Search

The aim of the investigation is to obtain a good preparations of effervescent granules of ethanol extract of pepino fruit (Solanum muricatum Aiton) based on parameter of flowability and repose angle, density, moisture content, loss on drying and dispersibility. Maceration method and ethanol 96% as the solvent is use to obtain the extract of pepino fruit (Solanum muricatum Aiton). There are three formula design of effervescent granules formula 1,2 and 3 each of which in variation of binder PVP K30 2%, 4% and 6% (w/w). The granules is obtain by wet granulation method in which ethanol extract of pepino fruit as the active ingredient. Results of evaluation showed that angle of repose range from 33.425-34.352o while flowability range from 5.84-6.66 g/second. Bulk density range from 0.519-0.570 g/ml, tap density 0.552-0.53 g/ml, true density 0.2005-1.22 g/ml. Uji porositas berkisar 6.36-44.609 % while the dispersibility range from 1.407-1.477 gram/second. Based on the results can be concluded that all granules possess good properties pharmaceutically.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of South China Agricultural University is the property of Gai Kan Bian Wei Hui and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Drying has been used to preserve food for ages. Various techniques have been applied to obtain a final product that is reduced in terms of both volume and weight. This research was performed to specify the influences of convective drying (50 and 75 °C), microwave drying (90 and 160 W) and combination of microwave and convective drying (for 90 W both 50 °C and 75 °C, for 160 W both 50 °C and 75 °C) operations on drying kinetics, energy and specific energy consumption, color, activation energy, and effective moisture diffusivity of pepinos. To select the most appropriate pattern of drying curves, experimental data was utilized in ten different mathematical models. Based on the statistical tests applied to make an assessment, for all drying conditions models of Midilli et al. and Wang and Singh were found to satisfactorily explain drying kinetics of pepino. The results indicated that total energy consumption lowered with the rise of microwave power and air temperature owing to the decline of drying period with the rise of air temperature and microwave power. From the color of dried samples, the lightness value decreased from with increasing drying temperature compared with the fresh product. Offering high-quality final product with low economic cost in food industry leads to the proliferation of the research topics on the development of drying methods. [ABSTRACT FROM AUTHOR]

This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit.

Ripe and unripe exotic pepino fruit were evaluated for antioxidant activity, total phenols, and flavonoid content. The antioxidant potency was investigated by employing various established in vitro systems, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2-2′-azinobis(3-ethylbenthiazoline-6-sulphonic acid (ABTS), hydroxyl radical scavenging, reducing power, ferrous ion chelation, ferric reducing antioxidant power (FRAP), and lipid peroxidation. The EC50 values of ripe ethanolic extract on DPPH radical, reducing power, ferrous ion chelation, ABTS radical, FRAP, hydroxyl radical, lipid peroxidation (brain), and lipid peroxidation (liver) were obtained to be 2.20, 2.81, <5.00, 34.06, 8.53, 1.30, 1.75, and 0.51 mg/mL, respectively. However, the EC50 values for unripe fruit extract were noted to be 3.75, 3.40, 11.25, 40.12, 9.75, 0.80, 1.91, and 0.63 mg/mL, respectively. Ripe fruit exhibited the highest values of antioxidant activity in all the scavenging assays except for hydroxyl radical scavenging assay. Ripe pepino had higher total phenol and flavonoid content than unripe fruit. This study suggests that possible mechanism of the biological activities may be due to free radical scavenging and antioxidant characteristics, which may be due to the presence of polyphenols in the fruit extracts. Practical Application: The ripe and unripe pepino fruit have excellent antioxidant properties, so the results obtained in this study clearly indicate that pepino fruit has a significant potential to use as a natural antioxidant agent and possibly as a food supplement. [ABSTRACT FROM AUTHOR]

This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit. [ABSTRACT FROM AUTHOR]