Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids), and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside), with a 6.97 × 10−12 m2/s diffusion coefficient. Phenolics’ stability was studied at constant relative humidity (RH: 57.7; 75.2%) and 25.0 °C. The pseudo-first-order de gradation rate was the highest (t1/2 = 3-2 months) and increased with the equilibration RH in darkness for anthocyanins, with simultaneous red vanishing by water nucleophilic attack. Instead, flavonols remained ...
l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of loca...
Consumption of fruits and vegetables has been associated with several benefits for human health, the...
The aim of this study was investigation of prevention of thermal degradation of the red currant juic...
Graduation date: 2004The distribution of anthocyanin pigments and polyphenolics of sweet\ud (Prunus ...
The food processing industry is responsible for the generation of a significant amount of wastes and...
Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed ...
Sweet cherries (Prunus avium L.) discarded at harvesting were upgraded as powerful antioxidant fiber...
Copigmentation has been suggested as a main colour stabilising mechanism in plants protecting the co...
Residues discarded at cherry fruit harvesting were extracted with ethanol from ‘Chelan’, ‘Brooks’ an...
The effects of two extracting solvents (70% acetone and 70% ethanol) and maturity stage (semi ripe a...
Sour cherry (Prunus cerasus L.) is rich in polyphenols, and like its processed products, is especial...
Sweet cherries are attractive fruits due to their taste, color, nutritional value, and beneficial he...
The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activ...
Strong evidence suggests potent bioactivity in the phenolic and especially flavonoid fractions of cr...
Sweet cherries are attractive fruits due to their taste, color, nutritional value, and beneficial he...
l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of loca...
Consumption of fruits and vegetables has been associated with several benefits for human health, the...
The aim of this study was investigation of prevention of thermal degradation of the red currant juic...
Graduation date: 2004The distribution of anthocyanin pigments and polyphenolics of sweet\ud (Prunus ...
The food processing industry is responsible for the generation of a significant amount of wastes and...
Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed ...
Sweet cherries (Prunus avium L.) discarded at harvesting were upgraded as powerful antioxidant fiber...
Copigmentation has been suggested as a main colour stabilising mechanism in plants protecting the co...
Residues discarded at cherry fruit harvesting were extracted with ethanol from ‘Chelan’, ‘Brooks’ an...
The effects of two extracting solvents (70% acetone and 70% ethanol) and maturity stage (semi ripe a...
Sour cherry (Prunus cerasus L.) is rich in polyphenols, and like its processed products, is especial...
Sweet cherries are attractive fruits due to their taste, color, nutritional value, and beneficial he...
The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activ...
Strong evidence suggests potent bioactivity in the phenolic and especially flavonoid fractions of cr...
Sweet cherries are attractive fruits due to their taste, color, nutritional value, and beneficial he...
l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of loca...
Consumption of fruits and vegetables has been associated with several benefits for human health, the...
The aim of this study was investigation of prevention of thermal degradation of the red currant juic...