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Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: evaluation of physical properties and consumer acceptance

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  • Tracy Amofa-Diatuo
  • Daniel M. Anang
  • Francisco Jose Barba Orellana
  • Brijesh K. Tiwari
The objective of this study was to develop a new apple juice beverage enriched with isothiocyanates (ITC) – rich extracts obtained from cauliflower by-products. Ultrasound-assisted extraction (UAE) at different amplitudes (20–100%) and extraction times (0–10 min) at a frequency of 24 kHz was employed to obtain ITC-rich extracts. It was found that both amplitude and treatment time had a significant (p < 0.05) effect on the recovery of ITC from cauliflower leaves and stems, obtaining the highest yields of ITC from leaves (≈3000 μM) and stems (≈7000 μM) after UAE (80% amplitude, 3 min) and UAE (20%, 3 min), respectively. Moreover, the highest recovery of total phenolic compounds (TPC) (≈105 mg gallic acid equivalent (GAE)/L) μM) was found after UAE (100% amplitude, 3 min) of TPC from stems. ITC-rich extracts obtained from caulifower by-products at the optimum UAE conditions were added into apple juice (10–40%), thus increasing the ITC content of the juice and observing the highest values in the new beverage when the highest percentage (40%) was added. Significant differences in smell and taste were found in the apple juices containing 20% and 40% cauliflower extracts compared to control (0% UAE cauliflower waste extracts added) samples. However, the results showed that the beverage with 10% extract addition preserved well the sensorial properties with regard to control sample and no total colour differences (TCD < 3) were observed for any new sample compared to control. Therefore, the addition of extracts obtained after UAE of cauliflower wastes can be a useful tool to obtain new beverages rich in ITC although further research dealing with the bioaccessibility and bioavailability of these compounds in the new beverages should be conducted
OriginalsprogEngelsk
TidsskriftJournal of Food Composition and Analysis
Vol/bind61
Sider (fra-til)73-81
Antal sider9
ISSN0889-1575
DOI
StatusUdgivet - 2017

ID: 176616128