Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/122309
Title: IMPACT OF FOOD PROCESSING ON ANTHOCYANINS
Authors: SUI XIAONAN
Keywords: food processing, black rice, anthocyanins, bread, antioxidant capacity, digestibility
Issue Date: 5-Aug-2015
Citation: SUI XIAONAN (2015-08-05). IMPACT OF FOOD PROCESSING ON ANTHOCYANINS. ScholarBank@NUS Repository.
Abstract: Anthocyanins are responsible for many colors observed in plant kingdom. They have been found to scavenge free radicals and protect cells from oxidative damage. Given their relatively low stability to several environmental factors, ensuring their stability during food processing is of particular interest. Hence, this study aimed to investigate the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. The effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems were firstly established and mathematically modeled. Afterwards, the stability and antioxidant capacity of anthocyanins were further studied in real semi-solid and solid food systems including bread and biscuits. The results of this study may serve as a guideline for food manufacturers to produce anthocyanins-containing functional foods, which help reduce anthocyanins loss and achieve a desired amount of anthocyanins in the foods with extra health benefits.
URI: http://scholarbank.nus.edu.sg/handle/10635/122309
Appears in Collections:Ph.D Theses (Open)

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