Effects of Glutathione Addition on the Quality of Blueberry Jam
In order to optimize the processing technology of jam,an appropriate amount of glutathione was used to replace ascorbic acid(Vitamin C)for the preparation of blueberry jam,the changes in water holding capacity,color,total phenols,anthocyanins,antioxidant properties,and rheological characteristics of jam during processing were determined.The results showed that compared with the control group with added Vc,the addition of glutathione could slow down the decrease in water holding capacity,total phenols,and anthocyanin content.Additionally,it significantly increased the brightness L value of the samples(P＜0.05),protecting the color of blueberry jam.As well,the ability of the blueberry jam to remove 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,hydroxyl radical and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation were enhanced with the addition of glutathione,showing a stronger antioxidant ability.The rheology results showed that blueberry jam exhibits a shear-thinning pseudoplastic fluid behavior,with the storage modulus(G')always greater than the corresponding loss modulus(G"),indicating a viscoelastic character dominated by elasticity.The viscosity,G'and G"values of the glutathione addition group were higher than those of the corresponding control group(P＜0.05),demonstrating that the addition of glutathione increases the viscosity as well as fluid properties of blueberry jam,enabling it a better shear stability and viscoelasticity.In conclusion,adding glutathione can preferably ameliorate the quality characteristics of jams,thus providing theoretical references for developing new high-end jam products.
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