Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro -simulated gastrointestinal digestion-Reference-Cited by-同舟云学术

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro -simulated gastrointestinal digestion

Published:2017-11-17 Issue:5 Volume:53 Page:1131-1139
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Quan Wei¹²,Tao Yadan¹,Lu Mei³,Yuan Bo³,Chen Jie¹⁴^ORCID,Zeng Maomao¹,Qin Fang¹,Guo Fengxian⁵,He Zhiyong¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China

2. International Joint Laboratory on Food Safety; Jiangnan University; Wuxi Jiangsu 214122 China

3. Department of Food Science and Technology; University of Nebraska-Lincoln; Lincoln NE 68588-6205 USA

4. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu 214122 China

5. College of Oceanology and Food Science; Quanzhou Normal University; Quanzhou Fujian 362000 China

Funder

National Natural Science Foundation of China

Science and Technology Infrastructure Program of Jiangsu

Scientific Research and Technological Development Program of Guangxi

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13682/fullpdf

Reference58 articles.

1. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices Citrus sinensis (L.) Osbeck;Aschoff;Journal of Agricultural and Food Chemistry,2015

2. Total phenolics of virgin olive oils highly correlate with the hydrogen atom transfer mechanism of antioxidant capacity;Ballus;Journal of the American Oil Chemists Society,2015

3. Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: facts and gaps;Barba;Journal of Food Composition and Analysis,2017

4. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing;Barba;Trends in Food Science & Technology,2017

5. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion;Bermudez-Soto;Food Chemistry,2007

Cited by 59 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis;Food Chemistry;2024-11

2. Effects of heat treatment and ultraviolet radiation on physicochemical, microbiological, and bioactive properties of shalgam juice;Food Science & Nutrition;2024-09-10

3. Exploring the fate of phlorotannins from Laminaria digitata across the gastrointestinal tract: Insights into susceptibility and bioactivity prior and post gastrointestinal digestion;Food Research International;2024-09

4. Extraction of Kratom (Mitragyna speciosa) leaf compounds by enzymatic hydrolysis-assisted process: Yield, characteristics and its in vitro cytotoxicity in cell lines;Process Biochemistry;2024-07

5. Time maters: Exploring the dynamics of bioactive compounds content, bioaccessibility and antioxidant activity during Lupinus angustifolius germination;Food Research International;2024-07