Stability studies of enzyme aided anthocyanin extracts from Prunus nepalensis L

Swer, Tanya L.; Chauhan, Komal

doi:10.1016/j.lwt.2018.12.016

Cited by 17 publications

(7 citation statements)

References 37 publications

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“…It was observed that enzyme concentration showed a negative effect on FRAP and DPPH radical scavenging potential of eggplant peel extract as described in polynomial equation ( Table 4 ). This increasing trend of radical scavenging potential with an increase in enzyme concentration is in agreement with the study reported by Swer and Chauhan (2019) . These researchers examined the effect of cellulase enzyme on the antioxidant activity of Prunus nepalensis extracts.…”

Section: Resultssupporting

confidence: 93%

Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

Amulya

Islam

2023

Food Chemistry: X

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Section: Resultssupporting

confidence: 93%

Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

Amulya

Islam

2023

Food Chemistry: X

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“…3 D–H). Similar structures have been reported in anthocyanin powders of Prunus nepalensis obtained through VFD by Swer and Chauhan [22] and Sun et al [21] . These researchers suggested that such structures are a major contributor to the low stability and susceptibility to oxidation of anthocyanins during storage after VFD.…”

Section: Resultssupporting

confidence: 85%

Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

Liu,

Deng,

Yang

et al. 2024

Ultrasonics Sonochemistry

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“…These results would suggest that anthocyanins in elderberry juice are much more stable than those found in plum or strawberry juice. The color stability of yogurt supplemented with juice is technological challenge, as dyes such as anthocyanins or carotenoids tend to exhibit low stability (Swer and Chauhan, 2019). The differences in stability may be due to differences in phenolic profiles.…”

Section: Resultsmentioning

confidence: 99%

Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice

Cais‐Sokolińska

Walkowiak-Tomczak

2021

Journal of Dairy Science

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We investigated the effects of supplementation of yogurt with elderberry juice (Sambucus nigra L.), in both natural and restructured forms, on certain technological, physicochemical, sensory, and health-promoting properties of yogurt, including antioxidant activity and inhibition of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase activity. Consumer acceptance of the yogurt-juice products was assessed. Gel-strength restructured elderberry juice retained a spherical shape and most of the juice, despite decreasing in mass from 57.2 to 50.9 g during storage. As a result, yogurt supplemented with 10 and 25% restructured elderberry juice appeared to be more desirable from a sensory and technological perspective than yogurt with natural juice. Yogurt supplemented with restructured elderberry juice had a high water-holding capacity (94.4-96.4%), exhibited no spontaneous whey syneresis, and maintained a dense consistency (up to 5,626 g). Consumer penalty analysis of the just-about-right diagnostic attributes indicated that the flavor of these yogurts may not be sufficiently refreshing. High correlation was demonstrated between ACE inhibition, ABTS, α-amylase, and α-glucosidase in yogurt supplemented with restructured juice. An in vitro gastrointestinal simulation estimated bioaccessibility of antioxidants to be in the range of 62 to 66%. This model fermented yogurt supplemented with restructured elderberry juice is a novel dairy-juice beverage that represents a new approach for the development of functional fruit yogurt beverages.

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Stability studies of enzyme aided anthocyanin extracts from Prunus nepalensis L

Cited by 17 publications

References 37 publications

Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice

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