Pectinase‐Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage.
Saved in:
| Title: | Pectinase‐Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage. |
|---|---|
| Authors: | Pham, Binh An1 (AUTHOR), Vu, Ngoc Duc1 (AUTHOR), Phan, Pham Hong2 (AUTHOR), Long, Huynh Bao2 (AUTHOR), Long, Tran Bach3 (AUTHOR), Pham, Van Thinh2 (AUTHOR) thinhpv@huit.edu.vn, Singh, Ajay (AUTHOR) ajay3singh@gmail.com |
| Source: | Journal of Food Processing & Preservation. 11/20/2024, Vol. 2024, p1-12. 12p. |
| Subjects: | Pitahayas, Mints (Plants), Fruit flavors & odors, Beverage flavor & odor, Sustainable consumption, Carbonated beverages |
| Abstract: | This study is aimed at analyzing, evaluating, and optimizing the pectin hydrolysis process to improve the quality of carbonated beverages made from red dragon fruit combined with mint flavor. Red dragon fruit, rich in nutrients and antioxidants, presents challenges in beverage processing due to its high pectin content, which affects clarity and anthocyanin stability. The research investigates the impact of various parameters, including enzyme concentration, hydrolysis time, and temperature, on juice clarity and anthocyanin content. Using a central composite design model, optimal conditions were determined to maximize juice clarity and anthocyanin content. Sensory evaluation during the blending process was also conducted to assess consumer acceptance, focusing on clarity, color, flavor, taste, and total acceptability. The optimum conditions were found to yield maximum clarity (52.763%) and anthocyanin content (224.414 mg C3G/L). Sensory evaluation indicated that 20% dragon fruit juice concentration with 0.12% citric acid, 13°Bx, and 0.30% mint flavor provided the best consumer acceptance. This research demonstrates the potential for producing high‐quality, appealing, and nutritious carbonated beverages from red dragon fruit, contributing to healthier and more sustainable consumption trends. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| FullText | Links: – Type: pdflink Text: Availability: 1 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 180986245 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Pectinase‐Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Pham%2C+Binh+An%22">Pham, Binh An</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Vu%2C+Ngoc+Duc%22">Vu, Ngoc Duc</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Phan%2C+Pham+Hong%22">Phan, Pham Hong</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Long%2C+Huynh+Bao%22">Long, Huynh Bao</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Long%2C+Tran+Bach%22">Long, Tran Bach</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pham%2C+Van+Thinh%22">Pham, Van Thinh</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> thinhpv@huit.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Singh%2C+Ajay%22">Singh, Ajay</searchLink> (AUTHOR)<i> ajay3singh@gmail.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 11/20/2024, Vol. 2024, p1-12. 12p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Pitahayas%22">Pitahayas</searchLink><br /><searchLink fieldCode="DE" term="%22Mints+%28Plants%29%22">Mints (Plants)</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+flavors+%26+odors%22">Fruit flavors & odors</searchLink><br /><searchLink fieldCode="DE" term="%22Beverage+flavor+%26+odor%22">Beverage flavor & odor</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainable+consumption%22">Sustainable consumption</searchLink><br /><searchLink fieldCode="DE" term="%22Carbonated+beverages%22">Carbonated beverages</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This study is aimed at analyzing, evaluating, and optimizing the pectin hydrolysis process to improve the quality of carbonated beverages made from red dragon fruit combined with mint flavor. Red dragon fruit, rich in nutrients and antioxidants, presents challenges in beverage processing due to its high pectin content, which affects clarity and anthocyanin stability. The research investigates the impact of various parameters, including enzyme concentration, hydrolysis time, and temperature, on juice clarity and anthocyanin content. Using a central composite design model, optimal conditions were determined to maximize juice clarity and anthocyanin content. Sensory evaluation during the blending process was also conducted to assess consumer acceptance, focusing on clarity, color, flavor, taste, and total acceptability. The optimum conditions were found to yield maximum clarity (52.763%) and anthocyanin content (224.414 mg C3G/L). Sensory evaluation indicated that 20% dragon fruit juice concentration with 0.12% citric acid, 13°Bx, and 0.30% mint flavor provided the best consumer acceptance. This research demonstrates the potential for producing high‐quality, appealing, and nutritious carbonated beverages from red dragon fruit, contributing to healthier and more sustainable consumption trends. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=180986245 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfpp/9273464 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 12 StartPage: 1 Subjects: – SubjectFull: Pitahayas Type: general – SubjectFull: Mints (Plants) Type: general – SubjectFull: Fruit flavors & odors Type: general – SubjectFull: Beverage flavor & odor Type: general – SubjectFull: Sustainable consumption Type: general – SubjectFull: Carbonated beverages Type: general Titles: – TitleFull: Pectinase‐Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Pham, Binh An – PersonEntity: Name: NameFull: Vu, Ngoc Duc – PersonEntity: Name: NameFull: Phan, Pham Hong – PersonEntity: Name: NameFull: Long, Huynh Bao – PersonEntity: Name: NameFull: Long, Tran Bach – PersonEntity: Name: NameFull: Pham, Van Thinh – PersonEntity: Name: NameFull: Singh, Ajay IsPartOfRelationships: – BibEntity: Dates: – D: 20 M: 11 Text: 11/20/2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 2024 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
