Jam Processing and Impact on Composition of Active Compounds

Processing and Impact on Active Components in Food

Volumn , Issue , 2015, Pages 681-687

  Rababah, Taha M ^a   Al u'datt, Muhammad H ^a   Brewer, Susan ^b  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Antioxidants; Fiber; Jam; PH; Phenolics; Processing; Temperature; Vitamins

Indexed keywords

ANTIOXIDANTS; FIBERS; FOOD STORAGE; PH; PROCESSING; TEMPERATURE; VITAMINS; WATER FILTRATION;

ACTIVE COMPONENTS; ACTIVE COMPOUNDS; FAT SOLUBLE VITAMINS; FIBER CONTENTS; FRESH FRUITS; PHENOLIC COMPOUNDS; PHENOLICS; WATER SOLUBLE VITAMINS;

FRUITS;

EID: 84943546639     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-404699-3.00082-2     Document Type: Chapter

References (29)

1. Abers J., Wrolstad R. Causative factors of color deterioration in strawberry preserves during processing and storage. J. Food Sci. 1979, 44:75-79.
2. Amakura Y., Umino Y., Tsuji S., Tonogai Y. National Institute of Health Sciences. J. Agric. Food Chem. 2000, 48:6292-6297.
3. Brownmiller C., Howard L.R., Prior R.L. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. J. Food Sci. 2008, 73:H72-79.
4. Buttery G., Guadgni D., Ling C., Seifert M., Lipton W. Additional volatile component of cabbage, broccoli and cauliflower. J. Agric. Food Chem. 1976, 24:223-238.
5. Capecka E., Mareczek A., Leja M. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. J. Agric. Food Chem. 2005, 93:223-226.
6. Dauthy M.E. Fruit and vegetable processing, Food and Agriculture Organization of the United Nations, FAO Agricultural Services Bulletin 1995, No.119.
7. A complete course in canning and related processes-book III processing procedures for canned food products 1996, CTI Publications, Inc, Baltimore, Maryland. D.L. Downing (Ed.).
8. Fugel R., Carle R., Schieber A. Quantity and authenticity control of fruit puree, friut preparation and jams-A Review. Trends Food Sci. Technol. 2005, 16:433-441.
9. Haffner K., Finstad M., Rosenfeld H., Skrede G. Color of raspberry jam as influenced by cultivar, temperature and light during storage. Acta Horticulturae 2003, 628:829-834.
10. Javanmard M., Endan J. A Survey on Rheological Properties of Fruit Jams. Int. J. Chem. Eng. Appl. 2010, 1:31-37.
11. Jawaheer B., Goburdhun D., Ruggoo A. Plant foods for human nutrition 2003, Kluwer Academic Publishers. Printed in the Netherlands, 58, 1-12.
12. Kono Y., Shibata H., Kodama Y., Ueda A., Sawa Y. Chlorogenic acid as a natural scavenger for hypochlorous acid. Biochem. Biophys. Res. Commu. 1995, 217:972-978.
13. Laleh G., Frydoonfar H., Heidary R., Jameeil R., Zare1 S. The effect of light, temperature, pH and species on stability of anthocyanins pigments in four berberis species. Pak. J. Nutr. 2006, 5(1):90-92.
14. Langdon T.T. Preventing of browning in fresh prepared potatoes without the use of sulfiting agents. J. Food Technol. 1987, 41:64-67.
15. Lim Y.Y., Lim T.T., Tee J.J. Antioxidant properties of several tropical fruits: A comparative study. Food Chem. 2007, 103(3):1003-1008.
16. Mizrahi S. A review of physicochemical approach to the analysis of the structural viscosity fluid fruit products. J. Texture Stud. 1979, 10:67-82.
17. Ndabikunze B.K., Masambu B.N., Tiisekwa B.P.M., Issa-Zacharia A. The production of jam from Indigenous fruits using baobab (Adansonia digitata L.) powder as a substitute from commercial pectin. Afr. J. Food Sci. 2011, 5(3):168-175.
18. Ozela E., Stringheta P., Chauca M. Stability of anthocyanins in spinach vine (Basella rubra) fruits. Cien. Cien. Inv. Agr. 2007, 34(2):115-120.
19. Rababah T.,A., Al-Mahasneh M., Kilani I., Yang W., Alhamad M., Ereifej K., Al-u'datt M. Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. J. Sci. Food Agr. 2011, 91:1096-1102.
20. Rababah T., Al-u'datt M., Al-Mahasneh M., Feng H., Alothman A., Almajwal A., Yang W., Kilani I., Alhamad M., Ereifej K., Abu-Darwish M. Effect of storage on the physicochemical properties, total phenolic, anthocyanin, and antioxidant capacity of strawberry jam. J. Food Agri. Environ. 2011, 9(2):101-105.
21. Rababah T., Al-u'datt M., Al-Mahasneh M., Yang W., Feng H., Kilani I., Abu Ishmais M. Effect of jam processing and storage on phytochemicals and physiochemical properties of cherry at different temperatures. J. Food Process. Pres. 2012, 10.1111/j.1745-4549.2012.00770.x.
22. Rababah T., Al-u'datt M., Almajwal A., Brewer S., Feng H., Al-Mahasneh M., Ereifej K., Yang W. Evaluation of the Nutraceutical, Physiochemical and Sensory Properties of Raisin Jam. J. Food Sci. 2012, 77(6):c609-c613.
23. Rickman J., Bruhn C., Barrett D. A review of Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber. J. Sci. Food Agric. 2007, 87:1185-1196.
24. Scibisz I., Mitek M. Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of high bush blueberry jams. Polish J. Food Nutri. Sci. 2009, 59:45-52.
25. Shahidi F., Naczk M. Food phenolics: An overview. Food phenolics: sources, chemistry, effects, applications 2007, 1995:1-5. Technomic Publishing Company Inc, Lancaster, PA. F. Shahidi, M. Naczk (Eds.).
26. Skrede G., Wrolstad R.E., Durst R.W. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). J. Food Sci. 2000, 65:357-364.
27. Sun T., Tang J., Powers J.R. Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice. J. Agric. Food Chem. 2005, 53(1):42-48.
28. Tomczak W. Changes in antioxidant activity of black chokeberry juice concentrate solutions during storage. ACTA Sci. Polonorum Technol. Alimentaria. 2007, 6(2):49-55.
29. Tsai P.J., Huang H.P. Relationship between anthocyanin paterns and antioxidant capacity in mulberry wine during storage. J. Food Quality 2004, 27:497-505.