Journal of Food Biochemistry 

About: Journal of Food Biochemistry is an academic journal published by Wiley-Blackwell. The journal publishes majorly in the area(s): Medicine & Antioxidant. It has an ISSN identifier of 0145-8884. Over the lifetime, 3812 publications have been published receiving 56143 citations. The journal is also known as: Food & Nutrition Press journal of food biochemistry.

A simplified method for accurate determination of cell wall uronide content [Pears, kiwi fruits].

Abstract: Reproducible determinations of cell wall uronic acid content are obtained by first dissolving wall samples in sulfuric acid and then performing assays on aliquots of the cell wall solution. The colorimetric assay utilizing m-hydroxydiphenyl is recommended because of its low background readings in the presence of large quantities of neutral sugars.

A simplified method for accurate determination of cell wall uronide content

Abstract: Reproducible determinations of cell wall uronic acid content are obtained by first dissolving wall samples in sulfuric acid and then performing assays on aliquots of the cell wall solution The colorimetric assay utilizing m-hydroxydiphenyl is recommended because of its low background readings in the presence of large quantities of neutral sugars

Physicochemical properties and function of plant polyphenol oxidase: a review'

Abstract: Polyphenol oxidase (PPO)-catalyzed browning reactions are of significant importance in the fruit and vegetable industry. These reactions proceeding in many foods of plant origin cause deterioration and loss of food quality. A better knowledge of the factors that influence the action of PPO is imperative in order to control and manipulate its detrimental activity in plant products. This paper presents an overview of the current understanding of the reaction properties, biochemical characteristics and potential physiological roles of PPO in plants. Reaction properties will include general PPO reactions, specificities and molecular mechanisms of these reactions, and methods available to assess PPO activity. Physicochemical properties will evaluate substrate specificity, environmental influences such as pH and temperature, multiplicity, latency, and activators and inhibitors of PPO. The discussion will conclude with potential physiological roles of PPO in plants.

Anthocyanins as food colorants —a review

Abstract: A number of factors affecting anthocyanin stability and color are discussed in this review. The anthocyanins are probably the most spectacular of plant pigments since they are responsible for most of the red, purple and blue pigmentation of flowers, fruits and vegetables. However, because of their highly reactive nature, anthocyanins readily degrade, or react with other constituents in the media, to form colorless or brown colored compounds. The presence of an ox-onium ion adjacent to carbon 2 makes the anthocyanins particularly susceptible to nucleophilic attack by such compounds as sulfur dioxide, ascorbic acid, hydrogen peroxide and even water. Loss of anthocyanin pigmentation also occurs in the presence of oxygen and various enzymes, and as a result of high temperature processing. A certain degree of pigment stabilization may be conferred by acylation with various organic acids, copigmentation, self-association and/or metal chelation. In addition, pH has a marked effect on anthocyanin stability, and on the color of media containing these pigments. A number of anthocyanin-rich sources have been investigated for their potential as commercial pigment extracts. Although their application is primarily limited to acidic media, continued research on the chemistry of anthocyanins may lead to application and stabilization of these pigments in a wider variety of food products.

Biological functionality of ellagic acid: a review

Abstract: Phenolic phytochemicals such as ellagic acid are important components of fruits and vegetables and are partly responsible for their beneficial health effects against oxidation-linked chronic diseases such as cancer and cardiovascular diseases. It is believed that phytochemicals such as ellagic acid function either by countering the negative effects of oxidative stress by directly acting as an antioxidant or by activating/inducing cellular antioxidant enzyme systems. These models are limited in explaining the more comprehensive antioxidant-related functions of phytochemicals in maintaining specific cellular homeostasis which contributes to its preventive mode of action and beneficial effects across diverse biological systems and cell types. In this article, we have revised the existing models and have proposed a comprehensive model for the antioxidant response-linked mechanism of the action of ellagic acid from fruits at the early stages of host cellular response by the modulation of enzyme response to maintain cellular homeostasis in eukaryotes and by inhibiting the survival in pathogenic prokaryotes.