ArticleFood chemistry: X2022
Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Fermentation withFood chemistry: X · 2026Article
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts.Food chemistry: X · 2026Article
- Probabilistic Modelling of the Food Matrix Effects on Curcuminoid's In Vitro Oral Bioaccessibility.Foods (Basel, Switzerland) · 2024Article
- Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lingonberry fruits are considered to play an important role in nutrition, as they comprise a variety of health-promoting components. Because of lingonberries seasonal availability and also due to their rapid degradation, their stability during processing is a continuous challenge for the food industry. Lingonberries are ideal fruits in making jam due to their natural deep reddish color, but recently, increased demand for low-calorie jams with alternative sweeteners has gained special attention. In this line, the objective of this study was to monitor the changes in anthocyanins, vitamin C, total phenolics, total reducing sugars and antioxidant capacity of several lingonberry jams formulated with different sweeteners (sucrose, fructose, erythritol, brown sugar, coconut sugar, stevia, saccharin). Due to the fact that storage conditions are important factors for jam quality, the jams were stored for 180 days at 4 °C and 25 °C (both under light and dark conditions). The rate constants (k) and the half time values (t
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