4.5 Article

Effects of thermosonication on ascorbic acid, polyphenols and antioxidant activity in blackberry juice

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms

Zhengwei Zhang et al.

Summary: The study revealed that ascorbic acid, cysteine, and reduced glutathione can accelerate the degradation of cyanidin-3-O-glucoside, with thiols containing more -SH groups leading to faster degradation. Additionally, the formation of an anthocyanin-cysteine adduct was identified, shedding light on the degradation mechanism induced by antioxidants.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity

Yingmei Wu et al.

Summary: The study showed that thermosonication treatment enhanced the color density and antioxidant content of blueberry juice, proving to be a more effective method compared to pasteurization.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products

Katerina Tzima et al.

Summary: The optimized PEF pre-treatment enhances the recovery of phenolic compounds from fresh rosemary and thyme by-products. The results showed that PEF pre-treatment improved the recovery of phenolic compounds and antioxidant capacity compared to US individually.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Article Public, Environmental & Occupational Health

Towards healthier food choices for hospital staff and visitors: impacts of a healthy food and drink policy implemented at scale in Australia

Leonie Cranney et al.

Summary: The study aimed to investigate the impact of a healthy food and drink policy on food purchasing behaviors and awareness among hospital staff and visitors. Results showed an increase in policy awareness and support, with a trend towards more 'Everyday' food purchasing. However, there were differences in purchasing behaviors based on demographic factors like age, education level, and gender. Further long-term follow-up is recommended.

PUBLIC HEALTH NUTRITION (2021)

Review Food Science & Technology

A Review on Chromatography-Mass Spectrometry Applications on Anthocyanin and Ellagitannin Metabolites of Blackberries and Raspberries

Dilip K. Rai et al.

Summary: Berries, rich in anthocyanins and ellagitannins, produce beneficial compounds such as urolithins after metabolism. Analytical techniques like liquid chromatography and mass spectrometry are valuable tools for studying the fate and effects of phenolic metabolites in berries.

FOODS (2021)

Article Food Science & Technology

Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity

Larissa de Lima Alves et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Article Acoustics

Ascorbic acid stability in fruit juices during thermosonication

Karla Aguilar et al.

ULTRASONICS SONOCHEMISTRY (2017)

Article Food Science & Technology

Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

Muhammad Saeeduddin et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Review Agriculture, Multidisciplinary

The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits

Lydia Kaume et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Food Science & Technology

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees

Ankit Patras et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)

Article Engineering, Chemical

Effect of sonication on retention of anthocyanins in blackberry juice

B. K. Tiwari et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Agriculture, Multidisciplinary

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

B. K. Tiwari et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Determination of total content of phenolic compounds and their antioxidant activity in vegetables -: Evaluation of spectrophotometric methods

P Stratil et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)