Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins

Authors

  • Rosen Chochkov
    Affiliation

    Department Technology of Cereals, Fodder, Bread and Confectionary Products, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

  • Rositsa Denkova
    Affiliation

    Department of Biochemistry and Molecular Biology, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

  • Zapryana Denkova
    Affiliation

    Department of Microbiology, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

  • Petko Denev ORCID
    Affiliation

    Laboratory of Bioactive Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria

  • Ivelina Vasileva
    Affiliation

    Department of Organic Chemistry and Inorganic Chemistry, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

  • Tzvetelin Dessev ORCID
    Affiliation

    Department Technology of Cereals, Fodder, Bread and Confectionary Products, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

  • Apostol Simitchiev
    Affiliation

    Department of Machines and Apparatuses for Food & Biotechnological Industry, Technical Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

  • Ventsislav Nenov
    Affiliation

    Department of Machines and Apparatuses for Food & Biotechnological Industry, Technical Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

  • Anton Slavov ORCID
    Affiliation

    Department of Organic Chemistry and Inorganic Chemistry, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

https://doi.org/10.3311/PPch.18122

Abstract

Cocoa Pod Husks (CPH) and by-product from supercritical CO2 extracted Rosa damascena Mill. (RDCO2) were used as biopreservatives in muffins. Both by-products were rich source of polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RDCO2 and CPH, respectively, and exhibited potent antioxidant capacity: 449.1 ± 8.5 µmol Trolox Equivalents (TE)/g DW (by ORAC method) and 58.9 ± 2.1 µmol Gallic Acid Equivalents (GAE)/g DW (by HORAC method) for the RDCO2, and 373.8 ± 9.0 µmol TE/g DW (by ORAC) and 36.8 ± 3.8 µmol GAE/g DW (by HORAC) for the CPH. RDCO2 extracts successfully inhibited development of several important pathogenic and saprophytic microorganisms causing microbial spoilage of food systems. The control muffins were good for consumption up to the 17th day, while the products supplemented with RDCO2 and CPH: until 20th day of storage at 22 ± 0.5 °C. The amount of dietary fibers in muffins supplemented with both by-products increased 3 times (8.57 ± 0.12 %) compared to control (2.91 ± 0.12 %) and the polyphenolic compounds increased 2.5 times (from 50.0 ± 0.3 for the control to 185.9 ± 0.6 mg/g DW). For the first time by-product of supercritical CO2 extraction of Rosa damascena Mill. was characterized and used as natural and cheap biopreservative.

Keywords:

muffin, biopreservative, Rosa damascena Mill., Cocoa Pod Husks (CPH), by-product valorization

Published Online

2021-11-26

How to Cite

Chochkov, R., Denkova, R., Denkova, Z., Denev, P., Vasileva, I., Dessev, T., Simitchiev, A., Nenov, V., Slavov, A. “Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins”, Periodica Polytechnica Chemical Engineering, 66(1), pp. 157–166, 2022. https://doi.org/10.3311/PPch.18122

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Articles