Effect of anthocyanin-rich brine on techno-functional and sensory properties of pickled baby corn
Аутори
Simić, MarijanaNikolić, Valentina
Žilić, Slađana
Škrobot (Jambrec), Dubravka
Srdić, Jelena
Perić, Vesna
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Pickling is one of the oldest preservation methods of food by fermentation. Pickled vegetables are good sources of natural antioxidants such as vitamins, carotenoids, flavonoids and other phenolic compounds. However, in the phase of cob development before fertilization in maize grain, the synthesis of bioactive compounds that affect its final color has not yet taken place. Many studies showed that black soybean seed coat, rich in polyphenols and dietary fibres, can be used as bioactive ingredients in functional foods and pharmaceutical products targeting different health problems. Having in mind the great potential for the use of black soybean seed coat as an ingredient in food products the objective of this study was to investigate the effect of anthocyanin-rich brine from black soybean seed coat on techno-functional properties of pickled baby corn, as well as their sensory properties. The experimental material consisted of three maize hybrids (Zea mays L.) and one soya genotype recen...tly developed at the Maize Research Institute, Zemun Polje, in the vicinity of Belgrade, Serbia. Since the high content of soluble-free phenolic compounds (in total 40762.2 mg CE /kg), primarily anthocyanins (in total 11882.9 mg CGE /kg), was detected in the black soybean coat a very high antioxidant capacity (399.54 mmol Trolox Eq /kg) was expected. The addition of black soybean coat had a positive impact on anthocyanin content in Baby corn samples and its color. In this study, we observed three anthocyanins in Baby corn samples. The major anthocyanin was cyanidin 3-glucoside which ranged from 184.62 to 247.47 μg/g. It was followed by delphinidin 3-glucoside, which ranged from 12.24 to 34.93 μg/g and pelargonidin 3-glucoside, which ranged from 12.50 to 17.61 μg/g. The addition of anthocyanin-rich soybean coat changed the baby corn cobs' color to a red range. Baby corn samples had CIE a* values more than 16-fold higher than the control Baby corn sample. In addition, the control Baby corn sample had yellow color values CIE b* higher by 86.3%, 79.8%, and 85.0% than popping, semi-flint, and sweet Baby corn samples with salt and sugar, respectively.
Кључне речи:
baby corn / anthocyanins / techno-functional properties / sensory properties / picklingИзвор:
11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book, 2022, 184-Издавач:
- Ljubljana : European Declaration on Food, Technology and Nutrition Network
Финансирање / пројекти:
- ZP projekat info:eu-repo/grantAgreement/MESTD/inst-2020/200040/RS// (RS-MESTD-inst-2020-200040)
Институција/група
MRIZPTY - CONF AU - Simić, Marijana AU - Nikolić, Valentina AU - Žilić, Slađana AU - Škrobot (Jambrec), Dubravka AU - Srdić, Jelena AU - Perić, Vesna PY - 2022 UR - http://rik.mrizp.rs/handle/123456789/1383 AB - Pickling is one of the oldest preservation methods of food by fermentation. Pickled vegetables are good sources of natural antioxidants such as vitamins, carotenoids, flavonoids and other phenolic compounds. However, in the phase of cob development before fertilization in maize grain, the synthesis of bioactive compounds that affect its final color has not yet taken place. Many studies showed that black soybean seed coat, rich in polyphenols and dietary fibres, can be used as bioactive ingredients in functional foods and pharmaceutical products targeting different health problems. Having in mind the great potential for the use of black soybean seed coat as an ingredient in food products the objective of this study was to investigate the effect of anthocyanin-rich brine from black soybean seed coat on techno-functional properties of pickled baby corn, as well as their sensory properties. The experimental material consisted of three maize hybrids (Zea mays L.) and one soya genotype recently developed at the Maize Research Institute, Zemun Polje, in the vicinity of Belgrade, Serbia. Since the high content of soluble-free phenolic compounds (in total 40762.2 mg CE /kg), primarily anthocyanins (in total 11882.9 mg CGE /kg), was detected in the black soybean coat a very high antioxidant capacity (399.54 mmol Trolox Eq /kg) was expected. The addition of black soybean coat had a positive impact on anthocyanin content in Baby corn samples and its color. In this study, we observed three anthocyanins in Baby corn samples. The major anthocyanin was cyanidin 3-glucoside which ranged from 184.62 to 247.47 μg/g. It was followed by delphinidin 3-glucoside, which ranged from 12.24 to 34.93 μg/g and pelargonidin 3-glucoside, which ranged from 12.50 to 17.61 μg/g. The addition of anthocyanin-rich soybean coat changed the baby corn cobs' color to a red range. Baby corn samples had CIE a* values more than 16-fold higher than the control Baby corn sample. In addition, the control Baby corn sample had yellow color values CIE b* higher by 86.3%, 79.8%, and 85.0% than popping, semi-flint, and sweet Baby corn samples with salt and sugar, respectively. PB - Ljubljana : European Declaration on Food, Technology and Nutrition Network C3 - 11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book T1 - Effect of anthocyanin-rich brine on techno-functional and sensory properties of pickled baby corn SP - 184 UR - https://hdl.handle.net/21.15107/rcub_rik_1383 ER -
@conference{ author = "Simić, Marijana and Nikolić, Valentina and Žilić, Slađana and Škrobot (Jambrec), Dubravka and Srdić, Jelena and Perić, Vesna", year = "2022", abstract = "Pickling is one of the oldest preservation methods of food by fermentation. Pickled vegetables are good sources of natural antioxidants such as vitamins, carotenoids, flavonoids and other phenolic compounds. However, in the phase of cob development before fertilization in maize grain, the synthesis of bioactive compounds that affect its final color has not yet taken place. Many studies showed that black soybean seed coat, rich in polyphenols and dietary fibres, can be used as bioactive ingredients in functional foods and pharmaceutical products targeting different health problems. Having in mind the great potential for the use of black soybean seed coat as an ingredient in food products the objective of this study was to investigate the effect of anthocyanin-rich brine from black soybean seed coat on techno-functional properties of pickled baby corn, as well as their sensory properties. The experimental material consisted of three maize hybrids (Zea mays L.) and one soya genotype recently developed at the Maize Research Institute, Zemun Polje, in the vicinity of Belgrade, Serbia. Since the high content of soluble-free phenolic compounds (in total 40762.2 mg CE /kg), primarily anthocyanins (in total 11882.9 mg CGE /kg), was detected in the black soybean coat a very high antioxidant capacity (399.54 mmol Trolox Eq /kg) was expected. The addition of black soybean coat had a positive impact on anthocyanin content in Baby corn samples and its color. In this study, we observed three anthocyanins in Baby corn samples. The major anthocyanin was cyanidin 3-glucoside which ranged from 184.62 to 247.47 μg/g. It was followed by delphinidin 3-glucoside, which ranged from 12.24 to 34.93 μg/g and pelargonidin 3-glucoside, which ranged from 12.50 to 17.61 μg/g. The addition of anthocyanin-rich soybean coat changed the baby corn cobs' color to a red range. Baby corn samples had CIE a* values more than 16-fold higher than the control Baby corn sample. In addition, the control Baby corn sample had yellow color values CIE b* higher by 86.3%, 79.8%, and 85.0% than popping, semi-flint, and sweet Baby corn samples with salt and sugar, respectively.", publisher = "Ljubljana : European Declaration on Food, Technology and Nutrition Network", journal = "11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book", title = "Effect of anthocyanin-rich brine on techno-functional and sensory properties of pickled baby corn", pages = "184", url = "https://hdl.handle.net/21.15107/rcub_rik_1383" }
Simić, M., Nikolić, V., Žilić, S., Škrobot (Jambrec), D., Srdić, J.,& Perić, V.. (2022). Effect of anthocyanin-rich brine on techno-functional and sensory properties of pickled baby corn. in 11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book Ljubljana : European Declaration on Food, Technology and Nutrition Network., 184. https://hdl.handle.net/21.15107/rcub_rik_1383
Simić M, Nikolić V, Žilić S, Škrobot (Jambrec) D, Srdić J, Perić V. Effect of anthocyanin-rich brine on techno-functional and sensory properties of pickled baby corn. in 11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book. 2022;:184. https://hdl.handle.net/21.15107/rcub_rik_1383 .
Simić, Marijana, Nikolić, Valentina, Žilić, Slađana, Škrobot (Jambrec), Dubravka, Srdić, Jelena, Perić, Vesna, "Effect of anthocyanin-rich brine on techno-functional and sensory properties of pickled baby corn" in 11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book (2022):184, https://hdl.handle.net/21.15107/rcub_rik_1383 .