51
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Effects of blanching and drying on pigments and antioxidants of daraesoon (shoot of the Siberian gooseberry tree, Actinidia arguta Planchon). Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0162-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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52
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Investigation of Heat-Induced Degradation of Virgin Olive Oil Using Front Face Fluorescence Spectroscopy and Chemometric Analysis. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2704-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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53
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Benlloch-Tinoco M, Kaulmann A, Corte-Real J, Rodrigo D, Martínez-Navarrete N, Bohn T. Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage. Food Chem 2015; 187:254-62. [PMID: 25977024 DOI: 10.1016/j.foodchem.2015.04.052] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2015] [Revised: 04/11/2015] [Accepted: 04/14/2015] [Indexed: 01/17/2023]
Abstract
The impact of microwave (1000 W - 340 s) and conventional heat (97 °C - 30s) pasteurisation and storage (4, 10, 22 °C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42-100% losses) and carotenoid (62-91% losses) content. First- and second-order kinetics appropriately explained the degradation of total carotenoids and chlorophylls over time, respectively. Pasteurised samples showed significantly (p < 0.05) enhanced stability of these pigments, with microwaves (k = 0.007-0.031100 g mg(-1) day(-1) at 4-22 °C) promoting chlorophyll stability to a greater extent than conventional heating (k = 0.0015-0.034100 g mg(-1) day(-1) at 4-22 °C). Bioaccessibility of carotenoids remained (p < 0.05) unaffected by processing and storage. These results highlighted that the pigment composition of microwaved kiwifruit was more similar to that of the fresh fruit and better preserved during storage.
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Affiliation(s)
- María Benlloch-Tinoco
- Universitat Politècnica de València, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022 Valencia, Spain
| | - Anouk Kaulmann
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, 41 rue du Brill, 4422 Belvaux, Luxembourg
| | - Joana Corte-Real
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, 41 rue du Brill, 4422 Belvaux, Luxembourg
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Nuria Martínez-Navarrete
- Universitat Politècnica de València, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022 Valencia, Spain
| | - Torsten Bohn
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, 41 rue du Brill, 4422 Belvaux, Luxembourg.
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54
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Östbring K, Rayner M, Sjöholm I, Otterström J, Albertsson PÅ, Emek SC, Erlanson-Albertsson C. The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity. Food Funct 2015; 5:2157-65. [PMID: 25016966 DOI: 10.1039/c3fo60651a] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Thylakoids has been shown to prolong lipolysis by the inhibition of lipase/co-lipase, which makes thylakoids suitable as a functional food ingredient with satiating properties. The components of thylakoids that provide its function as a lipolysis modulator are primarily photosystems I and II, which are structurally stabilised by chlorophyll. However, chlorophyll is known to be heat sensitive yet the enzymatic inhibiting capacity after heat treatment has not been previously studied. It was hypothesised that the retained function of thylakoids after heat treatment could be correlated to the degree of degradation. Heat treatment at either 60 °C, 75 °C or 90 °C for time interval ranging from 15 s to 120 min induced a color shift from bright green to olive brown which was attributed to degradation. The ability of heat-treated thylakoids to inhibit lipolysis in vitro was also reduced. A correlation between chlorophyll a degradation and the enzymatic inhibiting capacity could be established which opens possibilities to use a spectrophotometric method to quantify the ability of thylakoids to inhibit lipase/co-lipase in a more rapid and cost effective way to complement the pH-stat method used today. With the degradation pattern investigated, it is then possible to design a thermal treatment process to ensure a microbiological safe appetite-reducing product and at the same time minimize the loss of functionality.
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Affiliation(s)
- Karolina Östbring
- Department of Experimental Medical Science, Appetite Control Unit, BMC, Lund University, SE-221 84 Lund, Sweden.
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55
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Mochizuki K, Takayama K. Prediction of color changes using the time-temperature superposition principle in liquid formulations. Chem Pharm Bull (Tokyo) 2014; 62:1225-30. [PMID: 25450630 DOI: 10.1248/cpb.c14-00530] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study reports the results of applying the time-temperature superposition principle (TTSP) to the prediction of color changes in liquid formulations. A sample solution consisting of L-tryptophan and glucose was used as the model liquid formulation for the Maillard reaction. After accelerated aging treatment at elevated temperatures, the Commission Internationale de l'Eclairage (CIE) LAB color parameters (a*, b*, L*, and E*ab) of the sample solution were measured using a spectrophotometer. The TTSP was then applied to a kinetic analysis of the color changes. The calculated values of the apparent activation energy of a*, b*, L*, and ΔE*ab were 105.2, 109.8, 91.6, and 103.7 kJ/mol, respectively. The predicted values of the color parameters at 40°C were calculated using Arrhenius plots for each of the color parameters. A comparison of the relationships between the experimental and predicted values of each color parameter revealed the coefficients of determination for a*, b*, L*, and ΔE*ab to be 0.961, 0.979, 0.960, and 0.979, respectively. All the R(2) values were sufficiently high, and these results suggested that the prediction was highly reliable. Kinetic analysis using the TTSP was successfully applied to calculating the apparent activation energy and to predicting the color changes at any temperature or duration.
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56
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Swain S, Samuel D, Bal LM, Kar A. Thermal Kinetics of Colour Degradation of Yellow Sweet Pepper (Capsicum AnnumL.) Undergoing Microwave Assisted Convective Drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.775150] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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57
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Arnold C, Schwarzenbolz U, Böhm V. Carotenoids and chlorophylls in processed xanthophyll-rich food. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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58
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Effect of heat treatment, pH, sugar concentration, and metal ion addition on green color retention in homogenized puree of Thompson seedless grape. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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59
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Machida G, Orikasa T, imaizumi T, Tagawa A. Blanching and the Effect of Microwaving on Constituent Changes in Broccoli. J JPN SOC FOOD SCI 2014. [DOI: 10.3136/nskkk.61.278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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60
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Ahmed J, Al-Salman F, Almusallam AS. Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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61
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Aamir M, Ovissipour M, Sablani SS, Rasco B. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:271271. [PMID: 26904594 PMCID: PMC4745515 DOI: 10.1155/2013/271271] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 06/19/2013] [Accepted: 06/26/2013] [Indexed: 11/21/2022]
Abstract
A resurgence in interest examining thermal pasteurization technologies has been driven by demands for "cleaner" labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of "fresh-like" properties.
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Affiliation(s)
- Muhammad Aamir
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
| | | | - Shyam S. Sablani
- Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
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62
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Ghidouche S, Rey B, Michel M, Galaffu N. A Rapid tool for the stability assessment of natural food colours. Food Chem 2013; 139:978-85. [DOI: 10.1016/j.foodchem.2012.12.064] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2012] [Revised: 12/10/2012] [Accepted: 12/13/2012] [Indexed: 10/27/2022]
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63
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Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1152-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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64
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Erbay Z, Koca N. Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.567432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zafer Erbay
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | - Nurcan Koca
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
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65
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Xin Y, Zhang M, Yang H, Adhikari B. Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-0987-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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66
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67
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Chandran J, Nisha P, Singhal RS, Pandit AB. Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study. Journal of Food Science and Technology 2012; 51:2678-84. [PMID: 25328211 DOI: 10.1007/s13197-012-0741-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/15/2012] [Accepted: 05/08/2012] [Indexed: 10/28/2022]
Abstract
The kinetics of colour (measured as Hunter 'a/b' value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50-120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal heating process). The degradation of visual colour as measured as Hunter 'a/b' value was found to follow a first order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by Arrhenius equation. A mathematical model has been developed using the kinetic parameters obtained from the isothermal experiments to predict the losses of color in the non-isothermal heating/processing method based on the time-temperature data for each of the methods. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.
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Affiliation(s)
- Janu Chandran
- Agro-Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Thiruvananthapuram, 695019 Kerala India
| | - P Nisha
- Agro-Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Thiruvananthapuram, 695019 Kerala India
| | - Rekha S Singhal
- Department of Food Engineering and Technology, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, 400 019 India
| | - Anirudha B Pandit
- Chemical Engineering Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, 400 019 India
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68
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Zielinska M, Markowski M. Color Characteristics of Carrots: Effect of Drying and Rehydration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.489209] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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69
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Jaiswal AK, Gupta S, Abu-Ghannam N. Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.032] [Citation(s) in RCA: 99] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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70
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Diop Ndiaye N, Dhuique-Mayer C, Cisse M, Dornier M. Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12018-12027. [PMID: 21981680 DOI: 10.1021/jf203582k] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Detarium senegalense J.F. Gmel (ditax) is a forest tree found in Senegal the fruits of which are characterized by an attractive green flesh with a high amount in ascorbic acid. It is generally consumed as a nectar in Senegal. In this study, the main pigments of ditax pulp were identified and quantified by HPLC-DAD. Pheophytin a (128 mg/kg), which represents 58% of the total pigments, followed by hydroxypheophytin a' (33 mg/kg), chlorophyll b (24 mg/kg), and chlorophyll a (20 mg/kg) was the major pigment of ditax pulp. Lutein and β-carotene were present in lower amounts (4.6 and 3.6 mg/kg, respectively). The thermal degradation kinetics of pheophytin a, hydroxypheophytin a', and ascorbic acid were determined at temperatures ranging from 60 to 95 °C in ditax nectar. Pheophytin a was the most heat sensitive. Thermal processing induced the formation of degradation products such as pyropheophytin a and pyropheophytin b. The kinetics parameters have been calculated according to the models of Arrhenius, Eyring, and Ball. Following the Arrhenius relation, activation energies of pheophytin a, hydroxypheophytin a', and ascorbic acid were, respectively, 79, 74, and 46 kJ mol(-1). Losses calculated during isothermal treatments were close to experimental losses in pheophytin a, hydroxypheophytin a', and ascorbic acid. The Eyring model can then be used to predict chlorophyll pigments and vitamin C losses during pasteurization of the nectar (<10%).
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Affiliation(s)
- Nafissatou Diop Ndiaye
- Institut de Technologie Alimentaire, Route des Pères Maristes, BP 2765 Dakar-Hann, Senegal
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71
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González IA, Osorio C, Meléndez-Martínez AJ, González-Miret ML, Heredia FJ. Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02569.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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72
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Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0409-2] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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73
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Shen SC, Hsu HY, Huang CN, Wu JSB. Color loss in ethanolic solutions of chlorophyll a. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8056-8060. [PMID: 20521818 DOI: 10.1021/jf101214g] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The present study investigated the stability of green color in 1-60% ethanolic solutions of chlorophyll a. Kinetics studies were performed. The results show that the color loss follows first-order reaction kinetics, similar to that in aqueous systems, with a reaction rate constant between 0.013 and 13.575 day(-1) at 20 degrees C and an activation energy between 18.4 and 85.1 kJ mol(-1). The rate of color loss increases with the temperature and varies with the ethanol concentration. It reaches the maximum at 40% ethanol concentrations. The difference among the absorption spectra of the ethanolic solutions suggests that the interaction between water and ethanol molecules may be the major factor affecting the color stability of chlorophyll in the solutions. The bathochromic shift is most obvious around 40% ethanol concentration. We postulate that the formation of clusters of water-ethanol molecules is responsible for the increase in the rate of color loss.
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Affiliation(s)
- Szu-Chuan Shen
- Department of Medical Nutrition, College of Medicine, I-Shou University, Yanchao Township, Kaohsiung 824, Taiwan
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74
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Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.). FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-009-0300-1] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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75
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76
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Gonçalves EM, Pinheiro J, Alegria C, Abreu M, Brandão TRS, Silva CLM. Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5370-5375. [PMID: 19441787 DOI: 10.1021/jf900314x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h degrees*)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 degrees C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 degrees C and 6.5 min or 90 degrees C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h degrees*), texture, and sensory parameters changes. The temperature effect was well-described by the Arrhenius law.
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Affiliation(s)
- Elsa M Gonçalves
- Departamento de Tecnologia das Industrias Alimentares, Instituto Nacional de Engenharia, Tecnologia e Inovacao, Estrada do Paco do Lumiar, Lisboa, Portugal
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77
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Antelo FS, Costa JA, Kalil SJ. Thermal degradation kinetics of the phycocyanin from Spirulina platensis. Biochem Eng J 2008. [DOI: 10.1016/j.bej.2008.03.012] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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78
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Sharma R, Kaur D, Oberoi D, Sogi D. Thermal Degradation Kinetics of Pigments and Visual Color in Watermelon Juice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701530826] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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79
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Ngo T, Zhao Y. Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L.). J Food Sci 2008; 72:C397-404. [PMID: 17995638 DOI: 10.1111/j.1750-3841.2007.00465.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The formation of zinc-chlorophyll-derivative complexes was investigated in peels-on green D'Anjou pears when subjected to blanching in zinc ion solution (1300, 2600, and 0 ppm) at 94 degrees C for 6, 12, or 18 min and then canning at 94 degrees C for 20 min. The peels removed from the pears were freeze-dried and ground into powders in liquid nitrogen for pigment extraction using ethyl ether. The visual absorption of the extracts was measured using a spectrophotometer along with identification and quantification of chlorophyll derivatives using reverse-phase HPLC method. Furthermore, pears with or without the peels were blanched in 2600 ppm of zinc solution for 12 min following the canning process in 10 degree Brix syrup solution. Total antioxidant (TA) and total phenolic content (TPC) of the pear flesh and peels were evaluated using Folin-Ciocalteu's phenol and 1,1-diphenyl-2-picrylhydrazyl assays. Thermal processing destroyed chlorophylls on pear peels, in which pheophytins were found to be the major degraded compounds while an insignificant amount of pyropheophytins was also formed. In zinc blanched peels, Zn pheophytins a was the dominant green compound, and its amount increased about 100% and 144.4% in peels blanched in 1300 ppm zinc solution for 6 and 12 min, respectively. When blanching peels in 2600 ppm zinc solution for 6 and 12 min, the pigment increased about 118% and 242%, respectively. Significant reductions in TA and TPC were found on the peels of zinc treated pears, but the overall TA and TPC of whole fruits were not significantly affected by the treatments.
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Affiliation(s)
- T Ngo
- Dept. of Food Science & Technology, 100 Wiegand Hall, Oregon State Univ., Corvallis, OR 97331-6602, USA
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80
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Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2007.01.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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81
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82
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Chutintrasri B, Noomhorm A. Color degradation kinetics of pineapple puree during thermal processing. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.11.003] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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83
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84
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Kaur D, Sogi D, Abas Wani A. Degradation Kinetics of Lycopene and Visual Color in Tomato Peel Isolated from Pomace. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910600596357] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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85
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Dutta D, Dutta A, Raychaudhuri U, Chakraborty R. Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.05.056] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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86
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Corzo O, Bracho N, Marjal J. Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.046] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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87
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88
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Cheng M, McPhee K, Baik BK. Bleaching of Green Peas and Changes in Enzyme Activities of Seeds under Simulated Climatic Conditions. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13644.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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REN KE, TU KANG, PAN LEIQING, CHEN YUYAN. KINETIC MODELINGS OF BROCCOLI COLOR CHANGES DURING CHILLED STORAGE. J FOOD PROCESS PRES 2006. [DOI: 10.1111/j.1745-4549.2006.00058.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ahmed J, Ramaswamy H. Effect of Temperature on Dynamic Rheology and Colour Degradation Kinetics of Date Paste. FOOD AND BIOPRODUCTS PROCESSING 2005. [DOI: 10.1205/fbp.04312] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Vikram V, Ramesh M, Prapulla S. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.07.013] [Citation(s) in RCA: 159] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Schmalko ME, Scipioni PG, Ferreyra DJ. Effect of Water Activity and Temperature in Color and Chlorophylls Changes in Yerba Mate Leaves. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2005. [DOI: 10.1081/jfp-200060250] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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A study on the degradation kinetics of visual green colour in spinach (Spinacea oleracea L.) and the effect of salt therein. J FOOD ENG 2004. [DOI: 10.1016/j.jfoodeng.2003.09.021] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ahmed J, Shivhare U, Singh P. Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste. Food Chem 2004. [DOI: 10.1016/s0308-8146(03)00285-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kim M, Lee J, Choe E. Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb06994.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kim M, Lee J, Choe E. Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08257.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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A Fraction Conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste. Lebensm Wiss Technol 2002. [DOI: 10.1006/fstl.2002.0897] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ahmed J, Shivhare U, Sandhu K. Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08800.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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