Nghên cứu giảm đắng nước bưởi thanh trùng bằng chế phẩm enzyme biocitrus

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Tác giả: Quang Bình Hoàng, Tiến Đạt Huỳnh, Trung Thiên Lê, Thị Ny Trần

Ngôn ngữ: Vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học (Đại học Cần Thơ) 2021

Mô tả vật lý: 160-168

Bộ sưu tập: Metadata

ID: 401863

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Bưởi có nhiều hợp chất có lợi cho sức khỏe như vitamin C, polyphenol. Nước bưởi sau thanh trùng thường có vị đắng khó chịu. Nghiên cứu này được thực hiện nhằm đánh giá khả năng cải thiện vị đắng của nước bưởi sau thanh trùng bằng phương pháp thủy phân với chế phẩm enzyme Biocitrus. Các yếu tố như pH (pH tự nhiên (3,5-3,6), 4,5, 5,5 và 6,5), nhiệt độ thủy phân (nhiệt độ phòng (29 - 31°C), 40°C, 50°C và 60°C) và thời gian thủy phân (0,5, 1,0, 2,0 và 3,0 giờ) lần lượt được thực hiện. Các hợp chất như naringin, polyphenol và vitamin C trong nước bưởi được định lượng bằng máy đo quang phổ UV-VIS, bên cạnh đó vị đắng của nước bưởi cũng được đánh giá cảm quan bằng phép thử cho điểm. Kết quả cho thấy thủy phân dịch bưởi tại nhiệt độ 60°C, pH môi trường 4,5 và thời gian thủy phân trong 2 giờ cho nước bưởi sau thanh trùng có vị đắng giảm so với nước bưởi không xử lý. Nước bưởi xử lý enzyme sau thanh trùng có hàm lượng naringin thấp hơn 2 lần so với nước bưởi không xử lý, giữa hai sản phẩm khác biệt về hàm lượng polyphenol và vitamin C. Enzyme Biocitrus có nhiều triển vọng trong ứng dụng giảm đắng của nước bưởi thanh trùng., Tóm tắt tiếng anh, Pomelo had beneficial compounds such as vitamin C, polyphenols. However, pomelo juice often had an unpleasant bitter taste after pasteurizing. This study was conducted to evaluate the ability to reduce the bitterness of pomelo juice by enzymatic treatment with enzyme Biocitrus. Factors such as pH (pH natural (3.5-3.6), 4.5, 5.5 and 6.5), hydrolysis temperature (room temperature (29 - 31), 40, 50 and 60°C) and hydrolysis period (0.5, 1.0, 2.0 and 3.0 h) were evaluated in this study, respectively. The compounds like naringin, polyphenols, and vitamin C were quantified by spectrophotometer
moreover, the bitter taste was evaluated sensory by scoring test. The results showed that the suitable parameter includes the temperature of 60℃, the pH of the juice was 4.5, and the hydrolysis period of 2 hours. Under these conditions, the pasteurized pomelo juice reduced remarkably bitter taste. Besides, the sample had naringin content lower than the control sample, meanwhile, the phenolic and vitamin C contents of both samples were slightly different.

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