Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice

Lachowicz, Sabina; Oszmiański, Jan; Kolniak‐Ostek, Joanna

doi:10.1007/s00217-018-3103-7

Cited by 15 publications

(9 citation statements)

References 32 publications

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“…This was an additional positive effect of preimpregnation. Such a tendency is confirmed by other authors' research [2,4] Flavonols show antioxidant activity and play an important role in maintaining proper health [26]. In the studied chokeberry dried fruit, six flavonols were indicated.…”

Section: Comparison Of Phenolic Compounds Detected In Chokeberry Prodsupporting

confidence: 67%

“…Nero) is a berry fruit that is rich in polyphenolic compounds, especially anthocyanins. Among plants, chokeberry fruits are characterised by one of the highest contents of anthocyanins and other polyphenols [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

“…The black chokeberry is a source of vitamins (P, B1, B2, B6, PP, and E), provitamin A (β-carotene), dietary fibre, minerals (Mo, Mn, B, J, Cu, Fe, Mg, and Ca), sugars (glucose, fructose, and sorbitol), and organic acids (citric acid, quinic acid, and malic acid) [5]. The most important group of compounds present in the chokeberry is that of polyphenols such as flavonoids (anthocyanins, flavonols, and flavan-3-ols) and phenolic acids (chlorogenic acid and neochlorogenic acid) [2][3][4]6]. The tart and bitter taste of chokeberry arises from the great number of polyphenols, mainly procyanidins, with a high degree of polymerisation.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Nawirska-Olszańska

Pasławska

Stępień

et al. 2020

Foods

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Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.

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Section: Comparison Of Phenolic Compounds Detected In Chokeberry Prodsupporting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Nawirska-Olszańska

Pasławska

Stępień

et al. 2020

Foods

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“…Cyanidin glycosides are among its predominant anthocyanins (Pliszka, 2017). Several reports have cited the possibility of the application of berry fruits in food products such as juices (Lachowicz et al, 2018b;Ricci et al, 2019;Tundis et al, 2018;Wang et al, 2019), smoothies (Guazi et al, 2019), snacks (Gramza-Michałowska and Człapka-Matyasik, 2011; Kowalska et al, 2018a,b), jams (Banaś et al, 2018), pie fillings (Threlfall et al, 2007), flour confectionery (Osipenko et al, 2019), cookies, natural colourants (Wathon et al, 2019) in the form of dried/lyophilized and powdered fruits (Gagneten et al, 2019;Oniszczuk et al, 2016), extracts (Cilek et al, 2019 or residues (Drożdż et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

Wójtowicz¹,

Lisiecka²,

Mitrus³

et al. 2019

Int. Agrophys.

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Extrusion-cooking is used to produce directly expanded gluten-free snacks, especially for consumers with celiac disease. The aim of the study was to evaluate the effect of various fruits type supplementation as well as the processing screw speed on the physical properties and texture of ready-toeat corn-based gluten-free snacks. Black elderberry, chokeberry and strawberry were dried and used in the amount of 5 to 20% as a corn grit replacement. The directly expanded snacks were processed with a single-screw extruder at various screw speeds (80 and 120 rpm) and tested to measure their expansion ratio, bulk density, colour profile as well as their texture profile. The results showed the various effects of adding different types and amounts of fruit on the physical properties and texture of supplemented gluten-free snacks. A higher amount of fruit resulted in a significant decrease in the expansion ratio and an increase in the bulk density of the snacks. Reduced lightness and a more pronounced red tint were observed when red fruits were added. The desired hardness of the snacks suggested that the addition of fruit should be retained below 15% of the recipe content. The screw speeds applied showed a significant effect on the expansion, bulk density and texture of the tested snacks.

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“…The ratio of individual cyanidins in juice is not constant, either [33,38,39]. Based on the latest research, the composition of anthocyanins and other polyphenols in chokeberry fruit and products is much more diverse [40,41]. The clarification of the juices by filtration did not cause significant losses of polyphenols.…”

Section: Profile Of Polyphenolic Compounds In Juices/drinksmentioning

confidence: 99%

The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)

et al. 2020

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Black chokeberry (Aronia melanocarpa) is a fruit with increasing popularity in consumption and processing. Recent research has strengthened the position of chokeberry as a source of phenolic compounds, antioxidants with high pro-health values, therefore it is important to investigate other substances protecting biologically active compounds during juice processing. This study was an attempt to reduce the loss of polyphenol in cloudy and clarified chokeberry juice by adding aqueous cinnamon and clove extracts. The results showed that the clarification of juices did not cause significant changes in the concentration of polyphenols. However, the addition of plant extracts prior to pasteurisation process influenced the content of phenolic compounds in the chokeberry juices. The main change in the composition of the chokeberry juices observed during storage was a result of the degradation process of anthocyanins. The research showed that, despite the common view about the beneficial effects of polyphenols and other compounds exhibiting mutual antioxidative potential, it is very difficult to inhibit the degradation process.

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Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice

Cited by 15 publications

References 32 publications

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)

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