Stability of Gamma-Aminobutyric Acid in Fruit Juice during Storage

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  • SHIMIZU Takatoshi
    Food and Drink Development laboratory, Calpis Co., LTD, R&D Center
  • SAWAI Yuko
    Food and Drink Development laboratory, Calpis Co., LTD, R&D Center

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Other Title
  • 各種果実飲料に含まれるγ‐アミノ酪酸（ＧＡＢＡ）の濃度と保存安定性
  • 各種果実飲料に含まれるγ-アミノ酪酸(GABA)の濃度と保存安定性
  • カクシュ カジツ インリョウ ニ フクマレル ガンマ アミノ ラクサン GABA ノ ノウド ト ホゾン アンテイセイ

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Description

Ready-to-drink (RTD) beverages prepared from 18 kinds of fruit juice were packed in 190 g cans. The gamma-aminobutyricacid (GABA) content of the packed beverages was investigated using an amino acid analyzer. The GABA contents of beverages prepared from concentrated citrus juice were 7-40mg/ 100 g. As the representative of RTD beverages, Rio red grapefruit juice in an 800 ml PET bottles, which contained 33mg/100 g GABA, was used to evaluate the shelf-life of the beverages in a storage test. The GABA content of this juice showed no decrease after heating at 80, 90, 97 and 115°C, during storage at 20, 37 and 55°C, or after irradiation with 20, 000lux using fluorescent lamps. These results show that GABA is stable in RDT beverages during storage.

Journal

  • Food Preservation Science

    Food Preservation Science 34 (3), 145-149, 2008

    Japan Association of Food Preservation Scientists

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