ArticleFoods (Basel, Switzerland)2023
Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed, 11 citations in OpenAlex.
- Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt.Gels (Basel, Switzerland) · 2024Article
- How long can you store vitamins? Stability of tocopherols and tocotrienol during different storage conditions in broccoli and blueberries.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to evaluate the effect of varying yogurt additions (0, 10, 20, and 30%) on the stability of anthocyanins during a 4-week refrigerated storage period. The smoothies were obtained from purees of strawberry, raspberry, and blueberry, combined with apple juice and apple puree. In addition, to elucidate the causes of the observed changes in the smoothies, model studies were conducted using purified anthocyanin extracts obtained from the analyzed fruits. We assessed the effects of pH, hydrogen peroxide concentration, and the addition of cell-free extracts from
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