Effect of lipophilic sea buckthorn extract on cream cheese properties

Ghendov-Mosanu, Aliona; Sturza, Rodica; Opriş, Ocsana; Lung, Ildikó; Popescu, Liliana; Popovici, Violina; Soran, Maria-Loredana; Patraș, Antoanela

doi:10.1007/s13197-019-04094-w

Cited by 20 publications

(8 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sea buckthorn ( Hippophae rhamnoides L.) fruit extracts were also assayed as colorants for cream cheese [ 125 ]. Chlorophylls (2.79 mg/L chlorophyll a ; 4.73 mg/L chlorophyll b )), carotenoids (8.27 mg/L total carotenoids), and TPC (1842.86 mg/100 g dry weight) were the major quantified pigments and polyphenols from the fruits’ extracts.…”

Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

102

View full text Add to dashboard Cite

Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.

show abstract

Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

102

View full text Add to dashboard Cite

show abstract

“…Measurements were performed using a DR5000 UV–Vis spectrophotometer (Hach Lange) and isooctane as a blank. AnV was determined according to Equation 5:

AnV goodbreak= 25 goodbreak\times ()(, 1.2 As goodbreak- Ab) / normalm

As, the absorbance of the sample; Ab, the absorbance of the blank; and m, the mass of the sample (g) (Ghendov‐Moşanu et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…As, the absorbance of the sample; Ab, the absorbance of the blank; and m, the mass of the sample (g) (Ghendov-Moşanu et al, 2020).…”

Section: P-anisidine Value (Anv)mentioning

confidence: 99%

Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese

Sekhavatizadeh,

Abadariyan,

Ebrahimi

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Антиоксидантный комплекс облепихи позволяет использовать ее плоды и продукты переработки в производстве нутрицевтиков, пищевых продуктов, косметологии [16][17][18].…”

Section: Introductionunclassified

Antioxidant complexes of sea buckthorn (Hippopha? rhamnoides L.) of northwest Russia

Нилова

Малютенкова

2021

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

Sea buckthorn fruits, due to the content of complexes of water- and fat-soluble antioxidants, have therapeutic and prophylactic properties. Their content depends on the species, subspecies, varieties, botanical varieties, ecological and geographical origin of sea buckthorn fruits. The paper presents the results of studies of the composition of antioxidants and antioxidant activity of three botanical varieties of sea buckthorn (Hippopha? rhamnoides L.) growing in the Leningrad region of the northwestern region of Russia. As part of the antioxidant complex, the content of phenolic antioxidants (phenolic compounds, flavonoids, phenolic acids) and vitamin C was investigated. The greatest variability of water-soluble sea buckthorn antioxidants is associated with the content of vitamin C – from 82 to 297 mg/100g, depending on the botanical variety. The content of total phenolic compounds was 600–795 mg/100g, and the content of flavonoids and phenolic acids was 265–346 and 105–170 mg/100g, respectively. In the complex of fat-soluble antioxidants of sea buckthorn fruits of different varieties, the content of vitamin E and carotenoids was investigated, which was 6.9–8.3 and 10.7–14.9 mg/100g, respectively. The content of vitamin C influences the formation of antioxidant properties determined by the DPPH method and coulometric titration of water and alcohol fractions, forming a number of botanical varieties of sea buckthorn: Orange> Vitamin> Giant. The antioxidant activity of alcoholic fractions is 1.3–1.7 times higher than that of aqueous fractions, depending on the botanical variety of sea buckthorn fruits. The content of phenolic antioxidants (total phenolic compounds, flavonoids and phenolic acids) influenced the antioxidant activity determined by the FRAP method, forming a number of sea buckthorn varieties: Vitamin> Orange> Giant

show abstract

Effect of lipophilic sea buckthorn extract on cream cheese properties

Cited by 20 publications

References 34 publications

Technological Applications of Natural Colorants in Food Systems: A Review

Technological Applications of Natural Colorants in Food Systems: A Review

Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese

Antioxidant complexes of sea buckthorn (Hippopha? rhamnoides L.) of northwest Russia

Contact Info

Product

Resources

About