Phenolic compounds and antioxidant activity of a functional honey-added marshmallow

Objective: To evaluate the effect of the addition of honey and the ºBloom of gelatin on the phenol content and antioxidant capacity of a marshmallow. Design/methodology/approach: A 32 factorial design was carried out adding honey concentrations of 0, 50 and 75 % and grenetins of 265, 300 and 315 ºBloom. Results: The addition of honey increased the phenol content and antioxidant activity by more than 45 % compared to samples without honey. Sensory analysis did not show differences in taste, smell and mouthfeel between samples with and without honey, however, higher ºBloom improved the texture and appearance of the marshmallows. Limitations of the study/implications: The sweetness of the marshmallows with honey increased with the concentration of the honey, being excessive for consumers. Findings/conclusions: Marshmallows made with honey are a viable alternative for introduction to the confectionery market.Objective: To evaluate the effect of adding honey and the gelatin degrees Bloom in the phenolic content and antioxidant capacity of a marshmallow product. Design/methodology/approach: A 32 factorial design was carried out adding 0, 50 and 75% honey concentrations and 265, 300 and 315 degrees Bloom of gelatin. Results: Adding of honey increased the phenolic content and antioxidant activity by 45% compared to samples without honey. Sensory analysis showed no differences in flavor, aroma and mouthfeel between samples with and without honey, however, higher degrees bloom improved the texture and appearance of the marshmallows. Limitations of the study/implications: The sweetness of honey-added marshmallows increased with the honey concentration, being excessive for consumers. Findings/conclusions: Functional honey-added marshmallow is a viable alternative that can be feasibly introduced to the confectionery market

Plant Extracts Control In Vitro Growth of Disease-Causing Fungi in Chayote

The use of agrochemicals has caused environmental problems and toxicity to humans, so natural alternatives for disease control during harvest and postharvest have been evaluated. The aim of this study was to evaluate cinnamon essential oil, neem oil, and black sapote fruit extract for in vitro inhibition of fungi isolated from chayote fruit. The extracts were applied at 300, 350, and 400 ppm in Petri dishes and the mycelial growth of Fusarium oxysporum, Fusarium solani, Goetrichum sp., and Phytophthora capsici was evaluated for 7 days, and the percentage of mycelial growth inhibition per day was calculated. Cinnamon oil showed a fungicidal effect at all concentrations. Neem oil at 400 ppm showed a 42.3% reduction in the growth of F. solani and 27.8% reduction in the growth of F. oxysporum, while at 350 ppm it inhibited the mycelial growth of Phytophthora capsici by 53.3% and of Goetrichum sp. by 20.9%; finally, the black sapote extract at 400 ppm inhibited 21.9–28.6% of the growth of all fungi. The growth of postharvest fungi on chayote fruit could be prevented or reduced by applying the plant extracts evaluated at adequate concentrations