Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties

Mäkilä, Leenamaija; Laaksonen, Oskar; Kallio, Heikki; Yang, Baoru

doi:10.1016/j.foodchem.2016.10.079

Cited by 48 publications

(32 citation statements)

References 37 publications

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“…In the tea, the content of hydroxycinnamic acids was only 314 mg/kg of DW fruits (Table 2). The results show that the procedure of fruit processing significantly affects the content of hydroxycinnamic acids in the final product, which was also reported by Makila, Laaksonen, Kallio, and Yang (2017). The consumer is certainly most interested in how many ingredients he can get by eating a particular product.…”

Section: Resultssupporting

confidence: 75%

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

Mikulič-Petkovšek

Koron

Rusjan

2020

Journal of Food Science

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Sugars, organic acids, and phenolic compounds were analyzed in the fruits of juneberry (Amelanchier lamarckii). Different food products were made from fresh juneberry fruits: jam, liqueur, juice, and tea. A detailed analysis of the phenolic component was performed using high-pressure liquid chromatography coupled with mass spectrometry, and the content of phenolics in different products was compared with the control treatment (fresh fruits extracted with 70% methanol: 27% water: 3% formic acid; v/v/v). Four sugars and six organic acids were determined in the fruits. The main sugars were glucose (61 g/kg fresh weight [FW]) and fructose (64 g/kg FW) and the acids: malic (5.85 g/kg FW) and citric acid (2.6 g/kg) were abundant. Hydroxycinnamic acids, anthocyanins, and flavonol glycosides were the major phenolic groups in juneberry fruits. Fruit processing significantly affected the content of phenolic compounds in the different fruit products. Liqueur had 17% higher phenolic acid contents than the control treatment (fresh fruits extracted with a solution of 70% MeOH/27% H 2 O/3% formic acid) and jam had 14% higher content than the control, calculated on the dry mass of fruit. Juneberry juice had the highest content of total analyzed phenolics (298 mg/100 mL), followed by liqueur (108 mg/100 mL) and tea (8 mg/100 mL). Fruits of juneberry are rich in bioactive compounds and a useful source for the food industry for making various health snacks, jellies, marmalades, alcoholic drinks, juices, and so on.

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Section: Resultssupporting

confidence: 75%

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

Mikulič-Petkovšek

Koron

Rusjan

2020

Journal of Food Science

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“…Dados que corroboram com Carvalho et al 19 , que estudaram cupcakes adicionados de farinha da casca de banana (0, 2,5%, 4%, 5,5% e 7%), entre adultos. O aquecimento dos compostos fenólicos, presentes em elevadas quantidades em cascas de frutas, prejudica o sabor, promovendo certa adstringência 32 , o que, possivelmente, desencadeia uma menor aceitação em produtos adicionados desses subprodutos.…”

Section: Análise Sensorialunclassified

Adição de farinha da casca de melão em cupcakes altera a composição físico-química e a aceitabilidade entre crianças

Vieira¹,

Carvalho²,

Carvalho³

et al. 2017

Conexão Ci.

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Introdução: O desperdício de alimentos apresenta números alarmantes em todo o mundo. As cascas de frutas se destacam entre os subprodutos que mais são descartados pela população. Dessa forma, são necessárias estratégias que visem aproveitar os alimentos de uma forma integral, com intuito de combater a fome e o impacto ambiental do descarte de resíduos. Objetivo: Avaliar a aceitabilidade sensorial de cupcakes adicionados de diferentes níveis de farinha da casca de melão (FCM), entre crianças. Também, determinar a composição físico-química do produto padrão e daquele com maior teor de FCM e aceitação semelhante ao padrão. Metodologia: Foram desenvolvidas cinco formulações de cupcakes: F1 (padrão - 0% de FCM) e as demais adicionadas de 4,25% (F2), 8,5% (F3), 12,75% (F4) e 17% (F5) de FCM. Participaram da avaliação sensorial 60 provadores não treinados, de ambos os gêneros, com idade entre 7 e 10 anos. Resultados: Maiores notas foram verificadas para F1 comparada à F5 para os atributos de aparência, aroma, sabor e aceitação global (p<0,05). Para os atributos de textura, cor e para a intenção de compra não houve diferença estatística entre os produtos (p>0,05). Maiores teores de umidade (p<0,05) e menores de cinzas e fibras foram constatados em F1, quando comparada à F4. Conclusão: Um nível de adição de até 12,75% de FCM em cupcakes foi bem aceito pelos provadores infantis, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização.

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“…Generally, the reasons for berry fruit processing are to maximize juice yields, inactivate microorganisms, inactivate enzymes, and to maintain the sensory qualities of the finished product (Mäkilä, Laaksonen, Kallio, & Yang, 2017). The use of enzymatic treatments in juice production is quite common, especially in the processing of berry juices because it can increase juice yields up to approximately 91% (Laaksonen et al, 2014; Table 5).…”

Section: Technological Methods For Bc Processing Enzymatic Treatmentsmentioning

confidence: 99%

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

Cortez

Mejía

2019

Journal of Food Science

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Blackcurrants (BC; Ribes nigrum) are relatively new to the U.S. market; however, they are well known and popular in Europe and Asia. The use of BC has been trending worldwide, particularly in the United States. We believe that demand for BC will grow as consumers become aware of the several potential health benefits these berries offer. The objectives of this review were to provide an up‐to‐date summary of information on BC based on articles published within the last decade; furthermore, to provide the food industry insights into possibilities for the utilization of BC. The chemistry, processing methods, and health benefits have been highlighted in addition to how the environment and variety impact the chemical constituents of BC. A search for journal publications on BC was conducted, which included keywords such as chemical characterization, health benefits, processing, technologies, anthocyanins (ANC), and proanthocyanidins. This review provides up‐to‐date information available on the subject. In conclusion, BC and their products have industrial uses from which extractions can be made to produce natural pigments to be used as food additives. BC contain flavonoids, specifically ANC, which provide the fruits with their purple color. BC are a rich source of phytochemicals with potent antioxidant, antimicrobial, and anti‐inflammatory properties. Also, BC have the potential to improve overall human health particularly with diseases associated with inflammation and regulation of blood glucose.

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Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties

Cited by 48 publications

References 37 publications

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

Adição de farinha da casca de melão em cupcakes altera a composição físico-química e a aceitabilidade entre crianças

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

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