ArticleFoods (Basel, Switzerland)2023
Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- A Comprehensive Review on Date (Foods (Basel, Switzerland) · 2026Review
- Effect of ultrasound-assisted extraction combined with enzymatic pretreatment on bioactive compounds, antioxidant capacity and flavor characteristics of grape pulp extracts.Ultrasonics sonochemistry · 2025Article
- Probiotic lychee wine fermented byJournal of food science and technology · 2025Article
- Immobilization of purified pectinase from Aspergillus nidulans on chitosan and alginate beads for biotechnological applications.Microbial cell factories · 2025Article
- Production and Characterization of Pectinase Through Solid-State Fermentation of Orange Peels by a Mutant Yeast Strain.International journal of food science · 2025Article
- Homologous expression of Aspergillus niger α-L-rhamnosidase and its application in enzymatic debittering of Ougan juice.Biotechnology letters · 2024Article
- Article
- Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice.Molecules (Basel, Switzerland) · 2024Article
- Assessment of Quality Indices in Japanese Quince (Food technology and biotechnologyArticle
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6 authors.
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Abstract
In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF) cultivar exhibited the highest ascorbic acid concentration (1761.09 mg/L), and the highest contents of total phenolics (329.52 mg GAE/L) and total flavonoids (411.13 mg RE/L) were both found in the juice of the watermelon red (WR) cultivar. After pectinase treatment, the juice yield and the titratable acid, sugar components, total phenolics and total flavonoids, and antioxidant capacity levels of the guava juices were all higher than those of the non-pectinase group. However, lower sensory evaluation scores were obtained in the pectinase-treated guava juices. Aldehydes and terpenoids were the main flavor components in the guava juices, which were responsible for the aroma of the juice, while their relative contents were different in the four cultivar guava juices. Furthermore, pectinase treatment could change the amounts and relative contents of volatile compounds in the guava juice. During the pectinase treatment process, the relative contents of the main aroma constituents in the guava juices were significantly decreased. The findings of this research provide valuable information for the processing of guava juice.
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