Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice

被引：6

作者：

Zlatic, Emil ^{[1
]}

Pichler, Anita ^{[2
]}

Kopjar, Mirela ^{[2
]}

机构：

[1] Biotech Fac, Jamnikarjeva 101, Ljubljana 1000, Slovenia

[2] Josip Juraj Strossmayer Univ Osijek, Fac Food Technol, F Kuhaca 20, Osijek 31000, Croatia

来源：

MOLECULES | 2017年 / 22卷 / 11期

关键词：

sour cherry juice; sugar addition; flavor; phenolics; ANTIOXIDANT ACTIVITY; TREHALOSE ADDITION; ANTHOCYANIN CONTENT; AROMA RETENTION; WATER SOLUTIONS; SUCROSE; NMR; DEGRADATION; STABILITY; EXTRACTS;

D O I：

10.3390/molecules22111939

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced the evaluated parameters. Samples with maltose addition had lower, while samples with sucrose and trehalose addition had higher anthocyanin content than the control sample. Generally, trehalose had a higher positive effect on volatiles with the desired flavor note.

引用

页数：10

共 50 条

[1] Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides
Loncaric, Ante
Pichler, Anita
Trtinjak, Ivona
Pilizota, Vlasta
Kopjar, Mirela
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 : 391 - 396
[2] Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides
Kopjar, Mirela
Buljeta, Ivana
Nosic, Mario
Ivic, Ivana
Simunovic, Josip
Pichler, Anita
[J]. POLYMERS, 2022, 14 (11)
[3] Sweet and sour cherry phenolics and their protective effects on neuronal cells
Kim, DO
Heo, HJ
Kim, YJ
Yang, HS
Lee, CY
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (26) : 9921 - 9927
[4] Rheological properties of sour-cherry juice and concentrate
Belibagli, Kadir B.
Dalgic, Ali C.
[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2007, 42 (06): : 773 - 776
[5] THE EFFECT OF DEPECTINIZATION AND CLARIFICATION ON THE FILTRATION OF SOUR CHERRY JUICE
SAHIN, S
BAYINDIRLI, L
[J]. JOURNAL OF FOOD ENGINEERING, 1993, 19 (03) : 237 - 245
[6] ASSESSMENT OF THE EXPONENTIAL MODEL TO SOUR CHERRY JUICE FILTRATIONS
SAHIN, S
BAYINDIRLI, L
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1991, 15 (06) : 403 - 411
[7] DEGRADATION KINETICS OF ANTHOCYANINS IN SOUR CHERRY JUICE AND CONCENTRATE
CEMEROGLU, B
VELIOGLU, S
ISIK, S
[J]. JOURNAL OF FOOD SCIENCE, 1994, 59 (06) : 1216 - 1218
[8] Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice
Wang, Kunhua
Qi, Jing
Jin, Yu
Li, Feng
Wang, Jun
Xu, Huaide
[J]. FOOD BIOSCIENCE, 2022, 48
[9] PHENOLICS CONTENT AND ANTIOXIDANT ACTIVITY OF SOUR CHERRY EXTRACTS WITH SUGAR ADDITION
Kopjar, M.
Alilovic, D.
Pozrl, T.
Pilizota, V.
Pichler, A.
[J]. ACTA ALIMENTARIA, 2017, 46 (04) : 501 - 507
[10] Mathematical modeling of continuous induction heating of sour cherry juice
Icier, Filiz
Kaya, Orhan
[J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2022, 45 (12)

← 1 2 3 4 5 →