Naslov
Effect of Storage Conditions oh Phenolic Content and Antioxidant Capacity of Spray Dried Sour Cherry Powder

Autori
Zorić, Zoran ; Pelaić, Zdenka ; Pedisić, Sandra ; Elez Garofulić, Ivona ; Bursać Kovačević, Danijela ; Dragović-Uzelac, Verica

Izvornik
Lebensmittel-wissenschaft und-technologie-food science and technology (0023-6438) 79 (2017); 251-259

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

Ključne riječi
Marasca spray dried powder ; storage ; phenolics ; colour ; antioxidant capacity

Sažetak
The stability of phenolic compounds, antioxidant capacity and colour changes in spray dried Marasca sour cherry juice powders (MP), packaged in two laminates (Pet 12µm/PP 18µm met/PE 100µm vs. Pet 12µm/Al 9µm/PE85µm), stored under different temperatures (4, 20, 37 °C) over a storage period (0, 3, 6, 9, 12 months) were evaluated. Individual anthocyanins, flavonol glycosides and phenolic acids were identified by HPLC-DAD and antioxidant capacity was monitored by DPPH assay. The anthocyanins, as predominant compounds, were more susceptible to degradation during storage compared to other phenolic compounds. Packaging laminates did not significantly influence phenolics stability, whilst the most pronounced were the impacts of temperature and storage length. Obtained results confirmed that MP has potential as functional food ingredient with attractive natural pigment of red colour whereas optimal storage conditions could preserve the nutritive quality and biological value of the powder.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA