Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries

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 ◦...

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Detalhes bibliográficos
Autores: Navarro, Patricia, San Nicolás, Tamara, Gabaldón, José Antonio, Mercader Ros, María Teresa, Calín Sánchez, Ángel, Pérez López, Antonio José, Carbonell Barrachina, Ángel Antonio
Tipo de documento: artigo
Data de publicação:2011
País:España
Recursos:Universidad Católica San Antonio de Murcia (UCAM)
Repositório:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
OAI Identifier:oai:repositorio.ucam.edu:10952/4121
Acesso em linha:http://hdl.handle.net/10952/4121
Access Level:Acceso aberto
Palavra-chave:Antioxidant activity
Citrus reticulata
Color
Mandarin juice
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spelling Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji BerriesNavarro, PatriciaSan Nicolás, TamaraGabaldón, José AntonioMercader Ros, María TeresaCalín Sánchez, ÁngelPérez López, Antonio JoséCarbonell Barrachina, Ángel AntonioAntioxidant activityCitrus reticulataColorMandarin juiceThe 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.Ciencias de la AlimentaciónWilley-Blackwell2011info:eu-repo/semantics/articlehttp://hdl.handle.net/10952/4121reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murciainstname:Universidad Católica San Antonio de Murcia (UCAM)Inglésinfo:eu-repo/semantics/openAccessoai:repositorio.ucam.edu:10952/41212026-06-07T18:35:21Z
dc.title.none.fl_str_mv Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
title Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
spellingShingle Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
Navarro, Patricia
Antioxidant activity
Citrus reticulata
Color
Mandarin juice
title_short Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
title_full Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
title_fullStr Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
title_full_unstemmed Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
title_sort Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
dc.creator.none.fl_str_mv Navarro, Patricia
San Nicolás, Tamara
Gabaldón, José Antonio
Mercader Ros, María Teresa
Calín Sánchez, Ángel
Pérez López, Antonio José
Carbonell Barrachina, Ángel Antonio
author Navarro, Patricia
author_facet Navarro, Patricia
San Nicolás, Tamara
Gabaldón, José Antonio
Mercader Ros, María Teresa
Calín Sánchez, Ángel
Pérez López, Antonio José
Carbonell Barrachina, Ángel Antonio
author_role author
author2 San Nicolás, Tamara
Gabaldón, José Antonio
Mercader Ros, María Teresa
Calín Sánchez, Ángel
Pérez López, Antonio José
Carbonell Barrachina, Ángel Antonio
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant activity
Citrus reticulata
Color
Mandarin juice
topic Antioxidant activity
Citrus reticulata
Color
Mandarin juice
description 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.
publishDate 2011
dc.date.none.fl_str_mv 2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10952/4121
url http://hdl.handle.net/10952/4121
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Willey-Blackwell
publisher.none.fl_str_mv Willey-Blackwell
dc.source.none.fl_str_mv reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
instname:Universidad Católica San Antonio de Murcia (UCAM)
instname_str Universidad Católica San Antonio de Murcia (UCAM)
reponame_str RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
collection RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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