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91.
A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage
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Sandra Borges Joana Barbosa Joana Silva Ana M. Gomes Manuela Pintado Cristina L. M. Silva Alcina M. M. B. Morais Paula Teixeira 《International Journal of Food Science & Technology》2016,51(2):381-388
The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain (Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying of the fruit with probiotic culture incorporated (by convection) or (ii) drying of fruit (by convection) and addition of spray‐dried probiotic culture. In the first methodology, processing caused a notable reduction in probiotic viable counts in apple, but this reduction was lower during drying of banana and strawberry. A large reduction in viable cells was also recorded during storage. In the second methodology, the survival of L. plantarum 299v was considerably higher during spray‐drying, and fruit powders with a microbial content suitable for a probiotic food (108–109 cfu g?1) were obtained. The fruit powders incorporating L. plantarum 299v can be stored at 4 °C or at room temperature, for at least 3 months. This preliminary study demonstrated that fruit powders are good carriers of probiotic cultures, but the techniques used to produce them should be carefully considered. 相似文献
92.
Anthocyanin profile of red fruits and black carrot juices,purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF
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Patricia Garcia‐Herrera Maria‐Luisa Pérez‐Rodríguez Teresa Aguilera‐Delgado Maria‐Jose Labari‐Reyes Begoña Olmedilla‐Alonso Montana Camara Sonia de Pascual‐Teresa 《International Journal of Food Science & Technology》2016,51(10):2290-2300
A fast and reliable method for anthocyanin extraction and identification by HPLC‐DAD‐ESI/MS‐QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin‐3‐glucoside was detected in redcurrant for the first time and petunidin‐3‐galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements. 相似文献
93.
Effects of the spray drying conditions of chokeberry (Aronia melanocarpa L.) juice concentrate on the physicochemical properties of powders
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Jolanta Gawałek Ewa Domian Antoni Ryniecki Sławomir Bakier 《International Journal of Food Science & Technology》2017,52(9):1933-1941
A semi‐industrial spray drying process of chokeberry juice concentrate using maltodextrin was analysed. The influence of the content and dextrose equivalent (DE) of maltodextrin, inlet air temperature and rotary disc atomiser speed was studied on the physicochemical properties of the obtained powders. The size and structure of the powder particles, bulk density, moisture content, flowability, yield and total polyphenol content were analysed. An increase in carrier content from 50% to 70% caused a 4.9% increase in total polyphenol retention, better flowability (Hausner ratio decrease of 0.17) and greater yield of the powder (60%). An increase in the drying temperature (150–170 °C) caused larger particle size and improved powder flowability but also resulted in greater loss of total polyphenols. A decrease in rotary atomiser speed (11 000–15 000 rpm) had a moderate influence on particle size and improvement in flowability but had no effect on polyphenol retention. Changes in the DE (8–22) of maltodextrin as a carrier indicated a moderate growing dependence on particle size and worse flowability. 相似文献
94.
Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology
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Wantiê T. Adorno Katia Rezzadori Giordana D. Arend Vitor C. Chaves Flávio H. Reginatto Marco Di Luccio José C.C. Petrus 《International Journal of Food Science & Technology》2017,52(3):781-787
The aim of this study was to evaluate the effects of freeze concentration of strawberry juice on content of total phenolic, anthocyanins content and antioxidant activity of the concentrated fluid and the ice obtained. An increase in the values of phenolic content was observed in the concentrate fraction for all the freeze concentration stages (five stages). The process efficiency presented a reduction when compared with the first stage, and however, the average efficiency remained around 65% in all the stages. The concentration of pelargonidin‐3‐O‐glycoside present in samples was increased in all stages. Furthermore, the antioxidant activity of the concentrated fluid of each stage, measured by DPPH and ABTS methods, was significantly higher in comparison with the juice feed. Also, antioxidant activity can be correlated with the content of pelargonidin‐3‐O‐glycoside presented in the strawberry juice. Freeze concentration can be considered a good alternative for improving the antioxidant activity of strawberry juice. 相似文献
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97.
Empty fruit bunch (EFB) from oil palm is one of the potential biomass to produce biofuels like bio-oil due to its abundant supply and favorable physicochemical characteristics. Confirming the assertion, this paper presents an overview of EFB as a feedstock for bio-oil production. The fundamental characteristics of EFB in terms of proximate analysis, ultimate analysis and chemical composition, as well as the recent advances in EFB conversion processes for bio-oil production like pyrolysis and solvolysis are outlined and discussed. A comparison of properties in terms of proximate analysis, ultimate analysis and fuel properties between the bio-oil from EFB and petroleum fuel oil is included. The major challenges and future prospects towards the utilization of EFB as a useful resource for bio-oil production are also addressed. 相似文献
98.
《分离科学与技术》2012,47(18):3082-3090
ABSTRACTThis study aimed at extracting and separating anthocyanins from Nitraria tangutorun Bobr. fruit using deep eutectic solvent (DES) combined with macroporous resins. Choline chloride/1,2-propanediol (ChCl-Prop)-based DESs produced higher extraction yields of total anthocyanins from N. tangutorun fruit than pure water and ethanol/methanol/acetone aqueous solutions did, and LX-32 macroporous resin was used to separate total anthocyanins from the DES (recovery>95%). Additionally, a green and efficient HPLC-DAD method was used for the analysis of total anthocyanins using ethanol and a tartaric acid aqueous solution as mobile phases, and 13 anthocyanins were identified from N. tangutorun fruit using a UPLC-Q-TOF-MS method.Abbreviations: DES, deep eutectic solvent; ChCl-Prop, choline chloride/1,2-propanediol. 相似文献
99.
100.
Khanh Dang VuHélène Carlettini Janie BouvetJacinthe Côté Gilles DoyonJean-François Sylvain Monique Lacroix 《Food chemistry》2012,132(2):959-967
The effect of cranberry extracts and juices during cranberry juice processing on the antiproliferative properties against colon cancer cells was investigated. Two colon cancer cell lines HT-29 and LS-513 were treated with different concentrations of cranberry phenolic extracts from fruits, puree, depectinised puree and pomace and different concentration of three juices (raw, filtered and concentrated juices). The phenolic extracts consisted of water-soluble phenolic compounds, apolar phenolic compounds and anthocyanins. These phenolic extracts and juices were tested against two cell lines at pH 2.5 (natural juice pH) and at pH 7.0 (physiological pH). All cranberry extracts and juices could inhibit the growth of both cell lines with the IC50 values (the concentration of phenolic content required to inhibit 50% the growth of cancer cells) varied from 3.8 to 179.2 μg gallic acid equivalent/ml. It was found that three types of extracts from fruit at pH 7.0 were the most effective at inhibiting the growth of HT-29 cell line. Extracts containing anthocyanins from fruit and from pomace were the most and the least efficient, respectively, in inhibiting the growth of both cancer cell lines. Further, three juices at natural pH (pH 2.5) were more effective at inhibiting the growth of two cell lines as compared to juices at pH 7.0. Concentrated juice at both pH values was the most effective at growth inhibition of two cancer cell lines compared to two other juices. 相似文献