Journal Article10.1016/J.FOODCHEM.2020.128564
Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree.
Weijia Zhang,Yixiao Shen,Zudi Li,Xu Xie,Ersheng Gong,Jinlong Tian,Xu Si,Yuehua Wang,Ningxuan Gao,Chi Shu,Xianjun Meng,Bin Li,Rui Hai Liu,Rui Hai Liu +13 more
81
TL;DR: In this study, the polyphenol oxidase (PPO) and β-glucosidase activities, chromatic values, peroxide radical scavenging capacities (PSCs), cellular antioxidant activities (CAAs), and anthocyanin profiles were evaluated in blueberry puree following TP and HHP treatments.
read more
About: This article is published in Food Chemistry. The article was published on 16 Apr 2021. The article focuses on the topics: Hydrostatic pressure & Cyanidin.
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
Citations
Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects
Nora Pap,Marina Fidelis,Luciana Azevedo,Mariana Araújo Vieira do Carmo,Dongxu Wang,Andrei Mocan,Eliene Penha Rodrigues Pereira,Douglas Xavier-Santos,Anderson S. Sant'Ana,Baoru Yang,Daniel Granato +10 more
TL;DR: Recent studies allied to in vivo results and positive findings to reduce oxidative stress, for example, support that berries and their functional products represent a prominent economic potential to maintain human health and function.
169
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring
Gabriella Katona,Yiwen Bao,Huijun Cui,Jinlong Tian,Yumeng Ding,Qilin Tian,Weijia Zhang,Mingshuang Wang,Zhihuan Zang,Xiyun Sun,Dongnan Li,Xu Si,Bin Li +12 more
TL;DR: A pH-sensitive food freshness indicator film (PS-CS-BA) was fabricated with potato starch (PS) as film-forming substrate, blueberry anthocyanins (BA) as indicator, and chondroitin sulfate (CS) as an enhancer.
142
Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application
Noelia Tena,Agustin G. Asuero +1 more
TL;DR: In this paper , the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques, are presented.
Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility
Huijun Cui,Xu Si,Jinlong Tian,Yuxi Lang,Ningxuan Gao,Hui Tan,Yuanyuan Bian,Zhihuan Zang,Qiao Jiang,Yiwen Bao,Bin Li +10 more
TL;DR: In this paper, three types of nanocomplexes (Complex Ⅰ, Ⅱ, and Ⅲ) were formed, with some differences in particle size, polydispersity index (PDI), and encapsulation efficiency due to the different adding sequences of the raw materials.
57
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides.
Zhihuan Zang,Siyi Tang,Zhiying Li,Shurui Chou,Chi Shu,Yi Chen,Wei Chen,Shufang Yang,Yiyun Yang,Jinlong Tian,Bin Li +10 more
TL;DR: In this paper , the authors examined the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship and used multispectral and molecular computing simulations to explore the interaction's mechanism.
53
References
Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains.
TL;DR: The impact of high hydrostatic pressure and temperature on the stability of polyphenol oxidase (PPO) was studied in cloudy apple juice in this paper, where the authors provided a mathematical model describing the combined effect of pressure, temperature and treatment time on the inactivation of PPO.
165
Polyphenols, anthocyanins, and flavonoids contents and the antioxidant capacity of various cultivars of highbush and half-high blueberries
TL;DR: In this article, the antioxidant capacities of 13 blueberry ( Vaccinium corymbosum L. angustifolium Ait) cultivars were determined and compared, including six cultivars for the first time.
142
Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice.
TL;DR: During storage, anthocyanins, vitamin C and sensory quality were better conserved in HT than in HPP purées, while there were minor differences between HT and HPP juices, which indicates that raw materials with lower initial enzyme activity are more suited for HPP than e.g. purÉes.
120
Assessment of antioxidant and antiproliferative activities and the identification of phenolic compounds of exotic Brazilian fruits
Luciana Gomes Malta,Elias Paulo Tessaro,Marcos N. Eberlin,Glaucia Maria Pastore,Rui Hai Liu +4 more
- 01 Aug 2013
TL;DR: In this paper, the authors compared the phenolic and flavonoid contents, oxygen radical absorbance capacity (ORAC), peroxyl radical scavenging capacity (PSC), cellular antioxidant activity (CAA), and antiproliferative properties of selected cerrado fruits named gabiroba (Campomanesia cambessedeana Berg), murici (Byrsonoma verbascifolia Rich), and guapeva (Pouteria guardneriana Radlk).
82
Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure
E. Juarez-Enriquez,Iván Salmerón-Ochoa,Néstor Gutiérrez-Méndez,Hosahalli S. Ramaswamy,Enrique Ortega-Rivas +4 more
TL;DR: In this paper, the shelf life of Golden Delicious apple juice treated by ultrahigh hydrostatic pressure (HPP) was evaluated in terms of colour, total polyphenol content, antioxidant capacity, ascorbic acid content, pH, titratable acidity, total soluble solids, polyphenolic oxidase (PPO) activity, pectin methylesterase (PME) activity and sensory testing.
72