Yeşil Meyveli Soğuk İçeceklerin Probiyotik Bakteriler ile Fermantasyonu: Biyoaktif, Mikrobiyolojik ve Fizikokimyasal Özellikleri

Yıl 2024, Cilt: 14 Sayı: 3, 1384 – 1400, 15.09.2024

Selin Kalkan , Emine Kirkkoçoğlu , Zeliha Kaya , Mustafa Otağ

https://doi.org/10.31466/kfbd.1465102

Öz

Bu çalışmada, ıspanak, maydanoz, kivi, yeşil elma ve elma suyu ile yapılan yeşil meyve (YS) bazlı probiyotik soğuk bir içecek formülasyonunun geliştirilmesini amaçlamıştır. Bifidobacterium animalis ssp lactis B94 ve Lactobacillus rhamnosus GG olmak üzere iki ticari laktik asit bakterisi (LAB) kullanılarak hazırlanan yeşil meyveli soğuk içeceklerin (YS), fenolik bileşik içeriği, antioksidan kapasiteleri ve fizikokimyasal özellikleri 4 oC’deki 7 günlük depolama süresi boyunca araştırılmıştır. Tüm örneklerin pH, titrasyon asiditesi, kül, kuru madde, brix, yoğunluk ve renk değerleri belirlenmiştir. 7 günlük depolama süresinden sonra elde edilen sonuçlar doğrultusunda, her iki YS, LAB büyümesi için uygun matrisler olduğu ve fermantasyon sonrası koloni sayılarının 6,26 – 9,45 log KOB/mL arasında değiştiği tespit edilmiştir. YS toplam fenolik ve flavonoid miktarı fermantasyon sonrasında artış göstermiştir. Örneklerin toplam fenolik içerikleri 139,84 ile 146,29 gallik asit eşdeğeri (mg/L) arasında belirlenmiştir. Benzer şekilde, DPPH ve ABTS yöntemlerine dayalı antioksidan kapasitelerin önemli ölçüde ve özellikle depolamanın ilk gününde artış gösterdiği tespit edilmiştir (p≤0,05). Sonuç olarak, YS’de probiyotik bakterilerin depolama süresi boyunca tatmin edici bir düzeyde kaldığı ve bu nedenle YS probiyotiklerin ve liflerin dahil edilmesi için uygun bir içecek olduğu görülmüştür.

Anahtar Kelimeler

Antioksidan kapasite, Fonksiyonel içecek, Mikrobiyel canlılık, Probiyotik, Meyveli soğuk içecek

Kaynakça

• Aderinola, T. A. (2018). Nutritional, antioxidant and quality acceptability of smoothies supplemented with Moringa oleifera leaves. Beverages, 4(4), 104.
• Bacteriological Analytical Manual (BAM). (2001). Aerobic Plate Count. http://www. cfsan.fda.gov/~ebam/bam-18.html
• Cemeroğlu, B. (2013). Gida Analizleri. Ankara: Bizim Grup Basimevi.
• Dauchet, L., Kesse-Guyot, E., Czernichow, S., Bertrais, S., Estaquio, C., Peneau, S., Vergnaud, A.C., Chat-Yun,g S., Castetbon, K., Deschamps, V., Brindel, P., and Hercberg, S.( 2007). Dietary patterns and blood pressure change over 5-y follow-up in the SU.VI.MAX cohort. American Journal of Clinical Nutrition, 85, 1650-1656.
• Di Cagno, R., Minervini, G., Rizzello, C.G., De Angelis, M., and Gobbetti, M. (2011). Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiology, 28(5), 1062-1071.
• Di Cagno, R., Cardinali, G., Minervini, G., Antonielli, L., Rizzello, C.G., Ricciuti, P., and Gobbetti, M. (2010a). Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. Food Microbiology, 27, 381-389.
• Di Cagno, R., Minervini, G., Rizzello, C.G., Lovino, R., Servili, M., Taticchi, A., Urbani S., and Gobbetti, M. (2010b). Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria. Food Microbiology, 28, 900-909.
• Di Cagno, R., Surico, R.F., Paradiso, A., De Angelis, M., Salmon, J.C., Buchin, S., De Gara, L., and Gobbetti, M. (2009a). Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. International Journal of Food Microbiology, 128, 473-483.
• Di Cagno, R., Surico, R.F., Minervini, G., De Angelis, M., Rizzello, C.G., and Gobbetti, M. (2009b). Use of autochthonous starter to ferment red and yellow peppers (Capsicum Annum L.) to be stored at room temperature. International Journal of Food Microbiology, 130, 108-116.
• Di Cagno, R., Surico, R.F., Siragusa, S., De Angelis, M., Paradiso, A., Minervini, F., De Gara, L., and Gobbetti, M. (2008). Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. International Journal of Food Microbiology, 127, 220-228.
• Farzaei, M. H., Abbasabadi, Z., Ardekani, M. R. S., Rahimi, R., & Farzaei, F. (2013). Parsley: a review of ethnopharmacology, phytochemistry and biological activities. Journal of traditional Chinese medicine, 33(6), 815-826.
• Gallina, D.A., Pacheco, M.T.B., Barbosa, P.D.P.M., Amorim, M.M.F., and Cobas, A.C. (2019). Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage. Revista do Instituto de Laticínios Cândido Tostes, 74(4), 240-251.
• Gebbers, J.O. (2007). Atherosclerosis, cholesterol, nutrition, and statins e a critical review. German Medical Science, 5, 1-11.
• He, F.J., Nowson, C.A., Lucas, M., and MacGregor, G.A. (2007). Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: metaanalysis of cohort studies. Journal of Human Hypertension, 21, 717-728.
• Kidoń, M., and Uwineza, P.A. (2022). New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules, 27(10), 3049.
• Kuria, M.W., Matofari, J.W., and Nduko, J.M. (2021). Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria. Journal of Agriculture and Food Research, 6, 100206.
• Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M.T., Wu, M., Sackey, A.S., and Tahir, H.E. (2008). Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chemistry, 250, 148-154.
• Li, T., Jiang, T., Liu, N., Wu, C., Xu, H., and Lei, H. (2021). Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chemistry, 339, 127859.
• Li, K., Liu, L., McClements, D. J., Liu, Z., Liu, X., & Liu, F. (2024). A review of the bioactive compounds of kiwifruit: Bioactivity, extraction, processing and challenges. Food Reviews International, 40(3), 996-1027.
• Lomnitski, L., Bergman, M., Nyska, A., Ben-Shaul, V., & Grossman, S. (2003). Composition, efficacy, and safety of spinach extracts. Nutrition and cancer, 46(2), 222-231.
• Max-Rubner-Institut. (2008). Bundesforschungsinstitut für Ernährung und Lebensmittel. Haid-und-Neu-Str. 9, 76131 Nationale Verzehrsstudie (NVS) Karlsruhe, Germany.
• Mirmiran, P., Bahadoran, Z., & Azizi, F. (2014). Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: A review. World journal of diabetes, 5(3), 267.
• Muller, L., Gnoyke, S., Popken, A.M., and Böhm, V. (2010). Antioxidant capacity and related parameters of different fruit formulations. LWT-Food Science and Technology, 43, 992-999.
• Qian, N. (2006). Fruit and vegetable smoothies, and its processing method. Faming Zhuanli Shenqing Gongkai Shuomingshu CN, 1817192.
• Rechkemmer, G. (2002). Fünf am Tag e Obst und Gemüse. Onkologe, 8, 241-248.
• Rodrìguez, E., Martìn, J.D., and Romero, C.D. (2010). Aloe vera as a Functional ingredient in Foods. Critical Reviews in Food Science and Nutrition, 50, 305-328.
• Sadilova, E., Stintzing, F.C., Kammerer, D.R., and Carle, R. (2009). Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment. Food Research International, 42(8), 1023-1033.
• Sady, M., Najgebauer-Lejko, D., and Domagała, J. (2017). The suitability of different probiotic strains for the production of fruit-whey beverages. Acta Scientiarum Polonorum Technologia Alimentaria, 16(4), 421-429.
• Sawicka, M., Latocha, P., & Łata, B. (2023). Peel to flesh bioactive compounds ratio affect apple antioxidant potential and cultivar functional properties. Agriculture, 13(2), 478.
• Sheehan, V.M., Ross, P., and Fitzgerald, G.F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies, 8(2), 279-284.
• Silva, K. M. D., Zıelınskı, A. A. F., Benvenutti, L., Bortolini, D. G., Zardo, D. M., Beltrame, F. L., … & Albertı, A. (2018). Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages. Food Science and Technology, 39, 294-300.
• Sengun, I. Y., Kirmizigul, A., Atlama, K., & Yilmaz, B. (2020). The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage. LWT, 118, 108707.
• Singleton, V.L., and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
• Sun-Waterhouse, D., Nair, S., Wibisono, R., Wadhwa, S.S., Massarotto, C., Hedderley, D.I., Zhou, J., Jaeger, S.R., and Corrigan, V. (2010). Insights into Smoothies with High Levels of Fibre and Polyphenols: Factors Influencing Chemical, Rheological and Sensory Properties. International Journal Nutrition Food Engineering, 4, 378-387.
• Tao, Y., Sun, D.W., G´orecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., and Jeli´nski, T.A. (2016). Preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine. Food Chemistry, 194, 545–554.
• Titus, D. (2008). Smoothies! The Original Smoothies Book. Juice Gallery, Chino Hills, CA, USA 162.
• Tkacz, K., Wojdyło, A., Turkiewicz, I.P., and Nowicka, P. (2021). Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies. Food Chemistry, 338, 128105.
• Turhan, E.Ü., Erginkaya, Z., Sarıkodal, E., Özkütük, S. T., Konuray, G. (2019). Probiyotik bitter çikolata üretiminde mikroenkapsüle Lactobacıllus rhamnosus kullanımı. Gıda, 44(2), 238-247.
• Varela, P., and Fiszman, S.M. (2011). Hydrocolloids in fried foods. A review. Food Hydrocolloid, 25, 1801-1812.
• Varela-Santos, E., Ochoa-Martinez, A., Tabilo-Munizaga, G., Reyes, J.E., Pérez-Won, M., Briones-Labarca, V., and Morales-Castro, J. (2012). Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovation Food Science Emerging Technology, 13, 13-22.
• Walkling-Ribeiro, M., Noci, F., Cronin, D.A., Lyng, J.G., and Morgan, D.J. (2010). Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. LWT-Food Science and Technology, 43(7), 1067-1073.
• Wang, S., Qiu, Y., and Zhu, F. (2021). Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food Chemistry, 350, 128469.
• Watzl, B. (2008). Smoothies e wellness aus der Flasche? Ernährungsumschau, 6, 352-353.

Fermentation of Green Fruit-Based Cold Beverages by Probiotic Bacteria: Bioactive, Microbiological and Physicochemical Properties

Yıl 2024, Cilt: 14 Sayı: 3, 1384 – 1400, 15.09.2024

Selin Kalkan , Emine Kirkkoçoğlu , Zeliha Kaya , Mustafa Otağ

https://doi.org/10.31466/kfbd.1465102

Öz

This study aims to develop a green fruit (YS)-based probiotic cold beverage formulation made with spinach, parsley, kiwi, green apple, and apple juice. Two commercial lactic acid bacteria (LAB), namely Bifidobacterium animalis ssp lactis B94 and Lactobacillus rhamnosus GG were used to investigate the effects on the phenolic compounds, antioxidant capacities and physicochemical properties of the YS during 7 days of storage at 4 oC. The physicochemical characterization of the formulations with better performance regarding the maintenance of probiotic counts was carried out. The pH, titration acidity, ash, dry matter, brix, density and color values of all samples were determined. After the period of storage for 7 days, results showed that both YS were favourable matrices for LAB growth and the colony counts remained between 6.26 – 9.45 log CFU/mL after fermentation. Total phenolics and flavonoids in YS were increased after fermentation period. The total phenolic contents of the samples were varied between 139.84 and 146.29 gallic acid equivalent in mg/L. Correspondingly, antioxidant capacities based on DPPH and ABTS methods were improved significantly and positively (p≤0.05) especially in the first day of the storage. Consequently, the YS can be considered an appropriate vehicle for the incorporation of probiotics and fibres, whereas, the probiotic bacteria remain at a satisfactory level throughout storage.

Anahtar Kelimeler

Antioxidant capacity, Functional beverage, Microbial viability, Probiotic, Fruit-based cold beverages

Kaynakça

• Aderinola, T. A. (2018). Nutritional, antioxidant and quality acceptability of smoothies supplemented with Moringa oleifera leaves. Beverages, 4(4), 104.
• Bacteriological Analytical Manual (BAM). (2001). Aerobic Plate Count. http://www. cfsan.fda.gov/~ebam/bam-18.html
• Cemeroğlu, B. (2013). Gida Analizleri. Ankara: Bizim Grup Basimevi.
• Dauchet, L., Kesse-Guyot, E., Czernichow, S., Bertrais, S., Estaquio, C., Peneau, S., Vergnaud, A.C., Chat-Yun,g S., Castetbon, K., Deschamps, V., Brindel, P., and Hercberg, S.( 2007). Dietary patterns and blood pressure change over 5-y follow-up in the SU.VI.MAX cohort. American Journal of Clinical Nutrition, 85, 1650-1656.
• Di Cagno, R., Minervini, G., Rizzello, C.G., De Angelis, M., and Gobbetti, M. (2011). Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiology, 28(5), 1062-1071.
• Di Cagno, R., Cardinali, G., Minervini, G., Antonielli, L., Rizzello, C.G., Ricciuti, P., and Gobbetti, M. (2010a). Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. Food Microbiology, 27, 381-389.
• Di Cagno, R., Minervini, G., Rizzello, C.G., Lovino, R., Servili, M., Taticchi, A., Urbani S., and Gobbetti, M. (2010b). Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria. Food Microbiology, 28, 900-909.
• Di Cagno, R., Surico, R.F., Paradiso, A., De Angelis, M., Salmon, J.C., Buchin, S., De Gara, L., and Gobbetti, M. (2009a). Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. International Journal of Food Microbiology, 128, 473-483.
• Di Cagno, R., Surico, R.F., Minervini, G., De Angelis, M., Rizzello, C.G., and Gobbetti, M. (2009b). Use of autochthonous starter to ferment red and yellow peppers (Capsicum Annum L.) to be stored at room temperature. International Journal of Food Microbiology, 130, 108-116.
• Di Cagno, R., Surico, R.F., Siragusa, S., De Angelis, M., Paradiso, A., Minervini, F., De Gara, L., and Gobbetti, M. (2008). Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. International Journal of Food Microbiology, 127, 220-228.
• Farzaei, M. H., Abbasabadi, Z., Ardekani, M. R. S., Rahimi, R., & Farzaei, F. (2013). Parsley: a review of ethnopharmacology, phytochemistry and biological activities. Journal of traditional Chinese medicine, 33(6), 815-826.
• Gallina, D.A., Pacheco, M.T.B., Barbosa, P.D.P.M., Amorim, M.M.F., and Cobas, A.C. (2019). Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage. Revista do Instituto de Laticínios Cândido Tostes, 74(4), 240-251.
• Gebbers, J.O. (2007). Atherosclerosis, cholesterol, nutrition, and statins e a critical review. German Medical Science, 5, 1-11.
• He, F.J., Nowson, C.A., Lucas, M., and MacGregor, G.A. (2007). Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: metaanalysis of cohort studies. Journal of Human Hypertension, 21, 717-728.
• Kidoń, M., and Uwineza, P.A. (2022). New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules, 27(10), 3049.
• Kuria, M.W., Matofari, J.W., and Nduko, J.M. (2021). Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria. Journal of Agriculture and Food Research, 6, 100206.
• Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M.T., Wu, M., Sackey, A.S., and Tahir, H.E. (2008). Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chemistry, 250, 148-154.
• Li, T., Jiang, T., Liu, N., Wu, C., Xu, H., and Lei, H. (2021). Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chemistry, 339, 127859.
• Li, K., Liu, L., McClements, D. J., Liu, Z., Liu, X., & Liu, F. (2024). A review of the bioactive compounds of kiwifruit: Bioactivity, extraction, processing and challenges. Food Reviews International, 40(3), 996-1027.
• Lomnitski, L., Bergman, M., Nyska, A., Ben-Shaul, V., & Grossman, S. (2003). Composition, efficacy, and safety of spinach extracts. Nutrition and cancer, 46(2), 222-231.
• Max-Rubner-Institut. (2008). Bundesforschungsinstitut für Ernährung und Lebensmittel. Haid-und-Neu-Str. 9, 76131 Nationale Verzehrsstudie (NVS) Karlsruhe, Germany.
• Mirmiran, P., Bahadoran, Z., & Azizi, F. (2014). Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: A review. World journal of diabetes, 5(3), 267.
• Muller, L., Gnoyke, S., Popken, A.M., and Böhm, V. (2010). Antioxidant capacity and related parameters of different fruit formulations. LWT-Food Science and Technology, 43, 992-999.
• Qian, N. (2006). Fruit and vegetable smoothies, and its processing method. Faming Zhuanli Shenqing Gongkai Shuomingshu CN, 1817192.
• Rechkemmer, G. (2002). Fünf am Tag e Obst und Gemüse. Onkologe, 8, 241-248.
• Rodrìguez, E., Martìn, J.D., and Romero, C.D. (2010). Aloe vera as a Functional ingredient in Foods. Critical Reviews in Food Science and Nutrition, 50, 305-328.
• Sadilova, E., Stintzing, F.C., Kammerer, D.R., and Carle, R. (2009). Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment. Food Research International, 42(8), 1023-1033.
• Sady, M., Najgebauer-Lejko, D., and Domagała, J. (2017). The suitability of different probiotic strains for the production of fruit-whey beverages. Acta Scientiarum Polonorum Technologia Alimentaria, 16(4), 421-429.
• Sawicka, M., Latocha, P., & Łata, B. (2023). Peel to flesh bioactive compounds ratio affect apple antioxidant potential and cultivar functional properties. Agriculture, 13(2), 478.
• Sheehan, V.M., Ross, P., and Fitzgerald, G.F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies, 8(2), 279-284.
• Silva, K. M. D., Zıelınskı, A. A. F., Benvenutti, L., Bortolini, D. G., Zardo, D. M., Beltrame, F. L., … & Albertı, A. (2018). Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages. Food Science and Technology, 39, 294-300.
• Sengun, I. Y., Kirmizigul, A., Atlama, K., & Yilmaz, B. (2020). The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage. LWT, 118, 108707.
• Singleton, V.L., and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
• Sun-Waterhouse, D., Nair, S., Wibisono, R., Wadhwa, S.S., Massarotto, C., Hedderley, D.I., Zhou, J., Jaeger, S.R., and Corrigan, V. (2010). Insights into Smoothies with High Levels of Fibre and Polyphenols: Factors Influencing Chemical, Rheological and Sensory Properties. International Journal Nutrition Food Engineering, 4, 378-387.
• Tao, Y., Sun, D.W., G´orecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., and Jeli´nski, T.A. (2016). Preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine. Food Chemistry, 194, 545–554.
• Titus, D. (2008). Smoothies! The Original Smoothies Book. Juice Gallery, Chino Hills, CA, USA 162.
• Tkacz, K., Wojdyło, A., Turkiewicz, I.P., and Nowicka, P. (2021). Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies. Food Chemistry, 338, 128105.
• Turhan, E.Ü., Erginkaya, Z., Sarıkodal, E., Özkütük, S. T., Konuray, G. (2019). Probiyotik bitter çikolata üretiminde mikroenkapsüle Lactobacıllus rhamnosus kullanımı. Gıda, 44(2), 238-247.
• Varela, P., and Fiszman, S.M. (2011). Hydrocolloids in fried foods. A review. Food Hydrocolloid, 25, 1801-1812.
• Varela-Santos, E., Ochoa-Martinez, A., Tabilo-Munizaga, G., Reyes, J.E., Pérez-Won, M., Briones-Labarca, V., and Morales-Castro, J. (2012). Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovation Food Science Emerging Technology, 13, 13-22.
• Walkling-Ribeiro, M., Noci, F., Cronin, D.A., Lyng, J.G., and Morgan, D.J. (2010). Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. LWT-Food Science and Technology, 43(7), 1067-1073.
• Wang, S., Qiu, Y., and Zhu, F. (2021). Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food Chemistry, 350, 128469.
• Watzl, B. (2008). Smoothies e wellness aus der Flasche? Ernährungsumschau, 6, 352-353.

Toplam 43 adet kaynakça vardır.

Ayrıntılar

Kaynak Göster

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