Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology最新文献_第5页

Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel 添加食用白蚁粉对玉米ogi粉的功能、糊化性能及粥的感官接受度的影响

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.05

Wasiu Awoyale, Funmilayo Racheal Fadeni

{"title":"Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel","authors":"Wasiu Awoyale, Funmilayo Racheal Fadeni","doi":"10.35219/foodtechnology.2023.1.05","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.05","url":null,"abstract":"Ogi is a traditional staple food rich in carbohydrates but low in protein. The inclusion of termite flour (TF) apart from increasing the protein content could affect other attributes, thus, the need for this study. The functional and pasting properties of the Ogi samples and the sensory evaluation of the gruel, produced from the blends of Ogi powder (OP) (50-100) with termite flour (TF) (10-50), were evaluated using standard methods. The result showed that adding TF to the OP slightly reduced the water (WAC) and oil absorption capacity (OAC), and increased the bulk density, swelling power, and all the pasting properties (except the peak time and pasting temperature) of the Ogi samples. The overall acceptability of the gruel from the 100g OP (control sample) was not significantly different from that of the 75.0:1.7 and 75.0:30.0 grams of the OP and TF blends. Consequently, the inclusion of the TF in the OP may not only increase the nutritional composition as reported by other researchers but produce an acceptable Ogi gruel of good pasting properties and comparable functionality to that of the control sample, which could be achieved by blending 75.0g of OP with either 1.7 or 30.0 g of TF.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"125 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135822","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}

引用次数: 0

Physical and mechanical characterization of microwave and ultrasound-modified zein-corn starch edible films 微波和超声波改性玉米淀粉可食性薄膜的物理力学特性

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.10

Lale Acar, Semin Ozge Keskin

{"title":"Physical and mechanical characterization of microwave and ultrasound-modified zein-corn starch edible films","authors":"Lale Acar, Semin Ozge Keskin","doi":"10.35219/foodtechnology.2023.1.10","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.10","url":null,"abstract":"Edible films and coatings are the biodegradable layers of edible components that are used to coat the food surface or wrap the food in the form of film. In this paper, microwave, and ultrasound technologies, at different processing conditions, separately (US, 70M, 30M) or consecutively in different order (US-70M, 70M-US, US-30M, 30M-US) were applied to the film-forming solutions based on zein and corn starch to increase the compatibility between the biopolymers and to improve some of the edible film characteristics. The physical and mechanical properties and the FTIR spectra of the films were determined. The microwave followed by ultrasound treated edible films (70M-US, 30M-US) were found to be smoother and more homogeneous than the other films. Although all films were found to have hydrophilic character, application of microwave and ultrasound technologies together increased the water contact angle values of the films, providing more hydrophobic film surfaces. 70M-US and 30M-US edible films were found to have the highest tensile strength and elongation % values, respectively. The obvious deeper peaks were observed in the amide-III band of FTIR spectra for microwave followed by ultrasound treated films as an indicator of the enhanced compatibility between zein and corn starch in the film matrix.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135814","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}

引用次数: 0

Maillard reaction products between whey powder and water-soluble tempeh protein extract: membrane-based fractionation 乳清粉与水溶性豆豉蛋白提取物之间的美拉德反应产物:膜基分离

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.04

Tsaniyah Ayu Mauliasyam, Slamet Budijanto, Azis Boing Sitanggang

{"title":"Maillard reaction products between whey powder and water-soluble tempeh protein extract: membrane-based fractionation","authors":"Tsaniyah Ayu Mauliasyam, Slamet Budijanto, Azis Boing Sitanggang","doi":"10.35219/foodtechnology.2023.1.04","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.04","url":null,"abstract":"Whey powder, an industrial by-product, has the potential to be transformed into functional ingredients using the Maillard reaction. In this study, this chemical reaction occurred between whey powder and tempeh protein extract, resulting in increased antioxidant activity. This study aimed to isolate the Maillard reaction products (MRP) with the best antioxidant capacity using an ultrafiltration (UF) membrane by considering the fouling phenomenon that occurred on the membrane surface and critical flux for the filtration. MRP exhibited an antioxidant capacity of 0.09 mg ascorbic acid equivalent antioxidant capacity/mL, and the fractionation using a 5 kDa MWCO PES membrane showed the highest antioxidant capacity in terms of free radical reduction and metal chelating mechanisms. During MRP filtration, fouling on the membrane surface was observed, which could be attributed to the cake filtration model. The critical flux value was determined to be 4.23 LMH with a corresponding pressure of 0.75 bar. A long-term filtration below the critical flux showed stable performance, but filtration above the critical flux resulted in significant fouling. The permeate antioxidant IC50 value was 4.25 mg/mL. Based on the LC-MS analysis, 1,4-dihydroxy-2-methyl-anthraquinone and ilexin II were found as the potential contributors to the antioxidant activity of MRP. In summary, our study demonstrates that fractionating MRP using UF membrane-based filtration is an effective method for isolating MRP with high antioxidant capacity. Our findings also shed light on the critical flux value and fouling phenomenon during MRP filtration, which are important considerations for scaling up the production process.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135812","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}

引用次数: 0

Continuous synthesis of cinnamate ester using membrane reactor in a solvent-free system 无溶剂系统中膜反应器连续合成肉桂酸酯

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.03

Azis Boing Sitanggang, Rahma Auliarisya Hidayati, Lilis Nuraida, Nuri Andarwulan, Slamet Budijanto

引用次数: 0

Folate production and its distribution during growth of lactic acid bacteria isolated from fermented food and breast milk 从发酵食品和母乳中分离的乳酸菌生长过程中叶酸的产生及其分布

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.11

Fenny Amilia Mahara, Lilis Nuraida, Hanifah Nuryani Lioe, Siti Nurjanah

{"title":"Folate production and its distribution during growth of lactic acid bacteria isolated from fermented food and breast milk","authors":"Fenny Amilia Mahara, Lilis Nuraida, Hanifah Nuryani Lioe, Siti Nurjanah","doi":"10.35219/foodtechnology.2023.1.11","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.11","url":null,"abstract":"Production of folate by lactic acid bacteria (LAB) isolated from tempe, fermented mustard, kefir, tapai, and breast milk was analyzed after 24 h of growth in folate-free media. The LAB isolates with the highest folate production were further investigated for folate distribution in intracellular and extracellular cells in a folate-free medium for 48 h. The two main forms of folates, i.e., tetrahydrofolate (THF) and 5-methyl-tetrahydrofolate (5-MTHF), as well as folic acid, were detected and quantified using the HPLC-DAD method with each folate standard as calibration curves. Two folate peaks were found in the spent medium of folate-producing isolates; one of them was identified as 5-MTHF, while the other peak was identified as other folates. Lacticaseibacillus rhamnosus R23 from breast milk and Limosilactobacillus fermentum JK13 from kefir granules were the selected folate-producing isolates, with the production of total folates at 98.37 mg/ml and 85.67 mg/ml, respectively, after 24 h of incubation. The two isolates showed nearly similar patterns of intra- and extracellular folate distribution; that is, extracellular folate excreted into the media has a much higher proportion than intracellular folate. Therefore, the two LAB isolates can be utilized for extracellular folate production.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135816","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}

引用次数: 0

In vitro antioxidant and antidiabetic activity of mace from Myristica Fragrans houtt 香肉豆蔻肉豆蔻的体外抗氧化和抗糖尿病活性

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.06

Hasbullah Hasbullah, Didah Nur Faridah, Dias Indrasti, Fitriya Nur Annisa Dewi, Nuri Andarwulan

{"title":"In vitro antioxidant and antidiabetic activity of mace from Myristica Fragrans houtt","authors":"Hasbullah Hasbullah, Didah Nur Faridah, Dias Indrasti, Fitriya Nur Annisa Dewi, Nuri Andarwulan","doi":"10.35219/foodtechnology.2023.1.06","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.06","url":null,"abstract":"This research investigated the antioxidant and antidiabetic properties of mace from nutmeg (Myristica fragrans Houtt) using in vitro experiments. The nutmeg samples, including distilled water extract (EA), methanol extract (EM), methanol fraction (FM), hexane fraction (FH), and chloroform fraction (FC), were analysed for yield, total phenolic content, antioxidant activity (using 1,1-diphenyl-2-picryl-hydrazyl radical scavenging activity-DPPH RSA and ferric reducing antioxidant power-FRAP), and α-amylase inhibitory activity. The highest yield was found in EM (25.39±0.62% db), while the highest phenolic content was achieved in FC (127.18±3.64 mg GAE/g dry fraction). In terms of antioxidant, the highest activity by DPPH assay was found in FM phenolic (IC50=2.56±0.02 mg/L) and FC phenolic (IC50=2.79±0.05 mg/L), while EA phenolic demonstrated the highest activity using FRAP assay (9.16±0.86 g TE/100 g phenolic). The EA phenolic also showed the greatest inhibition against α-amylase (IC50=360.18±6.83 mg/L). A positive correlation was found between the ability to reduce the ferric ion of mace samples and its α-amylase inhibitory activity. The results suggest that phenolic from nutmeg mace extract/fraction of obviously exerted antioxidant activity (4.9 times higher than ascorbic acid) and antidiabetic activity (4.2 times higher than acarbose). For this reason, the mace of nutmeg (Myristica fragrans Houtt) can be a considerable source of natural antioxidants and antidiabetic.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135821","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}

引用次数: 0

Studies on white must clarification using enzyme preparations 酶制剂澄清白皂荚的研究

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.12

Mihaela Manuela Hozoc (Nedelcu), Oana Emilia Constantin, Nina Nicoleta Lazăr (Condurache), Gabriela Bahrim, Nicoleta Stănciuc, Iuliana Aprodu, Constantin Croitoru, Gabriela Râpeanu

{"title":"Studies on white must clarification using enzyme preparations","authors":"Mihaela Manuela Hozoc (Nedelcu), Oana Emilia Constantin, Nina Nicoleta Lazăr (Condurache), Gabriela Bahrim, Nicoleta Stănciuc, Iuliana Aprodu, Constantin Croitoru, Gabriela Râpeanu","doi":"10.35219/foodtechnology.2023.1.12","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.12","url":null,"abstract":"The use of pectolytic enzymes to clarify the white grape juice is a simple and economical solution for positively influencing the subsequent technological steps. The positive effects refer to improving the filterability of the final wine, the behavior of the wine during the stabilization treatments, and, most important, wine quality. The experimental study consisted of treating the grape juice with Zymoclaire Pro Ice for the maceration and extraction steps, and Zymoclaire CC Plus for the clarifying step. The evolution of grape juice clarification parameters such as turbidity, oxidation stability, and the dynamics of the alcoholic fermentation were monitored. The study revealed that after 24 h of treatment, a higher volume of clarified grape juice was achieved. The volume of clarified grape juice was 55% in the control samples, while in case of the sulfited grape juice, clarified with maceration and extraction enzymes or with clarification enzymes, reached 72% and 84%, respectively. The optimal turbidity levels of the juice’s enzymatic clarifying stage were reached after 24 hours in case of both enzyme treatments. The comparative analysis of the physicochemical parameters did not reveal significant differences between samples regarding free and total SO2 contents, potential alcoholic concentrations, volatile acidity, and residual sugars. Also, the enzymatically treated samples were the most appreciated from a sensory point of view. In conclusion, the results revealed that the enzyme tested in these experiments showed high efficiency in grape juice clarifying.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135815","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}

引用次数: 0

Processing, characteristics and applications of expanded grains 膨化谷物的加工、特点及应用

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.13

Deepak Subramani, Manonmani Kumaraguruparaswami, Shivaswamy MS, Sharmila Tamilselvan, Maheswari Murugesan

{"title":"Processing, characteristics and applications of expanded grains","authors":"Deepak Subramani, Manonmani Kumaraguruparaswami, Shivaswamy MS, Sharmila Tamilselvan, Maheswari Murugesan","doi":"10.35219/foodtechnology.2023.1.13","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.13","url":null,"abstract":"The popping and puffing are adiabatic expansion process in which the grains are exposed to high temperature for short time. The heat increases vapour pressure inside the grain leading to rupture of outer shell with expansion of starchy endosperm to several folds creating a crispy and aerated puffed snack. Conventional puffing methods use hot air, oil and sand as medium of puffing, whereas non-conventional puffing methods make use of microwave, fluidized air and pressure differential in system. Although it is commonly believed that processing conditions solely influence the quality of expanded grains, many other variables such as physical, chemical and genetic characteristics of grain, post-harvest handling practices, storage conditions and pre-treatments can also largely affect quality indices of expanded grains. As exposed to heat for only short time, expanded grains retain majority of nutrients and even improved digestibility and nutrient bioavailability traits. Flour obtained by milling of expanded grains exhibit desired functional properties expected in bakery products. This paper briefly discussed the factors influencing puffing quality and effects of puffing on physicochemical and morphological characteristics of grain along with its applications.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135855","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}

引用次数: 0

Low-sugar apples jam with hibiscus extract: textural, phytochemical and nutritional aspects 低糖苹果果酱与木槿提取物:质地，植物化学和营养方面

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.07

Lavinia Stan (Boldea), Oana Viorela Nistor, Ștefania Adelina Milea, Doina Georgeta Andronoiu, Aida Mihaela Vasile, Gabriela Râpeanu, Nicoleta Stănciuc

{"title":"Low-sugar apples jam with hibiscus extract: textural, phytochemical and nutritional aspects","authors":"Lavinia Stan (Boldea), Oana Viorela Nistor, Ștefania Adelina Milea, Doina Georgeta Andronoiu, Aida Mihaela Vasile, Gabriela Râpeanu, Nicoleta Stănciuc","doi":"10.35219/foodtechnology.2023.1.07","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.07","url":null,"abstract":"Nowadays, there is an increase in consumer demands for healthy products, whereas the low-calorie products are gaining increasing popularity. Apples are the most consumed fruits worldwide, especially due to the compositional diversity of health-promoting bioactive compounds, such as phenolics, organic acids, dietary fiber, vitamin C and B, minerals, fibers, etc. In this study, four types of apple jams were obtained, by exploring the potential of Hibiscus aqueous extract to inhibit the color changes, that negatively affected the acceptability of the products. Four jam variants were obtained, by varying the type and quantity of sugar, in order to align to the new trends regarding the development and analysis of low-sugar jams. Significant differences (p<0.5) were observed in color, phytochemical profile, texture, nutritional parameters and products acceptability. Firmness varied between 0.61±0.01 N and 0.82±0.01 N, for control samples, and 0.85±0.02 N and 0.99±0.02 N for the samples treated with hibiscus infusion. The type and sugar concentration did not significantly influence the firmness. No significant differences were observed for the samples with sugar or xylitol addition in terms of adhesiveness, cohesiveness, springiness and chewiness. Moreover, the hibiscus infusion showed beneficial effects on texture parameters. The phytochemical parameters results showed an increased content in polyphenols, flavonoids and anthocyanins in Hibiscus infused samples, whereas no significant impact on antioxidant activity was observed. The overall impression of the products highlighted the consumer preferences for the jam with xylitol, followed by low sugar jam.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"119 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135811","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}

引用次数: 0

The optimization of direct enrichment of soybean oil with myrtle seed bioactive compounds using ultrasonic assisted extraction 超声波辅助萃取法直接富集桃金娘籽生物活性物质的工艺优化

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology Pub Date : 2023-03-20 DOI: 10.35219/foodtechnology.2023.1.01

Nadia Bouaoudia-Madi, Fatiha Brahmi, Sofiani Dairi, Khodir Madani, Lila Boulekbache-Makhlouf

{"title":"The optimization of direct enrichment of soybean oil with myrtle seed bioactive compounds using ultrasonic assisted extraction","authors":"Nadia Bouaoudia-Madi, Fatiha Brahmi, Sofiani Dairi, Khodir Madani, Lila Boulekbache-Makhlouf","doi":"10.35219/foodtechnology.2023.1.01","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.01","url":null,"abstract":"This study aimed to optimize Ultrasound-Assisted Extraction (UAE) parameters to enrich soybean oil with Myrtus communis L. (myrtle) seeds powder. The effect of the temperature and sonication time on antioxidant contents, namely total phenolics, total carotenoids, total chlorophylls and also on the antioxidant capacity was studied. The resulted optimized conditions were a temperature of 30 °C during 32.5 min and through their use, the experimental values for total phenolics, carotenoids, and chlorophylls were 103.09 ± 7.22, 1.96 ± 0.90 and, 1.88 ± 3.97 mg/kg oil, respectively. These values were very close to the predicted ones, which were 94.45 ± 10.13, 1.52 ± 0.12, and 1.57 ± 0.84 mg/kg oil, respectively. The results of the antioxidant capacity of the oil extracts indicated that the enriched oil using UAE appeared to be more potent than the control. Hence, myrtle seeds presented high amounts of bioactive compounds with antioxidant activity and were appropriate for soybean oil enrichment by UAE.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135819","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}

引用次数: 0