Study On Preparation And Storage Quality Of Eucommia Ulmoides Seed Oil-apple Juice Beverage

Eucommia ulmoides seed oil is rich in unsaturated fatty acids and a variety of active substances,which has high nutritional value.However,its processing and application are limited due to its easy oxidation,special taste and water-insoluble properties.In this study,Eucommia ulmoides seed oil and apple juice were used as raw materials,an emulsion system was constructed with natural polysaccharides to develop Eucommia ulmoides seed oil-apple juice beverage.The effects of heat treatment and cold plasma treatment on the beverage were compared,and the changes of beverage storage quality were investigated by accelerated shelf life test.The shelf life prediction model was established and verified.The main results are as follows:1.Eucommia ulmoides seed oil and apple juice were taken as raw materials,emulsified stabilizer xanthan gum and sweetener mogroside were added,and the formula and homogenization process of the beverage were explored by overall desirability value-BoxBehnken response surface method.The results showed that the optimum formula parameters for beverage were Eucommia ulmoides seed oil 0.59%(v/w),mogroside 0.014%(w/w),xanthan gum 0.3%(w/w),and the rest part of beverage was supplemented with apple juice.Beverage with this formula,its overall desirability value,of sensory evaluation score and emulsion stability index(ESI),was 0.97±0.03.Similarly,after optimization,the best homogenization process parameters are as follows: homogenization pressure is 34 MPa,homogenization temperature is 43 ?,and homogenization times is 3 times.Under this processing,the overall desirability value of particle size and ?-potential of the produced beverage was 0.14±0.02.The beverage produced by the above production process was uniform and stable,and had the flavor of Eucommia ulmoides seed oil and apple juice,and smooth and delicate taste.2.Eucommia ulmoides seed oil-apple juice beverage was sterilized by cold plasma(discharge power 750 W,treatment 90,120,150 and 180 s)and thermal treatment(65 ? 30 min,80 ? 20 min,90 ? 10 min and 90 ? 15 min),respectively.The physical and chemical indexes were determined for analysis and comparison.The results showed that thermal and cold plasma treatment had no significant effect on the p H(P>0.05)and no microorganism was detected.Plasma treatment increased the soluble solids content by up to 7.73%,while heat treatment had insignificant effect(P>0.05).The total phenolic and flavonoids content were well maintained after plasma treatment,but thermal treatment decreased the flavonoids content by up to 6.34%.After plasma and heat treatment,the maximum decrease of total sugar content was 11.42% and 20.48% respectively,and the maximum increase of reducing sugar content was 18.46% and 10.34% respectively.In addition,plasma treatment increased the total acid content of beverage by up to 26.23%,and there was no significant change in heat treatment(P>0.05).Both methods had similar negative effects on the oxidation resistance.In terms of stability,heat treatment increased the particle size by 8.19% and decreased the absolute value of ?-potential by 6.54% at most.However,plasma treatment had no significant effect on ?-potential(P>0.05).In general,cold plasma sterilization,possessing the advantages of shorter sterilization time,higher efficiency and better maintenance of the quality of the beverage,is more suitable for Eucommia ulmoides seed oil-apple juice beverage.3.The Eucommia ulmoides seed oil-apple juice beverage treated by heat treatment(65 ?30 min)and cold plasma(90 s)was stored at 20,30 and 40 ?.No microorganism in the beverage treated by the two methods was found,and the sensory quality,physical and chemical quality and stability of the beverage showed a downward trend,but lower temperature could slow down the decline rate.The deterioration rate of the sample treated by cold plasma was slightly slower than that of the sample treated by heat treatment,and the stability was also higher.At the same storage temperature,plasma treated beverage samples exhibited longer storage life.The shelf life of samples treated by heat treatment and cold plasma at 4 ? predicted by the chemical reaction kinetic model was 137.52 d and 191.57 d respectively.