Improvement of Stability of Tea Polyphenols: A Review

2018 ◽  
Vol 24 (29) ◽  
pp. 3410-3423 ◽  
Author(s):  
Bo Sun ◽  
Weijun Wang ◽  
Zhibin He ◽  
Min Zhang ◽  
Fangong Kong ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Tea Polyphenols ◽  
Protective Mechanism ◽  
Food Industries ◽  
Promising Technology ◽  
Effective Application ◽  
Nano Cellulose ◽  
Processing And Storage ◽  
And Storage

Tea polyphenols have received much attention from the pharmaceutical and food industries owing to their extraordinary antioxidant and antibacterial characteristics. However, tea polyphenols are very unstable in processing and storage, since they are sensitive to the environmental factors like temperature, light and pH. Therefore, the effective application of tea polyphenols requires a protective mechanism to maintain its activity. The utilization of compounded tea polyphenols, instead of raw materials, can potentially help to improve their stability. This review focuses on the summarization of the compounding technologies for tea polyphenols, including physical technologies, chemical-interfacial technologies and nano-scale compounding technologies. Of which, the emerging nano cellulose bio-carrier, as a promising technology, is particularly proposed.

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.

Multiple Fortification of Beverages

1998 ◽  
Vol 19 (2) ◽  
pp. 168-171 ◽  
Author(s):  
Denis Barclay
Keyword(s):  
Vitamin A ◽  
Raw Materials ◽  
Cost Effective ◽  
Target Population ◽  
Micronutrient Deficiencies ◽  
Organoleptic Characteristics ◽  
Multiple Micronutrient ◽  
Materials Used ◽  
Processing And Storage ◽  
And Storage

Diet-related micronutrient deficiencies rarely occur in isolation; deficiencies of iodine and vitamin A or of iron and vitamin A or zinc are often observed in the same populations. In addition, widespread deficiencies of some micronutrients, for example, zinc and calcium, may often go undiagnosed because of the absence of specific and sensitive status indicators. Multiple micronutrient supplementation can be more effective in improving nutritional status than supplementation with single key micronutrients; therefore, the multiple fortification of appropriate food vectors, including beverages, is of interest from the nutritional standpoint. Beverages fortified with multiple micronutrients include dairy products, chocolate beverages, fruit juices, and soya-based drinks. As well as the documented or estimated micronutrient deficiencies and the requirements of the target population or consumer group, the conception of such a multiply fortified beverage must take into account a number of other important factors. The choice of the chemical form of the fortification micronutrients should be made with consideration of bioavailability, the effects on the organoleptic characteristics of the particular beverage, and cost. The initial calculation of the composition of the micronutrient premix should include the levels of micronutrients in the raw materials used and the estimated losses of specific micronutrients during processing and storage. Preliminary production and storage trials are then needed to determine the actual losses. The composition of the micronutrient premix may then be finalized. Interactions, both positive and negative, between fortification micronutrients may also need to be considered. For example, the bioavailability of iron may be enhanced by the addition of vitamin C, whereas mineral–vitamin and vitamin–vitamin interactions can accelerate the destruction of some vitamins. To render quality control procedures simple and cost-effective, only a limited number of fortification micronutrients, which are especially sensitive to losses and which are easy to measure, may be analysed. Simple, inexpensive, and rigorous analytical methods for such measurements are now available.

scholarly journals A Review: Microbial Diversity and Function of Fermented Meat Products in China

2021 ◽  
Vol 12 ◽  
Author(s):  
Zhengli Wang ◽  
Zhengxi Wang ◽  
Lili Ji ◽  
Jiamin Zhang ◽  
Zhiping Zhao ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Raw Materials ◽  
Meat Products ◽  
Safety Control ◽  
Processing And Storage ◽  
Yeasts And Molds ◽  
And Function ◽  
And Storage ◽  
Fermentation Technology ◽  
Growth And Reproduction

Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and are easy to transport. During the processing and storage of fermented meat products, microorganisms are present and exhibit diverse characteristics. Microorganisms can accelerate the degradation of proteins and fats to produce flavor compounds, inhibit the growth and reproduction of heterozygous bacteria, and reduce the content of chemical pollutants. This paper reviews the microbial diversity of Chinese ham, sausage, preserved meat, pressed salted duck, preserved fish and air-dried meat and provides analyses of the microbial compositions of various products. Due to the differences in raw materials, technology, auxiliary materials, and fermentation technology, the microbial species found in various fermented meat products in China are different. However, most fermented meat products in China are subjected to pickling and fermentation, so their microbial compositions also have similarities. Microorganisms in fermented meat products mainly include staphylococci, lactobacilli, micrococci, yeasts, and molds. The study of microbial diversity is of great significance for the formation of quality flavor and the safety control of fermented meat products, and it provides some theoretical reference for the study of fermented meat products in China.

Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in Frankfurters

1987 ◽  
Vol 50 (12) ◽  
pp. 1025-1036 ◽  
Author(s):  
Y. I. CHOI ◽  
C. L. KASTNER ◽  
D. H. KROPF
Keyword(s):  
Protein Fraction ◽  
Raw Materials ◽  
Protein Solubility ◽  
Myofibrillar Protein ◽  
Salt Level ◽  
Sarcoplasmic Protein ◽  
Processing And Storage ◽  
And Storage ◽  
Storage Characteristics ◽  
Similar Processing

Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5 or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended pork (preblends). Although hot-boned (HB) preblends had superior functionalities compared to conventionally boned (CB) preblends, HB and CB frankfurters showed similar processing characteristics. More myosin heavy chain (MHC) from the myofibrillar protein fraction and more actin (P<0.05) from the sarcoplasmic protein fraction were extracted from HB than CB preblends. Addition of salt (1.5 or 3.0%) or phosphate (0.5%) generally increased the extraction of MHC and actin from the myofibrillar protein fraction in both HB and CB preblends. Salt level could be reduced from 3.0 to 1.5% in frankfurters without any processing or storage difficulties, if phosphate (0.5%) was added. Some model system measurements may be used to predict relative processing yield of raw materials.

scholarly journals Nondestructive Testing Model of Tea Polyphenols Based on Hyperspectral Technology Combined with Chemometric Methods

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 673
Author(s):  
Xiong Luo ◽  
Lijia Xu ◽  
Peng Huang ◽  
Yuchao Wang ◽  
Jiang Liu ◽  
...  
Keyword(s):  
Prediction Models ◽  
Tea Polyphenols ◽  
Internal Quality ◽  
Gradient Boosting ◽  
Chemometric Methods ◽  
Combination Strategy ◽  
Testing Model ◽  
Processing And Storage ◽  
The Individual ◽  
And Storage

Nondestructive detection of tea’s internal quality is of great significance for the processing and storage of tea. In this study, hyperspectral imaging technology is adopted to quantitatively detect the content of tea polyphenols in Tibetan teas by analyzing the features of the tea spectrum in the wavelength ranging from 420 to 1010 nm. The samples are divided with joint x-y distances (SPXY) and Kennard-Stone (KS) algorithms, while six algorithms are used to preprocess the spectral data. Six other algorithms, Random Forest (RF), Gradient Boosting (GB), Adaptive boost (AdaBoost), Categorical Boosting (CatBoost), LightGBM, and XGBoost, are used to carry out feature extractions. Then based on a stacking combination strategy, a new two-layer combination prediction model is constructed, which is used to compare with the four individual regressor prediction models: RF Regressor (RFR), CatBoost Regressor (CatBoostR), LightGBM Regressor (LightGBMR) and XGBoost Regressor (XGBoostR). The experimental results show that the newly-built Stacking model predicts more accurately than the individual regressor prediction models. The coefficients of determination Rc2 andRp2 for the prediction of Tibetan tea polyphenols are 0.9709 and 0.9625, and the root mean square error RMSEC and RMSEP are 0.2766 and 0.3852 for the new model, respectively, which shows that the content of Tibetan tea polyphenols can be determined with precision.

scholarly journals Formation, analytical methods, change tendency and control strategies of biogenic amines in canned aquatic products: a systematic review

2021 ◽  
Author(s):  
Jingyu Wang ◽  
Yinghong Qu ◽  
Zhidong Liu ◽  
Huimin Zhou
Keyword(s):  
Biogenic Amines ◽  
Control Strategies ◽  
Analytical Techniques ◽  
Food Industries ◽  
Aquatic Products ◽  
Food Borne ◽  
Processing And Storage ◽  
And Control ◽  
And Storage ◽  
Change Tendency

Biogenic amines (BAs) are organic compounds with low molecular weight and can be used as indicators of the quality and safety of canned aquatic products during processing and storage. However, the excess of these amines can cause food-borne poisoning. Therefore, the determination, analysis and prevention of biogenic amines are of great importance. This article focuses on the sources, formation, pretreatment methods, as well as the analytical techniques, change tendency and control techniques of biogenic amines, with the aim of promoting more appropriate analysis of canned aquatic products to provide a reference for the food industries.

scholarly journals Preface

2021 ◽  
Vol 845 (1) ◽  
pp. 011001
Keyword(s):  
Crop Production ◽  
Raw Materials ◽  
Program Committee ◽  
Food Preservation ◽  
Agricultural Science ◽  
Editorial Team ◽  
Scientific Cooperation ◽  
Technological Advances ◽  
Processing And Storage ◽  
And Storage

International conference “Agricultural Science and Engineering (ASAE 2021)” was successfully held at Michurinsk State Agrarian University, Michurinsk, Russia on 14-16 April 2021. ASAE 2021 aimed to develop the scientific cooperation in the field of agricultural engineering, crop farming technologies, and food preservation and storage. Topical issues of agroengineering, crop science and agricultural machinery were discussed. The speakers presented innovative solutions for automated crop production, cattle breeding, and environmental engineering. A range of technological advances for treatment, processing, and storage of vegetal raw materials and livestock products has been presented. Environmentally-friendly agricultural solutions were quite a pressing issue to discuss. More than 200 papers were submitted for reviewing, of which 150 were selected and approved for publication in the ASAE 2021 proceedings. Because of the COVID-19 pandemic, the conference was held in a mixed format. Most of the participants took part in presentia and about 50 people made presentations via videoconferencing. Virtual participation was organized on the Zoom platform. Zoom was used as a short-term trial period, which determined the tight timing of the conference meetings. Distance technologies made it possible to make presentations for participants from Belgorod State Agricultural University, Voronezh State Agrarian University, Kurgan State Agricultural Academy, Samara State Agrarian University and other higher institutions of Russia. Links for participation in virtual meetings were sent by the speakers freely. Speakers were encouraged to invite their colleagues as listeners. Registration of listeners was not carried out, so it is not possible to accurately estimate their number. Four conference rooms equipped for videoconferencing were used. A group of volunteer moderators was created to navigate the speakers and the listeners. Moderators helped the audience to ask questions and get full answers to them. We would like to express our gratitude to the editorial team and reviewers as well as to the conference organizers. We are glad that we were able to prepare the ASAE 2021 proceedings, despite all the challenges caused by the coronavirus pandemic. List of Program Committee are available in the pdf

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