Fruit juice drink production containing hydrolyzed collagen

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dc.contributor.authorBilek, Seda Ersus
dc.contributor.authorBayram, Sibel Kaya
dc.date.accessioned2019-10-27T22:27:17Z
dc.date.available2019-10-27T22:27:17Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractFruit juice drinks containing hydrolyzed collagen were formulated and produced as a new functional drink from orange, apple and white grape juice blends containing ingredients such as hydrolyzed fish collagen, citric acid, ascorbic acid, and natural mint flavour. Difference and preference sensory tests were conducted to select the most preferred formulation containing an addition of 1-3% hydrolyzed collagen. The results indicate that the formulation with the addition of 2.5% hydrolyzed collagen was significantly preferred. Drinks at pH 3.96-4.04 were pasteurized at 95 degrees C until reaching P value necessary for 3D decimal reduction of Alicyclobacillus acidoterrestris. Addition of hydrolyzed collagen increased the protein content of the drinks from 0.56 to 2.22-2.48 g/100 mL. The in vitro bioavailability results indicated that the orange (95.37%) and apple (90.71%) drinks showed a higher bioavailability (5-14%) than the white grape juice blends. The ascorbic acid content (81.39-113.5 mg/100 mL), total phenolic content (86.93-117.43 mg GAE/100 mL), and antioxidant capacity ABTS assay results (104-127 umol TEAC/100 mL) varied widely in the drinks. (C) 2015 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipRebuplic of flukey Small and Medium Enterprises Development Organization (KOSGEB)Ministry of Science, Industry & Technology - Turkey [2010/04/DEO]en_US
dc.description.sponsorshipThis work was financially supported by the Rebuplic of flukey Small and Medium Enterprises Development Organization (KOSGEB, Grant No. 2010/04/DEO).en_US
dc.identifier.doi10.1016/j.jff.2015.02.024
dc.identifier.endpage569en_US
dc.identifier.issn1756-4646
dc.identifier.issn1756-4646en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage562en_US
dc.identifier.urihttps://doi.org/10.1016/j.jff.2015.02.024
dc.identifier.urihttps://hdl.handle.net/11454/50626
dc.identifier.volume14en_US
dc.identifier.wosWOS:000364500000056en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal of Functional Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHydrolyzed collagenen_US
dc.subjectFruit juiceen_US
dc.subjectFormulationen_US
dc.subjectPasteurizationen_US
dc.subjectBioavailabilityen_US
dc.titleFruit juice drink production containing hydrolyzed collagenen_US
dc.typeArticleen_US

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