Die chronologische Liste zeigt aktuelle Veröffentlichungen aus dem Forschungsbetrieb der Hochschule Weihenstephan-Triesdorf. Zuständig ist das Zentrum für Forschung und Wissenstransfer (ZFW).
Cecilia Bender,
Dipl.-Ing. (Univ.) Karina Killermann,
Prof. Dr. Dirk Rehmann,
Helmut H. Weidlich
Berechtigungen: Open Access
Berechtigungen: Peer Reviewed
Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices (2016) CyTA - Journal of Food 15 (2), S. 277-283.
DOI: 10.1080/19476337.2016.1247914
The aim of this study was to determine the effect of mash enzymatic maceration and heating treatments before pressing on the antioxidant activities in selected berry juices. Total phenolic contents were determined by the Folin–Ciocalteau assay, antioxidant activities were determined by means of the oxygen radical absorbance capacity (ORAC) assay, and the intracellular antioxidant potentials were determined through the cellular antioxidant activity (CAA) assay. Blueberry juices exhibited the highest antioxidant activity, followed by black currant and raspberry juices. The mash enzyme treatment with Pectinex® Ultra Color enzyme preparation, improved the antioxidant activities in vitro. ORAC values correlated with CAA values (R2 = 0.91) and a slightly positive correlation was observed between Folin–Ciocalteau and CAA assays (R2 = 0.56). The findings support the observation that the mash enzymatic treatment of macerated fruits enhances their antioxidant activity. Considering the chemical assays (ORAC and total phenolic content), a combined treatment with heating to 85°C followed by mash enzymatic treatment was the most effective. Considering a biological model through the CAA assay, however, a comparable improvement in antioxidant activity resulted from the enzymatic and the combined treatments. Overall, the data showed that maceration enzymatic treatment improves the intracellular antioxidant activity in HepG2 human cells. To the best of our knowledge, this is the first report on the effect of the antioxidant potential of mash enzymatic and heating treatments assessed by means of a cellular approach.
T. Stern,
M. Höher,
P. Schwarzbauer,
Prof. Dr. Klaus Menrad,
B. Hedeler,
M. Peer
Berechtigungen: Open Access
Berechtigungen: Peer Reviewed
From wood to food: Approaching stakeholder integration in forest-based biorefinery development (2016) Die Bodenkultur: Journal of Land Management, Food and Environment 67 (3), S. 165-172.
DOI: 10.1515/boku-2016-0014
Prof. Dr. Thomas Hannus
Einkaufsstätten der Zukunft? (2016) Wintertagung der bayerischen Einzelhandelsgärtner, 01.12.2016, Lutzingen .
Dr. Daniel Neuwald,
Prof. Dr. Dominikus Gregor Kittemann
Influence of hot water dipping on the fruit quality of organic produced 'Topaz' apples (2016) Acta Horticulturae 1144 , S. 355-358.
DOI: 10.17660/ActaHortic.2016.1144.52
Dr. Daniel Neuwald,
Prof. Dr. Dominikus Gregor Kittemann
The incidence of Neofabraea spp. in 'Pinova' apples can be reduced at elevated storage temperatures (2016) Acta Horticulturae 1144 , S. 231-236.
DOI: 10.17660/ActaHortic.2016.1144.34
Wir verwenden Cookies. Einige sind notwendig für die Funktion der Webseite, andere helfen uns, die Webseite zu verbessern. Um unseren eigenen Ansprüchen beim Datenschutz gerecht zu werden, erfassen wir lediglich anonymisierte Nutzerdaten mit „Matomo“. Um unser Internetangebot für Sie ansprechender zu gestalten, binden wir außerdem externe Inhalte unserer Social-Media-Kanäle ein.
