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The aim of this work was to assess the chemical composition and physico-chemical, techno-functional, and in vitro antioxidant properties of flours obtained from the peel and flesh of pitahaya (Hylocereus ocamponis) to determine their potential for use as ingredients for food enrichment. The chemical composition, including total betalains, mineral content, and polyphenolic profile, was determined. The techno-functional properties (water holding, oil holding, and swelling capacities) were also evaluated. For the antioxidant capacity, four different methodologies, namely ferrous ion-chelating ability assay, ferric-reducing antioxidant power assay; 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability assay, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay, were used. Pitahaya-peel flour had higher values for protein (6.72 g/100 g), ash (11.63 g/100 g), and dietary fiber 56.56 g/100 g) than pitahaya-flesh flour, with values of 6.06, 3.63, and 8.22 g/100 g for protein, ash, and dietary fiber, respectively. In the same way, pitahaya peel showed a higher content of minerals, betalains, and polyphenolic compounds than pitahaya-flesh flour, with potassium (4.43 g/100 g), catechin (25.85 mg/g), quercetin-3-rhamnoside (11.66 mg/g) and myricetrin (12.10 mg/g) as principal compounds found in the peel. Again, pitahaya-peel flour showed better techno-functional and antioxidant properties than pitahaya-flesh flour. The results obtained suggest that the flours obtained from the peel and pulp of pitahaya (H. ocamponis) constitute a potential material to be utilized as an ingredient in the food industry due to the high content of bioactive compounds such as betalains, phenolic acids, and flavonoids, with notable antioxidant capacity.
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Antioxidantes , Cactaceae , Farinha , Frutas , Polifenóis , Cactaceae/química , Antioxidantes/química , Antioxidantes/análise , Frutas/química , Farinha/análise , Polifenóis/análise , Polifenóis/química , Betalaínas/química , Betalaínas/análise , Extratos Vegetais/químicaRESUMO
BACKGROUND: The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of the stability of the bioactive compounds (polyphenolic and methylxanthines compounds, and fatty acid profile), bioaccessibility, colon-available indices (CAIs), and lipid oxidation after in vitro gastrointestinal digestion (GID). RESULTS: No free polyphenolic compounds were detected in the soluble fraction after the GID of reformulated beef burgers. Reductions were obtained in the bound fraction with respect to the undigested sample from 47.57 to 53.12% for protocatechuic acid, from 60.26 to 78.01% for catechin, and from 38.37 to 60.95% for epicatechin. The methylxanthine content decreased significantly after GID. The theobromine content fell by between 48.41 and 68.61% and the caffeine content was reduced by between 96.47 and 97.95%. The fatty acid profile of undigested samples was very similar to that of digested samples. In the control burger the predominant fatty acids were oleic acid (453.27 mg g-1 ) and palmitic acid (242.20 mg g-1 ), whereas in reformulated burgers a high content of linoleic acid (304.58 and 413.35 mg g-1 ) and α-linolenic acid (52.44 and 82.35 mg g-1 ) was found. As expected, both undigested and digested reformulated samples presented a higher degree of oxidation than the control sample. CONCLUSIONS: The reformulated beef burgers with cocoa bean shells flour and walnut oil were a good source of bioactive compounds, which were stable after in vitro gastrointestinal digestion. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Substitutos da Gordura , Juglans , Animais , Bovinos , Emulsões/química , Ácidos Graxos , DigestãoRESUMO
In the present study, chromatic coordinates, phenolic acids, flavonoids and antioxidant capacity assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonate (ABTS) and lipid peroxidation inhibition capacity (LPIC) essays and their relative IC50 were investigated in 25 fig cultivars growing in Morocco. The aims of this study were to determine (i) the variation in these compounds among light and dark-colored cultivars, (ii) their partitioning between fruit peel and pulp and (iii) to display network connections among these variables. Twelve phenolic compounds (PCs) were isolated in peel extract versus eight in pulp samples. Anthocyanins, mainly cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the predominant compounds in peels, where the mean concentrations were 75.90 ± 18.76 and 77.97 ± 18.95 µg/g dw, respectively. On the other hand, (-)-epicatechin and cyanidin-3-O-rutinoside were the major compounds in the pulp extracts, where the mean values were 5.23 ± 4.03 and 9.01 ± 5.67 µg/g dw, respectively. A two-dimensional hierarchically clustered heatmap was applied to the dataset to explore correlations in the dataset and similarities between cultivars, without dimensionality reduction. Results showed that anthocyanins, particularly pelargonidin-3-O-rutinoside, cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the main contributors to the peels' free radical scavenging capacity. This capacity was particularly higher in the peel of dark-colored figs compared to the fruit pulp. The local cultivar "INRA 1301" showed the most promising phenolic profile due to its very high levels of almost all detected PCs, especially (-)-epicatechin, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, cyanidine-3,5-diglucoside, cyanidine-3-O-rutinoside and pelargonidin-3-O-rutinoside (54.66, 141.08, 35.48, 494.08, 478.66, 12.56 µg/g dw, respectively). Having the darkest figs in the collection (L* = 25.72, c* = 22.09 and h° = 20.99), this cultivar has also combined promising IC50 values, which were of 19.85, 40.58 and 124.78 µg/mL for DPPH, ABTS and LPIC essays, respectively.
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Antioxidantes/química , Antioxidantes/farmacologia , Ficus/química , Flavonoides/química , Flavonoides/farmacologia , Hidroxibenzoatos/química , Hidroxibenzoatos/farmacologia , Fenômenos Químicos , Cromatografia Líquida de Alta Pressão , Biologia Computacional , Relação Dose-Resposta a Droga , Estrutura Molecular , Especificidade de Órgãos , Compostos Fitoquímicos/química , Compostos Fitoquímicos/farmacologia , Extratos Vegetais/química , Extratos Vegetais/farmacologia , EspectrofotometriaRESUMO
BACKGROUND: The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers. The original mixture was used as a control sample (CS). The other samples were formulated partially replacing pork backfat with 5% of CEG (CEG5%) and 10% of CEG (CEG10%). RESULTS: Proximate analysis of samples showed several differences between samples. The CEG addition was found to be effective for improving the cooking yield while diameter reduction and thickness increase were positively affected. As regards lipid oxidation, in cooked burger, the 2-thiobarbituric acid (TBA) values for CS, CEG5% and CEG10% were 0.46, 0.57, and 0.59 mg malonaldehyde/kg sample, respectively. The linolenic and linolenic acid content of pork burger increased as CEG addition increased. Sensory properties for CS and CEG5% were similar whereas CEG10% showed the highest sensory scores. CONCLUSIONS: A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties. © 2019 Society of Chemical Industry.
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Fagaceae/química , Substitutos da Gordura/análise , Farinha/análise , Produtos da Carne/análise , Óleos de Plantas/análise , Salvia/química , Animais , Culinária , Emulsões/química , Aditivos Alimentares/análise , Géis/química , Humanos , Suínos , PaladarRESUMO
The aim was to evaluate the effects of hazelnut skin (HS) addition on the oxidation and sensorial properties of chicken burgers during storage and after cooking. Burgers were prepared and divided in five groups: [C] control without HS addition, [CAA] control with ascorbic acid, and [HS1] 1%, [HS2] 2% and [HS3] 3% HS addition. Burgers for each batch were prepared in triplicate and analysed raw and cooked after 1 and 4 days of refrigerated storage (4 ± 1 °C), respectively. Lipid oxidation was assessed by monitoring malonaldehyde formation with a 2-thiobarbituric acid reactive substances assay, and antioxidant capacity was assessed with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. A sensory evaluation was performed by twenty experienced panellists, and the attributes that were measured were: colour, greasiness, flavour, odour, juiciness, granulosity, chewiness and overall acceptability. Lipid oxidation values were higher in the HS burgers than in the C and CAA burgers, except for the cooked burgers at day 4. HS addition had a significant effect with a decrease in diameter and an increase in fat retention. In all treatments, FRAP was lower in the C and HS groups than in the CAA group, except for cooked burgers at day 4, where the values of the HS2, HS3 and CAA groups were similar. The DPPH assay showed higher values on both days for the raw and cooked burgers treated with CAA or HS compared to the control group. HS addition influenced only meat colour among the sensorial parameters that were considered.
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BACKGROUND: This contribution studies the influence of the particle size of persimmon flours (from two cultivars, 'Rojo Brillante' and 'Triumph') on their primary (sugars and organic acids) and secondary (polyphenols, flavonoids and carotenoids) metabolite content, and also on their antioxidant activity, to assess whether these flours could find applications in the food industry as a potential functional ingredient. RESULTS: The main sugars were fructose and glucose and the principal organic acid was malic acid. The highest content of total phenols, flavonoids and carotenoids was found in flour fractions from cv. 'Rojo Brillante'. The phenol profile determined by HPLC identified six phenolic compounds in both persimmon flours, the most abundant being gallic acid. The greatest ABTS and DPPH radical scavenging capacity and ferric reducing power were found in flour fractions from cv. 'Rojo Brillante'. Although the influence of particle size on all these properties was not always evident, in general, the higher bioactive compound content and antioxidant capacity were in the finest particles. CONCLUSION: Co-products from cvs. 'Rojo Brillante' and 'Triumph' persimmon juice extraction can be processed to obtain flours rich in sugars, organic acids and bioactive compounds, suggesting their possible use as a functional ingredient (with antioxidant properties) in different food products. © 2017 Society of Chemical Industry.
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Antioxidantes/análise , Diospyros/química , Farinha/análise , Compostos Fitoquímicos/análise , Extratos Vegetais/análise , Carotenoides/análise , Diospyros/classificação , Frutas/química , Ácido Gálico/análise , Valor Nutritivo , Tamanho da Partícula , Polifenóis/análiseRESUMO
The aim of this work was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes and (ii) the antioxidant activity of both types of non-defatted and defatted chia seeds during the in vitro gastrointestinal digestion. The ground samples were subjected to in vitro simulated gastrointestinal digestion, and the resultant fractions were extracted and subjected to spectrophotometric assays. The results pointed to increasing concentrations of polyphenolic compounds during digestion, although only a low-medium percentage of phenols and a low percentage of flavonoids were available for absorption in the intestinal tract. In addition, the high level of fats seemed to have a negative effect on the bioaccessibility of flavonoids. Further studies should be undertaken to better understand the stabilization of the bioactive compounds of chia and to improve their bioaccessibility. Meanwhile, the present study represents a solid base for studying the bioavailability of bioactive compounds of chia seeds.
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Antioxidantes/análise , Fenóis/farmacocinética , Salvia/química , Sementes/química , Digestão , Flavonoides/análise , Flavonoides/farmacocinética , Fenóis/análise , Polifenóis/análise , Polifenóis/farmacocinéticaRESUMO
The aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its possible application in new food product development. For this characterization, the following determinations were made: proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavonoid content, polyphenolic profile and antioxidant capacity (using four different methods). Chia coproduct showed significantly higher levels of proteins and total dietary fiber and lower levels of fats than chia seeds, pointing to the promising nature of this coproduct as an ingredient of food formulations since it remains a source of high biological value proteins and total dietary fiber (as chia seeds themselves) but with a lower energy value. This chia coproduct presents similar techno-functional properties to the original chia seeds and significantly higher levels of polyphenolic compounds and, consequently, higher antioxidant activity.
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Antioxidantes/análise , Fibras na Dieta/análise , Flavonoides/análise , Polifenóis/análise , Salvia/química , Proteínas Alimentares/análise , Indústria Alimentícia , Óleos de Plantas/química , Preparações de Plantas/química , Sementes/químicaRESUMO
The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon (Diospyros kaki Trumb. cvs. 'Rojo Brillante' (RBF) and 'Triump' (THF) coproducts. The cultivar (RBF and THF) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. Carbohydrates (38.07-46.98 g/100 g) and total dietary fiber (32.07-43.57 g/100 g) were the main components in both flours (RBF and THF). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33-74.00 mL/mL), while THF presented high values for water holding capacity (WHC: 9.47-12.19 g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61-12.19 g bile/g sample and 11.98-9.07, respectively) than THF (16.12-12.40 g bile/g sample and 9.78-7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.
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Diospyros/química , Farinha/análise , Tamanho da Partícula , Carboidratos/análise , Fibras na Dieta , Frutas/química , Água/químicaRESUMO
BACKGROUND: The aim of the present study was to determine (1) the polyphenolic profile (phenolic acids, flavonoids and anthocyanins), (2) the antioxidant using four different methodologies (DPPH, ABTS, FRAP and FIC) and (3) the antibacterial properties of maqui berry [Aristotelia chilensis (Molina) Stuntz] (MB) grown in Chile. RESULTS: The HPLC analysis of MB showed a total of 19 polyphenolic compounds identified as anthocyanins (eight compounds), flavonols (10 compounds) and ellagic acid. Delphinidin derivatives were the predominant anthocyanins while quercetin derivatives were the predominant flavonols. MB showed an antioxidant activity measured with DPPH, ABTS, FRAP and FIC methods of 28.18, 18.66, 25.22 g Trolox equivalent kg(-1) and 0.12 g ethylenediaminetetraacetic acid equivalent kg(-1) , respectively. With regard to the antibacterial activity, all strains tested were affected by MB. Aeromonas hydrophila and Listeria innocua showed the highest sensitivity to maqui berry extracts with MIC values of 40 and a 50 mg mL(-1) , respectively. CONCLUSIONS: The results suggest that maqui berry has a great potential to be employed in the food industry as potential food ingredient to functional food development or as bio-preservative. © 2016 Society of Chemical Industry.
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Antibacterianos/análise , Antioxidantes/análise , Elaeocarpaceae/química , Polifenóis/análise , Antocianinas/análise , Antocianinas/farmacologia , Antibacterianos/farmacologia , Antioxidantes/farmacologia , Chile , Cromatografia Líquida de Alta Pressão , Flavonóis/análise , Flavonóis/farmacologia , Sequestradores de Radicais Livres/análise , Sequestradores de Radicais Livres/farmacologia , Frutas/química , Testes de Sensibilidade Microbiana , Extratos Vegetais/química , Extratos Vegetais/farmacologia , Polifenóis/farmacologiaRESUMO
The aims of this study were to evaluate, (1) the antibacterial properties, (2) the total phenol content and (3) the antioxidant activity, of chitosan edible films incorporated with certified organic essential oils (EOs) obtained from Thymus zygis, Thymus mastichina, Thymus capitatus and Thymus vulgaris. The agar disc diffusion method was used to determine the antibacterial activities of chitosan edible films while for the antioxidant activity, two different analytical assays were used (DPPH and FRAP). As regard antibacterial activity, films containing only chitosan were not effective against any of tested bacteria. Chitosan films containing T. capitatus EO (CH + TCEO) was more effective against Listeria innocua and Alcaligenes faecalis whilst chitosan films containing T. mastichina EO (CH + TMEO) had the highest inhibition halos against Serratia marcescens. For and Enterobacter amnigenus no antibacterial activity was achieved. Chitosan films added with Thymus essential oils showed antioxidant activity, at all concentrations and with all methods assayed. CH + TZEO had the highest antioxidant activity revealed with DPPH assay. However in CH + TCEO showed best antioxidant effect when assessed with FRAP assay. The results showed that chitosan edible films incorporated with organic Thymus EOs could be used as active films in food industry due to its antibacterial and antioxidant activities.
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The aims of the work were to determine the chemical, techno-functional and antioxidant properties of native Mexican apple pomace powder (MAPP) obtained from cider industry. The proximate composition and the total, insoluble and soluble dietary fibre content were determined, as well as the water holding (WHC), oil holding (OHC), swelling (SWC) capacities and the polyphenolic profile. For antioxidant activity, three different test systems were used (DPPH, FIC and FRAP). The total, insoluble and soluble dietary fiber content of MAPP was 70.91, 48.43 and 22.48 g/100 g, respectively. MAPP had a WHC, OHC and SWC of 4.2 g water/g sample, 1.69 g oil/g sample and 3.2 mL/g sample, respectively. Polyphenolic profile showed 10 flavonoid compounds identified mainly quercetin glycosides. MAPP showed good antioxidant activity with high correlation between total phenolic compounds and antioxidant capacity. The results obtained showed that MAPP could be considered a good source of bioactive compounds with significant antioxidant activity.
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Antioxidantes/farmacologia , Frutas/química , Malus/química , Extratos Vegetais/farmacologia , Polifenóis/farmacologia , Quercetina/farmacologia , Compostos de Bifenilo/metabolismo , Fibras na Dieta/análise , Flavonoides/análise , Flavonoides/farmacologia , Tecnologia de Alimentos , Glicosídeos/análise , Glicosídeos/farmacologia , Humanos , Resíduos Industriais/análise , México , Fenóis/análise , Fenóis/farmacologia , Picratos/metabolismo , Polifenóis/análise , Pós/química , Quercetina/análise , Especificidade da Espécie , Água/fisiologiaRESUMO
The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated extensively for the first time this co-product and the influence of sample size (L->0.510 mm; LI-0.510-0.315 mm; SI-0.315-0.180 mm; S-<0.180 mm) on the characterization and antioxidant activity of flours obtained from stem co-products of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF). ABSF was rich in protein (14 g/100 g), calcium (428.23-700.77 mg/100 g), and sorbitol (22.57-26.60 g/100 g), while POSF was rich in ß-glucans (36.62-40.34 g/100 g) and linoleic acid (20.57-39.86 g/100 g of lipid). Both species were flush in amino acids and had an umami flavour. ABSF showed more elevated values for emulsifying activity than POSF. The S sizes were highlighted for their yield, hydration properties, and oil holding capacity. Furthermore, ABSF-S exhibited heightened antioxidant capacity in vitro, in consonance with the total phenolic compounds observed (0.91 mg/g). However, the antioxidant assays in POSF presented a positive correlation with ß-glucan content. Our study suggests that these co-products could have several food-related applications, such as potential for use as an emulsifier, sweetener, or fortifier in the development of functional food, owing to their rich concentrations of fibre, protein, sorbitol, and ß-glucans. Nevertheless, it is necessary to understand the interactions of the flours with the potential food matrix prior to proceeding further with food-related applications.
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The aim of the current work was to compare the (poly)phenol profile (free, soluble-conjugate, and insoluble-bound) and antioxidant activity of date palm seed flour using different extraction methods (conventional vs. ultrasound-assisted extraction [UAE]) and to determine the most critical variables in the extraction of (poly)phenols through UAE using the Plackett-Burman design experiment. Using the Plackett-Burman design, seven factors, namely, ethanol concentration, liquid:solid ratio (mL/g), sonotrode, amplitude (%), extraction time, extractant pH, and extraction cycle, were studied. After the factors were studied using conventional extraction methods, 23 compounds were quantified, with protocatechuic acid and catechin being the predominant (poly)phenols. Furthermore, the distribution of (poly)phenols within the cell varied, with glycosylated quercetins and caffeoyl shikimic acids predominantly found in free forms. Ultrasound-assisted extraction demonstrated efficiency in extracting free and soluble-conjugate (poly)phenols. However, it showed limitations in extracting insoluble-bound (poly)phenols. Nevertheless, similar amounts of total (poly)phenols were shown after conventional extraction and UAE, that is, 259.69 ± 43.54 and 189.00 ± 3.08 mg/100 g date seed flour, respectively. The Plackett-Burman design revealed the liquid-solid ratio as a crucial factor affecting (poly)phenol extraction, with higher ratios yielding better results. The sonotrode choice also influenced the extraction efficiency, highlighting that the sonotrode with a smaller diameter but higher displacement amplitude showed the best polyphenol recovery and antioxidant activity values. The nature of (poly)phenols influenced the studied extraction variables differently, emphasizing the complexity of the extraction process. In this line, pure water was sufficient to extract flavan-3-ols after UAE, whereas ethanol was a crucial factor in extracting quercetin. These findings underscore the importance of optimizing extraction methods for maximizing (poly)phenol recovery from date palm seed flour for various applications in food and pharmacology industries.
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The aim of this study was to investigate the impact of different concentrations (3% and 6%) of two ingredients (paste and flour) obtained from the valorization of date fruit coproducts on the nutritional (proximate composition and mineral profile), technological (coagulation curve, pH, acidity, sugar and organic acid content and syneresis), physicochemical (color, water activity and texture), microbiological and sensory properties of goat's yogurt during 21 days of refrigerated storage. Both ingredients enhanced the growth and stability of the yogurt starter culture, thereby improving the probiotic potential of date-added yogurts. Physicochemically, the addition of date flour (at both concentrations) induces stronger modifications (texture, color and syneresis) in yogurts than the date paste. During storage, date paste reduced the syneresis and hence maintained yogurts' physical quality. Consumers preferred the yogurts with date paste (3% and 6%) rather than with date flour, because its addition led to a more brownish color and granular texture.
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Armazenamento de Alimentos , Cabras , Leite , Phoeniceae , Paladar , Iogurte , Animais , Iogurte/análise , Phoeniceae/química , Leite/química , Alimentos Fortificados/análise , Humanos , Frutas/química , Temperatura BaixaRESUMO
The importance of bioactive compounds in agro-industrial by-products of plant origin lies in their direct impacts on human health. These compounds have been shown to possess antioxidant, anti-inflammatory, and antimicrobial properties, contributing to disease prevention and strengthening the immune system. In particular, the antimicrobial action of these compounds emerges as an important tool in food preservation, providing natural alternatives to synthetic preservatives and contributing to combating antimicrobial resistance. Using agro-industrial by-products of plant origin not only addresses the need to reduce waste and promote sustainability but also inaugurates a new era in the formulation of functional foods. From fruit peels to pulps and seeds, these by-products are emerging as essential ingredients in the creation of products that can promote health. Continued research in this area will unveil new applications and properties of these by-products and open doors to a food paradigm in which health and sustainability converge, paving the way to a healthier and more equitable future. The present review presents an overview of our knowledge of agro-industrial by-products and some of their more relevant health-promoting bioactivities.
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Anti-Infecciosos , Antioxidantes , Antioxidantes/farmacologia , Antioxidantes/química , Anti-Infecciosos/farmacologia , Anti-Infecciosos/química , Humanos , Agricultura , Plantas/químicaRESUMO
Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the "Horchata" infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published information about these two flower species. The current study aimed to obtain two dehydrated powders of these flowers and to determine their chemical composition, physicochemical and technological properties, polyphenols, and fatty acids profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9) fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of new foods or as source of anthocyanins as food colorants.
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The objective of this work was to evaluate the effect of particle size on the chemical composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties, and antioxidant capacity of flour obtained from date seeds. The date seed flours obtained had a high content of total dietary fiber (67.89-76.67 g/100 g), and the reduction in particle size decreased the moisture and protein contents, while the fat, mineral (Ca, Fe, Zn, and Mg), and fatty acid contents were significantly increased, with oleic acid being the highest. Water activity increased with decreasing particle size, and the finest flour (<210 mm) tended to be yellowish and reddish. The water- and oil-holding capacities decreased in the flours with the smallest particle size compared to the largest sizes. The main polyphenolic compounds in all the samples were catechin, epicatechin, and epigallocatechin-3-gallate. The antioxidant activity significantly improved with reductions in the particle size of the date seed flour, with the ABTS, DPPH, and FRAP values ranging between 8.99 and 20.68, 0.66 and 2.35, and 1.94 and 4.91 mg Trolox equivalent/g of date seed flour. The results of the present study suggest that the flour obtained from date seeds cv. Medjool can be a valuable co-product for the food industry due to its fiber content, essential fatty acids, and bioactive compounds that can help reduce the amount of waste generated, promoting the circular economy in the food chain.
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Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated. Regarding the content of phenolic compounds and flavonoids, significant increases were found between all samples (p < 0.05), particularly between C and C-10% (from 0.93 to 3.56 mg GAE/g dw and 1.17 to 6.61 mg QE/g dw, respectively). Their antioxidant capacity also increased significantly (p < 0.05) with all methods used (FRAP, DPPH, ORAC, and TEAC). Regarding the sensory analysis, no significant differences were found (p > 0.05) between C and C-2% in the parameters of smell, color, flavor, and overall acceptability; however, the texture of C-2% was better evaluated. The C-2% sample also had the highest acceptability; 82% of the participants mentioned that they would buy the C-2%, higher than the rest of the samples. These results suggest the feasibility of adding 2% AP as a strategy to improve the nutritional properties of corn chips without compromising their sensory acceptability; therefore, AP may be used as a food ingredient.
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Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.