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Improving stability of color, total phenolics, flavonoids and ascorbic acid in cranberry juice cocktail via alternative processing and storage techniques

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TitleInfo
Title
Improving stability of color, total phenolics, flavonoids and ascorbic acid in cranberry juice cocktail via alternative processing and storage techniques
Name (type = personal)
NamePart (type = family)
Pappas
NamePart (type = given)
Edward L.
DisplayForm
Edward L. Pappas
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Schaich
NamePart (type = given)
Karen
DisplayForm
Karen Schaich
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
HO
NamePart (type = given)
CHI-TANG
DisplayForm
CHI-TANG HO
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Frenkel
NamePart (type = given)
Chaim
DisplayForm
Chaim Frenkel
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Vinson
NamePart (type = given)
Joe
DisplayForm
Joe Vinson
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 (encoding = w3cdtf); (qualifier = exact)
2016
DateOther (qualifier = exact); (type = degree)
2016-01
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2016
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Strong evidence suggests potent bioactivity in the phenolic and especially flavonoid fractions of cranberry, particularly anthocyanins (ACYs), flavonols (FLVs) and proanthocyanidins (PACs). Understanding how processing, packaging and storage effects these phytochemicals is crucial to maintaining cranberry nutritional value yet remains a considerable research gap. This study investigated the impact of oxygen, light, ascorbic acid fortification and heat treatments on the stability of cranberry flavonoids (and color) in cranberry juice cocktail (CJC). Oxygen was expected to play a central directive role, so two innovative conditions were applied to limit oxygen levels during pasteurization and storage: pre-processing degassing – a novel processing step for hot-filled juices – and oxygen-impermeable plastic packaging. Chromatographic methods were developed to monitor cranberry ACYs and FLVs. CJC was then subjected to combinations of conditions affecting oxidation, including light exposure, ascorbic acid fortification and oxygen exposure over thermal processing and storage to assess their effects and interactions on flavonoids and color stability. Subsequently, such treatments were applied to solutions of purified cranberry flavonoids to identify degradation products. Finally, CJC was bottled in oxygen barrier and standard packaging to see how well oxygen ingress could be limited and the treatments’ effects in practical conditions. Flavonoids, color and added ascorbic acid were indeed destabilized when exposed to oxygen. However fortification with ascorbic acid often destabilized flavonoids and color more so. The effects of nearly all treatments were attenuated by oxygen exposure. In practical packaging, oxygen barrier bottles only marginally reduced dissolved oxygen content. Light and ascorbic acid suppressed dissolved oxygen more thoroughly for bottled CJC, but apparently accomplished this by converting oxygen to more reactive species as these were most often destabilizing factors. Removal of oxygen before pasteurization proved a moderately effective treatment in limiting losses of color, flavonoids and ascorbic acid. PACs were most stable, followed by FLVs and more unstable ACYs. Deglycosylation appears to be a major route of degradation for ACYs and FLV glycosides. Reactions between ascorbic acid and ACYs seem to be through products of ascorbic acid degradation and direct reaction. PACs or similar compounds seem to be created during the aging of CJC under some conditions.
Subject (authority = RUETD)
Topic
Food Science
Subject (authority = ETD-LCSH)
Topic
Cranberries
Subject (authority = ETD-LCSH)
Topic
Food--Storage
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_6973
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xix, 197 p. : ill.)
Note (type = degree)
Ph.D.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Edward L. Pappas
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/T3NS0X03
Genre (authority = ExL-Esploro)
ETD doctoral
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Pappas
GivenName
Edward
MiddleName
L.
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2016-01-06 15:47:17
AssociatedEntity
Name
Edward Pappas
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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