Journal of Food Science and Biotechnology
Abstract
[Objective ] The basic characteristics of L-malic acid and the application of L-malic acid in orange juice were studied.[Method ] The basic characteristic differences of L-malic acid,citric acid,and DL-malic acid were compared in terms of thermal stability,pH stability,and taste quality changes of electronic tongue.Subsequently,the three sour agent were added into orange juice.The effects of L-malic acid on the stability and volatile flavor of orange juice were analyzed based on the differences in centrifugal sedimentation rate,pH,electrical conductivity,particle size,Zeta potential,and volatile components.[Result ] L-Malic acid had good stability in the ranges of 40~121 ℃ and pH 2.0~7.0.L-Malic acid differed markedly from citric acid in terms of astringency and the aftertaste of astringency,while it had no significant difference in taste indicators from DL-malic acid.Compared with citric acid,L-malic acid at the same mass concentration showed an increase of 63.79% in astringency value,a decrease of 68.07% in astringent aftertaste value,and increases of 37.41% and 26.05% in sour and bitter aftertaste values,respectively.Compared with the addition of citric acid,the addition of L-malic acid as the same mass concentration effectively increased the Zeta potential and improving the stability of the orange juice beverage system.[Conclusion ] This study prov ide technical support for the promotion and application of L-malic acid in improving the taste quality and stability of orange juice products.
Publication Date
10-15-2025
First Page
74
Last Page
82
DOI
10.12441/spyswjs.20240822001
Recommended Citation
LIU, Xingyuan; FAN, Yi; BAO, Jiabin; XING, Qing; YANG, Ruijin; and TONG, Yanjun
(2025)
"Characteristics of L-Malic Acid and Its Application in Orange Juice,"
Journal of Food Science and Biotechnology: Vol. 44:
Iss.
10, Article 8.
DOI: 10.12441/spyswjs.20240822001
Available at:
https://spsw.spyswjs.cnjournals.com/journal/vol44/iss10/8
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