1-1-diphenyl-2-picrylhydrazyl and maltodextrin

Peanut skins are a low-value byproduct of the peanut processing industry. Following their removal during the preparation of common peanut products, they are either discarded or used as a minor component of animal feed. Studies have found peanuts skins to be rich in health promoting phenolic compounds and thus have potential as a functional food ingredient. The aim of this study was to evaluate a new product that included the encapsulated phenolic extract from peanut skins in a flavored coating for peanuts. The phenolic compounds were extracted from peanut skins and then encapsulated in 10.5% (w/w) maltodextrin in to reduce the bitter flavor. The encapsulated phenolic extract was added at varying concentrations to honey roast flavored and chili lime flavored coatings which were applied to roasted peanuts. The resulting total phenolic content and antioxidant potential of the coated peanuts were evaluated by the Folin-Ciocalteu, DPPH, and β-carotene bleaching assays. A best estimate sensory threshold for the peanut skin extract in the honey roasted and chili lime coating was found to be 12.8% (w/w) and 16.6% (w/w), respectively. The total phenolic content and antioxidant capacity for both the honey roasted and chili lime coated peanuts at their threshold was found to be significantly higher than control peanuts that did not contain peanut skins in the coating. The increased antioxidant activity and unaltered flavor profile at the sensory threshold levels of peanut skins demonstrated their potential as a functional food ingredient.. The ability of polyphenols to act as antioxidants suggests that extracts of peanut skins containing polyphenols can be used as functional ingredients in new food products. The encapsulation of peanut skin extract in maltodextrin allowed for the incorporation of the extracts into flavored coatings for peanuts at levels high enough to increase the antioxidant activity without impacting sensory profiles. Utilization of this by-product of the peanut can create an economic opportunity for the peanut industry.

Topics: Allergens; Antioxidants; Arachis; beta Carotene; Biphenyl Compounds; Calcium Compounds; Capsicum; Food Analysis; Free Radicals; Functional Food; Honey; Oxides; Phenols; Picrates; Plant Extracts; Polyphenols; Polysaccharides; Taste

Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray-drying process of commercial camu-camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin-Ciocalteu's reducing capacity were measured). Arabic gum resulted in better yields (22% to 30%), powder solubility (84% to 90%), and lower losses of analyzed compounds than the powders manufactured with maltodextrin. Overall, inlet air temperature had a lower impact on the responses studied than the concentration of carrier agents. Polynomial equations were generated for AA (R

Topics: Antioxidants; Ascorbic Acid; Biphenyl Compounds; Brazil; Commerce; Desiccation; Food Handling; Food Storage; Fruit; Gum Arabic; Humans; Myrtaceae; Phenols; Picrates; Polysaccharides; Proanthocyanidins; Temperature

Optimised of the extraction of polyphenol from star fruit (Averrhoa carambola) pomace using response surface methodology was carried out. Two variables viz. temperature (°C) and ethanol concentration (%) with 5 levels (-1.414, -1, 0, +1 and +1.414) were used to design the optimisation model using central composite rotatable design where, -1.414 and +1.414 refer to axial values, -1 and +1 mean factorial points and 0 refers to centre point of the design. The two variables, temperature of 40°C and ethanol concentration of 65% were the optimised conditions for the response variables of total phenolic content, ferric reducing antioxidant capacity and 2,2-diphenyl-1-picrylhydrazyl scavenging activity. The reverse phase-high pressure liquid chromatography chromatogram of the polyphenol extract showed eight phenolic acids and ascorbic acid. The extract was then encapsulated with maltodextrin (⩽ DE 20) by spray and freeze drying methods at three different concentrations. Highest encapsulating efficiency was obtained in freeze dried encapsulates (78-97%). The obtained optimised model could be used for polyphenol extraction from star fruit pomace and microencapsulates can be incorporated in different food systems to enhance their antioxidant property.

Topics: Antioxidants; Ascorbic Acid; Averrhoa; Biphenyl Compounds; Chromatography, High Pressure Liquid; Drug Compounding; Ethanol; Ferric Compounds; Food Technology; Freeze Drying; Fruit; Hydrogen-Ion Concentration; Phenols; Picrates; Plant Extracts; Polyphenols; Polysaccharides; Surface Properties; Temperature

Fresh juice from bergamot (Citrus bergamia Risso) has been studied to evaluate the polyphenolic composition by HPLC-DAD analysis and total polyphenols content by UV method. The main constituent, Naringin, has been selected as analytical and biological marker of the juice. Juice has been loaded onto maltodextrin matrix by spray-drying. The produced maltodextrin/juice powder (BMP) showed neither significant change in total polyphenols content nor decrease in antioxidant properties with respect to fresh juice. Moreover, BMP displayed high in vitro dissolution rate of the bioactive constituents in water and in simulated biological fluids. BMP appears as promising functional raw material for food, nutraceutical and pharmaceutical products. With this aim, a formulation study to develop tablets (BMT) for oral administration has been also performed. The produced solid oral dosage form preserved high polyphenols content, showed complete disaggregation in few minutes and satisfying dissolution rate of the bioactive constituents in simulated biological fluids.

Topics: Antioxidants; Biphenyl Compounds; Chromatography, High Pressure Liquid; Citrus; Flavonoids; Fruit; Phenols; Picrates; Polyphenols; Polysaccharides; Tablets