Impact of food processing on anthocyanins. ([2016])

• Record Type: Book
• Further Information: Note: Xiaonan Sui.
• Authors: Sui, Xiaonan
• Contents: Impact of Food Processing on Anthocyanins Doctoral Thesis accepted by National University of Singapore, Singapore; Parts of this thesis have been published in the following journal articles:; Supervisor's Foreword; Acknowledgements; Contents; 1 Introduction; 1.1 Background; 1.2 Aims and Objectives; References; 2 Literature Review; 2.1 Anthocyanins; 2.2 Color of Anthocyanins; 2.3 Function of Anthocyanins; 2.4 Stability of Anthocyanins; 2.4.1 Structure Influence; 2.4.2 Co-pigmentation Influence; 2.4.3 pH Influence; 2.4.4 Thermal Influence; 2.4.5 Solid Content Influence. 2.4.6 Water Activity (Aw) Influence2.4.7 Oxygen Influence; 2.5 Degradation of Anthocyanins; References; 3 Monte Carlo Modelling of Non-isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities; 3.1 Introduction; 3.2 Materials and Methods; 3.2.1 Materials; 3.2.2 Purification Procedure of Anthocyanins; 3.2.3 Thermal Treatment of Anthocyanin Solutions; 3.2.4 Quantification and Identification of Anthocyanins Using LCDAD and LCMS; 3.2.5 Non-isothermal Kinetic Modelling; 3.2.6 Monte Carlo Simulation. 3.2.7 Validation of the Developed Models3.2.8 Antioxidant Capacity Measurement; 3.2.8.1 DPPH Assay; 3.2.8.2 ABTS Assay; 3.3 Results and Discussion; 3.3.1 Anthocyanin Composition of Black Rice; 3.3.2 Degradation Rate Constant and Activation Energy; 3.3.3 Model Validation; 3.3.4 Monte Carlo Simulation of Non-isothermal Degradation; 3.3.5 Antioxidant Capacity of Thermally Treated Anthocyanin Solutions; 3.4 Conclusions; References; 4 Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution; 4.1 Introduction. 4.2 Materials and Methods4.2.1 Materials; 4.2.2 Cleaning Procedure of Anthocyanins; 4.2.3 Preparation of Anthocyanin Buffer Solution; 4.2.4 Thermal Treatment of Anthocyanin Buffer Solutions; 4.2.5 Quantification of Anthocyanins Using HPLCDAD; 4.2.6 Antioxidant Capacity Analysis; 4.2.7 Kinetic Model Development; 4.2.8 Statistical Analysis; 4.3 Results and Discussion; 4.3.1 pH Profile of Anthocyanin Buffer Solutions; 4.3.2 Thermal Degradation Kinetics; 4.3.2.1 Effect of Temperature; 4.3.2.2 Effect of pH; 4.3.2.3 Combined Effect of pH and Temperature. 4.3.2.4 Activation Energy and Exponential Factor4.3.3 Antioxidant Capacity; 4.4 Conclusions; References; 5 Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage; 5.1 Introduction; 5.2 Materials and Methods; 5.2.1 Materials; 5.2.2 Purification Procedure of Anthocyanins; 5.2.3 Thermal Treatment of Anthocyanin Aqueous Solution; 5.2.4 Accelerated Shelf-Life Testing; 5.2.5 Quantification of Anthocyanins Using HPLCDAD; 5.2.6 Color Measurement and Modelling; 5.2.7 Antioxidant Capacity Measurement; 5.2.8 Statistical Analysis.
• Publisher Details: Singapore : Springer
• Publication Date: 2016
• Copyright Date: 2017
• Extent: 1 online resource
• Subjects: 572/.2; 540; Anthocyanins; Food industry and trade; SCIENCE -- Life Sciences -- Biochemistry; Anthocyanins; Food industry and trade; Electronic books
• Languages: English
• ISBNs: 9789811026126; 9811026122
• Related ISBNs: 9789811026119
• Notes: Note: Online resource; title from PDF title page (SpringerLink, viewed November 14, 2016).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.