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Ghendov-Mosanu A, Netreba N, Balan G, Cojocari D, Boestean O, Bulgaru V, Gurev A, Popescu L, Deseatnicova O, Resitca V, Socaciu C, Pintea A, Sanikidze T, Sturza R. Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies. Foods 2023; 12:3907. [PMID: 37959025 PMCID: PMC10650130 DOI: 10.3390/foods12213907] [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: 09/30/2023] [Revised: 10/21/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5-20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15-20% YPP contributed to improved consistency due to the formation of complexes between starch and protein.
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Affiliation(s)
- Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Natalia Netreba
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Greta Balan
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, Moldova; (G.B.); (D.C.)
| | - Daniela Cojocari
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, Moldova; (G.B.); (D.C.)
| | - Olga Boestean
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Viorica Bulgaru
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Angela Gurev
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Liliana Popescu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Olga Deseatnicova
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Vladislav Resitca
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Carmen Socaciu
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania; (C.S.); (A.P.)
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania; (C.S.); (A.P.)
| | - Tamar Sanikidze
- Faculty of Exact and Natural Sciences, Javakhishvili Tbilisi State University, 1 Ilia Chavchavadze Ave., Tbilisi 00186, Georgia;
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
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Różyło R, Schönlechner R, Pichler EC, Dziki D, Matwijczuk A, Biernacka B, Świeca M. Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics. Food Chem 2023; 428:136782. [PMID: 37418878 DOI: 10.1016/j.foodchem.2023.136782] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 06/26/2023] [Accepted: 06/30/2023] [Indexed: 07/09/2023]
Abstract
Micronized oat husk and Plantago ovata husk were used as dietary fiber sources in wheat bread. The addition of 20% micronized oat husk improved dough yield but resulted in a darker bread crumb, decreased loaf volume, and deteriorated texture. In contrast, 5% P. ovata husk enhanced the springiness and cohesiveness of the crumb, as confirmed by rapid visco-analysis of pasting properties and Fourier-transform infrared spectra. The improvement was ascribed to increased interaction via hydrogen or glycosidic bonds. Bread enriched with 10% micronized oat husk and 5% P. ovata husk contained 9.2 g/100 g FW of fiber (a 5-fold increase), 7.1 g/100 g FW of protein (a decrease of 21%), 40.1 g/100 g FW of carbohydrates (a decrease of 21.6%), and had a calorific value of 212 kcal/100 g FW (a decrease of 22%). In vitro, analysis showed higher starch digestibility for the bread. Furthermore, both P. ovata husk and micronized oat husk improved the antioxidant properties of potentially bioaccessible fractions, particularly the ability to quench hydroxyl radicals, which was 2.7-fold higher in the bread with the highest contribution of micronized oat husk.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland.
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
| | - Eleonora Charlotte Pichler
- Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
| | - Michał Świeca
- University of Life Sciences in Lublin, Department of Biochemistry and Food Chemistry, Skromna Street 8, Lublin 20-704, Poland.
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3
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Response Surface Methodology Approach for Predicting Convective/Infrared Drying, Quality, Bioactive and Vitamin C Characteristics of Pumpkin Slices. Foods 2023; 12:foods12051114. [PMID: 36900631 PMCID: PMC10000522 DOI: 10.3390/foods12051114] [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: 01/25/2023] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
In this research, a convective/infrared (CV/IR) dryer was used to dry pumpkin slices. For optimization of the drying conditions, the influence of three levels of independent variables including air temperature (40, 55, and 70 °C), air velocity (0.5, 1, and 1.5 m/s), and IR power (250, 500, and 750 W) were assessed by response surface method (RSM) through a face-centered central composite design. Analysis of variance (non-fitting factor and R2 value) was employed to determine the desirability of the model. Response surfaces and diagrams were also utilized to show the interactive influence of the independent variables with the response variables (drying time, energy consumption, shrinkage, total color variation, rehydration ratio, total phenol, antioxidant, and vitamin C contents). According to the results, optimal drying conditions involved a temperature of 70 °C, air velocity of 0.69 m/s, and IR power of 750 W. At the mentioned conditions, response variables of drying time, energy consumption, shrinkage, color, rehydration ratio, total phenol, antioxidant, and vitamin C contents were 72.53 min, 24.52 MJ/kg, 23%, 14.74, 4.97, 617.97 mg GA/100 g dw, 81.57%, and 4.02 mg/g dw, with a confidence level of 0.948, respectively.
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Rasera GB, de Camargo AC, de Castro RJS. Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review. Compr Rev Food Sci Food Saf 2023; 22:260-286. [PMID: 36385735 DOI: 10.1111/1541-4337.13065] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/22/2022] [Accepted: 10/06/2022] [Indexed: 11/18/2022]
Abstract
The INFOGEST protocol creation was a watershed for phenolic bioaccessibility studies. Because of this important initiative to standardize bioaccessibility studies, data comparisons between different laboratories are now expedited. It has been eight years since the INFOGEST protocol creation, and three from the latest update. However, the current status in terms of phenolic bioaccessibility and how far different laboratories are from reaching a consensus are still unrevealed. In this sense, this narrative review considered an evaluation of different studies that applied the INFOGEST protocol to investigate the bioaccessibility of phenolic compounds. The central objective was to compile the main findings and consensus and to identify possible gaps and future opportunities. This approach intends to further facilitate the use of this protocol by professionals in the field of food science and technology and related areas, generating a reflection on the actual level of standardization of the method. Despite the differences in phenolic compounds from diverse food matrices, and their peculiar behavior, some trends could be elucidated, in terms of phenolic release, stability, and/or transformation upon in vivo digestion. In contrast, there was no general consensus regarding sample preparation, how to report results and the form to calculate bioaccessibility, making it difficult to compare different studies. There is still a long road to effectively standardize the results obtained for phenolic bioaccessibility using the INFOGEST protocol, which is also an opportunity in terms of food analysis that can impact the food industry, especially for the development of nutraceuticals and functional foods.
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Affiliation(s)
- Gabriela Boscariol Rasera
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
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5
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Yusuf EH, Wojdyło A, Lech K, Masztalerz K, Nowicka P. The effect of combined drying process (OD-CD-VMD) on nutritional, phytochemical, and sensory profiles, and biological activities of colored dried carrot. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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6
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Arnold M, Gramza-Michałowska A. Enzymatic browning in apple products and its inhibition treatments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:5038-5076. [PMID: 36301625 DOI: 10.1111/1541-4337.13059] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 08/17/2022] [Accepted: 09/18/2022] [Indexed: 01/28/2023]
Abstract
Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.
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Affiliation(s)
- Marcellus Arnold
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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7
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Mahmoud EA, Omur A. Mehder A. The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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8
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Development of phase change material assisted evacuated tube solar dryer: Investigation of thermal profile, drying characteristics, and functional properties of pumpkin slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Bhatkar NS, Shirkole SS, Brennan C, Thorat BN. Pre‐processed
fruits as raw materials: part I – different forms, process conditions and applications. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nikita S. Bhatkar
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Shivanand S. Shirkole
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Charles Brennan
- School of Science, STEM College RMIT University Melbourne Vic. Australia
| | - Bhaskar N. Thorat
- Department of Chemical Engineering Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
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10
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Li W, Wang H, Yang D, Liu J, Wu J, Ge Y. Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wenhui Li
- International Faculty of Applied Technology Yibin University Yibin Sichuan 644000 China
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Hantao Wang
- School of Marine Sciences Ningbo University Ningbo 315211 China
| | - DanLu Yang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Jianhua Liu
- International Faculty of Applied Technology Yibin University Yibin Sichuan 644000 China
| | - Jinhong Wu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Yu Ge
- Shanghai Institute of Quality Inspection and Technical Research Shanghai 200233 China
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11
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Asiimwe A, Kigozi J, Baidhe E, Muyonga J. Optimization of refractance window drying conditions for passion fruit puree. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112742] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Özbek HN. Radio frequency-assisted hot air drying of carrots for the production of carrot powder: Kinetics and product quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112332] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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13
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Rekik C, Besombes C, Hajji W, Gliguem H, Bellagha S, Mujumdar AS, Allaf K. Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Hussain A, Kausar T, Din A, Murtaza MA, Jamil MA, Noreen S, Rehman HU, Shabbir H, Ramzan MA. Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (
Cucurbita maxima
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15542] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Ashiq Hussain
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Tusneem Kausar
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Ahmad Din
- National Institute of Food Science and Technology University of Agriculture Faisalabad Faisalabad Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | | | - Saima Noreen
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Hafeez ur Rehman
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Hassan Shabbir
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Muhammad Asad Ramzan
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
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15
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Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102606] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00834-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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17
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Luo Z, Zhou L, Zhu Y, Zhou C. Effects of different drying methods on the physicochemical property and edible quality of fermented
Pyracantha fortuneana
fruit powder. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14721] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhencen Luo
- College of Food Science Southwest University Chongqing400715China
| | - Lingguo Zhou
- Chongqing Food Technology Institute Chongqing400042China
| | - Yiwei Zhu
- Chongqing Food Technology Institute Chongqing400042China
| | - Caiqiong Zhou
- College of Food Science Southwest University Chongqing400715China
- Engineering & Technology Research Centre of Characteristic Food Chongqing400715China
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18
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Feng S, Yi J, Li X, Wu X, Zhao Y, Ma Y, Bi J. Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7-27. [PMID: 33397106 DOI: 10.1021/acs.jafc.0c05481] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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19
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Shavakhi F, Chai KF, Ghazali HM. Enzymatic maceration and liquefaction of pumpkin (
Cucurbita moschata
L.) flesh for the preparation of a suitable base feed for spray drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15075] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Forough Shavakhi
- Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia
| | - Kong Fei Chai
- School of Chemical and Biomedical Engineering Nanyang Technological University Singapore Singapore
| | - Hasanah M. Ghazali
- Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia
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Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10113668] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.
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