The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

The effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice and the correlations between various physicochemical indices and antioxidant capacity during storage were investigated in this study. The results showed that the overall rete...

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Autores principales: Zhang, Yanlin, Xu, Yixian, Wang, Qi, Zhang, Jingyuan, Dai, Xin, Miao, Song, Lu, Xu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164921/
https://www.ncbi.nlm.nih.gov/pubmed/37168721
http://dx.doi.org/10.1016/j.fochx.2023.100669
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author Zhang, Yanlin
Xu, Yixian
Wang, Qi
Zhang, Jingyuan
Dai, Xin
Miao, Song
Lu, Xu
author_facet Zhang, Yanlin
Xu, Yixian
Wang, Qi
Zhang, Jingyuan
Dai, Xin
Miao, Song
Lu, Xu
author_sort Zhang, Yanlin
collection PubMed
description The effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice and the correlations between various physicochemical indices and antioxidant capacity during storage were investigated in this study. The results showed that the overall retention rate of various nutrients and antioxidant activity in lotus seed juice under low-temperature storage was better than that under 37 °C storage. Meanwhile, temperature had a significant effect on increasing the browning of lotus seed juice and the change in L*. The results of Pearson correlation and redundancy analysis (RDA) showed that the reduction in antioxidant activity in lotus seed juice aggravated the browning index of the system at high temperatures. The color changes in the system were closely related to the clarity of lotus seed juice and aging of starch at low temperatures.
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spelling pubmed-101649212023-05-09 The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures Zhang, Yanlin Xu, Yixian Wang, Qi Zhang, Jingyuan Dai, Xin Miao, Song Lu, Xu Food Chem X Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma The effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice and the correlations between various physicochemical indices and antioxidant capacity during storage were investigated in this study. The results showed that the overall retention rate of various nutrients and antioxidant activity in lotus seed juice under low-temperature storage was better than that under 37 °C storage. Meanwhile, temperature had a significant effect on increasing the browning of lotus seed juice and the change in L*. The results of Pearson correlation and redundancy analysis (RDA) showed that the reduction in antioxidant activity in lotus seed juice aggravated the browning index of the system at high temperatures. The color changes in the system were closely related to the clarity of lotus seed juice and aging of starch at low temperatures. Elsevier 2023-04-13 /pmc/articles/PMC10164921/ /pubmed/37168721 http://dx.doi.org/10.1016/j.fochx.2023.100669 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Zhang, Yanlin
Xu, Yixian
Wang, Qi
Zhang, Jingyuan
Dai, Xin
Miao, Song
Lu, Xu
The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures
title The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures
title_full The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures
title_fullStr The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures
title_full_unstemmed The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures
title_short The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures
title_sort antioxidant capacity and nutrient composition characteristics of lotus (nelumbo nucifera gaertn.) seed juice and their relationship with color at different storage temperatures
topic Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164921/
https://www.ncbi.nlm.nih.gov/pubmed/37168721
http://dx.doi.org/10.1016/j.fochx.2023.100669
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