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Sik B, Ajtony Z, Lakatos E, Székelyhidi R. Wild Blackberry Fruit ( Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance. Foods 2024; 13:666. [PMID: 38472779 DOI: 10.3390/foods13050666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The aim of the present study is to evaluate the antioxidant properties of wild blackberry fruits as well as their possible use in powdered form as a functional ingredient. For this, ultrasound-assisted extraction optimization, ripening stage evaluation, and wild blackberry powder incorporation into a real food matrix were applied. The optimum conditions for extraction were as follows: 60% MeOH, 20 min of extraction time, acidification with 0.5% HCl, and a 1:40 g/mL solid-to-solvent ratio, which allowed the following yields: total polyphenol content (TPC): 53.8 mg GAE/g; total flavonoid content (TFC): 5.78 mg QE/g; total monomer anthocyanin content (TMA): 11.2 mg CGE/g; 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH): 71.5 mg AAE/g; IC50: 52.3 µg/mL. The study also highlighted that, during the ripening process, the TPC (41.4%), TFC (17.0%), and DPPH levels (66.4%) of the fruits decreased while the TMA yield increased. The incorporation of blackberry powder at different levels (5-20%) increased the TPC, TFC, TMA, and antioxidant properties of muffins. Although the muffins enriched with 20% wild blackberry powder had the best chemical properties (TPC: 3.15 mg GAE/g; TFC: 0.52 mg QE/g; TMA: 0.23 mg CGE/g; DPPH: 1.70 mg AAE/g; IC50: 1.65 mg/mL), the sensory analysis showed that the addition of blackberry fruit at a concentration of 10% to the muffins resulted in the best consumer acceptability.
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Affiliation(s)
- Beatrix Sik
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Zsolt Ajtony
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Erika Lakatos
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Rita Székelyhidi
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
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Wang Y, Tian G, Mao K, Chitrakar B, Wang Z, Liu J, Bai X, Sang Y, Gao J. Effects of four cooking methods on flavor and sensory characteristics of scallop muscle. Front Nutr 2022; 9:1022156. [PMID: 36313075 PMCID: PMC9605777 DOI: 10.3389/fnut.2022.1022156] [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: 08/18/2022] [Accepted: 09/21/2022] [Indexed: 11/30/2022] Open
Abstract
This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.
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Affiliation(s)
- Yueyao Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Kemin Mao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Zhongxuan Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jie Liu
- Shandong Longsheng Food Co., Ltd., Laoling, China
| | - Xinzhong Bai
- Shandong Longsheng Food Co., Ltd., Laoling, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China,*Correspondence: Yaxin Sang,
| | - Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China,Jie Gao,
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Talens C, Rios Y, Alvarez-Sabatel S, Ibargüen M, Rodríguez R. Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:271-278. [PMID: 35624194 DOI: 10.1007/s11130-022-00972-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/09/2022] [Indexed: 06/15/2023]
Abstract
Circular use of resources implies developing mild processes to transform food by-products into value-added products, without using organic solvents or extensive washing and drying steps. Refined ingredients are commonly used in gluten-free bakery resulting in high levels of saturated fatty acids and sugars as well as a lack of essential nutrients like dietary fibres. The objective of this study was (i) to compare the nutritional composition and the water retention capacity (WRC) of an upcycled orange fibre dried by hot air combined with microwave (HAD+MW) and a commercial orange fibre obtained by different methods (COM), and (ii) to compare the nutritional, texture and sensory profile of gluten-free biscuits formulated with HAD+MW and with COM fibres. The total dietary fibre content (72.0 ± 3.0%) and WRC (21.1 ± 2.7 gwater/ g) of HAD+MW fibre did not differ from the nutritional composition of the control orange fibre (COM). However, for HAD+MW fibre, protein (+2.34 fold), fat (-4.75 fold), ash (-2.31 fold), sugars (-1.42 fold) and moisture content (+11.5 fold) was different from COM. Instrumental texture analysis showed that biscuits with HAD+MW fiber resulted in less hardness (26%) than those with COM fiber. However, this difference was not perceived by panellists (p > 0.05). Exterior colour, cereal, vanilla and citrus aroma-flavour, and granularity were slightly more intense in HAD+MW biscuits but still similar to the commercial control fiber. Thus, the HAD+MW drying method can be used for upcycling orange by-products, obtaining less refined and more nutritious and sustainable ingredients for fiber-enrichment of gluten-free biscuits.
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Affiliation(s)
- Clara Talens
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain.
| | - Yolanda Rios
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
| | - Saioa Alvarez-Sabatel
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
| | - Mónica Ibargüen
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
| | - Raquel Rodríguez
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
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