A. Spórna-Kucab, A. Tekieli, K. Skalicka‐Woźniak, Agnieszka Grzegorczyk, T. Świergosz, S. Wybraniec
– group of – have spurred a growing due to their health-promoting properties. This study aimed to gain information on triterpene saponin profile of the peel and flesh of white, yellow and red beet of six cultivars – Snow Ball, Boldor, Ceryl, Chrobry, Forono and Tytus – harvested in Poland, in the same region. Twenty four saponins with oleanolic acid, hederagenin, akebonoic acid and gypsogenin as aglycons were identified and quantified by liquid chromatography/tandem mass spectrometry (LC--ESI-MS/MS). Among them, betavulgaroside I, II, III and IV were the major compounds, but the quantitative profile of saponins was found to be de- pendent on beet cultivar and root part, respectively. The highest content of saponins was found in the peel of yellow B. vulgaris Boldor (20812 mg/kg fresh weight, fw), while the lowest saponin content was determined in the flesh of white B. vulgaris Snow Ball (497 mg/kg fw). In addition, the total saponin content in peel and flesh in yellow beet (26054 mg/kg fw) was much higher than the total content in peel and flesh in red beet Tytus (8364 mg/kg fw) and white beet Snow Ball (1204 mg/kg fw). This is the first report on the profile of saponins in white and yellow beets.
{"title":"Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)","authors":"A. Spórna-Kucab, A. Tekieli, K. Skalicka‐Woźniak, Agnieszka Grzegorczyk, T. Świergosz, S. Wybraniec","doi":"10.31883/pjfns/149515","DOIUrl":"https://doi.org/10.31883/pjfns/149515","url":null,"abstract":"– group of – have spurred a growing due to their health-promoting properties. This study aimed to gain information on triterpene saponin profile of the peel and flesh of white, yellow and red beet of six cultivars – Snow Ball, Boldor, Ceryl, Chrobry, Forono and Tytus – harvested in Poland, in the same region. Twenty four saponins with oleanolic acid, hederagenin, akebonoic acid and gypsogenin as aglycons were identified and quantified by liquid chromatography/tandem mass spectrometry (LC--ESI-MS/MS). Among them, betavulgaroside I, II, III and IV were the major compounds, but the quantitative profile of saponins was found to be de- pendent on beet cultivar and root part, respectively. The highest content of saponins was found in the peel of yellow B. vulgaris Boldor (20812 mg/kg fresh weight, fw), while the lowest saponin content was determined in the flesh of white B. vulgaris Snow Ball (497 mg/kg fw). In addition, the total saponin content in peel and flesh in yellow beet (26054 mg/kg fw) was much higher than the total content in peel and flesh in red beet Tytus (8364 mg/kg fw) and white beet Snow Ball (1204 mg/kg fw). This is the first report on the profile of saponins in white and yellow beets.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48915930","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}
Jeong-Ho Kim, Y. Yoon, S. K. Dhungana, Il-Doo Kim, Dong-Hyun Shin
Abeliophyllum distichum Nakai, an ornamental plant, contains a wide range of phytochemicals having pharmaceutical properties. The use of dif - ferent plant-based extracts for the enhancement of yield and/or quality of soybean sprouts, one of the most inexpensive but nutritious food products, is common. The objective of this study was to examine the effect of A. distichum flower extract (ADE) on the yield and nutritional value of soybean sprouts. Soybean seeds were soaked in ADE solutions with concentrations ( w/v ) of 0.5% (ADE-0.5), 1% (ADE-1), 3% (ADE-3), and 5% (ADE-5). The effect of ADE concentration on the yield and different nutrient components varied. The highest soybean sprout yield and vitamin C content were found with ADE-3. The most abundant essential amino acid content was detected in ADE-1, whereas the greatest amounts of total isoflavones and to tal minerals were determined in ADE-5 and the ADE-untreated control, respectively. Overall results of yield, color, and contents of vitamin C, amino acids, and isoflavones suggest that 1% or 3% of A. distichum extract could be an optimum concentration to soak the soybean seeds for higher sprout yield and nutrient content.
{"title":"Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts","authors":"Jeong-Ho Kim, Y. Yoon, S. K. Dhungana, Il-Doo Kim, Dong-Hyun Shin","doi":"10.31883/pjfns/147520","DOIUrl":"https://doi.org/10.31883/pjfns/147520","url":null,"abstract":"Abeliophyllum distichum Nakai, an ornamental plant, contains a wide range of phytochemicals having pharmaceutical properties. The use of dif - ferent plant-based extracts for the enhancement of yield and/or quality of soybean sprouts, one of the most inexpensive but nutritious food products, is common. The objective of this study was to examine the effect of A. distichum flower extract (ADE) on the yield and nutritional value of soybean sprouts. Soybean seeds were soaked in ADE solutions with concentrations ( w/v ) of 0.5% (ADE-0.5), 1% (ADE-1), 3% (ADE-3), and 5% (ADE-5). The effect of ADE concentration on the yield and different nutrient components varied. The highest soybean sprout yield and vitamin C content were found with ADE-3. The most abundant essential amino acid content was detected in ADE-1, whereas the greatest amounts of total isoflavones and to tal minerals were determined in ADE-5 and the ADE-untreated control, respectively. Overall results of yield, color, and contents of vitamin C, amino acids, and isoflavones suggest that 1% or 3% of A. distichum extract could be an optimum concentration to soak the soybean seeds for higher sprout yield and nutrient content.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45922794","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}
Its bioactive - pound-rich probe- bath-type ultrasound-assisted (UAE) 60% ( v/v ) ethanol distilled The com position and bioactivity of the extracts prepared using compared with those obtained by conventional extraction methods, as autoclave extraction, ethanol extraction, and hot-water extraction. the yield of the autoclave extraction was the highest, the extracts obtained using UAE and aqueous ethanol a higher total phenolic content, antioxidant activity, antidiabetic activity ( α -amylase and α -glucosidase inhibitory activi- ties), and pancreatic lipase inhibitory activity than the conventional extracts. In particular, UAE with probe system and aqueous ethanol (UAE-P-E) extracting bioactive compounds, phenolics (total phenolic content of 18.73 mg GAE/g extract) and charantin (28.56 mg/g extract). Among all extracts, this prepared by UAE-P-E showed the highest DPPH radical scavenging activity (IC 50 of 0.55 mg/mL), ferric reducing antioxidant power (250.5 μmol TE/g extract), and pancreatic lipase inhibitory activity (76.38% at a concentration of 3.0 mg/mL). These results suggest that bioac - tive compound-rich extracts from bitter melon obtained using UAE, especially UAE-P-E, are expected to have high application potential as a functional food material, and are also expected to be used as natural antioxidant, antidiabetic, and anti-obesity agents.
其生物活性为富磅的探针浴式超声辅助(UAE) 60% (v/v)乙醇蒸馏，用该方法制备的提取物与传统提取方法，如高压釜提取、乙醇提取和热水提取所得的提取物的结构和生物活性进行比较。用高压灭菌法提取的黄芪总酚含量、抗氧化活性、抗糖尿病活性(α -淀粉酶和α -葡萄糖苷酶抑制活性)和胰脂肪酶抑制活性均高于常规提取的黄芪提取物。特别是用UAE探针系统和水乙醇(UAE- p - e)提取生物活性化合物、酚类物质(总酚含量18.73 mg GAE/g提取物)和charantin (28.56 mg/g提取物)。其中，UAE-P-E提取物对DPPH自由基的清除活性最高(ic50为0.55 mg/mL)，对铁的还原抗氧化能力最高(250.5 μmol TE/g提取物)，对胰脂肪酶的抑制活性最高(3.0 mg/mL提取物)为76.38%。综上所述，利用UAE提取的富含生物活性化合物的苦瓜提取物，特别是UAE- p - e，作为功能性食品材料具有很大的应用潜力，有望作为天然抗氧化剂、抗糖尿病剂和抗肥胖剂使用。
{"title":"Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts","authors":"J. Lee, K. Yoon","doi":"10.31883/pjfns/149434","DOIUrl":"https://doi.org/10.31883/pjfns/149434","url":null,"abstract":"Its bioactive - pound-rich probe- bath-type ultrasound-assisted (UAE) 60% ( v/v ) ethanol distilled The com position and bioactivity of the extracts prepared using compared with those obtained by conventional extraction methods, as autoclave extraction, ethanol extraction, and hot-water extraction. the yield of the autoclave extraction was the highest, the extracts obtained using UAE and aqueous ethanol a higher total phenolic content, antioxidant activity, antidiabetic activity ( α -amylase and α -glucosidase inhibitory activi- ties), and pancreatic lipase inhibitory activity than the conventional extracts. In particular, UAE with probe system and aqueous ethanol (UAE-P-E) extracting bioactive compounds, phenolics (total phenolic content of 18.73 mg GAE/g extract) and charantin (28.56 mg/g extract). Among all extracts, this prepared by UAE-P-E showed the highest DPPH radical scavenging activity (IC 50 of 0.55 mg/mL), ferric reducing antioxidant power (250.5 μmol TE/g extract), and pancreatic lipase inhibitory activity (76.38% at a concentration of 3.0 mg/mL). These results suggest that bioac - tive compound-rich extracts from bitter melon obtained using UAE, especially UAE-P-E, are expected to have high application potential as a functional food material, and are also expected to be used as natural antioxidant, antidiabetic, and anti-obesity agents.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43821170","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}
Zukisani Gomomo, Morris Fanadzo, M. Mewa-Ngongang, J. Hoff, M. van der Rijst, V. Okudoh, Johan Kriel, H. D. du Plessis
1Post-Harvest and Agro-Processing Technologies Division, ARC Infruitec-Nietvoorbij, South Africa 2Department of Agriculture, Cape Peninsula University of Technology, Wellington, South Africa 3Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, Cape Town, South Africa 4ARC Biometry, ARC Infruitec-Nietvoorbij, South Africa 5Crop Development Division, ARC Infruitec-Nietvoorbij, South Africa
{"title":"Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents","authors":"Zukisani Gomomo, Morris Fanadzo, M. Mewa-Ngongang, J. Hoff, M. van der Rijst, V. Okudoh, Johan Kriel, H. D. du Plessis","doi":"10.31883/pjfns/147913","DOIUrl":"https://doi.org/10.31883/pjfns/147913","url":null,"abstract":"1Post-Harvest and Agro-Processing Technologies Division, ARC Infruitec-Nietvoorbij, South Africa 2Department of Agriculture, Cape Peninsula University of Technology, Wellington, South Africa 3Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, Cape Town, South Africa 4ARC Biometry, ARC Infruitec-Nietvoorbij, South Africa 5Crop Development Division, ARC Infruitec-Nietvoorbij, South Africa","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45843616","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}
Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.
{"title":"Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread","authors":"Justyna Belcar, J. Kaszuba, J. Gorzelany","doi":"10.31883/pjfns/147796","DOIUrl":"https://doi.org/10.31883/pjfns/147796","url":null,"abstract":"Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43126284","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}
Arnold Koncsek, Lajos Szokol, Vivien Krizsa, H. Daood, L. Helyes, A. Véha, B. Szabó P.
The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3–4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were -0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5–0.8 and 712–918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval.
{"title":"Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability","authors":"Arnold Koncsek, Lajos Szokol, Vivien Krizsa, H. Daood, L. Helyes, A. Véha, B. Szabó P.","doi":"10.31883/pjfns/146640","DOIUrl":"https://doi.org/10.31883/pjfns/146640","url":null,"abstract":"The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3–4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were -0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5–0.8 and 712–918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46768826","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}
Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dauricus × Acipenser schrenckii sturgeon proteins using bromelain and purify antioxidant peptides from hydrolysate. The degree of hydrolysis of 18.69% was obtained under the optimal conditions and hydrolysate had 94.76% solubility, 902 nm particle size and high antioxidant activity. The IC 50 for DPPH • and ABTS •+ scavenging activity were 3.14 and 3.81 mg/mL, respectively. The fraction of hydrolysate with a molecular weight of <1 kDa exhibited the highest antiradical activity against DPPH • with IC 50 of 2.10 mg/mL. In turn, the IC 50 of the most active fraction after the Sephadex G-15 separation was 1.77 mg/mL. The reverse phase high performance liquid chromatography (RP-HPLC) was used to purify the peptides from this fraction. The peptide with histidine, leucine and glycine (MW of 0.2955 kDa) exhibited the highest antioxidant activity (IC 50 of 1.33 mg/mL). The obtained fractions and pep - tides with antioxidant activity could be used as natural substitutes for synthetic antioxidants, especially in food and pharmaceuticals.
{"title":"Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides","authors":"A. Noman, Yuxia Wang, Chao Zhang, Sherif M. Abed","doi":"10.31883/pjfns/146317","DOIUrl":"https://doi.org/10.31883/pjfns/146317","url":null,"abstract":"Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dauricus × Acipenser schrenckii sturgeon proteins using bromelain and purify antioxidant peptides from hydrolysate. The degree of hydrolysis of 18.69% was obtained under the optimal conditions and hydrolysate had 94.76% solubility, 902 nm particle size and high antioxidant activity. The IC 50 for DPPH • and ABTS •+ scavenging activity were 3.14 and 3.81 mg/mL, respectively. The fraction of hydrolysate with a molecular weight of <1 kDa exhibited the highest antiradical activity against DPPH • with IC 50 of 2.10 mg/mL. In turn, the IC 50 of the most active fraction after the Sephadex G-15 separation was 1.77 mg/mL. The reverse phase high performance liquid chromatography (RP-HPLC) was used to purify the peptides from this fraction. The peptide with histidine, leucine and glycine (MW of 0.2955 kDa) exhibited the highest antioxidant activity (IC 50 of 1.33 mg/mL). The obtained fractions and pep - tides with antioxidant activity could be used as natural substitutes for synthetic antioxidants, especially in food and pharmaceuticals.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44155286","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}
Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Fengqi Yang
The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that the total drying time varied with the drying method used and was about 160, 100, 260, and 45 min for MVD, MHAD, HAD and TR, respectively. The effective moisture diffusion coefficients (Deff) were 6.57×10 –9 m2/s, 9.80×10–9 m2/s, 4.14×10–9 m2/s and 6.20×10–9 m2/s for MVD, MHAD, HAD and TR, respectively. Drying resulted in a significant decrease in L* and an increase in a* and b* of the color of products. MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. Drying caused a loss of 6.5–54.9% in the total phenolic content and a loss of 38.4–62.2% in total yellow pigment content. MVD millet displayed the highest total phenolic content (142.56 mg GAE/100 g dry matter) and yellow pigment content (9.56 mg CE/kg dry matter). In sensory evaluation, MHAD, HAD and MVD samples had comparable scores and were all accepted by the panelists, either in dry or rehydrated form. MHAD and MVD can be used as an alternative to hot air drying or traditional roasting in the production of the instant millet due to shorter drying time and better product quality.
{"title":"Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods","authors":"Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Fengqi Yang","doi":"10.31883/pjfns/146175","DOIUrl":"https://doi.org/10.31883/pjfns/146175","url":null,"abstract":"The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that the total drying time varied with the drying method used and was about 160, 100, 260, and 45 min for MVD, MHAD, HAD and TR, respectively. The effective moisture diffusion coefficients (Deff) were 6.57×10 –9 m2/s, 9.80×10–9 m2/s, 4.14×10–9 m2/s and 6.20×10–9 m2/s for MVD, MHAD, HAD and TR, respectively. Drying resulted in a significant decrease in L* and an increase in a* and b* of the color of products. MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. Drying caused a loss of 6.5–54.9% in the total phenolic content and a loss of 38.4–62.2% in total yellow pigment content. MVD millet displayed the highest total phenolic content (142.56 mg GAE/100 g dry matter) and yellow pigment content (9.56 mg CE/kg dry matter). In sensory evaluation, MHAD, HAD and MVD samples had comparable scores and were all accepted by the panelists, either in dry or rehydrated form. MHAD and MVD can be used as an alternative to hot air drying or traditional roasting in the production of the instant millet due to shorter drying time and better product quality.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42175513","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}
A. Amobonye, Prashant Bhagwat, Faith Ruzengwe, Suren Singh, Santhosh Pillai
Although pear is one of the most preferred fruits globally due to its high nutrient content, its juice products have not received equal consumer acceptability due to their undesirable haziness and turbidity. However, enzymatic treatment of juice has been noted to improve the overall acceptability of juices better than traditional decantation, filtration, and heating methods, which are either expensive or detrimental to the product quality. In this study, pear juice was effectively clarified using partially purified polygalacturonase from an entomopathogenic fungal endophyte Beauveria bassiana SAN01. The optimization of the juice clarification process led to 137% improvement in clarification compared to control, under optimal conditions of 39.37 U/mL enzyme load, 36.87°C temperature and 2.75 h treatment time. Results also showed that the polygalacturonase treatment resulted in a significant decrease in viscosity and an increase in the pseudoplasticity of the pear juice as the rheological data of the juice was observed to fit adequately into the power law model (R2>0.9). Furthermore, the enzyme-assisted juice clarification was found to reduce browning index (-14.34%) and turbidity (-19.72%) while increasing the reducing sugar content (9.55%). Unlike some conventional juice treatments, the polygalacturonase treatment preserved the antioxidant potential and the total phenolic contents of the pear juice as no significant changes were observed after the treatment. This study thus demonstrates the efficacy of a fungal polygalacturonase in improving pear juice quality as well as the potential applicability of B. bassiana enzymes in the food industry.
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