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Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions
The utilization of food industrial by-products, especially pomace after juice processing, could be a big challenge. Chokeberry pomace is a valuable source of phenolic compounds, including procyanidins and anthocyanins. These compounds have, e.g., antioxidant, anticancer, hypoglycemic, hypotensive, hepatoprotective and cardioprotective effects. In this work, dried chokeberry pomace (2.0 g, 2.5 g and 3.0 g) was added to green tea leaves or white or red hibiscus flowers (0.5 g of each) to obtain mixtures for preparing infusions. Such products could be a valuable source of bioactive compounds. After brewing and cooling, selected quality parameters of the obtained infusions were tested: pH, total phenolic content (TPC), anthocyanin content and the instrumentally and sensorily determined color. The composition of the infusion had an impact on the color. Those from a mixture of chokeberry by-products and hibiscus possessed lower L* and higher a* and b* values than those composed of chokeberry and green tea leaves. Infusions prepared from the mixture containing dried chokeberry pomace (3.0 g) and green tea leaves (0.5 g) had a higher content of anthocyanins (17%) and phenols (48%), respectively, than other samples with the same proportions of ingredients. According to PCA analysis, the highest content of the tested bioactive compounds was obtained in infusions of green tea leaves with the addition of chokeberry pomace.
Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process
The article evaluated the suitability of 14 apple cultivars for the vacuum impregnation (VI) process based on the comparison of the physicochemical properties of fresh and impregnated tissue. The cube-cut apple was impregnated in a solution close to isotonic composed of 0.5% ascorbic acid, 0.5% citric acid, and 10% sucrose. The VI process was conducted with vacuum time and absolute pressure at 10 min and 15 kPa, restoring atmospheric pressure at 5 min and relaxation time at atmospheric pressure at 10 min. The content of ascorbic acid after VI increased by 3 to 25 times and was in the range of 73.5–130 mg/100 g, while the mass gain for the samples ranged from 15% to 34%. On the basis of the Pearson correlation, it was found that the mass gain was negatively correlated with the firmness of the fresh apple cubes (r = −0.85). The cultivars with favorable features after the VI process in terms of vitamin C content; hardness; and browning index (BI) are Cortland; Shampion; and Ligol.
Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread
Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices
Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.
New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds
Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to elaborate smoothie products based on bananas, pumpkins, and purple carrots. These fruits and vegetables were chosen due to their high bioactive compounds content, potential health benefits, and availability to industry. Five smoothie formulations were produced and analyzed for pH, soluble solids, total phenolic content, anthocyanins, carotenoids, vitamin C, antioxidant activity, instrumental color, and sensory features. From the analysis, the result showed that the obtained smoothies were a good source of total phenolic content (39.1 to 55.9 mg/100 g) and anthocyanin (7.1 to 11.1 mg cyanidin-3-glucoside/100 g), and that they possessed high antioxidant activity (4.3 to 6.2 µM Trolox/g). From sensory evaluation, all the produced smoothies were desirable, but the formulations with banana were scored higher compared to the pumpkin. In conclusion, smoothies composed of pumpkin, banana, and purple carrot can be a good new food product that incorporates nutritional compounds into the human diet.
Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans
Okara and linseed cake are nutrient-rich by-products containing phytoestrogens, which are underutilized in food production. The aim of this study was to optimize hydrothermal treatment and fermentation time using common starters for tempeh fermentation. Changes in isoflavones and secoisolariciresinol diglucoside (SDG) were analyzed using the HPLC-PDA method. Okara and linseed cake were steamed for 5 to 40 min, followed by fermentation with Rhizopus oligosporus at 30 °C for 48 h. The optimal steaming times were 10 min for okara and 20 min for linseed cake. Isoflavone analysis revealed a change in total levels depending on the microflora, with a significant increase in aglycones during fermentation. SDG levels did not show a significant reduction. In 24-h fermented tempeh, the isoflavone acetylglycosides content increased after frying. These results suggest that steam treatment is an effective hydrothermal method, offering energy and water savings. Additionally, the ability to modulate isoflavone composition through fermentation creates new opportunities for pro-healthy food development. This study concludes that okara and linseed cake can be successfully used for tempeh production, providing a sustainable alternative to conventional tempeh substrates. By utilizing these by-products, this research promotes the reduction of food waste and supports the development of environmentally friendly food production practices.
Upcycling of Sunflower and Sesame Press Cakes as Functional Ingredients in Cookies
The aim of the study was to evaluate the use of sunflower and sesame oilseed press cakes, which are by-products of oil extraction, as functional ingredients in cookie production. The quality characteristics of these by-products were assessed, including water activity, pH, total phenolic content, and antioxidant activity, and HPLC analysis of the phenolic compounds was performed. Subsequently, cookies were prepared by replacing wheat flour with 30% or 50% press cake. The addition of sunflower press cake significantly increased the total phenolic content (up to 8.6 mg GAE/g dm) and antioxidant activity (up to 75.9%) in the cookies, whereas adding sesame press cake showed a less pronounced effect, reaching 0.91 g GAE/g dm and 8.9% for total phenolic content and antioxidant activity, respectively. HPLC analysis indicated that chlorogenic acid and its derivatives dominated in sunflower-enriched cookies, while sesame samples contained lignans such as sesamol and sesamin. Our study shows that 50% substitution improves the health-promoting properties of cookies and does not differ significantly from the 30% level in consumer sensory evaluations. These findings support the use of sunflower and sesame press cakes as valuable ingredients in food applications. This represents an important step toward developing healthier and more nutritious food products while supporting the principles of the circular economy through the upcycling of valuable raw materials.
Zastosowanie nasączania próżniowego i systemu pakowania bag in box w technologii półproduktów owocowych na przykładzie kostki jabłkowej w żelu
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain.
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.
Zżelowany produkt oparty na przecierze z odpadów po mechanicznym obieraniu jabłek oraz sposób jego wytwarzania
Effectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time
Sposób wytwarzania kostki jabłkowej w żelu z wykorzystaniem procesu nasączania próżniowego oraz sytemu pakowania typu bag in box
Delving into the Nutraceutical Benefits of Purple Carrot against Metabolic Syndrome and Cancer: A Review
Metabolic syndrome (MetS) constitutes a group of risk factors that may increase the risk of cancer and other health problems. Nowadays, researchers are focusing on food compounds that could prevent many chronic diseases. Thus, people are shifting from dietary supplements towards healthy nutritional approaches. As a nutritious and natural food source, purple carrot (Daucus carota spp. Sativus var. atrorubens Alef.) roots could have an important role in the prevention of MetS as well as cancer. This review provides deep insight into the role of purple carrot’s main bioactive compounds and their effectiveness against MetS and cancer. Phenolic compounds, such as anthocyanin, present in purple carrot roots may be especially productive in avoiding or delaying the onset of cardiovascular disease (CVDs), obesity, diabetes, and cancer. Anthocyanins and other phenolics are successful in reducing metabolic changes and inflammation by inhibiting inflammatory effects. Many researchers have made efforts to employ this vegetable in the prevention and treatment of MetS and cancer. However, more advanced studies are required for the identification of its detailed role, effectiveness, suitable intake, and the effect of its bioactive compounds against these diseases.