A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace

Sheng, Kangliang; Qu, Hao; Liu, Changhong; Yan, Ling; You, Ju Han; Shui, Shanshan

doi:10.1111/ijfs.13489

Cited by 33 publications

(40 citation statements)

References 48 publications

(51 reference statements)

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“…Therefore, the HHP treatment had better effect in improving the functionality of grape pomace than that of the superfine grinding treatment. These results showed partly differences with those of Seeram, Aviram, and Zhang (), Sheng et al (), and Abountiolas and Nunes (). These differences can be probably due to kind of fruit, maturity, composition, growing and climatic factors, and harvest time.…”

Section: Resultscontrasting

confidence: 57%

“…Polyphenol content of juices from Rubus fruit, orange, apples, and grapes also positively correlate with AOC while AA has a minimal contribution (Deighton, Brennan, Finn, & Davies, ; Wand, Cao, & Prior, ). Sheng et al () reported a comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace. Sheng et al () determined 63.33 mg GAE/g, 38.12, and 85.61 total phenol in control, superfine grinding (SFG), and high hydrostatic pressure (HHP) grape pomace.…”

Section: Resultsmentioning

confidence: 99%

“…Sheng et al () reported a comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace. Sheng et al () determined 63.33 mg GAE/g, 38.12, and 85.61 total phenol in control, superfine grinding (SFG), and high hydrostatic pressure (HHP) grape pomace. In addition, they reported 66.52%, 59.64%, and 78.43% antioxidant capacity in control, SFG, and HHP grape pomace.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of location and Citrus species on total phenolic, antioxidant, and radical scavenging activities of some Citrus seed and oils

İnan¹,

Özcan

Juhaimi

2017

J Food Process Preserv

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The objective of this study was to determine the total phenolic content, antioxidant activity, and radical scavenging effect of the seeds and seed oils of some Citrus fruits (mandarin, orange, and lemon) collected from different locations of Turkey on November in 2008 and 2009. The total phenolic content, antioxidant activity, and radical scavenging of citrus are 209.90-287.20 mg gallic acid equivalent (GAE)/kg, 1.24-2.04 mmol TE/kg, and 2.21-0.73 DPPH. IC 50 of mandarin;198.40-230.40 mg GAE/kg, 1.49-1.83 mmol TE/kg, and 1.40-0.58 DPPH. IC 50 of orange; 152.70-212.30 mg GAE/kg, 1.39-1.86 mmol TE/kg, and 2.35-0.66 DPPH. IC 50 of lemon seeds, respectively. They are 71.12-87.00 mg GAE/kg, 0.39-1.21 mmol TE/kg, and 5.93-3.74 DPPH. IC 50 of mandarin; 46.63-92.80 mg GAE/kg, 0.65-1.18 mmol TE/kg, and 8.02-2.05 DPPH. IC 50 of orange; 63.41-92.51 mg GAE/kg, 0.50-1.56 mmol TE/kg, and 3.24-2.83 DPPH. IC 50 of lemon seed oils, respectively. The parameter levels are found lower in Citrus seed oils then seeds. Practical ApplicationCitrus fruits are especially rich sources of important phenolic compounds. Antioxidants are the substances that delay the beginning of the oxidation. Phenolic compounds are widely distributed in fruits and vegetables and secondary metabolites which are synthesized in plants. Citrus seeds are a potential source for nutrients. Citrus seeds are important sources of oils.

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Section: Resultscontrasting

confidence: 57%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of location and Citrus species on total phenolic, antioxidant, and radical scavenging activities of some Citrus seed and oils

İnan¹,

Özcan

Juhaimi

2017

J Food Process Preserv

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“…Sheng et al . () reported that HPP treatment at 200 MPa could improve the content of bioactive components, such as proanthocyanidins, anthocyanin and soluble dietary fibre (SDF) as well as enhancing the antioxidant properties of grape pomace. Moreover, Hokmollahi & Ehsani () have summarised the advantages of applying HPP in cheese manufacturing.…”

Section: Nonthermal Processing Technologiesmentioning

confidence: 99%

Non‐thermal technologies and its current and future application in the food industry: a review

Zhang

Wang

Zeng

et al. 2018

Int J of Food Sci Tech

294

174

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In recent years, consumers have been demanding convenient and healthy foods which have 'fresh-like' characteristics while still being safe and a long shelf-life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non-thermal technologies in food processing do not generate high temperature and use short treatment times. This means that the nutritional components of foodstuffs are better retained, and the sensory properties of foods are less changed compared with traditional thermal processing. The aim of this review was to present non-thermal technologies applications and its mechanism in food industry in recently, and to explore the potential application prospects of combining non-thermal treatments applied in food industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity. Description Critical factors Mechanism of inactivation Applications ReferencesPulsed UV-light (PL) Emit 1-20 flashes per second at an energy density in the range from 0.01 to 50 J cm À2 . The number of pulses, distance from the source of light, and thickness of the product UV absorption by DNA cause DNA mutations.

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“…The WHC and OHC of the cellulose powder samples were determined using the method described by Sheng et al () and Nsor‐Atindana, Zhong, and Mothibe () with slight modifications. To determine WHC, ultrapure water (8 ml) was transferred into centrifuge tubes containing sample (0.20 g) at room temperature for 24 hr and centrifuged at 4,000 rpm for 10 min, and then the supernatant was removed.…”

Section: Methodsmentioning

confidence: 99%

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

Yan

Liu

et al. 2019

J Food Process Preserv

Self Cite

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The effect of ultrasonic treatment was evaluated to develop an efficient preparation method of cellulose with controllable molecular weight (Mw) and preferable functional properties. Our results showed that the physical approach could prominently reduce the mean Mw of cellulose from 68.07 to 6.82 KDa via 30‐hr ultrasonic treatment. The morphology and structure of the samples were characterized using Fourier transform infrared spectroscopy, X‐ray diffraction, scanning electron microscope (SEM), and laser diffraction, indicating a slight change in structure and notable modification in morphology caused by ultrasonic treatment. Interestingly, the ultrasonic‐treated cellulose exhibited much better physicochemical properties. For example, with a 30‐hr ultrasonic treatment, the cholesterol‐binding capacities of cellulose were increased about 2.42‐fold at pH 7.0 and 1.96‐fold at pH 2.0. The findings demonstrated that cellulose treated by ultrasonic processing could have a great potential for applications in the biomedical and food industries. Practical applications As a major source of insoluble fiber, cellulose has already been recommended for its possible benefits to human health, leading to numerous efforts for its applications in food industry and biomedical engineering. In this work, we successfully controlled Wm of cellulose via ultrasonic treatment, and the ultrasonic‐treated cellulose exhibited improved functional and physicochemical properties. The positive effect of ultrasound may be useful for functional modification and utilization of cellulose.

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A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace

Cited by 33 publications

References 48 publications

Effect of location and Citrus species on total phenolic, antioxidant, and radical scavenging activities of some Citrus seed and oils

Effect of location and Citrus species on total phenolic, antioxidant, and radical scavenging activities of some Citrus seed and oils

Non‐thermal technologies and its current and future application in the food industry: a review

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

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