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dc.contributor.authorAaby, Kjersti
dc.contributor.authorAmundsen, Mathias
dc.date.accessioned2023-08-10T10:31:47Z
dc.date.available2023-08-10T10:31:47Z
dc.date.issued2023-05-03
dc.description.abstractLingonberries (Vaccinium vitis-idaea L.) are rich in phenolic compounds associated with several health benefits. The berries are also astringent, sour, and bitter and the addition of a sweetener is necessary to increase the palatability of lingonberry products. The addition of a sweetener may, however, affect the stability of phenolic compounds in the product. The aim of this study was thus to determine the effects of the addition of sweeteners (sucrose, acesulfame K or sucralose) and temperature on the stability of anthocyanins, flavonols, flavan-3-ols, hydroxycinnamic acids and the colour of lingonberry juice during thermal treatment and storage. The addition of sweeteners did not affect the stability of phenolic compounds or the colour of lingonberry juice during thermal treatment or storage. The stability of the phenolic compounds was significantly affected by temperature. Anthocyanins were the least stable of the phenolic compounds. The half-lives of total anthocyanins were 3.8, 2.0 and 0.8 h at 75, 85 and 95 ◦C, respectively. The half-lives during storage were 12.8 and 2.7 weeks at 6 and 22 ◦C, respectively. Cyanidin-3-galactoside, the major anthocyanin in lingonberries, was extensively degraded during storage, probably due to galactoside side-activities of the enzyme preparation used in juice production. After thermal treatment, the juices were darker and bluer, with lower chromaticity, while after storage, the juices were lighter, more yellow, and had higher chromaticity.en_US
dc.identifier.citationAaby K, Amundsen MR. The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage. Heliyon. 2023;9(5):1-13en_US
dc.identifier.cristinIDFRIDAID 2146981
dc.identifier.doi10.1016/j.heliyon.2023.e15959
dc.identifier.issn2405-8440
dc.identifier.urihttps://hdl.handle.net/10037/29841
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.journalHeliyon
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2023 The Author(s)en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0en_US
dc.rightsAttribution 4.0 International (CC BY 4.0)en_US
dc.titleThe stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storageen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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Attribution 4.0 International (CC BY 4.0)
Med mindre det står noe annet, er denne innførselens lisens beskrevet som Attribution 4.0 International (CC BY 4.0)