Phenolics of pomegranate peels: extraction optimization by central composite design and alpha glucosidase inhibition potentials

Optimum water extraction conditions for phenolics of pomegranate peels were investigated by fractional factorial and face-centered central composite designs. Five potential factors were selected for the fractional factorial design: extraction technique, extraction temperature, extraction time, particle size and solvent to solid ratio. After eliminating statistically unimportant factors, a face-centered central composite design was set up with two controllable factors and with two responses: total phenolics and a-glucosidase inhibition activity. Optimum conditions were found as 100 degrees C for extraction temperature and 1 min for extraction time. There were no statistically significant differences (p > 0.05) between water extracts at optimized conditions and classical methanol extracts. Total phenolic content by HPLC was 192.0 mg/g of pomegranate peels on dry matter basis. Phenolics of pomegranate peels showed alpha-glucosidase inhibition activity with an IC50 (concentration of phenolics required to inhibit 50% of the enzyme activity) value of 5.56 +/- 2.23 mu g/ml. Pomegranate peel phenolics with its antioxidant and a-glucosidase inhibition properties might be a suitable ingredient for functional food applications

Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development

In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 degrees C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 degrees C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and a-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC50 and alpha-glucosidase inhibitory as IC50 of 1.0% phenolic enriched ice creams were 133.3 and 22.9 mu g/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods. (C) 2013 Elsevier Ltd. All rights reserved.In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160&nbsp;&deg;C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4&nbsp;&deg;C (p&nbsp;&gt;&nbsp;0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and &alpha;-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC50&nbsp;and &alpha;-glucosidase inhibitory as IC50&nbsp;of 1.0% phenolic enriched ice creams were 133.3 and 22.9&nbsp;&mu;g/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods.</p

Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow

Marshmallow is foam-like confectionery product. Albumin is a protein of animal origin, which is used in the production of marshmallow and is generally used for stabilizing and foaming purposes, with various disadvantages such as limited pH and ionic strength diversity. The objective of this study was to take the advantage of foam-forming ability of soapwort extract in the production of marshmallow. For this purpose, soapwort extract was added to the formulations with soapwort(s):albumin (a) ratios of 100:0, 75:25, 50:50, 25:75, and 0:100. Density, overrun, texture, rheological, and sensory properties were examined using mixture design to establish model for the quality parameters mention with respect to albumin and soap extract concentration. Density, overrun, color, and some sensory properties (springiness, overall acceptance) revealed significant difference (p < .10). Considering the sensory properties, the use of s25/a75 ratios can be suggested as an alternative that improves product properties in marshmallow production. Novelty impact statement As an alternative to albumin, which is used for stabilization and foaming and has various disadvantages such as limited pH and ionic strength variety, soapwort extract can provide significant improvements

A new trend among plant-based food ingredients in food processing technology: Aquafaba

In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed. © 2021 Taylor & Francis Group, LLC

POMEGRANATE SEED OIL: EXTRACTION, SHELF LIFE PREDICTION, AND MICROENCAPSULATION

Interest in oils rich in polyunsaturated fatty acids has increased in recent years about their beneficial effects on human health. Pomegranate seed is an industrial by-product that has a large variety of nutritional value. Pomegranate seed oil (PSO) has an exceptional fatty acid profile. Lipid oxidation is one of the important parameters that limits its use in food products. Thus, the objectives of this study were to evaluate the effects of extraction methods (Soxhlet and stirring) and solvents (n-hexane, petroleum ether, diethyl ether, and ethanol) on oxidation parameters in the extraction of PSO, to predict the shelf life of PSO by Rancimat and to encapsulate PSO by spray drying to extend its shelf life. PSO yield varied between 1.88 and 14.32%. The lowest peroxide (2.88 meq O2/kg), p-Anasidine (6.56 meq p- Anisidine/kg), and TOTOX (12.13) values were observed when PSO was extracted by stirring using n-hexane as solvent. The shelf lives of PSO at 0, 4, and 20 oC using Rancimat were predicted as 11593, 8088, and 1916 h, respectively. The main fatty acid in PSO was punicic acid and derivatization had a significant effect on the determination of punicic acid by GC (sodium methoxide, 84.75% and potassium hydroxide, 81.79%). Inlet air temperature of 140 degrees C, oil: wall material ratio of 1:2 (w/w), and maltodextrin: gum Arabic ratio of 1:1 (w/w) were selected as favorable conditions in microencapsulation of PSO. The addition of antioxidants into feed solutions had no positive effects on oxidation during spray drying

High potential food wastes: Evaluation of melon seeds as spreadable butter

In this study, the evaluation of the use of melon seeds, which is an important waste in domestic and industrial production, as a source and ingredient for the production of spreadable butter was investigated. After the cleaning, roasting and grinding processes applied to the melon seeds, different amounts (10% and 20% sugar, glucose and honey) of were added during the sweetening phase. Physical, chemical and texture analyzes were performed for melon butter. According to the results obtained, the highest hardness (3124.76 g) and work of shear (1405.33 gs) values were obtained in the mixtures using Glucose(20). The lowest hardness values were obtained in Sugar(10) (261.61 g) and Honey(10) (202.53 g) mixtures, which were not statistically different, and the lowest work of shear values were obtained in sugar and honey products. Considering the results, it was concluded that Sugar(10) is the most suitable for the production of melon butter production. Practical applications Among the main objectives of the study was the introduction of a new type of seed butter that was healthy and non-allergenic to the industry with evaluating food waste. The spreadable butter samples produced with this study, in which the nutritional and technological properties of melon seeds were evaluated, are a major proof that melon seeds should considered be important ingredient for food industry.Turkiye Bilimsel ve Teknolojik Arastirma KurumuTurkiye Bilimsel ve Teknolojik Arastirma Kurum