scholarly journals Juices enriched with phenolic extracts from grapes

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 261-267 ◽  
Author(s):  
Jana Kulichová ◽  
Mantana Buaong ◽  
Josef Balík ◽  
Pavel Híc ◽  
Jan Tříska ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Boiling Temperature ◽  
Vitis Vinifera L ◽  
Total Polyphenol ◽  
Freeze Dried ◽  
The Press ◽  
Grape Juices ◽  
Preparation And Evaluation ◽  
Phenolic Extracts

The paper describes the preparation and evaluation of phenolic extracts from waste materials – pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to increase the nutritional properties. The waste samples were extracted using 50 or 80% ethanol (v/v). Some of the samples were extracted for 60 min at boiling temperature under reflux; the remainder were processed for 24 h on a shaker at room temperature. The highest antioxidant capacity (as measured using DPPH (758 ± 28 mM Trolox/kg of extracted matter)) and content of total polyphenols (74 ± 0.7 g gallic acid/kg of extracted matter) were found in the extract of the seeds obtained through extraction using 50% ethanol (v/v) at boiling temperature for 60 minutes. The press oil cake extract obtained by means of 80% ethanol (v/v) at boiling temperature for 60 min was evaluated as the best for enriching the sensory quality of apple and grape juices. The addition of 1 g of freeze-dried press oil cake extract to 1 l of juice increased the antioxidant capacity and total polyphenol content two-fold

scholarly journals Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission

2020 ◽  
Vol 50 (4) ◽  
pp. 681-689
Author(s):  
Maxim Sosnin ◽  
Ivan Shorstkii
Keyword(s):  
Antioxidant Capacity ◽  
Freeze Drying ◽  
Total Content ◽  
Thermal Method ◽  
High Quality ◽  
Mango Fruit ◽  
Drying Time ◽  
Freeze Dried ◽  
Dpph Method

Introduction. The research objective was to study the effect of filamentous microplasma pretreatment on the efficiency of freeze drying. It featured mango fruit and assessed the quality of the dried product. Year-round availability of exotic fruit poses a challenge of providing consumers with high-quality food products. Freeze-drying, if combined with advanced electrophysical technologies, makes it possible to maintain the high quality of the product while improving the processing. This non-thermal method technology presupposes pretreatment with filamentous microplasma (FM) and thermoelectric emission. FM affects the membrane of plant cells and forms a through channel, thus improving mass transfer. Study objects and methods. Before freeze-drying, fresh mango fruit was cut into slices of 6.0 ± 0.5 mm each and the average diameter of 72 ± 3 mm. Freeze-dried fruits were analyzed according to the degree of rehydration and quality. FM treatment was performed at the electric field strength E = 600 kV/m, while the specific energy was 1 kJ/kg per unit. Results and discussion. FM pretreatment with thermoelectric emission reduced the drying time by 38%, which was enough to achieve equilibrium moisture content. It also increased the degree of rehydration from 2.58 to 3.14. FM pretreatment raised the total content of phenols and carotenoids, but reduced the total content of flavonoids. FM pretreatment also affected the antioxidant capacity, reducing it from 0.43 to 0.41 by the ABTS method and from 0.90 to 0.75 by the DPPH method. Conclusion. FM pretreatment increased the ability to restore the freeze-dried samples. The mango samples preserved the high content of phenols and carotenoids. The antioxidant capacity of the FM-treated samples proved to be slightly lower than in the control samples. In general, pretreatment with filamentous microplasma and thermoelectric emission had a positive effect on the quality of freeze-dried mango, reduced the processing time, and improved the rehydration characteristics of the final product.

scholarly journals Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao

2021 ◽  
Vol 8 (3) ◽  
pp. 121
Author(s):  
Elsera Br Tarigan ◽  
Febriska Ditiea Utami ◽  
Nura Malahayati ◽  
Eko Heri Purwanto
Keyword(s):  
Cocoa Butter ◽  
Antioxidant Capacity ◽  
Acid Number ◽  
Cocoa Bean ◽  
Total Polyphenol ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Theobroma Cacao L ◽  
By Products

<em>Cocoa bean shells (</em>Theobroma cacao L.<em>) are by-products of cocoa beans processing and are considered waste. However, cocoa bean shells are potential antioxidants due to their content of bioactive compounds. This study aimed to: (1) determine the polyphenol content of cocoa bean shell extract using three types of solvents, and (2) determine the effect of adding cocoa bean shell extract on changes in the quality of cocoa butter. This research was conducted at the Integrated Laboratory of Balittri, Sukabumi, West Java, from December 2020 to January 2021. This study used a completely randomized design (CRD) with several solvents: metanol 80%, ethanol 96%, and ethyl acetate 96%. Three extracts solutions were applied to cocoa butter stored for 12 months (control) with a volumes factor: 0,5; 1,5; and 2,5 ml/50 ml cocoa butter. The results showed that the total polyphenol value and antioxidant capacity of cocoa bean shells extract in ethanol and methanol solvents were not significantly different.  The extract using methanol solvent had the highest total polyphenol value and antioxidant capacity compared to the other two solvents, </em><em>29,27±2,45 mgGAE/g and 19,55±5,52 mgGAEAC/g, respectively. The types of solvent were not significantly different in reducing acid number and peroxide value, but increasing the volume of cocoa bean shell extract reducing the acid number and peroxide values. The addition of 2.5 ml extract to cocoa butter that has been stored for 12 months could reduce the acid number and peroxide to below the value of fresh cocoa butter.</em>

An image analysis based expert system for assessing the quality of freeze-dried protein formulations

2012 ◽  
Author(s):  
Jukka Rantanen ◽  
Hjalte Trnka ◽  
Jian Wu ◽  
Marco van de Weert ◽  
Holger Grohganz
Keyword(s):  
Image Analysis ◽  
Expert System ◽  
Protein Formulations ◽  
Freeze Dried

Comparative assessment of bioactive compounds, antioxidant capacity and nutritional quality of red seaweeds and water spinach

2021 ◽  
pp. 101878
Author(s):  
Md. Solaiman Hossain ◽  
Saad Al-din Sifat ◽  
M. Afzal Hossain ◽  
Sazlina Salleh ◽  
Mofazzal Hossain ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Comparative Assessment ◽  
Water Spinach ◽  
Red Seaweeds

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1095
Author(s):  
Ke Jiang ◽  
Yong Kuang ◽  
Liying Feng ◽  
Yuhao Liu ◽  
Shu Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Molecular Hydrogen ◽  
Practical Significance ◽  
Total Phenolic ◽  
Guaiacol Peroxidase ◽  
Storage Quality ◽  
Decay Index ◽  
Chinese Chive ◽  
Dpph Scavenging

Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.

scholarly journals Hot Pressurized Liquid Extraction of Polyphenols from the Skin and Seeds of Vitis vinifera L. cv. Negra Criolla Pomace a Peruvian Native Pisco Industry Waste

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 866
Author(s):  
Erik E. Allcca-Alca ◽  
Nilton C. León-Calvo ◽  
Olivia M. Luque-Vilca ◽  
Maximiliano Martínez-Cifuentes ◽  
José Ricardo Pérez-Correa ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Ethanol Concentration ◽  
Liquid Extraction ◽  
Grape Pomace ◽  
Pressurized Liquid Extraction ◽  
Vitis Vinifera L ◽  
Solvent Mixtures ◽  
Total Polyphenol ◽  
Industry Waste ◽  
Potential Applications

The pisco industry in Peru generates large amounts of grape pomace, which is a natural source of bioactive compounds with potential nutraceutical applications. Hot pressurized liquid extraction (HPLE) with water-ethanol solvent mixtures (20–60%) at high temperatures (100–160 °C) was applied to recover polyphenols from the skin and seeds of a Peruvian pisco-industry grape-pomace waste. At the same HPLE conditions (60% ethanol, 160 °C), the seed fraction extracts contained ~6 times more total polyphenol and presented ~5 times more antioxidant activity than the extract from the skin fraction. The lowest ethanol concentration (20%) and the highest temperature (160 °C) achieved the highest recovery of flavanols with 163.61 µg/g dw from seeds and 10.37 µg/g dw from skins. The recovery of phenolic acids was maximized at the highest ethanol concentration and temperature with 45.34 µg/g dw from seeds and 6.93 µg/g dw from skins. Flavonols were only recovered from the skin, maximized (17.53 µg/g dw) at 20% of ethanol and the highest temperature. The recovery of specific polyphenols is maximized at specific extraction conditions. These conditions are the same for seed and skin extractions. This alternative method can be used in other agroindustrial wastes in order to recover bioactive compounds with potential applications in the pharmaceutical and food industry.

scholarly journals The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Freeze Drying ◽  
Bell Pepper ◽  
Total Phenolic ◽  
Thermal Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Dehydration Processes ◽  
Vacuum Freezing ◽  
Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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