Fruit pulp color fixative as well as preparation method and application thereof

Abstract

The invention discloses a fruit pulp color fixative as well as a preparation method and application thereof, and relates to the technical field of food processing. The fruit pulp color fixative comprises a first component, a second component and a third component, the first component comprises fruit peel zymolyte, calcium chloride and beta-cyclodextrin; the second component comprises taste modification essence and a composite antioxidant; the third component comprises a coated composite antioxidant; the composite antioxidant is prepared from 12 to 18 parts of vitamin C, 1 to 5 parts of phytic acid and 10 to 15 parts of L-cysteine. The color fixative is divided into three components, and all the components are combined for use, so that the occurrence of enzymatic browning and non-enzymatic browning in the fruit processing process can be reduced, and the color protection is more lasting.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to a fruit pulp color preservative and a preparation method and application thereof. Background Art

[0002] Many fruits contain a large amount of phenolic substances, which are prone to browning during processing. Browning can affect the flavor and appearance of the fruit, cause nutritional loss, and even cause corruption and deterioration, affecting the quality of the product. Therefore, how to effectively inhibit the browning reaction during processing and ensure the quality of fruit processed products is an issue that cannot be ignored.

[0003] The main reasons for the browning of fruit pulp during fruit processing are enzymatic browning and non-enzymatic browning. Enzymatic browning occurs when polyphenol oxidase comes into contact with oxygen in the air. Non-enzymatic browning is mainly caused by four reactions: carbonyl-amine reaction (a series of dehydration condensation reactions between reducing sugars and proteins, peptides or amino acids to produce brown substances), oxidative condensation of phenolic substances, caramelization, and ascorbic acid oxidation. Non-enzymatic browning often occurs during the thermal processing and storage of fruits, affecting the sensory characteristics and stability of foods, such as color, nutrition, and flavor. It can also lead to nutrient loss and the formation of harmful intermediate compounds.

[0004] Currently, color preservation methods during fruit processing primarily rely on heating, adding antioxidants, or adding enzyme inhibitors. Antioxidants like vitamin C, phytic acid, and L-cysteine can prevent browning to a certain extent, but these antioxidants are also susceptible to environmental degradation and become less effective. Therefore, while their initial effectiveness is significant, their long-term effectiveness is limited. Therefore, achieving longer-lasting color preservation is a pressing issue. Summary of the Invention

[0005] To address the above shortcomings, the present invention provides a fruit pulp color preservative, its preparation method, and its application. By dividing the color preservative into three components and combining the components, the occurrence of enzymatic and non-enzymatic browning during fruit processing can be reduced, making the color preservation more durable. The specific technical solution is as follows:

[0006] A fruit pulp color preservative comprises a first component, a second component and a third component; the first component comprises peel enzymatic hydrolysate, calcium chloride and beta-cyclodextrin; the second component comprises a taste-modifying essence and a composite antioxidant; the third component comprises an encapsulated composite antioxidant; the composite antioxidant comprises 12-18 parts of vitamin C, 1-5 parts of phytic acid and 10-15 parts of L-cysteine.

[0007] Furthermore, the preparation method of the peel hydrolysate is: washing and crushing apple peel, adjusting the pH value of the material to 3-5, then adding 0.1-0.4% pectin methylesterase by weight of the material, enzymolyzing in a water bath at 40-50°C for 4-6 hours, filtering, collecting the filtrate, concentrating, and drying to obtain the peel hydrolysate.

[0008] Furthermore, the preparation method of the coated composite antioxidant is: after mixing the vitamin C, phytic acid and L-cysteine according to the ratio, preparing particles with a particle size of ≤0.5mm, then dispersing the particles into a chitosan aqueous solution, and drying at 40-45°C to obtain the coated composite antioxidant.

[0009] The present invention also provides an application of the fruit pulp color preservative in fruit pulp processing.

[0010] Furthermore, when the color protecting agent is used, the first component is first added to the fruit pulp and homogenized, then the second component is added and homogenized, and finally the third component is added and homogenized.

[0011] Furthermore, in the first component, the amount of peel enzymatic hydrolysate added is 0.8-1.8% of the weight of the fruit pulp, the amount of calcium chloride added is 0.1-0.3% of the weight of the fruit pulp, and the amount of β-cyclodextrin added is 0.5-0.9% of the weight of the fruit pulp.

[0012] Furthermore, in the second component, the added amount of the taste-modifying essence is 0.2-0.4% by weight of the fruit pulp, and the added amount of the composite antioxidant is 0.1-0.3% by weight of the fruit pulp.

[0013] Furthermore, in the third component, the added amount of the coated composite antioxidant is 0.05-0.15% of the weight of the fruit pulp.

[0014] Furthermore, the fruit is mango, strawberry, loquat or apple.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] The present invention divides the color protection agent into three components. The peel enzymatic hydrolysate in the first component can cross-link with polyphenols, sugars, amino acids, and proteins in the fruit pulp under the action of calcium chloride to form a stable complex. At the same time, the complex is embedded in β-cyclodextrin to prevent the sugars in the fruit pulp from reacting with amino acids or proteins to form brown substances. The taste-modifying essence and composite antioxidant in the second component cooperate to prevent browning caused by oxidation of ascorbic acid. The third component provides a slow-release coating on the composite antioxidant to prevent the composite antioxidant from quickly losing its effectiveness, thereby extending the color protection. Therefore, the combined use of these components can quickly reduce the occurrence of enzymatic and non-enzymatic browning during fruit processing, thereby extending the color protection. DETAILED DESCRIPTION

[0017] The specific embodiments of the present invention are described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments.

[0018] The vitamin C, L-cysteine, phytic acid, calcium chloride, β-cyclodextrin, and chitosan mentioned below are all food grade and purchased from Jiangsu Caiwei Biotechnology Co., Ltd. The taste-modifying flavor was purchased from Pan Asia Flavors (Wuhan) Technology Co., Ltd.

[0019] Example 1

[0020] A fruit pulp color preservative comprises a first component, a second component and a third component; the first component comprises peel enzymatic hydrolysate, calcium chloride and beta-cyclodextrin; the second component comprises a taste-modifying essence and a composite antioxidant; the third component comprises an enveloped composite antioxidant; the composite antioxidant comprises 12 parts of vitamin C, 1 part of phytic acid and 10 parts of L-cysteine.

[0021] The preparation method of the peel hydrolysate comprises the following steps: washing and crushing apple peel, adjusting the pH value of the material to 3, adding 0.1% pectin methylesterase by weight of the material, performing enzymolysis in a water bath at 40° C. for 4 hours, filtering, collecting the filtrate, concentrating, and drying to obtain the peel hydrolysate.

[0022] The preparation method of the coated composite antioxidant is as follows: after uniformly mixing the vitamin C, phytic acid and L-cysteine according to a proportion, preparing particles with a particle size of 0.5 mm, dispersing the particles in a chitosan aqueous solution, and drying at 40° C. to obtain the coated composite antioxidant.

[0023] Example 2

[0024] A fruit pulp color preservative comprises a first component, a second component and a third component; the first component comprises a peel enzymatic hydrolysate, calcium chloride and beta-cyclodextrin; the second component comprises a taste-modifying essence and a composite antioxidant; the third component comprises an enveloped composite antioxidant; the composite antioxidant comprises 18 parts of vitamin C, 5 parts of phytic acid and 15 parts of L-cysteine.

[0025] The preparation method of the peel hydrolysate comprises the following steps: washing and crushing apple peel, adjusting the pH value of the material to 5, adding 0.4% pectin methylesterase by weight of the material, performing enzymolysis in a water bath at 50° C. for 6 hours, filtering, collecting the filtrate, concentrating, and drying to obtain the peel hydrolysate.

[0026] The preparation method of the coated composite antioxidant is as follows: after uniformly mixing the vitamin C, phytic acid and L-cysteine according to a proportion, preparing particles with a particle size of 0.5 mm, dispersing the particles in a chitosan aqueous solution, and drying at 45° C. to obtain the coated composite antioxidant.

[0027] Example 3

[0028] A fruit pulp color preservative comprises a first component, a second component and a third component; the first component comprises peel enzymatic hydrolysate, calcium chloride and beta-cyclodextrin; the second component comprises a taste-modifying essence and a composite antioxidant; the third component comprises an encapsulated composite antioxidant; the composite antioxidant comprises 15 parts of vitamin C, 4 parts of phytic acid and 12 parts of L-cysteine.

[0029] The preparation method of the peel hydrolysate comprises the following steps: washing and crushing apple peel, adjusting the pH value of the material to 4, adding 0.3% pectin methylesterase by weight of the material, performing enzymolysis in a water bath at 45° C. for 5 hours, filtering, collecting the filtrate, concentrating, and drying to obtain the peel hydrolysate.

[0030] The preparation method of the coated composite antioxidant is as follows: after uniformly mixing the vitamin C, phytic acid and L-cysteine according to a proportion, preparing particles with a particle size of 0.5 mm, dispersing the particles in a chitosan aqueous solution, and drying at 45° C. to obtain the coated composite antioxidant.

[0031] Example 4

[0032] A method for protecting the color of loquat pulp comprises adding the color protecting agent of Example 2 to loquat pulp, first adding a first component, wherein the amount of pericarp hydrolysate added to the first component is 1.8% by weight of the pulp, the amount of calcium chloride added to the first component is 0.3% by weight of the pulp, and the amount of β-cyclodextrin added to the first component is 0.9% by weight of the pulp, and homogenizing, then adding a second component, wherein the amount of taste-modifying flavor added to the second component is 0.4% by weight of the pulp, and the amount of composite antioxidant added to the second component is 0.3% by weight of the pulp, and homogenizing, and finally adding a third component, i.e., a coated composite antioxidant, in an amount of 0.15% by weight of the pulp, and homogenizing. The pulp of this embodiment has a color protection period of 18 days at room temperature and 12 days at 40° C., after which the color of the pulp begins to darken.

[0033] Example 5

[0034] A method for protecting the color of apple pulp comprises adding the color protecting agent of Example 3 to apple pulp. First, a first component is added, wherein the amount of peel enzymatic hydrolysate added to the first component is 1% by weight of the pulp, the amount of calcium chloride added to the first component is 0.25% by weight of the pulp, and the amount of β-cyclodextrin added to the first component is 0.7% by weight of the pulp, and the mixture is homogenized. Then, a second component is added, wherein the amount of taste-modifying flavor added to the second component is 0.3% by weight of the pulp, and the amount of composite antioxidant added to the second component is 0.2% by weight of the pulp, and the mixture is homogenized. Finally, a third component, i.e., a coated composite antioxidant, is added to the second component in an amount of 0.12% by weight of the pulp, and the mixture is homogenized. The color protection period of the pulp in this embodiment is 14 days at room temperature and 10 days at 40° C. After 10 days, the color of the pulp begins to darken.

[0035] Example 6

[0036] A method for protecting the color of strawberry pulp comprises adding the color protecting agent of Example 1 to strawberry pulp, first adding a first component, wherein the amount of peel enzymatic hydrolysate added to the first component is 0.8% by weight of the pulp, the amount of calcium chloride added to the first component is 0.1% by weight of the pulp, and the amount of β-cyclodextrin added to the first component is 0.5% by weight of the pulp, and the mixture is homogenized. Then, a second component is added, wherein the amount of taste-modifying essence added to the second component is 0.2% by weight of the pulp, and the amount of composite antioxidant added to the second component is 0.1% by weight of the pulp, and the mixture is homogenized. Finally, a third component, i.e., a coated composite antioxidant, is added to the second component in an amount of 0.05% by weight of the pulp, and the mixture is homogenized. The color protection time of the pulp in this embodiment is 20 days at room temperature and 12 days at 40° C. After 12 days, the color of the pulp begins to darken.

[0037] Example 7

[0038] A method for protecting the color of mango pulp comprises adding the color protecting agent of Example 1 to mango pulp, first adding a first component, wherein the amount of peel enzymatic hydrolysate added in the first component is 1.2% by weight of the pulp, the amount of calcium chloride added in the first component is 0.2% by weight of the pulp, and the amount of beta-cyclodextrin added in the first component is 0.6% by weight of the pulp, and the mixture is homogenized, then adding a second component, wherein the amount of taste-modifying essence added in the second component is 0.4% by weight of the pulp, and the amount of composite antioxidant added in the second component is 0.1% by weight of the pulp, and the mixture is homogenized, and finally adding a third component, i.e., an coated composite antioxidant, in an amount of 0.08% by weight of the pulp, and the mixture is homogenized.

[0039] Comparative Example 1: The color preservative used in this comparative example is a composite antioxidant, which is also a traditional color preservative: 12 parts of vitamin C, 1 part of phytic acid and 10 parts of L-cysteine.

[0040] The mango pulp is treated with the color protecting agent: the composite antioxidant is added to the mango pulp in an amount of 0.1% by weight of the pulp, and the pulp is homogenized.

[0041] Comparative Example 2: The color retaining agent used in this comparative example does not contain a taste-modifying flavor, and the other components are the same as those in Example 1.

[0042] The mango pulp is treated with the color preservative: the color preservative is added to the mango pulp, a first component is first added, wherein the amount of peel enzymatic hydrolysate added in the first component is 1.2% of the weight of the pulp, the amount of calcium chloride added in the first component is 0.2% of the weight of the pulp, and the amount of beta-cyclodextrin added in the first component is 0.6% of the weight of the pulp, and the mixture is homogenized; then a second component is added, wherein the amount of composite antioxidant added in the second component is 0.1% of the weight of the pulp, and the mixture is homogenized; finally, a third component is added, i.e., the coated composite antioxidant is added in an amount of 0.08% of the weight of the pulp, and the mixture is homogenized.

[0043] Comparative Example 3: The color protecting agent used in this comparative example does not have a third component, that is, a composite antioxidant without an envelope, and the other components are the same as those in Example 1.

[0044] The mango pulp is treated with the color preservative: the color preservative is added to the mango pulp, a first component is first added, wherein the amount of peel enzymatic hydrolysate added in the first component is 1.2% by weight of the pulp, the amount of calcium chloride added in the first component is 0.2% by weight of the pulp, and the amount of beta-cyclodextrin added in the first component is 0.6% by weight of the pulp, and the mixture is homogenized; then a second component is added, wherein the amount of taste-modifying essence added in the second component is 0.4% by weight of the pulp, and the amount of composite antioxidant added in the second component is 0.1% by weight of the pulp, and the mixture is homogenized.

[0045] Comparative Example 4: The color retaining agent used in this comparative example does not contain the first component, and the other components are the same as those in Example 1.

[0046] The mango pulp is treated with the color preservative: the color preservative is added to the mango pulp, the second component is first added, the amount of the taste-modifying essence added in the second component is 0.4% by weight of the pulp, the amount of the composite antioxidant added in the second component is 0.1% by weight of the pulp, and the mixture is homogenized. Finally, the third component, i.e., the coated composite antioxidant, is added in an amount of 0.08% by weight of the pulp and the mixture is homogenized.

[0047] The mango pulps of Example 7 and Comparative Examples 1, 2, 3 and 4 all use mangoes from the same batch of fruit trees and are of the same maturity. The pulps of Example 7, Comparative Examples 1, 2, 3 and 4 were subjected to color protection treatment, and the initial pH, fructose and total phenol content of each group were tested. After being placed at 40°C for 5 days and 10 days, samples were taken to measure the pH, fructose content and total phenol content of the pulp on the 5th and 10th days, respectively. The fructose reduction rate (relative to the reduction rate of the initial content, the same below) and the total phenol reduction rate on the 5th and 10th days were calculated, and the color and color of the pulp were observed. The results are shown in Table 1. A smaller pH indicates that the pulp is more severely oxidized and the quality deteriorates; a larger fructose reduction rate indicates that more fructose is consumed in the browning reaction and the quality deteriorates; a larger polyphenol reduction rate indicates that more polyphenol is consumed in the browning reaction and the quality deteriorates. The fructose content was determined by high performance liquid chromatography, and the total phenol content was determined by the Folin phenol method.

[0048] Table 1 Test results of each group

[0049]

[0050] Table 1 shows that compared with a conventional color preservative (Comparative Example 1), the color preservative of the present invention exhibits superior color preservation and a longer color preservation duration. Furthermore, the combination of the first component of the color preservative, the taste-modifying flavoring and the composite antioxidant in the second component, and the slow-release coating of the composite antioxidant in the third component all rapidly mitigate enzymatic and non-enzymatic browning during fruit processing, resulting in longer-lasting color preservation.

[0051] The foregoing descriptions of specific exemplary embodiments of the present invention are for purposes of illustration and description. These descriptions are not intended to limit the invention to the precise forms disclosed, and it is apparent that many variations and modifications are possible in light of the foregoing teachings. The exemplary embodiments have been selected and described for the purpose of explaining the specific principles of the invention and their practical application, thereby enabling those skilled in the art to realize and utilize a variety of exemplary embodiments of the invention and various options and modifications. The scope of the invention is intended to be defined by the claims and their equivalents.

Claims

1. A fruit pulp color preservative, characterized in that: The invention comprises a first component, a second component and a third component; the first component comprises peel enzymatic hydrolysate, calcium chloride and beta-cyclodextrin; the second component comprises taste-modifying essence and a composite antioxidant; the third component comprises an encapsulated composite antioxidant; the composite antioxidant comprises 12-18 parts of vitamin C, 1-5 parts of phytic acid and 10-15 parts of L-cysteine.

2. A fruit pulp color preservative according to claim 1, characterized in that: The preparation method of the peel hydrolysate comprises the following steps: washing and crushing apple peel, adjusting the pH value of the material to 3-5, adding 0.1-0.4% pectin methylesterase by weight of the material, performing enzymolysis in a water bath at 40-50° C. for 4-6 hours, filtering, collecting the filtrate, concentrating, and drying to obtain the peel hydrolysate.

3. A fruit pulp color preservative according to claim 1, characterized in that: The preparation method of the coated composite antioxidant is as follows: after uniformly mixing the vitamin C, phytic acid and L-cysteine according to a proportion, preparing particles with a particle size of ≤0.5 mm, dispersing the particles in a chitosan aqueous solution, and drying at 40-45° C. to obtain the coated composite antioxidant.

4. Use of the fruit pulp color preservative according to claim 1 in fruit pulp processing.

5. The use according to claim 4, characterized in that When the color protecting agent is used, the first component is first added to the fruit pulp, homogenized, then the second component is added, homogenized, and finally the third component is added, homogenized.

6. The use according to claim 4 or 5, characterized in that In the first component, the added amount of peel enzymatic hydrolysate is 0.8-1.8% of the weight of the fruit pulp, the added amount of calcium chloride is 0.1-0.3% of the weight of the fruit pulp, and the added amount of β-cyclodextrin is 0.5-0.9% of the weight of the fruit pulp.

7. The use according to claim 4, characterized in that In the second component, the added amount of the taste-modifying essence is 0.2-0.4% by weight of the fruit pulp, and the added amount of the composite antioxidant is 0.1-0.3% by weight of the fruit pulp.

8. The use according to claim 4, characterized in that In the third component, the added amount of the coated composite antioxidant is 0.05-0.15% of the weight of the fruit pulp.

9. The use according to claim 4, characterized in that The fruit is mango, strawberry, loquat or apple.

Images