Plant Cell Walls as Dietary Fibre: Range, Structure, Processing and Function

McDougall, Gordon J.; Morrison, Ian M.; Stewart, Derek; Hillman, J. R.

doi:10.1002/(sici)1097-0010(199602)70:2<133::aid-jsfa495>3.0.co;2-4

Cited by 206 publications

(119 citation statements)

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“…24 Both increases and decreases in total dietary fibre content have been reported, as well as changes in extractability, leading to redistribution between the relative amounts of soluble and insoluble fibre. 25 In our experiments, dietary fibre contents either increased or were not affected. Increases in fibre content were most probably due to the washing out of soluble components and small molecules, such as free sugars, leading to the concentration of fibre components in the processed material.…”

Section: Discussionmentioning

confidence: 99%

Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways

et al. 2003

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An extensive study on the effects of blanching/freezing and long-term freezer storage on various bioactive compounds of more than 20 commonly used vegetables was performed. Effects were strongly plant species-dependent. Contents of dietary fibre components either were not affected or increased slightly. Minerals in general were also stable, but some losses of soluble minerals by leaching were observed. Phenolic antioxidants and vitamins were clearly more sensitive. Significant losses (20-30%) of antioxidant activity and total phenolics were detected in many vegetables. A qualitative HPLC profiling method for phenolic antioxidants was developed which proved to be very useful when evaluating the complex behaviour of phenolics during food processing. Up to one-third of vitamin C contents were lost during blanching, and further slight losses were detected during storage. Folic acid turned out to be very sensitive to blanching, with more than half of the vitamin being lost, but was stable during freezer storage. Carotenoids and sterols were not affected by blanching or freezer storage. The usefulness of the applied screening methods for evaluation of the effects of processing on vegetables is shown.

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Section: Discussionmentioning

confidence: 99%

Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways

et al. 2003

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“…Catechins were also increased by pasteurization in cold processed juices, but decreased following pasteurization in hot processed juices (Fuleki & Ricardo-Da-Silva, 2003). In contrast, extrusion processing, which provides mixing, crushing, pressing, expanding, drying, and shearing effects concomitantly at high temperature and pressure for a short duration (Kokini, 1993;McDougall, Morrison, Stewart, & Hillman, 1996), has been found to increase lower level procyanidins in sorghum, grape seed, and grape as well as blueberry pomace while decreasing the higher oligomers or polymers in the process (Awika, Dykes, Gu, Rooney, & Prior, 2003;Khanal, Howard, Brownmiller, & Prior, 2009;Khanal, Howard, & Prior, 2009a). None of these studies, however, involved dry heating or heating for extended periods of time on PCN contents, more specifically on grape and blueberry pomace PCNs.…”

Section: Introductionmentioning

confidence: 99%

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

Khanal

Howard

Prior

2010

Food Research International

148

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“…The popularity of raspberry fruit is due in part to the increasing awareness of the health bene®ts of including soft fruit berries in the diet. For example, raspberry fruit contain a high dietary ®bre content (McDougall et al 1996) and are a source of antioxidants such as ellagic acid, which possess anticarcinogenic properties (Rommel and Wrolstad 1993). A barrier to the more extensive commercialisation of the red raspberry is the rapid post-harvest deterioration of its fruit that limits both shelf-life and processing potential (Jennings 1988).…”

Section: Introductionmentioning

confidence: 45%

Profiling of changes in gene expression during raspberry ( Rubus idaeus ) fruit ripening by application of RNA fingerprinting techniques

Jones¹,

Davies²,

Taylor³

2000

Planta

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Processes that contribute to the overall phenomenon of fruit ripening are not well understood for many soft fruit species, including raspberry (Rubus idaeus L.) Recent biochemical data implicate ethylene and a range of cell wall hydrolases in ripening processes. However, the genes encoding these activities, and others related to ripening, remain to be characterised. With the advent of high-throughput RNA-fingerprinting techniques it is possible to characterise rapidly the changes in gene expression during developmental processes. This paper describes the application of two RNA-fingerprinting techniques (cDNA amplified fragment length polymorphism and differential display reverse transcription-polymerase chain reaction) to the ripening fruit of Rubus idaeus. Copy-DNA tags were isolated representing 34 genes, up-regulated during fruit ripening. The expression profiles of these genes were determined by RNA-blot analysis and their sequences were compared with those in public databases. Potential roles for some of these gene products are considered, providing valuable insights into the processes that underpin fruit ripening. Many of the cDNAs isolated in this study provide tools for the biotechnological improvement of fruit quality.

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Plant Cell Walls as Dietary Fibre: Range, Structure, Processing and Function

Cited by 206 publications

References 0 publications

Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways

Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

Profiling of changes in gene expression during raspberry ( Rubus idaeus ) fruit ripening by application of RNA fingerprinting techniques

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