Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn
Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears...
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| Format: | Article |
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MDPI AG
2023-04-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/9/1812 |
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| author | Marijana Simić Valentina Nikolić Dubravka Škrobot Jelena Srdić Vesna Perić Saša Despotović Slađana Žilić |
| author_facet | Marijana Simić Valentina Nikolić Dubravka Škrobot Jelena Srdić Vesna Perić Saša Despotović Slađana Žilić |
| author_sort | Marijana Simić |
| collection | DOAJ |
| description | Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties. |
| first_indexed | 2024-03-11T04:09:57Z |
| format | Article |
| id | doaj.art-3fbd6196192640aeb16eb6d74c64d348 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-11T04:09:57Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-3fbd6196192640aeb16eb6d74c64d3482023-11-17T23:32:06ZengMDPI AGPlants2223-77472023-04-01129181210.3390/plants12091812Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby CornMarijana Simić0Valentina Nikolić1Dubravka Škrobot2Jelena Srdić3Vesna Perić4Saša Despotović5Slađana Žilić6Department of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, SerbiaDepartment of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaPlant Breeding Department, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, SerbiaPlant Breeding Department, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaDepartment of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, SerbiaConsidering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties.https://www.mdpi.com/2223-7747/12/9/1812baby corn productcorn genotypesblack soybeananthocyaninsphenolic compoundssensory properties |
| spellingShingle | Marijana Simić Valentina Nikolić Dubravka Škrobot Jelena Srdić Vesna Perić Saša Despotović Slađana Žilić Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn Plants baby corn product corn genotypes black soybean anthocyanins phenolic compounds sensory properties |
| title | Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn |
| title_full | Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn |
| title_fullStr | Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn |
| title_full_unstemmed | Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn |
| title_short | Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn |
| title_sort | effect of anthocyanin enriched brine on nutritional functional and sensory properties of pickled baby corn |
| topic | baby corn product corn genotypes black soybean anthocyanins phenolic compounds sensory properties |
| url | https://www.mdpi.com/2223-7747/12/9/1812 |
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