“…The results in this study agreed with a study of Kaur et al. (2020); Sharma et al. (2015) reported the retention of bioactive compounds at 60 °C.…”
Section: Resultssupporting
confidence: 93%
“…To minimize the postharvest losses, the processing of bell peppers is a suitable way to preserve. In addition, various studies reported the retention of phenolics, antioxidants, and other phytochemicals during the processing of vegetables by drying (Kaur, Kaur, & Ahluwalia, 2019; Mbondo, Owino, Ambuko, & Sila, 2018). Sweet bell pepper powder and paste are added in a variety of foods as a flavoring, coloring agent and also used for enhancing the nutritional value of food products.…”
The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60 °C retained the highest bioactive compounds. Wheat flour blends were prepared with RBP at 0%, 2%, 4%, 6%, 8%, and 10% level of incorporation and among hydration properties, water absorption increased with increasing levels. The prepared breads were assayed for physical, nutritional, bioactive, and sensory characteristics. Bread supplementation with RBP improves its color, mineral, fiber, and bioactive properties. However, the texture of bread becomes hard with the increased level of RBP due to a decrease in specific volume. The significant increment was recorded for bioactive compounds, such as total phenols, antioxidant activity, flavonoids, and carotenoids as the level of powder increased. Bread enriched with 6% RBP showed highest sensory scores (8.45) and index of acceptability (87.83%) as compared to other breads. Thus, RBP acts as a valuable supplement for developing bread with improved nutritional and bioactive constituents.
Practical Application
This study describes the effect of different pretreatments and drying temperatures for processing of RBP as a functional ingredient in bread, being a staple food around the world. RBP powder is a novel ingredient that improved the nutritional, bioactive, and appearance of bread. Hence, it will be helpful in the utilization of perishable crops like bell pepper and will demonstrate its commercial viability to improve the nutritive value of bakery products.
“…The results in this study agreed with a study of Kaur et al. (2020); Sharma et al. (2015) reported the retention of bioactive compounds at 60 °C.…”
Section: Resultssupporting
confidence: 93%
“…To minimize the postharvest losses, the processing of bell peppers is a suitable way to preserve. In addition, various studies reported the retention of phenolics, antioxidants, and other phytochemicals during the processing of vegetables by drying (Kaur, Kaur, & Ahluwalia, 2019; Mbondo, Owino, Ambuko, & Sila, 2018). Sweet bell pepper powder and paste are added in a variety of foods as a flavoring, coloring agent and also used for enhancing the nutritional value of food products.…”
The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60 °C retained the highest bioactive compounds. Wheat flour blends were prepared with RBP at 0%, 2%, 4%, 6%, 8%, and 10% level of incorporation and among hydration properties, water absorption increased with increasing levels. The prepared breads were assayed for physical, nutritional, bioactive, and sensory characteristics. Bread supplementation with RBP improves its color, mineral, fiber, and bioactive properties. However, the texture of bread becomes hard with the increased level of RBP due to a decrease in specific volume. The significant increment was recorded for bioactive compounds, such as total phenols, antioxidant activity, flavonoids, and carotenoids as the level of powder increased. Bread enriched with 6% RBP showed highest sensory scores (8.45) and index of acceptability (87.83%) as compared to other breads. Thus, RBP acts as a valuable supplement for developing bread with improved nutritional and bioactive constituents.
Practical Application
This study describes the effect of different pretreatments and drying temperatures for processing of RBP as a functional ingredient in bread, being a staple food around the world. RBP powder is a novel ingredient that improved the nutritional, bioactive, and appearance of bread. Hence, it will be helpful in the utilization of perishable crops like bell pepper and will demonstrate its commercial viability to improve the nutritive value of bakery products.
“…This might be due to the reduction in water activity during the drying process that led to the retardation of chemical reactions and, hence, preserved the chemical and bioactive nutrients 14 . A previous study reported that the phenolic contents of Lycopersicon esculentum L. and Capsicum annum were best preserved after drying at 60 °C, compared to 40 °C and 50 °C 14 . Figure 1 Total phenolic content in terms of gallic acid equivalent (GAE) of A. officinalis extracts prepared at different drying temperatures and drying duration ( A ).…”
This study aimed to investigate the nutricosmetic effect of Asparagus officinalis extracts. The tip and spear of A. officinalis were successively extracted with 95% ethanol. The rutin, phenolic, and flavonoid contents of A. officinalis extracts were investigated. The antioxidant activities were determined by 2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and a ferric reducing antioxidant power assay. Matrix metalloproteinase-1 (MMP-1), elastase, and hyaluronidase inhibition were determined by in vitro enzyme reaction assay. The cytotoxicity was analyzed on peripheral blood mononuclear cellss. Findings revealed that drying temperature and drying duration had significant effects on the chemical composition and biological activity of A. officinalis extract. A. officinalis tips dried at 50 °C for 24 h contained the (significantly) highest flavonoid and rutin content. The most potent extract was from A. officinalis spears since it possessed the (significantly) highest MMP-1, elastase, and hyaluronidase inhibition rates of 83.4 ± 1.5%, 70.4 ± 4.1%, and 75.2 ± 1.0%, respectively. Interestingly, at the same concentration, the A. officinalis spear extract was more potent in MMP-1 inhibition than oleanolic acid and epigallocatechin gallate, the well-known natural MMP-1 inhibitors. The results show that A. officinalis extract is an attractive source of natural anti-skin-wrinkle ingredients.
“…Antioxidant activity was determined with 1,1-diphenyl-2-picryl-hydrazil (DPPH) to measure the scavenging activity of the free radicals (Kaur et al, 2019). Samples (1 g) were extracted for 4 h at 30 ± 1 _C with 50 ml of 80% (w/v) methanol in an orbital shaker.…”
This study maximized the possibility of producing instant soup from underutilized vegetable: clove basil leaf and some other spices as recipe. This will stand as a better substitute for time consuming soup preparation of basil soup. Instant basil leaf soup was evaluated for chemical and the antioxidants composition such as: pH, Total Titratable Acidity, Vitamin A and the phytochemical composition of the product. The pH ranged between 6.70 to 6.90; vitamin A ranged between 417.20 and 443.17µg; Total titratable acidity ranged between 0.62 and 1.38. The phytate content ranged between 1.19 and 1.66 (mg/100g); oxalate content ranged between 15.89 and 16.99; tannin content ranged between 0.93 and 1.45; saponin content ranged between 12.52 and 15.07. The DPPH ranged between 190.54 and 228 (μg/g); ABTS ranged between 211.11 and 255.23(μg/g); FRAP ranged between 30.12 and 42.11 (nmolFe 2+ /mg) However, due to the beneficial bioactive compound present in instant basil soup it should be encouraged among children and adult where vitamin A is deficient to improve eye sight and protein malnutrition.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
