Effects of Various Clarification Treatments on Color and Antioxidant Activity of Purple Sweet Potato Juice
This experiment studies gelatin, bentonite and chitosan such kinds of clarifications to the clarifications of purple sweet potatoes, colors and antioxidant activity. The result shows that the purple sweet potatoes' clarification process of gelatin,bentonite and chitosan accompany with loss of anthocyanidins, the total phenol contents' reducing and the cutting down of antioxidant activities. The loss of anthocyanins is caused by chitosan and it has the most significant influences on,purple sweet potato juice, making impact on color of the juice greatly. Loss of total phenols and antioxidant activity was caused by bentonite the most significantly. Color and antioxidant activity of the juice are affected by gelatin,but its clarification effect is not satisfying.
NETL
NSTL
万方数据
维普
