Effect of Blending Ratios from Pineapple Juice on Storage, Physicochemical, Antiradical Activity and Volatile Compounds of Two Cactus Pear Juices

The current study was carried out to evaluate the effect of blending ratio and storage of mixed fruit juice from pineapple and two cactus pear juices. The data for pH and titratable acidity (TA) showed a reverse relationship (while pH decreased; an increase in TA occurred in non-significant values) in both blends at all blending ratios with excellent antimicrobial activity. The studied blends had HMF concentrations ranging from 1.04 to 2.49 mg/L at T1 (at zero time) and T6 (at the end of storage), respectively. The total phenolic concentration was 28.53, 59.72, and 51.46 mg/100 mL of the initial pineapple, purple, and green CP juices, respectively. The blends of pineapple with purple CP showed a higher total antioxidant activity than pineapple with green CP juice. T6 blend amongst all blends was found to be the most preferred one. Therefore, we follow up the organoleptic evaluation and volatile compounds using GC-MS of this blend during storage. The main volatile compounds identified using GC-MS in fresh, pure pineapple juice were esters, especially ethyl acetate, methyl 2-methylbutanoate, and ethyl butanoate, representing 13.11%, 9.32%, and 8.38%, respectively. On the other hand, the major volatile compounds were alcohols followed by aldehydes. 1-Hexanol had the highest concentration (12.41%), followed by hexanal (10.86%). The stored blend of pineapple and purple CP (1:3) exhibited a remarkable increase in aldehydes, especially benzaldehyde, to be 10.93% compared to the fresh blend, which had 7.62%.

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Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine

Fermentation ◽

10.3390/fermentation8010011 ◽

2021 ◽

Vol 8 (1) ◽

pp. 11

Author(s):

Antika Boondaeng ◽

Sumaporn Kasemsumran ◽

Kraireuk Ngowsuwan ◽

Pilanee Vaithanomsat ◽

Waraporn Apiwatanapiwat ◽

...

Keyword(s):

Antioxidant Activities ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Pineapple Juice ◽

Volatile Acidity ◽

Total Titratable Acidity ◽

Total Antioxidant ◽

Pineapple Fruit ◽

The Impact

This research investigated the impact of the concentration of pineapple juice on the characteristics of pineapple wine during fermentation with Saccharomyces cerevisiae var. burgundy. Three ratios of fresh pineapple juice to water were mixed to obtain three treatments, which were T1—2:1, T2—1:1, and T3—1:2. The °Brix and pH of all pineapple juice and water ratios were adjusted to 25 and 4, respectively. The results showed that changes in alcohol, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TAA, as citric acid), and Volatile Acidity (VA, as acetic acid) during the 10-day fermentation among three treatments were significantly different. The highest alcohol content was obtained from the 2:1 with values of 10.71% (v/v). The mixed ratio at 1:1 and 1:2 obtained the alcohol value of 9.61 and 8.35% (v/v), respectively. After ten days of fermentation, TSS, pH values, TAA, and VA were in the range of 9.7–13 °Brix, 3.56–3.82, 0.384–0.448, and 0.0013–0.0016, respectively. However, the appearance, aroma, and taste of all ratios were not significantly different. Sweetness and overall liking, wine with pineapple juice/water ratio at 2:1 had the highest score (p ≤ 0.05). The total antioxidant activities determined by DPPH and total phenolic content were 0.91 mmol/L TE and 365.80 mg/L GAE, respectively, as confirmed by FTIR spectral analyses.

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Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

Food Science and Technology International ◽

10.1177/1082013217715369 ◽

2017 ◽

Vol 23 (8) ◽

pp. 668-680 ◽

Cited By ~ 10

Author(s):

Gulsun A Evrendilek

Keyword(s):

Ascorbic Acid ◽

Acid Concentration ◽

Titratable Acidity ◽

Sensory Properties ◽

Pomegranate Juice ◽

Total Phenolic ◽

Anthocyanin Content ◽

Linear Regression Models ◽

Ascorbic Acid Concentration ◽

Total Antioxidant

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. De and ze values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

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Bioactive compounds in gladiolus flowers

Ornamental Horticulture ◽

10.1590/2447-536x.v27i3.2310 ◽

2021 ◽

Author(s):

Alexandra Goede de Souza ◽

Eduardo Affonso Jung ◽

Vinícius Petermann Benedicto ◽

Leosane Cristina Bosco

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Anthocyanin Content ◽

Cut Flowers ◽

Flavonoid Content ◽

Total Titratable Acidity ◽

Total Antioxidant ◽

Relationship Of ◽

The Relationship

Abstract Flowers have received special attention not only for their ornamental nature but also for their nutraceutical, cosmetic, aromatic, and culinary properties. This study aimed to characterize physicochemical attributes and the antioxidant capacity of flowers of four gladiolus cultivars. The cultivars used were White Friendship, Rose Supreme, Jester, and T704. We analyzed the content of total soluble solids (SS), total titratable acidity (TA), SS/TA ratio, pH, vitamin C, anthocyanin, flavonoids, total phenolic compounds (TPC), total antioxidant activity (TAA), and the relationship of TPC with flavonoids and TAA for each cultivar. The results showed that the Jester flowers had the lowest TA and highest SS/TA ratio, indicating the best flavor. Jester also had the highest flavonoid content, similarly to the White Friendship and Rose Supreme. As a result, these cultivars have flowers with higher TPC and TAA content than T704. The anthocyanin content was the characteristic attribute of cultivar T704, due to its purple pigmentation. Gladiolus flowers, traditionally used in landscaping and as cut flowers, have the potential for use in human nutrition, particularly the White Friendship, Rose Supreme, and Jester cultivars.

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Variability of bioactive properties and antioxidant activity in commercially grown cherry tomato (Solanum lycopersicum var. cerasiforme) cultivars grown in India

Acta Alimentaria ◽

10.1556/066.2019.0006 ◽

2020 ◽

Vol 49 (1) ◽

pp. 13-22

Author(s):

P.K. Kannaujia ◽

N. Patel ◽

R. Asrey ◽

M.K. Mahawar ◽

V.S. Meena ◽

...

Keyword(s):

Antioxidant Activity ◽

Titratable Acidity ◽

Hierarchical Cluster ◽

Total Phenolic ◽

Cherry Tomato ◽

Technological Parameters ◽

Bioactive Properties ◽

Functional Quality ◽

Total Antioxidant ◽

Tomato Cultivars

In this study, six commercial cherry tomato cultivars were analysed for variations in biochemical and technological parameters. Significant differences were observed among cultivars with respect to their technological and functional quality attributes. About 2.48-fold variation in titratable acidity, 2.47-fold variation in total phenolics, 4.13-fold variation in total carotenoid and 7.68-fold variation in lycopene contents were recorded. The total antioxidant activity and respiration rate were also found to vary about 1.85-fold and 1.48-fold, respectively. The highest antioxidant activity and total phenolic content were found in the Cherry tomato hybrid no.1 followed by Pusa cherry tomato-1. Hierarchical cluster analysis revealed that Cherry tomato hybrid no. 1, Pusa cherry tomato-1, and Nagmoti cultivars were abundantly rich in phytochemical and bioactive compounds.

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Pekmez ve Erik Kullanılarak Üretilen Kefirlerin Bazı Kalite Kriterlerinin Belirlenmesi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v2i2.86-91.82 ◽

2014 ◽

Vol 2 (2) ◽

pp. 86 ◽

Cited By ~ 3

Author(s):

Tuğba Kök Taş ◽

Erkut İlay ◽

Ayla Öker

Keyword(s):

Antioxidant Activity ◽

Dry Matter ◽

Storage Period ◽

Titratable Acidity ◽

Total Phenolic ◽

Control Group ◽

Phenolic Contents ◽

Colour Parameter ◽

Total Antioxidant ◽

Lactobacillus Spp

The aim of this study is to determine the quality characteristics of kefir by developing different flavours in order to increase its consumption. Plum (10%) and molasses (7.5%) which are rich in phenolic contents are used to produce kefir in different flavours. Chemical analysis (pH, titratable acidity, dry matter and colour), microbial analysis (total microorganism, Lactobacillus spp, Lactococcus spp. and yeast counts), total antioxidant activity (by ORAC method), total amount of phenolic contents and sensorial properties of all kefir samples were carried out at the 1st, 7th and 14th days of storage. Consequently, the results of pH, titratable acidity and dry matter in the kefir samples were determined to change between the values 4.11-4.39; 0.22-0.30 and 11.9-17.02% respectively, during the storage. In the colour analysis, the redness colour parameter of the kefir sample produced using molasses was determined to be higher compared to the other kefir samples. At the first day of storage, the total antioxidant contents of the control group kefir, plum- added kefir and molasses-added kefir samples were determined as 13.30; 16.80 and 17.35 µmol ml-1; and the total phenolic contents as 945.70; 2535.8 and 2357.6 mg ml-1, respectively. Content of total microorganism in kefir samples varied between 8.91-9.80 log kob ml-1during the storage period. Lactobacillus spp. and Lactococcus spp. contents of kefir produced using molasses were determined to have the highest values with 9.11 and 9.91 log kob ml-1, respectively, at the first day. Yeast content of the plum kefir and the molasses kefir samples including sugar was detected to be higher than that of the controlled kefir sample. According to the results of the sensory analysis, the kefir produced with plum was approved the most by the panelists. As a result of this study, two alternative products with quite high total phenolic content and antioxidant activity were developed for consumers.

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Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

F1000Research ◽

10.12688/f1000research.17059.1 ◽

2018 ◽

Vol 7 ◽

pp. 1936 ◽

Cited By ~ 1

Author(s):

Abiola F. Olaniran ◽

Sumbo H. Abiose

Keyword(s):

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Titratable Acidity ◽

Total Phenolic ◽

Health Food ◽

Mineral Contents ◽

Antioxidants Activity ◽

Total Antioxidant ◽

Ginger Powder

Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples. Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.

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Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus

BioMed Research International ◽

10.1155/2019/6917147 ◽

2019 ◽

Vol 2019 ◽

pp. 1-17

Author(s):

Yuan Ma ◽

Shaohua Li ◽

Xiaocui Yin ◽

Yage Xing ◽

Hongbin Lin ◽

...

Keyword(s):

Volatile Compounds ◽

Storage Time ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Controlled Atmosphere ◽

Control Apparatus ◽

Better Than

‘Eureka’ lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O2+8 % CO2) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits. The main volatile compounds present in the lemons were terpenoids, aldehydes, alcohols, and esters. In addition, both the terpenoid and aldehyde content are substantially higher in lemons exposed to CA2 conditions. In contrast, the alcohols and esters displayed elevated levels in the regular air (RA) stored fruit. In conclusion, CA with the suitable conditions proves to be better than RA as a storage regimen to keep the quality of lemons. These results indicated that the application of 6% O2+8% CO2 CA conditions could maintain the quality of ‘Eureka’ lemon fruit during the storage time of 20 days and should be the optimal storage environment for postharvest Eureka lemons.

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How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

Molecules ◽

10.3390/molecules26133759 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3759

Author(s):

Daniela Pinheiro Gaspar ◽

Gilson Celso Albuquerque Chagas Junior ◽

Eloisa Helena de Aguiar Andrade ◽

Lidiane Diniz do Nascimento ◽

Renan Campos Chisté ◽

...

Keyword(s):

Phenolic Compounds ◽

Volatile Compounds ◽

Bioactive Compounds ◽

Titratable Acidity ◽

Brazilian Amazon ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Cocoa Beans ◽

Tukey Test ◽

Total Titratable Acidity

In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products.

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Quality and functional properties of ‘Tupy’ blackberry stored in modified atmosphere conditions

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019028 ◽

2019 ◽

Vol 41 (1) ◽

Author(s):

Cristina Soethe ◽

Cristiano André Steffens ◽

Mariuccia Schlichting de Martin ◽

Cassandro Vidal Talamini do Amarante ◽

Angélica Schmitz Heinzen ◽

...

Keyword(s):

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Atmospheric Composition ◽

Total Phenolic ◽

Modified Atmosphere ◽

Plastic Films ◽

High Co2 ◽

Dpph Method ◽

Total Antioxidant

Abstract The aim of this work was to evaluate the effect of storage temperature, in passive modified atmosphere (MA) and atmospheric composition in active MA on quality maintenance, total phenolic compounds (TPC) and total antioxidant activity (TAA; DPPH and ABTS methods) of ‘Tupy’ blackberry. Two experiments were carried out. In experiment 1, the fruit were stored for eight days at 0, 5 and 10 °C in passive MA. In experiment 2, the initial atmospheres of 21.0 kPa O2 + 0.04 kPa CO2 (passive MA); 9.2 kPa O2 + 9.2 kPa CO2 (active MA with high CO2); 1.4 kPa O2 + 0.04 kPa CO2 (active MA with low O2); and 1.4 kPa O2 + 9.6 kPa CO2 (active MA with low O2 + high CO2) were evaluated for eight days at 0 °C. In both experiments, the fruit were packed in Xtend® plastic films. After eight days of storage in passive MA, temperatures of 0 and 5 ºC provided fruit with higher force to compression and titratable acidity (TA) and lower soluble solids/titratable acidity ratio (SS/TA), but with lower values of TPC and TAA (DPPH method) when compared to the temperature of 10 °C. The fruits stored at 0 °C presented lower values of weight loss and incidence of decay. Blackberries stored for eight days at 0 °C, in active MA with low O2, associated or not with high CO2, presented lower respiration rate and higher values of TPC and TAA (DPPH method), but did not differ in the values of incidence of decay, force to compression, SS, TA, SS/TA ratio and color attributes when compared to active MA with high CO2 and passive MA.

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