Research

17 pages, 2548 KiB

Open AccessArticle

Apple (Malus domestica Borkh.) Cultivar ‘Majda’, a Naturally Non-Browning Cultivar: An Assessment of Its Qualities

by Anka Cebulj, Andreja Vanzo, Joze Hladnik, Damijana Kastelec and Urska Vrhovsek

Plants 2021, 10(7), 1402; https://doi.org/10.3390/plants10071402 - 09 Jul 2021

Cited by 3 | Viewed by 4302

Browning of apple and apple products has been a topic of numerous research and there is a great number of methods available for browning prevention. However, one of the most efficient ways, and the one most acceptable for the consumers, is the selection [...] Read more.

Browning of apple and apple products has been a topic of numerous research and there is a great number of methods available for browning prevention. However, one of the most efficient ways, and the one most acceptable for the consumers, is the selection of a non-browning cultivar. Cultivar ‘Majda’ is a Slovenian cultivar, a cross between ‘Jonatan’ and ‘Golden Noble’. In this study, it was thoroughly examined and compared to the well-known cultivar ‘Golden Delicious’ with the aim to decipher the reason for non-browning. We have determined the content of sugars, organic acids, vitamin C, glutathione and phenolics in apple flesh, with the addition of phenolic content in apple peel and leaves. The change in color in halves and pomace was also measured and the activity of peroxidase (POX) and polyphenol oxidase (PPO) were determined. Additionally, the analyses of flesh were repeated post-storage. The most prominent results were high acidity (malic acid), low phenol content, especially hydroxycinnamic acid and flavan-3-ol content of cultivar ‘Majda’ in comparison to ‘Golden Delicious’, and no difference in PPO activity between cultivars. After the overview of the results, we believe that both low phenol content and high reduced glutathione content impact the non-browning characteristics of cultivar ‘Majda’. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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17 pages, 3241 KiB

Open AccessArticle

The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

by Ivana Mezeyová, Ján Mezey and Alena Andrejiová

Plants 2021, 10(6), 1244; https://doi.org/10.3390/plants10061244 - 18 Jun 2021

Cited by 4 | Viewed by 1977

Abstract

Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary [...] Read more.

Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L). Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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11 pages, 674 KiB

Open AccessArticle

Se-Enrichment Pattern, Composition, and Aroma Profile of Ripe Tomatoes after Sodium Selenate Foliar Spraying Performed at Different Plant Developmental Stages

by Annalisa Meucci, Anton Shiriaev, Irene Rosellini, Fernando Malorgio and Beatrice Pezzarossa

Plants 2021, 10(6), 1050; https://doi.org/10.3390/plants10061050 - 23 May 2021

Cited by 13 | Viewed by 2566

Abstract

Foliar spray with selenium salts can be used to fortify tomatoes, but the results vary in relation to the Se concentration and the plant developmental stage. The effects of foliar spraying with sodium selenate at concentrations of 0, 1, and 1.5 mg Se [...] Read more.

Foliar spray with selenium salts can be used to fortify tomatoes, but the results vary in relation to the Se concentration and the plant developmental stage. The effects of foliar spraying with sodium selenate at concentrations of 0, 1, and 1.5 mg Se L⁻¹ at flowering and fruit immature green stage on Se accumulation and quality traits of tomatoes at ripening were investigated. Selenium accumulated up to 0.95 µg 100 g FW⁻¹, with no significant difference between the two concentrations used in fruit of the first truss. The treatment performed at the flowering stage resulted in a higher selenium concentration compared to the immature green treatment in the fruit of the second truss. Cu, Zn, K, and Ca content was slightly modified by Se application, with no decrease in fruit quality. When applied at the immature green stage, Se reduced the incidence of blossom-end rot. A group of volatile organic compounds (2-phenylethyl alcohol, guaiacol, (E)-2-heptenal, 1-penten-3-one and (E)-2-pentenal), positively correlated with consumer liking and flavor intensity, increased following Se treatment. These findings indicate that foliar spraying, particularly if performed at flowering stage, is an efficient method to enrich tomatoes with Se, also resulting in positive changes in fruit aroma profile. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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18 pages, 2019 KiB

Open AccessArticle

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

by Mădălina Iuga and Silvia Mironeasa

Plants 2021, 10(5), 926; https://doi.org/10.3390/plants10050926 - 06 May 2021

Cited by 14 | Viewed by 2830

Abstract

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta [...] Read more.

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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12 pages, 5532 KiB

Open AccessArticle

Effect of Ozone Treatment on the Quality of Sea Buckthorn (Hippophae rhamnoides L.)

by Anita Zapałowska, Natalia Matłok, Miłosz Zardzewiały, Tomasz Piechowiak and Maciej Balawejder

Plants 2021, 10(5), 847; https://doi.org/10.3390/plants10050847 - 22 Apr 2021

Cited by 17 | Viewed by 2433

Abstract

The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a [...] Read more.

The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a number of parameters, including the mechanical properties, moisture content, microbial load, content of bioactive compounds, and composition of volatile compounds, were determined. The influence of the ozonation process on the composition of volatile compounds and mechanical properties was demonstrated. The ozonation had negligible impact on the weight and moisture of the samples immediately following the treatment. Significant differences in water content were recorded after 7 days of storage. It was shown that the highest dose of ozone (concentration and process time) amounting to 100 ppm for 30 min significantly reduced the water loss. The microbiological analyses showed the effect of ozone on the total count of aerobic bacteria, yeast, and mold. The applied process conditions resulted in the reduction of the number of aerobic bacteria colonies by 3 log cfu g⁻¹ compared to the control (non-ozonated) sample, whereas the number of yeast and mold colonies decreased by 1 log cfu g⁻¹ after the application of 100 ppm ozone gas for 30 min. As a consequence, ozone treatment enhanced the plant quality and extended plant’s storage life. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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19 pages, 4206 KiB

Open AccessEditor’s ChoiceArticle

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

by Denisa Atudorei, Silviu-Gabriel Stroe and Georgiana Gabriela Codină

Plants 2021, 10(3), 592; https://doi.org/10.3390/plants10030592 - 22 Mar 2021

Cited by 40 | Viewed by 5619

Abstract

The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different [...] Read more.

The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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16 pages, 5842 KiB

Open AccessArticle

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin

by Da-Wei Huang, Yung-Jia Chan, Yuan-Chao Huang, Ya-Ju Chang, Jen-Chieh Tsai, Amanda Tresiliana Mulio, Zong-Ru Wu, Ya-Wen Hou, Wen-Chien Lu and Po-Hsien Li

Plants 2021, 10(3), 578; https://doi.org/10.3390/plants10030578 - 18 Mar 2021

Cited by 5 | Viewed by 2931

Abstract

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, [...] Read more.

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at −20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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18 pages, 2648 KiB

Open AccessFeature PaperArticle

Flaxseed and Camelina Meals as Potential Sources of Health-Beneficial Compounds

by Silvia Tavarini, Marinella De Leo, Roberto Matteo, Luca Lazzeri, Alessandra Braca and Luciana G. Angelini

Plants 2021, 10(1), 156; https://doi.org/10.3390/plants10010156 - 14 Jan 2021

Cited by 16 | Viewed by 2732

Abstract

Seed meals and cakes, deriving from minor oilseed crops, represent interesting co-products for the presence of a high content of proteins and bioactive compounds that could be successfully explored as valuable plant-derived feedstocks for food and non-food purposes. In this contest, flaxseed ( [...] Read more.

Seed meals and cakes, deriving from minor oilseed crops, represent interesting co-products for the presence of a high content of proteins and bioactive compounds that could be successfully explored as valuable plant-derived feedstocks for food and non-food purposes. In this contest, flaxseed (Linum usitatissimum L.) and camelina (Camelina sativa (L.) Crantz) are becoming increasingly important in the health food market as functional foods and cosmetic ingredients. Thus, this study aimed to evaluate the effect of genetic characteristics and cultivation sites on the chemical features of seed meals deriving from two flaxseed varieties (Sideral and Buenos Aires) and a camelina cultivar (Italia), cultivated in Central and Northern Italy (Pisa and Bologna). The content of total phenols and flavonoids, seed oil, proteins and fatty acids have been evaluated, together with the chemical profiles of flaxseed and camelina meals. In addition, radical-scavenging activity has been investigated. All the examined seed meals resulted as rich in bioactive compounds. In particular, flaxseed meal is a good source of the lignan secoisolariciresinol diglucoside (SDG) and hydroxycinnamic acid glucosides, while camelina meal contains glucosinolates and quercetin glycosides. Furthermore, all extracts exhibited a very strong radical-scavenging activity, that make these plant-derived products interesting sources for food or cosmetic ingredients with health outcomes. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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17 pages, 2552 KiB

Open AccessArticle

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

by Eman Abdo, Sobhy El-Sohaimy, Omayma Shaltout, Ahmed Abdalla and Ahmed Zeitoun

Plants 2020, 9(12), 1752; https://doi.org/10.3390/plants9121752 - 10 Dec 2020

Cited by 24 | Viewed by 5625

Abstract

Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and [...] Read more.

Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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18 pages, 1460 KiB

Open AccessArticle

Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

by Ivo Oliveira, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade and Berta Gonçalves

Plants 2020, 9(11), 1627; https://doi.org/10.3390/plants9111627 - 23 Nov 2020

Cited by 25 | Viewed by 3725

Abstract

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial [...] Read more.

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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12 pages, 6980 KiB

Open AccessArticle

Cracking in Sweet Cherry Cultivars Early Bigi and Lapins: Correlation with Quality Attributes

by Sandra Pereira, Vânia Silva, Eunice Bacelar, Francisco Guedes, Ana Paula Silva, Carlos Ribeiro and Berta Gonçalves

Plants 2020, 9(11), 1557; https://doi.org/10.3390/plants9111557 - 12 Nov 2020

Cited by 16 | Viewed by 3273

Abstract

Fruit cracking is one of the main concerns in sweet cherry production and is caused by a heavy rainfall before and during the harvest. This physiological disorder leads to severe economic losses, which can be more or less effective depending on the cracked [...] Read more.

Fruit cracking is one of the main concerns in sweet cherry production and is caused by a heavy rainfall before and during the harvest. This physiological disorder leads to severe economic losses, which can be more or less effective depending on the cracked region of the fruit: in the cheeks (side cracks), in the stylar scar region, or in the stem cavity region. Sweet cherry cracking can be affected by several factors such as cultivar, growing conditions, rootstock, fruit size, flesh osmotic potential, cuticular characteristics of the skin, and stage of fruit development. In this sense, the objective of this work was to evaluate the cracking incidence in two sweet cherry cultivars (Early Bigi and Lapins grafted on “Saint Lucie 64” rootstock) and correlate the cracking index with other quality parameters. Fruits were harvested on 2 May (cv. Early Bigi) and on 27 May (cv. Lapins) 2019 at their commercial ripening stage. In the field, the total yield and the trunk cross-sectional area were determined for each tree in order to calculate the yield efficiency. In the laboratory, the cracking index was determined in 150 fruits without visual defects. In addition, fruit size and weight, wax content, flesh firmness, epidermis rupture force, total soluble solids, pH, titratable acidity, and maturity index of 30 fruits were also evaluated. In general, all the analyzed quality parameters were influenced by the cultivar, being that cv. Lapins presented larger, heavier, firmer, and sweeter fruits, with more acidity and higher maturation index. However, cv. Lapins also presented higher cracking index, which was positively correlated with all the parameters above-mentioned and negatively correlated with the wax content. In fact, cv. Early Bigi presented a high wax content and simultaneously a low cracking index. The stylar scar region cracks were the most prevalent in both cultivars. These results allowed us to conclude that, in the North Portugal region, the Lapins cherries presented better quality attributes than the Early Bigi cherries. However, the latter are still very valuable to the region due to its early ripening. Additionally, it was also possible to conclude that bigger, firmer, more mature, and with lower wax content cherries were more sensitive to cracking than the smaller fruits, soft-fleshed, less mature, and with higher wax content. Full article

(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)

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