1
|
Qiu T, Sun Y, Wang X, Zheng L, Zhang H, Jiang L, Zhu X, Xiong H. Drum drying-and extrusion-black rice anthocyanins exert anti-inflammatory effects via suppression of the NF-κB /MAPKs signaling pathways in LPS-induced RAW 264.7 cells. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100841] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
2
|
Uscanga-Ramos MA, Lopez-Sanchez E, Martínez-Navarrete N, García-Alvarado MA, Salgado-Cervantes MA. Analytical solution of freeze-drying mathematical model based in Darcy’s law: application to an orange juice-based cake. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1892195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mariana Aziyadé Uscanga-Ramos
- Chemical-Biochemical Engineering Department, Tecnológico Nacional de México/I.T. de Veracruz, UNIDA, Veracruz, VER, México
- Department of Food Technology, Food Research and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Erik Lopez-Sanchez
- Chemical-Biochemical Engineering Department, Tecnológico Nacional de México/I.T. de Veracruz, UNIDA, Veracruz, VER, México
| | - Nuria Martínez-Navarrete
- Department of Food Technology, Food Research and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Miguel Angel García-Alvarado
- Chemical-Biochemical Engineering Department, Tecnológico Nacional de México/I.T. de Veracruz, UNIDA, Veracruz, VER, México
| | | |
Collapse
|
3
|
Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
4
|
Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp. Foods 2020; 9:foods9091224. [PMID: 32887455 PMCID: PMC7554832 DOI: 10.3390/foods9091224] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/27/2020] [Accepted: 08/31/2020] [Indexed: 11/17/2022] Open
Abstract
This work studied the effect of drum-rotation frequency, drum temperature, and water-to-pulp ratio in a double-drum drier on the content of sulforaphane, glucoraphanin, total phenolic compounds, ascorbic acid, and antioxidant activity of broccoli pulp through a multilevel factorial design with one replicate. Drum-drying conditions did not significantly affect sulforaphane content, unlike glucoraphanin, however the poor adherence of broccoli pulp resulted in a final product with undefined shape and heterogeneous color. On the other hand, antioxidant activity was unevenly affected by drying conditions; however, drum-rotation frequency affected it in the same way that phenolic compounds and ascorbic acid, showing a concordant behavior. The ascorbic acid content decreased significantly after drying, and it was highly dependent on the experimental factors, resulting in a regression model that explained 90% of its variability. Drum-rotation frequency of 5 Hz, drum temperature of 125 °C, and water-to-pulp ratio of 0.25 resulted in an apparent increase of sulforaphane and phenolic compounds content of 13.7% and 47.6%, respectively. Drum drying has great potential to fabricate dehydrated broccoli-based foods with functional properties. Besides, since drum drying has low investment and operation costs, it represents a very attractive option for the industrialization of broccoli derivatives.
Collapse
|
5
|
Henríquez C, Sarkar D, Molina J, Sepúlveda S, Córdova A, Saavedra J, Shetty K. Improving antioxidant and anti‐hyperglycemic activity in cereal and apple‐based food formulations using bioactive ingredients from apple peel. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14609] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Carolina Henríquez
- Facultad de Farmacia Escuela de Nutrición y Dietética Universidad de Valparaíso Valparaíso Chile
| | - Dipayan Sarkar
- Department of Plant Sciences North Dakota State University Fargo ND USA
| | - Javier Molina
- Facultad de Farmacia Escuela de Nutrición y Dietética Universidad de Valparaíso Valparaíso Chile
| | - Silvia Sepúlveda
- Facultad de Farmacia Escuela de Nutrición y Dietética Universidad de Valparaíso Valparaíso Chile
| | - Andrés Córdova
- Escuela de Ingeniería en Alimentos Pontificia Universidad Católica de Valparaíso Valparaíso Chile
| | - Jorge Saavedra
- Escuela de Ingeniería en Alimentos Pontificia Universidad Católica de Valparaíso Valparaíso Chile
| | - Kalidas Shetty
- Department of Plant Sciences North Dakota State University Fargo ND USA
| |
Collapse
|
6
|
Matta E, Tavera-Quiroz MJ, Bertola N. Active edible films of methylcellulose with extracts of green apple (Granny Smith) skin. Int J Biol Macromol 2018; 124:1292-1298. [PMID: 30557640 DOI: 10.1016/j.ijbiomac.2018.12.114] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/05/2018] [Accepted: 12/13/2018] [Indexed: 11/25/2022]
Abstract
The aim a present study was developed methylcellulose (MC) active edible films with extracts of green apple skin, as model systems of edible coating. Active edible films were developed by incorporation of ethanolic extract of freeze-dried apple skin (EEFD) and aqueous extract of apple skin (AES) at 10, 20 and 25% (v/v) concentrations. Analysis of thermal, mechanical and functional properties was carried out. Results showed that incorporation of green apple skin extracts into MC films contribute to total phenolic content and antioxidant properties. Addition of green apple skin extracts generated shifts toward lower glass transition temperature values regarding MC films without extracts. A lower tensile strength and increased elongation at break in MC-AES films were observed. Mechanical properties of MC-EEFD films were less affected by the increase in extract concentration due to absence of the plasticizing effect of sugars present in AES. The methylcellulose films are important for actives edibles coatings with applications in the food industry.
Collapse
Affiliation(s)
- Eliana Matta
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-CONICET, CIC, Facultad de Ciencias Exactas - UNLP, 47 y 116, La Plata 1900, Argentina
| | - María José Tavera-Quiroz
- Desarrollo e Innovación de Procesos Alimentarios (DESINPA), Facultad de Ingeniería, Departamento de Ingeniería Agroindustrial, Universidad de Sucre, Carrera 28 No 5-267 Barrio Puerta Roja, Sincelejo, Sucre, Colombia
| | - Nora Bertola
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-CONICET, CIC, Facultad de Ciencias Exactas - UNLP, 47 y 116, La Plata 1900, Argentina.
| |
Collapse
|
7
|
Effects of different drying methods on phenolic contents, antioxidant, and tyrosinase inhibitory activity of peach blossoms. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9850-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
8
|
Can-Cauich CA, Sauri-Duch E, Betancur-Ancona D, Chel-Guerrero L, González-Aguilar GA, Cuevas-Glory LF, Pérez-Pacheco E, Moo-Huchin VM. Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.08.028] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
|
9
|
Galaz P, Valdenegro M, Ramírez C, Nuñez H, Almonacid S, Simpson R. Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
10
|
Muñoz-López C, Urrea-Garcia GR, Jiménez-Fernandez M, Rodríguez-Jiménes GDC, Luna-Solano G. Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.). CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1345984] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Cinthia Muñoz-López
- Departamento de Estudios de Posgrado e Investigación (DEPI), Instituto Tecnológico de Orizaba, Orizaba, Veracruz, México
| | - Galo Rafael Urrea-Garcia
- Departamento de Estudios de Posgrado e Investigación (DEPI), Instituto Tecnológico de Orizaba, Orizaba, Veracruz, México
| | | | | | - Guadalupe Luna-Solano
- Departamento de Estudios de Posgrado e Investigación (DEPI), Instituto Tecnológico de Orizaba, Orizaba, Veracruz, México
| |
Collapse
|
11
|
López J, Vega-Gálvez A, Bilbao-Sainz C, Chiou BS, Uribe E, Quispe-Fuentes I. Influence of vacuum drying temperature on: Physico-chemical composition and antioxidant properties of murta berries. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12569] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jéssica López
- Department of Food Engineering; University of La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
- Instituto de Investigación Multidisciplinar en Ciencia y Tecnología; Universidad de La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering; University of La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
| | | | - Bor-Sen Chiou
- U.S. Department of Agriculture; Bioproducts Research Unit; Albany California
| | - Elsa Uribe
- Department of Food Engineering; University of La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
- Instituto de Investigación Multidisciplinar en Ciencia y Tecnología; Universidad de La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
| | - Issis Quispe-Fuentes
- Department of Food Engineering; University of La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
| |
Collapse
|
12
|
Issaad FZ, Fernandes IPG, Enache TA, Mouats C, Rodrigues IA, Oliveira-Brett AM. Flavonoids in Selected Mediterranean Fruits: Extraction, Electrochemical Detection and Total Antioxidant Capacity Evaluation. ELECTROANAL 2016. [DOI: 10.1002/elan.201600370] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Fatima Zohra Issaad
- Department of Chemistry, Faculty of Sciences and Technology; University of Coimbra; 3004-535 Coimbra Portugal
- Unité de Recherche de Chimie de l'Environnement et MoléculaireStructurale, CHEMS; Faculté des Sciences Exactes; Campus Chaabet Erssas, Université Constantine 1 25000 Constantine Algeria
- Centre de Recherche en Biotechnologie, CRBt, BPE 73; Ali Mendjeli, Nouvelle Ville 25000 Constantine Algeria
| | - Isabel P. G. Fernandes
- Department of Chemistry, Faculty of Sciences and Technology; University of Coimbra; 3004-535 Coimbra Portugal
| | - Teodor A. Enache
- Department of Chemistry, Faculty of Sciences and Technology; University of Coimbra; 3004-535 Coimbra Portugal
| | - Chabane Mouats
- Unité de Recherche de Chimie de l'Environnement et MoléculaireStructurale, CHEMS; Faculté des Sciences Exactes; Campus Chaabet Erssas, Université Constantine 1 25000 Constantine Algeria
| | - Isaide A. Rodrigues
- Department of Chemistry, Faculty of Sciences and Technology; University of Coimbra; 3004-535 Coimbra Portugal
- Departamento de Química; Universidade Federal do Maranhão; São Luís, Maranhão 12 CEP: 65080-040 Brazil
| | - Ana Maria Oliveira-Brett
- Department of Chemistry, Faculty of Sciences and Technology; University of Coimbra; 3004-535 Coimbra Portugal
| |
Collapse
|
13
|
Jafari SM, Ganje M, Dehnad D, Ghanbari V. Mathematical, Fuzzy Logic and Artificial Neural Network Modeling Techniques to Predict Drying Kinetics of Onion. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12610] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering; Faculty of Food Science and Technology; University of Agricultural Sciences and Natural Resources; Basidj Square Pardis 49175 Gorgan Iran
| | - Mohammad Ganje
- Department of Food Materials and Process Design Engineering; Faculty of Food Science and Technology; University of Agricultural Sciences and Natural Resources; Basidj Square Pardis 49175 Gorgan Iran
| | - Danial Dehnad
- Department of Food Materials and Process Design Engineering; Faculty of Food Science and Technology; University of Agricultural Sciences and Natural Resources; Basidj Square Pardis 49175 Gorgan Iran
| | - Vahid Ghanbari
- Department of Food Materials and Process Design Engineering; Faculty of Food Science and Technology; University of Agricultural Sciences and Natural Resources; Basidj Square Pardis 49175 Gorgan Iran
| |
Collapse
|