Impact of natural acerola extracts on the quality of canned vegetables
Applying natural origin additives in the creation of consumer-accepted food items is becoming more and more crucial for food producers. The aim of this study was to evaluate the efficacy of several organically derived plant extracts in place of ascorbic acid and determine whether or not they might b...
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| Dokumentumtípus: | Könyv része |
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University of Szeged
Szeged
2024
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Élelmiszerkémia, Élelmiszeripari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/85735 |
| Tartalmi kivonat: | Applying natural origin additives in the creation of consumer-accepted food items is becoming more and more crucial for food producers. The aim of this study was to evaluate the efficacy of several organically derived plant extracts in place of ascorbic acid and determine whether or not they might be used in a canned mixture of red beans and supersweet corn. In this experiment, the samples were examined for pH, water-soluble dry matter content, color (L*, a*, b*, ΔE*), total polyphenol content (TPC), and antioxidant capacity (FRAP). The samples were prepared using two separate source of acerola extract. During the color test, the product with the plant extracts added showed a discernible change in color, however, the samples with the extracts typically had a high polyphenol content and antioxidant potential. Based on the test results, natural acerola extracts could be a viable substitute for ascorbic acid, which is utilized in the canned mixture of red beans and super sweet corn. |
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| Terjedelem/Fizikai jellemzők: | 269-273 |
| ISBN: | 978-963-688-009-5 |