The effect of high hydrostatic pressure processing on the extraction retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices
Yazarlar (2)
Prof. Dr. Ergin Murat ALTUNER Kastamonu Üniversitesi, Türkiye
Özlem Tokuşoǧlu
Manisa Celâl Bayar Üniversitesi, Türkiye
Manisa Celâl Bayar Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Science and Technology | ||
| Dergi ISSN | 0950-5423 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2013 |
| Cilt / Sayı / Sayfa | 48 / 10 / 1991–1997 | DOI | 10.1111/ijfs.12185 |
| Makale Linki | https://academic.oup.com/ijfst/article/48/10/1991/7865799 | ||
| UAK Araştırma Alanları |
Biyokimya
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| Özet |
| Anthocyanins and flavonols are types of phenolic compounds. Previous researches showed that phenolic compounds are relevant to the quality of plant-derived foods and beverages. Any food-processing technologies, which can preserve phenolic compounds after processing, should be taken into account for increasing the food quality. High hydrostatic pressure processing (HHPP) is a novel nonthermal process. There are some researches about the effect of HHPP on total phenolic content, total monomeric anthocyanins, kaempferol, myricetin and quercetin contents of berry fruits and berry juices in the literature. These studies showed that HHPP could possibly have a success potential in increasing the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices by preserving phenolic compounds after food processing. The aim of this review is to put forward how … |
| Anahtar Kelimeler |
| Anthocyanins | Berry fruits | Berry juices | Extraction | Flavonols | Fruits | High hydrostatic pressure processing | Retention | Stability |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 47 |