Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit
Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit
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DOI：
10.1016/j.lwt.2016.03.021
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发表时间：
2016-09-01
影响因子：
6
通讯作者：
Samoticha, Justyna
中科院分区：
文献类型：
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作者：
Nowicka, Paulina;Wojdylo, Aneta;Samoticha, Justyna
本研究以酸樱桃果泥与苹果、梨、木瓜、木瓜果汁混合制成冰沙，探讨其在贮藏期间的变化。酚类化合物，抗氧化活性（ORAC，ABTS，FRAP）和物理参数（粘度和颜色）的17种不同的产品（12冰沙和5个半产品）之前和之后的存储在4摄氏度和30摄氏度6个月进行了研究。此外，感官属性（颜色，一致性，香气和味道）进行了分析。通过UPLC-PDA-FL测定的多酚的含量范围为517.75 mg/100 g酸樱桃/开花木瓜冰沙至33336 mg/100 g酸樱桃/梨冰沙。贮藏6个月后，木瓜汁和木瓜汁添加剂对多酚含量的保护作用，特别是对聚合原花青素的保护作用，观察，这些都与抗氧化活性呈正相关。除了高含量的多酚和抗氧化活性外，所获得的冰沙对消费者具有吸引力，特别是那些添加苹果汁和温柏汁的冰沙。(C)2016爱思唯尔有限公司版权所有。
This study investigated the changes during storage of smoothies obtained by mixing sour cherry puree with apple, pear, quince and flowering quince juices. Phenolic compounds, antioxidant activity (ORAC, ABTS, FRAP) and physical parameters (viscosity and colour) of 17 different products (12 smoothies and 5 semi-products) before and after storage during 6 months at 4 degrees C and 30 degrees C were studied. In addition, sensory attributes (colour, consistency, aroma and taste) were analysed. The content of polyphenols determined by UPLC-PDA-FL ranged from 517.75 mg of sour cherry/flowering quince smoothie to 33336 mg/100 g of sour cherry/pear smoothie. After 6 months of storage, protective effects of flowering quince juice and quince juice addition on the polyphenol content, especially on polymeric procyanidins, were observed, and these were positively correlated with antioxidant activity. Apart from the high content of polyphenols and antioxidant activity, the obtained smoothies were attractive to consumers, especially those with addition of apple and quince juices. (C) 2016 Elsevier Ltd. All rights reserved.