Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% g...

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Autores principales:	Wei Zhou, Yuefang Sun, Liqiang Zou, Lei Zhou, Wei Liu
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	galangal essential oil emulsion cloudy pineapple juice antimicrobial activity physical stability aroma profiles Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/f36b752a4f2a4912a8c467cb6cc134e9
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spelling	oai:doaj.org-article:f36b752a4f2a4912a8c467cb6cc134e92021-11-19T05:45:14ZEffect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice2296-861X10.3389/fnut.2021.751405https://doaj.org/article/f36b752a4f2a4912a8c467cb6cc134e92021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.751405/fullhttps://doaj.org/toc/2296-861XGalangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% galangal essential emulsion were added, and their influence on the physical stability, physicochemical properties, microbial quantity, and aroma profiles of cloudy pineapple juice were evaluated. The essential oil emulsion of galangal is a milky white liquid with a strong aroma of galangal. The pH values of emulsion increased from 4.35 to 5.05 with the increase in essential oil concentration, and there was no significant difference in the particle size of the pineapple juice. The results showed that the galangal essential oil emulsion was stable and the stability of the cloudy pineapple juice was significantly enhanced by the essential oil emulsion determined using LUMiSizer. The cloudy pineapple juice with a 0.2% essential oil emulsion showed the most stability during storage. The lightness of the cloudy pineapple juice increased instantly with the essential oil emulsion addition. In addition, the microbial quantity of the cloudy pineapple juice was decreased by the individual essential oil emulsion or combined with thermal treatment to hold a longer shelf life. The microbial counts in pineapple juice treated by 0.4% essential oil emulsion and thermal treatment only increased from 1.06 to 1.59 log CFU/ml after 4 days of storage at 25°C. Additionally, the pH and total soluble solids showed a slightly increasing trend; however, the value of titratable acidity, free radical scavenging capacity, and ascorbic acid content of the cloudy pineapple juice showed no significant change. Finally, the results of the electronic nose showed that the aroma components of the pineapple juice were changed by the essential oil emulsion and thermal treatment, and the difference was especially evident in the content of the sulfur, sulfur organic, and aromatics compounds. Consequently, the results indicated that galangal essential oil emulsion can be used as juice additives to improve the quality attributes and extend the shelf-life of cloudy pineapple juice.Wei ZhouWei ZhouYuefang SunLiqiang ZouLei ZhouWei LiuFrontiers Media S.A.articlegalangal essential oil emulsioncloudy pineapple juiceantimicrobial activityphysical stabilityaroma profilesNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	galangal essential oil emulsion cloudy pineapple juice antimicrobial activity physical stability aroma profiles Nutrition. Foods and food supply TX341-641
spellingShingle	galangal essential oil emulsion cloudy pineapple juice antimicrobial activity physical stability aroma profiles Nutrition. Foods and food supply TX341-641 Wei Zhou Wei Zhou Yuefang Sun Liqiang Zou Lei Zhou Wei Liu Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice
description	Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% galangal essential emulsion were added, and their influence on the physical stability, physicochemical properties, microbial quantity, and aroma profiles of cloudy pineapple juice were evaluated. The essential oil emulsion of galangal is a milky white liquid with a strong aroma of galangal. The pH values of emulsion increased from 4.35 to 5.05 with the increase in essential oil concentration, and there was no significant difference in the particle size of the pineapple juice. The results showed that the galangal essential oil emulsion was stable and the stability of the cloudy pineapple juice was significantly enhanced by the essential oil emulsion determined using LUMiSizer. The cloudy pineapple juice with a 0.2% essential oil emulsion showed the most stability during storage. The lightness of the cloudy pineapple juice increased instantly with the essential oil emulsion addition. In addition, the microbial quantity of the cloudy pineapple juice was decreased by the individual essential oil emulsion or combined with thermal treatment to hold a longer shelf life. The microbial counts in pineapple juice treated by 0.4% essential oil emulsion and thermal treatment only increased from 1.06 to 1.59 log CFU/ml after 4 days of storage at 25°C. Additionally, the pH and total soluble solids showed a slightly increasing trend; however, the value of titratable acidity, free radical scavenging capacity, and ascorbic acid content of the cloudy pineapple juice showed no significant change. Finally, the results of the electronic nose showed that the aroma components of the pineapple juice were changed by the essential oil emulsion and thermal treatment, and the difference was especially evident in the content of the sulfur, sulfur organic, and aromatics compounds. Consequently, the results indicated that galangal essential oil emulsion can be used as juice additives to improve the quality attributes and extend the shelf-life of cloudy pineapple juice.
format	article
author	Wei Zhou Wei Zhou Yuefang Sun Liqiang Zou Lei Zhou Wei Liu
author_facet	Wei Zhou Wei Zhou Yuefang Sun Liqiang Zou Lei Zhou Wei Liu
author_sort	Wei Zhou
title	Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice
title_short	Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice
title_full	Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice
title_fullStr	Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice
title_full_unstemmed	Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice
title_sort	effect of galangal essential oil emulsion on quality attributes of cloudy pineapple juice
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/f36b752a4f2a4912a8c467cb6cc134e9
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_version_	1718420410584793088

Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

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