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An Overview on the Conservative Management of Endometriosis from a Naturopathic Perspective: Phytochemicals and Medicinal Plants. PLANTS 2021; 10:plants10030587. [PMID: 33804660 PMCID: PMC8003677 DOI: 10.3390/plants10030587] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 12/18/2022]
Abstract
Background: Endometriosis is a chronic and debilitating disease, which affects millions of young women worldwide. Although medicine has incontestably evolved in the last years, there is no common ground regarding the early and accurate diagnosis of this condition, its pathogenic mechanisms, and curative treatment. Even though the spontaneous resolution of endometriosis is sometimes possible, recent reports suggested that it can be a progressive condition. It can associate chronic pelvic pain, vaginal bleeding, infertility, or malignant degenerescence. Conventional treatments could produce many side effects, and despite treatment, the symptoms may reappear. In recent years, experimental evidence suggested that plant-based medicine could exert beneficial effects on endometriosis and endometriosis-related symptoms. This study aims to highlight the pharmaceutical activity of phytochemicals and medicinal plants against endometriosis and to provide a source of information regarding the alternative treatment of this condition. Methods: For this review, we performed a research using PubMed, GoogleScholar, and CrossRef databases. We selected the articles published between January 2000 and July 2020, written in English. Results: We found 17 medicinal plants and 13 phytochemicals, which have demonstrated their beneficial effects against endometriosis. Several of their biological activities consist of antiangiogenic, anti-inflammatory effects, and oxidative-stress reduction. Conclusion: Medicinal herbs and their bioactive compounds exhibit antiangiogenic, antioxidant, sedative and pain-alleviating properties and the effects recorded until now encourage their use for the conservative management of endometriosis.
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Skąpska S, Marszałek K, Woźniak Ł, Szczepańska J, Danielczuk J, Zawada K. The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages. Foods 2020; 9:foods9121819. [PMID: 33302360 PMCID: PMC7762522 DOI: 10.3390/foods9121819] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/04/2020] [Accepted: 12/05/2020] [Indexed: 11/16/2022] Open
Abstract
The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits.
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Affiliation(s)
- Sylwia Skąpska
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
- Correspondence:
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
| | - Łukasz Woźniak
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
| | - Justyna Szczepańska
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
| | - Joanna Danielczuk
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland; (K.M.); (Ł.W.); (J.S.); (J.D.)
| | - Katarzyna Zawada
- Department of Physical Chemistry, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, 1 Banacha St., 02-091 Warsaw, Poland;
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Terrazas SIBM, Galan BSM, De Carvalho FG, Venancio VP, Antunes LMG, Papoti M, Toro MJU, da Costa IF, de Freitas EC. Açai pulp supplementation as a nutritional strategy to prevent oxidative damage, improve oxidative status, and modulate blood lactate of male cyclists. Eur J Nutr 2019; 59:2985-2995. [DOI: 10.1007/s00394-019-02138-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 11/04/2019] [Indexed: 01/10/2023]
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Yang J, Lee J. Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review. Foods 2019; 8:foods8020054. [PMID: 30717367 PMCID: PMC6406395 DOI: 10.3390/foods8020054] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 01/13/2019] [Accepted: 01/14/2019] [Indexed: 11/16/2022] Open
Abstract
As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers' growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.
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Affiliation(s)
- Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 26241, Korea.
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 26241, Korea.
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Yang J, Lee J. Korean consumers’ acceptability of commercial food products and usage of the 9-point hedonic scale. J SENS STUD 2018. [DOI: 10.1111/joss.12467] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jiyun Yang
- Department of Food Science and Nutrition & Kimchi Research Institute; Pusan National University; Busan South Korea
| | - Jeehyun Lee
- Department of Food Science and Nutrition & Kimchi Research Institute; Pusan National University; Busan South Korea
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Jaeger SR, Swaney-Stueve M, Chheang SL, Hunter DC, Pineau B, Ares G. An assessment of the CATA-variant of the EsSense Profile®. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.04.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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The antioxidant properties of exotic fruit juices from acai, maqui berry and noni berries. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3102-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Yenket R, Chambers E. Influence of cluster analysis procedures on variation explained and consumer orientation in internal and external preference maps. J SENS STUD 2017. [DOI: 10.1111/joss.12296] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Renoo Yenket
- Food Technology Program; Mahidol University, Saiyok, Kanchanaburi; Thailand
| | - Edgar Chambers
- Department of Food, Nutrition, Dietetics and Health, Ice Hall, Center for Sensory Analysis and Consumer Behavior; Kansas State University; Manhattan Kansas
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Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles. Food Chem 2017; 229:553-564. [DOI: 10.1016/j.foodchem.2017.02.114] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Revised: 02/17/2017] [Accepted: 02/23/2017] [Indexed: 01/15/2023]
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Beaulieu JC, Stein-Chisholm RE, Lloyd SW, Bett-Garber KL, Grimm CC, Watson MA, Lea JM. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:469-478. [PMID: 27060570 DOI: 10.1002/jsfa.7748] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 03/30/2016] [Accepted: 03/31/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifblue' rabbiteye blueberry juices. RESULTS Processing prior to pasteurization generally resulted in increased L* and hue angle color, while a* , b* , and C* decreased. After 4 months pasteurized storage, non-clarified juice (NCP) lost 73.8% of total volatiles compared with 70.9% in clarified juice (CJP). There was a total anthocyanidin decrease of 84.5% and 85.5% after 4 months storage in NCP and CJP, respectively. Storage itself resulted in only 14.2% and 7.2% anthocyanidin loss after pasteurization in NCP and CJP. Storage significantly affected nine flavor properties in juices; however, there were no significant differences in the blueberry, strawberry, purple grape, floral, sweet aroma, or sweet tastes between processed and stored juices. CONCLUSIONS NFC pasteurized blueberry juices maintained desirable flavors even though highly significant volatile and anthocyanidin losses occurred through processing. Maintenance of color and flavor indicate that NFC juices could have an advantage over more abusive methods often used in commercial juice operations. © 2016 Society of Chemical Industry.
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Affiliation(s)
- John C Beaulieu
- USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA
| | | | - Steven W Lloyd
- USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA
| | | | - Casey C Grimm
- USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA
| | - Michael A Watson
- USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA
| | - Jeanne M Lea
- USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA
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Açai (Euterpe oleracea Mart.) pulp dietary intake improves cellular antioxidant enzymes and biomarkers of serum in healthy women. Nutrition 2016; 32:674-80. [DOI: 10.1016/j.nut.2015.12.030] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Revised: 11/30/2015] [Accepted: 12/14/2015] [Indexed: 11/18/2022]
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13
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Bae YW, Lee SM, Kim KO. Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1362-1372. [PMID: 25906998 DOI: 10.1002/jsfa.7232] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 04/17/2015] [Accepted: 04/17/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The introduction of ready-to-drink (RTD) green tea beverage has allowed diverse consumers to consume green teas and related products. Green tea that has been traditionally consumed for its delicate flavor characteristics is also widely consumed for its recognition as a healthy product. Because it is reported that age difference exists in consideration of health-related information, the objective of the study was to investigate how sensory and non-sensory factors, in particular health-related information, price and packaging, would affect the flavor acceptability of green tea beverages, depending on consumers' age and gender. RESULTS Regardless of the product information, old consumers preferred products that provided an indication of health beneficial effect. On the other hand, young consumers tended to be influenced by extrinsic product information such as packaging, brand/manufacturer and/or price, though these consumers were not so much influenced by health beneficial information as were the old consumers. CONCLUSION The findings of the study implied that the influence of non-sensory information such as health beneficial information in flavor liking differed depending mostly on consumers' age, and little on gender, for RTD green tea beverages.
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Affiliation(s)
- Ye-Won Bae
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Republic of Korea
| | - Soh Min Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Republic of Korea
| | - Kwang-Ok Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Republic of Korea
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Beaulieu J, Lloyd S, Preece J, Moersfelder J, Stein-Chisholm R, Obando-Ulloa J. Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm. Food Chem 2015; 181:354-64. [DOI: 10.1016/j.foodchem.2015.02.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 02/04/2015] [Accepted: 02/05/2015] [Indexed: 10/24/2022]
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Xie Z, Sintara M, Chang T, Ou B. Functional beverage of Garcinia mangostana (mangosteen) enhances plasma antioxidant capacity in healthy adults. Food Sci Nutr 2015; 3:32-8. [PMID: 25649891 PMCID: PMC4304560 DOI: 10.1002/fsn3.187] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Revised: 10/22/2014] [Accepted: 11/08/2014] [Indexed: 12/20/2022] Open
Abstract
This study was to investigate the absorption and antioxidant effect of a mangosteen-based functional beverage in humans. The beverage contained mangosteen, aloe vera, green tea, and multivitamins. A randomized, double-blind, placebo-controlled clinical trial was conducted with generally healthy male and female subjects between 18 and 60 years of age. Ten men and 10 women participated in this study. Participants were randomly divided into two groups, treatment and placebo group. Participants received either a daily single dose (245 mL) of the beverage or a placebo. Blood samples were collected from each participant at time points 0, 1, 2, 4, and 6 h. The plasma samples were analyzed by LC/MS for α-mangostin and vitamins B2 and B5. Results indicated that the three analytes were bioavailable, with observed C max at around 1 h. The antioxidant capacity measured with the oxygen radical absorbance capacity (ORAC) assay was increased with a maximum effect of 60% after 1 h, and the elevated antioxidant level lasted at least 6 h. This study demonstrated the bioavailability of α-mangostin and B vitamins from a xanthone-rich beverage and the mechanisms of the increase in plasma antioxidant may be direct effects from antioxidants, enhancement of endogenous antioxidant activity through activation of Nrf2 pathway, and synergism of the antioxidants.
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Affiliation(s)
- Zhuohong Xie
- International Chemistry Testing258 Main Street, Suite 202, Milford, Massachusetts
| | - Marsha Sintara
- International Chemistry Testing258 Main Street, Suite 202, Milford, Massachusetts
| | - Tony Chang
- International Chemistry Testing258 Main Street, Suite 202, Milford, Massachusetts
| | - Boxin Ou
- International Chemistry Testing258 Main Street, Suite 202, Milford, Massachusetts
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Chawla R, Patil GR, Singh AK. Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis. Journal of Food Science and Technology 2014; 51:558-64. [PMID: 24587532 DOI: 10.1007/s13197-011-0524-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2011] [Accepted: 08/31/2011] [Indexed: 11/29/2022]
Abstract
Traditional sweetmeats of various countries hold a great and promising scope in their improvement and in order to tap the potential of the same, several companies and co-operative federations have started their organized production. Doda burfi, a heat desiccated and popular sweetmeat of northern India, is one of the regional specific, unfamiliarized products of India. The typical sweetmeat is characterized by caramelized and nutty flavour and granular texture. The purpose of this study was to determine the close relationship among various sensory attributes of the product collected from renowned manufacturers located in four different cities and to characterize an overall acceptable product. Individuals from academia participated in a round table discussion to generate descriptive terms related to colour and appearance, flavour and texture. Prior to sensory evaluation, sensory panel was trained and briefed about the terminology used to judge the product involving a descriptive intensity scale of 100 points for describing major sensory attributes. Results were analyzed using ANOVA and principal component analysis. Correlation table indicated a good degree of positive association between the attributes such as glossy appearance, dark colour, caramelized and nutty flavour and cohesive and chewy texture with the overall acceptability of the product.
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Affiliation(s)
- Rekha Chawla
- College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 India
| | - Girdhari Ramdas Patil
- Division of Dairy Technology, National Dairy Research Institute, Karnal, 132001 India
| | - Ashish Kumar Singh
- Division of Dairy Technology, National Dairy Research Institute, Karnal, 132001 India
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da Silva Santos V, de Almeida Teixeira GH, Barbosa F. Açaí (Euterpe oleracea Mart.): a tropical fruit with high levels of essential minerals-especially manganese-and its contribution as a source of natural mineral supplementation. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2014; 77:80-89. [PMID: 24555649 DOI: 10.1080/15287394.2014.866923] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Açaí is a fruit from the Brazilian Amazon region, with an exotic flavor, possessing high antioxidant and anti-inflammatory properties. Based on these properties, the fruit is classified as one of the new "super fruits." The mean daily consumption of açai pulp may reach 300 ml in several Brazilian regions. Further, this fruit is also gaining popularity in Europe and North America. In this context, the aim of this study was to assess the levels of some essential minerals in freeze-dried açaí pulp obtained in different Brazilian locations. It was found that açaí pulp is rich in essential minerals (Ca, Fe, Mg, Zn), but the levels of copper (Cu) and especially manganese (Mn) are surprisingly markedly higher than the traditional sources of these elements in the human diet. A daily consumption of 300 ml açaí pulp leads to a Mn daily intake exceeding at least sixfold (14.6 mg on average) the reference daily intake for an adult. Consequently, Mn intake may surpass the permitted daily maximum intake of 11 mg, which leads to a special concern, particularly for children, vegetarians, and individuals with anemia, since iron (Fe) absorption is impaired by Mn. Our findings demonstrate that this fruit is a potential source of several nutrients and a good dietary supplement to resolve malnutrition problems. However, due to the expressive levels of Mn, further studies are necessary to evaluate potential adverse effects associated with açaí consumption.
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Affiliation(s)
- Vivian da Silva Santos
- a Laboratório de Toxicologia e Essencialidade de Metais, Departamento de Análises Clínicas , Toxicológicas e Bromatológicas, Faculdade de Ciências Farmacêuticas de Ribeirão Preto-FCFRP-USP , Ribeirão Preto , SP , Brazil
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Rogez H, Akwie SNLT, Moura FG, Larondelle Y. Kinetic modeling of anthocyanin degradation and microorganism growth during postharvest storage of açai fruits (Euterpe oleracea). J Food Sci 2013; 77:C1300-6. [PMID: 23240969 DOI: 10.1111/j.1750-3841.2012.02996.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The unavoidable damage of açai (Euterpe oleracea) fruits (AF) during picking leads to microbial contamination and anthocyanin degradation, which prejudice the consumed fruit drink. Thirteen lots of AF (24 kg) from different municipal districts of the Pará State (Brazil) were monitored during a 75-h-long storage in the dark at 30 °C for microbial growth, and 7 lots for anthocyanin degradation. On arrival at the laboratory, anthocyanins presented a mean concentration of 828 mg kg(-1) fruits with a standard deviation of 323 mg kg(-1) fruits whereas mean microbial contamination was 2.64 10(6) CFU g(-1) of dry matter for total mesophilic bacteria, 1.98 10(3) MPN g(-1) DM for fecal coliforms, and 1.11 10(5) CFU g(-1) DM for moulds and yeasts. Kinetic growth of the microbes could be fitted to a quadratic equation with an unusual rapid growth during the 1st 24 h. The kinetics of anthocyanin degradation fitted a 1st-order equation. The mean velocity constant of the reaction (k(1)) was of 0.0137 h(-1) and the mean half-life (t(½)) of the anthocyanins was 50 h. These results indicate that the AF simultaneously suffer extensive anthocyanin degradation and explosive microbial growth during the postharvest period needing a special care.
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Affiliation(s)
- Hervé Rogez
- Faculdade de Engenharia de Alimentos, Univ. Federal do Pará, and Centre for Agro-food Valorisation of Amazonian Bioactive Compounds (CVACBA), Av. Perimetral s/n, 66.095-780 Belém, PA, Brazil
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Development of functional milk desserts enriched with resistant starch based on consumers’ perception. FOOD SCI TECHNOL INT 2012; 18:465-75. [DOI: 10.1177/1082013211433070] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Sensory characteristics play a key role in determining consumers’ acceptance of functional foods. In this context, the aim of the present work was to apply a combination of sensory and consumer methodologies to the development of chocolate milk desserts enriched with resistant starch. Chocolate milk desserts containing modified waxy maize starch were formulated with six different concentrations of two types of resistant starch (which are part of insoluble dietary fiber). The desserts were evaluated by trained assessors using Quantitative Descriptive Analysis. Moreover, consumers scored their overall liking and willingness to purchase and answered an open-ended question. Resistant starch caused significant changes in the sensory characteristics of the desserts and a significant decrease in consumers’ overall liking and willingness to purchase. Consumer data was analyzed applying survival analysis on overall liking scores, considering the risk on consumers liking and willing to purchase the functional products less than their regular counterparts. The proposed methodologies proved to be useful to develop functional foods taking into account consumers’ perception, which could increase their success in the market.
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Rumalla C, Avula B, Wang YH, Smillie T, Khan I. Densitometric-HPTLC method development and analysis of anthocyanins from acai (Euterpe oleraceaMart.) berries and commercial products. JPC-J PLANAR CHROMAT 2012. [DOI: 10.1556/jpc.25.2012.5.4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening. Food Chem 2012; 133:256-63. [DOI: 10.1016/j.foodchem.2011.11.150] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2011] [Revised: 11/07/2011] [Accepted: 11/23/2011] [Indexed: 11/19/2022]
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YENKET RENOO, CHAMBERS EDGAR, JOHNSON DALLASE. STATISTICAL PACKAGE CLUSTERING MAY NOT BE BEST FOR GROUPING CONSUMERS TO UNDERSTAND THEIR MOST LIKED PRODUCTS. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00337.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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AGAWA S, SAKAKIBARA H, IWATA R, SHIMOI K, HERGESHEIMER A, KUMAZAWA S. Anthocyanins in Mesocarp/Epicarp and Endocarp of Fresh Acai (Euterpe oleracea Mart.) and their Antioxidant Activities and Bioavailability. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2011. [DOI: 10.3136/fstr.17.327] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Kechinski CP, Guimarães PVR, Noreña CPZ, Tessaro IC, Marczak LDF. Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment. J Food Sci 2010; 75:C173-6. [DOI: 10.1111/j.1750-3841.2009.01479.x] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sabbe S, Verbeke W, Deliza R, Matta V, Van Damme P. Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.). Appetite 2009; 53:84-92. [PMID: 19467277 DOI: 10.1016/j.appet.2009.05.014] [Citation(s) in RCA: 98] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2008] [Revised: 05/12/2009] [Accepted: 05/16/2009] [Indexed: 11/16/2022]
Abstract
This study evaluates the effect of a health claim and personal characteristics on the acceptance of two unfamiliar açaí fruit juices that have a low (40% açaí) versus a high (4% açaí) a priori overall liking. Hedonic and sensory measures as well as health- and nutrition-related attribute perceptions and purchase intention were rated before and after health information was presented. Differences in information effects due to interactions with juice type, consumer background attitudes and socio-demographics were investigated. Providing health information yielded a positive, though rather small increase, in overall liking, perceived healthiness and perceived nutritional value of both juices, as well as in their purchase intention. Sensory experiences remained predominant in the acceptance of the fruit juices, although the health claim had a stronger effect on the perceived healthiness and nutritional value of the least-liked juice. Background attitudes and socio-demographic characteristics influenced consumers' acceptance of both unfamiliar fruit juices. Health-oriented consumers were more likely to compromise on taste for an eventual health benefit, though they still preferred the best tasting juice. Consumers with a high food neophobia reported a lower liking for both unfamiliar fruit juices. Older respondents and women were more likely to accept fruit juices that claim a particular health benefit.
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Affiliation(s)
- Sara Sabbe
- Department of Plant Production, Laboratory of Tropical and Subtropical Agronomy and Ethnobotany, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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