scholarly journals Shelf Life of Bioactive Compounds from Acerola Pulp (Malpighia spp.) through Freeze-Drying and Microencapsulation

2021 ◽  
Author(s):  
Bruno Saqueti ◽  
Eloize Alves ◽  
Matheus Castro ◽  
Patrícia dos Santos ◽  
Nayane Sinosaki ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Freeze Drying ◽  
Bioactive Compound ◽  
The Other ◽  
Food Sector ◽  
Tropical Fruit ◽  
Physical Chemical ◽  
Ph Reduction

Acerola is a tropical fruit with a large industrial and commercial appeal due to its organoleptic qualities and bioactive compound-rich nature. Thus, as bioactive compounds (BC) stability is of great interest in the food industry, assessment of preserving techniques to prolong shelf life has become imperative. Hence, the purpose of this study was to evaluate how storage affects BC conservation in microencapsulated and lyophilized acerola pulps over 180 days. For this matter, antioxidant tests, physical-chemical analyzes, and vitamin C analysis by mass spectrometry were performed. Results indicated that microencapsulation better preserved the antioxidants in acerola pulp compared to the other preservation technologies employed. This is due to the greater BC concentration in the microencapsulated, as well as the pH reduction. Furthermore, over 180 days, microencapsulation better preserved the target compounds in acerola pulp compared to lyophilization, as evidenced by the superior content of BC in the former treatment, making it an appealing option for the food sector.

scholarly journals Screening of Major Bioactive Compounds Profile of Pomegranate Peel Waste by Using HPLC

2021 ◽  
Author(s):  
Nishant Kumar ◽  
Pratibha ◽  
Neeraj ◽  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Bioactive Compounds ◽  
Ellagic Acid ◽  
Freeze Drying ◽  
Animal Health ◽  
Bioactive Compound ◽  
The Other ◽  
Drying Methods ◽  
Pomegranate Peel ◽  
Freeze Dried

Abstract Bioactive compound characterization is an important steps for utilization of pomegranate peel waste as food and nutraceutical ingredients. In the present investigation the effects of different drying (freeze, tray-oven and sun) and solvents such as methanol, ethanol, water, acetone and hexane were investigated on the extraction and recovery of major bioactive compounds (ellagic acid, gallic acid, quercetin and punicalagin) of pomegranate peel for two pomegranate varieties (i.e. Bhagwa and Ganesh) using high performance liquid chromatography (HPLC). The results indicated that the peel powder obtained by freeze drying (-45°C) method which extracted by methanol was higher amount in bioactive compounds compared to the other drying methods and solvents. Freeze dried peel powder of Bhagwa pomegranate showed higher amount of gallic acid (32.2 mg/g), ellagic acid (13.6 mg/g), punicalagin (15.2 mg/g) and quercetin (2.5 mg/g) with methanol solvent as compared to the other extract of Bhagwa and Ganesh varieties. Basis on the results of current study it can be concluded that the freeze drying method for drying pomegranate peel powder and methanol as a solvent are effectives to recover higher extraction of bioactive compounds which can be utilize to develop human and animal health.

scholarly journals Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 98-106
Author(s):  
S. Darniadi ◽  
D.D. Handoko ◽  
S. Sunarmani ◽  
S. Widowati
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Volatile Compounds ◽  
Freeze Drying ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Life Testing ◽  
Tropical Fruit ◽  
Durio Zibethinus ◽  
Freeze Dried

Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is a seasonal fruit and has a few days shelf-life. Freeze drying is known for preserving foods while maintaining its original shape and provide excellent rehydrated products. This study aimed to determine the shelf-life of freeze-dried (FD) durian products using the accelerated shelf-life testing (ASLT) method and to assess the flavour changes in fresh and freeze-dried durian products. The parameters used to determine shelf-life were moisture content and L* a* b* colour values of FD durian products for 28 days of storage at 30, 40, and 50oC. Flavour analysis using Solid Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GCMS) was carried out on fresh durian pulp, FD durian for 30 hrs, and FD durian for 36 hrs. The estimation of shelf-life of FD durian products at storage temperatures of 25 and 30oC, respectively, were based on the following parameters: (1) moisture content: 41 and 37 days, (2) L*(brightness): 467 and 311 days, (3) a* (redness): 144 and 171 days, and (4) b*(yellowness): 43 and 46 days. A total of twenty-four volatile compounds contributed to the flavour of fresh durian fruit and five of them had concentrations of more than 10 ppm. The losses percentage of these five volatile compounds were in a range of 78-95% (FD durian for 30 hrs) and a range of 0- 100% (FD durian for 36 hrs). Freeze-drying technique on durian was able to extend shelflife and preserve flavour compounds.

scholarly journals Design of Healthy Snack Based on Kiwifruit

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3309 ◽  
Author(s):  
Urszula Tylewicz ◽  
Malgorzata Nowacka ◽  
Katarzyna Rybak ◽  
Kinga Drozdzal ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Bioactive Compound ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Sugar Addition ◽  
High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

scholarly journals Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Bragantia ◽  
2012 ◽  
Vol 71 (3) ◽  
pp. 447-453 ◽  
Author(s):  
Lucimara Rogéria Antoniolli ◽  
Benedito Carlos Benedetti ◽  
Men de Sá Moreira de Souza Filho ◽  
Deborah dos Santos Garruti ◽  
Maria de Fátima Borges
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Respiratory Activity ◽  
Low Ph ◽  
The Other ◽  
Water Control ◽  
Minimally Processed ◽  
Ph Values ◽  
Physical Chemical ◽  
Polyethylene Terephtalate

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

scholarly journals European Regulatory Framework and Safety Assessment of Food-Related Bioactive Compounds

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 613 ◽  
Author(s):  
Ariane Vettorazzi ◽  
Adela López de Cerain ◽  
Julen Sanz-Serrano ◽  
Ana G. Gil ◽  
Amaya Azqueta
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Safety Assessment ◽  
Developmental Toxicity ◽  
Toxicity Testing ◽  
Bioactive Compound ◽  
Regulatory Framework ◽  
Legal Requirements ◽  
European Regulatory ◽  
European Regulations

A great variety of functional foods, nutraceuticals, or foods with bioactive compounds are provided nowadays to consumers. Aware of the importance of the safety aspects, the food industry has to comply with different legal requirements around the world. In this review, the European regulatory framework for food-related bioactive compounds is summarized. The term ‘bioactive compound’ is not defined in the European regulations, however, since they can be part of food supplements, fortified foods, or novel food, they are included within the legal requirements of those corresponding types of foods or supplements. Lists of authorized compounds/foods appear in the correspondent regulations, however, when a new compound/food is going to be launched into the market, its safety assessment is essential. Although the responsibility for the safety of these compounds/foods lies with the food business operator placing the product on the market, the European Food Safety Authority (EFSA) carries out scientific evaluations to assess the risks for human health. To facilitate this procedure, different guidelines exist at the European level to explain the tier toxicity testing approach to be considered. This approach divides the evaluation into four areas: (a) toxicokinetics; (b) genotoxicity; (c) subchronic and chronic toxicity and carcinogenicity; and (d) reproductive and developmental toxicity.

scholarly journals Analysis of Distribution of Selected Bioactive Compounds in Camelina sativa from Seeds to Pomace and Oil

Agronomy ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 168 ◽  
Author(s):  
Danuta Kurasiak-Popowska ◽  
Bernadetta Ryńska ◽  
Kinga Stuper-Szablewska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Food Industry ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Camelina Sativa ◽  
The Other ◽  
Camelina Oil

Camelina sativa is an oilseed plant that produces seed oil rich in vitamins, UFA (unsaturated fatty acids), phytosterols, and polyphenols. Most, but not all, bioactive compounds are soluble in oil. So far, studies have been based analyzing the profile of bioactive compounds only in oil. As part of this work, it was decided to examine the seeds, oil, and pomace of four genotypes of Camelina sativa (three spring genotypes and one winter cultivar). The transmission of bioactive compounds to oil and pomace was compared to their content in seeds. The quantitative profile of selected bioactive compounds was analyzed: eight flavonoid aglycons, 11 phenolic acids, three carotenoids, and 19 fatty acids. As a result of pressing more than 80% of flavonoids entered oil, whereas 20% remained in the pomace. When the content of phenolic acids in seeds and in oil was compared, it turned out that on average 50% of these compounds entered oil. Among all the phenolic acids under analysis the highest contents of chlorogenic, caffeic, and sinapic acids were found both in camelina seeds and oil. Similarly to the other bioactive compounds, more than 70% of fat-soluble carotenoids were extracted from camelina seeds with oil. Most of the genotypes had the fatty acid composition and the ω-6/ω-3 ratio characteristic of camelina oil. Camelina oil is characterized by properties that enable its extensive use in the food industry.

Pengaruh Anti Kempal Terhadap Daya Simpan dan Kinetika Umur Simpan Serbuk Ekstrak Sirsak

2016 ◽  
Vol 8 (15) ◽  
pp. 1-10
Author(s):  
Lukman Junaid ◽  
Enny Hawani Loebis
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Storage Temperature ◽  
Value Added ◽  
Magnesium Silicate ◽  
Magnesium Carbonate ◽  
Raw Material ◽  
Tropical Fruit ◽  
C 30 ◽  
Temperature Storage

Soursop is a potential tropical fruit as raw material for food industry. To increase its value added, soursop need to be processed to extend its shelf life, by co-crystallization technique. The research aim was to define kinetics formula and establishing shelf life of soursop extract product. Shelf life testing is conducted for the product that processed using variety of  variable of treatments anti-caking types: magnesium oxide (MO), magnesium carbonate (MC), magnesium silicate (MS), and temperature storage: 27°C, 30°C, 35°C, 40°C and 45°C . The results showed that kinetics formula for the soursop powder MO, MC and MS were ln K = 3,963 - 2259 (1/T), ln K = 2,219 - 1651 (1/T) and ln K = 8,597 - 3636 (1/T). Based on the kinetics, the shelf life of product which is store in 27°C, were: 9.49, 7.44 and 6.91 months respectively.  The variation of anti-caking type was significantly affect the product shelf life. Using anti-caking of MS and temperature storage 27°C will resulted in a longer shelf life 9.49 months. The effect of storage temperature on the product shelf life is more significant for the product using anti-caking MS compared to product using anti-caking MO or MC.ABSTRAKBuah sirsak merupakan buah tropis yang potensial dijadikan sebagai bahan baku industri pangan. Untuk meningkatkan nilai tambahnya, buah sirsak dapat diproses dengan teknik kokristalisasi, untuk memperpanjang umur simpan. Penelitian ini bertujuan menentukan persamaan kinetika dan menetapkan umur simpan produk serbuk ekstrak sirsak. Pengukuran umur simpan dilakukan terhadap produk yang di proses dengan variasi perlakuan jenis anti kempal: magnesium oksida (MO), magnesium karbonat (MC) dan magnesium silikat (MS), serta suhu penyimpanan: 27°C, 30°C, 35°C, 40°C dan 45°C. Hasil penelitian menunjukkan persamaan kinetika umur simpan serbuk sirsak MO, MC dan MS berturut-turut: ln K = 3,963 - 2259 (1/T), ln K = 2,219 - 1651 (1/T) dan ln K = 8,597 - 3636 (1/T).  Berdasarkan persamaan kinetika tersebut dapat ditetapkan umur simpan produk  pada suhu 27°C, berturut turut adalah: 9,49, 7,44 dan 6,91 bulan. Variasi perlakuan jenis anti kempal sangat berpengaruh terhadap masa simpan produk. Penggunaan anti kempal MS dan suhu penyimpanan 27°C memberikan masa simpan yang lebih lama yaitu 9,49 bulan.  Pengaruh suhu penyimpanan terhadap umur simpan produk lebih nyata untuk produk dengan anti kempal MS dibandingkan dengan produk dengan anti kempal MO atau MCKata kunci : umur simpan, serbuk ekstrak sirsak, ko-kristalisasi, anti-kempal

scholarly journals Natural Bioactive Compound Loaded Eggshell Membrane from Waste Food Industry: Preparation and Characterization

2020 ◽  
Vol 01 ◽  
Author(s):  
Merve Deniz Köse ◽  
Oguz Bayraktar
Keyword(s):  
Bioactive Compounds ◽  
Vascular Graft ◽  
Food Industry ◽  
Bioactive Compound ◽  
Eggshell Membrane ◽  
Characterization Methods ◽  
Eggshell Membranes ◽  
The Stability ◽  
Adsorptive Properties ◽  
Waste Food

Objective: Eggshell membrane (ESM), the protein and collagen-rich membrane between the eggshell and egg white, has usually been regarded as waste and overlooked. However, its potential is now being highlighted in many industrial and technological applications. In the literature natural bioactive compounds (NBCs) have been used together with various proteins. Methods: Preparation and characterization methods of the eggshell and eggshell membrane is summarised. Results: Various studies showed how to utilize eggshell membranes as an adsorbent, scaffold, wound dressing, and vascular graft. Due to the chemical composition of the eggshell membrane, its superior binding and adsorptive properties increase the stability of the bioactive compounds. Conclusion: This review focuses on the potential utilization of eggshell membranes as functional food and nutraceutical.

scholarly journals Ozonization Technology and Its Effects on The Characteristics and Shelf-life of Some Fresh Foods: A Review

2017 ◽  
Vol 2 (6) ◽  
pp. 459 ◽  
Author(s):  
Een Sukarminah ◽  
Mohamad Djali ◽  
Robi Andoyo ◽  
Efri Mardawati ◽  
Tita Rialita ◽  
...  
Keyword(s):  
Organic Matter ◽  
Shelf Life ◽  
Agricultural Products ◽  
The Other ◽  
High Moisture ◽  
High Quality ◽  
Quality Food ◽  
Food Properties ◽  
Physical Chemical ◽  
Fresh Foods

The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological damage due to their high moisture and organic matter contents. On the other hand, the consumer demands high quality food respectively fresh, clean, healthy, and safe.  Ozone may be used an alternative or complementary food cleaning. The effectiveness of ozone against contaminating microorganisms present in agricultural products depends on several factors. Mechanism on ozone’s cleaning and sanitizing role in some food products are discussed. Application of ozonisation on cauliflower, red chili and guava crest and liquid based products exposed in some various ozone concentrations and exposures, on microbes’ inactivation are also discussed. Keywords :  ozonisation; food properties; shelf-life

scholarly journals Bioactive Compound Profiling and Nutritional Composition of Three Species from the Amaranthaceae Family

2021 ◽  
Vol 5 (1) ◽  
pp. 20
Author(s):  
Bernabe Nuñez-Estevez ◽  
Tiane C. Finimundy ◽  
Maria Carpena ◽  
Marta Barral-Martinez ◽  
Ricardo Calhelha ◽  
...  
Keyword(s):  
Organic Acids ◽  
Succinic Acid ◽  
Protein Content ◽  
Food Industry ◽  
Bioactive Compound ◽  
Nutritional Composition ◽  
The Other ◽  
Flavonoid Content ◽  
Alternanthera Sessilis ◽  
High Protein Content

In this work, the chemical and nutritional composition of three Amaranthaceae species (Alternanthera sessilis, Dicliptera chinensis, and Dysphania ambrosioides) was studied. The results showed a differential flavonoid content in the three species: A. sessilis and D. ambrosioides showed similar flavonoid contents (15.1 ± 0.6 and 15.1 ± 0.1 mg/g extract, respectively), followed by D. chinensis (11.4 ± 0.1 mg/g extract). On the other hand, the nutritional results showed a high protein content in all species (16.9–13.9 ± 0.1 g/100 g dw) and revealed the presence of organic acids, such as oxalic and succinic acid. Therefore, bioactive compounds, together with protein and organic acids, could be of great value to the food industry.

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