Different ascorbic acid (AA) concentrations of 0.16, 0.20, and 0.24% (w/v) were added to pear juice from the new cultivar Nakai cv. "Sinhwa". Enzymatic browning reduction and antioxidant activity were analyzed after 24 h at 37°C. Juices with 0.20% added AA showed the highest inhibition of 78.8% of polyphenol oxidase (PPO) activity. L* values of juices a with 0.20 and 0.24% added AA decreased more slowly than controls lacking AA addition and juice with 0.16% added AA after storage for 24 h. Browning indices of juices with added AA were lower than for controls. However, indices increased after storage for 24 h. The DPPH radical-scavenging activity, reducing power, and nitrite scavenging activity of all juices with added AA were higher than for controls and decreased after storage for 24 h. Addition of 0.20% AA to pear juice from the new "Sinhwa" cultivar showed the highest browning activity reduction.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049354 | PMC |
| http://dx.doi.org/10.1007/s10068-016-0023-9 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The physiological mechanisms underlying consumer preferences towards organic food.
Appetite
January 2025
University of Parma, Department of Food and Drug, Italy; Italian Academy for Advanced Studies in America at Columbia University, New York, USA. Electronic address:
Previous research has shown that organic food labeling may lead consumers to biased processing of their preferences, the physiological mechanisms behind this phenomenon are not understood. For the first time, this manuscript combines consumer valuation and physiological measures to investigate the explicit and implicit preference dimensions of organic food. The explicit dimension was measured using the expected and actual degree of liking of two identical - but differently labeled - pear juices (organic and non-organic) while the implicit dimension was measured using the activity of the mylohyoid muscle (MM) and the 3D kinematics of the hand, and arm movements.
View Article and Find Full Text PDFConservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese.
Foods
January 2025
División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Villahermosa, Tecnológico Nacional de México, Km. 3.5 Carretera, Villahermosa-Frontera, Cd Industrial, Villahermosa 86010, Tabasco, Mexico.
The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products.
View Article and Find Full Text PDFDevelopment and Optimization of a Real-Time Monitoring System of Small-Scale Multi-Purpose Juice Extractor.
Foods
January 2025
Department of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, Republic of Korea.
According to the concept of smart postharvest management, an information and communication technology sensor-based monitoring system is required in the juicing process to reduce losses and improve process efficiency. Such technologies are considered economically burdensome and technically challenging for small-scale enterprises to adopt. From this perspective, this study aimed to develop a smart monitoring system for the juicing processes in small-scale enterprises and to identify the optimal operating conditions based on the monitoring data.
View Article and Find Full Text PDFEffects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage.
Food Chem X
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China.
In this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with 346 and ES488 was used to characterize the modifications of the flavor and antioxidant activity of Zaosu pear-Merlot grape alcoholic beverage. The optimum fermentation parameters identified using a fuzzy mathematical sensory evaluation model were an initial pH of 4.22, a ratio of 346 and ES488 inoculated 1.
View Article and Find Full Text PDFA free-metal single covalent organic framework electrochemical detective platform for sensitive sensing of carbendazim.
Food Chem
March 2025
School of Chemistry and Chemical Engineering, Yancheng Institute of Technology, Yancheng, China. Electronic address:
Carbendazim abuse in agriculture can lead to the residue in water and food, which may bring about adverse effects to human's health. In this study, we report the solvothermal synthesis of free-metal single TT-COF with one-step strategy and the TT-COF-based electrochemical sensor is fabricated for the further sensing of carbendazim. The TT-COF possesses high surface area, excellent conductivity and outstanding electrocatalytic activity.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!