Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures

Demir, Hatice Uslu; Atalay, Derya; Erge, Hande Selen

doi:10.1007/s11694-019-00124-5

Cited by 13 publications

(7 citation statements)

References 38 publications

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“…sucrose as sweeteners for the juice resulted in the lowest value of the Ea, suggesting that these two sweeteners determined a lower susceptibility to anthocyanins degradation at high temperatures. The obtained Ea values for the Cornelian cherry anthocyanins thermal degradation are in accordance to those reported in previous studies, which were found to be in the range of 55.96-58.55 kJ/mol [37,38].…”

Section: Degradation Studiessupporting

confidence: 91%

Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

Moldovan

David

2020

Foods

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Cornelian cherries are red fruits which can be considered as a valuable dietary source of antioxidant biologically active compounds, especially anthocyanins. The purpose of the present study was to investigate the anthocyanins degradation process in Cornelian cherry juice supplemented with different sweeteners. Four formulations of Cornelian cherry juice were prepared using different sugars (sucrose, fructose) or artificial sweeteners (aspartame and acesulfame potassium). The obtained juices were stored at three distinct temperatures (2 °C, 25 °C, and 75 °C) in order to evaluate the effects of the sweetener and storage conditions on the pigment stability. The rate constants (k) and the half time values (t1/2) of the degradation processes were determined. The highest stability was observed for the anthocyanins from the unsweetened juice stored at 2 °C (k = 0.5·10−3 h−1), while the most accelerated degradation was registered for the fructose sweetened juice stored at 75 °C (k = 91.65·10−3 h−1). The presence of the different sweeteners in the Cornelian cherry juice affects their pigment stability during storage. The highest change in the retention of anthocyanins was determined by the presence of fructose, while acesulfame potassium had the less deleterious effect.

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Section: Degradation Studiessupporting

confidence: 91%

Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

Moldovan

David

2020

Foods

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“…For example, high temperature is more likely to cause the loss of red pigment on the surface of the orange peel than low temperature (Deng, Mujumdar et al, 2019). Cornelian cherries also show deterioration in various color indicators during the drying process (Uslu Demir et al., 2019). In addition, the browning of the internal pulp affects the quality of the fruit.…”

Section: Introductionmentioning

confidence: 99%

The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao

Liu

Zhang

Yang

et al. 2021

Food Processing Preservation

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Drying kinetics, color, and texture changes in different drying temperatures of jujubes were investigated in this study. With the increase of temperature, the drying time reached a minimum (140 min) at 80℃. At the temperature of 40℃, the retention of the original color was the greatest (ΔE = 1.66); similar results were also reflected by the measured pulp browning (4.186 ± 0.350 Abs/g) and 5‐HMF (0.517 ± 0.044 mg/g). After drying, the fruit hardness decreased to 55.91%–86.59% of the initial (2,543.2 ± 181.4 g). SEM showed that the HAD temperature exceeded 60℃ and the pulp tissue sharp dramatically, causing the fruit to harden. Affected by drying temperature and polygalacturonase, WSP increased in drying, whereas CSP and NSP showed the opposite trend, and they were significantly correlated with the texture of fruits. The results expanded our understanding of the jujube drying process and provided guidance for controlling the quality of jujube during HAD processing. Practical applications The drying method of jujube fruit in China is special, which is a combination of air drying and hot air drying. However, discoloration, shrinkage, and other quality deterioration occurred during the drying process, significantly affecting the quality of jujube fruit. In this study, semi‐air‐dried jujubes were used to investigate the color and texture during hot air drying. These results will provide valuable information to the pilot or industrial scale processors and also served as an operational guide for the jujube fruit drying process.

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“…The CC level also reduced the L * value of the cookies. Cornelian cherry has dark red color due to its content of anthocyanins (Uslu Demir et al, 2019), which may be resulted in the reduction in the L * value. Cornelian cherry is a good source of ascorbic acid and polyphenols.…”

Section: Discussionmentioning

confidence: 99%

Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology

İlyasoğlu

Burnaz

Zemzemoğlu

2022

Food Processing Preservation

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Consumers' demand for healthy foods has been increased. The aim of this study was to develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC). The effects of the levels of FS flour (10–30 g for 100 g composite flour) and CC powder (2–10 g for 100 g composite flour) in the cookie formulation on the cookie properties were investigated by using response surface methodology. The lightness of the cookies was decreased with the addition of the FS and CC. The incorporation of the FS into the formulation enhanced the content of omega‐3 fatty acids. Both FS and CC enhanced the total phenolic contents (TPCs) and antioxidant capacity of the cookies. Moreover, they did not have effects on the hardness and overall acceptability. The developed cookie contained FS (23.6 g 100 g−1) and CC (10 g 100 g−1) that provided α‐linolenic acid (16.5 g 100 g−1), TPC (340.2 mg GAE 100 g−1), and antioxidant capacity (996.6 μmol TEAC 100 g−1). Our study indicated that the combination of wheat flour with FS with CC can have the potential to enhance the nutritional and functional values of the cookies. Novelty impact statement The combination of wheat flour with flaxseed and Cornelian cherry in the cookie formulation enhanced the contents of omega‐3 fatty acids, total phenolic content, and antioxidant capacity of the cookies. The developed cookie may be an alternative product for consumers who look for healthy bakery products.

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Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures

Cited by 13 publications

References 38 publications

Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao

Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology

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