Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts
Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE)...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Gong, Hao [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Anmerkung: |
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 |
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| Übergeordnetes Werk: |
Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 16(2022), 3 vom: 02. Feb., Seite 1787-1795 |
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| Übergeordnetes Werk: |
volume:16 ; year:2022 ; number:3 ; day:02 ; month:02 ; pages:1787-1795 |
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| DOI / URN: |
10.1007/s11694-022-01293-6 |
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| 520 | |a Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. | ||
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10.1007/s11694-022-01293-6 doi (DE-627)SPR04685715X (SPR)s11694-022-01293-6-e DE-627 ger DE-627 rakwb eng Gong, Hao verfasserin (orcid)0000-0002-2480-2978 aut Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. Seed extracts (dpeaa)DE-He213 Formulated beverage (dpeaa)DE-He213 Functional compound (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Storage quality (dpeaa)DE-He213 Zhang, Yu-Qi aut Wang, Tao aut Wang, Shuai aut Yu, Nan-Nan aut Wang, Wei-Dong aut Wu, Yong-Hua aut Yuan, Heng aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 02. Feb., Seite 1787-1795 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:02 month:02 pages:1787-1795 https://dx.doi.org/10.1007/s11694-022-01293-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 02 02 1787-1795 |
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10.1007/s11694-022-01293-6 doi (DE-627)SPR04685715X (SPR)s11694-022-01293-6-e DE-627 ger DE-627 rakwb eng Gong, Hao verfasserin (orcid)0000-0002-2480-2978 aut Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. Seed extracts (dpeaa)DE-He213 Formulated beverage (dpeaa)DE-He213 Functional compound (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Storage quality (dpeaa)DE-He213 Zhang, Yu-Qi aut Wang, Tao aut Wang, Shuai aut Yu, Nan-Nan aut Wang, Wei-Dong aut Wu, Yong-Hua aut Yuan, Heng aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 02. Feb., Seite 1787-1795 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:02 month:02 pages:1787-1795 https://dx.doi.org/10.1007/s11694-022-01293-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 02 02 1787-1795 |
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10.1007/s11694-022-01293-6 doi (DE-627)SPR04685715X (SPR)s11694-022-01293-6-e DE-627 ger DE-627 rakwb eng Gong, Hao verfasserin (orcid)0000-0002-2480-2978 aut Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. Seed extracts (dpeaa)DE-He213 Formulated beverage (dpeaa)DE-He213 Functional compound (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Storage quality (dpeaa)DE-He213 Zhang, Yu-Qi aut Wang, Tao aut Wang, Shuai aut Yu, Nan-Nan aut Wang, Wei-Dong aut Wu, Yong-Hua aut Yuan, Heng aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 02. Feb., Seite 1787-1795 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:02 month:02 pages:1787-1795 https://dx.doi.org/10.1007/s11694-022-01293-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 02 02 1787-1795 |
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10.1007/s11694-022-01293-6 doi (DE-627)SPR04685715X (SPR)s11694-022-01293-6-e DE-627 ger DE-627 rakwb eng Gong, Hao verfasserin (orcid)0000-0002-2480-2978 aut Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. Seed extracts (dpeaa)DE-He213 Formulated beverage (dpeaa)DE-He213 Functional compound (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Storage quality (dpeaa)DE-He213 Zhang, Yu-Qi aut Wang, Tao aut Wang, Shuai aut Yu, Nan-Nan aut Wang, Wei-Dong aut Wu, Yong-Hua aut Yuan, Heng aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 02. Feb., Seite 1787-1795 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:02 month:02 pages:1787-1795 https://dx.doi.org/10.1007/s11694-022-01293-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 02 02 1787-1795 |
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10.1007/s11694-022-01293-6 doi (DE-627)SPR04685715X (SPR)s11694-022-01293-6-e DE-627 ger DE-627 rakwb eng Gong, Hao verfasserin (orcid)0000-0002-2480-2978 aut Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. Seed extracts (dpeaa)DE-He213 Formulated beverage (dpeaa)DE-He213 Functional compound (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Storage quality (dpeaa)DE-He213 Zhang, Yu-Qi aut Wang, Tao aut Wang, Shuai aut Yu, Nan-Nan aut Wang, Wei-Dong aut Wu, Yong-Hua aut Yuan, Heng aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 02. Feb., Seite 1787-1795 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:02 month:02 pages:1787-1795 https://dx.doi.org/10.1007/s11694-022-01293-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 02 02 1787-1795 |
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physicochemical and sensory acceptance of functional beverages from ginkgo biloba seed extracts |
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Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts |
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Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 |
| abstractGer |
Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 |
| abstract_unstemmed |
Abstract Ginkgo biloba seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare Ginkgo biloba seed extracts (GBSE) and aimed to develop a functional beverage formulated from GBSE and orange juice. The changes in the quality and antioxidant capacity of the formulated beverages during 120 days of storage were also investigated. The formulated beverages had good color and sensory acceptance. The addition of GBSE increased the content of vitamin C, the total phenolic content, and the antioxidant activities (DPPH, ABTS, and FRAP) of the formulated beverages. When 2% GBSE was added, the aforementioned indicators of the formulated beverage were the highest, at 90.43 mg/L, 46.62 mg/mL, 145.88 μmol TE/L, 637.41 μmol TE/L, and 2789.02 μmol TE/L, respectively. During storage, the color of the formulated beverage was stable and the titratable acid content significantly increased (from 1.34 to 2.32%). Vitamin C content and total phenolic content in the formulated beverages (2% GBSE) decreased from 90.43 to 36.22 mg/L and 46.62 to 34.05 mg/mL, respectively. As expected, the antioxidant activity decreased after 120 days of storage. The principal component analysis showed that the quality of the formulated beverage was stable during the entire storage period with the addition of 0.5% and 1% GBSE. These results indicate that the beverage formulated with GBSE had better sensory acceptance, functional ingredients, and antioxidant capacities after 120 days of storage. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 |
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