49 research outputs found
Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion
The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of
individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars ‘Rojo
Brillante’ and ‘Triumph’) during the in vitro digestion. The recovery index for phenolic and flavonoid content was
dependent on flour type and digestion phase. After the dialysis phase, the bioaccessibility for phenolic compounds
from both flours was similar; for flavonoids it was higher in ‘Triumph’ than ‘Rojo Brillante’ flour. After in
vitro digestion, 13 polyphenolic compounds were detected in both flours, of which only six were detected in the
intestinal phase. Their antioxidant activity (ABTS%+, FRAP and DPPH) decreased after intestinal phase, while
their chelating activity (FIC assay) increased in both flours. So, persimmon flours could be included in the
formulation of foods to improve either their scarcity of bioactive compounds or an unbalanced nutritional
composition
In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: changes in the antioxidant potential and bioactive compounds stability
The effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step of GID were used to determine the stability of polyphenolic profile using HPLC whilst the antioxidant properties were determined using five methodologies. The SCFAs production from PPF fermentation was also determined. At the end of GID process, the bioaccessibility of phenolic and flavonoid compounds was 35.90 and 64.02%, respectively. The polyphenolic compounds decreased after GID except that for ellagic acid which increased. GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of PPF by colonic bacteria generated acetic, propionic and butyric acids. PPF could be used in the food industry as a potential ingredient to develop functional foods that promote health benefits.info:eu-repo/semantics/publishedVersio
Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties
The aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its
possible application in new food product development. For this characterization, the following determinations were made:
proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavonoid content, polyphenolic
profile and antioxidant capacity (using four different methods). Chia coproduct showed significantly higher levels of
proteins and total dietary fiber and lower levels of fats than chia seeds, pointing to the promising nature of this coproduct as
an ingredient of food formulations since it remains a source of high biological value proteins and total dietary fiber (as chia seeds
themselves) but with a lower energy value. This chia coproduct presents similar techno-functional properties to the original chia
seeds and significantly higher levels of polyphenolic compounds and, consequently, higher antioxidant activit
Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion
The aim of this work was to determine the protective effect of different dietary fibers on (i) the recovery
and bioaccessibility indexes, and (ii) the stability of polyphenolic compounds (phenolic acids, flavonoids
and anthocyanins) of maqui berry powder subjected to in vitro gastrointestinal digestion (GID). The
extracts obtained in each phase (oral, gastric and intestinal) of GID were used to analyze the stability of
polyphenolic compounds by HPLC, and the bioaccessibility of these compounds was also determined. At
the end of the GID process, the mixture of maqui berry with the different fibers increased the bioaccessibility
index of the phenolic and flavonoid compounds in all cases. The results obtained suggest that the
anthocyanins and phenolic acids and flavonoid compounds present in maqui are stabilized through
dietary fiber interactions, which might provide sufficient levels for absorption during gastrointestinal
digestion. The gums sodium carboxymethyl cellulose, xanthan gum and guar gum provided the best protective
effect
Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers
New gelled emulsions (GE) based on amaranth flour mixed with chia or hemp oil were developed and used as
partial pork back-fat replacer (25 and 50%) in beef burgers. The addition of GE decreased the fat content in the
burgers between 12% and 33%. The use of GE decreased the amount of palmitic, stearic, and oleic fatty acids and
increased the amount of linolenic (higher in amaranth-hemp GE) and α-linolenic (higher in amaranth-chia GE)
fatty acids. Both GE improved the n-6/n-3 and PUFA/SFA nutritional ratios in burgers and the AI, TI, h/H indices
related to healthy properties of lipid fractions. Color, water activity, pH, and texture were not affected by the
addition of GE but cooking loss, shrinkage, and thickness changes were increased (higher in amaranth-hemp GE).
Burgers containing amaranth-chia GE (both raw and cooked) resulted in more susceptibility to lipid oxidation
than the others and also resulted in lower sensorial acceptability. As a general conclusion, the use of amaranthhemp
GE as pork backfat substitute improve nutritional characteristics of the burgers without affecting technological
or sensory properties
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain
The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 gdw−1), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g−1) and isoquercetin (1.04 ± 0.09 mg g−1). Moreover, in CS a positive effect of hydration mechanism occur; in fact, it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples; so, it could be used as a potential natural colorant in foods. CPH resulted equally rich in dietary fiber (35.3–37.4%) and flavonoids (2.9 ± 0.1 mg RE g−1); in this co-product, the rapid enzymatic inactivation by thermal treatments was essential to obtain the highest antioxidant activity and polyphenols content; regarding the techno-functional properties, it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidants
Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life
Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press
oil extraction) in frankfurters. The nutritional composition, technological properties and sensory attributes of the
resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level
and microbiological properties were evaluated during chilled storage. Application of these chia products (3%)
was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological
properties of the final product. In general, although differences were detected in the sensory attributes of the
frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were
judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some
technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase
during storage) and lower residual nitrite levels than control (both effects presumably because the chia polyphenols
content) and no effect on microbiological safet
Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity
The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the effects of different particle sizes on the chemical composition, physico-chemical, bioactive compounds content, and antioxidant properties of flours obtained from cocoa (Theobroma cacao L.) bean shells. The flours obtained from CBS with different particle sizes had high content of dietary fiber (61.18–65.58 g/100 g). The polyphenolic profile identified seven compounds being epicatechin and catechin (values ranged 4.56–6.33 and 2.11–4.56 mg/g, respectively) as the most abundant compounds. Additionally, the methylxanthines theobromine and caffeine were quantified with values ranging from 7.12 to 12.77 and 4.02 to 6.13 mg/g, respectively. For the fatty acid profile, the principal compounds identified were oleic, stearic and palmitic acids. CBS had antioxidant capacity with all methods assayed. For DPPH, ABTS and FRAP assays values ranged between 2.35–5.53, 3.39–11.55, and 3.84–7.62 mg Trolox equivalents/g sample, respectively. This study suggests that cocoa bean shells may constitute a valuable coproduct for the food industry due to its high content in valuable bioactive compounds
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
The objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds
or as a fiber-rich fraction of quinoa from its wet-milling process) to bologna-type sausage. This addition was
evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability,
pH, water activity, color changes, textural properties, residual nitrite level and lipid oxidation). Both strategies
resulted in commercially feasible sausages with increased nutritive properties (dietary fiber) and with some
modifications in their technological properties. Compared with control sausages, they showed better emulsion
stability, lower water activity and lipid oxidation values (interesting properties for sausages shelf-life). Color
changes were more evident when the fiber-rich fraction was added. The residual nitrite level increased with the
addition of quinoa so that it would be necessary to incorporate less nitrites, or it might even be unnecessary,
contributing to the production of more natural products
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties
The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter's fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (DeltaE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability