Ultrasound-accelerated debittering of olive fruits

Habibi, Maryam; Golmakani, Mohammad‐Taghi; Mesbahi, Gholamreza; Majzoobi, Mahsa; Farahnaky, Asgar

doi:10.1016/j.ifset.2015.06.014

Cited by 19 publications

(15 citation statements)

References 40 publications

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“…The total phenolic contents of Kombucha and Kombucha analogues beverages from DS were measured spectrophotometrically according to Folin–Ciocalteu colorimetric method (Habibi, Golmakani, Mesbahi, Majzoobi, & Farahnaky, ) with slight modifications. Briefly, 1 mL of sample was mixed with 2.5 ml of Folin‐Ciocalteu reactive solution (10%, v/v) and mixture left to remain still at room temperature for 5 min.…”

Section: Methodsmentioning

confidence: 99%

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Development of fermented date syrup using Kombucha starter culture

Khosravi

Safari

Emam‐Djomeh

et al. 2019

J Food Process Preserv

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In the present study, date syrup (DS) was used as a medium for preparation of Kombucha beverage. Fermentation of DS with different Brix values and also sweetened black tea were performed using Kombucha starter culture (KSC) and cultivation was accomplished after 15 days at 30°C. The results indicated that by increasing the Brix value of DS from 6 to 10, a rise in the titratable acidity, phenolic content, antioxidant activity, organic acid, and yield of microbial cellulose in the Kombucha DS were observed. There was no considerable difference in the pH values of Kombucha samples at the end of fermentation. However, the titratable acidity of Kombucha DS beverages was higher than that of Kombucha tea beverage at the end of the fermentation. The obtained results proved that KSC is an appropriate starter culture for developing a novel fermented DS beverage. Practical applications Kombucha is a popular non‐alcoholic beverage which is obtained by the fermentation of sweetened black tea with symbiotic bacteria and yeast. Kombucha tea can be regarded as a functional beverage that can promote overall health. Developing products which include traditional date flavors with the fermentation techniques of Kombucha tea can lead to increased consumption of this high antioxidant beverage leading to the decreased cardiovascular disease, diabetes and cancers. Kombucha DS has been associated with the possibility of reducing the risks of diseases due to its high amounts of dietary antioxidants. This study investigated the effect of sweetened black tea substitution by DS which have health and economic benefits.

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Section: Methodsmentioning

confidence: 99%

“…The total phenolic contents of Kombucha and Kombucha analogues beverages from DS were measured spectrophotometrically according to Folin-Ciocalteu colorimetric method (Habibi, Golmakani, Mesbahi, Majzoobi, & Farahnaky, 2015) with slight modifications.…”

Section: Determination Of Polyphenol Contentmentioning

confidence: 99%

Development of fermented date syrup using Kombucha starter culture

Khosravi

Safari

Emam‐Djomeh

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The total phenolic content (TPC) was measured by Folin–Ciocalteu based on the method described by Habibi, Golmakani, Mesbahi, Majzoobi, and Farahnaky (2015). Kombucha tea was then mixed with the 0.75 ml of Folin–Ciocalteu (10% w/w in distilled water) and was kept in the dark at ambient temperature for 10 min.…”

Section: Methodsmentioning

confidence: 99%

“…The procedure described by Habibi et al (2015) was pursued to determine total flavonoid content (TFC) of kombucha teas. Briefly, 0.5 ml of kombucha teas and 0.5 ml of methanol were mixed with 0.1 ml of 10% AlCl 3 , 0.1 ml of 1 M CH 3 CO 2 K, and 2.8 ml of distilled water.…”

Section: Total Flavonoid Contentmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

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“…Color parameters of L * a * b * were determined for the samples at the beginning and at the end of the storage period following the method described by Habibi et al, (2015). In the L * a * b * coordinate system, the L * value represents brightness varying from 0 (black) to 100 (white), while a * value varies from −100 (greenness) to +100 (redness), and the b * value varies from −100 (blueness) to +100 (yellowness).…”

Section: Oxidative Stability Of Olive Oil Incorporated With Spirulinamentioning

confidence: 99%

Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

Alavi

Golmakani

2017

Grasas y Aceites

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SUMMARY:The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20-94.47% and 258.10-260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.KEYWORDS: Arthrospira platensis; Citric acid; Natural antioxidant; Olive oil; Spirulina; Synergistic effect RESUMEN: Mejora de la estabilidad oxidativa del aceite de oliva: Incorporación de Espirulina y evaluación de su sinergismo con ácido cítrico. Se evaluaron los efectos de diferentes concentraciones de Espirulina usadas solas y en combinación con ácido cítrico sobre la estabilidad oxidativa del aceite de oliva. Las cantidades de productos de oxidación primarios y secundarios producidos en muestras de Espirulina fueron menores que las del control. Además, la estabilidad oxidativa de muestras de Espirulina con y sin ácido cítrico estaban en el intervalo de 85,20-94,47% y 258,10-260,21%, respectivamente. En comparación con el control, las muestras de Espirulina mostraron un contenido significativamente mayor de carotenoides y clorofila al inicio y al final del período de almacenamiento. La presencia de estos compuestos bioactivos y la presencia de Espirulina en el medio pueden retardar la oxidación del aceite de oliva. Se obtuvo una mayor estabilidad oxidativa usando BHT en comparación con muestras de Espirulina. Además, no se observó ninguna acción sinérgica en las posibles combinaciones entre el ácido cítrico y la Espirulina. En conclusión, la Espirulina puede mejorar la estabilidad oxidativa y la vida útil del aceite de oliva.

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Ultrasound-accelerated debittering of olive fruits

Cited by 19 publications

References 40 publications

Development of fermented date syrup using Kombucha starter culture

Development of fermented date syrup using Kombucha starter culture

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

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