Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

Abe, Aya; Takahashi, Nobukazu; Liu, Jin; Oka, Takashi; Shizukuishi, Kazuya; Kikuchi, Tatsuya; Inoue, Tomio; Jimbo, Masakazu; Ryuo, Hideki; Bickel, Chris

doi:10.33263/briac102.247251

Cited by 8 publications

(3 citation statements)

References 16 publications

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“…Safdari et al [ 40 ] reported a combined beneficial influence of banana fiber and banana peel fiber added to camel milk due to enhanced survival of probiotic bacteria, Lactobacillus casei and Lactobacillus gasseri , and reduced syneresis of the fermented product, i.e., yogurt. Modulation of physicochemical, textural, and sensory properties of yogurt and fruit jams by the addition of guar and bamboo fibers was reported by Barak and Mudgil [ 41 ] and Dordevic et al [ 42 ], respectively. Containing valuable macroelements ( Table 1 ), the DSM could be potentially used as a food additive with techno-functional properties and human health benefits which, however, should be further explored.…”

Section: Resultsmentioning

confidence: 97%

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Ivanova

Kalaydzhiev

Slavov

et al. 2022

International Journal of Food Science

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Deproteinized sunflower meal (DSM) was obtained as waste from ethanol-treated sunflower meal after alkaline extraction of proteins. The study aimed at biochemically and functionally characterizing the material concerning its potential practical application and valuability. The DSM consisted mainly of proteins (19.88%) and dietary fibers (61.06%) the majority of which were insoluble (53.09%). Cellulose (30.87%) and lignin (21.79%) were the most contributing compounds to the total amount of dietary fibers. The DSM contained Fe (133.29 mg/kg), Zn (201.56 mg/kg), and Cu (31.87 mg/kg). The analyses defined the DSM as a fiber concentrate with relatively high thermal stability. The distraction of the material began at 170°С with a maximum speed at 277°С. The highest water absorption capacity (WAC) of the DSM was observed at pH 6 and 7 (approximately 8 g H2O/g sample) under all studied conditions including pH from 3 to 10 and three levels of NaCl concentrations (0.00 M, 0.03 M, and 0.25 M). At pH 7, increasing temperature from 20°C to 60°C increased the WAC of the DSM from 8.13 g H2O/g sample to 9.80 g H2O/g sample, respectively. Further increase in the temperature diminished the WAC of the DSM. At pH 6, the increase in temperature did not influence positively the WAC of the DSM. The study demonstrated the potential of the DSM, a waste obtained from the protein isolation process, as a valuable ingredient/additive in the food industry.

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Section: Resultsmentioning

confidence: 97%

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Ivanova

Kalaydzhiev

Slavov

et al. 2022

International Journal of Food Science

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“…The second method has high sensitivity, accuracy, and a very short analysis time (less than 5 min), but requires expensive laboratory equipment and highly trained technicians [3,6,7]. Till date, many studies have reported the application of 9fluorenylmethyloxycarbonyl chloride (FMOC-Cl)based derivatization reagents to analyze amino acids in sample matrices such as infusions of tea [8,9], Arabidopsis thaliana seedlings [10], and fruit juices [11,12]. This is because FMOC-Cl reagents are widely available, inexpensive, reactive, and specific for both primary and secondary amines [13].…”

Section: Introductionmentioning

confidence: 99%

Determination of amino acids in black garlic using high-performance liquid chromatography after derivatization with 9-fluorenylmethyloxycarbonyl chloride

Nguyen¹,

Vuong²,

Nguyen³

et al. 2023

Trop. J. Pharm Res

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Purpose: To quantify the amino acids obtained from black garlic (Allium sativum L.) using high-performance liquid chromatography after derivatization with 9-fluorenylmethyloxycarbonyl chloride (FMOC-Cl). Methods: Homogenized black garlic samples were derivatized with 9-fluorenylmethyloxycarbonyl chloride (FMOC-Cl) reagent in borate buffer at 30 °C for 60 min. The black garlic samples were hydrolyzed with 5.0 mL HCl (6 N) and neutralized to pH 5 – 6 by adding 30 mL NaOH (1 N). Amino acids were measured using high-performance liquid chromatography coupled with a fluorescence detector after hydrolysis and derivatization with FMOC-Cl reagent. Gradient elution mixture consisted of acetonitrile, methanol, and water at a flow rate of 1.0 mL/min, 0.2 % ammonium acetate, and 0.1 % formic acid. Results: The ranges of the limits of detection and quantification were 30 and 100 g/mL, respectively. The overall intra- and inter-day variations (%RSD) for the precision findings were smaller than 3.43 and 4.63 %, respectively. The accuracy of the developed method was good, ranging from 90.9 to 106.8 %. The amino acids of six black garlic products from the market were determined using the suggested approach. The findings indicated that glutamic acid, the main amino acid, is present in the maximum concentration (564.64 – 1333.9 mg/100 g) in black garlic. Conclusion: The validated method is for the determination of the amino acids in black garlic and would be a helpful tool for the quality control of products containing black garlic.

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“…As an important component of biomass, it is widely found in the intercellular layer and cell walls of plant cells [2]. Pectin is commonly used as a gelling agent [3], emulsifier, stabilizer [4], thickener, and heavy metal adsorbent [5] in the fields of food [6], medical, cosmetic, and other industries [7]. Rapid and accurate determination of pectin content is vital for improving its processing efficiency and optimizing the extraction method.…”

Section: Introductionmentioning

confidence: 99%

A New Method for Determination of Pectin Content Using Spectrophotometry

Wang

Chen

et al. 2021

Polymers

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The study aimed at developing a new spectrophotometric method for determining the pectin content. Take commercial pectin as an example, and the method is based on the reaction of copper ions with pectin to produce copper pectate. The spectrophotometer was used to measure the remaining content of copper ions so as to calculate the pectin content. This method eliminated the weight step and avoided the error associated with it. Effects of reaction time, temperature, and pH on absorbance were also studied. Additionally, the accuracy of this method was verified. It indicated excellent repeatability and accuracy with the relative standard deviation of 2.09%. In addition, three different plant types were used to demonstrate the reliability of the method. To summarize, this method can be widely used for the determination of pectin content in many materials.

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Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

Cited by 8 publications

References 16 publications

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Determination of amino acids in black garlic using high-performance liquid chromatography after derivatization with 9-fluorenylmethyloxycarbonyl chloride

A New Method for Determination of Pectin Content Using Spectrophotometry

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