Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties

Zhang, Zhihong; Zeng, Xin‐An; Brennan, Charles S.; Brennan, Margaret A.; Han, Zhong; Xiong, Xia-Yu

doi:10.3390/ijms161024159

Cited by 46 publications

(22 citation statements)

References 51 publications

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“…DPPH radical scavenging assay was measured according to the reported method (Zhang et al ., ). 0.2 mL of MRPs solution was mixed with 2.0 mL of 0.1 m m DPPH solution.…”

Section: Methodsmentioning

confidence: 99%

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Zeng

Brennan

et al. 2019

Int J of Food Sci Tech

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In order to enhance the application scope and usage effect of e-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. Results showed that with increased heating treatment time at constant 90°C and UV-Vis absorbance at 294 and 420 nm, fluorescence intensity of modified products were increased. DPPH radical scavenging activity of modified products from D-glucose (D-Glc), D-fructose (D-Fru) and Dxylose (D-Xyl) was increased to 40.5%, 44.0% and 69.4%, and the reducing power was increased to 0.9, 1.0 and 1.3 respectively (P < 0.05). Moreover, compared with e-polylysin, three types of modified products have similar antibacterial property. In addition, three types of modified products showed low cytotoxicity against the cultured human HepG2 cells in vitro. Therefore, the modified products derived from e-polylysine model could be used as potential food preservatives. Preparation and characterisation of food preservatives Z.-H. Zhang et al. 1825 Preparation and characterisation of food preservatives Z.-H. Zhang et al.

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“…DPPH radical scavenging assay was measured according to the reported method (Zhang et al ., ). 0.2 mL of MRPs solution was mixed with 2.0 mL of 0.1 m m DPPH solution.…”

Section: Methodsmentioning

confidence: 99%

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Zeng

Brennan

et al. 2019

Int J of Food Sci Tech

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show abstract

“…Moreover, it can be expected that due to the membrane perforation it can improve its extractability from the food matrices. In model conditions it appeared that PEF can modify structure of vitamin C by promoting changes from enol‐form to keto‐form and thus improving its antioxidant activity (Zhang et al., ). However, generally it can be stated that the vitamin C content after PEF assisted drying does not impact on ascorbic acid retention (Lamanauskas, Šatkauskas, Bobinaite, & Viškelis, ).…”

Section: Resultsmentioning

confidence: 99%

Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques

Wiktor

Nowacka

Anuszewska

et al. 2019

Journal of Food Science

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The aim of this study was to analyze the impact of traditional and combined pretreatment on dehydration kinetics and quality of dried swamp cranberries. Fruits were blanched, cut, or treated by combined technique consisting of blanching and application of pulsed electric field. Afterwards, fruits were subjected for osmotic dehydration (OD; 72 hr) in 61.5% sucrose solution or in ternary solution consisting of 30% sucrose with 0.1% addition of steviol glycosides to ensure similar sweetness of both mixtures. In the case of samples treated by combined method, OD was enhanced during first 30 min by sonication. Partially dehydrated cranberries were air dried at 70 °C. The quality of dehydrated fruits was assessed by the means of phenolics content, anthocyanin content, flavonoid content, vitamin C content, water activity, and color. Blanching decreased drying time by 48% to 50% in comparison to cutting. Utilization of combined method reduced drying time of cranberries up to 55% in comparison to cut samples. Water activity of all samples was below 0.6. Blanched samples or blanched and then treated with pulsed electric field and ultrasound contained more anthocyanins and flavonoids and less sucrose than cut samples. Practical Application According to current trends in food and beverage industry, consumers seek for products which does not contain excessive amounts of sugars, salt, or fats. Dried cranberry fruits are rich in bioactive compounds and need to be osmotically dehydrated in sugar solutions to make the taste of the final product acceptable. Osmotic dehydration is also carried out to decrease time of drying, which is one of the most energy intensive processes. Therefore, there is a need to develop a technology with potential to maintain the bioactive compounds, reduce sugar content in comparison to traditionally process fruits, and enhance the kinetics of drying.

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“…DPPH scavenging activity was determined as described by Zhang (Zhang et al, 2015). LCP (1-5 mg mL À1 ) was mixed with 2 mL 0.2 mmol L À1 DPPH-ethanol solutions.…”

Section: Dpph Scavenging Activity Assaymentioning

confidence: 99%

Comparison of litchi polysaccharides extracted by four methods: composition, structure and in vitro antioxidant activity

Gao

Zhang

Lin

et al. 2019

Int J of Food Sci Tech

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Summary Water‐soluble polysaccharides (LCPs) were extracted from litchi, wherein LPS, LPH, LPP and LPM were extracted by ultrasound, hot water, ultra‐high pressure and microwave methods, respectively. The physicochemical properties, components, structures and in vitro antioxidant activities of four LCPs were investigated. LPP was the highest in yield and purity, and most physicochemical properties of four LCPs were similar. FTIR showed that LPP, LPS and LPH had ɑ‐dominating configuration in pyranose rings. SEM showed that four LCPs were different, and LPH and LPP had relatively smooth and compact surfaces. The Mw of LPS, LPH, LPP and LPM were 79 538, 320 213, 192 891 and 200 198 Da, respectively. All four LCPs consisted of fucose, galactose, glucose and rhamnose. Except for LPS, the other three LCPs contained mannose. Based on the results of in vitro antioxidant activity, 5 mg mL−1 LPP presented the highest in DPPH and hydroxyl scavenging activity, while it ranked secondly in reducing power.

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Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties

Cited by 46 publications

References 51 publications

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques

Comparison of litchi polysaccharides extracted by four methods: composition, structure and in vitro antioxidant activity

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