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Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice

Overview
Journal Molecules
Publisher MDPI
Specialty Biology
Date 2017 Nov 10
PMID 29120375
Citations 4
Authors
Emil Zlatic
Anita Pichler
Mirela Kopjar
Affiliations
Soon will be listed here.
Abstract

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced the evaluated parameters. Samples with maltose addition had lower, while samples with sucrose and trehalose addition had higher anthocyanin content than the control sample. Generally, trehalose had a higher positive effect on volatiles with the desired flavor note.

Citing Articles

Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds.

Kopjar M, Buljeta I, Corkovic I, Kelemen V, Pichler A, Ivic I Foods. 2023; 12(11).

PMID: 37297349 PMC: 10252731. DOI: 10.3390/foods12112104.

Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides.

Kopjar M, Buljeta I, Nosic M, Ivic I, Simunovic J, Pichler A Polymers (Basel). 2022; 14(11).

PMID: 35683852 PMC: 9182803. DOI: 10.3390/polym14112179.

Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose.

Kopjar M, Ivic I, Buljeta I, Corkovic I, Vukoja J, Simunovic J Plants (Basel). 2021; 10(8).

PMID: 34451685 PMC: 8400944. DOI: 10.3390/plants10081640.

Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings.

Vukoja J, Buljeta I, Ivic I, Simunovic J, Pichler A, Kopjar M Foods. 2021; 10(2).

PMID: 33530336 PMC: 7912440. DOI: 10.3390/foods10020243.

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