Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries.
anthocyanins
cranberries
proanthocyanidins
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 May 2020
01 May 2020
Historique:
received:
02
04
2020
revised:
26
04
2020
accepted:
29
04
2020
entrez:
7
5
2020
pubmed:
7
5
2020
medline:
7
5
2020
Statut:
epublish
Résumé
There is little research on how product matrix and processing affect phenolic compounds in sweetened dried cranberries over time. The objective of this research was to assess polyphenol content and stability in sweetened dried cranberries between product matrix types. This research assessed five commercially available sweetened dried cranberry matrices: (1) sliced apple juice infused, (2) whole apple juice infused, (3) sliced sucrose infused, (4) whole sucrose infused, and (5) sliced soluble corn fiber, glycerin, sucrose, and sucralose infused (three replicates/treatment). Proanthocyanidins, anthocyanins (HPLC), total phenolic content (Folin-Ciocalteu), water activity, moisture content, color, and texture were evaluated over 12 months at 21 °C. Data were analyzed by ANOVA (
Identifiants
pubmed: 32369958
pii: foods9050551
doi: 10.3390/foods9050551
pmc: PMC7278572
pii:
doi:
Types de publication
Journal Article
Langues
eng
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