Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces

Ahouagi, Vinicius Berutto; Mequelino, Daiana Barbosa; Tavano, Olga Luisa; Garcia, José Antônio Dias; Nachtigall, Aline Manke; Boas, Brígida Monteiro Vilas

doi:10.1016/j.foodchem.2020.127925

Cited by 31 publications

(25 citation statements)

References 27 publications

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“…Hardness is an important indicator to measure fruit maturity and storage quality, and it determines the storage tolerance and shelf life of the fruit (Ahouagi et al., 2021; Niu et al., 2020). As shown in Figure 8b, on the first day of strawberry preservation, the different treatments had little effect on strawberry hardness because the factor that affected strawberry hardness at this stage was the moisture content.…”

Section: Resultsmentioning

confidence: 99%

Preparation and properties of chitosan‐based bacteriostatic agents and their application in strawberry bacteriostatic preservation

Liu

Zhu

Zhang

et al. 2021

Journal of Food Science

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The purpose of this study is to develop a green and safe chitosanbased preservative which can be applied in strawberry preservation. Chitosan (CS) was treated by 2,2,6,6-tetramethylpiperidine oxygen radical/laccase oxidation system (TEMPO/laccase oxidation system), which was mainly used to prepare TEMPO/laccase chitosan (TLCS). Furthermore, on this basis, the structure and performance of TLCS were also studied. The results showed that compared with CS, the solubility of TLCS improved, and the kinetic viscosity reduced significantly. Next, a cinnamaldehyde-TEMPO/laccase chitosan (CIN-TLCS) antibacterial agent was prepared by covalently combining the aldehyde group in cinnamaldehyde (CIN) and the amino group in CS. It was found that CIN combined with TLCS through covalent bonds, which changed the structure and crystallinity of TLCS. In addition, the total antioxidant capacity of CIN-TLCS also improved, which was necessary for the application of CIN-TLCS in extending shelf life. Cytotoxicity experiments showed that CIN-TLCS had no cytotoxicity. Furthermore, strawberries were used to explore the actual bacteriostatic and fresh-keeping effects of CIN-TLCS. The experiment found that CIN-TLCS could maintain the freshness of strawberries at room temperature (23 ± 1 • C) for 5 days and had positive effects on strawberry color, loss-weight rate, hardness and pH. These results showed that CIN-TLCS could be used as a potential preserving agent for fruit storage. Practical Application: To obtain a green, safe and effective food preservative, chitosan (CS) was modified by a 2,2,6,6-tetramethylpiperidine oxygen radical/laccase oxidation system (TEMPO/laccase oxidation system) to get TEMPO/laccase chitosan (TLCS) and cinnamic aldehyde-TEMPO/laccase chitosan (CIN-TLCS). At the same time, the structure and antibacterial properties of TLCS and CIN-TLCS were analyzed, and their possibility as a new green and safe strawberry preservative was studied. Compared with oxazolidine, imidazole and triazole commercial drugs, CIN-TLCS has the advantages of low price, no pollution, no cytotoxicity and no drug resistance.

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Section: Resultsmentioning

confidence: 99%

Preparation and properties of chitosan‐based bacteriostatic agents and their application in strawberry bacteriostatic preservation

Liu

Zhu

Zhang

et al. 2021

Journal of Food Science

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“…Phytochemical Constituents and Pharmacological Activities of Strawberry DOI: http://dx.doi.org/10.5772/intechopen.103973 Anthocyanins evaluated that due to the presence of vitamin C and phenolic compounds in the strawberry having antioxidant capacity [51][52][53][54]. It has been concluded that strawberry is 40 times more efficient than cereals, 10 times more efficient than vegetables, and 4 times more efficient than other fruits [55].…”

Section: Phenolic Acids and Hydrolyzable Tanninsmentioning

confidence: 99%

Phytochemical Constituents and Pharmacological Activities of Strawberry

Rapuru¹,

Bathula²,

Ilango³

2023

Recent Studies on Strawberries

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Strawberry is a widely grown hybrid species of single ovary fruit that is indehiscent and the scientific name of strawberry is Fragaria ananassa belongs to the family Rosaceae which is native to America, Europe, Asia and cultivated worldwide for its fruits. The fruits are rich in vitamin C. The phytochemical constituents such as gallotannin, ellagitannin, ellagic acid anthocyanins, proanthocyanins, catechin, cyanidin, agrimonium, coumaroyl glycosides, pedunculagin, pelargonidin, flavonols, chlorogenic acid, salicylic acid, caffeic acid, and chlorogenic acid have various medicinal benefits like regulating heart function, antidiarrheal, antioxidant, diuretic, decline blood pressure, elevate good cholesterol, esophageal cancer, etc. This chapter deals with nutritional value, phytoconstituents, and its structure along with medicinal uses of Strawberry.

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“…The addition of fortification ingredients can increase the nutritional content and function of yogurt (Raikos et al, 2019). Strawberries (Fragaria x ananassa) are a fruit with complete nutritional content, as well as phenolic compounds, especially anthocyanins as a source of antioxidants (Ahouagi et al, 2021;Yang et al, 2021) in addition, strawberries have unique sensory properties because have the scent of bright red color, sweetness, juicy texture (Rahman et al, 2021), and they are rich in vitamins and essential elements (Mousavi et al, 2021). In yogurt sensory properties have a significant effect on consumer acceptance (Hossain et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Strawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum

Supriyanti

Roslina

Zackiyah

et al. 2022

Indonesian J. Sci. Technol

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This study aims to produce as well as analyze the sensory and antioxidant activity of fortified strawberry yogurt with cryoconcentration and pasteurization preparation methods. The results for the sensory test of strawberry fortified yogurt showed that the pasteurized yogurt is the best for taste and aroma because the use of heat when pasteurizing releases the aroma from strawberries. Reducing the water content using this method allows the strawberry flavor more concentrated. The cryoconcentration method allows the texture and color to be better than other methods. This is influenced by the use of low temperatures in the cryoconcentration method to maintain the anthocyanin content in strawberries which acts as a red pigment. The greater concentration of fortificants added results in higher antioxidant activity gained. Based on the IC100 value, the fortification of strawberries with the cryoconcentration method was significantly different from the pasteurization method in increasing the antioxidant activity of strawberry-fortified yogurt. The benefit of this research is to process milk into yogurt. Thus, it can be consumed by consumers with lactose intolerant sufferers. The addition of strawberries increases the antioxidants to prevent degenerative diseases. In addition, due to its simply design and production, this study is possibly used as a model in the practicum class.

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Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces

Cited by 31 publications

References 27 publications

Preparation and properties of chitosan‐based bacteriostatic agents and their application in strawberry bacteriostatic preservation

Preparation and properties of chitosan‐based bacteriostatic agents and their application in strawberry bacteriostatic preservation

Phytochemical Constituents and Pharmacological Activities of Strawberry

Strawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum

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