Abstract
Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.
References
Jul 15, 1996·Analytical Biochemistry·I F Benzie, J J Strain
Aug 24, 2000·Journal of Agricultural and Food Chemistry·R PulidoF Saura-Calixto
May 10, 2002·Free Radical Research·K SchlesierR Bitsch
Sep 30, 2005·Nutrition Reviews·Adetayo O Omoni, Rotimi E Aluko
Jun 3, 2006·Analytical and Bioanalytical Chemistry·J MorosM de la Guardia
Nov 13, 2007·Journal of Food Science·J L ChildsM A Drake
May 12, 2009·Journal of Agricultural and Food Chemistry·Baojun Xu, Sam K C Chang
Mar 5, 2010·Journal of Agricultural and Food Chemistry·Katia Rau De Almeida CallouMaria Ines Genovese
Aug 9, 2012·Applied Microbiology and Biotechnology·Kuan-I ChenKuan-Chen Cheng
Sep 29, 2012·Food Chemistry·María Janeth Rodríguez-RoqueOlga Martín-Belloso
May 23, 2013·Food Chemistry·Alessandra DurazzoMarina Carcea
Feb 5, 2014·Food Chemistry·Alessandra DurazzoMarina Carcea
Mar 19, 2014·Journal of the Science of Food and Agriculture·Shirley KuhnenLuiz C Pinheiro Machado Filho
Aug 31, 2014·Food Chemistry·Pranita JaiswalGaurav Jindal
Sep 25, 2008·Sensors·Jovanka V Popov-RaljićVišnja M Sikimić
Jun 20, 2013·Foods·Pamela ManziMaria Mattera
May 1, 2010·Comprehensive Reviews in Food Science and Food Safety·Daniel GranatoJosé A F Faria
Citations
Dec 19, 2019·Veterinary World·Vinesh SharmaGorakh Mal
Oct 21, 2016·Lipids in Health and Disease·Maria Rachele CeccariniElisabetta Albi
Jul 28, 2020·Antioxidants·Gianluca Rizzo
Apr 24, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandra DurazzoLuisa Marletta
May 30, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandra Durazzo, Massimo Lucarini
May 18, 2019·Plant Foods for Human Nutrition·Federica TonoloMaria Pia Rigobello
Nov 12, 2020·Nutrients·Jenny PlumbPaul Finglas
Nov 26, 2020·Food Research International·Camila Benedetti PenhaLouise Emy Kurozawa