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Green rooibos’ bioactive compounds contribute greatly towards its antioxidant activity. The anti-browning activity of aqueous (GRE) and beta-cyclodextrin (β-GRE)-assisted extracts of green rooibos was investigated in canned apples. Freeze-dried extracts (GRE and β-GRE) obtained at 40 °C for 60 min were added in canned apples at 0.25 and 0.5% prior...
Contexts in source publication
Context 1
... browning (NEB) reactions in fruit and fruit-based products have been attributed to ascorbic acid (AA) and sugar degradation pathways. In the case of apple and its derivatives, the Maillard reaction (MR) and sugar degradation have been reported as the primary cause of browning during the processing and storage of apple juice [1][2][3][4] and puree [5] due to the high sugar and low AA contents ( Figure 1). However, AA degradation was reported in apple puree supplemented with 0.5 and 1 g.kg −1 vitamin C [6,7]. ...
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... inhibitors are the most preferred choice due to their low cost and high performance. Amongst them, sulphites have proven to be superior in blocking the initial condensation step of the MR via attaching to the carbonyl of sugars (Figure 1) or stabilising the intermediate hydroxymethyl furfural (HMF) [9]. Another synthetic advanced glycation end product (AGE) inhibitor, aminoguanidine (AG), is known as an excellent trapper of methylglyoxal (MGO) [10]. ...
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... results of colour development via the L* values and DE* of canned apples with added green rooibos extracts (GRE and β-GRE) stored at 23 and 37 • C are shown (Supplementary Figure S1, Tables S1 and S2). Initially, all samples displayed varying levels of L* values. ...
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... the addition of green rooibos extracts (GRE and β-GRE), the red component (a*) increased (results not shown), and brightness (L*) decreased (p < 0.05) due to GRE and β-GRE imparting the natural red colour to the canned samples, albeit no significant differences (p > 0.05) were observed amongst the L* values of the samples initially (Table S1). This change was also visible to the naked eye and agrees with the observation that crude plant extracts or purified individual polyphenols affect colour changes when incorporated into food or model systems ( Figure S1). This colour change can be ascribed to either natural pigmentation or the reaction of polyphenols with food components resulting in colour augmentation [25,36,37]. ...
