Binding Property of Aluminium Ion to Dietary Fiber, Polyphenol Compounds and Organic Acids.

Functional drinks are intended for systematic consumption as part of food rations; they preserve and improve health, as well as reduce the risk of developing certain diseases. Functional drinks contain ingredients that have the ability to have a positive effect on physiological functions and metabolic processes in the human body. The functional ingredients of alcohol-free beverages are: vitamins, macro- and microelements, dietary fiber, organic acids, phenolic and other compounds. Functional drinks include non-alcoholic energy drinks, fortified juices and sports drinks, therapeutic and therapeutic-table mineral waters.

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Interaction of Organic Acids and Polyphenol Compounds on the Coordination Bond of Aluminium.

Nippon Shokuhin Kagaku Kogaku Kaishi ◽

10.3136/nskkk.44.477 ◽

1997 ◽

Vol 44 (7) ◽

pp. 477-484 ◽

Cited By ~ 2

Author(s):

Masako FUKUSHIMA ◽

Akio TANIMURA

Keyword(s):

Organic Acids ◽

Coordination Bond ◽

Polyphenol Compounds

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Bowel movement improvement by Mulukhiyah (Corchorus olitorius)-containing food (AOTSUBU®) consumption: A randomized, double-blind, placebo-controlled, parallel- group comparison trial

Functional Foods in Health and Disease ◽

10.31989/ffhd.v10i5.686 ◽

2020 ◽

Vol 10 (5) ◽

pp. 210

Author(s):

Hodai Nagahara ◽

Meisen Nagahara ◽

Nobuo Ohmi ◽

Yuta Takahashi ◽

Tsuyoshi Takara

Keyword(s):

Placebo Group ◽

Organic Acids ◽

Dietary Fiber ◽

Food Consumption ◽

Bowel Movement ◽

Enteric Bacteria ◽

Stool Frequency ◽

Japanese Adult ◽

Test Food ◽

Stool Volume

Background: Mulukhiya (Corchorus olitorius) richly contains dietary fiber and is suggested to improve bowel movement.Objective: This study aimed to investigate the effects of mulukhiya-derived dietary fiber (MDF) on the intestinal environment in healthy Japanese adult subjects.Methods: This randomized, double-blinded, placebo-controlled study enrolled 22 healthy Japanese adult subjects who typically defecate three to five times per week and do not consume enough dietary fiber. All subjects were randomly allocated into the MDF group (4 men and 7 women; 45.1 ± 11.4 years) or the placebo group (3 men and 8 women; 41.6 ± 9.5 years) by using a computerized random number generator. Each subject was administered with assigned 30 tablets (active [77-mg dietary fiber] or placebo) daily for two weeks. We asked the subjects to record their defecation condition in a bowel movement diary from 1 week before the start of test food consumption to the day before two weeks after the start of the test-food consumption (three weeks in total). Then, we evaluated the items in the bowel movement diary such as the occupancy rate of enteric, organic acids in feces, and subjective symptoms related to constipation.Results: At one and two weeks after the start of the test-food consumption, the MDF group exhibited a significant increase in stool days, stool frequency, and stool volume compared with the placebo group (P < 0.05). Regarding the occupancy rate of enteric bacteria, Prevotella (P = 0.025) and Clostridium cluster IV (P = 0.045) were significantly increased in the MDF group compared with those in the placebo group at 2 weeks after the start of the test-food consumption. As for organic acids in feces, n-butyric acid was significantly higher in the MDF group than in the placebo group at 2 weeks after the start of the test-food consumption (P = 0.037). Furthermore, no safety concerns were noted.Conclusions: The consumption of MDF-containing food for 2 weeks resulted in the increase of stool frequency, stool volume, useful enteric bacteria, and organic acids in feces in healthy Japanese adult subjects.Clinical trial registration number: UMIN-CTR: UMIN000035613.Keywords: Mulukhiya, enterobacterial flora, dietary fiber, stool frequency, organic acid levels

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Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy

Journal of Food Quality ◽

10.1155/2018/5950761 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 5

Author(s):

Quinatzin Zafra-Rojas ◽

Nelly Cruz-Cansino ◽

Alma Delgadillo-Ramírez ◽

Ernesto Alanís-García ◽

Javier Añorve-Morga ◽

...

Keyword(s):

Organic Acids ◽

Antioxidant Capacity ◽

Dietary Fiber ◽

Functional Properties ◽

Fiber Content ◽

Commercial Product ◽

Antioxidant Compounds ◽

Water Retention Capacity ◽

Commercial Sample ◽

Total Dietary Fiber

Blackberry fruit processing generates residues comprised of peel, seeds, and pulp that are abundant in flavonoids, colorants, and organic acids. The objective of this study was to determine the organic acids, antioxidants, and dietary fiber content of blackberry residues and compare antioxidants and dietary fiber content of a prune-based commercial product. The ABTS, DPPH, and FRAP methodologies were used for antioxidant capacity. The blackberry residues exhibited a high amount of malic acid (5706.37 mg/100 g db), phenols (4016.43 mg GAE/100 g db), and anthocyanins content (364.53 mg/100 g db) compared with the commercial product. These compounds contributed to the antioxidant capacity (by ABTS) of both products but were 20 times higher in blackberry residues. The fruit residues were able to reduce iron (by FRAP) 4.4 times compared to the prune-based product. Total dietary fiber (44.26%) and functional properties as water retention capacity (2.94 g/g), swelling capacity (5.00 mL/g), and fat absorption capacity (1.98 mL/g) of blackberry residues were significantly higher than those of the commercial sample. The results demonstrated that, due to its antioxidant compounds and functional properties, the blackberry residue can be considered a source of components with potential benefit to human health.

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Biochemical composition of fresh, dried and frozen berries different varieties of sea buckthorn (Hippophae rhanoides L.)

Scientific Papers of the Institute of Bioenergy Crops and Sugar Beet ◽

10.47414/np.29.2021.249713 ◽

2021 ◽

Author(s):

Ya. V. Yevchuk ◽

M. I, Parubok ◽

I. I. Mykolaiko ◽

T. M. Marchenko

Keyword(s):

Organic Acids ◽

Water Content ◽

Dietary Fiber ◽

Quality Indicators ◽

Sea Buckthorn ◽

Chemical Quality ◽

Dried Fruits ◽

Physico Chemical ◽

Weight Protein ◽

Fast Freezing

Purpose. Determine the formation of physico-chemical quality indicators (berry weight, protein, carbohydrates, fat, dietary fiber, organic acids) of fresh, dried and frozen sea buckthorn fruits of different varieties. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The water content in sea buckthorn berries was the highest, but also varied significantly depending on the variety. The varieties of sea buckthorn ‘Haleryt’ and ‘Yelyzaveta’ had the highest content – 90%, by 2 and 3% less in the varieties ‘Burshtynove namysto’ and ‘Altaiska’, in the varieties ‘Sonechko’ and ‘Uliublena’ – 85%. The lowest water content was in the berries of ‘Ryzhyk’, ‘Podruha’, ‘Diuimovochka’, ‘Chechek’ varieties – 75–78%. Dried fruits contained water from 22 to 16%. In the varieties ‘Uliublena’, ‘Yelyzaveta’, ‘Altaiska’ – 22%, ‘Haleryt’, ‘Diuimovochka’, ‘Sonechko’, ‘Burshtynove Namysto’ – 20%, ‘Avhustyna’, ‘Ryzhyk’, ‘Podruha’ – 18%, ‘Veleten’ and ‘Chechek’ – 17 and 16%, respectively. The content of dietary fiber was 4.5–6.2% depending on the variety. The lowest content of dietary fiber was found in the varieties ‘Uliublena’ and ‘Altaiska’ – 4.5–4.7% in fresh and 2.4–2.5% in dried berries. The highest rates were in the varieties ‘Avhustyna’, ‘Sonechko’, ‘Burshtynove Namysto’ in fresh varieties – 6.0, 6.2 and 5.9%, and in dried varieties – 5.5%. The ‘Chechek’ and ‘Veleten’ varieties contained 5.7% in fresh berries and 5.0 and 4.5% in dried berries. The content of fat in fresh berries was in the range of 5.0–5.7%, depending on the variety. In dried berries it increased to 6.0–6.7% or 18–20% depending on the variety of sea buckthorn. In fast-freezing berries, this figure decreased to 4.5–5.2% or 9–10%. The content of organic acids in fresh fruits was the highest – 1.5–2.0%, depending on the sea buckthorn variety. Their content in dried berries decreased to 1.3–1.7% except for the varieties ‘Avhustyna’, ‘Sonechko’ and ‘Burshtynove namysto’, and in the frozen ones to 0.3–0.9%. It should be noted that a similar trend is observed in frozen berries of ‘Avhustyna’, ‘Sonechko’ and ‘Burshtynove namysto’ varieties. Conclusions. It is established that physicochemical quality indicators of fresh, dried and frozen sea buckthorn berries vary depending on the variety. The varieties ‘Avhustyna’, ‘Sonechko’, ‘Burshtynove Namysto’ have the largest weight of one berry 1.4–1.5 g. 8–6.0%), fat (5.5–5.7%), protein (1.5%), organic acids (2.0%) and dietary fiber (5.9–6.2%) in fresh berries.

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Technology of production of garden potato fast frozen

Food processing industry ◽

10.52653/ppi.2021.12.12.004 ◽

2021 ◽

pp. 22-26

Author(s):

Владимир Владимирович Литвяк ◽

Владимир Алексеевич Дегтярев ◽

Анастасия Владимировна Семенова ◽

Лидия Борисовна Кузина ◽

Евгений Алексеевич Симаков

Keyword(s):

Organic Acids ◽

Dietary Fiber ◽

Beta Carotene ◽

Modern Technology ◽

Caloric Content ◽

Potato Tubers ◽

Potato Processing ◽

Processing Industry ◽

Preliminary Preparation ◽

Technology Of Production

Подробно рассмотрена современная технология производства гарнирного картофеля быстрозамороженного, предусматривающая предварительную подготовку картофеля, мойку, инспекцию, очистку клубней картофеля, инспекцию и дочистку, резку, инспекцию резаного картофеля, бланширование, отделение влаги, дозирование, замораживание, упаковку, маркировку, транспортирование потребителю или на склад готовой продукции для хранения. Показано, что гарнирный картофель имеет калорийность 75,6 ккал и содержит белки - 1,988 %, жиры - 0,406 %, углеводы - 15,849 %, органические кислоты - 0,186 %, пищевые волокна - 1,406 %, воду - 78 %, а также витамины: А, бета-каротин, В, В, В, В, В, С, Е, Н, РР, макроэлементы: К, Са, Mg, Na, S, P, Cl и микроэлементы: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. Технология производства гарнирного картофеля быстрозамороженного перспективна для внедрения на российских предприятиях картофелеперерабатывающей отрасли. The modern technology for the production of quick-frozen garnish potatoes is considered in detail, which provides for: preliminary preparation of potatoes, washing potato tubers, inspection of potato tubers, peeling potato tubers, inspection and cleaning of potato tubers, cutting potato tubers, inspection of cut potatoes, blanching, moisture separation, dosing, freezing, packaging, labeling, transportation to the consumer or to the warehouse of finished products for storage. It has been shown that garnished potatoes have a caloric content of 75,6 kcal and consist of proteins - 1,988 %, fats - 0,406 %, carbohydrates - 15,849 %, organic acids - 0,186 %, dietary fiber - 1,406 %, water - 78 %, as well as vitamins: A, beta-carotene, В, В, В, В, В, C, E, H, PP, macroelements: K, Ca, Mg, Na, S, P, Cl and microelements: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. The technology for the production of frozen garnish potatoes is promising for implementation at Russian enterprises of the potato processing industry.

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Study of Xoconostle (Opuntia spp.) Powder as Source of Dietary Fiber and Antioxidants

Foods ◽

10.3390/foods9040403 ◽

2020 ◽

Vol 9 (4) ◽

pp. 403

Author(s):

José Arias-Rico ◽

Nelly del Socorro Cruz-Cansino ◽

Montaña Cámara-Hurtado ◽

Rebeca López-Froilán ◽

María Luisa Pérez-Rodríguez ◽

...

Keyword(s):

Organic Acids ◽

Dietary Fiber ◽

Water Retention ◽

Soluble Sugars ◽

Antioxidant Properties ◽

Nutritional Composition ◽

Food Matrix ◽

Food Industries ◽

Water Holding ◽

Opuntia Spp

The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle Opuntia xoconostle F.A.C. Weber in Diguet cv. Cuaresmeño (XC) and Opuntia matudae Scheinvar cv. Rosa (XR). The samples were frozen (−32 °C, 48 h), lyophilized (96 h, −55 ± 1 °C, vacuum of 0.040 Mbar), and homogenized (size particle 500 μm) to get the xoconostle powder. Both cultivars (XC and XR) had a high content of carbohydrates characterized by soluble sugars (9.8 ± 0.7 and 29.9 ± 0.5 g/100 g dm) and dietary fiber (30.8 ± 0.7 and 36.8 ± 0.9 g/100 g dm), as well as lower proportions of organic acids, mainly citric acid (18.8 ± 0.0 and 13.6 ± 0.0 mg/100 g dm). These samples also had a high content of phenolic compounds (1580.3 ± 33.1 and 1068.5 ± 70.8 mg GAE/100 g dm), vitamin C (723.1 ± 16 and 320.2 ± 7.5 mg/100 g dm), and antioxidant activity ABTS·+ and DPPH· (between 1348.1 ± 74.0 and 3318.7 ± 178.8 µmol TE/100 g dm). Since xoconostle samples had a high content of dietary fiber, they were characterized by the capacity of water retention (water holding capacity 6.00 ± 0.1 and 5.5 ± 0.2 g H2O/g dm) and gel formation (swelling 5.2 ± 0.0 and 5.5 ± 0.0 g H2O/g dm), related with the retention of lipids and glucose in the food matrix similar to other foods. XR was characterized by a higher amount of dietary fiber, sugars and organic acids, while XC had higher phenols content and antioxidant properties, with higher values of functional properties. Then, our data suggest that both xoconostle cultivars in powder can be used as a functional ingredient for its fiber content and antioxidant properties, contributing with sensorial aspects as flavor and color. Therefore, these highly valued products can be used in the pharmaceutical and food industries.

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