Candy products are attractive confectionery items in which popularity can be attributed to a variety of innovative formulations and implementation possibilities of different ingredients. The aim of ...this study was to evaluate the stability of formulated white tea‐based pectin jellies with honey in comparison with gelatine gummies both packed in two types of packaging materials‐polyethylene (PE‐LLD) and metalized polypropylene (PPmet/PE). Changes in physico‐chemical, bioactive, and sensory properties of formulated candies were monitored during 4 months of storage at 4 and 22°C. Alterations in textural parameters for both formulations were mostly influenced by the gelling agent and storage time. Total phenolic content, antioxidant capacity, epigallocatechin and caffeine content in gelatine, and pectin formulations notably decreased at the end of storage, although the gelatine formulation exhibited slightly better retention of bioactive compounds. Gelatine gummies were generally evaluated with the higher scores than pectin jellies during the total storage time in most of all sensory attributes.
Practical applications
Following the increased promotion of healthy lifestyle and market growth in innovative and vegan‐friendly food products, white tea‐based candies with sugar/gelatine and its alternative substitutes‐ honey/pectin were formulated, packed, and stored in two types of polymeric materials. Qualitative and structural evaluation of such prepared candies could lead to a better comprehension of external factors influencing on the macro‐ and microstructure of candies analyzed by physico‐chemical, bioactive, and sensory properties. Likewise, observed changes in analyzed parameters could contribute to extended knowledge about the suitability of used hydrocolloids and bioactive sources to enhance the structural properties and retention of bioactive compounds through the modification in the formulation recipe.
The growing popularity of integration of functional compounds into food and pharmaceutical products has greatly influenced the intense investigation of aromatic plants as its notable sources. One of ...the insufficiently explored plant species-Mountain Germander (Teucrium montanum)-may represent a prominent source of biologically active components-polyphenols. Hence, to maximally enhance their recovery, conventional (HAE) and non-thermal extraction methods-microwave-assisted extraction (MAE) and subcritical water extraction (SWE) were employed by using multiple response surface methodology (RSM). Optimization of temperature, solid-to-solvent ratio, and extraction time was evaluated by measuring total phenolic content (TPC) and antioxidant capacity (DPPH and ABTS assays), with the further estimation of the extraction efficiency of two selected phenylethanoid glycosides present in final extracts-verbascoside and echinacoside determined by HPLC analysis. The optimum HAE, MAE, and SWE extraction conditions with the highest measured dependent variables were, as follows: 100 °C, 0.5 g/50 mL and 30 min, 90 °C, 0.5 g/50 mL and 9 min, 200 °C, 0.5 g/50 mL and 15 min, respectively. Regarding examined phenylethanoid glycosides, HAE extract showed to be its richest source (16.64 mg/g dw) while SWE was estimated as at least suitable extraction technique (5.42 mg/g dw). In conclusion, this study outlined the most appropriate extraction technique and conditions for the recovery of selected phenolic compounds using RSM and gave closely insight into the antioxidative potential of valuable ethnomedicinal plant from the Balkan peninsula-Teucrium montanum
Through the decades, coffee has been representing one of the most consumed beverages worldwide and consequently, during the coffee cherry
processing, significant amount of coffee byproducts is ...generating, thus ending as an agro- industrial waste. Besides macro and micronutrient
content, coffee cascara and coffee silverskin are coffee by-products which can have valuable bioactive potential. For that purpose, ethanol extracts
and water infusions (beverages) of green coffee, roasted coffee, coffee cascara and coffee silverskin were analysed for total phenolic content,
antioxidant capacity and individual identification of polyphenolic compounds by High Performance Liquid Chromatography Analysis paired with
Photo-Diode Array detector (HPLC- PDA), with further sensory analysis of beverages. Results showed that beverages were generally evaluated with
the higher bioactive potential than ethanol extracts, while roasted coffee beverages exhibited the highest content of TPC and antioxidant capacity
in comparison to the ethanol extract. Among all samples, green coffee beverage was evaluated as the most valuable source of 5-caffeoylquinic
acid (36.7 mg/g dw), while coffee cascara (9.2 mg/g dw) contained the highest content of caffeine. Although roasted beverage expectedly scored as
the highest acceptable (6.2), silverskin and cascara were evaluated with relatively satisfactory results of the overall acceptability (4.6- 5.2), thus
showing the potential for the improvement in terms of preparation and, furthermore, greater consumer acceptance.
The aim of the present study was to develop, for the first time, highly efficient spray-dried encapsulation systems of ground ivy (Glechoma hederacea L.) polyphenols using partially hydrolyzed guar ...gum (PHGG) and its binary systems with collagen hydrolyzates, carboxymethyl cellulose, nutriose, mucin and xylan. All carriers were subjected to differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) to estimate their thermal behavior and stability. In the formulated spray-dried particles, the influence of different carriers on their physical-chemical (wettability, bulk density, zeta potential, morphology, size and FT-IR spectroscopy) and bioactive (encapsulation yield and simulated gastrointestinal digestion) properties were determined. The addition of each of the polymers used to the PHGG system increased the process yield and affected most of the physical parameters, with the exception of the diameter of the particles. The highest encapsulation yield (94.64%) for the most dominant phenolic compound - rosmarinic acid, was observed for particles made of PHGG and mucin, while PHGG-carboxymethyl cellulose particles showed controlled and continuous release in simulated gastrointestinal digestion, that can be associated with the highest values for wettability (2553.5 s) and water contact angle (87°).
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•PHGG should be combined with other polymers to achieve suitable physical properties.•High encapsulation efficiency of extracted phenolics into delivery systems was achieved.•Integration of carboxymethyl cellulose into PHGG system provided desirable in vitro release.
•Echinacoside and verbascoside were dominant phenolics of mountain germander.•High encapsulation efficiency of extracted phenolics into liposomes was achieved.•Liposomes coated with biopolymers ...provided desirable in vitro digestion release.
Conventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant – Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 °C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (–23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.
•Onion waste represents a quarter of the harvested onion dry mass.•Up to 400 mg quercetin kg−1 dry produce can be retrieved from these waste.•Yellow onion peel powder has good stability even under ...adverse storage conditions.•Tablets and ethanol extracts of waste onion peel provide functional food additives.
Onion production generates abundant waste with high contents of bioactive compounds. These might have several beneficial functional properties for fortification of foods. To understand the variety and potential for further use, we examined various parts of the plants (edible/inedible waste/outer skin of onion), as well as extraction in water/ethanol and by shaking/sonication. Quercetin content and antioxidant capacity were initially determined for extracts of edible and waste parts of red, yellow and white onions, and red shallots. Ethanol extracts of the waste fraction had the highest quercetin content and antioxidant capacity. Except white onion, which contained no quercetin, the dried waste ethanol extracts contained up to 15 mg quercetin g−1 and had an antioxidant capacity of nearly 40 mg Trolox equivalents g−1. Furthermore, the dried skin ethanol extract of yellow onion, which is commercially the most available fraction, contained 8 mg quercetin g−1, with antioxidant capacity of 25 mg Trolox equivalents g−1 and high antimicrobial activity. Dried yellow onion skin showed good stability for the quercetin content under various storage conditions (4, 25, 37, 40 °C; dark/light; dry/moist air/in water). Bacteria, bacterial spores, yeast and mould counts remained unchanged for dried onion skin over 5 days under storage conditions that can promote food spoilage, indicating exceptional microbial stability. Finally, two different applications are demonstrated for dried yellow onion skin: tablets for home use (tablets as more convenient form of storage and for simple dosing in cooking), and a stabilisation additive (prolonged shelf-life of olive oil). Both represent efficient and straightforward approaches through waste prevention and food fortification.
The nutritional and bioactive content of banana and red beetroot peels was investigated. The basic macrocomponent composition was determined using standard AOAC (Association of Official Analytical ...Chemists) methods, while the recovery efficiency of bioactive compounds was investigated using conventional and innovative extraction techniques (subcritical water extraction, ultrasound- and microwave-assisted extraction). Extracts were analyzed for biological effects in vitro on human hepatic, tongue and colon cancer cell lines. A macrocomponent analysis revealed a notable amount of dietary fiber in banana and beetroot peels (39.0 and 33.6% dmb) and a relatively high content of protein in beetroot peel (18.3% dmb). Regarding the micronutrients-minerals, banana and beetroot peels were shown to be a very good source of potassium (75.06 and 41.86 mg g−1 dmb). Both extracts of banana and beetroot peels obtained by conventional extraction - decoction (100 °C, 20 min) exhibited the highest total phenolic content and antioxidant capacity. Additionally, in banana peel, these extracts were the richest in dopamine content (12.63 mg g−1 dmb). Extraction by infusion (80 °C, 30 min) yielded a beetroot peel extract with the highest total betacyanin content (9.80 mg g−1 dmb). Biological effects in vitro were dose- and time-dependent, as well as influenced by the presence of polysaccharides.
Quercetin is a flavonoid that occurs in many types of fruit and vegetables and is stable for no longer than 4.5 h in the investigated pH range (6.0–8.0), even at 4 °C in the dark. At higher ...temperatures, the degradation/oxidation process is much faster. Simple but effective proliposomal encapsulation was used to protect the quercetin from environmental conditions such as pH. With this approach, 65 to 90% of pure quercetin and quercetin-rich onion extract was kept after >60 days under conditions that favoured its oxidation (pH 7.4). In addition, the encapsulated quercetin decreases the lipid peroxidation induced by pulsed UV light by >50%. At a mass ratio of 1:100 quercetin to lipids (w/w), the liposomes remained intact in solutions for six months. Quercetin in lipid bilayers simultaneously protects the unsaturated lipids from peroxidation.
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•Quercetin auto-oxidizes at all studied temperatures at pH 7.4.•Seven degradants of quercetin were identified by UPLC-MS/MS.•Liposomal encapsulation protects quercetin up to 90% at pH 7.4 for 60 days.•At ratio 1:100 quercetin/lipids, liposome structure is intact for 6 months.•At ratio 1:20 quercetin/lipids, liposomal features are less favourable.
•HAE, MAE and SWE of phenolics from ground ivy were optimized.•Sample/solvent ratio most significantly affected bioactive parameters.•Neoformation was noticed in the SWE.•MAE resulted in the highest ...recovery of target phenolics.
This study aimed to optimize heat- (HAE), microwave-assisted (MAE) and subcritical water extraction (SWE) of phenolic compounds from underutilized traditional herb ground ivy (Glechoma hederacea L.) using response surface methodology. Independent variables were extraction time, temperature and sample/solvent ratio, while dependent variables were total phenolic content (TPC) and antioxidant capacity (determined by DPPH and ABTS assays). Extracts obtained under optimum extraction parameters, determined through analysis of the response surface plots and generated mathematical models, were subjected to HPLC-PAD analysis to investigate the presence of individual phenolic compounds. Regardless of the extraction technique, sample solvent ratio 1 g/100 ml resulted in the highest extraction efficiency, while for the same purpose different combinations of temperature and time, depending on the technique, had to be applied - for HAE 100 °C during 10 min, for MAE 90 °C during 4.93 min and for SWE 200 °C during 5.00 min. SWE under optimum parameters yielded extract with the highest TPC (60.1 mg GAE/g dmb) and antioxidant capacity (0.280 and 0.349 mmol Trolox/g dmb) and HPLC analysis revealed formation of new antioxidant that was not detected neither in HAE nor in MAE. On the other side, MAE extract was characterized with the highest content of phenolic compounds characteristic for ground ivy - chlorogenic (1.10 mg/g dmb), cryptochlorogenic (0.59 mg/g dmb), caffeic (0.45 mg/g dmb), rosmarinic (5.56 mg/g dmb) acid and rutin (1.64 mg/g dmb).
Summary
The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey ...protein isolate, soya and hemp protein). The films were examined for their physico‐chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan‐3‐ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)‐catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)‐catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein–polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.
At optimised formulations of developed edible films obtained by combining cocoa powder extract, polysaccharide and protein isolate, the films exhibited prolonged release of bioactive compounds as well as desirable mechanical and sensory properties which accents their potential usability as alternative packaging.