Impact of juice extraction method on the physicochemical functional and sensory properties of Sabah snake grass (Clinacanthus nutans) juice mix

Li J. W., . and Pean L. F., . and Ahmad T., . and Rosli S. Z., . and Noranizan M., . and Yong Y. Y., . and Aadil R. M., . and Kim D.O., . Impact of juice extraction method on the physicochemical functional and sensory properties of Sabah snake grass (Clinacanthus nutans) juice mix. pp. 835-845. ISSN 22317546

The present work investigated the impact of several juice extraction methods (blender centrifugal juicer and slow juicer) and thermal pasteurisation (72C 15 s) on the different properties physicochemical polyphenol oxidase (PPO) activity and functional of Clinacanthus nutans juice mix during storage (28 d 4C). Regardless of juicing technique all juices had similar colour and antioxidants tested using 2 2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. The juices also had similar PPO activity and sensory acceptance in terms of colour aroma flavour mouthfeel and overall acceptability. The blender yielded juice with higher pH soluble solids and relative viscosity than other methods. The slow juicer was the best at retaining ascorbic acid (39.33 3.06 mg/100 mL) while the blender was best at retaining phenolic compounds (11.82 0.12 mg gallic acid equivalents/100 mL) and chlorophyll (6.95 0.31 g/mL). Pasteurisation negatively affected the colour functional properties and sensory characteristics (colour aroma flavour and mouthfeel) of the juice.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(05)%202020/DONE%2...

Abstract

The present work investigated the impact of several juice extraction methods (blender centrifugal juicer and slow juicer) and thermal pasteurisation (72C 15 s) on the different properties physicochemical polyphenol oxidase (PPO) activity and functional of Clinacanthus nutans juice mix during storage (28 d 4C). Regardless of juicing technique all juices had similar colour and antioxidants tested using 2 2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. The juices also had similar PPO activity and sensory acceptance in terms of colour aroma flavour mouthfeel and overall acceptability. The blender yielded juice with higher pH soluble solids and relative viscosity than other methods. The slow juicer was the best at retaining ascorbic acid (39.33 3.06 mg/100 mL) while the blender was best at retaining phenolic compounds (11.82 0.12 mg gallic acid equivalents/100 mL) and chlorophyll (6.95 0.31 g/mL). Pasteurisation negatively affected the colour functional properties and sensory characteristics (colour aroma flavour and mouthfeel) of the juice.

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Item Type:	Article
AGROVOC Term:	Acanthaceae
AGROVOC Term:	Herbaceous plants
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Extraction
AGROVOC Term:	Pasteurization
AGROVOC Term:	Experimental design
AGROVOC Term:	Refrigerated storage
AGROVOC Term:	Acceptability
AGROVOC Term:	Colour
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9401

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