Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: evaluation of physical properties and consumer acceptance

TY - JOUR

T1 - Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products

T2 - evaluation of physical properties and consumer acceptance

AU - Amofa-Diatuo, Tracy

AU - Anang, Daniel M.

AU - Barba Orellana, Francisco Jose

AU - Tiwari, Brijesh K.

PY - 2017/8

Y1 - 2017/8

N2 - The objective of this study was to develop a new apple juice beverage enriched with isothiocyanates (ITC) - rich extracts obtained from cauliflower by-products. Ultrasound-assisted extraction (UAE) at different amplitudes (20-100%) and extraction times (0-10. min) at a frequency of 24. kHz was employed to obtain ITC-rich extracts. It was found that both amplitude and treatment time had a significant (p. <. 0.05) effect on the recovery of ITC from cauliflower leaves and stems, obtaining the highest yields of ITC from leaves (≈3000. μM) and stems (≈7000. μM) after UAE (80% amplitude, 3. min) and UAE (20%, 3. min), respectively. Moreover, the highest recovery of total phenolic compounds (TPC) (≈105. mg gallic acid equivalent (GAE)/L) μM) was found after UAE (100% amplitude, 3. min) of TPC from stems. ITC-rich extracts obtained from caulifower by-products at the optimum UAE conditions were added into apple juice (10-40%), thus increasing the ITC content of the juice and observing the highest values in the new beverage when the highest percentage (40%) was added. Significant differences in smell and taste were found in the apple juices containing 20% and 40% cauliflower extracts compared to control (0% UAE cauliflower waste extracts added) samples. However, the results showed that the beverage with 10% extract addition preserved well the sensorial properties with regard to control sample and no total colour differences (TCD. <. 3) were observed for any new sample compared to control. Therefore, the addition of extracts obtained after UAE of cauliflower wastes can be a useful tool to obtain new beverages rich in ITC although further research dealing with the bioaccessibility and bioavailability of these compounds in the new beverages should be conducted.

AB - The objective of this study was to develop a new apple juice beverage enriched with isothiocyanates (ITC) - rich extracts obtained from cauliflower by-products. Ultrasound-assisted extraction (UAE) at different amplitudes (20-100%) and extraction times (0-10. min) at a frequency of 24. kHz was employed to obtain ITC-rich extracts. It was found that both amplitude and treatment time had a significant (p. <. 0.05) effect on the recovery of ITC from cauliflower leaves and stems, obtaining the highest yields of ITC from leaves (≈3000. μM) and stems (≈7000. μM) after UAE (80% amplitude, 3. min) and UAE (20%, 3. min), respectively. Moreover, the highest recovery of total phenolic compounds (TPC) (≈105. mg gallic acid equivalent (GAE)/L) μM) was found after UAE (100% amplitude, 3. min) of TPC from stems. ITC-rich extracts obtained from caulifower by-products at the optimum UAE conditions were added into apple juice (10-40%), thus increasing the ITC content of the juice and observing the highest values in the new beverage when the highest percentage (40%) was added. Significant differences in smell and taste were found in the apple juices containing 20% and 40% cauliflower extracts compared to control (0% UAE cauliflower waste extracts added) samples. However, the results showed that the beverage with 10% extract addition preserved well the sensorial properties with regard to control sample and no total colour differences (TCD. <. 3) were observed for any new sample compared to control. Therefore, the addition of extracts obtained after UAE of cauliflower wastes can be a useful tool to obtain new beverages rich in ITC although further research dealing with the bioaccessibility and bioavailability of these compounds in the new beverages should be conducted.

KW - Antioxidant

KW - Apple juice

KW - Cauliflower by-products

KW - Food analysis

KW - Food composition

KW - Isothiocyanates

KW - New food products

KW - Polyphenols

KW - Ultrasound-assisted extraction

U2 - 10.1016/j.jfca.2016.10.001

DO - 10.1016/j.jfca.2016.10.001

M3 - Journal article

AN - SCOPUS:85005842127

SN - 0889-1575

VL - 61

SP - 73

EP - 81

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

ER -