Antioxidant status of celery (Apium graveolens L.)

Харченко, В. А.; Moldovan, Anastasia; Golubkina, Nadezhda; Кошеваров, А. А.; Карузо, Д.

doi:10.18619/2072-9146-2020-2-82-86

Cited by 10 publications

(2 citation statements)

References 13 publications

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“…Comparably, celery is widely conceded as a functional food that encourages the prevention, management and regulation of chronic diseases by many consumers (Arsenov et al, 2021;Lau et al, 2021). Investigation has revealed that celery water extract can destroy viruses and inhibit their replication (Gaballah et al, 2020), showing therapeutic actions that are strongly linked to plant antioxidant status (Kharchenko et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of extracted celery dietary fiber on low-calorie salad dressing with probiotics

2023

ANRES

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Article InfoImportance of the work: Several celery residues generated after processing have mainly been utilized as a source of dietary fiber and could also be used as salad dressing supplements. Objectives: To investigate dietary fiber extraction from celery using water, alkaline (NaOH), enzymes and ultrasonication and to study the extracted dietary fibers for their quality as a component in salad dressing. Materials & Methods: Different methods were used to extract the dietary fiber and analyze its properties. The effects were investigated of extracted dietary fiber on the physicochemical, microbiological and sensory evaluation of low-fat salad dressing fortified with probiotic.Results: Ultrasonic extraction produced the lowest yield (3.00%) and the highest soluble fiber content (34.90%) and L* value were obtained (p ≤ 0.05). The dietary fibers extracted using the different methods were added to low-fat salad dressings and compared to dressing without added dietary fiber. The low-fat salad dressings with added extracted dietary fiber had increased viscosity (p ≤ 0.05). The fat content and total energy were lower than the control, while the low-fat salad dressing fortified with ultrasonic dietary fibers (LF-U) had the highest sensory scores (p ≤ 0.05) in terms of texture, appearance and overall liking. The probiotic LF-U contained viable probiotic cells at more than 7 log CFU/g and pathogen detection followed the industry standard during storage for 28 d. Main finding: The ultrasonic dietary fibers had the highest soluble dietary fiber content that affected the salad dressing qualities and supported viable probiotic cells at more than 7 log CFU/g.

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Section: Introductionmentioning

confidence: 99%

Effect of extracted celery dietary fiber on low-calorie salad dressing with probiotics

2023

ANRES

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“…Экспериментально доказано, что использование водных экстрактов сельдерея не придает антиоксидантных свойств изделиям и не улучшает их органолептические показатели [16]. Черешки содержат в себе витамины и антиоксиданты, что позволяет использовать их в качестве пищевого ингредиента, обладающего полезными свойствами [17]. Однако черешки сельдерея не обладают длительным сроком хранения.…”

Section: Introductionunclassified

Spicy Plant Raw Materials in Choux Dough

Kopylova

Davydenko

Sapozhnikov

et al. 2022

Food Processing: Techniques and Technology

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Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough. Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples. Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product. Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.

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The use of celery stalks powder of infrared drying in bakery products

et al. 2021

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Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically.

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Antioxidant status of celery (Apium graveolens L.)

Cited by 10 publications

References 13 publications

Effect of extracted celery dietary fiber on low-calorie salad dressing with probiotics

Effect of extracted celery dietary fiber on low-calorie salad dressing with probiotics

Spicy Plant Raw Materials in Choux Dough

The use of celery stalks powder of infrared drying in bakery products

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