scholarly journals Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3210 ◽  
Author(s):  
Jenny Rodriguez-Jimenez ◽  
Carlos Amaya-Guerra ◽  
Juan Baez-Gonzalez ◽  
Carlos Aguilera-Gonzalez ◽  
Vania Urias-Orona ◽  
...  
Keyword(s):  
Food Industry ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Drying Methods ◽  
General Terms ◽  
Fiber Protein ◽  
Negative Effect ◽  
Phytochemical Compounds ◽  
Alternative Sources ◽  
Nutraceutical Properties

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant flour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4). All the eggplant flours showed the same trend regarding their antioxidant capacity and phenolic content in the order T2 > T4 > T1 > T3. The freezing of eggplant was found to have a negative effect on functional and antioxidant properties. With respect to their nutritional composition, the flours did not change in their crude fiber, protein, and fat contents. In general terms, the T2 flour is a potential ingredient for the preparation of foods with functional properties since it is rich in phenolic compounds and antioxidants.

scholarly journals Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

2015 ◽  
Vol 29 (3) ◽  
pp. 323-331 ◽  
Author(s):  
Yolanda B. Moguel-Ordóñez ◽  
Diana L. Cabrera-Amaro ◽  
Maira R. Segura-Campos ◽  
Jorge C. Ruiz-Ruiz
Keyword(s):  
Antioxidant Properties ◽  
Reducing Power ◽  
Stevia Rebaudiana ◽  
Biological Properties ◽  
Nutritional Composition ◽  
Antioxidant Compounds ◽  
Drying Methods ◽  
Stevia Rebaudiana Bertoni ◽  
Trolox Equivalent ◽  
Drying Treatment

Abstract Drying characteristics of Stevia rebaudiana (Bertoni) leaves using radiation drying, convection drying, sun drying, and shade drying treatments were investigated in a convective type. Results for all treatments indicated that drying took place in the falling rate period. The chroma of the dried samples ranged between 29.66 and 23.85. Convection and shade drying samples were found better in colour and had the highest content of total pigments. The proximate and fibre composition were affected by the drying treatments. Extracts obtained from convection drying and shade drying leaves exhibited higher values of Trolox equivalent antioxidant capacities 416.89-423.64 mM mg−1 and ferric reducing power 85.19-87.97%. These extracts also showed ion chelating capacity 59.05-60.21% for Cu+2 and 55.05-59.11% for Fe+2. The results indicate that it is possible to select the drying treatment to obtain the best nutritional and biological properties. Convection drying and shade drying were the least aggressive treatments and leaf powders obtained by these drying methods could be used as sources of nutrients, fibre, and antioxidant compounds.

scholarly journals Pomological, Sensorial, Nutritional and Nutraceutical Profile of Seven Cultivars of Cherimoya (Annona cherimola Mill)

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 35
Author(s):  
Carla Gentile ◽  
Giuseppe Mannino ◽  
Eristanna Palazzolo ◽  
Giuseppe Gianguzzi ◽  
Anna Perrone ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Nutritional Composition ◽  
Breeding Programs ◽  
Nutritional Profile ◽  
Physiochemical Parameters ◽  
Annona Cherimola ◽  
Sensorial Attributes ◽  
Nutraceutical Properties

In this work, the food quality of four international (Campas, Chaffey, Fino de Jete and White) and three local (Daniela, Torre1 and Torre2) cultivars of Cherimoya (Annona cherimola Mill) was investigated. With this aim, pomological traits, sensorial attributes, physiochemical parameters (pH, total soluble content and total acidity), nutritional composition (macro- and micro-nutrients) and nutraceutical values (bioactive compounds, radical scavenging and antioxidant properties) were evaluated. Among the seven observed cultivars, Fino de Jete was identified as the best, not only for its commercial attributes such as pomological traits and physiochemical values, but also for its nutritional composition. On the other hand, Chaffey and Daniela were the cultivars with the highest content of polyphenols, proanthocyanidins, and with the strongest antioxidant capacity. Concerning the two local ecotypes, Torre1 and Torre2, they displayed a balanced nutritional profile that, if combined with their discrete nutraceutical, physicochemical and pomological values, may result in a reassessment of their commercial impact. In conclusion, our data provide interesting information about the pomological, nutritional, and nutraceutical properties of cherimoya fruits. Our results, in addition to promoting the commercial impact of local cultivars, may increase the use of individual cultivars in breeding programs.

scholarly journals NUTRACEUTICAL PROPERTIES OF GLUTEN-FREE CUPCAKES PREPARED BY GLUTEN-FREE COMPOSITE FLOUR

2021 ◽  
pp. 29-31
Author(s):  
AKANSHA ◽  
CHAUHAN E. S.
Keyword(s):  
Antioxidant Properties ◽  
Composite Flour ◽  
Gluten Free ◽  
Navy Bean ◽  
Bean Flour ◽  
Fiber Protein ◽  
Composite Flours ◽  
Hedonic Scale ◽  
Calcium Iron ◽  
Nutraceutical Properties

Objective: The present study was aimed to evaluate the nutritional, phytochemical and antioxidant properties of all ratios of gluten-free composite flour-based cupcakes. Methods: Composite flour was the blend of teff millet flour (TF), navy bean flour (NF) and watermelon seeds flour (WF). The variations of three composite flours were prepared as, A being (TF: NF: WF=45:45:10), B being (TF: NF: WF=55:35:10) and C being (TF: NF: WF=65:25:10) respectively. Moisture, ash, fat, fiber, protein and carbohydrate were analyzed in this study. Minerals like calcium, iron, phosphorus and zinc were also analyzed. Results: The result of macronutrient and micronutrient of C ratio was moisture (28.1±0.2), ash (2.5±0.0), protein (12.2±0.3), fat (24.5±0.0), fiber (2.8±0.1) and carbohydrate (32.2±0.1 g/100g) respectively. Calcium (36.9±0.1), iron (7.5±0.0), zinc (3.8±0.2) and phosphorus (235.0±0.4 mg/100g) were also present in gluten-free Cupcakes. On the basis of the present study, it was found that gluten-free cupcakes contain different macro as well as micronutrients. It also has some phytochemicals such as flavonoids, saponins, tannin, glycocides and steroids. Conclusion: The study result revealed that gluten-free Cupcakes had higher phenols content as well as antioxidant activity. The overall good amount of all nutrients found in the C ratio. The sensory evaluation of Cupcakes on a 9 point hedonic scale revealed that a ratio was more acceptable than the B and C ratio. Therefore, it can be beneficial for celiac diseases, hypertension, anemia, diabetes and cancer condition.

Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

2011 ◽  
Vol 125 (4) ◽  
pp. 1194-1201 ◽  
Author(s):  
Chema Borchani ◽  
Souhail Besbes ◽  
Manel Masmoudi ◽  
Christophe Blecker ◽  
Michel Paquot ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Drying Methods ◽  
Physico Chemical

scholarly journals Effect of Extraction Solvents and Drying Methods on the Physicochemical and Antioxidant Properties of Helicteres hirsuta Lour. Leaves

Technologies ◽  
2015 ◽  
Vol 3 (4) ◽  
pp. 285-301 ◽  
Author(s):  
Hong Pham ◽  
Van Nguyen ◽  
Quan Vuong ◽  
Michael Bowyer ◽  
Christopher Scarlett
Keyword(s):  
Antioxidant Properties ◽  
Drying Methods ◽  
Extraction Solvents

Nutritional composition of different cape gooseberry genotypes (Physalis peruviana L.) – a comparative study

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 191-202
Author(s):  
N.T. Petkova ◽  
V.T. Popova ◽  
T.A. Ivanova ◽  
N.N. Mazova ◽  
N.D. Panayotov ◽  
...  
Keyword(s):  
Mineral Content ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Cellulose Content ◽  
South American ◽  
Physalis Peruviana ◽  
High Nutrient ◽  
Cape Gooseberry

Cape gooseberry (Physalis peruviana L.) is a South American fruit with high nutrient content, pleasant taste and antioxidant properties. However, its consumption in some countries is underеvalued. The aim of this study was to determine the nutritional composition of two genotypes of Cape gooseberry fruit produced in Bulgaria (CG-F and CG-P) and to compare it with imported Colombian fruits (CG-C). The samples were assayed for size, diameter, moisture, ash, titratable acidity, pH, protein, lipid, carbohydrate, natural pigments, and mineral content. Bulgarian genotypes were smaller in size than the imported Colombian fruits. The protein content (2.54-1.88 g/100 g) was relatively higher in the imported variety, compared with the locally produced fruit. Carbohydrate content (10.23-14.13 g/100 g) slightly varied between the genotypes. The sweetness of the fruit was due to the main detected sugars – sucrose, glucose and fructose. CG-F and GC-C genotypes had similar sweetness indices, and fruit taste was evaluated as sweet-sour. Pectin content did not exceed 1.85%; the cellulose content varied between 4.29% and 6.64%. Moreover, all investigated fruit had a low lipid content (below 1.00%). The total chlorophyll and carotenoids levels were the highest in the local genotype CG-P (3.62 and 22.36 µg/g). Potassium was the predominant macro-element in all genotypes; there were numerical differences in the rest of the minerals (Ca, Mg, Fe, Cu, Zn, Mn), while the heavy metals, Pb, Cd and Cr, were generally absent. Cape gooseberry fruit of Bulgarian origin was evaluated as a low-calorie nutrient, compatible with the imported Colombian fruit.

scholarly journals Bioaccessibility of Marine Carotenoids

Marine Drugs ◽  
2018 ◽  
Vol 16 (10) ◽  
pp. 397 ◽  
Author(s):  
Isabel Viera ◽  
Antonio Pérez-Gálvez ◽  
María Roca
Keyword(s):  
Pharmaceutical Industry ◽  
Human Health ◽  
Industrial Production ◽  
Food Industry ◽  
Industrial Applications ◽  
Point Of View ◽  
Market Area ◽  
Biological Functions ◽  
Determination Methods ◽  
Nutraceutical Properties

The benefit of carotenoids to human health is undeniable and consequently, their use for this purpose is growing rapidly. Additionally, the nutraceutical properties of carotenoids have attracted attention of the food industry, especially in a new market area, the ‘cosmeceuticals.’ Marine organisms (microalgae, seaweeds, animals, etc.) are a rich source of carotenoids, with optimal properties for industrial production and biotechnological manipulation. Consequently, several papers have reviewed the analysis, characterization, extraction and determination methods, biological functions and industrial applications. But, now, the bioaccessibility and bioactivity of marine carotenoids has not been focused of any review, although important achievements have been published. The specific and diverse characteristic of the marine matrix determines the bioavailability of carotenoids, some of them unique in the nature. Considering the importance of the bioavailability not just from the health and nutritional point of view but also to the food and pharmaceutical industry, we consider that the present review responds to an actual demand.

scholarly journals Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Aleksandra Wilczyńska ◽  
Joanna Newerli-Guz ◽  
Piotr Szweda
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Food Industry ◽  
Sensory Quality ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Positive Health ◽  
Functional Product ◽  
Phenolics Content ◽  
Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

scholarly journals Nutritional Composition and Antioxidant Properties of the Fruits of a Chinese Wild Passiflora foetida

Molecules ◽  
2018 ◽  
Vol 23 (2) ◽  
pp. 459 ◽  
Author(s):  
Ya Song ◽  
Xiao-Qun Wei ◽  
Mei-Ying Li ◽  
Xue-Wu Duan ◽  
Yuan-Ming Sun ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Passiflora Foetida
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