Palamthodi Shanooba, Kadam Deepak, Lele S S
Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India.
J Food Sci Technol. 2019 Jan;56(1):473-482. doi: 10.1007/s13197-018-3509-z. Epub 2018 Dec 1.
This paper reports the formulation and storage stability of Ash gourd () and Bottle gourd () juice blended with the Jamun (). Both the beverages found to be rich in polyphenols, flavonoids, and anthocyanins. The Ash gourd-Jamun (AGJ) and Bottle gourd-Jamun (BGJ) beverages showed significant bio-accessibility of polyphenols, flavonoids, and anthocyanins. Moreover, the addition of sugar was found to enhance the bioaccessibility of these fractions in both the beverages. Further, the biochemical attributes such as physiochemical and functional properties of Ash gourd-Jamun and Bottle gourd-Jamun blended juice were evaluated during the accelerated storage. The total soluble solids and acidity and the sensory score did not change significantly during the storage period. The AGJ exhibited a 35%, 73%, 34% and 35%, whereas BGJ shows 32%, 65%, 35% and 20% decrease in total polyphenol, anthocyanin, DPPH and inflammatory activity during the 2 months of storage period respectively. However, the reduction was less in Bottle gourd-Jamun beverage. Results of the study are promising and add to the necessity and potential of gourd family based functional food development.
本文报道了冬瓜（）、葫芦（）与印度乌墨（）混合果汁的配方及储存稳定性。两种饮料均富含多酚、黄酮类化合物和花青素。冬瓜 - 印度乌墨（AGJ）和葫芦 - 印度乌墨（BGJ）饮料中的多酚、黄酮类化合物和花青素具有显著的生物可及性。此外，发现添加糖可提高这两种饮料中这些成分的生物可及性。此外，在加速储存期间评估了冬瓜 - 印度乌墨和葫芦 - 印度乌墨混合汁的生化特性，如理化性质和功能特性。储存期间，总可溶性固形物、酸度和感官评分没有显著变化。在储存2个月期间，AGJ的总多酚、花青素、DPPH和抗炎活性分别下降了35%、73%、34%和35%，而BGJ分别下降了32%、65%、35%和20%。然而，葫芦 - 印度乌墨饮料的下降幅度较小。该研究结果很有前景，增加了基于葫芦科功能性食品开发的必要性和潜力。
