2022
DOI: 10.1016/j.afres.2022.100057
|View full text |Cite
|
Sign up to set email alerts
|

Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

4
8
0

Year Published

2022
2022
2023
2023

Publication Types

Select...
9

Relationship

3
6

Authors

Journals

citations
Cited by 12 publications
(12 citation statements)
references
References 23 publications
4
8
0
Order By: Relevance
“…However, the total phenolic content subsequently decreased significantly ( p < 0.05), and the content of soluble polysaccharides decreased more at high temperatures. This decreasing effect was more pronounced with increasing time ( Purewal, Kamboj, Sandhu, Kaur, Sharma, Kaur, et al, 2022 ). Phenolic substances are prone to oxidation and polymerization during storage, reducing the number of free hydroxyl groups and causing a decrease in the measured total phenolic content ( Liu, Wang, Li, Bi, & Liao, 2014 ).…”
Section: Resultsmentioning
confidence: 93%
“…However, the total phenolic content subsequently decreased significantly ( p < 0.05), and the content of soluble polysaccharides decreased more at high temperatures. This decreasing effect was more pronounced with increasing time ( Purewal, Kamboj, Sandhu, Kaur, Sharma, Kaur, et al, 2022 ). Phenolic substances are prone to oxidation and polymerization during storage, reducing the number of free hydroxyl groups and causing a decrease in the measured total phenolic content ( Liu, Wang, Li, Bi, & Liao, 2014 ).…”
Section: Resultsmentioning
confidence: 93%
“…The antioxidant potential of non‐coated and coated plum fruits was determined using DPPH and FRAP assay, and the results are reported in Table 1. The scavenging potential of fruits and their corresponding products (beverages and jam) was observed to decline with an increase in time/progression towards the ripening stage (Thakur et al ., 2018; Purewal et al ., 2022b). A similar trend was observed in the experimental analysis of plum fruit in non‐coated and coated plums.…”
Section: Resultsmentioning
confidence: 99%
“…There are very limited studies in the literature, only one study [2] reported brix decreases during fermentation showing about 60% sugar reduction, in which fermentation time was shorter (24 hours) and substrate was different than this study. Since the fermentation time is longer brix increase might be explained with the enhancement in the hydrolysis of acids and carbohydrates [13]. In addition, increase of brix can be linked to the fact that when the pectin of the fruit used in the fermentation is degraded, free calcium coming from the water and the fruit may cause stable gel formation increasing the total solids of the beverage [14].…”
Section: Discussionmentioning
confidence: 99%