Pham Thinh Van, Cao Thuy Xuan, Le Ngoc Thi Hong, Pham Ai Minh, Trinh Hung Tuan, Nguyen Dat Tien, Hoang Anh Le Tuan, Bui Minh Quang, Nguyen Tung Ngoc, Truong Minh Ngoc, Hoang Tao Minh
Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam.
Faculty of Tourism and Culinary, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam.
Sci Prog. 2024 Oct-Dec;107(4):368504241300854. doi: 10.1177/00368504241300854.
In this study, the impacts of various processing parameters on the quality and consumer satisfaction of dragon fruit beverages were investigated in order to establish an informative framework for the manufacturing of commercial dragon fruit beverages, focusing on health benefits and safety for consumers, and sensory appeal of the products.
This study employed various analytical methods to quantify some important phytochemical compounds in dragon fruit juice such as total and reducing sugars, vitamin C, betacyanins, anthocyanins, polyphenol, and so forth. This study also employed the Box-Behnken response surface experimental design to optimize various processing parameters for quality and consumer satisfaction, which include enzymatic pectin hydrolysis parameters and formulation for dragon fruit energy drink.
The results from this study indicated a causal relationship between geological origin and some important characteristics of dragon fruit juice, emphasizing the need to track the source of fruits to ensure consistent quality of juice products. This study also systematically determined the impacts of various enzymatic hydrolysis, thermal sterilization, and formulation parameters on both nutrition content and sensory aspects of dragon fruit beverages, while also successfully optimized these parameters for the best outcomes.
This study had successfully achieved the objective of establishing a valuable framework for the manufacturing of commercial dragon fruit beverages, focusing on health benefits and safety for consumers, and sensory appeal of the products.
在本研究中，研究了各种加工参数对火龙果饮料质量和消费者满意度的影响，以便为商业火龙果饮料的生产建立一个信息框架，重点关注对消费者的健康益处和安全性以及产品的感官吸引力。
本研究采用多种分析方法对火龙果汁中的一些重要植物化学化合物进行定量，如总糖和还原糖、维生素C、甜菜色素、花青素、多酚等。本研究还采用Box-Behnken响应面实验设计来优化各种加工参数以提高质量和消费者满意度，这些参数包括酶促果胶水解参数和火龙果能量饮料的配方。
本研究结果表明地质来源与火龙果汁的一些重要特性之间存在因果关系，强调需要追踪水果来源以确保果汁产品质量一致。本研究还系统地确定了各种酶解、热杀菌和配方参数对火龙果饮料营养成分和感官方面的影响，同时还成功地对这些参数进行了优化以获得最佳结果。
本研究成功实现了为商业火龙果饮料生产建立一个有价值框架的目标，重点关注对消费者的健康益处和安全性以及产品的感官吸引力。
