Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional. Issue 3 (29th January 2019)
- Record Type:
- Journal Article
- Title:
- Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional. Issue 3 (29th January 2019)
- Main Title:
- Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional
- Authors:
- Ma, Tingting
Lan, Tian
Ju, Yanlun
Cheng, Guo
Que, Zhiluo
Geng, Tonghui
Fang, Yulin
Sun, Xiangyu - Abstract:
- Abstract : The nutritional properties and biological activities of kiwifruit and their different products made from same raw kiwifruit were investigated. Abstract : The nutritional properties and biological activities of kiwifruit and their different products made from same raw kiwifruit were investigated. Compared with the more common Hayward variety, three new kiwifruit varieties, namely Qinmei, Hongyang and Huayou, showed better nutritional properties and biological activities. After processing into different products, the nutritional properties and biological activities of kiwifruit changed substantially but still showed a correlation with the variety's characteristics. Processing kiwifruit into juice, wine and vinegar retained a higher vitamin C and polyphenol content than dried slices and jam and demonstrated better biological activities, while dried slices and jam provided more mineral elements than the three liquid products. In addition, the fermentation products wine and vinegar showed a similar nutritional composition that were present at a higher concentration than in juice, which indicated that fermentation helps in the dissolution of nutrient substances, while the thermal processing products dried slices and jam showed a similar nutritional composition. Consuming original kiwifruit supplies a more comprehensive nutritional composition than from any kiwifruit products.
- Is Part Of:
- Food & function. Volume 10:Issue 3(2019)
- Journal:
- Food & function
- Issue:
- Volume 10:Issue 3(2019)
- Issue Display:
- Volume 10, Issue 3 (2019)
- Year:
- 2019
- Volume:
- 10
- Issue:
- 3
- Issue Sort Value:
- 2019-0010-0003-0000
- Page Start:
- 1317
- Page End:
- 1329
- Publication Date:
- 2019-01-29
- Subjects:
- Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
Nutrition -- Periodicals
664.07 - Journal URLs:
- http://pubs.rsc.org/en/Journals/JournalIssues/FO ↗
http://pubs.rsc.org/en/journals/journal/fo ↗
http://www.rsc.org/ ↗ - DOI:
- 10.1039/c8fo02322k ↗
- Languages:
- English
- ISSNs:
- 2042-6496
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.038457
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 9680.xml