Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched with Rutin or Quercetin: the Effect of Processing Conditions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39910412" target="_blank" >RIV/00216275:25310/18:39910412 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/18:63518916

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.lwt.2017.08.093" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2017.08.093</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2017.08.093" target="_blank" >10.1016/j.lwt.2017.08.093</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched with Rutin or Quercetin: the Effect of Processing Conditions

Popis výsledku v původním jazyce

Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P&lt;0.01) while rutin degradation was more affected by melting temperature (P&lt;0.01). An increase in TPC values and a decrease in antioxidant capacity measured by ABTS assay with the increase in melting temperature were observed in SPC with quercetin. The addition of rutin or quercetin significantly decreases the gel strength of the SPC samples.

Název v anglickém jazyce

Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched with Rutin or Quercetin: the Effect of Processing Conditions

Popis výsledku anglicky

Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P&lt;0.01) while rutin degradation was more affected by melting temperature (P&lt;0.01). An increase in TPC values and a decrease in antioxidant capacity measured by ABTS assay with the increase in melting temperature were observed in SPC with quercetin. The addition of rutin or quercetin significantly decreases the gel strength of the SPC samples.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

87

Číslo periodika v rámci svazku

January

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

6

Strana od-do

266-271

Kód UT WoS článku

000415769500034

EID výsledku v databázi Scopus

2-s2.0-85028946016