Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava.

ABSTRACT: In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF) cultivar exhibited the highest ascorbic acid concentration (1761.09 mg/L), and the highest contents of total phenolics (329.52 mg GAE/L) and total flavonoids (411.13 mg RE/L) were both found in the juice of the watermelon red (WR) cultivar. After pectinase treatment, the juice yield and the titratable acid, sugar components, total phenolics and total flavonoids, and antioxidant capacity levels of the guava juices were all higher than those of the non-pectinase group. However, lower sensory evaluation scores were obtained in the pectinase-t

SUBMITTER: Chen X 

PROVIDER: S-EPMC9858270 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature