OPTIMIZATION OF FACTORS AFFECTING SYRUP PRODUCTION FROM "SIM" FRUIT (Rhodomyrtus tomentosa) FOR HIGH ANTHOCYANIN CONCENTRATION AND GOOD QUALITY

Received: 11-11-2013

Accepted: 24-02-2013

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Issue: Vol. 12 No. 1 (2014)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Thuy, N., Tri, N., & Quyen, P. (2024). OPTIMIZATION OF FACTORS AFFECTING SYRUP PRODUCTION FROM "SIM" FRUIT (Rhodomyrtus tomentosa) FOR HIGH ANTHOCYANIN CONCENTRATION AND GOOD QUALITY. Vietnam Journal of Agricultural Sciences, 12(1), 98–107. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1572

OPTIMIZATION OF FACTORS AFFECTING SYRUP PRODUCTION FROM "SIM" FRUIT (Rhodomyrtus tomentosa) FOR HIGH ANTHOCYANIN CONCENTRATION AND GOOD QUALITY

NguyenMinh Thuy (*) 1 , Nhan Minh Tri 1 , Pham Thi Kim Quyen 1

  • 1 Food Technology Department, College of Agricultural and Applied Biology, Can Tho University

    • Keywords

    Anthocyanin, pasteurization, pectinase, Rhodomyrtus tomentosafruit, syrup

    Abstract


    Rhodomyrtus tomentosaor Rose Myrtleis a wild plant native to Southeast Asia. Itsberry orfruit is sweet, edible and medicinallyused as a folk remedy for various diseases. The fruitcontains high concentration of anthocyanin,a natural polyphenol withpowerful antioxidantactivity. In this study, Sim fruitsharvested from Mang-Den, a highland area in Komtum, were pretreated withpectinase to maximize yield, transmittance (clarify) and anthocyanin in the filtrate. After taste adjustmentwith sugar and citric acid, the juice was pasteurized for preservation. The extraction by pectinase enzymes was optimized using response surface methodology. The results showed that the extraction condition with 0.1% pectinase at 40oC in 60 min wasoptimal for maximum yield of fruit juice (62.93%), clarity (T=38.3%) and amount of anthocyanin (68.52 mg/L). Pasteurizationwith PU858,3 = 9.18 minutes at 85oC for 4 minutes yielded syrup withgood safety and high anthocyanin concentration.

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