Total Monomeric Anthocyanin Content Research Articles

Eryngo essential oil nanoemulsion stabilized by sonicated-insect protein isolate: An innovative edible coating for strawberry quality and shelf-life extension

New bioactive coatings with eryngo essential oil (EEO) nanoemulsions stabilized by ultrasonically-treated lesser mealworm protein isolate (LMPI) were developed to extend strawberry shelf life and quality. EEO due to high carvone (43.03 %), phenolics (87.45 mg gallic acid equivalent/g), flavonoids (13.56 mg quercetin equivalent/g), and carotenoids (635.07 mg/kg) contents exhibited a significant antioxidant activity comparable to ascorbic acid (AA) and BHT. Nanoemulsions stabilized with 9 % sonicated LMPI showed smaller droplet size, higher negative ζ-potential, and greater stability, turbidity, and encapsulation efficiency of EEO compared to those stabilized with native LMPI. The FTIR spectra showed that sonicated LMPI had structural changes enhancing its emulsifying activity, with key peaks indicating the presence of hydrogen bonds, carbonyl groups, and protein conformations in both EEO and LMPI. Strawberries coated with optimal EEO-loaded nanoemulsions showed superior quality with minimal storage-dependent physicochemical, textural, color, and sensory changes compared to control samples. This edible coating also maintained higher total monomeric anthocyanin and AA contents with lower peroxidase activity during storage than EEO-based coatings. However, no significant difference in superoxide dismutase activity between samples covered by EEO and EEO-loaded nanoemulsions over 14 days of storage was found. Bioactive nanoemulsions stabilized by insect proteins would be an eco-friendly and safe approach to upholding quality standards in stored fruits and vegetables.

Artificial neural networks in the retention of anthocyanins and total phenolics in the osmotic pre-treatment of Biloxi variety blueberry (Vaccinium corymbosum L.) jam

Blueberries are a fruit that is an important source of bioactive components beneficial to the human diet, such as anthocyanins and total phenolics, which are altered by the use of high temperatures during processing. This study aimed to evaluate the use of artificial neural networks in the optimization of sucrose concentration and time for the osmotic pre-treatment of blueberries of the Biloxi variety, to retain the greatest amount of anthocyanins and total phenolics in the subsequent preparation of jam. Artificial neural networks of the feedforward type were used, with a Backpropagation training algorithm with Levenberg-Marquardt weight adjustment, to achieve the optimal predicted combination that maximizes the retention of these bioactive components. The model achieved its best performance with 11 neurons in the hidden layer, achieving an R2 coefficient of 0.98 and a mean square error of 4.76, indicating a strong ability for generalization. Artificial neural networks allowed to obtain the best optimal combination of predicted multiple responses of factors consisting of a sucrose concentration of 1.64 M and a time of 211.52 min, which retained a higher content of total monomeric anthocyanins with 70.98 mg cyanidin-3-O-glucoside 100 g-1 of jam and total phenolics with 110.54 mg GAE g-1 of jam. On the other hand, through single-response optimization was obtained that the combination of experimental factors that maximized total anthocyanins (71.59 mg cyanidin-3-O-glucoside 100 g-1 of jam) was 1.54 M of sucrose and 232.73 min and for total phenols (111.06 mg GAE g-1 of jam) 1.79 M of sucrose and 196.36 min. The use of artificial neural networks is an excellent alternative for modeling phenomena, compared to traditional methods.

Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents

This study aimed to optimize the ultrasound-assisted extraction (UAE) of anthocyanins from oven-dried and freeze-dried Vitis labrusca grape pomace, using acidified water as the solvent. The effects of power density (8.3–16.7 W/mL), pulse interval (0–2 s), and extraction time (1–5 min) on both total and specific anthocyanins were investigated. The findings suggested that acidified water can be a viable alternative to conventional solvents and that oven drying was an effective method for drying the pomace. Using response surface methodology, the study identified power density and extraction time as key factors influencing total anthocyanin content, with extracts reaching contents up to 2.56 mg/g. The analysis using LC-MS identified 14 anthocyanins, while NMR quantified 3 and malvidin diglucoside was generally the most abundant. However, higher power and longer extraction times were found to reduce its content while increasing malvidin monoglucoside content, suggesting ultrasound-induced anthocyanin hydrolysis. In conclusion, this study presents a sustainable method for extracting anthocyanins using acidified water, contributing to the valorization of Vitis labrusca grape pomace for industrial use.

Evaluation of Chemical Composition among the Multi Colored Germplasm of Abrus precatorius L.

The medicinal plant Abrus precatorius L. was traditionally used in the Siddha and Ayurvedic systems of medicine in India. The Indian center of origin holds a vast variability in its seed color. The objective of this study was to assess the total monomeric anthocyanin, flavonol, as well as the antioxidative potential, protein content and ash content among the accessions. A total of 99 accessions conserved in the Indian National Genebank were used in this study. The methods used for the estimation of total monomeric anthocyanin, flavonol, as well as the antioxidative potential, protein content and ash content were the pH differential method, Oomah method, Ferric Reducing Antioxidant Potential, Dumas method and gravimetric method, respectively. The completely black colored accession was recorded with highest total monomeric anthocyanin (51.95 mg/100 g of cyanidin 3-glucoside equivalent) and flavonol content (66.41 mg/g of quercetin equivalent). Red + black colored accessions have recorded the maximum value with respect to antioxidants (14.18 mg/g of gallic acid equivalent). The highest amount of protein content was found in a completely white colored accession (20.67%) and the maximum ash content was recorded in red + black colored accession (4.01%). The promising accessions identified can be used by pharmaceutical companies in drug development and in curing degenerative diseases.

The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages

AbstractWater kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit–vegetable juice‐based beverages fermented with WK grains in order to produce novel, non‐dairy, probiotic water kefir‐like beverages (W‐KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC‐KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding‐3‐glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC‐KLB was the most favorable sample, while GC‐KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W‐KLB with high added value and functional properties.

Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production

This study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0–10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples.

Mathematical modeling of extraction kinetics from black chokeberries enhanced by cold plasma pretreatment

The application of cold plasma as a pretreatment for extraction process is a recent development. This research investigates the impact of cold plasma (CP) treatment on the extraction process of bioactive compounds from black chokeberry samples. Utilizing a 12-h maceration process, various analyses, including total phenolic content (TPC), antioxidant capacity (DPPH, ABTS+, CUPRAC assays), total monomeric anthocyanin content (TMA), color parameters, and comprehensive mathematical modeling, were employed to assess the effectiveness of CP treatment. The kinetic modeling with Peleg, Power Law, Elovic's, and Two-site Kinetic Models emphasized the critical role of CP treatment duration in the extraction process. This study indicates that the power-law kinetic model provided the best fit for the experimental data from CP-treated samples, suggesting that this model most accurately describes the extraction kinetics under the conditions tested. In summary, this investigation underlines the crucial role of mathematical modeling in understanding the dynamics of bioactive compound extraction under CP treatment.

Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method

In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.

Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes

The main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2–4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had different thicknesses were blanched in steam at 90 °C for indicated times. Optimization was applied to improve bioactive compounds, starch ratio, and color. The optimum drying parameters were determined as 300 W, 6 mm, and 8 min for purple-fleshed potatoes, and 450 W, 6 mm, and 2 min for yellow-fleshed potatoes. This study is beneficial to the development of the processing of potatoes in the food industry and provides more insights into the application of microwave drying technology.

Anthocyanins and phenolics content of Thai black soybean extracts and their prevention against myoglobin autoxidation

Anthocyanin and phenolics found in black soybean are known as active antioxidants and have been linked to a variety of health benefits. The purpose of this study was to determine total monomeric anthocyanins (TMA), total phenolics (TP), and the retardation ability of protein autoxidation of an ethanolic extract of black soybeans planted in Thailand. We investigated the optimal conditions for extraction conditions. The ultrasonic-assisted approach successfully extracted both TMA and TP using 85% v/v ethanol as the solvent. The 15-min extraction time and solvent-to-sample ratio of 20:1 (v/w), at 30°C resulted in the highest concentration of TMA at 3.232±0.04 mg cyanidine-3-Oglucoside equivalent per gram dry weight whereas the longer time and higher temperature resulted in significantly decreased TMA content (P<0.05). The maximum TP concentration of 119.42±0.42 mg gallic acid equivalent per gram dry weight was obtained by using a method identical to that used to extract TMA, except that of the longer time, increased solvent consumption and temperature. The preventive effect of black soybean extracts on oxymyoglobin (oxyMb) autoxidation was investigated. The pseudo first-order rate constant of oxyMb oxidation is decreased in the presence of the extracts in comparison to oxyMb alone. Additionally, oxyMb's half -life was increased from 0.57 to 1.46 hrs in the presence of TMA-rich extracts and from 0.57 to 2.51 hrs in the presence of the highest concentration of TP extracts when compared to cyanidine-3- O-glucoside and gallic acid, respectively. The study revealed that the black soybean extract could stabilize the bound oxygen in the oxyMb lead to slow down autoxidation of the protein consumption of foods or products derived from black soybeans may help to reduce cellular oxidative stress and the risk of developing various diseases as the study's findings indicate.

Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment

AbstractThis study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (L*, a*, b*, ), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast‐mold count (YM) were investigated. UP significantly affected TPC, L*, a*, b*, and , while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, L*, AA, CD, PC and PC%, and OT level affected TPC and b* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum L* as 21.3839, maximum a* as 5.5396, maximum b* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound‐ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound‐ohmic combination for juice processing on a large scale.

Determination of fruit characteristics, nutrients and biochemical contents of Transvalia (Prunus persica L.) peach cultivar grafted on different clonal rootstocks obtained by selection and hybridization

Rootstocks are frequently used in modern orchard practices due to their special characteristics. They not only eliminate the limiting factors in fruit growing but also have advantages such as increasing productivity, fruit quality, dwarfing, and nutrient yield. In addition, rootstocks have a significant impact on plant development, fruit characteristics, nutrients, and biochemical content. The study was conducted to investigate the effects of different peach rootstocks on fruit quality, nutrient content, and biochemical content. A total of 16 rootstocks of the species P. persica were used as test material. GGF3 rootstock has the highest values in terms of fruit weight (297.33 g), fruit width (83.50 mm), fruit length (77.58 mm), seed weight (9.96 g), seed width (28.16 mm), and seed length (43.47 mm) features. The effect of rootstocks on nutrients (except Cu, K, P, and Fe) in the fruits was statistically significant. The effect of rootstocks on nutrients (except Cr and Na) in the leaves was found to be statistically significant. The effect of rootstocks on both leaf and fruit plant nutrient contents varied. The rootstocks had statistically significant effects on fruit nutrient contents (except Cu, K, P, and Fe) and leaf nutrient contents (except Cr, and Na). It has been found that there is a positive relationship between micro and macronutrients. According to the results of biochemical analysis, statistically significant differences were found in biochemical contents. The highest total phenolic, total flavonoid, and total monomeric anthocyanin contents except for the total antioxidant content of peach fruits were observed in Kl 38 rootstock (137.19 mg kg−1, 25.68 mg kg−1 and 7.48 mg kg−1, respectively). The highest total antioxidant content was detected in NG1 and NGF14 rootstocks (349.46 mg kg−1). According to principal component analysis (PCA), the eigenvalue of 13 PCs was above 1.0 and accounted for 86.08 % of the total variation; this effectively showed the variation among peach rootstocks with respect to the traits analyzed. The data obtained show that rootstock varieties have a significant impact on the traits and that the selection of rootstock varieties has a very important place, especially in economic breeding.

Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy.

In this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.

Relationships between Anthocyanin Content and Some Pomological and Colour Characteristics of Black Mulberry (Morus nigra) Fruit

The analytical method used to determine the total monomeric anthocyanin content of fruits is costly and labour-intensive. Researchers are endeavouring to develop prediction models to determine anthocyanin content in a simpler and more accurate way. The aim of this study was to investigate whether there is a relationship between anthocyanin and some fruit characteristics (width, length, weight, L, a, b, chroma, hue) in black mulberry (Morus nigra) fruit. With the outputs of the study, it is aimed to provide preliminary information for the models to be developed for anthocyanin estimation in future studies. The study material, black mulberry fruits, was collected from a single black mulberry tree in Kemalpaşa village of Tokat province in 2022. Harvesting of the fruits continued for two weeks as raw, semi-ripe and ripe. A total of 586 fruits were individually evaluated and the weight, width, length, colour parameters (L*, a*, b*, b*, chroma, and hue) and total monomeric anthocyanin contents of each fruit were determined. Then, Pearson correlation coefficients between the variables were determined. Stepwise regression analysis was used to find the appropriate model to explain the change in the dependent variable anthocyanin with independent variables (length, width, weight, L, a, b, chroma, hue). After the multiple regression model was established, residual analysis was performed to see the outliers in the full model and to check the accuracy of the model. As a result of the study, it was observed that anthocyanin content could be predicted by colour parameters up to a certain maturity stage. This relationship was found to weaken at the ripeness stage when the fruit colour turns black.

Heat, ultrasound, and microwave assisted extraction methods for recovering bioactive components from hawthorn fruit (Crataegus monogyna Jacq.)

AbstractIn this work, an assessment of effective solvents and extraction methods was carried out to recover the bioactive compounds from hawthorn fruit (Crataegus monogyna Jacq.). Extractions assisted by heat, microwave, and ultrasound were carried out using various organic solvents (methanol, ethanol, and isopropanol). pH differential, Folin–Ciocalteu's, and aluminum chloride methods were used to determine total monomeric anthocyanin (TMA), total phenolic compound (TPC), and total flavonoid content (TFC), consecutively. Ferric Reducing Antioxidant Power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl Hydrate (DPPH), and 2,2′- azino- bis (3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) assays were used to measure the antioxidant activity (AA) of the extracts. The outputs revealed that extraction methods and solvents significantly affect anthocyanin concentration, TPC, TFC, AA, and color values of hawthorn fruit extracts. Due to the highest recovered TMA (0.152 ± 0.002 mg ECy3Gl/g of dry weight), TPC (49.14 ± 0.38 mg gallic acid equivalents/g of dry weight), and TFC (18.38 ± 0.19 mg quercetin equivalents/g of dry weight) contents, the ultrasonic-assisted extraction is superior to heat and microwave-assisted extractions. Accordingly, it was also observed that the methanol solvent is more profound than ethanol and isopropanol. Further, the bioactive compounds' content and the extracts' antioxidant activity are shown to be highly correlated. Thus, hawthorn extracts are considered to have antioxidant properties because of their concentrated bioactive compounds.

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam.

The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glacticacid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.

Evaluation of the extracts of purple basil (Ocimum basilicum L.) as natural pH‐indicator dyes anticipated to be utilised in intelligent food packaging—an optimisation study

AbstractPurple basil (Ocimum basilicum L.) extract has significant potential as a natural colorimetric pH‐indicator material owing to its abundance in anthocyanins. This contribution is the first to optimise the ultrasound‐assisted extraction of purple basil by response surface methodology in terms of maximum total monomeric anthocyanin (TMA) content and pH‐dependent increase in green intensity (IGI) using a three‐level, three‐factor Box–Behnken design. The latter was considered as a measure of the pH‐indicator ability of the extracts. The independent variables were ethanol concentration, solvent/solid ratio, and extraction time for two types of solvents [aqueous ethanol with 0.1% (v/v) acetic acid (Ac) or hydrochloric acid]. Optimum conditions were determined for single and combined responses. The extracts were further characterised according to total phenolic content (TPC), percentage polymeric colour (PPC), 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) antioxidant, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activities. All models explained more than 93% of the variability. The combined response model for the Ac‐acidified system gave more favourable optimal conditions [55.25% (v/v) ethanol, 30 mL/g solvent/solid ratio and 39.24 min] regarding lower ethanol consumption and shorter times. Validation experiments verified the model successfully predicted the responses. The corresponding TMA, IGI, PPC, TPC, ABTS, and DPPH values were determined as 4.83 ± 0.18 mg cyanidin‐3‐glucoside equivalent, 2.29 ± 0.05, 68.07 ± 3.17, 28.79 ± 1.54 mg gallic acid equivalent, 55.85 ± 1.71 mg Trolox equivalent, and 16.80 ± 1.08 mg ascorbic acid equivalent per gram dry weight, respectively.

DRYING OF CHERRY LAUREL JUICE USING FOAM MAT DRYING TECHNIQUE AND INVESTIGATING THE EFFECT OF DRYING TEMPERATURE ON DRYING CHARACTERISTICS AND BIOACTIVE COMPONENTS

This study aimed to optimize the foam properties for the foam mat drying (FMD) process and investigate the effect of drying temperatures (60, 70, and 80 °C) on the cherry laurel juice's drying characteristics and bioactive properties. Egg white protein (EWP), carboxymethyl cellulose (CMC), and mixing time (MT) variables were optimized using the Taguchi method to achieve the juice foam with maximum foam capacity and stability. The optimal conditions determined were 10% EWP, 0.3% CMC, and 12 min of MT. The drying times and effective moisture diffusivities (Deff) for 60, 70, and 80 °C were recorded as 160, 120 and 90 min and 6.09×10-9, 7.74×10-9 and 11.33×10-9 m2/s, respectively. As the drying temperature increased, the total phenolic and total monomeric anthocyanin contents, and antioxidant activity values increased, but ascorbic acid content decreased. This research demonstrates that the FMD process can successfully be applied to dry juices with pronounced bioactive properties.

Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins

Abstract Sorbets are sweetened frozen desserts obtained from fruit or fruit juice and are very popular, especially in the summer months. The aim of this study was to evaluate the effect of the addition of inulin and Stevia rebaudiana on the viscosity, hardness, total monomeric anthocyanin (TMA) content and sensory attributes of blueberry and raspberry sorbets. Four types of sorbets were produced from each fruit studied – three with inulin (2, 6 and 8% by weight) and the other without inulin – using fresh fruit with the addition of water, stevia extract powder, pectin and lemon juice. The addition of inulin slightly increased the viscosity of blueberry sorbet and had a statistically insignificant influence on the viscosity of raspberry sorbet. Hardness of the berry craft sorbet samples was influenced more by the addition of 2 and 6% inulin. TMA values ranged from 35.85 ± 1.1 (raspberry sorbet sample and 8% inulin) to 43.00 ± 0.8 (blueberry sorbet sample and 6% inulin) mg cyanidin 3-glucoside/g fresh weight. The results indicated that the addition of 8% inulin led to a slight decrease in TMA values compared to the values obtained for samples without inulin for both types of fruit sorbets. Also, the results showed that TMA values were very constant throughout the storage period. A more intense red color was observed in the raspberry sorbets, which increased with the addition of 2 and 6% inulin. The sorbet with the most pleasant taste was the one with blueberries without added inulin (8.8 ± 0.02), while the sorbet with blueberries and 2% inulin was the least liked by the evaluators (8.05 ± 0.01). The raspberry sorbet (without inulin) obtained the highest score for flavor (9 ± 0.02), while the sorbet with blueberries and 8% inulin obtained the lowest score (8.4 ± 0.04).

Extraction of Bioactive Compounds from Yellow Onion Peels: Taguchi-SAW Hybrid Optimization

The aim of this study was to obtain an extract rich in bioactive components from yellow onion peels, which are generally considered waste material. Accordingly, a three-factor three-level Taguchi (L9) experimental design with three factors, namely ethanol concentration (A; 50%, 75%, 100%), extraction temperature (B; 30, 40, 50 °C), and sonication time (C; 10, 20, 30 min) was used to optimize the ultrasound-assisted extraction process of onion peel powders. Through Taguchi optimization, the optimum extraction conditions were determined as A2B3C2 to obtain the extract with the highest total phenolic matter (TPM) content and antioxidant activity (DPPH (%)). In addition, the extract produced under A2B1C2 conditions was found to be the richest in total monomeric anthocyanin (TMA) content with the highest level of color pigments. In order to determine the overall optimization conditions and to reduce the three-response optimization process to a single response, the simple sum weighting (SAW) method was used as a multi-criteria decision-making method. As a result of the optimization, it was concluded that an extract rich in bioactive components with optimal TPM and TMA contents and DPPH (%) value could be obtained as a result of sonication at 30 °C for 20 min to onion peel powders mixed with a solvent containing 75% ethanol (A2B1C2). The extraction conditions of bioactive components from yellow onion peels were successfully optimized by the Taguchi-SAW hybrid optimization method.