Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance
AbstractConsumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, which is associated with their antioxidant activity, shows a protective effect against many chronic diseases. Nevertheless, the profile and concentration of anthocyanins are different in function of the fruit used; therefore, the color and health benefits of the juices also show differences. Some red fruit juices have lower concentrations of anthocyanins, for example strawberry, and others have higher concentrations, such as elderberry and black currant juices. High correlation was observed between antioxidant activity and red fruit juices’ total anthocyanins concentration. Therefore, this review will addresses red fruit juices phenolic composition, with a special focus on the challenges for future, and some ideas on the sensory impact. View Full-Text
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Vilela, A.; Cosme, F. Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance. Beverages 2016, 2, 29.
Vilela A, Cosme F. Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance. Beverages. 2016; 2(4):29.Chicago/Turabian Style
Vilela, Alice; Cosme, Fernanda. 2016. "Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance." Beverages 2, no. 4: 29.
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