Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties

Souza, Caroline Cardoso de; Oliveira, Catarina; Pires, Jéssica Fontinelly; Pimentel, Tatiana Colombo; Raices, Renata S.L.; Nogueira, Luciana C.

doi:10.1590/fst.35419

Cited by 13 publications

(10 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Apple juice is commonly mixed with another liquid ingredients (extract, tea, beverage, etc.) to formulate an ideal functional food formulation with improved physicochemical properties, nutritional characteristics, and sensory acceptability [ 146 ]. A recent study aimed to formulate a functional cake based on apple pomace flour (powder) as a substitute for wheat and rice flour to produce a gluten free product suitable for celiac patients [ 147 ].…”

Section: The Perspective and Development Of Apple-based Functional Products Behind Functional Ingredientsmentioning

confidence: 99%

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Duralija

Putnik

Brdar

et al. 2021

Foods

View full text Add to dashboard Cite

The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for the formulation of functional foods either in processed form (e.g., juice), or as a by-product (e.g., apple pomace). However, there is a growing demand for functional foods derived from ancient and traditional plant sources as they are recognized as a very valuable source of health-promoting bioactive ingredients. Similarly, old apple cultivars (Malus domestica Borkh.) are characterized by good morphological and pomological properties, less need for chemicals during cultivation and the higher share of biologically active compounds (BACs) with better sensory acceptability compared to commercial cultivars. However, their nutritional and biological potential is underestimated, as is their ability to be processed into functional food. The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple cultivars through innovative cultivation strategies, and therefore old local apple cultivars could be of great importance in future breeding programs.

show abstract

Section: The Perspective and Development Of Apple-based Functional Products Behind Functional Ingredientsmentioning

confidence: 99%

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Duralija

Putnik

Brdar

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…The fruits and vegetables are relatively low in calories, rich in nutrients and contain high levels of micronutrients, fibres and other bioactive compounds (Vincente et al, 2014). Apples are among the most commonly consumed fruits and they represent an important source of phenolic compounds, organic acids, vitamins, dietary fiber, micro-and macroelements (Souza et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

et al. 2022

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs 'Florina' and 'Ionathan' , packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.

show abstract

“…Turkey is one of the most important medicinal and aromatic plant trader country of the World (Tutar, 2018). Spices have pleasant flavor, color and aroma, as well as antioxidant functions and action as natural preservatives (Souza et al, 2020). The genus Thymbra spicata var.…”

Section: Introductionmentioning

confidence: 99%

Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices

Erkmen

2022

Food Sci. Technol

View full text Add to dashboard Cite

Inactivation mechanism of supercritical carbon dioxide (SC-CD) combination with Thymbra spicata essential oil (TEO) treatments on bacteria in tryptone soy broth (TSB) and juices was investigated. Salmonella Typhimurium was significantly inactivated by 3.45 and 5.55 logs after SC-CD+TEO treatment of TBS for 35 min at 7.6 and 10.13 MPa respectively. Klebsiella pneumoniae showed higher resistance to treatments than other two bacteria and Escherichia coli showed higher resistance to treatments than S. Typhimurium. Approximately 5.27, 4.68 and 3.82 logs inactivation of S. Typhimurium, E. coli and K. pneumoniae were obtained in the treatment of watermelon juice with SC-CD+TEO at 10.13 MPa after 35 min, while 6.89, 4.82 and 4.55 logs inactivated, respectively, were observed in melon juice. Research indicated that the inactivation mechanism involves inducing cell damage, increasing membrane permeability, increasing cell rupture, precipitation of cytoplasmic contents, extracting cellular substances and lysing cells. Different sensitivities of Gram-negative bacteria to the treatments may be attributed to the differences in the cell structure, compositions of membrane and presence of capsule, pressure level and exposure time. pH, total soluble solid and browning degree of juice did not significantly change after treatments and during 7 days of storage.

show abstract

Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties

Cited by 13 publications

References 39 publications

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices

Contact Info

Product

Resources

About