Comparison of Antioxidant and Flavor Quality of Bayberry Soup Produced by Two Different Processing Methods
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Abstract:
Bayberry soup is a unique processed product from Guizhou province. The quality of bayberry soup produced by two different processing methods was investigated. The contents of vitamin C, total phenols, flavonoids, anthocyanins, and the antioxidant properties of bayberry soup were determined using the 2,2-biphenyl-1-picrylhydrazine (DPPH) and 2,2’-diazobis (3-ethylbenzothiazolin-6-sulfonic acid) diamine salt (ABTS) methods. Additionally, the flavor and volatile components were preliminarily explored. The results showed that the contents of vitamin C (Vc), anthocyanins, total phenols, and flavonoids in bayberry soup packaged in aluminum cans were higher than those in polypropylene (pp) cans during storage. At the end of storage, Vc and anthocyanin levels were 126.50% and 37.36% higher, respectively, than those in pp cans, with statistically significant differences. The DPPH and ABTS clearance rates of bayberry soup in aluminum can were higher than those of pp cans. The electronic nose flavor showed that the two flavors were basically the same, and the odor characteristics completely overlapped after 120 days of storage. Levels of α- caryophyllene in aluminum cans were 16.09% greater than in pp cans, but the types were slightly less than pp cans. In summary, aluminum can packaging is more conducive to improving the storage quality of bayberry soup. This study provides theoretical parameters are provided for the production and processing of Yangmei soup and offers theoretical guidance for improving quality and extending shelf life.
