Dept of Food Science and Technology, CEBAS-CSIC, PO Box 164, E-30100, Espinardo, Murcia, Spain.
J Food Sci. 2012 Jun;77(6):C727-33. doi: 10.1111/j.1750-3841.2012.02715.x. Epub 2012 May 16.
Considering the health potential of lemon and berry fruits, different functional beverages rich in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To fulfill this objective, lemon juice was combined with 2 different concentrates, elderberry and grape, in a proportion of 5% (w/v). Bioactive composition (flavonoids and vitamin C) and color stability, as well as the antioxidant capacity of mixtures, during a period of 56 d of storage, were studied. A protective role of anthocyanins on ascorbic acid preservation was noted for both lemon-berry blends, keeping vitamin C stable until the end of the storage. In addition, the new drink combining lemon and elderberry performed better than the grape-lemon mixture in terms of health-promoting phytochemicals content, just as in vitro antioxidant capacity and color characteristics.
Beverages made from lemon juice and berries could contribute to develop new drinks with a prolonged preservation of bioactive compounds throughout storage, keeping an attractive color and a high antioxidant activity during long periods of time. The information obtained in the present work is in agreement to the rules of health and safety for juices established by the Directive of European Commission Dir2001/112/CE incorporated to the Spanish law through the RD1050/2003 regulation. Consequently, an improved performance of industrial products would be achieved.
考虑到柠檬和浆果的健康潜力，开发了不同富含抗氧化植物化学物质的功能性饮料，这些饮料显示出了有益的效果。为了实现这一目标，将柠檬汁与 2 种不同的浓缩物（接骨木果和葡萄）以 5%（w/v）的比例混合。在 56 天的储存期内，研究了混合物的生物活性成分（类黄酮和维生素 C）和颜色稳定性以及抗氧化能力。对于这两种柠檬浆果混合物，都注意到花色苷对抗坏血酸的保护作用，使维生素 C 保持稳定，直到储存结束。此外，新的柠檬接骨木果饮料在具有促进健康的植物化学成分含量方面优于柠檬葡萄混合饮料，在体外抗氧化能力和颜色特性方面也是如此。
由柠檬汁和浆果制成的饮料可以有助于开发新的饮料，在整个储存过程中延长生物活性化合物的保存时间，保持吸引人的颜色和高抗氧化活性，长时间保持。本工作获得的信息符合欧盟委员会指令 2001/112/CE 规定的果汁健康和安全规则，该指令通过 RD1050/2003 法规纳入西班牙法律。因此，将实现工业产品性能的提高。
