Effect of different grape residues polyphenols impregnation techniques in mango

Medeiros, Rafael Augusto Batista de; Júnior, Edvaldo Vieira da Silva; Silva, João Henrique Fernandes da; Neto, Oscar da Cunha Ferreira; Brandão, Shirley Clyde Rupert; Barros, Zilmar Meireles Pimenta; Rocha, Otidene Rossiter Sá da; Azoubel, Patrı́cia Moreira

doi:10.1016/j.jfoodeng.2019.05.011

Cited by 23 publications

(16 citation statements)

References 42 publications

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“…For instance, raspberry ( Rubus idaeus L. ) is reported to present a value of 1489 ± 4.5 mg GAE/100 g FS [ 50 ] and for cultivar Aksu Kırmızısı 1040.9 ± 15.9 milligrams of gallic acid per 100 g of FS [ 51 ]. Furthermore, a direct comparison of our results with other fruits such as apple red delicious ( Malus domestica ) (73.96 ± 3.52 mg GAE/100 g fw) [ 52 ], papaya ( Carcinia papaya Linn ) (54 ± 2.6 mg GAE/100 g FS) [ 53 ] and peach ( Prunus persica ) 27.58 ± 1.57 GAE/100 g FS [ 52 ] and it is reported for mango ( Mangifera indica L. ) in dry weight 1.64 ± 0.49 mg GAE/g DW [ 54 ] (in consideration of this the concentrations of chico fruit and jiotilla were changed to dry weight 9.19 ± 0.47 and 7.09 ± 0.54 mg GAE/g DW, respectively) Jiotilla and chico, represents higher antioxidant activity than fruits mentioned before.…”

Section: Resultsmentioning

confidence: 99%

Functional Attributes and Anticancer Potentialities of Chico (Pachycereus Weberi) and Jiotilla (Escontria Chiotilla) Fruits Extract

Sandate-Flores

Romero-Esquivel

Rodríguez‐Rodríguez

et al. 2020

Plants

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Mexico has a great diversity of cacti, however, many of their fruits have not been studied in greater depth. Several bioactive compounds available in cacti juices extract have demonstrated nutraceutical properties. Two cactus species are interesting for their biologically active pigments, which are chico (Pachycereus weberi (J. M. Coult.) Backeb)) and jiotilla (Escontria chiotilla (Weber) Rose)). Hence, the goal of this work was to evaluate the bioactive compounds, i.e., betalains, total phenolic, vitamin C, antioxidant, and mineral content in the extract of the above-mentioned P. weberi and E. chiotilla. Then, clarified extracts were evaluated for their antioxidant activity and cytotoxicity (cancer cell lines) potentialities. Based on the obtained results, Chico fruit extract was found to be a good source of vitamin C (27.19 ± 1.95 mg L-Ascorbic acid/100 g fresh sample). Moreover, chico extract resulted in a high concentration of micronutrients, i.e., potassium (517.75 ± 16.78 mg/100 g) and zinc (2.46 ± 0.65 mg/100 g). On the other hand, Jiotilla has a high content of biologically active pigment, i.e., betaxanthins (4.17 ± 0.35 mg/g dry sample). The antioxidant activities of clarified extracts of chico and jiotilla were 80.01 ± 5.10 and 280.88 ± 7.62 mg/100 g fresh sample (DPPH method), respectively. From the cytotoxicity perspective against cancer cell lines, i.e., CaCo-2, MCF-7, HepG2, and PC-3, the clarified extracts of chico showed cytotoxicity (%cell viability) in CaCo-2 (49.7 ± 0.01%) and MCF-7 (45.56 ± 0.05%). A normal fibroblast cell line (NIH/3T3) was used, as a control, for comparison purposes. While jiotilla extract had cytotoxicity against HepG2 (47.31 ± 0.03%) and PC-3 (53.65 ± 0.04%). These results demonstrated that Chico and jiotilla are excellent resources of biologically active constituents with nutraceuticals potentialities.

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Section: Resultsmentioning

confidence: 99%

Functional Attributes and Anticancer Potentialities of Chico (Pachycereus Weberi) and Jiotilla (Escontria Chiotilla) Fruits Extract

Sandate-Flores

Romero-Esquivel

Rodríguez‐Rodríguez

et al. 2020

Plants

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“…This process of impregnating fruit juices and sugar syrups containing vitamins, minerals, bioactive compounds and other food ingredients to formulate fortified or value‐added fruit products has been used to produce apple fortified with quercetin (Schulze et al , ), apple and banana impregnated with grape phenolics (Rózek et al , ), coconut slices with curcuminoids (Bellary et al , ) and mango with grape polyphenols (Medeiros et al , ) or bioactive molecules (Jiménez‐Hernández et al , ). These developments respond to growing demand for healthier products, encouraging manufacturers to reassess the fruit sector.…”

Section: Introductionmentioning

confidence: 99%

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Jiménez¹,

Bassama

Soto

et al. 2020

Int J of Food Sci Tech

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Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice-sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (m sucrose ) on mass transfer during the operation was assessed, using a response surface methodology (RSM). The RSM was used to model water loss, sugar and anthocyanin gain during the process. Increasing sucrose molality resulted in increasing water loss and sugar gain, but decreasing anthocyanin gain. Water transfer therefore limits anthocyanin impregnation, but not sucrose incorporation. Afterwards, the impact of heat treatment at high temperatures was analysed, using numerical simulation. The conditions of the combined process, designed to achieve an anthocyanin-rich final product, are low sucrose-added molalities (sucrose molality < 1 mol kg -1 ) and high processing temperatures (T > 50°C) for osmotic dehydration, coupled with high-temperature, short-time (HTST) heat treatments for product stabilisation.

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“…Water gain was also reported in other high moisture vegetable matrixes such as mangoes (de Medeiros et al, 2019), apples (Wiktor et al, 2016), andmelons (da Silva et al, 2016) exposed to US during immersion of samples in water or hypotonic media.…”

Section: Moisture Water and Solid Changesmentioning

confidence: 65%

“…Ultrasound (US) has been proposed as a promising technology for the intensification of mass transfer unit operations in the food industry (Villamiel et al, 2017;Wiktor et al, 2016). It is based on the formation of longitudinal ultrasonic waves in a liquid medium, where pressure fluctuations generate gas/vapor-filled bubbles which form, grow, and collapse, in a phenomenon known as cavitation (de Medeiros et al, 2019). The implosion of these microbubbles results in various mechanical and thermal effects, which favor the mass transference (Villamiel et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…The solvent penetration increases the internal surface area easing the mass transfer processes (Hamedi et al, 2018;Li et al, 2020). Thus, it is expected that US promotes the bidirectional migration of compounds between the food structure and the external medium, when it is applied in osmotic dehydration, impregnation, or extraction processes (de Medeiros et al, 2019;Feng et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12

Vasile

Simal

Rosselló

et al. 2022

Food Bioprocess Technol

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This work explores the use of ultrasound (US) as a means of intensifying the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL−1) and treatment times (5, 10, and 15 min) was evaluated, on vitamin load, vitamin stability, and physicochemical and microstructural properties of the fruit matrix. The US enhanced the impregnation producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in the sonication medium due to US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL−1, 10, and 15 min) was a marked softening observed, which agreed with the microstructural changes observed in fruit tissues. Results permit US-assisted impregnation to be considered a promising technology in the preparation of vitamin B12 fortified apple cubes.

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Effect of different grape residues polyphenols impregnation techniques in mango

Cited by 23 publications

References 42 publications

Functional Attributes and Anticancer Potentialities of Chico (Pachycereus Weberi) and Jiotilla (Escontria Chiotilla) Fruits Extract

Functional Attributes and Anticancer Potentialities of Chico (Pachycereus Weberi) and Jiotilla (Escontria Chiotilla) Fruits Extract

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12

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