Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

2013 ◽  
pp. n/a-n/a ◽  
Author(s):  
Luís F. Amaro ◽  
M. Teresa Soares ◽  
Carina Pinho ◽  
Isabel F. Almeida ◽  
Olívia Pinho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage ◽  
Anthocyanin Composition

Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products

2010 ◽  
Vol 58 (22) ◽  
pp. 11749-11754 ◽  
Author(s):  
Tiffany J. Hager ◽  
Luke R. Howard ◽  
Ronald L. Prior
Keyword(s):  
Storage Effects ◽  
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

Extraction, Processing, and Storage Effects on Curcuminoids and Oleoresin Yields from Curcuma longa L. Grown in Jamaica

2008 ◽  
Vol 56 (10) ◽  
pp. 3664-3670 ◽  
Author(s):  
Cheryl E. Green ◽  
Sheridan L. Hibbert ◽  
Yvonne A. Bailey-Shaw ◽  
Lawrence A. D. Williams ◽  
Sylvia Mitchell ◽  
...  
Keyword(s):  
Curcuma Longa ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage
Sign in / Sign up

Export Citation Format

Share Document