Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

食品科学 化学 可滴定酸 越桔 多酚 发酵 花青素 轻巧 园艺 抗氧化剂 生物 生物化学 物理 光学
作者
Vitor L.M. Silva,Adriana C. O. Silva,Bruno R.C. Costa-Lima,Carla da Silva Carneiro,Carlos Adam Conte‐Júnior
出处
期刊:Journal of Food Processing and Preservation [Wiley]
卷期号:41 (6): e13305-e13305 被引量:22
标识
DOI:10.1111/jfpp.13305
摘要

The present study evaluated the influence of refrigerated storage (1, 14, and 28 days at 4°C) and blueberry juice content (0%, 5%, 10%, and 15% v/v; CON, T5, T10, T15, respectively) on physicochemical parameters of fermented milk beverage. Total phenolic and anthocyanin contents values exhibited a concentration-dependent effect (p < .05). Blueberry juice content and refrigerated storage decreased (p < .05) pH values. Furthermore, blueberry juice decreased (p < .05) lightness (L*) and yellowness (b*), and increased (p < .05) redness (a*) values of the samples. While refrigerated storage did not affect (p > .05) phenolic content, it decreased (p < .05) the anthocyanins content values. Moreover, refrigerated storage did not affect (p > .05) titratable acidity and moisture whereas, it increased (p < .05) the total soluble solids content. These results indicated that phenolic content exhibited greater storage-stability at 4°C than anthocyanins counterparts in fermented milk beverages. Practical applications Cheese whey, initially considered as a manufacturing waste, is being increasingly demanded by the food industry because of its nutritional, technological, and sensory traits. Moreover, fruits such as blueberry are known as sources of health promoting phytochemicals including anthocyanins however, recent report documented the negative impacts of processing, temperature, and storage on such molecules. The present study evaluated the influence of blueberry juice concentration and refrigerated storage on the phytochemicals contents in a blueberry juice-added fermented milk beverage during 28-days storage at 4°C. Our data indicates that phenolic contents from blueberry are storage-labile in this type of foodstuff, and the addition of blueberry homogenate at 10% (v/v) is potentially close to the optimum addition level due to the lowest relative decrease of its initial total anthocyanins content.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
PDF的下载单位、IP信息已删除 (2025-6-4)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
xianyaoz完成签到 ,获得积分0
5秒前
杨远杰完成签到,获得积分10
6秒前
蓝桉完成签到 ,获得积分10
6秒前
JuliaWang完成签到 ,获得积分10
13秒前
无限的含羞草完成签到,获得积分10
14秒前
八二力完成签到 ,获得积分10
18秒前
韭菜发布了新的文献求助10
21秒前
情怀应助科研通管家采纳,获得30
24秒前
water应助科研通管家采纳,获得10
24秒前
JamesPei应助科研通管家采纳,获得10
24秒前
2012csc完成签到 ,获得积分0
26秒前
风清扬应助韭菜采纳,获得10
27秒前
WSY完成签到 ,获得积分10
28秒前
虞无声发布了新的文献求助10
29秒前
执着新蕾完成签到,获得积分10
31秒前
Vivian完成签到 ,获得积分10
34秒前
666完成签到 ,获得积分10
36秒前
41秒前
量子星尘发布了新的文献求助10
44秒前
蔡从安完成签到,获得积分10
44秒前
奥雷里亚诺完成签到 ,获得积分10
44秒前
不呆完成签到 ,获得积分10
45秒前
Cheung2121发布了新的文献求助30
45秒前
画龙完成签到,获得积分10
46秒前
韭菜完成签到,获得积分20
47秒前
Owen应助Cheung2121采纳,获得10
50秒前
爱学习的小李完成签到 ,获得积分10
55秒前
若水完成签到 ,获得积分10
55秒前
SYLH应助tian采纳,获得10
55秒前
脑洞疼应助tian采纳,获得10
56秒前
Ava应助tian采纳,获得10
56秒前
领导范儿应助tian采纳,获得10
56秒前
桐桐应助tian采纳,获得10
56秒前
乐乐应助tian采纳,获得10
56秒前
乐乐应助tian采纳,获得10
56秒前
wbscz应助tian采纳,获得10
56秒前
ding应助tian采纳,获得10
56秒前
56秒前
研友_LBRPOL完成签到,获得积分10
58秒前
gao完成签到 ,获得积分10
59秒前
高分求助中
【提示信息,请勿应助】关于scihub 10000
Les Mantodea de Guyane: Insecta, Polyneoptera [The Mantids of French Guiana] 3000
徐淮辽南地区新元古代叠层石及生物地层 3000
The Mother of All Tableaux: Order, Equivalence, and Geometry in the Large-scale Structure of Optimality Theory 3000
Handbook of Industrial Diamonds.Vol2 1100
Global Eyelash Assessment scale (GEA) 1000
Picture Books with Same-sex Parented Families: Unintentional Censorship 550
热门求助领域 (近24小时)
化学 材料科学 医学 生物 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 遗传学 基因 物理化学 催化作用 冶金 细胞生物学 免疫学
热门帖子
关注 科研通微信公众号,转发送积分 4038112
求助须知:如何正确求助?哪些是违规求助? 3575788
关于积分的说明 11373801
捐赠科研通 3305604
什么是DOI,文献DOI怎么找? 1819255
邀请新用户注册赠送积分活动 892655
科研通“疑难数据库(出版商)”最低求助积分说明 815022