Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy

Dadwal, V. S.; Sharma, Anju; Joshi, Robin; Gupta, Mahesh

doi:10.1007/s10068-022-01218-5

Cited by 4 publications

(3 citation statements)

References 35 publications

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“…The TPC value, DPPH radical scavenging activity and FRAP values were significantly (p<0.05) lower in the plantain-based candies compared to the raw lyophilized plantains. These results are in good agreement with those of Dadwal et al ( 56 ), who found a significant decrease (p<0.05) in TPC, DPPH and FRAP values in candies prepared from bamboo shoots compared to the corresponding values of fresh bamboo shoots. These differences could be due to the treatment/processing that the ingredients underwent during candy production.…”

Section: Resultssupporting

confidence: 93%

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Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Sarkar,

Bhattacharjee,

Das

2024

Food Technol. Biotechnol. (Online)

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Research background. Candy is a popular confection worldwide, and it would be of societal benefit if it could be converted into a source of antioxidant molecules, to eliminate their adverse health effects. The amount of antioxidants available even in fruit candies is questionable due to the high thermal processing losses they undergo and the presence of various food additives. Plantains (Musa paradisiaca) are less known as good sources of biotherapeutic antioxidants, namely L-tryptophan, serotonin, and melatonin, and consumption of this highly nutritious fruit is limited to underdeveloped and developing countries. The objectives of this current study are: to develop a functional antioxidant-rich sugar-free plantain-based candy with appreciable contents of the mentioned biomolecules in synergy; and to ensure its extended shelf-life without compromising its physicochemical properties and functionalities by wrapping it with a suitable packaging laminate. Experimental approach. To accomplish the first objective, lyophilized plantain powder, sorbitol, and mannitol were used as base materials with minimal additives under minimal processing conditions to reduce processing losses. After development, the developed candies were evaluated for their sensory, proximate, physicochemical, and phytochemical properties, including the antioxidant synergy among the mentioned biomolecules. For the second objective, the candies were enclosed in two different flexible packaging laminates, and the optimal wrapper was determined based on the microbiological safety and sensory appeal of the packaged candies. Subsequently, the above-mentioned properties were assessed for the packaged (in the most suitable laminate) candies at regular time intervals during storage for assessment of their shelf-life. Results and conclusions. The candy exhibited a characteristic flavour of plantain, uniform dark brown colour, rich mouthfeel, pleasant aroma, moderately hard texture, and moderate sweetness, along with high antioxidant activity and considerable content of L-tryptophan, serotonin, and melatonin (present as a synergistic consortium). During storage of the packaged candy under ambient conditions, it remained microbiologically safe for up to 56 days, and also maintained sensory attributes, antioxidant potency, and synergy compared to the control candy. Novelty and scientific contribution. It is envisaged that this newly developed semi-hard antioxidant-rich sugar-free candy containing three important antioxidants, namely L-tryptophan, serotonin, and melatonin, could be a food matrix for molecular nutrition and a substitute for commercial candies consumed globally.

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Section: Resultssupporting

confidence: 93%

“…These differences could be due to the treatment/processing that the ingredients underwent during candy production. Since phenolic content is closely related to antioxidant activity, the reduction in TPC during candy production also led to a reduction in DPPH radical scavenging activity and FRAP values of plantain-based candies ( 56 ).…”

Section: Resultsmentioning

confidence: 99%

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Sarkar,

Bhattacharjee,

Das

2024

Food Technol. Biotechnol. (Online)

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“…This plant's young shoots are edible and rich in tannins, steroids, phenols, glycosides, avonoids, carbohydrates, and protein [19]. With the availability of these phytoconstituents, it is known for their antibacterial, antimicrobial, and antioxidant activities [20].…”

Section: Introductionmentioning

confidence: 99%

In vitro and In vivo experimental study of Aqueous and Ethanolic Extracts of Selected Medicinal Plants for Free Radical Scavenging and Hypoglycemic Activity

Baral,

Rawal,

Panta

2024

Preprint

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Background Diabetes mellitus (DM) is a condition affecting metabolism characterized by a high level of glucose in the bloodstream, either due to failure of the Islets of Langerhans of the pancreatic beta cell to produce enough insulin (Type I diabetes) or when there is insulin resistance in body cells (Type II diabetes). Oxidative stress caused by the free radicals produced during the oxidation of glucose, protein glycation by non-enzymatic pathway, and the gradual breakdown of glycated protein by oxidation, is a significant factor in the pathogenesis of diabetic complications. This study was designed for the qualitative and quantitative phytoconstituent determination, free radical lowering activity, and in-vitro and in-vivo glucose-lowering effect of selected parts of five medicinal plants of Nepal using two solvents, i.e., methanol and water of different polarity. The selected plant species are Artocarpus heterophyllus Lam., Dendrocalamus hamiltoni, Fagopyrum megacarpumH. Hara., Somallanthus sonchifolius (poepp)H. Rob., Urtica parvifloraRoxb. Results The result from the study revealed that among the tested samples, A. heterophyllus, F. megacarpum, and S. sonchifoliushave higher Total Phenolic Content (TPC) and Total Flavonoid Content (TFC), conclusively showing significant free radical scavenging properties. The in-vitrostudy for the hypoglycemic activity of plant samples showed that ethanolic and water extracts of S. sonchifolius have potent alpha-amylase inhibitory effect showing the half-maximal inhibitory concentration as 0.136 mg/ml and 0.168 mg/ml respectively. In vivo hypoglycemic activity study of S. sonchifolius depicted the blood glucose lowering effect in a dose-dependent manner having a comparative release profile to standard Metformin. S. sonchifolius with the dose of 500 mg/kg showed the optimal decrement in blood glucose level in normal mice by 17.99%, while the same dose of S. sonchifolius diminished the glucose level in blood by 15.74% in glucose-loaded hyperglycemic mice in 120 minutes. Conclusion The results from the study outlined that the positive qualitative and quantitative phytoconstituent determination and the ability to eliminate free radicals align with the in vitro and in vivohypoglycemic activity test.

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Nutraceutical Enrichment of Cracker with Incorporation of Bamboo Shoot and Green Gram Flour

Devi,

Sarma,

Goudar

et al. 2024

Curr Res Nutr Food Sci

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Functional food products in the form of ready to eat (RTE) foods are gaining attention in recent years. Consumers are looking for the RTE with enhanced nutritional components and nutraceutical properties. In the present study, a functional food of cracker (RTE) is formulated by combination of Joha rice, bamboo shoot and green gram flours as main ingredients. The results revealed that protein and dietary fiber contents of the cracker were found to be 17.05 and 15.77 g/100g, respectively. The B-group vitamins of B3, B5, B6 and B9 in cracker were found to be 2.04, 2.50, 0.57 and 12.59 mg/100 g, respectively. Among the fat-soluble vitamins, the predominant vitamin in the cracker was vitamin E (11.655 µg/1000g) followed with vitamin A (24.09 µg/1000g) and vitamin K (0.59 µg/1000g). The predominant fatty acids in crackers were linoleic acid (46.28%) and palmitic acid (22.34%). Polyphenolic profile analysis revealed the higher content of gallic acid followed with protocatechuic acid, ferulic acid and luteolin in the cracker. The phenolic composition was analyzed for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), total proanthocyanidin content (TPAC) and total carotenoid content (TCC). Antioxidant activity was analyzed by the DPPH, ABTS, FRAP and ORAC assays. Enzyme inhibition activity for α-amylase and α-glucosidase enzymes was found to be 62.43 and 47.97 of IC50 μg GAE/mL in the cracker, respectively. The developed functional food (cracker) was found with higher retention percentage of prime nutrients including protein, dietary fiber and vitamins along with vital polyphenols.

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Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy

Cited by 4 publications

References 35 publications

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

In vitro and In vivo experimental study of Aqueous and Ethanolic Extracts of Selected Medicinal Plants for Free Radical Scavenging and Hypoglycemic Activity

Nutraceutical Enrichment of Cracker with Incorporation of Bamboo Shoot and Green Gram Flour

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