Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads

González-Romero, Jaime; Arranz-Arranz, Sandra; Verardo, Vito; Garcı́a-Villanova, Belén; Guerra‐Hernández, Eduardo

doi:10.3390/pr8101297

Cited by 13 publications

(4 citation statements)

References 29 publications

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“…In this way, the active compounds contained in the packages are released into the environment, separated by the package and limits microorganism growth on the surface of fruit and vegetables. Bioactive agents are more accepted additives than commercial antimicrobial substances such as antibiotics which have similar activity [5][6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications

et al. 2021

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Bioactive polypropylene (PP) films with active agents) presence for food packaging application have been prepared and characterized. The novel modified PP films were obtained via PP/additives systems regranulation and cast extrusion. The influence of two types of plasticizers (natural agents as well as commercial synthetic product) and bioactive additives on final features, e.g., mechanical properties, was evaluated. Moreover, the biocidal activity of the films was determined. Due to their functional properties, they are developed as additives to packaging plastic materials such as polyolefins. The study results presented in our work may indirectly contribute to environmental protection by reducing food waste. The aim of the work was to obtain innovative, functional packaging materials with an ability to prolong the shelf life of food products. The best antimicrobial properties were observed for the sample based on 5 wt.% oregano oil (OO) and 5 wt.% cedar oil (OC) in PP matrix. A microbial test revealed that the system causes total reduction in the following microorganisms: B. subtilis, E. coli, S. aureus, P. putida, C. albicans, A. alternata, F. oxysporum.

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Section: Introductionmentioning

confidence: 99%

Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications

et al. 2021

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“…This sample's more pronounced moringa flavor was due to no cinnamon addition to its formulation. The control also strongly correlated with green color as the presence of the chlorophyll, a green-colored pigment, of moringa leaves [29].…”

Section: Sensory Evaluation Of Moringa Jelly Candy (Mjc) With Cinnamo...mentioning

confidence: 91%

The effects of sugar substitution with cinnamon powder in moringa jelly candy

Sadek,

Lie

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to evaluate the effects of sugar substitution with cinnamon powder (CP) on moringa jelly candy (MJC). Four MJC formulations were made based on the level of sugar substitution using 0%, 7.5%, 15%, and 22.5% CP, coded as control, F1, F2, and F3, respectively. Samples were then analyzed for nutritional content, water activity, color, texture, antioxidant activity (using the DPPH (2,2-Diphenyl-1-picrylhydrazyl (DPPH) method), sweetness intensity (using 9-scales rating test), sensory acceptance (using 9-point hedonic test), and sensory profile (using CATA/Check-All-That-Apply). Substituting sugar with CP significantly increased moisture content, antioxidant activity, and hedonic acceptance but significantly decreased the total sugars and calories. However, no significant effects were observed on hardness, water activity, and protein content. Based on the De Garmo effectiveness index, 15% sugar substitution with CP (F2) resulted in the optimum MJC formulation having moisture content 30.71%, protein content 12.59%, total Brix (sugar) 62.00%, total calories 277.04 kcal/100 g, hardness 13.47 N, lightness (L*) 34.63, water activity 0.90, antioxidant activity 83.13%, and the overall liking score 5.34 (neither like nor dislike). The F2 had medium sweetness intensity (5.54), which was not statistically different from the control. The F2 sensory profile was in the opposite quadrant against control and positively correlated with cinnamon taste and aroma, which were also highly associated with product liking. This result indicates that CP is promising as a sugar substitute and to improve the sensory acceptance of MJC by masking the undesirable moringa flavor.

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“…Moreover, moringa (Moringa oleifera), a tree from the sub-Himalayan regions, has been used in indigenous medicine for various diseases e.g., inflammation, cardiovascular, gastrointestinal, hematological, and hepatorenal disorders. Additionally, fresh and dried moringa leaves represent a part of the diet in some African countries such as Nigeria, Ghana, and Ethiopia (González-Romero et al, 2020). The nutritional and health benefits of moringa leaves are attributed to their high content of phenolic compounds, particularly flavonoids, besides other antioxidants, such as ascorbic acid and carotenoids.…”

Section: Introduction Introduction Introduction Introductionmentioning

confidence: 99%

The efficiency of natural plant extracts in improving storage stability, antioxidant activity, sensory evaluation, and physicochemical properties of date juice-based energy drink

AL-OTABI,

ALQAHTANI,

MOHAMED

et al. 2023

Not Bot Horti Agrobo

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Energy drinks (EDs) are a type of sweetened and non-alcoholic beverage with high content of caffeine. EDs were prepared from date juice enriched with different concentrations of ginger rhizomes extract, moringa leaf extract, and caffeine. Physicochemical properties (pH, TSS, and color parameters), total phenolic content (TPC), antioxidant activity, microbiological quality, and sensory characteristics were evaluated for freshly prepared EDs and during storage. The results showed that freshly prepared EDs from date juice and natural extracts revealed lower pH, higher TSS, and lower color parameters than the control. The inclusion of date juice and natural extracts improved the TPC, antioxidant activity, and microbiological quality of freshly prepared EDs. Storage studies exhibited that EDs containing date juice and natural extracts were more stable during storage in terms of all quality parameters estimated. However, the ED made from date juice, ginger extract, moringa extract, and caffeine was the best in terms of all parameters evaluated with higher stability during 3 months of storage at room temperature. In general, by date juice and natural plant extracts addition, a desirable ED can be prepared.

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Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads

Cited by 13 publications

References 29 publications

Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications

Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications

The effects of sugar substitution with cinnamon powder in moringa jelly candy

The efficiency of natural plant extracts in improving storage stability, antioxidant activity, sensory evaluation, and physicochemical properties of date juice-based energy drink

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