Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage

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• 作者：Silvia Tappi^a ; ^{silvia.tappi2@unibo.it} ; Urszula Tylewicz^a ; Santina Romani^a ; ^b ; Marco Dalla Rosa^a ; ^b ; Federica Rizzi^c ; Pietro Rocculi^a ; ^b
• 关键词：Minimally processed apples ; Vacuum impregnation ; Green tea catechins ; Quality ; Antioxidant activity
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：148-155
• 全文大小：451 K
• 卷排序：39

文摘

Minimally processed apples were vacuum impregnated with a green tea extract. A nutritionally fortified product was obtained and evaluated during storage. The impregnation resulted in a strong increase of the product antioxidant properties. Combination of green tea and ascorbic acid seemed to be promising for impregnation.