Effect of processing and storage on bioactive compounds and antioxidant activity of carrot juice

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

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

International Journal of Food Science & Technology ◽

10.1111/ijfs.12188 ◽

2013 ◽

pp. n/a-n/a ◽

Cited By ~ 5

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

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Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽

10.3390/antiox9090815 ◽

2020 ◽

Vol 9 (9) ◽

pp. 815 ◽

Cited By ~ 1

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.

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Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review

Trends in Food Science & Technology ◽

10.1016/j.tifs.2018.02.002 ◽

2018 ◽

Vol 75 ◽

pp. 181-193 ◽

Cited By ~ 21

Author(s):

Kaunsar Jabeen Shinwari ◽

Pavuluri Srinivasa Rao

Keyword(s):

Bioactive Compounds ◽

Processing And Storage ◽

And Storage

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Functionality changes of natural antioxidants during food processing and storage

Czech Journal of Food Sciences ◽

10.17221/10617-cjfs ◽

2004 ◽

Vol 22 (SI - Chem. Reactions in Foods V) ◽

pp. S80-S83 ◽

Cited By ~ 1

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.

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