Sensory characterization of juice obtained via rehydration of freeze‐dried and spray‐dried grapefruit

Martínez‐Navarrete, Nuria; Camacho, María del Mar; Agudelo, Claudia; Salvador, Ana

doi:10.1002/jsfa.9166

Cited by 14 publications

(4 citation statements)

References 18 publications

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“…Of importance, this method is used in the design of micro‐delivery systems with increased on‐target and preserved off‐target delivery (Almansour et al., 2022). Furthermore, a juice of extremely high sensorial quality can be obtained by rehydration of powdered fruit obtained by spray drying; the rehydration of SD grapefruit exerts the properties significantly different compared to commercial and natural juices (Martinez‐Navarrete et al., 2019). Such evidence together with our data regarding SD formulation of GEO supports commercial production of fruit powder with healthy properties that further can be rehydrated and used to obtain a good‐quality juice.…”

Section: Discussionmentioning

confidence: 99%

Anti‐inflammatory properties of an aldehydes‐enriched fraction of grapefruit essential oil

Nikolić

Bosco

Moschetti

et al. 2023

Journal of Food Science

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Chronic inflammation is linked to the development of numerous diseases and is accompanied by increased cytokine secretion. Macrophages provide a first line of defense against pathogens that under inflammatory stimuli release pro‐inflammatory cytokines. The essential oil (EO) fractions obtained from Citrus spp. rich in different compounds have gained the attention of both researchers and users during the last decades. In particular, grapefruit (Citrus paradisi) peel is rich in phenolics and flavonoids with several health benefits, including anti‐inflammatory actions. Additionally, its EO consists of a large number of compounds such as monoterpenes, sesquiterpenes, alcohols, aldehydes, esters, and oxides. Among the methods for encapsulating EOs, spray‐drying is the main one. In the present study, we aimed to determine the in vitro anti‐inflammatory activity of EO from C. paradisi (grapefruit essential oil [GEO]) (whole and fractions) in a lipopolysaccharide (LPS)‐induced inflammation model. Results indicate that Fr‐GEO and Fr‐GEO_SD exert protective effects against LPS‐induced inflammation by decreasing gene expression and levels of pro‐inflammatory cytokines as IL‐6 and TNF‐α. Monoterpenes as the most common components, as well as aldehydes and sesquiterpenes, might be responsible for such effects, although a synergistic action is not excluded. Furthermore, a higher percent of aldehydes is linked to improved olfactory properties. Our findings support the anti‐inflammatory effects of selected Fr‐GEO with a great potential for the development of new nutraceuticals and/or functional food for the treatment of inflammatory‐associated diseases. Practical Application The findings of this study support the anti‐inflammatory effects of selected Fr‐GEO with a great potential for the development of new nutraceuticals and/or functional food for the treatment of inflammatory‐associated diseases.

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Section: Discussionmentioning

confidence: 99%

Anti‐inflammatory properties of an aldehydes‐enriched fraction of grapefruit essential oil

Nikolić

Bosco

Moschetti

et al. 2023

Journal of Food Science

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“…A multiple factorial analysis (MFA) [33] was used to determine relationships between the samples based on the overall liking, liking of key sensory attributes, CATA characteristics, and volatiles data.…”

Section: Discussionmentioning

confidence: 99%

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

Mandha

Shumoy

Devaere

et al. 2022

Foods

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Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.

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“…e acceptability of grapefruit juice elaborated from rehydrated freeze-dried and spray-dried fruit was studied and compared with a natural freshly squeezed juice and a commercial one. e samples with the lowest level of acceptability were those that were submitted to spray-drying; they were associated with attributes such as "not overly sweet," "bitter," and "artificial taste" [34].…”

Section: Sensory Analysismentioning

confidence: 99%

Impact of Different Drying Methods on the Acerola-Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes

Júnior

Silva

Ribeiro

et al. 2022

Journal of Food Quality

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Fruit mixed pulp has the objective of improving the nutritional and sensorial characteristics, as well as the development of new flavours and aromas. Different methods of drying (e.g., spray-drying, spouted bed drying, and freeze-drying) can influence the quality of the final product. The objective of this study was to select the drying method that enables the production of acerola-ceriguela mixed pulp (ACMP) with higher quality. For this selection, the powder pulps were evaluated for their physicochemical characteristics (water activity, moisture, soluble solids (SS), titratable acidity (TA), SS/TA, and instrumental colour), retention of the bioactive compounds (ascorbic acid, total carotenoids, and phenolic compounds), and sensory evaluation (acceptance, check-all-that-apply (CATA), and intent to purchase). The physicochemical characteristics of the freeze-dried and spray-dried ACMP were nonsignificant p > 0.05 but differed significantly p > 0.05 from spouted bed powder. ACMP freeze-drying powder resulted in higher retention of ascorbic acid, total carotenoids, and phenolic compounds. The powder obtained by spray-drying showed higher retention of bioactive compounds compared to the spouted bed drying. Therefore, this study suggests that powder obtained by freeze-drying resulted in greater sensorial acceptance.

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Sensory characterization of juice obtained via rehydration of freeze‐dried and spray‐dried grapefruit

Abstract: Rehydrating the freeze-dried or spray-dried powder to the level of the natural juice, instead of that of the crushed or liquidized grapefruit, and incorporating sugar at this stage would probably improve the quality of the samples. © 2018 Society of Chemical Industry.

Cited by 14 publications

References 18 publications

Anti‐inflammatory properties of an aldehydes‐enriched fraction of grapefruit essential oil

Anti‐inflammatory properties of an aldehydes‐enriched fraction of grapefruit essential oil

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

Impact of Different Drying Methods on the Acerola-Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes

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