scholarly journals Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 108
Author(s):  
Agnieszka Nawirska-Olszańska ◽  
Marta Pasławska ◽  
Bogdan Stępień ◽  
Maciej Oziembłowski ◽  
Kinga Sala ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Bioactive Compounds ◽  
Polyphenolic Compounds ◽  
Vacuum Pressure ◽  
Vacuum Impregnation ◽  
Drying Process ◽  
Vacuum Technology ◽  
Pear Juice ◽  
Positive Effect

Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.

scholarly journals Fortification of Rice Grain with Gac Aril (Momordica Conchinchinensis) Using Vacuum Impregnation Technique

2018 ◽  
Vol 6 (2) ◽  
pp. 412-424
Author(s):  
Eko Hari Purnomo ◽  
Fransiska Agatha Nindyautami ◽  
Nattaya Konsue ◽  
Pattavara l Pathomrungsiyounggu
Keyword(s):  
Antioxidant Activity ◽  
Pulse Pressure ◽  
Rice Variety ◽  
High Vacuum ◽  
Vacuum Pressure ◽  
Vacuum Impregnation ◽  
Total Phenolic ◽  
Rice Grain ◽  
Β Carotene ◽  
Unpolished Rice

The objective of this research was to improve functional property of rice by fortification with gac aril using vacuum impregnation (VI) process. Effects of rice variety, preparation method and VI condition on gac aril fortified rice quality were investigated. Sao Hai (SH) and Khaw Dok Mali 105 (KDML 105) were prepared to achieve polished and unpolished rice. The samples were impregnated with 30% gac aril solution under VI condition (vacuum pressure 500 mmHg), 0% gac solution was used as a control. After drying, the samples were analyzed for physicochemical property i.e. texture, color L*, a* and b*, total fiber, lycopene, β-carotene and total phenolic (TPC) content and antioxidant activity (DPPH assay) as well as sensory quality (9-point hedonic scale). The results showed that both varieties of unpolished rice had higher hardness and darker colour than polished samples. Unpolished SH impregnated with gac aril showed the highest content of β-carotene (22.10±0.83 mg/g), lycopene (8.38±0.11 µg/g), and TPC (0.24±0.03 mg GAE/g) while antioxidant activity of all gac aril fortified samples were not significantly different (p>0.05) (DPPH value ranged 1.39-1.72 mmol TE/ g) and higher than control. However, sensory evaluation showed that gac fortified unpolished KDML 105 had the highest score of the overall acceptability. Based on all properties, unpolished KDML 105 was chosen for studying the suitable VI condition in further step. Unpolished KDML 105 was soaked in 30% gac aril solution under different vacuum pressures (0, 300 and 500 mmHg) and pressurizing techniques (single and pulse pressure). The dried samples were analyzed and it was found that the high vacuum pressure at 500 mmHg and pulse pressure gave the highest β-carotene (41.41 ± 4.53 mg/g), lycopene (25.07 ±1.74 µg/g) and TPC (0.21±0.03 mg GAE/g) content and DPPH value (2.91±0.90 mmol TE/ g), while physical properties, texture and sensory were not significantly different (p>95%). In addition, glycemic index (GI) of rice after VI process was decreased from 84.24 to 72.04. Finally, it can be concluded that non-polishing process, high vacuum pressure and pulse pressurizing are the suitable condition to prepare gac aril fortified rice. The health benefits of rice are improved with high antioxidant activity and lower GI.

scholarly journals Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

2021 ◽  
Vol 10 (8) ◽  
pp. e5510817024
Author(s):  
Vanessa Barbieri Bombana ◽  
Carolina Elisa Demaman Oro ◽  
Diane Rigo ◽  
Caroline Chies Polina ◽  
Andressa Franco Denti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Dry Extract ◽  
Influence Of Temperature ◽  
Physical Chemical ◽  
Influence Of Temperature On

The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).

scholarly journals Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4597
Author(s):  
Magdalena Kręcisz ◽  
Bogdan Stępień ◽  
Marta Pasławska ◽  
Jarosław Popłoński ◽  
Kinga Dulak
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Logistic Model ◽  
Freeze Drying ◽  
Convective Drying ◽  
Vacuum Impregnation ◽  
Drying Methods ◽  
Drying Time ◽  
Quality Properties ◽  
Kinetics Of

The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50, 60, and 70 °C) had on the physicochemical and quality properties of courgettes. Courgette slices were vacuum-impregnated (6 kPa) in freshly squeezed onion, kale, and onion and kale (50:50) juices with 3% NaCl solution (N). The application of vacuum impregnation (VI) with impregnating solutions from freshly squeezed onions and kale had a beneficial effect on the bioactive values of courgette. The highest contents of quercetin (41.84 μg/g d.m.) and carotenoids (276.04 μg/g d.m.) were found in courgette impregnated with onion juice after freeze drying. The highest values of lutein and zeaxanthin (216.42 μg/g d.m.) were recorded for courgette impregnated with kale juice and convective dried. By analysing the kinetics of convective drying, the best matching of the logistic model was found. Increasing the drying process temperature from 50 to 70 °C reduced the drying time from 15% to 36%, depending on the type of impregnating solution used. Water activity <0.6 was recorded for courgette dried by freezing, vacuum, and convection at 60 and 70 °C. Conclusions: The vacuum impregnation process and the impregnation solutions from freshly squeezed vegetables can be used to develop new snacks with high levels of bioactive compounds. The FD method is the most appropriate considering both the bioactive compounds content and the obtained colour and water activity.

scholarly journals Bioactive Compounds in the Peripheral Layers of Barley and Triticale Species in the Mature Grain Cultivated in Algeria

2020 ◽  
Vol 10 (4) ◽  
pp. 37-43
Author(s):  
Rawda Benguella ◽  
Samira Meziani ◽  
Ibtissam Ghueffari ◽  
Norddine Menadi ◽  
Fatima Zohra Chenni ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Comparative Study ◽  
Bioactive Compounds ◽  
Polyphenolic Compounds ◽  
Dpph Radical ◽  
Wheat Grain ◽  
Chemical Protection ◽  
Peripheral Layer ◽  
High Level

The present study designed to determine in compositions of peripheral layer (PL) from barley and triticale. The peripheral layer is a co-product of the grain mill, it represents with the flour and the germ one of the three fractions of the milling, it is used for the chemical protection of the endosperm and the germ. Phytochemicals (phenolic compounds, vitamins and minerals) are beneficial for the health of consumers and are found abundantly in the peripheral layer of cereals. The objective of our work consists an evaluation of the phytochemical value for peripheral layers, the evaluation of the antioxidant content and the antioxidant activity of two varieties of two species of cereal in mature grain: triticale (Ksar Sbahi, Beni Haroun) and barley (Fouara, Saida); from two different regions (Sidi Bel Abbes and Constantine). Finally a comparative study was found in this work. The results obtained show that the variety of each species Triticale (Ksar Sbahi), barley (Fouara) have the highest content of polyphenol and flavonoid (0.027 mg (EAG)/g; 0.019 mg EC/g) and (0.012 mg (EAG)/g; 0.013 mg EC/g), respectively, for the antioxidant activity barley Fouara 1.91 mg/ml shows the best activity against the DPPH radical, a high level of minerals has been observed for the triticale species and a higher level of sodium for the Fouara variety of barley 33.78 mg/l. We are planning additional studies to better characterize the nature of the polyphenolic compounds existing in different histological parts of the wheat grain. Keywords: Barley, Triticale, Peripheral layer, Polyphenols, Antioxidant activity,

scholarly journals Chocolate making with mint (Mentha x piperite) and blueberry (Vaccinium sp.)

2020 ◽  
Vol 44 (167) ◽  
pp. 35-46
Author(s):  
Giulia Rodrigues Bareta ◽  
Greice Kelly Alves ◽  
Bruno Fischer ◽  
Eunice Valduga ◽  
Geciane Toniazzo Backes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Activity ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Chemical Characteristics ◽  
Milk Chocolate ◽  
Physical Chemical ◽  
Dpph Method

Food with functional properties have sparked consumer interest due to  health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of  bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds

2016 ◽  
Vol 23 ◽  
pp. 628-636 ◽  
Author(s):  
Pilar Legua ◽  
María Ángeles Forner-Giner ◽  
Nallely Nuncio-Jáuregui ◽  
Francisca Hernández
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Polyphenolic Compounds ◽  
Rich Source

Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestris L. var. esculenta) during the storage

2021 ◽  
pp. 108201322110626
Author(s):  
Liguori Loredana ◽  
Malvano Francesca ◽  
Fratianni Florinda ◽  
Nazzaro Filomena ◽  
Orilio Paola ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brassica Rapa ◽  
Bioactive Compounds ◽  
Inductive Effect ◽  
Modified Atmosphere Packaging ◽  
Physicochemical Characteristics ◽  
Modified Atmosphere ◽  
Microbiological Parameters ◽  
Air Control ◽  
Positive Effect

This study evaluated the effect of argon-enriched modified atmosphere on the storage extension of ready-to-use broccoli rabe in leaf. Broccoli rabe samples ( Brassica rapa sylvestris L. var. esculenta) were packaged in 90% argon and 10% O2 (modified atmosphere packaging 1); 80% argon, 10% CO2 and 10% O2 (modified atmosphere packaging 2) and evaluated for the physicochemical characteristics, microbiological parameters and bioactive compounds (glucosinolates) during the cold storage for 9 days. Results showed significant maintenance of colour, chlorophyll, phenols content and antioxidant activity in modified atmosphere packaging packages with respect to air control ones. An increasing biosynthesis of glucosinolates was observed in all packages to the inductive effect of CO2 produced; the amount of minerals unchanged during the storage. Overall appearance and odour evaluation pointed out a positive effect of argon atmospheres, in particular modified atmosphere packaging 1, for the keeping of the sensory attributes compared to those evaluated in air packaging.

scholarly journals Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3701
Author(s):  
Gabriela Viana da Silva ◽  
Bruna Aparecida Souza Machado ◽  
Walkia Polliana de Oliveira ◽  
Camilla Fernanda Godinho da Silva ◽  
Cedenir Pereira de Quadros ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Drying Process ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Conventional Oven

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

Influence of Drying Temperature on the Content of Bioactive Compounds in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils

2020 ◽  
Vol 24 (1) ◽  
pp. 15-24 ◽  
Author(s):  
Natalia Matłok ◽  
Józef Gorzelany ◽  
Tomasz Piechowiak ◽  
Maciej Balawejder
Keyword(s):  
Gas Chromatography ◽  
Antioxidant Activity ◽  
Vitamin C ◽  
Pinus Sylvestris ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Scots Pine ◽  
Process Conditions ◽  
Drying Process ◽  
Chromatography Method

AbstractThe study concerns the effects of drying process conditions (40, 50, 60°C) on the contents of bioactive compounds in Scots pine (Pinus sylvestris L.) shoots as well as the yield and composition of essential oils. The obtained dry material was examined for the total contents of polyphenols and the antioxidant activity as well as the content of vitamin C. The material was examined by using the HS-SPME method, and the composition of the essential oils was determined using gas chromatography method (GC-MS). The highest contents of bioactive compounds were found in the material subjected to drying at 40°C. The highest yield of essential oils (0.63 ml 100 g−1 d.m. of the material) was obtained from the pine shoots dried at 40°C.

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