Publisert 2023

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : Heliyon , vol. 9 , p. 1–13 , 2023

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 2405-8440
Elektronisk : 2405-8440

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Aaby, Kjersti; Amundsen, Mathias

Sak : 5

Forskningsområder

Kvalitet og målemetoder

Råvarekunnskap

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Lingonberries (Vaccinium vitis-idaea L.) are rich in phenolic compounds associated with several health benefits. The berries are also astringent, sour, and bitter and the addition of a sweetener is necessary to increase the palatability of lingonberry products. The addition of a sweetener may, however, affect the stability of phenolic compounds in the product. The aim of this study was thus to determine the effects of the addition of sweeteners (sucrose, acesulfame K or sucralose) and temperature on the stability of anthocyanins, flavonols, flavan-3-ols, hydroxycinnamic acids and the colour of lingonberry juice during thermal treatment and storage. The addition of sweeteners did not affect the stability of phenolic compounds or the colour of lingonberry juice during thermal treatment or storage. The stability of the phenolic compounds was significantly affected by temperature. Anthocyanins were the least stable of the phenolic compounds. The half-lives of total anthocyanins were 3.8, 2.0 and 0.8 h at 75, 85 and 95 ◦C, respectively. The half-lives during storage were 12.8 and 2.7 weeks at 6 and 22 ◦C, respectively. Cyanidin-3-galactoside, the major anthocyanin in lingonberries, was extensively degraded during storage, probably due to galactoside side-activities of the enzyme preparation used in juice production. After thermal treatment, the juices were darker and bluer, with lower chromaticity, while after storage, the juices were lighter, more yellow, and had higher chromaticity.

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