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1.
Prunes, which are industrially obtained by dehydrating fresh plums at 85-90 degrees C for 18 h, contain higher levels of phenolic compounds than most other fruits. Prune phenolics have shown beneficial effects on human health. Reports are available in the literature on ascorbic acid, phenol composition, and antioxidant activity of fresh plums and prunes, but there is a lack of publications on the influence of drying parameters on the phenolic compounds and antioxidant activity. A study was carried out on two plum cultivars using two sets of air-drying temperatures: (i) air temperature at 85 degrees C until 50% of prune moisture level and then the temperature was lowered to 70 degrees C; (ii) air temperature at 60 degrees C. Whole fresh and dried fruits were assessed for phenolics (catechins, hydroxycinnamic acids, anthocyanins, and flavonols), ascorbic acid, and antioxidant activity (all parameters were calculated on a dry matter basis). Analysis of data shows that chlorogenic and neochlorogenic acid changes were affected by both process parameters and cultivar. Drying destroyed anthocyanins, and there was a significant decrease in flavonols. Ascorbic acid was drastically reduced in relation to process temperature. The most striking result was that drying at 85 degrees C doubled antioxidant activity in both cultivars, while contradictory results were found for 60 degrees C processed plums.  相似文献   

2.
This research examines the effect of ascorbic acid (0-800 ppm) on the sensory perception of mayonnaises containing 16% fish oil and on the levels of iron and copper in the aqueous phase. Ascorbic acid increased the formation of fishy off-flavors in fresh mayonnaise. Simultaneously, the iron concentration increased from below the detection limit (1.8 microM) to 34 microM in the aqueous phase of mayonnaises. Model mayonnaises with various concentrations of egg yolk (1-7% w/w) and ascorbic acid (0-8000 ppm) were prepared. Iron concentrations in the aqueous phase increased with increasing ascorbic acid levels, whereas iron concentrations in the assumed interfacial layer decreased. It is proposed that ascorbic acid is able to complex and reduce Fe(3+) to Fe(2+) from phosvitin in the egg yolk, whereby iron is released from the interface. The ascorbic acid-iron complex subsequently reacts with lipid hydroperoxides, resulting in increased lipid oxidation and in the immediate formation of rancid and fishy off-flavors.  相似文献   

3.
Storage of wet egg homogenates at temperatures from -18 degrees to -28 degrees C was more suitable for long-term preservation than freeze-drying. Changes in residue levels of heptachlor epoxide, oxychlordane, dieldrin, hexachlorobenzene,p,p'-DDE, mirex, and PCBs were not significant over a 3-year period in fresh herring gull egg homogenates stored at -18 degrees to -28 degrees C. Compounds with gas chromatographic retention times shorter than hexachlorobenzene vaporized during freeze-drying at a rate proportional to their volatility. Evaporative losses of components with vapor pressures less than hexachlorobenzene did not occur in naturally contaminated herring gull eggs after storage at room temperature for up to 1 year. Higher losses of all compounds, up to 25% for p,p'-DDE, occurred in freeze-dried whole-body herring gull homogenates. Easily dehydrochlorinated compounds were rapidly degraded in freeze-dried chicken egg homogenate at room temperature: The half-life of p,p'-DDT and p,p'-DDD was about 20 days, and that of alpha- and gamma-hexachlorocyclohexane was much less than 16 days. About one-third of oxychlordane in herring gull eggs was lost in 1 year under these conditions, but none was lost after freeze-drying when the homogenate was stored at -18 degrees to -28 degrees C.  相似文献   

4.
To elucidate the relationship between shyandan yolk formation and NaCl penetration degree, fresh duck eggs were brined in 26% NaCl and a prolonged brining test was conducted for up to 24 weeks. Shyandan yolk was obtained from brine-cured duck shell eggs in 26% NaCl for 4-6 weeks and subsequently heated at 85 degrees C for 90 min. Though NaCl contents for albumen and yolk increased to 14.8 and 8.9%, respectively, during the prolonged test for up to 24 weeks, the R values (NaCl/water x 100) were similar (increased from 0.6 to 21) throughout the brining process. The oil-off ratio of the yolk increased rapidly from 14 to 50% (0-6 weeks) and gradually decreased during the extended brining. Granulation and gelation of yolk appeared in the different stages of the brining process. This study demonstrates that the formation of shyandan yolk was determined by the degree of NaCl penetration.  相似文献   

5.
卢伟  丁婧  罗慧  王玲  代德建 《农业工程学报》2016,32(21):282-289
针对鸭蛋长期存储以及运输过程中造成的散黄问题,构建一种基于振动信息的鸭蛋散黄在线检测流水线,可实现鸭蛋的自动触压和随动检测。通过磁致伸缩振子对鸭蛋扫频振动进行音频信息增强,对音频振动信号进行集合经验模态分解,并通过主成分分析进行降维提取主要特征,基于此,构建基于小脑神经网络的鸭蛋散黄检测模型。试验中,对320枚鸭蛋进行检测(训练集200枚,测试集120枚),结果表明,基于累积贡献率达98.14%的前5个主成分的鸭蛋散黄检测模型训练集和测试集识别率分别达98.66%和97.03%,每枚鸭蛋在线检测时间约1 s。研究表明,所研制的检测流水线基于磁致伸缩振子扫频激励未知品质鸭蛋,再结合EEMD-CMAC进行鸭蛋散黄检测是可行的,可满足流水线在线检测的要求。  相似文献   

6.
The effects of rosemary, in combination with ascorbic acid, red beet root, and sodium lactate, as well as their mixtures, on the inhibition of both lipid and pigment oxidation of fresh pork sausages packaged in a modified atmosphere were studied. Sausages (240) were packaged in a 80% O2 + 20% CO2 gas mixture and analyzed for CIE a, metmyoglobin, TBARS, psychrotrophic aerobes, and sensory discoloration and off-odor throughout 20 days of storage at 2 +/- 1 degrees C. The mixture of rosemary + ascorbic acid + sodium lactate + red beet root extract extended the shelf life of fresh pork sausages from 8 to 16 days. Results demonstrated that all of the components of the mixture contributed to obtaining the maximum delay in color and/or odor decay, due to a combined inhibitory action on both pigment and lipid oxidation, as well as on microbial growth.  相似文献   

7.
The oxidation in aqueous dispersions of egg yolk powder and the influence of addition of the proposed antioxidants ascorbic acid and ascorbic acid 6-palmitate indicate that both ascorbic acid and ascorbic acid 6-palmitate propagated the oxidation of egg yolk powder dispersions. Ascorbic acid 6-palmitate was found to be more prooxidative than ascorbic acid. Moreover, it was found that addition of ascorbic acid or ascorbic acid 6-palmitate gave rise to an increase in the amount of free iron Fe(II) in the egg yolk dispersions. It is proposed that ascorbic acid and ascorbic acid 6-palmitate react with the phosvitin-Fe(III) complex found in egg yolk and release Fe(II), which subsequently propagates lipid oxidation. It appears that less oxidation occurs in egg yolk dispersions exposed to high concentrations of peroxy radicals with added ascorbic acid than egg yolk dispersions with added ascorbic acid without exposure to peroxy radicals.  相似文献   

8.
The effects of 0, 0.3, 0.6, and 0.9 mM Trolox and ascorbic acid on the singlet oxygen oxidation of tryptophan and tyrosine containing 25 ppm of riboflavin were determined by measuring tryptophan and tyrosine concentration by high-performance liquid chromatography analysis. The samples were stored in the a 1000 lx light storage box for 4 h at 30 degrees C. As the concentration of Trolox and ascorbic acid increased, the degradation of tryptophan and tyrosine decreased significantly at p < 0.05. Trolox reduced tryptophan and tyrosine degradation by quenching both singlet oxygen and excited triplet riboflavin, whereas ascorbic acid quenched singlet oxygen only. The total singlet oxygen quenchings of Trolox in the presence of tryptophan and tyrosine were 1.55 x 10(7) and 1.32 x 10(7) M(-1) s(-1), respectively. The total singlet oxygen quenchings of ascorbic acid in the presence of tryptophan and tyrosine were 1.16 x 10(7) and 1.10 x 10(7) M(-1) s(-1), respectively. Trolox was more effective than ascorbic acid in preventing the degradation of tryptophan and tyrosine.  相似文献   

9.
The contents of chalconaringenin, chlorogenic acid, rutin, ascorbic acid, lycopene, and beta-carotene were analyzed during postharvest and vine ripening of cherry tomatoes (Lycopersicon esculentumMill.) (cv. Jennita) produced in a greenhouse. A remarkable decrease in the content of chalconaringenin took place during postharvest ripening. The tomatoes were found to contain 15.26 mg 100 g(-1) fresh weight (FW) at harvest but held only 0.41 mg after 3 weeks at 20 degrees C in darkness. Chalconaringenin did not convert into naringenin. The content of chlorogenic acid fell from 0.51 to 0.06 mg 100 g(-1) FW at the same conditions. The content of rutin and that of total phenolics remained stable during postharvest ripening. The amounts of lycopene as well as beta-carotene and ascorbic acid increased during postharvest ripening. No significant change in the amount of methanol soluble antioxidants or total soluble solids was found during postharvest ripening of the tomato fruits. During vine ripening, the total amount of phenolics and that of soluble solids (% Brix) increased. The content of phenolics correlated well with the content of methanol soluble antioxidants (p < 0.001). The amount of ascorbic acid increased from 9.7 mg in green-yellow tomatoes to 17.1 mg 100 g(-1) FW in red tomatoes. The amount of chalconaringenin decreased to 8.16 mg 100 g(-1) FW, whereas no significant change was observed for chlorogenic acid or rutin. Possible causes for the decrease in chalconaringenin are discussed.  相似文献   

10.
An isotope dilution liquid chromatography-electrospray ionization-tandem mass spectrometry method is presented for the simultaneous analysis of several 5-nitroimidazole-based veterinary drugs, which are dimetridazole (DMZ), ronidazole (RNZ), metronidazole (MNZ), ipronidazole (IPZ), and their hydroxylated metabolites (DMZOH, MNZOH, and IPZOH), in egg (fresh egg, whole egg powder, and egg yolk powder) and chicken meat. Data acquisition was achieved by applying multiple reaction monitoring, and quantitation was performed by means of five deuterated internal standards (ISs), namely, DMZ-d3, RNZ-d3, IPZ-d3, DMZOH-d3, and IPZOH-d3, whereas MNZ and MNZOH were quantitated using DMZOH-d3. At the lowest fortification levels (i.e., 0.5 microg/kg for fresh egg and chicken meat and 1.0 microg/kg for other egg-based matrices) and for compounds having their own corresponding deuterated analogue used as an IS, acceptable performance data were obtained (corrected recoveries, 88-111%; decision limits, 0.07-0.36 microg/kg; detection capabilities, 0.11-0.60 microg/kg; and within-lab precision, < or = 15%). The method failed to give acceptable quantitative results for MNZ and MNZOH due to the unavailability of the corresponding deuterated ISs. Nevertheless, a reliable identification of these two analytes at levels < or = 1 microg/kg was still feasible.  相似文献   

11.
Experiments were conducted to determine the volatile compounds in cooked chicken meat using a static headspace gas chromatographic (GC) technique. Preheating conditions for samples in vials were tested at 70, 80, and 90 degrees C for 20-120 min at each temperature. The majority of the peaks increased in size as the temperature and time increased. Optimum conditions were established as preheating at 80 degrees C for 30 min followed by analysis on a packed column of 8% Poly MPE on Tenax GC with the temperature programmed from 50 to 200 degrees C at 10 degrees/min. Coefficients of variation for major peaks ranged from 8.3 to 14.7%. These results were compared with those obtained with a capillary column analysis of samples preheated at the same conditions. Cooked and stored chicken patties, pretreated with different levels of sodium tripolyphosphate, were analyzed by the thiobarbituric acid (TBA) method and the headspace GC technique. Significant positive correlations were obtained between TBA numbers and the areas of 3 major peaks of the headspace profiles, indicating the applicability of the rapid headspace GC method for the determination of oxidative changes in chicken meat.  相似文献   

12.
Dried egg white protein was heated at 120°C for 1 hr, added to a fresh wheat flour (protein 8.6%), and the protein and wheat flour were subjected to acetic acid (pH 3.5) fractionation. The results showed that egg white protein increased the binding between prime starch (PS) and tailings (T) fractions in wheat flour. Several conditions for heating of egg white protein were examined to determine 1) the effect of the amount of water added to the protein before heating; 2) the effect of heating time (hr) on protein at 120°C; and 3) the effect of heating temperature on the binding between PS and T fractions. The amount of protein per 50.0 g of wheat flour was further examined for the maximum binding between PS and T fractions. The heated egg white protein was analyzed by Fourier transform infrared (FT‐IR) spectroscopy, and the changes in the secondary structures (α‐helix, β‐sheets, and others) of the protein caused by heating were studied. When egg white protein was heated at 120°C for 8 hr, 9.0% of the α‐helix structures of egg white protein decreased to 3.0%, and 37.0% of the β‐sheet structures increased to 41.0%. The decrease of α‐helix and increase of β‐sheet structures of heated egg white protein were related to the increase in the binding between PS and T fractions in the same heated egg white protein and wheat flour sample. A relationship between the structural changes in heated egg white protein (180°C, 1 hr) and the binding between PS and T fractions in the heated egg white protein and wheat flour was also observed.  相似文献   

13.
The sulfhydryl (SH) content of egg white proteins (10% v/v or 9.64 mg of protein/mL) after heat (50-85 degrees C) and combined heat- and high-pressure treatments (100-700 MPa, 10-60 degrees C) was determined using 5',5-dithiobis (2-nitrobenzoic acid) (DTNB), both for the soluble fraction and the total protein fraction. Only irreversible changes were taken into account. Both physical treatments were performed at two pH levels: pH 7.6, corresponding to the pH of fresh egg white, and pH 8.8, corresponding to that of aged egg white. Both heat and combined heat- and high-pressure treatment resulted in an exposure of buried SH groups. These exposed SH groups were involved in the formation of disulfide bond stabilized protein aggregates, as shown by gel electrophoresis. Under severe processing conditions (above 70 degrees C at atmospheric pressure or above 500-600 MPa, depending on the temperature applied), a decrease in total SH content could be observed, probably due to the formation of disulfide bonds by oxidation, especially at alkaline pH when the thiolate anion was more reactive. The high degree of exposure of sulfhydryl groups, and subsequent oxidation and sulfhydryl-disulfide bond exchange reactions resulting in soluble aggregates, can explain why pressure-induced egg white gels are softer and more elastic than heat-induced ones. When pressure treatment was performed at low temperatures (e.g., 10 degrees C), a lower pressure was required to induce similar changes in the sulfhydryl content, as compared to higher temperatures (e.g., 25 degrees C), indicating an antagonistic effect between pressure and temperature in the domain studied (10-60 degrees C, 100-700 MPa). Treatment conditions resulting in extensive protein insolubilization were accompanied by a transfer of free sulfhydryl groups from the soluble to the insoluble protein fraction. These SH groups were mainly accessible to DTNB.  相似文献   

14.
Pectinmethylesterase of navel oranges shows two fractions greatly differing in thermostability. The most thermostable fraction accounts for approximately 10% of total activity. The thermal inactivation of this fraction follows first-order kinetics both in 5 mM, pH 3.5, citrate buffer and in orange juice at the same pH, showing a z value of 5.1 degrees C and an activation energy (E(a)) of 435 kJ mol(-)(1) K(-)(1). The heat resistance of the enzyme is approximately 25-fold higher in the juice than in citrate buffer. When ascorbic acid, sucrose, glucose, and fructose are added to the citrate buffer at the concentrations found in orange juice, the heat resistance of the enzyme increases 3-fold. The addition of pectin at 0.01% concentration multiplies it by a factor of 50. Manothermosonication (MTS), the simultaneous application of heat and ultrasound under moderate pressure (200 kPa), at 72 degrees C, increases the inactivation rate 25 times in buffer and >400 times in orange juice. MTS inactivation shows a higher z value (35.7 degrees C) and lower E(a) (56.9 kJ mol(-)(1) K(-)(1)) than simple heating.  相似文献   

15.
The present study was undertaken to evaluate the effect of ascorbic acid concentrations (0.03 to 0.5%) and irradiation doses (0.5 to 4 kGy) on microbial growth, color coordinates (L, a, and b), and sensory characteristics (taste and odor) of beef patties during storage at 4 +/- 1 degrees C. Ascorbic acid was also compared to citric acid at a similar pH value in order to differentiate the effects of ascorbic acid from those of pH reduction. Results showed significant reduction (p< or = 0.05) of aerobic plate counts (APCs) and total coliforms, and a significant interaction (p< or = 0.05) between ascorbic acid and irradiation dose was observed. The irradiation treatment had detrimental effects on redness, yellowness, and hue angle values of meat. However, incorporation of ascorbic acid into the meat before irradiation resulted in significant (p< or = 0.05) stabilization of color parameters. The color improvement obtained with ascorbic acid was not related to the pH reduction. Also, no significant detrimental effect on taste or odor was found in irradiated samples containing ascorbic acid.  相似文献   

16.
Vitamin C, provitamin A carotenoids, and other carotenoids were measured in freshly squeezed juices from oranges (Citrus sinensis L. var. Valencia late) that were subjected to high-pressure (HP) treatment. Also, the stability of these compounds was studied during refrigerated storage at 4 degrees C. HP treatment is an alternative to heat preservation methods for foods; therefore, it is essential to assess the impact of HP on bioactive compounds. Several processes that combine HP treatment with heat treatment for various time periods were assayed: T0, fresh juice (without treatment); T1, 100 MPa/60 degrees C/5 min; T2, 350 MPa/30 degrees C/2.5 min; T3, 400 MPa/40 degrees C/1 min. Fresh and treated samples were kept refrigerated (4 degrees C) over 10 days. After application of HP and during the refrigeration period, the qualitative and quantitative determination of vitamin C, provitamin A carotenoids (beta- and alpha-carotene; beta- and alpha-cryptoxanthin), and the xanthophylls zeaxanthin and lutein was achieved by high-performance liquid chromatography. T1 and T3 juices showed a decrease in ascorbic acid and total vitamin C just after HP treatment (D0) compared with T0 juices. On the contrary, T2 juices, just after HP treatment (D0), had the same levels of both compounds compared to untreated juices. T1, T2, and T3 treatments led to an increase in the extraction of carotenoids and provitamin A carotenoids. Total carotenoid content after the 10-day refrigerated storage period resulted in no significant quantitative changes in T1 juices, whereas in T2 and T3 juices small losses were found at the end of the storage period (20.56 and 9.16%, respectively). These losses could be influenced by the depleted protection of vitamin C toward carotenoid oxidation during the same period. A similar trend was found in provitamin A carotenoids for the different treated juices.  相似文献   

17.
Postharvest diseases of mango fruit (Mangifera indica L.) cause economic losses during storage and can be controlled by chemical, physical, or biological methods. This study investigated the effects of different physical and/or chemical disease control methods on production of volatiles, color development and other quality parameters in ripe 'Kensington Pride' mango fruit. Hard mature green mango fruit were harvested from an orchard located at Carnavon, Western Australia. The fruit were heat-conditioned (8 h at 40 +/- 0.5 degrees C and 83.5 +/- 0.5% RH), dipped in hot water (52 degrees C/10 min), dipped in prochloraz (Sportak 0.55 mL x L(-1)/5 min), dipped in hot prochloraz (Sportak 0.55 mL x L(-1) at 52 degrees C/5 min), dipped in carbendazim (Spin Flo 2 mL x L(-1)/5 min), and dipped in hot carbendazim (Spin Flo 2 mL x L(-1) at 52 degrees C/5 min). Nontreated fruit served as control. Following the treatments, the fruit were air-dried and kept in cold storage (13 +/- 0.5 degrees C) for three weeks before being ripened at 21 +/- 1 degrees C. The ripe pulp of the fruit that was treated with hot prochloraz or carbendazim at ambient and high temperatures showed enhanced concentrations of volatiles, while heat conditioning and hot water dipping did not significantly affect the volatile development. Ripening time, and color development were measured daily while disease incidence and severity, weight loss, firmness, and concentrations of soluble solids, titratable acidity, ascorbic acid, total carotenoids, and volatiles were determined at the eating soft ripe stage. Hot water dipping or fungicide treatments (at ambient or at a high temperature) reduced postharvest diseases incidence and severity. Fruit quality (soluble solids concentration, titratable acidity, ascorbic acid and total caretonoids) was not substantially affected by any of the treatments.  相似文献   

18.
Fillets of herring (Clupea harengus) were kept on ice for 0, 3, 6, and 9 days prior to storage at -18 degrees C for 0, 21, 42, 63, and 84 days. At each storage point, peroxide value (PV), absorbance at 268 nm (A(268)), fluorescent products (FP), alpha-tocopherol, glutathione peroxidase (GSH-px) activity, and ascorbic acid were measured. As shown by regression analyses, samples held for 6 days on ice formed oxidation products at the highest rate during frozen storage, followed by, for PV and FP, the 9-day samples. These data indicate that severe changes that negatively affect the oxidation process took place in the herring muscle between 3 and 6 days after catch. Both the initial antioxidant levels and the rate of antioxidant loss at -18 degrees C decreased with increased prefreezing holding time, the latter being most obvious for GSH-px activity and ascorbic acid. alpha-Tocopherol showed the largest losses and had disappeared entirely from the 6- and 9-day samples at the end of the frozen storage. Partial least-squares regression analysis of the data showed that ice storage had a greater effect than frozen storage on changes in PV, A(268), FP, alpha-tocopherol, and ascorbic acid. For GSH-px activity, frozen storage had the greatest effect.  相似文献   

19.
The kinetics of ascorbic acid (AA) loss during storage of packed table olives with two different levels of added AA was investigated. Three selected storage temperatures were assayed: 10 degrees C, ambient (20-24 degrees C), and 40 degrees C. The study was carried out in both pasteurized and unpasteurized product. The effect of pasteurization treatment alone on added AA was not significant. In the pasteurized product, in general AA degraded following a first-order kinetics. The activation energy calculated by using the Arrhenius model averaged 9 kcal/mol. For each storage temperature, the increase in initial AA concentration significantly decreased the AA degradation rate. In the unpasteurized product, AA was not detected after 20 days in samples stored at room temperature and AA degradation followed zero-order kinetics at 10 degrees C, whereas at 40 degrees C a second-order reaction showed the best fit. In both pasteurized and unpasteurized product, the low level of initial dehydroascorbic acid disappeared during storage. Furfural appeared to be formed during storage, mainly at 40 degrees C, following zero-order kinetics.  相似文献   

20.
Apple Reineta variety was used as an apple dessert. The 1-1.5-cm cubes were immersed in a sucrose solution (30% w/v) and subjected to high pressure (HP) of 400 MPa for 30 min at 5 degrees C. Different ascorbic acid concentrations were used to protect the fruit from the browning developed after the HP treatment. After 2 months of storage at 5 degrees C, no brown color was observed in the samples treated with 20 mM ascorbic acid, and they were acceptable to consumers. However, untreated samples presented fermentation, and they were not acceptable to consumers. The electric conductivity and potassium content were found to be good indicators of the metabolites released from the fruit to the solution in samples treated with high pressure. HP did not affect the peroxidase activity but eliminated the microbial population.  相似文献   

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