Xinjiang University Reports Findings in Food Chemistry [Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids].

A study conducted by researchers at Xinjiang University in Urumqi, People's Republic of China, explored the use of different charged hydrocolloids in stabilizing fermented tomato juice (FTJ). The study found that pullulan polysaccharide (PUL) exhibited better storage stability compared to soluble soybean polysaccharide (SSPS) and chitosan (CS) when used individually. Additionally, the combination of hydrocolloids had a greater impact on the storage stability of FTJ, with the best results achieved when 0.15% SSPS, 0.03% PUL, and 0.15% CS were added. The research lays the groundwork for the development of stable fruit juice beverages. [Extracted from the article]