Osungbade Omolayo R, Ikujenlola Abiodun V, Gbadamosi Saka O
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Heliyon. 2021 Feb 12;7(2):e06246. doi: 10.1016/j.heliyon.2021.e06246. eCollection 2021 Feb.
Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human body. The present study was designed to produce functional orange juice by incorporating Kersting's groundnut proteins (isolate and hydrolysates) at different proportions (0.6, 0.8 and 1.0 w/v) into freshly produced sweet orange juice. The sample formulations were further analysed for changes in their physicochemical (pH, titratable acidity, total soluble sugars, ascorbic acid and total phenol content), sensory (appearance, colour, flavour, mouthfeel and overall acceptability), antioxidant (radical scavenging, metal chelating, ferric ion-reducing abilities, DPPH, total antioxidant) and antidiabetic (inhibition of α-amylase and α-glucosidase enzyme activities) properties as well as their storage stability over a 90-day storage period. The functional orange juice exhibited an improved physicochemical, antioxidant, antidiabetic and shelf life properties based on the respective protein concentrations used over the 90-day study period while the sample with the lowest proportion (0.6%) of functional ingredient had the highest sensory acceptability. Hence, the study concluded that Kersting's groundnut proteins could find useful applications in the formulation of functional orange juice.
甜橙汁是全球最受欢迎的果汁之一，因为它为广大消费者提供了健康的选择和宜人的口感。这使其成为将功能性成分输送到人体的理想载体。本研究旨在通过将不同比例（0.6、0.8和1.0 w/v）的克氏花生蛋白（分离物和水解产物）添加到新鲜制备的甜橙汁中来生产功能性橙汁。对样品配方的理化性质（pH值、可滴定酸度、总可溶性糖、抗坏血酸和总酚含量）、感官性质（外观、颜色、风味、口感和总体可接受性）、抗氧化性质（自由基清除、金属螯合、铁离子还原能力、DPPH、总抗氧化能力）和抗糖尿病性质（α-淀粉酶和α-葡萄糖苷酶活性的抑制）以及它们在90天储存期内的储存稳定性进行了进一步分析。在90天的研究期内，基于所使用的各自蛋白质浓度，功能性橙汁在理化性质、抗氧化、抗糖尿病和保质期方面表现出改善，而功能性成分比例最低（0.6%）的样品具有最高的感官可接受性。因此，该研究得出结论，克氏花生蛋白可在功能性橙汁配方中找到有用的应用。
