Colour Measurement of Foods

Hutchings, J. B.

doi:10.1007/978-1-4615-2373-4_8

Cited by 3 publications

(1 citation statement)

References 87 publications

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“…As can be seen, L * , h * ab and WI increased after the fermentation process, while C * ab decreased ( p < 0.05). These changes in colour coordinates can be attributed to the different level of opacity (Hutchings, 1999), which is related to the aggregation level of particles. The higher the luminosity values, the higher the opacity and the lower the chrome, in line with a higher whiteness index.…”

Section: Resultsmentioning

confidence: 99%

Development of a non-dairy probiotic fermented product based on almond milk and inulin

Bernat

Cháfer

Chiralt

et al. 2014

Food sci. technol. int.

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Section: Resultsmentioning

confidence: 99%

Development of a non-dairy probiotic fermented product based on almond milk and inulin

Bernat

Cháfer

Chiralt

et al. 2014

Food sci. technol. int.

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Impact of infusion time and ultrasound-assisted extraction on bioactive compounds and antioxidant capacity of foods prepared from seeds and leaves of Ramon tree (Brosimum alicastrum)

Gullian Klanian,

Sánchez Solís

2024

IFRJ

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The objective of the present work was to analyse the concentrations of bioactive compounds, and the antioxidant capacity of three foods prepared from the seeds and leaves of Ramon tree (Brosimum alicastrum). We studied the effect of infusion time and ultrasonic extraction on leaves, roasted seeds (coffee substitute), and Ramon flour to optimise the recovery of bioactive components. Infusion time positively affected the concentrations of total phenolic content (TPC), total flavonoid content (TFC), total tannins (TCT), and glycosylated flavonoids (TFG) in the leaves and seeds. The amount of solubilised phenolic compounds increased with increasing infusion time until 2,552 mg of TPC, 54.1 mg of TFC, 75.3 mg of TFG, and 2.40 mg of TCT were obtained per 100 g of leaves. We reported 32.9% greater infusion of toasted seeds in TPC, 87.3% in anthocyanins, 84.6% in TCT, and 91.5% in vitamin C than in leaves. Furthermore, the antioxidant capacity of the seed infusions was 56% greater than that of the leaf infusions. The ultrasonication time was positively correlated with the tannin concentration, which was 43.8% greater in the leaves (5.24 mg/100 g) than in the flour. The neutralising capacity of free radicals determined by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) was 23.6% greater than that of flour (27.93 µmol/g) and leaves (6.48 µmol/g), and was not related to the extraction time. Taken together, these findings showed that Ramon seeds and leaves could be highly functional foods due to their nutritional quality and high content of antioxidant compounds.

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Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi

Rizki

Yasni

Muhandri

et al. 2023

J. Teknol Industri Pangan

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Mangosteen (Garcinia mangostana L.) has become the main agricultural products contributing to the largest annual foreign exchange from the fruit category. Mangosteen rind contains xanthone compounds as a source of antioxidants, with α-mangostin and γ-mangostin, as the main components which are used as traditional and modern ingredients to treat various diseases. However, mangosteen rind extract has low bioavailability thus resulting in low effectiveness in the application. This study aimed to find the ideal formulation for producing the extract and nanoemulsion of mangosteen peel. The research carried out in two stages: extraction of mangosteen peel and production of nanoemulsion. Ethanol 70% was the best for mangosteen rind extraction, with a percentage yield of 40.96±0.51%, antioxidant activity of 5708.33±159.57 µg AEAC/mL sample, and total xanthones of 373.84±6.49 µg/mL sample. The use of Tween 20 at nanoemulsion production gave the best test results, with particle size of 10.58±1.25 nm, polydispersity index 0.27±0.03, zeta potential -2.34±0.46 mV, and total xanthones 35,28±0,04 µg/mL sample.

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Colour Measurement of Foods

Cited by 3 publications

References 87 publications

Development of a non-dairy probiotic fermented product based on almond milk and inulin

Development of a non-dairy probiotic fermented product based on almond milk and inulin

Impact of infusion time and ultrasound-assisted extraction on bioactive compounds and antioxidant capacity of foods prepared from seeds and leaves of Ramon tree (Brosimum alicastrum)

Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi

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