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5. D

Author

Hänsel, R., Keller, K., Rimpler, H., Schneider, G., Aye, R. D., Bauer, I., Baumann, T. W., Beck, M., Beil, A., Blascheck, W., Brand, N., Braun-Sprakties, U., Brenneisen, R., Burger, A., Carle, R., Chaurasia, N., Diettrich, B., Eilert, U., Ferstl, W., Fett, M., Franck, G., Frank, B., Gehrmann, B., Gorecki, P., Gracza, L., Greiner, S., Grubert, M. W., Hampe, S., Harnischfeger, G., Henkler, G., Hensel, A., Heubl, G., Hiermann, A., Hiller, K., Hoffmann-Bohm, K., Hohmann, B., Hölscher, U., Horz, K.-H., Isaac, O., Junior, P., Jüptner, J., Jurenitsch, J., Kämpfer, M., Kartnig, T., Khaliefi, F., Kletter, C., Kober, M., Koch, H. P., Koehler, H., Kopp, B., Kraus, J., Kraus, Lj., Kreis, W., Langhammer, L., Liersch, R., Lindequist, U., Loew, D., Luckner, M., Mathys, K., Merfort, I., Miething, H., Moeck, S., Mundt, S., Paper, D., Pilgrim, H., Proksch, P., Ratka, O., Rauwald, H.-W., Reichling, J., Schennen, C., Schilz, W., Schleinitz, H., Schmidt, S., Schneider, K., Scholz, E., Schöpke, T., Schwarze, H., Schweins, S., Schwell, B., Seitz, R., Siegers, C.-P., Simon, P., Sonnenborn, U., Ssymank, V., Staesche, K., Stahl-Biskup, E., Steuding, W., Stuppner, H., Teuscher, E., Thober-Miething, H., Uehleke, B., Veit, M., Warncke, D., Wink, M., Wissinger-Gräfenhahn, U., Zepernick, B., Hänsel, R., editor, Keller, K., editor, Rimpler, H., editor, Schneider, G., editor, Aye, R. D., editor, Bauer, I., editor, Baumann, T. W., editor, Beck, M., editor, Beil, A., editor, Blascheck, W., editor, Brand, N., editor, Braun-Sprakties, U., editor, Brenneisen, R., editor, Burger, A., editor, Carle, R., editor, Chaurasia, N., editor, Diettrich, B., editor, Eilert, U., editor, Ferstl, W., editor, Fett, M., editor, Franck, G., editor, Frank, B., editor, Gehrmann, B., editor, Gorecki, P., editor, Gracza, L., editor, Greiner, S., editor, Grubert, M. W., editor, Hampe, S., editor, Harnischfeger, G., editor, Henkler, G., editor, Hensel, A., editor, Heubl, G., editor, Hiermann, A., editor, Hiller, K., editor, Hoffmann-Bohm, K., editor, Hohmann, B., editor, Hölscher, U., editor, Horz, K.-H., editor, Isaac, O., editor, Junior, P., editor, Jüptner, J., editor, Jurenitsch, J., editor, Kämpfer, M., editor, Kartnig, T., editor, Khaliefi, F., editor, Kletter, C., editor, Kober, M., editor, Koch, H. P., editor, Koehler, H., editor, Kopp, B., editor, Kraus, J., editor, Kraus, Lj., editor, Kreis, W., editor, Langhammer, L., editor, Liersch, R., editor, Lindequist, U., editor, Loew, D., editor, Luckner, M., editor, Mathys, K., editor, Merfort, I., editor, Miething, H., editor, Moeck, S., editor, Mundt, S., editor, Paper, D., editor, Pilgrim, H., editor, Proksch, P., editor, Ratka, O., editor, Rauwald, H.-W., editor, Reichling, J., editor, Schennen, C., editor, Schilz, W., editor, Schleinitz, H., editor, Schmidt, S., editor, Schneider, K., editor, Scholz, E., editor, Schöpke, T., editor, Schwarze, H., editor, Schweins, S., editor, Schwell, B., editor, Seitz, R., editor, Siegers, C.-P., editor, Simon, P., editor, Sonnenborn, U., editor, Ssymank, V., editor, Staesche, K., editor, Stahl-Biskup, E., editor, Steuding, W., editor, Stuppner, H., editor, Teuscher, E., editor, Thober-Miething, H., editor, Uehleke, B., editor, Veit, M., editor, Warncke, D., editor, Wink, M., editor, Wissinger-Gräfenhahn, U., editor, and Zepernick, B., editor

Published
1992
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6. C

Author

Hänsel, R., Keller, K., Rimpler, H., Schneider, G., Aye, R. D., Bauer, I., Baumann, T. W., Beck, M., Beil, A., Blascheck, W., Brand, N., Braun-Sprakties, U., Brenneisen, R., Burger, A., Carle, R., Chaurasia, N., Diettrich, B., Eilert, U., Ferstl, W., Fett, M., Franck, G., Frank, B., Gehrmann, B., Gorecki, P., Gracza, L., Greiner, S., Grubert, M. W., Hampe, S., Harnischfeger, G., Henkler, G., Hensel, A., Heubl, G., Hiermann, A., Hiller, K., Hoffmann-Bohm, K., Hohmann, B., Hölscher, U., Horz, K.-H., Isaac, O., Junior, P., Jüptner, J., Jurenitsch, J., Kämpfer, M., Kartnig, T., Khaliefi, F., Kletter, C., Kober, M., Koch, H. P., Koehler, H., Kopp, B., Kraus, J., Kraus, Lj., Kreis, W., Langhammer, L., Liersch, R., Lindequist, U., Loew, D., Luckner, M., Mathys, K., Merfort, I., Miething, H., Moeck, S., Mundt, S., Paper, D., Pilgrim, H., Proksch, P., Ratka, O., Rauwald, H.-W., Reichling, J., Schennen, C., Schilz, W., Schleinitz, H., Schmidt, S., Schneider, K., Scholz, E., Schöpke, T., Schwarze, H., Schweins, S., Schwell, B., Seitz, R., Siegers, C.-P., Simon, P., Sonnenborn, U., Ssymank, V., Staesche, K., Stahl-Biskup, E., Steuding, W., Stuppner, H., Teuscher, E., Thober-Miething, H., Uehleke, B., Veit, M., Warncke, D., Wink, M., Wissinger-Gräfenhahn, U., Zepernick, B., Hänsel, R., editor, Keller, K., editor, Rimpler, H., editor, Schneider, G., editor, Aye, R. D., editor, Bauer, I., editor, Baumann, T. W., editor, Beck, M., editor, Beil, A., editor, Blascheck, W., editor, Brand, N., editor, Braun-Sprakties, U., editor, Brenneisen, R., editor, Burger, A., editor, Carle, R., editor, Chaurasia, N., editor, Diettrich, B., editor, Eilert, U., editor, Ferstl, W., editor, Fett, M., editor, Franck, G., editor, Frank, B., editor, Gehrmann, B., editor, Gorecki, P., editor, Gracza, L., editor, Greiner, S., editor, Grubert, M. W., editor, Hampe, S., editor, Harnischfeger, G., editor, Henkler, G., editor, Hensel, A., editor, Heubl, G., editor, Hiermann, A., editor, Hiller, K., editor, Hoffmann-Bohm, K., editor, Hohmann, B., editor, Hölscher, U., editor, Horz, K.-H., editor, Isaac, O., editor, Junior, P., editor, Jüptner, J., editor, Jurenitsch, J., editor, Kämpfer, M., editor, Kartnig, T., editor, Khaliefi, F., editor, Kletter, C., editor, Kober, M., editor, Koch, H. P., editor, Koehler, H., editor, Kopp, B., editor, Kraus, J., editor, Kraus, Lj., editor, Kreis, W., editor, Langhammer, L., editor, Liersch, R., editor, Lindequist, U., editor, Loew, D., editor, Luckner, M., editor, Mathys, K., editor, Merfort, I., editor, Miething, H., editor, Moeck, S., editor, Mundt, S., editor, Paper, D., editor, Pilgrim, H., editor, Proksch, P., editor, Ratka, O., editor, Rauwald, H.-W., editor, Reichling, J., editor, Schennen, C., editor, Schilz, W., editor, Schleinitz, H., editor, Schmidt, S., editor, Schneider, K., editor, Scholz, E., editor, Schöpke, T., editor, Schwarze, H., editor, Schweins, S., editor, Schwell, B., editor, Seitz, R., editor, Siegers, C.-P., editor, Simon, P., editor, Sonnenborn, U., editor, Ssymank, V., editor, Staesche, K., editor, Stahl-Biskup, E., editor, Steuding, W., editor, Stuppner, H., editor, Teuscher, E., editor, Thober-Miething, H., editor, Uehleke, B., editor, Veit, M., editor, Warncke, D., editor, Wink, M., editor, Wissinger-Gräfenhahn, U., editor, and Zepernick, B., editor

Published
1992
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7. B

Author

Hänsel, R., Keller, K., Rimpler, H., Schneider, G., Aye, R. D., Bauer, I., Baumann, T. W., Beck, M., Beil, A., Blascheck, W., Brand, N., Braun-Sprakties, U., Brenneisen, R., Burger, A., Carle, R., Chaurasia, N., Diettrich, B., Eilert, U., Ferstl, W., Fett, M., Franck, G., Frank, B., Gehrmann, B., Gorecki, P., Gracza, L., Greiner, S., Grubert, M. W., Hampe, S., Harnischfeger, G., Henkler, G., Hensel, A., Heubl, G., Hiermann, A., Hiller, K., Hoffmann-Bohm, K., Hohmann, B., Hölscher, U., Horz, K.-H., Isaac, O., Junior, P., Jüptner, J., Jurenitsch, J., Kämpfer, M., Kartnig, T., Khaliefi, F., Kletter, C., Kober, M., Koch, H. P., Koehler, H., Kopp, B., Kraus, J., Kraus, Lj., Kreis, W., Langhammer, L., Liersch, R., Lindequist, U., Loew, D., Luckner, M., Mathys, K., Merfort, I., Miething, H., Moeck, S., Mundt, S., Paper, D., Pilgrim, H., Proksch, P., Ratka, O., Rauwald, H.-W., Reichling, J., Schennen, C., Schilz, W., Schleinitz, H., Schmidt, S., Schneider, K., Scholz, E., Schöpke, T., Schwarze, H., Schweins, S., Schwell, B., Seitz, R., Siegers, C.-P., Simon, P., Sonnenborn, U., Ssymank, V., Staesche, K., Stahl-Biskup, E., Steuding, W., Stuppner, H., Teuscher, E., Thober-Miething, H., Uehleke, B., Veit, M., Warncke, D., Wink, M., Wissinger-Gräfenhahn, U., Zepernick, B., Hänsel, R., editor, Keller, K., editor, Rimpler, H., editor, Schneider, G., editor, Aye, R. D., editor, Bauer, I., editor, Baumann, T. W., editor, Beck, M., editor, Beil, A., editor, Blascheck, W., editor, Brand, N., editor, Braun-Sprakties, U., editor, Brenneisen, R., editor, Burger, A., editor, Carle, R., editor, Chaurasia, N., editor, Diettrich, B., editor, Eilert, U., editor, Ferstl, W., editor, Fett, M., editor, Franck, G., editor, Frank, B., editor, Gehrmann, B., editor, Gorecki, P., editor, Gracza, L., editor, Greiner, S., editor, Grubert, M. W., editor, Hampe, S., editor, Harnischfeger, G., editor, Henkler, G., editor, Hensel, A., editor, Heubl, G., editor, Hiermann, A., editor, Hiller, K., editor, Hoffmann-Bohm, K., editor, Hohmann, B., editor, Hölscher, U., editor, Horz, K.-H., editor, Isaac, O., editor, Junior, P., editor, Jüptner, J., editor, Jurenitsch, J., editor, Kämpfer, M., editor, Kartnig, T., editor, Khaliefi, F., editor, Kletter, C., editor, Kober, M., editor, Koch, H. P., editor, Koehler, H., editor, Kopp, B., editor, Kraus, J., editor, Kraus, Lj., editor, Kreis, W., editor, Langhammer, L., editor, Liersch, R., editor, Lindequist, U., editor, Loew, D., editor, Luckner, M., editor, Mathys, K., editor, Merfort, I., editor, Miething, H., editor, Moeck, S., editor, Mundt, S., editor, Paper, D., editor, Pilgrim, H., editor, Proksch, P., editor, Ratka, O., editor, Rauwald, H.-W., editor, Reichling, J., editor, Schennen, C., editor, Schilz, W., editor, Schleinitz, H., editor, Schmidt, S., editor, Schneider, K., editor, Scholz, E., editor, Schöpke, T., editor, Schwarze, H., editor, Schweins, S., editor, Schwell, B., editor, Seitz, R., editor, Siegers, C.-P., editor, Simon, P., editor, Sonnenborn, U., editor, Ssymank, V., editor, Staesche, K., editor, Stahl-Biskup, E., editor, Steuding, W., editor, Stuppner, H., editor, Teuscher, E., editor, Thober-Miething, H., editor, Uehleke, B., editor, Veit, M., editor, Warncke, D., editor, Wink, M., editor, Wissinger-Gräfenhahn, U., editor, and Zepernick, B., editor

Published
1992
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8. A

Author

Hänsel, R., Keller, K., Rimpler, H., Schneider, G., Aye, R. D., Bauer, I., Baumann, T. W., Beck, M., Beil, A., Blascheck, W., Brand, N., Braun-Sprakties, U., Brenneisen, R., Burger, A., Carle, R., Chaurasia, N., Diettrich, B., Eilert, U., Ferstl, W., Fett, M., Franck, G., Frank, B., Gehrmann, B., Gorecki, P., Gracza, L., Greiner, S., Grubert, M. W., Hampe, S., Harnischfeger, G., Henkler, G., Hensel, A., Heubl, G., Hiermann, A., Hiller, K., Hoffmann-Bohm, K., Hohmann, B., Hölscher, U., Horz, K.-H., Isaac, O., Junior, P., Jüptner, J., Jurenitsch, J., Kämpfer, M., Kartnig, T., Khaliefi, F., Kletter, C., Kober, M., Koch, H. P., Koehler, H., Kopp, B., Kraus, J., Kraus, Lj., Kreis, W., Langhammer, L., Liersch, R., Lindequist, U., Loew, D., Luckner, M., Mathys, K., Merfort, I., Miething, H., Moeck, S., Mundt, S., Paper, D., Pilgrim, H., Proksch, P., Ratka, O., Rauwald, H.-W., Reichling, J., Schennen, C., Schilz, W., Schleinitz, H., Schmidt, S., Schneider, K., Scholz, E., Schöpke, T., Schwarze, H., Schweins, S., Schwell, B., Seitz, R., Siegers, C.-P., Simon, P., Sonnenborn, U., Ssymank, V., Staesche, K., Stahl-Biskup, E., Steuding, W., Stuppner, H., Teuscher, E., Thober-Miething, H., Uehleke, B., Veit, M., Warncke, D., Wink, M., Wissinger-Gräfenhahn, U., Zepernick, B., Hänsel, R., editor, Keller, K., editor, Rimpler, H., editor, Schneider, G., editor, Aye, R. D., editor, Bauer, I., editor, Baumann, T. W., editor, Beck, M., editor, Beil, A., editor, Blascheck, W., editor, Brand, N., editor, Braun-Sprakties, U., editor, Brenneisen, R., editor, Burger, A., editor, Carle, R., editor, Chaurasia, N., editor, Diettrich, B., editor, Eilert, U., editor, Ferstl, W., editor, Fett, M., editor, Franck, G., editor, Frank, B., editor, Gehrmann, B., editor, Gorecki, P., editor, Gracza, L., editor, Greiner, S., editor, Grubert, M. W., editor, Hampe, S., editor, Harnischfeger, G., editor, Henkler, G., editor, Hensel, A., editor, Heubl, G., editor, Hiermann, A., editor, Hiller, K., editor, Hoffmann-Bohm, K., editor, Hohmann, B., editor, Hölscher, U., editor, Horz, K.-H., editor, Isaac, O., editor, Junior, P., editor, Jüptner, J., editor, Jurenitsch, J., editor, Kämpfer, M., editor, Kartnig, T., editor, Khaliefi, F., editor, Kletter, C., editor, Kober, M., editor, Koch, H. P., editor, Koehler, H., editor, Kopp, B., editor, Kraus, J., editor, Kraus, Lj., editor, Kreis, W., editor, Langhammer, L., editor, Liersch, R., editor, Lindequist, U., editor, Loew, D., editor, Luckner, M., editor, Mathys, K., editor, Merfort, I., editor, Miething, H., editor, Moeck, S., editor, Mundt, S., editor, Paper, D., editor, Pilgrim, H., editor, Proksch, P., editor, Ratka, O., editor, Rauwald, H.-W., editor, Reichling, J., editor, Schennen, C., editor, Schilz, W., editor, Schleinitz, H., editor, Schmidt, S., editor, Schneider, K., editor, Scholz, E., editor, Schöpke, T., editor, Schwarze, H., editor, Schweins, S., editor, Schwell, B., editor, Seitz, R., editor, Siegers, C.-P., editor, Simon, P., editor, Sonnenborn, U., editor, Ssymank, V., editor, Staesche, K., editor, Stahl-Biskup, E., editor, Steuding, W., editor, Stuppner, H., editor, Teuscher, E., editor, Thober-Miething, H., editor, Uehleke, B., editor, Veit, M., editor, Warncke, D., editor, Wink, M., editor, Wissinger-Gräfenhahn, U., editor, and Zepernick, B., editor

Published
1992
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16. Non-thermal Processing of Pineapple (Ananas comosus [L.] Merr.) Juice Using Continuous Pressure Change Technology (PCT): Effects on Physical Traits, Microbial Loads, Enzyme Activities, and Phytochemical Composition

Author

Vollmer, K., Santarelli, S., Vásquez-Caicedo, Ana Lucia, Iglesias, S.V., Frank, J., Carle, R., Steingass, C.B., and Publica

Abstract

A comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min

Published
2020

17. Characterization of the Pale Yellow Petal/Xanthophyll Esterase gene family in citrus as candidates for carotenoid esterification in fruits

Author

Ministerio de Ciencia, Innovación y Universidades (España), Generalitat Valenciana, Zacarías-García, Jaime, Lux, Peter E., Carle, R., Schweiggert, R.M., Steingass, C.B., Zacarías, Lorenzo, Rodrigo, María Jesús, Ministerio de Ciencia, Innovación y Universidades (España), Generalitat Valenciana, Zacarías-García, Jaime, Lux, Peter E., Carle, R., Schweiggert, R.M., Steingass, C.B., Zacarías, Lorenzo, and Rodrigo, María Jesús

Abstract

In orange-pigmented citrus fruits, the xanthophyll esters are the predominant carotenoids, but their biosynthetic origin is currently unknown. In this work, seven PYP/XES (Pale Yellow Petal/ Xanthophyll esterase) genes were identified in Citrus genomes, but only PYP1-4 and 6 contained the structural domains essential for activity. The PYP/XES expression profiles in sweet orange and in other Citrus species such as lemon, mandarin and pummelo with marked differences in fruit pigmentation and content of xanthophylls esters, showed the upregulation of PYP1,2 and 6 genes during ripening only in orange-pigmented fruits. Moreover, transcript levels of PYP1, 2 and 6 genes in peel and pulp of sweet orange were accompanied by the accumulation of xanthophyll esters during ripening. This work reports for the first time the PYP/XES gene family in Citrus and strongly suggests its involvement in xanthophyll esterification in citrus fruit tissues and its influence in carotenoid accumulation and fruit pigmentation.

Published
2020

18. Thermal degradation of acylated and nonacylated anthocyanins

Author

Sadilova, E., Stintzing, F.C., and Carle, R.

Subjects
Anthocyanin -- Research, Color of food -- Research, Business, Food/cooking/nutrition
Abstract

The thermal degradation pathways for acylated and nonacylated anthocyanin from 3 commercial sources namely strawberry, elderberry and black carrot concentrates were studied. Results revealed that anthocyanin glycosides were generally cleaved by successive loss of sugar moieties and that pentoses were more readily split off than hexoses.

Published
2006

19. Quality of shredded, packaged Carrots as affected by different washing treatments

Author

Klaiber, R . G., Baur, S., Magel, L., Hammes, W. P., and Carle, R.

Subjects
Food adulteration and inspection -- Research, Carrots -- Research, Sensory evaluation, Business, Food/cooking/nutrition
Abstract

The various washing treatments with chlorinated and ozonated water are applied to carrots to improve the sensorial and microbial quality of packaged ready-to-eat produce. The quality of shredded carrots was evaluated by sensory evaluation and microbiological analysis.

Published
2004

21. Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls

Author

Erşan, S., Güçlü Üstündağ, Ö., Carle, R., Schweiggert, R.M., Erşan, S., Güçlü Üstündağ, Ö., Carle, R., Schweiggert, R.M., and Yeditepe Üniversitesi

Subjects
Pentagalloylglucose, Gallic acid, Polyphenols, Anacardic acid, Quercetin, Antioxidant capacity
Abstract

Pistachio hulls, important by-products of pistachio processing, were extracted using an environmentally friendly process with subcritical water (SCW) at a pressure of 6.9 MPa in the range of 110 and 190 °C, and a flow rate of 4 ml/min. Detailed HPLC-DAD-ESI/MSn analyses allowed the identification of 49 phenolic compounds in the SCW extracts. Total gallotannin yields up to 33 g/kg were reached at 150–170 °C, where gallic acid (22.2 g/kg) and penta-O-galloyl-ß-D-glucose (9.77 g/kg) levels were 13.2- and 10.6-fold higher than those in the aqueous methanol extracts. Flavonols were also effectively extracted at 110–150 °C (4.37–5.65 g/kg), while anacardic acid recovery was poor (1.13–2.77 g/kg). Accordingly, high amounts of anacardic acids (up to 50.7 g/kg) were retained in the extraction residue, revealing that SCW extraction allowed selective extraction of gallotannins and flavonols. Antioxidant capacities ranged from 0.68 to 1.20 mmol Trolox equivalents (TE)/g for SCW extracts increasing with temperature up 190 °C. © 2018 Elsevier Ltd TÜBİTAK (The Scientific and Technological Research Council of Turkey) 2211/C Ph.D. Student Scholarship Program is acknowledged for financial support of one of the authors (S.E.).

Published
2018

25. Identification of phenolic compounds in red and green pistachio (Pistacia vera l.) hulls (exo- and mesocarp) by HPLC-DAD-ESI-(HR)-MSn

Author

Erşan, S., Güçlü Üstündag, O., Carle, R., Schweiggert, R.M., Erşan, S., Güçlü Üstündag, O., Carle, R., Schweiggert, R.M., and Yeditepe Üniversitesi

Subjects
bioactive, anacardic acid, gallotannin, high resolution mass spectrometry, flavonoid, waste, Pistacia vera L, quercetin glycoside, anthocyanin, byproduct, mass spectrometry
Abstract

Phenolic constituents of the nonlignified red and green pistachio hulls (exo- and mesocarp) were assessed by HPLC-DAD-ESI-MSn as well as by HR-MS. A total of 66 compounds was identified in the respective aqueous methanolic extracts. Among them, gallic acid, monogalloyl glucoside, monogalloyl quinic acid, penta-O-galloyl-ß-d-glucose, hexagalloyl hexose, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-glucuronide, and (17:1)-, (13:0)-, and (13:1)-anacardic acids were detected at highest signal intensity. The main difference between red and green hulls was the presence of anthocyanins in the former ones. Differently galloylated hydrolyzable tannins, anthocyanins, and minor anacardic acids were identified for the first time. Pistachio hulls were thus shown to be a source of structurally diverse and potentially bioactive phenolic compounds. They therefore represent a valuable byproduct of pistachio processing having potential for further utilization as raw material for the recovery of pharmaceutical, nutraceutical, and chemical products. © 2016 American Chemical Society.

Published
2016

26. Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation

Author

Stephany, M., Kapusi, K., Bader-Mittermaier, S., Schweiggert-Weisz, U., Carle, R., and Publica

Abstract

Kernel fibre from narrow-leafed lupin (Lupinus angustifolius L.), exhibiting multiple health benefits as a food ingredient, suffers from undesirable formation of off-odours during storage at 20 °C. To study the impact of lipoxygenase (LOX), involved in quality changes during processing and storage in many legumes, an aliquot of the raw material was hydrothermally treated in order to inactivate LOX. By means of aroma extract dilution analyses, 25 odorants were detected to be impact compounds in both fibre preparations. Seven of them being associated with lipid oxidation were quantified during storage for one year using stable isotope dilution assay. The concentration of most odorants increased significantly (p < 0.05) during storage, and their formation was even promoted by the previous heating step. The quantitative aroma analyses were supported by sensory analyses. Principal component analysis of the odour profile revealed clear differences in overall perception between untreated and heat-treated samples. As shown by sensory evaluation, there is a relationship between ageing and the formation of deleterious odour attributes such as fatty or rancid appearance. Most likely, non-enzymatic oxidation plays a predominant role in the evolution of lipid oxidation, implying that previous heat treatment as recommended for soybeans needs to be reconsidered for lupins.

Published
2016

27. Erste Nebengruppe des periodischen Systems

Author

Hayward, Carle R., Spanner, J., van Arkel, A. E., editor, Aßmann, P., editor, Borelius, G., editor, Chaudron, G., editor, Daniels, E. J., editor, Gadeau, R., editor, Geibel, W., editor, Graßmann, W., editor, Hayward, C. R., editor, Jantsch, G., editor, Kroll, W., editor, Lins, K., editor, Macnaughtan, D. J., editor, Müller, R., editor, Rosbaud, P., editor, Schlecht, L., editor, Schopper, W., editor, Spanner, J., editor, Waehlert, M., editor, and Winter, H., editor

Published
1939
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28. Impact of thermal treatment and storage on color of yellow-orange cactus pear (Opuntia ficus-indica [L.] Mill. cv. 'Gialla') juices

Author

MoBhammer, M.R., Maier, C., Stintzing, F.C., and Carle, R.

Subjects
Pear -- Storage, Food conservation -- Research, Food -- Storage, Food -- Research, Food -- Protection and preservation, Business, Food/cooking/nutrition
Abstract

The impact of heating at 75, 85, and 95 degree Celsius during 60 min on overall color and betalain retention of yellow-orange cactus pear (Opuntia ficus-indica [L.] Mill. cv. 'Gialla') juice after a 24-h color regeneration period was investigated. The findings suggested that betaxanthins from yellow-orange cactus pear exhibited both a lower heat and storage stability as compared to betacyanins, while from purple pitaya, they appeared to be a promising alternative to synthetic dyes, particularly when stabilized with isoascorbic acid.

Published
2006

29. Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparations

Author

Herbach, K.M., Stintzing, F.C., and Carle, R.

Subjects
Color of food -- Research, Organic pigments -- Research, Beets, Business, Food/cooking/nutrition
Abstract

The color alteration of red beat juice (Beta vulgaris L.) on heating at 85 degree Celsius resulted the change of color from red purple to yellow orange is investigated. Industrial beet processing was demonstrated by comparison of pigment pattRerns of heated red beet juices.

Published
2004

34. Application and sensory evaluation of enzymatically texturised vegetable proteins in food models

Author

Schäfer, C., Neidhart, S., Carle, R., and Publica

Abstract

Using simplified model systems, the effects of salts and oil on enzymatic texturisation of protein isolates from soy (Glycine max (L.) Merr.; SPI), pea (Pisum sativum L.; PPI) and sweet lupine (Lupinus albus L.; LPI) were evaluated. In aqueous systems, protein cross-linking by microbial transglutaminase (MTG) was significantly improved when NaCl (1-2 g hg-1) was added, but respective doses of CaCl2 reduced gel strengths. As shown by emulsion model systems of PPI and SPI with oil/protein ratios of 1 and 2 g g-1, emulsification of corn oil into aqueous protein suspensions prior to enzymatic cross-linking enhanced gel formation depending on the emulsification technique. The impact of NaCl and oil varied among the protein isolates as to obtainable maximum gel strengths and optimum doses of these ingredients. The applicability of MTG to leguminous proteins in complex plant foodstuffs was finally deduced from their performance in complex food models of the liquid (thickened s oup), foamed (mousse) and solid (sausage-like substitute) type, respectively. The sensory characteristics of the latter were evaluated by trained panellists relative to their milk-, gelatin- and meat-based counterparts. Texture was appealing in the foamed and solid food models, but the liquid soup model suffered from unfavourable grittiness. Without masking their beany off-flavour, the food models containing leguminous proteins deviated from the reference products. On the whole, MTG-catalysed cross-linking rendered the leguminous proteins suitable for the food applications in terms of visual appearance, texture and colour. Especially, the gels representing mousse-type foams and cuttable sausage-like vegetarian substitutes were very promising.

Published
2011

38. Sustainable sunflower processing

Author

Weisz, G.M., Schneider, L., Schweiggert, U., Kammerer, D.R., Carle, R., and Publica

Abstract

A novel process for the production of light-colored sunflower protein isolates was developed, combining mild-acidic protein extraction with adsorptive removal of phenolic compounds. Four commercial food-grade adsorbent and three ion exchange resins were tested with regard to their affinity towards polyphenols. Amberlite(TM) XAD 16HP and FPX 66 showed optimal decolorization of the sunflower crude extracts. In contrast, ion exchange resins exerted maximal binding of monomeric phenolic compounds, but were less effective in removing colored compounds. Adsorption behavior of individual resins was assessed by adding resin to protein extracts varying the amounts of resin, protein concentration of the solutions and temperature. Furthermore, a D-optimal experimental design was applied to optimize adsorptive polyphenol removal from sunflower protein extracts using a styrene-divinylbenzene copolymer. Adsorption isotherms were determined for 5-O-caffeoylquinic acid and total phenolics, respectively. Optimal conditions were deduced from experiments at different temperatures, with different flow rates and extract concentrations. Finally, adsorbent and ion exchange resin columns were connected in series and successfully applied to produce light-colored sunflower protein on a pilot scale under the conditions optimized in laboratory experiments, thus demonstrating that this technology can easily be integrated into existing process lines. Industrial relevance: A vital necessity to exploit novel protein sources arises from the increasing demand for human nutrition. Residues originating from sunflower oil production are rich in proteins and might serve as a source of plant proteins, which has not been valorized so far. This is due to their high contents of phenolic compounds that may interfere with the proteins lowering their nutritional value and impairing their sensory properties. Therefore, a process for mild-acidic protein extraction combining adsorption and ion exchanger technology for the removal of polyphenols from crude sunflower extracts was developed in the present study.

Published
2010

39. Optimisation of mild-acidic protein extraction from defatted sunflower (Helianthus annuus L.) meal

Author

Pickardt, C., Neidhart, S., Griesbach, C., Dube, M., Knauf, U., Kammerer, D.R., Carle, R., and Publica

Abstract

For protein isolation from defatted sunflower meal, mild-acidic extraction was investigated to minimise concomitant oxidation and polymerisation of phenolic compounds and their irreversible binding to proteins. Because of the impaired solubility of sunflower proteins at low pH, the potential of sodium chloride (NaCl) to improve protein extractability was firstly screened for pH 2-11. Increasing NaCl concentrations of the aqueous solvent (C-Nacl) up to 2.8 mol/L enhanced the relative protein yield to almost 80% at ambient temperature and pH 5.6-7.4. As to improved protein recovery at minimal interactions with phenolic acids, the concerted effects of pH (3.2-7.4), C-NaCl (1-3 mol/L), temperature (T, 15-45 degrees C, and meal-to-solvent ratio (MSR, 0.03 and 0.05 g/mL) on the protein concentration of the extract (C-PE) and the relative protein yield (RPY) were examined, using response surface methodology (RSM). Aside from the prevailing influence of pH value and salt concentration, elevated temperature slightly enhanced protein extraction, whereas MSR mainly influenced CPE, but hardly RPY Calculated models proved suitable for the evaluation of extraction processes and the prediction of optimum conditions in terms of high protein yields at the lowest pH possible. Extraction at pH similar to 6.0 was shown to be an appropriate compromise yielding 76-83% of the meal protein, depending on the constraints given. With elevated NaCl concentrations compensating for unfavourable pH conditions, mild-acidic extraction was found to be suitable for the recovery of high-quality sunflower protein in terms of light-coloured protein isolates.

Published
2009

40. Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase

Author

Dube, M., Schäfer, C., Neidhart, S., Carle, R., and Publica

Abstract

Microbial transglutaminase (MTG) isolated from Streptomyces mobaraensis has been available on a commercial scale for several years. MTG generates inter- and intramolecular cross-links between gamma-carboxylamide groups of glutamine residues and epsilon-amino groups of lysine residues in proteins. Due to its great potential to improve various functional properties of proteins, MTG is mainly used to enhance texture, stability, and water binding. Application of MTG for the production of plant protein-based foodstuffs such as tofu, noodles, bread and bakery products, is still limited to raw materials from soybean and wheat. However, with the increasing demand for vegetarian foods, the utilisation of novel proteins as functional ingredients, e.g. from peas, lupins, sesame, and sunflower, seems promising. To open new horizons for MTG application, this review aims at demonstrating the actual potential of MTG in processing foodstuffs based on vegetable proteins. Particular focus was laid on novel plant protein sources suitable for cross-linking with MTG. Furthermore, strategies for improving texture and nutritive value of the proteins are discussed.

Published
2007

41. Carotenoid deposition in plant and animal foods and its impact on bioavailability.

Author

Schweiggert, R. M. and Carle, R.

Subjects
*CAROTENOIDS, *CHROMOPLASTS, *DIETARY supplements, *BIOAVAILABILITY, *MICELLES, *PLANT metabolism, *ANIMALS, *FOOD chemistry, *PLANTS, *NUTRITIONAL value
Abstract

Over the past decades, an enormous body of literature dealing with the natural deposition of carotenoids in plant- and animal-based foods has accumulated. Prominent examples are the large solid-crystalline aggregates in carrots and tomatoes or the lipid-dissolved forms in dairy products and egg yolk. Latest research has identified lipid-dissolved forms in a rare number of plant foods, such as tangerine tomatoes and peach palm fruit (Bactris gasipaes Kunth). In addition, liquid-crystalline forms were assumed in so-called tubular chromoplasts of numerous fruits, e.g., in papaya, mango, and bell pepper. The bioavailability of carotenoids from fresh and processed foods strongly depends on their genuine deposition form, since their effective absorption to the human organism requires their liberation from the food matrix and subsequent solubilization into mixed micelles in the small intestine. Consequently, a broad overview about the natural array of carotenoid deposition forms should be helpful to better understand and modulate their bioavailability from foods. Furthermore, naturally highly bioavailable forms may provide biomimetic models for the improved formulation of carotenoids in food supplements. Therefore, this review paper presents scientific evidence from human intervention studies associating carotenoid deposition forms with their bioavailability, thus suggesting novel technological and dietary strategies for their enhanced absorption. [ABSTRACT FROM AUTHOR]

Published
2017
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42. Identification and quantification of Epsilon-(Gamma-Glutamyl)lysine in digests of enzymatically cross-linked leguminous proteins by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS)

Author

Schäfer, C., Schott, M., Brandl, F., Neidhart, S., Carle, R., and Publica

Abstract

A rapid and convenient method for the precise quantification of epsilon-(gamma-glutamyl)lysine isopeptide in lyophilized proteolytic digests of cross-linked plant protein samples was developed. The isopeptide was baseline-separated from three other isomers containing lysyl and glutamyl residues by reverse-phase high-performance liquid chromatography after exhaustive proteolytic digestion of the samples cross-linked by a microbial transglutaminase (MTG). Highly selective detection was performed by electrospray mass spectrometry in MS/MS mode. Demonstrating the applicability of the suggested analytical procedure, enzymatic cross-linking of protein isolates from soy [Glycine max (L.) Mort.], pea [Pisum sativum L], and the sweet lupin species Lupinus albus L. and Lupinus angustifolius L. was investigated after incubation with 0.01 g of MTG/100 g of protein for 0-240 min at 40 degrees C. The liquid chromatography-mass spectrometry (LC-MS) method was successfully applied to monitor the kinetics of epsilon-(gamma-glutamyl)lysine isopeptide formation. Since the calculated initial levels of c-(gamma-glutamyl)lysine in the genuine leguminous protein isolates were between 40 and 77 mu mol/100 g, an isopeptide detection limit of 0.5 mu g/mL, corresponding to approximately 50 mu mol/100 g of protein, was shown to suffice for quantifying the cross-linking rate enzymatically induced by MTG. Concentrations of epsilon-(gamma-glutamyl)lysine in the texturized proteins ranged from 100 to 500 mu mol/100 g of protein.

Published
2005

45. Chemical quality parameters and anthocyanin pattern of red-fleshed Weirouge apples

Author

Sadilova, E., Stintzing, F. C., Carle, R., Sadilova, E., Stintzing, F. C., and Carle, R.

Abstract

Red-fleshed ‘Weirouge’ apples were investigated with respect to their chemical quality parameters including anthocyanins and colour. Anthocyanin concentrations were considerably higher than previously reported for common red-peeled apples. Due to its high malic acid content, the cultivar ‘Weirouge’ was characterised by a high colour brilliance. Among the anthocyanins, cyanidin-3-maloyl-galactoside and 5-carboxy-pyrano-cyanidin-hexoside not previously found in apples were tentatively identified by HPLC-MS3. Highest anthocyanin and total phenolics contents were found in the peel corresponding with the respective antioxidant capacities as determined using the FRAP and TEAC assays, respectively.

Published
2012

46. Evaluation of the antioxidant capacity of betalainic fruits and vegetables

Author

Kugler, F., Stintzing, F. C., Carle, R., Kugler, F., Stintzing, F. C., and Carle, R.

Abstract

The present investigation determined total phenolics, ascorbic acid, betalain contents and the corresponding antioxidant capacities of betalain-bearing fruits and vegetables. In addition to differently coloured Swiss chard petioles (Beta vulgaris L. ssp. cicla [L.] Alef. cv. ‘Bright Lights’) and hypocotyls of white, yellow, and red beetroot varieties (Beta vulgaris L. ssp. vulgaris, cv. ‘Albina Vereduna’, cv. ‘Burpee’s Golden’, and cv. ‘Rote Kugel 2’), juices from cactus pears (Opuntia ficus-indica [L.] Mill. cv. ‘Gialla’ and cv. ‘Rossa’) and pitaya fruits (Hylocereus polyrhizus [Weber] Britton & Rose, H. undatus [Haworth] Britton & Rose, Selenicereus megalanthus [K. Schumann ex Vaupel] Moran) were included in this study. Antioxidant capacities were determined by application of the TEAC and FRAP assays, respectively, resulting in differing rankings of the commodities investigated. In both test systems, highest antioxidant capacity was shown for red beetroot extract while for the remaining samples no straightforward order could be established.

Published
2012

47. Pilot-scale resin adsorption as a means to recover and fractionate apple polyphenols

Author

Kammerer, D.R., Carle, R., Stanley, R.A., Saleh, Z.S., Kammerer, D.R., Carle, R., Stanley, R.A., and Saleh, Z.S.

Abstract

The purification and fractionation of phenolic compounds from crude plant extracts using a food-grade acrylic adsorbent were studied at pilot-plant scale. A diluted apple juice concentrate served as a model phenolic solution for column adsorption and desorption trials. Phenolic concentrations were evaluated photometrically using the Folin-Ciocalteu assay and by HPLC-DAD. Recovery rates were significantly affected by increasing phenolic concentrations of the feed solutions applied to the column. In contrast, the flow rate during column loading hardly influenced adsorption efficiency, whereas the temperature and pH value were shown to be crucial parameters determining both total phenolic recovery rates and the adsorption behavior of individual polyphenols. As expected, the eluent composition had the greatest impact on the desorption characteristics of both total and individual phenolic compounds. HPLC analyses revealed significantly different elution profiles of individual polyphenols depending on lipophilicity. This technique allows fractionation of crude plant phenolic extracts, thus providing the opportunity to design the functional properties of the resulting phenolic fractions selectively, and the present study delivers valuable information with regard to the adjustment of individual process parameters. © 2010 American Chemical Society.

Published
2010

49. Factors controlling the lead distribution in copper-lead alloys used for bearing purposes

Author

Carle R. Hayward., Massachusetts Institute of Technology. Dept. of Mining Engineering and Metallurgy, Johnson, Charles H, Carle R. Hayward., Massachusetts Institute of Technology. Dept. of Mining Engineering and Metallurgy, and Johnson, Charles H

Abstract

Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Mining and Metallurgy, 1927., Includes bibliographical references (leaf 53)., by Charles Harmany Johnson, Jr., M.S.

Published
2005

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