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

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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
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