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RESEARCH PRODUCT
Plant Sterols and Antioxidant Parameters in Enriched Beverages: Storage Stability
Guadalupe Garcia-llatasMaría Jesús LagardaReyes BarberáAntonio CillaMarina González-larenasubject
Antioxidantfood.ingredientmedicine.medical_treatmentAntioxidantsBeveragessymbols.namesakefoodSkimmed milkmedicineFood scienceCarotenoidchemistry.chemical_classificationPhytosterolsGeneral ChemistryMaillard reactionAntioxidant capacityFood StoragechemistrySpainPolyphenolFruitFood FortifiedsymbolsFruit juiceDairy ProductsGeneral Agricultural and Biological SciencesPlant sterolsdescription
Plant sterols (PS) stability, antioxidant parameters, and color were studied during 6 months of storage at 4, 24, and 37 °C in three PS-enriched functional beverages. Beverages were skimmed milk with fruit juice and PS (MFJPS), fruit juice and PS (FJPS), and skimmed milk with PS (MPS). No loss in total PS content occurred during storage observing the same values at any given storage time point. Total carotenoids decreased 36% with storage at two months and then remained stable. Total polyphenols showed fluctuations throughout the storage, remaining stable at 6 months and reaching initial values. The antioxidant capacity (TEAC method) increased 18% at 6 months, and there was an increase in color over time and temperature, probably due to Maillard reaction compound formation. The increase in total antioxidant capacity might have helped PS maintenance throughout storage, these beverages being a good PS source even after 6 months of storage.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-04-19 | Journal of Agricultural and Food Chemistry |