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Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
dc.contributor.author | Navarro, Patricia | |
dc.contributor.author | San Nicolás, Tamara | |
dc.contributor.author | Gabaldón, José Antonio | |
dc.contributor.author | Mercader Ros, María Teresa | |
dc.contributor.author | Calín Sánchez, Ángel | |
dc.contributor.author | Pérez López, Antonio José | |
dc.contributor.author | Carbonell Barrachina, Ángel Antonio | |
dc.date.accessioned | 2019-10-08T09:33:49Z | |
dc.date.available | 2019-10-08T09:33:49Z | |
dc.date.issued | 2011 | |
dc.identifier.citation | 10 | es |
dc.identifier.isbn | 0022-1147 | |
dc.identifier.uri | http://hdl.handle.net/10952/4121 | |
dc.description.abstract | The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied. Juices were prepared and after their thermal treatment (98 ◦C, 30 s) they were stored at 4 ◦C during 75 d. Vitamin C content, CIE L∗a∗b∗ color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for juices with β-CD than juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in juices treated with HP-β-CD. Finally, the overall sensory quality of juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control juice (without CD addition), the benefits of adding HP-β-CD to this particular juice were shown in almost all parameters under study. | es |
dc.language.iso | en | es |
dc.publisher | Willey-Blackwell | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Antioxidant activity | es |
dc.subject | Citrus reticulata | es |
dc.subject | Color | es |
dc.subject | Mandarin juice | es |
dc.title | Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries | es |
dc.type | article | es |
dc.rights.accessRights | openAccess | es |
dc.journal.title | Journal of Food Science | es |
dc.volume.number | 76 | es |
dc.issue.number | 319-324 | es |
dc.description.discipline | Ciencias de la Alimentación | es |