In this study; microbial stability, physicochemical properties and phytochemical characteristics of strawberry juice (SJ) pasteurized by ultrasonication (US) (55 °C, 0.29 W/mL
The aim of the present study was to assess the effect of thermal processing and storage period on the antioxidant properties and color quality of strawberry, sweet and sour
Research in this area can include an assessment of antioxidant bioavailability during post-harvest storage or processing or during fresh-cut processing. It can also include an evaluation of how
C H A P T E R 12 Antioxidant Capacity of Tea: Effect of Processing and Storage Agnieszka Kosińska*, †, Wilfried Andlauer† *Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of
Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro
Flavonoids, which constitute the major subclass of polyphenols, are common in the daily diet ().These bioactive components have received considerable attention because of their health
Naturally present in fresh fruits, antioxidants are promising for developing active packaging materials by deliberately reducing the oxidative damages to the food matrix and
L, Guangzhou, China). Diced sweetpotato storage roots (2.5 cm3 portions) were placed in a steam basket on top of boiling water, covered, and steamed at 93–95 °C for 30 min. The ratio
Plastic Antioxidants Market generated a revenue of USD 2.8 billion in 2021 and is estimated to touch USD 4.5 billion in 2029, registering a CAGR of 6.1% over the forecast period (2022
abstract = "As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of
Antioxidant packaging development to stabilize the oxidation reaction could be brought together using antioxidant components of fruits and vegetables. Incorporating antioxidant components
High-pressure homogenization (HPH) is an emerging technology for obtaining physical and microbial stability of plant-based milks, but there is little information on the effects
Baobab juice shows very high antioxidant activity Effect of storage on quality of baobab juice was investigated Baobab fruit is potential raw material for novel functional foods Antioxidant
The purpose of this work was to elucidate the influence of TF (5 ± 5 °C, and 5 ± 1 °C) and CT (5 ± 0.1 °C served as an isothermal state) storage environment on the
Antioxidant substances in fruit juice have a positive impact on human health, mainly because of their antioxidant activity (Todaro et al., 2022).Antioxidant substances can
The purpose of this work was to elucidate the influence of TF (5 ± 5 °C, and 5 ± 1 °C) and CT (5 ± 0.1 °C served as an isothermal state) storage environment on the antioxidant ability and energy metabolism in post-harvest
Emerging antioxidant nanoparticle polymers have a broad range of applications in tumor-targeted drug delivery, food fortification, biodegradation of synthetic polymers, and antimicrobial treatment
Active compounds can be incorporated into packaging films in many forms. Then antioxidants migrate and diffuse in the packaging material and subsequently release into the food, thereby reducing oxidation by preventing the formation or spread of free radicals. Fig. 1. Main active antioxidant packaging systems.
The antioxidant packaging films or coating has three parts: packaging matrix, active components, and the food material. The significant migration activity of active components is diffusion in the polymer matrix, releasing from packaging material to food surface, and distribution between molecular level inside food constituents.
Perspectives and Concluding Remarks Antioxidant active food packaging can prolong the shelf life of foods by retarding the rate of oxidation reactions experienced by food components.
The potential use of new technology in antioxidant packaging is also emphasized, and the challenges and opportunities for commercial application of antioxidant active packaging are further elaborated. 1. Introduction Oxidation is one of the main causes of food spoilage.
The addition of antioxidant agents in active food packaging helps to remove oxygen or control the production of undesirable components such as reactive oxidative species ( Ahmed et al., 2017 ).
Packaging materials can release antioxidants from the film to the food surface slowly and continuously at a certain rate, thus precisely controlling the concentration of active compounds around the food product inside the package (Balasubramanian, Rosenberg, Yam, & Chikindas, 2009).
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