| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428352 | Trends in Food Science & Technology | 2018 | 13 Pages |
Abstract
The presence of high sugar content and pectin with a low degree of esterification can preserve the bioactive compounds during thermal processing by reducing the adverse reactions in jam and by interacting with functional components through hydrogen or hydrophobic bonding. The change in bioactive compounds may continue during storage depending on storage conditions, where the storage temperature and duration have a significant effect. Lower the temperature of storage, better is the retention of biologically active compounds in jam and jelly. Encapsulation and use of non-thermal processing can be explored to preserve the bioactive compounds in food products against various adverse conditions.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Kaunsar Jabeen Shinwari, Pavuluri Srinivasa Rao,