Study on Compound Stabilizer Formulation for Mango Juice with Skin

作     者：Ziyi YANG Yurong WANG Licheng LIU Zijing WANG Jiamei LIU 

作者机构：College of Biomedicine and Chemical EngineeringLiaoning Institute of Science and TechnologyBenxi 117004China 

出 版 物：《Agricultural Biotechnology》 (农业生物技术（英文版）)

年 卷 期：2024年第13卷第1期

页      面：78-83页

学科分类：100702[医学-药剂学] 1007[医学-药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学] 

基　　金：Supported by Doctoral Research Start-up Fund of Department of Science&Technology of Liaoning Province (2021-BS-250) Doctoral Research Start-up Fund of Liaoning Institute of Science and Technology (2307B16) College Students Innovation and Entrepreneurship Training Program of Liaoning Institute of Science and Technology (202311430048) 

主　　题：Mango Stability of fruit juice Response surface experiment Optimization 

摘      要：[Objectives]The effects of stabilizers such as sodium carboxymethyl cellulose,pectin,sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material.[Methods]The formula and stability of mango beverage with skin were studied using mango juice with skin as the raw *** stabilizers,including pectin,sodium alginate and sodium carboxymethyl cellulose,were added to improve the stability of the *** on single factor experiments and a response surface experiment,the stability model of mango juice was established to determine the best compound stabilizer.[Results]According to an orthogonal experiment on the stability of mango juice with skin,the optimum technical parameters were as follows:sodium carboxymethyl cellulose 0.20%,xanthan gum 0.08%,sodium alginate 0.18%,and pectin 0.14%,with which the optimal suspension stability was 69.12%.The optimum technical parameters from the response surface experiment were as follows:sodium carboxymethyl cellulose 0.199%,pectin 0.1185%,sodium alginate 0.163%,and xanthan gum 0.077%,with which the suspension stability was 70.32%.It was found that the stability of mango juice with skin obtained by the response surface experiment was better than that by the orthogonal experiment,and the order of factors affecting the stability of mango was sodium alginate(C)sodium carboxymethyl cellulose(A)pectin(D)xanthan gum(B).[Conclusions]The formula of compound stabilizer for mango juice was optimized by the orthogonal experiment and the response surface method,providing a theoretical basis for the actual production of mango juice with skin.