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Salvador-Reyes R, Sampaio UM, de Menezes Alves Moro T, Brito ADCD, Behrens J, Campelo PH, Pedrosa Silva Clerici MT. Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:548-559. [PMID: 36054555 DOI: 10.1002/jsfa.12165] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno-functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno-functional and sensory properties. RESULTS Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl-life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
- Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru
| | - Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Thaísa de Menezes Alves Moro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Aline Duarte Correa de Brito
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Jorge Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Pedro H Campelo
- School of Agrarian Science, Federal University of Amazonas, Manaus, Brazil
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NAUREEN ZAKIRA, DHULI KRISTJANA, DONATO KEVIN, AQUILANTI BARBARA, VELLUTI VALERIA, MATERA GIUSEPPINA, IACONELLI AMERIGO, BERTELLI MATTEO. Foods of the Mediterranean diet: citrus, cucumber and grape. JOURNAL OF PREVENTIVE MEDICINE AND HYGIENE 2022; 63:E21-E27. [PMID: 36479487 PMCID: PMC9710412 DOI: 10.15167/2421-4248/jpmh2022.63.2s3.2743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Fruit and vegetables are excellent sources of health-promoting bioactive compounds and nutraceuticals. Regular consumption of fruit and vegetables helps prevent the onset and progression of many non-communicable diseases. The Mediterranean diet envisages consumption of healthy vegetables and fruit on a daily basis for maximum health benefits. Traditional use envisages vegetable-based and fruit-based diets, and many studies scientifically proved the beneficial effects of Mediterranean vegetables and fruits. Rich in bioactive phytochemicals, citrus, cucumbers and grapes have antioxidant, anti-inflammatory, antimicrobial, cardioprotective, anti-ageing and anti-cancer properties. Studies indicate that intake of citrus, cucumbers and grapes reduces hypertension, hyperlipidemia, skin problems and infections and improves the health of the cardiovascular and nervous systems. These beneficial effects are mediated by several bioactive molecules present in Mediterranean diet vegetables and fruits, such as citrus, cucumbers and grapes. Indeed, they contains flavones, isoflavones, tannins, polyphenols and many beneficial natural molecules. This review focuses on the bioactive ingredients in citrus fruit, cucumbers and grapes, all components of the Mediterranean diet, and their health effects. A deep understanding of Mediterranean diet's components, as well as clinical trials to test natural molecules beneficial effects, will permit to further explore the therapeutic potential of the Mediterranean diet in several pathological conditions.
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Affiliation(s)
| | - KRISTJANA DHULI
- MAGI’s Lab, Rovereto (TN), Italy
- Correspondence: Kristjana Dhuli, MAGI’s Lab, Rovereto (TN), 38068, Italy. E-mail:
| | | | - BARBARA AQUILANTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - VALERIA VELLUTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - GIUSEPPINA MATERA
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - AMERIGO IACONELLI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - MATTEO BERTELLI
- MAGI Euregio, Bolzano, Italy
- MAGI’s Lab, Rovereto (TN), Italy
- MAGISNAT, Peachtree Corners (GA), USA
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Schmid V, Mayer-Miebach E, Behsnilian D, Briviba K, Karbstein HP, Emin MA. Enrichment of starch-based extruded cereals with chokeberry (Aronia melanocarpa) pomace: Influence of processing conditions on techno-functional and sensory related properties, dietary fibre and polyphenol content as well as in vitro digestibility. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112610] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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LUCAS BF, GUELPA R, VAIHINGER M, BRUNNER T, COSTA JAV, DENKEL C. Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.14822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Bárbara Franco LUCAS
- Universidade Federal do Rio Grande, Brasil; Bern University of Applied Sciences, Switzerland
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5
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Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112021] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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6
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Biscuits Polyphenol Content Fortification through Herbs and Grape Seed Flour Addition. Processes (Basel) 2021. [DOI: 10.3390/pr9081455] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
The study aimed to verify whether the addition of selected herbs and spices will affect the content of polyphenols in biscuits and their antioxidant capacity, as well as what impact it will have on their sensory properties and attractiveness to consumers. Ground cloves, cinnamon, mint, and grape flour were added to the biscuits in concentrations of 1.0, 3.0, 5.0, and 10.0%. The total content of polyphenols in spices and biscuit samples was determined using the Folin–Ciocalteau solution and, subsequently, the antioxidant capacity was measured by FRAP (ferric ion reducing antioxidant power) and DPPH (2,2-diphenyl-1-picrylhydrazyl inhibition). Polyphenols were transferred through spices and herbs into the biscuits in all samples and thus their antioxidant capacity was increased. The antioxidant capacity of the control sample measured by the DPPH method was 15.41%, and by the FRAP method 1.02 μmol Trolox/g. There was an increase in antioxidant capacity in all samples with the addition of spices and herbs. The highest increase was recorded in the sample with cloves, namely with the addition of 10% of cloves there was an increase measured by the DPPH method to 92.6% and by the FRAP method to 208.42 μmol Trolox/g. This also corresponds to the measured TPC (Total Polyphenol Content) in the pure clove, which was 219.09 mg GAE/g, and in the samples where the content gradually grew up to 4.51 mg GAE/g in the sample with the addition of 10%, while the polyphenol content of the control sample was 0.2 mg GAE/g. For other parameters, changes were also observed, depending on the addition of spices/herbs. There was a reduction in both texture parameters, hardness and fracturability, depending on the addition of spices/herbs, which was confirmed by both instrumental measurements and sensory analysis. Colour measurements clearly separated the control from the fortified samples, thus confirming the colour changes. The addition of grape flour shows the smallest difference from the control when the overall impression does not change with the addition. In terms of the combination of increased antioxidant capacity and overall consumer acceptability, the addition of cloves at a concentration of 3.0% appears to be the best option.
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Das AB, Goud VV, Das C. Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. Food Sci Biotechnol 2021; 30:65-76. [PMID: 33552618 DOI: 10.1007/s10068-020-00841-4] [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: 05/07/2020] [Revised: 09/15/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022] Open
Abstract
The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89 °C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer-Emmett-Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.
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Affiliation(s)
- Amit Baran Das
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam India
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam India
| | - Chandan Das
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam India
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8
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Jiménez N, Bassama J, Bohuon P. Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109951] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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9
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Pires TCSP, Caleja C, Santos-Buelga C, Barros L, Ferreira IC. Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review. Curr Pharm Des 2020; 26:1917-1928. [PMID: 32183662 PMCID: PMC7403651 DOI: 10.2174/1381612826666200317132507] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Accepted: 03/08/2020] [Indexed: 12/21/2022]
Abstract
Consumers' demand for healthier foods with functional properties has had a clear influence on the food industry and in this sense, they have been attaching natural sources of bioactive ingredients into food products. Vaccinium myrtillus L. (bilberry) is known to be a functional food, presenting its fruits in the form of a small dark blueberry. This coloration is due to its high content in anthocyanin, being also associated with bilberries' beneficial health effects. In the bilberry industry, there is a very high annual loss of this fruit due to the less aesthetic shape or appearance, in which they cannot be considered suitable for sale and are therefore disposed of as biological waste. Therefore, it is of great importance to valorize this fruit and this review aimed to completely characterize the fruits of V. myrtillus in order to comprehend the relationship between their consumption and the beneficial effects regarding consumer's health. Thus, this review provides a description of the nutritional and bioactive compounds present in bilberry fruits, followed by their beneficial health effects. An overview of the natural pigments present in these fruits was also explored, focusing particularly in the anthocyanins composition, which represents the most widely studied class of bioactive compounds of V. myrtillus fruits. Finally, industrial applications of these fruits and by-products, as an efficient approach to the production of value-added products with economical and environmental impact, were also discussed. In general, V. myrtillus is a rich source of micronutrients and phytochemical compounds, such as organic acids, sugars, vitamins, fibers and phenolic compounds (anthocyanin and non-anthocyanin compounds), with nutritional and functional properties, that justify the growing interest in these berries, not only for food applications, but also in the pharmaceutical industry.
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Affiliation(s)
| | | | | | - Lillian Barros
- Address correspondence to these authors at the Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Tel: +351273303219; Fax: +351273325405; E-mail: ; Tel: +351273303285; Fax: +351273325405; E-mail:
| | - Isabel C.F.R. Ferreira
- Address correspondence to these authors at the Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Tel: +351273303219; Fax: +351273325405; E-mail: ; Tel: +351273303285; Fax: +351273325405; E-mail:
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10
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Janve M, Singhal RS. Fortification of puffed rice extrudates and rice noodles with different calcium salts: Physicochemical properties and calcium bioaccessibility. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.030] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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Sharayei P, Hedayatizadeh M, Chaji H, Einafshar S. Studying the thin-layer drying kinetics and qualitative characteristics of dehydrated saffron petals. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13677] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Parvin Sharayei
- Agricultural Engineering Research Department; Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad; Iran
| | | | - Hossein Chaji
- Agricultural Engineering Research Department; Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad; Iran
| | - Soodabeh Einafshar
- Agricultural Engineering Research Department; Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad; Iran
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12
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Kosińska-Cagnazzo A, Bocquel D, Marmillod I, Andlauer W. Stability of goji bioactives during extrusion cooking process. Food Chem 2017; 230:250-256. [PMID: 28407908 DOI: 10.1016/j.foodchem.2017.03.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 03/07/2017] [Accepted: 03/07/2017] [Indexed: 11/18/2022]
Affiliation(s)
- Agnieszka Kosińska-Cagnazzo
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
| | - Dimitri Bocquel
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
| | - Isabelle Marmillod
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
| | - Wilfried Andlauer
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
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13
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Variation in bioactive compounds and antiradical activity of Moringa oleifera leaves: influence of climatic factors, tree age, and soil parameters. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2868-4] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Crit Rev Food Sci Nutr 2016; 56:445-75. [PMID: 25574813 DOI: 10.1080/10408398.2013.779568] [Citation(s) in RCA: 169] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
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Affiliation(s)
| | - Jasmeen Kaur
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Harjot Khaira
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Kalika Gupta
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
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15
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Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability. Journal of Food Science and Technology 2016; 53:2887-94. [PMID: 27478245 DOI: 10.1007/s13197-016-2271-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/23/2016] [Accepted: 05/29/2016] [Indexed: 10/21/2022]
Abstract
Suitability of paprika oily extract as a pre-extrusion colouring of rice extrudate was evaluated as a function of extrusion parameters viz. moisture content, screw speed and die temperature. Most acceptable coloured rice extrudates in terms of colour and overall acceptability was achieved with addition of 3 % paprika oily extract and which is extruded at fixed conditions of 25 % feed moisture, 120 °C barrel temperature and 100 rpm screw speed. During extrusion, retention of red colour of paprika oily extract added rice extrudates increased with an increase in feed moisture and screw speed while decreased with an increase in barrel temperature. Present study was also undertaken to check effect of addition of butylated hydroxytoluene (BHT) on colour stability of coloured rice extrudates. Coloured rice extrudates were packed in polyethylene, metallised polyethylene and vacuum packaging material and subjected to storage studies for 90 days at 25 and 50 °C with 65 % relative humidity conditions. Retention of red colour (a*) of paprika oily extract added rice extrudates follows first order kinetics, showing a faster rate of degradation with half-life of 48 days when packed in metalized polyethylene and stored at higher temperature conditions.
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16
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Nayak B, Liu RH, Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Crit Rev Food Sci Nutr 2016; 55:887-919. [PMID: 24915381 DOI: 10.1080/10408398.2011.654142] [Citation(s) in RCA: 219] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
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Affiliation(s)
- Balunkeswar Nayak
- a Department of Food Science and Technology , University of Nebraska , Lincoln , NE , USA
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17
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Wentian C, Eric K, Jingyang Y, Shuqin X, Biao F, Xiaoming Z. Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium. RSC Adv 2016. [DOI: 10.1039/c6ra16936h] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In view of the high content of the highly stable anthocyanin in red radish roots, the plant is considered as a potent source of natural anthocyanins.
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Affiliation(s)
- Chen Wentian
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Karangwa Eric
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Yu Jingyang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Xia Shuqin
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Feng Biao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Zhang Xiaoming
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
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18
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Obradović V, Babić J, Šubarić D, Jozinović A, Ačkar Đ, Klarić I. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem 2015; 183:136-43. [DOI: 10.1016/j.foodchem.2015.03.045] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 03/05/2015] [Accepted: 03/13/2015] [Indexed: 01/22/2023]
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19
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Hirth M, Preiß R, Mayer-Miebach E, Schuchmann HP. Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.032] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Ruiz-Gutiérrez MG, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Ruiz-Anchondo TDJ, Báez-González JG, Meléndez-Pizarro CO. Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder. Molecules 2015; 20:8875-92. [PMID: 25993418 PMCID: PMC6272353 DOI: 10.3390/molecules20058875] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Accepted: 04/30/2015] [Indexed: 11/16/2022] Open
Abstract
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. Cornstarch and encapsulated powder (2.5% w/w) were mixed and processed by extrusion at different barrel temperatures (80, 100, 120, 140 °C) and screw speeds (225, 275, 325 rpm) using a twin-screw extruder. Mean residence time (trm), color (L*, a*, b*), antioxidant activity, total polyphenol, betacyanin, and betaxanthin contents were determined on extrudates, and pigment degradation reaction rate constants (k) and activation energies (Ea) were calculated. Increases in barrel temperature and screw speed decreased the trm, and this was associated with better retentions of antioxidant activity, total polyphenol, betalain contents. The betacyanins k values ranged the -0.0188 to -0.0206/s and for betaxanthins ranged of -0.0122 to -0.0167/s, while Ea values were 1.5888 to 6.1815 kJ/mol, respectively. The bioactive compounds retention suggests that encapsulated powder can be used as pigments and to provide antioxidant properties to extruded products.
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Affiliation(s)
- Martha G Ruiz-Gutiérrez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
| | - Carlos A Amaya-Guerra
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, Mexico.
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA, Escuela de Ingenería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico.
| | - Teresita de J Ruiz-Anchondo
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 1, Chihuahua 31310, Mexico.
| | - Juan G Báez-González
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, Mexico.
| | - Carmen O Meléndez-Pizarro
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
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Aksoylu Z, Çağindi Ö, Köse E. Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12133] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Affiliation(s)
- Zeynep Aksoylu
- Department of Food Engineering; Engineering Faculty; Celal Bayar University; Manisa 45140 Turkey
| | - Özlem Çağindi
- Department of Food Engineering; Engineering Faculty; Celal Bayar University; Manisa 45140 Turkey
| | - Ergun Köse
- Department of Food Engineering; Engineering Faculty; Celal Bayar University; Manisa 45140 Turkey
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Flamini R, De Rosso M, Bavaresco L. Study of Grape Polyphenols by Liquid Chromatography-High-Resolution Mass Spectrometry (UHPLC/QTOF) and Suspect Screening Analysis. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2015; 2015:350259. [PMID: 25734021 PMCID: PMC4334975 DOI: 10.1155/2015/350259] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Accepted: 01/07/2015] [Indexed: 05/04/2023]
Abstract
Suspect screening analysis is a targeted metabolomics method in which the identification of compounds relies on specific available information, such as their molecular formula and isotopic pattern. This method, coupled to liquid chromatography-high-resolution mass spectrometry, is effective in the study of grape metabolomics, in particular for characterization of flavonols, stilbene derivatives, and anthocyanins. For identification of compounds expected in the samples, a new database of putative compounds was expressly constructed by using the molecular information on potential metabolites of grape and wine from the literature and other electronic databases. Currently, this database contains around 1,100 compounds. The method allows identification of several hundred grape metabolites with two analyses (positive and negative ionization modes), and performing of data reprocessing using "untargeted" algorithms also provided the identification of some flavonols and resveratrol trimers and tetramers in grape for the first time. This approach can be potentially used in the study of metabolomics of varieties of other plant species.
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Affiliation(s)
- Riccardo Flamini
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per la Viticoltura (CRA-VIT), Laboratorio Chimico, Viale XXVIII Aprile 26, 31015 Conegliano, Italy
- *Riccardo Flamini:
| | - Mirko De Rosso
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per la Viticoltura (CRA-VIT), Laboratorio Chimico, Viale XXVIII Aprile 26, 31015 Conegliano, Italy
| | - Luigi Bavaresco
- Istituto di Frutti-Viticoltura, Università Cattolica S.C., Via Emilia Parmense 84, 29122 Piacenza, Italy
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Nemś A, Pęksa A, Kucharska AZ, Sokół-Łętowska A, Kita A, Drożdż W, Hamouz K. Anthocyanin and antioxidant activity of snacks with coloured potato. Food Chem 2014; 172:175-82. [PMID: 25442540 DOI: 10.1016/j.foodchem.2014.09.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2014] [Revised: 09/05/2014] [Accepted: 09/06/2014] [Indexed: 10/24/2022]
Abstract
Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- and ready products were studied. There was a significant influence of potato variety on the experimental flour and snack properties. Flours with the highest antioxidant activities were obtained from Salad Blue and Herbie 26 potatoes; however, the flour prepared from the Blue Congo exhibited a much higher total polyphenol and anthocyanin content. Snacks produced with coloured flour had 2-3 times higher antioxidant activities, 40% higher contents of polyphenols, attractive colour and better expansion compared to control samples. The lowest losses of anthocyanins during snack processing were in snacks with flour from the purple-fleshed Blue Congo and red-fleshed Herbie 26.
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Affiliation(s)
- Agnieszka Nemś
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland.
| | - Anna Pęksa
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland
| | - Alicja Z Kucharska
- Department of Fruit, Vegetable and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland
| | - Anna Sokół-Łętowska
- Department of Fruit, Vegetable and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland
| | - Karel Hamouz
- Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Czech Republic
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Šaponjac VT, Gironés-Vilaplana A, Djilas S, Mena P, Cetković G, Moreno DA, Canadanović-Brunet J, Vulić J, Stajčić S, Krunić M. Anthocyanin profiles and biological properties of caneberry (Rubus spp.) press residues. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2393-2400. [PMID: 24407975 DOI: 10.1002/jsfa.6564] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/19/2013] [Accepted: 01/09/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The global interest in natural food colours shows increasing attention towards new product development to replace synthetic colourants, because of the strengthening of legislative rules and consumer awareness of synthetic additives and chemicals in food. This study was designed to evaluate anthocyanin content and biological activities of press residues from four caneberries: two raspberry (Rubus idaeus, cv. 'Meeker' (RM) and 'Willamette' (RW)) and two blackberry (Rubus fruticosus, cv. 'Thornfree' (BT) and 'Čačanska bestrna' (BC)) cultivars. RESULTS Analysis by high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry identified cyanidin glycosides in all press residues, cyanidin 3-glucoside being prevalent in BC (1360.6 mg kg(-1)) and BT (1397.7 mg kg(-1)), and cyanidin 3-sophoroside in RM (349.2 mg kg(-1) ) and RW (581.0 mg kg(-1)). Antioxidant capacity (AC), evaluated by ABTS (2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) assay, reducing power (RP) and α-glucosidase inhibitory potential (α-GIP) was higher in blackberry press residues. Total anthocyanin content was in good correlation with AC (r = 0.953; P < 0.05), RP (r = 0.993, P < 0.01) and α-GIP (r = 0.852, P < 0.15). CONCLUSION This study has revealed the potential for valorization of juice production byproducts for further industrial use as a rich source of bioactive compounds and natural colourants (mainly anthocyanins). Also, they can provide health-promoting effects beyond their general organoleptic acceptance in food product development.
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Affiliation(s)
- Vesna Tumbas Šaponjac
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia
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Obadina AO, Oyewole OB, Williams OE. Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun). Food Sci Nutr 2014; 1:350-6. [PMID: 24804039 PMCID: PMC3951601 DOI: 10.1002/fsn3.43] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2012] [Revised: 04/11/2013] [Accepted: 04/21/2013] [Indexed: 12/02/2022] Open
Abstract
This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional “Ajogun”, fried and baked extrudates (modified Ajogun) as snacks. These products were analyzed to determine the proximate composition including carbohydrate, fat, protein, fiber, ash, and moisture contents and functional properties such as bulk density. The results obtained for the moisture, fat, protein, and ash contents showed significant difference (P < 0.05) between the control sample and the extrudates. However, there was no significant difference (P > 0.05) in the carbohydrate and fiber contents between the three samples. There was no significant difference (P > 0.05) in the bulk density of the snacks. Also, sensory evaluation was carried out on the cassava-based snacks using the 9-point hedonic scale to determine the degree of acceptability. Results obtained showed significant difference (P < 0.05) between the extrudates and control sample in terms of appearance, taste, flavor, color, aroma, texture, and overall acceptability. The highest acceptability level of the product was at 8.04 for the control sample (traditional Ajogun). This study has shown that “Ajogun”, which is a lesser known cassava product, is rich in protein and fat.
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Affiliation(s)
- Adewale O Obadina
- Department of Food Science and Technology, Federal University of Agriculture Abeokuta, Nigeria
| | - Olusola B Oyewole
- Department of Food Science and Technology, Federal University of Agriculture Abeokuta, Nigeria
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Camacho-Hernández I, Zazueta-Morales J, Gallegos-Infante J, Aguilar-Palazuelos E, Rocha-Guzmán N, Navarro-Cortez R, Jacobo-Valenzuela N, Gómez-Aldapa C. Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2013.861517] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Bener M, Shen Y, Apak R, Finley JW, Xu Z. Release and degradation of anthocyanins and phenolics from blueberry pomace during thermal acid hydrolysis and dry heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6643-6649. [PMID: 23768160 DOI: 10.1021/jf401983c] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
In this study, blueberry pomace was soaked in pH 1, 4, or 7 solution for 10 min followed by boiling hydrolysis. Nine anthocyanins and 11 other phenolic compounds were released after acid hydrolysis. The highest anthocyanin release (4.70 mg/g) was achieved by boiling at pH 1 for 15 min followed by 3.94 mg/g at pH 4 and 3.46 mg/g at pH 7. Phenolics were released more quickly than anthocyanins during boiling. The change of antioxidant activity of the pomace during boiling was correlated with the total phenolic content but not anthocyanin content. The degradation rate of anthocyanins during boiling eventually surpassed the release rate from the pomace. Protocatechuic acid and catechin continuously increased during heating. Dry heat resulted in continuous degradation of anthocyanins and other phenolics in the pomace. The reduction in antioxidant activity of the pomace during dry heating was correlated with both the phenolic and anthocyanin contents.
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Affiliation(s)
- Mustafa Bener
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar 34320, Istanbul, Turkey
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28
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Pallas LA, Pegg RB, Kerr WL. Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1887-1897. [PMID: 23238842 DOI: 10.1002/jsfa.5985] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2012] [Revised: 10/22/2012] [Accepted: 11/21/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Rabbiteye blueberries are an excellent source of nutrients and phytochemicals. They are often dried, which can degrade health-promoting compounds. Means of shortening exposure to high-temperature drying air are desirable. Five cultivars of rabbiteye blueberries ('Premier', 'Tifblue', 'Brightwell', 'Alapaha', and 'Powderblue') were dried in a jet-tube fluidized bed air dryer with varying pretreatments including mechanical abrasion and osmotic dehydration. RESULTS Drying time ranged from 66 to 95 min at 107 °C, achieving a final water activity of 0.347-0.605. Prior osmotic dehydration significantly reduced the drying time. Vacuum osmotic dehydration for 70 min achieved similar moisture contents to soaking blueberries for 24 h. Jet-tube dried blueberries exhibited greater color saturation than commercially available blueberries. While drying reduced the total monomeric anthocyanin (TMA) content, this occurred to a lesser extent than by other processing methods. The total phenolics content (TPC) and antioxidant capacity (H-ORACFL values) increased after drying. 'Premier' was the most preferred vacuum-infused dried blueberry, with a water activity (aw) of 0.53 and 157 g H2O kg(-1). 'Tifblue' was most preferred amongst the overnight-infused and also unsweetened dried blueberries. CONCLUSION Jet-tube drying can substantially reduce drying times while yielding blueberries with good color, sensory properties, TMA, TPC, and H-ORACFL values. Furthermore, some cultivars produce better-quality dried blueberries than others.
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Affiliation(s)
- Laura A Pallas
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA 30602, USA
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30
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Recent Applications of Mass Spectrometry in the Study of Grape and Wine Polyphenols. ACTA ACUST UNITED AC 2013. [DOI: 10.1155/2013/813563] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Polyphenols are the principal compounds associated with health benefic effects of wine consumption and in general are characterized by antioxidant activities. Mass spectrometry is shown to play a very important role in the research of polyphenols in grape and wine and for the quality control of products. The soft ionization of LC/MS makes these techniques suitable to study the structures of polyphenols and anthocyanins in grape extracts and to characterize polyphenolic derivatives formed in wines and correlated to the sensorial characteristics of the product. The coupling of the several MS techniques presented here is shown to be highly effective in structural characterization of the large number of low and high molecular weight polyphenols in grape and wine and also can be highly effective in the study of grape metabolomics.
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31
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Jiménez N, Bohuon P, Dornier M, Bonazzi C, Pérez AM, Vaillant F. Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140°C). Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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32
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He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression. Molecules 2012; 17:1571-601. [PMID: 22314380 PMCID: PMC6268338 DOI: 10.3390/molecules17021571] [Citation(s) in RCA: 203] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 01/24/2012] [Accepted: 02/02/2012] [Indexed: 01/19/2023] Open
Abstract
Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.
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Affiliation(s)
- Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Na-Na Liang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Lin Mu
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Malcolm J. Reeves
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Author to whom correspondence should be addressed; ; Tel.: +86-10-6273-7136; Fax: +86-10-6273-7136
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Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0723-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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GUMUL DOROTA, ZIOBRO RAFAL, ZIĘBA TOMASZ, RÓJ EDWARD. THE INFLUENCE OF ADDITION OF DEFATTED BLACKCURRANT SEEDS ON PRO-HEALTH CONSTITUENTS AND TEXTURE OF CEREAL EXTRUDATES. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00418.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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De Rosso M, Tonidandel L, Larcher R, Nicolini G, Ruggeri V, Dalla Vedova A, De Marchi F, Gardiman M, Flamini R. Study of anthocyanic profiles of twenty-one hybrid grape varieties by liquid chromatography and precursor-ion mass spectrometry. Anal Chim Acta 2011; 732:120-9. [PMID: 22688043 DOI: 10.1016/j.aca.2011.10.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2011] [Revised: 10/17/2011] [Accepted: 10/21/2011] [Indexed: 10/15/2022]
Abstract
The anthocyanins of 21 hybrid red varieties produced by crossing V. vinifera, V. riparia, V. labrusca, V. lincecumii and V. rupestris species, the profiles for which have not yet been reported, were studied. Profiles were determined by LC/DAD, and identification of single anthocyanins was confirmed by LC/MS precursor-ion analysis. Anthocyanidin precursors (pelargonidin at m/z 271, dephinidin at m/z 303, cyanidin at m/z 287, petunidin at m/z 317, peonidin at m/z 301, and malvidin at m/z 331) and precursors of monoglucoside compounds allowed 24 different compounds to be identified. Analysis of precursor ions of monoglucoside anthocyanins at low capillary voltage revealed the signals of diglucosides only, providing a very selective method for analysis of diglucoside anthocyanins in grape. According to anthocyanin profile, the samples were subdivided into two groups: one characterized by the substantial presence of diglucoside compounds (particularly Seyve Villard 23-399 and Seyve Villard 23-369) and one by the scarce presence or practical absence of diglucosides (Seibel 10878, Burdin 4077, and Galibert 238-35). Particularly interesting for producing anthocyanin for the natural colorant industry were the varieties Siebel 8357, Bacò 30-12 and Terzi 100-31.
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Affiliation(s)
- M De Rosso
- Agricultural Research Council-Viticulture Research Center (CRA-VIT), Conegliano (TV), Italy
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36
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Brennan C, Brennan M, Derbyshire E, Tiwari BK. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.05.007] [Citation(s) in RCA: 135] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Nayak B, Berrios JDJ, Powers JR, Tang J. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. J Food Sci 2011; 76:C874-83. [PMID: 22417485 DOI: 10.1111/j.1750-3841.2011.02279.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared from 3 selected formulations of purple potato and yellow pea flours using a co-rotating twin screw extruder were studied. Expansion ratios of the extruded products varied from 3.93 to 4.75. The total antioxidant capacities (TAC) of the extruded products, using DPPH assay, were 3769 to 4116 μg trolox equivalent/g dry weight sample and not significantly different (P > 0.05) from their respective raw formulations. The total phenolic contents (TP) of the extruded products varied from 2088 to 3766 μg of gallic acid equivalent/g dry weight sample and retained 73% to 83% of the TP from the raw formulations after extrusion. The total anthocyanins contents (TA) in the extrudates were 0.116 to 0.228 mg of malvidin-3-glucosides/g dry weight sample. Compared with their raw formulations, significant losses (60% to 70%) of the TA in the extruded products occurred due to extrusion cooking. Browning indices and color attributes such as brightness, chroma, and hue angle agreed with degradation of anthocyanins in the extruded products. However, extrusion cooking retained antioxidant capacities of the raw formulations in the extruded products either in their natural forms or degraded products with radical scavenging activity. This study demonstrated the potential for the production of puffed extruded food products with the improved antioxidant content from colored potatoes and pulse formulations.
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Affiliation(s)
- Balunkeswar Nayak
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA 99163, USA
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38
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Zheng L, Ding Z, Zhang M, Sun J. Microencapsulation of bayberry polyphenols by ethyl cellulose: Preparation and characterization. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.031] [Citation(s) in RCA: 97] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Sun-Waterhouse D. The development of fruit-based functional foods targeting the health and wellness market: a review. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02499.x] [Citation(s) in RCA: 155] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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40
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CHARUNUCH C, LIMSANGOUAN N, PRASERT W, BUTSUWAN P. Optimization of Extrusion Conditions for Functional Ready-to-Eat Breakfast Cereal. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2011. [DOI: 10.3136/fstr.17.415] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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41
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He F, Mu L, Yan GL, Liang NN, Pan QH, Wang J, Reeves MJ, Duan CQ. Biosynthesis of anthocyanins and their regulation in colored grapes. Molecules 2010; 15:9057-91. [PMID: 21150825 PMCID: PMC6259108 DOI: 10.3390/molecules15129057] [Citation(s) in RCA: 260] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Accepted: 12/07/2010] [Indexed: 01/21/2023] Open
Abstract
Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red color of grapes and wines. As the most important natural colorants in grapes and their products, anthocyanins are also widely studied for their numerous beneficial effects on human health. In recent years, the biosynthetic pathway of anthocyanins in grapes has been thoroughly investigated. Their intracellular transportation and accumulation have also been further clarified. Additionally, the genetic mechanism regulating their biosynthesis and the phytohormone influences on them are better understood. Furthermore, due to their importance in the quality of wine grapes, the effects of the environmental factors and viticulture practices on anthocyanin accumulation are being investigated increasingly. The present paper summarizes both the basic information and the most recent advances in the study of the anthocyanin biosynthesis in red grapes, emphasizing their gene structure, the transcriptional factors and the diverse exterior regulation factors.
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Affiliation(s)
- Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lin Mu
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guo-Liang Yan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Na-Na Liang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Malcolm J. Reeves
- Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +86-10-62737136; Fax: +86-10-62737136
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Dehghan-Shoar Z, Hardacre AK, Brennan CS. The physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.071] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Khanal RC, Howard LR, Prior RL. Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.04.018] [Citation(s) in RCA: 114] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Jiménez N, Bohuon P, Lima J, Dornier M, Vaillant F, Pérez AM. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2314-2322. [PMID: 20108918 DOI: 10.1021/jf902381e] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Monomeric anthocyanin degradation and nonenzymatic browning (NEB) index have been determined in reconstituted blackberry juice heated at high temperature in a hermetically sealed cell. Statistical analysis demonstrated that, when the temperature range (100-180 degrees C) was divided into two subranges (100-140 and 140-180 degrees C) for anthocyanin degradation, reaction kinetics were well represented by two sequential first-order reactions. The activation energy for NEB from 100 to 180 degrees C (106 kJxmol(-1)) was slightly higher than the anthocyanin value at the lower temperature range (92 kJxmol(-1)), but was more than twice the value for the higher range (44 kJxmol(-1)). The reaction rate constant at 140 degrees C for anthocyanin degradation (3.5 x 10(-3) s(-1)) was two times that for the NEB index (1.6 x 10(-3) s(-1)). Hence, anthocyanin degradation was faster than the appearance of NEB products. The non-isothermal method developed allows estimating kinetic parameters and thereby generating temperature profiles of heat processes that would help preserve the nutritional properties of foods during high-temperature processes.
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Affiliation(s)
- Nadiarid Jiménez
- Escuela de Tecnologia de Alimentos, Universidad de Costa Rica, Apartado Postal 11501-2060, San Jose, Costa Rica
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Queiroz F, Oliveira C, Pinho O, Ferreira IMPLVO. Degradation of anthocyanins and anthocyanidins in blueberry jams/stuffed fish. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:10712-10717. [PMID: 19845348 DOI: 10.1021/jf9021948] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This study examined the effects of cooking on the degradation of anthocyanins and anthocyanidins of blueberries (Vaccinium corymbosum L.) from cultivar Bluecrop. Fruits were used to prepare jams with different degrees Brix and stuffed fish. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries was performed; for that purpose an HPLC/DAD method was used to determine anthocyanin profile and anthocyanidin contents in fresh and cooked blueberries and in jams. Ten anthocyanins were separated and monitored in methanolic extracts. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent on degrees Brix: 64-76 degrees Brix led to 20-30% degradation, whereas 80 degrees Brix resulted in degradation between 50 and 60%. Percentage of degradation of anthocyanins in whole blueberries cooked in stuffed fish ranged between 45 and 50%, however, for anthocyanidins, the percentage of degradation was significantly lower, between 12 and 30%, indicating that this cooking procedure can preserve anthocyanidin degradation.
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Affiliation(s)
- Filipa Queiroz
- REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
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Spanghero M, Salem A, Robinson P. Chemical composition, including secondary metabolites, and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces. Anim Feed Sci Technol 2009. [DOI: 10.1016/j.anifeedsci.2009.04.015] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Khanal R, Howard L, Prior R. Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing. J Food Sci 2009; 74:H174-82. [DOI: 10.1111/j.1750-3841.2009.01221.x] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Khanal RC, Howard LR, Brownmiller CR, Prior RL. Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. J Food Sci 2009; 74:H52-8. [PMID: 19323751 DOI: 10.1111/j.1750-3841.2009.01063.x] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Blueberry juice processing by-products are a rich source of procyanidins, which comprise a group of compounds shown to possess numerous health benefits, including protection against coronary heart disease, type II diabetes, and obesity. Most of the procyanidins present in blueberry pomace, however, are large molecular weight compounds that are poorly absorbed and show weak bioactivity compared to the smaller molecular weight monomers and dimers. The objective of our study was to identify optimal extrusion variables to enhance the contents of monomers and dimers at the expense of large molecular weight procyanidin oligomers and polymers. Extrusion variables temperature (160 and 180 degrees C) and screw speed (150 and 200 rpm) were tested using mixtures of blueberry pomace with decorticated white sorghum flour at a ratio of 30 : 70 and 45% moisture content. Extrudates were analyzed for procyanidin composition and total anthocyanin content. Extrusion of blueberry pomace increased the monomer, dimer, and trimer contents considerably at both temperature and screw speeds. The highest monomer content, obtained at 180 degrees C and 150 rpm screw speed, was 84% higher than the nonextruded control. Significantly higher levels of dimer and trimer contents were also obtained under these conditions. Increases in monomer, dimer, and trimer contents apparently were the result of reduced polymer contents, which was approximately 40% lower for samples extruded at 180 degrees C temperature and 150 rpm screw speed. Extrusion processing reduced total anthocyanin contents by 33% to 42% indicating that additional treatments are needed to retain the pigments. These results demonstrate that extrusion processing can be used to increase procyanidin monomer and dimers in blueberry pomace.
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Affiliation(s)
- R C Khanal
- Dept of Food Science, Univ of Arkansas, Fayetteville, AR 72703, USA
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Mishra D, Dolan K, Yang L. Confidence Intervals for Modeling Anthocyanin Retention in Grape Pomace during Nonisothermal Heating. J Food Sci 2007; 73:E9-15. [DOI: 10.1111/j.1750-3841.2007.00598.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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