کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7589864 1492099 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage
ترجمه فارسی عنوان
تأثیر پردازش با فشار بالا بر ترکیبات رنگی، زیست فعال و فعالیت آنتی اکسیدانی در کوسه ها در هنگام ذخیره سازی یخچال
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of high-pressure processing - HPP - (450 and 600 MPa/3 min/20 °C) on the colour, carotenoids, ascorbic acid, polyphenols and antioxidant activity (FRAP and DPPH) of a smoothie were compared to thermal processing (80 °C/3 min). Stability during 45 days at 4 °C was also evaluated. HPP samples showed slight differences (p < 0.05) in colour compared to untreated smoothies. Both HPP significantly increased the extractability of lycopene, β-carotene and polyphenols compared to untreated samples. After HPP, ascorbic acid was retained by more than 92% of the initial content. The best results for antioxidant activity were obtained when HPP was applied at 600 MPa. FRAP and DPPH showed a high correlation with ascorbic acid (R2 = 0.7135 and 0.8107, respectively) and polyphenolic compounds (R2 = 0.6819 and 0.6935, respectively), but not with total carotenoids. Changes in bioactive compounds during the storage period were lower in the HPP smoothie than in the thermal-treated sample.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 192, 1 February 2016, Pages 328-335
نویسندگان
, , ,