Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in Turkey

This is the first study to analyse the profiles of anthocyanin (ACN) and organic acid (OA) and some physico‐chemical properties of pomegranate juices (PJs) obtained from nine registered varieties in Turkey. HPLC analyses revealed that there were significant differences between ACN contents (28–447 mg L^?1) and profiles (P < 0.01). The PJs contain maximum six ACNs, 3‐glucosides and 3,5‐diglucoside of delphinidin, cyanidin and pelargonidin. The major OA in PJs was citric acid (66–74%), followed by malic (6–12%), succinic (5–19%), nonidentified (0–14%) and tartaric acids (0.1–3.7%). Amongst individual OAs, citric acid had the most significant effects on TA (r = 0.9761), pH (r = 0.9208) values and sourness of PJs. As different from literature, results of this study revealed that malic acid contents of authentic PJs could be higher than 1.5 g L^?1. Consequently, ACN and OA profiles could be successfully used in quality control because all PJs have their own typical ACN and OA profiles.     

Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine

In the present study Box–Behnken Design was employed to analyse the effects of fermentation parameters such as temperature (T _F), pH, inoculum size (I _S) and °Brix (B_X) on total phenolic concentration (TPC), total flavonoid concentration (TFC), total anthocyanin concentration (TAC), ethanol concentration (ETHC), total higher alcohol concentration (THAC) and total ester concentration (TESC) for the development of a phytochemical‐rich wine using mulberry as a substrate. The results demonstrated that fermentation parameters significantly alter the wine characteristics. Hence, a wine with excellent consumer preference (overall acceptability of 8.51) and high concentration of phytochemicals (TPC = 6014.03 ± 27.80 mg L⁻¹, TFC = 4791.35 ± 21.22 mg L⁻¹, TAC = 1480.72 ± 5.33 mg L⁻¹) as well as good aromatic properties (ETCH =82.85 ± 0.87 g L⁻¹, THAC =249.91 ± 0.31 mg L⁻¹ and TESC =52.55 ± 0.17 mg L⁻¹) with high antioxidant activity (DPPH =220.18 mmol·l⁻¹) was obtained at optimized fermentation conditions of T _F = 25°C, pH = 4.00, I _S = 10% (v /v) and B_X = 26. The results from the present study might contribute to strengthening the development of wine containing high concentrations of phytochemical compounds with attractive olfactory attributes. Copyright © 2017 The Institute of Brewing & Distilling     

The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

The effects of table salt (TS) and hydrocolloids on water‐holding capacity, optimum cooking time, cooking qualities, pH and textural properties of noodles were investigated. TS, xanthan gum (XG), carrageenan (CRG), Arabic gum (AG) and locust bean gum (LBG) were added at 0.5%, 1.0%, 1.5% and 2.0% of flour weight. XG, CRG and LBG contributed to significantly (P < 0.05) higher water‐holding capacity of dough and firmer texture, but significantly (P < 0.05) lower cooking loss than zero‐salt noodles (ZSNs) and white‐salted noodles (WSNs). Hydrocolloids contributed in shorter optimum cooking time than ZSNs. Springiness of noodles was not significantly (P > 0.05) affected by increment of TS and hydrocolloids. TS1.5, ZSN‐XG1.5, ZSN‐XG2.0 and ZSN‐CRG1.5 had significantly (P < 0.05) higher cooking yield than ZSNs. The increment of TS and hydrocolloids had significantly (P < 0.05) increased the pH values of noodles. ZSN‐XG2.0, ZSN‐CRG1.5 and ZSN‐LBG1.5 may be useful to enhance ZSNs due to the better noodles qualities than ZSNs.     

Pyropia columbina phycocolloids as microencapsulating material improve bioaccessibility of brewers’ spent grain peptides with ACE-I inhibitory activity

The effects of wall hydrocolloids on delivery and bioaccessibility of encapsulated brewers’ spent grain ACE-I inhibitory peptides after simulated gastrointestinal digestion were assessed. Microencapsulation of peptides was carried out by spray drying using locust bean gum, P. columbina phycocolloids, or its mixtures as wall materials. Microcapsules presented round external surfaces with some concavities, negative surface charge and encapsulation efficiencies higher than 90%. The incorporation of phycocolloids to formulations increased the encapsulation efficiency, negative surface charge and resistance against digestive enzymes of microcapsules. Encapsulated peptides with P. columbina phycocolloids showed lower IC₅₀ value of ACE-I inhibition than un-encapsulated peptides (2.4 ± 0.2 vs. 7.2 ± 0.3 mg mL⁻¹ protein), but higher than that obtained for hydrolysate (1.5 ± 0.2 mg mL⁻¹ protein), indicating a 75% protection of bioactivity. Electrostatic and hydrophobic interactions between P. columbina phycocolloids and brewers’ spent grain peptides could be implicated in the protection of peptides during gastrointestinal digestion.     

Polyphenolic composition,antioxidant and antiproliferative effects of wild and cultivated blackberries (Rubus fruticosus L.) pomace

The content of total polyphenolics, antioxidative capacity and antiproliferative activity were tested in wild and cultivated blackberry pomace. Wild blackberry pomace extract Tw2 showed the highest following contents: total polyphenolics (50.16 mg GAE g⁻¹ dw), flavonoids (7.73 mg Qc g⁻¹ dw), flavonols (6.63 mg Qc g⁻¹ dw) and total monomeric anthocyanins (13.40 mg Cy g⁻¹). Tw2 extract significantly inhibited free radicals: IC₅₀^DPPH = 127.76 μg mL⁻¹, IC₅₀^ABTS = 26.53 μg mL⁻¹ and IC₅₀ ^{˙ OH} = 168.62 μg mL⁻¹, and the growth of breast adenocarcinoma IC₅₀^MCF7 = 306.68 μg mL⁻¹ and cervix epitheloid carcinoma cell lines IC₅₀^HeLa = 315.49 μg mL⁻¹. Wild blackberry varieties had higher extraction yields, higher total polyphenolic contents and possessed stronger biological effects compared to cultivated blackberries (P < 0.05). All blackberry extracts showed high biological potential that could be attributed to high total polyphenols and flavonoids content and could be utilised as value-added functional food.     

Impact of various factors on the composition and stability of black currant anthocyanins

Nine black currant varieties cultivated in Lithuania were studied. The highest amount of ascorbic acid was established in fresh berries from cv Minaj Smyriov and Kupoliniai: these varieties contained 220.5 and 186.7 mg 100 g⁻¹ of ascorbic acid in berries. The highest amount of anthocyanins was found in cake produced from berries cv Kupoliniai and Kriviai: 14.65 and 15.42 mg g⁻¹, respectively. The major pigment determined in Kupoliniai variety was delphinidin-3-rutinoside; in Ben Lomond, Minaj Smyriov, Kriviai and Gagatai cultivars, cyanidin-3-rutinoside. The composition of the identified pigments was the following: cyanidin-3-rutinoside (33–38%), delphinidin-3-rutinoside (27–34%), cyanidin-3-glucoside (8–10%) and delphinidin-3-glucoside (8–10%). Impact of storage, thermal treatment and addition of sweeteners were studied. Cyanidin-3-rutinoside was the most stable to the effect of thermal treatment at 95 °C, while cyanidin and delphinidin rutinosides were the most stable during storage for 12 months at 8 °C. Fructose has a greater effect on anthocyanin degradation compared with glucose and aspartame.     

Spectroscopic and molecular docking studies of the interactions of sunset yellow and allura red with human serum albumin

Binding interactions of human serum albumin (HSA) with sunset yellow (SY) and allura red (AR), two food colorants, were investigated at the molecular level through fluorescence and UV absorption as well as molecular docking. The collective results of the study under the simulated physiological conditions proposed a static type of binding occurring between the two dyes and HSA. When compared with AR (293 K: Ksv = (4.21 ± 0.36) × 10⁴ L·mol⁻¹; K_b = (0.30 ± 0.23) × 10⁶ L·mol⁻¹), SY (293 K: Ksv = (6.80 ± 0.10) × 10⁴ L·mol⁻¹; K_b = (3.11 ± 2.01) × 10⁶ L·mol⁻¹) had stronger quenching ability and higher affinity for HSA due to less steric hindrance. It can be deduced that the energy transfer from HSA to the two dyes occurred with high probability based on the Förster resonance energy transfer theory (r < 7 nm, 0.5 R₀ < r < 2.0 R₀). The spectral analysis suggested that the formation of the dye-HSA complex resulted in the change in microenvironment around Tyr and Trp residues and in the secondary structure of the protein. According to molecular docking simulation, the two structural analogs almost bound to the same site of HSA, near Sudlow's Site I, but significant difference existed in the number and location of hydrogen bond (H-bond) formed between the dyes and HSA. From the molecular docking along with the thermodynamic parameters (AR: ΔH^o = −(58.79 ± 15.24) kJ·mol⁻¹, ΔS^o = −(115.1 ± 31.10) J·mol⁻¹·K⁻¹; SY: ΔH^o = −(52.24 ± 3.15) kJ·mol⁻¹, ΔS^o = −(50.07 ± 11.14) J·mol⁻¹·K⁻¹), it could be inferred that H-bond and van der Waals forces were the major binding forces involved in formation of the dye-HSA complexes.     

Tentative zinc biofortification of banana fruit via bunch spray and bunch stalk feeding

Due to the importance of banana consumption in developing countries and producing zinc-rich foods, the objective of this study was to evaluate the feasibility of banana bunch sprays and bunch stalk feeding with Zn aiming to biofortify this fruit. Zn sprays were carried out with a dose of 80 g ha⁻¹ using ZnCl₂ and ZnCl₂ combined with a chelating agent in two banana cultivars (‘Maravilha’ and ‘FHIA 18’). Bunch stalk feeding with Zn was carried out by fixing plastic bags on the stem end containing solutions of ZnSO₄ (0, 0.5, 1.0 and 2.0 g L⁻¹) in two banana cultivars (‘Williams’ and ‘Prata Anã’). Both strategies resulted in a maximum fruit Zn content of 0.14 mg 100 g⁻¹. Although it was possible to increase the Zn content in banana fruit from ‘FHIA 18’ and ‘Prata Anã’ cultivars, both strategies did not result in biofortified banana fruit with a Zn level which would fulfil the Zn dietary reference intake (DRI) of 2 mg dia⁻¹ for children. Banana bunch sprays with Zn did not affect the fruit quality, but bunch stalk feeding with Zn resulted in fruits with lower ratio, pH and ascorbic acid content.     

Low-sodium roasted peanuts: effects of salt mixtures (NaCl,KCl and glycine) on consumer perception and purchase intent

The effects of ten treatment combinations of two salts (NaCl, KCl) and glycine were evaluated on low-sodium roasted peanuts. Consumers’ (N = 330, recruited from college campus) liking, emotions, perceived saltiness and bitterness intensity, satisfaction and purchase intent (PI) of peanuts were measured following a balanced incomplete block design (t = 10, k = 3, r = 9, b = 30, λ = 2, e₂ = 0.74). Emotions and PI were evaluated both before and after presenting a low-sodium health benefit message. Sodium content of peanuts was reduced from 140 mg Na/50 g peanuts to 41.67 mg Na/50 g without significantly affecting liking scores and with positive PI over 60%. In general, high bitterness and low saltiness intensity ratings negatively affected liking and satisfaction. Consumers expressed less satisfaction when perceived saltiness intensity was ‘Not Enough’ than when ‘Too Much.’ Based on optimisation analysis, any formulation within the range of 59-100/0-40/0-12.5% NaCl/KCl/Gly- representing a potential 37% sodium reduction past minimum ‘low sodium’ requirements- will yield an acceptable product.     

The application of chitosan in food-grade coatings to control Tyrophagus putrescentiae on dry-cured hams and the effects on sensory properties

The objective of this research was to evaluate if chitosan-containing food-grade coatings can control Tyrophagus putrescentiae growth without affecting the sensory attributes of dry-cured hams. Food-grade coating treatments included (1) 0.3% chitosan (CH), (2) 0.6% CH, (3) 0.3% CH + 10% propylene glycol (PG), (4) 0.3% CH + 1% xanthan gum (XG), (5) 0.3% CH + 1% XG + 10% PG, (6) 0.3% CH + 1% carrageenan (CG) + 1% propylene glycol alginate (PGA), and (7) 0.3% CH + 1% CG + 1% PGA + 10% PG. Each coating solution was coated on ham cubes (2.54 × 2.54 × 2.54 cm³, n = 5/treatment) or infused in ham nets and dry-cured ham cubes were wrapped in the ham nets prior to inoculation with 20 adult mites. A randomized complete block design with three replications was utilized to evaluate the efficacy of treatments at controlling mite growth on dry-cured ham. When CH was mixed with XG (0.3% CH + 10% PG + 1% XG, and 0.3% CH + 1% XG) and infused into a net, fewer mites (15.7 and 21.0 mites) were on the ham cubes (P < 0.05) in comparison to the control (211.2 mites). Results indicate that CH has the efficacy to control mites since 1% XG alone did not control mite growth. Difference from control test results indicated that no sensory differences existed (NS) between CH-treated and control ham slices. The addition of chitosan coated nets helped control mite growth when used in conjunction with xanthan gum and propylene glycol and collectively may be useable as part of an integrated pest management plan for ham producers to control mites in their aging houses. Therefore, these coating solutions could be scaled up to evaluate their efficacy in ham aging houses.     

A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeus L.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activity

The effects of conventional (CV) and microwave (MW) heating on total soluble solid (TSS) content, total anthocyanin content (TAC), total phenolic content (TPC) and antioxidant activity of raspberry juice obtained from two cultivars of Amol (AM) and Siyahkal (SK) were scrutinised. Antioxidant activity of the juices was measured by 2,2 diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging capacity and expressed as EC₅₀ value. In the both methods, the concentration rate constant for the juices was significantly decreased by increasing operational pressure from 12 to 100 kPa (P < 0.05). A first‐order reaction kinetic model was successfully fitted for the degradation of monomeric anthocyanins at all operating pressures. The results also showed that thermal treatment of MW compared CV in both SK and AM cultivars caused a lower decrease in the TAC, TPC and antioxidant activity. Moreover, the changes in trend of the antioxidant activities due to the thermal treatment were positively correlated with the TPC (r = 0.74, P < 0.05) and TAC (r = 0.61, P < 0.05).     

Evaluation of risk impact of consumers' behaviour in terms of exposure to Listeria monocytogenes in lettuce

The influence that consumers have on the exposure assessment due to the presence of Listeria monocytogenes in lettuce was studied. Four stages of the food chain were considered: transport home, storage, handling and washing. A survey provided information about family behaviour classified as: one adult living alone (n = 77), one adult with children (n = 21), two adults (n = 75), two adults with children (n = 139) and seniors (n = 157). Multiple correspondence analyses revealed only slight differences between one adult living alone (with or without children) and the other groups. The simulation results highlighted that in all groups, ‘transportation’ and ‘storage at home’ did not increase contamination. In the ‘handling’ stage, Listeria was able to increase an average of 1 log CFU g^?1, and in ‘washing’, consumers were able to reduce it to the values at retail. Finally, sensitivity analysis demonstrated that washing and surface contamination were the practices that had most influence on the risk.     

Novel approach for the development of dietary fibre-anthocyanin enriched functional bread from culinary banana bract

Dietary fibre (DF)-anthocyanin formulation was incorporated in bread to develop anthocyanin rich DF powder (ARDFP) fortified bread. Prior to incorporation of DF-anthocyanin formulation in bread preparation, the cytotoxicity of DF and anthocyanin extracts was assessed. The effect of incorporation of different level of ARDFP with moisture on bread quality characteristics such as specific volume, textural, colour, sensory properties and starch digestibility was studied. The results revealed that extracted DF and anthocyanin of culinary banana bracts were nontoxic towards peripheral blood mononuclear cell and cytotoxic towards HT29 cancerous cell line. Incorporation of 2% ARDFP with 68% moisture was rated as best with higher specific volume (5.50 cm³ g⁻¹), improved textural properties (high springiness and cohesiveness), anthocyanin content (9.08 mg per 100 g), colour characteristics and sensory acceptability next to control. The in vitro digestibility study suggested increased incorporation of ARDFP in bread flour reduced the rate of starch digestibility (0.0035 min⁻¹).     

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

Five different hydrocolloids (amidated low-methoxyl [ALM] and high-methoxyl [HM] pectins, kappa- and iota-carrageenans [κ-C and ι-C], and xanthan gum [XG]) and two dairy proteins (whey protein [WP] and sodium caseinate [SC]) were added at five different concentrations to fresh (F) and frozen/thawed (F/T) mashed potatoes to investigate ways of improving the effects of freezing and thawing. It was found that each hydrocolloid and protein, depending on the concentration, affected the viscoelastic properties of F and F/T mashed potatoes in a different way. Color, drip loss (DL), total soluble solid (TSS) content, and overall acceptability (OA) were also determined. All systems showed weak gel behavior, although the F samples exhibited higher values of G′ and G″ as compared to F/T counterparts. However, the effects were highly dependent on the type and level of biopolymer added. F and F/T mashed potatoes with added WP presented higher values of G′ and G″, and values were lowest in both when XG was added. After freezing and thawing, the addition of ingredients (3 to 5 g kg⁻¹ ALM and HM, 3 to 8 g kg⁻¹ κ-C, and 1.5 g kg⁻¹ WP) had the effect of thickening the mash and thus improving freeze/thaw stability. Processed samples were darker than F samples, although this darkening was not detected by the panelists. Color was affected less by κ-C or ι-C than by the other ingredients added. ALM pectin, κ-C and ι-C, XG, and SC all exhibited water-holding capability, whereas HM and WP did not. The product yielded by XG was softer than controls without added cryoprotectants in both F and F/T samples, but samples containing 0.5 and 1.5 g kg⁻¹ added XG were judged more acceptable than the F control because of the creamy mouth-feel it produced.     

Factors influencing treatment zone size in orthokeratology

PurposeThe aim of this study was to analyze the influence of corneal topography, contact lens parameters and degree of myopia on the treatment zone (TZ) and peripheral plus ring (PPR) size in orthokeratology.MethodsIn this retrospective study the topographic zones of the right eyes of 106 patients (73 female, 22.16 ± 8.96 years) were analyzed in the tangential difference map of the Oculus Keratograph 5M (Oculus, Wetzlar, Germany). Using the MB-Ruler Pro 5.4 software (MB-Softwaresolutions, Iffezheim, Germany) the horizontal, vertical, longest, shortest diameters and area of the TZ; horizontal, vertical, total diameters and width of the PPR were measured. Correlations were determined between these zones and the subjects’ baseline parameters (myopia; corneal diameter, radii, astigmatism, eccentricity, sagittal height; contact lens radii, toricity and total diameter) for three back optic zone diameter (BOZD) groups (5.5, 6.0 and 6.6 mm). A stepwise linear regression analysis was performed to test for TZ and PPR predictability.ResultsIn the group of BOZD 6.0 correlations were found between the amount of myopia and the short TZ diameter (r = −0.25, p = 0.025); the steep corneal radius and the vertical diameter (r = –0.244, p = 0.029), the longest diameter (r = −0.254, p = 0.023) and the area (r = −0.228, p = 0.042) of the TZ; the amount of astigmatism and PPR width (r = 0.266, p = 0.017); eccentricity of the steep corneal meridian and PPR width (r = –0.222, p = 0.047). BOZD correlated significantly positively with all zones (p < 0.05). The best prediction model (R² = 0.389) resulted with the TZ area as the outcome variable.ConclusionThe amount of myopia, topography and contact lens parameters influence TZ and PPR in orthokeratology. Describing the TZ by its area may provide the most accurate representation of its size.     

Microwave and ultrasound assisted extraction of phytocompounds from black jamun pulp: Kinetic and thermodynamics characteristics

The present study focuses on the extraction of phenolic compounds, anthocyanin and antioxidants from black jamun pulp by microwave and ultrasound assisted extraction process. The microwave-assisted extraction was carried out for 240 s at microwave power level of 100–400 W. The yield of total anthocyanin and total phenolic content in the microwave assisted extraction process at 400 W power level after an extraction period of 240 s was 8.197 mg of C3G g⁻¹ and 37.671 40.632 mg GAE g⁻¹, respectively. The ultrasound assisted extraction was performed at temperatures of 40, 50, 60, and 70 °C for 150 min. In the ultrasound assisted extraction at a sonication temperature of 70 °C, the yield of anthocyanin was 8.525 mg of C3G g⁻¹, while the yield of the phenolic compound was 47.331 mg GAE g⁻¹. The pseudo-second order model was found to be the most suitable model to represent the extraction kinetics of anthocyanin, phenolic compounds, and antioxidant activity of black jamun pulp. The effective diffusion coefficient for ultrasound assisted extraction of phenolic components, anthocyanin, and antioxidant activity in the temperature range of 40-70 °C was 5.704× 10⁻¹²–10.515 10⁻¹², 2.485× 10⁻¹² -8.507× 10⁻¹², and 2.061× 10⁻¹²–11.977 × 10⁻¹² m².s⁻¹ respectively. The negative Gibbs free energy change values for extraction of phenolic compounds and anthocyanin specified that the reaction was feasible and spontaneous. Thermodynamic parameters such as positive enthalpy change and positive entropy change indicated that the ultrasound assisted extraction process was endothermic and irreversible in nature.     

Improving the drying kinetics and microstructure of vacuum-fried ripened durian chips

This research evaluated the effects of process conditions on the physiochemical properties of vacuum-fried durian chips. Ripened durians were sliced and fried at 90, 100, 110 and 120°C under 8-kPa absolute pressure. From this study, microwave heating (MWH) during vacuum frying (VF) significantly reduced the frying time by 20% compared to VF (P < 0.05) with the effective moisture diffusivity for VF, pre-treatment before vacuum frying (P+VF) and VF+MWH at 110°C determined to be 3.63 × 10⁻⁰⁹, 4.30 × 10⁻⁰⁹ and 4.84 × 10⁻⁰⁹ m² s⁻¹, respectively. VF+MWH produced chips with significantly lower shrinkage, more yellowness (P < 0.05) and higher crispiness (consistent with the microstructure from scanning electron microscopy (SEM)). In addition, VF+MWH drastically decreased oil absorption by 10%, while P+VF yielded the lowest specific energy consumption (SEC). From sensory evaluation, the overall acceptability of VF+MWH chips rose from 5.83 to 6.07 (seven-point hedonic scale), thus making the product fall into the ‘Good’ to ‘Very Good’ range.     

Effect of hydrocolloids on gluten‐free batter properties and bread quality

The objectives of this study were to assess the effect of the addition of different hydrocolloids on gluten‐free batter properties and bread quality and to obtain information about the relationship between dough consistency and bread quality. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC) and gelatine (Gel). Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb hardness and staling rate were determined. Hydrocolloids increased batter consistencies: the highest value was obtained with XG, which doubled that of control batter, followed by CMC. Breads with hydrocolloid presented higher SV than control, especially with XG whose SV was 18.3% higher than that of control bread. A positive correlation was found between SV and batter consistency (r = 0.94; P < 0.05). Crumbs with Gel, XG and CMC presented higher cell average size. XG and CMC crumbs looked spongier. Breads containing hydrocolloid evidenced lighter crusts. Crumb firmness was decreased by XG and CMC addition, and staling rate was slower. Overall, XG was the hydrocolloid that most improved gluten‐free bread quality. These results show that, in formulations with high water content, batter consistency is strongly associated with bread volume.     

FTIR Spectroscopy and Direct Orthogonal Signal Correction Preprocessing Applied to Selected Phenolic Compounds in Red Wines

The composition of phenolic compounds plays an important role in food science and nutrition; thus, there is a need of a new method of analysis that is able to speed up the monitoring of product quality parameters. In this view, the amount of selected color components of 145 commercial red wines (total wine color, polymeric pigments, total anthocyanins, and copigmentation index) was investigated using Fourier transform mid-infrared spectroscopy (MIR) combined with partial least squares (PLS) regression. The feasibility of several preprocessing algorithms (first and second derivative, standard normal variate, and direct orthogonal signal correction) was compared in terms of coefficient of determination (R ²) and root mean square error of prediction using an independent test set of wines. The composition of red wines showed great difference in terms of total color (5.07 ± 1.95 AU at 520 nm) compared to copigmentation index (0.66 ± 0.58 AU at 520 nm). The best prediction model was obtained using direct orthogonal signal correction (DOSC) preprocessing. In particular, the prediction of total wine color, total anthocyanins, and polymeric pigments showed a good fitting (R ² ≥ 0.82), whereas copigmentation index was more difficult to be predicted by FTIR (R ² = 0.57). This preliminary study showed the potential of MIR spectroscopy with DOSC–PLS algorithm to successfully analyze selected color components of red wine on a large number of samples in short time with almost no sample preparation and no chemical waste is created.     

Evaluation of physicochemical characteristics,nutritional composition and antioxidant capacity of Chinese organic hawthorn berry (Crataegus pinnatifida)

Hawthorn berry (Crataegus pinnatifida), approved as ‘medicine food homology’ fruit by China’s National Health Commission, has been associated with positive effects on human health. In-depth study of nutritional composition and antioxidant capacity can provide basic information on food value of Chinese organic frozen (OFHB)/freeze-dried (OFDHB) hawthorn berries. Higher levels of dietary fibre, pectin, ascorbic acid, mineral and antioxidant capacity were found compared with some common fruits and other species hawthorn. Both OFHB and OFDHB samples have much higher content of potassium (1.02 × 10⁴ and 9.73 × 10³ mg kg⁻¹) than sodium (54.23 and 42.31 mg kg⁻¹). OFDHB had a more desirable ratio (2.68:1) of insoluble/soluble dietary fibre which is suitable for use as a food ingredient. Antioxidant capacity varied considerably depending on the part (peel > pulp) and reaching up to 577.5 µmol Trolox equivalent g⁻¹. OFHB and OFDHB are excellent natural nutrient-dense and antioxidant sources for dietary supplements and functional foods development.