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
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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.
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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.
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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.
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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.
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References
Blueberry Malvidin-3-galactoside Suppresses Hepatocellular Carcinoma by Regulating Apoptosis, Proliferation, and Metastasis Pathways In Vivo and In Vitro.
TL;DR: Results suggest that M3G, as an adjuvant ingredient or nutritional supplement, may be beneficial for liver cancer prevention and the modulatory mechanism seems to be associated with inhibition of proliferation, apoptosis, migration, and invasion-related pathways.
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Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage
TL;DR: In this paper, the authors investigated changes in the color of mulberry juice processed by four different sterilization treatments during 30 days of storage at 4°C: high pressure processing, thermal processing, high temperature short time (HTST), and membrane filtration.
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Effect of combined high pressure and thermal treatment on kiwifruit peroxidase
Liang Fang,Bo Jiang,Tao Zhang +2 more
TL;DR: The presence of POD isoenzymes and their difference in resistance to pressure were thought to be responsible for the final residual activity observed in this study.
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Characterization of anthocyanins in caucasian blueberries (Vaccinium arctostaphylos L.) native to Turkey.
TL;DR: This study revealed that wild Caucasian blueberries contain an abundance of bioactive anthocyanins and thus are ideal for various functional food purposes.
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Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice.
Jinyan Zhu,Yuehua Wang,Li Xinghe,Bin Li,Suwen Liu,Chang Nan,Ding Jie,Chong Ning,Gao Haiyan,Xianjun Meng +9 more
TL;DR: A combination of sonication, high pressure, and mild heat allows the safety of blueberry juice to be maintained without compromising the retention of desirable antioxidant compounds.
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