The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures.
Food Chem X
; 18: 100669, 2023 Jun 30.
Article
en En
| MEDLINE
| ID: mdl-37168721
ABSTRACT
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.
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Idioma:
En
Revista:
Food Chem X
Año:
2023
Tipo del documento:
Article
País de afiliación:
China