Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing

Swer, Tanya L.; Chauhan, Komal; Mukhim, C.; Bashir, Khalid; Kumar, Anit

doi:10.1016/j.lwt.2019.108360

Cited by 28 publications

(14 citation statements)

References 15 publications

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“…5 In contrast, satisfactory results have been obtained with the application of anthocyanins as colorants in several types of products (Table 3); for example anthocyanins from Prunus nepalensis L. added in high concentration into foods produced under different conditions, such as yoghurt, syrup and hard boiled candies, showed stable colour and improved the sensory acceptance of these products. 29 In addition to their color capacity, anthocyanins can also provide biological benefits. For example, fresh sausages formulated with 2%-4% microencapsulated anthocyanins from Myrciaria cauliflora showed lower microbial degradation and greater antioxidant activity than a similar product formulated with carmine.…”

Section: Food Industrymentioning

confidence: 99%

Phenolic compounds: current industrial applications, limitations and future challenges

et al. 2021

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Section: Food Industrymentioning

confidence: 99%

Phenolic compounds: current industrial applications, limitations and future challenges

et al. 2021

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“…The three‐color dimensions defined by the International Commission on Illumination (CIE) are L *, a *, and b *, where “ L *” denotes brightness/lightness ( L * = 0 for complete black, L * = 100 for absolute white), a * denotes green when the score is negative and red when score positive, and b * denotes negative blue and positive yellow. These color variables represent all visible colors to the naked eye and were designed to serve as a reference in the form of a single device model (Swer et al., 2019). The addition of MOPP resulted in a significant decrease in lightness ( L *) compared to the control pasta sample ( p ≤ .05).…”

Section: Resultsmentioning

confidence: 99%

“…Color is an important factor to consider when evaluating the organoleptic quality, consumer perception, and market value of newly developed food formulations (Gull et al, 2016). The detectable by the average human eye, whereas a difference larger than 4.0 suggests a significant color change (Swer et al, 2019;Witzel et al, 1973). The hue (h*), defined as the angle of rotation between a* and b* values, is the visual sensation that a region resembles a color.…”

Section: Color Scorementioning

confidence: 99%

Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta

Kamble

Bashir

Singh

et al. 2021

Food Processing Preservation

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The current study aimed to formulate pasta by replacing durum wheat semolina (DWS) with Moringa oleífera pod powder (MOPP) in various proportions (0, 5, 10, 15, and 20 g/100 g; w/w, dry basis). The effect of supplementation of MOPP on nutritional, cooking, textural, and consumer acceptability was investigated. The nutrient composition, polyphenol content, and antioxidant potential of semolina pasta improved (p ≤ .05) with increasing MOPP levels (0%–20%). All MOPP‐enriched pastas exhibited a shorter cooking time and an acceptable limit of cooking loss (≤8%), as specified by the FSSAI. The addition of MOPP reduced protein digestibility, hardness, gumminess, and chewiness, while the scores for cohesiveness and springiness did not differ significantly (p > .05). Infrared spectroscopy revealed a higher intensity of functional groups for fortified pastas than the control sample. MOPP pastas showed good sensory acceptability up to 15% substitution level (except at 20% MOPP) and are above the ‘slightly like’ scale on the hedonic rating. The current findings suggest that the inclusion of 15% MOPP in DWS may be a suitable option for making pasta with improved nutritive and functional value without compromising sensory acceptability. Practical applications The current study investigates the effect of incorporating Moringa oleífera pod powder on the quality characteristics of traditional pasta. Enriched pasta demonstrated acceptable cooking, textural, and sensory properties up to a 15% incorporation level. The increased antioxidant content of enriched pasta suggested that moringa pod could be used to develop functional products with a variety of health benefits. Furthermore, the findings of this study will inspire agricultural produce, ensuring nutritional security by reducing reliance on conventional crops and lowering finished product prices.

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“…However, in some cases, plant extracts added in concentrations effectively inhibiting the growth of unwanted microorganisms can also improve the color or the taste of some foods. Swer et al (2019) added up to 0.2% (w/v) of anthocyanins extracted from Sohiong ( Prunus nepalensis L.) in yogurts. Increase in anthocyanins content improved overall acceptability of yogurts by panelists.…”

Section: Antimicrobial Activity Of Plant Phenolics In Foods: Interest Limits and Future Prospectsmentioning

confidence: 99%

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

Oulahal

Degraeve

2022

Front. Microbiol.

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In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.

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Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing

Cited by 28 publications

References 15 publications

Phenolic compounds: current industrial applications, limitations and future challenges

Phenolic compounds: current industrial applications, limitations and future challenges

Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

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