Processing and Impact on Active Components in Food

1st Edition - May 27, 2014
Editor: Victor R Preedy
Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 4 0 4 6 9 9 - 3
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 0 1 5 9 - 9
eBook ISBN:
9 7 8 - 0 - 1 2 - 4 0 4 7 0 9 - 9

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also co… Read more

Processing and Impact on Active Components in Food

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From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development.

There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well.

List of Contributors
Preface
Biography
Section 1. Vegetables and Root Crops
- Chapter 1. Effect of Processing on Active Compounds in Fresh-Cut Vegetables
  - Introduction
  - How Composition is Altered
  - Harvest
  - Reception
  - Pre-cooling
  - Peeling
  - Cutting
  - Washing
  - Drying
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 2. Changes in β-Carotene During Processing of Carrots
  - Introduction
  - Effect of Processing on β-Carotene Stability
  - Effect of Processing on β-Carotene Bioaccessibility
- Chapter 3. Brassica Composition and Food Processing
  - Introduction
  - Phytochemical Compostion of Brassica Vegetables
  - Factors Affecting Phytochemical Content of Brassica
  - Final Considerations
- Chapter 4. Ascorbic Acid, β-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage
  - Introduction
  - Changes in Ascorbic Acid
  - Changes in β-Carotene
  - Changes in Antioxidant Activity
- Chapter 5. Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of Cabbage
  - Introduction
  - Antioxidants in Cabbage
- Chapter 6. Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips
  - Types, Occurrence, and Bioactive Properties of Falcarinol Type C17-Polyacetylenes
  - Analysis and Quantification of Polyacetylenes
  - Compositional Changes in the Contents and Profile of Polyacetylenes During Processing
  - Recommendations to Ensure Bioactive Retention During Processing and Storage
- Chapter 7. Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 8. Impact of Processing on Bioactive Compounds of Field Peas
  - Introduction
  - How Composition is Altered
  - Micronutrients
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 9. Carotenoids in Pumpkin and Impact of Processing Treatments and Storage
  - Introduction
  - Carotenoids in Pumpkins: Composition and Changes
  - Effects of Processing on Carotenoids in Pumpkin Products
  - Analytical Techniques
- Chapter 10. Cassava Production and Processing and Impact on Biological Compounds
  - Introduction
  - How Composition is Altered
  - Analytical Techniques
- Chapter 11. Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips
  - Introduction
  - Mechanism of Formation
  - Influence of Different Parameters on Acrylamide Formation
  - Analytical Techniques for Estimation of Acrylamide in Food Matrix
  - Strategies for Reduction of Acrylamide
  - Effect of Post-Harvest Storage on Acrylamide Content in Potato
  - Radiation Processing for Mitigation of Acrylamide Content in Potato Chips
  - Application for Sprout Inhibition in Bulbs and Tubers
- Chapter 12. Production of Jerusalem Artichoke (Helianthus tuberosus L.) and Impact on Inulin and Phenolic Compounds
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 13. Bioactive Compounds in Asparagus and Impact of Storage and Processing
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 14. Bioactive Components in Potatoes as Influenced by Thermal Processing
  - Introduction
  - How Potatoes Bioactive Compounds are Influenced by Thermal Processing
  - Influence of New Processing Techniques
  - Analytical Techniques
- Chapter 15. Processing of Fructans and Oligosaccharides from Agave Plants
  - Introduction
  - Agave Fructans Structure
  - Agave Fructans in Traditional Products
  - Agave Inulin and Agave FOS as Nutraceuticals: Health Implications
  - Agave Fructans Production Process
  - Agave Fructooligosaccharides Production
  - Actual and Potential Market of Agave Derived Products
Section 2. Fruit
- Chapter 16. Effects of 1-Methylcyclopropene on Active Composition in Fruits
  - Introduction
  - Sugars
  - Organic Acids
  - Volatile Compounds
  - Antioxidants
  - Fatty Acids
  - Amino Acids
  - Analytical Techniques
- Chapter 17. How Cultivars Influence Fruit Composition: Total Phenols, Flavonoids Contents, and Antioxidant Activity in the Pulp of Selected Asian Pears
  - Introduction
  - Determination of Total Phenols and Antioxidant Activity in the Pulp of Asian Pears
  - Comparison of Total Phenolic Content, Flavonoids Content and Antioxidant Activity in the Pulp of Asian Pears
  - Antioxidant Activity in Fruit
  - Relationship Between Phenolics, Flavonoids, and Antioxidant Activity in Fruit
  - Genetic Background Determines the Antioxidant Potential of Fruit
- Chapter 18. Freezing of Fruits and Impact on Anthocyanins
  - Introduction
  - Mechanisms of Anthocyanin Degradation
  - Effect of Freezing on Anthocyanins
  - Effect of Frozen Storage on Anthocyanins
  - Other Factors Affecting Anthocyanin Degradation
  - Effect of Frozen Storage on Antioxidant Capacity
  - Analytical Techniques
- Chapter 19. Strawberry Phenolics and Impact of Ripening
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 20. Biologically Active Compounds in Melon: Modulation by Preharvest, Post-harvest, and Processing Factors
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
- Chapter 21. Blueberry Phenolic Compounds: Fruit Maturation, Ripening and Post-Harvest Effects
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered- Further Impacts on Phenolic Compounds in Blueberry Fruits
  - Analytical Techniques
- Chapter 22. Production of Raisins and its Impact on Active Compounds
  - Introduction
  - How Composition is Altered
  - Other Ways in which the Composition is Altered
  - Analytical Techniques
- Chapter 23. Vapor Treatments, Chilling, Storage, and Antioxidants in Pomegranates
  - Introduction
  - Pomegranate Phytochemicals
  - Cold Storage, Chilling Injury, and Pomegranate Bioactive Compounds
  - Methyl Jasmonate and Methyl Salicylate Vapor Treatments and Pomegranate Antioxidant Properties
  - Concluding Remarks
  - Analytical Techniques
Section 3. Dairy and Eggs
- Chapter 24. Milk Pasteurization, Curdling and Salting: Steps which can Modify Omega-3-Fortified Cheese
  - Introduction
  - How the Composition is Altered
  - Analytical Techniques
- Chapter 25. Use of Lactobacillus spp to Degrade Pesticides in Milk
  - Introduction
  - How Composition is Altered
  - Other Ways in which Composition is Altered
  - Analytical Techniques
- Chapter 26. Yayik Butter Profiles from Different Species of Mammals’ Milk
  - Introduction
  - The Production of Yayik Butter from Different Mammals’ Milk
  - Some Properties of Yayik Butters
  - The Effects of Other Technological Parameters on Yayik Butter Characteristics
  - Analytical Techniques
- Chapter 27. Formation of Biogenic Amines in Cheese
  - Introduction
  - Occurrence of Biogenic Amines in Cheese
  - Role of the Ripening Process and Proteolysis in Formation of Ba in Cheese
  - Factors Affecting Biogenic Amines Occurrence in Cheese
  - Environmental Conditions Related to Ba Formation in Cheese
  - Analytical Techniques
- Chapter 28. Changes in Volatile Compounds of Cheese
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
Section 4. Oils Fats Spreads
- Chapter 29. Oxidation Products of Corn Oil at Room Temperature
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
  - List of abbreviations
- Chapter 30. Aldehydes after Prolonged Heating at Frying Temperature
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
  - List of Abbreviations
- Chapter 31. Influence of Filtration on Composition of Olive Oils
  - Introduction
  - Influence of Filtration on Active Components and Quality Of Voo
  - Voo Quality
  - Other Ways in Which Voo Minor Active Components are Altered
  - Analytical Techniques for Determination of Voo Active Components
- Chapter 32. Virgin Olive Oil: Losses of Antioxidant Polar Phenolic Compounds due to Storage, Packaging, and Culinary Uses
  - Virgin Olive Oil and its Polar Fraction
  - Factors that Influence the Retention of Polar Phenols
  - Analysis of Polar Phenols and Other Bioactives in Olive Oils
Section 5. Meats
- Chapter 33. Volatile Compounds in High-Pressure-Processed Pork Meat Products
  - Introduction
  - Composition of the Volatile Fraction of Pork Meat Products as Altered By HHP Treatments
  - Analytical Techniques for the Study of the Volatile Fraction of Pork Meat Products
- Chapter 34. Imidazole Dipeptides in Meat from Different Animal Species and Effect of Cooking Method on their Contents in Beef and Turkey Meat
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 35. Cantonese Sausage, Processing, Storage and Composition
  - Introduction
  - Effect of Processing and Storage on Protein Composition of Cantonese Sausage
  - Effect of Processing and Storage on Peptide Release in Cantonese Sausage
  - Effect of Processing and Storage on Lipid Composition of Cantonese Sausage
  - Effect of Processing and Storage on Residual Nitrite Content of Cantonese Sausage
Section 6. Grain, Beans, Pulses, Nuts and Seeds
- Chapter 36. The Effects of Processing on Gluten from Wheat, Rye, and Barley, and its Detection in Foods
  - Introduction
  - Gluten Proteins and Their Properties
  - Effect of Food Processing on Gluten and its Composition
  - Analytical Techniques for Gluten Detection in Foods
- Chapter 37. Carotenoids, Tocols, and Retinols during the Pasta-Making Process
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 38. Dietary Fiber Arabinoxylans in Processed Rye: Milling- and Breadmaking-Induced Changes
  - Introduction
  - Structural Features of Cereal Arabinoxylans
  - Distribution, Content and Water-Extractability of Arabinoxylans in the Grain
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 39. Processing of Corn (Maize) and Compositional Features
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 40. Impact of Thermal Processing on Faba Bean (Vicia faba) Composition
  - Introduction
  - How Composition is Altered
  - Analytical Techniques
- Chapter 41. Processing of Millet Grains and Effects on Non-Nutrient Antioxidant Compounds
  - Introduction
  - Types of Millet
  - Production and Distribution of Millets
  - Processing of Millets
  - Compounds in Millet Grains with Antioxidative Properties
  - Effect of Processing on Phenolics and their Antioxidant Activities of Millet Grains
  - Effect of Processing on Phytic Acid Content
  - Summary
- Chapter 42. Influence of Processing on Nutraceuticals of Little Millet (Panicum sumatrense)
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 43. Processing Oats and Bioactive Components
  - Introduction
  - Oat Processing
  - Effect of Commercial Processing on Oat Active Compounds
  - Effect of Germination on Oat Active Compounds
  - Wet Processing
  - Analytical Methods
- Chapter 44. Soybean Mineral Composition and Glyphosate Use
  - Introduction
  - Soybean Nutritional Value (in General)
  - Commercialization of Glyphosate-Resistant Soybean
  - Glyphosate use on GR Soybean
  - Glyphosate Drift
  - Mineral Composition in Non-GR Soybean
  - Mineral Composition in GR Soybean
- Chapter 45. Drought and Heat Stress Effects on Soybean Fatty Acid Composition and Oil Stability
  - Introduction
  - Drought Effects on Seed Oil, Fatty Acid Composition, and Oil Stability
  - Effect of Heat Stress on Total Oil, Fatty Acid Composition, and Oil Stability
  - Genotype × Drought × Heat Stress Interactions on Oil Quality and Stability
  - Altered Soybean Fatty Acids and Oil on the Horizon
- Chapter 46. Processing Sesame Seeds and Bioactive Fractions
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques for Recovery of Bioactives from Sesame Seed
- Chapter 47. Processing and Utilization of Jackfruit Seeds
  - Introduction
  - Chemical Composition of Jackfruit Seed
  - Jackfruit Seed Starch
  - Processing and Utilization of Jackfruit Seed Flour and Starch
- Chapter 48. The Stability of DNA in Genetically Modified Rice During Food Processing
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytic Techniques
- Chapter 49. Winter Melon (Benincasa hispida) Seeds and Impact of Extraction on Composition
  - Introduction
  - How Composition is Altered
  - Analytical Techniques
Section 7. Marine Foods
- Chapter 50. Isoelectric Processing of Seafood Products: Amino Acid and Fatty Acid Profiles
  - Introduction
  - Compositional Changes of Proteins and Lipids from Seafood During Isoelectric Solubilization/Precipitation
  - Conclusions
- Chapter 51. The Effect of Carbon Monoxide on Slaughter and Processing of Fish
  - Introduction
  - How Fish Composition is Altered
  - Analytical Techniques
  - Practical Considerations
- Chapter 52. Sodium Nitrite, Salt-Curing and Effects on Carotenoid and N-Nitrosoamines in Marine Foods
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 53. Marinating and Salting of Herring, Nitrogen Compounds’ Changes in Flesh and Brine
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 54. Shellfish (Mussel) Processing and Components
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 55. Influence of Ozone Depuration on the Physical Properties of Fresh American oysters (Crassostrea virginica)
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 56. Fish Roe Lipids: Composition and Changes During Processing and Storage
  - Introduction
  - Composition of Roe Lipid
  - Analytical Tehcniques
  - How Composition Altered
  - Other Ways in Which Composition Altered
Section 8. Beverages
- Chapter 57. Use of Oak Wood to Enrich Wine with Volatile Compounds
  - Introduction
  - How Wine Composition is Altered by Aging in Oak Barrels
  - Other Ways in Which Wine Composition is Altered by Aging in No Oak Barrels
  - Analytical Methods for Determining the Volatile Fraction of Wine
- Chapter 58. Influence of Diammonium Phosphate Addition to Fermentation on Wine Biologicals
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 59. The Application of Foliar Urea on the Concentration of Amines in Wine
  - Introduction
  - The Influence of Fertilization With Urea Foliar on the Concentration of Biogenic Amines in Wines
  - Analytical Techniques
- Chapter 60. Effect of Wine Production Techniques on Wine Resveratrol and Total Phenolics
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 61. Arsenic in Wines and Beers from European Markets: Alert of Arsenic Species in Response to Processing
  - Introduction
  - Results and Discussion
  - Analytical Techniques
  - Conclusion
- Chapter 62. Aflatoxin B1 in Beer at Different Stages of Production
  - Introduction
  - Evolution of AFB1 Along the Brewing Process
  - Analytical Techniques
  - Conclusions
- Chapter 63. Behavior of Triazole Fungicide Residues from Barley to Beer
  - Introduction
  - Sterol Biosynthesis Inhibitor (SBI) Fungicides in Agriculture
  - Classification of SBI Fungicides
  - Properties and Analysis of Azole Fungicides
  - Mode of Action of Azole Compounds
  - Fate of Triazole Fungicide Residues During Malting, Mashing and Boiling Stages of Beermaking
  - Effect of TZF Residues on the Fermentation Rate and Quality of the Beer
- Chapter 64. Effects of Processing Stages on the Profile of Phenolic Compounds in Beer
  - Introduction
  - Effects of the Variety and Characteristics of Barley on Phenolic Compounds
  - Effects of Malting on Phenolic Compounds
  - Effects of Mashing on Phenolic Compounds
  - Effects of Fermentation on Phenolic Compounds
  - Effects of Filtration on Phenolic Compounds
  - Effects of Storage on Phenolic Compounds
  - Analytical Techniques
- Chapter 65. Furan and Other Furanic Compounds in Coffee: Occurrence, Mitigation Strategies, and Importance of Processing
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 66. Mineral Composition Variability of Coffees: A Result of Processing and Production
  - Introduction
  - Agricultural Practices
  - Processing Methods
  - Beverage Preparation
  - Coffee Remains
  - Origins and Species
  - Analytical Approaches
- Chapter 67. Free Radical Processes in Coffee I—Solid Samples
  - Introduction
  - Antioxidants, Free Radicals, and Reactive Oxygen Species—Definitions and Functions
  - Direct Observation of Free Radicals Using Electron Paramagnetic Resonance (EPR) Spectroscopy
  - Free Radical Processes in Green Coffee Beans
  - Free Radical Formation During Coffee Bean Roasting
  - Characterization of the Free Radicals in Roasted Coffee
  - Factors Affecting the EPR Free Radical Signal Intensity in Roasted Coffee Beans
  - Radical Reactions During Storage of Roasted Coffee Beans
  - Free Radical Reaction Products in Stored Coffee
  - Discussion and Conclusions
- Chapter 68. Free Radical Processes in Coffee II—Liquids
  - Introduction
  - Observation of Free Radicals Using EPR Spectroscopy
  - Radical Reactions in Coffee Solutions Including Soluble Coffee
  - Pro-and Antioxidant Properties of Coffee Solutions
  - Role of O₂ in the Free Radical Chemistry of Coffee Solutions
  - Factors Affecting the Stability of Coffee Concentrates
  - Influence of O₂ on the Stability of Whole Roasted Coffee Bean Extracts
  - Formation of Free Radical Reaction Products
  - Degradation of Coffee Flavor and Aroma During Storage in the Liquid Form
  - Discussion and Conclusions
- Chapter 69. Acrylamide in Coffee: Influence of Processing
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 70. Use of Microwaves to Extract Chlorogenic Acids from Green Coffee Beans
  - Introduction
  - How the Composition Altered
- Chapter 71. Tea Leaf Age, Shade and Characteristic Levels of l-Theanine, Caffeine, (−)-Epigallocatechin Gallate (EGCG), (−)-Epigallocatechin (EGC), (−)-Epicatechin (EC), and (−)-Epicatechin Gallate (ECG)
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 72. The Impact of Variety, Environment and Agricultural Practices on Catechins and Caffeine in Plucked Tea Leaves
  - Introduction
  - Varietal Effect
  - Climate
  - Agricultural Practice
  - Plucking Season and Leaf Age
  - Analytical Techniques
  - List of Abbreviations
- Chapter 73. Cocoa Processing and Impact on Composition
  - Introduction
  - Bioactive Components in Cocoa Cultivars
  - Analytical Techniques
  - Perspectives and Challenges
- Chapter 74. Tagatose Stability in Beverages as Impacted by Composition and Thermal Processing
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 75. High-Pressure Processing, Strawberry Beverages, and Composition of ‘Bioactives’
  - Introduction
  - Bioactive Compounds and Health
  - Polyphenols in Strawberry
  - Processing Effects on Food/Beverage Quality
  - Thermal Processing Alternatives
  - High-Pressure Processing (HPP) as an Emerging Technology
  - Impact of HPP on Bioactives
  - Summary and Conclusions
- Chapter 76. Processing Pomegranates for Juice and Impact on Bioactive Components
  - Introduction
  - How Composition is Altered Due to Pomegranate Juice Manufacturing
  - Other Ways in Which Composition of Pomegranate Juice is Altered Due to The Manufacturing
- Chapter 77. Carotenoids in Nonthermally Treated Fruit Juices
  - Introduction
  - How Composition is Altered
  - Analytical Techniques
Section 9. Herbs and Spices and Miscellaneous Vegetation
- Chapter 78. Dehydration of Basil Leaves and Impact of Processing Composition
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 79. Variations in Polyphenols and Lipid Soluble Vitamins in Moringa oleifera
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
Section 10. Confectionary and Other Food Items
- Chapter 80. Effect of Processing on Dark Chocolate Composition: A Focus on Allergens
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 81. Honey Production and Compositional Parameters
  - Introduction
  - How Composition is Altered
  - Other Ways in Which Composition is Altered
  - Analytical Techniques
- Chapter 82. Jam Processing and Impact on Composition of Active Compounds
  - Introduction
  - Jam Processing
  - How Composition is Altered
  - Active Compounds in Fruits and Their Jams
  - Flavonoids
  - Light, Time, and Temperature
  - Acidity
  - Analytical Techniques
  - Conclusion
Index

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Physical Sciences & Engineering

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Processing and Impact on Active Components in Food

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Victor R Preedy