Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was... red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties.
TY - JOUR
AU - Simić, Marijana
AU - Nikolić, Valentina
AU - Škrobot (Jambrec), Dubravka
AU - Srdić, Jelena
AU - Perić, Vesna
AU - Despotovic, Sasa
AU - Žilić, Slađana
PY - 2023
UR - http://rik.mrizp.rs/handle/123456789/1141
AB - Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties.
PB - Basel : MDPI
T2 - Plants
T1 - Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn
VL - 12
IS - 9
SP - 1812
DO - 10.3390/plants12091812
ER -
@article{
author = "Simić, Marijana and Nikolić, Valentina and Škrobot (Jambrec), Dubravka and Srdić, Jelena and Perić, Vesna and Despotovic, Sasa and Žilić, Slađana",
year = "2023",
abstract = "Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties.",
publisher = "Basel : MDPI",
journal = "Plants",
title = "Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn",
volume = "12",
number = "9",
pages = "1812",
doi = "10.3390/plants12091812"
}
Simić, M., Nikolić, V., Škrobot (Jambrec), D., Srdić, J., Perić, V., Despotovic, S.,& Žilić, S.. (2023). Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn. in Plants
Basel : MDPI., 12(9), 1812.
https://doi.org/10.3390/plants12091812
Simić M, Nikolić V, Škrobot (Jambrec) D, Srdić J, Perić V, Despotovic S, Žilić S. Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn. in Plants. 2023;12(9):1812.
doi:10.3390/plants12091812 .
Simić, Marijana, Nikolić, Valentina, Škrobot (Jambrec), Dubravka, Srdić, Jelena, Perić, Vesna, Despotovic, Sasa, Žilić, Slađana, "Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn" in Plants, 12, no. 9 (2023):1812,
https://doi.org/10.3390/plants12091812 . .
