Please use this identifier to cite or link to this item: http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/277
PHYSICOCHEMICAL INTERACTIONS BETWEEN FLAVONOIDS/ POLYSACCHARIDES FROM INDUSTRIALIZED CITRUS PRODUCTS (Citrus limetta Risso, Citrus aurantium)
Socorro Josefina Illanueva-Rodríguez
EDUARDO PADILLA CAMBEROS
JESUS CERVANTES MARTINEZ
EUGENIA DEL CARMEN LUGO CERVANTES
Acceso Abierto
Atribución-NoComercial-SinDerivadas
physicochemical interactions, flavonoids, polysaccharides, citrus
The concern for the well-being and health of the consumers are the main motivation of the modern food industry (Parada & Aguilera, 2007), which intends to create food with any biological effect, called functional. However, to develop a good functional food, it need to ensure that ingredient, who has the biological effect, reaches the absorption site in the intestine and it is absorbed. Like all citrus, bitter orange and sweet lime are a rich source of flavonoids like hesperidin (Hesp), eriocitrin (Erio), naringin (Nar) and neohesperidine (NH) and others, which coupled with its perfumed notes make them interesting as nutraceutical ingredient or functional food. However, both flavonoids such as volatile compounds are unstable to temperature, pH changes, presence of ion, or other factors of the process, formulation or handling and storage. (Barreca et al., 2011 a,b) To industrialize a product, it is essential to add some substances that contribute to stability and maintain or potentializing sensory characteristics, these factors are determinants for consumption and acceptance. One substance widely used for stabilizing flavor, masking undesirable flavors or protect labile compounds, is the β-cyclodextrin (β-CD). It is also known that pectins have a masking effect on the bitter taste of the flavonoid (Le Bourvellec et al., 2005). Few studies have focused on understanding and quantifying the interaction between these compounds.
6° Food Science, Technology and Safety
2014
Póster de congreso
Inglés
BIOLOGÍA Y QUÍMICA
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