scholarly journals Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1181
Author(s):  
Erika N. Vega ◽  
Adriana K. Molina ◽  
Carla Pereira ◽  
Maria Inês Dias ◽  
Sandrina A. Heleno ◽  
...  
Keyword(s):  
Organic Acids ◽  
Food Industry ◽  
Fruit Juices ◽  
Free Sugars ◽  
Arabic Gum ◽  
General Acceptance ◽  
Rubus Fruticosus ◽  
Morus Nigra ◽  
Bioactive Properties ◽  
Colour Parameters

Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.

scholarly journals Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 394 ◽  
Author(s):  
Adriana K. Molina ◽  
Erika N. Vega ◽  
Carla Pereira ◽  
Maria Inês Dias ◽  
Sandrina A. Heleno ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Food Industry ◽  
Microbial Contamination ◽  
Antioxidant Properties ◽  
Lonicera Caerulea ◽  
Free Sugars ◽  
Arabic Gum ◽  
Colour Parameters ◽  
Promising Source

Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.

scholarly journals Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1824
Author(s):  
Luís R. O. Cruz ◽  
Nikolaos Polyzos ◽  
Ângela Fernandes ◽  
Spyridon A. Petropoulos ◽  
Francesco Di Gioia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Antifungal Activity ◽  
Organic Acids ◽  
Chemical Profile ◽  
Free Sugars ◽  
Dependent Effect ◽  
Salinity Control ◽  
Bioactive Properties ◽  
Palmitic Acids

The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.

scholarly journals Non-Thermal Preservation of Fruit Juices

2008 ◽  
Author(s):  
V. M. (Bala) Balasubramaniam
Keyword(s):  
United States ◽  
High Pressure ◽  
Electric Field ◽  
Food Industry ◽  
Pulsed Electric Field ◽  
The United States ◽  
High Pressure Processing ◽  
Fruit Juices ◽  
Microbial Inactivation ◽  
Juice Processing

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

scholarly journals HPLC FINGERPRINT OF ORGANIC ACIDS IN FRUIT JUICES

1970 ◽  
Vol 62 ◽  
Author(s):  
Loredana Leopold ◽  
Diehl Horst ◽  
Carmen Socaciu
Keyword(s):  
Organic Acids ◽  
Stationary Phase ◽  
Organic Acid ◽  
Mobile Phase ◽  
Reversed Phase ◽  
Fruit Juices ◽  
Hplc Fingerprint ◽  
Organic Acid Profile ◽  
Phase Column ◽  
Reversed Phase Column

Organic acids give fruit products their characteristic tartness and vary in combination and in concentrations among different juices. The organic acid profile can be used to identify a juice or verify its purity. Typically, organic acids in fruit juices are identified and quantified by using methods such as HPLC. In this procedure, reversed phase column is used to separate and identificate six organic acids. Because several of the analytes are extremely difficult to resolve, a aqueous mobile phase is needed to enhance interaction between the acids and the C18 stationary phase.

scholarly journals Determination of Organic Acids in Vegetable and Fruit Juices Using Capillary Electrophoresis

2016 ◽  
Vol 9 (1) ◽  
pp. 100-108
Author(s):  
Viktoria V. Sursyakova ◽  
◽  
Galina V. Burmakina ◽  
Anatoly I. Rubaylo ◽  
◽  
...  
Keyword(s):  
Capillary Electrophoresis ◽  
Organic Acids ◽  
Fruit Juices

scholarly journals Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 659
Author(s):  
Sabina Lachowicz ◽  
Jan Oszmiański ◽  
Martyna Wilczyńska ◽  
Grzegorz Zaguła ◽  
Bogdan Saletnik ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Organic Acids ◽  
Antioxidative Activity ◽  
Ph Value ◽  
Radical Scavenging ◽  
Polyphenolic Compounds ◽  
Fruit Juices ◽  
Emission Spectrometry ◽  
Frap Assay ◽  
Study Results

Chicken eggshells can be used as an attractive dietary source of mineral compounds, including calcium (Ca). However, the effects of chicken eggshell powder (CESP) on berry fruit juices have not been studied to date. Therefore, the objective of this study was to evaluate the effect of its addition to juices from chokeberry and cranberry on their phytochemical properties. The juices were determined for contents of polyphenols (determined by ultra-efficient liquid chromatography coupled with a mass detector (UPLC-PDA-ESI-MS/MS)), macro- and microelements (by inductively coupled plasma - optical emission spectrometry (ICP-OES)), and organic acids (by high-performance liquid chromatography (HPLC-PDA)) as well as for their antioxidative activity by radical scavenging capacity (ABTS) and ferric reducing antioxidative power (FRAP) assay, color profile (CIE L* a* b* system), and sensory attributes. The study results demonstrate that CESP addition to chokeberry and cranberry juices enriched them with minerals and increased their Ca content 25.7 times and 66.3 times, respectively, compared to the control samples. Juices supplementation with CESP significantly decreased their acidity and total organic acids content as well as increased their pH value. Chokeberry and cranberry juices supplementation with 1% CESP caused no significant changes in the amount of precipitate and their color, but it significantly improved their taste. For this reason, CESP addition in the amount of up to 1% can be suggested as the optimal supplementation of berry fruit juices. The study also demonstrated that CESP addition in the amount of up to 1% caused no significant differences in the content of polyphenolic compounds and in the antioxidative activity of juices, which can be deemed important from the viewpoint of their putative health benefits. In addition, the heat treatment of juices contributed to only a 4% loss of polyphenolic compounds from the CESP-supplemented juices compared to the 6% loss from the non-supplemented juices.

Review. Freeze Concentration in the Fruit Juices Industry

2009 ◽  
Vol 15 (4) ◽  
pp. 303-315 ◽  
Author(s):  
J. Sánchez ◽  
Y. Ruiz ◽  
J.M. Auleda ◽  
E. Hernández ◽  
M. Raventós
Keyword(s):  
Food Industry ◽  
Fruit Juices ◽  
Freeze Concentration ◽  
Concentration Technique ◽  
Design Build ◽  
The Future ◽  
Fluid Concentration ◽  
Concentrating Solutions ◽  
Experimental Stage

In conventional processes, such as evaporation, higher levels of concentration can be reached compared with freeze concentration or membrane techniques. However, the advantage of the freeze concentration technique is based on the quality of the product obtained due to the low temperatures used in the process, which makes it a very suitable technology for the processing of fruit juices. There are two basic methods for concentrating solutions by freezing: suspension and film freeze concentration. Suspension freeze concentration systems (FCS) already have operating equipment in the food industry, while film FCSs, also called layer crystallization, is still at an experimental stage. This review summarizes the most important studies relating to the suspension and film freeze concentration in fruit juices and sugar solutions, illustrating the different possibilities that freeze concentration has in the fruit juices industry; it also presents trends and suggests improvements for the future development of this technology. It is noted that most recent publications refer to the film FCS. The technology used to design, build and maintain layer crystallization equipment is simple and it can be available to any operator in the food industry, layer systems will be used in the future if their results can be improved in terms of ice purity and degree of fluid concentration.

Sign in / Sign up

Export Citation Format

Share Document