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Effect of processing on the antioxidant activity and other quality parameters of Muscadine grape juice

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TitleInfo
Title
Effect of processing on the antioxidant activity and other quality parameters of Muscadine grape juice
Name (type = personal)
NamePart (type = family)
Thakkar
NamePart (type = given)
Siddhi
NamePart (type = date)
1987-
DisplayForm
Siddhi Thakkar
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Karwe
NamePart (type = given)
Mukund V
DisplayForm
Mukund V Karwe
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Di
NamePart (type = given)
Rong
DisplayForm
Rong Di
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
DAUN
NamePart (type = given)
HENRYK
DisplayForm
HENRYK DAUN
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
HARTMAN
NamePart (type = given)
THOMAS
DisplayForm
THOMAS HARTMAN
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2012
DateOther (qualifier = exact); (type = degree)
2012-05
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Muscadine grapes are native to southeastern parts of the United States. They are widely processed into juices and wines. They contain high amounts of polyphenols that are generally known to have high levels of antioxidant activity, offering potential health benefits. Since the juice is always consumed after processing, the effect of processing on the antioxidant activity and other quality parameters needs to be determined. Unpasteurized Muscadine grape juice was obtained from Paulk vineyards in Georgia. Juice was thermally pasteurized at 85 °C for 53 s. To obtain microbiologically safe conditions for High Pressure Processing (HPP) of juice, microbial equivalence between thermal processing and HPP was established using Saccharomyces cerevisiae strain. For HPP, the juice was vacuum packed in pouches and processed at pressures ranging from 275 - 425 MPa for 5 - 15 min. Total phenolics in juice samples were measured using Folin - Ciocalteu method. The antioxidant activity was determined using chemical antioxidant assay - Oxygen Radical Absorbance Capacity (ORAC) and biological antioxidant assay - Cellular Antioxidant Activity (CAA) assay. ‘Difference from Control’ sensory test was performed to find the overall difference in the sensory quality of unpasteurized and processed juice samples. The effect storage time and temperature on total phenolics, ORAC value, color and ellagic acid content was determined for the processed juice samples. Results showed no significant change in total phenolics and ORAC value, after processing. Cellular antioxidant activity increased significantly in high pressure processed sample as compared to thermally processed sample. No overall difference was perceived during sensory evaluation between any of the samples. During storage, total phenolics and ORAC value decreased with time, but the choice of process had no impact on these parameters. Browning index (BI) calculated from measured color indicators, was different for thermally processed and high pressure processed samples, but both samples showed an increase in the BI with time. Ellagic acid content was found to be higher in high pressure processed storage samples compared to unpasteurized and thermally processed samples. Thus, HPP did not offer any special benefit over traditional thermal processing for Muscadine grape juice.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_3948
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xiii, 98 p. : ill.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Siddhi D Thakkar
Subject (authority = ETD-LCSH)
Topic
Grape juice--United States
Subject (authority = ETD-LCSH)
Topic
High pressure (Technology)
Subject (authority = ETD-LCSH)
Topic
Grape juice industry--United States
Subject (authority = ETD-LCSH)
Topic
Polyphenols
Subject (authority = ETD-LCSH)
Topic
Antioxidants
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065275
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3ZS2VD6
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Thakkar
GivenName
Siddhi
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2012-04-13 18:12:37
AssociatedEntity
Name
Siddhi Thakkar
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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