Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes

Esparza-Martínez, Francisco J.; Miranda-López, Rita; Guzman-Maldonado, Salvador-Horacio

doi:10.1016/j.indcrop.2016.01.043

Cited by 49 publications

(44 citation statements)

References 33 publications

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“…While hesperidin levels of 213.87–95.37 (mg g −1 ) found by Esparza‐Martínez et al . () were more than this study, it was revealed that the volume of hesperidin is more in Mexican lime than Persian lime; furthermore, Peterson et al . () reported hesperidin levels of 5–43 (mg 100 per g lime) in various type of lime, and the result was similar to that of this study.…”

Section: Resultscontrasting

confidence: 46%

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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Summary Polyphenolic extract from lime waste and hesperidin were encapsulated to reduce the bitter taste of flavonoid glycosides, mitigate destruction of nutrients during heat process and increase the nutrition value of orange juice. The properties of polyphenolic extract of lime waste, encapsules, the physicochemical and the sensory factors of enriched orange juice during storage were measured. The value of yield of the process (Y) and encapsulation efficiency (EE) was obtained within the range of 85–90% and 59–71%, respectively. The particle size of samples was reported within the range of 27–41 μm. The physicochemical properties in treatments follow the same pattern when compared with the control sample in 60‐day storage. In the sensory assessment, encapsulated formulas were considered to have the best treatment. If the hesperidin was not encapsulated, 80% of it would have been destroyed during pasteurisation, while when encapsulated, only 18.8–33.18% of hesperidin was destroyed.

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Section: Resultscontrasting

confidence: 46%

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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“…The formation of phenolic substances during 70 and 90°C could be ascribed to the availability of precursors of phenolics by nonenzymatic interconversion between phenolic molecules. Esparza‐Martínez, Miranda‐López, and Guzman‐Maldonado () also found that the extractable total phenol of lime waste increased by 68.9% as drying temperature increased from 60 to 120°C.…”

Section: Resultsmentioning

confidence: 91%

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Liu

Wang

et al. 2019

J Food Process Preserv

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The effects of blanching methods and different drying temperatures on the polyphenol oxidase (PPO), peroxidase (POD), and physicochemical properties of lily flours were investigated. PPO, POD, and color results showed that blanching with steam for 1 min effectively inhibited the enzymatic browning of the lily bulbs. L* of the samples blanched with steam combined with 50°C of air drying was higher than that of the rest air‐dried samples. Blanching, especially employing steam, could significantly lower the loss of total phenolic contents and antioxidant activities of the samples dried at the same temperature. The starch granules of the air‐dried samples with blanching were completely gelatinized, whereas the ones directly dried at 50°C or 70°C were partially gelatinized. Blanching and drying caused a significant increase in particle size. The protein and total starch contents of the samples decreased as drying temperature increased with or without blanching. Practical applications Fresh lily bulbs contain high moisture, high PPO and POD activities, and hence extremely susceptible to turn brown and perishable. The actual applications of this research are to evaluate the physicochemical properties of lily bulbs that underwent different blanching and drying methods. Blanching is an effective and commonly used pretreatment to control enzymatic browning, while over‐blanching could cause undesired loss of nutrients, such as protein, phenolics, and starch. In addition, blanching and drying unit can affect the gelatinization of starch‐based materials and consequently influence its functional behavior. Thus, this study aimed to find an efficient method and suitable parameters for inactivating endogenous browning enzymes, and also evaluate the effects of blanching and drying temperature on the physicochemical properties of lily bulbs. These findings might be used as a basis for modifying the properties of lily flours as food ingredients in other products, such as noodles, baked products, and mixed porridge.

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“…It is worth mentioning the recent investigations on extractable and non-extractable antioxidants of fruit waste [46,47,48,49] and vegetable waste [50] as examples of innovative applications of studies on antioxidants in circular bioeconomy and biorefinery.…”

Section: Extractable Antioxidants and Non-extractable Antioxidantsmentioning

confidence: 99%

Study Approach of Antioxidant Properties in Foods: Update and Considerations

Durazzo¹

2017

Foods

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The assessment of interactions between natural antioxidants and other food matrix components represents the main step in the investigation of total antioxidant properties, in terms of potential health benefits. The diversity of chemical structures of natural compounds, besides their possible interactions, as well as the biological role and different modes of action makes it difficult to assess a single and reliable procedure for the evaluation of antioxidant activity. Today, much attention is given to the distinction between extractable and non-extractable antioxidants as a key tool in the description of the nutritional and healthy properties of food matrices. The starting point for the investigation of antioxidant effects of food extracts is the analysis of antioxidant properties of pure compounds and their interactions. Another complementary approach could be represented by the study of how different biologically active compound-rich extracts contribute to the total antioxidant capacity.

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Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes

Cited by 49 publications

References 33 publications

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Study Approach of Antioxidant Properties in Foods: Update and Considerations

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