Fruit juice drink production containing hydrolyzed collagen

Bilek, Seda Ersus; Bayram, Sibel Kaya

doi:10.1016/j.jff.2015.02.024

Cited by 72 publications

(55 citation statements)

References 30 publications

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“…Some examples of the effect of this technology on microbial quality of products include the total inactivation of native microflora in coconut‐nannari blended beverage (Kathiravan and others ), litchi (Guo and others ), mango (Santhirasegaram and others ), pear (Saeeduddin and others ) and tomato juices (Stratakos and others ), longan juice added with xanthan gum (Chaikham and Apichartsrangkoon ), and apple, grape, or orange juices enriched with hydrolyzed collagen (Bilek and Bayram ). Moreover, HTLT could control bacterial growth in açaí beverage (de Oliveira and others ), amla (Bansal and others ), asparagus (Chen and others ), black raspberry (Suna and others ) and reduced‐calorie carrot juices (Sinchaipanit and others ), papaya nectar (Parker and others ), as well as yeast growth in grape wine (Cui and others ).…”

Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

192

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Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

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Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

192

View full text Add to dashboard Cite

show abstract

“…According to Bilek and Bayram, they have developed functional drinks from orange, apple, and grape juice, mixed with hydrolyzed collagen. Due to its characteristic amino acid content, hydrolyzed collagen is a promising ingredient in the food industry, specifically for the production of beverages because it increases the protein content and bioavailability of collagen [44].…”

Section: Food Supplementmentioning

confidence: 99%

Tilapia (Oreochromis aureus) Collagen for Medical Biomaterials

Valenzuela-Rojo¹,

López‐Cervantes²,

Sánchez‐Machado³

2018

Seaweed Biomaterials

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Collagen is a natural polymer widely used in pharmaceutical products and nutritional supplement due to its biocompatibility and biodegradability. Collagen is a fibrous protein that supports various tissues, and its primary structure is formed by repeated units of glycineproline-hydroxyproline. Traditional sources of collagen, such as bovine and pig skins or chicken waste, limit their use due to the dangers of animal-borne diseases. Thus, marine animals are an alternative for the extraction of collagen. The common name of Oreochromis aureus is tilapia, widely cultivated for sale as frozen fillets. During its processing, a large amount of collagen-rich wastes are generated. Therefore, the objective of this book chapter is to prove the potential of tilapia skin as an alternative source of collagen for the elaboration of biomaterials. Additionally to the literature review, experimental results of the extraction and characterization of tilapia skin collagen for use in medical dressings are presented.

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“…Di Indonesia belum banyak masyarakat yang memanfaatan kolagen sebagai bahan tambahan pangan baik makanan atau minuman. Kolagen dapat ditambahkan ke dalam produk minuman untuk meningkatkan nilai gizi dan sifat fungsional minuman tersebut tanpa menimbulkan teknis dalam proses pembuatannya karena viskositas yang rendah (Bilek and Bayram, 2015).…”

Section: Pendahuluanunclassified

PENAMBAHAN KOLAGEN SISIK DAN TULANG IKAN GURAMI (Osphronemus goramy) PADA MINUMAN JUS JAMBU BIJI (Psidium guajava L)

2020

PFTJ

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The addition of collagen derived from bone and scales gouramy into red guava juice drinks and the characteristics of collagen red guava juice drinks based on chemical, physical and organoleptic properties was done. This study used a 5x5 factorial experimental design in a factorial randomized block design (RCBD) with 5 replications, which included factors: added collagen concentration, namely a1 (1%), a2 (1.5%), a3 (2%), a4 (2.5%), a5 (3%). The analysis responses included organoleptic responses (taste, aroma and color), physical responses (viscosity) and chemical responses (protein content and Vitamin C levels). The results of this study indicate that the concentration of collagen added to red guava juice drinks affect the response of taste, aroma, viscosity, protein and Vitamin C from red guava juice drinks. The concentration of collagen added to the red guava juice drink has no effect on the color of the drink

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Fruit juice drink production containing hydrolyzed collagen

Cited by 72 publications

References 30 publications

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Tilapia (Oreochromis aureus) Collagen for Medical Biomaterials

PENAMBAHAN KOLAGEN SISIK DAN TULANG IKAN GURAMI (Osphronemus goramy) PADA MINUMAN JUS JAMBU BIJI (Psidium guajava L)

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