The effect of different gelling agents and processing for jam production from pomegranate juice was evaluated.In the last years,different gelling agents were tested for improving jam quality in terms of color and bioa...The effect of different gelling agents and processing for jam production from pomegranate juice was evaluated.In the last years,different gelling agents were tested for improving jam quality in terms of color and bioactive compounds.The unsonicated and sonicated pomegranate juices were processed for jam production by microwaves,under vacuum and cryoconcentration concentration methods using low and high methoxy pectins,and carob seed flour as gelling agents.The polyphenols content of sonicated jam was significantly lower than unsonicated samples and cryoconcentrated jams showed the significantly highest value among other methods.The results showed the highest anthocyanin content in the both sonicated and unsonicated jam including carob seed flour and antocyanins content of the cryoconcentrated samples was in the range of 156.6-186.2 mg/kg,and revealed higher content compared to the other processed samples.The findings showed that cryoconcentrated method is more effective in preserving the total polyphenols,anthocyanins,vitamin C and antioxidant activity.Moreover,also the colour of cryoconcentrated pomegranade jam was preserved.Cryoconcentration is a promising method for preserving organoleptic and functional properties of the jam produced from pomegranate juice.展开更多
The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing ...The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing interest in generating beers brewed with the addition of fruits.For the first time,Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 isolated from manna,were tested as starter cultures to process loquat beer to improve the sensory profile.Innovatively,the yeast species L.thermotolerans was investigated for the production of sour fruit beer.Sour fruit beers produced with L.thermotolerans MNF105 were more balanced than the respective control,especially in terms of perceived acidity during sensory analysis.This could be due to the lower lactic acid production(0.49 g/L)compared to the respective control(1.74 g/L).The overall organoleptic investigation showed a preference for S.cerevisiae MN113(TF1)isolated from manna.Experimental trials conducted with the selected strains demonstrated the absence of off-odour and off-flavour and improved aroma perception.Aldehydes and alcohols were the most abundant compounds emitted from the beers.S.cerevisiae MN113 and L.thermotolerans MNF105,manna related yeasts,showed great technological properties,representing promising starters for the production of fruit beer and sour fruit beer.展开更多
文摘The effect of different gelling agents and processing for jam production from pomegranate juice was evaluated.In the last years,different gelling agents were tested for improving jam quality in terms of color and bioactive compounds.The unsonicated and sonicated pomegranate juices were processed for jam production by microwaves,under vacuum and cryoconcentration concentration methods using low and high methoxy pectins,and carob seed flour as gelling agents.The polyphenols content of sonicated jam was significantly lower than unsonicated samples and cryoconcentrated jams showed the significantly highest value among other methods.The results showed the highest anthocyanin content in the both sonicated and unsonicated jam including carob seed flour and antocyanins content of the cryoconcentrated samples was in the range of 156.6-186.2 mg/kg,and revealed higher content compared to the other processed samples.The findings showed that cryoconcentrated method is more effective in preserving the total polyphenols,anthocyanins,vitamin C and antioxidant activity.Moreover,also the colour of cryoconcentrated pomegranade jam was preserved.Cryoconcentration is a promising method for preserving organoleptic and functional properties of the jam produced from pomegranate juice.
基金partially funded by the Sicily Region research project“AINEB 50 Living Lab Nebrodi-Comune di Galati Mamertino(Messina Province,Sicily)”CUP:F47H20003430009.
文摘The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing interest in generating beers brewed with the addition of fruits.For the first time,Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 isolated from manna,were tested as starter cultures to process loquat beer to improve the sensory profile.Innovatively,the yeast species L.thermotolerans was investigated for the production of sour fruit beer.Sour fruit beers produced with L.thermotolerans MNF105 were more balanced than the respective control,especially in terms of perceived acidity during sensory analysis.This could be due to the lower lactic acid production(0.49 g/L)compared to the respective control(1.74 g/L).The overall organoleptic investigation showed a preference for S.cerevisiae MN113(TF1)isolated from manna.Experimental trials conducted with the selected strains demonstrated the absence of off-odour and off-flavour and improved aroma perception.Aldehydes and alcohols were the most abundant compounds emitted from the beers.S.cerevisiae MN113 and L.thermotolerans MNF105,manna related yeasts,showed great technological properties,representing promising starters for the production of fruit beer and sour fruit beer.
