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4. Stirling story

Author

Bowyer, Michael J.F.

Subjects
BOOK REVIEWS
Published
2002

7. Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum.

Author

McCullum, Rebecca, Saifullah, Md, Bowyer, Michael, and Vuong, Quan

Subjects
GREEK yogurt, PERCEPTION (Philosophy), FRUIT quality, SYNERESIS, RADICALS (Chemistry), YOGURT
Abstract

The Illawarra plum (IP) is native to Australia and has been used as a bush food for centuries. With rich phytochemicals and natural pigments, IP has the potential to be an added ingredient to improve the physicochemical properties of food, including yoghurt. This study prepared dried IP powders through vacuum drying (VD) and freeze drying (FD), produced extracts from these dried powders, and fortified them into Greek-style set yoghurt. The changes in colour, pH, titratable acidity (TA), syneresis, total soluble solids (TS), and phytochemicals were measured throughout a chilled storage period of 28 days. The results showed that FD and FD extract could provide a stable, distinct pink colour to yoghurt. IP powders and their extracts improved TS content and, thus, the consistency of yoghurt. Compared to the control, VD, FD, and FD extract of IP did not significantly affect the level of acidity or syneresis after 28 days of chilled storage. Yoghurt fortified with FD and FD extract had the greatest level of phenolics, anthocyanins, and radical scavenging antioxidant activities. This study revealed that IP powders and their extracts can positively improve the physicochemical properties of Greek-style set yoghurt. FD powder is recommended over its extract to fortify this yoghurt, as it can be cost-effectively prepared by freeze drying and then grinding the fresh fruit into powder. Future studies are needed to evaluate other variables in yoghurt preparation, including the concentration of IP and strains of yoghurt culture. Further, the consumer perception of sensory quality and acceptability of yoghurt fortified with FD IP powder should be investigated. [ABSTRACT FROM AUTHOR]

Published
2024
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11. Potential Control of Postharvest Fungal Decay of Citrus Fruits by Crude or Photochemically Changed Essential Oils – a Review.

Author

Rahman, Mohammad M., Wills, Ron B.H., Bowyer, Michael C., Golding, John B., Kirkman, Timothy, and Pristijono, Penta

Subjects
CITRUS fruits, ESSENTIAL oils, ANTIFUNGAL agents, CHEMICAL resistance, MYCOSES, POSTHARVEST diseases
Abstract

Limiting postharvest losses of fruit from fungal attack is a major priority. While synthetic chemical fungicides are efficacious, the development of chemical resistance and consumer concerns are driving reinvestigation of natural antimicrobial agents. This review emphasizes the control of postharvest decay in citrus fruits with the use of some most common essential oils (EO), the efficacy of EOs in combating fungal infection in both in vitro and in vivo models, and the mode of action of EOs along with the potency of photochemical by-products that have also been investigated as antifungal agents. [ABSTRACT FROM AUTHOR]

Published
2024
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29. Optimising Conditions for Encapsulation of Salacia chinensis Root Extract enriched with Phenolic Compounds

Author

J Scarlett Christopher, C. Bowyer Michael, V. Ngo Thanh, V Vuong Quan, and McCullum Rebecca

Subjects
Cultural Studies, Linguistics and Language, History, Salacia chinensis, Traditional medicine, Chemistry, Anthropology, Language and Linguistics, Encapsulation (networking)
Abstract

Background: S. chinensis extract contains bioactive compounds, which exhibit high antioxidant activities. However, for commercial uses, it is necessary to encapsulate the extract to protect it from degradation. Objective: This study aimed to optimise spray-drying conditions and then compare spray-drying with freeze-drying to identify the most suitable conditions for the encapsulation of Salacia chinensis L. root extract. Method: Three factors of spray-drying encapsulation, including maltodextrin concentration, inlet temperature, and feed rate, have been tested for the impacts on the physical and phytochemical properties of S. chinensis root extract. Based on the optimal conditions, the spray-drying was then compared with freeze-drying. Results: The results showed that maltodextrin concentration, inlet temperature, and feed rate had significant impacts on recovery yield, phenolics, mangiferin, and antioxidant activity of the spraydried extract. The optimal spray-drying encapsulation conditions were maltodextrin concentration of 20%, inlet temperature of 130ºC, and a feed rate of 9 mL/min. Under these optimal conditions, the encapsulated extract had comparable solubility, total phenolics, mangiferin, antioxidant activity, lower bulk density, moisture content, and water activity as compared to encapsulated extract made using the freeze-drying technique. These optimal spray-drying conditions are recommended to encapsulate the extract of S. chinensis root. Conclusion: Spray-drying was found to be more effective for the encapsulation of S. chinensis root extract than freeze-drying. Therefore, spray-drying is recommended for further applications.

Published
2021
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44. Teaching Science Students How to Think

Author

McBain, Bonnie, primary, Yardy, Andrew, additional, Martin, Frances, additional, Phelan, Liam, additional, Van Altena, Ian, additional, McKeowen, Jill, additional, Pemberton, Claire, additional, Tose, Hollie, additional, Fratus, Lindsey, additional, and Bowyer, Michael, additional

Published
2021
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