Nutritional quality of hydrogen peroxide treated groundnut protein

Sreedhara, N.; Subramanian, N.

doi:10.1021/jf00004a025

Cited by 2 publications

(2 citation statements)

References 14 publications

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“…Hydrogen peroxide has also been used to eliminate certain chemical residues from various foods. Altug and others (1990) used H 2 O 2 to reduce aflatoxins in figs, and Sreedhara and Subramanian (1991) and Clavero and others (1993) in groundnuts (peanuts). McFeeters (1998) successfully applied H 2 O 2 to remove sulfites from fresh cucumbers.…”

Section: H Ydrogen Peroxide (H 2 O 2 ) Has Been Used In Foods Andmentioning

confidence: 99%

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Özkan¹,

Yemenicioğlu²,

Asefi³

et al. 2002

Journal of Food Science

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: Degradations were studied at different hydrogen peroxide (H2O2) concentrations (9.31 to 27.92 mmol. L1) over a range of 10° to 30 °C. Degradation of anthocyanins by H2O2 was described by first‐order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.

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Section: H Ydrogen Peroxide (H 2 O 2 ) Has Been Used In Foods Andmentioning

confidence: 99%

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Özkan¹,

Yemenicioğlu²,

Asefi³

et al. 2002

Journal of Food Science

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show abstract

“…Recently, H 2 O 2 has been recommended for surface sterilization of fruits and vegetables as an alternative to chlorine (Fallik and others 1994;Sapers and Simmons 1998). Moreover, H 2 O 2 was used to reduce aflatoxins in figs (Altug and others 1990) and groundnuts (Sreedhara and Subramanian 1991;Clavero and others 1993). Aside from these applications, McFeeters (1998) successfully applied H 2 O 2 to remove sulfites from pickling cucumbers preserved in sulfite brine to prevent microbial growth.…”

Section: Introductionmentioning

confidence: 99%

Desulfiting Dried Apricots by Hydrogen Peroxide

Özkan

Cemeroğlu

2002

Journal of Food Science

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: Removal of sulfites from excessively sulfited dried apricots using hydrogen peroxide (H2O2) was studied. Dried apricots were dipped into 0.5, 1.0, and 1.5% H2O2 solutions at 20 °C and 40 °C for various times. At 60 °C, apricots were also treated with 1% H2O2 solution. Removal of sulfites by H2O2 followed a 1st‐order kinetic model. At 20 °C to 60 °C and 1% H2O2 concentration, the Ea value was 22.46 kJ mol−1. H2O2 treatment caused lighter, more yellow, and less red dried apricots. Critical factors for H2O2 application are choosing the appropriate H2O2 concentration, temperature, and exposure time and without bleaching the natural color of dried apricots.

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Nutritional quality of hydrogen peroxide treated groundnut protein

Cited by 2 publications

References 14 publications

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Desulfiting Dried Apricots by Hydrogen Peroxide

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