The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage.

ABSTRACT: Lingonberries (Vaccinium vitis-idaea L.) are rich in phenolic compounds associated with several health benefits. The berries are also astringent, sour, and bitter and the addition of a sweetener is necessary to increase the palatability of lingonberry products. The addition of a sweetener may, however, affect the stability of phenolic compounds in the product. The aim of this study was thus to determine the effects of the addition of sweeteners (sucrose, acesulfame K or sucralose) and temperature on the stability of anthocyanins, flavonols, flavan-3-ols, hydroxycinnamic acids and the colour of lingonberry juice during thermal treatment and storage. The addition of sweeteners did not affect the stability of phenolic compounds or the colour of lingonberry juice during thermal treatmen

SUBMITTER: Aaby K 

PROVIDER: S-EPMC10192756 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature