Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract was obtained from corn steep liquor, a secondary st...

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Bibliographic Details
Main Authors: Benita Pérez-Cid, Susana Río Segade, Xanel Vecino, Ana Belén Moldes, José Manuel Cruz
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
colour parameters
CIELAB system
orange juice
apple juice
corn kernel extract
Online Access:https://www.mdpi.com/2304-8158/12/10/1959

Internet

https://www.mdpi.com/2304-8158/12/10/1959

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