Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxidative properties with a positive effect on microbiological and color stability during the storage period in accelerated conditions. The low gluten muffins had an anthocyanin content of 27.54 ± 2.22 mg cyanidin-3-glucoside (C3G)/100 g dry weight (DW), whereas the gluten free muffins had 46.11 ± 3.91 mg C3G/100 g DW, with significant antioxidant values. Retention of 60% and 64% for anthocyanins and 72% and 80% for antioxidant activity after baking was found. The fracturability and hardness scores increased with the addition of black rice flour, whereas firmness and chewiness increased for gluten free muffins. The confocal analysis revealed a tendency of glucidic components to aggregate, with gathers of small bunches of black rice starch granules comprising anthocyanin. The results allowed designing two new value added bakery products, low and free gluten muffins, with significant high amounts of bioactive compounds, suggesting the functional potential of black rice flour.

The stability of anthocyanin was assessed over a temperature range of 50–120°C in different simulated plum juices in order to compare the thermal behavior in the presence of certain compounds. The results were correlated with the antioxidant activity and intrinsic fluorescence spectra. The results suggested significant changes, especially at higher temperature; hence, increase in the fluorescence intensity and some bathochromic and hypsochromic shifts were observed. Anthocyanins in natural matrices presented the highest rate for degradation, followed by the anthocyanins in juices with sugars. Values of the activation energies were 42.40 ± 6.87 kJ/mol for the degradation in water, 40.70 ± 4.25 kJ/mol for the juices with citric acid, 23.03 ± 3.53 kJ/mol for the juices containing sugars, 35.99 ± 3.60 kJ/mol for simulated juices with mixture, and 14.19 ± 2.39 kJ/mol for natural juices. A protective effect of sugars was evidenced, whereas in natural matrices, the degradation rate constant showed lower temperature dependence.

No abstract

Beetroot peel is a by-product obtained during the processing of beetroots and is an essential source of bioactive substances beneficial to health. This study used antioxidant-rich beetroot peels powder (BPP) in different concentrations (1.5, 3, 5, and 7%) to obtain value-added mayonnaise. The impact of BPP on the phytochemical composition, sensory characteristics, viscosity, color, and textural properties of the mayonnaises were also investigated. The BPP was characterized by a high betalain content (1.18 ± 0.03 mg/g DW) and rich polyphenolic content (225.36 ± 1.97 mg GAE/g DW) and showed high antioxidant activity. The purple-red colored powders added to the mayonnaise allowed a significant increase in total phenolic content and the antioxidant activity of purple-red colored powders added to the mayonnaise. The total color difference ΔE value in the mayonnaise samples increased with extract concentration. The instrumental texture analysis findings revealed that BPP addition to the mayonnaise increased the firmness, adhesiveness, and cohesiveness and improved the samples’ chewiness. The viscosity of mayonnaise was also significantly improved. The inclusion of BPP improved the color, according to sensory evaluation and overall acceptability of the mayonnaise formulation. The results give a novel formulation and technological insights into the influence of BPP-powder enrichment on the physical, sensory, and textural qualities of mayonnaise. BPP could be employed as a natural ingredient in several value-added emulsions, including sauces, mayonnaise, dressings, and creams.

The aim of the paper was to determine the effects of seed bacterization and soil fertilization (Universol Blue, Ferticare I/3 weeks), upon production parameters of Bördi variety pea. The garden peawas randomly sown on 36 plots, which formed 12 experimental variants. The V1-V6 variants were unbacterized and V7-V12 variants were bacterized (factor A). Variants V1 and V7 were unfertilized controls. Variants V2, V3, V4 and V8, V9, V10, were fertilised with Universol (337.5 g; 421.875 g; 506.25 g/variant), while V5, V6 and V11, V12 were fertilised with Ferticare (540 g; 607.5 g/variant) (factor B). Dispersional analysis for the bifactorial experiment (2×6) placed in subdivided plots, highlighted that there were significant differences between the peashells production (t/ha) in bacterized variants (experimental F distribution 532.411> theoretical F 98.5; p<0.01). Significant differences were also obtained between the production of peashells (t/ha) in fertilized variants (experimental F distribution 53.55>F theoretically 4.10; p<0.01). The interaction between the two bacterization-fertilization (AxB) factors was not significant. In all variants, Ferticare fertilizer was found to be significantly more effective than Universol. The bacterization effect was very significant, the production of peashells (t/ha) increased by 1.002 t/ha and 116.542%, respectively, compared to unbacterized variants (7.059 t/ha vs. 6.057 t/ha).