Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

Sobaszek, Patryk; Różyło, Renata; Dziki, Laura; Gawlik‐Dziki, Urszula; Biernacka, Beata; Panasiewicz, M.

doi:10.3390/pr8101294

Cited by 9 publications

(8 citation statements)

References 44 publications

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“…Sugars were extracted from raspberry seeds with hot 85% ( v / v ) methanol [ 53 , 54 ]. Individual sugars were determined using the HPLC method.…”

Section: Methodsmentioning

confidence: 99%

Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds

Różyło,

Amarowicz,

Janiak

et al. 2023

Molecules

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Red raspberries, which contain a variety of nutrients and phytochemicals that are beneficial for human health, can be utilized as a raw material in the creation of several supplements. This research suggests micronized powder of raspberry pomace production. The molecular characteristics (FTIR), sugar, and biological potential (phenolic compounds and antioxidant activity) of micronized raspberry powders were investigated. FTIR spectroscopy results revealed spectral changes in the ranges with maxima at ~1720, 1635, and 1326, as well as intensity changes in practically the entire spectral range analyzed. The discrepancies clearly indicate that the micronization of the raspberry byproduct samples cleaved the intramolecular hydrogen bonds in the polysaccharides present in the samples, thus increasing the respective content of simple saccharides. In comparison to the control powders, more glucose and fructose were recovered from the micronized samples of the raspberry powders. The study’s micronized powders were found to contain nine different types of phenolic compounds, including rutin, elagic acid derivatives, cyanidin-3-sophoroside, cyanidin-3-(2-glucosylrutinoside), cyanidin-3-rutinoside, pelargonidin-3-rutinoside, and elagic acid derivatives. Significantly higher concentrations of ellagic acid and ellagic acid derivatives and rutin were found in the micronized samples than in the control sample. The antioxidant potential assessed by ABTS and FRAP significantly increased following the micronization procedure.

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“…Sugars were extracted from raspberry seeds with hot 85% ( v / v ) methanol [ 53 , 54 ]. Individual sugars were determined using the HPLC method.…”

Section: Methodsmentioning

confidence: 99%

Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds

Różyło,

Amarowicz,

Janiak

et al. 2023

Molecules

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“…Color measurements of the analyzed samples were carried out on the CIE L* a* b* scale using a colorimeter (4 Wave CR30–16, Planeta, Tychy, Poland) [ 28 , 29 ]. On this scale, the parameter L* (ranging from 0 to 100) denoted the brightness of the material.…”

Section: Methodsmentioning

confidence: 99%

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

et al. 2022

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Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little information regarding their processing and possible reuse. In this study, wet and dry ball mill micronization, in combination with freeze drying, was used to process spinach stems and leaves to obtain functional powders. The color and particle size of the micronized spinach leaf and stem powders were evaluated. The antioxidant activity (AA) of the powders and phenolic compounds present in them were determined using GC-MS analysis. The results obtained showed that the dry micronization of leaves and stems resulted in smoother and brighter powders than wet micronization. Significantly smaller particle sizes were achieved using the dry micronization of the leaves and stems (Dv50 = 19.5 and 10.1 µm, respectively) rather than wet micronization (Dv50 = 84.6 and 112.5 µm, respectively). More phenolic compounds, such as o-coumaric acid and gallic acid, were extracted from the dry-micronized powders. The dry micronization of the stems significantly increased the total phenolic content, and the AA of these powders was also increased. These findings demonstrate that spinach leaves and stems subjected to dry micronization can be valuable functional components of food.

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“…The research specifically studied the sensory, textural, and antioxidant properties of these gels. The study concluded that with the addition of citric acid at 0.5% concentration agave syrup is a better replacement than beet sugar in maximizing the antioxidant activity of gels [30].…”

Section: Use Of Agave Sugar In Maqui Berries Gel: Maqui Berriesmentioning

confidence: 99%

Agave syrup as a replacement for sucrose: An exploratory review

Yargatti¹,

Muley²

2022

FFHD

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Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana & Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.

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Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

Cited by 9 publications

References 44 publications

Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds

Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

Agave syrup as a replacement for sucrose: An exploratory review

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