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Hingba RF, Chaurasiya AK. Effect of blended fermented beverages from blood fruit and aonla with two types of organic sweetener. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1505-1512. [PMID: 37033305 PMCID: PMC10076488 DOI: 10.1007/s13197-023-05691-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2022] [Accepted: 02/06/2023] [Indexed: 02/19/2023]
Abstract
Fermented beverages from blood fruit (Haematocarpus validus Bakh.f.exForman) and aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between blending of different proportion of blood fruit and aonla along with two types of organic sugar (palm and cane sugar) to add the diversity to the drinks, preserve the nutrition, antioxidative and functional properties of the fruits and reduced the post harvest losses. The beverages have the following proximate compositions viz. a significantly highest TSS (8.36 °Brix), total sugar (2.29%), reducing sugar (1.92%), alcohol (9.02%) were recorded treatment combinations T3S1 (Blood fruit 90% + aonla 10% +palm sugar 20%). T2 (100% aonla) recorded highest β-carotene (172.95 IU), titratable acidity (0.61%) and ascorbic acid (61.95 mg/100ml) while highest anthocyanin (12.98 mg/100 ml) were recorded in T1 (100% blood fruit). Similarly, the sensory evaluation shows that most of treatments (T1S1, T3S1, T3S2, and T4S2) were accepted by the panellists. Considering the findings of investigation and highest net monitory returns (5.84 B: C ratio) obtained, it can be conclude that blending of blood fruit and aonla at different proportion with different types of sugar has a good prospect for commercialization.
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Affiliation(s)
- Rapunga Flory Hingba
- Department of Horticulture North, Eastern Hills University Tura, 794001 Meghalaya, India
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2
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Asadi SZ, Khan MA. Development and Organoleptic Evaluation of Biscuits with Added Dietary Fiber from Vegetables and Fruits. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2023.2181252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
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Asadi SZ, Khan MA, Zaidi S. A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3848-3856. [PMID: 36193368 PMCID: PMC9525482 DOI: 10.1007/s13197-022-05408-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2022] [Accepted: 02/10/2022] [Indexed: 11/28/2022]
Abstract
The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability of cookies incorporated with 4.5% beetroot leaf powder (BLP), with 7% sapota fiber powder (SFP) and reference cookies during 15 months at ambient temperature by analyses of physicochemical, microbial and sensory properties on each specified month using international standard methods. It was found that with increasing storage period, there was an increment in moisture content, peroxide value, free fatty acids and microbial population including total aerobic bacteria and yeast and mold colonies of all cookies; the lowest values being for cookies with 7% SFP (5.70%, 4.12 mEqO2/1000 g cookie's fat, 1.47%, 2.73 and 2.36 log CFU/g dried cookie, respectively). In contrast, the reverse trend was found in pH value. At the end of storage, a significant difference (p ≤ 0.05) was observed between reference cookies and other cookies regarding moisture content, peroxide value, free fatty acids and overall sensory acceptability; the quality of cookies supplemented with 7% SFP being desirable, followed by cookies with 4.5% BLP, and then reference cookies.
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Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Sadaf Zaidi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
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Asadi SZ, Khan MA, Chamarthy RV. Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku ( Manilkara zapota L.). Journal of Food Science and Technology 2021; 58:1839-1847. [PMID: 33897020 DOI: 10.1007/s13197-020-04695-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/18/2020] [Accepted: 08/04/2020] [Indexed: 11/25/2022]
Abstract
The aim of this study was to investigate the physicochemical, textural and organoleptic attributes of developed cookies containing concentrated chiku fiber powder (CChFP) (Manilkara zapota L.) at different levels (0, 4.5, 7, 9.5, 12%). The results revealed that the addition of CChFP led to a noticeable improvement in dietary fiber, crude fiber and antioxidant activity of cookies. However, the protein content and the hardness of cookies were decreased. The effect of added CChFP up to 7% in texture, taste and aroma of cookies was negligible. The cookie supplemented with 7% CChFP established a superior overall acceptability score among other cookies containing CChFP, with an improved crude fiber (3.41 ± 0.26%), total dietary fiber (14.03 ± 0.57%) and radical scavenging activity (6.20 ± 0.48%).
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Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, U.P. 202002 India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, U.P. 202002 India
| | - Ratnavathi Venkata Chamarthy
- Department of Biochemistry, ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad, Telangana India
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Tsegay ZT. Total titratable acidity and organic acids of wines produced from cactus pear ( Opuntia-ficus-indica) fruit and Lantana camara ( L. Camara) fruit blended fermentation process employed response surface optimization. Food Sci Nutr 2020; 8:4449-4462. [PMID: 32884725 PMCID: PMC7455955 DOI: 10.1002/fsn3.1745] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 06/07/2020] [Accepted: 06/08/2020] [Indexed: 01/02/2023] Open
Abstract
Fruits and fermentation methods are important sources of organic acids that determine organoleptic properties, microbiological and biochemical stability of fruit wines. This study is aimed at investigating total titrable acidity and organic acids of fruit wines produced by response surface optimization of cactus pear and Lantana camara fruits blend and cactus pear fruit alone. The predictive mathematical model of the blended fruit wine is well fitted (R 2 = 0.9618 and absolute average deviation (AAD) = 2.06%). The optimum values of fermentation temperature, inoculum concentration, and Lantana camara fruitjuice concentration to produce predictive total titrable acidity of 0.8% (w/v citric acid) were 24°C, 10% (v/v), and 10.7% (v/v), respectively. The blended fruit wine was with lower total titrable acidity (w/v citric acid) of 0.83 ± 0.058% compared to wine produced from cactus pear fruit alone 1.06 ± 0.27%. The high performance liquid chromatography (HPLC) analysis of both produced wines revealed the difference in concentration of citric (±3.35 mg/ml), L-tartaric (± 3.71 mg/ml), and L-ascorbic acid (± 0.07 mg/ml). Citric acid was predominant organic acid in both fruit wines, and its content in the cactus pear is 7.09 ± 0.07 mg/ml and blended fruit wine 4.74 ± 0.07 mg/ml.
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Affiliation(s)
- Zenebe Tadesse Tsegay
- College of Dryland Agriculture and Natural ResourcesDepartment of Food Science and Post‐Harvest TechnologyMekelle UniversityMekelle231Ethiopia
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Ezhilan M, Nesakumar N, Babu KJ, Srinandan CS, Rayappan JBB. A Multiple Approach Combined with Portable Electronic Nose for Assessment of Post-harvest Sapota Contamination by Foodborne Pathogens. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02473-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bons HK, Dhillon SK, Kocher GS. Fermentation of sapota (
Manilkara achras
) into wine. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Harsimrat K. Bons
- Department of Fruit Science Punjab Agricultural University (PAU) Ludhiana India
| | - Sunjit Kaur Dhillon
- Department of Microbiology Punjab Agricultural University (PAU) Ludhiana India
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Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) andLantana camara(L. camara) Fruits. J FOOD QUALITY 2019. [DOI: 10.1155/2019/6834946] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear andLantana camarafruit juice blend. Both fruit juices were characterized based on pH, sugar, titratable acidity, total phenol, and organic acid contents. The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), andLantana camarafruit juice concentration of 10.66% (v/v). The final wine was characterized as having pH of 3.47 ± 0.04, 4.6 ± 0.02 g/L sugar equivalent to dextrose, 0.33 ± 0.006% titratable acidity (w/v citric acid), total phenol of 696.1 ± 22.1 mg/L equivalent to gallic acid, and 4.35 ± 0.4 mg/mL organic acid equivalent to citric acid composition. Predominant color intensity, ethanol, methanol, total sulfite, and sensory value of the final wine were measured as 48.07 ± 2.66% of yellowish color, 8.6 ± 0.68% (v/v), 124.4 ± 9.5 mg/L, 129.94 ± 4.04 mg/L, and 8.65 ± 0.92, respectively. The blendedLantana camarafruit enhanced total phenol, color, and sensory value of the final wine. Titratable acidity and methanol and sulfite contents of the final wine are in an acceptable limit compared to standards for commercial wines. Utilizing cactus pear fruit by incorporatingLantana camarafruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.
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Oh BT, Jeong SY, Velmurugan P, Park JH, Jeong DY. Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity. J Biosci Bioeng 2017; 124:542-550. [PMID: 28690159 DOI: 10.1016/j.jbiosc.2017.05.011] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 05/17/2017] [Accepted: 05/20/2017] [Indexed: 01/20/2023]
Abstract
The aim of this study was to investigate the fermentation of blueberry fruit with selected probiotic bacteria (Bacillus amyloliquefaciens and Lactobacillus brevis) and yeast (Starmerella bombicola) isolated from fermented starfish for the extraction of functionalized products for biomedical applications. All probiotic-based fermented extracts showed augmented antibacterial and antioxidant activity compared to the control. Biochemical parameters of viable cell count, titratable acidity, total phenol, total anthocyanin, total flavonoids, total sugar, and reducing sugar were analyzed during a 0-96 h fermentation period. In addition, Fourier transform infrared (FTIR) spectroscopy was performed to determine the functional groups in the control and fermented extracts and it signifies the presence of alcohol groups, phenol groups, carboxylic acids, and aliphatic amines, respectively. The well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays determined that the S. bombicola-mediated fermented extract has excellent activity, followed by B. amyloliquefaciens and L. brevis, at a high concentration of 1.0 g/mL fermented extract. The ABTS and DPPH showed significant scavenging activity with IC50 values of (30.52 ± 0.08)/(155.10 ± 0.06) μg/mL, (24.82 ± 0.16)/(74.21 ± 1.26) μg/mL, and (21.81 ± 0.08)/(125.11 ± 0.04) μg/mL for B. amyloliquefaciens, L. brevis, and S. bombicola, respectively. Developing a value-added fermented blueberry product will help circumvent losses because of the highly perishable nature of the fruit.
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Affiliation(s)
- Byung-Taek Oh
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596, South Korea; Plant Medical Research Centre, College of Agricultural and Life Sciences, Chonbuk National University, Jenoju, Jeonbuk 54896, South Korea
| | - Seong-Yeop Jeong
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, Jeonbuk 56048, South Korea
| | - Palanivel Velmurugan
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596, South Korea
| | - Jung-Hee Park
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596, South Korea
| | - Do-Youn Jeong
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, Jeonbuk 56048, South Korea.
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Panda SK, Ray RC, Mishra SS, Kayitesi E. Microbial processing of fruit and vegetable wastes into potential biocommodities: a review. Crit Rev Biotechnol 2017; 38:1-16. [PMID: 28462596 DOI: 10.1080/07388551.2017.1311295] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The review focuses on some of the high value-end biocommodities, such as fermented beverages, single-cell proteins, single-cell oils, biocolors, flavors, fragrances, polysaccharides, biopesticides, plant growth regulators, bioethanol, biogas and biohydrogen, developed from the microbial processing of fruit and vegetable wastes. Microbial detoxification of fruit and vegetable processing effluents is briefly described. The advances in genetic engineering of microorganisms for enhanced yield of the above-mentioned biocommodities are elucidated with selected examples. The bottleneck in commercialization, integrated approach for improved production, techno-economical feasibility and real-life uses of some of these biocommodities, as well as research gaps and future directions are discussed.
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Affiliation(s)
- Sandeep K Panda
- a Department of Biotechnology and Food Technology, Faculty of Science , University of Johannesburg , Johannesburg , South Africa
| | - Ramesh C Ray
- b Microbiology Research Laboratory, ICAR- Regional Centre of Central Tuber Crops Research Institute , Bhubaneswar , India
| | - Swati S Mishra
- c Department of Biodiversity and Conservation of Natural Resources , Central University of Orissa , Koraput , India
| | - Eugenie Kayitesi
- a Department of Biotechnology and Food Technology, Faculty of Science , University of Johannesburg , Johannesburg , South Africa
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Binary mixture of proteases increases the antioxidant properties of white bean ( Phaseolus vulgaris L.) protein-derived peptides obtained by enzymatic hydrolysis. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.04.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Joshi VK, Kumar V. Influence of different sugar sources, nitrogen sources and inocula on the quality characteristics of apple tea wine. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.417] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Vinod K. Joshi
- Department of Food Science and Technology; Dr Y. S. Parmar University of Horticulture and Forestry; Nauni Solan (HP)-173230 India
| | - Vikas Kumar
- Department of Food Science and Technology; Dr Y. S. Parmar University of Horticulture and Forestry; Nauni Solan (HP)-173230 India
- Food Technology and Nutrition, School of Agriculture; Lovely Professional University; Phagwara Punjab -144411 India
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Panda SK, Behera SK, Witness Qaku X, Sekar S, Ndinteh DT, Nanjundaswamy H, Ray RC, Kayitesi E. Quality enhancement of prickly pears ( Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.026] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Panda SK, Panda SH, Swain MR, Ray RC, Kayitesi E. Anthocyanin-Rich Sweet Potato (I
pomoea batatas
L.) Beer: Technology, Biochemical and Sensory Evaluation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12569] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sandeep K. Panda
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; PO Box 17011 Doornfontein Campus Johannesburg South Africa
| | - Smita H. Panda
- Department of Zoology; North Orissa University; Baripada Orissa India
| | - Manas R. Swain
- Department of Biotechnology; Indian Institute of Technology; Chennai Tamil Nadu India
| | - Ramesh C. Ray
- ICAR - Central Tuber Crops Research Institute (Regional Centre); Bhubaneswar Odisha India
| | - Eugenie Kayitesi
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; PO Box 17011 Doornfontein Campus Johannesburg South Africa
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Panda SK, Ray RC. Microbial Processing for Valorization of Horticultural Wastes. SOIL BIOLOGY 2015. [DOI: 10.1007/978-3-319-19018-1_11] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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