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.

引用

页码：819 / 826

页数：8

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