Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration

Maciel, Laércio Galvão; Teixeira, Gerson Lopes

doi:10.1186/s43014-022-00116-x

Cited by 3 publications

(1 citation statement)

References 60 publications

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“…The oil extraction process produces a by-product known as pecan nut cake (PNC), which possesses valuable and interesting industrial compounds in its composition, such as bioactive compounds. Phenolic compounds are found in large amounts in PNC extracts, and the main compounds are catechin, epigallocatechin, and epicatechin [ 6 ]. Therefore, the development of bioactive extracts from PNC becomes a sustainable way to reuse and add value to a byproduct that is usually destined for animal feed [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Alves

Canabarro

Boeira

et al. 2023

Foods

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The excessive consumption of plastic packaging and its consequent disposal and accumulation in the environment have aroused the interest of researchers in developing packaging that can cause less harm to nature. In this sense, this article presents research on the addition of antioxidant extracts from pecan nut cake in biodegradable packaging made with a polymeric mixture of gelatin and corn starch. The films produced were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thickness, mechanical properties, water vapor permeability (WVP), solubility, water contact angle, optical properties, in vitro bioactive activity, and biodegradability. A higher concentration of total phenolic compounds (101.61 mg GAE/g) was found for the condition where alcohol content and extraction time were 65% and 20 min, respectively. Pecan nut cake (PNC( extracts did not influence the film’s tensile strength, and elongation at break was tightly increased by adding 10–20% extracts. The film’s characterization pointed to more than 67% solubility, and adding PNC extract implied more hydrophilic surfaces (contact angles lower than 65°). Furthermore, the film opacity showed a linear relation with PNC extract concentration, and a higher luminosity (L*) was observed for the film without extract. Furthermore, the antioxidant activity of the films was enhanced with the addition of PNC extracts, and complete biodegradation was observed until the ninth day. Therefore, biodegradable films prepared from a mixture of gelatin starch and enriched with PNC extracts showed excellent mechanical properties and potential as carriers of antioxidant compounds, allowing us to propose their use as active packing.

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Section: Introductionmentioning

confidence: 99%

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Alves

Canabarro

Boeira

et al. 2023

Foods

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Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

Chikpah,

Korese,

Osman

2023

Food Prod Process and Nutr

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The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a vital source of phytochemicals for the development of functional foods. This study determined the effect of partial substitution of wheat flour with SFP (0–25%) on the physicochemical, total carotenoids (TC), total phenolics content (TPC), antioxidant activity (AA), and sensory properties of cookies. The bromatological analysis showed that crude fiber, fat, and total ash contents of the SFP-enriched cookies increased by 155.3-565.8%, 1.7–6.8%, and 22.2-111.3%, respectively while moisture, crude protein, and available carbohydrate contents decreased by 10.0-44.9%, 3.1–17.5%, and 1.0-2.9%, respectively with increasing addition of SFP in the cookies. The SFP-enriched cookies had significantly higher TC (183.25-627.49 µg/100 g) and TPC (79.06–185.20 mg GAE/100 g) and AA (28.20-61.58%, inhibition) than the 100% wheat flour cookies, control (2.90 ± 0.14 µg/100 g for TC, 53.81 ± 5.70 mg GAE/100 g for TPC, and 15.79 ± 1.03% for AA). The incorporation of SFP in cookies decreases the thickness and whiteness index by 3.9–24.0% and 4.5–26.9%, respectively, but increases the spread ratio by 5.5–37.9% and the browning index by 10.3–87.4% as compared with the control cookies. Based on the sensory evaluation results, the 25% SFP-enriched cookie had the highest scores for taste, aroma, and texture whiles the 15% SFP-enriched cookie had the best rating for color and overall acceptability. It is conclusive that SFP could be utilized for the industrial production of cookies to enhance the nutritional, antioxidant, and sensory properties of the baked product. Nonetheless, enzymatic browning of the shea fruit pulp is a major limitation, and therefore, rapid processing of fruits and cold storage of the SFP is required to prevent the browning reactions of the SFP. Graphical Abstract

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Insights into the chili phytochemicals, bioactive components, and antioxidant activity of instant premixes (green and red chilies) and their reconstitution products

Arya,

Kumari,

Kumar

et al. 2024

Food Prod Process and Nutr

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Chili fruits are a potential source of phytochemicals and nutrients for food and reconstituted products. Due to its high nutritional and bioactive components, the current study focused on developing chili instant food products employing hot-air drying method. The effect of the hot-air drying method on physicochemical properties, microbiological quality, retention of bioactive components, phytochemicals, antioxidant properties, and sensory quality of green and red chilies reconstitution products were investigated. HPLC quantification unveiled that fresh red chili product had retained the highest capsaicin (2703.14 µg/g) and dihydrocapsaicin (1518 µg/g) content on the 0th day. Furthermore, UPLC-MS confirmed the presence of eleven phenolic compounds such as gallic acid, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, protocatechuic acid, trans-cinnamic acid, ferulic acid, catechin, rutin, and quercetin. Among all, ferulic acid (382.91 µg/g) was the most abundant phenolic compound in fresh green chili products, followed by trans-cinnamic acid (73.19 µg/g) in green chili reconstituted and catechin (65.66 µg/g) in green and red chili reconstituted products. The chili products retained reasonable amounts of bioactive components and antioxidants during storage without microbial growth. The correlation analysis revealed a significant correlation between capsaicinoids, phenolic compounds, and antioxidant properties, which are linearly related in green chili products. This study offers manufacturers a cost-effective technology for producing high-quality chili-reconstituted products rich in essential nutrients and health benefits. Graphical Abstract

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Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration

Cited by 3 publications

References 60 publications

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing

Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

Insights into the chili phytochemicals, bioactive components, and antioxidant activity of instant premixes (green and red chilies) and their reconstitution products

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