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Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels.

Abstract：

:In the present study, the production of a reduced-sugar pomegranate juice jelly supplemented with an aqueous extract of pomegranate peel (PE) is described. Influence of different carbohydrate polymers (guar (G), xanthan (X) and tragacanth (T) gums) on rheological properties was studied. Combination GXT presented the most similar rheological behaviour to commercial jelly. Jelly (J) and jelly with PE (JE) were stored at 4°C over an 8week period for physical, chemical, antioxidant, microbiological and sensory analysis. J and JE showed similar values for °Brix, colour and Aw, though the pH of JE was lower than J. Thiol and phenolic compounds were higher in JE than in J. Antioxidant activity (radical scavenging activity and autoxidation of linoleic acid) was higher in JE than in J at 0weeks, and were decreasing with time. Pomegranate juice with additives was generally less accepted than J and JE.

journal_name

Food Chem

journal_title

Food chemistry

authors

Ventura J,Alarcón-Aguilar F,Roman-Ramos R,Campos-Sepulveda E,Reyes-Vega ML,Daniel Boone-Villa V,Jasso-Villagómez EI,Aguilar CN

doi

10.1016/j.foodchem.2012.07.039

subject

Has Abstract

pub_date

2013-01-01 00:00:00

pages

109-15

issue

1

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(12)01151-X

journal_volume

136

pub_type

杂志文章

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