Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams

Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives

The substitution of wood apple juice and soybean powder in the seaweed jelly product can be used as an alternative to emergency supplementary feeding (ESF) for children under five years of age, which contains high protein, fiber, and calories. This study aimed to determine the effect of adding wood apple juice and soybean powder to the nutrition content, vitamin C, zinc, magnesium, total phenol, antioxidant activity, acceptability, and shelf-life of seaweed jelly products. This study was an experimental study with a completely randomized design with two treatment factors, which consisted of making seaweed jelly products with three different ratios of wood apple juice and soybean powder, 60:40 (F1), 50:50 (F2), and 40:60 (F3), dried at 40 °C (T1) and 50 °C (T2). Macronutrients were determined using proximate analysis. The total phenol and vitamin C were measured using Folin-ciocalteu reagent and UV-Vis spectrophotometry. Antioxidant activity was analyzed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH). The contents of zinc and magnesium were evaluated through Atomic Absorption Spectrophotometry (AAS). Estimation of shelf life was determined with Accelerated Shelf-Life Test (ASLT) method and Arrhenius equation model. The best formula based on proximate analysis was F3, which contained 361.98 kcal of energy and 33.79 g of protein. The best formula (F1) dried at 40 °C; contains 56.28 mg/100 g vitamin C; zinc was 1.55 mg/100 g; magnesium was 79.25 mg/100 g; antioxidant activity (IC50) was 88.39 μg/mL; and total phenol was 8.59 mg GAE/g. The quality attributes of the best formula show the potential of the jelly as an emergency food despite its short shelf-life.

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present study, attempts are made to produce and characterize a novel type of marmalade using sea buckthorn berries processed at 102 °C into marmalade in two combinations, with whole cane or stevia sugar. Changes in the phytochemical profile, antioxidant activity, color, shelf-life, texture, microbiological, and sensorial characteristics were determined. The total carotenoids content in the marmalades were significantly different, with values of 0.91 ± 0.03 mg/g dry weight (DW) in the sample with whole sugar cane (C_z) and 2.69 ± 0.14 mg/g DW in the sample with Stevia sugar (C_s). Significant values of polyphenols were found, of 59.41 ± 1.13 mg GAE/g DW in C_z and 72.44 ± 2.31 mg GAE/g DW in C_s, leading to an antioxidant activity of 45.12 ± 0.001 μMol Trolox/g DW and 118.07 ± 0.01 μMol Trolox/g DW, respectively. Accelerated storage study showed a decrease in all the phytochemicals, however no significant changes were found in antioxidant activity. Values of <100 CFU/g for yeasts and molds and <5 CFU/g for Enterobacteriaceae after 21 days of storage at the room temperature of the marmalades were determined. The sensorial and color results were more than acceptable. Overall, the results highlighted the potential of using sea buckthorn as a potential rich source of bioactive compounds to be used in the sugar-based products manufacturing.

Bean phenolic compound changes during processing: Chemical interactions and identification

The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. The bean during storage and processing, such as cooking, germination, extrusion, and fermentation, undergoes physical, chemical, and structural changes that affect the bioavailability of its nutrients; these changes are related to the interactions between phenolic compounds and other components of the food matrix. This review provides information about the identification and quantification of phenolic compounds present in beans and the changes they undergo during processing. It also includes information on the interactions between the phenolic compounds and the components of the bean's cell wall and the analytical methods used to identify the interactions of phenolic compounds with macromolecules.