Damage Characteristics and Bitter Substances Increase of Pomelo Juice Sacs Treating by Mechanical Extrusion
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Abstract:
In this study, the deformation degree of the pomelo juice sac was used as a parameter to investigate the effects of different degrees of mechanical extrusion on the physical damage on Shatian pomelo, white flesh pomelo and red flesh pomelo, as well as their nutritional composition, color, and bitter substances including naringin and limonin. The results showed that mechanical extrusion had little effect on the color and total acid content of the three types of pomelo juice sacs. With the increase of the degree of mechanical compression, the juice loss rate, soluble protein content, naringin content, total phenol content, and total soluble solid content of the three types of pomelo samples increased, whilst their ascorbic acid content and protopectin content decreased. The soluble pectin content and fat content reached their maximum when the degree of deformation caused by mechanical damage was 40%. Compared with the white flesh pomelo and red flesh pomelo, mechanical damage decreased the total sugar content by 2.89%, increased limonin content by 64.12% in Shatian juice sacs, with a greater increment of naringin content (by 17.48%). This study indicated that the greater compression the mechanical extrusion, the greater the damage to the pomelo juice sacs. The accumulation of bitter substances varied depending on pomelo varieties, with the increase of the bitter taste in Shatian pomelo juice sacs being greater.
