Effects of the powdered fruit of Rhus coriaria L. addition on quality attributes based on total polyphenols content of smoothie during storage

• Autorzy: Osmólska Emilia , Starek-Wójcicka Agnieszka , Żukiewicz-Sobczak Wioletta , Sobczak Paweł

Identyfikatory

DOI

10.53502/IVMB7729

• Języki publikacji: EN

Abstrakty

EN

The effects of sumac (5, 15, and 30 g/L) addition on the quality attributes of fruit and vegetable smoothies were investigated over refrigerated storage. A slight decrease in pH was observed in the samples of the sumac-fortified drink, compared to the control smoothie (without the spice). On the third day of the study, the addition of 5, 15, and 30 g/L of sumac reduced the total number of microorganisms by 1.46, 2.07, and 2.95 log₁₀ CFU/ml, respectively, compared to the control. The supplementation of the smoothie with 30 g/L of sumac increased the content of polyphenolic compounds on the first day of storage by 54%, compared to the control sample. This indicates that natural sumac can be used for enrichment of foodstuffs with healthy food ingredients.

Słowa kluczowe

EN

natural additives; sumac; Rhus coriaria L.; antimicrobial; storage durability; smoothie quality

• Wydawca: Sieć Badawcza Łukasiewicz - Poznański Instytut Technologiczny
• Czasopismo: Journal of Research and Applications in Agricultural Engineering
• Rocznik: 2024
• Tom: Vol. 69, nr 1
• Strony: 5--10
• Opis fizyczny: Bibliogr. 26 poz., tab., wykr.

Twórcy

autor

Osmólska Emilia

• Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, Lublin, Poland

• https://orcid.org/0000-0001-9001-6011

autor

Starek-Wójcicka Agnieszka

• Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, Lublin, Poland

• https://orcid.org/0000-0002-9387-5900

autor

Żukiewicz-Sobczak Wioletta

• Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, Lublin, Poland
• Department of Nutrition and Food, Faculty of Health Sciences, Calisia University, Kalisz, Poland

• https://orcid.org/0000-0002-0142-5102

autor

Sobczak Paweł

• Department of Nutrition and Food, Faculty of Health Sciences, Calisia University, Kalisz, Poland

• https://orcid.org/0000-0003-2167-1498

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