{"title":"Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup","authors":"Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao","doi":"10.31883/pjfns/178516","DOIUrl":"https://doi.org/10.31883/pjfns/178516","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139851172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Minh Van Nguyen, Derrick Kakooza, Anh Phuong Thi Tran, Vy Thao Thi Tran
The lipid profiles of the oyster Crassostrea gigas cultured in Khanh Hoa coast at three locations and harvested in different months throughout the year were compared. Seasonal and locational changes in total lipid (TL) content, phospholipid content, free fatty acid content, fatty acid (FA) composition, and thrombogenicity index were found. The total lipid content and n -3/ n -6 ratio in oysters from Ninh Hoa were higher compared to those from Cam Lam and Van Ninh. For oyster from all three farming areas, the total lipid content was the lowest during the two spawning seasons (May and September). Lipids from C. gigas were separated into neutral and polar lipid fractions using silica gel column chromatography. The amount of neutral lipids recovered from the oyster muscle was significantly higher than that of the polar lipids. The FA composition showed that C. gigas was abundant in saturated fatty acids (30.89–39.16 g/100 g TL), followed by polyunsaturated fatty acids (28.13–35.88 g/100 g TL), and monounsaturated fatty acids (19.32–23.75 g/100 g TL). The dominant polyunsaturated fatty acids of oysters from the three farming areas were eicosapentaenoic acid (9.09–13.77 g/100 g TL) and docosahexaenoic acid (6.71–16.47 g/100 g TL). Based on the present findings, it can be concluded that the Pacific oyster C. gigas cultured in Khanh Hoa, Vietnam is a promising source of highly nutritious exploitable lipids.
比较了在庆和海岸三个地点养殖并在全年不同月份收获的巨牡蛎（Crassostrea gigas）的脂质特征。结果发现，总脂质（TL）含量、磷脂含量、游离脂肪酸含量、脂肪酸（FA）组成和血栓形成指数随季节和地点的变化而变化。宁化牡蛎的总脂质含量和 n -3/ n -6 比率高于甘霖和万宁的牡蛎。这三个养殖区的牡蛎在两个产卵季节（5 月和 9 月）的总脂质含量最低。使用硅胶柱色谱法将千岛牡蛎的脂质分离为中性脂质和极性脂质部分。从牡蛎肌肉中回收的中性脂质含量明显高于极性脂质。脂肪酸组成显示，千岛湖牡蛎富含饱和脂肪酸（30.89-39.16 g/100 g TL），其次是多不饱和脂肪酸（28.13-35.88 g/100 g TL）和单不饱和脂肪酸（19.32-23.75 g/100 g TL）。三个养殖区牡蛎的主要多不饱和脂肪酸是二十碳五烯酸（9.09-13.77克/100克TL）和二十二碳六烯酸（6.71-16.47克/100克TL）。根据目前的研究结果，可以得出结论：在越南庆和养殖的太平洋牡蛎是一种很有前景的高营养可开发脂质来源。
{"title":"Variation in the Lipid Profile of Pacific Oyster (Crassostrea gigas) Cultured in Khanh Hoa Coast, Vietnam, Based on Location and Harvest Period","authors":"Minh Van Nguyen, Derrick Kakooza, Anh Phuong Thi Tran, Vy Thao Thi Tran","doi":"10.31883/pjfns/178395","DOIUrl":"https://doi.org/10.31883/pjfns/178395","url":null,"abstract":"The lipid profiles of the oyster Crassostrea gigas cultured in Khanh Hoa coast at three locations and harvested in different months throughout the year were compared. Seasonal and locational changes in total lipid (TL) content, phospholipid content, free fatty acid content, fatty acid (FA) composition, and thrombogenicity index were found. The total lipid content and n -3/ n -6 ratio in oysters from Ninh Hoa were higher compared to those from Cam Lam and Van Ninh. For oyster from all three farming areas, the total lipid content was the lowest during the two spawning seasons (May and September). Lipids from C. gigas were separated into neutral and polar lipid fractions using silica gel column chromatography. The amount of neutral lipids recovered from the oyster muscle was significantly higher than that of the polar lipids. The FA composition showed that C. gigas was abundant in saturated fatty acids (30.89–39.16 g/100 g TL), followed by polyunsaturated fatty acids (28.13–35.88 g/100 g TL), and monounsaturated fatty acids (19.32–23.75 g/100 g TL). The dominant polyunsaturated fatty acids of oysters from the three farming areas were eicosapentaenoic acid (9.09–13.77 g/100 g TL) and docosahexaenoic acid (6.71–16.47 g/100 g TL). Based on the present findings, it can be concluded that the Pacific oyster C. gigas cultured in Khanh Hoa, Vietnam is a promising source of highly nutritious exploitable lipids.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139594159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Thi-Phuong Nguyen, Quang Thai Le, Mai Linh Thi Tran, Kim Nhung Ta, Khoa Thi Nguyen
Purified and crude proteases have been broadly applied to obtain hydrolysates from soy protein isolate (SPI) with the improved functional and biological properties. However, the use of fruit juices containing native proteases to produce SPI hydrolysates with better bioactivities receives less attention. The present study attempted to investigate the ability of papaya ( Carica papaya ) and cantaloupe ( Cucumis melo ) juices in the hydrolysis of SPI and assess the antioxidant, anti-tyrosinase, and wo-und-healing activities of obtained hydrolysates. Our analysis showed that SPI was hydrolysed by papaya juice, at the juice to substrate ratio of 2.5:2 ( v/w ), with a degree of hydrolysis (DH) of approximately 11% after 4 h of treatment at 55°C. A higher DH (about 26%) was obtained by the hydrolysis with cantaloupe juice at the same juice to substrate ratio and treatment conditions. Papain used at the enzyme to substrate ratio of 0.625:2 ( w/w ) broke down SPI in a similar DH as papaya juice at the juice to substrate ratio of 2.5:2 ( v/w ). The ABTS• + -scavenging, •OH-scavenging and tyrosinase inhibitory capacities of SPI were lower than those of hydrolysates obtained by the treatment with papaya juice (IC 50 of 2.39, 7.17, and 32.07 μg/mL, respectively) and cantaloupe juice (IC 50 of 2.46, 6.93, and 30.49 μg/mL, respectively). An enhancement in ABTS• + -scavenging, •OH-scavenging and anti-tyrosinase activities was also observed in the hydrolysate obtained by papain (IC 50 of 2.75, 17.85, and 117.80 μg/mL, respectively) compared to SPI. However, the increased level of the •OH-scavenging capacity of the hydrolysate obtained by papain was lower than that of the fruit juice-treated samples. Remarkably, the hydrolysates prepared from the hydrolysis with fruit juices accelerated the wound closure in human fibroblasts by estimately 1.5 times after 24 h of treatment while this property was not observed in the hydrolysate by papain. Our study data suggest the potential of SPI hydrolysates obtained by papaya and cantaloupe juices in the preparation of healthy food products.
{"title":"Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity","authors":"Thi-Phuong Nguyen, Quang Thai Le, Mai Linh Thi Tran, Kim Nhung Ta, Khoa Thi Nguyen","doi":"10.31883/pjfns/176894","DOIUrl":"https://doi.org/10.31883/pjfns/176894","url":null,"abstract":"Purified and crude proteases have been broadly applied to obtain hydrolysates from soy protein isolate (SPI) with the improved functional and biological properties. However, the use of fruit juices containing native proteases to produce SPI hydrolysates with better bioactivities receives less attention. The present study attempted to investigate the ability of papaya ( Carica papaya ) and cantaloupe ( Cucumis melo ) juices in the hydrolysis of SPI and assess the antioxidant, anti-tyrosinase, and wo-und-healing activities of obtained hydrolysates. Our analysis showed that SPI was hydrolysed by papaya juice, at the juice to substrate ratio of 2.5:2 ( v/w ), with a degree of hydrolysis (DH) of approximately 11% after 4 h of treatment at 55°C. A higher DH (about 26%) was obtained by the hydrolysis with cantaloupe juice at the same juice to substrate ratio and treatment conditions. Papain used at the enzyme to substrate ratio of 0.625:2 ( w/w ) broke down SPI in a similar DH as papaya juice at the juice to substrate ratio of 2.5:2 ( v/w ). The ABTS• + -scavenging, •OH-scavenging and tyrosinase inhibitory capacities of SPI were lower than those of hydrolysates obtained by the treatment with papaya juice (IC 50 of 2.39, 7.17, and 32.07 μg/mL, respectively) and cantaloupe juice (IC 50 of 2.46, 6.93, and 30.49 μg/mL, respectively). An enhancement in ABTS• + -scavenging, •OH-scavenging and anti-tyrosinase activities was also observed in the hydrolysate obtained by papain (IC 50 of 2.75, 17.85, and 117.80 μg/mL, respectively) compared to SPI. However, the increased level of the •OH-scavenging capacity of the hydrolysate obtained by papain was lower than that of the fruit juice-treated samples. Remarkably, the hydrolysates prepared from the hydrolysis with fruit juices accelerated the wound closure in human fibroblasts by estimately 1.5 times after 24 h of treatment while this property was not observed in the hydrolysate by papain. Our study data suggest the potential of SPI hydrolysates obtained by papaya and cantaloupe juices in the preparation of healthy food products.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139607670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cricket flour was evaluated as an encapsulation material for protecting phenolic-rich fruit extracts (cranberry fruit and po-megranate peel extracts) and compared to pullulan. Electro-blow spinning (EBS) was used as a high throughput technique for encapsulation and compared to freeze-drying. The particles’ morphology was analyzed via scanning electron microscopy (SEM). Fourier transform infrared and UV-vis spectroscopy were used for chemical characterization and encapsulation efficiency determination, respectively. The extract stability and antioxidant activity of the microparticles were studied by exposing samples to UV light irradiation for 30 h. Both extracts were successfully encapsulated in all encapsulating materials. SEM analysis showed that the obtained materials were micro-sized with a shape of capsule. Encapsulation efficiency was between 58.5 and 88.1% for the samples made via EBS and 51.2 to 79.3% for those made via freeze-drying. Encapsulation brought a significant improvement of extract stability and antioxidant activity. The non-protected extracts lost 50% of their antioxidant activity after 30 h of UV light radiation, while those protected with pullulan and cricket flour filtrate mixture experienced a 20% activity reduction. These findings indicate EBS to be a successful technique for the encapsulation of bio-active molecules, and cricket flour to be a new potential encapsulating material candidate that proves best when using a copolymer, such as pullulan.
{"title":"Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts","authors":"Sabina I. Wilkanowicz, Keara T. Saud","doi":"10.31883/pjfns/175550","DOIUrl":"https://doi.org/10.31883/pjfns/175550","url":null,"abstract":"Cricket flour was evaluated as an encapsulation material for protecting phenolic-rich fruit extracts (cranberry fruit and po-megranate peel extracts) and compared to pullulan. Electro-blow spinning (EBS) was used as a high throughput technique for encapsulation and compared to freeze-drying. The particles’ morphology was analyzed via scanning electron microscopy (SEM). Fourier transform infrared and UV-vis spectroscopy were used for chemical characterization and encapsulation efficiency determination, respectively. The extract stability and antioxidant activity of the microparticles were studied by exposing samples to UV light irradiation for 30 h. Both extracts were successfully encapsulated in all encapsulating materials. SEM analysis showed that the obtained materials were micro-sized with a shape of capsule. Encapsulation efficiency was between 58.5 and 88.1% for the samples made via EBS and 51.2 to 79.3% for those made via freeze-drying. Encapsulation brought a significant improvement of extract stability and antioxidant activity. The non-protected extracts lost 50% of their antioxidant activity after 30 h of UV light radiation, while those protected with pullulan and cricket flour filtrate mixture experienced a 20% activity reduction. These findings indicate EBS to be a successful technique for the encapsulation of bio-active molecules, and cricket flour to be a new potential encapsulating material candidate that proves best when using a copolymer, such as pullulan.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138595211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Manai-Djebali, N. Trabelsi, Wafa Medfai, Kamal Y Hessini, Salma Nait Mohamed, M. Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, I. Oueslati
.
.
{"title":"Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin","authors":"H. Manai-Djebali, N. Trabelsi, Wafa Medfai, Kamal Y Hessini, Salma Nait Mohamed, M. Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, I. Oueslati","doi":"10.31883/pjfns/174488","DOIUrl":"https://doi.org/10.31883/pjfns/174488","url":null,"abstract":".","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139226696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song
A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a * and b * value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L * value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.
使用转盘式微波干燥器（RMD）和新开发的微波对流耦合干燥器（MCD）干燥苹果块。研究并比较了微波输出功率对苹果块的干燥、加热特性和质量属性（包括焦化率、颜色参数、复水率、收缩率、硬度和感官评分）的影响。结果表明，在相同的微波功率密度下，RMD 完成干燥所需的微波功率仅为 MCD 的 1/6。在 RMD 中，70、210 和 350 W 的总干燥时间分别为 120、60 和 30 分钟，而在 MCD 中，400、800、1,200 和 1,600 W 的总干燥时间分别为 160、90、80 和 60 分钟。与使用热空气干燥的产品相比，两种干燥器在低微波功率下干燥的苹果块具有更好的再水化能力、更小的收缩率、更低的硬度以及颜色的 a * 值和 b * 值。在 MCD 中使用超过 800 W 的微波功率和在 RMD 中使用超过 210 W 的微波功率会导致焦化率上升，并降低苹果块的 L * 值和感官质量。在有温度控制的 MCD 中进行微波干燥可提高干燥产品的质量。适合苹果块的微波干燥条件是在 MCD 中使用 400 W 微波，在 MCD 中使用 1 600 W 微波并控制温度，然后在 RMD 中使用 70 W 微波。
{"title":"Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers","authors":"Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song","doi":"10.31883/pjfns/174972","DOIUrl":"https://doi.org/10.31883/pjfns/174972","url":null,"abstract":"A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a * and b * value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L * value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139216643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani
Red raspberries ( Rubus idaeus L.) are often chosen by consumers for their flavour, taste, and health-promoting properties. A relevant issue related to these fruits is their high perishability. The aim of this study was to investigate the effect of the ultraviolet C light-emitting diode (UVC-LED) treatment on soil-grown and pot-grown raspberries in extending their shelf--life, maintaining their high quality throughout the preservation period, and improving features related to their phenolic compound content. The UVC-LED treatment increased the total phenolic content (158 to 200 mg GAE/100 g) and ferric reducing antioxidant power (55.3 to 78.6 mmol Fe 2+ /kg) of the pot-grown raspberries when the UVC-LED treatment was followed by storage in a climate-controlled room (20°C). Total anthocyanin content did not increase significantly compared to the control samples. Contrary to expectations, no effect of reducing the microbial count after storage was observed due to the exposure of raspberries to the UVC-LED radiation. The positive outcomes derived from the analyses of bioactive compounds may be implemented in further studies on the same matrix to better manage the treatment and its conditions, such as the exposure time, the distance from the LED lamps, and the UVC-rays’ dose, in order to find the best combination in terms of efficacy and efficiency.
{"title":"Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries","authors":"Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani","doi":"10.31883/pjfns/174454","DOIUrl":"https://doi.org/10.31883/pjfns/174454","url":null,"abstract":"Red raspberries ( Rubus idaeus L.) are often chosen by consumers for their flavour, taste, and health-promoting properties. A relevant issue related to these fruits is their high perishability. The aim of this study was to investigate the effect of the ultraviolet C light-emitting diode (UVC-LED) treatment on soil-grown and pot-grown raspberries in extending their shelf--life, maintaining their high quality throughout the preservation period, and improving features related to their phenolic compound content. The UVC-LED treatment increased the total phenolic content (158 to 200 mg GAE/100 g) and ferric reducing antioxidant power (55.3 to 78.6 mmol Fe 2+ /kg) of the pot-grown raspberries when the UVC-LED treatment was followed by storage in a climate-controlled room (20°C). Total anthocyanin content did not increase significantly compared to the control samples. Contrary to expectations, no effect of reducing the microbial count after storage was observed due to the exposure of raspberries to the UVC-LED radiation. The positive outcomes derived from the analyses of bioactive compounds may be implemented in further studies on the same matrix to better manage the treatment and its conditions, such as the exposure time, the distance from the LED lamps, and the UVC-rays’ dose, in order to find the best combination in terms of efficacy and efficiency.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo
1. Aggarwal, P., Kumar, V., Yaqoob, M., Kaur, S., Babbar, N. (2020). Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. Journal of Food Processing and Preservation, 44(10), art. no. e14802. https://doi.org/10.1111/jfpp.1.... CrossRef Google Scholar
{"title":"Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin","authors":"Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo","doi":"10.31883/pjfns/173526","DOIUrl":"https://doi.org/10.31883/pjfns/173526","url":null,"abstract":"1. Aggarwal, P., Kumar, V., Yaqoob, M., Kaur, S., Babbar, N. (2020). Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. Journal of Food Processing and Preservation, 44(10), art. no. e14802. https://doi.org/10.1111/jfpp.1.... CrossRef Google Scholar","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović
Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5, 7.5 and 10%, w/v ) with a constant amount of phenolic acids. Additionally, the complexation time was 15 or 60 min with the goal to determine an impact of the duration of complexation on the adsorption of phenolic acids onto cellulose. The prepared particles were stored at ambient temperature for 12 months to assess their storage stability. Cellulose particles were assessed for the amount of adsorbed phenolic acids and antioxidant activities. For both phenolic acids, the same correlation was established, i.e. , reduction of adsorption of phenolic acids occurred with the increase of cellulose amount during complexation. The duration of complexation was not a significant factor in the adsorption of phenolic acids. Antioxidant activity generally followed the trend that was obtained for the amount of adsorbed phenolic acids. Comparing both phenolic acids, cellulose had a higher affinity for caffeic acid (4.665 g/kg) than for gallic acid (3.399 g/kg). However, greater stability of gallic acid/cellulose particles was observed throughout the storage. After storage, the content of gallic acid in cellulose particles slightly decreased (up to 3%), while that of caffeic acid decreased from 10 to 20%. The complexation of phenolic acids with cellulose was proven by recording infrared spectra. Formulated cellulose particles can be a valuable tool for the preparation of plant-based functional additives which can be used for the enrichment of products with phenolic acids in order to improve their antioxidant potential and stability
{"title":"Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids","authors":"Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović","doi":"10.31883/pjfns/174434","DOIUrl":"https://doi.org/10.31883/pjfns/174434","url":null,"abstract":"Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5, 7.5 and 10%, w/v ) with a constant amount of phenolic acids. Additionally, the complexation time was 15 or 60 min with the goal to determine an impact of the duration of complexation on the adsorption of phenolic acids onto cellulose. The prepared particles were stored at ambient temperature for 12 months to assess their storage stability. Cellulose particles were assessed for the amount of adsorbed phenolic acids and antioxidant activities. For both phenolic acids, the same correlation was established, i.e. , reduction of adsorption of phenolic acids occurred with the increase of cellulose amount during complexation. The duration of complexation was not a significant factor in the adsorption of phenolic acids. Antioxidant activity generally followed the trend that was obtained for the amount of adsorbed phenolic acids. Comparing both phenolic acids, cellulose had a higher affinity for caffeic acid (4.665 g/kg) than for gallic acid (3.399 g/kg). However, greater stability of gallic acid/cellulose particles was observed throughout the storage. After storage, the content of gallic acid in cellulose particles slightly decreased (up to 3%), while that of caffeic acid decreased from 10 to 20%. The complexation of phenolic acids with cellulose was proven by recording infrared spectra. Formulated cellulose particles can be a valuable tool for the preparation of plant-based functional additives which can be used for the enrichment of products with phenolic acids in order to improve their antioxidant potential and stability","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135636702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia, Gustavo A. Gonzalez-Aguilar
1. Agada, R., Usman, W.A., Shehu, S., Thagariki, D. (2020). In vitro and in vivo inhibitory effects of Carica papaya seed on α-amylase and α-glucosidase enzymes. Heliyon, 6(3), art. no. e03618. https://doi.org/10.1016/j.heli.... CrossRef Google Scholar
{"title":"Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels","authors":"Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia, Gustavo A. Gonzalez-Aguilar","doi":"10.31883/pjfns/173218","DOIUrl":"https://doi.org/10.31883/pjfns/173218","url":null,"abstract":"1. Agada, R., Usman, W.A., Shehu, S., Thagariki, D. (2020). In vitro and in vivo inhibitory effects of Carica papaya seed on α-amylase and α-glucosidase enzymes. Heliyon, 6(3), art. no. e03618. https://doi.org/10.1016/j.heli.... CrossRef Google Scholar","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135973518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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