scholarly journals Sensorial and physicochemical characteristics of herbal noodle enriched with Centella asiatica

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1030-1037
Author(s):  
N.F. Fadzil ◽  
M.F. Abu Bakar ◽  
M.H.M. Yusop ◽  
F.I. Abu Bakar
Keyword(s):  
Nutritional Value ◽  
Ph Value ◽  
Radical Scavenging ◽  
Centella Asiatica ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Frap Assay ◽  
A Value ◽  
Food Applications ◽  
Test Control

Centella asiatica is one of the traditional herbs found commonly in Malaysia. It has been used as an important ingredient in many traditional medicine practices due to its antioxidant and pharmacological properties. This study was done by adding three different percentages of C. asiatica extracts (20%, 40% and 60%) in noodles. Sensory evaluation involving appearance, colour, taste and aroma (affective test), physicochemical properties (texture, pH and colour), antioxidant activity (DPPH, FRAP, TPC and TFC assays) and nutritional composition on control noodle and herbal noodles enriched with C. asiatica were conducted. For sensory test, control noodle is the most favorable followed by 60% herbal noodle. There was a reduction in the firmness of cooked 20% and 60% herbal noodles. The pH value of herbal noodles also decreased as the concentration of herbal noodles increased due to the addition of C. asiatica. Colour analysis showed that the L* values of all the samples were increased, a* values decreased which indicated strong green colour among the herbal noodles while b* values showed the highest value for control noodle. Antioxidant tests such as DPPH showed that 60% herbal noodle exhibited higher free radical scavenging with a value of 49.200% as compared to control noodle (16.027%). The same finding was observed for FRAP assay where 60% herbal noodle displayed higher value (111.335 µg/mL) than control noodle (71.233 µg/mL). TFC of 60% herbal noodle also showed the highest value as compared to other noodles. However, TPC of 40% herbal noodles had greater value as compared to 60% herbal noodle. A decrease in the nutritional value of herbal noodle compared to control noodle was also observed. In conclusion, herbal noodles enriched with C. asiatica showed promising antioxidant potential which can be used in functional food applications

scholarly journals Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 659
Author(s):  
Sabina Lachowicz ◽  
Jan Oszmiański ◽  
Martyna Wilczyńska ◽  
Grzegorz Zaguła ◽  
Bogdan Saletnik ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Organic Acids ◽  
Antioxidative Activity ◽  
Ph Value ◽  
Radical Scavenging ◽  
Polyphenolic Compounds ◽  
Fruit Juices ◽  
Emission Spectrometry ◽  
Frap Assay ◽  
Study Results

Chicken eggshells can be used as an attractive dietary source of mineral compounds, including calcium (Ca). However, the effects of chicken eggshell powder (CESP) on berry fruit juices have not been studied to date. Therefore, the objective of this study was to evaluate the effect of its addition to juices from chokeberry and cranberry on their phytochemical properties. The juices were determined for contents of polyphenols (determined by ultra-efficient liquid chromatography coupled with a mass detector (UPLC-PDA-ESI-MS/MS)), macro- and microelements (by inductively coupled plasma - optical emission spectrometry (ICP-OES)), and organic acids (by high-performance liquid chromatography (HPLC-PDA)) as well as for their antioxidative activity by radical scavenging capacity (ABTS) and ferric reducing antioxidative power (FRAP) assay, color profile (CIE L* a* b* system), and sensory attributes. The study results demonstrate that CESP addition to chokeberry and cranberry juices enriched them with minerals and increased their Ca content 25.7 times and 66.3 times, respectively, compared to the control samples. Juices supplementation with CESP significantly decreased their acidity and total organic acids content as well as increased their pH value. Chokeberry and cranberry juices supplementation with 1% CESP caused no significant changes in the amount of precipitate and their color, but it significantly improved their taste. For this reason, CESP addition in the amount of up to 1% can be suggested as the optimal supplementation of berry fruit juices. The study also demonstrated that CESP addition in the amount of up to 1% caused no significant differences in the content of polyphenolic compounds and in the antioxidative activity of juices, which can be deemed important from the viewpoint of their putative health benefits. In addition, the heat treatment of juices contributed to only a 4% loss of polyphenolic compounds from the CESP-supplemented juices compared to the 6% loss from the non-supplemented juices.

scholarly journals Effect of Arthrospira Microalga Fortification on Physicochemical Properties of Yogurt

2020 ◽  
pp. 531-540
Author(s):  
Wanida Pan-utai ◽  
Jariya Atkonghan ◽  
Tipakorn Onsamark ◽  
Wachiraya Imthalay
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Ph Value ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Nutritional Composition ◽  
Natural Food ◽  
Food Ingredient ◽  
Fresh Biomass ◽  
Green Microalga

Arthrospira (Spirulina) platensis, a blue-green microalga, is a rich source of organic nutrients. Microalgae are used as food supplements with enhanced nutritional and functional values. Consumption of fermented milk products such as yogurt has recently increased. Both oven-dried and fresh Arthrospira biomass supplemented into yogurt at different concentrations of 0.1, 0.3, and 0.5% (w/v) and 1, 5, and 10% (v/v), respectively improved physicochemical properties. Arthrospira supplemented in yogurt fermentation gave faster decrease in pH value with green color index of finished yogurt. Oven drying is a convenient method; however, fresh biomass gave similar nutritional value with higher C-phycocyanin content. During storage, pH, titratable acidity, and color of yogurt showed negligible variations. Results indicated that Arthrospira increased both nutritional composition and functional properties of yogurt as a natural food ingredient.

scholarly journals Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3331
Author(s):  
Karina Oliveira Lima ◽  
Cristian Mauricio Barreto Pinilla ◽  
Ailén Alemán ◽  
M. Elvira López-Caballero ◽  
M. Carmen Gómez-Guillén ◽  
...  
Keyword(s):  
Food System ◽  
Protein Hydrolysate ◽  
Radical Scavenging Activity ◽  
Chitosan Nanoparticles ◽  
Radical Scavenging ◽  
Physicochemical Characteristics ◽  
Angiotensin I Converting Enzyme ◽  
Bioactive Properties ◽  
Emulsion Model ◽  
Food Applications

In this study, chitosan nanoparticles (CNPs) were prepared by the ionic gelation technique with tripolyphosphate (TPP), and the effect of CNP composition and physicochemical characteristics were evaluated. After the synthesis optimization, CNPs were used as carriers for a fish protein hydrolysate (FPH) with bioactive properties (CNPH). The physicochemical characteristics, antioxidant capacity and antimicrobial, antihypertensive and emulsifier properties of unloaded and loaded CNPs in a food system model were studied. CNPH showed a uniform particle distribution, size ~200 nm, high stability (zeta potential around 30 mV), radical scavenging activity and increased antimicrobial activity against Staphylococcus aureus, Shigella sonnei and Aeromonas hydrophila. Additionally, CNPH showed an angiotensin I-converting enzyme (ACE)-inhibitory activity of 63.6% and, when added to a food emulsion model, this system containing CNPs, with or without FHP, exhibited improved food emulsion stability. Thus, CNPs were able to carry the FPH while maintaining their bioactive properties and can be an alternative to the delivery of bioactive peptides with potential as an emulsion stabilizer for food applications.

scholarly journals Nutritional value of traditional leafy vegetables in Kwa-Zulu Natal

2003 ◽  
Author(s):  
◽  
Sharlynn Beekrum
Keyword(s):  
Nutritional Value ◽  
Chenopodium Album ◽  
Centella Asiatica ◽  
Mineral Elements ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Bidens Pilosa ◽  
Amaranthus Hybridus ◽  
Amaranthus Spinosus ◽  
Asystasia Gangetica

Leafy vegetables provide valuable nutrients to humans. Indigenous or traditional vegetables are rapidly being replaced by exotic plants. These vegetables are often costly and not easily available to communities. This study was undertaken to determine the nutritional composition of the leaves of twenty traditional leafy vegetables namely Solanum nigrum, Physalis viscosa, Cucumis metuliferus, Momordica balsamina, Amaranthus spinosus, Amaranthus hybridus, Amaranthus dubius, Asystasia gangetica, Justicia flava, Emex australis, Oxygonum sinuatum, Bidens pilosa, Cleome monophylla, Portulaca oleracea, Wahlenbergia undulata, Senna occidentalis, Chenopodium album, Ceratotheca triloba, Galinsoga parviflora and Centella asiatica from different locations in Kwa-Zulu Natal. The leafy vegetables were analysed for protein, moisture, fat, fibre, carbohydrates, ash, energy values and nutritionally valuable mineral elements (Ca, P, Na, Zn, Mg, Mn and Fe).

scholarly journals The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2477 ◽  
Author(s):  
Lachowicz ◽  
Oszmiański ◽  
Uździcka ◽  
Chmielewska
Keyword(s):  
Yeast Strain ◽  
Storage Time ◽  
Antioxidative Activity ◽  
Ph Value ◽  
Radical Scavenging ◽  
Sensory Attributes ◽  
Array Detector ◽  
Acceptance Test ◽  
Frap Assay ◽  
And Storage

The yeast strain and storage time is an important factor affecting the development of phytochemicals and sensory attributes in ciders. Therefore, the aim of this study was to determine the influence of yeast strains (Saccharomyces bayanus and Saccharomyces cerevisiae), β-cyclodextrin (BCD), and storage time on physicochemical parameters, contents of phenolic compounds (ultra-performance liquid chromatography with photodiode array detector coupled to quadrupole time-of-flight tandem mass spectrometry (UPLC–PDA–QToF-MS/MS)), antioxidative activity (free radical-scavenging ability (ABTS) and ferric reducing antioxidative power (FRAP) assay), and sensory attributes of new cider from the “Bella Marii” cultivar of red apple. The pH value, acidity, concentrations of alcohol, organic acids, and polyphenols; and the color and antioxidative properties were evaluated in red apple ciders immediately after fermentation and after three months of storage at 4 °C. S. cerevisiae SIHAFERM Finesse Red with BCD and SIHAFERM Finesse Red yeast strain especially contributed to obtaining ciders with a high content of the tested compounds. The use of BCD during fermentation significantly influenced the protection of bioactive compounds, by as much as 18%. Storage time had an impact on concentrations of the tested components (mainly on the total flavan-3-ols and phenolic acids). Based on the achieved values of parameters analyzed in red apple ciders and results of the consumer acceptance test, it may be concluded that red apple offers vast potential for the production of ciders with a high content of polyphenolic compounds.

scholarly journals Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 792
Author(s):  
Kati Väkeväinen ◽  
Noora Rinkinen ◽  
Roosa-Maria Willman ◽  
Jenni Lappi ◽  
Kaisa Raninen ◽  
...  
Keyword(s):  
Storage Time ◽  
Physicochemical Characterization ◽  
Consumer Preference ◽  
Nutritional Composition ◽  
Point Of View ◽  
Raw Material ◽  
Frozen Food ◽  
High Viability ◽  
Food Applications

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.

scholarly journals Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1213
Author(s):  
Elena Martínez ◽  
Rita García-Martínez ◽  
Manuel Álvarez-Ortí ◽  
Adrián Rabadán ◽  
Arturo Pardo-Giménez ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Nutritional Composition ◽  
Elastic Behavior ◽  
Gluten Free ◽  
Free Products ◽  
Consumer Evaluations ◽  
Health Promoting ◽  
Seed Flours ◽  
Good Vehicle ◽  
Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

Functionalized silver nanoparticles synthesized from marine algae: In vitro Evaluation of Antibacterial Potential

2021 ◽  
Vol 16 (8) ◽  
pp. 38-49
Author(s):  
Siva Kumar Kandula ◽  
Satyanarayana Swamy Cheekatla ◽  
Venkata Satya Mahesh Kumar Metta ◽  
Venkata Rajagopal Saladi
Keyword(s):  
Silver Nanoparticles ◽  
Antioxidant Activities ◽  
Algal Species ◽  
Synthesis Method ◽  
Radical Scavenging ◽  
Visible Spectrum ◽  
Total Phenolic ◽  
Face Centered Cubic ◽  
Frap Assay

Natural antioxidants, in particular phenolic derivatives, are used efficiently to combat against oxidative induced tissue damages. The objective of the study is to determine the antioxidant potential of methanolic extracts obtained from eight marine algal species (Enteromorpha compressa, Chaetomorpha antennina, Caulerpa racemosa, Caulerpa taxifolia, Sargassum vulgare, Padina tetrastromatica, Amphiroa fragilissima and Gracilaria corticata) by assessing their total phenolic content, DPPH scavenging assay, FRAP assay, H2O2 radical and superoxide radical scavenging activities. Among them, P.tetrastromatica, S.vulgare, E.compressa, C.taxifolia display significant antioxidant activities. Further, the aqueous extracts of these four algae are used for bioreduction of silver nitrate to silver nanoparticles (AgNPs) by green synthesis method at room temperature. UV-Visible spectrum revealed the surface plasmon resonance at 430 and 440nm. The characterizations of AgNPs by Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) studies revealed the bioreduction and capping of AgNPs. XRD analysis elucidated the synthesized nanoparticles having face centered cubic crystalline geometry, with a mean size of 17 nm. The nanoparticles have better antimicrobial activity against cocci shaped than the rod shaped bacteria. The minimum inhibitory concentration and minimum bactericidal concentration exhibit more activity against S.aureus and B.cereus rather than E.coli.

scholarly journals Study on Phytochemical, Antibacterial, Antioxidant and Toxicity Profile of Viscum album Linn Associated with Acacia catechu

2015 ◽  
Vol 3 (1) ◽  
pp. 60-65
Author(s):  
Meena Kusi ◽  
Kanti Shrestha ◽  
Rajani Malla
Keyword(s):  
Brine Shrimp ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Viscum Album ◽  
Biologically Active ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Percolation Method ◽  
Brine Shrimp Toxicity ◽  
Acacia Catechu

This study focuses on antibacterial, antioxidant and toxic potentials of Viscum album Linn, commonly known as European mistletoe associated with Acacia catechu (Khayer in Nepali). Methanol extract of the aerial parts of the Mistletoe was prepared by cold percolation method. The resulting extract was simultaneously subjected to phytochemical screening; anti-microbial activity; anti-oxidant potential and Brine shrimp toxicity test. The major biologically active phyto-constituents observed were alkaloids, glycosides, saponins, polyphenols, flavonoids, tannins, terpenoids and cardiac glycosides. Upon antibacterial activity screening, the plant extract was found to be highly effective against Pseudomonas aeruginosa with the zone of inhibition 16±1mm compared to 17±1mm of chloramphenicol (50 mcg). The antioxidant activity as EC50 value by DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity was found to be 1.58 mg/ml while the ferric reducing capacity was measured to be 282.83±19.55 mg FeSO4.7H2O eqvt/g dry wt. of the extract during Ferric Ion Reducing Antioxidant Power (FRAP) Assay. The LC50 value for Brine Shrimp Toxicity Assay was found to be 31.62 ppm. This study shows the medicinal value of the mistletoe associated with Acacia catechu. Further meticulous analysis of this plant might lead to identification of active biomolecules effective as drugs for various ailmentsNepal Journal of Biotechnology. Dec. 2015 Vol. 3, No. 1: 60-65

scholarly journals EVALUATION OF ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF DIFFERENT SOLVENT EXTRACTS OF LEAVES OF PIPER UMBELLATUM

2017 ◽  
Vol 10 (2) ◽  
pp. 274
Author(s):  
Sethupandian Geetha ◽  
Kokkaiah Irulandi ◽  
Palanichamy Mehalingam
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Ethyl Acetate ◽  
Methanol Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Frap Assay ◽  
Radical Scavenging Properties

Objective: This study was designed to determine the Total phenol, flavonoid content, antioxidant and free radical scavenging properties of different solvent extracts of Piper umbellatum.  Methods: Different solvent extracts evaluated with DPPH radical scavenging activity and Reducing power activity.Results: The presence of phenol and flavonoid showed highly in the methanol extracts than ethyl acetate and acetone extracts. All the extracts have various level of antioxidant activity. Methanol solvent extract have good extraction and show significant antioxidant activity. The effect of reducing power of methanol extract revealed good antioxidant activity compare with other tested extracts.Conclusion: On the basis of the above results we concluded that methanol extract of Piper umbellatum whole plant extracts shows significant antioxidant activity than ethyl acetate and acetone extracts.Keywords: Piper umbellatum, Antioxidant, DPPH, FRAP assay, Polar, Non polar solvents

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