The Experts below are selected from a list of 14565 Experts worldwide ranked by ideXlab platform
Denise Felix Da Silva - One of the best experts on this subject based on the ideXlab platform.
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effects of Blackberries rupus sp cv xavante processing on its physicochemical properties phenolic contents and antioxidant activity
Journal of Food Science and Technology-mysore, 2018Co-Authors: Denise Felix Da Silva, Carolina Itoda, Cassia Ines Lourenzi Franco Rosa, Ana Carolina Pelaes Vital, Leticia Naomi Yamamoto, Lilian Yukari Yamamoto, Renato Vasconcelos Botelho, Paula Toshimi MatumotopintroAbstract:Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created. However, antioxidant properties of these have not been evaluated. This study aimed to investigate the availability of phenolic compounds in Brazilian cultivar Blackberries (cv. Xavante) after processing into purees, coulis and jam changes during storage. Physicochemical, total phenolic compounds (TPC), anthocyanins and antioxidant activity of frozen and processed food products were evaluated. The pH values of jam and frozen pulp increased to a greater extent during storage. Puree A (70 °C for 20 min) showed the highest value for lightness and redness on day 1 with a decrease after 30 days of storage. Redness values decreased to a greater extent for puree A, indicating less stable product over time whereas coulis presented optimal stability shown by the smaller color difference value. No differences in TPC were observed for frozen pulp, puree A, puree B, and coulis. Significantly lower amount of TPC was present in the jam indicating degradation of phenolic compounds upon heating and concentration process involved in jam making. An increase in antioxidant activity (ABTS assay) was observed in processed products after storage, which might be related to the development of new compounds with greater antioxidant activity. Therefore, processing of Blackberries into food products is an alternative to prolong the accessibility of those fruits without extensive loss of antioxidant activities.
Haiying Chen - One of the best experts on this subject based on the ideXlab platform.
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mass transfer during osmotic dehydrationand its effect on anthocyanin retention of microwave vacuum dried Blackberries
Journal of the Science of Food and Agriculture, 2020Co-Authors: Chunfang Song, Haiying Chen, G Vijaya S RaghavanAbstract:BACKGROUND The combination of sugar osmotic dehydration and microwave vacuum drying is an effective method for the dehydration of Blackberries, the retention of their antioxidant properties, and the extension of their shelf life. Mass transfer during the osmotic dehydration of Blackberries in sugar solution was investigated together with its influence on microwave vacuum drying characteristics, and the retention rate of anthocyanins in dried frozen Blackberries. RESULTS The concentrations of the osmotic solutions that were tested contained 40%, 50%, and 60% sugar, and the osmotic solution temperatures were 30 °C, 40 °C, and 50 °C. The solution-to-blackberry mass ratio was 10:1 (w/w) and the process duration varied from 0 to 5 h. A two-parameter mathematical model was used to describe mass transfer in the osmotic dehydration of blackberry samples and estimate moisture loss and solid gain in the final equilibrium. The results showed that the dehydration rate and solid gain rate of the Blackberries increased with an increase in osmotic concentration, osmotic time, and the temperature of the solution under certain experimental conditions. The effective diffusivity of moisture and solute were estimated using the analytical solution of Fick's second law of diffusion. The moisture and effective diffusivities of sugar in the above osmotic dehydration conditions were in the range of 1.77 × 10-9 -2.10 × 10-9 and 1.36 × 10-9 -1.60 × 10-9 m2 .s-1 , respectively. CONCLUSION The pretreatment of sugar osmosis greatly reduced the microwave vacuum drying time in the latter part of the dehydration period and increased anthocyanin retention. © 2019 Society of Chemical Industry.
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analysis of the heat transfer characteristics of Blackberries during microwave vacuum heating
Journal of Food Engineering, 2018Co-Authors: Chunfang Song, Haiying ChenAbstract:Abstract Microwave vacuum heating of Blackberries was carried out to investigate the effects of microwave power and vacuum degree on the temperature of Blackberries during the heating process, and the distribution of the temperature field was observed. Using numerical simulations, a combined electromagnetic and heat transfer model was established. The simulations can be used to observe the locations of hot spots and cold spots during heating. The appropriate microwave power and vacuum could also be selected using the simulation to reduce the temperature difference of the locations of hot spots and ensure uniform heating. The results show that, for Blackberries heated for 2 min at a microwave power of 400 W and vacuum degree of −80 kPa, the temperature of the hot spot was maintained at about 60 °C and the temperature difference was about 0.27; thus, the heating was uniform, meeting the industrial drying requirements for Blackberries.
Paula Toshimi Matumoto-pintro - One of the best experts on this subject based on the ideXlab platform.
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Effects of Blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity
Journal of Food Science and Technology, 2018Co-Authors: Denise Felix Da Silva, Carolina Itoda, Cassia Ines Lourenzi Franco Rosa, Ana Carolina Pelaes Vital, Leticia Naomi Yamamoto, Lilian Yukari Yamamoto, Renato Vasconcelos Botelho, Paula Toshimi Matumoto-pintroAbstract:Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created. However, antioxidant properties of these have not been evaluated. This study aimed to investigate the availability of phenolic compounds in Brazilian cultivar Blackberries (cv. Xavante) after processing into purées, coulis and jam changes during storage. Physicochemical, total phenolic compounds (TPC), anthocyanins and antioxidant activity of frozen and processed food products were evaluated. The pH values of jam and frozen pulp increased to a greater extent during storage. Pureé A (70 °C for 20 min) showed the highest value for lightness and redness on day 1 with a decrease after 30 days of storage. Redness values decreased to a greater extent for purée A, indicating less stable product over time whereas c oulis presented optimal stability shown by the smaller color difference value. No differences in TPC were observed for frozen pulp, purée A, purée B, and coulis. Significantly lower amount of TPC was present in the jam indicating degradation of phenolic compounds upon heating and concentration process involved in jam making. An increase in antioxidant activity (ABTS assay) was observed in processed products after storage, which might be related to the development of new compounds with greater antioxidant activity. Therefore, processing of Blackberries into food products is an alternative to prolong the accessibility of those fruits without extensive loss of antioxidant activities.
Paula Toshimi Matumotopintro - One of the best experts on this subject based on the ideXlab platform.
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effects of Blackberries rupus sp cv xavante processing on its physicochemical properties phenolic contents and antioxidant activity
Journal of Food Science and Technology-mysore, 2018Co-Authors: Denise Felix Da Silva, Carolina Itoda, Cassia Ines Lourenzi Franco Rosa, Ana Carolina Pelaes Vital, Leticia Naomi Yamamoto, Lilian Yukari Yamamoto, Renato Vasconcelos Botelho, Paula Toshimi MatumotopintroAbstract:Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created. However, antioxidant properties of these have not been evaluated. This study aimed to investigate the availability of phenolic compounds in Brazilian cultivar Blackberries (cv. Xavante) after processing into purees, coulis and jam changes during storage. Physicochemical, total phenolic compounds (TPC), anthocyanins and antioxidant activity of frozen and processed food products were evaluated. The pH values of jam and frozen pulp increased to a greater extent during storage. Puree A (70 °C for 20 min) showed the highest value for lightness and redness on day 1 with a decrease after 30 days of storage. Redness values decreased to a greater extent for puree A, indicating less stable product over time whereas coulis presented optimal stability shown by the smaller color difference value. No differences in TPC were observed for frozen pulp, puree A, puree B, and coulis. Significantly lower amount of TPC was present in the jam indicating degradation of phenolic compounds upon heating and concentration process involved in jam making. An increase in antioxidant activity (ABTS assay) was observed in processed products after storage, which might be related to the development of new compounds with greater antioxidant activity. Therefore, processing of Blackberries into food products is an alternative to prolong the accessibility of those fruits without extensive loss of antioxidant activities.
Carolina Itoda - One of the best experts on this subject based on the ideXlab platform.
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Effects of Blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity
Journal of Food Science and Technology, 2018Co-Authors: Denise Felix Da Silva, Carolina Itoda, Cassia Ines Lourenzi Franco Rosa, Ana Carolina Pelaes Vital, Leticia Naomi Yamamoto, Lilian Yukari Yamamoto, Renato Vasconcelos Botelho, Paula Toshimi Matumoto-pintroAbstract:Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created. However, antioxidant properties of these have not been evaluated. This study aimed to investigate the availability of phenolic compounds in Brazilian cultivar Blackberries (cv. Xavante) after processing into purées, coulis and jam changes during storage. Physicochemical, total phenolic compounds (TPC), anthocyanins and antioxidant activity of frozen and processed food products were evaluated. The pH values of jam and frozen pulp increased to a greater extent during storage. Pureé A (70 °C for 20 min) showed the highest value for lightness and redness on day 1 with a decrease after 30 days of storage. Redness values decreased to a greater extent for purée A, indicating less stable product over time whereas c oulis presented optimal stability shown by the smaller color difference value. No differences in TPC were observed for frozen pulp, purée A, purée B, and coulis. Significantly lower amount of TPC was present in the jam indicating degradation of phenolic compounds upon heating and concentration process involved in jam making. An increase in antioxidant activity (ABTS assay) was observed in processed products after storage, which might be related to the development of new compounds with greater antioxidant activity. Therefore, processing of Blackberries into food products is an alternative to prolong the accessibility of those fruits without extensive loss of antioxidant activities.
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effects of Blackberries rupus sp cv xavante processing on its physicochemical properties phenolic contents and antioxidant activity
Journal of Food Science and Technology-mysore, 2018Co-Authors: Denise Felix Da Silva, Carolina Itoda, Cassia Ines Lourenzi Franco Rosa, Ana Carolina Pelaes Vital, Leticia Naomi Yamamoto, Lilian Yukari Yamamoto, Renato Vasconcelos Botelho, Paula Toshimi MatumotopintroAbstract:Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created. However, antioxidant properties of these have not been evaluated. This study aimed to investigate the availability of phenolic compounds in Brazilian cultivar Blackberries (cv. Xavante) after processing into purees, coulis and jam changes during storage. Physicochemical, total phenolic compounds (TPC), anthocyanins and antioxidant activity of frozen and processed food products were evaluated. The pH values of jam and frozen pulp increased to a greater extent during storage. Puree A (70 °C for 20 min) showed the highest value for lightness and redness on day 1 with a decrease after 30 days of storage. Redness values decreased to a greater extent for puree A, indicating less stable product over time whereas coulis presented optimal stability shown by the smaller color difference value. No differences in TPC were observed for frozen pulp, puree A, puree B, and coulis. Significantly lower amount of TPC was present in the jam indicating degradation of phenolic compounds upon heating and concentration process involved in jam making. An increase in antioxidant activity (ABTS assay) was observed in processed products after storage, which might be related to the development of new compounds with greater antioxidant activity. Therefore, processing of Blackberries into food products is an alternative to prolong the accessibility of those fruits without extensive loss of antioxidant activities.