THE INFLUENCE OF FOOD ADDITIVES (COLORANTS AND SWEETENERS) ON CONCENTRATIONS OF NICOTINAMIDE ADENINE DINUCLEOTIDES OF A NATURAL ORANGE JUICE

Authors

  • Petre Savescu University of Craiova, Faculty of Agronomy, psavescu@gmail.com
  • Cristina Emanuela Vladu THE MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT, The County Department of Inspection, Verification and Control, Dolj, ION MAIORESCU, NO. 4

Abstract

Orange juice made from natural fruits, in a system certified by organic agriculture, shows a series of specific sensory characteristics to a raw juice, with a harsh taste and slightly bitter with a predominant variety.
Improving sensory characteristics of such juice-obtained in organic agriculture-addition task has been made of this raw juice with certain additives. In order to build a matrix that would provide the basis for carrying out a specific electrochemical biosensor and to determine possible falsification of this juice by adding additive synthesis have watched electrochemical signals emitted by the oxidized forms and reduced coenzymes NAD[2].
The work represents a synthesis of electrochemical studies that can be applied in processing systems in organic agriculture-which results in large differences in concentrations of oxidized and reduced forms NAD natural juice from oranges to add sometimes a range of natural and synthetic alimentary additives.

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Published

2015-12-27