scholarly journals Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures

2019 ◽  
Vol 56 (11) ◽  
pp. 5097-5106 ◽  
Author(s):  
Nilay Kayın ◽  
Derya Atalay ◽  
Tuğba Türken Akçay ◽  
Hande Selen Erge
Keyword(s):  
Bioactive Compounds ◽  
Color Stability ◽  
Stability And Change ◽  
Red Beet ◽  
Different Temperatures ◽  
Juice Concentrate

scholarly journals The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit

2020 ◽  
Vol 10 (23) ◽  
pp. 8432
Author(s):  
Cinzia Mannozzi ◽  
Urszula Tylewicz ◽  
Silvia Tappi ◽  
Marco Dalla Rosa ◽  
Pietro Rocculi ◽  
...  
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
Osmotic Dehydration ◽  
Drying Time ◽  
Production Chain ◽  
Processing Technologies ◽  
Dpph Method ◽  
Nutritional Characteristics ◽  
Different Temperatures ◽  
Good Retention

Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process.

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

2020 ◽  
Vol 333 ◽  
pp. 127531 ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Mehmet Musa Özcan ◽  
Fahad Y. Al-Juhaimi ◽  
Elfadıl E. Babiker ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Bioactive Compounds ◽  
Oil Quality ◽  
Salvia Hispanica ◽  
Different Temperatures ◽  
Salvia Hispanica L

Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate / Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio

1999 ◽  
Vol 5 (1) ◽  
pp. 51-58 ◽  
Author(s):  
X. Castañón ◽  
A. Argaiz ◽  
A. López-Malo
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Color Stability ◽  
The Other ◽  
Potassium Sorbate ◽  
Native Flora ◽  
Color Changes ◽  
Different Temperatures

The microbial and color changes during storage at different temperatures (15, 25 and 35 °C) of ba nana purée preserved by the combination of a blanching, reduced pH (3.4) and water activity ( aw, 0.97) and the addition of 1000 or 3000 ppm of vanillin (VA) or 1000 ppm potassium sorbate (PS) were evaluated and compared. The use of 3000 ppm VA or 1000 ppm PS inhibited for at least 60 days of storage the native flora of the banana purée at any of the temperatures studied. The addition of 1000 ppm VA was not enough to stop the microbial growth. However, at 15 °C the growth was delayed 16 days. In the presence of 3000 ppm VA or 1000 ppm PS the banana purée stored at 15, 25 and 35 °C presented several color changes that contributed to browning. The rate of browning was greater in samples with VA than in those formulated with PS, but the activation energy was 10% lower in the former systems. An analysis of the transition state parameters revealed that Gibbs free energy was similar, indicating that the mechanism of browning did not change in the presence of one antimicro bial or the other.

scholarly journals Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi

2021 ◽  
Vol 10 (8) ◽  
pp. e41810817233
Author(s):  
Letícia Rocha Ferreira ◽  
Edimar Aparecida Filomeno Fontes ◽  
Letícia Mafle Guimarães Marinho ◽  
Frederico Augusto Ribeiro de Barros ◽  
Paulo César Stringheta ◽  
...  
Keyword(s):  
Color Stability ◽  
Stability Study ◽  
Total Carotenoids ◽  
Whey Permeate ◽  
Sensory Acceptance ◽  
Light Yellow ◽  
Different Temperatures ◽  
Microbiological Criteria ◽  
Light Darkness ◽  
Yellow Tint

The aim of our research was to elaborate, characterize and evaluate the stability under light/darkness and different temperatures (4 and 25 ºC) of the color of an isotonic beverage based on whey permeate with carotenoid extract powder from pequi, and verify its microbiological safety and sensory acceptance. The 3% (w/v) concentration of powdered carotenoid from pequi was chosen because it has osmolality (314.89 mOsmol/L) in the range of hydroelectrolytic beverages and light-yellow tint. The beverage was evaluated for minerals Na (662 mg/L), K (1363.73 mg/L), total carotenoids (75.9 mg/L) and antioxidant capacity by the radicals ABTS (10.79 μmol equivalent Trolox/100 mL) and DPPH (73.38 μmol equivalent Trolox/100 mL), had good sensory acceptance by athletes and remained within microbiological criteria during stability study. The color coordinate L* has undergone less change and C*, greater change. The condition darkness at 4 ºC showed less change in yellow tint, for more than 30 days (t1/2=121.6 day). Due to its characteristics, the beverage has potential benefits for consumption by athletes, because besides being isotonic, it has bioactive properties of pequi carotenoids and natural constituents of whey permeate. The use of permeate, often discarded as effluent, has benefits for the environment.

scholarly journals Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks

2019 ◽  
Vol 68 (2) ◽  
pp. 134-141
Author(s):  
Carolina Sandra Espinosa Alvarez ◽  
Javiera López Contreras ◽  
Darling Escobar Rodríguez ◽  
Diana Jiménez Rondón ◽  
Waldo Bugueño Muñoz ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
Color Stability ◽  
Fermented Milk ◽  
Green Technologies ◽  
Natural Pigment ◽  
Enzymatic Inactivation ◽  
Wall Materials ◽  
Brassica Oleracea L

Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life.  In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage.  Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried out using green technologies (microwaves), concentrating the anthocyanin solution and mixing with wall materials such as maltodextrin, inulin and gum arabic for microencapsulation and addition to fermented milk beverage.  The color stability was determined for 8 days; the ΔE of the beverage was slightly perceptible by the human eye.  The concentration of anthocyanins was 199 mg/L with a solution of water and 2% acidified ethyl alcohol at 880 W of power for 90 s; the best drying performance was 58.9%.

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