High Content Of Vitamin Research Articles

Vitamin E and carotenoid profiles in leaves, stems, petioles and flowers of stinging nettle (Urtica leptophylla Kunth) from Costa Rica.

Local leafy vegetables are gaining attention as affordable sources of micronutrients, including vitamins, pro-vitamin carotenoids and other bioactive compounds. Stinging nettles (Urtica spp.) are used as source of fibers, herbal medicine and food. However, despite the relatively wide geographical spread of Urtica leptophylla on the American continent, little is known about its content of vitamin E congeners and carotenoids. We therefore investigated the particular nutritional potential of different plant structures of wild Costa Rican U. leptophylla by focusing on their vitamin E and carotenoid profiles. Young, mature and herbivore-damaged leaves, flowers, stems and petioles were collected and freeze-dried. Vitamin E and carotenoids were determined by high-performance liquid chromatography after liquid/liquid extraction with hexane. α-Tocopherol was the major vitamin E congener in all structures. Flowers had a high content of γ-tocopherol. Herbivore-damaged leaves had higher contents of vitamin E than undamaged leaves. Lutein was the major and β-carotene the second most abundant carotenoid in U. leptophylla. No differences in carotenoid profiles were observed between damaged and undamaged leaves. The leaves of U. leptophylla had the highest nutritional value of all analyzed structures; therefore, they might represent a potential source of α-tocopherol, lutein and β-carotene. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Bioactive Compounds and Quality Attributes of Fresh Seedless Barberry (<em>Berberis vulgaris</em> L.) at Cold Storage as Influenced by Multiple Spraying of Calcium Nitrate and Potassium Nitrate

Purpose: Seedless barberry is one of the most important small fruits, which is cultivated in dry areas of east of Iran. However, due to high water content (~80%) and thin skin it is susceptible to postharvest decay, and thus it has a short postharvest life. Research Method: This study was carried out to investigate the impact of pre-harvest application of calcium nitrate 0.5% and potassium nitrate 0.5%, and cold storage on biochemical and postharvest quality attributes of fresh seedless barberry fruits in the 2017 and 2018 growing seasons. Findings: The results showed that both chemicals applied resulted in better appearance and firmness in both years. In addition, control fruit were redder in the 2017 season. Fruit at harvest had the highest content of vitamin C (21.11 mg.100g-1) in 2017 and total phenolic content (7.36 mg.100g-1) in 2018 compared to stored fruit. Interestingly, the highest total anthocyanin was obtained after 30 days of cold storage, 1146.13 and 3071.32 mg.L-1, respectively, in both growing seasons. The appearance and firmness of seedless barberry decreased with an increment of the storage period in both seasons, and the best taste was assessed at harvest time. Moreover, the fruit brightness in 2017 and ‘b*’ and hue color parameters in 2018 decreased as storage time progressed. The highest weight loss percentage in stored fruit was obtained in harvested fruit in both seasons. Research Limitation: The high sensitivity of barberry fruit due to high water content and its thin skin. Originality/ Value: Both chemicals preserved some of the quality properties of barberry fruit during cold storage.

Fruit processing by‐products in the aquafeed industry: A feasible strategy for aquaculture sustainability

AbstractThe aquaculture sector is steadily growing due to the increasing demand for healthy and cheap animal protein sources. Consequently, the high demand for nutritionally balanced aquafeed increases, but requires sustainable and feasible feed ingredients. However, the high cost of fish and soybean meals opens the door to looking for suitable non‐traditional feed ingredients. The processing of fruits results in high amounts of waste and by‐products, which are risky for the environment but rich in nutritional value. Recycling fruit waste in aquafeed is successfully applied and results in high growth performance, productivity and well‐being of aquatic animals. Fruit by‐products are also potential functional feed additives devoted to their high content of polyphenols, flavonoids, vitamins, minerals, polysaccharides and peptides. As functional components, fruit by‐products enhance the antioxidative and immune responses of aquatic animals and increase their tolerance for biotic and abiotic stressors. In light of reducing antimicrobial chemicals in aquaculture to mitigate antimicrobial resistance, dietary feed additives extracted from fruit by‐products can be used as eco‐friendly substances. The investigations involved in evaluating the incorporation of fruit by‐products and their derivatives in aquafeeds are explored in this review. An overview of the possibility of using non‐traditional plant products in aquaculture as a feasible and sustainable concept is addressed in this review. Academic knowledge with enough information for more development and research to maximise the utilisation of fruit by‐products in the aquafeed industry is also enriched.

Study of Antioxidant Activity of Garden Blackberries (Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents

Blackberries are rich in antioxidants due to their high polyphenol and vitamin content, making them an excellent source of health protection. It is well known that good quality juices and fruit extracts can be obtained only from high quality fruits. The aim of this research is to characterize the antioxidant properties of garden blackberries fruits grown in Turia (Romania). Extracts were made from blackberry fruits with four different solvents, and the antioxidant capacity was studied by applying DPPH and FRAP assay. The total phenolic content (with Folin–Ciocâlteu reagent), total anthocyanin content (with the pH differential method), and total flavonoid content (with aluminum chloride colorimetric method) were also measured. The quercetin and gallic acid content were also determined by HPLC-DAD. As the best results were obtained with 90% v/v acidified acetonitrile, the Hansen parameters analysis was performed for the acetonitrile-water solvent mixture as a solvent and cyanidin-3-O-glucoside as a solute.

Characterisation of Zamorano-Leonese Donkey Milk as an Alternative Sustainably Produced Protein Food.

The Zamorano-Leonese donkey is the local breed of the Castilla y León region of Spain and is a protected endangered species. The best way to preserve it is to explore viable alternatives such as milk production. Unlike other donkey breeds, this one has not been previously characterised. The aim of this work is the complete nutritional characterisation of its milk for human consumption, either directly or as an ingredient, to meet the new consumer expectations of sustainability and health concerns. This breed did not differ from others in terms of amino acid and protein profile. Its low concentration of β-lactoglobulin may be correlated to a low allergenicity. The presence of lactozyme and lactoferrin, which are potent antimicrobials, stand out among the proteins. This milk presented a higher content of unsaturated fatty acids, being oleic fatty acid the main one. Zamorano-Leonese donkey milk did have a higher content of vitamin C, riboflavin, folic acid and vitamin E than the other donkey breeds. It also had a high concentration of vitamin D despite its low-fat content. However, its mineral concentration was lower than other donkey breeds in line with its lower ash content. In terms of micronutrients, it had a high amount of zinc and selenium. Based on these results we can conclude that donkey milk is a food and/or ingredient with beneficial effects on cardiovascular health and the proper functioning of the immune system, as well as being a good source of protein. Therefore, donkey milk from this local species from Spain is a food and/or ingredient with beneficial nutritional properties and sustainable from an environmental point of view.

Non-destructive measurement of antioxidant activity and water content in chili powder (Capsicum annuum L.) using near-infrared spectroscopy

Chili (Capsicum annuum L.) is a potential source of antioxidants due to its high vitamin and lutein contents. The information on antioxidant activity and water content of chili are needed by the chili-based industries which utilise chili's natural antioxidant content for various purposes in health, food, or herbal products. These information are often obtained through destructive testing which damages the tested materials, and also requires a relatively long analysis time. Therefore, the present work aimed to non-destructively measure the antioxidant activity and water content of chili powder using near-infrared spectroscopy (NIS) combined with partial least square (PLS) analysis. A total of 84 samples of chili powder from four different colour groups were used in the present work. Approximately 70% of the samples were used for calibration, while the rest were used for validation. Samples' reflectance data were acquired using NIRFlex N500 Fiber Optic Solids Cells at wavelengths of 1000 - 2500 nm. The antioxidants activity and water content were also analysed destructively for comparison/reference data. PLS was then performed on the spectrum and reference using the Unscrambler X version 11.0 software. There were also three pre-treatments used to improve the spectrum, i.e., multiplicative scatter correction, first derivative Savitzky Golay, and de-trending. The best calibration model was successfully obtained when the antioxidant activity spectrum was processed using the de-trending pre-treatment with six PLS factors. The coefficient of determination (R2) and residual predictive deviation (RPD) values for this were 0.83 and 2.60, respectively. Additionally, the best calibration model was successfully obtained when the water content spectrum was processed using the first derivative Savitzky Golay pre-treatment with five PLS factors. The R2 and RPD values for this were 0.96 and 2.25, respectively. Both models were observed to be accurate, and have the potential to be used for measuring the antioxidant activity and water content of chili powder samples.

Antibacterial Activity of Sea Buckthorn (Hippophae rhamnoides L.) against Pathogenic Microbes

Sea buckthorn (Hippophae rhamnoides L.) is a unique and valuable plant and has recently gained worldwide attention mainly for its medicinal and nutritional potential. It is a thorny bush with yellow-orange pearl shaped fruits and has a high content of vitamins, minerals, natural antioxidants and omega-3,6 fatty acids.Doses of 2 mg/ml, 4 mg/ml and 6 mg/mlof aqueous extract of plant berry powder were evaluated against Gram positive and Gram negative microbes by usingdisc diffusion and agar well diffusion method. The zone of inhibition was compared with the standard drugs vancomycin andKanamycin(30 µg/ml). It was concluded that the aqueous extract of berry powder has antibacterial activity, which may be used to preventvarious diseases and can be incorporated in human and animal diet.

MICRO-MINERALS AND VITAMIN C PROFILE OF AFRICAN NIGHTSHADE BASED PREPARATIONS CONSUMED IN THE NORTH WEST REGION OF CAMEROON

Purpose: The aim of this study was to investigate local/traditional recipes of African nightshade and to assess the mineral and vitamin contents of these African nightshade-based preparations among selected ethnic groups from the Northwest Region of Cameroon. The ethnic groups under study were Kom, Tikaris, Wum, Moghamo, and Widikum.
 Methodology: This study made use of both survey and experimental designs. A four-section structured questionnaire was administered to 600 households of the Northwest Region. Data obtained from the survey were entered into SPSS version 20 and analysed to obtain 25 local/traditional African nightshade recipes from the region. Basifhei is the most consumed African nightshade dish by the Kom people; Mbas a sekoyn and Mbas a mtsong mbi for the Wum people; Mbeup Cerie for the Widikum people while the Moghamos and the Tikaris consume African nightshade prepared in over 15 different ways.
 Findings: The mineral analysis for the 25 recipes showed that iron ranged from 0.14mg/100g DW to 24.75mg/100g DW, Zinc 1.71mg/100g DW to 7.56mg/100g DW and copper 5.72mg/100gDW to 26.28mg/100gDW. The vitamin C contents of the 25 recipes ranged from 0.039g/100g DW to 1.84g/100g DW. The results of the study revealed that African nightshade recipes from the Northwest Region of Cameroon are good sources of important nutrients such as the minerals (Iron, zinc, and copper) and vitamins especially vitamin C; with the most popular recipe over the Region being All–in–one–pot African nightshade. The high contents of vitamins and minerals make these recipes valuable dietary sources of micronutrients, especially for people with malnutrition illnesses. 
 Recommendation: The study recommends that African night shade cooked by boiling, addition of tomatoes, onions, egusi and frying are good sources of vitamins and minerals and should be adopted in households to alleviate micronutrient deficiencies thus African nightshade should be integrated in the Cameroon food systems to alleviate micronutrient deficiencies. However, the quantities of palm oil should be used in moderation.

GC/MS Profiling, Anti-Collagenase, Anti-Elastase, Anti-Tyrosinase and Anti-Hyaluronidase Activities of a Stenocarpus sinuatus Leaves Extract.

Today, skin care products and cosmetic preparations containing natural ingredients are widely preferred by consumers. Therefore, many cosmetic brands are encouraged to offer more natural products to the market, such as plant extracts that can be used for their antiaging, antiwrinkle, and depigmentation properties and other cosmetic purposes. In the current study, the volatile constituents of the hexane-soluble fraction of a Stenocarpus sinuatus (family Proteaceae) leaf methanol extract (SSHF) were analyzed using GC/MS analysis. Moreover, the antiaging activity of SSHF was evaluated through in vitro studies of anti-collagenase, anti-elastase, anti-tyrosinase, and anti-hyaluronidase activities. In addition, an in silico docking study was carried out to identify the interaction mechanisms of the major compounds in SSHF with the active sites of the target enzymes. Furthermore, an in silico toxicity study of the identified compounds in SSHF was performed. It was revealed that vitamin E (α-tocopherol) was the major constituent of SSHF, representing 52.59% of the extract, followed by γ-sitosterol (8.65%), neophytadiene (8.19%), β-tocopherol (6.07%), and others. The in vitro studies showed a significant inhibition by SSHF of collagenase, elastase, tyrosinase, and hyaluronidase, with IC50 values of 60.03, 177.5, 67.5, and 38.8 µg/mL, respectively, comparable to those of the positive controls epigallocatechin gallate (ECGC, for collagenase, elastase, hyaluronidase) and kojic acid (for tyrosinase). Additionally, the molecular docking study revealed good acceptable binding scores of the four major compounds, comparable to those of ECGC and kojic acid. Besides, the SSHF identified phytoconstituents showed no predicted potential toxicity nor skin toxicity, as determined in silico. In conclusion, the antiaging potential of SSHF may be attributed to its high content of vitamin E in addition to the synergetic effect of other volatile constituents. Thus, SSHF could be incorporated in pharmaceutical skin care products and cosmetics after further studies.

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3.

Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D3. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D3 (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D3 level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15–20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D3 during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D3.

Influence of Blanching on the Gene Expression Profile of Phenylpropanoid, Flavonoid and Vitamin Biosynthesis, and Their Accumulation in Oenanthe javanica.

Field blanching is a process used in agriculture to obtain sweet, delicious, and tender stems of water dropwort by obstructing sunlight. The nutritional and transcriptomic profiling of blanched water dropwort has been investigated in our previous studies. However, the effect of blanching on the production of secondary metabolites and different vitamins in water dropwort has not been investigated at the transcriptomic level. This study explored the transcriptomic variations in the phenylpropanoid biosynthesis, flavonoid biosynthesis, and different vitamin biosynthesis pathways under different blanching periods in the water dropwort stems (pre-blanching, mid-blanching, post-blanching, and control). The results show that polyphenol and flavonoid contents decreased; however, the contents of vitamins (A, B1, B2, and C) and antioxidant activity increased significantly after blanching. Furthermore, the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis of blanched water dropwort showed the downregulation of many important genes involved in phenylpropanoid and flavonoid biosynthesis pathways, and the downregulation of these genes might be the reason for the reduction in polyphenol and flavonoid contents. We also examined and highlighted the genes involved in the higher vitamin content, antioxidant activity, pale color, tenderness, and sweetness of the blanched stem of water dropwort. In conclusion, the present study explored the role of phenylpropanoid and vitamin biosynthesis, and it will provide a basis for future investigation and application in the blanch cultivation of water dropwort.

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects.

Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.

Development of sustainable systems of food production of chopped semi-finished products

Currently, the food industry is carried out with the use of food additives. Many world scientists are working on the formation of new nutritional supplements or improving existing supplements. There are nearly two thousand nutritional supplements around the world, and of course, there is a need to improve them. In the meat industry, additives developed according to their own recipe are used in the manufacture of products. The use of such additives depends on the purpose of the manufacturer. Skeptics argue that nutritional supplements are only needed to increase sales. The topic of the introduction of food additives, namely with a high content of vitamins, is very relevant in our time. Today, there is practically no food left, wherever nutritional supplements are used.

Dynamic changes in betanin content during the growing season of table beet: their interplay with abiotic factors.

The table beet, a widespread edible root crop known for its medicinal and antioxidant properties, early maturation, good shelf life, and high contents of bioactive compounds, vitamins and minerals, is used for the production of a natural red food dye. The relevance of this study is dictated by the lack of knowledge about the dynamic changes in the content of betanin during the growing season when developing table beet cultivars with a focus on pigment extraction. The article presents the results of a study of 29 red-colored table beet accessions from the collection of the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR). Dynamic changes in the content of the pigment during the growing season were observed on two beet accessions, cvs. ‘Russkaya odnosemyannaya’ and ‘Bordo odnosemyannaya’. Four pH versions of the buffer solution were tested, and the test results are presented. A buffer solution with pH 6.5 is recommended for research purposes. The amplitude of variability in the content of betanin in the peel (39.9–239.2 mg/100 g) and f lesh (14.4–127.5 mg/100 g) of beets was determined. It was conf irmed that the content of betanin in the peel exceeded that in the f lesh in all samples. A positive relationship between these indicators was revealed (r = 0.74, p ≤ 0.05). It was found that betanin accumulation did not occur in beet roots during the growing season. The pigment showed considerable f luctuations associated with abiotic environmental factors. Correlation analysis showed a signif icant positive relationship between air temperature and betanin content in the root f lesh (r = 0.32–0.31, p ≤ 0.05). A negative impact of environmental temperature on betanin content in the peel manifested itself on the third day (r = –0.34…–0.35, p ≤ 0.05). The negative response to precipitation was less expressed in cv. ‘Bordo odnosemyannaya’ due to the genotype’s more active metabolism and plasticity. Structural morphological features of the photosynthetic apparatus were described for the tested accessions, and their interrelations with the studied character were specif ied. Recommendations are given concerning the choice of a planting pattern and the timing of table beet harvesting for pigment extraction

Fatty acids and amino acids profile of organic black rice (Oryza sativa L.) milk

The popularity of plant-based milk has been increasing over the last few years to substitute animal milk. Cereal such as black rice (Oryza sativa L.) is a plant material that can be used to produce rice milk. Black rice has been reported to have high vitamin and mineral content and high fiber. Previous research also has shown the functionality of black rice, such as antioxidant, antihypertensive, and antihyperlipidemic. For this reason, black rice has the potency to be further processed into functional food such as rice milk. However, there is still a lack of basic information about the nutritional profile of black rice milk. Therefore, this research aimed to examine the fatty acids and amino acids profile of black rice milk. Fatty acid analysis was carried out using GC-FID. Amino acid content was analyzed using UPLC. The fatty acid profile analysis revealed that polyunsaturated fatty acid was the most abundant (0.1062%) in black rice milk, followed by saturated fatty acid (0.062%). The highest amino acid found in black rice milk was glutamic acid (0.0045 g/100 mL), aspartic acid (0.00269 g/100 mL), and arginine (0.0228 g/100 mL)

Evaluation of Nutritional, Physico-Chemical and Function Properties of Cactus Pear Opuntia ficus-indica (L.) Pulp and Cladode: A Comparative Study

The objective of this research was to evaluation of chemical, functional, and nutritional components of both pulp and cladode. The results indicated that cladode had higher moisture content (90.7%) and ash content (1.54%) compared to the pulp. While the cladode showed higher amount of protein content (1.08%), crude fiber (3.03%), crude fat (0.63%) and total carbohydrate (17.2%) compared to cladode. The significantly (P ≤ 0.05) higher pH (6.96), TSS (18.45 °Brix) and titratable acidity (0.18%) were recorded in pulp of cactus pear compared to cladode. The range of mineral contents such as magnesium, potassium, calcium, copper and zink were recorded between (0.16–96.45), (2.34–16.23), (5.64–16.65), (27.16–33.55), and (50.56–65.94) (μg/100 g DW), respectively. It could be noticed that pulp of cactus pear had a higher content of vitamin C(75.07 mg/100 g FW) and lower content of carotenoids (2.41 μg/ml FW) as compared to cladode. The statically significant (P ≤0.05) and higher amino acids were found in cladode of cactus pear; the Valine (0.40–3.71 g/100 g) and Serine (1.74–3.34 g/100 g) were found higher in cladode. The high phenolic (2.2 g/100 g) and tannin content (2.55 g/100 g) compared to cladode extract 1.03 g/100 g (2.34 g/100 g) on dry basis, respectively. Phytic acid content was higher in cladode (0.55 g/100 g DW) than in the pulp (0.34 g/100 g DW). Pulp and cladode values were similar to each other for Sophisticated analytical Saponins contents 0.55 g/100 g DW. Sophisticated analytical approaches will promote the use of the cactus plants in foods, medicines, cosmetics and pharmaceutical industries.

The Relationships among Microelement Composition of Reindeer Meat (Rangifer tarandus) and Adaptation: A Systematic Review and Meta-Analysis

This systematic review and meta-analysis based on PRISMA statements aimed to summarise the data on the chemical composition of reindeer meat depending on the region of the Rangifer tarandus. We searched SCOPUS, PubMed, Embase, CrossRef, Medline, Cochrane library, eLibrary, and CyberLeninka. A total of 3310 records published between January 1980 and December 2021 were screened. We identified 34 relevant studies conducted in Russia, Norway, the USA, Canada, and Finland for the synthesis. Overall, the consumption of reindeer meat reduces arterial hypertension and atherosclerosis due to many polyunsaturated fatty acids (linoleic, linolenic, arachidonic) and vitamin C, which balances lipid fractions. Venison is an effective means of preventing obesity and adapting to cold due to the content of a complete set of essential trace elements, amino acids, and even L-carnitine. The high content of vitamin C and microelements (iron, zinc, copper) in reindeer meat is likely to increase the body’s antioxidant defence against free radicals and help prevent chronic non-infectious diseases. Thus, venison is an essential component of the adaptation mechanism for the Arctic population.

Bioactive effects of citrus flavonoids and role in the prevention of atherosclerosis and cancer

Citrus fruits are the main fruits of the Mediterranean diet and have been long recognized for their beneficial effects on human health. Observational studies have shown a significant association between dietary flavonoid intake and reduced risk of cardiovascular and malignant diseases. The beneficial effects of citrus fruits on human health appear to be due to their high content in vitamins, minerals and fibers. In particular, the antioxidant and anti-inflammatory activities have been indicated as some of the mechanisms through which citrus fruits may thwart the development of chronic degenerative diseases such as atherosclerosis and cancer. This review would critically examine the results from numerous experimental and clinical studies carried out in order assess the contribute of citrus flavonoids to the prevention of chronic pathological conditions including atherosclerosis and cancer.

Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation

BackgroundStrawberry is a nutrient-rich and important small fruit because of its high content of beneficial phytochemicals and several vitamins like vitamin C, vitamin E and vitamin B6. However, strawberry is highly perishable due to its susceptibility to mechanical damage, microbiological decay, and softening in texture. Recently, there has been an increasing interest in using various essential oils as natural food preservatives. Although, they have limited stability to exposure to high temperatures, light and oxygen, which could eventually affect sensory quality attributes. The electrospinning method is a simple and well-organized process that has been used to encapsulate essential oils. In this study, the effect of thyme essential oil (TEO) encapsulated into zein electrospun fiber film was assessed on extending the shelf life and preserving the quality of strawberry fruit during storage.FindingsResults indicated that TEO presented potent antibacterial activity against Bacillus cereus, Escherichia coli and Aspergillus fumigatus. The scanning electron microscopy images of zein fiber had a linear shape, absence of beads, and smooth surface. The encapsulation efficiency (EE) of TEO in the zein fiber was about 75.23%. Encapsulated TEO released at a slower rate than free TEO. The zein/TEO fibers (zein fiber film loaded with TEO) significantly (p ˂ 0.05) decreased weight loss and maintained the anthocyanin content, firmness and color of the strawberries during storage. After 15 days of storage, weight loss reduced about 15% and firmness was higher about 20% in packed fruit with zein/TEO fibers compared to control.ConclusionsInterestingly, after 15 days of cold storage, the strawberries firmness, appearance, and sensory evaluation, which are important quality factors from both postharvest and consumers’ viewpoint, in zein/TEO fiber treatment were acceptable and had higher scores compared to the control. In conclusion, the present study demonstrated the benefits of incorporating TEO into zein films, which could play a significant role in the active packaging and preservation of strawberry fruits.Graphical

Исследование возможности применения гранулированного сахаросодержащего продукта с функциональными добавками при производстве желейных начинок

Introduction. Iodine is one of the most important elements for maintaining human health and cognitive skills. Contemporary food industry is looking for new functional foods fortified with macro- and micronutrients. Confectionery products occupy a fairly large segment of human diet. The present research objective was to substitute traditional white sugar with an experimental granulated sugar-containing product that contained maltodextrin, cane molasses, and Japanese kelp extract. This substitute could reduce the calorie content of jelly and increase its functional properties while maintaining its sensory profile, e.g. consistency, increasing its shelf-life, and simplifying the tec hnological process.
 Study objects and methods. Granulated sugar-containing product is a new component for the confectionery industry, but its effect on technological processes is unpredictable. The research featured an experimental granulated sugar-containing product with maltodextrin, cane molasses, and Japanese kelp. The growth rate of granules and their structure were studied by scanning microscopy and radiography, the granulometric composition and solubility – by determining the relative dissolution rate, the effect of the granulated sugar-containing product on the sensory and physicochemical parameters of jelly – by refractometry and titrometry.
 Results and discussion. The experimental granulated sugar-containing product contained sucrose both in crystalline and amorphous state, which affected the distribution of nutrients within the product. The growth rate of granules affected the resulting structure of the product and its solubility, which decreased by 2.5 times as the size of the granules grew. The dissolution rate decreased compared to crystalline sugar. As a result, the technological process of jelly production had to be adjusted. The developed jelly had a lower energy value and better nutritional qualities. The high content of vitamins and macro- and microelements makes it a functional product. The experimental jelly received 22.3 points for sensory profile. Its hysico-chemical parameters (soluble solids < 68%, acidity > 2.2 8%) met the standard requirements for this type of product.
 Conclusion. The new granulated sugar-containing product simplified the technological process and improved the sanitary, hygienic, and working conditions.