Studies On Application Of Carambola Polyphenols In Food Processing And Storage

Carambola(Averrhoa carambola L.) especially the young fruit contains a lot of Carambola polyphenols. Extraction of natural polyphenols from carambola fruit abscission and defective fruit can change waste into treasure,that could has massive significance for improving the carambola cultivation benefitTherefore, the study focus on the application of Carambola polyphenols in food processing and storage,this study is aimed at exploring the value in use and antioxidant effect of carambola polyphenols resources, to provide theoretical basis for further development and utilization of polyphenols resources from carambola young fruit, fruit drop and defective fruitThe main results were as follows:1. In a preservation experiment, by adding Carambola Polyphenols into lard oil, Peanut oil, Soybean oil, the Peroxide value(POV) of three oil was determined, the results showed that Carambola Polyphenols had a few antioxidation effect on lard oil, and the oil solution of Carambola Polyphenols had better effects than its water solution. When the addition amount was between 0.02%～0.04%, Carambole Polyphenols had better antioxidation effect, and the addition of Citric acid to Carambole Polyphenols had a significant synergistic effect Shelf life of lard oil at (50±1)℃ was over 60 days through a combination of carambola polyphenols and citric acid.2. Through the determination of the pork sensory quality inspection,TBA contentand and the total number of colonies,considering the antioxidant and preservative effects of Carambola polyphenols on pork.The results showed that Carambola polyphenols had antioxidant and preservative of pork,when the Caramola polyphenol addition was 0.35%,the fresh-keeping effect was obvious; Carambola polyphenols combined with VC,VE had antioxidation synergistic. Effect of preservation was:0.1%Carambola polyphenol+0.05% Vc +0.05% VE>0.2%Carambola polyphenol+0.05%VE>0.2%Carambola polyphenol+0.05% VC > 0.3%Carambola polyphenol> control.3. By adding different concentration carambola polyphenols in fresh banana juice,the results showed that carambola polyphenols had good effect on inhibitory browning of banana juice;in 24 hours, When the adding amount of carambola polyphenols was 0.05%, the browning degree of banana juice was minimum, compared with the control, the OD420 decreasesed from 1.479 to 0.492.4. By adding different concentration carambola polyphenols in fresh banana juice, banana wine and banana vinegar, the results showed that carambola polyphenols had some effect on clarification of banana juice, banana wine and banana vinegar; when the addition amount was 0.1%,the light transmittance of banana juice was raised from 65.24% to 83.66%; when the addition amount was 0.05%,the light transmittance of banana wine was raised from 44.36% to 61.75%;when the addition amount was 0.05%,the light transmittance of banana vinegar was raised from 37.81%to 57.01%.5. By adding different concentration carambola polyphenols in cake, the results showed that carambola polyphenols had some effect on cake’s preservation and sensory quality when the addition amount was 0.20%, the cake has obvious carambola fruit sweetness,and it could be preserved a week under the temperature of 7℃; adding the carambola polyphenols in the mixing of the raw materials in the process of preparing cake would make the sensory quality decline slightly. Therefore, the carambola polyphenols addition amount should not more than 0.1%.6. Using carambola polyphenols chitosan complex of film preservative to litchi processing, the results showed that carambola polyphenols had few effect on inhibitory browning of litchi. when the addition amount was 1.5%, carambola polyphenols inhibited browning effects was best,and the browning index was 2.577, compared with the control group decreased by 2.318. Carambola polyphenols chitosan compound coating antistaling agent compardwith tea polyphenol chitosan compound coating antistaling agent, the browning index of Litchi which was treated by 0.5% carambola polyphenols was lower than that were treated by 0.5%,1.0%,1.5% tea polyphenol,it meaned that carambola polyphenols had better effect on inhibitory browning of litchi than tea polyphenols.