Search

Pleurotus ostreatus, due to its saprophytic nature, can extract nutrients and bioactive compounds from the substrate on which it is grown. This study aimed to assess the effect of adding spent coffee grounds (SCG) and potato peel (PPW) in the wheat straw substrate formulation to grow over the production indicators, physicochemical, techno-functional, total chemical compounds, and antioxidant properties. Treatments were described as follows: T1, wheat straw at 100%; T2, wheat straw at 80% + 10% of SCG + 10% of PPW; T3, wheat straw at 70% + 15% of SCG + 15% of PPW; T4, wheat straw at 60% + 20% of SCG + 20% of PPW. After P. ostreatus growth, non-differences were found in production indicators for T1–T4, including biological efficiency, production rate, and yield. With respect to P. ostreatus dried powders, T1–T4 showed pH values near neutrality concerning soy protein (SP), and the color samples were beige. Also, T2 and T3 exert higher water-holding (WHC) values, while T1–T4 exert higher oil-holding (OHC) and emulsifying capacity (EC) values concerning SP, in dependence on the growth substrate. T1–T4 showed lower swelling (SC) and T1–T3 lower gelling capacity (GC) values. Regarding total chemical compounds and antioxidant properties of P. ostreatus extracts, growth substrate and solvent extraction have an effect on metabolite content and antiradical and reducing power properties. The multivariate analysis revealed that T2 water extracts exert the highest total tannin (TTC) and protocatechuic acid contents (PAC), as well as the highest antiradical (RCSA) and reducing power (RPA) values. In conclusion, this study demonstrated that using SCG and PPW as a partial substitute for substrate (what straw) enhances the physicochemical, techno-functional, and antioxidant activity of P. ostreatus. [ABSTRACT FROM AUTHOR]

The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Tagetes elliptica Sm., grown in Peru, were studied. The EO was extracted using steam distillation, and its chemical composition was analyzed using GC-MS, while the antioxidant activity was evaluated using the radical, scavenging capacity (DPPH and ABTS assays), and ferric reducing antioxidant power (FRAP) assays, ferrous ion chelating (FIC) activity, and the Rancimat test. The antibacterial activity against Staphylococcus aureus, Escherichia coli, and Salmonella infantis was studied using the agar well diffusion method. Twenty-seven compounds were identified in the essential oil, and the major components were cis-tagetenone (37.27%), trans-tagetenone (18.84%), dihydrotagetone (14.38%), and trans-tagetone (5.15%). With regard to antioxidant properties, the IC50 values obtained for the DPPH, ABTS, and FIC assays were 53.37, 46.38, and 22.65 mg/mL, respectively. These values were lower than those obtained for standard butylated hydroxytoluene and ascorbic acid. In the Rancimat test, antioxidant activity was achieved only at high concentration. T. elliptica essential oil showed a marked antibacterial activity against all bacterial strains at all concentrations assayed. This study demonstrated that T. elliptica essential oil could be considered as an alternative to synthetic antioxidants and antimicrobial agents in the food industry. [ABSTRACT FROM AUTHOR]

Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials. [ABSTRACT FROM AUTHOR]

The aims of this study were determined the chemical composition and the antioxidant properties of defatted flours obtained from several commercially available edible insects such as Acheta dosmesticus, Tenebrio molitor, Zophobas morio, and Rhynchophorus ferrugineus to establish their utilization as ingredient in the development of new food products. The proximate composition of flour was determined using AOAC methods while for antioxidant capacity, four different methodologies were employed (DPPH, ABTS, FIC, and FRAP). The total phenolic content and the tannin content were also determined. All flours analyzed had a high protein content with values ranging between 64.17 and 72.55 g/100 g flour. With regard to the antioxidant activity, R. ferrugineus showed the highest values for DPPH, ABTS, and FRAP assays with values of 2.03, 4.93, and 8.46mg Trolox equivalent/g flour, respectively. For FIC assay, A. dosmesticus and T. molitor had the highest values 0.47 and 0.48mg EDTA equivalent/g flour. Defatted flours obtained from edible insects analyzed could have several applications as ingredients to the development new foods due to its good nutrient content and as a functional food for the prevention of oxidation. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the suitability of the application of beetroot juices (obtained from fresh beetroot, cooked beetroot, beetroot powder and commercial beetroot juice) as colorants in the development of meat analogues, as well as their antioxidant properties. Fresh beetroot juice showed the highest betalain content (119.53 mg betanin/100 ml and 48.27 mg vulgasanthin I/100 ml) and commercial juice the lowest (49.40 mg betanin/100 ml and 7.21 mg vulgasanthin I/100 ml). Juices from fresh and cooked beetroot showed ABTS, FRAP and FIC values higher than values obtained for commercial juice (ascorbic acid added). Textured soy protein with cooked beetroot juice or with commercial juice showed the same appearance that of minced beef and pork meat, respectively, which is in accordance with their hue values and reflectance spectra. The attractive red color of betalains and their stability at the pH value of meat analogues make beetroot juices ideal for their application as colorants in meat analogues. [ABSTRACT FROM AUTHOR]

The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars ‘Rojo Brillante’ and ‘Triumph’) during the in vitro digestion. The recovery index for phenolic and flavonoid content was dependent on flour type and digestion phase. After the dialysis phase, the bioaccessibility for phenolic compounds from both flours was similar; for flavonoids it was higher in ‘Triumph’ than ‘Rojo Brillante’ flour. After in vitro digestion, 13 polyphenolic compounds were detected in both flours, of which only six were detected in the intestinal phase. Their antioxidant activity (ABTS +, FRAP and DPPH) decreased after intestinal phase, while their chelating activity (FIC assay) increased in both flours. So, persimmon flours could be included in the formulation of foods to improve either their scarcity of bioactive compounds or an unbalanced nutritional composition. [ABSTRACT FROM AUTHOR]

BACKGROUND This contribution studies the influence of the particle size of persimmon flours (from two cultivars, 'Rojo Brillante' and 'Triumph') on their primary (sugars and organic acids) and secondary (polyphenols, flavonoids and carotenoids) metabolite content, and also on their antioxidant activity, to assess whether these flours could find applications in the food industry as a potential functional ingredient. RESULTS The main sugars were fructose and glucose and the principal organic acid was malic acid. The highest content of total phenols, flavonoids and carotenoids was found in flour fractions from cv. 'Rojo Brillante'. The phenol profile determined by HPLC identified six phenolic compounds in both persimmon flours, the most abundant being gallic acid. The greatest ABTS and DPPH radical scavenging capacity and ferric reducing power were found in flour fractions from cv. 'Rojo Brillante'. Although the influence of particle size on all these properties was not always evident, in general, the higher bioactive compound content and antioxidant capacity were in the finest particles. CONCLUSION Co-products from cvs. 'Rojo Brillante' and 'Triumph' persimmon juice extraction can be processed to obtain flours rich in sugars, organic acids and bioactive compounds, suggesting their possible use as a functional ingredient (with antioxidant properties) in different food products. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the effect of simulated in vitro gastrointestinal digestion (GID) on (i) phenol and flavonoid recovery and bioaccessibility indexes, (ii) the antioxidant activity and (iii) the polyphenolic profile of six quinoa seeds. The recovery indexes obtained after the oral, gastric and intestinal digested fractions of quinoa seeds showed increasing concentrations of both total phenolic and flavonoid content. After GID, the average bioaccessibility percentage of samples was 73.29 and 12.64 for phenols and flavonoids, respectively. The LC-MS results obtained showed that the concentration of the polyphenolic compounds analyzed decreased after GID, although DPPH, TEAC-ABTS, FRAP and FIC assays pointed to a large increase in antioxidant activity. Of the investigated samples, red and black quinoa seeds showed the highest antioxidant activity, although they also seemed to be the most affected by GID. Further studies should be undertaken to understand the bioaccessibility of bioactive compounds in quinoa seeds and the factors that interfere with the same. [ABSTRACT FROM AUTHOR]

In the organic food industry, no chemical additives can be used to prevent microbial spoilage. As a consequence, the essential oils (EOs) obtained from organic aromatic herbs and spices are gaining interest for their potential as preservatives. The organic Thymus zygis, Thymus mastichina, Thymus capitatus and Thymus vulgaris EOs, which are common in Spain and widely used in the meat industry, could be used as antibacterial agents in food preservation. The aims of this study were to determine (i) the antibacterial activity using, as culture medium, extracts from meat homogenates (minced beef, cooked ham or dry-cured sausage); and (ii) the antioxidant properties of organic EOs obtained from T. zygis, T. mastichina, T. capitatus and T. vulgaris. The antioxidant activity was determined using different methodologies, such as Ferrous ion-chelating ability assay, Ferric reducing antioxidant power, ABTS radical cation (ABTS•+) scavenging activity assay and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method; while the antibacterial activity was determined against 10 bacteria using the agar diffusion method in different meat model media. All EOs analyzed, at all concentrations, showed antioxidant activity. T. capitatus and T. zygis EOs were the most active. The IC50 values, for DPPH, ABTS and FIC assays were 0.60, 1.41 and 4.44 mg/mL, respectively, for T. capitatus whilst for T. zygis were 0.90, 2.07 and 4.95 mg/mL, respectively. Regarding antibacterial activity, T. zygis and T. capitatus EOs, in all culture media, had the highest inhibition halos against all tested bacteria. In general terms, the antibacterial activity of all EOs assayed was higher in the medium made with minced beef than with the medium elaborated with cooked ham or dry-cured sausage. [ABSTRACT FROM AUTHOR]

The effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step of GID were used to determine the stability of polyphenolic profile using HPLC whilst the antioxidant properties were determined using five methodologies. The SCFAs production from PPF fermentation was also determined. At the end of GID process, the bioaccessibility of phenolic and flavonoid compounds was 35.90 and 64.02%, respectively. The polyphenolic compounds decreased after GID except that for ellagic acid which increased. GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of PPF by colonic bacteria generated acetic, propionic and butyric acids. PPF could be used in the food industry as a potential ingredient to develop functional foods that promote health benefits. [ABSTRACT FROM AUTHOR]

The aims of this study were determine (i) the chemical, physico-chemical and techno-functional properties (ii) the phenolic, flavonoid and anthocyanins profile, (iii) the organic acids and sugar content and (iv) the antioxidant properties of the fig powder co-products (FPC) obtained from the pulp and peel of two cultivar such as colar and cuello de dama . The main sugars were fructose and glucose with higher content in FPC obtained from pulp than FPC obtained from peel. In the same way, higher content of organic acids were found in FPC obtained from pulp than obtained from peel. The majority of the phenolic acids were found in FPC obtained from pulp; however, the flavonoids were predominant in FPC obtained from peel. As regards antioxidant activity, at all concentrations and with all methods, FPC obtained from peel present higher antioxidant activity than FPC obtained from pulp. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this work was to determine the total phenol (TPC), the total flavonoid (TFC), the tannins contents (TC), organic acids and sugar contents and the antioxidant activity of pomegranate juice extraction bagasses, which were obtained in two different ways: (i) Direct extraction that involved arils and peel (WFB) and (ii) only from arils (AB). Four different test systems were used, namely the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, the ferric reducing antioxidant power (FRAP); determination of antioxidant activity with thiobarbituric acid reactive species (TBARS) and the ferrous ion-chelating ability (FIC). WFB presented higher total phenolic, flavonoid and tannins contents (10.05mg gallic acid equivalent/g sample; 7.19mg rutin equivalent/g sample and 8.18mg catechin/g sample) than AB. The organic acid detected were oxalic acid, citric acid, malic acid and succinic acid while the sugar identified were fructose and glucose. As regards antioxidant activity, at all concentrations and with all methods, the WFB samples showed a higher antioxidant activity than AB samples. BHT, used as control positive, present higher antioxidant activity than WFB and AB in all antioxidant methods used except in the FRAP assay. The results of this study indicate that pomegranate bagasse obtained as co-product in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity which could be suitable for applications on the food industry as potential ingredient for food products. [Copyright &y& Elsevier]

Potential claims for honey, floral variety and their health properties are relevant for small farmers and artisan producers. The antioxidant activity of honey samples from cacao farms, mangrove, citrus, and coconut groves from Mexico was established by applying a multiple-method approach, which included determination of the level of total phenolic compounds and total flavonoids. Total phenolics and total flavonoids ranged from 51 to 134 mg gallic acid equivalents (GAE)/100 g honey and from 29.6 to 187.1 mg rutin equivalents/100 g honey respectively. Methanolic and aqueous solutions had similar profiles for inhibition of 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical (range from 33 to 85%) but the aqueous solutions tended to show lower radical scavenging properties. Linear correlations were established between flavonoids contents and percentage inhibition of DPPH, but phenolics contents were not well correlated (R2 = 0.68) to the ferric reducing antioxidant power (FRAP) values which showed wide ranges from 48 to 152 mg Trolox/100 g honey. No patterns could be found in relation to antioxidant activities and the agrifood system of origin, floral availability, collection location, or season. Artisan honey samples from Tabasco were highly variable in their antioxidant properties, possibly because of the biodiversity and seasonal variations, which contribute to their unique nature. The antioxidant tests used in this study could be useful to verify the antioxidant function of honey. [ABSTRACT FROM AUTHOR]

Abstract: There is a growing demand of natural products in human diet, both due to the possible negative effects of synthetic food additives on human health and to the increased consumer perception for this problem in recent years. The aim of this work was to study the effect of adding rosemary essential oil (REO) (200mg/kg) and different concentrations of citrus fibre washing water (CFWW) (50–100g/kg), obtained as a co-product during the extraction of dietary fibre from citrus co-products, on the chemical, physical–chemical and sensorial characteristics of a bologna sausage. The moisture content and water activity fell in all the samples compared with the control values. The ash content in formulas added with CFWW and/or REO increased with respect to the control. The addition of CFWW and/or REO had no effect on CIE LAB parameters analysed, pH and textural properties. The samples analysed lowered the levels of residual nitrite and the extent of lipid oxidation. Analysis of the samples revealed the presence of the flavonoids, hesperidin and narirutin. Hesperidin concentrations were higher than narirutin. Sensorially, the most appreciated sample was the one containing 50g/kg citrus fibre washing water and 200mg/kg rosemary essential oil. [Copyright &y& Elsevier]

Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products. [ABSTRACT FROM AUTHOR]

The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the effects of different particle sizes on the chemical composition, physico-chemical, bioactive compounds content, and antioxidant properties of flours obtained from cocoa (Theobroma cacao L.) bean shells. The flours obtained from CBS with different particle sizes had high content of dietary fiber (61.18–65.58 g/100 g). The polyphenolic profile identified seven compounds being epicatechin and catechin (values ranged 4.56–6.33 and 2.11–4.56 mg/g, respectively) as the most abundant compounds. Additionally, the methylxanthines theobromine and caffeine were quantified with values ranging from 7.12 to 12.77 and 4.02 to 6.13 mg/g, respectively. For the fatty acid profile, the principal compounds identified were oleic, stearic and palmitic acids. CBS had antioxidant capacity with all methods assayed. For DPPH, ABTS and FRAP assays values ranged between 2.35–5.53, 3.39–11.55, and 3.84–7.62 mg Trolox equivalents/g sample, respectively. This study suggests that cocoa bean shells may constitute a valuable coproduct for the food industry due to its high content in valuable bioactive compounds. [ABSTRACT FROM AUTHOR]

The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in Turrón industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH•); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS•+). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods. [ABSTRACT FROM AUTHOR]

In the recent years, quinoa has gained a renewed relevance as an alternative crop to cereals due to its excellent nutritional value. Thus, the aims of this work were to determine the physico-chemical, techno-functional and in vitro antioxidant properties as well as the total phenolic and flavonid contents of six quinoa flours. On the different samples proximal compositions and polyphenolic, sugar and organic acids profiles were also determined. Quinoa flours showed a protein content ranged between 11.62 and 13.66 g/100 g while the fat content was comprised between 4.87 and 6.48 g/100 g. The TDF content ranged from 12.71 to 18.59 g/100 g with ratios IDF:SDF higher than 8:1. In all samples analyzed four organic acids (oxalic, ciltric, malic, and succinic) and three sugars (sucrose, glucose, and fructose) were determined. As regards to techno-functional propreties, all quinoa flours showed lower water and oil holding capacities with values of 1.44–1.80 g water/g sample and 0.89–1.04 g oil/g sample, respectively. However, all samples showed a high swelling capacity with values ranged from 8.55 to 9.57 mL/g. The chemical profiles identification allowed to exposed major concentrations of 4-hydroxibenzoic acid and interesting concentrations of the other phenolic compounds and interesting contents of Ω3 fatty acids, compounds with renewed biological properties in terms of antioxidant activity and control diseases. In addition, the antioxidant activity assessed allowed to establish their antioxidant capacity of this product and the good correlations with total phenolic and flavonoid contents. The results of this study suggested that quinoa flours is a valid source of natural compounds with significant antioxidant activity and biological properties. Further investigations should be undertaken in respect of target product, anyhow the present study allowed to increase the knowledge about this Andean region species. [ABSTRACT FROM AUTHOR]

Maqui berry ( Aristotelia chilensis (Molina) Stuntz) has demonstrated a great potential as functional ingredient. However, determining the effect to which the maqui extract or its phytochemicals will benefit the consumers requires further knowledge. Thus, the aim of the present study was to determine the effect of in vitro gastrointestinal digestion (GID) on (i) the recovery and bioaccessibility indexes, (ii) the stability of polyphenolic compounds (phenolic acids, flavonoids and anthocyanins) and (iii) the changes in antioxidant activity of maqui berry grown in Chile. The extracts obtained in each phase (oral, gastric and intestinal) of GID were used to analyse the stability of polyphenolic compounds by means of HPLC whereas the antioxidant activity was determined using four different methodologies. All polyphenolic compounds decreased their concentration after GID and principally the anthocyanins content which was severely affected. The GID process decreased the scavenging properties in 89.9% and 84.2% with DPPH and ABTS assays, respectively, as well as the reducing power 74.1% with respect to non-digested sample. On the other hand, the chelating activity was increased (126.8%). At the end of GID process, the bioaccessibility of phenolic and flavonoid compounds was 78.19 and 14.20%, respectively. The results obtained suggest that although a great amount of maqui berry polyphenolic compounds are lost during digestion process they still have a great potential as antioxidants agents. [ABSTRACT FROM AUTHOR]

Borojo ( Borojoa patinoi ) is an endemic fruit of the rainforests of Colombia, Brazil, Peru, Ecuador and Panama that is listed for approval as novel food in the European Union. In this work the antioxidant activity (measured with DPPH, FIC and FRAP), the organic acid and sugar contents, the volatile profile and the antibacterial properties against 26 pathogenic and non-pathogenic strains were studied. Total phenol contents (TPC) ranged from 36.41 to 53.6 mg GAE/100 g fw while total flavonoids (TFC) from 88.45 to 49.83 mg RE/100 g fw. The extract showed also good antioxidant activity highly correlated to TPC and TFC. Among 21 volatile compounds detected by SPME–GC–MS, 2-nonanol represented the main component. The antimicrobial activity was in a decreasing order: Salmonella enteritidis > Salmonella typhimurium > Listeria monocytogenes > Staphylococcus aureus > Brochotrix thermosphacta . The biological properties of Borojo-fruit suggested that it is a promising new antioxidant and antibacterial agent. [ABSTRACT FROM AUTHOR]

Highlights: [•] Tamarind powder extracts (TPE) is a rich source of dietary fibre. [•] TPE showed a good technological properties. [•] It showed a high level of polyphenolic compounds. [•] TPE showed antioxidant and antibacterial properties. [Copyright &y& Elsevier]

Abstract: The aim of this study was determine (i) the chemical composition (ii) the antimicrobial activity (antibacterial and antifungal) and (iii) the antioxidant activity by means of four different antioxidant tests (DDPH, FIC, FRAP and TBARS) of the EOs of three aromatic herbs, Coriander (Coriandrum sativum), celery (Apium graveolens) and bush-basil (Ocimum minimum) widely used in Portugal. There is a great variability of the compounds presented in the three tested essential oils. Bush-basil EO had the highest total phenolic content (794.9 mg GAE/L) while coriander EO had the lower total phenolic content (52.3 mg GAE/L). Since bush-basil had the highest TPC it was expected to present a very high antioxidant profile, which was verified in 3 of the 4 assays (DPPH inhibition of 95.9%; FRAP values of 2.7 mmol Trolox/L; TBARS inhibition of 87.2%); coriander, despite the low TPC showed the highest inhibition in the FIC assay (94.1%). The bush-basil EO showed the highest antimicrobial activity, with MIC ranging between 0.6 and 5 μL/mL against bacteria and 0.04–2.5 μL/mL against yeasts. Both celery and coriander EO had a very similar antimicrobial activity against all the tested strains. The antifungal activity was higher in the bush-basil EO against Mucor racemosus and Penicillium chrysogenum since it was the only EO that showed growth inhibition on all the tested concentrations. Alternaria alternata showed great resistance against all the tested essential oils. [Copyright &y& Elsevier]

Abstract: The aims of this study were to ascertain (i) the chemical composition (ii) the physico-chemical properties, (iii) the technological properties, (iv) the total phenol and flavonoid content, (v) the antioxidant properties and (vi) the antibacterial properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products (pulp and seeds or albedo) to determine its suitability for use as a natural food ingredient. The proximate composition and the total, insoluble and soluble fiber content were determined. The water holding (WHC), oil holding (OHC) and swelling (SWC) capacities were also determined, as well as the total phenolic and total flavonoid content. For the antioxidant activity, three different test systems were used (DPPH, FIC and FRAP) while the antibacterial activity was determined using the microdilution method. The dietary fiber content of passion fruit seeds and pulp (PFSP) was 53.51g/100g, while the fiber content in passion fruit albedo (PFA) was 71.79g/100g. Both types of fiber showed good technological properties. Phenol and flavonoid recovery was dependent on the fiber type and the solvent system used, DMSO being a more efficient solvent in this respect than methanol or water. All the samples analyzed showed good antioxidant and antibacterial capacities. [Copyright &y& Elsevier]

Abstract: The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for food enrichment. Proximate compositions were determined, as well as the total, insoluble and soluble fibre contents. The water holding, oil holding and swelling capacities were also determined. For the antioxidant activity, three different test systems were used (ABTS, DPPH and FRAP). The dietary fibre content of the co-products varied in a range between 69.1 and 81.5g/100g on a dry matter basis with a good balanced ratio between insoluble dietary fibre and soluble dietary fibre. Phenol recovery was dependent on the fruit type and the solvent system used. Methanol:acetone was a more efficient solvent for extracting phenols than ethanol. There was a good correlation between total phenol content and antioxidant capacity of the fruit extracts. All samples analysed had good antioxidant capacity. The results of this study indicate that exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity. [Copyright &y& Elsevier]