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High pressure assisted infusion of phytochemical antioxidants into fruits

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TitleInfo
Title
High pressure assisted infusion of phytochemical antioxidants into fruits
SubTitle
influence of process parameters and mechanistic insights
Name (type = personal)
NamePart (type = family)
Mahadevan
NamePart (type = given)
Swetha
NamePart (type = date)
1983-
DisplayForm
Swetha Mahadevan
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)
chair
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 = personal)
NamePart (type = family)
Yam
NamePart (type = given)
Kit
DisplayForm
Kit Yam
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Roy
NamePart (type = given)
Soumya
DisplayForm
Soumya Roy
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
outside 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)
2014
DateOther (qualifier = exact); (type = degree)
2014-10
CopyrightDate (encoding = w3cdtf)
2014
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
High hydrostatic pressure (HHP) processing has been shown to infuse small size molecules into food materials much faster than does osmosis-based transport. The accepted mechanism is that HHP permeabilizes cells which increases the mass diffusivity of the food matrix. Hence, infusion is enhanced when foods are treated under high pressure. In this study we investigated, using a model system, HHP driven infusion of quercetin into cranberries. The main objectives of the study were to test whether enhanced infusion of quercetin can be achieved using HHP and to test whether the commonly accepted mechanism of cell permeabilization is operative in this model system. Two systems were used in this study - fresh cranberries, cells of which are intact and frozen-thawed cranberries, cells of which get permeabilized during freeze-thawing process. Under HHP, infusion of quercetin was enhanced, compared to infusion at ambient conditions (control), in both fresh and frozen-thawed cranberries. While the amount of quercetin infused under pressure was 3-5 times that in control, it was independent of the applied pressure in a broad range (5-551 MPa). Low pressure of 5 MPa was sufficient to cause enhanced infusion in frozen-thawed cranberries. Furthermore, pressure cycling treatment (2 cycles and 5 cycles) significantly increased the amount of quercetin infused. Unlike other studies, no additional cell permeabilization was observed in frozen-thawed cranberries after HHP, although amount infused was higher. This result suggested that the commonly accepted mechanism of cell permeabilization may not be the only cause of enhanced infusion. Additionally, while both fresh and frozen-thawed cranberries showed similar cell-membrane permeability after HHP, fresh cranberries had about two times greater amount of infused-quercetin than in frozen-thawed cranberries after HHP. If cell-membrane rupture were the only mechanism of infusion, then the amount infused into both, fresh and frozen-thawed cranberries, should have been equal. These results suggest that HHP infusion is not just cell-permeabilization based but may be caused by pressure driven flow (Darcy flow in porous media). Understanding the actual mechanisms of transport under pressure may enable to develop process guidelines that will help the food industry to develop value-added foods.
Subject (authority = RUETD)
Topic
Food Science
Subject (authority = ETD-LCSH)
Topic
Hydrostatic pressure
Subject (authority = ETD-LCSH)
Topic
Food industry and trade
Subject (authority = ETD-LCSH)
Topic
Quercetin
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_5757
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xviii, 170 p. : ill.)
Note (type = degree)
Ph.D.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Swetha Mahadevan
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/T30C4TF5
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Mahadevan
GivenName
Swetha
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2014-08-03 16:53:07
AssociatedEntity
Name
SWETHA MAHADEVAN
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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Technical

RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
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