Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0–0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers.

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Corrigendum to “Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products” [Food Chem. 165 (2014) 198–204]

Food Chemistry ◽

10.1016/j.foodchem.2015.01.058 ◽

2015 ◽

Vol 177 ◽

pp. 405 ◽

Cited By ~ 1

Author(s):

Yolanda Carmona-Jiménez ◽

M. Valme García-Moreno ◽

Jose M. Igartuburu ◽

Carmelo Garcia Barroso

Keyword(s):

Antioxidant Activity ◽

Dpph Assay ◽

By Products

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Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products

Herba Polonica ◽

10.2478/hepo-2013-0016 ◽

2013 ◽

Vol 59 (3) ◽

pp. 51-62 ◽

Cited By ~ 13

Author(s):

Abdollah Ghasemi Pirbalouti ◽

Milad Setayesh ◽

Amir Siahpoosh ◽

Hamid Mashayekhi

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Food Industry ◽

Phenolic Content ◽

Food Additives ◽

Total Phenolic ◽

Endemic Plants ◽

Dpph Assay ◽

Frap Assay

Abstract Heracleum lasiopetalum Boiss, Kelussia odoratissima Mozaff., and Echinophora platyloba DC. belong the Apiaceae family. They are Iranian endemic plants. These three herbs have been used as food additives in traditional preparations such as pickles. Antioxidant activity (AA) of methanol extracts (ME) of the plants was evaluated by three assays, including DPPH, FRAP, and TEAC. From all three assays, comparing all the MEs for their IC50 and EC1 values, E. platyloba had the highest AA. Total phenolic content (TPC) of the extracts ranged from 74 to 120 mg TAE/g. The extract of H. lasiopetalum exhibited the highest TPC. The flavonoids content (FC) of the extracts ranged from 7.63 to 14.52 mg RE/g, from which the extract of E. platyloba had the highest flavonoids concentration. A positive correlation between the FC and AA in DPPH assay was found. A significant correlation was also found between the TPC and AA in FRAP assay. These results suggested that the level of AA in these plants varied in a great extent. Our results indicated that extract of E. platyloba could be an important dietary source of flavonoids compounds with high antioxidant capacity. In addition, E. platyloba can be used as an alternative preservative and natural flavor instead of synthetic ones in food industry (especially pickles)

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ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYZATES FROM BY-PRODUCTS OF THE FOOD INDUSTRY

Journal of Food Lipids ◽

10.1111/j.1745-4522.2003.tb00010.x ◽

2003 ◽

Vol 10 (2) ◽

pp. 129-140 ◽

Cited By ~ 10

Author(s):

E. FLACZYK ◽

R. AMAROWICZ ◽

J. KORCZAK

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

By Products

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Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

Food Chemistry ◽

10.1016/j.foodchem.2014.05.106 ◽

2014 ◽

Vol 165 ◽

pp. 198-204 ◽

Cited By ~ 45

Author(s):

Yolanda Carmona-Jiménez ◽

M. Valme García-Moreno ◽

Jose M. Igartuburu ◽

Carmelo Garcia Barroso

Keyword(s):

Antioxidant Activity ◽

Dpph Assay ◽

By Products

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Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends – A bibliometric review

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.04.005 ◽

2021 ◽

Author(s):

Anely Maciel de Melo ◽

Francisco Lucas Chaves Almeida ◽

Atacy Maciel de Melo Cavalcante ◽

Mônica Ikeda ◽

Rafaela Cristina Turola Barbi ◽

...

Keyword(s):

Antioxidant Activity ◽

Health Effects ◽

Food Industry ◽

Bibliometric Review ◽

Industry Trends ◽

By Products

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Selecting optimal parameters for obtaining the extract of red grape pomace

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v75n1.94175 ◽

2022 ◽

Vol 75 (1) ◽

Author(s):

Lela Gurgenidze ◽

Tamar Kanchaveli ◽

Giorgi Kvartskhava

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

Activity Level ◽

Natural Antioxidant ◽

Extraction Temperature ◽

Optimal Parameters ◽

Water Solvent ◽

Physical Chemical ◽

Antioxidant Characteristics ◽

By Products

Due to the industrial processing of grapes, large amounts of by-products are produced. The main varieties of by-products are pomace, which is comprised of skins, seeds and any other solid remaining after pressing process and sediments. It is necessary to implement new effective ways of processing to minimize these residues. This problem is relevant for all the wine-producing countries, including Georgia. It is well-known fact that pomace is an important source of phenolic compounds, which are characterized by high antioxidant activity and possess healing-prophylactic properties. It is also worth mentioning that pomace is an easily spoiled product, and without the proper processing, it cannot be stored for a long time. Thus, this research aimed to obtain optimal parameters for extraction, preserving the antioxidant characteristics. The optimal range of the following parameters for extraction was determined: the temperature for drying 45-50 °C, grinding level 1.5 mm, diluent concentration 70% ethanol/water solvent, extraction module 1:20, extraction temperature 50-55 °C, and duration 2 h. This determination of technological parameters of extraction was done according to the best physical-chemical measures and antioxidant activity level. The physical-chemical tests were performed according to the European Union standards. These parameters can produce an extract with distinct antioxidant characteristics that can be used in the food industry as a natural antioxidant. The extract with distinct antioxidant properties was obtained, which can be used in the food industry as a natural antioxidant.

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Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

Foods ◽

10.3390/foods9050639 ◽

2020 ◽

Vol 9 (5) ◽

pp. 639 ◽

Cited By ~ 1

Author(s):

Mohamed T. El-Saadony ◽

Mohamed F. Elsadek ◽

Alaa S. Mohamed ◽

Ayman E. Taha ◽

Badreldin M. Ahmed ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Vitamin C ◽

Radical Scavenging ◽

Storage Period ◽

Titratable Acidity ◽

Protein Isolate ◽

Egg Protein ◽

Natural Additives

Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.

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Peptidomic Approach for the Identification of Peptides with Potential Antioxidant and Anti-Hyperthensive Effects Derived From Asparagus By-Products

Molecules ◽

10.3390/molecules24193627 ◽

2019 ◽

Vol 24 (19) ◽

pp. 3627 ◽

Cited By ~ 8

Author(s):

Carmela Maria Montone ◽

Riccardo Zenezini Chiozzi ◽

Nicola Marchetti ◽

Andrea Cerrato ◽

Michela Antonelli ◽

...

Keyword(s):

Antioxidant Activity ◽

Large Scale ◽

Bioactive Peptides ◽

Ace Inhibitor ◽

Protein Hydrolysate ◽

Low Cost ◽

Reversed Phase ◽

Antihypertensive Activity ◽

Dpph Assay ◽

By Products

Asparagus waste represents products of great interest since many compounds with high biological value are located in the lower portion of the spears. The extraction of bioactive compounds from asparagus by-products is therefore crucial for the purpose of adding value to these by-products. In this paper, bioactive peptides from asparagus waste were extracted, digested, purified and identified. In particular, Alcalase® was chosen as the enzyme to use to obtain protein hydrolysate due to its low cost and, consequently, the possibility of implementing the method on a large scale. In order to simplify the peptide extract to reach better identification, the hydrolysate was fractionated by reversed-phase chromatography in 10 fractions. Two tests were carried out for antioxidant activity (ABTS-DPPH) and one for antihypertensive activity (ACE). Fractions with a higher bioactivity score were identified by peptidomics technologies and screened for bioactivity with the use of bioinformatics. For ACE-inhibitor activity, two peptides were synthetized, PDWFLLL and ASQSIWLPGWL, which provided an EC50 value of 1.76 µmol L−1 and 4.02 µmol L−1, respectively. For the antioxidant activity, by DPPH assay, MLLFPM exhibited the lowest EC50 value at 4.14 µmol L−1, followed by FIARNFLLGW and FAPVPFDF with EC50 values of 6.76 µmol L−1 and 10.01 µmol L−1, respectively. A validation of the five identified peptides was also carried out. The obtained results showed that peptides obtained from asparagus by-products are of interest for their biological activity and are suitable for being used as functional ingredients.

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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Foods ◽

10.3390/foods9111705 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1705

Author(s):

Antonella Pasqualone ◽

Barbara Laddomada ◽

Fatma Boukid ◽

Davide De Angelis ◽

Carmine Summo

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Environmental Impact ◽

Circular Economy ◽

Food Industry ◽

Food Product ◽

Nutritional Properties ◽

Suggested Strategy ◽

Flour Basis ◽

By Products

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.

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New Approach to Enrich Pasta with Polyphenols from Grape Marc

Journal of Chemistry ◽

10.1155/2015/734578 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8 ◽

Cited By ~ 16

Author(s):

V. Marinelli ◽

L. Padalino ◽

D. Nardiello ◽

M. A. Del Nobile ◽

A. Conte

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

Cooking Quality ◽

Total Phenolic ◽

Ultrasound Assisted Extraction ◽

New Approach ◽

Grape Marc ◽

Assisted Extraction ◽

Water As Solvent ◽

By Products

Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.

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