Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice  

作　　者：Tongjiao Wu Mitsuki Sakamoto Santudprom Phacharapan Natsuki Inoue Yoshinori Kamitani 

机构地区：[1]The United Graduate School of Agricultural Sciences,Kagoshima University,1-21-24 Korimoto,Kagoshima,890-0065,Japan [2]Graduate School of Agricultural,Forestry and Fisheries,Kagoshima University,1-21-24 Korimoto,Kagoshima,890-0065,Japan

出　　处：《Food Bioscience》2023年第2期1010-1017,共8页食品生物科学（英文）

基　　金：This work was supported by Japanese Government(MEXT)Scholarship;Tojuro Iijima Memorial Food Science Promotion Foundation(Japan)International Student Research Grant(2021).

摘　　要：Commercially available fruit juices modified with alkaline electrolyzed water(AlEW)and tourmaline water(TMW)were used as raw materials.The antioxidant activity,sensory evaluation,processing and storage of the modified juices were studied.The results showed that the SOD activity of the juice of the AlEW and TMW groups increased by 13%and 14%,respectively,compared with the control group.The results also showed that the total microorganism counts of the juice in the AlEW group were significantly lower than those in the TMW and the control groups at the initial storage stage(P<0.05).Additionally,the sweet taste and overall acceptability of the juice modified with functional water was higher than that of the control group.Therefore,it was concluded that AlEW and TMW,two kinds of functional waters,could enhance the antioxidant activity,improve sweetness,maintain sourness,and improve taste of the juice.

关 键 词：Modified juice Alkaline electrolyzed water Tourmaline water Antioxidant activity Sensory evaluation 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]