Improving the quality of apple purée (CROSBI ID 242323)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Lončarić, Ante ; Kopjar, Mirela ; Piližota, Vlasta
engleski
Improving the quality of apple purée
The aim of the present study was to evaluate the effect of addition of 5% of apple peel powder (APP) and sugars (1, 5% of glucose, fructose, sucrose or trehalose) in apple purée on its phenolic composition and antioxidant activity (AOA). Apple purée samples were processed by freezing and freeze-drying. Apple purées containing APP showed higher phenolics, and AOA than the purées without APP. In freeze– dried samples the highest retention of individual polyphenols was achieved with addition of 1% of fructose or trehalose. However, in frozen samples the best impact on polyphenol retention had 5% of sucrose or trehalose. The results from this study showed the antioxidant potential of apple peel as a naturally-sourced antioxidants as well as a new insight into phenol–sugar interaction. These new findings could be of interest for the development of new food products rich in antioxidants which can improve human health.
apple purée ; apple peel powder ; polyphenols ; antioxidant activity ; trehalose
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Podaci o izdanju
54 (10)
2017.
3201-3207
objavljeno
0022-1155
0975-8402
10.1007/s13197-017-2760-z