Identification of a novel di-C-glycosyl dihydrochalcone and the thermal stability of polyphenols in model ready-to-drink beverage solutions with Cyclopia subternata extract as functional ingredient.
3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin
3′,5′-di-β-d-glucopyranosylphloretin
Dihydrochalcones
Heat processing
Honeybush
Ready-to-drink beverage
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Jul 2021
30 Jul 2021
Historique:
received:
16
12
2020
revised:
29
01
2021
accepted:
30
01
2021
pubmed:
5
3
2021
medline:
7
4
2021
entrez:
4
3
2021
Statut:
ppublish
Résumé
Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3',5'-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3',5'-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)
Identifiants
pubmed: 33662907
pii: S0308-8146(21)00277-6
doi: 10.1016/j.foodchem.2021.129273
pii:
doi:
Substances chimiques
Chalcones
0
Phenols
0
Plant Extracts
0
Polyphenols
0
Solutions
0
dihydrochalcone
H5W525SX7Q
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129273Informations de copyright
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