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Chinese Traditional Pear Paste: Physicochemical Properties, Antioxidant Activities and Quality Evaluation
Yunxiao Feng1,2, Hong Cheng1,2, Yudou Cheng1,2
1Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China.
Foods (Basel, Switzerland)
|January 8, 2023
Summary
Pear paste quality varies significantly by cultivar. High antioxidant activity in pear pastes is linked to total phenolics and flavonoids, with specific cultivars showing superior properties for fruit processing.
Area of Science:
- Food Science
- Nutritional Science
- Agricultural Science
Background:
- Pear paste is a traditional folk medicine with significant nutritional and health benefits.
- Understanding the variations in pear paste quality is crucial for the fruit processing industry.
Purpose of the Study:
- To investigate the physicochemical properties and antioxidant activities of pear pastes from 23 different cultivars.
- To establish a comprehensive quality evaluation model for pear paste.
Main Methods:
- Analysis of physicochemical properties (color, transmittance, pH, acidity, sugar) and antioxidant activities (TPC, TFC, DPPH RSA, OH RSA, FRAP).
- Application of multivariate analyses, including factor and cluster analysis, for quality evaluation and cultivar separation.
Main Results:
- Significant differences in physicochemical properties and antioxidant activities were observed among pear cultivars.
- Cultivars like 'Mantianhong', 'Xiangshui', and 'Anli' showed higher total phenolics content (TPC) and total flavonoids content (TFC), correlating with excellent antioxidant activity.
- Factor analysis identified DPPH radical scavenging activity (RSA), color b*, ferric reducing antioxidant power (FRAP), and titratable acidity (TA) as key parameters for quality evaluation.
Conclusions:
- A theoretical method for evaluating pear paste quality was developed using key physicochemical and antioxidant parameters.
- Cluster analysis successfully differentiated pear cultivars into high-quality and low-quality groups, aiding cultivar selection for pear paste production.
