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Effect of storage t...
Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries
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- Andersson, Staffan (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,VÄXTFÖRÄDLING, Box 101,VÄXTFÖRÄDLING, Box 101
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- Ekholm, Anders (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för växtförädling,Department of Plant Breeding
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- Johansson, Eva (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,VÄXTFÖRÄDLING, Box 101,VÄXTFÖRÄDLING, Box 101
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- Olsson, Marie (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för växtförädling,Department of Plant Breeding
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- Sjöholm, Ingegerd (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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Nyberg, Lena (författare)
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- Nilsson, Annika (författare)
- Kiviks musteri
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- Rumpunen, Kimmo (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för växtförädling,Department of Plant Breeding
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(creator_code:org_t)
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- 2015
- 2015
- Engelska.
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Ingår i: Agricultural and Food Science. - 1795-1895 .- 1459-6067. ; 24:4, s. 273-288
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Abstract
Ämnesord
Stäng
- Rose hips and sea buckthorn berries contain high amounts of beneficial bioactive compounds. In this study the content and stability of natural vitamins and antioxidants were investigated in two fruit beverages made from rose hip powder, sea buckthorn berry puree and white grape juice concentrate, and wheat germ oil in one of the beverages. Beverages were formulated, pasteurised and filled aseptically in Tetra Brik packages and stored up to 35 days at 4 degrees C or 22 degrees C. Samples were analysed for the content of ascorbic acid, carotenoids, major phenolics, tocochromanols, total phenols and total antioxidant capacity as ferric reducing ability. The largest changes occurred during the first 5 days of storage, thereafter mainly ascorbic acid decreased. In the wheat germ oil supplemented beverage, alpha-tocopherol was more rapidly degraded. Negative correlations between the decrease of some carotenoids and tocochromanols, and the increase of some phenolics, suggest relationships of redox reactions specific to the amount of oil supplemented. From the present study we can conclude that additions of oil to beverages should be carefully selected to avoid oxidations of bioactive compounds. Furthermore, packaging of the beverages should be carried out at higher temperatures and thereafter it should be stored at low temperatures (4 degrees C), which decreased oxidation of all bioactive compounds except ascorbic acid.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Trädgårdsvetenskap/hortikultur (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Horticulture (hsv//eng)
Nyckelord
- ascorbic acid
- carotenoids
- phenols
- tocopherols
- FRAP
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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