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dc.contributor.author
Cassani, Lucía Victoria
dc.contributor.author
Tomadoni, Bárbara María
dc.contributor.author
Viacava, Gabriela Elena
dc.contributor.author
Ponce, Alejandra Graciela
dc.contributor.author
Moreira, Maria del Rosario
dc.date.available
2019-03-07T20:10:03Z
dc.date.issued
2016-10
dc.identifier.citation
Cassani, Lucía Victoria; Tomadoni, Bárbara María; Viacava, Gabriela Elena; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 90-98
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/71208
dc.description.abstract
In this work, the impact of adding prebiotic fibers (inulin, oligofructose and apple fiber) to strawberry juices on quality properties was investigated. Additionally, the beneficial effects of natural preservatives (vanillin and geraniol) on quality parameters of fiber-enriched juices were studied. Microbiological, physicochemical and sensorial properties were evaluated throughout two weeks of storage at 5 °C. Results showed that the addition of prebiotic fibers significantly increased antioxidant capacity and successfully maintained sensory quality of strawberry juice when compared to fresh control. Vanillin and geraniol treatments had a marked effect in reducing native microflora counts (4-6 log cycles reductions) in comparison to untreated samples. Natural preservatives imparted strong flavor in fiber-enriched strawberry juices, however, it was pleasant for those samples treated with vanillin. Besides, overall visual quality scores in treated samples were maintained in the acceptability level throughout storage. Juices with vanillin showed the highest total phenolic content, indicating high nutritional value of the product. Nevertheless, both preservatives agents exhibited lower antioxidant activity than controls. Thus, prebiotic fibers could enhance nutritional and sensory quality of strawberry juice. Also, geraniol and vanillin could be feasible alternatives to improve microbiological quality with low impact on the organoleptic properties of fiber-enriched strawberry juice.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
DIETARY FIBERS
dc.subject
NATURAL PRESERVATIVES
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QUALITY PARAMETERS
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STRAWBERRY JUICE
dc.title
Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-03-06T14:49:47Z
dc.journal.volume
72
dc.journal.pagination
90-98
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina
dc.description.fil
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2016.04.037
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816302213
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