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Impact of Food Processing on Anthocyanins

  • Book
  • © 2017

Overview

Authors:
  1. Xiaonan Sui

    1. Food Science and Technology Programme, National University of Singapore, Singapore, Singapore

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  • Nominated as an outstanding PhD thesis by the National University of Singapore
  • Winner of the Best Postgraduate Award 2015, Food Science and Technology Programme, National University of Singapore
  • Summarizes the latest food processing studies on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems
  • Provides food manufacturers valuable guidelines on the production of functional foods containing anthocyanins
  • Includes supplementary material: sn.pub/extras

Part of the book series: Springer Theses (Springer Theses)

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xxvi
    Download chapter PDF

  2. Introduction

    • Xiaonan Sui
    Pages 1-4

  3. Literature Review

    • Xiaonan Sui
    Pages 5-14

  4. Monte Carlo Modelling of Non-isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities

    • Xiaonan Sui
    Pages 15-31

  5. Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution

    • Xiaonan Sui
    Pages 33-47

  6. Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage

    • Xiaonan Sui
    Pages 49-65

  7. Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread

    • Xiaonan Sui
    Pages 67-86

  8. Bread Fortified with Anthocyanin-Rich Extract from Black Rice as Nutraceutical Sources: Its Quality Attributes and In Vitro Digestibility

    • Xiaonan Sui
    Pages 87-102

  9. Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation

    • Xiaonan Sui
    Pages 103-114

  10. In Vitro and In Silico Studies of Anthocyanins Against Pancreatic α-Amylase

    • Xiaonan Sui
    Pages 115-125

  11. Conclusions and Recommendations

    • Xiaonan Sui
    Pages 127-129
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Keywords

About this book


This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits. 

Authors and Affiliations

  • Food Science and Technology Programme, National University of Singapore, Singapore, Singapore

    Xiaonan Sui

Bibliographic Information

  • Book Title: Impact of Food Processing on Anthocyanins

  • Authors: Xiaonan Sui

  • Series Title: Springer Theses

  • DOI: https://doi.org/10.1007/978-981-10-2612-6

  • Publisher: Springer Singapore

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media Singapore 2017

  • Hardcover ISBN: 978-981-10-2611-9Published: 02 December 2016

  • Softcover ISBN: 978-981-10-9666-2Published: 05 July 2018

  • eBook ISBN: 978-981-10-2612-6Published: 02 November 2016

  • Series ISSN: 2190-5053

  • Series E-ISSN: 2190-5061

  • Edition Number: 1

  • Number of Pages: XXVI, 129

  • Number of Illustrations: 19 b/w illustrations, 8 illustrations in colour

  • Topics: Food Science, Food Microbiology, Nutrition

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