Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract |
Nho, Hyun-Jung
(Department of Food and Nutrition, Hoseo University)
Jang, Soo-Yeon (Department of Food and Nutrition, Hoseo University) Park, Jae Jung (WellRun B&F) Yun, Ho Sik (WellRun B&F) Park, Sunmin (Department of Food and Nutrition, Hoseo University) |
1 | Khandare V, Walia S, Singh M, Kaur C. 2011. Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Food Bioprod. Process, 89:482-486 DOI ScienceOn |
2 | Kim UJ, Ku KH. 2001. Sensory Evaluation Techniques of Food. Hyoil Moonhwasa Co., Seoul, Korea. p 68-72 |
3 | Kirca A, Ozkan M, Cemero lu B. 2011. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Bioprod. Process., 89:482-486 DOI ScienceOn |
4 | Kwak IS, Kim HJ, Oh SB, Chung BW, Jahng KY. 2005. Antioxidant activity of Maillard browning reaction products from the various sugars and amino acids model systems. J. Eng. Res., 36:9-15 |
5 | Lee JA, Park GS. 2007. Quality characteristics of jelly made with yam powder. Korean J. Food Cookery Sci., 23:884-890 과학기술학회마을 |
6 | Licciardello F, Muratore G. 2011. Effect of temperature and some added compounds on the stability of blood orange marmalade. J. Food Sci., 76:C1094-C1100 DOI ScienceOn |
7 | Malien-Aubert A., Dangles O, Amiot MJ. 2001. Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra-and intermolecular copigmentation. J. Agric. Food Chem., 49:170-176 DOI ScienceOn |
8 | Montilla EC, Arzaba MR, Hillebrand S, Winterhalter P. 2011. Anthocyanin composition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze. J. Agric. Food Chem., 59:3385-3390 DOI ScienceOn |
9 | Nayak B, Berrios Jde J, Powers JR, Tang J. 2011. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. J. Food Sci., 76:C874-C883 DOI ScienceOn |
10 | Nicoué EE, Savard S, Belkacemi K. 2007. Anthocyanins in wild blueberries of Quebec: extraction and identification. J. Agric. Food Chem., 55:5626-5635 DOI ScienceOn |
11 | Poei-Langston MS, Wrolstad RE. 2003. Color degradation in an ascorbic acid-anthocyanin-flavanol model system. J. Food Sci., 46:1218-1236 |
12 | Timberlake CF, Bridle P. 1982. Distribution of anthocyanins in food plants. In: Markakis P, editor. Anthocyanins as food colors. Academic Press. New York. pp 125-162 |
13 | Tsai PJ, Hsieh YY, Huang TC. 2004. Effect of sugar on anthocyanin degradation and water mobility in a roselle anthocyanin model system using 17O NMR. J. Agric. Food Chem., 52:3097-3099 DOI ScienceOn |
14 | Wang Y, Zhang Y, Wang X, Liu Y, Xia M. 2012. Supplementation with cyanidin-3-O--glucoside protects against hypercholesterolemia mediated endothelial dysfunction and attenuates atherosclerosis in apolipoprotein E-deficient mice. J. Nutr., 142:1033-1037 DOI ScienceOn |
15 | Wrolstad RE, Skrede G, Lea P, Enersen G. 1990. Influence of sugar on anthocyanin pigment stability in frozen strawberries. J. Food Sci., 55: 1064-1065 DOI |
16 | Chaovanalikt A, Dougherty MP, Camire ME, Briggs J. 2003. Ascorbic acid fortification reduces anthocyanins in extruded blueberry-corn cereals. J. Food Sci., 68:2136-2140 DOI ScienceOn |
17 | Cho Y, Choi MY. 2009. Quality Characteristics of Jelly Containing Added Pomegranate Powder and Opuntia humifusa Powder. Korean J. Food Cookery Sci., 25:134-142 과학기술학회마을 |
18 | Esselen M, Fritz J, Hutter M, Teller N, Baechler S, Boettler U, Marczylo TH, Gescher AJ, Marko D. 2011. Anthocyaninrich extracts suppress the DNA-damaging effects of topoisomerase poisons in human colon cancer cells. Mol. Nutr. Food Res., 55:S143-S153 DOI ScienceOn |
19 | Cisse M, Vaillant F, Kane A, Ndiaye O, Dornier M. 2012. Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. J. Sci. Food Agric., 92:1214-1221 DOI ScienceOn |
20 | Del Pozo-Insfran D, Del Follo-Martinez A, Talcott ST, Brenes CH. 2007. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. J. Food Sci., 72:S247-S253 DOI ScienceOn |
21 | Francis FJ. 1989. Food colorants:Anthocyanins. Crit. Rev. Food Sci. Nutr. 20:273-314 |
22 | Giusti MM, Wrolstad RE. 2001. Unit F1.2: Anthocyanins. Characterization and measurement with UV-visible spectroscopy. In: Wrolstad RE, editor. Current protocols in food analytical chemistry. John Wiley & Sons. New York. pp 1.13 |
23 | Hassellund EC, Arzaba MR, Hillebrand S, Winterhalter P. 2011. Anthocyanin composition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze. J. Agric. Food Chem., 59:3385-3390 DOI ScienceOn |
24 | Hassellund SS, Flaa A, Kjeldsen SE, Seljeflot I, Karlsen A, Erlund I, Rostrup M. 2013. Effects of anthocyanins on cardiovascular risk factors and inflammation in prehypertensive men: a double-blind randomized placebocontrolled crossover study. J. Hum. Hypertens., 27:100-106 DOI ScienceOn |
25 | Hayashi M, Miyata R, Tanuma N. 2012. Oxidative stress in developmental brain disorders. Adv. Exp. Med. Biol., 724:278-290 DOI ScienceOn |
26 | Jin TY, Quan WR, Wang. MH. 2010. Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly. J. Korean Soc. Food Sci. Nutr., 39:554-559 과학기술학회마을 DOI ScienceOn |
27 | Jimenez N, Bohuon P, Lima J, Dornier M, Vaillant F, Perez AM. 2010. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C). J. Agric. Food Chem., 58:2314-2322 DOI ScienceOn |
28 | Jin TY, Heo SI, Lee WG, Lee IS, Wang MH. 2008. Manufacturing characteristics and physicochemical component analysis of Bokbunja (Rubus coreanus) jam. J. Korean Soc. Food Sci. Nutr., 37:48-52 과학기술학회마을 DOI ScienceOn |
29 | Jin TY, Oh DH, Rhee CO, Chung HJ, Eun JB. 2007. Change of physicochemical characteristics and functional components in the cereals of Saengsik, uncooked food by washing with electrolyzed water. Korean J. Food Sci. Technol., 38:506-512 과학기술학회마을 |
30 | Cha HS, Lee MK, Hwang JB, Park MS, Park KM. 2001. Physicochemical characteristics of Rubus coreanus Miquel. J. Korean Soc. Food Sci. Nutr., 30:1021-1025 과학기술학회마을 |