A simple method of enrichment of honey powder with phytochemicals and its potential application in isotonic drink industry

Tomczyk, Monika; Zaguła, Grzegorz; Dżugan, Małgorzata

doi:10.1016/j.lwt.2020.109204

Cited by 14 publications

(7 citation statements)

References 23 publications

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“…[1][2][3]. Therefore, different parts of this plant may have different applications for functional food production due to its valuable nutritional and biological composition [4][5][6][7]. In particular, aerial parts of the nettle are good sources of polyphenols [8][9][10] and pigments [11,12] with different pharmacological and medicinal properties [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves

et al. 2020

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This study aimed to investigate the performance of accelerated solvent extraction (ASE) as a green approach for the recovery of polyphenols and pigments from wild nettle leaves (NL). ASE was operated at different temperatures (20, 50, 80 and 110 °C), static times (5 and 10 min) and cycle numbers (1–4) using ethanol (96%) as an extraction solvent. In order to compare the efficiency of ASE, ultrasound assisted extraction (UAE) at 80 °C for 30 min was performed as a referent. Polyphenol and pigment analyses were carried out by HPLC and antioxidant capacity was assessed by ORAC. Seven polyphenols from subclasses of hydroxycinnamic acids and flavonoids, along with chlorophylls a and b and their derivatives and six carotenoids and their derivatives were identified and quantified. Chlorogenic acid was the most abundant polyphenol and chlorophyll a represented the dominant pigment. ASE conditions at 110 °C/10 min/3 or 4 cycles proved to be the optimal for achieving the highest yields of analyzed compounds. In comparison with UAE, ASE showed better performance in terms of yields and antioxidants recovery, hence delivering extract with 60% higher antioxidant capacity. Finally, the potential of NL as a functional ingredient from natural sources can be successfully accessed by ASE.

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Section: Introductionmentioning

confidence: 99%

Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves

et al. 2020

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“…The microencapsulation technology can be performed by different methods, atomization and lyophilization being the most used. Atomization, also known as spraying or spray drying, consists of a technique that, in addition to removing water, microencapsulates substances susceptible to rapid changes in environmental conditions, for this reason, the products obtained can retain beneficial properties for the human body (Tomczyk et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of beet dye (Beta vulgaris L.) using maltodextrin and xanthan gum as encapsulant agents and application in yogurt

Antigo

Silva

Bergamasco

et al. 2020

RSD

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Beet is a vegetable rich in antioxidant activity and phenolic compounds, besides being used as a natural dye, which has as a disadvantage the instability in relation to several factors, such as temperature, pH, oxygen and light. Therefore, this work aimed to microencapsulate the beet dye, evaluate the stability of powders and their application in yogurt. Beet extract was encapsulated in a combination of maltodextrin and xanthan gum, with subsequent drying in spray dryer or lyophilizer. In the powders obtained, color parameters, betanin content, phenolic compounds content, yield, microcapsule morphology and powder storage stability were evaluated for 40 days, with light, temperature and oxygen variation. The samples with the best results were applied in yogurt and the products were evaluated sensorially. The performance of powders dried by spray dryer was approximately 43% lower than lyophilized, with no variation in moisture content and soluble solids. Morphologically the samples dried by spray dryer were different from those dried by lyophilization. The content of phenolic compounds in the powders showed an increase after 40 days of storage in all samples, while the content of betanin showed a considerable drop in the first 7 days, followed by stability up to 40 days. With respect to color the parameter a*, was stable in storage, and the samples dried by spray dryer showed a higher value than the samples dried by lyophilization. The samples lyophilized with maltodextrin and with xanthan gum were added to the yoghurt, both in concentrations 0.5 and 1%. There was no significant difference between the yogurt samples prepared with the powders both in the sensory analysis and in the physical-chemical analysis, except for the ashes. Therefore, all the microcapsules evaluated presented good encapsulation efficiency and good stability during the 40 days evaluated.

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“…Trolox was used as a positive control in this experiment and the results are expressed as the equivalent of Trolox . [24,25] ABTS + Antioxidant Activity: The ABTS + cation radical scavenging assay was performed according to a method described by Jorjong with some modifications . [26] The fresh 2ʹ,2ʹ-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS + ) radical cation stock solution was prepared using a 1:1 (v/v) proportion of 2.6 mmol L −1 potassium persulfate and 7.4 mmol L −1 aqueous stock solution of ABTS + .…”

Section: Antioxidant Capacity Of Purple Cabbagementioning

confidence: 99%

Physical and chemical properties of purple cabbage as affected by drying conditions

Tian-Yi

Xing

et al. 2021

International Journal of Food Properties

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This work aimed to investigate the effect of five drying methods, namely hotair drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 -G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage.

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A simple method of enrichment of honey powder with phytochemicals and its potential application in isotonic drink industry

Cited by 14 publications

References 23 publications

Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves

Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves

Microencapsulation of beet dye (Beta vulgaris L.) using maltodextrin and xanthan gum as encapsulant agents and application in yogurt

Physical and chemical properties of purple cabbage as affected by drying conditions

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