Preparation and antioxidant function evaluation of a novel functional beverage from Suaeda glauca
作者： Yaqin Song , Lili Ji , Jian Guo , Yaning Wang , Lu Cai
DOI: 10.1063/1.5110833
关键词: Function (biology) 、 Antioxidant 、 Suaeda glauca 、 Active ingredient 、 Polyphenol 、 Chemistry 、 Soluble solids 、 Food science
摘要: Suaeda glauca was rich in active ingredients such as polyphenols, flavonoids and anthocyanins, but it has not been exploited for processing into beverage. The objective of this study to develop a novel healthy functional physicochemical properties beverage treated by different enzyme were investigated, including pH, clarity, soluble solids content, total phenolics (TP), (TF), reducing sugars (TRS) anthocyanins (TA). Finally, the antioxidant activity also determined. results showed that enzyme-treated had greater superiority than control group, complex more suitable industrial productiont.
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