Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Poiană, Mariana-Atena; Alexa, Ersilia; Mateescu, C.

doi:10.1186/1752-153x-6-4

Cited by 39 publications

(42 citation statements)

References 37 publications

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“…These results are in agreement with [50] [64] reported that vitamin C decreased in low calorie jam during storage. The loss of vitamin C in the initial stages is because of the presence of oxygen in the headspace or this could due to oxidation or degradation of the thermolabile ascorbic acid into dehydrate ascorbic acid upon storage [64].…”

Section: Vitamin C and Total Soluble Solids Contentssupporting

confidence: 83%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

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Section: Vitamin C and Total Soluble Solids Contentssupporting

confidence: 83%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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“…Antioxidant compounds such as flavonoids, tocopherols, catechins, carotenoids, etc., are able to degrade ROS, which is known as antioxidant capacity [14,15]. Antioxidant compounds are present in In contrast to what was observed, Figure 2 shows that fertilizer concentration had a significant effect on the fresh weight of coriander plants, while the mixture of substrates and the interaction between factors had no effect.…”

Section: Evaluation Of Antioxidant Capacitycontrasting

confidence: 47%

“…Antioxidant compounds such as flavonoids, tocopherols, catechins, carotenoids, etc., are able to degrade ROS, which is known as antioxidant capacity [14,15]. Antioxidant compounds are present in plants [16] and are important protective agents for human health; thus, the presence of these compounds provides an added value to food products and is one of the characteristics sought in functional foods.…”

Section: Evaluation Of Antioxidant Capacitymentioning

confidence: 99%

“…Antioxidant compounds such as flavonoids, tocopherols, catechins, carotenoids, etc., are able to degrade ROS, which is known as antioxidant capacity [14,15]. Antioxidant compounds are present in To determine if the mixture of substrates or the concentration of fertilizer used in coriander cultivation has a significant effect on its antioxidant capacity, the plants grown under the different treatments were lyophilized and macerated at 30 days of culture to prepare them for methanol extraction.…”

Section: Evaluation Of Antioxidant Capacitymentioning

confidence: 99%

See 1 more Smart Citation

Different Responses of the Quality Parameters of Coriandrum sativum to Organic Substrate Mixtures and Fertilization

L.¹,

Cano-Sosa²,

C.³

et al. 2016

Agronomy

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In order to standardize the quality of agricultural products, it is necessary to control the factors affecting plant development, such as plant nutrition. The best results in terms of homogeneity of the quality of vegetable crops were achieved using inert substrates and application of nutrients; however, production costs are high due to the cost of irrigation systems and substrate management and importation. This work aims to evaluate the effect of the local substrate mix and the amount of organic fertilizer on different quality parameters of coriander. To evaluate the quality of coriander, we considered different parameters such as size, biomass, antioxidant capacity and aroma (evaluated by volatile compounds detection with gas chromatography). The results show that the culture system differentially affects each parameter, and the compounds associated with the aroma of coriander and the diameter of plants are sensitive to the culture system, while the length of plants, number of leaves and antioxidant activity are not affected by the concentration of fertilizer. Moreover, organic farming conditions do not reduce quality parameters of the crops when using adequate fertilization. Additionally, local substrates would be practical substitutes for expensive importations.

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“…Furthermore, there are also some studies which have reported an antioxidant effect in vitro, but not in vivo [41]. Moreover, the strawberry variant and temperature conditions are also important factors in the loss of antioxidants content [33,34].…”

Section: Discussionmentioning

confidence: 99%

Different postprandial acute response in healthy subjects to three strawberry jams varying in carbohydrate and antioxidant content: a randomized, crossover trial

et al. 2013

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Methods: Sixteen healthy adults participated in a randomized, crossover, double-blind study with three arms, receiving 60g of three different strawberry jams. Blood samples were collected at fasting and at 30, 60, 90 and 120 min after its intake. Blood analyses were performed with validated procedures and satiety was estimated with visual analogue scale (VAS).Results: Blood glucose concentrations were maintained at normal values and without peaks within the 2 h after consumption of low-sugar jams. However, blood glucose and insulin were significantly higher at 30 and 60 min after high-sugar (HS) jam intake versus both low-sugar jams. Furthermore, HS jam produced more satisfaction at short time, but decreased as soon as blood glucose concentration began to decrease.Moreover, HS ingestion produced lower free fatty acid levels (p<0.05) throughout the trial with respect both the low-sugar jams However, no additional benefits on oxidative status (malondialdehyde, glutathione peroxidase, total antioxidant capacity, and uric acid), glucose, lipid and satiety variables were observed due to the inclusion of an antioxidant to low-sugar jam.Conclusions: This study reinforces the idea that products without added sugars are appropriate for the management of glycaemic alterations and provides further insight into the effect of natural antioxidants as a functional ingredient on oxidative status and related metabolic disturbances. Registered at www.clinicaltrials.gov as NCT01684332.

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Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Cited by 39 publications

References 37 publications

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Different Responses of the Quality Parameters of Coriandrum sativum to Organic Substrate Mixtures and Fertilization

Different postprandial acute response in healthy subjects to three strawberry jams varying in carbohydrate and antioxidant content: a randomized, crossover trial

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