期刊
JOURNAL OF FOOD SCIENCE
卷 77, 期 6, 页码 C727-C733出版社
WILEY
DOI: 10.1111/j.1750-3841.2012.02715.x
关键词
anthocyanin; berry; blends; Citrus limon; vitamin C
资金
- Seneca Foundation (Murcia Regional Agency for Science and Technology) [00594/PI/04]
- Spanish Ministry of Science and Innovation (MICINN) [AGL2007-61694/ALI]
- CONSOLIDER-INGENIO Research Project FUN-C-FOOD [CSD2007-00063]
- Spanish Natl. Research Council (CSIC)
- European Social Funds (ESF)
- FPU from Spanish Ministry of Education
Considering the health potential of lemon and berry fruits, different functional beverages rich in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To fulfill this objective, lemon juice was combined with 2 different concentrates, elderberry and grape, in a proportion of 5% (w/v). Bioactive composition (flavonoids and vitamin C) and color stability, as well as the antioxidant capacity of mixtures, during a period of 56 d of storage, were studied. A protective role of anthocyanins on ascorbic acid preservation was noted for both lemon-berry blends, keeping vitamin C stable until the end of the storage. In addition, the new drink combining lemon and elderberry performed better than the grape-lemon mixture in terms of health-promoting phytochemicals content, just as in vitro antioxidant capacity and color characteristics.
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