Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production (Band 9) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production (Band 9) PDF full book. Access full book title Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production (Band 9) by Lena Rebecca Larsen. Download full books in PDF and EPUB format.
Author: Lena Rebecca Larsen Publisher: Cuvillier Verlag ISBN: 3736965184 Category : Science Languages : en Pages : 164
Book Description
The quality of red juices is strongly determined by their content of anthocyanins since these are responsible for the nutritional value and organoleptic properties. The final anthocyanin concentration greatly depends on juice production and, more specifically, on the disintegration of the pectic substances in the cell walls during maceration which increases anthocyanin extractability. This work evaluates the potential of ultrasound treatment during enzymatic maceration to enhance pectin degradation. The application of this technique allows for gentle processing conditions regarding temperature and time compared to the conventional enzymatic treatment. Concurrently, the arising pool of soluble pectic oligosaccharides and polysaccharides can be increased which beneficially affects anthocyanin stability by complexation. The resulting interactions are multifaceted depending on the structural properties of both involved compounds. This thesis expands the knowledge of the molecular mechanisms of pectin degradation leading to soluble polymers that increase the stability of anthocyanins by complexation.
Author: Lena Rebecca Larsen Publisher: Cuvillier Verlag ISBN: 3736965184 Category : Science Languages : en Pages : 164
Book Description
The quality of red juices is strongly determined by their content of anthocyanins since these are responsible for the nutritional value and organoleptic properties. The final anthocyanin concentration greatly depends on juice production and, more specifically, on the disintegration of the pectic substances in the cell walls during maceration which increases anthocyanin extractability. This work evaluates the potential of ultrasound treatment during enzymatic maceration to enhance pectin degradation. The application of this technique allows for gentle processing conditions regarding temperature and time compared to the conventional enzymatic treatment. Concurrently, the arising pool of soluble pectic oligosaccharides and polysaccharides can be increased which beneficially affects anthocyanin stability by complexation. The resulting interactions are multifaceted depending on the structural properties of both involved compounds. This thesis expands the knowledge of the molecular mechanisms of pectin degradation leading to soluble polymers that increase the stability of anthocyanins by complexation.
Author: Yanyun Zhao Publisher: CRC Press ISBN: 1420006142 Category : Technology & Engineering Languages : vi Pages : 444
Book Description
Valued for its unique flavors, textures, and colors, berry fruit is a rapidly-growing crop that provides significant health benefits due to its many bioactive components. Berry Fruit: Value-Added Products for Health Promotion provides an understanding of the functional chemicals, shelf-life and microbial safety concerns, and applications in the food industry. Written by international experts, each chapter presents scientific background, research results, critical reviews of relevant issues, and case studies. Chapters include worldwide production information, bioactive food constituents and their potential health benefits, methods of enhancing food quality, and potential uses of berry processing by-products.
Author: Kevin Gould Publisher: Springer Science & Business Media ISBN: 0387773355 Category : Science Languages : en Pages : 345
Book Description
In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose. Possible benefits to human health from the ingestion of anthocyanin-rich foods have also been a major feature of the recent scientific literature. Anthocyanins are remarkably potent antioxidants, and their ingestion has been postulated to stave off the effects of oxidative stress. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. An industry is developing around anthocyanins as nutritional supplements. Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, aposematic defense from herbivores, and protection from environmental stressors such as strong light, UVB, drought, and free radical attacks. Anthocyanins are evidently highly versatile, and enormously useful to plants. This book covers all aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health. Featured areas include their relevance to: * Plant stress * Flower and fruit color * Human health * Wine quality and health attributes * Food colorants and ingredients * Cell culture production systems * The pastoral sector
Author: Francisco A . Tomás-Barberán Publisher: John Wiley & Sons ISBN: 1119563720 Category : Technology & Engineering Languages : en Pages : 560
Book Description
Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required. Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume: Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds Examines the interaction between polyphenols and gut microbiota Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases.
Author: Mohammed Kuddus Publisher: Springer ISBN: 9811319332 Category : Medical Languages : en Pages : 419
Book Description
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Author: Katrina E. Kelly Publisher: ISBN: Category : Cold storage Languages : en Pages : 103
Book Description
Plants inherently produce polyphenols (i.e., antioxidants) as a response to reduce oxidative stress caused by abusive environmental pre- and postharvest conditions. These antioxidants, as well as vitamin C, are present in considerable levels in strawberries; however, excessive oxidative stress brought on by improper postharvest handling conditions can reduce the levels of antioxidants in the fruit and shorten the shelf-life of strawberries. Nevertheless, it may be possible to utilize strawberrys naturally occurring polyphenols to reduce postharvest stress and extend their shelf life. The polyphenolic profile has been previously investigated in several strawberry cultivars, however no studies have determined the unique polyphenolic profiles of three important Florida strawberry cultivars (Florida Radiance, Sweet Sensation® Florida 127 and Florida Beauty) at harvest and during cold storage. Therefore, in order to better understand the distribution of individual polyphenols within these cultivars and their impact on postharvest shelf-life, this study examined the polyphenolic profiles throughout 7 days of cold storage (1 °C) using an HPLC-DAD. The activity of phenylalanine ammonia lyase (PAL), a key enzyme in the biosynthesis of polyphenols, and polyphenol oxidase (PPO), the enzyme responsible for polyphenol degradation, were also examined during cold storage to understand their possible influences on postharvest synthesis or degradation of polyphenols. This study revealed that the polyphenolic profile of strawberry fruit was genotype dependent; however, pelargonidin 3-glucoside was consistently the anthocyanin found in higher concentrations in the fruit regardless of the cultivar. Apart from the anthocyanins, the flavonols showed the most variation among the three cultivars. PAL was slightly induced during strawberry postharvest storage suggesting that a stress response occurred during cold storage while PPO showed variable induction patterns across all three cultivars most likely due to their different polyphenol profiles. Analysis of the distribution of polyphenols in the cortex and pith of strawberries showed that polyphenols were mostly concentrated in the cortex of the fruit and that the concentration of individual polyphenol in each fruit tissue varied by cultivar. These results indicate that the oxidative stress response varies in each of the strawberry cultivars studied contributing to their unique polyphenolic profile. Results from this study can ultimately help to identify the polyphenols and enzymes related to superior postharvest quality in future studies.
Author: Gaurav Rajauria Publisher: Academic Press ISBN: 0128024917 Category : Technology & Engineering Languages : en Pages : 910
Book Description
Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities. - Presents fruit juice from extraction to shelf-life in a single resource volume - Includes quantitative as well as qualitative insights - Provides translatable information from one fruit to another
Author: Lena Rebecca Larsen
Author: Lena Rebecca Larsen
Author: 
Author: Esteban I. Mejia-Meza
Author: J. B. Adams
Author: Yanyun Zhao
Author: Kevin Gould
Author: Francisco A . Tomás-Barberán
Author: Mohammed Kuddus
Author: Katrina E. Kelly
Author: Gaurav Rajauria