scholarly journals Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

2020 ◽  
Author(s):  
Grażyna Bortnowska ◽  
Sylwia Przybylska ◽  
Robert Iwański
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Phenolic Extracts

scholarly journals Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 831 ◽  
Author(s):  
Han Chen ◽  
Haotian Zheng ◽  
Margaret Anne Brennan ◽  
Wenpin Chen ◽  
Xinbo Guo ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Phase Stability ◽  
Radical Scavenging ◽  
Black Tea ◽  
Laser Scanning Microscopy ◽  
Lower Phase ◽  
Antioxidant Power ◽  
Tea Infusion

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

2021 ◽  
pp. 510
Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Water Retention ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Total Phenolic Compounds ◽  
Retention Capacity ◽  
Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 630-638 ◽  
Author(s):  
Hongyan Li ◽  
Long Xie ◽  
Yue Ma ◽  
Min Zhang ◽  
Yuwei Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Drying Methods ◽  
Drying Characteristics

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

2018 ◽  
Vol 42 (5) ◽  
pp. e13603 ◽  
Author(s):  
Pedro Henrique Imazaki ◽  
Caroline Douny ◽  
Mahmoud Elansary ◽  
Marie-Louise Scippo ◽  
Antoine Clinquart
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Aging Time ◽  
High Oxygen ◽  
Oxygen Atmosphere ◽  
Muscle Type

scholarly journals Morphology, physicochemical properties and antioxidant capacity of bee pollens

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 1-8 ◽  
Author(s):  
Roman Bleha ◽  
Tatiana Shevtsova ◽  
Andrej Sinica ◽  
Vojtech Kruzik ◽  
Jan Brindza
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Ftir Spectroscopy ◽  
Water Activity ◽  
Antioxidant Properties ◽  
Pollen Grains ◽  
Botanical Origin ◽  
Colour Parameters

Six supposedly unifloral bee pollens of various botanical origins were characterised by morphometry, SEM, CIE L*a*b* colour parameters and FTIR spectroscopy. Botanical origin and homogeneity of bee pollens were verified by colour and morphology of pollen grains. Water activity, moisture and antioxidant capacity of bee pollens were also evaluated. The results were discussed in terms of connection between botanical origin, composition and antioxidant properties of pollen materials.

Sign in / Sign up

Export Citation Format

Share Document