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Uzun DE, Ceyhan T, Tomas M, Capanoglu E. Recent advances in improving anthocyanin stability in black carrots. Crit Rev Food Sci Nutr 2025:1-23. [PMID: 40080445 DOI: 10.1080/10408398.2025.2469774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2025]
Abstract
This review focuses on the methods of enhancing the stability of black carrot anthocyanins, which are susceptible to degradation due to temperature, pH, light, and oxygen. These anthocyanins are valued for their health benefits and blue-violet color, but their instability limits their application in the food industry. It is hypothesized that implementing advanced stabilization techniques can significantly improve the stability and usability of black carrot anthocyanins. Key methods to improve anthocyanin stability, including encapsulation, co-pigmentation, and acylation, are comprehensively reviewed. Encapsulation techniques such as spray drying, freeze drying, and liposomes have shown effectiveness in protecting anthocyanins during food processing and storage. Co-pigmentation with non-anthocyanin phenolics and using whey proteins significantly enhance thermal and pH stability, thereby improving color retention. Additionally, innovative strategies like genetic modification and nanoencapsulation have demonstrated potential in further stabilizing anthocyanins by enhancing their structural resilience and bioavailability. These innovative approaches represent a significant advancement in the ability to maintain the integrity of black carrot anthocyanins. Advanced techniques for preserving the functional properties and nutritional benefits of black carrot anthocyanins facilitate broader use in health-oriented food products. Combining these modern methods is essential for optimal stability, and further research is needed to optimize these techniques.
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Affiliation(s)
- Damla Ezgi Uzun
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Tugce Ceyhan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
- Department of Food Engineering, Faculty of Engineering, Istanbul Aydın University, Küçükçekmece, Istanbul, Türkiye
| | - Merve Tomas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
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Principato L, Carullo D, Gruppi A, Duserm Garrido G, Giuberti G, Lambri M, Spigno G, Bassani A. A Potentially Ecosustainable Hazelnut/Carob-Based Spread. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:4863035. [PMID: 38515832 PMCID: PMC10957253 DOI: 10.1155/2024/4863035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 08/04/2023] [Accepted: 08/14/2023] [Indexed: 03/23/2024]
Abstract
Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and environmental profile. The aim of this work was then to develop an innovative hazelnut/carob-based spread with potential high sustainability and nutritional profile, including the exploitation of grape-processing residues (grape skin flour and grapeseed oil) and carob pulp as cocoa surrogate. Rheological (rotational/oscillatory), oxidative, and thermal features of the spread were assessed and compared with two commercial nut-cocoa-based products. Tribology was used to mimic and evaluate the spreads' behavior during oral consumption, and sensory profile (by quantitative descriptive analysis) was also assessed. All products exhibited a pseudoplastic behavior, with the elastic component prevailing over the viscous one. The innovative product showed the highest lubricity from both rheological and sensory analysis, thus well correlating to the obtained lowest viscosity and friction factor trends. Grapeseed oil provided a better nutritional profile, but the largest amount of unsaturated fatty acids promoted oxidation, despite the higher total phenolic content and antioxidant capacity coming from the use of carob and grape skin powders. The sensory perception investigation revealed a characteristic mouthfeel/flavor for the new spread identified having a more fluid consistency and a bitter/sour taste, together with a greater stickiness and a poorer smoothness due to a higher fiber content and solid fat absence.
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Affiliation(s)
- Laura Principato
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Daniele Carullo
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Alice Gruppi
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Guillermo Duserm Garrido
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Gianluca Giuberti
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Milena Lambri
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Giorgia Spigno
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Andrea Bassani
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
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Şimşek A, Çiçek B, Turan E. The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste. Eur Food Res Technol 2023; 249:1-10. [PMID: 37362348 PMCID: PMC10165577 DOI: 10.1007/s00217-023-04277-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/18/2023] [Accepted: 04/22/2023] [Indexed: 06/28/2023]
Abstract
In this study, the effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract (GCE) on the shelf life of Hazelnut Paste (HP) was investigated at 4, 25, and 40 °C for 3 months. The analysis of variance showed that the effect of AR (Additive Ratio) × T (Temperature) × t (Storage Time) interaction on Peroxide Number (PV), tocopherols, and phenolics (TPC) of GCE-HP mixtures was found to be significant (P < 0.05). ARxt factor on Hunter L*, a*, and b* color values, DPPH-radical scavenging activity and antioxidant activity (AA), Txt factor on oleic/linoleic acid ratio (O/L), and ARxT and ARxt interactions on free fatty acid were more effective (P < 0.05). Regression equations of O/L, PV, AA, and TPC can be used to calculate the shelf life of HP due to high R2 values (87.14-94.46%). In addition, according to the O/L regression equation, the shelf life of the HP control samples was 28 days at 22 °C, increased to 60 days at 0.5%-GCE and 90 days at 25.68 °C at 0.75%-GCE (R2 = 87.14%, P < 0.001). GCE (0.5-0.75%) was a promising antioxidant in increasing the shelf life of HP.
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Affiliation(s)
- Atilla Şimşek
- Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, 52200 Türkiye
| | - Burçin Çiçek
- Ministry of Agriculture and Forestry, Hopa District Directorate Agriculture, Artvin, 08600 Türkiye
| | - Emre Turan
- Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, 52200 Türkiye
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Samoylov A, Suraeva N, Zaytseva M, Petrov A. Bioassay of oxidative properties and toxic side effects of apple juice. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-176-184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Apple juice owes its beneficial properties to various biologically active compounds, e.g. antioxidants. Therefore, food science needs effective methods that would cover all the mechanisms of their effect on human metabolism. However, fruit juice production raises certain safety issues that are associated not only with production risks, but also with some natural components in the raw material. The Allium cepa test seems to be an effective solution to the problem. This plant bioassay has a good correlation tested on mammalian cell cultures.
Study objects and methods. Onion roots (A. cepa) were treated with aqueous solutions of juices and sorbic acid to assess their antioxidant profile. The toxic effects on root tissues were described according to biomass growth, malondialdehyde (MDA) concentration, and proliferative and cytogenetic disorders.
Results and discussion. The study revealed the optimal conditions for the A. cepa assay of the antioxidant properties of apple juice. The antioxidant activity was at its highest when the juice was diluted with water 1:9 and the onion roots were treated with sorbic acid. The lipid oxidation of the A. cepa roots decreased by 43%. A comparative analysis of three different juice brands showed that the difference in their antioxidant profiles was ≤ 3%. As for toxic side effects, the chromosome aberrations increased by six times in all samples.
Conclusion. The research offers a new in vivo method for determining the antioxidant profile of apple juice. Three juice brands proved to have irreversible cytotoxic and genotoxic effects.
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Affiliation(s)
| | | | | | - Andrey Petrov
- All-Russian Research Institute of Canning Technology
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Dhankhar J, Yadav M, Kundu P, Indumathi KP. Storage stability of almond paste fortified with almond skin as antioxidant. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jyotika Dhankhar
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
| | - Meenu Yadav
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
| | - Preeti Kundu
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
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Prabhakar H, Bock CH, Kerr WL, Kong F. Pecan color change during storage: Kinetics and Modeling of the Processes. Curr Res Food Sci 2022; 5:261-271. [PMID: 35146443 PMCID: PMC8802062 DOI: 10.1016/j.crfs.2022.01.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 11/29/2022] Open
Abstract
Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature, relative humidity (RH) of the surrounding environment, and storage time are major factors contributing to color deterioration of the nutmeats. Kinetic models have long been employed to provide insights into the physical and chemical changes in food systems; however, no kinetic model has been developed describing the color changes of pecan nutmeats during storage. The objective of this research was to determine the effect of temperature, RH and storage time on pecan nutmeat color change. Pecan nutmeats of three commercially important cultivars (Stuart, Pawnee and Desirable) were subjected to different temperatures (20, 30 and 40 °C) and RH conditions (30, 50, 75% and 80%) for up to 450 days in simulated storage. The observed color changes of the pecan nutmeats were measured as lightness, chroma and hue (LCh). Additionally, the USDA pecan color rating scale was digitized to encourage its use among researchers. It was observed that the change in hue followed a zero-order decay whereas change in lightness and chroma followed a first-order decay. The value of the reaction constants ranged from 0.010 to 1.315 day−1. An Arrhenius model was used to estimate the activation energy (Ea) corresponding to different storage conditions. The values revealed significant effects of temperature, RH and storage days on color degradation. The breakdown of flavonoids and reaction products from Maillard browning could be responsible for the formation of the reddish-brown color observed in degraded nutmeats. The kinetic parameters and models were used to develop a user-friendly online interface for predicting color change depending on selected parameters, with illustrations of the resulting pecan color (https://tinyurl.com/uspecans). The results of this study will aid pecan growers, processors and researchers to predict and visualize changes in color of pecan nutmeats during storage under various conditions of temperature and RH, and duration of storage. Although the study used cultivars Stuart, Pawnee and Desirable, the results likely have more general applicability to other cultivars too.
A systematic investigation of the kinetics associated with pecan color change during storage was conducted. Temperature and relative humidity (RH) affected rate constants (k) and activation energy (Ea) of pecan color. A digital version of the USDA pecan color scale was developed. An online model was built for pecan color prediction (https://tinyurl.com/uspecans).
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Affiliation(s)
- Himanshu Prabhakar
- Department of Food Science & Technology, University of Georgia, Athens, GA, USA
| | | | - William L. Kerr
- Department of Food Science & Technology, University of Georgia, Athens, GA, USA
| | - Fanbin Kong
- Department of Food Science & Technology, University of Georgia, Athens, GA, USA
- Corresponding author.
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Ozilgen S, Aral S, Ozilgen M. Eco‐Friendly Alternative to Brining for Sustainable Storage of Table‐Olives Based on the Analyses Done with the Extracted Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sibel Ozilgen
- Faculty of Fine Arts, Department of Gastronomy and Culinary Arts Yeditepe University Istanbul 34755 Turkey
| | - Selen Aral
- Faculty of Health Sciences, Department of Nutrition and Dietetics Yeditepe University Istanbul 34755 Turkey
| | - Mustafa Ozilgen
- Faculty of Engineering, Department of Food Engineering Yeditepe University Istanbul 34755 Turkey
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Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants. Journal of Food Science and Technology 2019; 56:3998-4008. [PMID: 31477971 DOI: 10.1007/s13197-019-03868-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2019] [Accepted: 06/03/2019] [Indexed: 11/27/2022]
Abstract
Synthetic antioxidants can reduce postharvest losses, but consumers are concerned about chemical residues in the product. There is a growing interest in using natural compounds for the preservation of foods. In this study, the efficiency of juices or extracts obtained from three fruit species with high antioxidant activity as browning inhibitors was measured and then compared with that obtained from pomegranate by-product (PBP). The aim was to offer the most significant contributions concerning fresh-cut fruit preservation, using 'Shahmive' pear as the fruit model. Slices of pear were dipped in pomegranate juice (PJ) or extract (PE), kiwifruit juice (KJ) or extract (KE), grape juice (GJ) or extract (GE), PBP and chitosan before being stored at 4 °C. The total phenolic content of solutions ranged from 11 to 127.5 mg gallic acid/100 mL. Extracts of pomegranate peel and grape had the uppermost and the lowermost antioxidant activity (%DPPH), respectively. In comparison with other treatments including the control one, the minimum peroxidase (POD) activity, the maximum ascorbic acid content and the retention of firmness were seen in the fruit which was treated with kiwifruit extract. PJ + GJ treatment decreased POD and polyphenol oxidase activity and improved L* and a* values in the slices. The use of fruit juice or extracts had no adverse effect on the sensory quality of slices, with the exception of samples subjected to PJ or GJ + KJ treatments. Improving antioxidant capacity of fresh cut pear treated with KE and PJ + GJ would have a big advantage of preventing enzymatic browning.
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