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Emerging technologies and strategies...

Del Pozo-Insfran, David.

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Emerging technologies and strategies to enhance anthocyanin stability.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Emerging technologies and strategies to enhance anthocyanin stability./
Author:	Del Pozo-Insfran, David.
Description:	156 p.
Notes:	Adviser: Stephen T. Talcott.
Contained By:	Dissertation Abstracts International67-06B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3224529
ISBN:	9780542755750

Emerging technologies and strategies to enhance anthocyanin stability.
Del Pozo-Insfran, David.

Emerging technologies and strategies to enhance anthocyanin stability. - 156 p.

Adviser: Stephen T. Talcott.

Thesis (Ph.D.)--University of Florida, 2006.

This study also showed that partial inactivation of PPO can be obtained by DP-CO2 and that processing CO2 levels was the main processing variable influencing PPO activity as well as polyphenolic and antioxidant retention in muscadine juice.

ISBN: 9780542755750Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Emerging technologies and strategies to enhance anthocyanin stability.
LDR:03675nam 2200325 a 45 001 967773
005 20110915
008 110915s2006 eng d
020 $a 9780542755750
035 $a (UMI)AAI3224529
035 $a AAI3224529
040 $a UMI $c UMI
100 1 $a Del Pozo-Insfran, David. $3 1291645
245 1 0 $a Emerging technologies and strategies to enhance anthocyanin stability.
300 $a 156 p.
500 $a Adviser: Stephen T. Talcott.
500 $a Source: Dissertation Abstracts International, Volume: 67-06, Section: B, page: 2893.
502 $a Thesis (Ph.D.)--University of Florida, 2006.
520 $a This study also showed that partial inactivation of PPO can be obtained by DP-CO2 and that processing CO2 levels was the main processing variable influencing PPO activity as well as polyphenolic and antioxidant retention in muscadine juice.
520 $a Anthocyanins are polyphenolic compounds that are responsible for the bright blue and red colors of many foods and act as phytochemical antioxidants with potential health-related benefits. Recent shifts in consumer preference for natural pigments have focused on applications of anthocyanins as suitable replacements for certified colorants. However their relative high cost and poor stability are factors that limit their commercial application. Due to these limitations, the food industry is constantly looking for novel, inexpensive and stable sources of these natural colorants. Therefore, this study first determined the phytochemical composition and stability of acai anthocyanins as a new source of anthocyanins.
520 $a Of identical need for the food industry is the exploration of strategies and/or technologies that can serve to alleviate the limitations of anthocyanins. High hydrostatic pressure processing (HHP) and dense phase-carbon dioxide pasteurization (DP-CO2) are non-thermal processing technologies that may lessen detrimental effects to anthocyanins and other phytochemicals. However, a downside of these technologies is the presence and/or activation of enzymes following processing that may be responsible for oxidative degradation. This study investigated the role of polyphenol oxidase (PPO) in phytochemical degradation during HHP processing of muscadine grape juice and established a potential remediation strategy using polyphenolic cofactors from two plant sources: rosemary and thyme. Cofactor addition not only increased juice color and antioxidant activity but also reduced anthocyanin, polyphenolic, and ascorbic acid losses.
520 $a DP-CO2 was also evaluated as a potential non-thermal pasteurization technology with results concluding that this process served to protect anthocyanins and antioxidant levels without comprising juice sensory attributes. However, microbial stability of DP-CO2 juices was only comparable to heat-pasteurized counterparts for >5 weeks at 4°C.
520 $a Due to the preceding evidence, the addition of thyme polyphenolic cofactors along with the DP-CO2 process was evaluated as a combined strategy to decrease phytochemical and antioxidant losses that occur in anthocyanin-containing beverages. Results concluded that DP-CO2 and addition of thyme cofactors served to increase phytochemical stability of muscadine juice without affecting juice sensory attributes. Cofactor addition also masked the detrimental color fading that occurred during storage.
590 $a School code: 0070.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Agricultural. $3 1019504
690 $a 0359
690 $a 0539
710 2 0 $a University of Florida. $3 718949
773 0 $t Dissertation Abstracts International $g 67-06B.
790 $a 0070
790 1 0 $a Talcott, Stephen T., $e advisor
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3224529