Degradation of nutraceuticals in low- and intermediate-moisture foods heated at high temperature (>100 degrees C) is difficult to model because of the nonisothermal condition. Isothermal experiments above 100 degrees C are difficult to design because they require high pressure and small sample size in sealed containers. Therefore, a nonisothermal method was developed to estimate the thermal deg...

The mechanism(s) through which fruits, vegetables, and whole grains favorably affect health is not well established. Using an anthocyanin-rich grape as a model, we examined the ability of an agnostic analytical approach using gene expression microarrays to generate novel testable hypotheses regarding the mechanisms of action of potentially healthful foods and food components. C57BL/6 mice were ...

Dihydroflavonol reductase (DFR) is a key enzyme involved in anthocyanin biosynthesis and proanthocyanidin synthesis in grape. DFR catalyses the reduction of dihydroflavonols to leucoanthocyanidins in the anthocyanin pathway. The DFR products, the leucoanthocyanidins, are substrates for the next step in the anthocyanin pathway and are also the substrates for the proanthocyanidin pathway. In the ...

We synthesized oligomeric anthocyanins from grape skin-derived monomeric anthocyanins such as anthocyanidin and proanthocyanidin by a fermentation technique using Aspergillus niger, crude enzymes and glucosidase. The biosyntheses of the oligomeric anthocyanins carried out by the conventional method using Aspergillus niger and crude enzymes were confirmed by ESI-MS. The molecular weight of the s...

The effect of pH and temperature on the stability and visual colour of aqueous anthocyanin (ACY) extracts from purpleand red-flesh potatoes was evaluated and compared to commercial ACY extracts from grape and purple carrot. Extracts from purple carrot and redflesh potatoes showed higher stability than grape and purple-flesh potato extracts. Stability to pH (63) and thermal degradation of extrac...

Our objective was to explore the effects of whey protein (WP) concentration and preheating temperature on anthocyanin color expression stability over time in presence ascorbic acid. Anthocyanins from purple corn, grape or black carrot were mixed with native WP preheated (40–80°C) various concentrations (0–10 mg/mL) pH 3 buffer containing 0.05% acid stored dark at 25 °C for 5 days. addition incr...

Grape pomace contains high levels of valuable antioxidants such as anthocyanins and phenolic compounds that help prevent chronic diseases such as cardiovascular problems and cancers. In this study, Concord grape pomace was soaked in acidic solutions at different time intervals and pHs in a water bath at 80 o C. Five kinds of anthocyanins were released and identified in the pomace after acid hyd...

Phenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic com...

Because of the growing interest in nutraceuticals and their health benefits, it is important to develop tools for modeling degradation of nutraceuticals in low-moistureand high-temperature-heated foods. The objective of this study was to estimate the kinetic parameters for the degradation of anthocyanins in grape pomace and to calculate the bootstrap confidence interval (CI), which is a more re...

various destructive and non-destructive methods are used to measure the maturity and internal quality parameters of fruits. destructive methods often consume time and are costly. in this study, the ability of near infrared spectroscopy for prediction of the quality properties such as soluble solids content, titratable acid, ph, total phenol and extract anthocyanin of 'bidaneh ghermez'...