Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations.

This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants, dietary fiber, and polyphenols in yogurt for increasing nutritional value and improving storability. Both Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and WHC of the yogurt samples. The diphenyl-1 picrylhydrazyl scavenging activity (DPPH), radical cation (ABTS*+) scavenging assay, oxygen radical absorption capacity (ORAC), and ferric-reducing antioxidant capacity (FRAP) were found to be in the range of 4.5-46.6%, 166.2-1022 µg AAE/g, 2.61-4.49 µmol Trolox/g, and 4.9-23.88 µmol Fe2+/g respectively. As the concentration of marmalade and amaranth flour increased, the samples showed higher b* and lower a* and L* values. In addition, the panelists stated that they enjoyed the yogurt samples with Pepino marmalade and amaranth flour.

Episyrphus balteatus symbiont variation across developmental stages, living states, two sexes, and potential horizontal transmission from prey or environment.

Introduction: Episyrphus balteatus is one representative Syrphidae insect which can provide extensive pollination and pest control services. To date, the symbiont composition and potential acquisition approaches in Syrphidae remain unclear. Methods: Herein, we investigated microbiota dynamics across developmental stages, different living states, and two sexes in E. balteatus via full-length 16S rRNA genes sequencing, followed by an attempt to explore the possibility of symbiont transmission from prey Megoura crassicauda to the hoverfly. Results: Overall, Proteobacteria and Firmicutes were the dominant bacteria phyla with fluctuating relative abundances across the life stage. Cosenzaea myxofaciens is dominant in adulthood, while Enterococcus silesiacus and Morganella morganii dominate in larvae and pupae of E. balteatus, respectively. Unexpectedly, Serratia symbiotica, one facultative endosymbiont commonly harbored in aphids, was one of the predominant bacteria in larvae of E. balteatus, just behind Enterococcus silesiacus. In addition, S. symbiotica was also surprisingly most dominated in M. crassicauda aphids (92.1% relative abundance), which are significantly higher than Buchnera aphidicola (4.7% relative abundance), the primary obligate symbiont of most aphid species. Approximately 25% mortality was observed among newly emerged adults, of which microbiota was also disordered, similar to normally dying individuals. Sexually biased symbionts and 41 bacteria species with pairwise co-occurrence in E. balteatus and 23 biomarker species for each group were identified eventually. Functional prediction showed symbionts of hoverflies and aphids, both mainly focusing on metabolic pathways. In brief, we comprehensively explored the microbiome in one Syrphidae hoverfly using E. balteatus reared indoors on M. morganii as the model, revealed its dominated symbiont species, identified sexually biased symbionts, and found an aphid facultative endosymbiont inhabited in the hoverfly. We also found that the dominated symbiotic bacteria in M. crassicauda are S. symbiotica other than Buchnera aphidicola. Discussion: Taken together, this study provides new valuable resources about symbionts in hoverflies and prey aphids jointly, which will benefit further exploring the potential roles of microbiota in E. balteatus.

Phytochemical Characterization of Citrus-Based Products Supporting Their Antioxidant Effect and Sensory Quality.

The increasing attention on the impact of food on human and environmental health has led to a greater awareness about nutrition, food processing, and food waste. In this perspective, the present work deals with the investigation of the chemical non-volatile and volatile profiles of two Citrus-based products, produced through a conscious process, using Citrus peels as natural gelling agents. Moreover, the total polyphenol content (TPC) and the antioxidant properties were evaluated, as well as their sensorial properties. Chemical and antioxidant results were compared with those of Citrus fresh fruits (C. reticulata, C. sinensis, and C. limon). Concerning the non-volatile fingerprint, the two samples showed a very similar composition, characterized by flavanones (naringenin, hesperetin, and eriodyctiol O-glycosides), flavones (diosmetin and apigenin C-glucosides), and limonoids (limonin, nomilinic acid, and its glucoside). The amount of both flavonoids and limonoids was higher in the Lemon product than in the Mixed Citrus one, as well as the TPC and the antioxidant activity. The aroma composition of the two samples was characterized by monoterpene hydrocarbons as the main chemical class, mainly represented by limonene. The sensorial analysis, finally, evidenced a good quality of both the products. These results showed that the most representative components of Citrus fruits persist even after the transformation process, and the aroma and sensorial properties endow an added value to Citrus preparations.

Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis.

One of the goals of producing and developing new products is to provide desirable features to the target community, followed by promoting marketability and gaining more market share in similar products basket. In this study, in order to investigate the effect of sensory characteristics of black plum marmalade on its acceptance, sample data with 180 observations and discriminant analysis method were used. The sensory properties that were evaluated in this product included color, flavor, firmness, adhesiveness and spreadability. Discriminant analysis classified 89% of observations correctly in the acceptance and non-acceptance classes. Accordingly, the characteristics of color, consistency, flavor, hardness and spreadability had a positive and significant effect on the acceptance of the product by the respondents and adhesiveness had a negative and significant effect on the acceptance of the product. Also, based on these results, the largest contribution in discriminating the acceptance and non-acceptance of this product is related to the spreadability, flavor and hardness, respectively. Therefore, in order to attract customers and market effectiveness, it is suggested to pay special attention to these characteristics in the production of black plum marmalade.

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties.

The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetroot, sour cherry and both in 1:1 combination, obtained by heating at 95 °C for 30 min. Changes in total phenolic content, total flavonoids, betalains, anthocyanins and antioxidant activity were evaluated before and after the thermal treatment. Several other analyses such as color, rheological and textural analyses and confocal laser microscopy were performed to provide further information about the quality of the added-value food products. A significant decrease of 34% in betalains content was registered in the red beetroot marmalade due to the chemical changes in bioactives induced by the temperature. A satisfactory ABTS radical scavenging activity of 8.12 ± 0.38 mMol Trolox/g dry weight (dw) was obtained for the red beetroot and sour cherry based marmalade. The gelled structure was validated by the rheological and textural characteristics. The results highlighted the potential use of red beetroot and sour cherry as food raw materials, due to their particular profile of bioactive compounds.

Functional Activity of Four Autochthonous Strains L. paraplantarum AB362736.1, L. plantarum MF369875.1, W. paramesenteroides CP023501.1, and E. faecalis HQ802261.1 in a Probiotic Grape Marmalade during Storage.

Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products might contribute to a daily antioxidant diet to improve consumer life quality and health. This research was undertaken to develop a grape marmalade with a probiotic base to investigate the potential antioxidant activity in the probiotic non-dairy product. Thus, changes in active culture numbers, pH level, glucose concentration, and antioxidant properties were evaluated. Most of the isolates demonstrated higher growth in the grape marmalade than the synthetic grape marmalade, which was greater than 7 log colony-forming units (CFU)/g within 90 days of storage at 4 °C. In addition, most of the wild isolates grew beyond the critical count of 106 CFU/g in sampling between 60 and 90 days of storage. Moreover, probiotic grape marmalade with probiotics showed a strong antioxidant capacity that failed to differ significantly with the synthetic medium. The study confirmed Lactobacillus paraplantarum AB362736.1, Lactobacillus plantarum MF369875.1, Weissella paramesenteroides CP023501.1, and Enterococcus faecalis HQ802261.1 were ideal bacteria for the probiotic process of grape marmalade.

Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers.

BACKGROUND: This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consumer's acceptability and emotional responses; (3) to assess the relationship between sensory and instrumental variables and (4) to determine sensory, instrumental and emotional variables that influence the acceptability. RESULTS: Pearson's correlations showed that spreadability was the variable better predicted by sensory and instrumental ones. The analysis of variance showed that sourness increased with the increase of strawberry and the decrease of apple contents (P < 0.05). The acceptability increased when the strawberry proportion was higher. The sweetness-sourness balance drove the hedonic response and some emotions changed from one feeling to its corresponding opposite when the strawberry proportion reached 50 or 60. According to a partial least square 2 and a principal components analysis of sensory/acceptability/emotion data, 'typical', 'autochthonous', 'urban' and 'present' resulted in positive emotions which favored the consumer liking. CONCLUSION: Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry.

Análisis del tiempo de vida útil en la elaboración de mermelada de higuerón (Cucúrbita Odorífera Vell) con zanahoria (Daucus Carota) / Time analysis of life in the development of marmalade higuerón (Cucurbita Odorifera Vell) with carrot (Daucus Carota)

The aim of this study was to determine the lifespan in making jam by higueron and carrot mixture, motivated by the lack of a number of species of tubers and vegetables, as evidenced by the low consumption of these foods and the lack of appropriate technology for processing the same. The two raw materials are high in vitamins and minerals, higueron suitable for their characteristics and chemical composition is considered a fruit-vegetable, it is possible it industrialization similar to those made with fruits, like the carrot is a food products excellent from the nutritional point of view, contributing to improve the quality of the jam. The treatments were kept under ambient conditions for 40 days when pH were recorded - soluble solids (° Brix) - Heartburn - Microbiological and organoleptic analysis in order to identify the best experimental treatment tests. According to the results obtained and microbiological analysis establishes a lifetime about 6 months.

El objetivo de este estudio fue conocer el tiempo de vida útil en la elaboración de mermelada mediante una mezcla higuerón y zanahoria, motivado por el desconocimiento de un sinnúmero de especies de tubérculos y hortalizas, evidenciado por el bajo consumo de estos alimentos y la carencia de tecnología adecuada para el procesamiento del mismo y aprovechamiento de sus nutrientes. Las dos materias primas de alto contenido de vitaminas y minerales; el higuerón se considera como fruta-hortaliza por sus características y composición química, siendo posible la industrialización en productos semejantes a los elaborados con las frutas. La zanahoria es un alimento excelente desde el punto de vista nutricional por lo que aporta al mejoramiento de la calidad de la mermelada. Los tratamientos se mantuvieron bajo condiciones ambientales durante 40 días en los que se registró pH - sólidos solubles (°Brix) - acidez - análisis microbiológicos y pruebas organolépticas con la finalidad de identificar el mejor tratamiento experimental. De acuerdo a los resultados obtenidos y al análisis microbiológico se establece un tiempo de vida útil alrededor de 6 meses.

Bioactive and rheological properties of rose hip marmalade.

In this study, bioactive (total phenolic, antioxidant and antiradical activity) and rheological properties (steady and dynamic) of rose hip marmalade were investigated. Bioactive properties were determined in rose hip marmalade and extract. Extract had higher total phenolic content (38.5 mg GAE/g dry extract), antioxidant activity (124 mg AAE/g dry extract) and antiradical activity (49.98 %) than marmalade. Steady and dynamic rheological properties of the marmalade were determined at different temperature levels (5, 25 and 45 °C). Rose hip marmalade exhibited shear thinning behavior and Ostwald de Waele model best described flow behavior of the sample (R (2)  ≥ 0.9880) at different temperature levels. Consistency index and apparent viscosity values (η 50 ) at shear rate 50 s(-1) decreased with increase in temperature level. Viscoelastic properties were determined by oscillatory shear measurements and G' (storage modulus) values were found to be higher than G'' (loss modulus) values, indicating that the rose hip marmalade had a weak gel-like structure with solid-like behavior. G', G'', G (*) (complex modulus) and η* (complex viscosity) values decreased with increase in temperature level. Modified Cox-Merz rule was satisfactorily applied to correlate apparent and complex viscosity values of the rose hip marmalade at all temperatures studied.

Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades.

Black carrot is indicated to play an important role in nutrition, as it comprises a variety of health-promoting components, including polyphenols. The objective of the present study was to monitor the stability of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and marmalades after processing, storage and in vitro gastrointestinal digestion. Total phenolic content and antioxidant capacity were determined using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA. Jam and marmalade processing significantly decreased total phenolics (89.2-90.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05). After 20 weeks of storage, the percent decrease in total phenolics in samples stored at 25 °C (26.4-48.0%) was slightly higher than the samples stored at 4 °C (21.0-42.5%). In addition, jam and marmalade processing led to increases in the percent recovery of bioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capacity (1.4-8.1%). In conclusion, current study highlighted black carrot jams and marmalades as good sources of polyphenols, with high bioaccessibility levels.

Efeito da adição de xarope de glicosenas propriedades físico-químicas e ceitabilidade do doce de gabiroba / Effect of glucose syrup addition on physical and chemical properties and acceptability of gabiroba marmalade

Gabiroba marmalades were prepared with coconut, pectin, citric acid anddifferent concentrations of glucose syrup (0%, 5%, 10% and 15%) using a1:1:1 ratio of pulp:sugar:milk, for evaluation of physico-chemical propertiesand acceptability. The formulations with acceptable sensory attributeswere stored at room temperature and monthly evaluated for physical andchemical characteristics (pH, titrable acidity, soluble solids and moisture)until completing 180 days. The overall acceptability (aroma, taste, texture)and appearance averaged 6.2 ? 7.8 in a 9-point hedonic scale consumeracceptance study. During storage of marmalades, a tendency for decrease in the pH value was observed, this is also indicated by the negative linear effect (p < 0.05). The variation in the values of titrable acidity, soluble solids and moisture was not linear or quadratic during storage. Gabiroba marmalades with increasing levels of glucose syrup (0-15%) and good level of acceptance present adequate physical and chemical characteristics.

Mermelada de gabiroba fue preparado usando una proporción de pulpa:azucar: leche de 1: 1: 1 respectivamente, coco rallado, pectina,ácido cítrico y diferentes concentraciones de jarabe de glucosa (0, 5, 10 y 15%) para evaluar las características físico-químicas y su aceptabilidad. Las formulaciones aceptadas fueron almacenadas a temperatura ambiente y evaluadas mensualmente en relación a sus características físico-químicas (pH, acidez, sólidos solubles y humedad) hasta completar 180 días. Las puntuaciones de aceptación en cuanto a aroma, sabor, textura y apariencia del producto variaron de 6,2 a 7,8, utilizando unaescala hedónica de 9 puntos. Durante el almacenamiento, los mermeladas mostraron tendencia de reducción del pH, confi rmado por el efecto linear negativo en función del tiempo (p < 0,05). La variación en los valores de acidez titulable, sólidos solubles y humedad no fue linear ni cuadrática con el tiempo de almacenamiento. Mermeladas de gabiroba conniveles crecientes de jarabe de glucosa (0 hasta 15%) y buen nivel de aceptación presentaron características físico-químicas adecuadas.

Doces em pasta de gabiroba foram elaborados com a proporção de polpa:açúcar:leite de 1:1:1, coco ralado, pectina, ácido cítrico e diferentesconcentrações de xarope de glicose (0, 5, 10; 15%) para avaliação das características físicoquímicas e da aceitabilidade. As formulaçõesconsideradas aceitas foram arazenadas à temperatura ambiente e avaliadas quanto às características físicas e químicas (pH, acideztitulável, sólidos solúveis e umidade), mensalmente até completar 180 dias. Os escores para aceitação global (aroma, sabor, textura) e aparência dosdoces variaram de 6,2 a 7,8 usando-se escala hedônica de 9 pontos. Durante a estocagem, os doces apresentaram tendência na redução dopH, isto também é confi rmado pelo efeito linear negativo em função do tempo (p<0,05). A alteração dos valores de acidez titulável, sólidos solúveis e umidade não foi linear ou quadrática com o tempo de armazenamento. Doces de gabiroba com níveis crescentes dexarope de glicose (0% a 15%) e bom nível de aceitação apresentam características físicas e químicas adequadas.

Comparação entre doces produzidos a partir de frutos de diferentes espécies e cultivares de marmeleiro (Cydonia oblonga Miller e Chaenomeles sinensis Koehne) / Comparation among marmalades produced from different fruit quince species (Cydonia oblonga Miller and Chaenomeles sinensis Koehne) and cultivars

Objetivou-se com este trabalho comparar doces (marmeladas) produzidos a partir de frutos de diferentes cultivares de marmeleiro, como também os possíveis ganhos obtidos com a mistura de polpa dos frutos das cultivares. Os frutos foram colhidos em uma coleção de cultivares de marmeleiros pertencente à EPAMIG, localizada no município de Maria da Fé (MG), nos meses de janeiro a abril de 2005. Os frutos foram processados artesanalmente dando origem às marmeladas. Os tratamentos foram constituídos pelas marmeladas das cultivares Mendoza, Japonês, Provence e pela mistura das polpas das cultivares Portugal, Provence e Mendoza com a Japonês, comparadas com a marmelada tradicional feita a partir da 'Portugal'. Foi feita uma avaliação sensorial das características cor, brilho, sabor, textura e aroma das marmeladas por um grupo de vinte pessoas. A análise estatística dos dados, com o respectivo teste de médias, mostrou uma superioridade da marmelada da cultivar Mendoza sobre as demais com relação ao brilho. Quanto aos itens sabor e textura, a marmelada da 'Mendoza' foi superior apenas a da 'Japonês', sendo que as misturas da 'Japonês' com as cultivares Mendoza e Provence se igualaram à da 'Mendoza'. Com relação ao aroma não foram detectadas diferenças entre as cultivares. Concluiu-se assim que a 'Mendoza' proporcionou a obtenção da melhor marmelada e que a mistura com outras polpas melhorou as qualidades da marmelada da cultivar Japonês.

The present study was made to compare marmalades produced from different quince fruit cultivars, as well as, the earnings possible from different pulp mixtures. Fruits were collected on EPAMIG's quince collection yard, at district of Maria da Fé, MG, in from January to April, 2005. Marmalades were manually processed. Treatments were marmalades from Mendoza, Japonês, Provence cultivars and by pulp mixture of Portugal, Provence and Mendoza plus the Japonês quince cultivars, compared to traditional marmalade from Portugal cultivar. Sensorial characteristic evaluation as color, bright, taste, texture and flavor were made for twenty people. Data statistic analyses and average tests showed superior bright quality of the marmalade Mendoza cultivar in relation all others. Mendoza marmalade flavor and texture were superior only to Japonês marmalade; however, there were no difference in marmalade qualities when a mixture of Japonês and others pulp cultivars was made. There were found no flavor differences among the cultivars. So, the Mendoza cultivar produced the best marmalade and mixture of other quince pulps improved the Japonês marmalade.

Contagem de filamentos micelianos em doces em pasta de goiaba, marmelo, pêssego e figo, pelo método de Howard / Mycelia filaments count in fruit jams of guava, quince, peach and fig by Howard method

Foram analisadas 184 amostras de doces em pasta, sendo 83 de doces em pasta de goiaba, 54 de doces em pasta de marmelo, 32 de doces em pasta de pêssego e 15 de doces em pasta de figo. Foi utilizado o método de Howard para contagem de filamentos micelianos. Concluiu-se que 31,32% das amostras de goiabada apresentaram contagem superior a 500/0 de campos positivos com filamentos de cogumelos, o que caracterizou o uso de matéria-prima deteriorada. Verificou-se, também, que as marmeladas, as pessegadas e as figa das estavam em boas condições de higiene, com relação à quantidade de fungos. Foi proposta a necessidade da exigência pelo Código Brasileiro de Alimentos do Conselho Nacional de Saúde de limites de tolerância na contagem de filamentos micelianos em doces em pasta (AU).