Suspension Stability of an Orange Juice Beverage Containing Sacs
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Abstract:
A juice beverage containing juice sacs was prepared from oranges. The effects of juice content and compound thickeners were studied in terms of suspension stability of the extract. The aroma-producing compounds in the beverage were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and their rheological properties were also studied. The results showed that good suspension stability was achieved for the juice beverage containing orange sacs, using four different compound stabilizers: 0.2% xanthan gum+0.25% pectin, 0.15% carboxymethyl cellulose (CMC)+0.2% xanthan gum+0.1% pectin, 0.1% CMC+0.05% xanthan gum+0.1% agar, and 0.1% xanthan gum+0.1% pectin+0.1% agar. The addition of thickeners resulted in higher stability and the juice exhibited characteristics of a non-Newtonian fluid, pseudoplastic fluid. In addition, thickeners influenced the release of several major aroma-producing compounds in the beverage with orange sacs, where different compositions of thickeners showed different effects. The contents of β-myrcene, 3-carene, d-limonene, γ-terpinene, and perillaldehyde decreased significantly, while the apparent viscosity of the orange juice were not directly related to the release of aroma compounds.
