Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese
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Le résumé fourni par la source
Additives can influence the processability and quality of three-dimensional (3D)-printed foods. Herein, the effects of apple polyphenols on the antioxidant activity and structure of 3D-printed processed cheese were investigated. The antioxidant activities of processed cheese samples with different contents of apple polyphenols (0%, 0.4%, 0.8%, 1.2%, or 1.6%) were evaluated using 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) assays. In addition, the rheological properties and structural characteristics of the processed cheeses were investigated using rheometry, Fourier transform infrared spectroscopy, and fluorescence spectroscopy. Then, the final printed products were analyzed for comparative molding effects and dimensional characteristics. it was found that apple polyphenols can significantly improve the antioxidant activity of processed cheese. When the amount of apple polyphenols added was 0.8%, the 3D shaping effect was optimal with a porosity rate of 4.1%. Apple polyphenols can be used as a good antioxidant additive, and the moderate addition of apple polyphenols can effectively improve the antioxidant and structural stability of 3D-printed processed cheese.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese
- Date Crossref
- 21/04/2023
- Éditeur
- MDPI AG
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Zhejiang University of Science and Technology Key Laboratory of Agricultural Products Chemical and Biological Processing Technology pays non établi dans la noticeUniversité ou école supérieure
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New Hope Liuhe (China) pays non établi dans la noticeEntreprise
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ZheJiang Institute For Food and Drug Control pays non établi dans la noticeStructure de recherche
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Ltd. Hangzhou New Hope Shuangfeng Dairy Products Co. pays non établi dans la noticeEntreprise
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Hangzhou Institute for Food and Drug Control pays non établi dans la noticeStructure de recherche
Key Laboratory of Agricultural Products Chemical and Biological Processing Technology — Zhejiang University of Science and Technology, New Hope Liuhe (China) et ZheJiang Institute For Food and Drug Control, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.