Medlar jam production (Mespilus germanica) with the use of sous vide method

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43880071" target="_blank" >RIV/62157124:16270/22:43880071 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2227-9717/10/8/1584" target="_blank" >https://www.mdpi.com/2227-9717/10/8/1584</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr10081584" target="_blank" >10.3390/pr10081584</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Medlar jam production (Mespilus germanica) with the use of sous vide method

Popis výsledku v původním jazyce

The aim of this study was to evaluate the influence of sous vide technology on the chemical properties of fruit jams produced with medlar fruit (Mespilus germanica L.). The fruit jams were produced using sous vide technology at different temperatures: 60 degrees C, 70 degrees C, and 80 degrees C. The fruit jams were also produced at 100 degrees C using the traditional cooking method. Experimentally produced samples were evaluated by the following methods: total polyphenols content, ferric reducing antioxidant power assay (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and organic acid determination. Among sous vide-processed samples, the samples with the highest (p &lt; 0.05) antioxidant activity were processed at 80 degrees C, containing pectin; the results were the following: phenols content 0.56 +/- 0.01 mg gallic acid/kg; FRAP antioxidant activity 0.32 +/- 0.01 mu mol Trolox/g; DPPH antioxidant activity 21.39 +/- 0.33%. The obtained results showed that fruit jam production with the use of sous vide technology can affect antioxidant capacity of this food commodity. The research also provided important information about non-traditional fruit, such as medlar fruit (Mespilus germanica L.), and its processing by sous vide technology. Certainly, more analyses are necessary to give a clearer picture of the changes in medlar fruit during processing at different temperatures, and processing technologies, especially because there are presently no publications about the use of medlar fruit as a raw material in fruit jam preparation.

Název v anglickém jazyce

Medlar jam production (Mespilus germanica) with the use of sous vide method

Popis výsledku anglicky

The aim of this study was to evaluate the influence of sous vide technology on the chemical properties of fruit jams produced with medlar fruit (Mespilus germanica L.). The fruit jams were produced using sous vide technology at different temperatures: 60 degrees C, 70 degrees C, and 80 degrees C. The fruit jams were also produced at 100 degrees C using the traditional cooking method. Experimentally produced samples were evaluated by the following methods: total polyphenols content, ferric reducing antioxidant power assay (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and organic acid determination. Among sous vide-processed samples, the samples with the highest (p &lt; 0.05) antioxidant activity were processed at 80 degrees C, containing pectin; the results were the following: phenols content 0.56 +/- 0.01 mg gallic acid/kg; FRAP antioxidant activity 0.32 +/- 0.01 mu mol Trolox/g; DPPH antioxidant activity 21.39 +/- 0.33%. The obtained results showed that fruit jam production with the use of sous vide technology can affect antioxidant capacity of this food commodity. The research also provided important information about non-traditional fruit, such as medlar fruit (Mespilus germanica L.), and its processing by sous vide technology. Certainly, more analyses are necessary to give a clearer picture of the changes in medlar fruit during processing at different temperatures, and processing technologies, especially because there are presently no publications about the use of medlar fruit as a raw material in fruit jam preparation.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Svazek periodika

10

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

nestrankovano

Kód UT WoS článku

000847196600001

EID výsledku v databázi Scopus

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