The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages
作者： Yong Seo Park , Kyung-Sik Ham , Yang-Kyun Park , Hanna Leontowicz , Maria Leontowicz
DOI: 10.1016/J.FOODCONT.2016.05.046
关键词:
摘要: Abstract Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation purees, beverages, juices other varieties food products. The purpose the present study was evaluate physicochemical parameters, including antioxidant binding properties during different treatments ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation beverages from involved following stages: adding percentages sugar content inside mass, mixture then freezing long storage. were determined fresh treated smoothies. To assess capacity, four methods applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS + ), Ferric-reducing/antioxidant power (FRAP), Cupric reducing (CUPRAC) 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing correlation coefficients with polyphenols 0.894 till 0.969, because mostly influence capacity. decrease phenolic (39%) anthocyanins (31%) higher than ascorbic acid (25%) smoothies after cold proposed above preserved compounds. abilities extracted human serum albumin (HSA) by 3D-fluorescence FTIR spectroscopy correlated their amounts. investigated can be used as a source antioxidants.
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