4.7 Article

Variations of bioactive compounds, physicochemical and sensory properties of Rosa roxburghii Tratt juice after high pressure processing

Related references

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

RID serve as a more appropriate measure than phenol sulfuric acid method for natural water-soluble polysaccharides quantification

Canbiao Zeng et al.

Summary: This study compared the quantification analysis of dextran and glucose in the phenol sulfuric acid method and investigated the quantitative factors of water-soluble polysaccharides in the RID measurement. The results showed that RID measurement is a more reliable and satisfactory method, which can alleviate the drawbacks of the phenol-sulfuric acid method.

CARBOHYDRATE POLYMERS (2022)

Article Entomology

Identification of mouldy rice using an electronic nose combined with SPME-GC/MS

Jixiang Zhang et al.

Summary: Using Japonica rice as an example, this study developed a strategy for early warning and analysis of grain mildew by analyzing volatile substances produced during the mildewing process with an electronic nose. The study found that the E-nose combined with GC/MS was effective in the early detection of mould contamination in Japonica rice.

JOURNAL OF STORED PRODUCTS RESEARCH (2022)

Article Chemistry, Applied

Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time

Xuehua Wang et al.

Summary: The study found that high hydrostatic pressure processing has a smaller impact on metabolites in tomato juice compared to high-temperature short-time processing, which results in more volatile compounds in the juice. Overall, high hydrostatic pressure processing is beneficial for increasing the lycopene and carotenoid contents in tomato juice.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes

Xinman Lou et al.

Summary: The study demonstrated that high-pressure processing (HPP) is promising for extending the shelf-life of cloudy hawthorn berry juice (CHBJ) while improving taste and flavor, but it was less effective in inhibiting enzyme activity compared to thermal processing (TP), resulting in significant color changes and increased viscosity during storage.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study

Rohini Dhenge et al.

Summary: This study found that HPP treatment at medium pressures can increase the extractable polyphenols in pumpkin samples. The total sugars in HPP-treated samples decrease with increasing pressure. The total amount of carotenoids is higher in samples treated at lower pressures and at 600 MPa. Significant changes were observed in some aldehydes, which increased after HPP application.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Article Food Science & Technology

Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH

Prashant Raj Pokhrel et al.

Summary: This study investigates the effect of high hydrostatic pressure on microbial inactivation and physicochemical characteristics of carrot-orange juice blends. The results demonstrate that appropriate high pressure processing conditions can effectively inactivate L. innocua without significantly changing the nutritional content and quality attributes of the juice. High pressure processing can also effectively control the microbial growth in the blends and maintain their stability during storage.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice

Xinman Lou et al.

Summary: This study investigated the impact of high-pressure and thermal processing on phenolic profiles in cloudy hawthorn berry juice and their bioaccessibility during in vitro digestion. The results showed that high-pressure processing enhanced the bioaccessibility of phenolic compounds by releasing bound phenolics. The juice also contained phenolic compounds that can benefit large-intestine health.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)

Article Chemistry, Applied

Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase

Lina Cheng et al.

Summary: The study found that the mechanism of enzyme protein denaturation induced by high pressure freezing is complex, with Pressure-Factors playing a dominant role in the denaturation process, while Freezing-Factors can weaken the effect of Pressure-Factors, leading to the enzyme being transformed into a partially folded intermediate state.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

Shuang Bai et al.

Summary: This study examined the flavor changes of household stir-frying mutton sao zi using E-nose and SPME-GC-MS methods, providing insights for industrial production and flavor control of stir-fried mutton products with household flavor.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Application of catechin nanoencapsulation with enhanced antioxidant activity in high pressure processed catechin-fortified coconut milk

Anchalee Ruengdech et al.

Summary: The efficiency of ultrasonic nanoemulsion in improving the physical stability and antioxidant activity of catechins under stress conditions was investigated. The study showed that nanoemulsions could enhance the stability of catechins, but the antioxidant activity decreased significantly at high pH and ionic strengths.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing

Zhiqiang Hou et al.

Summary: This study evaluated the effectiveness of combining three-stage ultra-filtration and high pressure processing in producing chestnut rose juice with high SOD activity. The technology was able to retain sugars and some functional components in the juice, while also resulting in a significant reduction of certain compounds.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Biochemistry & Molecular Biology

Botanical characteristics, phytochemistry and related biological activities of Rosa roxburghii Tratt fruit, and its potential use in functional foods: a review

Li-Tao Wang et al.

Summary: Due to the impact of growing global population, reduction in arable land, and effects of climate change, the incongruity between food supply and demand has become a pressing issue. The development of modern agricultural techniques has led to underutilised functional foods being recognized as an important strategy for solving food security problems. Rosa roxburghii Tratt (RRT) is a natural fruit with high antioxidant potential, making it a promising candidate for functional food development to meet the demand for health-promoting properties in food products.

FOOD & FUNCTION (2021)

Article Agricultural Engineering

Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii)

Qiong-Qiong Yang et al.

INDUSTRIAL CROPS AND PRODUCTS (2020)

Article Food Science & Technology

An insight on superoxide dismutase (SOD) from plants for mammalian health enhancement

Sarah Stephenie et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

Article Engineering, Chemical

Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment

Santosh Dhakal et al.

JOURNAL OF FOOD ENGINEERING (2018)

Review Food Science & Technology

Current status and future trends of high-pressure processing in food industry

Hsiao-Wen Huang et al.

FOOD CONTROL (2017)

Article Food Science & Technology

Assessment of high pressure processed mandarin juice in the headspace by using electronic nose and chemometric analysis

Shanshan Qiu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Article Engineering, Chemical

Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability

Pravin Vasantrao Gadkari et al.

JOURNAL OF FOOD ENGINEERING (2017)

Article Food Science & Technology

Application of High Pressure Processing for Obtaining Fresh-Like Fruit Smoothies

Adriana Hurtado et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Review Food Science & Technology

New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

Francisco J. Barba et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Food Science & Technology

Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree

Snehasis Chakraborty et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Article Food Science & Technology

Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments

Snehasis Chakraborty et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Review Food Science & Technology

High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

Snehasis Chakraborty et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Food Science & Technology

Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

Neelima Kaushik et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

Article Food Science & Technology

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

Francisco J. Barba et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Agriculture, Multidisciplinary

Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review

Yougui Chen et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Food Science & Technology

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

Xiamin Cao et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

Article Agriculture, Multidisciplinary

Effect of Ultrahigh Hydrostatic Pressure on the Activity and Structure of Mushroom (Agaricus bisporus) Polyphenoloxidase

Jianyong Yi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Chemistry, Applied

Antioxidant properties of phenolic compounds occurring in edible mushrooms

I. Palacios et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage

B. Torres et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)

Article Agriculture, Multidisciplinary

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Xiamin Cao et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)

Article Engineering, Chemical

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

G. Ferrari et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Engineering, Chemical

EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE

Yongkun Ma et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2010)

Article Food Science & Technology

Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains

Roman Buckow et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)

Article Food Science & Technology

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

M. Corrales et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Article Food Science & Technology

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

Indrawati Oey et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)

Article Automation & Control Systems

Unconstrained and constrained curve fitting for reverse engineering

Wen-Der Ueng et al.

INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY (2007)

Article Agriculture, Multidisciplinary

Antioxidant activity of grains

KK Adom et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes

CM Shook et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)