Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn
Authors
Simić, Marijana
Nikolić, Valentina
Škrobot (Jambrec), Dubravka
Srdić, Jelena
Perić, Vesna

Despotovic, Sasa
Žilić, Slađana

Article (Published version)
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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.
Keywords:
baby corn product / corn genotypes / black soybean / anthocyanins / phenolic compounds / sensory propertiesSource:
Plants, 2023, 12, 9, 1812-Publisher:
- Basel : MDPI
Funding / projects:
- Projekt 101059942 — CREDIT Vibes (2023-2025)
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MRIZPTY - 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 . .