Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus)

Abstract Botanical extracts are standardized to 1 marker compounds (MCs). This standardization provides a certain level of quality control, but not complete quality assurance. Thus, industries are looking for other satisfactory systems to improve standardization. This study focuses on the standardization of herbal medicines by combining 2 parameters: the concentration of the MC and antioxidant capacity. Antioxidant capacity was determined with the oxygen radical absorbance capacity (ORAC) method and the concentrations of the MCs, by high-performance liquid chromatography. Total phenols were also determined by the Folin-Ciocolteau method. The ORAC values, expressed as mol Trolox equivalents/100 g (ORAC ), of 12 commercial herbal extracts were related to the ORAC values of the respective pure MCs at the concentrations at which the MCs occur in products (ORAC-MC ). The ORAC values of 11 extracts were higher than those of the respective MCs and the ratios ORAC-MC /ORAC ranged from 0.007 to 0.7, whereas in the case of Olea europaea leaves, the same ratio was 1.36. The ORAC parameters and their ratios, as well as the linear relationship between ORAC-MC and ORAC , are described and discussed as tools for improving the standardization of herbal products and detecting modifications due to herb processing and storage.

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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

Journal of Food Science ◽

10.1111/j.1750-3841.2008.00855.x ◽

2008 ◽

Vol 73 (6) ◽

pp. H134-H140 ◽

Cited By ~ 68

Author(s):

A. Hager ◽

L.R. Howard ◽

R.L. Prior ◽

C. Brownmiller

Keyword(s):

Antioxidant Capacity ◽

Black Raspberry ◽

Storage Effects ◽

Processing And Storage ◽

And Storage ◽

Monomeric Anthocyanins ◽

Polymeric Color

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Effect of industrial processing and storage procedures on oxysterols in milk and milk products

Food & Function ◽

10.1039/d0fo02462g ◽

2021 ◽

Author(s):

D. Risso ◽

V. Leoni ◽

C. Fania ◽

M. Arveda ◽

L. Falchero ◽

...

Keyword(s):

Milk Production ◽

Nutritional Value ◽

Cholesterol Oxidation ◽

Production Chain ◽

Milk Products ◽

Industrial Processing ◽

Processing And Storage ◽

And Storage

Oxysterols are products of enzymatic and/or chemical cholesterol oxidation. Their measurement during and after a milk production chain could represent a useful tool to monitor and increase the commercial and nutritional value of milk.

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Antioxidant capacity and lipid stability egg during processing and storage.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v4i1.102 ◽

2014 ◽

Vol 4 (1) ◽

pp. 19

Author(s):

Michelle Garcêz Carvalho ◽

Alfredo Tenuta Filho

Keyword(s):

Oxidative Stability ◽

Antioxidant Capacity ◽

Lipid Fraction ◽

Thiobarbituric Acid ◽

Storage Conditions ◽

Limit Of Quantification ◽

Total Antioxidant ◽

Processing And Storage ◽

And Storage

Different processing conditions, packaging and storage can affect the natural antioxidant protection of the egg. Thus, the objectives were: (a) To standardize a methodology able to evaluate in vitro antioxidant capacity of fresh and processed egg, (b) investigate the effect of pasteurization and spray on the oxidative stability of the lipid fraction of egg and (c) evaluate the antioxidant capacity and oxidative stability of fatty acids from whole egg pasteurized atomized, bottle of high density polyethylene, opaque, under nitrogen, at 5±2ºC for up to 90 days. The phosphomolybdenum method to measure the total antioxidant capacity of lipid fraction (CATL) Egg presented analytical adequacy, with a limit of quantification of 0.017 mg α-tocoferol/mL. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized egg atomized (OIPA) kept under ideal storage conditions considered stable in relation to hydration, CATL and TBARS. It is concluded that the method of phosphomolybdenum suitability presented analytical sufficient. Pasteurization did not affect any of the parameters evaluated, but the atomization caused significant decrease CATL, and elevated lipids, TBARS and 7-CETO. Was maintained hydration and stability of the lipid OIPA stored for 90 days at 5°C, indicating that the conditions for packaging and storage were effective.  DOI: <a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v4i1.102</a>

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Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

Nutrients ◽

10.3390/nu13041225 ◽

2021 ◽

Vol 13 (4) ◽

pp. 1225

Author(s):

Rosa Anna Siciliano ◽

Anna Reale ◽

Maria Fiorella Mazzeo ◽

Stefano Morandi ◽

Tiziana Silvetti ◽

...

Keyword(s):

Functional Foods ◽

Antioxidant Properties ◽

Health Benefit ◽

The Elderly ◽

Antagonistic Effect ◽

Innate Immune ◽

Industrial Processing ◽

New Perspective ◽

Processing And Storage ◽

And Storage

Probiotics are live microorganisms that confer health benefits on the host. However, in recent years, several concerns on their use have been raised. In particular, industrial processing and storage of probiotic products are still technological challenges as these could severely impair cell viability. On the other hand, safety of live microorganisms should be taken into account, especially when administered to vulnerable people, such as the elderly and immunodeficient individuals. These drawbacks have enhanced the interest toward new products based on non-viable probiotics such as paraprobiotics and postbiotics. In particular, paraprobiotics, defined as “inactivated microbial cells (non-viable) that confer a health benefit to the consumer,” hold the ability to regulate the adaptive and innate immune systems, exhibit anti-inflammatory, antiproliferative and antioxidant properties and exert antagonistic effect against pathogens. Moreover, paraprobiotics can exhibit enhanced safety, assure technological and practical benefits and can also be used in products suitable for people with weak immunity and the elderly. These features offer an important opportunity to prompt the market with novel functional foods or nutraceuticals that are safer and more stable. This review provides an overview of central issues on paraprobiotics and highlights the urgent need for further studies aimed at assessing safety and efficacy of these products and their mechanisms of action in order to support decisions of regulatory authorities. Finally, a definition is proposed that unambiguously distinguishes paraprobiotics from postbiotics.

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