Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C

被引：0
|
作者：
Camacho, M. M. [1 ]
Igual, M. [1 ]
Martinez-Lahuerta, J. J. [2 ]
Martinez-Navarrete, N. [1 ]
机构：
[1] Univ Politecn Valencia, Dept Food Technol, CUINA Grp, Valencia, Spain
[2] Ctr Auxiliar Juan Llorens, Valencia, Spain
来源：
IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM | 2018年
关键词：
vitamin C; bioavailability in humans; grapefruit powder; freeze-drying; spray-drying; CAPACITY;
D O I：
10.4995/ids2018.2018.7478
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
An alternative as to offer higher stable and easy handling than fresh fruit is in powdered form, as long as the process used to obtain it ensures a high quality product. The objective of this study was to compare the bioavailability of the vitamin C of a juice prepared from powdered grapefruit obtained by freeze-drying and by spray-drying. A trial was conducted with 11 healthy volunteers. A relative increase of 1,4 - 25,8 % of blood serum vitamin C concentration was quantified after juices intake, with no significant differences (p>0.05) due to the process used to obtain the powder.
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页码：819 / 826
页数：8
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