Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

Autores
Cassani, Lucía Victoria; Tomadoni, Bárbara María; Viacava, Gabriela Elena; Ponce, Alejandra Graciela; Moreira, Maria del Rosario
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, the impact of adding prebiotic fibers (inulin, oligofructose and apple fiber) to strawberry juices on quality properties was investigated. Additionally, the beneficial effects of natural preservatives (vanillin and geraniol) on quality parameters of fiber-enriched juices were studied. Microbiological, physicochemical and sensorial properties were evaluated throughout two weeks of storage at 5 °C. Results showed that the addition of prebiotic fibers significantly increased antioxidant capacity and successfully maintained sensory quality of strawberry juice when compared to fresh control. Vanillin and geraniol treatments had a marked effect in reducing native microflora counts (4-6 log cycles reductions) in comparison to untreated samples. Natural preservatives imparted strong flavor in fiber-enriched strawberry juices, however, it was pleasant for those samples treated with vanillin. Besides, overall visual quality scores in treated samples were maintained in the acceptability level throughout storage. Juices with vanillin showed the highest total phenolic content, indicating high nutritional value of the product. Nevertheless, both preservatives agents exhibited lower antioxidant activity than controls. Thus, prebiotic fibers could enhance nutritional and sensory quality of strawberry juice. Also, geraniol and vanillin could be feasible alternatives to improve microbiological quality with low impact on the organoleptic properties of fiber-enriched strawberry juice.
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Materia
DIETARY FIBERS
NATURAL PRESERVATIVES
QUALITY PARAMETERS
STRAWBERRY JUICE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/71208
Acceder
id CONICETDig_6f7abb6ebfdb86d83847b00390a14664
oai_identifier_str oai:ri.conicet.gov.ar:11336/71208
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniolCassani, Lucía VictoriaTomadoni, Bárbara MaríaViacava, Gabriela ElenaPonce, Alejandra GracielaMoreira, Maria del RosarioDIETARY FIBERSNATURAL PRESERVATIVESQUALITY PARAMETERSSTRAWBERRY JUICEIn this work, the impact of adding prebiotic fibers (inulin, oligofructose and apple fiber) to strawberry juices on quality properties was investigated. Additionally, the beneficial effects of natural preservatives (vanillin and geraniol) on quality parameters of fiber-enriched juices were studied. Microbiological, physicochemical and sensorial properties were evaluated throughout two weeks of storage at 5 °C. Results showed that the addition of prebiotic fibers significantly increased antioxidant capacity and successfully maintained sensory quality of strawberry juice when compared to fresh control. Vanillin and geraniol treatments had a marked effect in reducing native microflora counts (4-6 log cycles reductions) in comparison to untreated samples. Natural preservatives imparted strong flavor in fiber-enriched strawberry juices, however, it was pleasant for those samples treated with vanillin. Besides, overall visual quality scores in treated samples were maintained in the acceptability level throughout storage. Juices with vanillin showed the highest total phenolic content, indicating high nutritional value of the product. Nevertheless, both preservatives agents exhibited lower antioxidant activity than controls. Thus, prebiotic fibers could enhance nutritional and sensory quality of strawberry juice. Also, geraniol and vanillin could be feasible alternatives to improve microbiological quality with low impact on the organoleptic properties of fiber-enriched strawberry juice.Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; ArgentinaFil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaElsevier Science2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/71208Cassani, Lucía Victoria; Tomadoni, Bárbara María; Viacava, Gabriela Elena; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 90-980023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.04.037info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816302213info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:09Zoai:ri.conicet.gov.ar:11336/71208instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:48:09.869CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
title Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
spellingShingle Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
Cassani, Lucía Victoria
DIETARY FIBERS
NATURAL PRESERVATIVES
QUALITY PARAMETERS
STRAWBERRY JUICE
title_short Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
title_full Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
title_fullStr Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
title_full_unstemmed Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
title_sort Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
dc.creator.none.fl_str_mv Cassani, Lucía Victoria
Tomadoni, Bárbara María
Viacava, Gabriela Elena
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author Cassani, Lucía Victoria
author_facet Cassani, Lucía Victoria
Tomadoni, Bárbara María
Viacava, Gabriela Elena
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author_role author
author2 Tomadoni, Bárbara María
Viacava, Gabriela Elena
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author2_role author
author
author
author
dc.subject.none.fl_str_mv DIETARY FIBERS
NATURAL PRESERVATIVES
QUALITY PARAMETERS
STRAWBERRY JUICE
topic DIETARY FIBERS
NATURAL PRESERVATIVES
QUALITY PARAMETERS
STRAWBERRY JUICE
dc.description.none.fl_txt_mv In this work, the impact of adding prebiotic fibers (inulin, oligofructose and apple fiber) to strawberry juices on quality properties was investigated. Additionally, the beneficial effects of natural preservatives (vanillin and geraniol) on quality parameters of fiber-enriched juices were studied. Microbiological, physicochemical and sensorial properties were evaluated throughout two weeks of storage at 5 °C. Results showed that the addition of prebiotic fibers significantly increased antioxidant capacity and successfully maintained sensory quality of strawberry juice when compared to fresh control. Vanillin and geraniol treatments had a marked effect in reducing native microflora counts (4-6 log cycles reductions) in comparison to untreated samples. Natural preservatives imparted strong flavor in fiber-enriched strawberry juices, however, it was pleasant for those samples treated with vanillin. Besides, overall visual quality scores in treated samples were maintained in the acceptability level throughout storage. Juices with vanillin showed the highest total phenolic content, indicating high nutritional value of the product. Nevertheless, both preservatives agents exhibited lower antioxidant activity than controls. Thus, prebiotic fibers could enhance nutritional and sensory quality of strawberry juice. Also, geraniol and vanillin could be feasible alternatives to improve microbiological quality with low impact on the organoleptic properties of fiber-enriched strawberry juice.
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
description In this work, the impact of adding prebiotic fibers (inulin, oligofructose and apple fiber) to strawberry juices on quality properties was investigated. Additionally, the beneficial effects of natural preservatives (vanillin and geraniol) on quality parameters of fiber-enriched juices were studied. Microbiological, physicochemical and sensorial properties were evaluated throughout two weeks of storage at 5 °C. Results showed that the addition of prebiotic fibers significantly increased antioxidant capacity and successfully maintained sensory quality of strawberry juice when compared to fresh control. Vanillin and geraniol treatments had a marked effect in reducing native microflora counts (4-6 log cycles reductions) in comparison to untreated samples. Natural preservatives imparted strong flavor in fiber-enriched strawberry juices, however, it was pleasant for those samples treated with vanillin. Besides, overall visual quality scores in treated samples were maintained in the acceptability level throughout storage. Juices with vanillin showed the highest total phenolic content, indicating high nutritional value of the product. Nevertheless, both preservatives agents exhibited lower antioxidant activity than controls. Thus, prebiotic fibers could enhance nutritional and sensory quality of strawberry juice. Also, geraniol and vanillin could be feasible alternatives to improve microbiological quality with low impact on the organoleptic properties of fiber-enriched strawberry juice.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/71208
Cassani, Lucía Victoria; Tomadoni, Bárbara María; Viacava, Gabriela Elena; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 90-98
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/71208
identifier_str_mv Cassani, Lucía Victoria; Tomadoni, Bárbara María; Viacava, Gabriela Elena; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 90-98
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.04.037
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816302213
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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