Effect of in Vitro Gastrointestinal Digestion on Encapsulated and Nonencapsulated Phenolic Compounds of Carob (Ceratonia siliqua L.) Pulp Extracts and Their Antioxidant Capacity.

To determine the effect of in vitro gastrointestinal digestion on the release and antioxidant capacity of encapsulated and nonencapsulated phenolics carob pulp extracts, unripe and ripe carob pulp extracts were microencapsulated with polycaprolactone via double emulsion/solvent evaporation technique. Microcapsules' characterization was performed using scanning electron microscopy and Fourier transform infrared spectrometry analysis. Total phenolics and flavonoids content and antioxidant activities (ORAC, DPPH, and FRAP) were evaluated after each digestion step. The release of phenolic acids and flavonoids was measured along the digestion process by HPLC-MS/MS analysis. The most important phenolics and flavonoids content as well as antioxidant activities were observed after gastric and intestinal phases for nonencapsulated and encapsulated extracts, respectively. The microencapsulation of carob polyphenols showed a protective effect against pH changes and enzymatic activities along digestion, thereby promoting a controlled release and targeted delivery of the encapsulated compound, which contributed to an increase in its bioaccessibility in the gut.

Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica.

Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. Attention was focused on differential tristimulus colorimetry and on the analysis of individual betalains (HPLC-DAD-ESI-ToF-MS) and phenolic content, scarcely previously reported in these kinds of samples. The importance of this research stems from the elucidation of the parts and varieties of cactus pear more optimal for use as natural colorants and sources of phenolics and betalains. Thus, the RY pulp was appropriate to obtain colorants with high color intensity (C*(ab) = 66.5), whereas the whole Y fruit and R pulp reached powerful and stable yellow and red colors, respectively (C*(ab)/h(ab), 57.1/84.7 and 61.1°/81.8°). This choice was also based on the visually appreciable differences (ΔE*(ab) > 5) among samples, mainly quantitative (%Δ(2)L, %Δ(2)C). In addition, seeds of all Opuntia varieties showed significantly (p < 0.05) similar phenolic content (around 23.3 mg/g) and color characteristics.

Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity.

Optimum conditions for extracting total phenolic compounds (TPC) and antioxidant activity from fresh dark fig (Ficus carica L.) have been investigated using response surface methodology (RSM). The Box-Behnken design was used to investigate the effects of three independent variables, acetone concentration (40-80%), temperature (25-65 °C), and time (60-120 min), on the response. Regression analysis showed that about 96% of the variation was explained by the models. P-value for the lack of fit was insignificant which confirmed the validity of models. Response surface analysis showed that the optimal extraction parameters that maximized antioxidants extraction were 63.48% acetone, 115.14 min, and 48.66 °C. Under optimum conditions the corresponding experimental values for TPC and antioxidant activity were 536.43 and 71.86 mg GAE/100 g DM. The experimental values are in accordance with those predicted, indicating the suitability of the model and the success of RSM in optimizing the extraction conditions.

Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process.

Six Algerian olive cultivars (Azeradj, Sigoise, Bouchouk, Abelout, Aberkane and Atefah) processed by dry salting were investigated for the total polyphenols, ortho-diphenol profile and antioxidant activity. The dry salting affects total polyphenol and o-diphenol contents with a loss rate of 6-46% and 7-50%, respectively, depending on the cultivar. Consequently, a decrease in the antioxidant activity was observed, 10-35% for the reducing power, 29-58% for the DPPH radical scavenging activity and 10-48% for the ferrous-chelating power. Among the o-diphenols identified in the salted olives, hydroxytyrosol was the most abundant followed by verbascoside and caffeic acid. The comparative study showed that Sigoise from Relizane which contains the highest levels of polyphenols and o-diphenols exhibits the best antioxidant activity. Our results suggest that in addition to the processing, the cultivar and the geographical origin would have a pronounced influence on both o-diphenol composition and antioxidant activity of olives.

Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam.

Storage conditions are important factors for jam quality. The objective of this study was to monitor the physicochemical stability and sensorial profile of apricot jam during storage for 60 days at 5 °C, 25 °C and 37 °C. For that purpose, special attention was paid to total soluble solids (TSS), titratable acidity (TA), colour, free amino acids (FAA), total sugars (TS) and hydroxymethylfurfural (HMF). The decreasing parameter for jam at the end of storage under 5 °C, 25 °C and 37 °C, respectively, were 16.81%, 34.30% and 56.01% for FAA, and 5.52%, 9.02% and 7.46% for TS; likewise, the increasing were 19.81%, 22.94% and 25.07% for TA, 3.15%, 4.08% and 4.47% for TSS, 15.96%, 112.76% and 150% for HMF. Jam stability was better at 5 °C than 25 °C and 37 °C. The interaction time-temperature factor had significant effects on pH, TS, FAA and HMF, unlike TA, TSS and sensorial profile.