| 摘要 | 第6-8页 |
| ABSTRACT | 第8-9页 |
| ABBRIVATIONS | 第18-24页 |
| CHAPTER 1 INTRODUCTION | 第24-42页 |
| 1.1 FRUIT AND VEGETABLE JUICES | 第24-25页 |
| 1.1.1 Introdcution and classification | 第24页 |
| 1.1.2 Not from concentrate mixed juice | 第24页 |
| 1.1.3 Raw materials for mixed juice production | 第24-25页 |
| 1.1.3.1 Apples | 第24-25页 |
| 1.1.3.2 Peaches | 第25页 |
| 1.1.3.3 Carrot | 第25页 |
| 1.2 NUTRACEUTICALS IN MIXED JUICE | 第25-30页 |
| 1.2.1 Bioactive compounds and antioxidant activities | 第25-27页 |
| 1.2.1.1 Polyphenolic compounds | 第26页 |
| 1.2.1.2 Carotenoids | 第26-27页 |
| 1.2.1.3 Antioxidant activity | 第27页 |
| 1.2.2 Dietary fibers | 第27-30页 |
| 1.2.2.1 Pectin | 第27-30页 |
| 1.2.2.1.1 Pectin health benefits | 第27页 |
| 1.2.2.1.2 Pectin structural characteristics | 第27-28页 |
| 1.2.2.1.3 Pectin characteristics and functional properties | 第28-29页 |
| 1.2.2.1.4 Pectin and polyphenol interactions | 第29-30页 |
| 1.3 NFC JUICE PROCESSING TECHNOLOGIES | 第30-34页 |
| 1.3.1 Importance of juice processing technologies | 第30页 |
| 1.3.2 Thermal technologies for juice production | 第30页 |
| 1.3.3 Non-thermal technologies for juice production | 第30-32页 |
| 1.3.3.1 High pressure homogenization | 第31-32页 |
| 1.3.3.1.1 Mechanisms of action of high pressure homogenization | 第31页 |
| 1.3.3.1.2 High pressure homogenization for fruit juice processing | 第31-32页 |
| 1.3.3.1.3 Impact of high pressure homogenization on bioactive compounds | 第32页 |
| 1.3.4 Impact of processing on pectin | 第32-33页 |
| 1.3.5 Pectin depolymerization and demethoxylation | 第33-34页 |
| 1.3.5.1 Enxymatic demethoxylation | 第33页 |
| 1.3.5.2 Non-enzymetic demethoxylation | 第33页 |
| 1.3.5.3 Enzymetic depolymerization | 第33页 |
| 1.3.5.4 Non-enzymatic depolymerization | 第33-34页 |
| 1.3.6 Inactivation of enzyme activity | 第34页 |
| 1.3.7 Effect of high pressure homogenization on depolymerization | 第34页 |
| 1.4 BIOACCESSIBILITY AND BIOAVAILABILITY OF BIOACTIVE COMPOUNDS FROM FOOD | 第34-40页 |
| 1.4.1 Digestion | 第34页 |
| 1.4.2 Bioaccessibility and bioavailability | 第34页 |
| 1.4.3 Evaluation of bioaccessibility | 第34-36页 |
| 1.4.3.1 In vivo gastrointestinal digestion | 第34-35页 |
| 1.4.3.2 In vitro gastrointestinal digestion | 第35-36页 |
| 1.4.4 Bioaccessibility of bioactive compounds | 第36-37页 |
| 1.4.4.1 Digestion, absorption and metabolism of phenolic compounds | 第36页 |
| 1.4.4.2 Digestion, absorption and metabolism of carotenoid compounds | 第36-37页 |
| 1.4.5 Impact of food matrix on bioaccessibility of bioactive compounds | 第37-39页 |
| 1.4.5.1 Impact of pectin on bioaccessibility of polyphenols | 第37-38页 |
| 1.4.5.2 Impact of pectin on bioaccessibility of carotenoids | 第38-39页 |
| 1.4.5.2.1 Impact of degree of methylesterification | 第38-39页 |
| 1.4.5.2.2 Impact of molecular weight | 第39页 |
| 1.4.6 Impact of processing of bioaccessibility of bioactive compounds | 第39-40页 |
| 1.4.6.1 Impact of proceesing on bioaccessibility of polyphenols | 第39页 |
| 1.4.6.2 Impact of proceesing on bioaccessibility of carotenoids | 第39-40页 |
| 1.4.6.3 Impact of high pressure homogenization on bioaassessibility of bioactivecompounds | 第40页 |
| 1.5 OBJECTIVES | 第40-42页 |
| CHAPTER 2 EFFECT OF HIGH PRESSURE HOMOGENIZATION ON MIXED JUICE STABILITY, RHEOLOGY, PHYSICAL PROPERTIES ANDMICROORGANISM REDUCTION | 第42-55页 |
| 2.1 INTRODUCTION | 第42页 |
| 2.2 MATERIALS | 第42-43页 |
| 2.3 METHODS | 第43-45页 |
| 2.3.1 Cloudy mixed juice preparation | 第43页 |
| 2.3.2 Cloudy mixed juice treated by high pressure homogenization | 第43页 |
| 2.3.3 Particle size distribution | 第43页 |
| 2.3.4 Microstrcture analysis | 第43-44页 |
| 2.3.5 Relative turbidity determination | 第44页 |
| 2.3.6 Determination of viscosity curves and flow behavior properties | 第44页 |
| 2.3.7 Total soluble solids and p H analysis | 第44页 |
| 2.3.8 Instrumental color analysis | 第44页 |
| 2.3.9 Microorganism analysis | 第44-45页 |
| 2.3.10 Statistical analysis | 第45页 |
| 2.4 RESULTS AND DISCUSSION | 第45-54页 |
| 2.4.1 Particle size distribution | 第45-47页 |
| 2.4.2 Microstructre | 第47-48页 |
| 2.4.3 Relative turbidity | 第48-49页 |
| 2.4.4 Viscosity and flow behavior properties | 第49-51页 |
| 2.4.5 Total soluble solids content and p H | 第51-53页 |
| 2.4.6 Instrumental color | 第53页 |
| 2.4.7 Reduction of natural microorganisms | 第53-54页 |
| 2.5 CONCLUSION | 第54-55页 |
| CHAPTER 3 EFFECT OF JUICE RATIO AND HIGH PREESURE HOMOGENIZATION ON WATER-SOLUBLE PECTIN CHARACTERISTICS, FUNCTIONAL PROPERTIES AND BIOACTIVE COMPOUNDS IN MIXEDJUICES | 第55-79页 |
| 3.1 INTRODUCTION | 第55-56页 |
| 3.2 MATERIALS | 第56页 |
| 3.3 METHODS | 第56-61页 |
| 3.3.1 Mixed juice preparation and treated by high pressure homogenization | 第56-57页 |
| 3.3.2 Physicochemical characterization | 第57-58页 |
| 3.3.2.1 Instrumental color | 第57页 |
| 3.3.2.2 Total soluble solids, titratable acidity and p H | 第57页 |
| 3.3.2.3 Dry matter content | 第57页 |
| 3.3.2.4 Suspended solids content | 第57-58页 |
| 3.3.3 Particle size distribution | 第58页 |
| 3.3.4 Pectin analysis | 第58-59页 |
| 3.3.4.1 Isolation of alcohol-insoluble residue and water-soluble fraction of pectin | 第58页 |
| 3.3.4.2 Determination of galacturonic acid content | 第58页 |
| 3.3.4.3 Determination of degree of methylesterification | 第58-59页 |
| 3.3.4.4 Neutral sugar analysis | 第59页 |
| 3.3.5 Relative turbidity determination | 第59页 |
| 3.3.6 Zeta potential analysis | 第59页 |
| 3.3.7 Rheology | 第59页 |
| 3.3.8 Sensory analysis | 第59-60页 |
| 3.3.9 Determination of carotenoid content | 第60页 |
| 3.3.10 Extraction of polyphenols | 第60页 |
| 3.3.11 Analysis of total polyphenol content | 第60-61页 |
| 3.3.12 Analysis of antioxidant activity | 第61页 |
| 3.3.12.1 FRAP method | 第61页 |
| 3.3.12.2 DPPH method | 第61页 |
| 3.3.13 Statistical analysis | 第61页 |
| 3.4 RESULTS AND DISCUSSION | 第61-78页 |
| 3.4.1 Physicochemical characteristics | 第61-64页 |
| 3.4.1.1 Instrumental color | 第61-63页 |
| 3.4.1.2 Total soluble solids, total tritratable acidity, p H and TSS/TAA ratio | 第63页 |
| 3.4.1.3 Dry matter content | 第63页 |
| 3.4.1.4 Suspended solids | 第63-64页 |
| 3.4.2 Particle size distribution and particle diameters | 第64-65页 |
| 3.4.3 Water-soluble pectin characterization | 第65-67页 |
| 3.4.3.1 Water-soluble pectin and degree of methylesterification | 第65-67页 |
| 3.4.3.2 Neutral sugar contents and ratios | 第67页 |
| 3.4.4 Zeta potential analysis | 第67-68页 |
| 3.4.5 Cloudy stability of high pressure homogenized mixed juice | 第68-69页 |
| 3.4.6 Juice rheological properties | 第69-72页 |
| 3.4.6.1 The frequency sweep curves | 第69-71页 |
| 3.4.6.2 The tan δ | 第71-72页 |
| 3.4.7 Sensory test results of homogenized mixed juices and relationship withinstrumental indicatos | 第72-73页 |
| 3.4.8 The carotenoid and polyphenol contents, and antioxidant activity | 第73-74页 |
| 3.4.9 Relationships of functional properties with physicochemical, particle andwater-soluble pectin characteristics | 第74-76页 |
| 3.4.9.1 Relationship of relative turbidity with D[3,2] and TSS content | 第74-75页 |
| 3.4.9.2 Relationship of G’ with SS content and D[3,2] | 第75-76页 |
| 3.4.10 Relationship of polyphenol content with water-soluble pectin characteristics inhomogenized mixed juice samples | 第76-77页 |
| 3.4.11 Relationship of antioxidant activity with contents of polyphenols andwater-soluble pectin in homogenized mixed juice samples | 第77-78页 |
| 3.5 CONCLUSION | 第78-79页 |
| CHAPTER 4 JUICE RELATED WATER-SOLUBLE PECTIN CHARACTERISTICS AND BIOACCESSIBILITY OF BIOACTIVE COMPOUNDS IN OIL AND EMULSION INCORPORATED MIXED JUICEPROCESSED BY HIGH PRESSURE HOMOGENIZATION | 第79-103页 |
| 4.1 INTRODUCTION | 第79-80页 |
| 4.2 MATERIALS | 第80-81页 |
| 4.3 METHODS | 第81-86页 |
| 4.3.1 Mixed juice preparation | 第81页 |
| 4.3.2 Mixed juice treated by high pressure homogenization | 第81页 |
| 4.3.3 In vitro digestion | 第81-83页 |
| 4.3.3.1 Incorporation of oil and emulsion | 第81-82页 |
| 4.3.3.2 Simulated mouth, stomach and intestinal digestion | 第82-83页 |
| 4.3.4 Particle size distribution and particle diameters | 第83页 |
| 4.3.5 Zeta potential analysis | 第83页 |
| 4.3.6 Confocal microscopy analysis | 第83页 |
| 4.3.7 Pectin analysis | 第83-85页 |
| 4.3.7.1 Isolation of alcohol-insoluble residue | 第83页 |
| 4.3.7.2 Fractionation of water-soluble pectin | 第83-84页 |
| 4.3.7.3 Determination of galactunonic acid content | 第84页 |
| 4.3.7.4 Determination of degree of methylesterification | 第84页 |
| 4.3.7.5 Neutral sugar analysis | 第84-85页 |
| 4.3.7.6 Determination of molecular weight | 第85页 |
| 4.3.8 Determination of viscosity | 第85页 |
| 4.3.9 Determination of total carotenoid content | 第85页 |
| 4.3.10 Extraction of polyphenols and determination of total polyphenol content | 第85-86页 |
| 4.3.11 Bioaccessibility of carotenoids and polyphenols | 第86页 |
| 4.3.12 Statistical analysis | 第86页 |
| 4.4 RESULTS AND DISCUSSION | 第86-101页 |
| 4.4.1 Particle size distribution and particle diameters | 第86-89页 |
| 4.4.2 Zeta potential | 第89-90页 |
| 4.4.3 Microstructure and appearance of oil and emulsion particles | 第90-91页 |
| 4.4.4 Water-soluble pectin characteristics of high pressure homogenized mixed juicesand viscosity of small intestinal digesta | 第91-94页 |
| 4.4.5 Total carotenoid bioaccessibility | 第94-96页 |
| 4.4.6 Total polyphenol bioaccessibility | 第96-97页 |
| 4.4.7 Relationship of total carotenoid bioaccessibility with particle properties andwater-soluble pectin characteristics | 第97-101页 |
| 4.4.7.1 Relationship between total carotenoid bioaccessibility and mean particlediameters (D[4,3] and D[3,2]) | 第97-99页 |
| 4.4.7.2 Relationship between total carotenoid bioaccessibility and zeta potential | 第99-100页 |
| 4.4.7.3 Relationship between total carotenoid bioaccessibility and water-soluble pectincharacteristics | 第100-101页 |
| 4.4.8 Relationship between total polyphenol bioaccessibility and water-soluble pectinproperties | 第101页 |
| 4.5 CONCLUSION | 第101-103页 |
| CHAPTER 5 IMPACT OF HIGH PRESSURE HOMOGENIZATION ON WATER-SOLUBLE PECTIN CHARACTERISTICS AND BIOACCESSIBILITYOF BIOACTIVE COMPOUNDS OF MIXED JUICE | 第103-128页 |
| 5.1 INTRODUCTION | 第103-104页 |
| 5.2 MATERIALS | 第104页 |
| 5.3 METHODS | 第104-109页 |
| 5.3.1 Mixed juice preparation and treatment by high pressure homogenization | 第104-105页 |
| 5.3.2 Pectin analysis in high pressure homogenized mixed juice | 第105-106页 |
| 5.3.2.1 Isolation of alcohol-insoluble residue and fractionation of water-soluble pectin | 第105页 |
| 5.3.2.2 Determination of molecular weight | 第105-106页 |
| 5.3.2.3 Determination of galacturonic acid content and degree of methylesterification | 第106页 |
| 5.3.2.4 Neutral sugar analysis | 第106页 |
| 5.3.3 Retention and bioaccessibility of carotenoids and polyphenols | 第106-109页 |
| 5.3.3.1 In vitro digestion | 第106-108页 |
| 5.3.3.1.1 Sample preparation | 第106-107页 |
| 5.3.3.1.2 Simulated mouth, stomach and intestinal digestion | 第107-108页 |
| 5.3.3.2 Description of digesta | 第108-109页 |
| 5.3.3.2.1 Particle size distribution and particle diameters | 第108页 |
| 5.3.3.2.2 Zeta potential analysis | 第108页 |
| 5.3.3.2.3 Confocal microscopy analysis | 第108页 |
| 5.3.3.2.4 Determination of total carotenoid content | 第108页 |
| 5.3.3.2.5 Extraction of polyphenols and analysis of total polyphenol content | 第108-109页 |
| 5.3.3.2.6 Bioaccessibility of carotenoids and polyphenols | 第109页 |
| 5.3.4 Statistical analysis | 第109页 |
| 5.4 RESULTS AND DISCUSSION | 第109-127页 |
| 5.4.1 The water-soluble pectin characteristics of mixed juice | 第109-114页 |
| 5.4.1.1 Molecular weight | 第109-113页 |
| 5.4.1.2 Galacturonic acid content, degree of methylesterification, chain linearity andbranching | 第113-114页 |
| 5.4.2 Analysis of small intestinal digesta | 第114-121页 |
| 5.4.2.1 Particle size distribution and mean particle diameters | 第114-118页 |
| 5.4.2.2 Zeta potential | 第118-120页 |
| 5.4.2.3 Microstructure | 第120-121页 |
| 5.4.3 Total carotenoid content and total carotenoid bioaccessibility | 第121-124页 |
| 5.4.4 Total polyphenol bioaccessibility | 第124-125页 |
| 5.4.5 Relationship of total carotenoid bioaccessibility with water-soluble pectincharacteristics | 第125-127页 |
| 5.5 CONCLUSION | 第127-128页 |
| SUMMARY | 第128-130页 |
| 1 CONCLUSION | 第128页 |
| 2 RECOMMENDATIONS | 第128-130页 |
| BIBLIOGRAPHY | 第130-149页 |
| 致谢 (ACKNOWLEDGEMENT) | 第149-150页 |
| 作者简历 (RESUME) | 第150-151页 |
