CHẾ BIẾN NƯỚC GIẢI KHÁT GIÀU HOẠT CHẤT SINH HỌC TỪ THỊT QUẢ MÃNG CẦU XIÊM (ANNONA MURICATA)

Abstract

The study was carried out to investigate the effect of the drying temperature; the
ratio of water to soursop flesh; the extraction temperature and time; the pasteurization temperature and time on the content of bioactive compounds (phenolic, tannin,
flavonoid, alkaloid and saponin), and on the DPPH free radical scavenging activity of
product. The results showed that the optimum drying temperature was 850C; the ratio
of water to soursop flesh was 30/1 (mL/g); the temperature and extraction time were
850C and 45 minutes, respectively. The obtained extract had attractive color and flavor,
high preferred level, and high levels of bioactive compounds. After being flavored and
poured into glass bottles, capped and pasteurized at 850C for 25 minutes, the product
still maintained high levels of bioactive compounds and met safety standards of microbiological criteria.