کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7624420 | 1494550 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fruit juice drink production containing hydrolyzed collagen
ترجمه فارسی عنوان
نوشیدنی میوه حاوی کلاژن هیدرولیز شده است
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کلمات کلیدی
کلاژن هیدرولیز شده، آب میوه، فرمولاسیون، پاستوریزه کردن، قابلیت دسترسی بیولوژیک،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Fruit juice drinks containing hydrolyzed collagen were formulated and produced as a new functional drink from orange, apple and white grape juice blends containing ingredients such as hydrolyzed fish collagen, citric acid, ascorbic acid, and natural mint flavour. Difference and preference sensory tests were conducted to select the most preferred formulation containing an addition of 1-3% hydrolyzed collagen. The results indicate that the formulation with the addition of 2.5% hydrolyzed collagen was significantly preferred. Drinks at pH 3.96-4.04 were pasteurized at 95â°C until reaching P value necessary for 3D decimal reduction of Alicyclobacillus acidoterrestris. Addition of hydrolyzed collagen increased the protein content of the drinks from 0.56 to 2.22-2.48âg/100âmL. The in vitro bioavailability results indicated that the orange (95.37%) and apple (90.71%) drinks showed a higher bioavailability (5-14%) than the white grape juice blends. The ascorbic acid content (81.39-113.5âmg/100âmL), total phenolic content (86.93-117.43âmg GAE/100âmL), and antioxidant capacity ABTS assay results (104-127âµmol TEAC/100âmL) varied widely in the drinks.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 562-569
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 562-569
نویسندگان
Seda Ersus Bilek, Sibel Kaya Bayram,