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Olivati C, Nishiyama-Hortense YP, Soares Janzantti N, da Silva R, Lago Vanzela ES, Gómez-Alonso S. Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes. Molecules 2023; 28:7006. [PMID: 37894486 PMCID: PMC10609335 DOI: 10.3390/molecules28207006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 09/06/2023] [Accepted: 09/11/2023] [Indexed: 10/29/2023] Open
Abstract
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.
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Affiliation(s)
- Carolina Olivati
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Yara Paula Nishiyama-Hortense
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Natália Soares Janzantti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Roberto da Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Ellen Silva Lago Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Sergio Gómez-Alonso
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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Różyło R, Amarowicz R, Janiak MA, Domin M, Gawłowski S, Kulig R, Łysiak G, Rząd K, Matwijczuk A. Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds. Molecules 2023; 28:4871. [PMID: 37375425 DOI: 10.3390/molecules28124871] [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: 05/26/2023] [Revised: 06/14/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
Red raspberries, which contain a variety of nutrients and phytochemicals that are beneficial for human health, can be utilized as a raw material in the creation of several supplements. This research suggests micronized powder of raspberry pomace production. The molecular characteristics (FTIR), sugar, and biological potential (phenolic compounds and antioxidant activity) of micronized raspberry powders were investigated. FTIR spectroscopy results revealed spectral changes in the ranges with maxima at ~1720, 1635, and 1326, as well as intensity changes in practically the entire spectral range analyzed. The discrepancies clearly indicate that the micronization of the raspberry byproduct samples cleaved the intramolecular hydrogen bonds in the polysaccharides present in the samples, thus increasing the respective content of simple saccharides. In comparison to the control powders, more glucose and fructose were recovered from the micronized samples of the raspberry powders. The study's micronized powders were found to contain nine different types of phenolic compounds, including rutin, elagic acid derivatives, cyanidin-3-sophoroside, cyanidin-3-(2-glucosylrutinoside), cyanidin-3-rutinoside, pelargonidin-3-rutinoside, and elagic acid derivatives. Significantly higher concentrations of ellagic acid and ellagic acid derivatives and rutin were found in the micronized samples than in the control sample. The antioxidant potential assessed by ABTS and FRAP significantly increased following the micronization procedure.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Amarowicz
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Michał Adam Janiak
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Marek Domin
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
| | - Sławomir Gawłowski
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Kulig
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Grzegorz Łysiak
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Klaudia Rząd
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 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
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Tech-Nologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033 Lublin, Poland
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de Freitas RL, Augusto PPC, Luccas V, Bolini HMA. The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry ( Vaccinium spp.). FOOD SCI TECHNOL INT 2023:10820132231179764. [PMID: 37278006 DOI: 10.1177/10820132231179764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Conching is a processing stage of industrial chocolate manufacture that is essential to the development of the sensory and rheological properties of the finished product. It promotes the physicochemical changes leading to flavor, aroma, and flowability refinement by continuously heating, aerating, shearing, and homogenizing chocolate mass during an extended time length. Conching duration is a key processing parameter that depends on the type of chocolate, the quality of primary ingredients, the conche's configuration, and the desired sensory outcome in the chocolate. Shorter cycles are often beneficial to manufacturers, due to increased productivity and reduced energy consumption, but they may be insufficient to fully develop chocolate's desired sensory properties. The present study aimed to shed light on the trade-off between product quality and process efficiency by assessing if varying conching durations were associated with statistically significant differences in the sensory profile and consumer acceptance of milk chocolates with freeze-dried blueberry. Samples were produced under an alternative method of conching prior to ball mill refining, with times investigated being 6, 12, 24, 36, 48, and 72 h, and were subsequently submitted to Quantitative Descriptive Analysis and consumer acceptance test. No statistically significant differences in either sensory profiles or consumer acceptance ratings of samples were observed, with the exception of hedonic values for aroma, indicating that a 6-h conching cycle was already enough to develop the sensory properties of the milk chocolate with freeze-dried blueberry. The feasibility of shorter conching times suggests a potential for energy saving and increased productivity in the production of milk chocolates following the conching prior to ball mill refining concept.
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Affiliation(s)
- Raquel L de Freitas
- Food Engineering and Technology Department, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Pedro P C Augusto
- Food Engineering and Technology Department, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Valdecir Luccas
- Cereal and Chocolate Research Center (CEREAL CHOCOTEC), Institute of Food Technology (ITAL), Campinas, SP, Brazil
| | - Helena M A Bolini
- Food Engineering and Technology Department, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
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Garcia-Vallejo MC, Poveda-Giraldo JA, Cardona Alzate CA. Valorization Alternatives of Tropical Forest Fruits Based on the Açai ( Euterpe oleracea) Processing in Small Communities. Foods 2023; 12:foods12112229. [PMID: 37297474 DOI: 10.3390/foods12112229] [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: 04/24/2023] [Revised: 05/14/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
Many plant species characterize tropical forests, and a small fraction has been studied to favor small communities in the food and medicinal fields. The high biodiversity of these regions allows for the proposed alternatives for the valorization of exotic fruits due to their rich content of value-added compounds that benefit human health. This work focuses on improving the nutritional characteristics of the açai production chain by mixing it with noni and araza. As a main result, it was possible to enhance the organoleptic and nutritional characteristics of the fruits after freeze-drying. Then, the seeds and peels of the fruits were valorized by the extraction of bioactive compounds with conventional methods and biogas production by anaerobic digestion. The best compositions of antioxidant capacity and total phenolic compounds were obtained for the extracts based on the araza peel, with values of 116.4 µmol and 276.6 mg of gallic acid per 100 g of raw material, respectively. Regarding biogas production, the anaerobic digestion performance was influenced by the C/N ratio. The experimental results were used as input to simulate small-scale processes. From a technical point of view, the scheme of açai, noni, and araza mixture (Sc. 4) showed the highest mass yields (0.84 kg products/kg RM) and energy requirement (2.54 kW/kg RM). On the other hand, the processing of single açai (Sc. 1) presented the lowest capital costs (1.37 M-USD) and operating costs (0.89 M-USD/year). However, all scenarios showed techno-economic feasibility and demonstrated the potential of these fruits to valorize the açai market.
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Affiliation(s)
- Maria Camila Garcia-Vallejo
- Institute of Biotechnology and Agribusiness, Department of Chemical Engineering, Universidad Nacional de Colombia sede Manizales, Manizales 170001, Colombia
| | - Jhonny Alejandro Poveda-Giraldo
- Institute of Biotechnology and Agribusiness, Department of Chemical Engineering, Universidad Nacional de Colombia sede Manizales, Manizales 170001, Colombia
| | - Carlos Ariel Cardona Alzate
- Institute of Biotechnology and Agribusiness, Department of Chemical Engineering, Universidad Nacional de Colombia sede Manizales, Manizales 170001, Colombia
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Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238472. [PMID: 36500560 PMCID: PMC9741150 DOI: 10.3390/molecules27238472] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/09/2022]
Abstract
Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber. The largest amount of these compounds was found in bars with 30% cricket flour, 15.51 g/100 g and 6.04 g/100 g, respectively, in comparison to standard bars, 10.78 g/100 g and 3.14 g/100 g, respectively. The greatest consumer acceptance was found in relation to bars with buffalo worm flour. The overall acceptance of these bars was 6.26-6.28 points compared to 6.48 for standard bars. Bars and raw materials were characterized by the high biological value of the protein. Cis linoleic acid dominated among unsaturated fatty acids. The percentage of this compound was in the range of 69.56%, for bars with a 30% addition of buffalo worm flour, to 73.88%, for bars with 15% cricket flour. Instrumental analysis of taste and smell compounds showed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.
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Popović T, Šarić B, Martačić JD, Arsić A, Jovanov P, Stokić E, Mišan A, Mandić A. Potential health benefits of blueberry and raspberry pomace as functional food ingredients: Dietetic intervention study on healthy women volunteers. Front Nutr 2022; 9:969996. [PMID: 36061889 PMCID: PMC9428553 DOI: 10.3389/fnut.2022.969996] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 07/22/2022] [Indexed: 11/13/2022] Open
Abstract
The fruit juice industry generates pomace as a valuable by-product especially rich in polyphenols, dietary fibers, vitamins, minerals, and unsaturated fatty acids. In the cookies used in this study, 30% of the gluten-free flour was replaced with dried and ground blueberry and raspberry pomace, rich source of polyphenols, dietary fibers, linoleic and alpha-linolenic acid. In order to examine whether the addition of blueberry and raspberry pomace in cookie formulation can have beneficial effects on certain blood parameters and anthropometric measurements, the designed cookies were tested in 20 healthy, normally fed female subjects, aged 30–50 years (41.35 ± 8.58 years) over four-week dietetic intervention study. Significant changes in the composition of fatty acids serum phospholipids, decrease in LDL-cholesterol level (20.16%), increase in adiponectin level (25.52%) and decrease in ALT and AST values were observed, thus indicating that inclusion of cookies containing blueberry and raspberry dried and ground pomace to usual diet might have positive effects on certain cardiovascular risk factors and liver function indicators.
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Affiliation(s)
- Tamara Popović
- Department in Food and Metabolism, Institute for Medical Research University of Belgrade, Belgrade, Serbia
- *Correspondence: Tamara Popović
| | - Bojana Šarić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Jasmina Debeljak Martačić
- Department in Food and Metabolism, Institute for Medical Research University of Belgrade, Belgrade, Serbia
| | - Aleksandra Arsić
- Department in Food and Metabolism, Institute for Medical Research University of Belgrade, Belgrade, Serbia
| | - Pavle Jovanov
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Edita Stokić
- Diabetes and Metabolic Disorders, Department of Endocrinology, Medical Faculty, University of Novi Sad, Novi Sad, Serbia
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
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Alvarez-Villagomez K, Ledesma-Escobar C, Priego-Capote F, Robles-Olvera V, García-Alamilla P. Influence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution mode. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate. Foods 2022; 11:foods11101445. [PMID: 35627015 PMCID: PMC9141620 DOI: 10.3390/foods11101445] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/04/2022] [Accepted: 05/12/2022] [Indexed: 02/04/2023] Open
Abstract
Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% of inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R2 = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu.
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Altınok E, Kurultay S, Konar N, Toker OS, Kopuk B, Gunes R, Palabiyik I. Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15728] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Sefik Kurultay
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ 59030 Turkey
| | - Nevzat Konar
- Department of Food Engineering Faculty of Agriculture Eskisehir Osmangazi University Eskisehir 26160 Turkey
| | - Omer Said Toker
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul 34349 Turkey
| | - Berkay Kopuk
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ 59030 Turkey
| | - Recep Gunes
- Food Engineering Department, Engineering Faculty Kirklareli University Kirklareli 39100 Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ 59030 Turkey
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