Identification of a novel di-

Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-g...
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Gespeichert in:

Autor*in:	Human, Chantelle [verfasserIn] Danton, Ombeline [verfasserIn] De Beer, Dalene [verfasserIn] Maruyama, Takuma [verfasserIn] Alexander, Lara [verfasserIn] Malherbe, Christiaan [verfasserIn] Hamburger, Matthias [verfasserIn] Joubert, Elizabeth [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Honeybush Dihydrochalcones 3′,5′-di-β- Ready-to-drink beverage Heat processing

Übergeordnetes Werk:	Enthalten in: Food chemistry - New York, NY [u.a.] : Elsevier, 1976, 351
Übergeordnetes Werk:	volume:351

DOI / URN:	10.1016/j.foodchem.2021.129273

Katalog-ID:	ELV005706378

Internformat


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520			\|a Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions.
650		4	\|a Honeybush
650		4	\|a Dihydrochalcones
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650		4	\|a 3′,5′-di-β-
650		4	\|a Ready-to-drink beverage
650		4	\|a Heat processing
700	1		\|a Danton, Ombeline \|e verfasserin \|4 aut
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700	1		\|a Alexander, Lara \|e verfasserin \|4 aut
700	1		\|a Malherbe, Christiaan \|e verfasserin \|4 aut
700	1		\|a Hamburger, Matthias \|e verfasserin \|4 aut
700	1		\|a Joubert, Elizabeth \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Food chemistry \|d New York, NY [u.a.] : Elsevier, 1976 \|g 351 \|h Online-Ressource \|w (DE-627)300898509 \|w (DE-600)1483647-6 \|w (DE-576)098330225 \|x 1873-7072 \|7 nnns
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912			\|a GBV_ILN_62
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912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
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912			\|a GBV_ILN_110
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912			\|a GBV_ILN_602
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912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
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912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 351

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author_variant	c h ch o d od b d d bd bdd t m tm l a la c m cm m h mh e j ej
matchkey_str	article:18737072:2021----::dniiainfn
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bklnumber	58.34
publishDate	2021
allfields	10.1016/j.foodchem.2021.129273 doi (DE-627)ELV005706378 (ELSEVIER)S0308-8146(21)00277-6 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Human, Chantelle verfasserin aut Identification of a novel di- 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions. Honeybush Dihydrochalcones 3′,5′-di-β- 3′,5′-di-β- Ready-to-drink beverage Heat processing Danton, Ombeline verfasserin aut De Beer, Dalene verfasserin aut Maruyama, Takuma verfasserin aut Alexander, Lara verfasserin aut Malherbe, Christiaan verfasserin aut Hamburger, Matthias verfasserin aut Joubert, Elizabeth verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 351 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:351 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 351
spelling	10.1016/j.foodchem.2021.129273 doi (DE-627)ELV005706378 (ELSEVIER)S0308-8146(21)00277-6 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Human, Chantelle verfasserin aut Identification of a novel di- 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions. Honeybush Dihydrochalcones 3′,5′-di-β- 3′,5′-di-β- Ready-to-drink beverage Heat processing Danton, Ombeline verfasserin aut De Beer, Dalene verfasserin aut Maruyama, Takuma verfasserin aut Alexander, Lara verfasserin aut Malherbe, Christiaan verfasserin aut Hamburger, Matthias verfasserin aut Joubert, Elizabeth verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 351 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:351 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 351
allfields_unstemmed	10.1016/j.foodchem.2021.129273 doi (DE-627)ELV005706378 (ELSEVIER)S0308-8146(21)00277-6 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Human, Chantelle verfasserin aut Identification of a novel di- 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions. Honeybush Dihydrochalcones 3′,5′-di-β- 3′,5′-di-β- Ready-to-drink beverage Heat processing Danton, Ombeline verfasserin aut De Beer, Dalene verfasserin aut Maruyama, Takuma verfasserin aut Alexander, Lara verfasserin aut Malherbe, Christiaan verfasserin aut Hamburger, Matthias verfasserin aut Joubert, Elizabeth verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 351 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:351 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 351
allfieldsGer	10.1016/j.foodchem.2021.129273 doi (DE-627)ELV005706378 (ELSEVIER)S0308-8146(21)00277-6 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Human, Chantelle verfasserin aut Identification of a novel di- 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions. Honeybush Dihydrochalcones 3′,5′-di-β- 3′,5′-di-β- Ready-to-drink beverage Heat processing Danton, Ombeline verfasserin aut De Beer, Dalene verfasserin aut Maruyama, Takuma verfasserin aut Alexander, Lara verfasserin aut Malherbe, Christiaan verfasserin aut Hamburger, Matthias verfasserin aut Joubert, Elizabeth verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 351 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:351 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 351
allfieldsSound	10.1016/j.foodchem.2021.129273 doi (DE-627)ELV005706378 (ELSEVIER)S0308-8146(21)00277-6 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Human, Chantelle verfasserin aut Identification of a novel di- 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions. Honeybush Dihydrochalcones 3′,5′-di-β- 3′,5′-di-β- Ready-to-drink beverage Heat processing Danton, Ombeline verfasserin aut De Beer, Dalene verfasserin aut Maruyama, Takuma verfasserin aut Alexander, Lara verfasserin aut Malherbe, Christiaan verfasserin aut Hamburger, Matthias verfasserin aut Joubert, Elizabeth verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 351 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:351 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 351
language	English
source	Enthalten in Food chemistry 351 volume:351
sourceStr	Enthalten in Food chemistry 351 volume:351
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Honeybush Dihydrochalcones 3′,5′-di-β- Ready-to-drink beverage Heat processing
dewey-raw	540
isfreeaccess_bool	false
container_title	Food chemistry
authorswithroles_txt_mv	Human, Chantelle @@aut@@ Danton, Ombeline @@aut@@ De Beer, Dalene @@aut@@ Maruyama, Takuma @@aut@@ Alexander, Lara @@aut@@ Malherbe, Christiaan @@aut@@ Hamburger, Matthias @@aut@@ Joubert, Elizabeth @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
hierarchy_top_id	300898509
dewey-sort	3540
id	ELV005706378
language_de	englisch
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author	Human, Chantelle
spellingShingle	Human, Chantelle ddc 540 bkl 58.34 misc Honeybush misc Dihydrochalcones misc 3′,5′-di-β- misc Ready-to-drink beverage misc Heat processing Identification of a novel di-
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topic_title	540 660 DE-600 58.34 bkl Identification of a novel di- Honeybush Dihydrochalcones 3′,5′-di-β- Ready-to-drink beverage Heat processing
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title	Identification of a novel di-
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title_full	Identification of a novel di-
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title_sort	identification of a novel di-
title_auth	Identification of a novel di-
abstract	Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions.
abstractGer	Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions.
abstract_unstemmed	Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3′,5′-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3′,5′-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)−1 h−1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)−1 h−1 ) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions.
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title_short	Identification of a novel di-
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author2	Danton, Ombeline De Beer, Dalene Maruyama, Takuma Alexander, Lara Malherbe, Christiaan Hamburger, Matthias Joubert, Elizabeth
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up_date	2024-07-06T18:53:01.746Z
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