Academic Journal
Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids
| Title: | Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids |
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| Authors: | Lei Zhao, Yu Wang, Ruxianguli Maimaitiyiming, Runhan Liu, Liang Wang, Ruoqing Liu, Keping Chen, Aihemaitijiang Aihaiti, Jingyang Hong |
| Source: | Food Chemistry: X, Vol 23, Iss , Pp 101748- (2024) |
| Publisher Information: | Elsevier, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Fermented tomato (Solanum lycopersicum L.) juice, Soluble soybean polysaccharide, Chitosan, Pullulan polysaccharide, Stability, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | This study investigated the impact of three different charged hydrocolloids, anionic polysaccharide (soluble soybean polysaccharide, SSPS), neutral polysaccharide (pullulan polysaccharide, PUL), and cationic polysaccharide (chitosan, CS), and their complexation on the stabilization efficiency of fermented tomato juice (FTJ). The effect of hydrocolloids on FTJ under different treatment conditions were comprehensively evaluated by determining the particle size distribution, zeta potential, rheological properties, Fourier transform infrared spectroscopy, surface tension, and LUMiSizer. The combined conditions suggest that PUL exhibits better storage stability than SSPS and CS when used individually. Compared with the use of the stabilizers, the combination of hydrocolloids had a greater impact on the storage stability of the FTJ, and the storage stability of the FTJ increased when 0.15% SSPS + 0.03% PUL + 0.15% CS was added. This study lays the groundwork for the development of stable fruit juice beverages. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157524006369; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2024.101748 |
| Access URL: | https://doaj.org/article/f96b4ba1b72a4608a39b8ba0592fc35b |
| Accession Number: | edsdoj.f96b4ba1b72a4608a39b8ba0592fc35b |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101748 |
| Published in: | Food Chemistry: X |
| Language: | English |