Anthocyanin profile of strawberry fruit as affected by extraction conditions

Karaaslan, Nagihan M.; Yaman, Mehmet

doi:10.1080/10942912.2017.1368548

Cited by 36 publications

(38 citation statements)

References 25 publications

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“…Anthocyanins are a group of water-soluble flavonoids, which show many biological activities in plants, such as imparting stress resistance, extending fruit life or attracting pollinating insects [38]. Moreover, anthocyanins supplied with food have a beneficial effect on the human body through preventing the accumulation of cholesterol in blood vessel walls, preventing cardiovascular diseases and cancers or by regulating blood sugar concentration [39]. Anthocyanins are dominant pigments in strawberry; thus, they are responsible for the red colour of this fruit.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

et al. 2022

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In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.

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Section: Introductionmentioning

confidence: 99%

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

et al. 2022

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“…The anthocyanin effects on CRP observed in this present analysis may be explained by the content of cyanidin 3-O-𝛽-glucoside in the investigated fruits. [90,91] In human endothelial cells, it has been shown that cyanidin 3-O-𝛽-glucoside is able to prevent CD40 induced endothelial activation [92] and downregulate the activation of JNK, IKK, COX-2, and IL-6. [93] The downregulation of JNK and IKK, resulting in a decreased activation of AP-1 and NF-𝜅B, leading to a reduced formation of inflammatory agents, including IL-6 which, among others, activates the expression of CRP in hepatocytes.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Plant Derived Bioactive Compounds on Inflammation: A Systematic Review and Meta‐Analysis

Poulsen

Lambert

Jeppesen

2020

Molecular Nutrition Food Res

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A growing number of people worldwide are changing their lifestyle leading to an increasing number of overweight and obese individuals with metabolic syndrome (MetS). With obesity and MetS come an elevated inflammatory state resulting in increased risk of Type 2 diabetes, cardiovascular disease, among other lifestyle diseases. Fruits and vegetables (FV) contain phytochemicals with health beneficial effects including anti‐oxidative and anti‐inflammatory properties. This systematic review and meta‐analysis aims to investigate the effects of diets high in FV, and plant‐based products on C‐reactive protein (CRP). A systematic search in PUBMED and EMBASE gave rise to 883 articles, 16 of which are included in the meta‐analysis. The effects of plant‐based products and diets are investigated in subgroups including overweight, obese, and diabetes; as wells as the effect of plant‐oils and anthocyanin on CRP. The analysis shows an overall significant reduction in CRP for all articles (p = 0.0006). A significant decrease in diabetic (p = 0.01), overweight (p = 0.005), and obese patients (p = 0.05) is observed, including significant effects of anthocyanins (p = 0.001) and plant‐oils (p < 0.00001) on CRP. These findings strongly support the recommendation for diets high in FV and plant‐oils to help attenuate elevated CRP.

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“…The concentration of total phenolic compounds (TPC) at the end of drying is less than the initial concentration in all cases for solar and oven drying. Thermal degradation of phenolic compounds has been previously reported [45][46][47][48] . Nevertheless, in solar drying, we observe an increase in TPC concentration at last stage of drying, similar to the behavior obtained in TA.…”

Section: Total Phenolic Compoundsmentioning

confidence: 99%

Optical and Thermal Properties of Edible Coatings for Application in Solar Drying

López-Ortíz

Pineda²,

Méndez-Lagunas

et al. 2020

Preprint

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Solar drying is a sustainable process, that may impact the quality of dried food. This is because, pigments contained in food are sensitive to sunlight, and exposure to ultraviolet radiation can affect them. We applied biopolymer-based coatings on strawberry, from hydro-colloidal solutions of nopal-mucilage, fenugreek, xanthan gum, gum Arabic, and guar gum to evaluate their potential use as UV filters for solar drying of food. Thermal properties and the optical transmittance, absorbance and reflectance of the coatings were measured to assess their influence on food-sunlight interaction. During the drying experiments, the moisture content, total anthocyanins (TA), and total phenolic compounds (TPC) were measured. Optical and thermal properties are influenced by the biopolymer-based coatings. also, the optical properties are influenced by the coating thickness. The differences in optical and thermal properties influence the drying process. Differences exist in the drying rate for strawberry slices with coating compared with those without the coatings. In general, the TA and TPC content in the product are better preserved under solar drying than in control experiments done in a drying oven. A partial transmittance of solar UV radiation is recommended to obtain an increased TA and TPC contents.

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Anthocyanin profile of strawberry fruit as affected by extraction conditions

Cited by 36 publications

References 25 publications

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

The Effect of Plant Derived Bioactive Compounds on Inflammation: A Systematic Review and Meta‐Analysis

Optical and Thermal Properties of Edible Coatings for Application in Solar Drying

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