Quality stability of clear pomegranate juice treated with cyclodextrin
dc.authorscopusid | 57209584729 | |
dc.authorscopusid | 40462419000 | |
dc.authorscopusid | 16637463200 | |
dc.contributor.author | Kulcan, Aslı Arslan | |
dc.contributor.author | Öziyci, Hatice Reyhan | |
dc.contributor.author | Karhan, Mustafa | |
dc.date.accessioned | 2024-08-20T20:23:11Z | |
dc.date.available | 2024-08-20T20:23:11Z | |
dc.date.issued | 2019 | |
dc.department | Antalta Belek Üniversitesi | en_US |
dc.description.abstract | Protective effect of cyclodextrin (CD) on some quality characteristics of clear pomegranate juice (CPJ) was investigated. CPJ with no CD addition (Control) and CPJ samples, subjected to different type (?-CD and Hydroxy propyl (HP-?-CD) and concentration (0.5, 1% and 2%) combinations of CD, were stored at 25 °C for 3 months. The changes in color characteristics (polymeric color and total color difference ? ?E), total phenolic content (TPC) and antioxidant activity (AA) of all PJ samples monitored at 1 month intervals. Although overall color change of the PJ samples was hardly perceived visually, none of the treatments were successful to protect the initial color of clear PJ technically (P > 0.05). Among the CD treatments, HP-?-CD with a concentration of 0.5% was found effective to prevent TPC and AA losses of PJ (P < 0.05). On the other hand, ?-CD addition did not cause any improvement in protecting color, TPC and AA of clear PJ during storage, compared to control juice. © 2019, Association of Food Scientists & Technologists (India). | en_US |
dc.identifier.doi | 10.1007/s13197-019-03884-6 | |
dc.identifier.endpage | 4146 | en_US |
dc.identifier.issn | 0022-1155 | |
dc.identifier.issn | 0022-1155 | |
dc.identifier.issue | 9 | en_US |
dc.identifier.scopus | 2-s2.0-85068134923 | en_US |
dc.identifier.scopusquality | Q1 | en_US |
dc.identifier.startpage | 4139 | en_US |
dc.identifier.uri | https://doi.org/10.1007/s13197-019-03884-6 | |
dc.identifier.uri | https://hdl.handle.net/20.500.14591/15 | |
dc.identifier.volume | 56 | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.language.iso | en | en_US |
dc.publisher | Springer | en_US |
dc.relation.ispartof | Journal of Food Science and Technology | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Antioxidant activity | en_US |
dc.subject | Clear pomegranate juice | en_US |
dc.subject | Color | en_US |
dc.subject | Cyclodextrin | en_US |
dc.subject | Storage | en_US |
dc.subject | Antioxidants | en_US |
dc.subject | Colorimetry | en_US |
dc.subject | Cyclodextrins | en_US |
dc.subject | Energy storage | en_US |
dc.subject | Food storage | en_US |
dc.subject | Fruit juices | en_US |
dc.subject | Plants (botany) | en_US |
dc.subject | Anti-oxidant activities | en_US |
dc.subject | Color changes | en_US |
dc.subject | Color characteristics | en_US |
dc.subject | Pomegranate juices | en_US |
dc.subject | Protective effects | en_US |
dc.subject | Quality characteristic | en_US |
dc.subject | Total color difference | en_US |
dc.subject | Total phenolic content | en_US |
dc.subject | Color | en_US |
dc.title | Quality stability of clear pomegranate juice treated with cyclodextrin | en_US |
dc.type | Article | en_US |
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