Abstract Finger citron (Citrus medica L. var. sarcodactylis Swingle), a type of citrus with high ornamental and medicinal values, were used as raw material for beverage and wine making. Depends on the origin, the key aroma compounds of the fruit may vary. The aim of this study is to identify interspecific differences in finger citron and to provide a reference for the evaluation of finger citron fruit flavor, variety improvement and selection of new varieties. In the present study headspace solid phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS) were used to anal ..read more

Abstract This research aimed to compare heat and enzymatic stabilization methods in terms of hydrolytic stability and changes in antioxidant compounds of rice bran during ambient storage. Raw non-pigmented and black rice bran (RNB and RBB) showed high lipase activity (269.0 and 241.9 U/kg, respectively). Heat-stabilized non-pigmented and black rice bran samples (HNB and HBB) and enzymatically stabilized non-pigmented and black rice bran samples (ENB and EBB) had much lower lipase activity (25.8 to 32.8 U/kg). Lipase activity was not increased in the stabilized samples during 8-week s ..read more

Abstract Protein-enriched gram flour steamed cake (PEGC) was prepared with gram flour, sodium bicarbonate, in the range of 80–100 g, 2–6 g, and 1–5 g, respectively, and optimization was performed using response surface methodology. The physicochemical and sensory properties of PEGC were evaluated. The optimized product was found to contain expansion 2.32 cm, density 0.234 g/cm3, moisture content 51.86%, color L* 24.85, color a* 0.72, color b* 37.72, pH 7.65, TSS 4.23°Brix, total sugar 11.64%, protein 21.98% and overall acceptability 8.2.The sugar syrup was further optimized with ..read more

Abstract Apocynum venetum tea is increasingly being recognized for its health benefits. Given that brewing conditions affect the flavor and quality of the final brew, optimal brewing conditions need to be determined to produce high-quality A. venetum tea. In this study, different brewing strategies (hot brewing, room temperature brewing, and cold brewing) were used to prepare A. venetum tea. Subsequently, the physicochemical indexes, functional components, antioxidant activity, and aroma compounds of the brews were compared. The brewing conditions affected the soluble solid content of the brew ..read more

Abstract The coacervation technique is an efficient encapsulation process in which macromolecules with opposite surface charges interact, resulting in polymeric complexes. Hydroethanolic solvent (52%) was selected to obtain bioactive compounds from red beet using the mixture experimental design. Red beet extract was encapsulated in a complex of chitosan and negatively charged Persian gum. The optimum condition for coacervate formation was received at the chitosan to Persian gum ratio of 18:82 at pH 5.3. The coacervation yield of the two polysaccharides was 80%, and the zeta potential of d ..read more

Abstract As a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt ..read more

Abstract Osmotic dehydration (OD) is useful for the enrichment of mangos with interesting solutes. Isomaltulose has healthier properties than sucrose and its use is still scarce in OD processes. The OD of mangos with isomaltulose and sucrose was evaluated, and the effect of solute concentrations (25%, 30%, 35%) and temperatures (25, 35, 45°C) was estimated by multilevel statistical analysis in order to find the best conditions for a greater water loss (WL) and solid gain (SG). In sucrose OD, the highest concentration (35%) had the greatest effect than the temperature for WL and SG. For isomalt ..read more

Abstract Ultrasonic assisted extraction is a novel technique that can be applied to obtain bioactive compounds from plants with great efficiency. The aim of this study was to optimize the phenolic extraction efficiency and DPPHsc activity from the wood apple (Limonia acidissima L.) fruit. Phenols were extracted using different polar solvents, namely methanol and acetone. The conditions of extraction with the ultrasonic method using response surface methodology central composite design (CCD) and the variables include the solvent concentration of methanol and acetone (50%–100%), ultrasonic tempe ..read more

Abstract The study evaluates the effectiveness of thermosonication treatment on the physicochemical and anti-nutritional properties of blood fruit beverage. The study has revealed that physicochemical properties such as pH, titratable acidity, color difference, total soluble solids, ascorbic acid content, total polyphenols, total anthocyanins, total flavonoids, and DPPH retained as the fresh juice. Similarly, anti-nutritional components such as phytate, saponin, alkaloids, tannin, and oxalates were lowered significantly by the TST (Thermosonication treatment) TST-1 (40°C/30 min), TST-2 (42°C/2 ..read more

Abstract In this work, to evaluate the role of acidic electrolyzed water (AEW) combined with vacuum precooling (VP) treatment in fresh goji preservation, the physicochemical properties and anti-oxidation indexes of goji berries were compared between the AEW+VP-treated and control (VP treatment) groups during storage at 4, 7, and 10°C. The results showed that AEW+VP could effectively inhibit the decrease in L* and a* values, reduce the respiratory rate, delay the loss of vitamin C content, and maintain higher total soluble solid (TSS) content. Compared to the control, AEW+VP-treated goji mainta ..read more