Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Brandão, Camila Cheker; Asquieri, Eduardo Ramirez; Attaran, Shireen; Damiani, Clarissa

doi:10.1590/s0101-20612014005000032

Cited by 5 publications

(5 citation statements)

References 46 publications

(87 reference statements)

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“…To investigate the antioxidant effects of curcumin, the DPPH test is a quick, straightforward, and commonly used method for determining a compound’s free radical scavenging activity, as described in the literature . The DPPH method (2.2-diphenyl-1-picryl hydrazyl) is based on the capture of DPPH free radicals by antioxidants, producing a decrease in absorbance at 515 nm wavelength . At room temperature, DPPH is stable and creates a violet solution in organic solvents such as methanol, ethanol, and so on, which is decreased in the presence of curcumin and shows reduction in the color .…”

Section: Resultsmentioning

confidence: 99%

“…45 The DPPH method (2.2-diphenyl-1-picryl hydrazyl) is based on the capture of DPPH free radicals by antioxidants, producing a decrease in absorbance at 515 nm wavelength. 46 At room temperature, DPPH is stable and creates a violet solution in organic solvents such as methanol, ethanol, and so on, which is decreased in the presence of curcumin and shows reduction in the color. 47 The radical scavenging activity of the coarse plant extract and nanosuspension was found in the range of approximately 65–80% at a curcumin concentration of 0.02–0.10 mg/mL.…”

Section: Resultsmentioning

confidence: 99%

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Nanoformulation of Curcuma longa Root Extract and Evaluation of Its Dissolution Potential

et al. 2022

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Medicinal plants have been widely used for therapeutic purposes for a long time, but they have been found to have some major issues such as low water solubility and bioavailability. In the present study, the nanoformulation of Curcuma longa L. plant extract was prepared to enhance its dissolution potential and biological activities. For the formulation of the nanosuspension, an ethanolic extract of C. longa was prepared through Soxhlet extraction using the nanoformulation technique. The nanosuspensions were formulated using four different stabilizers, namely sodium lauryl sulfate (SLS), hydroxy propyl methyl cellulose (HPMC), poly(vinyl alcohol) (PVA), and polysorbate-80 (P-80). The scanning electron microscopy (SEM), polydispersity index, and ζ potential were used for characterization of the nanoformulation. Among all of these, the surfactant stabilizer SLS was found to be the best. The average particle size of the selected optimized nanosuspension was found to be 308.2 nm with a polydispersity index (PDI) value of 0.330. The ζ potential value of the optimized nanosuspension was recorded at −33.3 mV. The SEM image indicated that the particles were slightly agglomerated, which may have occurred during lyophilization of the nanosuspension. The highest dissolution rate recorded at pH = 7 was 192.32 μg/mL, which indicates pH = 7 as the most appropriate condition for the dissolution of the C. longa nanosuspension. The antioxidant, antimicrobial, and antifungal activities of the optimized nanosuspension were also determined with regard to the coarse plant extract. The study findings suggested that the nanoprecipitation approach helps in enhancing the dissolution potential and biological activities of C. longa root extract.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Nanoformulation of Curcuma longa Root Extract and Evaluation of Its Dissolution Potential

et al. 2022

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“…According to the literature, an increase in the acidity content in the presence of oxygen is related to the conversion of ethanol into acetic acid (the main constituent of the volatile acidity) by acetic bacteria ( Acetobacter aceti and Acetobacter pasteurians ). Although acetic bacteria are undesirable in wines and fruit beverages, they may be present since they are aerobic and also tolerate semi‐aerobic and anaerobic conditions (Bartowsky et al., 2003; Brandão et al., 2014). When this conversion occurs, there is an increase in the volatile acidity and, consequently, in the total acidity.…”

Section: Resultsmentioning

confidence: 99%

Mangaba (Hancornia speciosaGomes) beverage as an alternative wine

Almeida

Oliveira

Almeida

et al. 2021

Food Processing Preservation

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“…The treatments showed relative stabilization of the temperature only from the fifth day of fermentation. Brandão et al , studying the must of yacon ( Smallanthus sonchifolius ), observed during the vigorous fermentation that the temperature reached the optimum value of 30 °C only for 1 day, ending the last 10 days at 26 °C.…”

Section: Resultsmentioning

confidence: 99%

“…The final values of soluble solids were lower than those found by Pires (41), for the sweet blackberry wine, 16.35°Brix, and Correia et al (44) for jambolan wine prepared in the state of Paraíba, 11.69°Brix . The differences are explained by Brandão et al (29), who state that the final content of soluble solids varies for each fermented fruit beverage, since it depends on the initial content, the amount of yeast and temperature during the fermentation process.…”

Section: Chemical Analysis Of the Alcoholic Fermented Beveragementioning

confidence: 99%

Bioactive composition and sensory evaluation of blended jambolan ( Syzygium cumini ) and sugarcane alcoholic fermented beverages

et al. 2016

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The consumption of wine has increased considerably in recent years, which has aroused consumer interest in the consumption of alternative wines produced from various fruits. This study evaluates polyphenolic composition, identifies bioactive compounds and assays the total antioxidant capacity of four different formulations of jambolan (Syzygium cumini) and sugarcane fermented beverages (100:0, 70:30, 50:50 and 30:70), as well as their physical and chemical characteristics and also the sensory profile of the beverages. Significant levels of different phenolic compounds were found in the fermented alcoholic beverages. Beverages with higher jambolan content had the greatest content of phenolic compounds. The product produced with 100% jambolan presented 2.99 g gallic acid equivalents per litre of phenolic compounds, 0.67 g Cy3Glu L−1 of anthocyanins, 0.92 g tannic acid equivalents per litre of tannins and a DPPH free radical scavenging capacity of 85.24%. The phenolic compounds found in higher amounts in the beverages were caffeic, chlorogenic and gallic acid. Treatments elaborated with 100, 70 and 50% of jambolan pulp received the best overall feedback from consumers. The results suggest that jambolan fruit (currently not consumed fresh or used in other ways) could serve as a source of bioactive compounds and therefore be of interest to the food industry. Copyright © 2016 The Institute of Brewing & Distilling

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Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Cited by 5 publications

References 46 publications

Nanoformulation of Curcuma longa Root Extract and Evaluation of Its Dissolution Potential

Nanoformulation of Curcuma longa Root Extract and Evaluation of Its Dissolution Potential

Mangaba (Hancornia speciosaGomes) beverage as an alternative wine

Bioactive composition and sensory evaluation of blended jambolan ( Syzygium cumini ) and sugarcane alcoholic fermented beverages

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