Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

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Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Foods ◽

10.3390/foods10020466 ◽

2021 ◽

Vol 10 (2) ◽

pp. 466

Author(s):

María Guerra-Valle ◽

Siegried Lillo-Perez ◽

Guillermo Petzold ◽

Patricio Orellana-Palma

Keyword(s):

Process Parameters ◽

Soluble Solids ◽

Total Phenolic ◽

Anthocyanin Content ◽

Flavonoid Content ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Quality Properties ◽

Total Anthocyanin Content ◽

Ugni Molinae

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

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INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY

Irriga ◽

10.15809/irriga.2018v23n4p818-834 ◽

2018 ◽

Vol 23 (4) ◽

pp. 818-834 ◽

Cited By ~ 1

Author(s):

Vanessa De Souza Oliveira ◽

Giuliano Elias Pereira ◽

Augusto Miguel Nascimento Lima ◽

Alessandra Monteiro Salviano ◽

Russaika Lirio Nascimento ◽

...

Keyword(s):

Physicochemical Properties ◽

Vitis Vinifera ◽

Deficit Irrigation ◽

Vitis Vinifera L ◽

Anthocyanin Content ◽

Regulated Deficit Irrigation ◽

Total Anthocyanin ◽

Volatile Acidity ◽

Total Anthocyanin Content ◽

Caixa Postal

INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY VANESSA DE SOUZA OLIVEIRA1; GIULIANO ELIAS PEREIRA2; AUGUSTO MIGUEL NASCIMENTO LIMA1; ALESSANDRA MONTEIRO SALVIANO3; RUSSAIKA LÍRIO NASCIMENTO1 E LUÍS HENRIQUE BASSOI4 1Univasf, Colegiado de Engenharia e Ambienta, Avenida Antonio Carlos Magalhães, 510, 48902-300, Juazeiro - BA, Brasil. [email protected], [email protected], [email protected] 2Embrapa Uva e Vinho, Rua Livramento, 515, Caixa Postal 130, 95701-008, Bento Gonçalves - RS, Brasil. [email protected] 3Embrapa Semiárido, BR 428 km 152, Caixa Postal 23, 56302-970, Petrolina - PE, Brasil. [email protected] 4Embrapa Instrumentação, Rua XV de Novembro, 1452, Caixa Postal 741, 13560-970, São Carlos - SP, Brasil. [email protected] 1 ABSTRACT Deficit irrigation is used to control grapevine vegetative vigor and the grape composition can be influenced by soil water content. The minerals contained in the grapes are responsible for the physicochemical properties and stability of the wine. Therefore, the aim of this work was to evaluate the effects of irrigation strategies on the properties of ‘Syrah’ wines produced in São Francisco Valley, Brazil. The irrigation treatments used were FI (full irrigation), RDI (regulated deficit irrigation), and DI (deficit irrigation). Winemaking was performed by traditional methods, followed by stabilization and bottling. Density, alcohol content, pH, total and volatile acidity, total and free sulfur dioxide, total polyphenols index, color intensity, and total anthocyanin content were determined, as well as the contents of Ca, Mg, P, K, Na, Mn, Fe, Cu, Zn, Cd, Cr, Ni, and Pb. The properties of wines were influenced by irrigation strategies, except for the content of total anthocyanin, Mg, P, Na, Cu, and Mn. The contents of Cd, Cr, Fe, and Zn were similar in the vines. The wines demonstrated varied properties with different typicalities. Irrigation strategies can be recommended for different products, FI for young and cheap, and DI and RDI for aged and more expensive wines. Keywords: Vitis vinifera L., grape, water availability, tropical wine. OLIVEIRA, V. DE S.; PEREIRA, G. E.; LIMA, A. M. N.; SALVIANO, A. M.; NASCIMENTO, R. L. E BASSOI, L. H. INFLUÊNCIA DE ESTRATÉGIAS DE IRRIGAÇÃO NAS PROPRIEDADES FÍSICO-QUÍMICAS DO VINHO ‘SYRAH’ PRODUZIDO NO VALE DO SÃO FRANCISCO 2 RESUMO A irrigação com déficit é utilizada para controlar o vigor vegetativo da videira, e a composição da uva pode ser influenciada pela umidade do solo. Os minerais presentes nas uvas são responsáveis pelas propriedades físico-químicas e pela estabilidade do vinho. Portanto, o objetivo deste trabalho foi avaliar os efeitos de estratégias de irrigação sobre as propriedades do vinho ‘Syrah’ produzido no Vale do São Francisco, Brasil. As estratégias de irrigação utilizadas foram IP (irrigação plena), IDC (irrigação com déficit controlado) e ID (irrigação com déficit). A elaboração de vinhos foi realizada por métodos tradicionais, seguido de estabilização e engarrafamento. A densidade, teor de álcool, pH, acidez total e volátil, dióxido de total e livre de enxofre, o índice total de polifenóis, a intensidade da cor, conteúdo total de antocianina e concentrações de Ca, Mg, P, K, Na, Mn, Fe, Cu e Zn, Cd, Cr, Ni e Pb foram determinadas. As propriedades dos vinhos foram influenciadas pelas estratégias de irrigação, exceto os teores totais de antocianinas, e de Mg, P, Na, Cu e Mn. Os níveis de Cd, Cr, Fe e Zn foram semelhantes nos vinhos. Os vinhos demonstraram propriedades variadas com diferentes tipicidades. As estratégias de irrigação podem ser recomendadas para a obtenção de diferentes produtos, sendo a IP para vinhos jovens e baratos, e o ID e IDC para vinhos envelhecidos e mais caros. Palavras chave: Vitis vinifera L., uva, disponibilidade de água, vinho tropical.

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Utilization of small broken riceberry flour in gluten-free bread

Food Science and Technology International ◽

10.1177/1082013219842463 ◽

2019 ◽

Vol 25 (6) ◽

pp. 515-522

Author(s):

Numfon Rakkhumkaew ◽

Yuparat Boonsri ◽

Arunwadee Sukchum

Keyword(s):

Xanthan Gum ◽

Sensory Quality ◽

Amylose Content ◽

Rice Flour ◽

Total Phenolic ◽

Anthocyanin Content ◽

Gluten Free ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Significant Difference

The aim of this study was to develop gluten-free bread formulations based on small broken riceberry flour, by using different ratios of rice flour and xanthan gum. Small broken riceberry and rice flour could be classified as low in amylose content (15.70 g and 20.50 g/100 g dry matter for small broken riceberry and rice flour, respectively). Additionally, small broken riceberry flour contained a total phenolic and total anthocyanin content approximately 500 times higher than that of rice flour. The addition of increased amounts of small broken riceberry flour and xanthan gum resulted in darker coloured gluten-free bread. However, there was no significant difference regarding moisture and specific volume. The increase of small broken riceberry flour and xanthan gum also led to a significant increase in the firmness of bread crumbs. The sensory evaluation showed differences in flavour, texture and overall liking, since adding small broken riceberry flour tended to make gluten-free bread more favourable. Bread containing rice flour and small broken riceberry flour in the ratio of 30:70 and 1.0% xanthan gum was selected on the basis of the sensory quality. Moreover, such bread also contained high levels of total phenolic and anthocyanin content.

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Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea

Foods ◽

10.3390/foods8120598 ◽

2019 ◽

Vol 8 (12) ◽

pp. 598 ◽

Cited By ~ 2

Author(s):

Haejo Yang ◽

Young-Jun Kim ◽

Youngjae Shin

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Physicochemical Properties ◽

Immature Stage ◽

Mature Stage ◽

Anthocyanin Content ◽

Ripening Stage ◽

Total Anthocyanin ◽

Aronia Melanocarpa ◽

Total Anthocyanin Content

The present study investigated the fruits of aronia (Aronia melanocarpa) across different stages of maturity and analyzed their physicochemical properties, antioxidant compositions, and activities. The selected aronia cultivars (‘Viking’, ‘McKenzie’, and ‘Kingstar K1’ were categorized based on maturity into the immature stage (red tip), intermediary stage (red), and mature stage (dark purple). The key sugar components of aronia fruits were fructose, glucose, and sorbitol, while the main organic acid was found to be malic acid. The antioxidant content and activity of all three aronia cultivars showed significantly higher values for the red tip stage than the red or dark purple stages. However, the total anthocyanin content of aronia was the highest at the dark purple stage in three cultivars. The main polyphenols in aronia fruits were found to be catechol and chlorogenic acid, with a decreasing tendency as maturation progressed. As a result, the red tip stage of aronia fruits contains comparatively more abundant flavonoids, phenolic compounds and polyphenols than the dark purple stage, with higher antioxidant activity.

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Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder

Foods ◽

10.3390/foods9101388 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1388

Author(s):

Adegoke Olusesan Adetoro ◽

Umezuruike Linus Opara ◽

Olaniyi Amos Fawole

Keyword(s):

Antioxidant Capacity ◽

Radical Scavenging ◽

Particle Diameter ◽

Gum Arabic ◽

Soluble Solids ◽

Pomegranate Juice ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Freeze Dried ◽

Waxy Starch

The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried “Wonderful” pomegranate juice powder (PJP), produced with different carrier agents, were investigated. Powders were produced using maltodextrin, gum Arabic, and waxy starch as carrier agents and characterised by scanning electron microscopy (SEM) and particle size distribution. Results showed that PJP produced with maltodextrin had the highest yield (46.6%), followed by gum arabic (40.6%), while waxy starch had the least yield (35.4%). Powders produced with maltodextrin (96.5%) and gum arabic (96.1%) were highly soluble, which indicates better reconstitution properties. Waxy starch-added PJP had the lowest hygroscopicity (4.7%), which offers good stability during storage and a lower degree of caking compared to maltodextrin (10.2%) and gum arabic (12.6%) powders. Powders obtained from maltodextrin and gum arabic exhibited larger particle diameters ranging between 12 to 120 µm while the lowest particle diameter range was with powders formed from waxy starch (8–40 µm). Freeze-dried pomegranate powder produced with maltodextrin retained more redness (a*) by approximately 44%, compared to gum arabic. Similarly, PJP with maltodextrin and gum arabic had higher total soluble solids (10.3 and 10.4 °Brix), respectively. Total anthocyanin content was 54% more in PJP with maltodextrin than waxy starch PJP. Similarly, the powder produced with maltodextrin had higher radical scavenging activity (33.19 mM TE/g dry matter; DM) compared to gum arabic (28.45 mM TE/g DM) and waxy starch (26.96 mM TE/g DM). Overall, maltodextrin reflected the most suitable carrier agent to produce PJP.

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Effect of Vacuum Packaging on Quality of Pomegranate Arils during Storage

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2020/v39i3831094 ◽

2020 ◽

pp. 40-46

Author(s):

Alice P. Sujeetha ◽

R. Meenatchi ◽

Paulin Patricia ◽

Aditi Negi

Keyword(s):

Physicochemical Properties ◽

Shelf Life ◽

Enzymatic Reaction ◽

Consumer Preference ◽

Vacuum Packaging ◽

Soluble Solids ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Quality Deterioration ◽

Pomegranate Arils

Development of advanced lifestyle increased consumer preference towards preservative free, nutrient rich and ready to eat fresh fruits. Vacuum packaging increases shelf life of fresh produce, reduces quality deterioration by preventing from aerobic spoilage. Safety and quality assurance of packaged fruits/fruit products has concerns world-wide due to quality deterioration and increase in endogenous enzymatic reaction during storage. Minimally processed, ready to eat pomegranate arils are in great demand that satisfy the consumer requirements such as convenient, freshly available, healthy food, and saves time and labor. This study aims to extend the shelf life of pomegranate arils (Punica granatum L.) by vacuum packaging. Two different packaging materials such as LDPE and HDPE were used and the vacuum packed arils were stored under ambient and refrigerated conditions. The quality changes & physicochemical properties such as colour, physical weight loss, firmness, pH, titratable acidity, total soluble solids, total anthocyanin content and microbial load were analyzed. Results indicated that the shelf life of normally packed pomegranate arils were up to 8 days whereas vacuum packed arils were extended to 22 days under refrigerated condition. HDPE has minimal effect on physicochemical properties of arils as compared to LDPE.

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Enhanced yield and fruit quality of redglobe grapevines by abscisic acid (ABA) and ethanol applications

OENO One ◽

10.20870/oeno-one.2011.45.1.1484 ◽

2011 ◽

Vol 45 (1) ◽

pp. 13

Author(s):

Yasser A.M.M. Omran

Keyword(s):

Abscisic Acid ◽

Fruit Quality ◽

Untreated Control ◽

Production Efficiency ◽

Soluble Solids ◽

Anthocyanin Content ◽

Ethanol Treatment ◽

Total Anthocyanin ◽

Total Soluble Solids

Aims: Redglobe has become a popular table grape cultivar in Egypt. However, in warm climates the berries often fail to develop a full red color in addition to having lower total soluble solids (TSS) at harvest time. Here we evaluate the potential for enhancing the quality of Redglobe grapes with applications of abscisic acid (ABA) and ethanol under field conditions.Methods and results: Abscisic acid (300 mg/L) and/or ethanol (10% v/v) treatments were applied twice (10% and 75% of colored berries) for two seasons (2006 and 2007), and their effect on yield and fruit quality (TSS/acidity, anthocyanin content, firmness, and attachment force) was investigated. The application of ABA did not significantly affect yield when compared to the untreated control, whereas the ethanol treatment, alone or in combination with ABA, resulted in a significant yield increase. Total soluble solids and the ratio between TSS and acidity were increased by all treatments. The highest TSS/acidity ratio resulted from the ABA treatment due primarily to an 18% decrease in total acidity. In this regard, ABA was the most effective treatment. The total anthocyanin content in berry skins increased by approximately 48 and 38% with the ABA and ethanol treatments, respectively. Still, the highest anthocyanin content was obtained with the application of both ethanol and ABA (54% higher than in the untreated control). Berries that were treated with ethanol were markedly firmer and had higher attachment force than those of the other treatments.Conclusion: The results indicate that the combination of ABA and ethanol is more effective in improving the color of Redglobe grapes but may also increase production efficiency. However, the ethanol treatment alone was more effective in increasing yield and berry firmness and appears to be an alternative to ABA in improving fruit quality in general.Significance and impact of the study: The results obtained in this study will be useful to improve the fruit quality of Redglobe grapes in the field under warm conditions.

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Effects of alginate edible coating enriched with salicylic and oxalic acid on preserving plum fruit (Prunus salicina L. cv. ‘Black amber’) quality during postharvest storage

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2019.4.4 ◽

2019 ◽

Vol 18 (4) ◽

pp. 35-46

Author(s):

Erdinç Bal

Keyword(s):

Weight Loss ◽

Oxalic Acid ◽

Respiration Rate ◽

Quality Parameters ◽

Soluble Solids ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Prunus Salicina ◽

Total Anthocyanin Content ◽

Solids Content

The effect of alginate treatments with or without salicylic and oxalic acid as post-harvest coating in extending the postharvest life of plums (Prunus salicina L. cv. ‘Black amber’) and maintaining their quality were investigated. Plums were treated with 2% alginate coating with or without salicylic (1.0 mM) and oxalic acid (1.0 mM), and then stored at 0−1°C and 90 ±5% relative humidity for 40 days. The quality of plums was assessed at 10-day intervals by evaluating the following quality parameters: weight loss, soluble solids content, titratable acidity, firmness, respiration rate, ascorbic acid content, total anthocyanin content, total phenolic content and antioxidant activity. The respiration rate, weight loss and changes in quality parameters were much lower in coated plums as compared with the control. Alginate coating resulted in a significant reduction in weight loss of fruits. Alginate treatments with or without salicylic and oxalic acid were effective on delaying the evolution of parameters related to postharvest ripening, such as soluble solids content, softening and reducing respiration rate. At the end of the storage period, the edible coatings showed a positive effect on maintaining higher concentration of total phenolics, total anthocyanin content and antioxidant activity, which decreased in control plums as a result of over-ripening and senescence processes. The results suggested that the use of alginate enriched with salicylic acid could maintain considerably higher quality of fruits and level of bioactive compounds than other coating treatments during 40 days of storage at 0−1°C.

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CHANGES IN THE CHEMICAL COMPOSITION OF CONCORD GRAPES GROWN IN ONTARIO DURING RIPENING IN THE 1970 SEASON

Canadian Journal of Plant Science ◽

10.4141/cjps72-149 ◽

1972 ◽

Vol 52 (6) ◽

pp. 863-868 ◽

Cited By ~ 6

Author(s):

TIBOR FULEKI

Keyword(s):

Chemical Composition ◽

Titratable Acidity ◽

The Other ◽

Soluble Solids ◽

Anthocyanin Content ◽

Methyl Anthranilate ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Total Anthocyanins ◽

Concord Grapes

Methyl anthranilate, soluble solids, titratable acidity, pH, and total anthocyanin content of Concord grapes was followed during ripening in the 1970 season. Methyl anthranilate content increased from 0.04 ppm on 27 August to 6.44 ppm on 26 October and declined thereafter. The maximum values for the other components examined were: total anthocyanins, 114 mg/100 g (30 Oct.); soluble solids, 16.4% (13 Oct.); titratable acidity (minimum), 9.45‰ (16 Oct.); and sugar/acid, 16.93 (16 Oct.).

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Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions

Journal of Chemistry ◽

10.1155/2017/7209243 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7

Author(s):

Kong Ah-Hen ◽

Marcia Costa ◽

Susan Poo ◽

Roberto Lemus-Mondaca

Keyword(s):

Feed Solution ◽

Effective Area ◽

Soluble Solids ◽

Anthocyanin Content ◽

Permeate Flux ◽

Total Anthocyanin ◽

Maximum Value ◽

Total Anthocyanin Content ◽

Two Parameters ◽

Direct Dependency

The aim of this work was to evaluate the retention of anthocyanin during a nanofiltration process of cranberry juice. Nanofiltration membranes, HC-50P DDS with an effective area of 0.36 m2 in a plate/frame nanofilter system, DDS Lab Module, were used for the experiments. Juice feed flow rate varied from 1.0 to 12.0 L min−1 at transmembrane pressures between 20 and 40 bar (2026 and 4052 kPa). Permeate flux reached a maximum value of 41.3 L h−1 m−2 at a pressure of 40 bar and a feed rate of 12 L min−1, showing a direct dependency on these two parameters. Retention coefficients of anthocyanin of 0.94 to 0.99 corresponding to percentage recovery between 93 and 99% were obtained. Total anthocyanin content increased to values between 237 and 287 mg L−1 from original concentration of 82 to 97 mg L−1 in feed solution. Total soluble solids were also retained on the nanofilter. Both anthocyanin retentate and permeate obtained by nanofiltration could be potential functional ingredients for the food and nutraceutical industry.

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