Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

Rawson, Ashish; Patras, Ankit; Tiwari, Brijesh K.; Noci, F.; Koutchma, Tatiana; Brunton, Nigel P.

doi:10.1016/j.foodres.2011.02.053

Cited by 448 publications

(259 citation statements)

References 132 publications

(147 reference statements)

Supporting

Mentioning

237

Contrasting

Unclassified

Order By: Relevance

“…Several studies show that ascorbic acid is highly thermo labile compound easily degraded upon application of heat (Rawson et al, 2011). Therefore the effect of microwaving on ascorbic acid content of fresh baobab pulp was evaluated.…”

Section: Bioactive Compounds Of Fresh Baobab Pulpmentioning

confidence: 99%

“…AA is stable at pH < 2.5 while DHA is stable at pH 2.5 -5.5 (Fennema, 1996;Sanmartin et al, 2000). Juice formation increases water activity and may raise the pH shifting the AA/DHA equilibrium, favouring DHA formation which may easily undergo irreversible degradation with increased temperature during thermal pasteurisation (Fennema, 1996;Rawson et al, 2011).…”

Section: Bioactive Compounds Of Fresh Baobab Pulpmentioning

confidence: 99%

See 1 more Smart Citation

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Tembo

Holmes

Marshall

2017

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

ReuseUnless indicated otherwise, fulltext items are protected by copyright with all rights reserved. The copyright exception in section 29 of the Copyright, Designs and Patents Act 1988 allows the making of a single copy solely for the purpose of non-commercial research or private study within the limits of fair dealing. The publisher or other rights-holder may allow further reproduction and re-use of this version -refer to the White Rose Research Online record for this item. Where records identify the publisher as the copyright holder, users can verify any specific terms of use on the publisher's website. TakedownIf you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing eprints@whiterose.ac.uk including the URL of the record and the reason for the withdrawal request. Accepted ManuscriptTitle: Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi Author: David T. Tembo Melvin J. Holmes Lisa J. This is a PDF Þle of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its Þnal form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. were measured by spectrophotometry. Malawi baobab pulp contains high levels of procyanidin B 2 (533 ± 22.6 mg/100 g FW), vitamin C (AA + DHA) (466 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (-)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed a maximum TPC of 1.89 x 10 3 ± 1.61 mg GAE/100 g FW.The maximum antioxidant activity was 2.81 x 10 3 ± 92.8 mg TEAC/100 g FW for FRAP, 1.52 x 10 3 ± 17.1 mg TEAC/100 g FW for ABTS and 50.9 ± 0.43% DPPH for DPPH. Thermal pasteurisation (72 C, 15 s) retained vitamin C which further showed extended half-life under refrigeration temperature (6 C). Procyanidin B 2 , (-)-epicatechin, TPC and antioxidant activity fluctuated during storage. Antioxidant activity was significantly correlated (p ≤ 0.05) with bioactive compounds and TPC.

show abstract

Section: Bioactive Compounds Of Fresh Baobab Pulpmentioning

confidence: 99%

Section: Bioactive Compounds Of Fresh Baobab Pulpmentioning

confidence: 99%

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Tembo

Holmes

Marshall

2017

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

show abstract

“…These methods can cause degradation of phenolic compounds due to the high temperature and the extraction time. Some other methods were used to increase the efficiency of the extraction such as microwave assisted extraction, ultrasound assisted extraction, high pressure extraction and supercritical fluid extraction or subcritical water [19,20] . Some authors suggest a sequential use of two processes such as instant controlled pressure drop technology and ultrasound-assisted extraction (DIC-UAE) or combined approaches like enzyme assisted extraction in order to intensify the extraction operation and to enhance the extraction kinetic and yield [12] .…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Boudhrioua¹

2016

IJFNS

View full text Add to dashboard Cite

The effect of conventional solvent extraction, CSE, ultrasound assisted extraction, UAE, microwave assisted extraction, MAE and supercritical CO 2 extraction, SC-CO 2 on the total phenols content, total flavonoids, individual flavonoids and antioxidant activity of orange peel were compared. Neohesperidin (from 0.624 ± 0.013 for SC-CO 2 extraction to 1.045 ± 0.001 g100 g orange peel powder for MAE) and hesperidin (from 0.407 ± 0.008 for SC-CO 2 extraction to 0.836 ± 0.029 g/100 g orange peel powder for UAE) are the major flavonoids (80% of total flavonoids by MAE and 87% by CSE) of orange peel whatever the used extraction method. The method giving the highest total phenol and flavonoid contents is microwave assisted extraction (2.363 ± 0.014 g GAE/100g orange peel powder), followed by ultrasound assisted extraction, conventional solvent extraction, and supercritical CO 2 extraction. However, antioxidant activity (DPPH method) cannot be correlated to TPC, TFC or individual flavonoids. Orange peel extracted by CSE (ethanol (80%), m/v: 5 g:50 ml, 30 min, 35°C, mechanical stirring at darkness, 3 successive extractions) presents the higher radical scavenging capacity compared to the other extracts obtained by MAE (Ethanol (80%), m/v: 5 g: 50 ml, 10s, 35°C, 170 W, 3 successive extractions) and UAE (ethanol (80%), m/v: 5g:50 ml, 30 min, 35°C, magnetic stirring at darkness, 3 successive extractions, 125W), SC-CO 2 extraction (ethanol (80%), m/v:5 g:50 ml, 30 min, 35°C, 22 MPa, 3 successive extractions). Besides, no additivity on the antioxidant activity is found with the DPPH method.

show abstract

“…Los factores que determinan la estabilidad de este compuesto bioactivo en una matriz alimenticia son la temperatura, tiempo, disponibilidad de oxígeno, pH, luz y la presencia de otros agentes antioxidantes y reductores (Zerdin et al, 2003;Rawson et al, 2011;Rodríguez et al, 2015).…”

Section: En La Investigación De Morales De La Peña Et Alunclassified

“…La degradación de los carotenoides sucede por reacciones de oxidación e isomerización y se atribuye principalmente a la intensidad del tratamiento térmico, la estructura química de las moléculas y la exposición del alimento al oxígeno (Mertz et al, 2010;Rawson et al, 2011).…”

Section: Análisis De La Concentración De Carotenoidesunclassified

Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado

Santander-M.

Osorio

Mejía-España

2017

rcia

View full text Add to dashboard Cite

RESUMENEn la actualidad, los consumidores tienden a adquirir alimentos funcionales, los cuales satisfacen los requerimientos nutricionales y adicionalmente aportan beneficios a la salud. El creciente interés en el estudio de bebidas con estas características ha contribuido al desarrollo de productos elaborados a partir de la mezcla de leche y frutas. El objetivo de esta investigación fue evaluar una bebida mixta de leche UHT descremada con pulpa de tomate de árbol, analizando sus características antioxidantes y fisicoquímicas, mediante la determinación del contenido de ácido ascórbico, compuestos fenólicos, carotenoides y su estabilidad durante el almacenamiento bajo refrigeración. La capacidad antioxidante se estudió a través del método DPPH, el ácido ascórbico y los carotenoides fueron analizados mediante cromatografía líquida de alto rendimiento y se empleó el método de Folin-Ciocalteu para determinar fenoles totales en la bebida. Se encontró que la bebida mixta presentó compuestos bioactivos reconocidos por sus propiedades funcionales. Durante las primeras dos semanas de almacenamiento refrigerado se observó una disminución significativa (P<0,05) del contenido de compuestos bioactivos. Hubo una reducción en el contenido de fenoles totales de 33,150±2,020 a 21,467±1,360mg equivalentes de ácido gálico (GAE)/100mL, al igual que en la concentración de ácido ascórbico de 12,967±0,603 a 5,167±0,321mg/100mL y en el de β-caroteno de 243,00±5,66 a 146,50±2,12µg/100mL,

show abstract

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

Cited by 448 publications

References 132 publications

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado

Contact Info

Product

Resources

About