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Foods

Title:		Innovative Process for Dried Caper (Capparis spinosa L.) Powder Production
Author(s):		Cincotta F; Merlino M; Verzera A; Gugliandolo E; Condurso C;
Address:		"Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy"
Journal Title:		Foods
Year:		2022
Volume:		20221123
Issue:		23
Page Number:		-
DOI:		10.3390/foods11233765
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"This research aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from Capparis spinosa floral buds. Four different trials, including dry salting with 40% NaCl (for 10 days and 40 days) and brine salting with 18% NaCl (at room temperature for 3 days and at 60 degrees C for 6 h), were carried out, and two different air-drying temperatures (40 and 50 degrees C) were used. The effects on chemical and sensory characteristics were investigated and compared with traditional undried caper samples. Spectroscopy and chromatographic techniques such as UV-VIS, GC-MS, and FTIR were used for chlorophylls, carotenoids, polyphenols, flavonoids, and volatile aroma compounds' analyses. Moreover, a sensory descriptive analysis and acceptability were applied to individuate the product most appreciated by the consumers. Among the different trials, brine salting at 60 degrees C and drying at 50 degrees C constituted the fastest process that yielded an appreciated powder by consumers; the chemical analyses demonstrated that this process did not lead to the formation of extraneous aroma compounds that could influence the typical sensory properties of capers and maintained high levels of chlorophylls, carotenoids, and polyphenols. Altogether, the results could be of great significance to industrial production and potentiate positive impacts on the economy of production areas"
Keywords:		Capparis Spinosa L.powder antioxidant capacity aroma compounds consumer acceptability production processes sensory features;
Notes:		"PubMed-not-MEDLINECincotta, Fabrizio Merlino, Maria Verzera, Antonella Gugliandolo, Enrico Condurso, Concetta eng Switzerland 2022/12/12 Foods. 2022 Nov 23; 11(23):3765. doi: 10.3390/foods11233765"