Search

In this investigation, the drying of Stevia rebaudiana leaves was carried out in a lab scale convective hot-air dryer at a varying temperature of 30–80°C to analyze the drying behavior, fit mathematical, Artificial Neural Networks (ANNs), and Adaptive Neuro-Fuzzy System (ANFIS) models to predict the drying kinetics of leaves. Further, dried leaf powders were analyzed for color properties, ascorbic acid and total phenol contents, antioxidant activity, water activity (aw), water solubility index (WSI), hygroscopicity (HG), density (bulk, tapped, and particle), bulk porosity, and flowability indices (Hausner ratio (HR), Carr index (CI), and angle of repose (α)). The results showed that ANFIS model with R2 of 0.9998, offers a more accurate forecast of the drying kinetics of leaves dried in a convective hot-air dryer in comparison to mathematical and ANN modeling. The convective drying significantly (p <.05) effected the L*, a*, b*, hue angle and chroma values of dried leaves. Increase in the drying temperature from 30 to 80°C resulted in a decrement of 50.90% in aw, 10.10% in tapped density, while enhancement of 23.26% in WSI, 32.93% in HG, 54% in particle density, and 10.59% in bulk porosity of dried leaf powder. Notably, ascorbic acid and antioxidant activity decreased with rising temperatures, while total phenols enhanced up to 50°C. The bulk density of dried samples remained largely unchanged with increasing temperature, while the flowability of the Stevia powder improved. Thus, these findings provide valuable insights for producers regarding the drying characteristics and properties of Stevia leaf powder. [ABSTRACT FROM AUTHOR]

This study investigates the impact of thermal and high-pressure processing on the quality indicator of orange juice and its storage stability. The pressure was applied at 400 MPa and 600 MPa for 3, 6, and 9 min to process the juice and evaluate the quality of orange juice during 60 days of storage with every 30-day interval. HPP conditions (400 MPa and 600 MPa for 3, 6, and 9 min) did not significantly change the ascorbic acid content of orange juice, in contrast to thermal processing where a crucial decrease in ascorbic content was observed. Ascorbic acid content increased non-significantly from 40.03 to 40.69 (mg/100 g) and 40.79 when applied for 3 and 6 min, respectively, while thermal processing reduced its content up to 33.45 (mg/100 g). Ascorbic acid at 600 MPa was observed at 41.19 (mg/100 g) when treated for 6 min. Carotenoid content was increased when HPP was from 8.6 to 9.14 (mg/100 ml) during 400 MPa for 9 min and 11.65 (mg/100 ml) for 6 min at 600 MPa compared to the corresponding untreated sample and thermally treated sample. The total soluble solids, pH, and acidity of the orange showed stability after HPP and during 60 days of storage. The natural microbiological load (yeast and mold, E-Coli log CFU/ml) was observed below 1 log reduction at 30 days of storage and 2 log reduction during days of storage. This study identified different pressure levels to produce nutritionally and microbiologically stable orange juice compared to thermally processed and untreated samples. [ABSTRACT FROM AUTHOR]

In the current study, the most effective concentrations of moringa leaf extract (MLE), aloe vera gel (AV gel), ascorbic acid (1 mM) and oxalic acid (5 mM) were used. Physically mature fruits harvested from a commercial orchard were dipped in aqueous solutions of different edible coatings and kept at ambient conditions (25±2ºC & 55-60% RH) for evaluation of the quality and enzymatic parameters on daily basis till marketability. Current results revealed that 5 mM ascorbic acid treatment resulted in 57% reduced fruit weight loss; while 20% AV gel coating increased firmness by 60% over a 5-day ambient storage period. Application 6% MLE exhibited 50.7% and 49.7% reduced respiration rate and ethylene production respectively. Fruit biochemical quality parameters were also improved with the lowest accumulation of total soluble solids as a result of slow respiration, higher titratable acidity, ascorbic acid contents, carotenoids and anthocyanin contents in all treated fruit. While, total phenolic contents and total antioxidants along with superoxide dismutase, catalase, peroxidase, and anthocyanins were higher in ascorbic acid treated fruits. The activity of poly phenol oxidase enzyme was lowest in fruits treated with 5 mM ascorbic acid solution. Conclusively, the application of different edible coatings was proved to be beneficial as numerous fruit biochemical and antioxidative attributes were improved by ascorbic acid treatment; furthermore, MLE, AV gel and oxalic acid treatments were also helpful in maintaining fruit quality of strawberry fruits over a 5-days ambient storage period. [ABSTRACT FROM AUTHOR]

Tomato is considered the world's most important crop owing to its high nutritional profile and flavor. However, its limited shelf life and post-harvest losses impact its marketing. The present study investigated the impact of aloe vera gel-based edible coating on tomato's post-harvest quality under storage at 8°C for 12 days. The aloe vera-based coating solutions were made with varying concentrations of extracted gel that varied from 0 to 60% with inclusion of chitosan (0.5 to 2%). Physiological, chemical, nutritional, and microbiological analysis of coated and uncoated tomatoes was carried out during storage. It was found that uncoated (control) tomatoes showed maximum weight loss (5.85%), total soluble solids (5.3 ± 0.20 0Brix), change in pH (5.6 ± 0.26), microbial count (3.57 ± 0.12 log cfu/g), decrease in ascorbic acid content (19.23 ± 0.92 mg/100 g), and acidity (0.54 ± 0.01%) as compared to aloe vera-based coatings. However, the coating formulation comprising aloe vera gel (60%) + chitosan (2%) performed much better than other prepared coatings in delaying the weight loss (2.1%), total soluble solid (3.7 ± 0.16 0Brix), change in pH (4.6 ± 0.21), ascorbic acid value (30.47 ± 1.31 mg/100 g), acidity (0.83 ± 0.04%), and microbial load (1.6 ± 0.08 log cfu/g). In addition, it also maintained firmness and color of tomatoes during storage of 12 days. Conclusively, the application of aloe vera-based coating (60% gel) with the inclusion of chitosan (2%) may be proposed for preserving the post-harvest quality of the tomatoes. [ABSTRACT FROM AUTHOR]

A study was conducted to assess the impact of different blanching methods and blanching time on the quality of dried pear slices. Pears are only available seasonally, making the production of high-quality dried slices a valuable commodity. The pears were prepared and sliced before being blanched using three different methods: traditional blanching with hot water, blanching with steam, and microwave blanching for varying lengths of time. After blanching, the slices were cooled and then placed on filter papers to dry. The dried slices were then evaluated for chemical properties, such as sugars, total soluble solids, titratable acidity, ascorbic acid, Brix/acid ratio, ash content, and moisture content. Sensory properties such as color, taste, texture, and overall acceptability were also evaluated using a 9-point hedonic scale. The data generated were analyzed using a two-way analysis of variance (ANOVA) to determine the significant differences between variables. The results showed that the blanching method used had a non-significant effect (p <.05) on the chemical properties of the pear slices, such as total sugars (reducing and non-reducing), total soluble solids, titratable acidity, ascorbic acid, Brix/acid ratio, ash content, and moisture content. However, there was no significant effect on the sensory properties of color, texture, taste, and overall acceptability. In conclusion, blanching is an effective technique for preventing microbial growth and chemical and enzymatic reactions that can lead to the deterioration of dried pear slices. It also helps to remove moisture without adversely affecting the physicochemical and sensory quality attributes of the final product. [ABSTRACT FROM AUTHOR]

Obesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replacement for fat in biscuits, known to have nutraceutical properties. The fat content was modified using the following ratios: 10%, 20%, and 30% (w/w) of RCPF/GCPF. Based on the physicochemical analysis, increased concentrations of RCPF and GCPF in the flour blends resulted in higher levels of protein, ash, and crude fiber contents. GCPF was found to contain higher levels of protein (20.20%), ash (4.86%), and crude fiber (3.64%) compared to RCPF. Increased RCPF and GCPF levels resulted in reduction of gluten content, which indicated weak gluten network. Scanning electron micrographs (SEM) of biscuit samples further supported these observations. The farinograph properties showed significant increase (P<0.05) in water absorption and dough development time. Furthermore, when RCPF and GCPF were added to flour blends and biscuits samples, significant increase (P<0.05) in antioxidant activity, total phenolic content, and total flavonoid content was observed. These trends were observed to be more prominent with higher quantities of RCPF and GCPF. Notably, the antioxidant properties of chickpeas were found to be significantly improved (P<0.05) by the process of germination compared to roasting. Moreover, improvements in antioxidant activity might be caused by the increased levels of phenolic compounds and ascorbic acid due to the actions of endogenous hydrolytic enzymes during germination. The dimensional, textural, and sensory properties indicated that RCPF 20% and GCPF 10% can effectively serve as an organic fat substitute in bakery products with enhanced concentrations of proteins, fibers, antioxidants, and bioactive compounds with nutraceutical properties. [ABSTRACT FROM AUTHOR]

Ber (Ziziphus mauritiana), also known as "Chinese date" or "jujube," belongs to the Rhamnaceae family. The current research was designed to assess the effect of storage temperatures (5°C and 15°C) on ascorbic acid content, reducing sugar content, and titratable acidity of four ber (Z. mauritiana) varieties, i.e. Karela, Aakash, Pak white, and Dil-Bahar. For this purpose, fresh ber (Z. mauritiana) varieties were acquired from the Regional Agriculture Research Institute (RARI), Bahawalpur. In the first phase, these ber (Z. mauritiana) varieties were subjected to proximate analysis of reducing sugar contents, titratable acidity, antioxidant activity, and total phenolic contents. Maximum total phenolic content (144.38 ± 0.03 mgGAE/100 g) and antioxidant activity (39 ± 0.06%) were observed in Dil-Bahar variety. In the second phase, stored ber (Z. mauritiana) varieties were subjected to a storage study at 0, 7th, and 14th days for comparative evaluation based on titratable acidity, reducing sugar content, and ascorbic acid content. The results showed that the fruits stored at 5°C showed a maintained level of ascorbic acid content (31.26 ± 0.02 mg/100 g), reducing sugars (41.25 ± 0.02%), and titratable acidity (3.36 ± 0.01%) in Karela. On the contrary, Karela stored at 15°C showed a reduction in ascorbic acid content (28.12 ± 0.02 mg/100 g) and titratable acidity (1.21 ± 0.01%) and an increase in reduced sugar content (46.48 ± 0.03%). Moreover, Dil-Bahar variety showed higher ascorbic acid content (51.69 ± 0.05 mg/100 g), titratable acidity (3.51 ± 0.02%), and reducing sugar content (33.29 ± 0.01%) at 5°C. It was concluded that cultivars showed the best results at low storage temperatures of 5°C. [ABSTRACT FROM AUTHOR]

This study was designed to determine the nutritional composition and bioactive compounds in four selected wild potato varieties. Moisture content in wild potato varieties ranged between 70.92 ± 0.29 to 73.82 ± 0.64 g/100 g sample. Shimul Alu has the highest amount of ash (1.01 g/100 g sample). The range of 3.2–4.10 g/100 g sample was the range where the protein content changed substantially. Jam Alu had the highest protein content (4.10 g/100 g sample), whereas lal parki had the lowest value (2.2 g/100 g sample). Shimul Alu provided the highest crude fiber concentration (0.55 g/100 g sample), whereas lal parki presented the lowest crude fiber content (0.43 g/100 g sample). Shimul Alu had the highest levels of starch and reducing sugar. In comparison to widely grown types, wild potato varieties showed increased antioxidant activity. Jam Alu had the most antioxidant activity, with 148.83 mol of ascorbic acid per gram, whereas commonly consumed potato, lal parki, had the lowest antioxidant activity, with 91.57 mol of ascorbic acid per gram. The phenolic content of the dry sample ranged from 1.01 to 2.85 mg GAE. Jam alu, one of the potato cultivars, had the greatest phenolic content. The range of the total flavonoid concentration in grams was 18.04–41.38 mg of quercetin equivalents (QE). Shil bilati, a wild kind of potato, had the highest flavonoid content, whereas lal parki, a commonly consumed potato, had the lowest. In comparison to widely farmed and consumed forms, wild kinds of potatoes were shown to be more nutrient-dense. [ABSTRACT FROM AUTHOR]

Germination of seeds is a complex process linked to various molecular and biochemical changes that increase the nutritional value. This research has studied the impact of germination on the enzymatic and non-enzymatic antioxidant activities of five domestic staple legumes from Pakistan: chickpea, mung bean, soybean, lentil, and peanut. The maximum moisture content was recorded for chickpea, i.e., 11.7 ± 0.05 g 100 g−1 followed by lentil, soybean, peanut, and mung bean as 9.65 ± 0.02, 8.07 ± 0.01, 7.6 ± 0.01, and 7.31 ± 0.01 g 100 g−1, respectively. The overall augmentation in catalase activity during germination (days 1 to 4) was maximum for lentils, i.e., 76.22%, and ascorbate peroxidase activity for peanuts, i.e., 62.09%. The soybean showed a clear difference from the 1st to 4th days of germination for peroxide activity among all selected legumes with a 37.29% increase. A maximum change in superoxide dismutase was noticed in mung bean. The mung bean also had the highest variation in total flavonoid contents, while total phenolic contents were higher in the chickpea. The radical scavenging activity varied higher in peanuts, while the ascorbic acid content was maximum for soybeans. Among all selected legumes, non-germinated chickpeas showed a lower DPPH value, i.e., 1.15 ± 0.03%, whereas the highest DPPH value was observed in lentils (69.84 ± 0.05%). Thus, the incorporation of ready-to-eat (RTE) germinated legumes with high antioxidant activity would be a contemporary addition to the everyday meal. [ABSTRACT FROM AUTHOR]

Vitamin C is a compound that is widely used in food processing as a preservative and antioxidant. The weakness of vitamin C is that it is unstable and very reactive to environmental conditions. To maintain the stability of vitamin C during processing and storage, emulsification was carried out with a double emulsion Pickering water in oil in water (W/O/W) system. The research method used was descriptive analysis method which consists of two stages. The first stage was to determine the right amount of emulsifier in the manufacture of W/O emulsion and the second stage is the manufacture of W/O/W emulsion which consists of four different treatments with microcrystalline cellulose (MCC) as the Pickering component. The results showed that the use of 5% sorbitan tristearate produced a stable W/O vitamin C emulsion at 14 days of storage with a coalescence index of 3.2% and a droplet size of 0.698 μm. The combination of polysorbate 80 and MCC produced a W/O/W emulsion with a droplet size of 0.952 μm, creaming index 2.615%, serum index 2.899%, and a lowest increase in IC50 of 0.32 ppm/day. [ABSTRACT FROM AUTHOR]

Cashew tree has two parts of food industry and nutrition interest, i.e the nut and the juicy apple. This study aimed to carry out a phytochemical characterization, determine the antioxidant properties and evaluate the influence of temperature on the phytonutrient composition of cashew fruits. The contents of ascorbic acids, phytates, and tannins, of various pigments were determined. Antioxidant activities were determined by four methods using standard methods. The apples presented the best antioxidant activities for FRAP, SOD, and LPO 98.54 ± 5.48, 834.12 ± 13.47, and 84.9 ± 4.15, respectively; while walnuts showed the best antioxidant activities for free radical scavenging which was 26.14 ± 3.21. Tannin, phytate, and anthocyanin contents decreased by more than 50% when increasing temperatures between 50 and 100°C. Ascorbic acid tends to disappear completely in fruit at temperatures of 100°C. Extractable lycopene increased by about 25% with increasing temperature. β-carotene was found to be insensitive to temperature increase. These results provide valuable information that can help in the control of cashew fruit processing in the food industry. They also provide important information on the nutraceutical potential of cashew fruit. [ABSTRACT FROM AUTHOR]

Consumer demand for higher-quality fruit juices has resulted in the development of non-thermal processing to extend the shelf life of fruit juices. Ozonation is a novel technique, involving the production of volatile oxygen atoms capable of destroying an extensive range of microorganisms and lengthening the shelf stability of fruit juices. The purpose of this research was to examine the influence of ozonation on the physicochemical, bioactive components, and microbial properties of kinnow juice. Kinnow juice was exposed to ozone gas with fixed concentration 150 mg/h for 5, 10, and 15 minutes. Then, kinnow juice was filled in a plastic bottle and kept at 4 ± 2°C for 3 months. The mentioned parameters were examined after 30 days, 60 days, and 90 days. It was found that ozonation had shown a significant influence on nutritional characteristics of kinnow juice as it increased (p ≤.05) the acidity, total soluble content, total phenolics content, flavonoids content, and antioxidant potential of kinnow juice and diminished the microbial activity, increasing ozone time from 5 to 15 minutes. OZ-15 (15 minutes of ozonation) showed the maximum value of total soluble content (14.70 ± 0.10 °Brix), titrable acidity (0.179 ± 0.10%), total flavonoid content (244.44 ± 3.70 mg equivalent of catechin/100 mL), and total antioxidant activity (305.95 ± 2.70 µg/g equivalent of ascorbic acid of juice), but it presented the least total mold counts (1.49 ± 0.02 colony forming unit/mL) and plate counts (1.53 ± 0.03 colony forming unit/mL). It was suggested that the ozonation could be used as an alternative to the traditional pasteurization and chemical preservatives on kinnow juice to retain quality characteristics. [ABSTRACT FROM AUTHOR]

Ottelia acuminata (O. acuminata) is an edible and medicinal submerged plant endemic to southwestern China, yet there is little information available concerning its nutritional or bio-active composition. This study aimed to evaluate in detail the nutritional profile and phenolic composition of O. acuminata (inflorescence, peduncle, and leaf) and investigate a protective activity in phenolic extracts on DNA damage induced by •OH and ROO• radicals. O. acuminata was excellent sources of protein (17.7–24 g/100 g DW), TPC (11.43–19.00 mg GAE/g DW), ascorbic acid, and minerals (especially potassium, calcium, and iron). Interestingly, the protein contained a high amount of EAA with a ratio (EAA11/TAA) in the range of 47.79–50.93%, BCAA and MSG-like AA. The inflorescences and leaves of O. acuminata contained abundant UFA with a ratio of UFA/TFA more than 50%. Five phenolic compounds, with a predominance of luteolin, luteolin-7-O-glucoside and chlorogenic acid, were identified by HPLC. Phenolic extracts of O. acuminata displayed a significant protective effect on DNA damage, which effect was comparable to that of the positive control (trolox). It was concluded that O. acuminata is an excellent vegetable with a high nutritional value and a great potential as a natural antioxidant. [ABSTRACT FROM AUTHOR]