Reseach On Processing Technology And Antioxidant Activity Of Aronia Melanocarpa Juice

Aronia melanocarpa contains a variety of active ingredients,such as phenolic acid,anthocyanins,proanthocyanidins,flavonoids,etc.The presence of these substances also makes Aronia melanocarpa fruit have the potential to promote health,according to in vitro and in vivo studies have concluded that it has a beneficial effect on the treatment of dyslipidemia,hypertension,and glucose metabolism disorders.In this paper,Aronia melanocarpa is processed into juice through different processing technology,and the clarification process and homogenization process are optimized to obtain the clear juice and cloudy juice of Aronia melanocarpa.The raw juice,the clear juice and the cloudy juice are compared and analyzed the quality,antioxidant activity and sensory characteristics.At the same time,dynamic in vitro simulated gastrointestinal digestion experiments were performed on the juice to analyze the release and absorption of the active components of the juice in the gastrointestinal tract.It is expected to provide technical support for the development of the country's rich resources of Aronia melanocarpa,and to provide a more scientific reference for the evaluation of the nutritional value of Sorbus melanocarpa.The main reasults are as follows:(1)Through single factor and response surface experiments,the best process parameters for clarification of Aronia melanocarpa juice with different clarification methods were obtained:gelatin clarification optimum conditions:addition amount0.62 g/L,clarification temperature 40?,clarification time 100 min,light transmission The rate is 90.46%;the optimal conditions for compound enzyme clarification:the ratio of compound enzyme is 4:6,the dosage is 0.72 g/L,the clarification temperature is 50?,the clarification time is 93 min,and the light transmittance is 83.87%;the optimum conditions for chitosan clarification:The addition amount is 0.56 g/100m L,the clarification temperature is 49?,the clarification time is 67 min,and the light transmittance is 93.89%.By comparing the effects of different clarification methods on the light transmittance,soluble solids,tannins,anthocyanins,and total phenol content of Aronia melanocarpa juice,it is concluded that the chitosan clarification method is the best clarification method,and chitosan is the best clarification method.(2)The cloudy juice of Aronia melanocarpa was processed by the homogenization process.Through single factor and orthogonal experiments,the order of the influence of each factor on the centrifugal sedimentation rate and stability coefficient of cloudy juice was obtained:homogenization pressure>homogenization time>homogenization temperature,optimal homogenization parameters:homogenization pressure 30MPa,homogenization temperature 40?,homogenization times 2 times.Under this homogeneous condition,the centrifugal sedimentation rate of the turbid juice of Aronia melanocarpa was 1.289%,the stability coefficient was0.934,the total phenol content reached 1641 mg/100m L,the total flavonoid content was 1576 mg/100 m L,and the anthocyanin content was 769 mg/100m L.(3)Comparing the changes in the indicators of Aronia melanocarpa raw juice,clear juice and cloudy juice,it is concluded that compared with the raw juice,the light transmittance of the clear juice is extremely significantly increased(P<0.01),and the light transmittance of the cloudy juice decreases(P<0.05).The soluble solid content of clear juice decreased significantly(P<0.05),while that of cloudy juice increased(P<0.05).Compared with the raw juice,the content of reducing sugars,total phenols,total flavonoids,anthocyanins and vitamin C in the clear juice were significantly decreased(P<0.05),which decreased by 25.30%,17.29%,15.42%,17.87%,and37.30%,respectively.Compared with the original juice,the turbid juice also decreased(P<0.05).The contents of reducing sugar,total phenols,total flavonoids,anthocyanins and vitamin C in the cloudy juice were about 1.07,1.08,1.06,1.08,and1.48 times,respectively.According to the quantitative description and analysis method,the transparency supernatant juice is obviously stronger than the other two,the color supernatant juice>cloudy juice>raw juice,there is no obvious difference in the sweetness of the three,and the sourness and astringency have not undergone any processing treatment.The raw juice is stronger than the processed clear juice and cloudy juice.(4)The in vitro antioxidant capacity of the raw juice,clear juice and cloudy juice of Aronia melanocarpa was evaluated,and it was concluded that compared with the raw juice,the total antioxidant capacity of the clear juice and the cloudy juice was reduced(P<0.05),among which the original juice,the DPPH·clearing ability and O^2-·clearing ability of cloudy juice were stronger than those of clear juice(P<0.05),and there was no significant difference between the raw juice and cloudy juice(P>0.05),but the turbid juice·OH scavenging ability was significantly lower than raw juice(P<0.05).Among them,the Fe³⁺reduction ability is raw juice>cloudy juice>clear juice.Correlation analysis showed that the total antioxidant capacity of Aronia melanocarpa juice is mainly provided by total phenols,and its correlation coefficient is 0.932.(5)A dynamic in vitro gastrointestinal digestion experiment was carried out on the raw juice,clear juice and cloudy juice of Aronia melanocarpa,and it was concluded that after the gastrointestinal digestion stage,the total flavonoids and total phenol content of the raw juice,clear juice and cloudy juice were compared with the 0h phase.The ratio was significantly increased(P<0.05),and the anthocyanin content was significantly reduced(P<0.05).In the process of simulating gastrointestinal digestion in vitro,the in vitro antioxidant capacity of raw juice,clear juice and cloudy juice maintained the same changing trend.The total antioxidant capacity of raw juice>cloudy juice>clear juice,where DPPH·clearance rate and·OH clearance rate follow The prolongation of digestion time increased significantly(P<0.05).