The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages
Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Park, Yong Seo [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016transfer abstract |
|---|
| Schlagwörter: |
|---|
| Umfang: |
8 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma - Tanaka, Hajime ELSEVIER, 2022, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:70 ; year:2016 ; pages:221-228 ; extent:8 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodcont.2016.05.046 |
|---|
| Katalog-ID: |
ELV019622104 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | ELV019622104 | ||
| 003 | DE-627 | ||
| 005 | 20230625130341.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 180603s2016 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodcont.2016.05.046 |2 doi | |
| 028 | 5 | 2 | |a GBVA2016016000026.pica |
| 035 | |a (DE-627)ELV019622104 | ||
| 035 | |a (ELSEVIER)S0956-7135(16)30289-4 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | |a 630 |a 640 | |
| 082 | 0 | 4 | |a 630 |q DE-600 |
| 082 | 0 | 4 | |a 640 |q DE-600 |
| 082 | 0 | 4 | |a 610 |q VZ |
| 100 | 1 | |a Park, Yong Seo |e verfasserin |4 aut | |
| 245 | 1 | 4 | |a The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages |
| 264 | 1 | |c 2016transfer abstract | |
| 300 | |a 8 | ||
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. | ||
| 520 | |a Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. | ||
| 650 | 7 | |a Kiwi fruit antioxidants |2 Elsevier | |
| 650 | 7 | |a Binding properties |2 Elsevier | |
| 650 | 7 | |a Smoothies |2 Elsevier | |
| 650 | 7 | |a Fluorescence |2 Elsevier | |
| 700 | 1 | |a Ham, Kyung-Sik |4 oth | |
| 700 | 1 | |a Park, Yang-Kyun |4 oth | |
| 700 | 1 | |a Leontowicz, Hanna |4 oth | |
| 700 | 1 | |a Leontowicz, Maria |4 oth | |
| 700 | 1 | |a Namieśnik, Jacek |4 oth | |
| 700 | 1 | |a Katrich, Elena |4 oth | |
| 700 | 1 | |a Gorinstein, Shela |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier Science |a Tanaka, Hajime ELSEVIER |t Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |d 2022 |g Amsterdam [u.a.] |w (DE-627)ELV009139680 |
| 773 | 1 | 8 | |g volume:70 |g year:2016 |g pages:221-228 |g extent:8 |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodcont.2016.05.046 |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a GBV_ELV | ||
| 912 | |a SYSFLAG_U | ||
| 912 | |a SSG-OLC-PHA | ||
| 951 | |a AR | ||
| 952 | |d 70 |j 2016 |h 221-228 |g 8 | ||
| 953 | |2 045F |a 630 | ||
| author_variant |
y s p ys ysp |
|---|---|
| matchkey_str |
parkyongseohamkyungsikparkyangkyunleonto:2016----:hefcsframnoqaiyaaeesfmoheyea |
| hierarchy_sort_str |
2016transfer abstract |
| publishDate |
2016 |
| allfields |
10.1016/j.foodcont.2016.05.046 doi GBVA2016016000026.pica (DE-627)ELV019622104 (ELSEVIER)S0956-7135(16)30289-4 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Park, Yong Seo verfasserin aut The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence Elsevier Ham, Kyung-Sik oth Park, Yang-Kyun oth Leontowicz, Hanna oth Leontowicz, Maria oth Namieśnik, Jacek oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:70 year:2016 pages:221-228 extent:8 https://doi.org/10.1016/j.foodcont.2016.05.046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 70 2016 221-228 8 045F 630 |
| spelling |
10.1016/j.foodcont.2016.05.046 doi GBVA2016016000026.pica (DE-627)ELV019622104 (ELSEVIER)S0956-7135(16)30289-4 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Park, Yong Seo verfasserin aut The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence Elsevier Ham, Kyung-Sik oth Park, Yang-Kyun oth Leontowicz, Hanna oth Leontowicz, Maria oth Namieśnik, Jacek oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:70 year:2016 pages:221-228 extent:8 https://doi.org/10.1016/j.foodcont.2016.05.046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 70 2016 221-228 8 045F 630 |
| allfields_unstemmed |
10.1016/j.foodcont.2016.05.046 doi GBVA2016016000026.pica (DE-627)ELV019622104 (ELSEVIER)S0956-7135(16)30289-4 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Park, Yong Seo verfasserin aut The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence Elsevier Ham, Kyung-Sik oth Park, Yang-Kyun oth Leontowicz, Hanna oth Leontowicz, Maria oth Namieśnik, Jacek oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:70 year:2016 pages:221-228 extent:8 https://doi.org/10.1016/j.foodcont.2016.05.046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 70 2016 221-228 8 045F 630 |
| allfieldsGer |
10.1016/j.foodcont.2016.05.046 doi GBVA2016016000026.pica (DE-627)ELV019622104 (ELSEVIER)S0956-7135(16)30289-4 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Park, Yong Seo verfasserin aut The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence Elsevier Ham, Kyung-Sik oth Park, Yang-Kyun oth Leontowicz, Hanna oth Leontowicz, Maria oth Namieśnik, Jacek oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:70 year:2016 pages:221-228 extent:8 https://doi.org/10.1016/j.foodcont.2016.05.046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 70 2016 221-228 8 045F 630 |
| allfieldsSound |
10.1016/j.foodcont.2016.05.046 doi GBVA2016016000026.pica (DE-627)ELV019622104 (ELSEVIER)S0956-7135(16)30289-4 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Park, Yong Seo verfasserin aut The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages 2016transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence Elsevier Ham, Kyung-Sik oth Park, Yang-Kyun oth Leontowicz, Hanna oth Leontowicz, Maria oth Namieśnik, Jacek oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:70 year:2016 pages:221-228 extent:8 https://doi.org/10.1016/j.foodcont.2016.05.046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 70 2016 221-228 8 045F 630 |
| language |
English |
| source |
Enthalten in Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma Amsterdam [u.a.] volume:70 year:2016 pages:221-228 extent:8 |
| sourceStr |
Enthalten in Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma Amsterdam [u.a.] volume:70 year:2016 pages:221-228 extent:8 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Kiwi fruit antioxidants Binding properties Smoothies Fluorescence |
| dewey-raw |
630 |
| isfreeaccess_bool |
false |
| container_title |
Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
| authorswithroles_txt_mv |
Park, Yong Seo @@aut@@ Ham, Kyung-Sik @@oth@@ Park, Yang-Kyun @@oth@@ Leontowicz, Hanna @@oth@@ Leontowicz, Maria @@oth@@ Namieśnik, Jacek @@oth@@ Katrich, Elena @@oth@@ Gorinstein, Shela @@oth@@ |
| publishDateDaySort_date |
2016-01-01T00:00:00Z |
| hierarchy_top_id |
ELV009139680 |
| dewey-sort |
3630 |
| id |
ELV019622104 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV019622104</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230625130341.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180603s2016 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodcont.2016.05.046</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBVA2016016000026.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV019622104</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0956-7135(16)30289-4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">630</subfield><subfield code="a">640</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">610</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Park, Yong Seo</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="4"><subfield code="a">The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">8</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Kiwi fruit antioxidants</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Binding properties</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Smoothies</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Fluorescence</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ham, Kyung-Sik</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Park, Yang-Kyun</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Leontowicz, Hanna</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Leontowicz, Maria</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Namieśnik, Jacek</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Katrich, Elena</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gorinstein, Shela</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier Science</subfield><subfield code="a">Tanaka, Hajime ELSEVIER</subfield><subfield code="t">Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma</subfield><subfield code="d">2022</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV009139680</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:70</subfield><subfield code="g">year:2016</subfield><subfield code="g">pages:221-228</subfield><subfield code="g">extent:8</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodcont.2016.05.046</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">70</subfield><subfield code="j">2016</subfield><subfield code="h">221-228</subfield><subfield code="g">8</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
|
| author |
Park, Yong Seo |
| spellingShingle |
Park, Yong Seo ddc 630 ddc 640 ddc 610 Elsevier Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages |
| authorStr |
Park, Yong Seo |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV009139680 |
| format |
electronic Article |
| dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management 610 - Medicine & health |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
elsevier |
| remote_str |
true |
| illustrated |
Not Illustrated |
| topic_title |
630 640 630 DE-600 640 DE-600 610 VZ The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence Elsevier |
| topic |
ddc 630 ddc 640 ddc 610 Elsevier Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence |
| topic_unstemmed |
ddc 630 ddc 640 ddc 610 Elsevier Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence |
| topic_browse |
ddc 630 ddc 640 ddc 610 Elsevier Kiwi fruit antioxidants Elsevier Binding properties Elsevier Smoothies Elsevier Fluorescence |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| author2_variant |
k s h ksh y k p ykp h l hl m l ml j n jn e k ek s g sg |
| hierarchy_parent_title |
Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
| hierarchy_parent_id |
ELV009139680 |
| dewey-tens |
630 - Agriculture 640 - Home & family management 610 - Medicine & health |
| hierarchy_top_title |
Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)ELV009139680 |
| title |
The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages |
| ctrlnum |
(DE-627)ELV019622104 (ELSEVIER)S0956-7135(16)30289-4 |
| title_full |
The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages |
| author_sort |
Park, Yong Seo |
| journal |
Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
| journalStr |
Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
2016 |
| contenttype_str_mv |
zzz |
| container_start_page |
221 |
| author_browse |
Park, Yong Seo |
| container_volume |
70 |
| physical |
8 |
| class |
630 640 630 DE-600 640 DE-600 610 VZ |
| format_se |
Elektronische Aufsätze |
| author-letter |
Park, Yong Seo |
| doi_str_mv |
10.1016/j.foodcont.2016.05.046 |
| dewey-full |
630 640 610 |
| title_sort |
effects of treatment on quality parameters of smoothie-type ‘hayward’ kiwi fruit beverages |
| title_auth |
The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages |
| abstract |
Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. |
| abstractGer |
Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. |
| abstract_unstemmed |
Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA |
| title_short |
The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages |
| url |
https://doi.org/10.1016/j.foodcont.2016.05.046 |
| remote_bool |
true |
| author2 |
Ham, Kyung-Sik Park, Yang-Kyun Leontowicz, Hanna Leontowicz, Maria Namieśnik, Jacek Katrich, Elena Gorinstein, Shela |
| author2Str |
Ham, Kyung-Sik Park, Yang-Kyun Leontowicz, Hanna Leontowicz, Maria Namieśnik, Jacek Katrich, Elena Gorinstein, Shela |
| ppnlink |
ELV009139680 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth oth oth oth |
| doi_str |
10.1016/j.foodcont.2016.05.046 |
| up_date |
2024-07-06T21:56:00.196Z |
| _version_ |
1803868396792578048 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV019622104</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230625130341.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180603s2016 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodcont.2016.05.046</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBVA2016016000026.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV019622104</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0956-7135(16)30289-4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">630</subfield><subfield code="a">640</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">610</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Park, Yong Seo</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="4"><subfield code="a">The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">8</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS +), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Kiwi fruit antioxidants</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Binding properties</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Smoothies</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Fluorescence</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ham, Kyung-Sik</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Park, Yang-Kyun</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Leontowicz, Hanna</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Leontowicz, Maria</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Namieśnik, Jacek</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Katrich, Elena</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gorinstein, Shela</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier Science</subfield><subfield code="a">Tanaka, Hajime ELSEVIER</subfield><subfield code="t">Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma</subfield><subfield code="d">2022</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV009139680</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:70</subfield><subfield code="g">year:2016</subfield><subfield code="g">pages:221-228</subfield><subfield code="g">extent:8</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodcont.2016.05.046</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">70</subfield><subfield code="j">2016</subfield><subfield code="h">221-228</subfield><subfield code="g">8</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
|
| score |
7.4000416 |