The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

文献类型： 外文期刊

第一作者： Zhang, Yanlin

作者： Zhang, Yanlin;Xu, Yixian;Zhang, Jingyuan;Dai, Xin;Lu, Xu;Wang, Qi;Miao, Song;Lu, Xu;Lu, Xu;Zhang, Yanlin;Xu, Yixian;Zhang, Jingyuan;Dai, Xin;Miao, Song;Lu, Xu;Lu, Xu

作者机构：

关键词： Lotus seeds; Antioxidants; Nutritional quality; Color; Phenolics; Storage; Kinetics

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 18 卷

页码：

收录情况： SCI

摘要： 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 degrees 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.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序