scholarly journals Use of fruit epicarps to formulate pectin-based bioactive films / Utilização de epicarpos de frutos para formulação de filmes bioativos à base de pectinas

2021 ◽  
Vol 5 (6) ◽  
pp. 2160-2175
Author(s):  
Sérgio Dantas de Oliveira Júnior ◽  
Paula Romenya Gouvea dos Santos ◽  
Lorena Bentolila de Aguiar ◽  
Larissa Batista Brito do Nascimento ◽  
Jocélia Pinheiro Santos ◽  
...  
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Water Solubility ◽  
Reducing Power ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Total Phenolic ◽  
Visual Appearance ◽  
Alternative Sources ◽  
Film Formulation

The functional properties of biofilms can vary according to the biopolymer used as the raw material; thus, in the search for alternative sources for preparation of biodegradable films, fruits and vegetables have been used to extract compounds of interest with applications in the food industry. The objective of this work was to obtain and characterize bioactive films based on pectin extracted from the epicarps (skin) of the fruit. The genipap (Genipa americana), red pitaya (Hylocereus polyrhizus) and star fruit (Averrhoa carambola) were collected, washed, pulped and dried at 50 °C for 24 h, and their epicarps were ground and subjected to pectin extraction using the casting method. The films were characterized as to their visual appearance, moisture, pH, water solubility and antioxidant activity. The pectin-based films of G. americana and H. polyrhizus showed a yellowish color, while A. carambola was dark brown. The highest pectin yield (29%) and moisture content (13.9%) were obtained from the H. polyrhizus film, while A. carambola showed the highest solubility in water (98.6%) and had the highest pH (3.9). Additionally, the film based on A. carambola showed greater antioxidant potential against ABTS (30.5%) and DPPH (34%), as well as greater reducing power (0.262 absorbance at 750 nm) and content of total phenolic compounds (553 mg GAE/100 g), whereas H. polyrhizus had a higher percentage of chelating ability (27%). The physicochemical characteristics and bioactive properties exhibited make the film formulation a viable alternative for the food industry.

scholarly journals Assessment of flavonoids and phenolic compound accumulation in invasive Solidago canadensis L. in Slovakia

10.5219/1378 ◽  
2020 ◽  
Vol 14 ◽  
pp. 587-594
Author(s):  
Olga Shelepova ◽  
Yulia Vinogradova ◽  
Olena Vergun ◽  
Olga Grygorieva ◽  
Ján Brindza
Keyword(s):  
Phenolic Compounds ◽  
Therapeutic Potential ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Flavonoid ◽  
Raw Material ◽  
Herbal Remedies ◽  
Total Phenolic ◽  
Solidago Canadensis ◽  
Dpph Method

Solidago canadensis L. was introduced to Europe as an ornamental plant from North America in 1645 and began to spread during the XIX-XX centuries. Nowadays the species is considered the most aggressive invasive species. On the other hand, S. canadensis is considered to be a medicinal plant. The raw material known as Herba Solidaginis includes herbs of S. canadensis, S. gigantea, and S. virgaurea. These species are known for their diuretic, anti-inflammatory, antimicrobial, antioxidant, antispasmodic properties. The purpose of our study was to analyze the chemical compounds and some biological properties of S. canadensis, growing in Slovakia, to evaluate its therapeutic potential. The total phenolic content (TPC) of the extracts from aerial parts of S. canadensis was determined by the Folin-Ciocalteu method. The evaluation of total flavonoid content (TFC) was performed by using a spectrophotometric method. The flavonoids content was expressed as rutin equivalents (mg REs) per g DW vegetal product. The phytochemical profile of S. canadensis extracts was assessed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The radical scavenging activity of samples was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Reducing power of extracts was determined by the phosphomolybdenum method. Total phenolic contents (TPC) and total flavonoid contents (TFC) of the extracts varied from 204.19 to 293.43 mg GAE.g-1 DW, and 64.99 – 175.25 g QE.g-1 DW, respectively; the best results were obtained for ethanol extract. Some phenolic compounds were identified by HPLC with significant amounts of rutin (211.20 µg.mL-1), quercetin (122.08 µg.mL-1), quercitrin (102.50 µg.mL-1) and chlorogenic acid (147.00 µg.mL-1). The DPPH values in the inflorescences were higher than in the leaves: the antioxidant activity of leaf extracts was in the range from 5.34 to 17.16 mg TE.g-1, for inflorescences, this parameter ranged from 6.09 to 19.87 mg TE.g-1. The high total phenolic compounds and flavonoids can be used as a valuable source of phytochemicals in herbal remedies. Our study of S. canadensis, growing in Slovakia, shows the promising potential that can be evaluated as an effective antioxidant and antimicrobial agent in herbal medicines.

scholarly journals Preservation and evaluation of spiced chayote juice using hurdle technology

2019 ◽  
Vol 22 ◽  
Author(s):  
Chesi Sangma ◽  
Vikas Kumar ◽  
Sheenam Suri ◽  
Yogesh Gat ◽  
Manisha Kaushal ◽  
...  
Keyword(s):  
Reducing Power ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Soluble Solids ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Protein Content ◽  
Hurdle Technology

Abstract Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste. This bland taste can be overcome by blending with a suitable substrate such as sugarcane juice along with natural flavouring. However, this blending represents a preservation problem for the spiced juice, since both chayote juice and sugarcane juice are prone to microbial attack. Therefore, an attempt was made in the present study to preserve the spiced chayote juice by employing different hurdles i.e. pasteurization temperature (70 °C and 80 °C) and pasteurization time (10 and 20 min) followed by the addition of different concentrations of potassium metabisulphite (KMS) (200, 300 and 400 ppm). The samples so prepared were filled into glass bottles and stored under refrigeration for forty-five days. As the storage period proceeded there were significant decreases in pH, total protein content, total phenolic compounds, antioxidant activity, reducing power, metal chelation, tannin content, ascorbic acid content and overall acceptability, whereas there were significant increases in TSS (total soluble solids), titratable acidity, reducing sugars, total sugar, TPC (total plate count) and MIC (minimum inhibitory concentration). A cluster analysis of the data revealed that the pasteurization temperature exerted the most significant effect on the physicochemical and sensory characteristics of the spiced chayote juice as compared to the pasteurization time and KMS concentration, which failed to fall into the separate and respective clusters. In a nutshell, it was concluded that spiced chayote juice can be successfully preserved using hurdle technology (pasteurizing at 70 °C for 10 min followed by the addition of 400ppm KMS).

scholarly journals PERSPECTIVES OF THE USE OF PLANT RAW MATERIAL EXTRACTS FOR STORAGE OF TOMATOES

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
A. Dubinina ◽  
T. Letuta ◽  
T. Frolova ◽  
H. Seliutina ◽  
O. Hapontseva
Keyword(s):  
Fruits And Vegetables ◽  
Water Solubility ◽  
Raw Materials ◽  
Orange Peel ◽  
High Water ◽  
Raw Material ◽  
Fruit And Vegetable ◽  
Vegetable Products ◽  
Toxicological Studies ◽  
Film Forming

The paper presents the overview data of the diseases and major classes of microorganisms which cause tomato damage after harvesting. Generally accepted effective ways of storage of fruit and vegetable products are considered. These are cold storage and storage in the altered gas environment – regulated and modified (RGE and MGE). It is shown that technologies of storage of fruit and vegetable products with the use of film-forming substances are widely used abroad, and recently they have also been developed in Ukraine. In recent years, prior to the storage, fruits and vegetables have been processed with preparations which have protective properties, and also with antioxidants. Antioxidant compositions on the base of aqueous solutions of santochin, aminophenol, ionol, sorbic and benzoic acids are introduced in the field of fruit and vegetable products storage. There are no studies about the choice of film-forming compositions and antioxidant preparations which take into account the effect of specific microflora of individual fruits and vegetables, as well as the features of their chemical composition and physiological structure. Bacteria and fungi are the two main classes of microorganisms which cause tomatoes damage after harvesting. All diseases have certain manifestations, by which they are identified, and the characteristics of each disease agent, peculiarities of how it spreads and affects fruits are also very specific. Literature analysis has shown that the composition of extracts of ginger, orange peel and garlic bulbs can be an effective universal protection preparation during storage, which covers the whole spectrum of typical tomato diseases. Since the high water-solubility and safety are important characteristics of substances that have direct contact with food products, it is recommended to use aqueous and hydroglyceric alcoholic extracts of plant raw materials when developing the technology of preparation. Further microbiological and toxicological studies of the test samples are needed for determining of working concentrations of extracts and selection of an effective composition.

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS OF GELATIN EXTRACTED FROM THE SCALES OF SEABREAM SPARUS LATUS HOUTTUYN (USING RAW MATERIAL FROM VIETNAM)

2017 ◽  
pp. 90-96
Author(s):  
Као Тхи Хуе ◽  
Нгуен Тхи Минь Ханг ◽  
Ле Нгуен Тхань ◽  
Михаил Юрьевич Карапун ◽  
Рамзия Гумеровна Разумовская
Keyword(s):  
Physicochemical Properties ◽  
Protein Content ◽  
Food Industry ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Ash Content ◽  
Raw Material ◽  
Gelling Temperature ◽  
Moisture Percentage ◽  
Foaming Capacity

The article studies composition and some physicochemical properties of gelatin prepared from the scales of seabream ( Sparus latus Houttuyn). The yield of extracted gelatin was 15.1%. Gelatin sample contained high protein content (91.7%), a low ash content (1.15%), carbohydrates (0.04 ± 0.01%), the moisture percentage of 7.11%, fat was absent. The physicochemical properties of gelatin were investigated: gel strength of 232 g, melting point at 29°C, gelling temperature at 12°C and melting temperature at 25°C. The values of foaming capacity and stability were 240% and 50%, respectively. The carried out comparison revealed higher protein content and lower ash and moisture content in in the gelatin obtained from seabream scales compared to commercial gelatin extracted from hogskin, which makes it possible to use in food industry as a potential substitution of commercial analogues.

Vegetable peels as natural antioxidants for processed foods – A review

2016 ◽  
Vol 37 (1) ◽  
Author(s):  
N. S. Sonia ◽  
C. Mini ◽  
P. R. Geethalekshmi
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
Banana Peel ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Processing Unit ◽  
Oxidation Reactions ◽  
Chain Reactions

Antioxidants are substances that are able to prevent or inhibit oxidation processes in human body as well as in food products. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions by being oxidized it selves. The protection of foods from oxygen is the basic principle upon which antioxidant protective technologies are based. Both synthetic as well as natural antioxidants are using in food industry but the application of synthetics has been reassessed due to its potential carcinogenic effects. Research is being focused on vegetable materials which are a rich source of antioxidant compounds. Various antioxidant compounds have been isolated, many of them being polyphenols. Direct relationship exists between the total phenolic contents and the antioxidant activity in fruits and vegetables. The entire tissue of fruits and vegetables are rich in bio-active compounds and in most cases the waste by-products can present similar or even higher contents of antioxidant compounds. The waste materials such as peels, seeds and stones produced from the fruit and vegetable processing unit can be successfully used as a source of phytochemicals and antioxidants. Different antioxidant sources, their mode of action, application in food industry and antioxidant activities of banana peel, watermelon peel, potato peel and cucumber peel are reviewed in this paper.

scholarly journals Hydrolates: By-products of essential oil distillation: Chemical composition, biological activity and potential uses

2020 ◽  
Vol 9 (2) ◽  
pp. 54-70
Author(s):  
Milica Aćimović ◽  
Vele Tešević ◽  
Katarina Smiljanić ◽  
Mirjana Cvetković ◽  
Jovana Stanković ◽  
...  
Keyword(s):  
Biological Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Steam Distillation ◽  
Raw Material ◽  
Chemical Compositions ◽  
Organoleptic Properties ◽  
By Products

Hydrolates, also referred to as hydrosols, floral or distillate waters, as well as aromatic waters, are produced in the same isolation process with essential oils by steam distillation. A small amount of essential oil constituents is dissolved in hydrolates providing specific organoleptic properties and flavor, as well as biological activity which makes them useful as raw material in many industries. Their popularity is still on the rise, especially in aromatherapy. The objective in this review is to analyze the chemical compositions of hydrolates and their corresponding essential oils, as well as biological activity of hydrolates (antimicrobial, antioxidant and antiinflamatory) and potential uses, not only in food industry for flavoring, and preservation of fresh-cut fruits and vegetables, but also as functional (soft) drinks. However, hydrolates can be used in aromatherapy and cosmetics, as well as in organic agriculture and aquaculture.

scholarly journals Application of Butterfly Pea Flower Extract in Mask Development

2018 ◽  
Vol 86 (4) ◽  
pp. 53
Author(s):  
Li Chen ◽  
I Chen ◽  
Pei Chen ◽  
Ping Huang
Keyword(s):  
Radical Scavenging ◽  
Reducing Power ◽  
Ascorbic Acid Content ◽  
Raw Material ◽  
Total Phenolic ◽  
Natural Beauty ◽  
Butterfly Pea ◽  
High Concentrations ◽  
Radical Scavenging Ability ◽  
Fermentation Solution

(1) Background: Clitoria ternatea (butterfly pea), a plant species belonging to the Leguminosae (Fabaceae) family, is useful for medical treatments and has been used in folk medicines and to cure different diseases. The antioxidation ability of the total phenolic compounds of butterfly pea is useful for preserving flavor, and colour and for preventing vitamin destruction in processed foods. In this study, a butterfly pea flower fermentation solution was added to cosmetics as a whiting ingredient. (2) Methods: After the phenolics, flavonoids and ascorbic acid content of the butterfly pea flower extraction had been determined, lactic acid bacteria fermented the extraction. The whitening and moisturizing effect was assayed by SSC3 and NF333 analyzers. (3) Results: This study demonstrated that the butterfly pea flower fermentation solution has free radical scavenging ability, a reducing power in high concentrations, a moisturizing effect, and a whiting effect. (4) Conclusions: The results showed that the butterfly pea flower fermentation solution not only inhibits redness, itching, allergies, and irritation to the skin, but also has antioxidation properties and promotes moisture retention and whitening effects, and the results increase as the concentration increases. Therefore, butterfly bean flowers may be suitable as a raw material for natural beauty care products.

Ecological aspects of modernization of alcohol industry enterprises at the present stage of development

2020 ◽  
Vol 5 (3) ◽  
pp. 179-184
Author(s):  
Marianna Havryshko ◽  
◽  
Olena Popovych ◽  
Halyna Yaremko ◽  
◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Food Industry ◽  
Ph Value ◽  
Negative Impact ◽  
Water Bodies ◽  
Raw Material ◽  
Present Stage ◽  
Alcohol Industry ◽  
Stage Of Development ◽  
World Industry

At the present stage of development, the entire world industry has faced the problem of rational use of renewable natural resources, in particular the most efficient ways of wastewater treatment and the use of accumulated waste in the production process as a secondary raw material. In particular, the alcohol industry, as one of the components of food, medical, chemical and various industries,leads to the formation of huge amounts of waste, including wastewater. The food industry, like any other industry, has a negative impact on the environment. Water bodies are the most affected by the food industry. Almost the first place in terms of water consumption per unit of production is the production of alcohol. Consumption of large amounts of water leads to the formation of wastewater, which is highly polluted and adversely affects the environment. Due to the high chemical and biological consumption of oxygen, specific color and odor, suspended solids, low pH value, the purification of such waste in the filtration fields and discharge into water bodies is not possible. The purpose of our work is: 1) conducting the analysis of the alcohol industry potential in Ukraine in recent years, and methods of waste disposal as a potential source for the development of bioenergy. 2) environmental aspects of the alcohol industry modernization at present stage of development and implementation of modern wastewater treatment technologies.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

The Application and Functional Progress of γ-Poly-Glutamic Acid in Food: A Mini-Review

2020 ◽  
Vol 26 (41) ◽  
pp. 5347-5352
Author(s):  
Guoliang Wang ◽  
Qing Liu ◽  
Ying Wang ◽  
Jingyuan Li ◽  
Yue Chen ◽  
...  
Keyword(s):  
Glutamic Acid ◽  
Food Industry ◽  
Water Solubility ◽  
Drug Carrier ◽  
Physical Property ◽  
Coating Material ◽  
Vaccine Adjuvant ◽  
Food Ingredient ◽  
Naturally Occurring

γ-Poly-glutamic acid (γ-PGA) is a naturally occurring homo-polyamide produced by various strains of Bacillus. As a biopolymer substance, γ-PGA possesses a few predominant features containing good water solubility, biocompatibility, degradability and non-toxicity. Based on this, γ-PGA can be used in pharmaceutical, such as drug carrier/deliverer, vaccine adjuvant, and coating material for microencapsulation, etc. Moreover, it has also been applied in a broad range of industrial fields including food, medicine, bioremediation, cosmetics, and agriculture. Especially, γ-PGA is an extremely promising food ingredient. In this mini-review, our aim is to review the function and application progress of γ-PGA in the food industry: e.g., improving taste and flavor, enhancing physical property, and promoting health.

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