Retention Of Phytochemicals Research Articles

Human α-glucosidase inhibition and phytochemical profile of natural and shinzuke treated olives: implications from the processing method

Olive (Olea europaea) phytochemicals are associated with a reduced risk of type 2 diabetes. Table olives typically have higher phytochemical concentrations than olive oil, but their impact on human intestinal α-glucosidase is largely unknown. Shinzuke, the most common trade preparation in Japan, are alkali-treated non-fermented green olives. In contrast, natural olives are debittered by brining, which may enhance phytochemical retention. We evaluated the α-glucosidase inhibitory effect of Shinzuke and natural green olives produced in-house and compared them with commercial table olives. Eight types of table olives were tested against human intestinal α-glucosidase. Shinzuke Mission was the least effective (IC50 0.710 ± 0.058 mg/mL), while Natural green olives showed double to triple activity, with a non-competitive mechanism. Natural table olives retained more phytochemicals than shinzuke and other treated olives, and are good inhibitors of human α-glucosidase in vitro, exhibiting potential as a functional food for the management of postprandial glycaemia.Graphical

Drying kinetics and quality attributes analysis of moringa (Moringa oleifera) leaves under distinct drying methods

AbstractThe present work aimed to analyze the drying kinetics and color degradation of moringa leaves in selected drying methods. Also, quantitatively analyze the retention of phytochemicals and antioxidant capacity. Moringa leaves were dried using three methods, namely, freeze‐drying (−42 ± 2°C, 0.024 ± 0.001 mbar), microwave drying (200, 400, and 600 W), and hot air oven drying (55, 65, and 75°C). Drying kinetics revealed that the drying of moringa leaves occurred in the falling rate period, which means the diffusion process controlled the moisture removal from leaves. The color degradation was most minor in freeze‐dried leaves, followed by microwave‐dried leaves at 200 W. The value of total phenolic content was found maximum (57.42 ± 2.49 mg GAE/g dm) under microwave drying at 200 W, while the same was found least in quantity (24.62 ± 1.10 mg GAE/g dm) for samples dried under hot air oven drying at 65°C. A similar pattern was observed for total flavonoid content. The antioxidant capacity of the samples dried in the freeze dryer was highest at 5.94 ± 0.25 mg GAE/g dm. This research revealed that microwave drying at 200 W is best regarding the overall quality attributes of moringa leaves.Practical ApplicationsDrying is one of the essential processes in the food industry, for example, drying is crucial for the production of herbal medicines, nutritional supplements and extracts, leaf‐based culinary ingredients, aroma and essential oils, natural dyes and pigments, etc. It is used to increase the shelf‐life of agricultural produce; it facilitates the transportation and storage of food products. This paper may help in the selection of the drying method and condition for leaves drying to have desired characteristics in the final product like color, bioactive compounds, or antioxidant properties; May help in the trade‐off among quality, time, and cost of the production. Moreover, it may be helpful in the designing of the multi‐mode dryer which may produce superior quality products with great energy efficiency in less time. Which further facilitates the manufacturing of nutritionally rich food products.

Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches

The effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave (MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and antioxidant activity of red dragon fruit peel (RDFP) was evaluated. Results indicated that drying methods induced varying microstructural and chemical changes on RDFP, significantly influencing moisture removal rates and phytochemical retention. The lowest drying time was observed for MWD, while MIRD presented the highest drying time. FIRD drying was more favourable for retaining TPC, TFC, betacyanin and betaxanthin, while the ascorbic acid content was better retained during MIRD and NIRD. Enhancements in ABTS, CUPRAC and reducing power were associated with FIRD, and NIRD and MIRD enhanced DPPH and HRSA. Overall, chemical modifications induced by drying improved the phytochemical and antioxidant properties but presented adversative effects on ascorbic acid and DPPH. The study presented an essential background for the optimal drying of RDFP.

Effect of pre-treatments and drying on the quality attributes of dried rhododendron flowers

Rhododendron is a highly perishable and nutritious flower abundant in phytocompounds. However, due to its availability for a short span, it is not much exploited by food researchers. Therefore, the aim of the current study was to optimize the pre-treatments for drying of Rhododendron with maximum phytochemical retention. The effect of different variables was evaluated on the physico-chemical parameters (such as moisture, ash, protein, total sugars and reducing sugars) and phytocompounds (such as ascorbic acid, carotenoids, anthocyanin, total phenols, flavonoids, antioxidant activity and tannins). All the quality attributes were significantly (p ≤ 0.05) affected by blanching treatment and dipping time. Among the chemical pre-treatments, KMS had a significant (p ≤ 0.05) effect on the retention of all phytochemicals, whereas, citric acid could not possess a significant (p ≤ 0.05) effect on the phytochemicals. The optimum process conditions for Rhododendron flowers were found to be 3 min blanching time, 2000 ppm KMS, 0% citric acid, and 26.28 min dipping time along with 0.917 desirability. In the nutshell, it is concluded that KMS in combination with blanching, prior to drying has been proven beneficial in the preservation of the phytocompounds and has the potential to utilize as a new ingredient in various food products.

Impact of pre-processing and drying method on the phytochemical content of vegetable baked snacks

Phytochemicals are bioactive compounds widely recognised for their potential to help in disease prevention, without being classified as essential nutrients. They, therefore, contribute to the functional food landscape - food that provides additional health benefits beyond its basic nutrition. Though the impact of various drying techniques on phytochemicals has been extensively studied, there is limited research when applied to composite snack foods. This study investigated the influence of the vegetable pre-processing method and drying technique on the phytochemical retention in vegetable snacks. Five snacks were prepared from carrot, onion, parsley, and broccoli in their fresh, frozen, or freeze-dried form, and were dried using either a standard hot-air baking or a hybrid baking (microwave dehydration and hot-air baking in tandem) technique. The glucosinolate, apigenin, quercetin and β-carotene content of the fresh, pre-processed, and finished products were assessed using high-performance liquid chromatography and the percentage difference between the dough and the finished product was calculated. Apigenin glucosides were shown to be most resistant to thermal degradation followed by quercetin glucosides > glucosinolates > and β-carotene. The pre-processing state of the vegetable was shown to have a statistically greater impact on the phytochemical content in the finished product than the baking technique. Hybrid baking was determined to be a less deteriorative processing technique than standard baking, due to microwave power reducing the baking temperatures/times required to obtain snacks of the same moisture content. In particular hybrid baking using fresh vegetables was the best combination for obtaining maximum phytochemical retention.

Phenolic and antioxidant capacity retention of potato peel waste as a function of cultivar, pretreatment and drying procedure

Drying procedures employed for potato peels (both raw and boiled) may adversely affect the useful bioactivecomponents present in them. This study envisaged the identification of a feasible drying procedure for handlingbulk potato peel waste for maximising the retention of phytochemicals in the peel powder. The total phenols (TP), flavonoids (TF) and antioxidant capacity (TAC) were assessed in peels of three commercial and one newly developed anthocyanin rich Indian potato cultivars in response to boiling pretreatment and varying drying procedures. Microwave drying (600W) was best in terms of drying rate for both raw and boiled peels. It yielded the greatest amount of TP and TF in the dried raw peel, irrespective of cultivar. Dried raw peels of an thocyanin rich Kufri Neelkanth cultivar exhibited maximum TAC. Retention of TF, metal scavenging activity and reducing power followed almost a similar pattern as TP irrespective of cultivar, pretreatment and drying procedure. Our study shows that potato peel from Kufri Neelkanth (raw) and Kufri Frysona (both raw and boiled) are best source of phenolics and flavonoids and can serve as a suitable matrix for extraction of bioactive compounds which holds promise for use in the food industry.

Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration

Pecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underutilized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-thermal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.Graphical

Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice

The effect of pediocin-assisted thermosonication (PAT) treatment on physicochemical properties and shelf-life enhancement of blood fruit juice was investigated. A comparison of PAT treatment with pasteurization was done based on antioxidant activity, phytochemical retention, polyphenol oxidase residual activity, and microbial count of the juice. The optimized condition for PAT treatment was found at 50.92°C, 10.28 min, and 155.53 ppm of pediocin concentration. A comparative study of sensory attributes showed pasteurized juice to be significantly different (p < .05) from PAT and fresh juice characteristics. Storage study showed maximum quality changes in pasteurized juice than PAT juice. Weibull model satisfactorily represented the survival kinetics of Leuconostoc mesenteroides under PAT treatment with R2 and RMSE values of 0.98 and 0.24 respectively. PAT treatment successfully retarded bacterial proliferation including spores of Alicyclobacillus acidoterrestris and, therefore, potentially be opted as an alternative to pasteurization by commercial organizations in fruit juice processing. Practical applications The non-thermal technologies have emerged intending to apply in the food processing industries. Ultrasound-assisted with a mild heat and bacteriocin is one of the novel hurdle technologies, which can potentially improve the shelf life of fruit juice by inhibiting common spoilage microorganisms including spore-forming bacteria. It also maintains fresh product characteristics up to a certain extent by keeping valuable phytonutrients and physiochemical properties intact. Therefore, the present study demonstrates the viability of a bacteriocin-assisted thermosonication treatment on blood fruit juice which can be opted by commercial organizations as it delivers products with superior quality than the thermally processed ones.

Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice.

Black and red raspberries are fruits with a high phenolic and vitamin C content but are highly susceptible to deterioration. The effect of high hydrostatic pressure (HHP 400–600 MPa/CUT-10 min) and pulsed electric fields (PEF, frequency 100–500 Hz, pulse number 100, electric field strength from 11.3 to 23.3 kV/cm, and specific energy from 19.7 to 168.4 kJ/L) processes on black/red raspberry juice was studied. The effect on the inactivation of microorganisms and pectin methylesterase (PME) activity, physicochemical parameters (pH, acidity, total soluble solids (°Brix), and water activity (aw)), vitamin C and phenolic compounds content were also determined. Results reveal that all HHP-treatments produced the highest (p < 0.05) log-reduction of molds (log 1.85 to 3.72), and yeast (log 3.19), in comparison with PEF-treatments. Increments in pH, acidity, and TSS values attributed to compounds’ decompartmentalization were found. PME activity was partially inactivated by HHP-treatment at 600 MPa/10 min (22% of inactivation) and PEF-treatment at 200 Hz/168.4 kJ/L (19% of inactivation). Increment in vitamin C and TPC was also observed. The highest increment in TPC (79% of increment) and vitamin C (77% of increment) was observed with PEF at 200 Hz/168.4 kJ/L. The putative effect of HHP and PEF on microbial safety, enzyme inactivation, and phytochemical retention is also discussed in detail. In conclusion, HHP and PEF improve phytochemical compounds’ content, microbial safety, and quality of black/red raspberry juice.

Wine production from ripen pond apple (Annona glabra L.) fruit

Pond apple (Annona glabra L.) trees were widely distributed in swamp regions of Mekong Delta, Vietnam. Pond apple fruits turned from green to yellow when ripening. Ripen pond apple fruits contained numerous phenolic constituents with valuable phytochemical benefits. However, ripen pond apple fruits were not successfully utilized as other commercial fruits. This research examined the possibility of wine production utilized from ripen pond apple fruits. Different various technical variables of fermentation affecting to the quality of pond apple wine were thoroughly examined. Ripen pond apple fruits were naturally collected from Soc Trang province, Vietnam. Ripen pond apple fruits were peeled, blended, deseeded, crushed, enzyme-treated (pectinase 25 mg/L), added with sugar (5-13% w/w), pasteurized (sulphite 30 mg/L), inoculated with yeast Saccharomyces pastorianus ratio (0.1-0.5%), macerated temperature (14-22oC) in different time (6-14 days). Malolactic fermentation was performed in anaerobic condition at 12oC in different durations (4-20 weeks). At the end of malolactic fermentation, wine was racked and clarified with different fining agents (bentonite, polyvinylpyrrolidone, wheat gluten, gelatin, kaolin) at 0.03% (v/v). Results showed that must should be added with 9% sugar and 0.4% yeast inoculation, fermentation temperature of 16oC in 10 days. Malolactic fermentation could be terminated at 12 weeks. Gelatin revealed the best candidate among different clarifying agents to remove turbidity in pond apple wine while retaining the most total phenolic content and antioxidant capacity. Under above technical variable conditions, fermentation gave the high ethanol content (4.26±0.02 % v/v); the total phenolic content (32.79±0.00 mg GAE/100 ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging (11.84±0.01 %), overall acceptance (8.34±0.01 score) meanwhile low turbidity (24.41±0.00 NTU) was also noticed. High ethanol content and phytochemical retention contributed to the high sensory score of pond apple wine. These quality parameters were acceptable for an alcoholic drink. Ripen pond apple fruit would be a promising carbohydrate source to convert into a new fruit wine with a pleasant alcoholic flavor and attractive appearance.

Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention

The study explores the pasteurization condition of pomegranate juice using pulsed light (PL) treatment within a fluence domain of 312–2988 J cm−2. A 5-log reduction (microbial safety) in Escherichia coli ATCC 43888, aerobic mesophiles, yeasts & molds count in the juice was obtained at 761.4 J cm−2 (2.7 kV for 90 s). The thermal treatment attaining the equivalent lethality was 95 °C for 2 min. A complete inactivation in enzyme activity (polyphenol oxidase and peroxidase) along with microbial safety was attained for the treatments at 2988 J cm−2 (PL) and 95 °C/3 min (thermal treatment). The thermally pasteurized sample (95 °C/3 min) showed 30 and 37% depletion in phenolic compounds and antioxidant capacity, respectively, with only 34% vitamin C in the juice. The equivalent PL pasteurized (2988 J cm−2) juice retained 97%, 94%, and 83% phenolics, antioxidants, and ascorbic acid, respectively. The PL-pasteurized sample's quality attributes and sensory profile were on par with high-pressure and pulsed electric field pasteurized juices from the literature. In turn, PL treatment of the pomegranate juice at 2988 J cm−2 satisfies the criteria for all the stakeholders such as microbial safety (manufacturers demand), enzymatic stability (retailer's demand), and phytochemical retention (consumers demand).

The Effect of Drying Processes on the Nutritional and Phytochemical Levels of Chia Leaves (Salvia hispanica L.) at Different Stages of Growth

Chia leaf (Salvia hispanica L.) is an underutilized low-cost source of nutrients. The leaf is currently not widely utilized as compared to the chia seeds which have wide use in the food industry. The present study investigated the effect of solar-drying and oven-drying chia leaves harvested at different stages of growth on their nutritional and phytochemical composition. The chia leaves were harvested at four stages of early vegetative stage, late vegetative stage, budding stage and flowering stage. Oven drying was done at45 ºC for 24hours, and solar dried in a solar drier until a constant weight was achieved. The results indicated significant differences (p&lt;0.05) between treatments and stages of maturity. Results also showed that solar dried had better nutritional and phytochemical retention over oven dried chia leaves. Crude protein was highest in solar dried leaves at early vegetative stage (FS1) 4.48%, compared to 4.44% for oven dried chia leaves. The fiber content increased from the fresh leaf at 12.4% to high content in solar dried leaf at the early vegetative stage at 23.33%, while oven dried leaves had high content at the flowering stage at 22.09%. There were minimal changes in fat content of the dried chia leaves compared to fresh sample at 5.908%, with high fat levels noted for oven dried leaf at the early vegetative stage (FS3) at 5.68% and solar dried leaves at 4.71% at the budding stage. The difference in fat content could be attributed to degradation during the drying processes. Ash content on the other hand showed difference at different stages of growth from raw samples for both solar- and oven dried leaves. Highest retention of phenolic content was recorded at 147.62 mg/GAE for solar dried leaves at the budding stage (FS3). However, oven dried leaf samples recorded high phenolic content at 124.06 mg/GAE at the late vegetative stage. The flavonoid levels were recorded highest for solar dried leaves at the budding stage at 299.8 mg/CE, compared to high content for oven dried leaves at the budding stage recorded at 270.4 mg/CE. Scavenging activity was highest recorded for solar dried samples at the budding and flowering stages at 100 µg/100g compared to oven dried leaves at 80.85 µg/100g at the late vegetative stage. Solar drying is the simplest and convenient low-cost technology for preserving the nutritional quality and retention of phytochemical ranges of chia leaves which will enhance their utilization when abundantly available.

Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables

The superheated steam technology (SHST) is a heat treatment that involves a heated saturated steam. To date, the use as cooking technology has not been evaluated in depth in terms of retention of phytochemicals. In this study, the use of SHST was compared with a conventional saturated steam (CS) oven in order to evaluate their impact on different vegetables (tomato fruits, spinach leaves and artichoke inflorescences). At biochemical level, phenolic compounds, total ascorbic acid content, some specific antioxidant compounds and, consequently, the antioxidant activity have been evaluated. Results reported a decrease of bioactivity in the tomato cooked samples (in both the heat treatments) when compared with the fresh sample. Instead, spinach leaves and artichoke inflorescences reported an increase of phytochemicals and antioxidant activity in CS or SHS samples when compared with fresh ones. Few differences in the content of bioactive compounds were observed after the use of the CS or SHS technology. Further analyses are required to verify the differences between the use of superheated or conventional steam on vegetables.

Processing methods affect phytochemical contents in products prepared from orange-fleshed sweetpotato leaves and roots.

Phytochemicals enhance human health by acting antagonistically on incidences of cancer and other chronic diseases. They are considered indispensable in a variety of nutraceutical, pharmaceuticals, and medicinal and cosmetic applications. This study evaluated the effects of common processing methods on inherent phytochemical content in the roots and leaves of orange‐fleshed sweetpotato (OFSP) varieties called Kabode and SPK031. Yellosp and Whitesp, which are local sweetpotato varieties, were also included as check for roots and leaves, respectively. The sweetpotato products prepared for phytochemical analysis were boiling roots and leaves, frying chips and crisps, baking bread (for roots only), and fermenting and dehydrating leaves. Phytochemicals that were assessed included vitamin C, total phenolics and flavonoids, tannins, phytates, and soluble oxalates. Results indicated that retention of vitamin C was highest in boiled roots (85%–95%), followed by fries (71%–94%) and crisps (44%–76%), whereas the least retention was in bread (4%–11%) and leaves (0%–27%). Total phenolics, flavonoids, and antioxidant activity in leaves significantly (p < .05) varied with the type of processing. Higher retention of these phytochemicals was observed in processed roots but was lowest in bread. Boiling retained more than 100% of all carotenoids, while fermenting and drying the leaves retained 58–62 and 22%–48%, respectively. Frying retained more than 100% of the β‐carotene in the roots, while boiling retained 96%–100%. All processing methods significantly (p < .05) reduced antinutrients in leaves and roots. Fermentation of leaves had higher reduction of oxalates, tannins, and phytates, while boiling had the least effect. It is concluded that traditional boiling enhances phytochemical retention in roots but degrades most of them in leaves.

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

Papaya fruit is highly nutritive, but very fragile, and thus has a limited shelf life. Drying is essential to preserve it for longer durations. In this work, osmotic dehydration (OD) with and without ultrasound (US) was applied to papaya slices as a pretreatment in conjugation with vacuum (VD) and convective air drying (AD). Drying was carried out in a novel dryer. Moisture content, drying time, water activity, total color change, total phenolic content, radical scavenging activity, texture, and Fourier-transform infrared (FTIR) spectrums were evaluated for fresh and dried papaya slices. It was observed that US-assisted osmotic dehydration (USOD) followed by VD had the lowest drying time with highest retention of phenols and antioxidants as compared to other drying techniques. Higher phenols and antioxidants in US-pretreated samples were attributed to the release of trapped intra-cellular polyphenols by cavitation. However, the color characteristics and texture of OD pretreatment followed by convective AD slices were found to be better. Color retention could be due to carotenoid preservation, which would be degraded in other treatments, whereas lower brittleness was associated with lower pectin. Infrared spectroscopy confirmed the retention of phytochemicals and antioxidants in dried papaya slices that were subjected to pretreatment. Pretreatment before drying enhances the end product quality of dried papaya slices. The results of this study highlight that USOD-VD is effective for nutrition preservation while OD-AD is suitable for preserving physical characteristics. © 2020 Society of Chemical Industry.

Vacuum‐assisted extrusion of red rice ( bao‐dhan ) flour: Physical and phytochemical comparison with conventional extrusion

The effect of vacuum-assisted extrusion cooking on the properties of red rice extrudate was investigated. The rotatable central composite design was employed to determine the effect of independent variables on dependent variables. The process was optimized using an artificial neural network (ANN) and genetic algorithm (GA) The sensitivity analysis of independent variables was conducted and the screw speed showed the highest contribution on the product quality. The optimum condition obtained by ANN and GA was 77.5°C barrel temperature, 32.5% feed moisture, 350 rpm screw speed, and 300 mmHg vacuum level. The developed process was compared with the conventional extrusion process without employing a vacuum in terms of physicochemical and phytochemical properties. The extruded was contented 3.89 mg/L of anthocyanin, 0.021 µm/L of cyanidin-3-glucoside, and 3.21 µm/L of peonidin-3-glucoside. The vacuum-assisted extrusion cooking showed to develop expanded extrudate at low temperatures with higher phytochemical retention. Practical applications Extrusion cooking generally considers as a high-temperature short time process. Due to high temperature and high shear, most of the bioactive compounds are deteriorated during extrusion cooking. Therefore, extruded are considered unhealthy for consumers. The outcome of the present investigation can enhance the retention of bioactive compounds in extruded products. The vacuum-assisted extrusion could expand the extrudate at low temperatures and enhance the retention of bioactive compounds.

Improvement of antioxidant content and color stability in spice paprika powder by rosemary extract supplementation

This study investigated the impact of rosemary extract on the endogenous antioxidants and color characteristics of spice paprika powders with regard to origin and processing method. The shorter over ripening period and industrial drying was advantageous for the retention of phytochemicals, in contrast with sun drying. Rosemary extract supplementation up to 0.25% reduced the color loss from 23%–36% to 14%–27% after a 12-month storage period. The surface color (L*, , ) of milled paprika was strongly influenced by the origin and the processing method applied to dehydrate paprika pods. The color difference parameters showed that the perceptibility of color change did not occur during more than 9 months with 0.25% rosemary extract. The extract competed actively with α-tocopherol in the anti-oxidation process in the presence of oil from paprika seeds. The low level of ascorbic acid gave the chance for the antioxidants from rosemary to dominate and prevent the whole system. Practical application Spice paprika powder is a color-improving ingredient in several dehydrated foods, in which improved color retention is a reasonable expressed or latent demand. The study demonstrated that the shorter over ripening period and industrial drying is advantageous for the retention of phytochemicals. The antioxidant supplementation improves the color retention of paprika powder products and compensates the adverse effects of post-harvest factors. Therefore, the loss of quality and commercial value can be moderated. The rosemary extract contributes to the reduction of color loss more effectively in the presence of paprika seeds as a source of higher oil content. Besides the extractable color stabilization, the perceptibility of color change can be avoided for several months. This is an important result from the point of view of consumer opinion, as generally the visual color of spice paprika products is associated with the quality and coloring power.

Effect of processing treatment on nutritional properties and phytochemical contents of aonla (Emblica officinalis) juice.

The present study was undertaken to evaluate physico-chemical composition and to study the effect of processing on phytochemical contents and nutritional components of anola juice prepared from Banarasi cultivar. Aonla juice pasteurized at 90°C for 1min showed better retention of phytochemicals as well as sensory characteristics. Methanol was used as a solvent for extraction of phytochemicals and reversed phase high performance liquid chromatography was performed to identify and quantify the phytochemical contents in juice extract. The pasteurized juice extract contained gallic acid, ethyl gallate, ellagic acid and quercetin 79.12, 0.29, 112.11 and 1.32mg/100g, respectively. Ascorbic acid content in juice extract was 155.04mg/100g. The storage study of aonla juice was conducted at refrigeration (4°C) and ambient condition (25-40°C).

Comparison of Germination-Parboiling, Freeze-Thaw Cycle and High Pressure Processing on Phytochemical Content and Antioxidant Activity in Brown Rice Evaluated after Cooking and In-Vitro Digestion

Abstract Three treatments, namely germination-parboiling (PG), freeze-thaw cycle (FTC) and high pressure processing (HPP) were compared for phytochemical content and antioxidant activity of brown rice (BR). These were determined in raw (uncooked), cooked, and in-vitro digested BR and compared with those from untreated BR and white rice (WR). PG showed the highest retention of phytochemicals after cooking (87–100%) while it dropped to 59–72% with FTC and 64–76% with HPP. After in-vitro digestion, the highest amount of phenolics was found in PG-24 h and flavonoids in FTC for two cycles. The antioxidant activity, as determined by oxygen radical absorbance capacity and ABTS methods, showed the highest value to be associated with in-vitro digested sample of PG-24 h, and lowest in WR. The results of this study show that these three treatments could improve or retain the phenolic content and antioxidant activity in cooked BR after in-vitro digestion.

Comparative bio-accessibility, bioavailability and bioequivalence of quercetin, apigenin, glucoraphanin and carotenoids from freeze-dried vegetables incorporated into a baked snack versus minimally processed vegetables: Evidence from in vitro models and a human bioavailability study

The aim was to incorporate vegetables containing the phytochemicals quercetin, apigenin, glucoraphanin and carotenoids into a processed potato-based snack and assess their bioaccessibility and bioavailability. Three different processing routes were tested for incorporation and retention of phytochemicals in snacks using individually quick frozen or freeze-dried vegetables. No significant differences in the uptake or transport of quercetin or apigenin between a vegetable mix or snacks were observed using the CaCo-2 transwell model. Simulated in vitro digestions predicted a substantial release of quercetin and apigenin, some release of glucoraphanin but none for carotenes from either the snack or equivalent steamed vegetables. In humans, there were no significant differences in the bioavailability of quercetin, apigenin or glucoraphanin from the snack or equivalent steamed vegetables. We have shown that significant quantities of freeze-dried vegetables can be incorporated into snacks with good retention of phytochemicals and with similar bioavailability to equivalent steamed vegetables.