International Journal of Food Science最新文献

{"title":"Physicochemical Properties of Wild Yam (<i>Dioscorea villosa</i>) Starch.","authors":"Abraham Olasupo Oladebeye,&nbsp;Aderonke Adenike Oladebeye,&nbsp;Jacob Olalekan Arawande","doi":"10.1155/2023/8868218","DOIUrl":"10.1155/2023/8868218","url":null,"abstract":"<p><p>Native starch extracted from wild yam (<i>Dioscorea villosa</i>) was evaluated for its intrinsic physicochemical properties. From the results, essential metals such as K, Ca, P, and Fe were detected along with some nonessential heavy metals below the WHO permissible limits. Bulk density was 0.13-0.63 g/mL. The water absorption capacity, oil absorption capacity, swelling power, and solubility of the starch were pH-responsive. Thermal profiles showed onset temperature, <i>T</i>_<i>o</i> (59.21 °C), peak temperature, <i>T</i>_<i>p</i> (60.22 °C), endset temperature, <i>T</i>_<i>c</i> (63.12 °C), gelatinization enthalpy, Δ<i>H</i>_<i>gel</i> (0.54 J/g), temperature range of gelatinization, <i>R</i> (3.91 °C), and peak height index, PHI (1.87 J/g °C). Exhibiting a crystallite size of 0.03 nm, absorption peaks of 15.3119°, 24.4120°, and 18.4170°, corresponding to interplanar d-spacings of 3.7500 Ǻ, 5.14000 Ǻ, and 4.954610 Ǻ, were obtained. Evidence of C-H at 1338.1 cm^-1, C-O at 640.0 cm^-1, C-H stretch at 2829.7 cm^-1, and a strong and broad O-H group at 3291.2 cm^-1 were obtained. The starch granules had low particle sizes, were homogeneous, and were aggregates of irregular shapes. At a lower pH (2-4), the wild yam starch studied could be a potential absorbent material in the production of disposable diapers and female napkins and as biodegradable films due to its high hydrophobicity at a high pH (8-12).</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10558262/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41111521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactivity of the Ethanol Extract of Clove (<i>Syzygium aromaticum</i>) as Antitoxin.","authors":"Erwin Afrendi,&nbsp;Muhammad Eka Prastya,&nbsp;Rika Indri Astuti,&nbsp;Wulan Tri Wahyuni,&nbsp;Irmanida Batubara","doi":"10.1155/2023/3245210","DOIUrl":"10.1155/2023/3245210","url":null,"abstract":"<p><p>Toxic compounds can induce the formation of free radicals (reactive oxygen species (ROS)) which can trigger damage and decrease cell viability. Clove (<i>Syzygium aromaticum</i>) contains phenolic compounds that are useful as antioxidants which can reduce ROS toxicity. However, little is known about the antitoxin activity of clove extract. Therefore, this study is aimed at determining the effect of ethanolic clove extract as an antitoxin agent against malachite green (MG) mutagen using the yeast <i>Saccharomyces cerevisiae</i> as a model. The methods used to analyze the ability of ethanolic clove extract as antitoxin were decolorization assay and cell viability test towards MG. The phenol contents of leaf and bud extract were 441.28 and 394.73 mg GAE g^-1 extract, respectively. Clove leaf extract has strong antioxidant activity in vitro (IC₅₀ 9.29 ppm for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 29.57 for 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)). Liquid chromatography quadrupole-mass spectrometry (LC-MS/MS) analysis showed the presence of 4-O-caffeoylquinic acid and several other bioactive compounds, in which these compounds had bioactivity against toxic compound. The addition of extract reduced the ability of <i>S. cerevisiae</i> to decolorize malachite green but increased cell viability. Based on the data, clove leaf extract shows the potential antitoxin activity. This research should facilitate a preliminary study to investigate the antitoxin agent derived from cloves leaf extract. Further research to analyze the antitoxin mechanism of this extract in yeast model is interesting to do to provide a comprehensive insight into the potential antitoxin agents of clove leaf extract.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10539087/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41118942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging.","authors":"Supaphada Sonthithaveelap,&nbsp;Rarisara Impaprasert,&nbsp;Worapot Suntornsuk,&nbsp;George Srzednicki","doi":"10.1155/2023/5559783","DOIUrl":"https://doi.org/10.1155/2023/5559783","url":null,"abstract":"<p><p>Common konjac flour, especially of low grade, is a waste material produced in large quantities during purification of konjac glucomannan (KGM). It contains impurities, particularly oxalate salts, which irritate and may cause kidney stones. Konjac flour has glucomannan as a main component. Glucomannan is characterized by low crystallinity, high thermostability, and the ability to form a strong gel. Subsequently, glucomannan has good potential for the production of biodegradable material. However, its high-water affinity limits its use in packaging. The deacetylated by thermal forming process and reinforced konjac flour with 15% and 20% of microcrystalline cellulose showed improved water absorption and thermal properties of the specimen. Moreover, the thermal forming process resulted in the reduction of soluble oxalate. Therefore, due to the conditions used in this experiment, the material will be stronger, more waterproof properties, and more highly resistant to temperatures, so it is suitable to be used as a packaging that is environmentally friendly.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10522431/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41148011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids.","authors":"Rinat Fatkullin,&nbsp;Irina Kalinina,&nbsp;Natalya Naumenko,&nbsp;Ekaterina Naumenko","doi":"10.1155/2023/9456931","DOIUrl":"https://doi.org/10.1155/2023/9456931","url":null,"abstract":"<p><p>The plant flavonoids taxifolin and rutin are among the best known and best studied antioxidants. In addition to their antioxidant properties, other pharmacobiological properties have been established for these substances. At the same time, taxifolin and rutin are chemically labile. They are prone to oxidative degradation and have poor water solubility. Under conditions of their real consumption, all this can lead to a significant reduction or complete loss of bioactivity of these flavonoids. Flavonoid modification and encapsulation techniques can be used to overcome these barrier factors. The use of micronization process for taxifolin and rutin allows changing the lipophilicity values of antioxidants. For micronized taxifolin, the log <i>P</i> value is 1.3 (1.12 for the control forms), and for rutin, it was 0.15 (-0.64 for the control forms). The antioxidant activity of micronized flavonoids has increased about 1.16 times compared to control forms. The present study evaluates the possibility of using encapsulation of premyconized flavonoids by complex coacervation, in order to preserve their antioxidant properties. The results of an in vitro digestion study show that the encapsulated forms of antioxidants retain their bioactivity and bioavailability better than their original forms. The bioavailability indices for the encapsulated forms of flavonoids are more than 1.6 times higher than for their original forms. The digested fractions of the encapsulated properties reveal better antioxidant properties than their original forms in in vitro tests evaluating the antioxidant properties on cultures of the protozoan <i>Paramecium caudatum</i> and human neuroblastoma SH-SY5Y cells. Encapsulated rutin indicates the highest activity, 0.64 relative to PMA. Thus, the studies represent the feasibility of using encapsulation to protect flavonoids during digestion and ensure the preservation of their antioxidant properties.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10516702/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41135225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (<i>Coffea arabica</i> L.).","authors":"Zenaba Kadir Abdissa,&nbsp;Yetenayet B Tola,&nbsp;Addisalem Hailu Taye,&nbsp;Hayat Hassen Mohammed","doi":"10.1155/2023/6677592","DOIUrl":"10.1155/2023/6677592","url":null,"abstract":"<p><p>Tunnel solar dryer is the recently used drying method for better quality and safety of parchment coffee. However, the higher variation of drying temperature and RH along the long tunnel solar dryer results in a heterogeneous environment in the tunnel, which could make parchment coffee dried at different times or with different moisture contents. This study is aimed at investigating the effect of solar tunnel dryer zones at different zones of the dryer, divided into three zones from the inlet to the exit side of the drier and drying layer thicknesses on the drying time, drying kinetics, physicochemical, sensory, and fungal growth loads of parchment coffee. Furthermore, seven mathematical models were evaluated to select the best-fitting model for a specific zone to predict drying time. Results showed that dryer zones significantly (<i>p</i> < 0.05) interacted with layer thickness for most of the measured parameters except titratable acidity and sensory properties. The dryer zone, coupled with the reduction in drying layer thickness, caused an increase in effective diffusivity and moisture removal rate and reduced drying time. The drying time to reach constant moisture content varied from 14 to 17 hours. Overall raw bean, cup, and total quality varied from 36.3 to 37, 48 to 51, and 84.3 to 87.3%, respectively. Values for physicochemical parameters ranged from 5.3 to 6.9 (pH), 2.1 to 2.6% (titratable acidity), 2.3 to 4.3°Brix TSS, 10.9 to 15.2% (ether extract), 39.2 to 53.5GAE/g (total phenolic content), and 38.5 to 59.2 (DPPH scavenging capacity). The fungal infection percentage at the end of drying varied from 4 to 93.3%, which could be associated with potential mycotoxin formation if recommended conditions were not maintained. In general, for better quality, similar drying times, and a lesser fungal load, it is recommended to use 4, 5, and 6 cm layer thickness in zones one, two, and three, respectively. The drying kinetics of parchment coffee in different dryer zones with different drying layer thicknesses showed variation. Zone one at 2 and 4 cm layer thicknesses is best described by the Verma model. Four- and six-centimetre layer thicknesses in zones 2 and 3 are best described by the modified Midilli model.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10547575/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41148010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological and Physicochemical Variations during Spontaneous Fermentation of Plantain Must.","authors":"Ollo Kambire,&nbsp;Konan Mathurin Yao,&nbsp;Karamoko Detto,&nbsp;Moustapha Kamate","doi":"10.1155/2023/8611252","DOIUrl":"https://doi.org/10.1155/2023/8611252","url":null,"abstract":"<p><p>Major losses are recorded every year in the plantain production sector in Côte d'Ivoire. These losses are mainly due to poor harvesting, transport, and storage conditions. Local processing of this food crop into other products could help limit postharvest losses. The aim of this study was to evaluate some microbiological and physicochemical parameters during the fermentation of plantain must for the production of an alcoholic beverage. Physicochemical parameters such as pH, titratable acidity, and reducing sugars were measured using a pH meter by titration and the Bernfeld method, respectively. Refractometric dry extract and alcohol content were measured using a refractometer. Loads of mesophilic aerobic germs, total coliforms, streptococci, and yeasts were determined by standard microbiological methods. Values for refractometric dry extract (10°B-4.5°B), reducing sugars (8.25-0 mg/mL), and pH (4.37-3.36) decrease during fermentation. The highest alcohol content (11%) is obtained after four days of fermentation of plantain must. In contrast to total coliforms (5.27-3.61 log₁₀ cfu/mL), loads of mesophilic aerobic germs (4.84-9.8 log₁₀ cfu/mL) increase during fermentation. Yeast and streptococci loads reach their peaks at 7.81 log₁₀ cfu/mL and 8.15 log₁₀ cfu/mL, respectively, after six (6) days of fermentation before dropping off. Plantain must could be used to produce distilled alcoholic beverages.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10511296/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41118555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevention and Control of Human <i>Salmonella enterica</i> Infections: An Implication in Food Safety.","authors":"Mwanaisha Mkangara","doi":"10.1155/2023/8899596","DOIUrl":"10.1155/2023/8899596","url":null,"abstract":"<p><p><i>Salmonella</i> is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. The bacterium is the third leading cause of human death among diarrhoeal diseases worldwide. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, <i>Salmonella enterica.</i> The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with <i>S. enterica</i> continuing to shed live bacteria without showing any clinical signs. Similarly, the asymptomatic <i>Salmonella</i> animals are the source of salmonellosis in humans after consuming contaminated food products. Furthermore, the contaminated products of plant and animal origin are a menace in food industries due to <i>Salmonella</i> biofilms, which enhance colonization, persistence, and survival of bacteria on equipment. The contaminated food products resulting from bacteria on equipment offset the economic competition of food industries and partner institutions in international business. The most worldwide prevalent broad-range <i>Salmonella</i> serovars affecting humans are S<i>almonella</i> Typhimurium and <i>Salmonella</i> Enteritidis, and poultry products, among others, are the primary source of infection. The broader range of <i>Salmonella</i> serovars creates concern over multiple strategies for preventing and controlling <i>Salmonella</i> contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling <i>Salmonella</i> spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, <i>Salmonella</i>-free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from <i>Salmonella</i> infection. This review explains <i>Salmonella</i> infection in humans caused by consuming contaminated foods and the interventions against <i>Salmonella</i> contamination in foods to enhance food safety and quality for humans.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10506869/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41118899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar.","authors":"Ngoc Duc Vu, Van Muoi Nguyen, Thanh Truc Tran","doi":"10.1155/2023/6618300","DOIUrl":"10.1155/2023/6618300","url":null,"abstract":"<p><p>Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63°Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10415085/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10053912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.","authors":"Razieh Hamzehpour, Asiye Ahmadi Dastgerdi","doi":"10.1155/2023/6042636","DOIUrl":"10.1155/2023/6042636","url":null,"abstract":"<p><p>The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had the highest values, and the control sample had the lowest values. The moisture content of the gluten-free cakes was not in the range of the Iranian standard. The sample containing 20% quinoa flour showed the highest specific volume (2.88 ± 0.09 cm³/g) and the lowest hardness (259.33 ± 10.09 g) (<i>p</i> < 0.05). <i>L</i>^∗ value varied from 72.09 to 79, and the gluten-free cakes had a darker color. All the cakes containing quinoa and amaranth flour showed low <i>a</i>^∗ and <i>b</i>^∗ values (<i>p</i> < 0.05). Gluten-free cakes contain high amounts of unsaturated fatty acids (linoleic and linolenic acids) and minerals (iron, calcium, magnesium, and zinc). The results of the sensory evaluation showed that the sample containing 10% of amaranth and quinoa flour obtained the highest taste, aroma, color, appearance, and overall acceptability score compared to other treatments. In conclusion, it is possible to produce gluten-free cakes with quinoa and amaranth flour with sensory and physicochemical properties similar to wheat cakes. The formulations containing 20% and 30% quinoa were the best.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10284632/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9709875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Pomegranate Peel Extract, a Waste Agricultural Product, as a Natural Preservative in Tahini","authors":"Rayeheh Ghasemi, Fateme Akrami Mohajeri, A. Heydari, S. Yasini, Arefeh Dehghani Tafti, Elham Khalili Sadrabad","doi":"10.1155/2023/8860476","DOIUrl":"https://doi.org/10.1155/2023/8860476","url":null,"abstract":"The pomegranate peel, an agricultural by-product or waste, is a rich source of bioactive compounds. In the current study, the addition of different concentrations of pomegranate peel hydromethanolic extract (PPE) into tahini was investigated. The hydromethanolic extract of pomegranate peel in the ratio of 1 : 1 was prepared, and the PPE yield was evaluated. The HPLC and Folin-Ciocalteu methods were used to determine phenolic compounds and total phenolic content of PPE, respectively. The antioxidant activity of PPE was investigated by DPPH and FRAPS assays. Then, the different concentration of PPE (0, 0.25, 0.5, 1, and 2%) was added to tahini. Thereafter, peroxide value, TBARS, and sensory analyses were determined during 6 months of storage. The PPE yield was reported at 18.90%. Gallic acid, ellagic acid, and punicalagin were identified as the most abundant phenolic compounds in PPE. The total phenolic content, DPPH, and FRAP antioxidant assay of PPE were evaluated as 1577.65 mg/g GAE, 54 μg/ml, and 483.24 mM, respectively. It was shown that by the addition of PPE in tahini, the increase in peroxide value and TBARS was controlled. The concentrations 1 and 2% act better to inhibit lipid peroxidation. Overall, the general acceptance of samples containing 1 and 2% PPE was recorded better than other samples. The PPE showed a good function as a natural antioxidant in tahini to retard oxidation.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84652506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}