Changes in total anthocyanin content and antioxidant activity in sweet cherries during frozen storage, and air-oven and infrared drying

2016

Introduction. Sweet cherries are important dietary components, based mainly on their content of antioxidant compounds related to health benefits. Different preservation procedures cause changes in the content of these compounds. Our work aimed at evaluation of changes in the total anthocyanin contents and antioxidant activities in fresh, frozen and dried sweet cherry fruits. Materials and methods. The total anthocyanin content of edible parts of sweet cherries was studied under different postharvest conditions. The total antioxidant activities were studied using total phenolic content and ferric reducing antioxidant power assays. Results and discussion. We report higher amounts of phenolics…

AN ENZYME-ENHANCED EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE AND THEIR THERMAL DEGRADATION KINETICS

2020

There is a great demand for developing efficient anthocyanins extraction related to each plant material. Conventional methods have been replaced by novel techniques, but they might remain attractive when combined with the latter. Anthocyanins extraction from fresh and dried red cabbage was investigated by maceration, ultrasonication, and with enzymes. Pre-treatments through drying determined an improved extraction with respect to fresh samples, freeze-drying emerging as the best method. Combined enzyme-assisted extraction with maceration resulted in higher yield by conducting several extractions (1078.8±12.5 mg/100 g DW). The kinetic studies revealed good stability of anthocyanins at 50 °C,…

INVESTIGATION OF THE ANTHOCYANIN CONTENT AND STABILITY OF CRUDE EXTRACTS FROM RED ONIONS (ALLIUM CEPA L.) GROWN IN ROMANIAN AREAS

2012

Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley ( Petroselinum crispum ) seed oil

2018

Abstract Cold pressed parsley seed oil gained special interest for the development of new functional foods. Similar to other edible oils it needs protection against oxidation. The present study evaluated the protective effects of anthocyanins extracted from outer skins of red onion on parsley seed oil. The natural extract-oil samples and control have been subjected to storage at 45 °C for 10 days. The results of thermal analysis by DSC showed an optimal concentration of anthocyanins of 3 mL/100 g oil. Kinetic studies using the Ozawa-Flynn-Wall and Kissinger-Akahira-Sunose methods were performed on the sample optimally prepared. The results regarding the activation energy indicated improved …

Two Methods for Highlighting the Influence of Sugars Type on Fermentation Processes Produced by Staphylococcus Carnosus and Lactobacillus Curvatus

2011

Purpose of this paper is to establish the influence of different types of sugars on fermentation processes found in the meat industry. In the analysis used a mixture of bacteria (Lactobacillus curvatus and Staphylococcus carnosus ), and the types of sugars were used lactose, lactulose, sucrose and two types of glucose syrup. To highlight the speed with which the fermentation process takes place, the variation in pH for the environment and the amount of energy released during biotechnological processes was measured.