Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions

Přikryl, Jakub; Hájek, Tomáš; Švecová, Blanka; Salek, Richardos-Nicolaos; Černíková, Michaela; Červenka, Libor; Buňka, František

dc.title	Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions	en
dc.contributor.author	Přikryl, Jakub
dc.contributor.author	Hájek, Tomáš
dc.contributor.author	Švecová, Blanka
dc.contributor.author	Salek, Richardos-Nicolaos
dc.contributor.author	Černíková, Michaela
dc.contributor.author	Červenka, Libor
dc.contributor.author	Buňka, František
dc.relation.ispartof	LWT - Food Science and Technology
dc.identifier.issn	0023-6438 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	87
dc.citation.spage	266
dc.citation.epage	271
dc.type	article
dc.language.iso	en
dc.publisher	Academic Press
dc.identifier.doi	10.1016/j.lwt.2017.08.093
dc.relation.uri	https://www.sciencedirect.com/science/article/pii/S0023643817306758
dc.subject	antioxidants	en
dc.subject	flavonoids	en
dc.subject	melting condition	en
dc.subject	processed cheese	en
dc.description.abstract	Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P < 0.01) while rutin degradation was more affected by melting temperature (P < 0.01). An increase in TPC values and a decrease in antioxidant capacity measured by ABTS assay with the increase in melting temperature were observed in SPC with quercetin. The addition of rutin or quercetin significantly decreases the gel strength of the SPC samples. © 2017 Elsevier Ltd	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007483
utb.identifier.obdid	43878216
utb.identifier.scopus	2-s2.0-85028946016
utb.identifier.wok	000415769500034
utb.identifier.coden	LBWTA
utb.source	j-scopus
dc.date.accessioned	2017-10-16T14:42:44Z
dc.date.available	2017-10-16T14:42:44Z
dc.description.sponsorship	Faculty of Chemical Technology, University of Pardubice [SGS_2017_001]
utb.contributor.internalauthor	Salek, Richardos-Nicolaos
utb.contributor.internalauthor	Černíková, Michaela
utb.contributor.internalauthor	Buňka, František
utb.fulltext.affiliation	Jakub Přikryl a , Tomáš Hájek a , Blanka Švecová a , Richardos Nikolaos Salek b , Michaela Černíková a , Libor Červenka a,* , František Buňka b a Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, 53210, Pardubice, Studentská 573, Czech Republic b Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 76001, Zlín, nám. T. G. Masaryka, 5555, Czech Republic * Corresponding author. E-mail address: libor.cervenka@upce.cz (L. Červenka).
utb.fulltext.dates	Received 12 June 2017 Received in revised form 31 August 2017 Accepted 31 August 2017 Available online 4 September 2017
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utb.fulltext.sponsorship	Financial support from Faculty of Chemical Technology, University of Pardubice (no. SGS_2017_001) is gratefully acknowledged.
utb.scopus.affiliation	Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice, Czech Republic; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 76001, Zlín, nám. T. G. Masaryka, Czech Republic