Characterization and antioxidant activity of bitter vetch protein-based films containing pomegranate juice

Arabestani, Akram; Kadivar, Mehdi; Shahedi, M; Goli, Sayed Amir Hossein; Porta, Raffaele

doi:10.1016/j.lwt.2016.07.025

Cited by 21 publications

(8 citation statements)

References 44 publications

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“…Low WVP values were recorded for samples 6 (1.13) and 10 (1.11) prepared with 45/45 g of D. piperifolia and D. trífida native starches and 15/15/60 g of D. sp ., D. piperifolia , and D. trífida native starches, respectively. The results obtained are similar to the ones found by Muscat et al (1.26 g mm m −2 /h kPa for the high‐amylose starch film sample with 40% of glycerol) and Arabestani et al (1.06 g mm m −2 /h kPa for the bitter vetch protein‐based film added of pomegranate juice in 10 and 50% of glycerol).…”

Section: Resultssupporting

confidence: 90%

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Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

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Mixtures of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Here, the aim is to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature), and physicochemical (moisture, solubility, thickness, color, transparency, light transmission, water vapor permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process show low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier is achieved and water vapor permeability barrier properties are obtained. Using differential scanning calorimetry, it is observed that the glass transition temperature of the films decreased. The starch mixture improves the mechanical characteristics of the films by 200% for tensile strength and 232% for elongation at break. After mixing, the films show increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam‐starch mixtures form strong and flexible films suitable for various industrial products through a simple green process.

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Section: Resultssupporting

confidence: 90%

“…trífida , respectively), enhanced the mechanical resistance to tension (Tensile strength − Table ) by 200%. As a consequence of the TS decrease, the EB increases which is desirable for films, representing more flexibility and degradability . Samples 6, 9, and 10 had lower EB values.…”

Section: Resultsmentioning

confidence: 96%

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

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“…Many researchers have studied the effect of pomegranate addition in the properties of several foods products, such as dairy products (Table 6), films and coatings for food packaging (Table 7), meat and fish products (Table 8), and cereal and nuts products (Table 9). improvement of functional characteristics of coatings; improvement of sensory characteristics and ↑shelf life of food [105][106][107][108] peel powder starch-based films better mechanical properties; antimicrobial activity [109] peel extract chitosan/locust gum coating (oranges) inhibition of Penicillium digitatum; ↑shelf-life of oranges [110] peel extract surimi-based films superior mechanical properties; improved thermal stability [111] juice bitter vetch seed protein films antioxidant activity; improvement of physicochemical properties [112] Table 8. Recent studies on the effect of the addition of pomegranate derivatives to meat and fish products.…”

Section: Applications In Food Productsmentioning

confidence: 99%

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Kandylis

Kokkinomagoulos

2020

Foods

193

112

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Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world. Since ancient years, its consumption has been associated with numerous health benefits. In recent years, several in vitro and in vivo studies have revealed its beneficial physiological activities, especially its antioxidative, antimicrobial and anti-inflammatory properties. Furthermore, human-based studies have shown promising results and have indicated pomegranate potential as a protective agent of several diseases. Following that trend and the food industry’s demand for antioxidants and antimicrobials from natural sources, the application of pomegranate and its extracts (mainly as antioxidants and antimicrobials), has been studied extensively in different types of food products with satisfactory results. This review aims to present all the recent studies and trends in the applications of pomegranate in the food industry and how these trends have affected product’s physicochemical characteristics and shelf-life. In addition, recent in vitro and in vivo studies are presented in order to reveal pomegranate’s potential in the treatment of several diseases.

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“…Antioxidant activity was measured by the 2.2-diphenyl-1picrylhydrazyl (DPPH) method as described by Arabestani, Kadivar, Shahedi, Goli, and Porta (2016). Pomegranate juice (100 µL) diluted with 60% methanol (1:100 v/v) was added to 2 mL of 0.1 mM DPPH and held in the dark for 1 hr.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Microbial, nutritional, and organoleptic quality of pomegranate juice following high‐pressure homogenization and low‐temperature pasteurization

Benjamin

Gamrasni

2020

Journal of Food Science

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This study investigated the effects of high‐pressure homogenization (HPH) on microbial, nutritional, and organoleptic qualities of pomegranate juice. Juices subjected to HPH at 100 and 150 MPa were compared to those subjected to thermal pasteurization at 55, 65, and 75 °C for 15 s, and to combined treatments. Physicochemical properties of pomegranate juices, such as color, pH, acidity, and total soluble solids, were marginally affected by either treatment. Significant microbial inactivation for the juices inoculated with Escherichia coli and yeast was achieved during 28 days of shelf life by HPH at 150 MPa, followed by thermal treatment at 65 °C. There was no significant difference in ascorbic acid levels between the treated and fresh juice. Total polyphenol content and antioxidant activity were measured to be higher in case of both treatment methods. Analyzing treated HPH samples with electronic tongue and nose showed similar flavor profiles to the fresh juice. Practical Application The work shows the benefits of using the advanced high‐pressure homogenization (HPH) compared to common thermal treatment used today in fruit juice pasteurization. HPH is capable to provide sufficient reduction in microbial with better nutritional and organoleptic quality. In this manuscript, we showed the potential of HPH as alternative method for pasteurization on a highly healthy fruit like pomegranate. The work describes the advantages in HPH process through comprehensive analysis for nutritional, microbial, and sensorial quality.

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Characterization and antioxidant activity of bitter vetch protein-based films containing pomegranate juice

Cited by 21 publications

References 44 publications

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Microbial, nutritional, and organoleptic quality of pomegranate juice following high‐pressure homogenization and low‐temperature pasteurization

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