The Experts below are selected from a list of 3717 Experts worldwide ranked by ideXlab platform
Lisa Ryan - One of the best experts on this subject based on the ideXlab platform.
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Combined use of Multiple Methodologies for the Measurement of Total Antioxidant Capacity in UK Commercially Available Vegetable Juices
Plant Foods for Human Nutrition, 2012Co-Authors: Peter C. Wootton-beard, Lisa RyanAbstract:Substantial evidence exists to support the hypothesis that high fruit and Vegetable consumption, rich in antioxidants, can reduce the incidence of several disease states. The aim of this study was to compare the results obtained by six spectrophotometric biochemical methods including the ferric reducing antioxidant power (FRAP), 2, 2-diphenyl-1-picryhydrazyl (DPPH^•), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS^•+), copper (II) reducing capacity (CUPRAC) and Cerium (IV) reducing antioxidant capacity (CERAC) assays as well as Folin-Ciocalteu method (FC) for the measurement of total antioxidant capacity (TAC) and total polyphenols (TP) in different commercially available Vegetable Juices. There was a significant positive correlation between the results obtained for FRAP, ABTS^•+, CUPRAC, CERAC and FC (0.68 ≤ r ≤ 0.96, P
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combined use of multiple methodologies for the measurement of total antioxidant capacity in uk commercially available Vegetable Juices
Plant Foods for Human Nutrition, 2012Co-Authors: Peter Woottonbeard, Lisa RyanAbstract:Substantial evidence exists to support the hypothesis that high fruit and Vegetable consumption, rich in antioxidants, can reduce the incidence of several disease states. The aim of this study was to compare the results obtained by six spectrophotometric biochemical methods including the ferric reducing antioxidant power (FRAP), 2, 2-diphenyl-1-picryhydrazyl (DPPH•), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+), copper (II) reducing capacity (CUPRAC) and Cerium (IV) reducing antioxidant capacity (CERAC) assays as well as Folin-Ciocalteu method (FC) for the measurement of total antioxidant capacity (TAC) and total polyphenols (TP) in different commercially available Vegetable Juices. There was a significant positive correlation between the results obtained for FRAP, ABTS•+, CUPRAC, CERAC and FC (0.68 ≤ r ≤ 0.96, P < 0.01). DPPH• was only correlated with CERAC (r = 0.66, P < 0.01). Beetroot juice had the highest TAC and TP regardless of the method of analysis.
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stability of the total antioxidant capacity and total polyphenol content of 23 commercially available Vegetable Juices before and after in vitro digestion measured by frap dpph abts and folin ciocalteu methods
Food Research International, 2011Co-Authors: Peter C Woottonbeard, Aisling Moran, Lisa RyanAbstract:Abstract Vegetables are known to contain a wide variety of antioxidants which may provide protection against the development of a number of disease states. Recently there has been a large increase in the number of Vegetable Juices which have become commercially available. The objective of the present study was to analyse the total antioxidant capacity of 23 commercially available Vegetable Juices [via Ferric Reducing Antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH ), 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS +) and Folin–Ciocalteu Reagent (FCR) for total polyphenols] and to determine the stability of the antioxidant capacity following an in vitro digestion procedure using the same methods. All 23 Juices were significant sources of antioxidants both in terms of total antioxidant capacity and total polyphenols, although results varied considerably between the Juices [1369–9500 μmol/L (FRAP), 57.8–100% inhibition of DPPH , 10.9–90.7% inhibition of ABTS + and 449–3025 μg ferulic acid equivalents/mL for FCR]. Beetroot juice displayed the highest level of total antioxidants and total polyphenols compared to the other Juices which were analysed (tomato, carrot, mixed Vegetable, mixed fruit and Vegetable). The antioxidant capacity of the Juices remained high throughout the in vitro digestion.
Wei Chen - One of the best experts on this subject based on the ideXlab platform.
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Trends of spray drying: A critical review on drying of fruit and Vegetable Juices
Trends in Food Science and Technology, 2017Co-Authors: Mohammad Rezaul Islam Shishir, Wei ChenAbstract:Abstract Background Spray drying is extensively used to preserve fruit and Vegetable Juices in powder form. The major concern is to obtain high quality fruit and Vegetable powders, which requires optimization of spray drying conditions. High drying temperature damages sensitive bioactive compounds, carrier agent protects such compounds and other factors involved in spray drying affect physicochemical and microstructural attributes of the product. Scope and approach This review summarizes current trends of spray drying of fruit and Vegetable Juices, covering principles of spray drying, physicochemical and microstructural effects of spray drying conditions, optimization of spray drying conditions and new developments in spray drying. Several new techniques have been introduced into spray drying, helping to overcome its limitations. These techniques are posted to set new standards for the production of high quality fruit and Vegetable powders in industrial application. Key findings and conclusions The most significant factors in spray drying are inlet temperature and carrier agent. Successful spray drying enhances physical properties of powdered products, while preserving bioactive compounds with the help of carrier agents or their combinations. Response surface methodology is the most suitable tool for optimization of spray drying conditions. The application of ultrasound technique during atomization, vacuum drying chamber with controlled atmosphere, and supply of dehumidified air to drying chamber of basic spray dryer have distinctly improved the potential of the technology over conventional spray drying. These advances will contribute to further research improvement of drying of fruit and Vegetable Juices by conventional approaches as well as modified spray drying techniques.
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the cadmium binding characteristics of a lactic acid bacterium in aqueous solutions and its application for removal of cadmium from fruit and Vegetable Juices
RSC Advances, 2016Co-Authors: Qixiao Zhai, Wei Chen, Fengwei Tian, Gang Wang, Jianxin Zhao, Xiaoming Liu, Kathryn Cross, Hao Zhang, Arjan NarbadAbstract:Heavy metal cadmium (Cd) is an environmental pollutant that causes adverse health effects in humans. This toxic metal has been detected in a wide range of fruit and Vegetables. A strain of lactic acid bacteria, Lactobacillus plantarum CCFM8610, was screened out for its good ability to bind Cd, and this study was designed to investigate the Cd binding properties of this bacterium, and to evaluate its use for removal of Cd from fruit and Vegetable Juices. Electron microscopy observations and energy dispersive X-ray analysis confirmed that the majority of the Cd was bound to the surface of the bacterial cell. The Cd biosorption of L. plantarum CCFM8610 was strongly pH dependent, and carboxyl and amino groups of the bacterial surface molecules are important in the binding process. The biosorption was fast and efficient, and could be well explained by the Langmuir–Freundlich dual isotherm model (R2 = 0.99) and the pseudo second-order kinetic model (R2 = 0.99). After a 2 h incubation and a simple centrifugation, L. plantarum CCFM8610 treatment removed 67% to 82% of the Cd from nine types of fruit and Vegetable Juices. Long-period fermentation by L. plantarum CCFM8610 (36 h) also significantly decreased Cd concentrations in the Juices (56% to 81%). Our results show that this food-grade bacterial strain could be used as a potential probiotic for Cd removal from fruit and Vegetable Juices.
Satya Vir Singh - One of the best experts on this subject based on the ideXlab platform.
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Application of Membrane Separation in Fruit and Vegetable Juice Processing: A Review
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: Susmit Ajabrao Ilame, Satya Vir SinghAbstract:Fruit and Vegetable Juices are used due to convenience. The Juices are rich in various minerals, vitamins, and other nutrients. To process the Juices and their clarification and/or concentration is required. The membranes are being used for these purposes. These processes are preferred over others because of high efficiency and low temperature. Membranes and their characteristics have been discussed in brief for knowing suitability of membranes for fruit and Vegetable Juices. Membrane separation is low temperature process in which the organoleptic quality of the juice is almost retained. In this review, different membrane separation methods including Microfiltration, Ultrafiltration, and Reverse osmosis for fruit Juices reported in the literature are discussed. The major fruit and Vegetable Juices using membrane processes are including the Reverse osmosis studies for concentration of Orange juice, Carrot juice, and Grape juice are discusses. The Microfiltration and Ultrafiltration are used for clarificati...
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spray drying of fruit and Vegetable Juices a review
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: Anjali Verma, Satya Vir SinghAbstract:The main cause of spray drying is to increase the shelf life and easy handling of Juices. In the present paper, the studies carried out so far on spray drying of various fruits and Vegetables are reported. The major fruit Juices dried are mango, banana, orange, guava, bayberry, watermelon, pineapple, etc. However, study on Vegetable Juices is limited. In spray drying, the major optimized parameters are inlet air temperature, relative humidity of air, outlet air temperature, and atomizer speed that are given for a particular study. The Juices in spray drying require addition of drying agents that include matlodextrin, liquid glucose, etc. The drying agents are added to increase the glass transition temperature. Different approaches for spray dryer design have also been discussed in the present work.
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Spray Drying of Fruit and Vegetable Juices—A Review
Critical Reviews in Food Science and Nutrition, 2014Co-Authors: Anjali Verma, Satya Vir SinghAbstract:The main cause of spray drying is to increase the shelf life and easy handling of Juices. In the present paper, the studies carried out so far on spray drying of various fruits and Vegetables are reported. The major fruit Juices dried are mango, banana, orange, guava, bayberry, watermelon, pineapple, etc. However, study on Vegetable Juices is limited. In spray drying, the major optimized parameters are inlet air temperature, relative humidity of air, outlet air temperature, and atomizer speed that are given for a particular study. The Juices in spray drying require addition of drying agents that include matlodextrin, liquid glucose, etc. The drying agents are added to increase the glass transition temperature. Different approaches for spray dryer design have also been discussed in the present work.
Eric Keven Silva - One of the best experts on this subject based on the ideXlab platform.
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supercritical carbon dioxide technology a promising technique for the non thermal processing of freshly fruit and Vegetable Juices
Trends in Food Science and Technology, 2020Co-Authors: Eric Keven Silva, Angela M A Meireles, Marleny D A SaldanaAbstract:Abstract Background The new global trends for consuming natural products rich in bioactive compounds and health-promoter phytochemicals have increased the modern consumer's interest in fruit and Vegetable Juices. But, the current technologies based on thermal treatments reduce the nutritional value and degrade sensory attributes of these products in relation to the fresh-like Juices. Scope and approach Supercritical carbon dioxide (SC–CO2) technology has emerged as a potential non-thermal technology for the inactivation of spoilage and pathogenic microorganisms and endogenous enzymes responsible for the deterioration of fruit and Vegetable Juices. Likewise, non-thermal SC-CO2 processing can preserve the compounds associated with beneficial health effects besides maintaining sensory attributes. Thus, the effects of the SC-CO2 technology on the microbial and enzymatic inactivation, nutritional compounds, physicochemical properties, sensory attributes and shelf-life of the fruit and Vegetable Juices are discussed. Key findings and conclusions SC-CO2 technology is a promising technique for the processing of fresh fruit and Vegetable Juices in a non-thermal way. SC-CO2 processing is able to inactivate microbial and enzymatic load of plant-based Juices in the temperature range of 35–55 °C and pressure range of 10–60 MPa. SC-CO2 treated Juices are sensorially similar to the fresh-like products with their nutritional value and physicochemical characteristics very close to the unprocessed Juices. Under cold storage conditions, the Juices stabilized by SC-CO2 treatment achieved a microbial shelf-life of at least 20 days with quality attributes of freshly juice, depending on their processing parameters and type of juice. However, additional studies are required to perform process optimization, exploring the synergism among its main variables in the same way that economic viability studies are needed.
Michael Rychlik - One of the best experts on this subject based on the ideXlab platform.
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development of a high performance liquid chromatography tandem mass spectrometry based analysis for the simultaneous quantification of various alternaria toxins in wine Vegetable Juices and fruit Juices
Journal of Chromatography A, 2016Co-Authors: Horst Klaffke, Theresa Zwickel, Keith Richards, Michael RychlikAbstract:An analytical method based on high performance liquid chromatography (HPLC) and tandem mass spectrometry (MS/MS) detection for the simultaneous quantification of 12 Alternaria toxins in wine, Vegetable Juices and fruit Juices was developed. Excellent chromatographic performance was demonstrated for tenuazonic acid (TeA) in a multi-analyte method. This comprehensive study is also the first to report the determination of TeA, alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN) and altenuene (ALT), altertoxin I (ATX-I), altertoxin II (ATX-II), altenuisol (ATL), iso-altenuene (isoALT), altenuic acid III (AA-III) and the AAL toxins TB1 und TB2 in samples from the German market. Several types of HPLC columns were tested for the liquid chromatographic separation of the toxins of interest that widely differ in their polarities. The focus was on gaining suitable retention while avoiding derivatization steps especially for TeA and AA-III. Three atmospheric pressure ionization techniques used with liquid chromatography (electrospray, chemical and photo ionization) were tested to obtain the best selectivity and sensitivity. Samples were diluted with sodium hydrogen carbonate buffer and extracted on a diatomaceous earth solid phase extraction cartridge. Method validation was carried out by using tomato juice, citrus juice and white wine as blank matrices. Limits of detection ranged from 0.10 to 0.59μgL(-1) and limits of quantification ranged from 0.4-3.1μgL(-1) depending on the toxin and matrix. Recoveries were around 100±9% for all toxins except stemphyltoxin III (STTX-III) and altenusin (ALS) due to instability during sample clean up. Matrix-induced effects leading to ion suppression especially for ATX-I, ATX-II and AA-III were investigated. Relative standard deviations of repeatability (RSDr) and intermediate reproducibility (RSDR) were ≤9.3 and ≤17.1, respectively, for the toxins in different matrices at levels of 5 and 30μgL(-1). Finally, 103 commercially obtained wine and juice samples from the German market in 2015 were analysed. TeA was found most frequently (68% of all analysed samples) in concentrations of up to 60.0μgL(-1). AOH, AME and TEN were detected in fewer samples (37%, 16% and 30%) at lower concentrations of up to 8.2, 1.5 and 10.3μgL(-1), respectively. AA-III and ATL were detected for the first time in 3% and 17% of food all samples, in concentrations of up to 6.0μgL(-1) and 5.9μgL(-1), respectively.
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validated uplc ms ms methods to quantitate free and conjugated alternaria toxins in commercially available tomato products and fruit and Vegetable Juices in belgium
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Jeroen Walravens, Hannes Mikula, Michael Rychlik, Stefan Asam, Tom Devos, Emmanuel Njumbe Ediage, Jose Diana Di Mavungu, Liesbeth Jacxsens, Anita Van Landschoot, Lynn VanhaeckeAbstract:Ultraperformance liquid chromatography tandem mass spectrometry and Quick, Easy, Cheap, Effective, Rugged, and Safe based analytical methodologies to quantitate both free (alternariol (1), alternariol monomethyl ether (2), tenuazonic acid (3), tentoxin (4), altenuene (5), altertoxin-I (6)) and conjugated (sulfates and glucosides of 1 and 2) Alternaria toxins in fruit and Vegetable Juices and tomato products were developed and validated. Acceptable limits of quantitation (0.7–5.7 μg/kg), repeatability (RSDr < 15.7%), reproducibility (RSDR < 17.9%), and apparent recovery (87.0–110.6%) were obtained for all analytes in all matrices investigated. 129 commercial foodstuffs were analyzed, and 3 was detected in 100% of tomato product samples (
