Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels.

Autor: Ventura J; Departamento de Ciencias de la Salud, Universidad Autónoma Metropolitana-Iztapalapa, Mexico., Alarcón-Aguilar F, Roman-Ramos R, Campos-Sepulveda E, Reyes-Vega ML, Daniel Boone-Villa V, Jasso-Villagómez EI, Aguilar CN
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2013 Jan 01; Vol. 136 (1), pp. 109-15. Date of Electronic Publication: 2012 Jul 15.
DOI: 10.1016/j.foodchem.2012.07.039
Abstrakt: In the present study, the production of a reduced-sugar pomegranate juice jelly supplemented with an aqueous extract of pomegranate peel (PE) is described. Influence of different carbohydrate polymers (guar (G), xanthan (X) and tragacanth (T) gums) on rheological properties was studied. Combination GXT presented the most similar rheological behaviour to commercial jelly. Jelly (J) and jelly with PE (JE) were stored at 4°C over an 8week period for physical, chemical, antioxidant, microbiological and sensory analysis. J and JE showed similar values for °Brix, colour and Aw, though the pH of JE was lower than J. Thiol and phenolic compounds were higher in JE than in J. Antioxidant activity (radical scavenging activity and autoxidation of linoleic acid) was higher in JE than in J at 0weeks, and were decreasing with time. Pomegranate juice with additives was generally less accepted than J and JE.
(Copyright © 2012 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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