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Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time
A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BlackWell Publishing Ltd
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4376404/ https://www.ncbi.nlm.nih.gov/pubmed/25838888 http://dx.doi.org/10.1002/fsn3.174 |
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author | Mgaya-Kilima, Beatrice Remberg, Siv Fagertun Chove, Bernard Elias Wicklund, Trude |
author_facet | Mgaya-Kilima, Beatrice Remberg, Siv Fagertun Chove, Bernard Elias Wicklund, Trude |
author_sort | Mgaya-Kilima, Beatrice |
collection | PubMed |
description | A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at 4°C and 28°C. Total soluble solids, pH, titratable acidity, reducing sugar, color, vitamin C, total monomeric anthocyanins, total phenols, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after, 2, 4, and 6 months of storage. The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials. The acidity, color, total monomeric anthocyanin, vitamin C, total phenols, and antioxidant activity decreased during storage irrespective of storage temperature and packaging material. Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C. |
format | Online Article Text |
id | pubmed-4376404 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | BlackWell Publishing Ltd |
record_format | MEDLINE/PubMed |
spelling | pubmed-43764042015-04-02 Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time Mgaya-Kilima, Beatrice Remberg, Siv Fagertun Chove, Bernard Elias Wicklund, Trude Food Sci Nutr Original Research A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at 4°C and 28°C. Total soluble solids, pH, titratable acidity, reducing sugar, color, vitamin C, total monomeric anthocyanins, total phenols, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after, 2, 4, and 6 months of storage. The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials. The acidity, color, total monomeric anthocyanin, vitamin C, total phenols, and antioxidant activity decreased during storage irrespective of storage temperature and packaging material. Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C. BlackWell Publishing Ltd 2015-03 2015-01-27 /pmc/articles/PMC4376404/ /pubmed/25838888 http://dx.doi.org/10.1002/fsn3.174 Text en © 2014 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. http://creativecommons.org/licenses/by/3.0/ This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Mgaya-Kilima, Beatrice Remberg, Siv Fagertun Chove, Bernard Elias Wicklund, Trude Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time |
title | Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time |
title_full | Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time |
title_fullStr | Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time |
title_full_unstemmed | Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time |
title_short | Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time |
title_sort | physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4376404/ https://www.ncbi.nlm.nih.gov/pubmed/25838888 http://dx.doi.org/10.1002/fsn3.174 |
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