Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation.

Anthocyanins can be changed into dark purplish color during pound cake preparation due to high temperature and alkaline baking soda, which lowers color acceptance by consumers. To stabilize a red color of anthocyanins in pound cake enriched with aronia (Aronia melanocarpa) powder, lemon juice was added to contain final concentrations of 0, 1, 2, and 3% (w/w) in the pound cake, which were assigned as control, PL1%, PL2%, and PL3%, respectively. As lemon juice amount increased, redness (a*) and sensory color perception as well as overall acceptance were enhanced, whereas hardness, gumminess, and chewiness decreased in texture profile analysis. In a model system, the addition of lemon juice to aronia solution caused bathochromic shift and hyperchromic effect in UV-Vis absorption spectrum, which are typical phenomena of copigmentation derived from interactions between anthocyanins and copigments. The results indicate that lemon juice improved color acceptance for aronia pound cake by copigmentation. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01286-1.

Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum.

Encapsulation was used to protect anthocyanins extracted from aronia (Aronia melanocarpa) fruit using the combinations of maltodextrin (MD) with anionic polysaccharides, including carboxymethyl cellulose (CMC), gum Arabic (GA), and xanthan gum (XG) as the coating agents. The encapsulation efficiencies were 98 % in MD, MD + CMC, and MD + GA and 94 % in MD + XG. In comparison, the loading efficiency, total anthocyanins, total phenolics, and antioxidant activity were higher in the combined coating agents than in MD alone. In storage for 100 days at 25℃, the retention of anthocyanins was much higher in encapsulated aronia (88-91 %) compared with nonencapsulated aronia (47 %). Cyanidin 3-galactoside and arabinoside showed higher stability (91-93 %) than cyanidin 3-glucoside and xyloside (60-65 %). New compounds, including cyanidin 3-(coumaroyl)-pentoside and 10-carboxy-pyranocyanidin-3-hexoside, were found after 20 days, indicating that anthocyanins formed new adducts with other components in aronia. The results show that MD + CMC and MD + XG are suitable coating agents for the encapsulation of anthocyanins in aronia.

Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea.

Soy sauces collected from the Korean market were determined for 3-monochloropropane-1,2-diol (3-MCPD) and daily intake of 3-MCPD through the consumption of soy sauce was estimated. Thirty-one samples were chosen based on a market share in 2017. The amount of 3-MCPD varied from not detected to 54.97 µg/kg with a mean value of 11.62 µg/kg. Seven soy sauces, which corresponded to 23% of the analysed samples, exceeded 20 µg/kg that is a maximum limit established by the Ministry of Food and Drug Safety in Korea. Daily intake of 3-MCPD was estimated as 1.22 ng/kg body weight (bw) for average consumers and 4.47 ng/kg bw for 95th high consumers, respectively. The exposure for average consumers amounted to 0.03-0.11% of the provisional maximum tolerable daily intake (PMTDI, 4 µg/kg bw). This indicates that the exposure to 3-MCPD from soy sauce is of low concern in the Korean population.

Antioxidant content and activity in leaves and petioles of six sweet potato (Ipomoea batatas L.) and antioxidant properties of blanched leaves.

This study was conducted to compare antioxidant contents and antioxidative activities in the leaves and petioles of six sweet potato varieties, namely Danjami, Hayanmi, Hogammi, Jinyulmi, Poongwonmi, and Yeonjami. Total amount of phenolic acids was highest in Poongwonmi and lowest in Hogammi, while vitamin C level was highest in Danjami. Of four phenolic acids quantified, 3,5-dicaffeoylquinic acid was the most abundant in all varieties. The contents of phenolic acids and vitamin C were more than ten-fold higher in the leaves compared with the petioles. In addition, the leaves had much lower EC50 values for DPPH scavenging activities and reducing power than the petioles, indicating that sweet potato leaves have a higher antioxidant capacity than the petioles. Blanching, including conventional and microwave, resulted in a considerable decrease of antioxidant content and activity in the leaves due to thermal degradation and leaching.