scholarly journals Recovery of Bioactive Compounds from Jaboticaba Peels and Application into Zein Ultrafine Fibers Produced by Electrospinning

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 2916
Author(s):  
Luisa Bataglin Avila ◽  
Milena Ramos Vaz Fontes ◽  
Elessandra da Rosa Zavareze ◽  
Caroline Costa Moraes ◽  
Marcilio Machado Morais ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Packaging ◽  
Desirability Function ◽  
Composite Membranes ◽  
Total Phenolic ◽  
Electrospinning Technique ◽  
Total Anthocyanin ◽  
Ultrafine Fibers ◽  
E Coli ◽  
Freeze Dried

This work focused on the recovery bioactive compounds from jaboticaba peels and to develop ultrafine fibers from zein incorporated with the jaboticaba extract by electrospinning technique. Jaboticaba peel extracts (JPE) were obtained by maceration according a central composite rotational design (CCDR) and characterized with respect to total phenolic content (TP), antioxidant activity (AA) and total anthocyanin (TA). The optimal condition for the extraction was obtained using a desirability function in order to maximize the presence of bioactive compounds. Under these conditions the amount of cyanidin-3-glucoside (Cn-3-Glu) and the antimicrobial inhibition (AI) of E. coli were evaluated. Ultrafine fibers were obtained by electrospinning technique using zein in an aqueous ethanol as solvent and freeze-dried JPE at different concentrations (1.7% and 3.3%) to produce a composite membrane. The apparent viscosity and electrical conductivity of the polymer solutions, as well as the morphology, thermal stability and functional groups of the ultrafine fibers, were evaluated. The optimal conditions for extraction were 88 °C and pH 1. Under these conditions, a high amount of Cn-3-Glu was obtained (718.12 mg 100 g−1), along with 22.2% antimicrobial inhibition against E. coli. The addition of JPE into composite membranes did not affect the morphology of fibers, which presented a homogeneous and continuous format. Therefore, fibers containing JPE showed interesting characteristics for the food packaging industry.

scholarly journals Bioactive Compounds, Vitamins and Minerals Composition of Freeze-dried Grewia asiatica L. (Phalsa) Pulp and Seed Powder

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Kiran Bala ◽  
Aradhita Barmanray
Keyword(s):  
Heavy Metals ◽  
Ascorbic Acid ◽  
Vitamin A ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Total Phenols ◽  
Total Anthocyanin ◽  
Freeze Dried ◽  
Total Anthocyanins ◽  
Β Carotene

Present study was directed to analyze and compare the bioactive compounds (total phenols, total anthocyanins), vitamins (ascorbic acid, β-carotene, vitamin A), minerals including Ca, Mg, Na, P, K, Fe, Cu, Zn, Co, Mn and heavy metals (Cd, Hg, Pb) of freeze-dried (lyophilized) phalsa pulp and seed powder. In lyophilized pulp powder (LPP) higher amount of total phenols (78.11 mg/100g), total anthocyanin (82.94 mg/100g), ascorbic acid (5.21 mg/100g), β-carotene (0.54 µg/100g), vitamin A (0.89 I.U.) were observed than lyophilized seed powder (LSP). Na, K, Mg and Co (0.41, 0.39, 1.08, 0.46 mg/100g, respectively) were higher in LPP as compared to LSP (0.29, 0.11, 0.76 and 0.40 mg/100g, respectively) whereas, Ca, P and Cu were detected more in LSP. This study opens the prospect of using dry phalsa powder in the preparation of various nutraceutical and functional foods for their therapeutic as well as prophylactic purposes.

Effects of thermal pasteurization on jambolan tropical juice bioactive compounds

2019 ◽  
Vol 121 (11) ◽  
pp. 2821-2834
Author(s):  
Gilciane Américo Albuquerque ◽  
Ana Vânia Carvalho ◽  
Lênio José Guerreiro de Faria ◽  
Renan Campos Chisté ◽  
Luiza Helena da Silva Martins ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Statistical Significance ◽  
Bioactive Compound ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Optimal Point ◽  
Total Anthocyanin ◽  
Content Type ◽  
Activity Of Enzymes

Purpose Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity against superoxide anion and hydroxyl radicals due to the bioactive compounds that may play an important role against oxidative stress. No studies have been reported on the effects of pasteurization on the bioactive compounds of jambolan tropical juice. The paper aims to discuss these issues. Design/methodology/approach For evaluation of the effects of pasteurization on jambolan juice bioactive compounds, a complete compound and rotational experimental design was carried out by varying temperature (80–90°C) and time (45–75 s). The bioactive compounds (total phenolic, total anthocyanin and antioxidant activity) and the enzymatic activity of enzymes (enzymatic browning) were assessed. Findings The study of bioactive compounds in the pasteurized juice of jambolan, showed that the total phenolics (TP) and ABTS antioxidant activity presented statistical significance (p<0.05). The action of enzymes causing enzymatic browning was only observed in the standard sample. The optimization of the pasteurization process with the maximum bioactive compound retention was 91.65°C for 69.45 s. The optimal point found is in agreement with studies on thermal treatment that recommend using short times at high temperatures for better retention of food constituents. Originality/value The incidence of chronic diseases in humans has increased significantly over the years, some bioactive phytochemicals present in fruits may help against these diseases, so the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods.

scholarly journals Evaluation of the Antioxidant Activity of Bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) Flesh and Seeds as Affected by Maturity and Processing Method

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Kristel June Sartagoda ◽  
Ma. Cristina Ilano ◽  
Lloyd Earl Flandez ◽  
Katherine Ann Castillo-Israel
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Processing Method ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Anthocyanin Content ◽  
Processing Methods ◽  
Total Anthocyanin ◽  
Antioxidant Content ◽  
Freeze Dried

This study aimed to determine the influence of maturity stages and processing methods (blanching and steaming) on the antioxidant profile and in vitro antioxidant activities of bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) flesh and seeds. Bignay fruits of three maturities (unripe, half ripe, and fully ripe) were collected from Laguna, Philippines. Each maturity stage was subdivided into three lots. One lot underwent blanching at 90 ± 5°C for 2 minutes, and another underwent steaming at 105 ± 5°C for 5 minutes while the last did not undergo treatment. Seeds of the samples were then separated from the flesh. Both seeds and flesh were freeze-dried, extracted, and analyzed for antioxidant contents (total phenolic content, total flavonoid content, and total anthocyanin content) and antioxidant activity by DPPH, ABTS, and FRAP assays. Results show that both the maturity and processing methods significantly affect the antioxidant content and activity of the samples. Moreover, except for the FRAP assay done on flesh samples, all assays showed that there is significant interaction between the effect of maturity and processing method on the antioxidant contents and activity of bignay flesh and seeds. Results also show that fully ripe flesh and seeds yielded greater antioxidant content and antioxidant activity than their half-ripe and unripe counterparts; whereas, blanched flesh and seeds generally had higher antioxidant activities than their unprocessed and steamed counterparts.

scholarly journals Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 761 ◽  
Author(s):  
Fatma Turkmen ◽  
Salih Karasu ◽  
Ayse Karadag
Keyword(s):  
Bioactive Compounds ◽  
Color Change ◽  
Total Phenolic ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Sem Images ◽  
Drying Time ◽  
Total Anthocyanin ◽  
Drying Temperature ◽  
Cherry Laurel

This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.

scholarly journals Optimization of the bioactive compounds content in raspberry during freeze-drying using response surface method

2015 ◽  
Vol 21 (1-1) ◽  
pp. 53-61 ◽  
Author(s):  
Vesna Tumbas-Saponjac ◽  
Gordana Cetkovic ◽  
Sladjana Stajcic ◽  
Jelena Vulic ◽  
Jasna Canadanovic-Brunet ◽  
...  
Keyword(s):  
Response Surface ◽  
Response Surface Method ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Optimal Conditions ◽  
Total Anthocyanin ◽  
Factors Affecting ◽  
Surface Method ◽  
Freeze Dried ◽  
Experimental Values

The production of high-quality freeze-dried raspberry was studied by response surface method. Two independent variables, temperature (X1) and time (X2) were determined as the most important factors affecting the final product quality estimated by the responses: total phenol (Y1), total anthocyanin (Y2), vitamin C (Y3) and total bioactive compounds (Y4) content. A two-factor central composite design was used for freeze-drying experiments. The second order polynomial models obtained were found to be significant (p<0.05) for all responses. The statistical analysis of experimental data indicated that only quadratic time variable (X22) had significant (p<0.05) effect on all responses. The optimal conditions for all responses combined were found to be: -31 ?C and 35 h. The experimental values of all responses obtained under optimal conditions were in good agreement with predicted values which enables the use of the proposed mathematical models for optimization of investigated process.

scholarly journals Antimicrobial Study of Chloroform Fraction from the Leaves of Entada spiralis Ridl.

2021 ◽  
Vol 1 (1) ◽  
pp. 45-53
Author(s):  
Fitri Rachmadita ◽  
Erryana Martati ◽  
Sharifah Nurul Akilah Syed Mohamad ◽  
Siti Zaiton Mat So'ad
Keyword(s):  
Antimicrobial Activity ◽  
Bioactive Compounds ◽  
Crude Extract ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Total Phenolic ◽  
Chloroform Fraction ◽  
Disk Diffusion Test ◽  
E Coli

Introduction: Entada Spiralis Ridl., or locally identified as Sintok, contains flavonoid, saponin, tannin, and glycoside, compounds that have antifungal and antibacterial activities. This research aims to identify bioactive compounds and determine the antimicrobial activity from crude and fraction of E. spiralis extract. Methods: The crude extract was prepared by macerating the leaves with chloroform, and then proceeded to fraction it by vacuum liquid chromatography with Dichloromethane (DCM)/Hexane (Hex) (1/9) and Dichloromethane (DCM)/Methanol (MeOH) (9/1) solvent system. Disk Diffusion Test and Microdilution Assay evaluated the extracts' antimicrobial activity against S. aureus, E. coli and C. albicans. The determination of bioactive compounds was done by Thin Layer Chromatography (TLC). Determination of Total Phenolic (TPC) and Flavonoid Content (TFC) were performed by Folin-Ciocalteu and AlCl3 Colourimetric Assay Results: The greatest inhibition zone against C. albicans was obtained from fraction Chloroform (CHCl3) extract with an inhibition zone of 10.33 mm. DCM/MeOH (9/1) effectively killed S. aureus and E.coli with an inhibition zone of 11.67 and 12 mm, respectively. The minimum inhibitory concentration (MIC) of CHCl3 crude extract were 1.563 mg/mL for both E. coli and S. aureus, and 0.781 mg/mL for C. albicans. The TLC revealed the presence of tannins, saponin, glycosides, phenol, flavonoid, triterpenoid, and aromatic compound in CHCl3 crude extract. TPC of DCM/MeOH (9/1), CHCl3, and DCM/Hex (1/9) were 50.56 ± 0.188, 51.913± 0.089, 24.16 ± 0.175 mg GAE/g extract. Conclusion: In conclusion, E. spiralis leaves could be a source of active antifungal and antimicrobial agents used for food preservation by using a semipolar solvent for extraction.

Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Marilú Andrea Silva-Espinoza ◽  
María del Mar Camacho ◽  
Nuria Martínez-Navarrete
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Bioactive Compounds ◽  
Storage Temperature ◽  
Storage Period ◽  
Point Of View ◽  
Total Phenolic ◽  
Content Type ◽  
Freeze Dried ◽  
The Stability

PurposeA healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.Design/methodology/approachThe water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.FindingsThe results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.Originality/valueFew studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

scholarly journals Harvest Age Effect on Phytochemical Content of White and Black Glutinous Rice Cultivars

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4432
Author(s):  
Kawintra Tamprasit ◽  
Natthida Weerapreeyakul ◽  
Khaetthareeya Sutthanut ◽  
Wipawee Thukhammee ◽  
Jintanaporn Wattanathorn
Keyword(s):  
Chlorophyll Content ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Chlorophyll ◽  
Total Anthocyanin ◽  
Phytochemical Content ◽  
Total Chlorophyll Content ◽  
Glutinous Rice ◽  
Total Anthocyanin Content

Many studies have been conducted on the bioactive compounds of rice seeds, however, there is limited information on the bioactive compounds of rice sprouts. This study focused on the age effect on the phytochemical content of white and black glutinous rice sprouts harvested between 5 and 25 days old. We assessed yield, total phenolic content, total flavonoid content, total anthocyanin content, total chlorophyll content, and proximate analysis. HPLC results identified protocatechuic acid, vanillic acid, and rutin in the sprouts of both cultivars, ranging between 0.56–1.58, 0.65–7.69, and 0.47–1.68 mg/g extract, respectively. The amount of bioactive compounds and proximate compositions in black glutinous rice were generally higher than white glutinous rice in an age-dependent manner (p < 0.05). At 5–7 days, black glutinous rice contained the highest total anthocyanin content, while white glutinous rice contained the highest total phenolic content and total flavonoid content (p < 0.05). High total chlorophyll content was initially detected in white glutinous rice at a younger age than black glutinous rice (p < 0.05), while total chlorophyll content in both cultivars was not significantly different. Our study confirms the presence of phytoconstituents in the rice sprouts of white and black glutinous rice and their potential as functional foods and for being further development as natural health products.

Salmonella and Escherichia coli O157:H7 Inactivation, Color, and Bioactive Compounds Enhancement on Raspberries during Frozen Storage after Decontamination Using New Formula Sanitizer Washing or Pulsed Light

2016 ◽  
Vol 79 (7) ◽  
pp. 1107-1114 ◽  
Author(s):  
WENQING XU ◽  
HAIQIANG CHEN ◽  
CHANGQING WU
Keyword(s):  
Frozen Storage ◽  
Bacterial Count ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Total Bacterial Count ◽  
Anthocyanin Content ◽  
Escherichia Coli O157 ◽  
Total Anthocyanin ◽  
E Coli ◽  
Total Anthocyanin Content

ABSTRACT Berries are normally washed before they are frozen. Washing with sanitizer and treatment with pulsed light (PL) were studied for their effectiveness to inactivate foodborne pathogens on raspberries during frozen storage, while maintaining or enhancing major quality parameters. Raspberries were inoculated with Salmonella or Escherichia coli O157:H7 and then underwent a washing treatment with citric acid plus sodium dodecyl sulfate (CA+SDS) or citric acid plus thymol (CA+THY) or treatment with PL (dry PL, water-assisted [wet] PL, and PL-SDS). Pathogen survival was determined immediately after treatments and during frozen storage at −20°C for 3 months. Washing with CA+SDS or CA+THY significantly reduced Salmonella (by 3.6 and 3.2 log CFU/g, respectively) and E. coli O157:H7 (by 4.1 and 3.7 log CFU/g, respectively). At the end of storage, washing with CA+SDS reduced Salmonella to 0.6 log CFU/g and E. coli O157:H7 to 0.5 log CFU/g; washing with CA+THY reduced Salmonella to 0.9 log CFU/g and E. coli O157:H7 to 0.5 log CFU/g. PL-SDS showed decontamination efficacy on raspberries, with 0.7 log CFU/g Salmonella and 0.9 log CFU/g E. coli O157:H7 surviving at the end of storage; in comparison, in the control, 1.6 log CFU/g Salmonella and 1.5 log CFU/g E. coli O157:H7 survived. Pathogen survival in raspberries that had been washed or treated with PL-SDS was significantly lower than in untreated raspberries. Major quality parameters, including color, total phenolic content, total anthocyanin content, total bacterial count, and total yeast and mold counts, were evaluated on raspberries immediately after treatments and during frozen storage. Redness increased in PL-treated raspberries. At the end of storage, PL-treated raspberries had significantly higher total phenolic content and total anthocyanin content compared with control samples. Washing with sanitizers and treatment with PL decreased the total bacterial count and total yeast and mold counts on raspberries and maintained the low counts. Our findings suggest that washing with a sanitizer or treatment with PL could be used to process frozen raspberries for enhanced food safety and quality.

scholarly journals Effect of the different encapsulation methods on the physicochemical and biological properties of Clitoria ternatea flowers microencapsulated in gelatine

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1098-1108
Author(s):  
S.Y. Liew ◽  
Z. Mohd Zin ◽  
N.M. Mohd Maidin ◽  
H. Mamat ◽  
M.K. Zainol
Keyword(s):  
Bioactive Compounds ◽  
Biological Properties ◽  
Total Flavonoid ◽  
Antioxidant Compounds ◽  
Total Anthocyanin ◽  
Clitoria Ternatea ◽  
Convection Oven ◽  
Ultrasonic Spray ◽  
Freeze Dried ◽  
Spray Dried

Clitoria ternatea flowers are known as butterfly pea flowers which contain many bioactive compounds and can be found in tropical countries. However, the bioactive compounds are easily lost when exposed to various environmental conditions. Encapsulation technologies are introduced to provide maximum protection to the encapsulated bioactive compounds. The main objectives of this study were to determine the physicochemical properties of C. ternatea flowers encapsulated in gelatine prepared using different encapsulating methods and the microbiological properties of the best encapsulating methods for C. ternatea flowers with gelatine. In this study, the moisture contents for ultrasonic spray dried powders recorded the lowest (5.94±0.44%) while samples of convection oven recorded the highest (14.33±1.30%). However, the ultrasonic spray dried powders demonstrated the highest total flavonoid contents, but convection oven dried powders showed the lowest. The results for total anthocyanin contents were similar to total flavonoid contents. The highest encapsulation efficiency based on anthocyanin contents was found in freeze dried powders (95.75±0.24%). These results showed the same antioxidant activity (DPPH assay) with the highest percentage inhibition of freeze dried powders and the lowest percentage inhibition of ultrasonic spray dried powders. The phytochemical functional group that revealed from Fourier Transform Infrared spectroscopic (FTIR) analysis also indicate the presence of high amount of phenolic compounds in freeze dried powders although with ‘collapse building’ shape with fibrillary structure. The freeze dried powder showed the highest L* value (45.62±0.54), yet ultrasonic spray dried powders highest a*, b* and C* value. Thus, the analysis for microbial properties was carried out on freeze dried powders as freeze dryer was chosen as the best encapsulating methods. The freeze dried powders showed inhibition against gram positive and gram negative bacteria such as Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enterica and fungi such as Aspergillus niger and Candida albicans. The current study demonstrated the potential of using gelatine to encapsulate technique to retain antioxidant compounds in gelatine encapsulated C. ternatea flowers. This finding provides useful information on the use of different encapsulated methods for the development of functional food products for gelatine encapsulated flowers of C. ternatea.

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