Phenolics in Food and Nutraceuticals

Shahidi, Fereidoon; Naczk, M.

doi:10.1201/9780203508732

Cited by 608 publications

(533 citation statements)

References 1,605 publications

(2,355 reference statements)

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“…Some polyphenols have long been used in food products. For example, anthocyanins from grapes and berries are used as food colourants (Shahidi & Naczk, 2004). Food products fortified with plant extracts containing polyphenols are beverages including water or tea-based drinks, dairy products such as yoghurt, and special formulations such as 'smoothies' (Buchwald-Werner et al, 2009).…”

Section: Applications Of Gp Polyphenols In Food Systemsmentioning

confidence: 99%

Functional components of grape pomace: their composition, biological properties and potential applications

Ahmedna

2012

Int J of Food Sci Tech

341

230

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Summary The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by‐products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace (GP), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.

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Section: Applications Of Gp Polyphenols In Food Systemsmentioning

confidence: 99%

Functional components of grape pomace: their composition, biological properties and potential applications

Ahmedna

2012

Int J of Food Sci Tech

341

230

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“…The reason for the elevated a* values in durum samples relative to common wheat flour is not known as the durum samples all had extremely low or undetectable oxidizing enzymes (PPO and POD). A possible explanation may be that the durum samples had higher flavanoid levels than the common wheat flour (Table I), which can auto-oxidize and react with the protein to yield discoloration in the presence of alkali (Shahidi and Naczk 2004). Additionally, durum wheat is believed to have elevated lycopene levels that would impart the red coloration as part of the durum biochemical pathway for the production of high levels of yellow pigment (C. Pozniak, durum plant breeder, personal communication).…”

Section: Raw Noodle Color and Appearancementioning

confidence: 99%

Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

Hatcher¹,

Dexter²,

2009

Cereal Chem

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Durum wheat straight‐grade flour samples, representing the cultivars Commander and Strongfield, a composite cargo mixture of Canada Western Amber Durum cultivars and a Japanese commercial durum flour were used to make yellow alkaline noodles. A Canada Western Red Spring common wheat composite straight‐grade flour was included in the study for comparative purposes. Alkaline noodles were prepared using 1% w/w kansui reagent (sodium and potassium carbonates, 9:1) and stored for 1, 2, 3 and 7 days at 4°C to duplicate a normal convenience store operation. The raw noodle color of the durum alkaline noodles exhibited significantly better noodle brightness, L*, and yellowness, b*, as compared to noodles prepared from common wheat at all storage periods. The number of discolored specks in the durum flour based noodles was significantly lower as well as significantly lighter than those of common wheat at all time intervals. Noodles prepared from Commander, Strongfield, or the cargo composite flours displayed significantly lower water uptake during cooking than both the commercial durum flour and the common wheat noodles. The commercial durum flour noodles displayed the thinnest cooked noodles, while the common wheat flour noodles were the thickest. Evaluation of cooked noodle texture, immediately after production and subsequent storage of the raw noodles at 4°C for 1, 2 and 3 days before cooking showed a general increase in maximum cutting stress (MCS) with storage. Noodles prepared from Commander flour consistently display MCS values exceeding those of CWRS as well as the highest resistance to compression (RTC) and recovery (REC) measurements. The visual improvements in noodle brightness, enhanced yellowness, reduced speck numbers and darkness in combination with equivalent to improved cooked noodle texture attributes compared with common wheat flour suggests that durum flours are an ideal material for fresh, refrigerated yellow alkaline noodles.

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“…The use of food-grade ethanol in fruit extract preparation for consumption has been a well-utilised approach because of its safety (Jung et al, 2005). The efficiency of a method for extracting polyphenols is influenced by extraction medium, polymerisation of phenolic compounds, and interactions among constituents within a food matrix (Bravo et al, 1994;Bravo, 1998;Shahidi & Naczk, 2004). The polarity and type of extraction medium could affect the transfer of electrons ⁄ protons (Duttaroy & Jørgensen, 2004;Perez-Jimenez & Saura-Calixto, 2006).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the extraction efficiency for polyphenol extracts from by‐products of green kiwifruit juicing

Sun‐Waterhouse

Wen

Wibisono

et al. 2009

Int J of Food Sci Tech

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The health benefits of fruits are attributable in part to their bioactive components such as phenolics and pectic polysaccharides. By-products derived from kiwifruit processing can be a good source of such bioactive compounds. Extracts were produced using different concentrations of ethanol in water (0%, 30%, 50%, 74% and 96% v ⁄ v) from by-products (skin, residue and pulp) of the green-fleshed kiwifruit (Actinidia deliciosa 'Hayward') juicing process. The amounts of phenolic compounds and uronic acid (UA) as well as the phenolic composition in each extract were determined. Results show that different by-products contained different concentrations of phenolics and pectic polysaccharides. Based on total phenolic contents, 96% v ⁄ v ethanol appeared to be the best extraction medium. The 30% or 74% ethanolic dilution was the second best medium for phenolic extraction from skin and pulp ⁄ residue, respectively. Water was a good medium for extracting satisfactory quantities of phenolics as well as the highest concentration of pectic polysaccharides. Phenolic profiling by high-performance liquid chromatography (HPLC) was used to detect individual phenolic compounds in an extract. Results using HPLC showed that alkali pre-treatment has improved the extraction efficiency of phenolics as a function of alkali concentration, fruit tissue type, extraction media, byproduct preparation method, and class of polyphenols. As a result more efficient methods for both extraction and characterisation of polyphenols could be evaluated.

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Phenolics in Food and Nutraceuticals

Cited by 608 publications

References 1,605 publications

Functional components of grape pomace: their composition, biological properties and potential applications

Functional components of grape pomace: their composition, biological properties and potential applications

Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

Evaluation of the extraction efficiency for polyphenol extracts from by‐products of green kiwifruit juicing

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