Red Cabbage Research Articles

PH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract

Color-based time-temperature indicators (TTIs) can show the time and temperature changes of an environment with a visually recognizable color change. Made from natural dyes, these TTIs are simple, inexpensive and sustainable. In this study, cellulose-based TTI labels were prepared with red cabbage extract of pH2, pH7 and pH9 to determine how pH alter the response of the labels to time and temperature changes. This study also aimed to determine the relationship between color change and time at different temperatures. The color responses of the labels were followed spectrophotometrically by measuring the CIE Lab color coordinates and by giving the total color difference at 4 °C, 23 °C, 40 °C, 80 and 100 °C after increments of time. The best fitting linear or nonlinear regression models of the CIE Lab coordinates, total color difference and time data as a function of temperature were also determined. The labels prepared with red cabbage extract at different pH behaved differently. Opposite to expectations, the acidic, pink colored labels did not have the highest color stability. Our finding was, that the label prepared with the acidic red cabbage extract is the most suitable as time-temperature label for indicating long-term temperature storage and the label prepared with the neutral red cabbage extract is the most suitable as time-temperature label for indicating short-term storage by color change. According to the results the color changes of the labels are predictable with the fitted models with a correlation coefficient between 0.96 and 1.

The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose

A pH-sensitive intelligent film was prepared using gelatin as base substrate and purple cabbage anthocyanins (PCA) as indicator with the aid of ultrasound. Fourier transforms infrared and X-ray diffraction analysis showed that 600 W ultrasound brought changes to characteristic bands of gelatin and PCA, and flattened diffraction peak around 2θ = 20°. Film prepared with 600 W ultrasound exhibited high tensile strength and elongation at break and showed high transition temperature and surface hydrophobicity by differential scanning calorimetry and contact angle analysis. The incorporation of <0.35 % PCA had no effect on mechanical properties of films, but it improved the antioxidative activity. Films with 0.14 %, 0.21 % and 0.28 % PCA suggested pronounced color difference at pH 5–8, in accordance with the sharp ΔE difference. Films with 0.28 % PCA was applied for monitoring chilled-stored fish quality. It showed visible color change from pink to atrovirens during storage. The difference of ΔE at various days was ≥5 and ΔE highly correlated with total volatile basic nitrogen. Therefore, gelatin along with PCA under appropriate ultrasound treatment could prepare intelligent film to preserve and monitor the quality of chilled-stored fish.

Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables.

Anthocyanins may be effective bioactive constituents to reduce the potential risk of chronic diseases induced by glycation and inflammation. In the present study, the anti-glycation and anti-inflammatory activities of anthocyanins derived from purple cabbage (PCA), purple sweet potato (PSP), purple corn (PCO) and gynura bicolor (GB) were evaluated. According to the results from the bovine serum albumin (BSA)-fructose and BSA-methylglyoxal (MGO) model, the inhibition effects of anthocyanins on non-enzymatic glycosylation not only acted on the intermediate stage, but also played a certain role in the entire non-enzymatic glycosylation process, among which anthocyanins from PCA exhibited the best inhibitory effect. The anthocyanins from all four purple vegetables could trap MGO effectively (p > 0.05). The anthocyanins also presented a good inhibitory effect on amyloid beta peptide (Aβ)1-42 fibrillation, even better than that of aminoguanidine (AG), in a thermal induction assay. Furthermore, anthocyanins from PCA, PSP, PCO and GB showed significant anti-inflammatory effects, inhibiting pro-inflammatory factor (i.e., NO and TNF-α) production, among which the anthocyanins from PCA and PSP exhibited a higher inhibition effect than the others. This is probably due to the suppression of the TLR4-mediated MyD88 signaling pathway in the lipopolysaccharide (LPS)-induced BV2 cells based on the western blot analysis. Anthocyanins from purple vegetables could be used as a value-added food ingredient for the food industry. Food fortification with anthocyanins might be a promising way to protect humans against various chronic diseases caused by glycation and inflammation.

Partial Purification of Anthocyanins (Brassica oleracea var. Rubra) from Purple Cabbage Using Natural and Modified Clays as Adsorbent

This research is aimed at evaluating strategies for the adsorption and recovery of anthocyanins present in purple cabbage using natural and modified clays as adsorbent. In the batch adsorption experiments, the anthocyanin extracts were put in contact with the adsorbents, and different parameters were evaluated to determine the best conditions for their adsorption and recovery. It was noted that the highest levels of adsorption (28.0 mg g-1) occurred using a porous clay heterostructure (PCH) material as adsorbent, with a mass of 25 mg and 120 min of contact. Under the same conditions, the sepiolite only presented an adsorption capacity of 14.0 mg g-1. The desorption results showed that the 60% methanolic solution recovered 60% of the anthocyanins adsorbed on PCH, while the 80% ethanolic solution recovered 35% of those adsorbed on sepiolite. The eluted anthocyanin solutions showed a 98% lower sugar concentration than the crude extract, indicating the low affinity of the adsorbents for sugars. Six types of acylated cyanidins were identified via UPLC-QToF-MSE in the extract, and it was confirmed from the FTIR analyses that the highest affinity of the clays occurred with the anthocyanins that presented more organic acid in their structure. The results show that PCH and sepiolite have high selectivity for anthocyanins and low affinity for the sugars present in the plant extract, facilitating the process of partial purification and application of these pigments.

Evaluation of the allelopathic effect of some cruciferous plants on germination and growth of Johnsongrass

Johnsongrass [Sorghum halepense (L.) Pers.] is a dangerous weed causes great losses in agricultural crops. It is difficult to control due to its reproduction by rhizomes, and its resistance to herbicides. This study aims to evaluate the allelopathic performance of five species of cruciferous plants on germination and some growth indicators of Johnsongrass seeds and rhizomes. Cruciferous species are white cabbage, red cabbage, broccoli, turnip, and garden rocket. The aqueous extracts of all these plants were prepared in 2%, 5%, 10%, and 20% concentrations. Germination inhibition rate, shoot, and radicle length of the seedlings of Johnsongrass were calculated over control environment. The powders of whole cruciferous plants were also analyzed using GC-MS. The results showed that garden rocket had the highest effect on the germination inhibition of both seeds and rhizomes. Garden rocket extracts at 10% and 20% concentrations reduced seeds germination by 100%. On the other hand, rhizomes germination inhibition for 10% and 20% concentrations were found 85.3% and 92.7% respectively. The effects of aqueous extracts of cruciferous plants on shoots and radicals were similar to their effects on the germination of Johnsongrass. The allelopathic effect also increased with increasing concentration of the aqueous extract. The most effective cruciferous plant on the biomarkers of Johnsongrass was garden rocket, while red cabbage was the least. The cruciferous plants, especially garden rocket, have a strong allelopathic effect that can be used as an alternative to herbicides in the control of Johnsongrass.

An aqueous-two phase extraction system for partitioning of anthocyanins from red cabbage

An aqueous-two phase extraction system for partitioning of anthocyanins from red cabbage

Study of &lt;i&gt;Myb114&lt;/i&gt; Gene Polymorphism in the Cole Crops (&lt;i&gt;Brassica oleracea&lt;/i&gt; L.) in Connection with Anthocyanin Biosynthesis Regulation Based on Comparison with the MYB Factors of Vegetable Nightshades (Solanaceae)

In order to study a regulation mechanism for one of the most ancient processes of anthocyanin biosynthesis in plants based on comparison of R2R3-MYB genes in Solanaceae (S. lycopersicum: An1, An2; S. melongena: Myb1; C. annuum: Myb113-like1 и Myb113-like2) and Brassicaeae crops, a search for orthologous sequences in Brassica oleracea was performed. A sequence encoding MYB114 TF was found to be the closest in a nucleotide structure to the previously investigated genes in Solanaceae. Primers were selected and a comparative analysis of Myb114 gene sequences was performed in B. oleracea varieties (white cabbage, red cabbage, kale, cauliflower, broccoli, and kohlrabi) with a wide intraspecies diversity by the anthocyanin accumulation in leaves and various food organs: heads, curds and stems. Alignment of Myb114 sequences revealed a number of gene polymorphisms that closely correlate with high anthocyanin accumulation in B. oleracea leaves, including 3 SNPs in exon regions and a 271 bp deletion in the 1st intron. The identified SNPs lead to the replacement of two amino acids located in the region of DNA-binding domains, which leads to a change in the binding efficiency of this transcription factor with the promoters of structural biosynthesis genes and a decrease in their expression level in the forms without anthocyanin accumulation in leaves compared with the forms with their accumulation in vegetative plant parts. A molecular marker MYB114.2 has been proposed that may be used for the identification of headed cabbages and kales with high/low anthocyanin accumulation. By the amino acid structure and phenotypic manifestation (regulation of anthocyanin accumulation in leaves), Myb114 B. oleracea is the closest to Ant2 tomato, Myb2 eggplant and Myb113-like2 pepper alleles. A high degree of conservatism of the SANT DNA-binding domains of MYB114 TF of B. oleracea and R2R3-MYB TF of nightshades was established.

Red cabbage microgreen modulation of gut microbiota is associated with attenuation of diet-induced obesity risk factors in a mouse model.

Cruciferous vegetable microgreens, such as red cabbage microgreens (RCMG), are of special interest due to their well-documented health-promoting effects compared to their mature counterparts. However, little is known of the biological effects of microgreens. The present study used a rodent diet-induced obesity model to investigate the effect of consuming RCMG on the gut microbiota. We found that the consumption of RCMG exerted profound impacts on the microbial composition in mice. Specifically, the species diversity of mice on both low fat (LF) and high fat (HF) diets was significantly increased by the consumption of RCMG. In comparison with the LF control group, the intake of RCMG increased the gut Firmicutes/Bacteroidetes (F/B) ratio. Furthermore, an unidentified species of the Clostridiales order, increased by RCMG, was found to be negatively correlated with the hepatic cholesterol ester level in mice (r = -0.43, p < 0.05). In addition, RCMG significantly inhibited HF diet-induced elevation of the genus AF12, of which the abundance was positively correlated with the body weight gain (r = 0.52, p < 0.01) and fecal bile acid in mice (r = 0.59, p < 0.01). Overall, our results demonstrated that the consumption of RCMG in the diet can alter the gut microbiota, and attenuation of HF diet-induced body weight gain and altered cholesterol metabolism may be mediated through regulation of the gut microbiota.

Evaluation of Improvised and Eco-Friendly Natural pH-Paper Indicators

A substance that changes color when pH changes is referred to as an indicator. Synthetic indicators, which are expensive and toxic, are currently the best option for estimating acid-base concentrations or hydronium and hydroxide ion concentrations. This study aims to prepare pH paper indicators from natural sources to overcome this problem. Indicator strips of this type are eco-friendly, cheap, durable, non-toxic, biodegradable, and easy to prepare even at home. In this application, we are using natural sources such as turmeric (Curcuma longa), rose (Rosa Indica), beetroot (Beta vulgaris), and red cabbage (Brassica oleracea) for the preparation of pH paper indicator strips. We used 73 acids, bases, and neutrals solutions to conduct comparative studies. These include fifty-nine household chemicals, such as milk, lemon, mango, honey, glycine, etc., and fourteen standard solutions of acids and bases of pH from 1 to 14. By dipping yellow-colored turmeric acidic paper into sodium hydroxide, we transform yellow-colored turmeric acidic paper into red-colored turmeric basic paper. The results are the same in both cases, i.e., turns yellow in acids and red in bases but unaffected in neutrals. Rose paper easily differentiates acids and bases while red cabbage gives almost the same results as pH paper (wide color change from red to dark blue). As these can be easily prepared and give comparable results with commonly used paper indicators, it would be possible to replace synthetic paper indicators.

The protective effect of red cabbage on water-soluble fractions of spent crankcase oil-induced alterations in lipid function biomarkers and atherogenic indices in male Albino rats.

Spent crankcase oil (SCO) contains a cocktail of metals and polycyclic aromatic hydrocarbons (PAHs), transferred to the associated water-soluble fractions (WSF); and low-dose heavy metals exposures could increase the triglycerides (TG), total cholesterol (TC), low-density lipoproteins (LDL), and very-low-density lipoproteins (VLDL) concentrations. Hence, this study estimated the changes in the lipid profile and atherogenic indices (AI) of male Wistar albino rats exposed to the WSF of SCO and treated with aqueous extracts (AE) of red cabbage (RC) for 60 and 90days. Sixty-four male Wistar rats divided into 8 groups (8 animals each) were orally administered 1mL of deionized water, 500mg/kg AE of RC, 1mL of 25%, 50%, and 100% WSF of SCO daily for 60 and 90days, whereas alternate groups were given the stated percentages of the WSF and the AE. Serum TG, TC, LDL, and VLDL concentrations were then analyzed using appropriate kits and the AI estimated thereafter. Although the 60days study presented a nonsignificant (P<0.05) difference in the TG, VLDL, and high density lipoprotein (HDL)-C levels in all the exposed and treated groups, a significantly (P<0.05) elevated TC and non-HDL was recorded for the 100% exposed group alone. Also, the LDL concentration of all exposed groups was higher than all treated groups. The findings at the 90th day was different, such that the 100% and 25% exposed only groups had elevated lipid profile (except HDL-C) concentrations and AI compared with other groups. RC extracts can act as good hypolipidemic agents in WSF of SCO hyperlipidemia potentiating events.

Evaluation of TRICHONEMTM as Anti-Dandruff and Hair growth promoter in young adults

The aim of the present study is to formulate and evaluate herbal Anti dandruff hair wash powder containing eighteen herbal ingredients and soluble egg shell membrane in a proportionate combination with an emphasis on safety and efficacy. It contains scientific blends of Poduthalai (or) Turkey tangle frog fruit, Shikakai, Pulankelangu (or) White turmeric, Amla extarct, Curry leaf powder, Venthayam (or) Fenugreek, Pasipayiru (or) Mung bean, Vettiveru (or) Vetivergrass, Rose powder, Sembaruti (or) Hibiscus powder, Avaram (or) Tanner's cassia, Kadukkai (or) Indian hog plum, Lady’s finger powder, Redcabsol (or) Red cabbage powder, Arappu leaf powder, Tulsi extract, Neam Leaf powder, Karisalankanni (or) False daisy powder and Soluble egg shell Membrane. With respect to the prior art data each ingredient has several independent studies to prove that they have Anti-bacterial, Anti-fungal, Anti-dandruff and Hair growth promoting properties. Soluble Egg Shell Membrane (Enzyme) used in the preparation of TRICHONEMTM consists of different types of collagens (I, III, V, X), glycosaminoglycan, hyaluronic acid, keratin and elastin. In this study all the selected ingredients were sieved using mesh, weighed accurately and mixed geometrically for uniform formulation and then evaluated for parameters including Organoleptic, physicochemical, physical, irritancy along with stability examination. The dried powder of combined form had passable flow property which is suitable for a hair wash powder. The pH of all formulations observed are near to neutral range. During irritancy test, TRICHONEMTM hair wash powder formulation does not express any type of irritation on skin and eyes. Hence the results proved that hair wash powder formulations are suitable for its intended use. In vitro Antidandruff Activity of TRICHONEM TM hair wash powder against dandruff causing organisms such as Malassezia furfur, Trichophyton mentagrophytes, Microsporum gypseum was evaluated using Antifungal Susceptibility Testing-Disk Diffusion Method. Zone of inhibition produced by TRICHONEMTM was high for all the three organisms considered for study. Minimum Inhibitory Concentration (MIC) test revealed that the growth of dandruff causing organisms was reduced due to the effect of TRICHONEMTM hair wash powder. Pilot study considering 50 female volunteers in age range of 22-40 were studied to evaluate the performance of TRICHONEM TM hair wash powder for following parameters such as Dry scalp, Hair fall, Dandruff, Scaling, Pruritus and the results concludes that TRICHONEM TM hair wash powder formulation scored high ratings in treating the hair conditions after 4 weeks of treatment in comparison with placebo. The results from in-vitro anti-dandruff study and pilot study confirm the ability of TRICHONEMTM hair wash powder, which is developed with best ingredients in optimized combination as the best replacement for synthetic counterpart.

Effective detection of proteins following electrophoresis using extracts of locally available food species

Procedures in life sciences research laboratories often require chemicals and plasticware that are costly, toxic or pose a risk to the environment. Therefore, sustainable alternatives would be of interest, provided that they generate suitable data quality. Coomassie blue and silver staining are the most widely used methods for detecting proteins following electrophoresis in the laboratory. However, their use presents challenges in terms of safety and waste management. In the current study, aqueous extracts were prepared from a series of common food species and evaluated as alternative stains for protein detection. Beets, blueberries, purple cabbage, raspberries and strawberries were employed to stain identical proteins separated under the same conditions in electrophoresis gels. Extracts of the first two species resulted in protein bands that were detectable through visible light transillumination, whereas extracts from all five species generated specific protein bands under ultraviolet light. The raspberry-derived extract was selected for further study based on the brightness of the fluorescent protein bands and minimal background staining. For both bovine serum albumin and lysozyme at 2.5 μg and 0.5 μg protein per band, the mean signal intensities obtained with raspberry extract staining were just below half of those obtained with Coomassie blue. Furthermore, the mean intensities using raspberry extract were equivalent to those obtained using Coomassie blue in the detection of 0.1 μg protein. Therefore, raspberry could be used to produce an effective stain for the routine laboratory analysis of proteins.

A novel strategy to formulate edible active-intelligent packaging films for achieving dynamic visualization of product freshness

A new generation of active-intelligent packaging materials is gradually replacing traditional petroleum-based materials due to their anti-bacterial, visual, and eco-friendly properties. In this study, a novel multifunctional nanocomposite film is fabricated to dynamically monitor the food freshness by immobilizing natural red cabbage extracts (RCA) and nisin to a pullulan/chitosan composite matrix reinforced with chitin nanofibers. Fourier transform infrared spectroscopy and XRD spectra results shows that nisin and RCA could interact with pullulan, chitosan and chitin nanofibers through hydrogen bonds. Scanning electron microscopy (SEM) observation reveals the nisin and RCA are uniformly dispersed in the pullulan/chitosan/chitin nanofibers (PC) matrix to form a compatible film. The incorporation of nisin and RCA significantly improve the tensile strength and the thermal stability, and water vapor barrier properties of the resultant nanocomposite films. Additionally, the nanocomposite films show strong antioxidant and strong antibacterial properties. The antioxidant function was mainly attributed to the RCA, and the antibacterial function was attributed to nisin. Moreover, the color of the nanocomposite films changes from red to blue with the increase in pH from 2 to 12, which enables monitoring the freshness of sea bass ( Lateolabrax japonicas ) during storage. Hence, these results suggest that the PCN-RCA nanocomposites films could be employed as promising potential candidates for active-intelligent food packaging applications. • Multifunctional films were successfully developed using bioactive ingredients. • Red cabbage extracts enhanced the physical and chemical properties of the films. • The films possessed great UV-blocking, antioxidant and antibacterial activity. • The developed film could be used to dynamic visualization of the product freshness.

The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps

Plant food by-products are often characterized by a tight matrix of insoluble polysaccharides entrapping bioactive functional molecules. In this study, we investigated the impact of black currant pomace (BC), red cabbage waste (RC) and their water-insoluble fraction (IBC and IRC, respectively) on the formation of Maillard reaction and lipid oxidation products during thermal treatment of potato-based fried crisps. Results showed that the substitution of 20% potato flake with IBC and IRC significantly reduced the formation of acrylamide (14.7%–66.3%) and 5-hydroxymethylfurfural (15.9%–55.4%). This can be explained both by the inhibition of Maillard reaction by plant polyphenols and by the decrease of asparagine and reducing sugars concentration due to the partial replacement of potato flakes. On the opposite, the addition of BC and RC promoted acrylamide and 5-hydroxymethylfurfural formation, which is related to the high amount of reducing carbohydrate in BC and RC. Besides the higher recoveries of extractable polyphenols in IBC- and IRC-enriched crisps, all the four ingredients significantly inhibited the accumulation of 4-hydroxy-2-nonenal, 4-hydroxy-2-hexenal, malondialdehyde and acrolein. These findings highlighted that the elimination of water-soluble compounds is a potential strategy for using plants by-products as efficient ingredients in fried products to limit the formation of processing contaminants.

Fabrication and Characterization of Intelligent Multi-Layered Biopolymer Film Incorporated with pH-Sensitive Red Cabbage Extract to Indicate Fish Freshness.

This study aimed to fabricate an intelligent monolayer and multi-layered biodegradable films incorporated with red cabbage extract (RCE) to act as a safe and reliable freshness indicator. A film-forming solution (FFS) of gelatin, carboxymethyl cellulose (CMC) and chitosan was prepared and fortified with 0.5% (w/v) of RCE for developing intelligent monolayer films. The intelligent multi-layer film was prepared via layer by layer casting of gelatin, chitosan (added with 0.5% of RCE) and CMC biopolymers. The thickness of the multi-layered film was the highest (0.123 ± 0.001 mm) compared to gelatin-, CMC- and chitosan-based monolayer films (p &lt; 0.05). Chitosan film has the highest tensile strength (p &lt; 0.05), followed by multi-layer, CMC and gelatin films. Elongation at break was slightly higher in CMC (35.67 ± 7.62%) compared to the multi-layer film (33.12 ± 9.88%) and gelatin film (p &gt; 0.05). Water vapor permeability was higher in the multi-layer film (1.244 ± 0.05 × 10-5 g mm h-1cm-2 P-1) than the other monolayer films. Moisture content was highest in chitosan film followed by the multi-layered film (p &lt; 0.05) and then the CMC and gelatin films. CMC film showed the highest solubility compared to multi-layered and chitosan film (p &lt; 0.05). Additionally, transmittance and transparency values in the multi-layered film were the lowest compared to the chitosan-, CMC- and gelatin-based films. L* and a* values were the lowest, while b* values increased in the multi-layered film compared to the other film samples (p &lt; 0.05). pH sensitivity and ammonia gas tests revealed similar color changes in chitosan and multi-layer films. However, FTIR spectra confirmed that dye leaching was not detected for the multi-layered film soaked in ethanol. The biodegradability test showed rapid degradation of multi-layered and chitosan films within 1 month. Based on the optimum results of the multi-layered film, it was applied to monitor the fresh quality of tilapia fish fillets at 4 °C for 10 days. The results of freshness acceptability were noted on day 6 due to the change in color of the multi-layer film with an estimated total volatile basic nitrogen content of 21.23 mg/100 g. Thus, the multi-layered film can be used as an indicator to monitor the quality of the fish freshness without leaching dye onto the food surface.

Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage.

Red cabbage is rich in phytochemical compounds, and its consumption, either raw or cooked, has been linked to the prevention of several diseases. This work aimed to investigate the influence of cooking methods on in vitro bioaccessibility of phenolics and antioxidant activity of red cabbage. The vegetable was subjected to boiling, steaming, and microwaving for different times to evaluate color parameters, total phenolic (TPC), total flavonoid (TFC), anthocyanin content (AC), and antioxidant activity (FRAP, DPPH, and ABTS). The phytochemical bioaccessibility before and after cooking was also evaluated by in vitro simulated digestion. Steaming showed the most significant retention of the compounds after 20 and 25min of cooking (72-86% for TPC, 72-77% for TFC, 75-79% for FRAP, 84-91% for DPPH, 70-83% for ABTS), followed by microwaving, which was more stable in 10min. Microwaving decreased TFC and AC over time. Boiling did not show significant differences between the cooking times and showed more than 50% of losses of TPC, TFC, and AC and 30 to 60% of antioxidant activity. Steaming was the best cooking method, showing the most significant tendency to black coloration (< L*). In 10min, it still showed the highest percentages of increase in TPC and the minor losses of TFC and AC in the gastric and intestinal phases. Steaming also increased the antioxidant after digestion when compared to uncooked red cabbage. These results are important to help consumers choose the most effective cooking method for red cabbage to retain its health-promoting components.

Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety.

Ultrasonic washing has been proved to be an abiotic elicitor to induce the accumulation of phenolics in some fruit and vegetables. However, the feasibility of ultrasonic washing on the accumulation of phenolics in fresh-cut red cabbages has not yet been reported. Therefore, the effects of ultrasonic washing on the phenolics and related phenolic metabolism enzymes of fresh-cut red cabbages, as well as quality and microbial safety during cold storage, were investigated. Firstly, the single-factor tests were used to optimize the ultrasonic processing parameters, including frequency mode, frequency amplitude, power density, frequency cycle time, and ultrasonic washing. Then the activities of the enzymes related to phenolic metabolisms after optimal ultrasound treatment were investigated, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). Additionally, the quality and microbial safety of fresh-cut red cabbages stored at 4°C under the optimal ultrasound treatment were evaluated. The results showed that the content of soluble phenolics (SPs) in fresh-cut red cabbages increased significantly during storage under the optimal conditions (28 ± 2 kHz, 60 W/L, 400 ms, and 20 min) compared with the control (P < 0.05). The PAL activity was activated and the PPO and POD activities were inhibited after ultrasonic washing, which contributed to the increase in the content of SPs. Meanwhile, the storage quality and microbial safety of fresh-cut red cabbages were improved. Ultrasonic washing reduced the weight loss and respiration rate and improved the color and texture characteristics. Additionally, the fresh-cut red cabbages after ultrasonic washing showed more retention of ascorbic acid (AA), total soluble proteins (TSPs), total soluble sugars (TSSs), and total soluble solids (SSs) compared with the control. Finally, ultrasonic washing effectively inhibited the growth of bacteria, molds and yeasts, which is beneficial to the extension of the shelf-life of fresh-cut red cabbages. Therefore, ultrasonic washing can be used as a tool to increase the content of SPs in fresh-cut red cabbages while retaining quality attributes and microbial safety.

Valorization of red cabbage pomace for stabilization of anthocyanins in Rhododendron arboreum

The current study was envisioned to valorize red cabbage pomace, an industrial waste produced during color and nutrition processing for extraction of pectin and its utilization to improve the stability of anthocyanins from commercially important Rhododendron arboreum flowers. To formulate microcapsules of anthocyanins by spray drying process; four distinct wall materials i.e., maltodextrin, gum arabic, pectin, xanthan gum and, their blends were used. The characteristic physicochemical properties of microencapsulated anthocyanins were evaluated for moisture content, glass transition temperature, water activity, particle size and morphology. The stability of microcapsules was evaluated for wall materials, heat, storage at different temperatures (25, 4 and −20 °C) and color parameters (L* a* b* E*) for 90 days of analysis. The findings revealed that combination of maltodextrin/pectin (2/1) exhibited the highest encapsulation efficiency and anthocyanins retention. These results are important findings to provide promising evidence on the possibility of utilizing red cabbage waste for useful biopolymers like pectin as a functional ingredient in the food industry.

Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach.

This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The β-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.

Evaluation of The Effects of The Use of Vegetable and Fruit Extracts on Bread Quality Properties

Bread is the basic nutrient that human beings have consumed for centuries. This is because it is affordable, nutritious and satisfying. The most consumed bread on a daily basis is white bread made from refined flours. Since white breads are made from flour that has been separated from the bran and germ, they are poor in other nutrients (dietary fiber, phenolic compounds and minor nutrients) with a high starch content. For this reason, studies on increasing the nutritional value and functionalization of white bread have attracted attention for years. In this study, the changes in physical, chemical, sensory and textural properties of bread were evaluated with the addition of purple cabbage, sorrel, capia pepper, pomegranate, pumpkin and cherry extracts to bread production. It was determined that the bread was enriched with phenolics with the addition of extracts (65% on flour basis) and the best sensory results were the breads with the addition of capia pepper extract.