scholarly journals Sensory Profile, Shelf Life, and Dynamics of Bioactive Compounds during Cold Storage of 17 Edible Flowers

Horticulturae ◽  
2021 ◽  
Vol 7 (7) ◽  
pp. 166
Author(s):  
Sonia Demasi ◽  
Maria Gabriella Mellano ◽  
Nicole Mélanie Falla ◽  
Matteo Caser ◽  
Valentina Scariot
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Cold Storage ◽  
Emerging Market ◽  
Visual Quality ◽  
Sensory Profile ◽  
Borago Officinalis ◽  
Wide Range ◽  
Sensory Profiles

In this study, 17 edible flowers (Allium ursinum L., Borago officinalis L., Calendula officinalis L., Centaurea cyanus L., Cichorium intybus L., Dianthus carthusianorum L., Lavandula angustifolia Mill., Leucanthemum vulgare (Vaill.) Lam., Paeonia officinalis L., Primula veris L., Robinia pseudoacacia L., Rosa canina L., Rosa pendulina L., Salvia pratensis L., Sambucus nigra L., Taraxacum officinale Weber, and Tropaeolum majus L.) were investigated to assess their sensory profile at harvest and their shelf life and bioactive compounds dynamics during cold storage. The emerging market of edible flowers lacks this information; thus, the characteristics and requirements of different flower species were provided. In detail, a quantitative descriptive analysis was performed by trained panelists at flower harvest, evaluating 10 sensory descriptors (intensity of sweet, sour, bitter, salt, smell, specific flower aroma, and herbaceous aroma; spiciness, chewiness, and astringency). Flower visual quality, biologically active compounds content (total polyphenols and anthocyanins), and antioxidant activity (FRAP, DPPH, and ABTS assays) were evaluated both at harvest and during storage at 4 °C for 14 days to assess their shelf life. Generally, species had a wide range of peculiar sensory and phytochemical characteristics at harvest, as well as shelf life and bioactive compounds dynamics during postharvest. A strong aroma was indicated for A. ursinum, D. carthusianorum, L. angustifolia, and L. vulgare, while B. officinalis and C. officinalis had very low values for all aroma and taste descriptors, resulting in poor sensory profiles. At harvest, P. officinalis, R. canina, and R. pendulina exhibited the highest values of polyphenols (884–1271 mg of gallic acid equivalents per 100 g) and antioxidant activity (204–274 mmol Fe2+/kg for FRAP, 132–232 and 43–58 µmol of Trolox equivalent per g for DPPH and ABTS). The species with the longest shelf life in terms of acceptable visual quality was R. pendulina (14 days), followed by R. canina (10 days). All the other species lasted seven days, except for C. intybus and T. officinale that did not reach day 3. During cold storage, the content of bioactive compounds differed, as total phenolics followed a different trend according to the species and anthocyanins remained almost unaltered for 14 days. Considering antioxidant activity, ABTS values were the least variable, varying in only four species (A. ursinum, D. carthusianorum, L. angustifolia, and P. officinalis), while both DPPH and FRAP values varied in eight species. Taken together, the knowledge of sensory profiles, phytochemical characteristics and shelf life can provide information to select suitable species for the emerging edible flower market.

scholarly journals Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder

2018 ◽  
Vol 72 (2) ◽  
pp. 113-117
Author(s):  
Eva Ivanišová ◽  
Barbara Mickowska ◽  
Peter Socha ◽  
Ivana Režová ◽  
Attila Kántor ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Black Tea ◽  
Sensory Profile ◽  
Control Group ◽  
Crude Fibre ◽  
Sensory Profiles ◽  
Phenolic Concentration

Abstract The aim of this work was to characterise the biological and sensory profile of biscuits enriched with green (1 and 3%) and black tea (1 and 3%) powders. Biscuits without the addition of tea were used as a control. Phenolic concentration, flavonoid concentration, and antioxidant activity were determined spectrophotometrically. Amino acid composition was determined using automatic amino acid analyser AAA 400 and crude fibre content using an Ancom analyser. Sensory profiles were evaluated by comparison of enriched and control biscuit samples. The enriched biscuits showed higher phenolic and flavonoid concentration and antioxidant activity estimated by DPPH and phospholybdenum method in comparison with levels in the control group. The best results for antioxidant activity estimated by DPPH and phosphomolybdenum methods were achieved in biscuits enriched with black tea powder (3%): 2.25 and of 32.64 mg TEAC·g−1, respectively. Total phenolic concentration was 1.16 mg GAE·g−1, and total flavonoid concentration was 0.13 mg QE·g−1. These biscuits had higher concentration of crude fibre in comparison with the control group and the highest concentration (0.64%) was found in biscuits with addition of 3% green tea powder. The amino acid composition in samples, including in the control sample was balanced, with slightly higher concentration of threonine, serine, and methionine in enriched samples, but this parameter was not statistically significant. Biscuits enriched with green and black tea had higher sensory scores for taste, smell and aftertaste.

scholarly journals Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of Fondillón, a Sustainable European Protected Wine

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1701
Author(s):  
Hanán Issa-Issa ◽  
Francisca Hernández ◽  
Leontina Lipan ◽  
David López-Lluch ◽  
Ángel A. Carbonell-Barrachina
Keyword(s):  
Antioxidant Activity ◽  
Condensed Tannins ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
The European Union ◽  
Antioxidant Power ◽  
Volatile Acidity ◽  
Total Antioxidant ◽  
Sustainable Irrigation ◽  
Sensory Profiles

Sustainable irrigation strategies in Southeast Spain (one of the most arid regions in Europe) are essential to fight against desertification and climate change mitigation. In this way, Fondillón production is based on rain-based vineyards, over-ripe Monastrell grapes, and non-alcohol fortification. Thus, Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin, recognized by the European Union in its E-bachus database. The study aim was to evaluate the effect of the aging (solera factor) on Fondillón: (i) basic enological parameters (e.g., total, and volatile acidity), (ii) chromatic characteristics, (iii) antioxidant activity (ABTS•+, FRAP and DPPH•), (iv) total contents of condensed tannins and anthocyanins, (v) volatile composition, (vi) sensory profile, and (vii) overall liking. Experimental data proved that the wine (1960 solera) with the highest total contents of condensed tannins and anthocyanins and total antioxidant activity was the most liked by Spanish consumers. Experimental results clearly established a positive relationship among Fondillón chemical composition, its antioxidant activity, and overall consumer liking. Exceptional harvest with grapes having extremely high antioxidant power (e.g., 1960 solera) will result, even more than 50 years later, in high quality wines with high consumer acceptance and a high monetary worth.

scholarly journals Cold storage of juçara (Euterpe edulis Martius) fruits: stability of the bioactive compounds and antioxidant activity

2020 ◽  
Vol 6 (7) ◽  
pp. 43147-43160
Author(s):  
Danielle Cunha de Souza Pereira ◽  
Eliane Maurício Furtado Martins ◽  
Maurilio Lopes Martins ◽  
André Narvaes da Rocha Campos
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Cold Storage ◽  
Euterpe Edulis ◽  
Euterpe Edulis Martius

scholarly journals Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

Agriculture ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 151 ◽  
Author(s):  
Giuseppe Sortino ◽  
Filippo Saletta ◽  
Stefano Puccio ◽  
Dario Scuderi ◽  
Alessio Allegra ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Sensory Profile ◽  
Peach Fruit ◽  
Organoleptic Characteristics ◽  
Aloe Arborescens

The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of “Settembrina” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, and stored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage, transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) to evaluate the combined effect of cold storage and room temperature. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6 days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of all the quality parameters. The single and combined application of Aloe-based coating (with 1-MCP) slowed down the maturation processes of the fruit, limited the weight loss, and preserved its organoleptic characteristics.

scholarly journals Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

2016 ◽  
Vol 33 (No. 6) ◽  
pp. 531-536 ◽  
Author(s):  
C. Fadda ◽  
P.A.M. Fenu ◽  
G. Usai ◽  
A. Del Caro ◽  
Y.M. Diez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Cold Storage ◽  
Strawberry Tree ◽  
Sensory Changes ◽  
Tree Fruits

scholarly journals Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples

2014 ◽  
Vol 22 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Anna Rizzolo ◽  
Maristella Vanoli ◽  
Giulia Bianchi ◽  
Angelo Zanella ◽  
Maurizio Grassi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mechanical Characteristics ◽  
Principal Component ◽  
Reflectance Spectroscopy ◽  
Sensory Profile ◽  
Time Resolved ◽  
Scattering Spectra ◽  
Sensory Profiles ◽  
Very High ◽  
Nm Range

Abstract‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μa670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-a) and μa670 was higher in the VH class for firm, crispy and juicy and in the VL and L classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and μs’ values were lower in the VH class for firm and crispy, and higher in the VH class for mealy and in the VL ones for juicy. PCA underlined that μs’ values were negatively related to firmness and μa670, and that μa690, μa730, μa830, μa850 and μa900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from VL to VH classes for firmness, crispiness and juiciness and from VH to VL classes for mealiness.

scholarly journals Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1902
Author(s):  
Olimpia Panza ◽  
Valentina Lacivita ◽  
Carmen Palermo ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Antimicrobial Agents ◽  
Control Fish ◽  
Total Phenols ◽  
Two Phase ◽  
Fish Samples ◽  
By Products

Recently, the interest in recovery bioactive compounds from food industrial by-products is growing abundantly. Olive oil by-products are a source of valuable bioactive compounds with antioxidant and antimicrobial properties. One of the most interesting by-products of olive oil obtained by a two-phase decanter is the olive paste, a wet homogeneous pulp free from residuals of the kernel. To valorize the olive paste, ready-to-cook cod sticks breaded with dried olive oil by-products were developed. Shelf-life tests were carried out on breaded cod sticks and during 15 days of storage at 4 °C pH evolution, microbiological aspects, and sensory properties were also monitored. In addition, the chemical quality of both control and active samples was assessed in terms of total phenols, flavonoids, and antioxidant activity. The enrichment with olive paste increased the total phenols, the flavonoids, and the antioxidant activity of the breaded fish samples compared to the control. Furthermore, the bioactive compounds acted as antimicrobial agents, without compromising the sensory parameters. Therefore, the new products recorded a longer shelf life (12 days) than the control fish sample that remained acceptable for nine days.

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