Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

Šaponjac, Vesna Tumbas; Ćetković, Gordana; Čanadanović-Brunet, Jasna; Pajin, Biljana; Djilas, Sonja; Petrović, Jovana; Lončarević, Ivana; Stajčić, Slađana; Vulić, Jelena

doi:10.1016/j.foodchem.2016.03.082

Cited by 142 publications

(49 citation statements)

References 31 publications

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“…According to other scientific work [35,36], the possible positive effect of addition of plant extracts is not only on nutritional value but also on the taste. According to the authors, natural antioxidants found in herbs and fruits increase the polygenic FA stability and also may contribute to unique sensory properties as they contain compounds with a specific taste and odor.…”

Section: Discussionmentioning

confidence: 98%

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska

Kozłowska

Półtorak

et al. 2018

J Therm Anal Calorim

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Fragile cookies are one of the most popular high-fat cereal products. Products of this type with added oat flakes may be labeled with a nutrition claim and may be included in functional foods. Fat from oat flakes and which is a recipe ingredient of cookies undergoes degradation during storage which leads to the formation of harmful oxidation products and sensory changes in products. The aim of this study was to determine the effect of green tea extracts (GT), blackcurrant (BC) seeds and nettles (N) on the rate of fat degradation in cookies with oat flakes and their sensory properties. In this work, the antioxidant effect of natural extracts antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC) and by peroxide value, anisidine value and specific UV extinctions (K value). Moreover, cookies were subjected to sensory analysis and to instrumental measurements of color changes. The extracts used in the study had an influence on the rate of fat oxidation changes in cookies after baking and also during 3 months of storage. The most effective fat degradation inhibitor was the extract with GT in 1% addition, while the most unfavorable change was observed in fat with the lowest addition of N extract (0.5%). It was observed that the applied plant extracts did not significantly reduce the sensory properties of the products. The most desirable products were the cookies with 1% GT extract and those with the highest proportion of blackcurrant seed extract (1.5%).

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Section: Discussionmentioning

confidence: 98%

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska

Kozłowska

Półtorak

et al. 2018

J Therm Anal Calorim

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“…The flavonoids and phenolic acids identified in Z. lotus fruit ( Table 2) can participate individually or synergistically to the antioxidant capacity indicated in the cake enriched with the jujube powder. Comparable studies illustrated that the fortification of cakes with natural raw materials, such as mallow and sour cherry pomace extract enhanced its antioxidant capacity and a reduction in oxidative decomposition during the storage of supplemented cakes [30,31].…”

Section: Enriched Cake Qualitymentioning

confidence: 99%

Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake

et al. 2020

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Jujube (Ziziphus lotus L.) fruit has multiple functional properties and represents an interesting source of bioactive compounds. The purpose of this study was to improve the functionality and the sensory properties of sponge cake enriched with Z. lotus fruit. The polyphenols and flavonoids levels in the sponge cake and its antioxidant potential increased with the addition of 0-10 g of jujube powder/100 g of wheat flour. The crumb color parameters, L* and b*, decreased with the addition of jujube powder, whereas the a* value increased. In the texture analysis, addition of jujube powder resulted in an increase of the hardness and chewiness, but the springiness was reduced. The sensory evaluation showed that supplementation of jujube powder did not manifest any undesirable organoleptic response and showed satisfactory consumer acceptability. Overall, the addition at 5% jujube powder showed the finest sensory properties of the sponge cake.

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“…Valorisation routes of other cherry by‐products are mostly focused on the extraction of polyphenols from cherry pomace. Tumbas‐Šaponjac encapsulated extracted bioactive compounds from cherry pomace with whey and soy proteins, incorporating them further into food products. There are no reported industrial uses of cherry stems or detailed chemical and biological characterisation, despite their use in traditional medicine.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds of sweet and sour cherry stems obtained by subcritical water extraction

Švarc‐Gajić

Cerdà

Clavijo

et al. 2018

J of Chemical Tech & Biotech

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BACKGROUND Sweet cherries (Prunus avium L.) and sour cherries (Prunus cerasus L.) contain substantial amounts of anthocyanins and polyphenolics, and their stems have been used in traditional medicine for centuries. However, comparative data on the composition of sweet and sour cherry stems using the same analytical methodologies are limited. Moreover, there is no data in terms of biological activity of subcritical water extracts of cherry stems. RESULTS AND DISSCUSION Results obtained by using several assays that focused on different mechanisms showed that subcritical water extracts of sour and sweet cherry stems were powerful antiradicals and antioxidants. Anti‐proliferative properties measured by MTT (3‐[4,5‐ dimethylthiazol‐2‐yl]‐2,5 diphenyl tetrazolium bromide) test showed prominent cytotoxicity against different tumor cell lines. Inhibitory concentrations obtained were in the range 8.38–11.40 µg mL‐1. GC–MS (gas chromatography mass spectrometry) analysis showed the presence of alcohols, fatty acids, organic acids and other organic compounds. However, the chemical compositions of the two samples observed were similar, indicating similar chemical composition of sour and sweet cherry stems. CONCLUSION Subcritical water extracts of cherry stem demonstrated excellent biological activity and the potential to be used for pharmaceuticals or supplements due to confirmed high antioxidant, antiradical and antitumor activity. © 2017 Society of Chemical Industry

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Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

Cited by 142 publications

References 31 publications

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake

Bioactive compounds of sweet and sour cherry stems obtained by subcritical water extraction

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