Tag Archives: Volatile compounds

347–364 K. Karklina and L. Ozola
Evaluation of drying techniques to preserve bioactive compounds in spruce sprouts during storage
Abstract |

Evaluation of drying techniques to preserve bioactive compounds in spruce sprouts during storage

K. Karklina* and L. Ozola

Latvia University of Life Sciences and Technologies, Faculty of Agriculture and Food Technology, Food Institute, Lielā iela 2, Jelgava LV-3001, Latvia
*Correspondence: Klinta.Karklina@lbtu.lv

Abstract:

Spruce sprouts are a rich source of vitamins and antioxidants. Still, there is little information about the stability of compounds in different dried spruce sprouts during storage. This study aims to analyse the optimal drying method for spruce sprouts to ensure higher bioactive compound content for a shelf life of one year. Four types of spruce sprouts were analysed – fresh, dried at 40 °C, at 60 °C, and freeze-dried. Spruce sprouts were analysed for moisture, Vitamin C content, total tannin content, a-, and b- chlorophyll, total chlorophyll and total carotenoids, as well as volatile compounds in different spruce sprouts were characterised. To evaluate the optimal drying method for preserving bioactive compounds for over a year, the technique for order of preference by similarity to an ideal solution, TOPSIS, was used. According to TOPSIS, the most optimal results were observed in fresh samples. However, when analysing drying methods, the most optimal for spruce sprouts were freeze-drying and drying at 40 °C. Characterising volatile compounds in different processed spruce sprouts, regardless of the drying method, D-limonene was present at the highest concentration in all spruce sprout samples, imparting a characteristic citrus aroma. Overall, the results indicate that while fresh spruce sprouts initially contained higher levels of bioactive compounds, freeze-drying proved to be the most effective method for preserving these compounds during a year of storage. This method not only ensures long-term stability but also offers a promising approach for developing stable, nutrient-rich spruce sprout products with extended shelf life and high functional value suitable for industrial applications.

Key words:

, , , ,



1367–1379 I. Laukaleja and Z. Kruma
Phenolic and volatile compound composition influence to specialty coffee cup quality
Abstract |
Full text PDF (1 MB)

Phenolic and volatile compound composition influence to specialty coffee cup quality

I. Laukaleja* and Z. Kruma

Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Department of Food Technology, Rigasiela 22, LV–3004 Jelgava, Latvia
*Correspondence: ilze.laukaleja@gmail.com

Abstract:

With increasing specialty coffee consumption, more attention is focused not only on the cup quality (sensory quality) of the coffee beverage but also about the impact of coffee on health. The beneficial effects of coffee on human health are mainly based on a wide range of biologically active components, including phenolic compounds. The aim of the study was to evaluate the influence of phenolic and volatile compound composition to specialty coffee cup quality. Seven specialty coffees from two Latvian roasteries were selected and analysed. Total phenolic and flavanoid content and radical scavenging activity by DPPH and ABTS assay were determined spectrophotometrically. Sensory evaluation (cup quality) was performed by trained panellist team using the SCAA protocols cupping specialty coffee. Volatile compounds were extracted by SPME and analysed by Gas Chromatography-Mass Spectrometry (GC–MS). Coffee final cup quality score ranged in amplitude of 83–90.25 points. HON_2 with dry fruits and melon characteristics has shown the highest final cup quality score. Almost detected volatile compounds in KEN_1 is associated with positive specialty coffee characteristics. In ETH_1 coffee with the final cup quality score 88.25 was detected highest floral, fruity compounds and highest coffee–like roasted notes. The highest total phenolic content and DPPH, ABTS•+˙ value showed Roastery_1 coffee samples (HON_1; KEN_1; COL_1) and the lowest values Roastery_2 coffee samples (HON_2; ETH_1; HON_3; SAL_1).The results indicate that the roastery specific roasting process parameters could influence not only volatile compounds profile and cup quality but also the total and individual phenolic compound content.

Key words:

, , ,



1312-1321 P. Adadi, E.G. Kovaleva, T.V. Glukhareva and N.V. Barakova
Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014-0696 and various malts
Abstract |
Full text PDF (889 KB)

Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014-0696 and various malts

P. Adadi¹*, E.G. Kovaleva², T.V. Glukhareva² and N.V. Barakova¹

¹Department of Food Biotechnology for Plant Origin Products, Faculty of Food Biotechnologies and Engineering, ITMO University, Lomonosova street 9, RU191002, St. Petersburg, Russia Federation
²Department of Technology for Organic Synthesis, Institute of Chemical Engineering, Ural Federal University, Mira street 19, RU620002 Yekaterinburg, Russia Federation
*Correspondence: pariseadadi@gmail.com

Abstract:

Antioxidant evokes numerous health benefits to the consumer as well as stabilisation of the beverages flavours. Therefore, this paper provides detailed information on the application of Monascus purpureus IHEM LY2014-0696 in combination with various malts in brewing antioxidant rich beverage (ARB). Starter culture Angkak was prepared by solid state bioprocessing (SSB). Single infusion method of mashing was used. Physicochemical parameters, volatile compounds, DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity and fermentability of the wort were evaluated. Distillation procedure based on pycnometry technique was use to quantify the alcohol content (%ABV). Fermentability of the wort was found to be 97.6 ± 0.46% whilst %ABV was equal to 5.42 ± 0.03. It was observed that ARB showed a strong DPPH radical scavenging activity of 1.00 × 10–4 mol × equ (R2 = 0.91) whereas 3.43 × 10–5 mol × equ (R2 = 0.81) for wort. The strong antioxidant activity (AOA) is thought to be caused by pigments produced by M. purpureus IHEM LY2014-0696 and other compounds originated from the malts and hops utilised in brewing ARB. A total of 4 volatile compounds were identified in the present study. Incidence of microbial load ranged from 2.14 ± 0.04 × 107 and 0.8 ± 0.1 × 105 for M. purpureus IHEM LY2014-0696 and bacterial respectively was observed in the ARB. This study contradicts some previous ones, as the ARB brewed did not take the red pigment produced by the M. purpureus. Panellists generally expressed their acceptance for the ARB as they assessed it as a new product, moreover, taking account its health benefits.

Key words:

, , , ,