Cargando…

Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from In Vitro Digested Berries

Berry fruits, such as strawberries and blueberries, are rich sources of anthocyanins. Several studies have been made on the impact of non-thermal treatments on safety, shelf-life and nutritional characteristics of such products, but the effects of these processes on anthocyanin stability during dige...

Descripción completa

Detalles Bibliográficos
Autores principales:	Oliveira, Gabriel, Tylewicz, Urszula, Dalla Rosa, Marco, Andlid, Thomas, Alminger, Marie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836153/ https://www.ncbi.nlm.nih.gov/pubmed/31627273 http://dx.doi.org/10.3390/foods8100505

Ejemplares similares

Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H(2)O(2) Induced Oxidative Stress
por: Oliveira, Gabriel, et al.
Publicado: (2021)

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins
por: Oliveira, Gabriel, et al.
Publicado: (2019)

Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology
por: Ghellam, Mohamed, et al.
Publicado: (2021)

Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango
por: Zongo, Pingdwendé Assana, et al.
Publicado: (2022)

Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology
por: Salehi, Fakhreddin, et al.
Publicado: (2023)

Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment
por: Ghellam, Mohamed, et al.
Publicado: (2021)

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices
por: Mannozzi, Cinzia, et al.
Publicado: (2019)

Anthocyanin Characterization, Total Phenolic Quantification and Antioxidant Features of Some Chilean Edible Berry Extracts
por: Brito, Anghel, et al.
Publicado: (2014)

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
por: Samborska, Kinga, et al.
Publicado: (2019)

The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution
por: Lech, Krzysztof, et al.
Publicado: (2017)

Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits
por: de Araújo, Adriano Lucena, et al.
Publicado: (2023)

Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices
por: Rahimi, Jamshid, et al.
Publicado: (2013)

Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings
por: Sakooei-Vayghan, Roghieh, et al.
Publicado: (2020)

Osmotic dehydration & vacuum impregnation : applications in food industries /
Publicado: (2001)

Wild edible fruits & berries
por: Furlong, Marjorie, 1917-
Publicado: (1974)

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices
por: Trusinska, Magdalena, et al.
Publicado: (2023)

Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral
por: Montanari, Chiara, et al.
Publicado: (2019)

Efficiency of Osmotic Dehydration of Apples in Polyols Solutions
por: Cichowska, Joanna, et al.
Publicado: (2018)

The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot
por: Nowacka, Malgorzata, et al.
Publicado: (2019)

Anthocyanin-rich fraction from Thai berries interferes with the key steps of lipid digestion and cholesterol absorption
por: Chamnansilpa, Netima, et al.
Publicado: (2020)

Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.)
por: Coimbra, Lívia Muritiba Pereira de Lima, et al.
Publicado: (2022)

Metabolic Effects of Berries with Structurally Diverse Anthocyanins
por: Overall, John, et al.
Publicado: (2017)

Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics
por: Genovese, Jessica, et al.
Publicado: (2022)

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin
por: Siracusa, Valentina, et al.
Publicado: (2018)

Genetic Differentiation in Anthocyanin Content among Berry Fruits
por: Ponder, Alicja, et al.
Publicado: (2021)

The ripening disorder berry shrivel affects anthocyanin biosynthesis and sugar metabolism in Zweigelt grape berries
por: Griesser, Michaela, et al.
Publicado: (2017)

Investigating the Role Played by Osmotic Pressure Difference in Osmotic Dehydration: Interactions between Apple Slices and Binary and Multi-Component Osmotic Systems
por: Wang, Xiaojuan, et al.
Publicado: (2023)

Design and Characterization of an Osmotic Sensor for the Detection of Events Associated with Dehydration and Overhydration
por: Fernandes, Luís André, et al.
Publicado: (2013)

Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies
por: Bialik, Michał, et al.
Publicado: (2018)

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions
por: Cichowska, Joanna, et al.
Publicado: (2019)

Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions
por: Cichowska, Joanna, et al.
Publicado: (2019)

Tuning the Porosity, Water Interaction, and Redispersion of Nanocellulose Hydrogels by Osmotic Dehydration
por: Guccini, Valentina, et al.
Publicado: (2021)

The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods
por: Robert, Paz, et al.
Publicado: (2015)

Identity confirmation of anthocyanins in berries by LC–DAD–IM‐QTOFMS
por: Delgado‐Povedano, María del Mar, et al.
Publicado: (2020)

Comparative Study on Grape Berry Anthocyanins of Various Teinturier Varieties
por: Kőrösi, László, et al.
Publicado: (2022)

Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage
por: Khuwijitjaru, Pramote, et al.
Publicado: (2022)

Postharvest Dehydration Temperature Modulates the Transcriptomic Programme and Flavonoid Profile of Grape Berries
por: Chen, Keqin, et al.
Publicado: (2021)

The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life
por: Pateiro, Mirian, et al.
Publicado: (2022)

Investigation of osmotic shock effect on pulsed electric field treated S. cerevisiae yeast cells
por: Gančytė, Greta, et al.
Publicado: (2023)

Isolation and characterization of a promoter responsive to salt, osmotic and dehydration stresses in soybean
por: Conforte, Alessandra Jordano, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_rf57tsaou711c53pslpfnjp40f