Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)

Díaz-García, Angela C.; Salvá-Ruíz, Bettit; Bautista-Cruz, Nelson; Condezo-Hoyos, Luis

doi:10.1016/j.lwt.2021.111952

Cited by 15 publications

(14 citation statements)

References 40 publications

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“…Contour and trace plots are shown in Figure 3a,b indicated that increasing PSPP has a highly positive effect on TAC. The results are in accordance with the work carried out by Díaz‐García et al (2021). This effect is further demonstrated by the regression coefficient in Table 4, with a higher value to PSPP followed by WRRF and lowest to CF.…”

Section: Resultssupporting

confidence: 93%

Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( Ipomoea batatas L.) and red rice using a mixture design approach

Senevirathna

Ramli

Azman

et al. 2022

Food Processing Preservation

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The effect of formulation on physiochemical and functional properties of extruded breakfast cereals was investigated. The anthocyanins of breakfast cereals were quantified using HPLC, and remarkable retention of anthocyanins and antioxidant properties was recorded. The purple sweet potato (PSP) indicated a most significant positive impact on antioxidant capacity, whereas the cornflour contributed toward a better expansion of the final product. The optimum formulation of breakfast cereal with an acceptable textural properties and highest antioxidant properties was produced using 55% PSP powder, 15% whole red rice flour, and 30% cornflour and resulted breakfast cereals with hardness, SEI, antioxidant activity, anthocyanin, and total phenolic content of 4.87 kg, 2.93, 13.57 μmol TE/g, 66.35 mg/100 g and 5.13 mg GAE/g, respectively, with attractive natural color, satisfactory bowl‐life and better functional properties. PSP and red rice provide natural color to the final product and rich source of anthocyanins with better antioxidant capacity. Novelty impact statement The results obtained in this study reveals the potential use of purple sweet potato, whole red rice, and cornflour to formulation of healthy extruded breakfast cereals using a D‐optimal mixture design approach, and resulted breakfast cereals showed better expansion, texture, bowl‐life, and rich in the natural bioactive compound, fiber, and colorants.

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Section: Resultssupporting

confidence: 93%

Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( Ipomoea batatas L.) and red rice using a mixture design approach

Senevirathna

Ramli

Azman

et al. 2022

Food Processing Preservation

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show abstract

“…Moongngarm et al (2022), on the other hand, obtained 64.11 mg/g using ohmic heating‐assisted water extraction, and Ciulu et al (2017) obtained 67 mg/g from pressurized liquid extraction. Diaz‐Garcia et al (2021) obtained 82 mg/g by infusion of the leaves.…”

Section: Resultsmentioning

confidence: 99%

Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation

Zorzenon

Cabeça

Nogueira

et al. 2022

Food Processing Preservation

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Sweeteners and other bioactives present in the leaves of Stevia rebaudiana have shown functional and nutritional benefits in several pathologies. The number of consumers of teas and plant extracts has grown significantly, but little is known about cold extraction, especially of Stevia. Thus, the objectives of this study were to perform a semi-continuous cold percolation extraction of minimally processed Stevia UEM-13 leaves and to microencapsulate this extract with maltodextrin by Spray Dryer, in order to evaluate possible functional effects of the free and microencapsulated extract. The extract had 25.27 g/100 g of steviol glycosides, quantified by HPLC (11.9% rebaudioside A and 10.2% stevioside) and 72.36 μgGAE/mg of total phenolic compounds. The antioxidant capacity was 50.2% for DPPH radical and 28.4% for ABTS •+ .The microencapsulation presented efficiency of 70.59%, with well-defined spheres by visualization through scanning electron microscopy. The free and microencapsulated extract (0.5 mg/ml) decreased the enzymatic activity of α-amylase with possible noncompetitive or mixed inhibition in a dose-independent manner and also showed good acceptance in the preliminary sensory test with little bitter and herbaceous residual.The bioaccessibility of bioactive compounds (sweeteners, total phenolics, antioxidant activity for DPPH and ABTS •+ radicals) was evaluated by simulating in vitro digestion and those that were microencapsulated showed higher bioaccessibility for all conditions (mouth, gastric, and intestinal conditions). Thus, it is suggested the direct use or application in food of the microencapsulated extract obtained in cold of Stevia leaves, for the preservation of bioactive compounds and possible functional activities. Novelty impact statement:• Cold extraction of Stevia leaves shows similar yields to hot extraction and contains significant contents of phenolic compounds and antioxidant activity.• The cold extract 0.5 mg/ml contains possible antidiabetic property presenting α-amylase enzyme inhibition.• The microencapsulation of the crude stevia extract preserves the bioactive compounds and antioxidant activity on simulated in vitro digestion.

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“…[ 3,4 ] Recently, SRL has become popular as an infusion because of its antioxidant properties. [ 5–7 ]…”

Section: Introductionmentioning

confidence: 99%

“…[3,4] Recently, SRL has become popular as an infusion because of its antioxidant properties. [5][6][7] The S. rebaudiana stem (SRS) is usually discarded during steviol glycoside production. There are several reports describing the antioxidant activity of SRS extract for inhibiting sardine oil oxidation [8] and chub mackerel floss, [9] and it is even better than green tea extract, indicating value of reusing SRS waste.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing

Liu

Yang

Qin

et al. 2022

Euro J Lipid Sci & Tech

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Stevia rebaudiana, cultivated as a sweetener, also contains numerous phenolic compounds with strong antioxidant activities. Here, the antioxidant effects of Stevia rebaudiana leaf (SRL) and stem (SRS) extracts on lipid oxidation in salted Pacific saury (Cololabis saira) fillets throughout the salting and drying process are investigated. Fish fillets treated with SRL and SRS extracts are monitored for lipid oxidation and physicochemical characteristics. The results show that both SRL and SRS extract treatment significantly retard lipid oxidation in the fish, shown by reductions in the levels of peroxide, conjugated diene, and thiobarbituric acid reactive substances. These effects can be attributed to both the antioxidant activity of the extracts and the possible inhibition of the fish lipoxygenase by the SRL and SRS extracts. Interestingly, the SRS extract has stronger activities than the SRL extract in inhibiting lipid oxidation during the fish drying process, despite having relatively lower DPPH radical scavenging activity, ferrous ion-chelating ability, and reducing power. Notably, the SRS extract is more effective at hydroxyl radical scavenging than the SRL extract, suggesting the importance of hydroxyl radical scavenging during the fish drying process. Consequently, stevia extracts can be a source of natural antioxidants to minimize lipid oxidation in salted fish. Practical applications: Current work demonstrates the antioxidant effect of the aqueous extracts of stevia leaf and stem against the lipid oxidation in salted Pacific saury during salting and drying process. The results open the way to the potential utilization of extracts from stevia leaf and stem, a by-product of the sweetener industry, as alternative source of natural antioxidants for salted fish and meat.

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Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)

Cited by 15 publications

References 40 publications

Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( Ipomoea batatas L.) and red rice using a mixture design approach

Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( Ipomoea batatas L.) and red rice using a mixture design approach

Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation

Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing

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