scholarly journals Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1620
Author(s):  
Egle Zokaityte ◽  
Vita Lele ◽  
Vytaute Starkute ◽  
Paulina Zavistanaviciute ◽  
Darius Cernauskas ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antioxidant Properties ◽  
Sea Buckthorn ◽  
Added Value ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
High Positive Correlation ◽  
Positive Correlation ◽  
Overall Acceptability ◽  
By Products

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

scholarly journals Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 777
Author(s):  
Egle Zokaityte ◽  
Karolina Siriakovaite ◽  
Vytaute Starkute ◽  
Paulina Zavistanaviciute ◽  
Vita Lele ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Antioxidant Properties ◽  
Fermented Milk ◽  
Added Value ◽  
Overall Acceptability ◽  
Psyllium Husk ◽  
Antioxidant Characteristics ◽  
Milk Permeate ◽  
By Products

The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.

scholarly journals Different Strategies to Obtain Corn (Zea mays L.) Germ Extracts with Enhanced Antioxidant Properties

2020 ◽  
Vol 15 (1) ◽  
pp. 1934578X2090356 ◽  
Author(s):  
Ilaria Burlini ◽  
Alessandro Grandini ◽  
Massimo Tacchini ◽  
Immacolata Maresca ◽  
Alessandra Guerrini ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Zea Mays ◽  
High Performance ◽  
Zea Mays L ◽  
Antioxidant Properties ◽  
Added Value ◽  
Total Phenolic ◽  
Array Detector ◽  
Dried Extract ◽  
By Products

Maize ( Zea mays L.) germs are by-products from the milling industry. The objective of this work was to compare the phenolic and lipophilic antioxidant fractions of yellow and white corn varieties, provided by Corn Valley S.r.l. (Piumbega, Mantova, Italy) and among the raw materials most processed by the company. The phenolic fraction, extracted with ultrasound-assisted extraction, alone and in combination with chemical and enzymatic hydrolyses, was analyzed with high-performance thin-layer chromatography and reversed-phase high-performance liquid chromatography-diode array detector. Among the various extraction techniques used, the combination of sonication and alkaline hydrolysis proved to be an effective method for the extraction of phenolic compounds from yellow and white germs, with the highest ferulic acid concentrations (636.54 ± 3.71 and 569.23 ± 1.69 mg FA/g dried extract, respectively), total phenolic contents (844.5 ± 64.6 and 742.8 ± 15.44 mg gallic acid equivalents/g dried extract, respectively), and the best antioxidant activity (14.33 ± 0.48 and 11.41 ± 1.1 µg/mL, respectively). The lipophilic fraction, extracted using supercritical carbon dioxide was analyzed by gas chromatography-mass spectrometry. The unsaponifiable fractions were found to be 2.41% ± 0.24% in yellow corn and 1.85% ± 0.08% in white corn; β-sitosterol, campesterol, and stigmasterol were identified as the main phytosterols characterizing both lipophilic extracts which showed the most effective antioxidant activity (1.29 ± 0.26 mg/mL and 1.33 ± 0.21 mg/mL, respectively) compared with the control. Finally, the phenolic and lipophilic extracts obtained from maize by-products may be reintroduced into the health-oriented market as extracts enriched of high-added value biomolecules with antioxidant activity both as active molecules and as additives of natural origin.

scholarly journals Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1187
Author(s):  
Manyou Yu ◽  
Irene Gouvinhas ◽  
Ana Barros
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Punica Granatum ◽  
Added Value ◽  
Plant Materials ◽  
Polyphenolic Composition ◽  
Punica Granatum L ◽  
Intensive Search ◽  
By Products

In recent decades, an intensive search for natural and novel types of antioxidant polyphenolics has been carried out on numerous plant materials. However, the current literature has very little information on their storage stability in the form of freshly prepared infusions. This study aims to characterize the polyphenolic composition and the antioxidant capacity of pomegranate (Punica granatum L.) leaf infusions over one-day storage (analyzed at 0, 2, 4, 6, 8, and 24 h). Spectrophotometric evaluation demonstrated that the infusion presented no significant changes in the content of total phenols (131.40–133.47 mg gallic acid g−1) and ortho-diphenols (239.91–244.25 mg gallic acid g−1). The infusion also maintained high stability (over 98% and 82%, respectively) for flavonoids (53.30–55.84 mg rutin g−1) and condensed tannins (102.15–124.20 mg epicatechin g−1), with stable (>90%) potent antioxidant capacity (1.5–2.2 mmol Trolox g−1) throughout 0–24 h storage. The main decrease was observed during 0–2 h storage of flavonoids, 8–24 h storage of tannins, and 0–4 h storage of antioxidant capacity. Chromatographic analysis further revealed that 7 decreased and 11 increased compounds were found within 0–24 h storage. The good stability of the total polyphenolics and antioxidant properties might be related to the complex conversion and activity compensation among these compounds. The findings suggest that pomegranate leaf infusion could be of great interest in the valorization of high added-value by-products and in the application of green and functional alternatives in the food-pharma and nutraceutical industries.

scholarly journals UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1761
Author(s):  
Moeun Lee ◽  
Jung Hee Song ◽  
Eun Ji Choi ◽  
Ye-Rang Yun ◽  
Ki Won Lee ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Phenyllactic Acid ◽  
Antioxidant Power ◽  
Vegetable Juice ◽  
Daucus Carota L ◽  
Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

scholarly journals Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10235
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Guar Gum ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Textural Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Jasmine Rice ◽  
Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

scholarly journals Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mariel Monrroy ◽  
Onix Araúz ◽  
José Renán García
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Anthocyanin Content ◽  
Compound Identification ◽  
Total Anthocyanin ◽  
Food Industries ◽  
By Products

Nephelium lappaceum and its by-products have great potential in the agricultural, pharmaceutical, and food industries. Some studies have shown that N. lappaceum by-products exhibit antimicrobial, antioxidant, antidiabetic, and anticancer properties. However, studies focused on identifying these compounds are rare. The availability of polyphenolic compounds can vary according to environmental conditions, soil, plant variety, and agronomic management. Therefore, in this study, the active compounds in extracts of the N. lappaceum peel were identified, and their antioxidant properties were evaluated using various extraction solvents and both ultrasonic and boiling extraction techniques. The chemical characterization of the N. lappaceum peel exhibited carbohydrate and reducing sugar contents of 12 and 2%, respectively. Phytochemical analysis indicated the presence of flavonoids, tannins, terpenes, and steroids. The total phenolic and flavonoid contents and total antioxidant capacity were the highest in the hydroethanolic extract obtained by ultrasound, with values of 340 mg gallic acid equivalents g−1, 76 mg quercetin equivalents g−1, and 2.9 mmol of Trolox equivalents g−1, respectively. Contrarily, the total anthocyanin content was higher in the acid extract obtained by ultrasound, with a value of 0.7 mg cyanidin-3-O-glucoside equivalents g−1. A total of 18 compounds—including hydroxybenzene, phenolic acid, flavonoids, fatty acids (saturated, unsaturated, and ester), vitamin, arenecarbaldehyde, and phthalate—were identified for the first time in the N. lappaceum peel using gas chromatography-mass spectrometry. The identified compounds have been previously isolated from other plants and reportedly exhibit anticancer, anti-inflammatory, antimicrobial, and antioxidant activities. Thus, the N. lappaceum peel was shown to be a potential source of bioactive compounds of immense importance in the pharmacological and food industries.

scholarly journals Effect of industrial processing for obtaining guava paste on the antioxidant compounds of guava (Psidium guajava l.) ‘Paluma’ cv.

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Ana Paula Wolf Tasca Del’Arco ◽  
Célia Maria de Sylos
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Total Carotenoids ◽  
High Positive Correlation ◽  
Positive Correlation ◽  
Industrial Processing ◽  
Dpph Method ◽  
Dpph Activity

Abstract Some foods constituents are subject to change during thermal and/or industrial processing. In the fruit processing industry, guava pulp is used during guava off season to obtain guava paste, produced with the addition of sugar and citric acid, subjected to various thermal processes. This study evaluated the effect of industrial processing to obtain guava paste on the content of ascorbic acid, total carotenoids, total phenolic and total flavonoid present in guava ‘Paluma’ cv. The results showed that there was an increase of antioxidants in guava pulp (15% ascorbic acid, 59% total carotenoids, 8% total phenolics and 54.5% total flavonoids), probably due to their increased concentration as a result of water loss during processing. There was areduction in the contents of antioxidants compounds in guava paste (42, 13, 31 and 6.5% respectively). The antioxidant capacity was evaluated by the DPPH method, and the results showed that guava ‘Paluma’ cv. and its byproducts have an important antioxidant capacity, with moderate positive correlation among guava anti-radical DPPH• activity with the contents of acid ascorbic, carotenoids and phenolics and, for the guava paste anti-radical DPPH• activity, there was very high positive correlation with the content of carotenoids and high positive correlation with total content of phenolic compounds.

scholarly journals Comparative analysis of the antioxidant capacity and secondary metabolites accumulation in the fruits of rowan (Sorbus aucuparia L.) and some closely related species

2021 ◽  
Vol 32 (1) ◽  
pp. 3-8
Author(s):  
Y. L. Lykholat ◽  
O. O. Didur ◽  
N. O. Khromykh ◽  
V. R. Davydov ◽  
Y. S. Borodai ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Botanical Garden ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Sorbus Aucuparia ◽  
Fruit Peel ◽  
Antioxidant Power ◽  
Interspecific Differences

The paper presents the results of studying fruits antioxidant properties of several species, previously combined into the genus Sorbus L. (Rosaceae family). Ripe fruits were collected in September 2020 from the plants of Cormus domestica (L.) Spach, Sorbus aucuparia L., Karpatiosorbus latifolia (Lam.) Sennikov & Kurtto and Torminalis glaberrima (Gand.) Sennikov & Kurtto from the collection of the Botanical Garden of the Oles Honchar Dnipro National University. Total phenolic content (TPC), total flavonoids content (TFC), ferric reducing antioxidant power (FRAP) and total antioxidant capacity (TAC) were determined both in the fruits peel and pulp. In the fruits of all species, higher values of the determined indicators were found in the fruit peel than in the pulp. Moderate and strong positive correlation was found between FRAP and TPC as well between FRAP and TFC both in peel and pulp of all studied species. At the same time, notable interspecific differences of the phytochemical traits were established, indirectly confirming the ambiguity of the taxonomy of the genus Sorbus L. According to the fruits antioxidant properties and secondary metabolites accumulation, species K. latifolia (broad-leaved whitebeam) and T. glaberrima (wild service-tree) are the most promising for cultivation in arid conditions of the central steppe of Ukraine.

scholarly journals Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in Boletus edulis and Cantharellus cibarius Mushrooms from Romania

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7508
Author(s):  
Melinda Fogarasi ◽  
Maria-Ioana Socaciu ◽  
Claudiu-Dan Sălăgean ◽  
Floricuța Ranga ◽  
Anca Corina Fărcaș ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Extraction Process ◽  
Polyphenolic Compounds ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Acidic Water ◽  
Boletus Edulis ◽  
Polyphenolic Composition

Edible mushrooms are well-known for their nutritional benefits and low energy density. In addition, mushroom extracts contain various bioactive compounds that account for their antioxidant activity; the applied extraction conditions influence the extraction efficiency of such compounds. Therefore, this study investigates the effects of four extractants on the content of polyphenols and antioxidant properties of Boletus edulis and Cantharellus cibarius mushrooms, aiming to optimize the extraction process. Powders of B. edulis and C. cibarius mushrooms were subjected to extraction with acidic water (10% CH3COOH), ethanol/water/acetic acid (15:76.5:8.5, v/v/v), hexane, and diethyl ether to measure their total phenolic content (TPC), total flavonoid content (TFC), and Trolox equivalent antioxidant capacity (TEAC). Furthermore, the level of individual polyphenolic compounds in these extracts was quantified using an HPLC-DAD-ESI-MS method. Results showed that the type of solvent significantly influenced the TPC and TEAC of mushroom powder but insignificantly influenced the TFC. A very strong positive correlation was found between TPC and TEAC, but no correlation was found between TFC and TEAC or TPC and TFC. Acidic water extracted the highest amount of polyphenolic compounds from these mushroom powders. Therefore, the aqueous extract showed the highest TPC and strongest antioxidant activity. Thus, acidic water is recommended for polyphenol analysis in B. edulis and C. cibarius mushrooms.

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