Bioactive compounds vs. organoleptic assessment of 'smoothies'-type products prepared from selected fruit species

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 98-106

  Teleszko, Miroslawa ^a   Wojdylo, Aneta ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

2,2' azino bis(3 ethylbenzothiazoline 6 sulphonic acid); Ascorbic acid; Bioactive food; Polyphenols; Smoothies

Indexed keywords

2,2'-AZINO-BIS(3-ETHYLBENZOTHIAZOLINE-6-SULPHONIC ACID); ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; BLACK CURRANT; POLYPHENOLS; PROANTHOCYANIDINS; SMOOTHIES; VITAMIN C CONTENTS;

ASCORBIC ACID; FLAVONOIDS;

FRUITS;

RIBES HUDSONIANUM; ROSA CANINA; ROSA DUMALIS; VACCINIUM MACROCARPON; VACCINIUM MYRTILLUS;

EID: 84890429843     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12280     Document Type: Article

References (36)

1. Auger, C., Kim, J.-H., Trinh, S., Chataigneau, T., Popken, A.M. & Schini- Kerth, V.B. (2011). Fruit juice-induced endothelium-dependent relaxations in isolated porcine coronary arteries: evaluation of different fruit juices and purees and optimization of a red fruit juice blend. Food & Function, 2, 245-250.
2. Borges, G., Degeneve, A., Mullen, W. & Crozier, A. (2010). Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries. Journal of Agricultural and Food Chemistry, 58, 3901-3909.
3. Boyer, J. & Liu, R.H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3 in http://www.nutritionj.com/content/3/1/5.
4. British Soft Drinks Association (2011). The 2011 UK Soft Drinks Report. By popular demand. Available at: http://www.britishsoftdrinks.com/PDF/2011%20soft%20drinks%20report.pdf
5. Cioroi, M. & Musat, C.L. (2007). Investigations on the correlations between polyphenol content from red wines and their antioxidant capacity. Cercetari Agronomice in Moldova, Anul XXXX 4, 35-40.
6. Dodonne, S., Vitrac, X., Coutiere, P., Woillez, M. & Merillon, J.-M. (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD and ORAC assays. Journal of Agricultural and Food Chemistry, 57, 1768-1774.
7. Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chemistry, 104, 1379-1384.
8. Gil, M.I., Tomás- Barberán, F.A., Hess- Pierce, B. & Kader, A.A. (2002). Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. Journal of Agricultural and Food Chemistry, 50, 4976-4982.
9. Gu, L., Kelm, M.A., Hammerstone, J.F. et al. (2004). Concentrations of proanthocyanidins in common foods and estimations of normal consumption. The Journal of Nutrition, 134, 613-617.
10. Häkkinen, S. (2000). Flavonols and phenolic acids in berries and berry products. Doctoral dissertation, Publications D. Medical Sciences 221. 2000. 90 p.
11. Hidalgo, M., Sánchez-Moreno, C. & de Pascual-Teresa, S. (2010). Flavonoid-flavonoid interaction and its effect on their antioxidant activity. Food Chemistry, 121, 691-696.
12. Jakobek, L., Seruga, M., Medvidovic- Kosanovic, M. & Novak, I. (2007). Anthocyain content and antioxidant activity of various red fruits juices. Deutsche Lebensmittel- Rundschau, 2, 58-64.
13. Jaros, D., Thamke, I., Raddatz, H. & Rohm, H. (2008). Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference. European Food Research Technology, 222, 51-61.
14. Keenan, D.F., Brunton, N.P., Gormley, T.R., Butler, F., Tiwari, B.K. & Patras, A. (2010). Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovative Food Science and Emerging Technologies, 11, 551-556.
15. Kennedy, J.A., Hayasaka, Y., Vidal, S., Waters, E.J. & Jones, G.P. (2001). Composition of grape skin proanthocyanidins at different stages of berry development. Journal of Agricultural and Food Chemistry, 49, 5348-5355.
16. Lysoniewska, E., Kalisz, S. & Mitek, M. (2011). Sensory quality of black currants nectars and beverages enriched with echinacea and green tea extracts. ŻYWNOŚĆ Nauka Technologia Jakość, 6, 167-177.
17. Markowski, J., Baron, A., Mieszczakowska, M. & Plocharski, W. (2009). Chemical composition of French and Polish cloudy apple juices. Journal of Horticultural Science & Biotechnology, ISAFRUIT Special Issue, 52, 68-74.
18. Mattila, P., Hellström, J. & Törrönen, R. (2006). Phenolic acids in berries, fruits, and beverages. Journal of Agricultural and Food Chemistry, 54, 7193-7199.
19. Müller, L., Gnoyke, S., Popken, A.M. & Böhm, V. (2010). Antioxidant capacity and related parameters of different fruit formulations. LWT - Food Science and Technology, 43, 992-999.
20. Nadolna, I. & Szponar, L. (1998). Fruit and Vegetables Juices in Health Promotion. IŻŻ, Warsaw.
21. Oszmiański, J., Wolniak, M., Wojdylo, A. & Wawer, I. (2007). Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices. Journal of the Science of Food and Agriculture, 87, 573-579.
22. Özoǧlu, H. & Bayindirli, A. (2002). Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents. Food Control, 13, 213-221.
23. Oszmiański, J. & Wojdylo, A. (2009). Effects of blackcurrant and apple pulp blended on phenolics, antioxidant capacity and colour of juices. Journal Czech Food Technology, 27, 338-351.
24. Piljac- Zegarac, J., Valek, L., Martinez, S. & Belscak, A. (2009). Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chemistry, 113, 394-400.
25. Qian, N. (2006). Fruit and vegetable smoothies, and its processing method. Faming Zhuanli Shenqing Gongkai Shuomingshu. CN 1817192.
26. Re, R., Pellegrini, N., Proteggente, A., Pannala, A. & Yang, M. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, 1231-1237.
27. Regula, J. (2009). Nutritive value and organoleptic properties of cookies with the addition of dried shitake mushroom (Lentinula Edodes). Żywność Nauka Technologia Jakość, 4, 79-85.
28. Ros, J.M., Laencina, J., Hellin, P., Jordan, M.J., Vila, R. & Rumpunen, K. (2004). Characterization of juice in fruits of different Chaenomeles species. LWT - Food Science and Technology, 37, 301-307.
29. Ruxton, C.H.S. (2008). Smoothies: one portion or two? British Nutrition Foundation Nutrition Bulletin, 33, 129-132.
30. Salminem, J.-P., Karonen, M., Lempa, K. et al. (2005). Characterisation of proanthocyanidin aglycones and glycosides from rose hips by high-performance liquid chromatography-mass spectrometry, and their rapid quantification together with vitamin C. Journal of Chromatography A, 1077, 170-180.
31. Sun, J., Chu, Y.F., Wu, X. & Liu, R.H. (2002). Antioxidant and antiproliferative activities of common fruits. Journal of Agriculture and Food Chemistry, 50, 7449-7454.
32. Watzl, B. (2008). Smoothies - wellness aus der Flasche? Ernährungsumschau, 6, 352-353.
33. Wojdylo, A. (2011). The evaluation of quince fruit use in the production of preserves with high polyphenol content and antioxidant activity. Monographs CXVIII. ISSN 1898-1151.
34. Wojdylo, A., Oszmiański, J. & Laskowski, P. (2008). The polyphenolic compounds and antioxidant activity of new and old apple varieties. Journal of Agriculture and Food Chemistry, 56, 6520-6530.
35. Wojdylo, A., Oszmiański, J., Teleszko, M. & Sokól-Letowska, A. (2013). Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams. International Journal of Food Science and Food Nutrition. doi:10.3109/09637486.2013.793297. [Epub ahead of print].
36. Yang, B. (2009). Sugars, acids, ethyl b-D-glucopyranose and a methyl inositol in sea buckthorn (Hippophaë rhamnoides) berries. Food Chemistry, 112, 89-97.