Article
Engineering, Chemical
Barbara Surano, Graciela Leiva, Guillermo Marshall, Felipe Maglietti, Carolina Schebor
Summary: By utilizing PEF technology, natural pigments and bioactive compounds can be effectively extracted from prickly pear fruit, resulting in increased juice yield and nutritional properties, suitable for industrial applications.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Physical
Agnieszka Zawislak, Renata Francik, Slawomir Francik, Adrian Knapczyk
Summary: This study evaluated the antioxidant properties of red clover, sweet violet, and elderflower extracts obtained through different drying methods. The results showed that ethanolic extracts of red clover had the highest antioxidant activity, while sweet violet extracts had the lowest. Freeze drying was found to be the most effective preservation method for retaining the antioxidant properties of the flowers and their compounds.
Review
Biochemistry & Molecular Biology
Boris V. Nemzer, Fadwa Al-Taher, Alexander Yashin, Igor Revelsky, Yakov Yashin
Summary: Cranberries are a healthy food rich in bioactive compounds with antioxidant properties. They are abundant in polyphenols and have various health benefits, including prevention of urinary tract inflammation, cardiovascular diseases, oncology diseases, type 2 diabetes, metabolic syndrome, obesity, tooth decay, periodontitis, and Helicobacter pylori bacteria in the stomach.
Article
Agriculture, Multidisciplinary
Annalisa Tarantino, Graziana Difonzo, Grazia Disciglio, Laura Frabboni, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Summary: This study examined the quality attributes and bioactive compounds of pomegranate juice from different cultivars and ecotypes in southern Italy, finding variations in maturity index, total phenols, antioxidant activity among the different varieties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Multidisciplinary
Nadia Paun, Oana Romina Botoran, Violeta-Carolina Niculescu
Summary: Anthocyanins, a type of flavonoids, have antioxidant effects and are present in fruits such as blackberries and grapes. This study identified and quantified the anthocyanins in black grape skins and blackberries, and found that they have high antioxidant content, making them potential functional foods or fruit-derived products.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Meng Jia, Dengdeng Li, Rui Wang, Anqi Wang, Padraig Strappe, Qinghai Wu, Wenting Shang, Xuanyu Wang, Min Zhuang, Chris Blanchard, Zhongkai Zhou
Summary: The influence of phenolic compound extracts from three colored rice cultivars on the gut microbiota was investigated. The results revealed changes in the microbial structure and metabolites. Phenolic compounds promoted the growth of certain beneficial bacteria and inhibited the growth of harmful bacteria. The major fermentation products were propionate and acetate.
Article
Food Science & Technology
Maite Gagneten, Diego A. Archaina, M. Paula Salas, Graciela E. Leiva, Daniela M. Salvatori, Carolina Schebor
Summary: The study added dehydrated blackcurrant by-product to gluten-free chocolate cookies as a source of dietary fibre and antioxidants, resulting in increased phenolics and antioxidant activity in the cookies without affecting organoleptic properties. The cookies were well-received in sensory analysis among both coeliac and non-coeliac consumers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Gang Wu, Xiaodan Hui, Jianlou Mu, Margaret A. Brennan, Charles S. Brennan
Summary: The study involved combining whey protein isolate with blackcurrant concentrate through spray-drying and freeze-drying techniques to develop novel protein ingredients. It was found that blackcurrant concentrate significantly changed the color profiles of whey protein isolate, and SWB had higher total phenolic content, total anthocyanin content, and encapsulation efficacy compared to FWB. This research suggests that whey protein encapsulated-blackcurrant concentrate could be an innovative food product with improved nutritional profiles.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Tomasz Cebulak, Barbara Krochmal-Marczak, Malgorzata Stryjecka, Barbara Krzysztofik, Barbara Sawicka, Honorata Danilcenko, Elvyra Jariene
Summary: The aim of the study was to evaluate the phenolic acid content and antioxidant properties in potato cultivars with coloured flesh and bright flesh. It was found that potato cultivars with coloured flesh had higher levels of phenolic acids and better antioxidant properties compared to bright-fleshed potato cultivars.
Article
Biochemistry & Molecular Biology
Shuxin Tang, Yuxin Cheng, Tingting Xu, Ting Wu, Siyi Pan, Xiaoyun Xu
Summary: Mulberry pomace, rich in phytochemicals, could be utilized as a hypoglycemic food ingredient through fermentation with Lactobacillus plantarum, which enhances its protective effects and reduces glucose levels under hyperglycemic conditions.
Article
Plant Sciences
William Viera, Ivan Samaniego, Diana Camacho, Nasratullah Habibi, Lenin Ron, Naveedullah Sediqui, Javier alvarez, Pablo Viteri, Andrea Sotomayor, Jorge Merino, Wilson Vasquez-Castillo, Beatriz Brito
Summary: This research conducted a phytochemical characterization of a breeding population of tree tomato in Ecuador, revealing that tree tomato is a good source of beneficial biocompounds and has a high antioxidant capacity.
Article
Food Science & Technology
Gang Wu, Xiaodan Hui, Jianlou Mu, Xi Gong, Letitia Stipkovits, Margaret A. Brennan, Charles S. Brennan
Summary: Novel protein ingredients were created by encapsulating blackcurrant concentrate with sodium caseinate through spray- and freeze-drying methods. The addition of blackcurrant concentrate resulted in changes in color profiles and increased antioxidant capacity of the powders. Freeze-drying showed higher total anthocyanin content and encapsulation efficiency compared to spray-drying.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Horticulture
Matias Betancur, Jorge Retamal-Salgado, Maria Dolores Lopez, Rosa Vergara-Retamales, Mauricio Schoebitz
Summary: Irrigation at 50% ET0 can increase fruit yield and maintain fruit quality while optimizing water resources in commercial calafate orchards.
Article
Biochemistry & Molecular Biology
Urszula Trych, Magdalena Buniowska, Sylwia Skapska, Ireneusz Kapusta, Krystian Marszalek
Summary: Supercritical carbon dioxide treatment improves the stability and antioxidant capacity of blackcurrant juice. Fresh juice and mild heat treatment samples showed higher bioaccessibility of vitamin C and anthocyanins in an in vitro gastrointestinal digestion model. Supercritical carbon dioxide treatment also helps release metabolites with high antioxidant activity.
Article
Food Science & Technology
Ezzat Mohamad Azman, Nurfarhana Diana Mohd Nor, Dimitris Charalampopoulos, Afroditi Chatzifragkou
Summary: This study investigated the effect of acidified water at different pH values and extraction time on the phenolic profile, antioxidant activity and colour characteristics of dried blackcurrant pomaces extracts. Results showed that pH and extraction time significantly influenced the phenolics, antioxidant activity and colour of DBP extracts, with pH 1.5 showing the highest phenolic content and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Maite Gagneten, Diego A. Archaina, M. Paula Salas, Graciela E. Leiva, Daniela M. Salvatori, Carolina Schebor
Summary: The study added dehydrated blackcurrant by-product to gluten-free chocolate cookies as a source of dietary fibre and antioxidants, resulting in increased phenolics and antioxidant activity in the cookies without affecting organoleptic properties. The cookies were well-received in sensory analysis among both coeliac and non-coeliac consumers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hernando Toscano Martinez, Maite Gagneten, Paulo Diaz-Calderon, Javier Enrione, Daniela Salvatori, Carolina Schebor, Graciela Leiva
Summary: Optimization of blackcurrant juice extraction was achieved through enzymatic maceration, resulting in a powder rich in bioactive compounds that can be used as a natural colorant and a source of bioactive compounds in food. The spray-dried juice powder showed good physical characteristics and potential functional properties for various applications, including enhancing color and properties of jelly desserts. This ingredient has the potential to be a stable and attractive additive, improving both the nutritional profile and consumer acceptance of food products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Milagros Gomez Mattson, Agustina Sozzi, Rocio Corfield, Maite Gagneten, Lorena Franceschinis, Carolina Schebor, Daniela Salvatori
Summary: This study aimed to develop powders rich in antioxidants and pigments from wild maqui and murra berries through ultrasound-assisted extractions, evaluating their performance as natural colorants in yogurts. The results showed that maqui powder had higher polyphenol and anthocyanin content, while murra powder exhibited better stability as a powder colorant.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Roy Rivero, Diego Archaina, Natalia Sosa, Carolina Schebor
Summary: The objective of this work was to develop sensory acceptable fruit-based alternative gelatin candies without the addition of free sugars. Two gelatin candies were developed containing orange and raspberry juices as a source of color, flavor and bioactive compounds. The developed candies have potential functional properties and are microbiologically stable for 90 days at 25 degrees C.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Alma Yolanda Vazquez-Sanchez, Rocio Corfield, Natalia Sosa, Daniela Salvatori, Carolina Schebor
Summary: The study successfully developed an innovative apple fruit leather product enriched with bioactive compounds, demonstrating good texture, color, high bioaccessibility, and high consumer acceptance, indicating potential for commercialization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Gabriela Silvina Muchiutti, Natalia Sosa, Carolina Schebor, Virginia Judit Larrosa
Summary: A nougat filling formulation sweetened with honey was optimized using a two-factor design. The optimum filling contained 5% pecans and 7% blueberry powder and showed good mechanical properties and sensory characteristics. This product has high market potential.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Engineering, Chemical
Barbara Surano, Graciela Leiva, Guillermo Marshall, Felipe Maglietti, Carolina Schebor
Summary: By utilizing PEF technology, natural pigments and bioactive compounds can be effectively extracted from prickly pear fruit, resulting in increased juice yield and nutritional properties, suitable for industrial applications.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Maite Gagneten, Sara Gonzalez Caceres, Isaac A. Rodriguez Osuna, Nahuel M. Olaiz, Carolina Schebor, Graciela E. Leiva
Summary: In this study, a dual pulsed electric field (PEF)-acetylation method was used to modify cassava starch. The independent effects of each method on the functional properties of the starch were investigated. The results showed that the PEF pre-treatment significantly increased the acetylation degree and the dually modified starches exhibited improved water solubility, reduced gelatinization properties, better storage stability, and changes in rheological profile.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Roy Rivero, Diego Archaina, Natalia Sosa, Carolina Schebor
Summary: The objective of this study was to evaluate the sensory acceptance and stability of jelly candies with orange or raspberry flavor and alternative sweeteners. The sensory studies showed that both candies were well-liked by more than 70% of consumers and had the taste attributes categorized correctly. However, there were some deviations in color and gumminess for the orange flavor. The study also suggested improving bitterness/sweetness ratio and color attributes for better sensory stability of the candies.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Diego Archaina, Facundo Pieniazek, Valeria Messina, Daniela Salvatori, Carolina Schebor
Summary: The textural changes of two freeze-dried candies developed from blackcurrant fruits, unflavored yogurt, and different alternative sweeteners were analyzed using instrumental, sensory, and image analysis methods. Storage led to a decrease in F-max and W values, as well as a decrease in hardness, fracturability, and crispness. Image analysis showed an increase in the homogeneity and uniformity/smoothness for one of the sweeteners. Pearson's correlation coefficients analysis revealed a good correlation between the three techniques, suggesting their combined use for a better understanding of food texture.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
Maite Gagneten, Facundo Pieniazek, Diego Archaina, Valeria Messina, Daniela Salvatori, Carolina Schebor
Summary: The alternative starches and flours used in gluten-free bakery lack fiber, resulting in poor nutritional profile and texture challenges. This study examined the impact of adding fiber to gluten-free cookies on texture and consumer perception, using instrumental force/deformation measurements, image analysis, and sensory evaluation. Results showed that the control cookie had higher resistance to fracture, while the cookie with added fiber had a more fragile structure. Image analysis correlated well with instrumental analysis. Sensory analysis showed good acceptability but limited ability to detect small differences. Using multiple techniques provides a comprehensive perspective on texture.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Applied
Rocio Corfield, Gabriel Lalou, Santiago Di Lella, Karina D. Martinez, Carolina Schebor, Mariana C. Allievi, Oscar E. Perez
Summary: Complexes of β-lactoglobulin or whey protein isolate with folic acid were developed as potential food ingredients. The binding sites of the vitamin on the protein were elucidated using dilute concentrations. The zeta potential, aggregation kinetics, and particle size distributions were studied, and in silico studies were carried out. The bioaccessibility of the vitamin was also assessed.
FOOD HYDROCOLLOIDS
(2023)
