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Almaghlouth BJ, Alqahtani NK, Alnabbat KI, Mohamed HA, Alnemr TM, Habib HM. Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam. Foods 2023; 12:foods12091906. [PMID: 37174443 PMCID: PMC10178723 DOI: 10.3390/foods12091906] [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: 04/03/2023] [Revised: 04/26/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by consumers. Such byproducts can be valorized through the manufacture of a wide range of functional food products with high market appeal, such as jams. The research approach of this study included measuring antioxidant activity, total flavonoids, polyphenols, physicochemical and color indices, pH, and total sugar, as well as conducting a sensory evaluation, of mixed jams composed of different ratios of date jam (DFJ) to sweet potato jam (SPJ), namely, DP1 (80:20), DP2 (70:30), DP3 (60:40), and DP4 (50:50). To date, no other studies have considered producing mixed jam from dates and sweet potato byproducts. The sensory evaluation results indicated that jam DP4 (consisting of 50% date and 50% sweet potato) had the maximum overall acceptability. This investigation reveals the potential of using mixed byproducts in jams as natural functional ingredients, suggesting the economic value of valorization byproducts as low-cost ingredients to expand the properties, nutritional value, antioxidant content, and overall acceptability of jams. The discovered optimal mixed fruit jam has significant potential for further development as a commercial product.
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Affiliation(s)
- Bayan J Almaghlouth
- Department of Food and Nutrition Sciences, College of Agricultural and food Sciences, King Faisal University, Al Hufuf 31982, Saudi Arabia
| | - Nashi K Alqahtani
- Department of Food and Nutrition Sciences, College of Agricultural and food Sciences, King Faisal University, Al Hufuf 31982, Saudi Arabia
- Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Khadijah I Alnabbat
- Department of Food and Nutrition Sciences, College of Agricultural and food Sciences, King Faisal University, Al Hufuf 31982, Saudi Arabia
| | - Hisham A Mohamed
- Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Central Laboratory for Date Palm Research and Development, Agriculture Research Center, Giza 12511, Egypt
| | - Tareq M Alnemr
- Department of Food and Nutrition Sciences, College of Agricultural and food Sciences, King Faisal University, Al Hufuf 31982, Saudi Arabia
| | - Hosam M Habib
- Research & Innovation Hub, Alamein International University (AIU), Alamein City 5060310, Egypt
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Chang WC, Lin WC, Wu SC. Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing. Foods 2023; 12:foods12081584. [PMID: 37107378 PMCID: PMC10137468 DOI: 10.3390/foods12081584] [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: 03/16/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP) in the production of black garlic jam. The highest antioxidant activities, including the DPPH scavenging, total antioxidant capacity, and reducing power (86.23%, 88.44%, and A700 = 2.48, respectively), were observed in black garlic that had been aged for 30 days. Similarly, the highest total phenols and flavonoids were observed in black garlic that had been aged for 30 days (76.86 GAE/g dw and 13.28 mg RE/g dw, respectively). The reducing sugar in black garlic was significantly increased to about 380 (mg GE/g dw) after 20 days of aging. The free amino acids in black garlic were decreased time-dependently to about 0.2 mg leucine/g dw after 30 days of aging. For the browning indexes of black garlic, the uncolored intermediate and browning products were increased in a time-dependent manner and reached a plateau at day 30. Another intermediate product in the Maillard reaction, 5-hydroxymethylfurfural (5-HMF), was observed in concentrations that increased to 1.81 and 3.04 (mg/g dw) at day 30 and 40, respectively. Furthermore, the black garlic jam made by HPP was analyzed for its texture and sensory acceptance, showing that a 1:1.5:2 ratio of black garlic/water/sugar was the most preferred and was classified as "still acceptable". Our study suggests suitable processing conditions for black garlic and outlines the prominent beneficial effects after 30 days of aging. These results could be further applied in HPP jam production and increase the diversity of black garlic products.
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Affiliation(s)
- Wen-Chang Chang
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
| | - Wen-Chun Lin
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
| | - She-Ching Wu
- Department of Food Sciences, National Chiayi University, Chiayi 600355, Taiwan
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Liu Z, Liu LX, Han QD, Dong GZ, Wang B, Zhang JF, Lei SM, Liu YG. Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS. J Food Sci 2023; 88:1378-1391. [PMID: 36789871 DOI: 10.1111/1750-3841.16500] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 01/19/2023] [Accepted: 01/26/2023] [Indexed: 02/16/2023]
Abstract
The purpose of this study is to compare the physicochemical properties and volatile flavor compounds of rose tea obtained by the methods of normal temperature drying, hot-air drying (HAD), and vacuum freeze-drying (VFD) and to evaluate the quality of rose tea. The physicochemical results showed that the content of ascorbic acid (VC) and the pH value was the highest in rose tea obtained by HAD. The contents of anthocyanin, proanthocyanidins, and total phenols were highest in rose tea obtained by VFD. However, there was no significant difference in total flavonoids between drying methods. The volatile organic compounds (VOCs) in rose tea with different drying methods were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS) and HS GC-ion mobility spectroscopy (HS-GC-IMS), and the flavor fingerprint of rose tea was established by principal component analysis (PCA). The concentration of VOCs in rose tea varied greatly with different drying methods. The main flavor compounds of rose tea were alcohols, esters, aldehydes, and terpenoids. HS-GC-IMS was used for the identification of volatile flavor compounds of rose tea, thereby helping to assess the quality of rose tea. In addition, the rose tea samples with different drying methods were well distinguished by PCA. This study deepens the understanding of the physicochemical properties and volatile flavor compounds of rose tea with different drying methods and provides a reference for the identification of rose tea with different drying methods. PRACTICAL APPLICATION: This study deepens the understanding of the physicochemical properties and volatile flavor compounds of rose tea with different drying methods and provides a reference for the identification of rose tea with different drying methods. It also provides an effective theoretical basis for consumers to buy rose tea.
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Affiliation(s)
- Zhen Liu
- College of Life Sciences, Linyi University, Linyi, China.,College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Ling-Xiao Liu
- Linyi Academy of Agricultural Sciences, Linyi, China
| | - Qing-Dian Han
- College of Life Sciences, Linyi University, Linyi, China
| | | | - Bin Wang
- Shandong Huamei Biotechnology Co., Ltd., Jinan, China
| | - Ji-Fang Zhang
- Shandong Huamei Biotechnology Co., Ltd., Jinan, China
| | | | - Yun-Guo Liu
- College of Life Sciences, Linyi University, Linyi, China
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Kosiorowska A, Pietrzyk S, Pająk P, Socha R. The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04096-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractDifferent form of seeds (whole or ground) may have a gelling effect and can substitute pectin in jams, moreover the type of their form have a remarkable impact on jams quality. The objective of this study was to ascertain if the form of added seeds have an influence on the physicochemical and antioxidant properties of cranberry jams incorporated in gold flax and chia seeds. Compared to traditional cranberry jam, the addition of both chia and gold flax seeds to the jams enhanced the nutritional value of samples by significant increase in protein, dietary fiber and polyunsaturated fatty acids content. Moreover, the enrichment of cranberry jams with seeds caused an increase in total polyphenols and phenolic acids content as well as their antioxidant activities. The texture measurement showed that both chia and flax seeds (irrespectively of their form) exhibited a gelling properties, however, the jams with the addition of ground seeds were characterized by similar texture as the control cranberry jam. Based on the obtained results, both gold flax and chia seeds can be considered as promising substitute for the gelling agents which additionally can change the physicochemical and antioxidant properties of jams.
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Murakonda S, Dwivedi M. Impact of maturity on mechanical and textural properties and rheological properties modeling of wood apple fruit (
Limonia acidissima
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Sahithi Murakonda
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
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Xia AN, Liu LX, Tang XJ, Lei SM, Meng XS, Liu YG. Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Xia AN, Tang XJ, Dong GZ, Lei SM, Liu YG, Tian XM. Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Rybicka I, Kiewlicz J, Kowalczewski PŁ, Gliszczyńska-Świgło A. Selected dried fruits as a source of nutrients. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03802-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractDried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.
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Feng L, Wu J, Song J, Li D, Zhang Z, Xu Y, Yang R, Liu C, Zhang M. Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110576] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Xia AN, Meng XS, Tang XJ, Zhang YZ, Lei SM, Liu YG. Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110327] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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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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Wang G, Xu L, Liu W, Xu W, Mu Y, Wang Z, Huang X, Li L. New anti-inflammatory withanolides from Physalis pubescens fruit. Fitoterapia 2020; 146:104692. [DOI: 10.1016/j.fitote.2020.104692] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/15/2022]
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Rýdlová L, Škorpilová T, Juhászová G, Rajchl A. Assessment of possibilities of strawberry jam reformulation. POTRAVINARSTVO 2020. [DOI: 10.5219/1326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The prevalence of excessive weight gain, obesity, and associated diseases are permanently increasing. Therefore, the interest in food products with a composition suitable for people with the aforementioned health problems is also on the rise. The changes in food composition, nowadays often called reformulation, are mainly focused on reducing the amount of salt, sugar, or fat. Strawberry spreads with different sugar (10 – 40%) and strawberry (20 – 50%) content were prepared and the influence of strawberry jam composition on gel stiffness, colour, and sensory parameters was studied. This study aimed to determine the sensorial and technological limits (sugar and strawberry content) of strawberry jam reformulation. Carrageenan was chosen as a suitable gelling agent for the preparation of these reformulated strawberry products. strawberry spreads. The applicable concentration of carrageenan for the ideal stiffness of strawberry spreads was 2%. The results of the maximum compression force show a statistically significant increase of gel stiffness with increasing addition of strawberry puree, the effect of sugar content was also statistically significant (p = 0.05). This study showed that strawberry spreads with low strawberry and/or sugar content are sensorially acceptable.
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Jia RB, Wu J, Li ZR, Ou ZR, Lin L, Sun B, Zhao M. Structural characterization of polysaccharides from three seaweed species and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats. Int J Biol Macromol 2020; 155:1040-1049. [DOI: 10.1016/j.ijbiomac.2019.11.068] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 10/26/2019] [Accepted: 11/07/2019] [Indexed: 12/15/2022]
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