Molecules, Vol. 28, Pages 3066: Changes in Physicochemical and Bioactive Properties of Quince (Cydonia oblonga Mill.) and Its Products

Molecules, Vol. 28, Pages 3066: Changes in Physicochemical and Bioactive Properties of Quince (Cydonia oblonga Mill.) and Its Products Molecules doi: 10.3390/molecules28073066 Authors: Katarzyna Najman Sylwia Adrian Anna Sadowska Katarzyna Świąder Ewelina Hallmann Krzysztof Buczak Bożena Waszkiewicz-Robak Arkadiusz Szterk Quince (Cydonia oblonga Miller) is a plant that is commonly cultivated around the world, known for centuries for its valuable nutritional and healing properties. Although quince fruit are extremely aromatic, due to their high hardness and sour, astringent, and bitter taste, they are not suitable for direct consumption in an unprocessed form. However, they are an important raw material in fruit processing, e.g., in the production of jams, jellies, and juices. Quince fruits fall under the category of temperate fruits, so their shelf life can be predicted. Considering that technological processing affects not only the organoleptic properties and shelf life but also the functional properties of fruits, the aim of this research was to determine the impact of various types of technological treatments on the physicochemical and bioactive properties of quince fruit. In fresh, boiled, and fried fruits and in freshly squeezed quince fruit juice, basic parameters, such as the content of dry matter, moisture, soluble solids (°Brix), pH, total acidity, water activity, and color parameters (L*a*b*) were determined. The content of key b...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research