Share To

Article Url


Manuscript ID : 680199 Visit : 164 Page: 77 - 63

10.30495/jfst.2021.680199

20.1001.1.24234966.1400.13.1.5.9

Article Type: Original Research

Subject Areas :

زینب گرایلی 1 , علیرضا صادقی ماهونک 2 , شیما کاوه 3

1 - دانش آموخته کارشناسی ‌ارشد علوم و مهندسی صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان،‌ گرگان، ایران.
2 - دانشیار،گروه علوم و مهندسی صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ‌ایران.
3 - دانشجوی دکتری شیمی مواد غذایی، گروه علوم و مهندسی صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

Received: 2018-12-06 Accepted : 2019-03-05 Published : 2021-03-21

Keywords:

Abstract :

References:


  1. رئیسی، ف.، رضوی، س ه.، حجت الاسلامی، م.، کرامت، ج. 1391. تولید نوشیدنی فراسودمند با استفاده از عصاره سبوس برنج.، مجله علوم تغذیه و صنایع غذایی ایران، سال هفتم، شماره 4، صفحات 53-45
    2.
  2. عسگری، ا. نورمرادی، ح.، دل پیشه، ع.، کریمی، ز. 1389. بررسی کیفیت میکروبی آب میوه های تازه در آب میوه فروشی­های شهر ایلام. مجله تحقیقات سلامت، سال ششم، شماره چهارم، زمستان، صفحات801 -794.
    3.
  3. فتوحی قزوینی، ر. و فتاحی مقدم، ج. 1385. پرورش مرکبات در ایران، انتشارات دانشگاه گیلان، چاپ دوم، صفحه305
    4.
  4. موسسه استاندارد و تحقیقات صنعتی ایران. 1373. روش­های آزمون آبمیوه­جات. استاندارد ملی ایران، 2685، چاپ اول.
    5.
  5. نعمتی, آ, علیزاده، م، قاسم پور, ز. 2017. ارزیابی ویژگیهای حسی و فیزیکوشیمیایی در نوشیدنی پرتقالی تهیه شده از پرمیت هیدرولیزشده. علوم و صنایع غذایی ایران, دوره 14، شماره 66, 313-305.
    6.
  6. Ahmed, M., Ahmad, A., Chatha, Z.A. and Dilshad, S.M.R. 2008. Studies on preparation of ready to serve mandarin (Citrus reticulata) diet drink.  J. Agri. Sci, 45(4), pp.470-476.
    7.
  7. Al-Jedah, J.H. and Robinson, R.K. 2002. Nutritional value and microbiological safety of fresh fruit juices sold through retail outlets in Qatar. Pakistan Journal of Nutrition, 1(2), pp.79-81.
    8.
  8. Arena, E., Fallico, B. and Maccarone, E. 2001. Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage. Food Chemistry, 74(4), pp.423-427.
    9.
  9. Bazzano, L.A., Li, T.Y., Joshipura, K.J. and Hu, F.B. Intake of fruit, vegetables, and fruit juices and  risk of diabetes in women. Diabetes care.
    10.
  10. Bhargawa, S., Kapoor, S., Ranote, P.S. and Sharma, S. Studies on aloe juice supplemented kinnow nectar. Res J Agriculture and Forestry Sci, 2(8), pp.14-20.
    11.
  11. Bodbodak, S., Kashaninejad, M., Hesari, J. and Razavi, S.M.A. 2013. Modeling of Rheological Characteristics of “Malas Yazdi ”(Punicia granatum L.) Pomegranate Juice.  Journal of Agricultural Science and Technology, 15(5), pp.961-971.
    12.
  12. Boghani, A.H., Abdul, R. and Hashmi, S.I. 2012. Development and storage studies of blended papaya-Aloe vera ready to serve (RTS) beverage. Journal of Food  Processing and Technology, 3(10).
    13.
  13. Brasili, E., Chaves, D.F.S., Xavier, A.A.O., Mercadante, A.Z.,
    14.

 

Hassimotto, N.M. and Lajolo, F.M. 2017. Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv.‘Cara Cara’and ‘Bahia’Juices. Journal of agricultural and food chemistry, 65(7:(1371-1377.

  1. Cabral, R.A.F., Orrego-Alzate, C.E., Gabas, A.L. and Telis-Romero, J. 2007. Rheological and thermophysical properties of blackberry juice. Food Science and Technology, 27(3): 589-595.
    2.
  2. Calvin, J., 2008. Aloe vera: Plant history uses and benefits. Disabeld world towards tomorrow.
    3.
  3. Chang, C.C., Yang, M.H., Wen, H.M. and Chern, J.C. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of food and drug analysis, 10(3).
    4.
  4. Chang, X.L., Chen, B.Y. and Feng, Y.M. 2011. Water-soluble polysaccharides isolated from skin juice, gel juice and flower of Aloe vera Miller. Journal of the Taiwan Institute of Chemical Engineers, 42(2): 197-203.
    5.
  5. Cheel, J., Theoduloz, C., Rodríguez, J.A., Caligari, P.D. and Schmeda-Hirschmann, G. 2007. Free radical scavenging activity and phenolic content in achenes and thalamus from Fragaria chiloensis ssp. chiloensis, F. vesca and F. x ananassa cv. Chandler. Food Chemistry, 102(1):36-44.
    6.
  6. Chin, N.L., Chan, S.M., Yusof, Y.A., Chuah, T.G. and Talib, R.A. 2009. Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93(2):134-140.
    7.
  7. Elbandy, M.A., Abed, S.M., Gad, S.S.A. and Abdel-Fadeel, M.G. 2014. Aloe vera gel as a functional ingredient and natural preservative in mango nectar. World Journal of Dairy & Food Sciences, 9(2):191-203.
    8.
  8. Faller, A.L.K. and Fialho, E. 2009. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Research International, 42(1):210-215.
    9.
  9. Graves, A.M., Hettiarachchy, N., Rayaprolu, S., Li, R., Horax, R. and Seo, H.S. 2016. Bioactivity of a rice bran–derived peptide and its sensory evaluation and storage stability in orange juice. Journal of food science, 81(4): H1010-H1015.
    10.
  10. Hamid, G.H., El-Kholany, E.A. and Nahla, E.A. 2014. Evaluation of Aloe vera gel as antioxidant and antimicrobial ingredients in orange-carrot blend nectars. Middle East j, 3(4):1122-1134.
    11.
  11. Hamman, J., 2008. Composition and applications of Aloe vera leaf gel. Molecules, 13(8):1599-1616.
    12.
  12. Hernandez, E., Chen, C.S., Johnson, J. and Carter, R.D., 1995. Viscosity changes in orange juice after ultrafiltration and evaporation. Journal of Food Engineering, 25(3):387-396.
    13.
  13. Kabasakalis, V., Siopidou, D. and Moshatou, E. 2000. Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food chemistry, 70(3):325-328.
    14.
  14. Kiefer, I., Prock, P., Lawrence, C., Wise, J., Bieger, W., Bayer, P., Rathmanner, T., Kunze, M. and Rieder, A. 2004. Supplementation with mixed fruit and vegetable juice concentrates increased serum antioxidants and folate in healthy adults. Journal of the American College of Nutrition, 23(3):205-211.
    15.
  15. Klimczak, I., Małecka, M., Szlachta, M. and Gliszczyńska-Świgło, A., 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20(3-4):313-322.
    16.
  16. Klopotek, Y., Otto, K. and Böhm, V., 2005. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. Journal of Agricultural and Food Chemistry, 53(14):5640-5646.
    17.
  17. Kukić, J., Popović, V., Petrović, S., Mucaji, P., Ćirić, A., Stojković, D. and Soković, M. 2008. Antioxidant and antimicrobial activity of Cynara
    18.

 

cardunculus extracts. Food chemistry, 107(2):.861-868.

  1. La Vecchia, C., Altieri, A. and Tavani, A. 2001. Vegetables, fruit, antioxidants and cancer: a review of Italian studies. European Journal of Nutrition, 40(6):261-267.
    2.
  2. Mahdavi, R., Nikniaz, Z., Rafraf, M. and Jouyban, A. 2010. Determination and Comparison of Total Polyphenol and. Pakistan Journal of Nutrition, 9(10):.968-972.
    3.
  3. Manoharan, A.P. and Ramasamy, D.2013. Physico-chemical, microbial and sensory analysis of Aloe Vera (Pulp) ice cream with natural colour in different artificial sweeteners.  J. Fund. Appl. Life Sci, 3, pp.114-121.
    4.
  4. Mazumdar, B.C. and Majumder, K., 2003. Methods on physico-chemical analysis of fruits. Daya publishing house.
    5.
  5. Mohamed, E.A.K., 2011. Antidiabetic, antihy percholestermic and antioxidative effect of Aloe vera gel extract in alloxan induced diabetic rats. Aust J Basic Appl Sci, 5(11): 1321-1327.
    6.
  6. Moura, L.M. and Sylos, C.M. 2009. The effect of the manufacturing process on the Citrus juice on the concentrations of flavanones. Alimentos e Nutrição Araraquara, 19(4):379-384.
    7.
  7. Nguyen, T.D. and Canada, A.T., 1993. Citrus flavonoids stimulate secretion by human colonic T84 cells. The Journal of nutrition, 123(2):259-268.
    8.
  8. Ramachandran, P. and Nagarajan, S. 2014. Quality characteristics, nutraceutical profile, and storage stability of aloe gel-papaya functional beverage blend. International journal of food science, 2014.
    9.
  9. Sánchez-Moreno, C., Larrauri, J.A. and Saura-Calixto, F. 1999. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Research International, 32(6):407-412.
    10.
  10. Sasi Kumar, R., Ray, R.C., Paul, P.K. and Suresh, C.P. 2013. Development and storage studies of therapeutic ready to serve (RTS) made from blend of Aloe vera, Aonla and ginger juice. J Food Process Technol, 4(232): 2.
    11.
  11. Sharrif Moghaddasi, M. and Verma, S.K. 2011. International Journal of Biological & Medical Research. Int J Biol Med Res, 2(1): 466-471.
    12.
  12. Singh, S., Khemariya, P. and Rai, A. 2014. Process optimization for the manufacture of lemon based beverage from hydrolyzed whey. Journal of food science and technology, 51(4): 691-699.
    13.
  13. Slinkard, K. and Singleton, V.L. 1977. Total phenol analysis: automation and comparison with manual methods. American journal of enology and viticulture, 28(1):49-55.
    14.
  14. Vallverdú-Queralt, A., Medina-Remón, A., Andres-Lacueva, C. and Lamuela-Raventos, R.M. 2011. Changes in phenolic profile and antioxidant activity during production of diced tomatoes. Food chemistry, 126(4):1700-1707.
    15.
  15. Wan, W. and Xu, B. 2018. Development of an orange juice beverage formulated with oat beta‐glucan and whey protein isolate. Journal of the Science of Food and Agriculture.
    16.
  16. Wibowo, S., Vervoort, L., Tomic, J., Santiago, J.S., Lemmens, L., Panozzo, A., Grauwet, T., Hendrickx, M. and Van Loey, A. 2015. Colour and carotenoid changes of pasteurised orange juice during storage. Food Chemistry, 171, pp.330-340.
    17.
  17. Wojdyło, A., Oszmiański, J. and Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food chemistry, 105(3): 940-949.
    18.
  18. Zvaigzne, G., Karklina, D., Seglina, D. and Krasnova, I., 2009. Antioxidants in various citrus fruit juices. Chemine Technologija, 3(52) :56-61.
    19.

 

 

 

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]