Astringent Taste Research Articles

Uberdermin is a new transdermal anti-mastitiс drug

The work on creating an iodine-containing preparation for transdermal use was completed, and its physicochemical properties, stability during long-term storage, local irritant effect, exfoliating ability, harmlessness for the body, therapeutic effectiveness for mastitis and udder diseases in cows were studied. The drug of the new generation – uberdermin- results from the interaction of polyiodbismuthsulfamide (PIVS) and dimethyl sulfoxide in a ratio of 10: 1. It is a pasty product of orange color, with a slight garlic smell and a bitter, astringent taste. The study of the physical stability of uberdermin lasted 12 months; he did not reveal significant changes in the controlled indicators (color, smell, taste, consistency, homogeneity, impurities). Cutaneous applications of uberdermin did not reveal an irritating effect of the drug on the glandular tissue of the udder of cows; this is confirmed by counting the number of somatic cells in milk and lysozyme titer. Skin resorptive capacity of uberdermin, visual control of the speed of its discoloration after an application was completed 2.3 times faster compared to PIVS. Control of the translocation of active components of uberdermin in the parenchyma of the mammary gland of lactating cows was based on changes in the concentration of molecular iodine in milk after applying the drug to the skin. of the udder. As it turned out, already 6 hours after its application in a therapeutic dose, the concentration of iodine in milk increased almost twice. Uberdermin showed relatively high antibacterial activity against all tested strains, but the advantages over PIVS are not obvious. Treatment of dry cows with purulent catarrhal mastitis by uberdermin ensured 100% recovery, and 2–3 applications of the drug were needed for the course of treatment; it is two times less than the pre-dry period. Research studies on using uberdermin for udder diseases (frostbite of the tips, bruises, wounds, skin cracks) indicate the prospects of thorough research in this direction.

Standardization of Dengen Bark Extract (Dillenia serrata) for Emulgel Product Development

Medicinal raw materials derived from plants must be standardized in order to guarantee the quality, stability and safety of medicinal preparations containing these raw materials. Extract standardization includes two parameters, namely specific parameters and non-specific parameters. Dengen plant is one of the endemic plants of the island of Sulawesi which has been used by the community for several treatments. For the development of medicinal raw materials from this part of the dengen plant, it first needs to be standardized. This research is an experimental research. The ethanol extract of the dengen bark was obtained by extraction method and then tested for specific and non-specific parameters. The results obtained on organoleptic examination are brownish red color, characteristic odor, thick texture, and astringent taste. The content of soluble compounds in water is 6.16 ± 0.125%, the content of soluble compounds in ethanol is 44.61 ± 0.15%, contains flavonoid compounds, saponins and tannins, ash content is 4.17 ± 0.0285%, ash content is not soluble in acids. 0.024 ± 0.03%, moisture content 21.08 ± 0.209%, specific gravity 0.8256 ± 0.002 (5%), 0.8248 ± 0.005 (10%), total bacterial and mold/yeast contamination < 1.0 x 101 with negative mold/yeast culture, heavy metal content (mercury-Hg) 0.3335 g/g, Copper-Cu < 0.01 g/g, Lead-Pb 0.094 g/g. Based on the results of the study, the ethanolic extract of the stem bark of dengen ( Dillenia serrata ) has met the applicable standardization requirements for extracts which include specific and non-specific parameters as medicinal raw materials.

Cooking in caves: Palaeolithic carbonised plant food remains from Franchthi and Shanidar

Research on Palaeolithic hunter-gatherer diet has focused on the consumption of animals. Evidence for the use of plant foods is comparatively limited but is rapidly expanding. The authors present an analysis of carbonised macro-remains of processed plants from Franchthi Cave in the Aegean Basin and Shanidar Cave in the north-west Zagros Mountains. Microscopic examination of the charred food remains reveals the use of pounded pulses as a common ingredient in cooked plant foods. The results are discussed in the context of the regional archaeobotanical literature, leading the authors to argue that plants with bitter and astringent tastes were key ingredients of Palaeolithic cuisines in South-west Asia and the Eastern Mediterranean.

Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment

The consumption of fermented soymilk (FSM) is of great interest to consumers because of its many potential health benefits. Nevertheless, soymilk's unpleasant flavor and astringent taste are a major concern in consumption. To obtain the soymilk with good flavor and functionality profiles, fermentation is one of the alternatives, which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions (DFC). The single-factor test and orthogonal experiment comprehensively determine the FSM production process. The parameters of optimal conditions include mixed fermentation agents, water ratio (1:5), sterilization time (15 min), sterilization temperature (105 °C), 160-mesh press cloth, carbon source (glucose), amount of glucose (10%), inoculum amount (0.03%), fermented soymilk temperatures (FSM3, 37 °C; FSM4, 42 °C), and fermentation time (24 h) were retained. The DFC significantly affects nutritional factors such as proteins, amino acids, and others. At the same time, the anti-nutritional components showed the opposite results, except the total phenolic content exhibited a significantly higher content after fermentation. However, the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk (NFSM) from 19.30% to 4.97% in FSM3 and 1.60% in FSM4, respectively. Furthermore, the fermentation produced a higher abundance of 2-butanone, acetoin, and acetic acids, thus improving the overall sensory acceptability. Over time, the fermentation has been pertinent to exert preservation effects, especially for FSM4 at 4 °C. The results indicated that the optimized DFCs have a good application for FSM by improving its flavor, functional profiles with health-promoting effects, and soymilk product preservations.

The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves.

In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage of oolong tea processing. As a result, a total of 978 non-volatile compounds and 152 volatile compounds were identified, the flavonoids and several esters were differently accumulated in various tea samples. In total, 7048 proteins were qualitatively and quantitatively determined, the analysis on pathway enrichment showed that phenylpropanoid, flavonoid metabolisms, and protein processing in endoplasmic reticulum were the major pathways discriminating the different tea samples. The joint protein-metabolite analysis showed that the multiple stresses such as dehydration, heat, and ultra-violet irradiation occurred during the withering step induced the dynamic and distinct changes in the biochemical network in the treated leaves compared to fresh leaves. The significant decreases in flavonoids, xanthine alkaloids, and several amino acids contributed to the alleviation of bitter or astringent taste of withered leaves, although the decomposition of L-theanine resulted in the loss of umami flavor over the solar-withering step. Moreover, the fruity or floral aromas, especially volatile terpenoids and phenylpropanoids/benzenoids, were retained or accumulated in the solar withered leaves, potentially aiding the formation of a better characteristic flavor of oolong tea made by indoor withered tea leaves. Distinct effects of solar- and indoor-withering methods on the flavor determinant formation provide a novel insight into the relationship between the metabolite accumulation and flavor formation during the withering step of oolong tea production.

Pemberdayaan Masyarakat melalui Pelatihan Pembuatan Abon Jambu Mete (Anacardium occidentalle) di Desa Tegal Maja Kabupaten Lombok Utara

Tegal Maja Village is one of the villages in North Lombok Regency whose main commodity is cashew nuts. Cashew fruit consists of a true fruit in the form of a spindle or seed, while the pseudo-flesh is often known as a fruit that contains a lot of water. Cashew nuts are an important commodity while the fruit is considered to have no economic value because of its astringent taste, so it is often used as animal feed or even thrown away. The purpose of this community service activity is to increase the knowledge and skills of the people of Tegal Maja Village, North Lombok Regency in processing cashew fruit into shredded fruit, as well as supporting village programs in processing local potential into UMKM products. The implementation of activities carried out for 3 weeks includes initial observations, preparation of activity programs, discussions on determining activity schedules, and implementation of core activities. The core activities include the opening, socialization, practice of making floss, and product delivery. The success of this activity was measured by the increased knowledge and skills of participants in processing cashew fruit flesh into floss. The partner's response to this activity was very good, marked by the enthusiasm of the participants, namely 100% attendance, arriving on time until the activity ended. This community service activity ended with the delivery of products to the Head of Tegal Maja Village, North Lombok Regency.

Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments.

Green banana fruit with high resistant starch (RS) content has a potential to be a nutraceutical ingredient despite having an unpleasant astringency taste and is yet to be fully explored. In this study, the green banana after de-astringency treatment was employed for flour production, and the resulting flour was subjected to modification by the combined treatments of pullulanase debranching and annealing. The banana flour (BF) and the modified flour (MF) were compared with each other by evaluating their functional, thermal and structural properties. The BF showed a restricted-swelling pasting profile, behaving like a slightly chemically cross-linked starch; the MF exhibited less pronounced changes in pasting behavior with increased solubility and decreased swelling power and dispersed volume fraction at elevated temperatures. As compared with the BF, an enhanced thermal stability of the MF was observed, reflected in the endotherm shifting to higher temperatures with increased enthalpy. The BF displayed a CA-type polymorph, while the MF comprised a mixture of B- and V-type polymorphs with increased crystallinity. The MF showed an increased molecular order, reflected in an increase in short-range double helical order detected in the starch fingerprint regions of FT-IR spectra, and along with increased crystallinity, underlying its enhanced thermal stability. The modification treatment resulted in irregularly shaped flour particles with a more compact structure as revealed by morphological characters. The results of this study can provide useful information for the development of food products using the modified green banana flour with improved thermal stability and functional properties as a health-promoting ingredient.

Optimization and characterization of Sichuan pepper (Zanthoxylum bungeanum Maxim) resin microcapsule encapsulated with β-cyclodextrin

In order to improve the stability of Zanthoxylum bungeanum resin extracted from cakes of fried pepper (Z. bungeanum Maxim) oil, microcapsules were prepared with β-cyclodextrin (β-CD) as wall materials using an ultrasonic assisted molecular embedding (UME) method. Effects of the ultrasonic time, ultrasonic power and the core-wall ratio to the encapsulation efficiency (E.E) were investigated. Here, the optimal parameters of resin microencapsulation were determined by response surface methodology (RSM). The maximum E.E (81.94%) was obtained under the optimal parameters where the microcapsules were prepared at the core-wall ratio to be 1:3.47 (w/w) and the ultrasonic treatment was carried out at 240 w for 11.6 min. In addition, the numb grade, moisture content, coliforms and aerobic plate count of resin microcapsules were 6.74, 2.94 g/100 g, 0 MPN∙100 g−1 and 450 CFU g−1, respectively. The sensory evaluation indicated that it was feasible to mask the bitterness and astringent taste of Z. bungeanum resin by preparing microcapsules with an UME method. The resin microcapsules were smooth and continuous surface spherical and ellipsoidal with an average particle size of 2.85 μm. DSC thermogram indicated that the thermal stability of microcapsules was improved compared to the native Z. bungeanum resin.

Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction

AbstractPolyphenol oxidase (PPO) is a necessary medium for converting catechins into theaflavins in tea. This study aimed to provide an efficient and cost‐effective method for the purpose of developing a tea beverage rich in four main theaflavins (TFs) by optimizing the key factors affecting the enzymatic oxidation reaction to produce TFs. Autumn green tea (AT) soup was mixed with pear PPO crude enzyme solution and then reacted for different time at varying reaction temperatures, pH, ratios of tea soup to crude enzyme solution, and ratios of tea to water. The content of TFs in tea beverage was monitored by UPLC‐Q‐Orbitrap‐MS/MS to select the optimal process parameters to produce the maximum TFs. The TFs content after the reaction increased 968.49 times compared with that before the reaction. The results showed that the use of the enzymatic oxidation reaction of pear PPO crude enzyme solution to improve the TFs in AT soup was efficient. This method helped regulate the strong bitter and astringent taste sensation in AT, and it is unnecessary to purify the PPO enzyme source. This method is expected to be a breakthrough to use AT to produce high TFs tea beverages in a cost‐effective way with high value.

녹차 첨가에 따른 장어국의 성분 및 맛 특성 변화

This study was conducted to evaluate whether the nutritional value and palatability of eel soup could be improved by adding green tea during its preparation. Control (E, eel soup) contained catechin 0%, caffeine 0.05%, while eel soup with green tea (GE) contained caffeine 0.25% and 0.53% catechin of which epigallocatechin (EGC) 0.20%, C 0.05%, epicatechin gallate (ECG) 0.28% were investigated. The total phenolic compound content in GE was found to be 112.5 mg gallic acid equivalents (GAE)/g, which is 19.3 times higher than the 5.8 mg GAE/g in E. GE showed high antioxidant activity, with 11.7% and 59.4%. Taurine was extracted with the highest free amino acid content, and the total free amino acid content was 1.46 g/100 g in E and 1.31 g/100 g in GE, which showed that E had a higher free amino acid content. However, the contents of tryptophan, ornithine, and lysine were slightly higher in GE. The results of taste analysis showed that the values for sour, umami, sweet and astringent taste were higher in GE, while those for salty and bitter taste were higher in E. The overall taste value was 32.6 for E and 39.4 for GE, indicating that the overall taste increased with the addition of green tea. Therefore, the addition of green tea during the production of eel soup could be said to contribute to the improvement of the taste and functional nutrition value of the eel soup.

Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process

In this study, the aim was to reveal the aroma-related volatile component profiles, major bioactive compounds, and antioxidant capacities of mainly persimmon vinegar produced from persimmon fruit, as well as its juice and wine. Persimmon fruit is rich in functional compounds. However, its availability is limited due to not growing everywhere, soft texture, and it is also not preferred by consumers due to its quite astringent taste. In the study, persimmon vinegar was produced as a solution to these problems. Persimmon vinegar, stood out with high gallic, chlorogenic acid contents, and antioxidant capacity, even from apple and grape vinegars. Also, an aroma-associated volatile-compound profile of it was determined as mainly 2-butanol, acetic acid, propanol, propyl acetate, and phenethyl alcohol, and additionally chavicol, 2-butyl acetate and isovaleric -acid. Persimmon vinegar may suggest as an alternative and new product with positive health effects and different taste which can be preferred by consumers. Thus, this fruit should be used for vinegar production. Novelty impact statement Persimmon attracts attention with its rich bioactive properties and different flavor. The fermentation process causes changes in bioactive compounds and aroma components. Persimmon can be used as a novel substrate for vinegar production with bioactive compounds and distinct flavor. The aroma-related volatile component profiles, major bioactive compounds, and antioxidant capacities of persimmon vinegar, juice, and wine were firstly revealed by this study.

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

PurposeJamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed.Design/methodology/approachMajor sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review.FindingsJamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products.Originality/valueThis review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems.

Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark

Introduction: A diet high in calories and saturated fats has been associated with health problems that have been increasing worldwide. Therefore, it is required to increase the number of formulated foods that generate well-being to health. Yogurt is a widely consumed food by all sectors of the population and it can be used as a vehicle to incorporate bioactive compounds. The phenolic compounds present in forest residues, such as those from oak bark, can be used and incorporated into yogurt, to increase its benefits as a functional food.Objective: The objective of this study was to develop a multifunctional yogurt enriched with vegetable oil (2.3% w/w) as a source of omega 6 and 3 and adding nanocapsules (24.5% w/w) of an extract of oak bark from Quercus crassifolia, rich in in phenolic compounds and high antioxidant capacity.Methods: Three yogurt formulations were prepared: F1: yogurt was made with non-fat milk, used as a control, F2: yogurt was prepared with non-fat milk and added with vegetable palm oil, and F3: non-fat yogurt was added with vegetable oil and nanoencapsulated oak bark phenolic extract. The yogurts were characterized in their chemical composition, microbiological analysis, and sensory analysis. Results: The multifunctional product F3 and product F2 presented lactic acid bacteria in concentration of 3.01X106 and 4.73x106, respectively, preserving characteristics of probiotic food. Product F3 presented low levels of syneresis (7.34%) and it was significantly different from the control yogurt (9.01%). The viscosity increased from 150 cP in the control yogurt to 341 cP in F3, due to the increase in the concentrations of solids by nanoencapsulating the phenolic. The wall material used for nanoencapsulation was sodium caseinate and mantodextrin. However, this increase in viscosity did not affect the sensory evaluation of the product. There were no significant differences between the control yogurt and the F2 and F3 products.Conclusion: A yogurt added with vegetable oil and nanoencapsulated oak bark phenolic extract was obtained. It was enhanced by the presence of probiotics, bioactive compounds, and essential fatty acids, and then evaluated and accepted by a sensory panel. Nanoencapsulation is a viable alternative to mask the characteristic astringent taste of phenolic compounds because it was not detected by the panelists. Keywords: waste recovery; functional dairy foods; essential fatty acids; probiotics; antioxidants; sensory.

Encapsulation of soy isoflavone extract by freeze drying, its stability during storage and development of isoflavone enriched yoghurt.

Soybean is a natural source of isoflavone. Its extract has a bitter and astringent taste and undergoes through oxidative deterioration. The study aimed at encapsulation of isoflavone extract using different carrier material through freeze drying. Maltodextrin, β-cyclodextrin, and tapioca starch were employed in 1:3 while sodium alginate and carboxymethyl cellulose in 1:1.25 as extract to carrier material ratio for encapsulation. Carrier material reflected significant (< 0.05) effect on encapsulation efficiency, isoflavone content and morphology of encapsulated extract. Maltodextrin was selected as the best material for encapsulation of isoflavone extract reflecting significantly higher encapsulation efficiency along with homogenous coating on the particle surface as examined through SEM. The band stretching in FTIR analysis also indicates the retention of functional groups after encapsulation. The encapsulated extract packed in ambered glass vials can be stored safely for a period of 6 months with a higher withholding of isoflavones under refrigerated conditions. Furthermore, encapsulated isoflavone extract was incorporated in yoghurt @ 50mg isoflavone which improved its functional and sensory properties. About 96.83% of isoflavone was retention in yoghurt containing encapsulated extract compared to yoghurt having extract without encapsulation.

Pengaruh Waktu Perendaman dalam Larutan Ca (Oh)2 0,5% terhadap Karakteristik Keripik Singkong

Cassava (Manihot Utilissima Pohl) is one of the food crops that is quite high in production but is easily damaged. Cassava as a raw material for chips has a weakness, namely it contains a bitter or astringent taste, and after being fried, the texture becomes hard. In addition, during the processing before frying there will be a browning reaction due to the reaction between sugar and protein or amino acids. Soaking cassava in a solution of whiting is an effort to reduce the astringent or bitter taste, improve the texture of the cassava chips to make them more crispy, and prevent the browning reaction. This study aims to determine the effect of the immersion period of cassava slices in 0.5% (Ca(OH)2) solution on several characteristics of the cassava chips produced. The design used was a randomized block design (RAK) with 6 treatment periods of immersion (6 hours, 12 hours, 18 hours, 24 hours, 30 hours and 36 hours) with a concentration of 0.5% Ca(OH)2 solution (w/v). ) and repeated 4 times. Organoleptic testing of color, taste, aroma and crispness was carried out by acceptance test (Hedonic). The results showed that soaking cassava in a 0.5% Ca(OH)2 solution for 30 hours produced cassava chips with the best characteristics based on the assessment of taste, aroma, color and crispness.

Reaction Mixtures Rich in [γ-Glu](n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers.

Some arginyl dipeptides and γ-glutamyl peptides have been identified as salt and umami enhancers. These compounds provide an operable approach for reducing sodium uptake without losing the palatability of foods. γ-Glu-Arg was hinted to have a taste-enhancing effect in the past, but few research studies have focused on it. In the present study, a series of γ-glutamyl peptides containing Arg such as γ-Glu-Arg, [γ-Glu](n=2)-Arg, [γ-Glu](n=3)-Arg, [γ-Glu](n=4)-Arg, [γ-Glu](n=5)-Arg, [γ-Glu](n=6)-Arg, [γ-Glu](n=7)-Arg, and [γ-Glu](n=8)-Arg were synthesized using glutaminase from Bacillus amyloliquefaciens in the presence of Gln and Arg. A high solid concentration of 30% was found to increase the production of [γ-Glu](1≤n≤4)-Arg. Sensory evaluation revealed that individual [γ-Glu](n=1,2,3,4)-Arg has a slightly bitter and astringent taste. [γ-Glu](n=1,2)-Arg (1.0 mg/mL) significantly increased the umaminess in the mixture of salt and sodium glutamate but showed no significant effect on saltiness in the salt solution, whereas [γ-Glu](n=3,4)-Arg and postenzymatic reaction mixtures (1.0 mg/mL) significantly increased both saltiness and umaminess. [γ-Glu](n=3,4)-Arg and postenzymatic mixtures in the system with 30% solid concentrations showed a high and similar taste-enhancing effect. Moreover, umaminess and saltiness increased 1.9 and 2.4 times in the simulated broth, respectively, while saltiness increased 1.5 times in the salt solution by the addition of postenzymatic reaction mixtures in the system with 30% solid concentrations at 20.0 mg/mL. These results indicated that [γ-Glu](n=1,2,3,4)-Arg and postenzymatic reaction mixtures rich in [γ-Glu](n≥1)-Arg were potential salt or umami enhancers.

Big, bad, and red: Giant velvet mite defenses and life strategies (Trombidiformes: Trombidiidae: Dinothrombium)

Giant velvet mites, the largest living mites, are a familiar sight when they are present above ground, usually after the first summer rains, in warm arid areas. Despite their often-conspicuous presence in enormous numbers, little is known about their basic biology, life history strategies, or predators. The emergence of Dinothrombium magnificum (LeConte, 1852) in southern Arizona, USA usually occurs after the first summer rain that exceeds 1 cm. Of the 17 species of vertebrate predators offered velvet mites, only those that quickly engulf their prey intact (horned lizards and toads) successfully preyed upon the mites. Even those ate only one or few before rejecting subsequent mites. Of the 12 species of insect predators and 11 species of other arthropod predators offered mites, only the larvae of antlions were possibly meaningful predators. Nevertheless, antlion larvae only rarely succeeded in puncturing the rubbery integument of a mite and killing it. When sampled by an author, a velvet mite produced an exceedingly bitter, astringent, and spicy taste that endured in the mouth for about an hour. Overall, velvet mites appear to have no meaningful predators, likely because of their enormous suite of highly effective defensives: red aposematic coloration, aposematic odor, a tough puncture-resistant integument, unpleasant tasting chemicals on the integument, and exceedingly distasteful internal compounds.

Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends.

Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice.

Proximate, Phytochemical and Antioxidant Activity of Amla Powder and Amla Candy

Amla is sour and astringent taste fruit, making the fruit less palatable to eat directly as fresh fruit; hence it can be consumed in processed form. Preparing powder and candy from amla fruit can increase its acceptability, the market value of it and be utilized to develop new value-added products. Considering this, the present study was designed to evaluate the nutritional compositions, vitamin C content, beta-carotene content, and antioxidant activity of fresh amla and two amla products such as amla powder and amla candy. Between the two products, amla powder contained a significantly (P &lt; 0.05) high amount of dietary fiber (17.67%), protein (4.98%), and ash (9.82%) contents than fresh amla and amla candy. Between two products, vitamin C (298.3 mg/100gm) and beta-carotene (113.55 mg/100gm) contents were significantly (P &lt; 0.05) high in amla powder. But amla candy showed high antioxidant activity (77.75%) than amla powder (59.2%). Results of this study suggested that amla and amla products are a good source of nutrients like vitamin C and different bioactive components. Amla can be utilized in diets as candy and dehydrated powder or flour which is easily included in food formulations due to its excellent nutritional qualities. Optimization of its use is beneficial in terms of nutritional and economical points of view.&#x0D; Environ. Sci. &amp; Natural Resources, 13(1&amp;2): 82-86, 2020

건조방식에 따른 홍차의 성분과 맛 차이

The traditional black tea, called Jeaksal, has made by the method of oxidation under sunlight and consumed in the Hadong region from the past. This study compared the ingredients and quality (taste) of black tea according to drying methods. The highest and lowest levels of the caffeine were obtained in the black tea sun drying (BTSD, 1.93%), and black tea shade drying (BTSHD, 1.73%), respectively, as opposed to the highest total catechin levels in the BTSD (3.31%) and the lowest in the BTSHD (0.78%). The highest theaflavin content was detected in the black tea (BT) (control, 0.66%). We further confirmed that the free amino acid content decreased with delayed drying time and temperature. Total free amino acid was detected by the highest value in BTSD with 24.91 mg/g, but by lowest value in BTSHD with 11.45 mg/g. In the shade drying 'Jeaksal' sour, bitter and astringent taste were strongly detected, whereas salty, umami, richness (after-umami) taste were weakly measured. BT and black tea pot drying (BTPD) has a similar taste pattern overall because of the same pot-drying method.