Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

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The effects of drying methods, packaging atmosphere and storage time on dried pomegranate aril quality

Tarım Bilimleri Dergisi ◽

10.1501/tarimbil_0000001323 ◽

2015 ◽

Vol 21 (2) ◽

pp. 207-219 ◽

Cited By ~ 1

Author(s):

GÖLÜKCÜ Muharrem

Keyword(s):

Storage Time ◽

Drying Methods ◽

And Storage

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Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of Cosmos Caudatus

Antioxidants ◽

10.3390/antiox3020358 ◽

2014 ◽

Vol 3 (2) ◽

pp. 358-370 ◽

Cited By ~ 22

Author(s):

Ahmed Mediani ◽

Faridah Abas ◽

Chin Tan ◽

Alfi Khatib

Keyword(s):

Storage Time ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Total Phenolic ◽

Drying Methods ◽

Scavenging Activity ◽

Cosmos Caudatus ◽

And Storage

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Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits

Heliyon ◽

10.1016/j.heliyon.2021.e06678 ◽

2021 ◽

Vol 7 (4) ◽

pp. e06678

Author(s):

M.C. Kolla ◽

A. Laya ◽

J.P. Bayang ◽

B.B. Koubala

Keyword(s):

Bioactive Compounds ◽

Antioxidant Properties ◽

Storage Conditions ◽

Drying Methods ◽

And Storage

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Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Journal of Food Quality ◽

10.1155/2017/3283054 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 2

Author(s):

Martha P. Tarazona-Díaz ◽

Ascensión Martínez-Sánchez ◽

Encarna Aguayo

Keyword(s):

Amino Acid ◽

Bioactive Compounds ◽

Storage Time ◽

Treatment Time ◽

Heating Time ◽

Quality Parameters ◽

Pectin Methyl Esterase ◽

Watermelon Juice ◽

Functional Beverages ◽

And Storage

L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteurization because of its efficiency and simplicity. In this experiment, the effects of pasteurization (80°C for 40 s or 90 s) and storage (4°C for 30 days) on different parameters were evaluated in a watermelon juice (3.68 g kg−1of natural L-citrulline) enriched with external L-citrulline (12 g kg−1). Enzymatic activity (peroxidase, pectin methyl esterase, and polygalacturonase) was inactivated (74 to 89%, 89 to 90%, and 11 to 15%, resp.) with the pasteurization treatment, obtaining the highest degradation with the longest heating time. According to the rheology study, the juice’s elasticity was mainly affected by type of heat treatment while its viscosity was more stable and affected by storage time. A reduction in bioactive compounds content, around 10–16% for lycopene and 19–20% for L-citrulline, was observed after the pasteurization treatments, with a higher decrease with increased treatment time. Storage time also induced a reduction in lycopene and L-citrulline. The shelf life was limited by sensorial parameters.

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