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International Journal of Food Properties Volume 17, 2014 - Issue 8
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Original Articles

Stability of Apple Polyphenols as a Function of Temperature and pH

Jian ChenDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Hongnan SunDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Yin WangDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Shanshan WangDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
,
Xiaoyun TaoDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
&
Aidong SunDepartment of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, ChinaCorrespondence[email protected]
Pages 1742-1749 | Received 29 Jul 2011, Accepted 12 Mar 2012, Published online: 24 Apr 2014

Citations (16)

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Wenyi Zhou, Lei Zhao, Kai Wang, Catherine M. G. C. Renard, Carine Le Bourvellec, Zhuoyan Hu & Xuwei Liu. (2023) Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules. Critical Reviews in Food Science and Nutrition 0:0, pages 1-39.
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Junjian Ran, Huadi Sun, Ying Xu, Tingting Wang & Ruixiang Zhao. (2016) Comparison of Antioxidant Activities and High-Performance Liquid Chromatography Analysis of Polyphenol from Different Apple Varieties. International Journal of Food Properties 19:11, pages 2396-2407.
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Ante Lončarić, Ivana Flanjak, Tihomir Kovač, Ivana Tomac, Ana-Marija Gotal Skoko, Martina Skendrović Babojelić, Goran Fruk, Sanja Zec Zrinušić, Danijel Čiček, Jurislav Babić & Antun Jozinović. (2023) Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars. Plants 12:21, pages 3733.
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Bastien Vallée Marcotte, Marie Verheyde, Sonia Pomerleau, Alain Doyen & Charles Couillard. (2022) Health Benefits of Apple Juice Consumption: A Review of Interventional Trials on Humans. Nutrients 14:4, pages 821.
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Iga Piasecka, Artur Wiktor & Agata Górska. (2022) Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review. Applied Sciences 12:3, pages 1734.
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Jyoti Nishad. 2022. Plant Extracts: Applications in the Food Industry. Plant Extracts: Applications in the Food Industry 89 126 .
María Eugenia Gonzalez‐Cervantes, Heidi María Palma‐Rodríguez, Juan Pablo Hernandez‐Uribe, Fabiola Araceli Guzman‐Ortiz & Apolonio Vargas‐Torres. (2020) Effect of Two Different Drying Methods on Molecular Structure, In Vitro Digestibility and Chemical Properties of Oca Tuber Flour. Starch - Stärke 72:9-10, pages 2000037.
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Magdalena A. Olszewska, Astrid Gędas & Manuel Simões. (2020) Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry. Food Research International 134, pages 109214.
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Loreto Suárez, Iria Benavente-Ferraces, César Plaza, Sonia de Pascual-Teresa, Isabel Suárez-Ruiz & Teresa A. Centeno. (2020) Hydrothermal carbonization as a sustainable strategy for integral valorisation of apple waste. Bioresource Technology 309, pages 123395.
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Maria Esperanza Dalmau, Valeria Eim, Carmen Rosselló, Juan A. Cárcel & Susana Simal. (2019) Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion . Food & Function 10:6, pages 3209-3223.
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Zicong Zeng, Xiuting Hu, David Julian McClements, Shunjing Luo, Chengmei Liu, Ersheng Gong & Kechou Huang. (2019) Hydrothermal stability of phenolic extracts of brown rice. Food Chemistry 271, pages 114-121.
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Ivana Tomaz, Iva Šikuten, Darko Preiner, Željko Andabaka, Nera Huzanić, Matija Lesković, Jasminka Karoglan Kontić & Danijela Ašperger. (2018) Stability of polyphenolic extracts from red grape skins after thermal treatments. Chemical Papers 73:1, pages 195-203.
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Jihee Kim & Eunok Choe. (2018) Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of iron. Food Science and Biotechnology 27:5, pages 1285-1292.
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Qian Lu, Hui Liu, Qin Wang & Jianliang Liu. (2017) Sensory and physical quality characteristics of bread fortified with apple pomace using fuzzy mathematical model. International Journal of Food Science & Technology 52:5, pages 1092-1100.
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Jimin Xie, Min Liu, Yan Zheng, Chunmei Wang, Bingquan Wang, Jun Han & Dezhi Sun. (2015) Temperature- and pH-induced effects on the volumetric properties and refractive indices for two promising cancer preventive agents being protocatechuic acid and protocatechualdehyde. Journal of Molecular Liquids 211, pages 892-898.
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Ki Taek Lim, Jangho Kim & Jong Hoon Chung. (2014) Development of Long-Term Storage Technology for Chinese Cabbage - Physiological Characteristics of Postharvest Freshness in a Cooler with a Monitoring and Control Interface. Journal of Biosystems Engineering 39:3, pages 194-204.
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