Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life
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AutorCastillejo Montoya, Noelia; Martínez-Hernández, Ginés Benito; Goffi, Valentina; Gómez di Marco, Perla Azucena; Aguayo Giménez, Encarnación Pilar; [et al.]
Grupo de investigaciónGrupo de Postrecolección y Refrigeración (GPR‐UPCT)
Área de conocimientoTecnología de los Alimentos
PatrocinadoresThe authors are grateful to Spanish Ministry of Economy and Competitiveness, Project AGL2013−48830−C2−1−R and FEDER for financial support. We would also like to thank SAKATA SEED IBERICA S.L. for providing Bimi® samples.
Fecha de publicación2017-10
EditorialSociety of Chemical Industry
Cita bibliográficaCASTILLEJO MONTOYA, Noelia et al. Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life. En: Journal of the Science of Food and Agriculture, nov. 2017. In press
Background. Some algae are an excellent sources of vitamin B12, of special interest for vegetarian/vegan consumers, and of fucose to supplement fruit and vegetable beverages such as smoothies. Nevertheless, supplementation of smoothies with algae may lead to possible quality changes during smoothie shelf life that need to be studied. Therefore, the quality changes in fresh green smoothies supplemented (2.2%) with nine edible algae (sea lettuce, kombu, wakame, thongweed, dulse, Irish moss, nori, Spirulina and Chlorella) were studied throughout 24 days at 5 °C. Results. The initial vitamin C content – 238.7–326.0 mg kg−1 fresh weight (FW) – of a 200 g portion of any of the smoothies ensured full coverage of its recommended daily intake, and still supplying 50–60% of the recommended intake after 7 days. Chlorella and Spirulina smoothies showed the highest vitamin B12 content (33.3 and 15.3 µg kg−1 FW, respectively), while brown algae showed fucose content of 141.1–571.3 mg kg−1 FW. These ...
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