Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage

2018 ◽  
Vol 222 ◽  
pp. 49-53 ◽  
Author(s):  
Yu Zhang ◽  
Jin-Hong Zhao ◽  
Yang Ding ◽  
Hong-Wei Xiao ◽  
Shyam S. Sablani ◽  
...  
Keyword(s):  
Phase Transitions ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Crystals ◽  
Water State

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage

2020 ◽  
Vol 43 (10) ◽  
Author(s):  
Xian‐Xian Li ◽  
Jin‐Hong Zhao ◽  
Yu Zhang ◽  
Hong‐Wei Xiao ◽  
Shyam S. Sablani ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Ice Crystals ◽  
Quality Changes ◽  
Water Mobility

scholarly journals Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process

2018 ◽  
Vol 17 (03) ◽  
pp. 69-76
Author(s):  
Thien T. Le
Keyword(s):  
Vitamin C ◽  
Spray Drying ◽  
Room Temperature ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Drying Process ◽  
Hot Air ◽  
Air Temperatures ◽  
Significant Difference ◽  
Processing Steps

Acerola fruit is known to have a high vitamin C concentration. Polyphenolics are also natural oxidants occurring in plants. Understanding changes of these components during storage conditions and processing steps become important. Results of this research showed that there was significant difference in vitamin C and total polyphenolic concentration and three popular varieties of acerola fruits from Tien Giang province. Concentrations of both vitamin C and polyphenolics reduced rapidly during storage at room temperature. After three days, vitamin C reduced about 40% whereas total polyphenolics reduced about 70%. The losses at refrigerated temperature after 3 days were less than 15% and less than 30%, for vitamin C and total polyphenolics, respectively. Frozen storage of the fruit maintained quite well vitamin C and polyphenolics. Acerola pomace juice was concentrated before spray drying and, at the same vacuum pressure, temperatures influenced significantly the retention of vitamin C and total polyphenolics. Optimization of spray drying conditioners including inlet hot air temperatures and added ratio of maltodextrin (drying carrier) was also carried out to obtain high recovery of dry matter, total polyphenolics and vitamin C.

Effects of state/phase transitions on the quality attributes of mango(Mangifera indicaL.) during frozen storage

2016 ◽  
Vol 52 (1) ◽  
pp. 239-246 ◽  
Author(s):  
Yu Zhang ◽  
Jin-Hong Zhao ◽  
Yang Ding ◽  
Ying Nie ◽  
Hong-Wei Xiao ◽  
...  
Keyword(s):  
Phase Transitions ◽  
Frozen Storage ◽  
Quality Attributes

Reversible degradation kinetics of vitamin C in peas during frozen storage

2006 ◽  
Vol 224 (6) ◽  
pp. 749-753 ◽  
Author(s):  
Arda Serpen ◽  
Vural Gökmen ◽  
Kazım Savaş Bahçeci ◽  
Jale Acar
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Frozen Storage ◽  
Reversible Degradation ◽  
Kinetics Of

Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage

2011 ◽  
Vol 7 (1) ◽  
pp. 57-71 ◽  
Author(s):  
Roopesh M. Syamaladevi ◽  
Kalehiwot N. Manahiloh ◽  
Balasingam Muhunthan ◽  
Shyam S. Sablani
Keyword(s):  
Phase Transitions ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Frozen Storage ◽  
Ice Recrystallization ◽  
Atlantic Salmon Salmo Salar

scholarly journals Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage

2015 ◽  
Vol 33 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Carlos Eduardo Narváez-Cuenca ◽  
Kelly Johanna Silva-Bustos ◽  
Luz Patricia Restrepo-Sánchez
Keyword(s):  
Antioxidant Activity ◽  
Thermal Treatment ◽  
Vitamin C ◽  
Sensory Quality ◽  
Frozen Storage ◽  
Total Phenolic ◽  
Untreated Sample ◽  
Reducing Ability ◽  
Trained Panel ◽  
Sensory Qualities

The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical qualities evaluated were vitamin C content, total phenolic compounds (TPC), and antioxidant activity (AoA), which were measured with the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH), while a trained panel was used for the sensory quality evaluation. After 4 months of frozen storage, SH was more effective than H at controlling the loss of chemical quality. SH provided a similar FRAP-AoA (89%) and vitamin C content (87%), as well as a higher TPC (145%), ABTS-AoA (272%), and DPPH-AoA (115%), when compared to C before frozen storage. The total sensory qualities in both the SH purée (15±1) and the H purée (16±1) after 4 months at -20°C were comparable to those of the C purée before the frozen storage (18±2). Therefore, using sucrose combined with a thermal treatment and subsequent frozen storage preserves the chemical and sensory qualities of arazá purée.

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