scholarly journals Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese

2020 ◽  
Vol 9 (11) ◽  
pp. e4289119917
Author(s):  
Bianka Rocha Saraiva ◽  
Nathália Martins Licci ◽  
Fernando Antônio Anjo ◽  
Ana Carolina Pelaes Vital ◽  
Jéssica Bassi da Silva ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Viscoelastic Behavior ◽  
Physical Characteristics ◽  
Carotenoid Content ◽  
Processed Cheese ◽  
Texture Properties ◽  
Fat Substitute ◽  
Dynamic Rheological Properties ◽  
Temperature Scanning

Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring.

scholarly journals Bioactive compounds and antioxidant properties of dried apricot

2013 ◽  
pp. 193-205 ◽  
Author(s):  
Jasna Canadanovic-Brunet ◽  
Jelena Vulic ◽  
Gordana Cetkovic ◽  
Sonja Djilas ◽  
Vesna Tumbas-Saponjac
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Carotenoid Content ◽  
Power Method ◽  
Food Ingredient ◽  
Free Radical Scavenging Activities

Dried apricot was extracted using two different solvents: 80% ethanol and hexane. The contents of total phenolics, flavonoids and anthocyanins were determined in ethanol apricot extract (EAE), while the carotenoid content was determined in hexane apricot extracts (HAE) by spectrophotometric method. The detected amounts of bioactive compounds in dried apricot were: phenolics 498.13 ? 12.04 mg GAE/100g DA, flavonoids 218.45 ? 14.14 mg R/100g DA and anthocyanins 3.08 ? 0.40 mg CGE/100g DA. In dried apricot the ?-carotene was present in the amount of 0.56 ? 0.03 mg/100g DA. Some individual phenolic compounds in EAE were determined by HPLC analysis and the most dominant compound was gallic acid (35.02 ? 1.65 mg/100g DA). Free radical scavenging activities of EAE and HAE were tested spectrophotometrically using stable DPPH radicals and reducing power method. The EC50 value for EAE was 2.05 ? 0.06 mg/ml and for HAE was 6.28 ? 0.01 mg/ml. The RP0.5 values determined by reducing power method were 6.11 ? 0.01 mg/ml for EAE and 62.04 ? 0.03 mg/ml for HAE. The results indicate that dried apricot can be a valuable source of natural antioxidants and can be used as a functional food ingredient in the food industry.

scholarly journals The application of bioactive compounds from the food industry to control mold growth in indoor waterborne coatings

2013 ◽  
Vol 104 ◽  
pp. 140-144 ◽  
Author(s):  
N. Bellotti ◽  
L. Salvatore ◽  
C. Deyá ◽  
M.T. Del Panno ◽  
B. del Amo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Mold Growth ◽  
Waterborne Coatings

scholarly journals Incidence of Lead, Cadmium, Chromium, Nickel and Cobalt in Basil, Rosemary and Peppermint Seasonings from Romanian Market

2021 ◽  
Vol 78 (1) ◽  
pp. 19
Author(s):  
Denisa CIOTEA ◽  
Elena UNGUREANU ◽  
Gabriel MUSTATEA ◽  
Mona Elena POPA
Keyword(s):  
Heavy Metals ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Aromatic Plants ◽  
Drying Process

The use of seasonings is important in food industry because the bioactive compounds contained in these dried aromatic plants improve the taste and the flavor of food. These dried aromatic plants can often be contaminated with some heavy metals, polycyclic carbohydrates residues and pesticides which may occur during the cultivation operation, drying process, manufacture and conditioning. The aim of this study is to determine the contamination with heavy metals (lead, cadmium, chromium, nickel and cobalt) of basil (B), rosemary (R) and peppermint (M) seasonings used in Romanian cuisine. The concentration of lead ranged 0.058 - 0.643 mg.kg-1 (M), 0.209 - 0.493 mg.kg-1 (R), 0.077 - 0.139 mg.kg-1 (B). The concentration of cadmium varied: 0.004 - 0.035 mg.kg-1 (M), 0.004 - 0.007 mg.kg-1 (R), 0.002 - 0.009 mg.kg-1 (B). The concentration of chromium ranged 0.304 - 0.403 mg.kg-1 (M), 0.450 - 0.457 mg.kg-1 (R), 0.208 - 0.336 mg.kg-1 (B). The concentration of nickel varied from 0.376 - 0.848 mg.kg-1 (M), 0.354 - 0.427 mg.kg-1 (R), 0.230 - 0.334 mg.kg-1 (B). The concentration of cobalt ranged 0.037 - 0.167 mg.kg-1 (M), 0.065 - 0.137 mg.kg-1 (R), 0.112 - 0.156 mg.kg-1 (B).

scholarly journals Characterization of functional components flour epicarp papaya (Carica papaya L) as a source of natural pigments

Respuestas ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 39-48
Author(s):  
Viviana Andrea Velasco Arango ◽  
John Edwin Sotelo Barbosa ◽  
Luis Eduardo Ordoñez Santos ◽  
José Igor Hleap Zapata
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Carica Papaya ◽  
Titratable Acidity ◽  
Carotenoid Content ◽  
Industrial Processing ◽  
Natural Pigments ◽  
Pharmaceutical Industries ◽  
Functional Components

Papaya (Carica papaya L) is some fruit rich in antioxidants and an important source for obtaining bioactive compounds. Its production, worldwide for the year 2017, was 13.3 million tons. In its industrial processing is obtained approximately between 15 and 20%, in relation to the weight of the fruit, of husks or epicarp, which are likely to be used in order to obtain organic compounds such as carotenoids and polyphenols, among others, contributing, in addition, to mitigate the effects on the environment, since generally, these shells are thrown into landfills of solid waste, generating serious problems of environmental pollution. The objective of this research was to characterize physicochemically the carotenoid pigments obtained from the papaya epicarp. A papaya epicarp flour was processed and it was determined, both in it and in the fresh epicarp, pH, titratable acidity, moisture content and dry matter. Likewise, the carotenoid content, the antioxidant activity and the content of phenolic compounds were determined. The results showed high values for physicochemical parameters. The content of carotenoid compounds for the fractions of β-carotene, α-carotene, β-cryptoxanthin, Zeaxanthin and lycopene ranged between 8,587 and 4,070 mg/100g of epicarp, with the highest value corresponding to β-cryptoxanthin and the lowest value the lycopene fraction. The antioxidant activity, expressed as inhibition of the DPPH radical, gave a value of 58.77 ± 3.038 IC50 mg/ml. The content of phenolic compounds measured in mg of gallic acid equivalents/g gave a result of 24.948 ± 0.728. The data obtained allow us to conclude that said flour can be used as a source of bioactive compounds and natural pigments both in the food industry and in the technical and pharmaceutical industries.

scholarly journals Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020 ◽  
Vol 10 (21) ◽  
pp. 7432
Author(s):  
Petraru Ancuța ◽  
Amariei Sonia
Keyword(s):  
Dietary Fiber ◽  
Bioactive Compounds ◽  
Circular Economy ◽  
Food Industry ◽  
Oil Industry ◽  
Extraction Process ◽  
Research Field ◽  
Zero Waste ◽  
Oil Cakes ◽  
Pharmaceutical Industries

The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

scholarly journals The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3212 ◽  
Author(s):  
Bartosz Kulczyński ◽  
Anna Gramza-Michałowska
Keyword(s):  
Chemical Composition ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Complex Analysis ◽  
Bioactive Molecules ◽  
Cucurbita Maxima ◽  
Baked Goods ◽  
Number Of Publications ◽  
Almost All ◽  
Available Information

Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cucurbita L. spp.). Different organs of this plant (pulp, seeds, flowers, leaves, shoots, roots) are consumed almost all over the world. They contain large amounts of bioactive compounds. Pumpkin pulp is used to prepare various dishes. It is also widely used in the food industry for the production of pastries, baked goods, juices, jams, marinades, and baby food. The content of carotenoids in the pumpkin has been documented in a large number of publications. However, so far there has been no complex analysis of the profile of other bioactive compounds. This article analyses 11 pumpkin cultivars of the Cucurbita maxima Duchesne species. It compares the chemical composition of the pulp and analyses the content of bioactive compounds such as carotenoids, polyphenols (flavonols and phenolic acids), tocopherols, minerals (K, Ca, Mg, Na, Fe, Zn, Cu, Mn), vitamins (C, B1, folates). In view of available information, the study provides an innovative approach. The analysis showed high diversity in the concentration of individual components between the cultivars. The research proved that pumpkin pulp was not only a source of carotenoids but also other bioactive compounds.

scholarly journals The Influence of Extraction Method on the Apparent Content of Bioactive Compounds in Romanian Allium spp. Leaves

2012 ◽  
Vol 40 (1) ◽  
pp. 93 ◽  
Author(s):  
Liliana GITIN ◽  
Rodica DINICA ◽  
Raluca PARNAVEL
Keyword(s):  
Physicochemical Properties ◽  
Allium Cepa ◽  
Bioactive Compounds ◽  
Extraction Method ◽  
Food Industry ◽  
Total Phenols ◽  
Flavonoid Content ◽  
Traditional Foods ◽  
Allium Ursinum ◽  
Fresh Plant

In order to characterize the composition of bioactive compounds in Allium spp., an important source of traditional foods, analysesof their physicochemical properties, total phenols, and flavonoid content were carried out using three of the most popular Romanian leafvarieties (Allium cepa var. ‘Diamant’, ‘Rubiniu’, and Allium ursinum L.). The highest levels of bioactive compounds were detected in theleaves of Allium ursinum L., 7.2730 mg QE/ kg fresh plant and 27.8884 g GAE/100 g dry basis, respectively. This study suggests potentialgood uses of the fresh leaves of Romanian Allium spp. as condiments, ingredients or preservatives in the food industry.

scholarly journals Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2534 ◽  
Author(s):  
Zorița Diaconeasa
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Storage Time ◽  
Polyphenolic Compounds ◽  
Published Data ◽  
Antiproliferative Effects ◽  
Phytochemical Composition ◽  
Thermally Processed ◽  
Hydroxybenzoic Acids

Polyphenols are natural occurring micronutrients that can protect plants from natural weathering and are also helpful to humans. These compounds are abundantly found in fruits or berries. Because of berry seasonal availability and also due to their rapid degradation, people have found multiple ways to preserve them. The most common options are freezing or making jams. Polyphenol stability, during processing is a continuous challenge for the food industry. There are also multiple published data providing that they are sensitive to light, pH or high temperature, vectors which are all present during jam preparation. In this context the aim of this study was to assess phytochemical composition and bioactive compounds degradation after jam preparation. We also monitored their degradation during storage time and their in vitro antiproliferative potential when tested on melanoma cells. The obtained results revealed that when processed and stored in time, the bioactive compounds from berries jams are degrading, but they still exert antioxidant and antiproliferative potential. Prior to LC-MS analysis, polyphenolic compounds were identified as: flavonoids (anthocyanins (ANT), flavonols (FLA)) and non-flavonoid (hydroxycinnamic acids (HCA) and hydroxybenzoic acids (HBA)). The most significant decrease was observed for HCA compared to other classes of compounds. This variation is expected due to differences in constituents and phenolic types among different analyzed berries.

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