1
|
Keran DA, Kumar PS, Pushpavalli S, Uma S. In‐vitro
digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- David Amelia Keran
- ICAR‐National Research Centre for Banana Tiruchirappalli Tamil Nadu India
| | | | | | - Subbaraya Uma
- ICAR‐National Research Centre for Banana Tiruchirappalli Tamil Nadu India
| |
Collapse
|
2
|
Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life. Foods 2022; 11:foods11040551. [PMID: 35206027 PMCID: PMC8871030 DOI: 10.3390/foods11040551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/10/2022] [Accepted: 02/07/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the possibility of using whole pomegranate (juice, peel and seeds) according to the zero-waste approach, to prolong fresh fish shelf life, was evaluated. A preliminary antimicrobial in vitro test was carried out with peel and seeds as ground and re-ground powders. Then, the entire fruit, in the right proportions of juice and relative by-products as ground or re-ground powders, was added to fresh fish burger formulation to extend its shelf life. To this aim, a shelf-life test was performed on fortified fish products stored at 4 °C. Control samples were also tested for comparison. Specifically, the pH and microbiological and sensory quality of all the fish burgers were monitored during refrigerated storage for about 1 month. The results from the in vitro test clearly indicate that the peel is abundantly more effective than seeds on selected spoilage bacteria and that the ground peel powder is slightly more antimicrobial than the same re-ground powder. Results from the shelf-life test assessed that the control sample became unacceptable within a few days (about 3 days), while the samples with pomegranate juice and by-products maintained microbial stability for a longer time (2 or 3 weeks) (p < 0.05). The main microbiological problems are the proliferations of mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Shewanella. The addition of pomegranate to the formulation allowed the fish spoilage to be controlled by at least 2 or 3 log cycles. In agreement with findings from the in vitro test, the best results from the microbiological point of view were found in fish burgers with juice, peel and seed ground powders. Furthermore, the addition of pomegranate was also appreciated from the sensorial point of view. In fact, products with pomegranate were prized for about 3 weeks for color, odor, appearance and texture of both raw and cooked products. Therefore, the current study reveals that the incorporation of the entire pomegranate, added in all parts according to the zero-waste concept, could promote a significant shelf-life extension of fish burgers, mainly due to the bioactive compounds present in fruit by-products, without changing the sensory quality.
Collapse
|
3
|
Brigagão TCS, Fortes RR, Lourenço CO, Carvalho EEN, Cirillo MÂ, Nachtigall AM, Vilas Boas BM. Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Rafael Ribeiro Fortes
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
| | - Carina Oliveira Lourenço
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
| | | | | | - Aline Manke Nachtigall
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
| | | |
Collapse
|
4
|
Rayo-Mendez LM, Koshima CC, Pessoa Filho PA, Tadini CC. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110356] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|