Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel
In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds pow...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/4/351 |
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| author | Georgiana Horincar Elena Enachi Vasilica Barbu Doina Georgeta Andronoiu Gabriela Râpeanu Nicoleta Stănciuc Iuliana Aprodu |
| author_facet | Georgiana Horincar Elena Enachi Vasilica Barbu Doina Georgeta Andronoiu Gabriela Râpeanu Nicoleta Stănciuc Iuliana Aprodu |
| author_sort | Georgiana Horincar |
| collection | DOAJ |
| description | In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples. |
| first_indexed | 2024-03-10T20:16:57Z |
| format | Article |
| id | doaj.art-f7df7f7a158f4193a5f355567d228855 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T20:16:57Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-f7df7f7a158f4193a5f355567d2288552023-11-19T22:33:04ZengMDPI AGAntioxidants2076-39212020-04-019435110.3390/antiox9040351Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) PeelGeorgiana Horincar0Elena Enachi1Vasilica Barbu2Doina Georgeta Andronoiu3Gabriela Râpeanu4Nicoleta Stănciuc5Iuliana Aprodu6Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, RomaniaIn this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples.https://www.mdpi.com/2076-3921/9/4/351bioactive compoundsmicroencapsulationantioxidant activityeggplantpastry cream |
| spellingShingle | Georgiana Horincar Elena Enachi Vasilica Barbu Doina Georgeta Andronoiu Gabriela Râpeanu Nicoleta Stănciuc Iuliana Aprodu Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel Antioxidants bioactive compounds microencapsulation antioxidant activity eggplant pastry cream |
| title | Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel |
| title_full | Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel |
| title_fullStr | Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel |
| title_full_unstemmed | Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel |
| title_short | Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel |
| title_sort | value added pastry cream enriched with microencapsulated bioactive compounds from eggplant i solanum melongena i l peel |
| topic | bioactive compounds microencapsulation antioxidant activity eggplant pastry cream |
| url | https://www.mdpi.com/2076-3921/9/4/351 |
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