Effect of Low Temperature Storage on Proteolytic and Antioxidant Activities of Fresh Pineapple and Kiwi Juices Extracted by Slow-Speed Masticating Household Juicer

Shin-Young Park; Min-Ju Kim; Ji-In Park; Jung-In Kim; Myo-Jeong Kim

Effect of Low Temperature Storage on Proteolytic and Antioxidant Activities of Fresh Pineapple and Kiwi Juices Extracted by Slow-Speed Masticating Household Juicer

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저속압착방식으로 착즙한 파인애플 및 키위 주스의 저온저장 조건에 따른 단백질분해효소 및 항산화 활성

Type: Academic journal

Author: Shin-Young Park (인제대학교) Min-Ju Kim (휴롬) Ji-In Park (인제대학교) Jung-In Kim (인제대학교) Myo-Jeong Kim (인제대학교)

Journal: The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.45 No.9 KCI Accredited Journals SCOPUS

Published: 2016.9

Pages: 1,316 - 1,323 (8page)

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Effect of Low Temperature Storage on Proteolytic and Antioxidant Activities of Fresh Pineapple and Kiwi Juices Extracted by Slow-Speed Masticating Household Juicer

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The aim of this study was to evaluate proteolytic and antioxidant activities of fresh pineapple and kiwi juices extracted using a slow-speed masticating household juicer during low temperature storage. While over 90% of vitamin C and total polyphenols in both juices were retained after storage for 30 days at -20°C, reduction of 56.8% for vitamin C and 31.9% for total polyphenols in pineapple juice were detected after storage at 4°C. In the case of kiwi juice, 32.9% of vitamin C and 22.4% of total polyphenols were lost. A high initial content of vitamin C in kiwi juice resulted in a slower reduction rate than that for pineapple juice. A similar result was obtained for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Proteolytic activities of both juices were maintained efficiently with less than 10% loss during storage for 30 days at -20°C. Protease stability of pineapple juice was better than that of kiwi juice during storage at 4°C, and the same result was obtained when boiled chicken breast was used as a substrate. From these results, when storing pineapple and kiwi juices, which are widely used as a natural meat tenderizer and digestive aid, cold storage at -20°C seemed to be more suitable for maintaining antioxidant and proteolytic activities than cold storage at 4°C.

#pineapple juice #kiwi juice #low-speed masticating household juicer #proteolytic activity #antioxidant activity

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UCI(KEPA) : I410-ECN-0101-2017-594-001400026

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