scholarly journals The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1762
Author(s):  
Sae-Byuk Lee ◽  
Banda Cosmas ◽  
Heui-Dong Park
Keyword(s):  
Consumer Preference ◽  
Viable Cell ◽  
Fermented Milk ◽  
Sensory Properties ◽  
Free Sugar ◽  
Total Phenolic ◽  
Acid Fermentation ◽  
Cudrania Tricuspidata ◽  
Powder Concentration

In this study, Cudrania tricuspidata (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk. The physicochemical, functional, and sensory properties of fermented milk supplemented with different concentrations of CT powder were investigated. Increasing amounts of CT powder elevated the malic acid concentration, increasing the total acidity and decreasing the pH of fermented milk supplemented with CT powder. The viable cell count and free sugar contents of fermented milk indicated that supplementing with CT powder improved lactic acid fermentation slightly. The color of fermented milk supplemented with CT powder was darker, redder, yellower, and more pleasing than the control fermented milk. The total phenolic and flavonoid contents of fermented milk supplemented with CT powder rose as the concentration of supplemented CT powder increased, resulting in enhanced antioxidant and antimutagenic activities. The CT powder improved the functionality of the fermented milk; still, at 2% or more, it had some unfavorable sensory properties, such as sourness, taste, and texture, which reduced the overall consumer preference. Therefore, a CT powder concentration of 0.5% or 1% may be acceptable to consumers.

Antimicrobial effects of the phenolic compounds of Mentha piperita L on Streptococcus thermophilus and Lactobacillus bulgaricus and impacts on the quality of an alicament steamed yoghurt

2022 ◽  
Vol 11 (6) ◽  
pp. 646-666
Author(s):  
Ouiza Ait Chabane ◽  
Djamal Ait Saada ◽  
Sara Bensoula ◽  
Mouna Moulay ◽  
Ismahene Ghomri ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Lactobacillus Bulgaricus ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Hydroethanolic Extract

This study contributes to the evaluation of the antibacterial effect of hy-droethanolic extract of peppermint (Mentha piperita L.) rich in phenolic compounds on the growth of reference bacterial strains Streptococcus ther-mophilus (ATCC19258) and Lactobacillus bulgaricus (ATCC11842) as well as the consequences of its addition at a dose of 6% on the quality of a steamed yoghurt. The phenolic compounds of peppermint collected in Algeria were extracted from the ground leaves of the plant in a hydroethanolic solution. The antimicrobial activity of peppermint extract and the quality of yoghurt were assessed by the following measures: bacterial growth test, disc diffu-sion test, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), pH, acidity, viscosity and the organoleptic tests (taste, odor, color and freshness). The results revealed that hydroethanolic extract of M. piperita L. had 25 mg GAE/ml of extract of total phenolic compound and a content of 8.28 mg QE/ml of extract of flavonoids. This extract had a bactericidal against S. thermophilus and a bacteriostatic inhibitory effect against L. bulgaricus. The addition of phenolic compounds of M. piperita L. at 154.02 mg GAE/100ml significantly reduced (p<0.05) acidity, viscosity, and the germ increase of S. thermophilus and L. bulgaricus in steamed yogurt prepared with 6% of hydroethanolic extract of the studied plant compared to the control. However, the fermented milk treated with the 6% of pepper-mint extract was very well appreciated by the tasting jury, just like the yo-ghurt control.

scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 17-26
Author(s):  
J. Singthong ◽  
C. Thongkaew
Keyword(s):  
Dietary Fiber ◽  
Jerusalem Artichoke ◽  
Total Phenolic ◽  
Helianthus Tuberosus ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Powder Concentration ◽  
Fiber Protein ◽  
Alginate Concentration

The Jerusalem artichoke (Helianthus tuberosus) tuber is a vegetable with a low caloric value and a high content of inulin, vitamins and minerals. The purpose of this study was to determine the physicochemical properties of Jerusalem artichoke powder (JA powder). The results indicated that moisture, ash, crude fiber, protein, lipid and carbohydrate contents were 6.71, 3.54, 2.83, 7.58, 0.28 and 79.04%, respectively. The Jerusalem artichoke stored carbohydrates in the form of inulin instead of starch. Total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of JA powder were 53.11, 40.07 and 13.04%, respectively. Total sugar, total phenolic compound (TPC) and antioxidant activity by DPPH of JA powder were 0.92 mg fructose/g sample, 6.58 mg GAE/g sample and 93.74 mg TEAC/g sample, respectively. Furthermore, this research reported the design of experimental for optimizing JA powder on the quality of glass noodles using three independent variables: JA powder concentration (0-3%), alginate concentration (1.5-2.5%) and calcium concentration (1-3%). The optimum condition for the glass noodles was 3% JA powder, 2% alginate and 3% calcium. This optimization revealed that glass noodles had more fiber and sugar, as well as good hardness, cohesiveness, springiness and gumminess. The microstructure of glass noodles addition with JA powder was smaller porosity than glass noodles without JA powder (commercially glass noodle).

scholarly journals The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

2019 ◽  
Vol 22 ◽  
Author(s):  
Samaneh Babashahi Kouhanestani ◽  
Hajar Abbasi ◽  
Nafiseh Zamindar
Keyword(s):  
Climatic Conditions ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Elaeagnus Angustifolia ◽  
Qualitative Properties ◽  
Crude Fibre ◽  
Total Phenolic Compound ◽  
Physical Chemical ◽  
Wide Range

Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.

scholarly journals Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 300
Author(s):  
Jhih-Ying Ciou ◽  
Hsin-Chun Chen ◽  
Chih-Wei Chen ◽  
Kai-Min Yang
Keyword(s):  
Oxidative Stability ◽  
Principal Component ◽  
Tocopherol Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Natural Logarithm ◽  
Phytosterol Content ◽  
Rancimat Method ◽  
Nutritional Benefits

The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120 °C, 140 °C, and 160 °C, while those roasting temperatures had no effect on the fatty acid profile and γ–tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly when it is derived from N–heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the results show that there is a linear relationship between roasting and natural logarithm of the induction period (R2: 0.959~0.998). This was determined based on the Arrhenius equation, which indicated the activation energy (Ea) was in the range of 82.08~108.61 kJ/mol. In principal component analysis (PCA) analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to rise with the increment of roasting temperatures. The data obtained in this study should be confirmed as the nutritional benefits of peanut oils that will be most appealing to consumers.

scholarly journals Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1095
Author(s):  
Ke Jiang ◽  
Yong Kuang ◽  
Liying Feng ◽  
Yuhao Liu ◽  
Shu Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Molecular Hydrogen ◽  
Practical Significance ◽  
Total Phenolic ◽  
Guaiacol Peroxidase ◽  
Storage Quality ◽  
Decay Index ◽  
Chinese Chive ◽  
Dpph Scavenging

Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.

scholarly journals The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Freeze Drying ◽  
Bell Pepper ◽  
Total Phenolic ◽  
Thermal Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Dehydration Processes ◽  
Vacuum Freezing ◽  
Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

scholarly journals Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) ‘Vegalim’

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 478
Author(s):  
Stefania Toscano ◽  
Valeria Rizzo ◽  
Fabio Licciardello ◽  
Daniela Romano ◽  
Giuseppe Muratore
Keyword(s):  
Shelf Life ◽  
Color Difference ◽  
Asparagus Officinalis ◽  
Total Phenolic ◽  
Postharvest Life ◽  
Sensory Color ◽  
Highly Correlated ◽  
Enzymatic Changes ◽  
Green Asparagus

The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.

scholarly journals Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1764
Author(s):  
Alejandra Rodríguez-Tadeo ◽  
Julio C del Hierro-Ochoa ◽  
Jesús O. Moreno-Escamilla ◽  
Joaquín Rodrigo-García ◽  
Laura A. de la Rosa ◽  
...  
Keyword(s):  
Nutritional Status ◽  
The Elderly ◽  
Total Phenolic ◽  
Affective States ◽  
Anthropometric Parameters ◽  
Seed Flour ◽  
Control Stage ◽  
Brosimum Alicastrum ◽  
Usual Diet

Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour in EI. EI (n = 23) living in nursing home conditions agreed to participate. A control stage was carried out (30 days) and subsequently, an intervention stage (30 days) was realized in which a muffin and a beverage, designed for EI, were added to the participants’ their usual diet. In both stages, anthropometric parameters, body composition, nutritional status, dietary intake, sarcopenic status, cognitive and affective states, biometric parameters, and total phenolic compounds (TPC), and antioxidant capacity in foods and plasma of EI were determined. The results showed that the consumption of the foods improved the energy intake and preserved the muscle reserves of the EI. The EI gained body weight (+1.1 kg), increased their protein (+18.6 g/day; 1.5 g/kg BW/day), dietary fiber (+13.4 g/day), iron (+4.4 mg/day), zinc (+1.8 mg/day), folic acid (+83.4 µg/day) consumption while reducing their cholesterol (−66 mg/day) and sodium (−319.5 mg/day) consumption. LDL-C lipoproteins reduced (14.8%) and urea (33.1%) and BUN (33.3%) increased. The TPC increased (7.8%) in the plasma, particularly in women (10.7%). The foods improve the EI nutritional status, and this has a cardiovascular protective effect that can benefit the health of the EI.

scholarly journals Volatile, Sensory and Functional Properties of HydroSOS Pistachios

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 158 ◽  
Author(s):  
Luis Noguera-Artiaga ◽  
Paola Sánchez-Bravo ◽  
David Pérez-López ◽  
Antoni Szumny ◽  
Ángel Calin-Sánchez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Sensory Properties ◽  
Morphological Properties ◽  
World Population ◽  
Stem Water Potential ◽  
Regulated Deficit Irrigation ◽  
Total Polyphenol ◽  
Highest Weight ◽  
Stem Water

Climate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootstocks (P. atlantica, P. integerrima, and P. terebinthus) were applied to pistachio cultivation to study the quality of fruits obtained based on the morphological, functional, aroma, and their sensory properties. The results obtained demonstrated that RDI T1 (during phenological phase II of cultivation the stem water potential was maintained around −1.5 MPa) led to pistachios with same morphological properties, total polyphenol content, antioxidant activity, volatile composition, sensory properties, better profile of fatty acids, and being the favorite ones for international consumers, as compared to pistachios obtained under full irrigation treatments. On the other hand, when P. integerrima was used, pistachios obtained had the highest weight, the lowest content of sucrose and the best functional properties.

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