title: Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
abstract: The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied. Juices were prepared and after their thermal treatment (98 °C, 30 s) they were stored at 4 °C during 75 d. Vitamin C content, CIE L*a*b* color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for juices with β-CD than juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in juices treated with HP-β-CD. Finally, the overall sensory quality of juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control juice (without CD addition), the benefits of adding HP-β-CD to this particular juice were shown in almost all parameters under study.
  
  
  CONCLUSIONS
  The present study deals with the practical aspects of the utilization of CDs and CD-complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with CD are supposed to improve the stability of flavors, vitamins, colorants, and antioxidant activity, leading to extended product shelf life. The HP-β-CD treated mandarin juice enriched with pomegranate extract and juice of goji berries will have a more intense color, higher vitamin C content, retinol equivalents, and antioxidant activity during storage and shelf life than control juices, with no CD addition.
authors.affiliation: Dept. of Food Science and Nutrition, Catholic Univ. of San Antonio, Campus de los Jerónimos, s/n. 30107-Guadalupe, Murcia, Spain.
authors.forename: Patricia
authors.initials: P
authors.lastname: Navarro
authors.forename: Tamara San
authors.initials: TS
authors.lastname: Nicolas
authors.forename: José A
authors.initials: JA
authors.lastname: Gabaldon
authors.forename: María T
authors.initials: MT
authors.lastname: Mercader-Ros
authors.forename: Angel
authors.initials: A
authors.lastname: Calín-Sánchez
authors.forename: Angel A
authors.initials: AA
authors.lastname: Carbonell-Barrachina
authors.forename: Antonio José
authors.initials: AJ
authors.lastname: Pérez-López
mesh_terms: D000073738:2-Hydroxypropyl-beta-cyclodextrin; D000328:Adult; D000975:Antioxidants / Q000032:analysis / Q000378:metabolism*; D001205:Ascorbic Acid / Q000032:analysis / Q000378:metabolism*; D001628:Beverages / Q000032:analysis*; D032084:Citrus sinensis / Q000737:chemistry*; D003258:Consumer Behavior; D005260:Female; D005503:Food Additives / Q000378:metabolism; D005511:Food Handling; D005638:Fruit / Q000737:chemistry; D006801:Humans; D029561:Lythraceae / Q000737:chemistry*; D008297:Male; D008875:Middle Aged; D013649:Taste / Q000187:drug effects; D014815:Vitamins / Q000032:analysis / Q000378:metabolism; D055815:Young Adult; D047392:beta-Cyclodextrins / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D005503:Food Additives; D014815:Vitamins; D047392:beta-Cyclodextrins; D000073738:2-Hydroxypropyl-beta-cyclodextrin; D001205:Ascorbic Acid