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Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water. Heliyon 2022; 9:e12638. [PMID: 36816296 PMCID: PMC9932355 DOI: 10.1016/j.heliyon.2022.e12638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 11/23/2022] [Accepted: 12/20/2022] [Indexed: 12/27/2022] Open
Abstract
The influences of four types of brewing waters including tap water (TAP), alkaline ionized water (ALK), magnetized water (MAG) and mineral water (MIN), and two brands of commercial green tea (L and T) on quality characteristics of tea infusions were studied. The Oxidation Reduction Potential (ORP) values of the brewing waters was TAP > MAG, MIN > ALK. After brewing, all infusions showed a significant drop (p < 0.05) in pH values. The pH of original brewing waters of ALK (8.64) was the highest as compared to other waters, whereas L-MIN (pH 6.63) and T-MIN (pH 5.82) showed the highest pH values after brewing. Overall, the quality characteristics of green tea infusions were influenced by the brands of tea and the types of brewing water used. MAG was the most superior brewing water in extracting the green tea. Evidenced by total phenolic and flavonoids contents, both L-MAG and T-MAG infusions were superior in extracting antioxidative compounds as compared to other tea infusions. In addition, T-MAG infusion was the least astringent (P < 0.05) and scored the highest (P < 0.05) overall acceptability ( 5.40 ) by sensory panelists.
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Mungofa N, Sibanyoni JJ, Mashau ME, Beswa D. Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227995. [PMID: 36432098 PMCID: PMC9696032 DOI: 10.3390/molecules27227995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022]
Abstract
Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people of low socio-economic status who reside in rural areas of most developing countries. Such ILVs contribute to food security since they withstand harsher weather and soil conditions than their commercial counterparts and supply important nutrients such as dietary fibre, vitamins and minerals. Furthermore, ILVs contain bioactive components such as phenolic compounds, flavonoids, dietary fibre, carotene content and vitamin C that confer health benefits on consumers. Several studies have demonstrated that regular and adequate consumption of vegetables reduces risks of chronic conditions such as diabetes, cancer, metabolic disorders such as obesity in children and adults, as well as cardiovascular disease. However, consumption of ILVs is very low globally as they are associated with unbalanced and poor diets, with being food for the poor and with possibly containing toxic heavy metals. Therefore, this paper reviews the role of ILVs as food security crops, the biodiversity of ILVs, the effects of processing on the bioactivity of ILVs, consumer acceptability of food derived from ILVs, potential toxicity of some ILVs and the potential role ILVs play in the future of eating.
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Affiliation(s)
- Nyarai Mungofa
- Department of Life and Consumer Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Science Campus, Johannesburg 1709, South Africa
| | - July Johannes Sibanyoni
- School of Hospitality and Tourism, University of Mpumalanga, Mbombela Campus, Mbombela 1200, South Africa
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou 0950, South Africa
| | - Daniso Beswa
- Department of Life and Consumer Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Science Campus, Johannesburg 1709, South Africa
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg 1709, South Africa
- Correspondence:
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Effect of defatting and extracting solvent on the antioxidant activities in seed extracts of two species of Syrian pumpkin. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01572-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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ZHANG Q, DU X. Quality characteristics of field muskmelon seed oil extracted by different processes. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Efficacy of Bottle Gourd Seeds' Extracts in Chemical Hazard Reduction Secreted as Toxigenic Fungi Metabolites. Toxins (Basel) 2021; 13:toxins13110789. [PMID: 34822573 PMCID: PMC8620683 DOI: 10.3390/toxins13110789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 10/28/2021] [Accepted: 11/04/2021] [Indexed: 12/24/2022] Open
Abstract
Bottle gourd seeds are surrounded by innumerable bioactive components of phytochemicals. This work aimed to evaluate the effectiveness of bottle gourd extracts as antimicrobial and an-ti-mycotoxigenic against toxigenic fungi and mycotoxins. Polar and nonpolar extracts were made from the seeds. The polar eco-friendly extract was prepared by an ultrasonication-assisted technique utilizing aqueous isopropanol (80%), whereas the non-polar extract was obtained using petroleum ether (40–60). The antioxidant efficacy, total phenolic content, and flavonoid content of the extracts were all measured. The fatty acid profile was measured using GC equipment, and the influence on toxigenic fungus and mycotoxin release was also investigated. The antioxidant efficacy of the polar extract is reflected. The total phenolic values of the oil and polar extract were 15.5 and 267 mg of GAE/g, respectively. The total flavonoid content of the oil was 2.95 mg catechol/g, whereas the isopropyl extract of seeds contained 14.86 mg catechol/g. The polar extract inhibited the DPPH more effectively than oil. When compared to other seed oils, the fatty acid composition differed. The pathogens were distinguished by the MIC and MFC for the polar extract. Three sterols were found in the oil, with a high concentration of B-sitosterols. The oil’s valuable -carotene content and tocopherol content were recorded. When compared to traditional antibiotics, the polar extract has shown promising antimicrobial activity against infections and toxigenic fungi. Bottle gourd extracts, as a non-traditional bioactive source, are viewed as a potentially promising alternative that might contribute to increased food safety, shelf-life, and security.
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Singh A, Kumar V. Nutritional, phytochemical, and antimicrobial attributes of seeds and kernels of different pumpkin cultivars. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Arunima Singh
- Department of Food Technology Harcourt Butler Technical University Kanpur India
| | - Vivek Kumar
- Department of Food Technology Harcourt Butler Technical University Kanpur India
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Batool M, Bashir O, Amin T, Wani SM, Masoodi FA, Jan N, Bhat SA, Gul A. Investigating the effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties ( Prunus armeniaca) during controlled atmosphere storage. FOOD SCI TECHNOL INT 2021; 28:557-569. [PMID: 34259077 DOI: 10.1177/10820132211032074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.
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Affiliation(s)
- Mariya Batool
- Division of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Omar Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - F A Masoodi
- Division of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Nusrat Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Shakeel Ahmad Bhat
- College of Agricultural Engineering, Sher e Kashmir University of Agricultural Sciences & Technology of Kashmir, Srinagar, India
| | - Amir Gul
- Division of Food Science and Technology, University of Kashmir, Srinagar, India
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Bashir O, Hussain SZ, Gani G, Jan N, Rather AH, Reshi M, Amin T. Evaluating the physicochemical and antioxidant characteristics of apricot juice prepared through pectinase enzyme-assisted extraction from Halman variety. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00833-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chiang SH, Tsou MF, Chang CY, Chen CW. Physicochemical characteristics, sensory quality, and antioxidant properties of Paochung tea infusion brewed in cold water. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1820519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Shu-Hua Chiang
- Department of Health and Creative Vegetarian Science, Fo Guang University, Yilan, Taiwan
| | - Mei-Fang Tsou
- Department of Food Science and Biotechnology, Da-Yeh University, Changhua, Taiwan
| | - Chi-Yue Chang
- Department of Food Science and Biotechnology, Da-Yeh University, Changhua, Taiwan
| | - Chih-Wei Chen
- Bachelor Degree Program in Environment and Food Safety Laboratory Science, Chang Jung Christian University, Tainan, Taiwan
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Comparative characteristics of oil composition in seeds of 31 Cucurbita varieties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00339-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Sharma P, Kaur G, Kehinde BA, Chhikara N, Panghal A, Kaur H. Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: a review. ACTA ACUST UNITED AC 2019. [DOI: 10.1080/19315260.2019.1606130] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Poorva Sharma
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Gursharan Kaur
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Bababode Adesegun Kehinde
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Navnidhi Chhikara
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Anil Panghal
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Harjeet Kaur
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
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