Effects of Resin and Active Carbon Treatments on the Flavor, Taste and Phenolic Compounds of Fermented Noni (Morinda citrofolia L.) Juices
Date Issued
2009
Date
2009
Author(s)
Li, Yu-Ming
Abstract
Morinda citrifolia. L. also called Noni, Its main product, fermented Noni juice, has the odor and the bitter taste causes undesirable flavor problem, and the poor flavor sources factor were still not known, so this experiment attempted using adsorbent resin Amberlite XAD-4, XAD-7HP, XAD-16, XAD-761 and active carbon tablets by stir batch or column flow to treat fermented Noni juice for undesirable flavor removing. Meanwhile, evaluate the influence of general and functional ingredient in fermented Noni juice after adsorbents treating. After adsorption by stir batch, the soluble solids, titratable acidity, and pH values of fermented Noni juice changed little. But in color and hue, after XAD-7HP, XAD-16, the XAD-761 resin treatment, the fermented Noni juice has shown obvious difference to the naked eye. The functional ingredient''s difference is big, take active carbon treatment as the example, three times stir batch adsorption causes 52%, 37%, 35% total phenols to lose separately; 40%, 27%, 15% condensed tannin loss and 66%, 51%, 41% flavanoid loss. Thus it may be known the repeated use of absorbent, causes the adsorption capacity decreased significantly. Because of having easy to break, incomplete contact with the juice and less efficient problems in stir batch, therefore it‘s not an ideal processing mode. After adsorption by continuous column regeneration flow, it shows the similar trend, the change of general ingredient on fermented Noni juice is not significant, besides the color and hue, but the functional ingredient change obviously. Take the XAD-4 processing as the example, three time tube column class washes causes 35%, 34%, 28% total phenols lose separately, 50%, 38%, 37% condensed tannin loss and 62%, 53%, 45% flavonoid loss.fter adsorption by continuous column single flow, the former part and the final part of fermented Noni juice flow out from column loss more ingredient than the middle parts.bsorbents'' alcohol regeneration solution from Continuous column flow, XAD-4, XAD-7HP and XAD-16 resin cleaning liquid has higher total phenol content and DPPH free radical scavenging rate, may have the reusable potential. In the sensory evaluation, odor reducing by XAD-16 treatment shows the most remarkable effect, and in undesirable taste weakening, XAD-16 and active carbon may cause the taste to weaken for original 1/3, XAD-4 may weaken for original 1/2, XAD-7HP, XAD-761 weaken for original 2/3.n the overall assessment, XAD-4 column flow treatment is more suitable for the Noni juice undesirable flavor removal .
Subjects
Fermented Noni juice
adsorbent resin
Active carbon
Flavor
Type
thesis
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