Roasting is an important step in the processing of peanut kernels. In this study the combination of infrared (IR) and hot-air was explored for roasting of peanut kernels and the effects of processing ...conditions including hot air temperature (100 and 120°C), infrared power (130W, 165W and 200W) and roasting time (10, 20, 30min) on different characteristics of kernels (moisture content, color, textural characteristics, chemical properties, specific energy consumption and sensory properties) were investigated. The results showed that increasing the roasting air temperature, infrared power and roasting time decreased the moisture content, fracture force, hardness, apparent modulus of elasticity, compressive energy, pH and solid soluble content and increased the browning index, total phenolic compounds, and total acceptance of peanuts kernels. The total color difference (ΔE) varied from 2.87 to 19.33. After roasting, hardness of the peanut kernels reduced from initial 91.31 to 33.86N and total phenolic compounds value were 2.71mgGAE/g, all in the acceptable limit for good quality of roasted peanuts. The lowest value of specific energy consumed in roasting peanut kernels was observed at 100°C and 200W for 10min (5.06kWh/kg) and the highest value was at 120°C and 130W for 30min (23.20kWh/kg). This study demonstrated that combination of infrared and hot-air roasting can produce high-quality roasted peanuts with lower energy cost and time roasting; therefore it could be considered as a new technology for the peanut roasting industry.
Infrared radiation could be considered as a promising technique for roasting of soybeans due to lower energy cost.
•In this study the combination of infrared and hot-air was explored for roasting of peanut kernels and the effects of processing conditions on different characteristics of kernels were investigated.•Combination of infrared and hot-air produced high-quality roasted peanuts compared to conventional method•Infrared radiation could be considered as a promising technique for roasting of peanut kernels due to lower energy cost.•Combined infrared-hot air roasting significantly reduced roasting time when compared with conventional roasting method•The quality of roasted peanuts was in the standard range and the final product had good quality and overall acceptability.
•Freeze concentration enabled an increased ratio the content of phenolic compounds in mate leaves aqueous extract.•The microcapsules produced with 30% and 40% of maltodextrin showed the highest ...phenolic compounds microencapsulated yield.•Microencapsulation using maltodextrin better preserved polyphenol compounds during the spray drying process.•The maltodextrin increased the stability of the phenolic compounds during storage.
Concentrated extract of mate leaves obtained from the third stage of the freeze concentration process was microencapsulated with maltodextrin by spray drying. The effect of maltodextrin concentration (20%, 30%, and 40%) on the phenolic compounds, antioxidant activity, microencapsulation yield, morphology, particle size, moisture content, water activity, dissolution, hygroscopicity, color and thermal properties were investigated. The retention of phenolic compounds after microencapsulation by spray drying and the stability of the microcapsules at 4°C for 45days were also determined. It was possible to note an enhancement of the total phenolic content and antioxidant activity of mate leaves aqueous extract obtained through freeze concentration. The high concentrations of maltodextrin in the microcapsules promoted higher phenolic compounds microencapsulation yield, higher particle size and longer time required for the powders to dissolve in water, while moisture content, water activity and hygroscopicity decreased. The color parameters indicated that maltodextrin protected the microcapsules against heat during spray drying. The results of the thermoanalyses suggested an increase in the stability of the microcapsules. Besides, the microcapsules produced with maltodextrin showed better retention and enhanced stability at 4°C for 45days.
Abstract Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were ...determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushrooms at concentration ranges of 0.28-2.14, 0.11-0.8, 0.19-1.33, 0.33-2.22, 0.22-1.73, 0.18-1.09, 0.31-1.83, and 0.23-1.66 g/100 g dw, respectively. The greatest and smallest amount of total amino acids, 28.41 and 5.76 g/100 g dw, were found in Hed-Peung-No5 and Hed-Klum-Ma, respectively. The antioxidants from the mushroom extracts obtained by water and 60% methanol and their activities were evaluated. It was found that flavonoids content and DPPH in methanol extracts were higher than in water extracts. In contrast, the phenolic content and FRAP activity in water extracts were higher than those in methanol extracts. Total phenolic, FRAP, and flavonoids content were highest in the extracts of Hed-Peung-No2, but the DPPH activity was highest in the extracts from Hed-Peung-No3. The GABA content was higher in the extracts obtained by hot water than it was in the extracts obtained by methanol. The highest GABA content was from water extract of Hed-Sai-duan (23.304 ± 0.027 mg/g dw).
This study focused on the evaluation of changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea. Soak-treating ...tartary buckwheat significantly decreased the contents of total starch and rutin, whereas significantly increased the contents of quercetin, kaempferol, total flavonoid, and total phenolic compounds. In steam-treating soaked tartary buckwheat for 40–60min, the contents of total starch, protein, crude fat, isoquercitrin, quercetin, kaempferol, total flavonoid and total phenolic compounds significantly decreased, whereas the content of rutin significantly increased. The reaction of rutin degrading might be catalyzed in soaking processing, and a catalytic reverse shift reaction of rutin-synthesizing might take place in steaming processing. The process of drying and roasting significantly decreased the contents of total starch, rutin, total flavonoid, and total phenolic compounds. The total phenolic content of collected tartary buckwheat materials positively correlated with the antioxidant and α-glucosidase inhibition activities.
Propolis is a natural product produced by bees that contains a complex mixture of compounds, including phenolic compounds and flavonoids. These compounds contribute to its biological activities, such ...as antioxidant capacity. This study analysed the pollen profile, total phenolic content (TPC), antioxidant properties, and phenolic compound profile of four propolis samples from Portugal. The total phenolic compounds in the samples were determined by six different techniques: four different Folin-Ciocalteu (F-C) methods, spectrophotometry (SPECT), and voltammetry (SWV). Of the six methods, SPECT allowed the highest quantification, while SWV achieved the lowest. The mean TPC values for these methods were 422 ± 98 and 47 ± 11 mg GAE/g sample, respectively. Antioxidant capacity was determined by four different methods: DPPH, FRAP, original ferrocyanide (OFec), and modified ferrocyanide (MFec). The MFec method gave the highest antioxidant capacity for all samples, followed by the DPPH method. The study also investigated the correlation between TPC and antioxidant capacity with the presence of hydroxybenzoic acid (HBA), hydroxycinnamic acid (HCA), and flavonoids (FLAV) in propolis samples. The results showed that the concentrations of specific compounds in propolis samples can significantly impact their antioxidant capacity and TPC quantification. Analysis of the profile of phenolic compounds by the UHPLC-DAD-ESI-MS technique identified chrysin, caffeic acid isoprenyl ester, pinocembrin, galangin, pinobanksin-3-
-acetate, and caffeic acid phenyl ester as the major compounds in the four propolis samples. In conclusion, this study shows the importance of the choice of method for determining TPC and antioxidant activity in samples and the contribution of HBA and HCA content to their quantification.
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•Subcritical water extraction was employed to obtain extract of wild garlic.•Influence of process parameters on extraction of bioactive compounds was analyzed.•Optimal conditions for ...production oh highest quality extracts were determined.•Formation of Maillard reaction products during SWE was investigated.
Subcritical water extraction (SWE) was employed in order to obtain high valuable extracts from wild garlic (Allium ursinum). The influence of temperature (120–200°C), extraction time (10–30min) and added acidifier, HCl (0–1.5%) on extraction process was investigated. Analysis of variance was used to determine the fitness of the model and optimal process parameters for SWE, in order to maximize extraction yield, total phenolic compounds and total flavonoids content, and antioxidant activity. The optimal conditions for SWE were determined at temperature of 180.92°C, extraction time of 10min, and added acidifier at 1.09%. An insight into the development of Maillard reaction products during SWE was provided through measurement of 5-hydroximethylfurfural(5-HMF) and furfural (F)in all obtained extracts. No influence of 5-HMF and F on antioxidant activity was observed. Using HPLC-DAD, kaempferol derivates were identified as the major phenolic compounds in extract obtained at optimal condition.
Extractions were performed of the total phenolic and flavonoid contents and antioxidant properties of five edible mushroom samples—Lentinus edodes, Volvariella volvacea, Pleurotus eous, Pleurotus ...sajor-caju and Auricularia auricular—using three different extractants. Among the three different extractants, 50% (volume per volume; v/v) ethanol was the most suitable for antioxidant extraction from the mushroom samples. The 50% (v/v) ethanolic extract of dried L. edodes contained higher total phenolic and flavonoid contents than in the other mushroom extract samples. The antioxidant activities of 50% (v/v) ethanolic extract of dried L. edodes showed the strongest 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assay (64.34%) compared to butylated hydroxyanisole (BHA) and α-tocopherol at 500 μg/mL. The ethanolic extract showed a lower reducing power of 0.10 compared to BHA and α-tocopherol at 500 μg/mL. Moreover, the L. edodes ethanolic extract also had the highest chelating ability (66.28%) which was lower than for ethylenediaminetetraacetic acid at 500 μg/mL and showed the strongest superoxide radical-scavenging activity (64.17%) compared to BHA and α-tocopherol. Therefore, the 50% (v/v) ethanolic extract of L. edodes could be used as a potential natural antioxidative source or as an ingredient in the fish and fishery product industries.
The effect of high-intensity pulsed electric field (HIPEF) processing parameters (electric field strength, treatment time, and polarity) on broccoli juice carotenoids, vitamin C, total phenolic (TP) ...content and antioxidant capacity (AC) was evaluated. Results obtained from HIPEF-processed broccoli juice were compared with those of thermally treated (90°C/60s) and untreated juices. HIPEF processing parameters influenced the relative content (RC) of bioactive compounds, and the relative AC (RAC). Maximum RC of lutein (121.2%), β-carotene (130.5%), TP (96.1%), vitamin C (90.1%) and RAC (5.9%) was reached between 25 and 35kV/cm and from 2000μs to 500μs. The highest RAC and RC of bioactive compounds were observed in HIPEF treatments applied in bipolar mode, except for vitamin C. HIPEF-treated broccoli juice exhibited greater RC of bioactive compounds and RAC than juice treated by heat. HIPEF technology could be considered a promising option for preserving the antioxidant quality of broccoli juice.
Vegetable juices are becoming more and more popular because of their wide range of health-related compounds. Particularly, broccoli juice is attracting the food industry attention because it contains high amounts of vitamins, carotenoids and phenolic compounds, among other bioactive compounds. Broccoli juice requires treatment conditions that protect its microbial, nutritional and sensorial quality. HIPEF is a non-thermal technology for liquid food preservation that inactivates microorganisms and enzymes without compromising the nutritional and sensorial features of foods. Consequently, this technology could be used in the food industry as an alternative for thermal treatment to preserve the bioactive compounds present in vegetable juices, offering to consumers a healthy product.
•HIPEF processing preserved bioactive compounds and antioxidant capacity of broccoli juice.•Thermal treatment reduced the content of bioactive compounds and antioxidant capacity of broccoli juice.
The effect of homogenization, ultrasound and microwave extraction methods and conditions on fucoxanthin content, total phenolic content and antioxidant activity of extracts obtained from ...Phaeodactylum tricornutum were investigated in this study. The solvent/biomass ratio was the most effective parameter on fucoxanthin content, total phenolic content and antioxidant activity. The maximum fucoxanthin content (5.60 ± 0.06 mg/g) and antioxidant activity (763.00 ± 15.88 EC50 ?g/mL extract) were obtained with the homogenization extraction method whose optimum conditions were 1.93% biomass/solvent ratio, ~5200 rpm homogenization rate and 14.2 min extraction time. Although the ultrasonic extraction method has reached the approximately same level of fucoxanthin content (5.24 ± 0.07 mg/g)), TPC (67.68 ± 1.58 mg gallic acid/L) and antioxidant activity (619.90 ± 17.16 EC50 ?g/mL extract) at an amplitude of 55.72%, a higher biomass/ solvent ratio (2.72%) and a longer extraction time (17.37 min) have been required. The lowest fucoxanthin content, total phenolic content and antioxidant activity were determined for the microwave extraction method.
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