The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products
文献类型： 外文期刊
作者： Wang, Minghe 1 ; Lin, Xian 1 ; Xu, Yujuan 2 ; Xu, Baojun 1 ;
作者机构： 1.BNU HKBU United Int Coll, Dept Life Sci, Food Sci & Technol Program, 2000 Jintong Rd, Zhuhai 519087, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Guangdong, Peoples R China
关键词： Rosa roxburghii; Processing; Bioactive components; Antioxidant capacity; Sensory properties
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2023 年 53 卷
页码：
收录情况： SCI
摘要： As a new source of functional food materials, the fruits (Cili) of the wild plant Rosa roxburghii Tratt have been drawn much attention recent years in China. However, due to the acidic and astringent sensory property, cili gained little popularity in commercialization. This study aims to develop novel cili food product by different thermal processing methods and evaluated the changes in nutrient values and sensory properties so as to gain solid information to support the development of cili products. Canned cili, cili wine, and cili juice with or without pericarp were prepared. Although the food processing resulted in significant changes in bioactive substances of phenolics, flavonoids, and vitamin C, the processed products still showed high nutritional values. Among the various products, cili juice best prevented the loss of phenolics and flavonoids, and the retention of pericarp helped improve the prevention. Canned cili retained vitamin C most, and even the can solution had a higher vitamin C content as compared to other forms of products. For the antioxidant bioactivity, cili juice and can solution exhibited the most potent 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. According to the sensory results, the canned cili and cili wine were acceptable by customers and had potential commercial values.
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