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dc.contributor.authorSanchez-Bel, Paloma
dc.contributor.authorRomojaro, Ana
dc.contributor.authorEgea, Isabel
dc.contributor.authorPretel, Maria Teresa
dc.description.abstractWild edible plants (WEP) with high antioxidant capacity, Rosa canina fruits, Quercus ballota acorns and Sanguisorba minor (young leaves and stems), were added to orange and kiwifruit juices for increase the nutritional properties. The addition of WEP to orange juice (OJ) and kiwifruit cremogenate (KC) does not affect, or it can even improve, some parameters of consumer's acceptance, although the mixtures increasing sweetness and intensifying the matrix colour without changing the tone are the best valued. The beverages minimally processed with higher TSS were the matrices fortified with Q. ballota, the same that were considered sweetest by the judges. The addition of WEP to OJ did not significantly change the levels of vitamin C (ascorbic acid plus dehydroascorbic acid). The addition of R. canina and S. minor increased the content of phenolic compounds and antioxidant capacity in both matrices (OJ and KC) in more than 30%. Beverages with a high interest for consumers and with high antioxidant properties have been obtained.ca_CA
dc.format.extent8 p.ca_CA
dc.relation.isPartOfSANCHEZ-BEL, Paloma, et al. Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed. LWT-Food Science and Technology, 2015, vol. 62, no 1, p. 830-837.ca_CA
dc.rightsCopyright © Elsevier B.V.ca_CA
dc.sourceLWT-Food Science and Technology, 2015, vol. 62, no 1ca_CA
dc.subjectwild edible plantsca_CA
dc.subjectnutritional supplementca_CA
dc.subjectantioxidant potentialca_CA
dc.subjectminimal processingca_CA
dc.titleWild edible plants as potential antioxidant or nutritional supplements for beverages minimally processedca_CA

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