Abstract：
The present work evaluated kiwi juice addition alongside pasteurization (at 85 °C for 5 min) or microwave treatment (for 3 min) on the quality improvement of sugarcane juice. The juice was treated in the presence of kiwi juice (0-8%), and its physicochemical properties and microbial load were compared with raw juice. The study also highlighted the key enzymes causing sugarcane juice discoloration, peroxidase (POD) and polyphenol oxidase (PPO), by quantifying kiwi juice constituents using GC-MS and monitoring their effects by molecular docking. Kiwi addition considerably raised (p < 0.05) acidity, ascorbic acid (54.28%), and phenolic compounds (32%), and decreased the POD and PPO activity of raw cane juice. Pasteurization in the presence of kiwi, rather than microwave treatment, has significantly (p < 0.05) increased the phenolic compounds and reduced POD and PPO activities until barley was detected. Molecular docking revealed that heptacosane, oleic acid, and melezitose are the primary kiwi components responsible for enzyme inactivation.
摘要：
本工作评估了猕猴桃汁的添加以及巴氏杀菌（在85°C下5分钟）或微波处理（3分钟）对甘蔗汁质量的改善。在猕猴桃汁（0-8％）的存在下处理果汁，并将其理化性质和微生物负荷与原汁进行了比较。该研究还强调了导致甘蔗汁变色的关键酶，过氧化物酶（POD）和多酚氧化酶（PPO），通过使用GC-MS定量猕猴桃汁成分并通过分子对接监测其影响。猕猴桃的添加大大提高了酸度（p<0.05），抗坏血酸（54.28%），和酚类化合物（32%），降低了原料甘蔗汁的POD和PPO活性。在猕猴桃存在下进行巴氏灭菌,而不是微波治疗，在检测到大麦之前，具有显着（p<0.05）增加酚类化合物并降低POD和PPO活性。分子对接显示庚烷，油酸,松三糖是导致酶失活的主要猕猴桃成分。
