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题名The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products
作者
发表日期2023-06
发表期刊Food Bioscience
ISSN/eISSN2212-4292
卷号53
摘要

As a new source of functional food materials, the fruits (Cili) of the wild plant Rosa roxburghii Tratt have been drawn much attention recent years in China. However, due to the acidic and astringent sensory property, cili gained little popularity in commercialization. This study aims to develop novel cili food product by different thermal processing methods and evaluated the changes in nutrient values and sensory properties so as to gain solid information to support the development of cili products. Canned cili, cili wine, and cili juice with or without pericarp were prepared. Although the food processing resulted in significant changes in bioactive substances of phenolics, flavonoids, and vitamin C, the processed products still showed high nutritional values. Among the various products, cili juice best prevented the loss of phenolics and flavonoids, and the retention of pericarp helped improve the prevention. Canned cili retained vitamin C most, and even the can solution had a higher vitamin C content as compared to other forms of products. For the antioxidant bioactivity, cili juice and can solution exhibited the most potent 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. According to the sensory results, the canned cili and cili wine were acceptable by customers and had potential commercial values.

关键词Antioxidant capacity Bioactive components Processing Rosa roxburghii Sensory properties
DOI10.1016/j.fbio.2023.102729
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收录类别SCIE
语种英语English
WOS研究方向Food Science & Technology
WOS类目Food Science & Technology
WOS记录号WOS:001009267400001
Scopus入藏号2-s2.0-85159598041
引用统计
被引频次:13[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符https://repository.uic.edu.cn/handle/39GCC9TT/10607
专题理工科技学院
通讯作者Xu, Baojun
作者单位
1.Food Science and Technology Program,Department of Life Sciences,BNU-HKBU United International College,Zhuhai,Guangdong,519087,China
2.Sericultural & Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangdong,510610,China
第一作者单位北师香港浸会大学
通讯作者单位北师香港浸会大学
推荐引用方式
GB/T 7714
Wang, Minghe,Lin, Xian,Xu, Yujuanet al. The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products[J]. Food Bioscience, 2023, 53.
APA Wang, Minghe, Lin, Xian, Xu, Yujuan, & Xu, Baojun. (2023). The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products. Food Bioscience, 53.
MLA Wang, Minghe,et al."The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products". Food Bioscience 53(2023).
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