Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel
| Autor: | Nicoleta Stănciuc, Vasilica Barbu, Doina Georgeta Andronoiu, Georgiana Horincar, Gabriela Râpeanu, Elena Enachi, Iuliana Aprodu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Pastry Melongena Antioxidant Physiology medicine.medical_treatment Clinical Biochemistry eggplant antioxidant activity pastry cream 01 natural sciences Biochemistry 0404 agricultural biotechnology 010608 biotechnology medicine Food science skin and connective tissue diseases Molecular Biology bioactive compounds biology Chemistry lcsh:RM1-950 food and beverages 04 agricultural and veterinary sciences Cell Biology biology.organism_classification 040401 food science lcsh:Therapeutics. Pharmacology Chewiness microencapsulation Solanum |
| Zdroj: | Antioxidants Volume 9 Issue 4 Antioxidants, Vol 9, Iss 351, p 351 (2020) |
| ISSN: | 2076-3921 |
| DOI: | 10.3390/antiox9040351 |
| Popis: | In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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