Thermal and pH stability of Justicia spicigera (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability

Jiménez-González, Oscar; López‐Malo, Aurelio; González-Pérez, Julio E.; Ramírez‐Corona, Nelly; Guerrero-Beltrán, José Ángel

doi:10.1016/j.fochms.2022.100158

Cited by 3 publications

(2 citation statements)

References 36 publications

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“…This correlation was consistent with the theoretical results. Although h* is not the main color parameter, a related study has shown that it is the most reliable indicator of color degradation [62], which is consistent with the correlation results of our study. Moreover, the establishment of these multiple linear regression equations allows researchers to predict quality indicators without the use of experiments.…”

Section: Discussionsupporting

confidence: 93%

A Comprehensive Quality Analysis of Different Colors of Medicinal and Edible Honeysuckle

Liu,

Cheng,

Chao

2023

Foods

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Honeysuckle (the dried flower bud or opening flower of Lonicera japonica Thunb.), a medicinal and edible substance, has is greatly popular among consumers for its remarkable health effects, such as antioxidant, antibacterial, and anti-inflammatory effects. However, due to the influences of processing methods, storage conditions, and other factors, honeysuckles show different colors which can directly reflect the quality and the price on the market. In order to comprehensively compare the quality of different colors, 55 batches of honeysuckle samples were collected and analyzed. Their color parameters, chlorophyll content (chl), total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA), main active compounds, and metabolites were measured. As a result, the initial green-white (GW) samples, a kind of highest-quality honeysuckle, had the smallest a* value, largest h*, chl, TPC, TFC, and AA values, and highest content of chlorogenic acid and cynaroside. There was a significant difference between GW samples and a series of discolored samples. As the color darkened or lightened, the quality gradually decreased. The yellow-brown (YB) samples were of the worst quality and were no longer available for clinical and health purposes. A series of differential metabolites, such as quercetin-7-O-glucoside and secologanoside, could be used as important references to evaluate the quality of differently colored samples. The metabolic profile of honeysuckle provided new insights into the process of color change and laid a foundation for further honeysuckle quality control. The correlation results showed that the a* and h* values significantly affect the abovementioned quality indicators and the 10 main active compounds. In other words, the color difference could directly reflect the quality and clinical efficacy. Multiple regression analysis was carried out using combined L*, a*, and b* values to predict the quality of honeysuckle. This is the first time the quality of different color honeysuckle samples on the post-harvest link has been systematically compared and a demonstration of medicinal and edible substances with different colors has been provided.

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Section: Discussionsupporting

confidence: 93%

A Comprehensive Quality Analysis of Different Colors of Medicinal and Edible Honeysuckle

Liu,

Cheng,

Chao

2023

Foods

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“…This technique can decrease the oxidising reaction of materials and achieve quick lowtemperature drying from the inside to the outside. The temperature at which mulberries are dried must be kept below 60 • C because anthocyanin becomes inactive and loses its colour at temperatures above 60 • C [3].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Drying Variables on the Microwave–Vacuum-Drying Characteristics of Mulberries (Morus alba L.): Experiments and Multivariate Models

Cong,

Liu,

Tang

et al. 2023

Agriculture

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It is easy to cause increases in temperature and the gasification of water in materials, facilitated via supercharging and the generation of instantaneous strong pressure under the collaborative action of a microwave and a vacuum, thus facilitating the internal cell swelling of materials, changes in fibre structures, and the formation of loose and uniform microstructures. In this experiment, mulberries were dehydrated using microwave–vacuum drying technology. The drying characteristics were disclosed by using crispness as the evaluation index and multiple drying parameters (e.g., products’ surface temperature, microwave power, chamber vacuum level and drying height) as the control variables. The optimised Two-term model can predict the dehydration process of mulberries under multiple drying variables, as determined through the experimental data. The optimal drying variables were determined according to the crispness of the dried mulberries. The optimal puffing quality of mulberries could be gained under a product surface temperature = 50 °C, microwave power = 5.45 W/g, a chamber vacuum level = 0.08 MPa and a drying height = 0 cm. The diffusion coefficient of the available water of the mulberries during the microwave–vacuum drying process ranges from 4.98 × 10−8 to 3.81 × 10−7, and the activation energy for drying is 183.923 KJ/mol.

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Use of natural extract of Muicle (Justicia spicigera) in the production of chocolate from two varieties of cocoa (Theobroma bicolor Humb. & Bonpl. and Theobroma cacao L.)

Alvarado-Vásquez,

Rivadeneira-Barcia,

Intriago-Flor

2024

Rev Agrotec Amaz

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Se propuso fomentar la incorporación del extracto natural del Muicle (Justicia spicigera) en la producción de chocolate, utilizando dos variedades de cacao: Theobroma bicolor Humb. & Bonpl y Theobroma cacao L. Para evaluar los efectos, se implementó un diseño estadístico completamente al azar con arreglo bifactorial, compuesto por 6 tratamientos y 3 repeticiones. Como factor A se evaluó dos tipos de Theobromas y factor B las concentraciones del extracto de Justicia Spicigera (0%, 3% y 6%). Se realizó la toma de las variables morfológicas para la comparación entre variedades, Theobroma bicolor Humb. & Bonpl presentó un peso de mazorca promedio de 969, mientras que Theobroma cacao L. tubo un promedio de 787 g. Durante la fermentación se tomó la temperatura inicial que fue de 21 - 48°C, pH inicial de 3,88 - 5,46 y °Brix 21- 6°Brix. La capacidad antioxidante se determinó mediante los métodos ABTS y DPPH, con valores de 239,83 y 176,49 µmol. Se requirió de 25 catadores semientrenados, se evaluó el aroma, intensidad, color y sabor. La adición del extracto de Justicia Spicigera mejoró significativamente las notas sensoriales y la aceptabilidad del chocolate.

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Thermal and pH stability of Justicia spicigera (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability

Cited by 3 publications

References 36 publications

A Comprehensive Quality Analysis of Different Colors of Medicinal and Edible Honeysuckle

A Comprehensive Quality Analysis of Different Colors of Medicinal and Edible Honeysuckle

The Effect of Drying Variables on the Microwave–Vacuum-Drying Characteristics of Mulberries (Morus alba L.): Experiments and Multivariate Models

Use of natural extract of Muicle (Justicia spicigera) in the production of chocolate from two varieties of cocoa (Theobroma bicolor Humb. & Bonpl. and Theobroma cacao L.)

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