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Pregled bibliografske jedinice broj: 1107522

Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings


Vukoja, Josipa; Buljeta, Ivana; Ivić, Ivana; Pichler, Anita; Šimunović, Josip; Kopjar, Mirela
Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings // Foods, 10 (2021), 2; 243, 16 doi:10.3390/foods10020243 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1107522 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

Autori
Vukoja, Josipa ; Buljeta, Ivana ; Ivić, Ivana ; Pichler, Anita ; Šimunović, Josip ; Kopjar, Mirela

Izvornik
Foods (2304-8158) 10 (2021), 2; 243, 16

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
citrus fiber ; blackberries ; disaccharides ; phenols ; color ; volatiles

Sažetak
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (sucrose, maltose and trehalose). Evaluations of the phenolics, proanthocyanidins, antioxidant activity, color and volatiles of blackberry cream fillings were conducted after preparation and after three months of storage. Blackberry cream fillings were prepared from citrus fiber (5%), blackberry juice and disaccharides (50%). Disaccharide type had an effect on all investigated parameters. The highest phenol content was in fillings with trehalose (4.977 g/100 g) and the lowest was in fillings prepared with sucrose (4.249 g/100 g). The same tendency was observed after storage. Fillings with maltose had the highest proanthocyanidins content (473.05 mg/100 g) while fillings with sucrose had the lowest amount (299.03 mg/100 g) of these compounds. Regarding volatile compounds, terpenes and aldehydes and ketones were evaluated in the highest concentration. Terpenes were determined in the highest concentration in fillings with trehalose (358.05 µg/kg), while aldehydes and ketones were highest in fillings with sucrose (250.87 µg/kg). After storage, concentration of volatiles decreased. These results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2019-04-5749 - Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima (bioACTIVEgels) (Kopjar, Mirela, HRZZ - 2019-04) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Mirela Kopjar (autor)

Avatar Url Anita Pichler (autor)

Avatar Url Ivana Ivić (autor)

Citiraj ovu publikaciju

Vukoja, Josipa; Buljeta, Ivana; Ivić, Ivana; Pichler, Anita; Šimunović, Josip; Kopjar, Mirela
Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings // Foods, 10 (2021), 2; 243, 16 doi:10.3390/foods10020243 (međunarodna recenzija, članak, znanstveni)
Vukoja, J., Buljeta, I., Ivić, I., Pichler, A., Šimunović, J. & Kopjar, M. (2021) Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings. Foods, 10 (2), 243, 16 doi:10.3390/foods10020243.
@article{article, year = {2021}, pages = {16}, DOI = {10.3390/foods10020243}, chapter = {243}, keywords = {citrus fiber, blackberries, disaccharides, phenols, color, volatiles}, journal = {Foods}, doi = {10.3390/foods10020243}, volume = {10}, number = {2}, issn = {2304-8158}, title = {Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings}, keyword = {citrus fiber, blackberries, disaccharides, phenols, color, volatiles}, chapternumber = {243} }
@article{article, year = {2021}, pages = {16}, DOI = {10.3390/foods10020243}, chapter = {243}, keywords = {citrus fiber, blackberries, disaccharides, phenols, color, volatiles}, journal = {Foods}, doi = {10.3390/foods10020243}, volume = {10}, number = {2}, issn = {2304-8158}, title = {Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings}, keyword = {citrus fiber, blackberries, disaccharides, phenols, color, volatiles}, chapternumber = {243} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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