Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount

Effects of enzyme treatment of the microfiltration of elderberry

The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment

Effects of Enzyme Treatment on the Microfiltration of Elderberry

The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment

Stability of Carotene and Phenols of Sea Buckthorn (Hippophae rhamnoides L.) Juice with Pomace during Storage

Sea Buckthorn (SB) juice is rich in biologically active compounds. It has considerable health benefits; thus, it can serve as functional food ingredient. The aim of this study was to determine and compare the total content of polyphenols, antioxidant capacity (FRAP), soluble solid content, pH value, β-carotene content and colour parameters (L*, a*, b*) in berry juice of cultivar 'Leikora' Sea Buckthorn (SB) (Hippophae rhamnoides L.). The treatment was made as control sample of Sea Buckthorn juice (C), and Sea Buckthorn juice with 0.5 % (P0.5); 1 % (P1); 2 % (P2) dried pomace of Sea Buckthorn. The samples were stored at room temperature for physicochemical analysis at interval of 2 months for a total period of 14 months.According to our results, the β-carotene (C to P2 was 3.71, 4.82, 5.49 and 6.52 mg 100 mL−1) as well as the antioxidant capacity of the samples increased with the growth of the pomace content. During storage, degradation occurred in the polyphenol content and antioxidant capacity, but the β-carotene content increased. The increase of the β-carotene content was 94.6 % (C) and 32.7 % (P0.5). The smaller reduction in antioxidant compounds was the higher the sample of pomace content is. The FRAP and total polyphenol values measured during storage confirm that the pomace has antioxidant effect. There is a close correlation between the two parameters, including a positive correlation (r=0.8614), which indicates that a significant part of the antioxidant capacity of buckthorn is due to the presence of different polyphenols

The effect of different drying and extraction conditions on the antioxidant content of elderberry pomace

Nowadays waste is a critical subject in every industry, in every household; but in many cases byproducts should not be considered as waste. The aim of this study is to explore the best combination of drying and extraction, to achieve the highest antioxidant content in elderberry pomace, which appears as a by-product when making use of the berry. The chosen cultivar, Haschberg is from a pen in Hungary, these elderberries contain high biological activity components, primarily polyphenols, anthocyanins, flavonols which compounds are known to have potential antioxidant properties. In this study, the antioxidant capacity was determined by FRAP (Ferric Reducing Ability of Plasma), Total Polyphenol Content (TPC) and Total Anthocyanin Content (TAC) assays. The optimal drying conditions were previously tested, relying on the results atmospheric drying was executed at 60 and 80 °C. When extracting the antioxidant compounds, ethanol and acetone were used as solvents, applied in different proportions: 1:10, 1:20, 1:30. Based on our result, the highest antioxidant capacity was registered using 20 V/V % acetone in 1:30 ratio, extracted from the pomace, dried at 60°C. Further examination could reveal whether the extracted antioxidant content of the elderberries could be used as bio-preservatives in the food industry

Possibilities of complex food-processing of quince

The food industry generate large amount of such by-products, which may also contain unused, valuable components. In this research the possibilities of complex food industry usability were investigated for three species of quince (Cydonia oblonga Mill.) (“Angersi, Bereczki, Konstantinápolyi”). The nutritional characteristics of quince skin, pulp and ovary were compered. We measured the nutritional properties: dry matter content, pectin and acid content, polyphenol and flavonoid content. Moreover the rheological properties were investigated. The results were analyzed with statistics method. The results of dry content are not significant, but between samples of quince parts the pectin and acid content have significant difference. It was largest amount of polyphenol in the pulp of quince, and the most of flavonoid content were measured in the skin of quince. Concluding from the rheological properties ‘Angersi’ species are suggested to use as jam, quince jelly or natural texturing, while ‘Konstantinápolyi’ species are recommended to use for the production of fiber juices or syrups. Because of theirs high pectin content, the skin and ovary suitable to use as production of pectin or natural texturing. Due to high antioxidant capacity of skin and ovary may use at manufacture of natural antimicrobial agents, dietary supplements or functional food

Product development of sea buckthorn residual pomance tea mixture

Nowadays waste management is becoming increasingly important, as both consumers and companies are producing too much garbage that could be prevented. The food industry generates a large amount of by-products, which are in fact suitable for further processing. This study highlights an untapped area that is the further processing of the sea buckthorn byproduct as a tea ingredient. Sea buckthorn berries are a source of polyphenols and carotenoids along with many vitamins, minerals, and trace elements. These biologically active compounds are also found in the residual pomace after food production. In this study dried sea buckthorn pomace (SBP) boiled with water at different temperatures (70 and 100%), with green tea and other flavoring agents (dried elderflower and orange flower) were analyzed. The antioxidant capacity (FRAP) and total polyphenol content (TPC) of the samples were measured. Preliminary experiments have shown that higher temperature water boiled SBP extract contains higher amounts of valuable components. As result of product development, most antioxidants and polyphenols were detected in a mixture of tea, which contained green tea, SBP and elderflower compared to the tested tea samples from the commercial. Nevertheless, each blend contained less valuable ingredients than natural green tea. This is due to the waterinsoluble compounds in SBP so that they did not dissolve properly during soaking. Further studies are reasonable in which another sea buckthorn variety will be tested that contains water-soluble antioxidants and polyphenols

Analysis of the antioxidant properties of sea buckthorn jams during storage

In the frame of this research, sea buckthorn jams were prepared by blending sea buckthorn pulp with apple pomace powder in varying proportions to achieve especially good organoleptic characteristics and texture without the addition of pectin. Apple pomace is a byproduct of apple juice production, and it might be suitable for replacing pectin in jam products. Sea buckthorn is an excellent ingredient of functional foods, having outstandingly useful biologically active compounds. It has positive impact on human health primarily as a result of its high C-vitamin, flavonoid, and carotenoid content. In this study, we compared the following quality parameters of sea buckthorn jam samples: water soluble dry matter content, titratable acid, polyphenol contents, antioxidant activity, and carotenoid components. Sea buckthorn jams were prepared from ‘Leikora’ berries by adding different proportions of apple pomace (0, 0.5, 1, 1.5, 2%). One jam was prepared for being used as control by adding pectin. Determination of dry mater content was fulfilled based on Codex Alimentarius 3-1-558/93 formula. Total titratable acid content was determined based on MSZ EN Nr 12147:1998 Hungarian Standard. Antioxidant status was determined by Ferric Reducing Antioxidant power (FRAP) assay and total polyphenol content using spectrophotometer; with high performance liquid chromatography (HPLC) β carotenoid was also identified and quantified. Consumer panel testing of the jams was carried out by sensory testing. Significant differences were shown in the quality parameters of sea buckthorn jams. Increasing the amount of apple pomace added to the sea buckthorn -apple jams resulted in higher polyphenol content of the samples. The loss of polyphenols was decreasing during storage, the more apple pomace was added to the samples. Adding apple pomace, was also favorable as it lowered the loss of β carotenoid during storage. Increasing the pomace proportion resulted in higher antioxidant capacity; however, the more apple pomace was added, the antioxidant capacity was decreasing in a higher degree during storage. The pomace did not have any negative effect on the sensory attributes, but it favorably affected the changes of valuable components during the storage; thus it might be a suitable replacement of pectin

Preliminary study of optimal extraction of biologically active compounds from sea buckthorn (Hippophae Rhamnoides L.) pomace

The processing of fruits results in high amounts of waste materials such as peels and seeds which is a critical subject in every industry. The aim of this study is to explore the best combination of drying and extraction method, to achieve the highest antioxidant content in sea buckthorn pomace (SBP), which appears as a by-product when making use of the berries. In the frame of our research the optimal drying conditions were previously tested, relying on the results vacuum drying was executed at 40 and 60 °C furthermore SBP was dried also by atmospheric dryer at 60 and 80°C. Drying curve was also determined. When extracting the antioxidant compounds, 20 and 40 % ethanol and acetone were used as solvents, applied in 1:30 proportion. Amount of total polyphenol content and antioxidant capacity (FRAP) were determined by spectrophotometry methods. Besides regarding amount of valuable components economical aspects must be considered for choosing the optimal drying technology. In case of vacuum drying duration was two times longer than in case of atmospheric technologies. The results show that the highest antioxidant capacity (4958.45 mg AAE/100g dm) was registered using 40% acetone extracted from the pomace, dried at 80°C. Further examination could reveal whether the extracted antioxidant content of the SBP, a by-product of fruit processing technologies, could be used natural food additives as bio-preservatives after appropriate clarification processes