Copigmentation
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A Survey Of Copigmentation In Cabernet Sauvignon
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Author : Joanne Susan Levengood
language : en
Publisher:
Release Date : 1996
A Survey Of Copigmentation In Cabernet Sauvignon written by Joanne Susan Levengood and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with categories.
Copigmentation
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Author : Juan Esteban Marco
language : en
Publisher:
Release Date : 1999
Copigmentation written by Juan Esteban Marco and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
Copigmentation In Varietal Wines From Napa Valley
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Author : Micha Vaadia
language : en
Publisher:
Release Date : 1997
Copigmentation In Varietal Wines From Napa Valley written by Micha Vaadia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with categories.
Copigmentation And Its Impact On The Stabilisation Of Red Wine Pigments
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Author : Stephanie Green Lambert
language : en
Publisher:
Release Date : 2002
Copigmentation And Its Impact On The Stabilisation Of Red Wine Pigments written by Stephanie Green Lambert and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Botanical chemistry categories.
Copigmentation Reactions And Color Stability Of Berry Anthocyanins
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Author : Maarit Rein
language : en
Publisher:
Release Date : 2005
Copigmentation Reactions And Color Stability Of Berry Anthocyanins written by Maarit Rein and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with categories.
Copigmentation And Pyranoanthocyanin Formation As Means To Enhance And Stabilize Anthocyanins And Their Colors
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Author : Xiaoyi Zhu
language : en
Publisher:
Release Date : 2020
Copigmentation And Pyranoanthocyanin Formation As Means To Enhance And Stabilize Anthocyanins And Their Colors written by Xiaoyi Zhu and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Anthocyanins categories.
Anthocyanins are pigments from natural sources (fruits, vegetables and flowers) exhibiting various hues from pink, red, orange, purple, violet to blue. They are also polyphenolic compounds possessing potential health benefits including anti-inflammatory and anti-oxidant activities. It is desired to use anthocyanin-based food colorants as alternatives to synthetic dyes in the eye of consumers. However, the limited stability of anthocyanins poses one of the biggest challenges to the use of anthocyanin-based colorants in food products. The overall objective of this study was to utilize copigmentation and pyranoanthocyanin formation as strategies to improve the stability of anthocyanins or to develop food colorants with increased stability. The specific objectives were 1) to evaluate the capability of a series of phenolic compounds to enhance and stabilize anthocyanin color in model juices, 2) to select precursor anthocyanins and cofactors to optimize pyranoanthocyanin efficiency, 3) to evaluate color and stability of pyranoanthocyanins compared to precursor anthocyanins. Flavonoid-rich plant extract from pigeon pea leaves was found to be a strong copigment possessing stable copigmentation effects during storage. It caused a bathochromic shift of 18 nm and 77 % absorbance increase at lmax on the spectrum of the model juice colored using blackberry anthocyanins. Flavonoids rutin, vitexin and bacalin were moderate to strong copigments with limited solubility in the model juice system. Phenolic acids were weaker copigments than flavonoids. Their copigmentation effects were affected by the number of substitution groups, especially the number of methoxyl groups. Esterification slightly increased copigmentation effects of phenolic acids. Efficient pyranoanthocyanin formation was achieved with yields up to 85% using cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactoside, cyanidin-3-malonylglucoside and caffeic acid. Pyranoanthocyanin formation was much less efficient using the same anthocyanins and pyruvic acid (yields up to 15%). Molecular interactions (p-p and hydrophobic) between caffeic acid and anthocyanins may facilitate pyranoanthocyanin formation by keeping reactants in close proximity in solution. The malonic acid moiety dissociated from cyanidin-3-malonylglucoside and the corresponding pyranoanthocyanins during storage. 10-catechyl-pyranoanthocyanins were significantly more stable than anthocyanins when stored at 25 °C in the dark. Pigment retention after 15 weeks was 80 – 90% for pyranoanthocyanins and 30 – 50% for anthocyanins. The stability of pyranoanthocyanins was affected by glycosylation and acylation patterns in similar manner as anthocyanins. The representative pyranoanthocyanin (10-catechyl-pyranocyanidin-3-xylosylglucosylgalactoside) was significantly more stable in presence of ascorbic acid than the precursor anthocyanin (cyanidin-3-xylosylglucosylgalactoside). The estimated half-life of the former was 70x that of the latter. Copigmentation between pyranoanthocyanins and caffeic acid occurred in model beverages, which decreased spectral and color difference between pyranoanthocyanins and precursor anthocyanins. Flavonoid rich plant extracts can be economic copigments possessing strong capabilities to enhance and stabilize anthocyanin color. They have good solubility for application purposes as they contain a mixture of flavonoids rather than a single one. Pyranoanthocyanins can be efficiently produced using several anthocyanins and caffeic acid. They have increased stability and potential to be used as food colorants as alternatives to synthetic dyes.
Copigmentation And Lipoxygenase Inhibiting Properties Of Anthocyanins
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Author : Melanie Kemmerer
language : en
Publisher:
Release Date : 2002
Copigmentation And Lipoxygenase Inhibiting Properties Of Anthocyanins written by Melanie Kemmerer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with categories.
Fermented Beverage Production
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Author : Andrew G.H. Lea
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Fermented Beverage Production written by Andrew G.H. Lea and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.
The Flavonoids Advances In Research Since 1986
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Author : J.B. Harborne
language : en
Publisher: Routledge
Release Date : 2017-10-19
The Flavonoids Advances In Research Since 1986 written by J.B. Harborne and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-19 with Science categories.
Flavonoids are a group of natural products isolated from a wide variety of plants, and are responsible for much of the coloring found in vascular plants. They exhibit a wide range of biological activities and are of particular interest as potential anti-cancer agents, as insect antifeedants, and as natural insecticides. The Flavonoids: Advances in Research Since 1986 is a self-contained account of this important group of plant products.
Wine Chemistry And Biochemistry
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Author : M. Victoria Moreno-Arribas
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-11-06
Wine Chemistry And Biochemistry written by M. Victoria Moreno-Arribas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-11-06 with Technology & Engineering categories.
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.