Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions

被引：20
|
作者：
Prikryl, Jakub [1 ]
Hajek, Tomas [1 ]
Svecova, Blanka [1 ]
Salek, Richardos Nikolaos [2 ]
Cernikova, Michaela [2 ]
Cervenka, Libor [1 ]
Bunka, Frantisek [2 ]
机构：
[1] Univ Pardubice, Fac Chem Technol, Dept Analyt Chem, Studentska 573, Pardubice 53210, Czech Republic
[2] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 87卷
关键词：
Processed cheese; Flavonoids; Melting condition; Antioxidants; WATER-SOLUBLE EXTRACTS; INGREDIENTS; DEGRADATION; STABILITY; COOKING; TIME;
D O I：
10.1016/j.lwt.2017.08.093
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 degrees C and 90 degrees 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 < 0.01) while rutin degradation was more affected by melting temperature (P < 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. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：266 / 271
页数：6
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