scholarly journals Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps

2020 ◽  
pp. 271
Author(s):  
Elsa M. Gonçalves ◽  
Isa Raposo ◽  
Joaquina Pinheiro ◽  
Carla Alegria ◽  
Margarida Moldão ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Fruits And Vegetables ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Enzyme Inactivation ◽  
Soluble Solids ◽  
Thermal Degradation Kinetics ◽  
Total Phenolic ◽  
Order Kinetic ◽  
Fruit And Vegetable

The present work aimed to evaluate, through thermal degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), the effects of different thermal treatments on the biochemical, physicochemical, sensory and microbiological parameters of two mixed fruit and vegetable pulps, a yellow and a red one. The evaluated fruit and vegetable pulps resulted from the mixture of different fruits and vegetables proportions (pineapple, beetroot, strawberry and lemon juice) added to a 50% (p/p) pear-based pulp to maximize their bioactivity, physicochemical stability and sensorial acceptance. Evaluated quality parameters included the determination of peroxidase activity (POD), pH, soluble solids content (SSC), total phenolic content (TPC), CIELab colour, sensory evaluation (colour, taste and aroma) and total mesophilic aerobic counts (TAPC). Regarding heat treatments optimization for both pulps with lower pH, it was concluded that higher temperature treatments (90 to 98 °C) applied over a shorter time (less than 5 min) were more effective to inactivate POD, to reduce the initial microbial load (>2 log10 cycles) and to maximize sensorial attributes. In both mix pulps, total phenolic content (TPC) was not significantly influenced by the different applied time-temperature binomials. From the degradation kinetic models and as an example, it was possible to conclude that POD followed a 1st order kinetic, where the temperature effect was well fitted to the Arrhenius equation. The results allowed to obtain optimized time-temperature binomials for each pulp to simultaneously achieve POD enzyme inactivation, microbial reduction, and maximization of quality parameters relatively to fresh pulps, 90 °C/5 min and 98 °C/2.5 min, for the yellow pulp and red pulp, respectively.

scholarly journals Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

2021 ◽  
Vol 33 (1) ◽  
pp. 16-28
Author(s):  
Heysem Suat Batu ◽  
Çetin Kadakal
Keyword(s):  
Thermal Degradation ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Degradation Kinetics ◽  
Water Soluble ◽  
Thermal Degradation Kinetics ◽  
Total Phenolic ◽  
Order Kinetic ◽  
Lycium Barbarum

Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50°C, 60°C, and 70°C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B6, antioxidant capacity and total phenolic content were found to fit the first order kinetic model.

scholarly journals Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine

2021 ◽  
Vol 43 ◽  
pp. e55134
Author(s):  
Luis Angel Cabanillas-Bojorquez ◽  
Octavio Valdez-Baro ◽  
Erick Paul Gutierrez-Grijalva ◽  
Jose Benigno Valdez-Torres ◽  
Ramón Ignacio Castillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Potential Health ◽  
Total Anthocyanin ◽  
Fermentation Time ◽  
Total Soluble Solids

Blueberry is a fruit consumed fresh and as an ingredient in formulations such as jam, juice, and wine. Wine is a widely consumed beverage and produced from different berries and fruits. Blueberry wine contains bio-compounds that could have a beneficial effect on health. Therefore, this study aimed to optimize blueberry wine by two response variables (total soluble solids and fermentation time) to obtain the highest alcohol percentage, pH, and lightness. In order to optimize the fermentation process, a central composite design was used. The optimized blueberry wine was obtained at total soluble solids of 25°Brix and fermentation time of 16 d. The optimized blueberry characteristics estimated were: alcohol percentage of 11.91%, pH of 2.98, and lightness (L*) of 26.22, and the optimized blueberry characteristics experimental were: alcohol percentage of 11.93±0.02%, pH of 2.97±0.01, and L* of 25.42±1.80. The optimized blueberry wine had a total phenolic content of 360.27±18.09 mg of gallic acid equivalents L-1, total anthocyanin content of 46.27±3.66 mg cyanidin-3 glucoside L-1, antioxidant capacity by ABTS and DDPH assays of 1,539.8±92.18 and 1,688.07±57.57 mM Trolox equivalent L-1, respectively. The results suggest that optimized blueberry wine can be considered a drink with potential health applications.

scholarly journals Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1943
Author(s):  
Artur Wiktor ◽  
Aleš Landfeld ◽  
Aleksandra Matys ◽  
Pavla Novotná ◽  
Magdalena Dadan ◽  
...  
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Reference Sample ◽  
Pulsed Electric Field ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Hygroscopic Properties

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

scholarly journals Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

HortScience ◽  
2017 ◽  
Vol 52 (6) ◽  
pp. 859-867 ◽  
Author(s):  
Junxin Huang ◽  
Robert Heyduck ◽  
Richard D. Richins ◽  
Dawn VanLeeuwen ◽  
Mary A. O’Connell ◽  
...  
Keyword(s):  
Vitamin C ◽  
Total Phenolic Content ◽  
Nutrient Dynamics ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Science Center ◽  
Mature Fruit ◽  
High Sucrose

Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

scholarly journals Impact of Water Deficit during Fruit Development on Quality and Yield of Young Table Grape Cultivars

Horticulturae ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 45
Author(s):  
Carolin Weiler ◽  
Nikolaus Merkt ◽  
Simone Graeff-Hönninger
Keyword(s):  
Fruit Development ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Table Grape ◽  
Soluble Solids ◽  
Internal Quality ◽  
Total Phenolic ◽  
Table Grapes ◽  
Yield And Quality ◽  
Grape Cultivars

Water limitation has a major effect on agricultural crop production, influencing yield as well as external and internal quality parameters of table grapes. Due to their high yield potential, table grapes have a particularly high risk for yield and quality losses when water is limited, but grapevines are known for high heterogeneity within cultivars. Therefore, we investigated the effect of prolonged water deficits (control, moderate, and severe deficit) during fruit development on yield and quality parameters of four different table grape cultivars (Vitis L.). Furthermore, we ranked their suitability for cultivation in areas suffering from water limitation. Up to 31% of irrigation water could be saved in comparison to the control, without significant negative effects on plant yield, berry size, or internal quality parameters, such as total soluble solids and total phenolic content. However, single bunch yield was highest at a moderate deficit and number of seeds in berries increased with the severity of deficit. Cultivar selection had the greatest influence on water consumption and mainly defined yield and quality parameters. The cultivar ‘Fanny’ produced the highest yields (195.17 g per plant), most bunches per plant (2.04), and biggest berries while cv. ‘Nero’ had the highest total soluble solids content (26.33 °Brix) and the highest total phenolic content (67.53 mg gallic acid equivalents per 100 g fresh weight). Overall, ‘Fanny’ was the most promising cultivar for cultivation under water-limited conditions during fruit development, without significant effects on yield and quality parameters.

Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

2020 ◽  
Vol 325 ◽  
pp. 126926 ◽  
Author(s):  
B. Navajas-Porras ◽  
S. Pérez-Burillo ◽  
J. Morales-Pérez ◽  
J.A. Rufián-Henares ◽  
S. Pastoriza
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Olive Variety ◽  
Relationship Of

EFFECT OF ELEVATED TEMPERATURE STORAGE ON STABILITY OF PINK GUAVA JUICE ADDED WITH MELASTOMA MALABATHRICUM FRUIT

2016 ◽  
Vol 78 (6-6) ◽  
Author(s):  
Aishah Bujang ◽  
Zati Alyani Othman ◽  
Nor Farahin Md Ismail
Keyword(s):  
Vitamin C ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Color Difference ◽  
Quality Parameters ◽  
Linear Increase ◽  
Total Phenolic ◽  
Natural Food ◽  
Melastoma Malabathricum

This study focus on the stability of natural pigment from Melastoma malabathricum fruit in pink guava juice at 30°C and 60°C storage temperature. Analysis on the content of vitamin C, total phenolic content, lycopene, anthocyanin and color were conducted for 30 days. In general, the results showed higher reduction in all quality parameters at higher storage temperature. Freshly made PGJ contains 86.55±5.18 mg/100mL of vitamin C, 5.36±0.27 mg/L of lycopene, 933.50± 60.11 mgGAE/L of total phenolic content (TPC) and 1.36±0.32 mg/L of total monomeric anthocyanin. At day 30 of storage, vitamin C was reduced to 56.4% and 9.4% at 30oC and 60oC respectively. Total monomeric anthocyanins content was reduced to 38.2% and 7.2% at 30oC and 60°C respectively. Total phenolic content remained at day 30 was 12.1% and 7.5% at 30oC and 60oC respectively. While lycopene was found to be least affected by storage temperature compared to other quality attributes analyzed. The total color difference was increased drastically at 60oC between days 0 to 5 while linear increase was observed at 30oC storage. These studies provide useful information on the availability of the health beneficial compounds in fruit juice as well as their stability as natural food colourant during storage.

scholarly journals Portakal Suyunun Pastörizasyonunda Mikrodalga ve Termosonikasyon Uygulamalarının Kalite Üzerine Etkileri

2020 ◽  
Vol 8 (12) ◽  
pp. 2612-2618
Author(s):  
Hamza Bozkır ◽  
Ahsen Rayman Ergün
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Enzyme Inactivation ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Quality Properties ◽  
Total Carotenoid Content ◽  
Microwave Pasteurization

The aim of the study was pasteurization of orange juces using microwave, thermosonication and traditional methods and comparing the quality properties. In this study thermosonication, microwave (540, 720, 900W), and traditional pasteurization methods were used for pasteurization of orange juice at 85°C. Pectin methlyesterase enzyme inactivation and Vitamin C, colour, total phenolic content, total carotenoid content were measured. It was determined that the processing times of orange juices pasteurized by traditional, thermosonication and microwave were 180, 120, and 60-85 s, respectively. The highest pectin methlyesterase enzyme inactivation (%95.64) was found after the microwave pasteurization at 900 W. The loss was found in the total phenolic content of orange juice was 6.15% by thermosonication process, whereas this loss was 16.11% by traditional method compared to fresh orange juice. The total colour difference was found the lowest in thermosonication application with a value of 7.98, and the highest vitamin C content (52.52 mg/100 mL) was detected in the microwave pasteurization group of 540 W.

scholarly journals Total Phenolic Content of Organic and Conventionally Grown Gourd Vegetables

2020 ◽  
pp. 166-172
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Fruits And Vegetables ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Local Market ◽  
Organic Farms ◽  
Plant Materials ◽  
Certified Organic ◽  
Diverse Source

:The increasing consumers’ demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity (AOA) has encouraged a quick expansion of research studies about phenolic in vegetables. Gourd vegetables refer to the fruits of plants in the two Cucurbitaceae genera Lagenaria and Curcubita. There is a diverse source of polyphenols in plant materials. Method: Seven gourd vegetables grown conventionally (CV) were collected from the local market and a set of the same vegetables from certified organic farms (OG). They were analysed for the total phenolic (TP) content by the Folin-Ciocalteu method using Gallic acid as standard. Earlier each vegetable was extracted with ethanol, methanol and water separately for the estimation of TP. The TP content was expressed as µg of GAE/ g of FW. Results: Bitter gourd had the highest amounts of TP in both the conventional (1766.52 µg of GAE/ g of FW)) and organic (1962.0 µg of GAE/ g of FW)) samples. Conventional gourd vegetables had more TP when compared to organic varieties. Among the solvents the extraction of phenolics was the highest in water followed by methanol and ethanol. Conclusion: Gourd vegetables are widely available and can contribute significant amounts of phenolics to the diet

Sugars, organic acids, and phenolic acids of exotic seasonable tropical fruits

2013 ◽  
Vol 43 (3) ◽  
pp. 267-276 ◽  
Author(s):  
Pin‐Rou Lee ◽  
Rou‐Ming Tan ◽  
Bin Yu ◽  
Philip Curran ◽  
Shao‐Quan Liu
Keyword(s):  
Organic Acids ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Tropical Fruits ◽  
Content Type ◽  
Custard Apple ◽  
Free Phenolic Acids

PurposeThe purpose of this study was to characterise the physiochemical properties of selected exotic seasonal tropical fruits available in Singapore.Design/methodology/approachA total of 11 seasonal tropical fruits including cempedak, chiku, custard apple, jackfruit, longkong, mangosteen, red jambu, pearl jambu, rambutan, salak and starfruit were analyzed for their sugars, organic acids and free phenolic acids composition using liquid chromatographic methods. Total phenolic content (free and bound), total soluble solids and pH were determined using Folin‐Ciocalteu method, refractometer and pH meter, respectively.FindingsFructose, glucose and sucrose were the main sugars in all the fruits. Cempedak had the highest sucrose concentration, while custard apple had the highest content of fructose and glucose. Malic and citric acids were the major organic acids in most of the fruits, except for pearl jambu and red jambu where succinic acid was the dominant acid. The total phenolic content varied from 122.94 to 712.20 mg gallic acid equivalent (GAE)/kg fresh weight (FW). Ferulic (0.631 mg/kg) and sinapic acids (1.506 mg/kg) were the predominant free phenolic acids in custard apple, while caffeic acid was the main free phenolic acid in jackfruit, salak and starfruit.Originality/valueThe paper demonstrates that the physiochemical characteristics of the 11 tropical fruits varied markedly, which is responsible for the differential flavour and stability. The findings are useful for epidemiological research and predicting the degree of ripeness, stability and post‐harvest processing required for these fruits.

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