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Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity.
TLDR
In vitro models demonstrated that increasing levels of flavonoids in combination with constant levels of caffeic and ascorbic acid gave a resultant AOX that was either additive of the two compounds or competitive in their ability to scavenge peroxyl radicals.
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Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products
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Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.).
TLDR
Açai was recognized for its functional properties for use in food and nutraceutical products and in the presence of ascorbic acid, acylated anthocyanin sources generally had increased color stability.
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Polyphenolics and Antioxidant Capacity of White and Blue Corns Processed into Tortillas and Chips
ABSTRACT White and blue corns of Mexican and American origins were lime-cooked to obtain nixtamals with optimal moisture (48–50%) for tortillas and chips. Blue kernels had less bulk density, softer…
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Phytochemical stability and color retention of copigmented and processed muscadine grape juice.
TLDR
Although physicochemical attributes were enhanced by copigmentation with rosemary extract, methods to inactivate residual enzymes should be addressed prior toCopigmentation to prevent degradation of anthocyanins in the presence of ascorbic acid.
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Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system.
TLDR
This study indicated that the addition of anthocyanin cofactors could be used to reduce the pigment and vitamin degradation while masking detrimental color changes in anthocianin containing products.
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Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.
TLDR
Addition of partially purified copigments increased muscadine grape juice color, antioxidant activity and also reduced phytochemical losses during HHP processing and storage.
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Recovery in aqueous two-phase systems of lutein produced by the green microalga Chlorella protothecoides.
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Red clover isoflavonoids as anthocyanin color enhancing agents in muscadine wine and juice
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Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue.
TLDR
Processing carrots without removal of periderm tissue has proven to be a viable option when short blanch times and deaeration steps are employed, and sensory analyses indicated increased musty/moldy and terpene flavors in samples processed with peridersm tissue that were seemingly related to elevated levels of phenolic acids and volatile terpenoids.
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