The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit

Sidor, Andrzej; Drożdżyńska, Agnieszka; Brzozowska, Anna; Gramza‐Michałowska, Anna

doi:10.3390/foods10010044

Cited by 9 publications

(6 citation statements)

References 32 publications

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“…Lyofilizácia je považovaná za jednu z najšetrnejších konzervačných metód používaných v potravinárskom priemysle (Sidor et al, 2021), ktorá umožňuje uchovávať biologicky cenné látky. Jednou z hlavných výhod lyofilizovaných potravín je, že je možné ich dlhodobo skladovať pri izbovej teplote (Calín-Sánchez et al, 2020).…”

Section: Výsledky a Diskuseunclassified

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

2023

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Úkolem Evropského úřadu pro bezpečnost potravin je poskytovat orgánům EU nezávislá vědecká stanoviska, vědeckou a technickou podporu pro legislativní a politickou činnost v oblastech, které mají přímý nebo nepřímý vliv na bezpečnost potravin a krmiv. Tato činnost má přispívat ke zvyšování důvěry spotřebitelů, hladkému fungování vnitřního trhu a vysoké úrovni ochrany zdraví lidí, zdraví a pohody zvířat, zdraví rostlin a ochrany životního prostředí. Jedním ze tří strategických cílů strategie EFSA do roku 2027 je zajištění připravenosti na budoucí potřeby analýzy rizik.Pro dosažení tohoto cíle EFSA úzce spolupracuje s národními vědeckými organizacemi a jednotlivými experty.

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Section: Výsledky a Diskuseunclassified

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

2023

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“…Dried black chokeberry fruit preliminarily soaked in a suspension of cinnamon or cloves maintained the highest phenolic content during freeze-dehydration. 12 Inclusion of 1% rosemary in the active film of biodegradable serum protein could retard L. monocytogenes effectively. 95 Oregano oil supplemented in the diet (200 mg/kg of diet) improved antioxidant capacity and limited oxidative rancidity in turkey.…”

Section: Impact Of Herbal Essential Oil Ahead-treatment Prior To Microwave-air Dehydrationmentioning

confidence: 99%

“…11 Supplementation of highly antioxidant ingredient to the raw material before dehydration may stabilize its phytochemical constituents of the subjected material. 12 Aromatic herbs contain essential oils and polyphenolic antioxidants as natural preservatives. [13][14][15][16] Essential oil can be utilized as antimicrobial agent against bacteria, yeast, and molds.…”

Section: Introductionmentioning

confidence: 99%

Possibility of Pulsed Electric Field and Essential Oil Pre-treatment, Microwave-air Dehydration to the Quality of the Dehydrated Sesban (Sesbania sesban) Flower

Minh¹

2021

J. Pure Appl. Microbiol.

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Non-heat ahead-treatment in advance of the main dehydration is essential to preserve the quality and ensure food safety. Pulsed electric field (PEF) utilizes a high-voltage electric field in a very short duration to inhibit microbes and enzymes while maintaining the most sensory and nutritional characteristics. For thermal sensitive components, the dehydration process should be performed at low temperatures. Freeze dehydration, vacuum dehydration required high cost for equipment, energy consumption, low quantity in long dehydration time. Microwave-air dehydration is considered as a promising alternative technical approach. Sesban (Sesbania sesban) flower contains numerous phytochemical components promoting health-benefit. However, it’s highly perishable after harvesting. Consumers enjoy the dried sesban flower as a healthy drink. This study examined the possibility of PEF ahead-treatment in microbial inhibition and enzymatic inactivation; essential oil and Microwave-air dehydration on retention of total phenolic content (TPC), vitamin C, 2,2 diphenyl-1-picrylhydrazyl of free radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) of the dehydrated sesban flower. Research also monitored the microbial stability of the dehydrated sesban flower during 12 months of preservation. Results showed that PEF at pulse strength 1000 kV/cm, pulse duration 90 µs, pulse number 45 was remarkably inactivated polyphenol oxidase and peroxidase in raw material. Rosemary essential oil soaked for sesban flower before dehydration positively preserved the ascorbic acid, phenolic content and antioxidant capacity. These PEF and essential oil ahead-treatments strongly facilitated for the main Microwave-air dehydration. Among different air temperatures from 20°C to 40°C in microwave-air dehydration, the highest Vitamin C, TPC, DPPH and FRAP of the dried flower were recorded at air temperature from 20°C to 30°C with no significant difference. Meanwhile, airspeed 1.2 m/s showed the highest Vitamin C, TPC, DPPH and FRAP of the dried flower with no significant difference with airspeed 1.4 m/s and 1.6 m/s. There was no significant difference in Vitamin C, TPC, DPPH and FRAP of the dried flower by microwave power from 1.15 to 1.45W/g. Therefore, a combination of microwave and air dehydration at air temperature 25°C, airspeed 1.2 m/s, the microwave energy density of 1.45 W/g was recommended to better preserve vitamin C, TPC, DPPH, FRAP. Microbial stability of the dehydrated flower was also observed during 12 months of storage by 3 month-interval sampling. Coliform, yeast and mold criteria in dried product were stable within acceptable limits.

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“…[5]. This said, the efficacy of healthy products in preventing diseases depends on the stability of the active compounds [6,7].…”

Section: Introductionmentioning

confidence: 99%

Preliminary Evaluation of Color Stability of Date Fruit Tablets

et al. 2022

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A BST R ACT This paper reports on preliminary qualitative evaluation of relationship between color change and water activity (a w ) of date (Phoenix dactylifera L., var. MechDegla) fruit tablets (DFTs) as natural supplement, in view to optimize their storage conditions. Eight types of DFTs were obtained, according to: i) mean particle size (225 and 282 μm) of the used fruit powder, and ii) compression pressure (5, 10, 15 and 20 kN) applied during the tableting process. The experimental adsorption curves, determined at 25 °C using static-gravimetric method, were fitted to GAB (Guggenheim-Anderson-de Boer) and BET (Brunauer-Emmett-Teller) models. Results showed that the DFT color is significantly sensitive to a w since beyond the a w threshold value of 0.44, the DFT color changes from light grey to dark brown, independently of the particle size of fruit powder and compression pressure. Concerning the isotherm modeling, the both models tested seem especially suitable (R ≈ 0,96 0.3 ≤ MRE ≤ 5 and SE ≈ 0.03) for describing the experimental data for DFT obtained under a compression pressure of 5 kN from date fruit powder with mean particle size of 225 μm. The DFT color stability is considerably influenced by the environmental humidity. Considering the importance of color for consumer acceptance, the study deserves to be deepened concerning the quantitative analysis of the color (CIELab system), packaging of the tablets, etc. https://www.fsjour.com/jour Краткое сообщение

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The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit

Cited by 9 publications

References 32 publications

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

Possibility of Pulsed Electric Field and Essential Oil Pre-treatment, Microwave-air Dehydration to the Quality of the Dehydrated Sesban (Sesbania sesban) Flower

Preliminary Evaluation of Color Stability of Date Fruit Tablets

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