Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

2011 ◽  
Vol 91 (6) ◽  
pp. 1096-1102 ◽  
Author(s):  
Taha M. Rababah ◽  
Majdi A. Al-Mahasneh ◽  
Isra Kilani ◽  
Wade Yang ◽  
Mohammad N. Alhamad ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Processing And Storage ◽  
And Storage

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

scholarly journals Functionality changes of natural antioxidants during food processing and storage

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S80-S83 ◽  
Author(s):  
J. Pokorný ◽  
Š. Schmidt ◽  
H. T T Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Food Processing ◽  
Degradation Products ◽  
Raw Materials ◽  
Natural Antioxidants ◽  
Phenolic Antioxidants ◽  
Oxidation Reactions ◽  
Processing And Storage ◽  
And Storage

Food raw materials and products contain inhibitors of oxidation reactions, both in the lipidic phase and the aqueous phase. The most important inhibitors are phenolic antioxidants. During food processing and storage, concentrations of antioxidants in the two phases reach an equilibrium. Phenolics react with lipidic free radicals, being converted into antioxidant free radicals, quinones, polymers and copolymers. Some degradation products possess an antioxidant activity, too. The relative antioxidant activity decreases with decreasing concentration of oxygen in the system and with increasing temperature. Antioxidants are more rapidly decomposed in surface layers. Health aspects of antioxidant degradation products are often neglected as the safety of antioxidant degradation products is mostly unknown.

Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)

2007 ◽  
Vol 227 (1) ◽  
pp. 125-134 ◽  
Author(s):  
A. M. Jiménez ◽  
M. Martínez-Tomé ◽  
I. Egea ◽  
F. Romojaro ◽  
M. A. Murcia
Keyword(s):  
Antioxidant Activity ◽  
Prunus Armeniaca ◽  
Industrial Processing ◽  
Processing And Storage ◽  
And Storage

scholarly journals  pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars

2013 ◽  
Vol 31 (No. 3) ◽  
pp. 283-291 ◽  
Author(s):  
S. Oancea ◽  
O. Drághici
Keyword(s):  
Thermal Stability ◽  
Total Phenolics ◽  
Order Rate Constant ◽  
Food Composition ◽  
Daily Consumption ◽  
Scanning Calorimetry ◽  
Allium Cepa L ◽  
Processing And Storage ◽  
And Storage ◽  
Anthocyanin Degradation

Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an increased anthocyanin yield. The level of phenolics and anthocyanins in bulbs is highly variable and was found higher in the Red of Turda cultivar. The highest value of 99.66 mg/100 g FM was obtained for red onion dry skins. Strong acidic conditions favoured the better stability of anthocyanin extracts during 10-day storage. The first order rate constant value of anthocyanin degradation during storage calculated at different pH increased almost 17 times when pH increased from 1.0 to 9.0. Results of thermal analysis performed by differential scanning calorimetry showed that temperatures over 45°C already induced anthocyanin degradation in extracts. These results may become useful for establishing the appropriate conditions of processing and storage of anthocyanin-based foods. The obtained data on total phenolics and anthocyanins in Allium cepa L. may become relevant for future estimation studies of their daily consumption and for completing the national food composition databases.  

scholarly journals Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 69
Author(s):  
Sanelle van Wyk ◽  
Lewis Hong ◽  
Filipa V. M. Silva
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Wine Quality ◽  
Processing And Storage ◽  
And Storage

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

Sign in / Sign up

Export Citation Format

Share Document