Complex of Enzymes for Efficient Conversion of Dried Apricot Biocomponents in the Production of Food Ingredients for Alcoholic Beverages

2021 ◽  
Vol 37 (4) ◽  
pp. 91-95
Author(s):  
S.S. Morozova ◽  
L.P. Gallyamova ◽  
O.T. Titova
Keyword(s):  
Antioxidant Activity ◽  
Alcoholic Beverage ◽  
The State ◽  
Alcoholic Beverages ◽  
Total Phenolic ◽  
Food Ingredients ◽  
Enzyme Preparations ◽  
Phenolic Substances ◽  
Hydrolysis Of ◽  
Soluble Components

The results of the study of multienzyme compositions to process dry apricots before infusion for the subsequent preparation of semi-finished products for alcoholic beverage production are presented. The following preparations were used: pectinase (Fructozyme Color) and cellulose (BrewZyme BGX, Fructozyme P6-L) and cellulose (BrewZyme BGX). Pretreatment of the dry apricot pulp in the obtaining of aqueous infusion significantly affects its yield. The optimum composition of the multienzyme mixture was selected for the catalysis of high-molecular polymers of dried apricot pulp. Physicochemical and rheological characteristics of enzymatic hydrolysates were improved compared to the control option (without treatment): the yield of the aqueous infusion increased by 3 times, the viscosity was reduced by 2 times, and the turbidity decreased by 1.7 times due to the complete degradation of pectin compounds. Enzymatic hydrolysis of cell walls led to a growth of the mass concentration of soluble components, the content of total phenolic compounds and anthocyanins, as well as antioxidant activity. Key words: enzyme preparations, pectin substances, total phenolic substances, anthocyanins, antioxidant activity, turbidity Funding - The research was supported by a grant for the state assignment within the framework of the Program of Fundamental Scientific Research of the State Academies of Sciences (topic no. 0529-2019-0057).

Selection of optimal multienzyme compositions for biocatalysis of high-molecular compounds of quick-frozen raspberries

2021 ◽  
pp. 36-39
Author(s):  
Ирина Михайловна Абрамова ◽  
Наталья Евгеньевна Головачёва ◽  
Светлана Семеновна Морозова ◽  
Любовь Павловна Галлямова ◽  
Наталья Александровна Шубина ◽  
...  
Keyword(s):  
Raw Materials ◽  
Alcoholic Beverages ◽  
Total Phenolic ◽  
Enzyme Preparations ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Phenolic Substances ◽  
Molecular Substances ◽  
Hydrolysis Of ◽  
Pectin Substances

При приготовлении ликероводочных изделий на основе натурального сырья применение малиновых спиртованных соков и спиртованных морсов взамен пищевых ароматизаторов весьма актуально для повышения качественных показателей напитков. Проведенные исследования по ферментативной обработке ягод малины быстрозамороженной перед процессом настаивания показали эффективность использования ферментных препаратов: пектолитического действия - Фруктоцим Колор и грибной целлюлазы - Брюзайм BGX для обработки быстрозамороженной малины при приготовлении спиртованных морсов. Исследованы мультиэнзимные композиции ферментных препаратов для обработки мезги малины быстрозамороженной. Анализ полученных экспериментальных данных показал, что предварительная обработка ягод малины быстрозамороженной при получении сока существенно влияет на его выход. Более эффективной обработкой для биокатализа высокомолекулярных веществ мезги малины является использование мультиэнзимной композиции Фруктоцим Колор и Брюзайм BGX. Физико-химические и реологические показатели ферментализатов по сравнению с контрольным вариантом были выше: выход сока увеличился в 3 раза, вязкость снизилась в 4 раза, мутность уменьшилась в 6 раз в результате полного гидролиза пектиновых веществ. Применение мультиэнзимной композиции ферментных препаратов Фруктоцим П6Л и Брюзайм BGX было менее эффективно: гидролиз пектиновых веществ прошел не до конца, и как следствие выход сока и сока-самотека был меньше. Увеличение массовой концентрации растворимых веществ, содержания общих фенольных веществ и антоцианов свидетельствует о более полном истощении сырья за счет гидролиза клеточных стенок. Увеличение антиоксидантной активности в ферментализатах подтверждает высвобождение красящих веществ (антоцианов) и витаминов, обладающих биологической активностью. When preparing alcoholic beverages based on natural raw materials, the use of raspberry alcoholic juices and alcoholic drinks, instead of food flavors, is very important to improve the quality of drinks. The conducted studies on the enzymatic processing of quick-frozen raspberries before the infusion process have shown the effectiveness of the use of enzyme preparations: pectolytic action-Fructocim Color and mushroom cellulase-Brusaym BGX for the processing of quick-frozen raspberries in the preparation of alcoholic drinks. Multienzyme compositions of enzyme preparations for the treatment of quick-frozen raspberry pulp were studied. The analysis of the obtained experimental data showed that the pretreatment of raspberries with quick-frozen juice significantly affects its yield. A more effective treatment for the biocatalysis of high-molecular substances of raspberry pulp is the use of the multi-enzyme composition Fructocim Color and Bruzaym BGX. Physico-chemical and rheological properties of terminalization compared to the control was higher: the juice yield increased 3 times, the viscosity of the juice decreased by 4 times, the turbidity of the juice decreased by 6 times as a result of the complete hydrolysis of pectin substances. The use of the multienzyme composition of the enzyme preparations Fructocim P6L and Bruzaym BGX was less effective, the hydrolysis of pectin substances was not complete, and as a result, the yield of juice and juice self- flow was less. An increase in the mass concentration of soluble substances, the content of total phenolic substances and anthocyanins indicates a more complete depletion of raw materials due to the hydrolysis of cell walls. The increase in antioxidant activity in fermentalizates confirms the release of coloring substances (anthocyanins) and vitamins with biological activity.

scholarly journals Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis

2021 ◽  
pp. 7-14
Author(s):  
A. N. Gulyaeva ◽  
M. S. Voronina ◽  
N. V. Makarova
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Sugar Content ◽  
Total Content ◽  
Total Phenolic ◽  
Black Currant ◽  
Confectionery Products ◽  
High Sugar Content ◽  
Total Antioxidant ◽  
Phenolic Substances

Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as well as polyunsaturatedfatty acids and some vitamins determines the significant value of confectionery products. The influence of shelf life on biscuit semi-finished products prepared according to the classical recipe using pomace powder and concentrated juice of black currant and blueberry berries is shown. Methods used in the experimental part: measurement of the total phenolic content using the Folin-Chekelau reagent, the total content of flavonoids and anthocyanins, the level of free radical capture DPPH (2,2-diphenyl-1-picrilhydrazyl), the total antioxidant activity by the FRAP method and the antioxidant activity in the linoleic acid system. It was found that the content of phenolic substances, flavonoids, anthocyanins and antioxidant activity is greatly influenced by high humidity and a constant light source. These indicators are significantly reduced, but when stored in a vacuum, this decrease in indicators can be slowed down.

scholarly journals The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

Molecules ◽  
2020 ◽  
Vol 25 (15) ◽  
pp. 3402
Author(s):  
Elżbieta Zambrzycka-Szelewa ◽  
Edyta Nalewajko-Sieliwoniuk ◽  
Mariusz Zaremba ◽  
Andrzej Bajguz ◽  
Beata Godlewska-Żyłkiewicz
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Alcoholic Beverage ◽  
Absorption Spectrometry ◽  
Mixed Data ◽  
Total Phenolic ◽  
Fast Method ◽  
Flame Atomic Absorption ◽  
Relative Standard

Beer is the most common alcoholic beverage worldwide, and is an excellent source of macro- and microelements, as well as phenolic compounds. In this study, a fast method for the determination of Na, K, Mg, Ca, Fe, Mn, and Cu in beer was developed using flame atomic absorption spectrometry. The precision of this method was between 0.8 and 8.0% (as the relative standard deviation (RSD)), and limits of detections were in the range of 0.45 (Mn)–94 µg/L (Na). Among the macroelements tested in the beer samples, K was found at the highest concentration, whereas Na was found at the lowest concentration level. Beer also turned out to be a good source of Mg and K. The total phenolic content (TPC) was determined by the Folin–Ciocalteu method, while the antioxidant activity was estimated by the ABTS method. The results show remarkable variations in the mineral content, TPC, and antioxidant activity across the beer types and brands. Moreover, the relations between the type, color, refraction index, antioxidant activity, extract, alcohol, mineral, and the total phenolic contents were investigated using the factor analysis of mixed data (FAMD) combined with hierarchical clustering on principal components (HCPC).

Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

2019 ◽  
Vol 15 (5) ◽  
pp. 454-466
Author(s):  
Shyamala B. Nagarajaiah ◽  
Manasa G. Ramakrishna ◽  
Jamuna Prakash
Keyword(s):  
Antioxidant Activity ◽  
Value Added ◽  
Overweight And Obesity ◽  
Sensory Properties ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Bakery Products ◽  
Carotene Content ◽  
Food Ingredients ◽  
Proso Millet

Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products. Objective: The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP). Methods: Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties. Results: Results showed that the protein and dietary fiber contents of products ranged from 5.49- 5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins. Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

scholarly journals Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

2017 ◽  
Vol 1 (1) ◽  
pp. 17 ◽  
Author(s):  
Francisca Pereira De Moraes ◽  
Aline Cardoso Gonçalves ◽  
Thaís Bezerra Veríssimo Miguel ◽  
Kátia Cristina Borges ◽  
Roberta T P Correia
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Gum Arabic ◽  
Total Phenolic ◽  
Food Ingredients ◽  
Phytochemical Content ◽  
Freeze Dried ◽  
Malpighia Emarginata ◽  
Bioactive Content ◽  
Monomeric Anthocyanins

In this study, acerola pulp and acerola pomace were freeze dried with and without gum Arabic (GA) and analyzed in regard to their physicochemical attributes, bioactive content, and phytochemical stability (total phenolic content, ascorbic acid, total monomeric anthocyanins and antioxidant activity), during storage at 4 oC and 25 oC. The freeze dried products were highly porous and had low water activity (0.273 to 0.300). Freeze dried acerola pulp with GA were the most soluble samples (64.1% to 73.7 %). The addition of GA to freeze dried acerola pomace increased samples hygroscopicity from 4.5% to 11.1%. High ascorbic acid retention in freeze dried acerola pulp was observed for all samples (65.2 % at 25 °C and 88.9% at 4 °C). It was observed that freeze dried acerola pomace showed increased antioxidant activity during storage (101.9% at 4 °C and 135.9% at 25 °C). Our results demonstrate the potential of freeze dried acerola pulp and pomace as novel food ingredients with concentrated phytochemical content and desirable physicochemical attributes. 

scholarly journals Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 161 ◽  
Author(s):  
Carmine Negro ◽  
Alessio Aprile ◽  
Andrea Luvisi ◽  
Francesca Nicolì ◽  
Eliana Nutricati ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Ic50 Values ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Phenolic Substances

In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their nutraceutical properties. However, among EVOOs, there is great variability in phenolic composition due to the origin, the production technique, and mainly, the genotype. The aim of this work was to evaluate the different phenolic profiles and the antioxidant activities of monovarietal oils. The results confirm this variability. In fact, the overall content of oleuropein varies up to four times between the different genotypes (from 33.80 to 152.32 mg/kg oil), while the oleocanthal content is significant only in two oils. The antioxidant activity, determined with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, is correlated with the content of total phenolic substances, with half maximal inhibitory concentration (IC50) values for the DPPH test ranging from 160 to 91 mg of oil, while the ORAC test shows values between 5.45 and 8.03 μmol Trolox equivalent (TE)/g oil.

scholarly journals Sabicea brasiliensis Wernham: Antioxidant Activity, Proliferative Effect and Modulation of Vascular Adenine Nucleotides Metabolism

2020 ◽  
pp. 1-10
Author(s):  
Douglas Souza Oliveira ◽  
Mikaelle Costa Correia ◽  
Bruna Juber de Araújo ◽  
Fernanda Cardoso da Silva ◽  
Paula Marynella Alves Pereira Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Viability ◽  
Phenolic Content ◽  
Adenine Nucleotide ◽  
Adenine Nucleotides ◽  
Total Phenolic ◽  
Vascular Cells ◽  
Proliferative Effect ◽  
A7r5 Cells ◽  
Hydrolysis Of

Aims: Study addressed the antioxidant activity (AA) of Sabicea brasiliensis roots crude extract (CE), ethyl acetate (EAF), and hydro-methanolic (HMF) fractions, and its impact on cell viability and adenine nucleotide hydrolysis in vascular A7r5 cells. Materials and Methods: AA of CE, EAF and HMF were determined by the inhibition of the DPPH and ABTS radicals. Total phenolic content was evaluated by Folin-Ciocalteau. Cell viability was determined by MTT assay at different concentrations (62.5; 125; 250 and 500 μg·mL-1) of EAF and HMF after 24, 48 and 72 h. Ectonucleotidase activities were evaluated by colorimetric methods after 48 h EAF or HMF treatment. Results: The highest AA was observed for CE (76%), followed by EAF (46%) and HMF (23%). Phenolic content followed the same pattern. After 48 h, EAF increased A7r5 vascular cells viability by 40%, 40%, 62% and 25% at distinct concentrations, respectively; while HMF augmented it by 50% (500 μg·mL−1). Finally, after 48 h EAF (500 μg·mL−1) decreased about 50% of ATP and ADP metabolism while HMF inhibited 56 and 59% the hydrolysis of NPP substrate (at 125 and 250 μg·mL−1). Conclusion: Study confirmed the high AA of S. brasiliensis, which influences vascular cells proliferation and purines metabolism, pointing to potential cellular pathways that may support the popular use of this plant.

scholarly journals Potentiometric Sensor System Based on Modified Thick-Film Electrodes for Determining the Antioxidant Activity of Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 85-96
Author(s):  
Alexey Tarasov ◽  
Olga Chugunova ◽  
Nataliya Stozhko
Keyword(s):  
Antioxidant Activity ◽  
Thick Film ◽  
Food Industry ◽  
Silver Chloride ◽  
Methodological Approach ◽  
Food Additives ◽  
Potentiometric Sensor ◽  
Sensor System ◽  
Alcoholic Beverages ◽  
Food Ingredients

Currently, the food industry pays great attention to the research of antioxidants used as food additives and functional food ingredients. Monitoring the antioxidant activity (AOA) of foods containing dietary antioxidants serves as an innovative tool for the food industry development and is an urgent research task. The article presents data on the development, research and application of a single-use potentiometric sensor system based on modified thick-film electrodes made by screen printing to determine the beverages AOA. In the sensor system, the thick-film carbon-containing electrode (TCE) is modified with gold nanoparticles (AuNP), and the thick-film silver-containing electrode (TSE) is modified with a precipitate of silver chloride and ferricyanide (O) and covered with a protective Nafion layer (N). The researchers analyzed the electrochemical and operational characteristics of AuNP/TCE and N/O/TSE. A man found that carbohydrates (glucose, fructose and sucrose) did not affect, and ethyl alcohol affected the potential change in the electrochemical cell and, thus, the amount of antioxidant activity of the drink. The authors provide methodological approach for results correcting of determining the antioxidant activity of alcoholic beverages. The results of AOA beverages determining obtained using commercial electrodes and the developed sensor system are in good agreement (according to the criteria of Fischer and Student).

scholarly journals Basil – a comparison of the total phenolic content and antioxidant activity in selected cultivars

10.5219/1623 ◽  
2021 ◽  
Vol 15 ◽  
pp. 445-452
Author(s):  
Martin Adámek ◽  
Jiří Mlček ◽  
Anna Adámková ◽  
Vít Guiglielmo Mišurec ◽  
Jana Orsavová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Human Body ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Content ◽  
Total Phenolic ◽  
Cold Temperatures ◽  
Significant Difference ◽  
Phenolic Substances

During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in the human diet could help to prevent the formation of free radicals and to remove them from the human body. Therefore, determination of antioxidant activity and total content of phenolic substances in selected cultivars of basil (Ohře, Sweet green, Salad leaf, Purple opal, Thai) in a fresh and frozen state and the mixture with another plant (garlic, mint, rocket, spinach) in the fresh and refrigerated state was performed. The total content of phenolic substances in basil was established by the spectrophotometric Folin-Ciocalteu method. DPPH spectrophotometric method was used to analyze the antioxidant activity. The results have shown statistically significant differences between basil cultivars under the same growing conditions. The values of antioxidant activity in frozen samples ranged from 5.1 ±0.4 mg.g-1 AA FW to 11.71 ±0.18 mg.g-1 AA FW and the total phenolic content varied between 2.77 ±0.16 mg.g-1 GAE FW in TH and 8.93 ±0.13 mg.g-1 GAE FW. A statistically significant difference between fresh and frozen samples was established only in the “Ohře” cultivar. After the storage in cold temperatures, all mixtures showed a reduction in the antioxidant activity and total content of phenolic substances. The mixture of basil and mint performed the highest values of antioxidant activity and total content of phenolic substances and significantly differed from the other mixtures most often. The addition of basil and its mixtures to food and beverages can substantially increase their biological value and subsequently also the quality of human nutrition.

Synbiotic Functional Malt Beverage Supplemented with Inulin and Probiotic Strains

2020 ◽  
Vol 16 (7) ◽  
pp. 1098-1105
Author(s):  
Nayereh Zakipour ◽  
Leila R. Nasiraie ◽  
Amir M. Mortazavian ◽  
Nasim Khorshidian ◽  
Sara Sohrabvandi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Lactobacillus Casei ◽  
Phenolic Content ◽  
Ethanol Concentration ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Total Phenolic ◽  
Probiotic Strains ◽  
Hydrolysis Of

Background: Cereal-based beverages can provide essential nutrients and phytochemicals as well as being suitable carriers for probiotics. Prebiotic ingredients present in grains or incorporated into beverages can improve the growth of probiotics leading to the emergence of functional synbiotic beverages. Objective: This study aimed to produce a malt-based synbiotic beverage containing inulin as a prebiotic and three strains of probiotics and evaluate its physiochemical and antioxidant properties during storage. Methods: A synbiotic malt beverage containing 2.25% inulin and 2.25% sucrose with three probiotic strains including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum was produced and its chemical properties, antioxidant activity, total phenolic compounds and viability of probiotics were determined during 28 days of storage. Results: The results showed that although the viability of probiotic bacteria in synbiotic malt beverage was decreased during refrigerated storage, it remained above 107 cfu/mL. The lowest and the highest viability was observed in the case of L. acidophilus and L. plantarum, respectively after 28 days of storage. pH, brix and total sugar decreased due to probiotic growth and activity. Ethanol concentration increased, but was lower than 0.1% in all samples and thus the final product can be considered as non-alcoholic. Moreover, the content of phenolic compounds was increased in samples with probiotics due to the hydrolysis of glycosylic phenolic compounds and the generation of free phenolic compounds. The samples containing L. casei presented the highest total phenolic content followed by L. acidophilus and L. plantarum, respectively. Malt beverages containing L. casei showed the highest antioxidant activity followed by samples with L. acidophilus and L. plantarum. Conclusion: It can be concluded that proper probiotic strains besides inulin as a prebiotic can be used for the development of a functional synbiotic malt beverage with high phenolic content and antioxidant activity.

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