The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

被引：14
|
作者：
Zhang, Yanlin [1 ,5 ]
Xu, Yixian [1 ,5 ]
Wang, Qi [2 ]
Zhang, Jingyuan [1 ,5 ]
Dai, Xin [1 ,5 ]
Miao, Song [3 ,5 ]
Lu, Xu [1 ,3 ,4 ,5 ,6 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, 15 Shangxiadian Rd, Fuzhou 350002, Peoples R China
[2] Fujian Acad Agr Sci, Inst Agr Engn, Fuzhou 350003, Peoples R China
[3] Teagasc Food Res Ctr, Food Chem & Technol Dept, Fermoy, Cork, Ireland
[4] Fujian Agr & Forestry Univ, Inst Food Sci & Technol, 18 Simon Pit Rd, Fuzhou 350002, Peoples R China
[5] Fujian Agr & Forestry Univ, China Ireland Int Cooperat Ctr Food Mat Sci & Stru, Fuzhou 350002, Peoples R China
[6] Fujian Agr & Forestry Univ, Fujian Prov Key Lab Qual Sci & Proc Technol Specia, Fuzhou 350002, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 18卷
基金：
中国国家自然科学基金;
关键词：
Lotus seeds; Antioxidants; Nutritional quality; Color; Phenolics; Storage; Kinetics; HIGH HYDROSTATIC-PRESSURE; PHENOLIC CONTENT; SHORT-TIME; QUALITY; ORAC; ASSAY; DPPH; FRAP;
D O I：
10.1016/j.fochx.2023.100669
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice and the correlations between various physicochemical indices and antioxidant capacity during storage were investigated in this study. The results showed that the overall retention rate of various nutrients and antioxidant activity in lotus seed juice under low-temperature storage was better than that under 37 degrees C storage. Meanwhile, temperature had a significant effect on increasing the browning of lotus seed juice and the change in L*. The results of Pearson correlation and redundancy analysis (RDA) showed that the reduction in antioxidant activity in lotus seed juice aggravated the browning index of the system at high temperatures. The color changes in the system were closely related to the clarity of lotus seed juice and aging of starch at low temperatures.
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收藏
页数：14
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