Advanced

Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

Andersson, Staffan C.; Ekholm, Anders; Johansson, Eva; Olsson, Marie E.; Sjöholm, Ingegerd LU ; Nyberg, Lena; Nilsson, Annika and Rumpunen, Kimmo (2015) In Agricultural and Food Science 24(4). p.273-288
Abstract
Rose hips and sea buckthorn berries contain high amounts of beneficial bioactive compounds. In this study the content and stability of natural vitamins and antioxidants were investigated in two fruit beverages made from rose hip powder, sea buckthorn berry puree and white grape juice concentrate, and wheat germ oil in one of the beverages. Beverages were formulated, pasteurised and filled aseptically in Tetra Brik packages and stored up to 35 days at 4 degrees C or 22 degrees C. Samples were analysed for the content of ascorbic acid, carotenoids, major phenolics, tocochromanols, total phenols and total antioxidant capacity as ferric reducing ability. The largest changes occurred during the first 5 days of storage, thereafter mainly... (More)
Rose hips and sea buckthorn berries contain high amounts of beneficial bioactive compounds. In this study the content and stability of natural vitamins and antioxidants were investigated in two fruit beverages made from rose hip powder, sea buckthorn berry puree and white grape juice concentrate, and wheat germ oil in one of the beverages. Beverages were formulated, pasteurised and filled aseptically in Tetra Brik packages and stored up to 35 days at 4 degrees C or 22 degrees C. Samples were analysed for the content of ascorbic acid, carotenoids, major phenolics, tocochromanols, total phenols and total antioxidant capacity as ferric reducing ability. The largest changes occurred during the first 5 days of storage, thereafter mainly ascorbic acid decreased. In the wheat germ oil supplemented beverage, alpha-tocopherol was more rapidly degraded. Negative correlations between the decrease of some carotenoids and tocochromanols, and the increase of some phenolics, suggest relationships of redox reactions specific to the amount of oil supplemented. From the present study we can conclude that additions of oil to beverages should be carefully selected to avoid oxidations of bioactive compounds. Furthermore, packaging of the beverages should be carried out at higher temperatures and thereafter it should be stored at low temperatures (4 degrees C), which decreased oxidation of all bioactive compounds except ascorbic acid. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
ascorbic acid, carotenoids, phenols, tocopherols, FRAP
in
Agricultural and Food Science
volume
24
issue
4
pages
273 - 288
publisher
The Scientific Agricultural Society of Finland
external identifiers
  • wos:000367379200002
  • scopus:84953334548
ISSN
1795-1895
language
English
LU publication?
yes
id
ddd0e0a7-8010-41fc-b6aa-78093ce82bbd (old id 8767646)
alternative location
http://ojs.tsv.fi/index.php/AFS/article/view/49331
date added to LUP
2016-02-22 10:52:42
date last changed
2017-02-12 03:13:19
@article{ddd0e0a7-8010-41fc-b6aa-78093ce82bbd,
  abstract     = {Rose hips and sea buckthorn berries contain high amounts of beneficial bioactive compounds. In this study the content and stability of natural vitamins and antioxidants were investigated in two fruit beverages made from rose hip powder, sea buckthorn berry puree and white grape juice concentrate, and wheat germ oil in one of the beverages. Beverages were formulated, pasteurised and filled aseptically in Tetra Brik packages and stored up to 35 days at 4 degrees C or 22 degrees C. Samples were analysed for the content of ascorbic acid, carotenoids, major phenolics, tocochromanols, total phenols and total antioxidant capacity as ferric reducing ability. The largest changes occurred during the first 5 days of storage, thereafter mainly ascorbic acid decreased. In the wheat germ oil supplemented beverage, alpha-tocopherol was more rapidly degraded. Negative correlations between the decrease of some carotenoids and tocochromanols, and the increase of some phenolics, suggest relationships of redox reactions specific to the amount of oil supplemented. From the present study we can conclude that additions of oil to beverages should be carefully selected to avoid oxidations of bioactive compounds. Furthermore, packaging of the beverages should be carried out at higher temperatures and thereafter it should be stored at low temperatures (4 degrees C), which decreased oxidation of all bioactive compounds except ascorbic acid.},
  author       = {Andersson, Staffan C. and Ekholm, Anders and Johansson, Eva and Olsson, Marie E. and Sjöholm, Ingegerd and Nyberg, Lena and Nilsson, Annika and Rumpunen, Kimmo},
  issn         = {1795-1895},
  keyword      = {ascorbic acid,carotenoids,phenols,tocopherols,FRAP},
  language     = {eng},
  number       = {4},
  pages        = {273--288},
  publisher    = {The Scientific Agricultural Society of Finland},
  series       = {Agricultural and Food Science},
  title        = {Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries},
  volume       = {24},
  year         = {2015},
}