Download or read book Effect of Processing on the Antioxidant Activity and Other Quality Parameters of Muscadine Grape Juice written by Siddhi Thakkar and published by . This book was released on 2012 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscadine grapes are native to southeastern parts of the United States. They are widely processed into juices and wines. They contain high amounts of polyphenols that are generally known to have high levels of antioxidant activity, offering potential health benefits. Since the juice is always consumed after processing, the effect of processing on the antioxidant activity and other quality parameters needs to be determined. Unpasteurized Muscadine grape juice was obtained from Paulk vineyards in Georgia. Juice was thermally pasteurized at 85 °C for 53 s. To obtain microbiologically safe conditions for High Pressure Processing (HPP) of juice, microbial equivalence between thermal processing and HPP was established using Saccharomyces cerevisiae strain. For HPP, the juice was vacuum packed in pouches and processed at pressures ranging from 275 - 425 MPa for 5 - 15 min. Total phenolics in juice samples were measured using Folin - Ciocalteu method. The antioxidant activity was determined using chemical antioxidant assay - Oxygen Radical Absorbance Capacity (ORAC) and biological antioxidant assay - Cellular Antioxidant Activity (CAA) assay. 'Difference from Control' sensory test was performed to find the overall difference in the sensory quality of unpasteurized and processed juice samples. The effect storage time and temperature on total phenolics, ORAC value, color and ellagic acid content was determined for the processed juice samples. Results showed no significant change in total phenolics and ORAC value, after processing. Cellular antioxidant activity increased significantly in high pressure processed sample as compared to thermally processed sample. No overall difference was perceived during sensory evaluation between any of the samples. During storage, total phenolics and ORAC value decreased with time, but the choice of process had no impact on these parameters. Browning index (BI) calculated from measured color indicators, was different for thermally processed and high pressure processed samples, but both samples showed an increase in the BI with time. Ellagic acid content was found to be higher in high pressure processed storage samples compared to unpasteurized and thermally processed samples. Thus, HPP did not offer any special benefit over traditional thermal processing for Muscadine grape juice.
Download or read book Antioxidant Properties of Muscadine Grape Products written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolic compounds present in grapes and wines may play a positive role in human nutrition, related to their positive protective action towards reducing the risks associated with heart disease and the scavenging properties toward free radicals associated with degenerative diseases. Noble and carlos grapes were either cold pressed at room temperature or hot pressed at 43 C followed by collection of their free run juices and fermentation to wines. Resulting pomaces were dried at 37 C, 49 C, and 60 C by convection and vacuum ovens. Juices, wines and pomaces were tested for total phenol content and antioxidant capacity via the oxygen radical absorbance capacity assay (ORAC). Carlos grape skin, seed and delipidized seed extracts were analyzed to determine their antioxidant activity in a safflower oil model system. Carlos grape skin and seed were dried at 60 C and extracted using ethyl acetate and water. The antioxidant activity of carlos grape extracts were compared to tert-butyl hydroquinone (TBHQ) and propyl gallate (PG). Three levels (60, 180 and 300 milliequivalents of gallic acid) of extract were tested in an oil model system using the oxidative stability instrument (OSI) and conjugated diene, to measure levels of antioxidant activity. The objective of this research was to study the effects of processing on muscadine juices, wines and pomaces and to study the antioxidant properties of muscadine extracts in a lipid model system. Results of processing effects indicated that noble hot pressed juice and noble wine showed a significantly higher level of total phenols and total antioxidant capacity than for carlos samples. Total phenols indicated that all noble pomaces were significantly higher than carlos pomaces. Antioxidant capacity indicated no significant difference between noble and carlos dried samples. Analysis by OSI showed that ethyl acetate seed extracts at a level of 300 milliequilvalents of gallic acid was significantly higher than TBHQ and PG. Oxidative inde.
Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-11-17 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Download or read book Present and Future of High Pressure Processing written by Francisco J. Barba and published by Elsevier. This book was released on 2020-08-22 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development
Download or read book Nonthermal Food Processing Safety and Preservation written by Anand Prakash and published by John Wiley & Sons. This book was released on 2024-04-29 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology. Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.
Download or read book The Effects of Cultivar Ripeness Processing and Storage on Volatile Flavor of Muscadine Grape Juice written by Callen Patrick Sistrunk and published by . This book was released on 1979 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Anthocyanins written by Bin Li and published by Springer Nature. This book was released on 2022-01-03 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications. It focuses on several aspects regarding the studying progression in the field of anthocyanins. The first section of the book provides a brief introduction to the scope and progress on anthocyanins, which is followed by the second section that describes the natural sources, structure, extraction approaches, bioavailability, and current stabilizing approach of anthocyanins. Then in the third part, the book focuses on the industrial processing of anthocyanins in foods by discussing the impact of food processing on anthocyanin structure and composition as well as classical processing techniques on anthocyanin-containing foods, including high-pressure, encapsulation, microwave, and combined application of the above techniques. In the last section of the book, the authors explore the currently most popular application of anthocyanins in improving human health, such as the effect of anthocyanin on vision, metabolism, neural system, cardiovascular system, and cancers. The book will facilitate readers’ understanding of the progress of anthocyanin studies. And it will benefit researchers and graduate students in the fields of natural products, functional food, and nutrition, etc.
Download or read book Anti glycative and Antioxidant Properties of Purple Muscadine and Concord Grape Juices and Their Wines written by Andrew Austin Brock and published by . This book was released on 2019 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: The regular consumption of foods and beverages rich in powerful antioxidant phytochemicals has been associated with reduced risks of chronic diseases. For this reason, the antioxidative and anti-glycative activities of Concord and muscadine grape juices and wines were investigated. Though the total phenolics' content of muscadine and Concord grape beverages were similar, the H-ORACFL value of muscadine products were significantly greater than those of Concord grape products. Furthermore, muscadine juice and wine retarded bovine serum albumin glycation to a greater extent than Concord juice and when incubations were performed on equi-volumetric and -phenolic bases. When applied to Caco-2 cells, muscadine products exhibited significantly greater cellular antioxidant activity than the Concord products. Interestingly, the juices of each grape displayed significantly greater anti-glycative and cellular antioxidant activity than their wines. These results indicate that consumption of muscadine products may offer greater health benefits than that of Concord products.
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Download or read book Phenolic Compounds in Fruit Beverages written by António Manuel Jordão and published by MDPI. This book was released on 2018-07-02 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a printed edition of the Special Issue "Phenolic Compounds in Fruit Beverages" that was published in Beverages
Download or read book Ultrafiltration of Grape Juice written by Joseph Forchap Fombin and published by . This book was released on 1982 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ultrafiltration (UF), using Romicon pilot-scale hollow-fiber cartridges (Model HFXS-MK11) in the batch mode, was investigated as a possible procedure for clarifying, stabilizing and preserving White Riesling (WR) and Thompson Seedless (ThS) grape juice. The effect of UF processing of SO2-treated or untreated juice, of process temperature and membrane molecular weight cut-off (MMWCO) on UF juice composition and quality, was determined. "Sparkling clear" pale light-colored UF permeates were obtained and subjected to storage stability trials at different temperatures. Juice parameters evaluated included proteins, phenolics, polyphenol oxidase (PPO), microorganisms, browning, haze and sensory properties. UF at elevated temperatures of up to 50°C, compared to lower temperatures, had the advantage of increased rate of filtration with decreases in browning or haze of clarified permeates and of markedly reduced microbial loads. UF of SO2-treated juices (13- 20 ppm free) had several advantages including further reduction in browning, haze, and microbial load, and complete inhibition of PPO activity. More proteins (34% - 92%) than phenolics (2% - 27%) were retained by UF membranes. However, more proteins and less phenolics were retained in SO2-treated than untreated juices. Increasing MMWCO from 10,000 to 100,000 had no effect on the retention of browning, haze, or microorganisms but decreased the retention of proteins from 58 percent to 34 percent in SO2-treated WR juice. A MMWCO of 50,000 or less retained essentially all PPO. ThS juice browned more than WR during juice preparation and UF processing, yet its clarified permeates were lighter. It contained less phenolics, more proteins and more PPO activity, and higher percentages of its proteins and phenolics were retained by UF membranes. UF juices processed with or without low concentrations of SO2 (13-20 ppm free) could be stored for at least one year at 1°C without fermentation spoilage. At 21°C only the treated juices could be stored for this long, untreated juices fermenting within one week. At 1°C, there was no increase in browning, but a gradual increase in haze upon storage, the latter being greater in untreated juices. At 21°C, browning increased gradually, resulting in pale golden juices but haze formation was markedly less than in juices stored at 1°C. Similar but accelerated changes occurred with storage at 38°C. The above changes correlated with the disappearance of free SO2. Although juices were preserved for up to one year, "absolute juice sterility" was never obtained. Leakages around the cartridge gaskets, rather than failure of membranes, was believed to be responsible. Sensory analysis detected no significant differences (p = 0.05) in color, aroma and taste between juices processed with SO at 30°C and 50°C. Juices processed without SO2 were not significantly different in color, but demonstrated small differences (p = 0.05) in aroma and taste. The SO2-treated and untreated juices at both processing temperatures, as well as treated juices stored at 21°C and 1°C for twelve months, were significantly different (p = 0.01) in color, aroma and taste. Although these juices had different flavor "characters," only small or no significant differences (p = 0.05) in desirability were detected. It is concluded that good quality clarified grape juice but of different flavor "character" can be produced by UF, either in the presence or absence of SO2. Both juice "styles" (± SO2) may find preferred use, but juices processed with SO2 have the advantage of ambient storage, retaining good quality after one year at 21°C. Recommended optimum processing conditions are 50°C, in the presence of minimal amounts of SO2 (13-20 ppm free), using membrane molecular weight cut-off of 30-50,000. However, application of the process to "cold-sterilization" of grape juice requires further evaluation.
Download or read book Plant Antioxidants and Health written by Halina Maria Ekiert and published by Springer. This book was released on 2022-06-26 with total page 861 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control
Download or read book Encyclopedia of Food Security and Sustainability written by and published by Elsevier. This book was released on 2018-11-08 with total page 1861 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Security and Sustainability, Three Volume Set covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field
Download or read book Handbook of Grape Processing By Products written by Charis M. Galanakis and published by Academic Press. This book was released on 2017-03-27 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. Presents in-depth information on grape processing Addresses the urgent need for sustainability within wineries Reveals the opportunities of reutilizing processing by-products in profitable ways Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products
Download or read book Fruit Breeding written by Maria Luisa Badenes and published by Springer Science & Business Media. This book was released on 2012-01-13 with total page 882 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruit Breeding is the eighth volume in the Handbook of Plant Breeding series. Like the other volumes in the series, this volume presents information on the latest scientific information in applied plant breeding using the current advances in the field, from an efficient use of genetic resources to the impact of biotechnology in plant breeding. The majority of the volume showcases individual crops, complemented by sections dealing with important aspects of fruit breeding as trends, marketing and protection of new varieties, health benefits of fruits and new crops in the horizon. The book also features contributions from outstanding scientists for each crop species. Maria Luisa Badenes Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain David Byrne Department of Horticultural Sciences, Texas A&M University, College Station, TX, USA
Download or read book Innovative Technologies in Beverage Processing written by Ingrid Aguilo-Aguayo and published by John Wiley & Sons. This book was released on 2017-08-07 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Download or read book Emerging Technologies for Food Processing written by Da-Wen Sun and published by Elsevier. This book was released on 2014-08-14 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
