Application of Alternative Technologies for Elimination of Artificial Colorings in Alcoholic Beverages Produced by Citrus medica and Potential Impact on Human Health英文文献资料.docVIP

Food and Nutrition Sciences, 2012, 3, 959-969 959 /10.4236/fns.2012.37127 Published Online July 2012 (http://www.SciRP.org/journal/fns) Application of Alternative Technologies for Elimination of Artificial Colorings in Alcoholic Beverages Produced by Citrus medica and Potential Impact on Human Health Kolona-Dimitra Prompona , Panagiotis Kandylis , Argiris Tsakiris , Maria Kanellaki , 1 1,2 3 1 Yiannis Kourkoutas 2* 1 Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, Patras, Greece; Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology Genetics, Democritus University of Thrace, Alexandroupolis, Greece; Department of Enology Beverage Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute (T.E.I.) of Athens, Athens, Greece. 2 3 Email: ikourkou@mbg.duth.gr * Received July 20 , 2011; revised May 28 , 2012; accepted June 5 , 2012 th th th ABSTRACT In the present study elimination of chemical colorings in the alcoholic beverages produced by extraction of citron (Cit- rus medica) fruits and leaves as an alternative to the distillation method, which is currently used in industrial practice and requires addition of synthetic additives, was examined. Additionally, the volatile compounds of citron alcoholic beverages produced by both methods in association with potential antioxidant and anticancer properties were investi- gated. The results showed that no addition of artificial pigments was required in the novel citron beverages, as color intensity was similar to the commercial products. The most important compounds