Synergistic potential of papaya and strawberry nectar blends focused on specific nutrients and antioxidants using alternative thermal and non-thermal processing techniques
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- 作者：Jeffrey G. Swada jswada2@illinois.edu" class="auth_mail" title="E-mail the corresponding author ; Christopher J. Keeley keeley4@illinois.edu" class="auth_mail" title="E-mail the corresponding author ; Mohammad A. Ghane ghane2@illinois.edu" class="auth_mail" title="E-mail the corresponding author ; Nicki J. Engeseth ; engeseth@illinois.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Papaya ; Strawberry ; Ultra high temperature ; Irradiation ; Synergistic relationships ; Ascorbic acid ; Carotenoids ; Antioxidant capacity
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：87-95
- 全文大小：470 K
文摘
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Synergistic potentials of fruit nectar blends after processing were investigated.
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Synergism was observed for ascorbic acid and antioxidant capacity after UHT.
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Synergism occurred for β-cryptoxanthin and antioxidant capacity after irradiation.
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β-Carotene experienced antagonism and additive relationships after both techniques.
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Lycopene was best retained after UHT with synergism occurring in the 25P:75S blend.