Studies on the Quality Change of Cloudy Jujube Juice during Storage

Abstract:

120 day storage experiment at 4°C, 25°C and 37°C of Cloudy Jujube Juice was conducted. The content of polyphenols, ascorbic acid, and the colour were assessed by analysis techniques. During the storage period of juice, the L* value decreased and the a*value increased with prolonged storage time and increased temperature. The degree of color changing as well as the loss of tannin and ascorbic acid in the juice increased as the prolonged storage time and increased temperatures. The colour change (△E) of juice during the storage was caused mainly by the degradation of ascorbic acid and the oxidative polymerization of polyphenols and could be avoided by storing juice at a lower temperature. The quality change of cloudy jujube juice during storage was acceptable. GC-MS analysis showed that the volatile components in cloudy jujube juice were mainly acids and aldehydes.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1537-1541
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1537
• Online since: January 2013
• Authors: Guang Yuan Zhao, Yang Chang, Wei Zong
• Keywords: Ascorbic Acid, Cloudy Jujube Juice, Color, Gc-Ms, Polyphenols

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