Key Component-temperature Interactions in Post-Processing Haze of Concentrated Strawberry Juice
LIU Ran
ZHAO Xiaodan
GE Lixia
SHI Enjuan
LI Gen
MA Yinfei
CHU Le
ZHAO Yan
Abstract：Post turbidity was identified as the critical bottleneck hindering the industrialization of clarified concentrated strawberry juice.This study aimed to elucidate the mechanism of turbidity formation by focusing on the interactions of key constituents and storage temperature effects.Using prepared concentrated strawberry clear juice,key quality indicators including color,clarity,and main functional components were systematically measured.Post-turbidity phenomena and quality changes during 25 days of storage at 4,23,37℃were compared.Results showed that post-turbidity intensified significantly with prolonged storage.After 25 days at 37℃,juice turbidity increased by 242.07%,clarity decreased sharply,anthocyanins degraded completely,and total phenols showed a fluctuating decline.The L*value decreased gradually over time,while a* and b* values changed mildly.In contrast,storage at 4℃effectively delayed quality deterioration:turbidity increase and clarity decrease were minimal,with clarity reduced by only 8.85%;anthocyanin retention was highest,with only 35.62%loss.Storage at 4℃for 25 days maintained color and clarity,inhibited post-turbidity,and better-preserved product quality.Correlation and cluster analyses indicated that interactions among"protein-polyphenol-anthocyanin"might be the main cause of post-turbidity.This research provides theoretical and technical support for low-temperature storage and process optimization to inhibit turbidity in industrial applications.
Keywords：Concentrated strawberry clarified juicestorage periodquality changesposterior turbidityanthocyaninssoluble protein
Publication Date：2026-01-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：9( 1-8,15 )