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Alqahtani NK, Alnemr TM, Al-Asmari F, Ali SA. Quality Attributes of Cold-Stored Khalal Barhi Dates Treated with Guava Leaf Extract and/or Lactic Acid as Natural Preservatives. Foods 2023; 12:foods12112115. [PMID: 37297370 DOI: 10.3390/foods12112115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/07/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
The use of natural ingredients to preserve the quality of fresh fruits is a promising approach to healthier products and a more sustainable industry. The present study was carried out to assess the effect of lactic acid (LA) and guava leaf extract (GLE) as natural preservatives on the quality parameters of Khalal Barhi dates. Physicochemical properties, antioxidant activity, color parameters, firmness, sensory properties, and yeast and mold counts of date fruits were evaluated during five weeks of storage at 4 ± 1 °C. The bioactive compounds in GLE were estimated by HPLC, which exhibited that GLE contains significant amounts of bioactive compounds, mainly, phenolics and flavonoids. With prolonged storage, the moisture content decreased, while the total soluble solids (TSS) increased in all samples. Similarly, a slight decrease in the pH with a concomitant increase in titratable acidity (TA) was observed throughout the storage. Generally, the samples treated with natural preservatives revealed lower changes in moisture content, TSS, pH, and TA than the control. The results exhibited decreased total phenolic content (TPC) and antioxidant activity for all samples with extended storage. The GLE and LA + GLE treatments significantly (p < 0.05) increased TPC and antioxidant activity on day 0 and preserved higher values of both during storage. Additionally, a decrease in the L* and b* values with an increase in the a* values of all samples was observed with advancement of storage. The LA + GLE treatment minimized the changes in color parameters and maintained higher firmness values during storage. Similarly, the sensory properties of all samples decreased with prolonged storage, but insignificant (p > 0.05) differences were found among the samples. Dipping treatments inhibited microbial growth over time, with the lowest yeast and mold counts achieved by the LA + GLE treatment. It can be concluded that the LA + GLE treatment has a protective effect on Khalal Barhi dates by minimizing post-harvest changes and decreasing the microbial load.
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Affiliation(s)
- Nashi K Alqahtani
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Tareq M Alnemr
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Salim A Ali
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
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Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits. Foods 2023; 12:foods12061160. [PMID: 36981087 PMCID: PMC10048100 DOI: 10.3390/foods12061160] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36–68.43 to 62.13–63.11%) and an increased soluble solids content (from 27.16–27.24 to 31.45–33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00–6.28 to 4.89–5.29) with an increase in acidity (from 0.12–0.14 to 0.23–0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22–12.36 to 3.19–5.17 mg GAE/g) and antioxidant activity (from 44.11–68.26 to 23.84–38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87–55.92 to 41.68–45.68) and b* (from 36.25–37.09 to 23.59–25.42) values of all samples, while the a* value of all samples increased (from 1.29–1.40 to 2.22–2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21–8.66 to 6.71–7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.
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Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam. Processes (Basel) 2022. [DOI: 10.3390/pr10112442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Date press cake (DPC) is a by-product of the date syrup industry with a high content of dietary fibers, minerals, and antioxidant compounds. Accordingly, the present study aimed to evaluate the inclusion of DPC on the color parameters, texture profile, sensory evaluation, microstructure properties, total phenolics, and antioxidant capacity of date jam. The DPC was included in the preparation of date jam in an increasing level of 0, 3, 6, 9, and 12% (w/w). The results revealed that increasing DPC levels significantly increased the hardness, cohesiveness, adhesiveness, and chewiness properties of date jam. The increase in DPC inclusion levels significantly decreased the L* values and increased the a*, b*, and ΔE values of the jam. The DPC addition significantly increased the phenolics content and antioxidant capacity in a dose-dependent manner and the highest value reported in the jam contained 12% DPC by 40.02 and 11.50% compared to the control, respectively. The scanning electron microscopy results revealed that the addition of DPC up to 9% resulted in a jam surface with a denser network, homogeneous structure, and without cracks and pores, indicating improvement in the morphological properties. The sensory evaluation results showed that date jam prepared with 9% DPC had the highest overall acceptability score. This study revealed the potential use of DPC in date jam formulation up to 9% as a natural, functional, and low-cost ingredient to improve the jam’s textural properties, antioxidant capacity, and overall acceptability.
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Estaji M, Mohammadi-Moghaddam T, Gholizade-Eshan L, Firoozzare A, Hooshmand-Dalir MAR. Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1835954] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Mohsen Estaji
- Department of Food Science and Technology, Azad Islamic University of Sabzevar, Sabzevar, Iran
| | - Toktam Mohammadi-Moghaddam
- Department of Nutritional Sciences & Food Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | - Leila Gholizade-Eshan
- Department of Food Science and Technology, Professional and Technical College Girls Neyshabur, Neyshabur, Iran
| | - Ali Firoozzare
- Department of Agricultural Economics, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Mohammadi-Moghaddam T, Firoozzare A, Daryadar S, Rahmani Z. Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1830798] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
| | - Ali Firoozzare
- Department of Agricultural Economics, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Samin Daryadar
- Department of Food Science and Technology, Professional and Technical College Girls, Neyshabur, Iran
| | - Zahra Rahmani
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
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Pigments and vitamins from plants as functional ingredients: Current trends and perspectives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:259-303. [PMID: 31445597 DOI: 10.1016/bs.afnr.2019.02.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The food manufacturing industry has increasingly focused in the development of wholesome and safer products, including certified labeled "super foods," "healthy foods" and "functional foods," which are currently under great demand worldwide. Plant pigments and vitamins are amidst the most common additives incorporated to foodstuff, not only for improving their nutritional status but also for coloration, preservation, and even therapeutic purposes. The recovery of pigments from agro industrial wastes using green emerging approaches is a current trend and clearly the best alternative to ensure their sustainable obtainment and make these ingredients more popular, although still full of challenging aspects. Stability and bioavailability limitations of these active molecules in food matrices have been increasingly studied, and a number of methods have been proposed to minimize these issues, among which the incorporation of a co-pigment, exclusion of O2 during processing and storage, and above all, microencapsulation and nanoencapsulation techniques. The most recent advances and challenges in the application of natural pigments and vitamins in functional foods, considering only reports of the last 5 years, were the focus of this chapter.
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Gonçalves GA, Corrêa RCG, Barros L, Dias MI, Calhelha RC, Correa VG, Bracht A, Peralta RM, Ferreira ICFR. Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid. Food Chem 2019; 271:393-400. [PMID: 30236693 DOI: 10.1016/j.foodchem.2018.07.132] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/14/2018] [Accepted: 07/19/2018] [Indexed: 12/20/2022]
Abstract
The potential phytochemical losses occurring throughout the sequential steps of in-vitro gastrointestinal digestion and colonic fermentation of a rosemary aqueous extract were investigated. Crude (CE), digested (DE) and fermented (FE) extracts were characterized in terms of their phenolic profile and biological activities. Rosmarinic acid was the phytochemical that underwent the most significate transformation during digestion and fermentation, which amounted to 60% compared to the 26% degradation of the total phenolics. Overall, the simulated digestion step decreased the antioxidant activity estimated by DPPH, ABTS, FRAP, ORAC and TBARS assays. Both CE and DE did not present antiproliferative potential, however, FE exhibited a pronounced cytotoxic activity (GI50 = 116 µg/mL) against HeLa cells. CE and DE showed to be moderate inhibitors of methicillin-resistant Staphylococcus aureus (MRSA), methicillin-susceptible S. aureus (MSSA), S. aureus, Listeria monocytogenes, whilst the FE acted as a moderate inhibitor of MRSA and MSSA.
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Affiliation(s)
- Geferson A Gonçalves
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil
| | - Rúbia C G Corrêa
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Vanesa G Correa
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil
| | - Adelar Bracht
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil
| | - Rosane M Peralta
- Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Abstract
The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.
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Barakat H, Al-Furaydi A, Al-Harbi A, Al-Shedookhi A. Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener. ACTA ACUST UNITED AC 2017. [DOI: 10.4236/fns.2017.81009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Castelo-Branco VN, Lago MG, Minuzzo DA, Moura-Nunes N, Torres AG, Nunes JC, Monteiro M. Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:4168-4178. [PMID: 28115757 PMCID: PMC5223251 DOI: 10.1007/s13197-016-2396-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/20/2016] [Accepted: 10/21/2016] [Indexed: 06/06/2023]
Abstract
Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-O-rutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB. Bread making seemed to promote the release of phenolic compounds from structural components. Breads incorporated with GP presented a richer volatile profile than CB, especially due to the presence of terpenes. GB improved aroma profile of bread. GP added aroma compounds and phenolic antioxidants, and seemed to be an interesting approach to enhance bread bioactivity and acceptability.
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Affiliation(s)
- Vanessa N. Castelo-Branco
- Laboratório de Biotecnologia de Alimentos, Faculdade de Farmácia, Universidade Federal Fluminense, Niterói, Brazil
| | - Mabel G. Lago
- Laboratório de Alimentos Funcionais, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, Cidade Universitária, Rio de Janeiro, RJ 21941-902 Brazil
| | - Daniela A. Minuzzo
- Curso de Nutrição, Faculdade Arthur Sá Earp Neto, Rio de Janeiro, Brazil
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Nathália Moura-Nunes
- Curso de Nutrição, Faculdade Arthur Sá Earp Neto, Rio de Janeiro, Brazil
- Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Alexandre G. Torres
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Juliana C. Nunes
- Escola de Nutrição, Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, Cidade Universitária, Rio de Janeiro, RJ 21941-902 Brazil
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Guo T, Zhao K, Zhang Z, Gao X, Qi X. Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12810] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tongtong Guo
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Kuo Zhao
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Zhaohui Zhang
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Xin Gao
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Xiangming Qi
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
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Abolila RM, Barakat H, El-Tanahy HA, El-Mansy HA. Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.613129] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Diamante L, Umemoto M. Rheological Properties of Fruits and Vegetables: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.898653] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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