Version 1
: Received: 25 January 2024 / Approved: 26 January 2024 / Online: 26 January 2024 (07:25:19 CET)
How to cite:
Vasileva, A.L.; Durakova, A.G.; Goranova, Z.T.; Kalaydzhiev, H.R. The Potential of Regional Food Product Quince in Powdered Form as a Good Source of Bioactive Compounds. Preprints2024, 2024011888. https://doi.org/10.20944/preprints202401.1888.v1
Vasileva, A.L.; Durakova, A.G.; Goranova, Z.T.; Kalaydzhiev, H.R. The Potential of Regional Food Product Quince in Powdered Form as a Good Source of Bioactive Compounds. Preprints 2024, 2024011888. https://doi.org/10.20944/preprints202401.1888.v1
Vasileva, A.L.; Durakova, A.G.; Goranova, Z.T.; Kalaydzhiev, H.R. The Potential of Regional Food Product Quince in Powdered Form as a Good Source of Bioactive Compounds. Preprints2024, 2024011888. https://doi.org/10.20944/preprints202401.1888.v1
APA Style
Vasileva, A.L., Durakova, A.G., Goranova, Z.T., & Kalaydzhiev, H.R. (2024). The Potential of Regional Food Product Quince in Powdered Form as a Good Source of Bioactive Compounds. Preprints. https://doi.org/10.20944/preprints202401.1888.v1
Chicago/Turabian Style
Vasileva, A.L., Zhivka Todorova Goranova and Hristo Rangelov Kalaydzhiev. 2024 "The Potential of Regional Food Product Quince in Powdered Form as a Good Source of Bioactive Compounds" Preprints. https://doi.org/10.20944/preprints202401.1888.v1
Abstract
(1) Background: The research on the potential of regional food products, known for their rich bio-active compound content, could enhance human health in local populations. This is especially pertinent amid the Covid-19 pandemic and global trade disruptions; (2) Methods: The current study evaluated the physico-chemical composition using standard methods, antioxidant activity via DPPH, ABTS, FRAP, and CUPRAC methods, sorption capacity (at 10°C, 25°C, and 40°C with water activity ranging from 0.1 to 0.9) through the static-gravimetric method, and monolayer moisture content (MMC) calculated using the BET model; (3) Results: The approximate physi-co-chemical composition of laboratory-produced quince powder is as follows: proteins - 1.27g, carbohydrates - 75.80g, fats - 0.49g, fibers - 21.50g, ash – 2.31g, and nutritional value – 355.65kcal. Antioxidant activity is confirmed by all methods. The Modified Halsey model is recommended to describe the sorption isotherms with an S-shaped form. The MMC for the adsorption process ranges from 14.41% d.b. to 7.09% d.b., and for the desorption process, it ranges from 13.11% d.b. to 7.80% d.b.; (4) Conclusions: Seasonal and regional foods boast the best nutritional profiles, as they are cultivated and harvested at optimal ripeness in natural sunlight, preserving the essential vitamins and minerals in the food.
Chemistry and Materials Science, Materials Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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