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The Resource Impact of Food Processing on Anthocyanins

Impact of Food Processing on Anthocyanins

Creator
Language
eng
Work
Publication
Extent
1 online resource (147 pages)
Contents
  • Impact of Food Processing on Anthocyanins Doctoral Thesis accepted by National University of Singapore, Singapore -- Parts of this thesis have been published in the following journal articles: -- Supervisor's Foreword -- Acknowledgements -- Contents -- 1 Introduction -- 1.1 Background -- 1.2 Aims and Objectives -- References -- 2 Literature Review -- 2.1 Anthocyanins -- 2.2 Color of Anthocyanins -- 2.3 Function of Anthocyanins -- 2.4 Stability of Anthocyanins -- 2.4.1 Structure Influence -- 2.4.2 Co-pigmentation Influence -- 2.4.3 pH Influence -- 2.4.4 Thermal Influence -- 2.4.5 Solid Content Influence -- 2.4.6 Water Activity (Aw) Influence -- 2.4.7 Oxygen Influence -- 2.5 Degradation of Anthocyanins -- References -- 3 Monte Carlo Modelling of Non-isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities -- 3.1 Introduction -- 3.2 Materials and Methods -- 3.2.1 Materials -- 3.2.2 Purification Procedure of Anthocyanins -- 3.2.3 Thermal Treatment of Anthocyanin Solutions -- 3.2.4 Quantification and Identification of Anthocyanins Using LCDAD and LCMS -- 3.2.5 Non-isothermal Kinetic Modelling -- 3.2.6 Monte Carlo Simulation -- 3.2.7 Validation of the Developed Models -- 3.2.8 Antioxidant Capacity Measurement -- 3.2.8.1 DPPH Assay -- 3.2.8.2 ABTS Assay -- 3.3 Results and Discussion -- 3.3.1 Anthocyanin Composition of Black Rice -- 3.3.2 Degradation Rate Constant and Activation Energy -- 3.3.3 Model Validation -- 3.3.4 Monte Carlo Simulation of Non-isothermal Degradation -- 3.3.5 Antioxidant Capacity of Thermally Treated Anthocyanin Solutions -- 3.4 Conclusions -- References -- 4 Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution -- 4.1 Introduction -- 4.2 Materials and Methods -- 4.2.1 Materials
  • 4.2.2 Cleaning Procedure of Anthocyanins -- 4.2.3 Preparation of Anthocyanin Buffer Solution -- 4.2.4 Thermal Treatment of Anthocyanin Buffer Solutions -- 4.2.5 Quantification of Anthocyanins Using HPLCDAD -- 4.2.6 Antioxidant Capacity Analysis -- 4.2.7 Kinetic Model Development -- 4.2.8 Statistical Analysis -- 4.3 Results and Discussion -- 4.3.1 pH Profile of Anthocyanin Buffer Solutions -- 4.3.2 Thermal Degradation Kinetics -- 4.3.2.1 Effect of Temperature -- 4.3.2.2 Effect of pH -- 4.3.2.3 Combined Effect of pH and Temperature -- 4.3.2.4 Activation Energy and Exponential Factor -- 4.3.3 Antioxidant Capacity -- 4.4 Conclusions -- References -- 5 Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage -- 5.1 Introduction -- 5.2 Materials and Methods -- 5.2.1 Materials -- 5.2.2 Purification Procedure of Anthocyanins -- 5.2.3 Thermal Treatment of Anthocyanin Aqueous Solution -- 5.2.4 Accelerated Shelf-Life Testing -- 5.2.5 Quantification of Anthocyanins Using HPLCDAD -- 5.2.6 Color Measurement and Modelling -- 5.2.7 Antioxidant Capacity Measurement -- 5.2.8 Statistical Analysis -- 5.3 Results and Discussion -- 5.3.1 Changes in Color During Storage -- 5.3.2 Analysis and Modelling of TCD -- 5.3.3 Changes in Anthocyanin Concentration During Storage -- 5.3.4 Changes in Antioxidant Capacity During Storage -- 5.4 Conclusions -- References -- 6 Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread -- 6.1 Introduction -- 6.2 Materials and Methods -- 6.2.1 Materials -- 6.2.2 Bread Sample Preparation -- 6.2.3 Moisture Content Analysis -- 6.2.4 pH Measurement -- 6.2.5 Color Measurement -- 6.2.6 Extraction of Anthocyanins -- 6.2.7 Quantification of Anthocyanins Using HPLCDAD -- 6.2.8 Non-isothermal Kinetic Modelling
  • 6.2.9 Antioxidant Capacity Analysis -- 6.2.10 Total Phenolics Analysis -- 6.2.11 Statistical Analysis -- 6.3 Results and Discussion -- 6.3.1 Temperature-Time Profile -- 6.3.2 Moisture Content Analysis -- 6.3.3 pH Variation -- 6.3.4 Color Development -- 6.3.5 Non-isothermal Kinetic Modelling -- 6.3.6 Model Validation -- 6.3.7 Antioxidant Capacity and Total Phenolic Content -- 6.4 Conclusions -- References -- 7 Bread Fortified with Anthocyanin-Rich Extract from Black Rice as Nutraceutical Sources: Its Quality Attributes and In Vitro Digestibility -- 7.1 Introduction -- 7.2 Materials and Methods -- 7.2.1 Materials -- 7.2.2 Rheological Characteristics of Bread Dough -- 7.2.2.1 Farinograph Test -- 7.2.2.2 Extensograph Test -- 7.2.3 Bread Preparation -- 7.2.4 Quality Attributes Analysis of Bread -- 7.2.4.1 Specific Volume Analysis -- 7.2.4.2 Texture Analysis -- 7.2.5 In Vitro Digestibility Study -- 7.2.6 Measurement of Anthocyanins -- 7.2.7 Mathematical Modelling -- 7.2.8 Statistical Analysis -- 7.3 Results and Discussion -- 7.3.1 Farinograph Analysis -- 7.3.2 Extensograph Analysis -- 7.3.3 Bread Specific Volume -- 7.3.4 Texture Analysis -- 7.3.5 Analysis of Digestibility -- 7.3.6 Mathematical Modelling -- 7.3.7 Released Anthocyanins in Dialysates -- 7.4 Conclusions -- References -- 8 Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation -- 8.1 Introduction -- 8.2 Materials and Methods -- 8.2.1 Materials -- 8.2.2 Preparation of Biscuits -- 8.2.3 Accelerated Shelf Life Storage -- 8.2.4 Extraction of Lipids -- 8.2.5 Extraction of Anthocyanins -- 8.2.6 Quantification of Anthocyanins -- 8.2.7 Mathematical Modelling -- 8.2.7.1 Baking Stage (Non-isothermal) -- 8.2.7.2 Accelerated Shelf Life Storage Stage (Isothermal) -- 8.2.8 pH Measurement
  • 8.2.9 Antioxidant Capacity Analysis -- 8.2.10 Peroxide Value Determination -- 8.2.11 Statistical Analysis -- 8.3 Results and Discussion -- 8.3.1 The Stability of Anthocyanins -- 8.3.2 Change of pH -- 8.3.3 Antioxidant Capacity -- 8.3.4 Peroxide Value Analysis -- 8.4 Conclusions -- References -- 9 In Vitro and In Silico Studies of Anthocyanins Against Pancreatic Ü-Amylase -- 9.1 Introduction -- 9.2 Materials and Methods -- 9.2.1 Materials -- 9.2.2 Inhibition Activity and Mechanism Study -- 9.2.3 In Silico Molecular Docking Study -- 9.2.4 Statistical Analysis -- 9.3 Results and Discussion -- 9.3.1 The Inhibition Type of Anthocyanins -- 9.3.2 Inhibition Kinetics Analysis -- 9.3.3 Molecular Docking Studies -- 9.4 Conclusions -- References -- 10 Conclusions and Recommendations -- 10.1 Conclusions -- 10.2 Recommendations for Future Work -- Reference
Isbn
9789811026126
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4732583
Instance
Label
Impact of Food Processing on Anthocyanins
Title
Impact of Food Processing on Anthocyanins
Creator
Subject
Language
eng
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Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Springer Theses Ser
Impact of Food Processing on Anthocyanins
Label
Impact of Food Processing on Anthocyanins
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4732583
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Copyright
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Related Agents
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Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Impact of Food Processing on Anthocyanins Doctoral Thesis accepted by National University of Singapore, Singapore -- Parts of this thesis have been published in the following journal articles: -- Supervisor's Foreword -- Acknowledgements -- Contents -- 1 Introduction -- 1.1 Background -- 1.2 Aims and Objectives -- References -- 2 Literature Review -- 2.1 Anthocyanins -- 2.2 Color of Anthocyanins -- 2.3 Function of Anthocyanins -- 2.4 Stability of Anthocyanins -- 2.4.1 Structure Influence -- 2.4.2 Co-pigmentation Influence -- 2.4.3 pH Influence -- 2.4.4 Thermal Influence -- 2.4.5 Solid Content Influence -- 2.4.6 Water Activity (Aw) Influence -- 2.4.7 Oxygen Influence -- 2.5 Degradation of Anthocyanins -- References -- 3 Monte Carlo Modelling of Non-isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities -- 3.1 Introduction -- 3.2 Materials and Methods -- 3.2.1 Materials -- 3.2.2 Purification Procedure of Anthocyanins -- 3.2.3 Thermal Treatment of Anthocyanin Solutions -- 3.2.4 Quantification and Identification of Anthocyanins Using LCDAD and LCMS -- 3.2.5 Non-isothermal Kinetic Modelling -- 3.2.6 Monte Carlo Simulation -- 3.2.7 Validation of the Developed Models -- 3.2.8 Antioxidant Capacity Measurement -- 3.2.8.1 DPPH Assay -- 3.2.8.2 ABTS Assay -- 3.3 Results and Discussion -- 3.3.1 Anthocyanin Composition of Black Rice -- 3.3.2 Degradation Rate Constant and Activation Energy -- 3.3.3 Model Validation -- 3.3.4 Monte Carlo Simulation of Non-isothermal Degradation -- 3.3.5 Antioxidant Capacity of Thermally Treated Anthocyanin Solutions -- 3.4 Conclusions -- References -- 4 Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution -- 4.1 Introduction -- 4.2 Materials and Methods -- 4.2.1 Materials
  • 4.2.2 Cleaning Procedure of Anthocyanins -- 4.2.3 Preparation of Anthocyanin Buffer Solution -- 4.2.4 Thermal Treatment of Anthocyanin Buffer Solutions -- 4.2.5 Quantification of Anthocyanins Using HPLCDAD -- 4.2.6 Antioxidant Capacity Analysis -- 4.2.7 Kinetic Model Development -- 4.2.8 Statistical Analysis -- 4.3 Results and Discussion -- 4.3.1 pH Profile of Anthocyanin Buffer Solutions -- 4.3.2 Thermal Degradation Kinetics -- 4.3.2.1 Effect of Temperature -- 4.3.2.2 Effect of pH -- 4.3.2.3 Combined Effect of pH and Temperature -- 4.3.2.4 Activation Energy and Exponential Factor -- 4.3.3 Antioxidant Capacity -- 4.4 Conclusions -- References -- 5 Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage -- 5.1 Introduction -- 5.2 Materials and Methods -- 5.2.1 Materials -- 5.2.2 Purification Procedure of Anthocyanins -- 5.2.3 Thermal Treatment of Anthocyanin Aqueous Solution -- 5.2.4 Accelerated Shelf-Life Testing -- 5.2.5 Quantification of Anthocyanins Using HPLCDAD -- 5.2.6 Color Measurement and Modelling -- 5.2.7 Antioxidant Capacity Measurement -- 5.2.8 Statistical Analysis -- 5.3 Results and Discussion -- 5.3.1 Changes in Color During Storage -- 5.3.2 Analysis and Modelling of TCD -- 5.3.3 Changes in Anthocyanin Concentration During Storage -- 5.3.4 Changes in Antioxidant Capacity During Storage -- 5.4 Conclusions -- References -- 6 Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread -- 6.1 Introduction -- 6.2 Materials and Methods -- 6.2.1 Materials -- 6.2.2 Bread Sample Preparation -- 6.2.3 Moisture Content Analysis -- 6.2.4 pH Measurement -- 6.2.5 Color Measurement -- 6.2.6 Extraction of Anthocyanins -- 6.2.7 Quantification of Anthocyanins Using HPLCDAD -- 6.2.8 Non-isothermal Kinetic Modelling
  • 6.2.9 Antioxidant Capacity Analysis -- 6.2.10 Total Phenolics Analysis -- 6.2.11 Statistical Analysis -- 6.3 Results and Discussion -- 6.3.1 Temperature-Time Profile -- 6.3.2 Moisture Content Analysis -- 6.3.3 pH Variation -- 6.3.4 Color Development -- 6.3.5 Non-isothermal Kinetic Modelling -- 6.3.6 Model Validation -- 6.3.7 Antioxidant Capacity and Total Phenolic Content -- 6.4 Conclusions -- References -- 7 Bread Fortified with Anthocyanin-Rich Extract from Black Rice as Nutraceutical Sources: Its Quality Attributes and In Vitro Digestibility -- 7.1 Introduction -- 7.2 Materials and Methods -- 7.2.1 Materials -- 7.2.2 Rheological Characteristics of Bread Dough -- 7.2.2.1 Farinograph Test -- 7.2.2.2 Extensograph Test -- 7.2.3 Bread Preparation -- 7.2.4 Quality Attributes Analysis of Bread -- 7.2.4.1 Specific Volume Analysis -- 7.2.4.2 Texture Analysis -- 7.2.5 In Vitro Digestibility Study -- 7.2.6 Measurement of Anthocyanins -- 7.2.7 Mathematical Modelling -- 7.2.8 Statistical Analysis -- 7.3 Results and Discussion -- 7.3.1 Farinograph Analysis -- 7.3.2 Extensograph Analysis -- 7.3.3 Bread Specific Volume -- 7.3.4 Texture Analysis -- 7.3.5 Analysis of Digestibility -- 7.3.6 Mathematical Modelling -- 7.3.7 Released Anthocyanins in Dialysates -- 7.4 Conclusions -- References -- 8 Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation -- 8.1 Introduction -- 8.2 Materials and Methods -- 8.2.1 Materials -- 8.2.2 Preparation of Biscuits -- 8.2.3 Accelerated Shelf Life Storage -- 8.2.4 Extraction of Lipids -- 8.2.5 Extraction of Anthocyanins -- 8.2.6 Quantification of Anthocyanins -- 8.2.7 Mathematical Modelling -- 8.2.7.1 Baking Stage (Non-isothermal) -- 8.2.7.2 Accelerated Shelf Life Storage Stage (Isothermal) -- 8.2.8 pH Measurement
  • 8.2.9 Antioxidant Capacity Analysis -- 8.2.10 Peroxide Value Determination -- 8.2.11 Statistical Analysis -- 8.3 Results and Discussion -- 8.3.1 The Stability of Anthocyanins -- 8.3.2 Change of pH -- 8.3.3 Antioxidant Capacity -- 8.3.4 Peroxide Value Analysis -- 8.4 Conclusions -- References -- 9 In Vitro and In Silico Studies of Anthocyanins Against Pancreatic Ü-Amylase -- 9.1 Introduction -- 9.2 Materials and Methods -- 9.2.1 Materials -- 9.2.2 Inhibition Activity and Mechanism Study -- 9.2.3 In Silico Molecular Docking Study -- 9.2.4 Statistical Analysis -- 9.3 Results and Discussion -- 9.3.1 The Inhibition Type of Anthocyanins -- 9.3.2 Inhibition Kinetics Analysis -- 9.3.3 Molecular Docking Studies -- 9.4 Conclusions -- References -- 10 Conclusions and Recommendations -- 10.1 Conclusions -- 10.2 Recommendations for Future Work -- Reference
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1 online resource (147 pages)
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9789811026126
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