Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.]
Peach fruit is rich in nutrients and its fermented fruit wine is popular. However, peach fruit pulp is susceptible to browning during saccharification and wine is also prone to browning during storage, which hinders its further development. In this study, different antibrowning agents (ethylenediami...
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| Language: | en |
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Universiti Teknologi MARA Cawangan Pulau Pinang
2025
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| Online Access: | https://ir.uitm.edu.my/id/eprint/112507/1/112507.pdf https://ir.uitm.edu.my/id/eprint/112507/ https://uppp.uitm.edu.my/ |
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| author | Yuxin, Liu Fangfang, He Jiandi, Zhou Lingkang, Chen Guochang, Sun Jian, Sun Xueyuan, Han |
| author_facet | Yuxin, Liu Fangfang, He Jiandi, Zhou Lingkang, Chen Guochang, Sun Jian, Sun Xueyuan, Han |
| author_sort | Yuxin, Liu |
| building | Tun Abdul Razak Library |
| collection | Institutional Repository |
| content_provider | Universiti Teknologi Mara |
| content_source | UiTM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Peach fruit is rich in nutrients and its fermented fruit wine is popular. However, peach fruit pulp is susceptible to browning during saccharification and wine is also prone to browning during storage, which hinders its further development. In this study, different antibrowning agents (ethylenediamine tetraacetic acid (EDTA), ascorbic acid (AA) and potassium metabisulfite (PM)) were used in the process of fruit pulp saccharification and wine storage to evaluate their antibrowning effect. Firstly, the browning inhibition ratio (BIR) was determined by single-factor experiments to select the appropriate variable concentrations. Furthermore, orthogonal experiments were designed to analyse the optimal combination of anti-browning agents. The results showed that the combination of 0.40 g/L EDTA, 0.20 g/L AA, and 0.10 g/L PM had a better anti-browning effect in fruit pulp saccharification. During the storage of peach wine, 0.15 g/L PM only had a better anti-browning effect than EDTA and AA. This study provides a reference for the anti-browning technique of peach fruit wine and further contributes to improving the quality of fruit wine. |
| format | Article |
| id | my.uitm.ir-112507 |
| institution | Universiti Teknologi Mara |
| language | en |
| publishDate | 2025 |
| publisher | Universiti Teknologi MARA Cawangan Pulau Pinang |
| record_format | eprints |
| spelling | my.uitm.ir-1125072025-07-11T01:13:50Z https://ir.uitm.edu.my/id/eprint/112507/ Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.] esteem Yuxin, Liu Fangfang, He Jiandi, Zhou Lingkang, Chen Guochang, Sun Jian, Sun Xueyuan, Han Biochemistry Peach fruit is rich in nutrients and its fermented fruit wine is popular. However, peach fruit pulp is susceptible to browning during saccharification and wine is also prone to browning during storage, which hinders its further development. In this study, different antibrowning agents (ethylenediamine tetraacetic acid (EDTA), ascorbic acid (AA) and potassium metabisulfite (PM)) were used in the process of fruit pulp saccharification and wine storage to evaluate their antibrowning effect. Firstly, the browning inhibition ratio (BIR) was determined by single-factor experiments to select the appropriate variable concentrations. Furthermore, orthogonal experiments were designed to analyse the optimal combination of anti-browning agents. The results showed that the combination of 0.40 g/L EDTA, 0.20 g/L AA, and 0.10 g/L PM had a better anti-browning effect in fruit pulp saccharification. During the storage of peach wine, 0.15 g/L PM only had a better anti-browning effect than EDTA and AA. This study provides a reference for the anti-browning technique of peach fruit wine and further contributes to improving the quality of fruit wine. Universiti Teknologi MARA Cawangan Pulau Pinang 2025-03 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/112507/1/112507.pdf Yuxin, Liu and Fangfang, He and Jiandi, Zhou and Lingkang, Chen and Guochang, Sun and Jian, Sun and Xueyuan, Han (2025) Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.]. (2025) ESTEEM Academic Journal <https://ir.uitm.edu.my/view/publication/ESTEEM_Academic_Journal.html>, 21 (March): 4. pp. 31-40. ISSN 2289-4934 https://uppp.uitm.edu.my/ 10.24191/esteem.v21iMarch.1657.g3019 10.24191/esteem.v21iMarch.1657.g3019 10.24191/esteem.v21iMarch.1657.g3019 |
| spellingShingle | Biochemistry Yuxin, Liu Fangfang, He Jiandi, Zhou Lingkang, Chen Guochang, Sun Jian, Sun Xueyuan, Han Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.] |
| title | Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.] |
| title_full | Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.] |
| title_fullStr | Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.] |
| title_full_unstemmed | Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.] |
| title_short | Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / Yuxin Liu … [et al.] |
| title_sort | prevention of browning during the saccharification of juicy peach syrup and storage of peach wine / yuxin liu … [et al.] |
| topic | Biochemistry |
| url | https://ir.uitm.edu.my/id/eprint/112507/1/112507.pdf https://ir.uitm.edu.my/id/eprint/112507/ https://uppp.uitm.edu.my/ |
| url_provider | http://ir.uitm.edu.my/ |