A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Ağçam, Erdal; Akyıldız, Asiye

doi:10.1155/2014/982721

Cited by 7 publications

(2 citation statements)

References 31 publications

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“…These indicators can comprehensively reflect the comprehensive quality of slices and can predict the processing suitability of unknown banana varieties. Thus far, little research has been conducted on the suitability of banana processing; rather, experts from China and other countries have conducted suitability studies on other crops, such as pear [36], peach [37], citrus [38], sweet pepper [39], apple and [40] potato [41]. The quality of different fruits and vegetables was analyzed in these studies, and only those varieties mentioned in these texts were comprehensively evaluated, but not the unknown samples.…”

Section: Development Of a Comprehensive Quality Evaluation Model For ...mentioning

confidence: 99%

Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas

Chen

Tang

Wei

et al. 2023

Foods

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The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend the banana deep processing industry chain, banana slices from 15 varieties planted in China were prepared by low-temperature vacuum-frying (VF) technology in the present study. After factor analysis on 20 indicators of sensory, flavor, nutritional and processing quality from different varieties of banana slices, comprehensive quality evaluation models were constructed for banana slices. It was concluded that Meishijiao No. 1 had the highest overall score among the 15 banana varieties; hence, it was deemed suitable for processing. Meanwhile, in order to investigate the difference between flavor substances in banana slices before and after processing, a flavor histology study was conducted with solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography coupled to time-of flight mass spectrometry (GC×GC-TOFMS). It was found that the content differences of 2,3-pentanedione, hexanal and pentanal may cause the weakened fruitiness and the increased oil flavor of banana taste.

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Section: Development Of a Comprehensive Quality Evaluation Model For ...mentioning

confidence: 99%

Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas

Chen

Tang

Wei

et al. 2023

Foods

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“…The stab ility of the polyphenols may also be affected by the pH of the solution (17). The pH values and content of vitamins and polyphenols of different citrus juices depend on the variety, condition of growing, harvesting time, storage and juice processing (18)(19)(20)(21). As the most frequently used citrus in the preparation of formulations with fruits and vegetables, lemon has the lowest pH, while lime, grapefruit and orange all have higher pH (22).…”

Section: Introductionmentioning

confidence: 99%

Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals

Bok

Šola

Rusak

2022

Food Technol. Biotechnol. (Online)

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Research background. Citrus limon (L.) Burm lemon juice is rich with many important natural chemical components (flavonoids, citric acid, vitamin C) and is used in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverage systems has been investigated, but there is very little information about their ability to modulate polyphenol digestive behavior. The goal of this study was to determine stability and digestive availability of spinach (Spinacia oleracea L.) polyphenols by adding different concentrations of lemon juice (0, 2, 5, 10 and 20 %) during in vitro digestion. Experimental approach. Content of polyphenols, and other spinach rich compounds including nitrate, oxalic acid, L-ascorbic acid in spinach formulation with various concentrations of lemon juice were measured in predigested and digested samples using in vitro human digestion model. Antioxidant activity and α-amylase inhibitory activity of spinach lemon juice formulation was also measured. Results and conclusions. Highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with highest concentration of lemon juice. In the same sample concentration of individual compounds significantly increased after salivary (L-ascorbic acid), initial (p-coumaric acid) and intestinal (quercetin) phase of digestion for each phase individually. High bioaccessibility of polyphenols, nitrate, oxalic and L-ascorbic acid for all phases of digestion were observed in almost all spinach lemon juice formulation with the exception for nitrate (gastric and intestinal phase) and oxalic acid (intestinal phase) which had moderate bioaccessibility. Novelty and scientific contribution. For the first time stability and digestive availability of spinach polyphenols, oxalic acid, nitrate and L-ascorbic acid were tested with different concentrations of lemon juice. Lemon juice pH and L-ascorbic acid increase stability and availability of polyphenols in spinach lemon juice formulation during in vitro digestion. Antioxidant and α-amylase inhibitory activity increase in dose depending manner after lemon juice addition. Accordingly, spinach formulated with 20 % of lemon juice appears as the best source of dietary polyphenols with antioxidant activity, antidiabetic activity and nitrate that may be used as functional drink.

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A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

Ağçam

Akyıldız

Evrendilek

2016

Food and Bioproducts Processing

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A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Cited by 7 publications

References 31 publications

Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas

Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas

Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals

A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

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