Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

2016 ◽  
Vol 39 (3) ◽  
pp. 181-191 ◽  
Author(s):  
Lynda Arkoub-Djermoune ◽  
Lila Boulekbache-Makhlouf ◽  
Sabrina Zeghichi-Hamri ◽  
Salima Bellili ◽  
Farid Boukhalfa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Thermal Processing ◽  
Chemical Properties ◽  
Physico Chemical

Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Seyedalireza Mortazavi Tabrizi ◽  
Afshin Javadi ◽  
Navideh Anarjan ◽  
Seyyed Javid Mortazavi Tabrizi ◽  
Hamid Mirzaei
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Subcritical Water ◽  
Chemical Properties ◽  
Polydispersity Index ◽  
Garlic Oil ◽  
Physico Chemical ◽  
Minimum Particle Size ◽  
Oil In Water ◽  
Technique Optimization

AbstractGarlic oil in water nanoemulsion was resulted through subcritical water method (temperature of 120 °C and pressure of 1.5 bar, for 2 h), using aponin, as emulsifier. Based on the prepared garlic oil nanoemulsion, astaxanthin–garlic oil nanoemulsions were prepared using spontaneous microemulsification technique. Response surface methodology was employed to evaluate the effects of independent variables namely, amount of garlic oil nanoemulsion (1–9 mL) and amount of provided astaxanthin powder (1–9 g) on particle size and polydispersity index (PDI) of the resulted nanoemulsions. Results of optimization indicated that well dispersed and spherical nanodroplets were formed in the nanoemulsions with minimum particle size (76 nm) and polydispersity index (PDI, 0.358) and maximum zeta potential value (−8.01 mV), using garlic oil nanoemulsion amount of 8.27 mL and 4.15 g of astaxanthin powder. Strong antioxidant activity (>100%) of the prepared astaxanthin–garlic oil nanoemulsion, using obtained optimum amounts of the components, could be related to the highest antioxidant activity of the colloidal astaxanthin (>100%) as compared to that of the garlic oil nanoemulsion (16.4%). However, higher bactericidal activity of the resulted nanoemulsion against Escherichia coli and Staphylococcus aureus, were related to the main sulfur bioactive components of the garlic oil in which their main functional groups were detected by Fourier transform-infrared spectroscopy.

scholarly journals Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 192
Author(s):  
Juyang Zhang ◽  
Bettina Wolf
Keyword(s):  
Sugar Beet ◽  
Thermal Processing ◽  
Chemical Properties ◽  
Sodium Caseinate ◽  
Neutral Ph ◽  
Aggregate Properties ◽  
Physico Chemical ◽  
Acid Tolerant ◽  
Acidic Conditions ◽  
Processing Stability

Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect performance at acidic or neutral pH and during thermal processing, thus requiring careful selection. Here, the aggregate properties (particle size, conjugate charge, shear viscosity) of three types of sugar beet pectin (SBP)-sodium caseinate (SC) 1:1 conjugates, at acidic and neutral pH (4.5; 7), as well as their thermal processing stability (80 °C), were investigated. The enzymatically cross-linked SBP:SC was more acid tolerant than the electrostatically interacting conjugates. Maillard cross-linked conjugates aggregated at pH 4.5, suggesting poor emulsifier performance in acidic conditions. At pH 7, the three conjugate types showed similar aggregate properties. The results are discussed in terms of structural re-arrangement.

scholarly journals Antioxidant Evaluation and Heavy Metals Accumulation Of Capsicum Annuum L. Cultivars

2021 ◽  
Vol 50 (3) ◽  
pp. 507-513
Author(s):  
- Azizuddin ◽  
- Kiran ◽  
Kousar Yasmeen
Keyword(s):  
Antioxidant Activity ◽  
Capsicum Annuum ◽  
Chemical Properties ◽  
Capsicum Annuum L ◽  
Nutritional Components ◽  
Physico Chemical ◽  
Antioxidant Evaluation ◽  
Safe Limits ◽  
Metals Accumulation

Capsicum annuum L. commonly known as chilli provides dietary fibers, minerals and vitamins. In this study, three different chilli cultivars commonly named as Dandi, Ghotki and German were studied for the determination of physico-chemical properties, antioxidant activity and metal content. German showed maximum nutritional components as compared to Ghotki and Dandi such as TA (0.43 %), TDS (1.95 g/l), TSS (1.29 °Brix) and TSC (1108.72 mg/100 g). Dandi showed higher TPC (6286.60 mg/100 g) and TFC (258.88 mg/100 g) with significant antioxidant activity through DPPH (37.27 % inhibition) and RPA (1134.80 mg/100 g). Fe was found in sufficient amount among chilli cultivars and metals accumulation was within the standard safe limits. Bangladesh J. Bot. 50(3): 507-513, 2021 (September)

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