Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract

Pasukamonset, Porntip; Pumalee, Theerapat; Sanguansuk, Nontapat; Chumyen, Chonlada; Wongvasu, Piyawan; Ngamukote, Sathaporn

doi:10.1007/s13197-018-3204-0

Cited by 39 publications

(32 citation statements)

References 31 publications

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“…Specifically, the deep blue color of C. ternatea flowers is a particularly sought after alternative to synthetic blue food colorants which have become increasingly disfavored due to health concerns (Nigg et al, 2011). Studies reported that addition of C. ternatea extracts increased the polyphenolic and antioxidant contents of sponge cakes (Pasukamonset et al, 2018), enhanced the oxidative stability of cooked pork patties (Pasukamonset et al, 2017) and reduced the predicted glycemic index of flour (Chusak et al, 2018a). Microencapsulation using alginate prevented the degradation and enhanced the retainment of the antioxidant activities of C. ternatea polyphenolic extracts post gastrointestinal digestion (Pasukamonset et al, 2016).…”

Section: Next Generation Applicationsmentioning

confidence: 99%

“…In 2003, comparison of C. ternatea lines bearing different floral colors provided insights into the role of acylation on C. ternatea floral color determination (Kazuma et al, 2003a). The abundance of these unique anthocyanins alongside other secondary metabolites in C. ternatea makes the plant an ideal source of natural additives that can enhance the appearance and nutritive values of consumer products (Pasukamonset et al, 2016, 2017, 2018; Siti Azima et al, 2017). Although a number of recent studies has endeavored to elucidate the pharmacological activities of C. ternatea (Adhikary et al, 2017; Kavitha, 2018; Singh et al, 2018), the contribution of individual extract components on any bioactivity measured remains unknown.…”

Section: Introductionmentioning

confidence: 99%

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Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine

et al. 2019

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The perennial leguminous herb Clitoria ternatea (butterfly pea) has attracted significant interest based on its agricultural and medical applications, which range from use as a fodder and nitrogen fixing crop, to applications in food coloring and cosmetics, traditional medicine and as a source of an eco-friendly insecticide. In this article we provide a broad multidisciplinary review that includes descriptions of the physical appearance, distribution, taxonomy, habitat, growth and propagation, phytochemical composition and applications of this plant. Notable amongst its repertoire of chemical components are anthocyanins which give C. ternatea flowers their characteristic blue color, and cyclotides, ultra-stable macrocyclic peptides that are present in all tissues of this plant. The latter are potent insecticidal molecules and are implicated as the bioactive agents in a plant extract used commercially as an insecticide. We include a description of the genetic origin of these peptides, which interestingly involve the co-option of an ancestral albumin gene to produce the cyclotide precursor protein. The biosynthesis step in which the cyclic peptide backbone is formed involves an asparaginyl endopeptidase, of which in C. ternatea is known as butelase-1. This enzyme is highly efficient in peptide ligation and has been the focus of many recent studies on peptide ligation and cyclization for biotechnological applications. The article concludes with some suggestions for future studies on this plant, including the need to explore possible synergies between the various peptidic and non-peptidic phytochemicals.

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Section: Next Generation Applicationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine

et al. 2019

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“…Yogurt production with the addition of BPFE increase the antioxidant activity of all samples. Similar studies describe that the antioxidant activity can be improved by incorporating natural extracts into yogurt (Wallace & Giusti, 2008;Zhang et al, 2019;Anuyahonget al, 2020;Hussein, Awad, El-Sayed, & Ibrahim, 2020) and other food products, such as juices (Lakshan et al, 2019), cakes and bakery (Pasukamonset et al, 2018;Rashid et al, 2020). The addition of natural anthocyanin extract into yogurt has been the subject of many studies.…”

Section: Antioxidant Activitymentioning

confidence: 92%

“…At neutral pH, the color is blue, and the lower pH is purple. Anthocyanins in blue pea flowers have been used in beverage, bread, rice, and other products (Pasukamonset et al, 2018;Anuyahong et al, 2020;Rashid et al, 2020). It also can be used as an antimicrobial compound for food spoilage (Chusak, Thilavech, Henry, & Adisakwattana, 2018;Zingare, Zingare, Dubey, & Ansari, 2013;Dhanasekaran et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk

Sutakwa

Nadia²,

Suharman³

2021

JAC

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Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as a natural blue dye. The present study aimed to determine the effect of additional blue pea flower (BPFE) to yogurt from various types of milk. The study used dried blue pea flowers, extracted with water in 3:1 (g.L-1) ratio, at the extraction condition of 60 ˚C and 45 minutes. The fermentation was processed by adding BPFE to (A) liquid skim milk, (B) ultra-high temperature (UHT) milk, (C) pasteurized milk, (D) UHT milk with skim powder, and (E) pasteurized milk with skim powder. Then, the yogurt starter was added to all milk samples, evenly mixed and incubated for 24 hours at 37 ˚C. The fermentation of all five different milk to make plain yogurt also processed with same method without addition of BPFE. The antioxidant activity and color intensity of yogurt are evaluated to investigate the effect of BPFE in yogurt. The result showed that the plain yogurt without the addition of BPFE has antioxidant activity and increases with the addition of BPFE. Skim milk BPFE yogurt has the highest antioxidant activity (437.04 ppm) with the values of L*, a*, b* was 37.35; 2.02; -1.32, respectively. Antioxidant activity of the other BPFE yogurt, which was added with skim milk, also increased. The BPFE yogurt made from skim milk or added skim milk had higher antioxidant activity than the other types of milk.

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“…Consumption of bakery products, like cakes is increasing worldwide (Pasukamonset et al 2018). A serious and costly problem for bakery industry is the economic loss caused by microbial spoilage which is often the main factor limiting shelf life of intermediate and high moisture bakery goods (Smith et al 2004;Valle Garcia et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR

et al. 2019

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Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in particular by Penicillium crustosum. The combination of different hurdles was studied to inhibit P. crustosum growth in sponge cakes. A full factorial design was performed to study the effect of the concentration of potassium sorbate, pH, packaging atmosphere and storage time. The results showed that packaging atmosphere and storage time were the significant factors in the ranges tested. No growth was detected in cakes stored in modified atmosphere packaging (MAP) (N 2 :CO 2 50:50) at room temperature (25°C) for 15 days. The effect of MAP on P. crustosum growth in cakes at room temperature was compared with the effect of air-packaging and storage at low temperature (4°C) for 30 days. P. crustosum growth was not detected in cakes packaged in MAP, whereas it was detected after 20 days in cakes packaged in air and stored at 4°C. This growth was quantified by a specific real time PCR developed in this work. Specific primers were designed using the sequence of b-tubulin gene of P. crustosum as a target and PCR conditions were adjusted to ensure specificity. PCR efficiency was 107%, with a detection limit of 0.0014 ng of DNA. The qPCR method presented here, resulted specific and sensitive enough to detect the growth of P. crustosum even before biodeterioration signs were visible.

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Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract

Cited by 39 publications

References 31 publications

Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine

Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine

Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk

Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR

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