The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

Wiktor, Artur; Trusinska, Magdalena; Rybak, Katarzyna; Dadan, Magdalena; Witrowa‐Rajchert, Dorota; Nowacka, Małgorzata

doi:10.3390/molecules27041376

Cited by 19 publications

(12 citation statements)

References 66 publications

(100 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The antioxidant activity was 9.86 mmol Trolox/100 g higher than in the samples dehydrated using osmotic dehydration. A similar effect was observed during the dehydration of Ugni molinae Turcz [35] and strawberry fruits [36]. In fortified beer samples, an increase in antioxidant activity of 9-16 % was observed (Table 1).…”

Section: Discussion Of the Results Of The Study Of The Antioxidant Po...supporting

confidence: 73%

Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them

Samilyk,

Illiashenko,

Rudichenko

et al. 2024

EEJET

View full text Add to dashboard Cite

The demand for functional and health products, as well as the depletion of traditional raw materials, encourages the use of new types of resources. Aronia melanocarpa is a non-traditional plant raw material that has significant potential but is almost never used in the food industry. The aim of this study is to determine the antioxidant potential of processed products of osmotically dehydrated chokeberry fruits and beer enriched with them. The object of the study is the processing products of osmotically dehydrated chokeberry fruits and beer enriched with them. Chokeberry fruits were dehydrated by osmotic dehydration and drying, ground into powders, and their antioxidant properties were determined. Osmotic solutions and fresh fruits were analyzed for flavonoids, anthocyanins and antioxidant activity. Three experimental samples of beer were produced using traditional technology (K) and with the addition of 6 % (D1) and 10 % (D2) osmotic solutions separated from partially dehydrated fruits. An organoleptic analysis of beer was carried out and its antioxidant activity was determined. The results showed that when using osmotic dehydration, the loss of flavonoids was significantly less (29.74 mg K/100 g) than when using the traditional drying method (39.13 mg K/100 g). When applying the proposed regime of fruit dehydration, about 70 % of anthocyanins are retained. While the traditional method preserves only 59 % of these pigments. The sugar solution on the surface of the fruit prevents significant loss of antioxidant compounds. This explains the higher antioxidant activity (9.86 mmol Trolox/100 g) in samples dehydrated using osmotic dehydration. Adding a chokeberry osmotic solution to beer in an amount of 6–10 % leads to an increase in its antioxidant activity by 9–16 mmol Trolox/100 g

show abstract

Section: Discussion Of the Results Of The Study Of The Antioxidant Po...supporting

confidence: 73%

Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them

Samilyk,

Illiashenko,

Rudichenko

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

“…To assess the antioxidant properties of samples, spectrophotometric methods were used, which consisted of determining the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and the cation radical 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS); the FRAP assay relied on the reduction of Fe3+–TPTZ (2,4,6-tri (2-pyridyl)-1,3,5-triazine) to produce Fe2+–TPTZ [ 35 , 36 ].…”

Section: Methodsmentioning

confidence: 99%

Comparison of the Chemical Composition and Antioxidant Properties of Propolis from Urban Apiaries

Pobiega,

Kot,

Przybył

et al. 2023

Molecules

View full text Add to dashboard Cite

Bee products from urban apiaries are increasingly used. They are mainly used to promote local apiaries and cities in which they are located. The aim of the study was to compare the chemical composition and antioxidant activity of propolis from 6 Polish apiaries located in cities (Legionowo, Torun, Cracow, Warsaw, Katowice, Lodz). The chemical composition was analyzed using liquid chromatography (HPLC-DAD) and the analysis of antioxidant activity by scavenging free radicals (ABTS and DPPH) and FRAP. The obtained results showed the presence of 24 phenolic compounds in propolis extracts. The tested samples showed differentiation in terms of the content of individual chemical components, however, cinnamic acid and its derivatives were dominant. High antioxidant activity of the tested extracts was demonstrated (ABTS was in the range of 16.80–51.53 mg Te/mL, DPPH was in the range of 7.54–22.13 mg Te/mL, while FRAP reduction was in the range of 10.93–29.55 mg Te/mL). The obtained results compared with literature data on propolis from agricultural areas allow to conclude that propolis samples from both Poland types of areas are similar and can be classified as poplar propolis.

show abstract

“…Extraction was performed in duplicate for each sample. Preparation of the reagents and determination of the chemical properties of the freeze‐dried snacks was carried out according to the methodology described by Wiktor et al 48 . with slight modifications.…”

Section: Methodsmentioning

confidence: 99%

The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze‐dried carrot‐orange‐ginger snacks

Karwacka,

Galus,

Janowicz

2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundThe study aimed to determine the effect of various amounts of dried apple pomace powder (AP) and calcium ions on selected physicochemical properties of restructured freeze‐dried snacks in comparison to products obtained with low‐methoxyl pectin (LMP). The material was prepared using frozen carrot, orange concentrate, ginger, water, and various contents of AP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). The reference samples were without additives, with LMP at 0.5 and 1.5% combined with 0.01% of calcium lactate.ResultsThe material was studied in terms of water content and activity, hygroscopic properties, structure, texture, color, polyphenols content (TPC), and antioxidant activity. The addition of AP resulted in lowering water activity and porosity. As a consequence of the increasing density of the structure, the reduction of hygroscopic properties by up to 16% followed the rising amount of AP. Apple pomace and calcium ions strengthened the structure. The addition of 3 and 5% of AP gave the hardening effect close to or better than 0.5% LMP. Because of the pigment dilution, LMP caused significantly higher total color change than AP. Additionally, apple pomace incorporation increased TPC and enhanced antioxidant activity in comparison to the reference materials by up to 18%.ConclusionThe results showed that dried apple pomace powder (AP) can be successfully applied as an additive enhancing stability, texture and bioactive compounds content, thus fortifying the physicochemical properties of restructured freeze‐dried fruit and vegetable snacks.This article is protected by copyright. All rights reserved.

show abstract

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

Cited by 19 publications

References 66 publications

Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them

Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them

Comparison of the Chemical Composition and Antioxidant Properties of Propolis from Urban Apiaries

The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze‐dried carrot‐orange‐ginger snacks

Contact Info

Product

Resources

About