Effect of soy lecithin in enhancing fruit juice/sauce quality

• Published in: Food research international Vol. 43; no. 1; pp. 232 - 240
• Main Authors: Oke, Moustapha, Jacob, Jissy K., Paliyath, Gopinadhan
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 2010; Elsevier
• Subjects: ash content; Biological and medical sciences; color; crude protein; food fortification; Food industries; fortified foods; Fruit and vegetable industries; fruit juices; fruit products; Fundamental and applied biological sciences. Psychology; Grape; grape juice; grapes; lipids; Lycopene; nutritive value; pectins; Phosphatidylcholine; phosphatidylcholines; physicochemical properties; soluble solids; soy protein; titratable acidity; Tomato; tomato juice; tomato sauce; Viscosity; Viscosity; Phosphatidylcholine; Tomato; Grape; Lycopene; Vegetables; Fruit; Quality; Sauce; Fruit product; Fruit juice
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2009.09.021

Phosphatidylcholine is a major component of biological membranes and is an important mediator of physiological functions in mammals. In addition to biosynthetic routes of availability, phosphatidylcholine is also derived from the diet. The levels of phosphatidylcholine are quite low in fruits and fruit products. As the fruits ripen, the phospholipids are degraded into neutral lipids causing a drastic decline in phospholipid content. In the present study, we have evaluated the effects of external supplementation of soy lecithin on physico-chemical properties of tomato juice and sauce, as well as grape juice. The levels of protein, soluble solids and ash content were significantly enhanced by the addition of lecithin. The bulk viscosity of tomato juice and the sauce preparation was also enhanced by addition of lecithin. The yellow color values of the juice and sauce preparations were enhanced by lecithin. In grape juice preparations, the addition of lecithin did not cause any negative effects, but enhanced the solids content of the juice. Juice preparations with added lecithin were more stable than the controls. Lecithin may form complexes with pectin, lipids and other carbohydrates, affecting the food property and stability by various mechanisms.