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Hosseininejad S, Larrea V, Moraga G, Hernando I. Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour. Foods 2022; 11:3357. [PMID: 36359969 PMCID: PMC9655860 DOI: 10.3390/foods11213357] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/21/2022] [Accepted: 10/23/2022] [Indexed: 10/08/2023] Open
Abstract
Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization.
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Affiliation(s)
| | | | | | - Isabel Hernando
- Department of Food Science and Technology, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
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2
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Gao J, Koh AHS, Zhou W. Enhancing health benefits of bakery products using phytochemicals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:239-281. [PMID: 35595395 DOI: 10.1016/bs.afnr.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
There has been a growing interest in functional bakery products with enhanced health benefits, especially the prevention of some chronic diseases such as type 2 diabetes, cardiovascular diseases and neurodegenerative disorders. Fortification of wheat flour with phytochemicals, plant components with various bio-activities, is one of the promising approaches to improving public health with the ubiquitous consumption of baked goods. This chapter reviews the current knowledge of several representative phytochemicals, mainly plant polyphenols, including catechins, anthocyanins, fucoidan and quercetin extracted from various plant resources, and their application in bakery products, regarding their stability, impact on product quality and potential health benefits.
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Affiliation(s)
- Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Audrey Hui Si Koh
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
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3
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Tuna Ağirbaş HE, Yavuz-Düzgün M, Özçelik B. Valorization of fruit seed flours: rheological characteristics of composite dough and cake quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01423-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review. SUSTAINABILITY 2022. [DOI: 10.3390/su14020605] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
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5
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Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
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6
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Cordeiro T, Fernandes I, Pinho O, Calhau C, Mateus N, Faria A. Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100316] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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Çabuk B. Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00967-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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8
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Starowicz M, Arpaci S, Topolska J, Wronkowska M. Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules 2021; 26:molecules26082267. [PMID: 33919764 PMCID: PMC8070670 DOI: 10.3390/molecules26082267] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/06/2021] [Accepted: 04/09/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.
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9
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Managa MG, Akinola SA, Remize F, Garcia C, Sivakumar D. Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf ( Sechium edule) and Pineapple ( Ananas comosus) Smoothies. Front Nutr 2021; 8:649189. [PMID: 33898502 PMCID: PMC8058202 DOI: 10.3389/fnut.2021.649189] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Accepted: 03/02/2021] [Indexed: 12/27/2022] Open
Abstract
In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the smoothies fermented for 48 h and stored for 7 days at 4°C were compared with the unfermented (control) smoothies. Results indicated that LAB fermentation reduced the pH from 3.56 to 2.50 after 48 h (day 2) compared with the non-fermented smoothie at day 2 (pH 3.37). LAB strain L75 significantly reduced the TSS content of the smoothies to 13.06°Bx after 2 days of fermentation. Smoothies fermented by L75 showed overall acceptability after 7 days of storage compared with the non-fermented puree on day 0. The LW64 + 75 significantly reduced the color change (ΔE), which was similar to the control. L75 increased the phenolic content, and W64 enhanced the total carotenoid content of the smoothies after 2 days of fermentation compared with other treatments. The use of an in vitro model simulating gastrointestinal (GI) digestion showed that fermentation with L75 improved the total phenol recovery by 65.96% during the intestinal phase compared with the control. The dialysis phase mimicked an epithelial barrier, and 53.58% of the recovered free soluble are bioavailable from the L75 fermented smoothies compared with the control. The antioxidant capacity of dialyzable fraction of the L75 fermented smoothie was significantly higher than that of the control and smoothies fermented with W64 or LW64 + 75.
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Affiliation(s)
- Millicent G Managa
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Stephen A Akinola
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Cyrielle Garcia
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
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10
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Szymanowska U, Karaś M, Złotek U, Jakubczyk A. Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion. Foods 2021; 10:foods10040791. [PMID: 33916956 PMCID: PMC8067603 DOI: 10.3390/foods10040791] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 03/31/2021] [Accepted: 04/05/2021] [Indexed: 11/22/2022] Open
Abstract
The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.
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11
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Carullo G, Scarpelli F, Belsito EL, Caputo P, Oliviero Rossi C, Mincione A, Leggio A, Crispini A, Restuccia D, Spizzirri UG, Aiello F. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation. Foods 2020; 9:E1569. [PMID: 33137916 PMCID: PMC7693953 DOI: 10.3390/foods9111569] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 10/22/2020] [Accepted: 10/24/2020] [Indexed: 12/13/2022] Open
Abstract
The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in in vitro antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/ Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, in vitro tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL-1) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry.
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Affiliation(s)
- Gabriele Carullo
- Department of Biotechnology, Chemistry and Pharmacy, Department of Excellence 2018–2022, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy;
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Francesca Scarpelli
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy; (F.S.); (P.C.); (C.O.R.); (A.C.)
| | - Emilia Lucia Belsito
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Paolino Caputo
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy; (F.S.); (P.C.); (C.O.R.); (A.C.)
| | - Cesare Oliviero Rossi
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy; (F.S.); (P.C.); (C.O.R.); (A.C.)
| | - Antonio Mincione
- AGRARIA Department, Mediterranean University of Reggio Calabria, Loc. Feo di Vito, 89122 Reggio Calabria, Italy;
| | - Antonella Leggio
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Alessandra Crispini
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy; (F.S.); (P.C.); (C.O.R.); (A.C.)
| | - Donatella Restuccia
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Umile Gianfranco Spizzirri
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Francesca Aiello
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
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12
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Punia S, Bala Dhull S, Kumar Siroha A, Kumar M. Effect of shortening substitution with olive (
Olea europaea)
oil on textural properties, sensorial characteristics, and fatty acid composition of muffins. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14839] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sneh Punia
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Sanju Bala Dhull
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Anil Kumar Siroha
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
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13
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Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108877] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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Nagarajaiah SB, Ramakrishna MG, Prakash J. Nutritional, Antioxidant and Sensory Properties of Value Added Muffins. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1874609811666180223155034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Consumption of unhealthy processed foods viz., refined wheat flour based
bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition
giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum)
can find potential application in bakery products.
Objective:
The objective of the present study was to prepare healthy muffins by partial replacement of
refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP).
Methods:
Standardized methods were used to analyze the products for nutritional composition, antioxidant
activity and sensory properties.
Results:
Results showed that the protein and dietary fiber contents of products ranged from 5.49-
5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin
with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin
with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that
products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory
quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins.
Conclusion:
To conclude PMF, CP and BP can be used as functional food ingredients in bakery
products to improve the nutritional quality without affecting sensorial palatability.
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Affiliation(s)
- Shyamala B. Nagarajaiah
- Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru-570006, India
| | - Manasa G. Ramakrishna
- Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru-570006, India
| | - Jamuna Prakash
- Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru-570006, India
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15
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Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.078] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Nath P, Kale SJ, Kaur C, Chauhan OP. Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder. Journal of Food Science and Technology 2018; 55:2208-2219. [PMID: 29892122 DOI: 10.1007/s13197-018-3138-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2018] [Accepted: 03/18/2018] [Indexed: 11/30/2022]
Abstract
Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL was freeze dried to produce capsicum pomace powder (CP). CP had almost 80% of bioactives (total carotenoids 91.23 ± 2.35 mg/100 g) and antioxidant activity (DPPH 1.61 ± 0.12 µmol TE/g) compared to fresh pomace. CP was further used to develop muffins. Different concentrations (2-10%) of CP were mixed in wheat flour for preparation of muffins. Wheat flour was fortified with CP at different levels (2-10%) and subsequently, effect of CP fortification on height, texture, bioactives and sensory quality of muffins was observed. CP fortification improved the quality in terms of color, flavor and texture. During storage, hardness values (34.42-32.56 N) showed decreasing trend with increase in CP content. Overall, 6% CP fortification was found most acceptable without causing significant change in porosity and crust uniformity of fortified muffins. Thus, present study demonstrated that fortification of muffins with 6% CP as functional ingredient offers an opportunity to develop quality muffins with enhanced antioxidant activity (DPPH 13.04 ± 0.02 µmol TE/g) and total carotenoids (3.46 ± 2.41 mg/100 g).
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Affiliation(s)
- Prerna Nath
- 1ICAR-Central Institute of Postharvest Engineering and Technology, Punjab, 152116 India
| | - S J Kale
- 1ICAR-Central Institute of Postharvest Engineering and Technology, Punjab, 152116 India
| | - Charanjit Kaur
- 2ICAR-Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012 India
| | - O P Chauhan
- 3Fruits and Vegetables Technology Division, Defence Food Research Laboratory, Mysore, 570011 India
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17
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Göncü A, Hayta M. Rye and oat flour enriched baked wheat chips: bioactive and textural properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.0985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Göncü
- Food Technology Programme, Food Processing Department, Çine Vocational School, Adnan Menderes University, 09500 Çine, Aydın, Turkey
| | - M. Hayta
- Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey
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18
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Cao X, Zhang M, Mujumdar AS, Zhong Q, Wang Z. Effect of microwave freeze drying on quality and energy supply in drying of barley grass. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1599-1605. [PMID: 28833148 DOI: 10.1002/jsfa.8634] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 08/16/2017] [Accepted: 08/16/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Young barley grass leaves are well-known for containing the antioxidant substances flavonoid and chlorophyll. However, low product quality and energy efficiency exist with respect to the dehydration of barley grass leaves. To improve energy supply and the quality of barley grass, microwave heating instead of contact heat was applied for the freeze drying of barley grass at a pilot scale at 1, 1.5 and 2 W g-1 , respectively; After drying, energy supply and quality parameters of color, moisture content, chlorophyll, flavonoids, odors of dried barley grass were determined to evaluate the feasibility of the study. RESULTS Microwave freeze drying (MFD) allowed a low energy supply and high contents of chlorophyll and flavonoids. A lightness value of 60.0, a green value of -11.5 and an energy supply of 0.61 kW h-1 g-1 were observed in 1.5 W g-1 MFD; whereas drying time (7 h) decreased by 42% compared to contact heating. Maximum content of flavonoid and chlorophyll was 11.7 and 12.8 g kg-1 barley grass. Microwave heating leads to an odor change larger than that for contact heating observed for the freeze drying of barley grass. CONCLUSION MFD retains chlorophyll and flavonoids, as well as colors and odors of samples, and also decreases energy consumption in the freeze drying of barley grass. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xiaohuang Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Qifeng Zhong
- Haitong Food Group Company, Cixi, Zhejiang, China
| | - Zhushang Wang
- Jiangsu Dingneng Food Company, Xinghua, Jiangsu, China
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19
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Mildner-Szkudlarz S, Bajerska J, Górnaś P, Segliņa D, Pilarska A, Jesionowski T. Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds. PLANT FOODS FOR HUMAN NUTRITION 2018; 71:165-73. [PMID: 27037934 PMCID: PMC4891392 DOI: 10.1007/s11130-016-0539-4] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffins and by a distributed protein matrix and distorted starch granules, while those baked at 240 °C for 15 min had a moist texture and showed incomplete starch gelatinization. The mean percent recovery of ellagic acid, flavonols, tocopherols, tocotrienols, and anthocyanins after baking were 156, 53, 48, 43, and 22 %, respectively. Lower baking temperature was better for ellagic acid and tocotrienols, but worse for flavonols, tocopherols, and anthocyanins. It seems that, for the enhanced samples, the intermediate baking conditions (180 °C for 20 min) guarantee the best microstructure and texture and the appropriate retention of phytochemicals in muffins.
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Affiliation(s)
- Sylwia Mildner-Szkudlarz
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland.
| | - Joanna Bajerska
- Department of Human Nutrition and Hygiene, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, Poznań, 60-637, Poland
| | - Paweł Górnaś
- Institute of Horticulture, Latvia University of Agriculture, Graudu 1, Dobele, LV-3701, Latvia
| | - Dalija Segliņa
- Institute of Horticulture, Latvia University of Agriculture, Graudu 1, Dobele, LV-3701, Latvia
| | - Agnieszka Pilarska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
| | - Teofil Jesionowski
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, Poznań, 60-695, Poland
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20
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Si X, Chen Q, Bi J, Wu X, Yi J, Zhou L, Li Z. Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2055-2062. [PMID: 26108354 DOI: 10.1002/jsfa.7317] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 05/26/2015] [Accepted: 06/22/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Dehydration has been considered as one of the traditional but most effective techniques for perishable fruits. Raspberry powders obtained after dehydration can be added as ingredients into food formulations such as bakery and dairy products. In this study, raspberry powders obtained by hot air drying (HAD), infrared radiation drying (IRD), hot air and explosion puffing drying (HA-EPD), infrared radiation and microwave vacuum drying (IR-MVD) and freeze drying (FD) were compared on physical properties, bioactive compounds and antioxidant activity. RESULTS Drying techniques affected the physical properties, bioactive compounds and antioxidant activity of raspberry powders greatly. FD led to significantly higher (P < 0.05) values of water solubility (45.26%), soluble solid (63.46%), hygroscopicity (18.06%), color parameters and anthocyanin retention (60.70%) of raspberry powder compared with other drying methods. However, thermal drying techniques, especially combined drying methods, were superior to FD in final total polyphenol content, total flavonoid content and antioxidant activity. The combined drying methods, especially IR-MVD, showed the highest total polyphenol content (123.22 g GAE kg(-1) dw) and total flavonoid content (0.30 g CAE kg(-1) dw). Additionally, IR-MVD performed better in antioxidant activity retention. CONCLUSION Overall, combined drying methods, especially IR-MVD, were found to result in better quality of raspberry powders among the thermal drying techniques. IR-MVD could be recommended for use in the drying industry because of its advantages in time saving and nutrient retention.
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Affiliation(s)
- Xu Si
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Qinqin Chen
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Jinfeng Bi
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Xinye Wu
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Jianyong Yi
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Linyan Zhou
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Zhaolu Li
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
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21
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Chávez-Santoscoy RA, Lazo-Vélez MA, Serna-Sáldivar SO, Gutiérrez-Uribe JA. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread. Int J Mol Sci 2016; 17:222. [PMID: 26901186 PMCID: PMC4783954 DOI: 10.3390/ijms17020222] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 12/30/2022] Open
Abstract
Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05).
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Affiliation(s)
- Rocio A Chávez-Santoscoy
- Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California-Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, C.P. 22390 Tijuana, B.C., Mexico.
| | - Marco A Lazo-Vélez
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
| | - Sergio O Serna-Sáldivar
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
| | - Janet A Gutiérrez-Uribe
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
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22
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The impact of different baking conditions on the stability of the extractable polyphenols in muffins enriched by strawberry, sour cherry, raspberry or black currant pomace. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.029] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Ambigaipalan P, Shahidi F. Date seed flour and hydrolysates affect physicochemical properties of muffin. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.06.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Bajerska J, Mildner-Szkudlarz S, Górnaś P, Seglina D. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 96:2486-93. [PMID: 26250501 DOI: 10.1002/jsfa.7369] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 07/29/2015] [Accepted: 08/02/2015] [Indexed: 11/06/2022]
Abstract
BACKGROUND Sour cherry pomace (CP), a by-product obtained during fruit processing, was used to replace wheat flour in a muffin formula. The influence of the most sensory acceptable muffins on glycemic response, appetite sensation, and energy intake during subsequent meal in a randomized crossover trial was studied. RESULTS It is acceptable to incorporate up to 30% CP into muffin formulas. With CP-treated muffins glucose responses were significantly lower at 30, 45, and 60 min intervals, and the incremental peak glucose was 0.40 and 0.60 mmol L(-1) lower than for plain muffins (PM). The CP-enriched muffins showed an incremental area under the blood glucose response curve values lower than that of PM. 20% CP and 30% CP resulted in improved satiety and induced a lower energy intake at a test meal ingested 3 h later (-13.7%; -15.1%) as compared to PM, respectively. CONCLUSION CP may be a good functional ingredient for bakery products that assists in managing glucose levels, satiety, and subsequent energy intake in healthy individuals. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Joanna Bajerska
- Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poznań, Poland
| | - Sylwia Mildner-Szkudlarz
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
| | - Paweł Górnaś
- Latvia State Institute of Fruit-Growing, Dobele, Latvia
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25
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Chávez-Santoscoy RA, Gutiérrez-Uribe JA, Serna-Saldivar SO, Perez-Carrillo E. Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats. Food Chem 2015; 192:90-7. [PMID: 26304324 DOI: 10.1016/j.foodchem.2015.06.113] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2015] [Revised: 06/29/2015] [Accepted: 06/30/2015] [Indexed: 11/26/2022]
Abstract
Ethanolic extract from black beans coat is a source of flavonoids, saponins and antocyanins. Nixtamalized maize flours (NF) are used for the preparation of products such as tortillas, tortillas chips, cookies among others. The objective of this research was to study the effect on textural parameters and color after adding flavonoids, saponins and anthocyanins from black bean seed coat in NF used for the production of tortillas and gluten-free cookies. Furthermore, the retention of bioactive compounds after tortilla and gluten-free-cookie preparation was assessed. Ethanolic extracts of black bean seed coats were added (3g/kg or 7 g/kg) to NF in order to prepare corn tortillas and gluten free cookies characterized in terms of dimensions, color and texture. Addition of 7 g/kg affected the color of cookies and tortillas without effect on texture and dimensions. It was possible to retain more than 80% and 60% of bioactives into baked tortillas and cookies, respectively.
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Affiliation(s)
- Rocio A Chávez-Santoscoy
- Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California - Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, C.P. 22390 Tijuana, B.C., Mexico
| | - Janet A Gutiérrez-Uribe
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey - Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico
| | - Sergio O Serna-Saldivar
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey - Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico
| | - Esther Perez-Carrillo
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey - Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico.
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26
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Si X, Chen Q, Bi J, Yi J, Zhou L, Wu X. Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12230] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xu Si
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Qinqin Chen
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Jinfeng Bi
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Jianyong Yi
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Linyan Zhou
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Xinye Wu
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
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27
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Rodriguez-Mateos A, Cifuentes-Gomez T, George TW, Spencer JPE. Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3979-3986. [PMID: 24083619 DOI: 10.1021/jf403366q] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.
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Affiliation(s)
- Ana Rodriguez-Mateos
- Molecular Nutrition Group, School of Chemistry, Food and Pharmacy, University of Reading , Reading RG2 6AP, United Kingdom
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