p>0.05), whereas the content of the rest three were reduced significantly (p<0.05). In sensory quality, irradiation treatment increased the redness and yellowness of the juice (p<0.05) and reduced the content of volatile sulphides and volatile terpenoids in the juice. This study is expected to provide some technical references for the selection and parameter determination of irradiation processing of anthocyanin-rich foods.

Key words: non-thermal sterilization, irradiation, Aronia melanocarpa juice, anthocyanin, quality

CLC Number:

TS255.44

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