แนวทางการเพิ่มมูลค่าแคนตาลูปที่ไม่ได้มาตรฐานการส่งออกในจังหวัดสระแก้ว: การพัฒนากระบวนการผลิตไซรัปแคนตาลูปที่มีสารต้านอนุมูลอิสระสูง

บทคัดย่อ

Purpose – Cantaloupe has an attractive orange color and very high level of ?-carotene, giving it exceptional antioxidant properties. To enhance the nutritional properties, the application of Rapidase EX Color and Accellerase as affected by concentration of enzyme and incubation time was studied to obtain the superior properties of cantaloupe juice. Design/methodology/approach – Various concentrations of enzyme (0.25, 0.50, 0.75 and 1.0%) and incubation times (1, 2, 3, 4 and 5 h) were utilized to extract cantaloupe juice. The properties such as yield, clarity, browning intensity (BI), lightness (L*), redness (a*), pH, total phenolic content (TPC), total flavonoid content (TFC), ?-carotene, vitamin C, DPPH-radical scavenging activity (DPPH-RSA) and Ferric reducing antioxidant power (FRAP) were investigated. Findings – The utilization of Rapidase EX Color and Accellerase could improve yield, clarity, and phytochemical nutrients such as TPC, TFC, ?-carotene, vitamin C and antioxidant capacity as evaluated by DPPH-RSA and FRAP. The synergistic activities of the enzymes enhanced hydrolysis of the complex carbohydrates. A 32% increase in the amount of extracted juice were obtained after incubating with 0. 5% (w/w) of enzyme for 2 h. Practical implications – Cantaloupe juice produced by enzymatic treatment could be claimed as a source of health enhancing compounds. This work could be used as a guideline for the industry to develop high value-added functional drink from cantaloupe. Originality/value – This study evaluates for the first study on the application of Rapidase EX Color and Accellerase for improvement the phytochemical compounds in cantaloupe juice. The utilization of Rapidase EX Color and Accellerase could be successfully extracted the cantaloupe juice with biologically active ingredients containing health beneficial effects.

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