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The aim of this study was to determine the polyphenols, glucosinolates and ascorbic acid content as well as antioxidant activity of beverages on the base of apple juice with addition of frozen and freeze-dried curly kale leaves. Upon enrichment with frozen (13%) and freeze-dried curly kale (3%), the naturally cloudy apple juice was characterized by an increase in phenolic compounds by 2.7 and 3.3-times, accordingly. The antioxidant activity of beverages with the addition of curly kale ranged from 6.6 to 9.4μmol Trolox/mL. The obtained beverages were characterized glucosinolates content at 117.6-167.6mg/L and ascorbic acid content at 4,1-31,9mg/L. The results of sensory evaluation of colour, taste and consistency of apple juice and beverages with the addition of kale did not differ significantly prior to pasteurization (P≤0.05), whereas after the pasteurization the evaluated factors decreased significantly., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Background: The aim of this study was to determine the effect of washing (4 °C, 120 s) or soaking (4 °C, 600 s) of shredded celeriac in tap water on changes in contents of phenolic compounds, including furanocoumarins, and sensory and microbiological quality during 12 days of storage. The product was packaged in air or modified atmosphere containing 2/10/88 kPa O2/CO2/N2., Results: The applied pre-treatment consisting of washing or soaking of shredded celeriac in water resulted in decreases in 8-methoxypsoralen content by approximately 50 and 70% respectively and phenolic content by 30% compared with samples that were not subjected to pre-treatment. During storage of shredded celeriac, a further significant (P ≤ 0.05) reduction in phenolic compounds and an approximately 2.5-fold increase in the total content of furanocoumarins were found. The application of modified atmosphere packaging had a significant effect on the maintenance of good sensory and microbiological quality of the tested product., Conclusion: Modified atmosphere packaging of shredded celeriac not subjected to pre-treatment made it possible to obtain a product with good sensory and microbiological quality and the highest content of phenolic compounds. The level of furanocoumarins recorded in the tested product does not constitute a health hazard., (© 2013 Society of Chemical Industry.)

In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits' characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the effect of different compositions of modified atmospheres and packaging film's microperforation density on changes in the levels of phenolic compounds and antioxidant capacity in a coleslaw mix stored for 12 days at 4°C. The salad was made up of 80% shredded head cabbage cv. Galaxy F1 and 20% carrot cv. Perfekcja. The samples were packaged in modified atmospheres with the following concentration (%) of O2/CO2 /N2 : 20/25/55, 50/30/20 and 70/30/0, as well as in normal air. Trays with samples of the prepared mix were sealed with a packaging film with oxygen permeability of 2500 cm³/m²/24h* bar. The film was microperforated using one (1x10) or two (2x10) cylinders 7 cm in diameter with 10 needles 70 µm in diameter. The levels of total and free phenols in the product, and the product's antioxidant capacity were determined after 0, 9 and 12 days of storage. After 12 days of storage, the total phenolic content and the antioxidant capacity of the tested samples were significantly higher than those of the fresh salad. In the case of free phenolic compounds, their level was significantly lower than in the salad before storage. The salad samples packaged in the film with 2x10 microperforations contained higher levels of total phenols and had a higher antioxidant capacity than the samples sealed with the film with 1x10 microperforations. [ABSTRACT FROM AUTHOR]