1
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Dufera LT, Hofacker W, Esper A, Hensel O. Effect of packaging materials on lycopene vitamin C and water activity of dried tomato ( Lycopersicon esculentum Mill.) powder during storage. Food Sci Nutr 2023; 11:6223-6230. [PMID: 37823153 PMCID: PMC10563716 DOI: 10.1002/fsn3.3562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/10/2023] [Accepted: 07/03/2023] [Indexed: 10/13/2023] Open
Abstract
In this work, a storage study was conducted to find suitable packaging material for tomato powder storage. Experiments were laid out in a single factor completely randomized design (CRD) to study the effect of packaging materials on lycopene, vitamin C moisture content, and water activity of tomato powder; The factor (packaging materials) has three levels (low-density polyethylene bag, polypropylene bottle, wrapped with aluminum foils, and packed in low-density polyethylene bag) and is replicated three times. During the study, a twin layer solar tunnel dried tomato slices of var. Galilea was used. The dried tomato slices were then ground and packed (40 g each) in the packaging materials and stored at room temperature. Samples were drawn from the packages at 2-month interval for quality analysis and SAS (version 9.2) software was used for statistical analysis. From the result, higher retention of lycopene (80.13%) and vitamin C (49.32%) and a nonsignificant increase in moisture content and water activity were observed for tomato powder packed in polypropylene bottles after 6 months of storage. For low-density polyethylene packed samples and samples wrapped with aluminum foil and packed in a low-density polyethylene bag, 57.06% and 60.45% lycopene retention and 42.9% and 49.23% Vitamin C retention were observed, respectively, after 6 months of storage. Considering the results found, it can be concluded that lycopene and vitamin C content of twin layer solar tunnel dried tomato powder can be preserved at ambient temperature storage by packing in a polypropylene bottle with a safe range of moisture content and water activity levels for 6 months.
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Affiliation(s)
| | - Werner Hofacker
- Institute of Applied Thermo and Fluid Dynamics, Konstanz University of Applied SciencesKonstanzGermany
| | | | - Oliver Hensel
- Department of Agricultural EngineeringUniversity of KasselWitzenhausenGermany
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2
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Stephenus FN, Benjamin MAZ, Anuar A, Awang MA. Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of Phaleria macrocarpa (Scheff.) Boerl. (Mahkota Dewa) Fruits. Foods 2023; 12:2859. [PMID: 37569127 PMCID: PMC10417056 DOI: 10.3390/foods12152859] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/30/2023] [Accepted: 06/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phaleria macrocarpa (Scheff.) Boerl. or 'Mahkota Dewa' is a popular plant found in Malaysia as it is a valuable source of phytochemicals and therapeutic properties. Drying is an essential step in the storage of P. macrocarpa fruits at an industrial level to ensure their availability for a prolonged shelf life as well as preserving their bioactive compounds. Hence, this study evaluates the effect of different temperatures on the drying kinetics, extraction yield, phenolics, flavonoids, and antioxidant activity of P. macrocarpa fruits. The oven-drying process was carried out in this study at temperatures of 40 °C, 50 °C, 60 °C, 70 °C, and 80 °C. Six thin-layer drying models (i.e., Lewis, Page, Henderson and Pabis, two-term exponential, Logarithmic, and Midilli and Kucuk models) were evaluated to study the behaviour of oven-dried P. macrocarpa fruits based on the coefficient of determination (R2), root mean square error (RMSE), and chi-square (χ2). The quality of the oven-dried P. macrocarpa fruits was determined based on their extraction yield, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) using ultrasound-assisted extraction. The results showed that the time for moisture removal correspondingly increased in the oven-dried P. macrocarpa fruits. Apparently, the Midilli and Kucuk model is the most appropriate model to describe the drying process. The range of effective moisture diffusivity was 1.22 × 10-8 to 4.86 × 10-8 m2/s, and the activation energy was 32.33 kJ/mol. The oven-dried P. macrocarpa fruits resulted in the highest extraction yield (33.99 ± 0.05%), TPC (55.39 ± 0.03 mg GAE/g), TFC (15.47 ± 0.00 mg RE/g), and DPPH inhibition activity (84.49 ± 0.02%) at 60 °C based on the significant difference (p < 0.05). A strong correlation was seen between the antioxidant activity, TPC, and TFC in the oven-dried P. macrocarpa fruits. The current study suggests that the oven-drying method improved the TPC, TFC, and antioxidant activity of the P. macrocarpa fruits, which can be used to produce functional ingredients in foods and nutraceuticals.
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Affiliation(s)
- Fatin Nurain Stephenus
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Mohammad Amil Zulhilmi Benjamin
- Borneo Research on Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Adilah Anuar
- Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis, Kampus UniCITI Alam, Sungai Chuchuh, Padang Besar 02100, Perlis, Malaysia
| | - Mohd Azrie Awang
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
- Innovative Food Processing and Ingredients Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
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3
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Bang HY, Kim YK, Kim H, Baek EJ, Na T, Sim KS, Kim HJ. Ultra-High-Performance Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry for Simultaneous Pesticide Analysis and Method Validation in Sweet Pepper. Molecules 2023; 28:5589. [PMID: 37513461 PMCID: PMC10383869 DOI: 10.3390/molecules28145589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/13/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Pesticides effectively reduce the population of various pests that harm crops and increase productivity, but leave residues that adversely affect health and the environment. Here, a simultaneous multicomponent analysis method based on ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) pretreated by the QuEChERS method was developed to control the maximum residual levels. Among the 140 pesticides with high frequency of detection in agricultural products in Gyeongnam region in Korea for 5 years, 12 pesticides with high detection frequency in sweet pepper were selected. The analytical method is validated, linearities are r2 > 0.999, limit of detection (LOD) ranges from 1.4 to 3.2 µg/kg, and limit of quantification (LOQ) ranges from 4.1 to 9.7 µg/kg, and the recovery rate was 81.7-99.7%. In addition, it was confirmed that a meaningful value of these parameters can be achieved by determining the measurement uncertainty. The results proved that parameters such as recovery rate and relative standard deviation of the analysis method were within international standards. Using the developed method, better and safer sweet peppers will be provided to consumers, and effective pesticide residue management will be possible by expanding to other agricultural products.
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Affiliation(s)
- Han Yeol Bang
- Gyeongnam Provincial Office, National Agricultural Products Quality Management Service, Busan 47537, Republic of Korea
| | - Yong-Kyoung Kim
- Experiment Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si 39660, Republic of Korea
| | - Hyoyoung Kim
- Experiment Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si 39660, Republic of Korea
| | - Eun Joo Baek
- Experiment Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si 39660, Republic of Korea
| | - Taewoong Na
- Experiment Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si 39660, Republic of Korea
| | - Kyu Sang Sim
- Experiment Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si 39660, Republic of Korea
| | - Ho Jin Kim
- Experiment Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si 39660, Republic of Korea
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4
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Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper ( Capsicum annuum). Foods 2023; 12:2468. [PMID: 37444206 DOI: 10.3390/foods12132468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
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Affiliation(s)
- Milica Lučić
- Innovation Center of the Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Nebojša Potkonjak
- Vinča Institute of Nuclear Sciences-National Institute of Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, Vinča, 11351 Belgrade, Serbia
| | | | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | | | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Miona Belović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivan Zlatanović
- Faculty of Mechanical Engineering, University of Belgrade, Kraljice Marije 16, 11120 Belgrade, Serbia
| | - Vladimir Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Antonije Onjia
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
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5
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Javed MS, Amjad A, Shah FUH, Ahmad Z, Hameed A, Anwar MJ, Khan AA, Amir M, Jawad M, Abrar M. Probing the physicochemical characteristics of carrot sauce during storage. PLoS One 2022; 17:e0273857. [PMID: 36383564 PMCID: PMC9668152 DOI: 10.1371/journal.pone.0273857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Accepted: 08/16/2022] [Indexed: 11/17/2022] Open
Abstract
Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parameters for 12 weeks. A non-significant effect of storage on BC, lycopene, and total soluble solids was observed. The total plate count, acidity, pH, and viscosity were influenced significantly. Sauce containing 60% of the carrot paste showed good sensory characteristics and 42.39 μg/g BC for the whole period of storage. It is concluded that carrot sauce can be used as tomato ketchup replacers to boost the overall quality of life by fighting against vit-A deficiency disorders.
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Affiliation(s)
- Muhammad Sameem Javed
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Adnan Amjad
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
- * E-mail:
| | - Faiz-ul-Hassan Shah
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
| | - Aneela Hameed
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Junaid Anwar
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Ammar Ahmad Khan
- University Institute of Diet and Nutritional Science, The University of Lahore, Lahore, Punjab, Pakistan
| | - Muhammad Amir
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Jawad
- Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Abrar
- Post Harvest Research Centre, Ayub Agricultural Research Institute Faisalabad, Faisalabad, Pakistan
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6
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Qadri OS. Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ovais S. Qadri
- Department of Biotechnology Thapar Institute of Engineering and Technology Patiala India
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7
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Bakir S, Hall RD, de Vos RC, Mumm R, Kadakal Ç, Capanoglu E. Effect of drying treatments on the global metabolome and health-related compounds in tomatoes. Food Chem 2022; 403:134123. [DOI: 10.1016/j.foodchem.2022.134123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 11/28/2022]
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8
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Golla SP, Ramesh Kumar R, Veerapandian C, Rangarajan J, Mariya Anthony TA. Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sai Preetham Golla
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Rashmitha Ramesh Kumar
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Chandrasekar Veerapandian
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Jaganmohan Rangarajan
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Tito Anand Mariya Anthony
- Workshop and Fabrication Unit, National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
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9
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Lučić M, Miletić A, Savić A, Lević S, Ignjatović IS, Onjia A. Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104598] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Kumari M, Kumar V, Kaur R, Kumar S, Sharma R. Process Optimization for the Development of Nutritionally Enhanced Nuggets using Ficus geniculata: A Nutritional Approach. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:241-249. [PMID: 35583708 DOI: 10.1007/s11130-022-00967-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
Ficus geniculata (FG) is one of the underutilized fig species in India and throughout the world. However, the different parts of the plant have numerous phytochemicals and have the potential to boom the functional food as well as the pharmaceutical food industry. The plant is still unexplored and needs the attention of researchers and industrialists for its value addition. Therefore, in the present investigation, different parts (shoot, leaves and bark) of FG were exploited and leaves were selected based on physicochemical and phytochemical analysis for nugget supplementation. The FG leaves powder incorporated nuggets were prepared using different variables: FG (0 to 50%), salt (0.07 to 0.92%), and black pepper (0.079 to 0.92%) along with black gram as filler to make it 100%. The optimum conditions for the production of supplemented nuggets were having 0.82 desirability. The Fourier transform infrared spectroscopy (FTIR) also confirms the retention of bioactive compounds in the nuggets. No remarkable clustering was observed, which indicating the significant (p ≤ 0.05) effect of all the variables on the quality attributes of the supplement nuggets. Thus the developed conditions will be useful for the nugget industry and also may be a good alternative to the vegetarian people.
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Affiliation(s)
- Madhu Kumari
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Punjab, 141004, Ludhiana, India.
| | - Ramandeep Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Punjab, 141004, Ludhiana, India
| | - Satish Kumar
- College of Horticulture and Forestry, Thunag, Mandi, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, 173230, India.
| | - Rakesh Sharma
- Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, 173230, India
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11
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Kaur N, Aggarwal P, Kaur N, Kaur S. Nutritional improvement of Bhujia by incorporating coloured bell peppers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16569] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Navpreet Kaur
- Punjab Agricultural University Ludhiana, India 141004
| | | | - Navjot Kaur
- Punjab Agricultural University Ludhiana, India 141004
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12
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Kaur R, Kaur K, Sidhu JS. Drying kinetics, chemical, and bioactive compounds of yellow sweet pepper as affected by processing conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ramandeep Kaur
- Department of Food Science & Technology Punjab Agricultural University Ludhiana India
| | - Kamaljit Kaur
- Department of Food Science & Technology Punjab Agricultural University Ludhiana India
| | - Jashandeep Singh Sidhu
- Department of Processing & Food Engineering Punjab Agricultural University Ludhiana India
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13
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Kaur R, Kaur K. Preservation of sweet pepper purees: effect on chemical, bioactive and microbial quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3655-3660. [PMID: 34366482 DOI: 10.1007/s13197-021-05075-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2021] [Accepted: 03/15/2021] [Indexed: 01/25/2023]
Abstract
In this study purees were prepared from the three different varieties of sweet pepper (red var. Inspiration, yellow var. Bachata and green var. Indra). The effect of storage on the chemical [water activity, pH, non-enzymatic browning (NEB) index and color], bioactive (total phenols, flavonoids, antioxidant activity, ascorbic acid and carotenoids) and microbiological (total plate count and mold yeast count) quality of the purees were observed at the interval of 15 days for 75 days. Antioxidant activity of purees was assessed in terms of DPPH, metal chelating activity and reducing power assay. The non-significant (p < 0.05) changes were observed in the water activity and pH of purees upto 30 days of storage. The NEB index was high in green puree as compared to the others at the end of storage period.There was minor change in the color of purees during storage. Bioactive compounds retention was higher in red (90%) followed by yellow (82%) and green (70%) sweet pepper puree. The purees had microbial stability after the 75 days of storage. This study suggests that shelf life of sweet peppers can be enhanced in the form of purees with maximum retention of bioactive compounds.
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Affiliation(s)
- Ramandeep Kaur
- Department of Food Science and Technology, Punjab Agricultural University Ludhiana, Punjab, India
| | - Kamaljit Kaur
- Department of Food Science and Technology, Punjab Agricultural University Ludhiana, Punjab, India
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14
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Cruz-Tirado JP, Martins JP, Olmos BDF, Condotta R, Kurozawa LE. Impact of glass transition on chemical properties, caking and flowability of soymilk powder during storage. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Sriyab S, Laosirisathian N, Punyoyai C, Anuchapreeda S, Tima S, Chiampanichayakul S, Chaiyana W. Nutricosmetic effects of Asparagus officinalis: a potent matrix metalloproteinase-1 inhibitor. Sci Rep 2021; 11:8772. [PMID: 33888836 PMCID: PMC8062454 DOI: 10.1038/s41598-021-88340-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Accepted: 04/12/2021] [Indexed: 11/08/2022] Open
Abstract
This study aimed to investigate the nutricosmetic effect of Asparagus officinalis extracts. The tip and spear of A. officinalis were successively extracted with 95% ethanol. The rutin, phenolic, and flavonoid contents of A. officinalis extracts were investigated. The antioxidant activities were determined by 2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and a ferric reducing antioxidant power assay. Matrix metalloproteinase-1 (MMP-1), elastase, and hyaluronidase inhibition were determined by in vitro enzyme reaction assay. The cytotoxicity was analyzed on peripheral blood mononuclear cellss. Findings revealed that drying temperature and drying duration had significant effects on the chemical composition and biological activity of A. officinalis extract. A. officinalis tips dried at 50 °C for 24 h contained the (significantly) highest flavonoid and rutin content. The most potent extract was from A. officinalis spears since it possessed the (significantly) highest MMP-1, elastase, and hyaluronidase inhibition rates of 83.4 ± 1.5%, 70.4 ± 4.1%, and 75.2 ± 1.0%, respectively. Interestingly, at the same concentration, the A. officinalis spear extract was more potent in MMP-1 inhibition than oleanolic acid and epigallocatechin gallate, the well-known natural MMP-1 inhibitors. The results show that A. officinalis extract is an attractive source of natural anti-skin-wrinkle ingredients.
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Affiliation(s)
- Suwannee Sriyab
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Nachtharinee Laosirisathian
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Chanun Punyoyai
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Songyot Anuchapreeda
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University, Chiang Mai, 50200, Thailand
- Division of Clinical Microscopy, Department of Medical Technology, Faculty of Associated Medical Sciences, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Singkome Tima
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University, Chiang Mai, 50200, Thailand
- Division of Clinical Microscopy, Department of Medical Technology, Faculty of Associated Medical Sciences, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Sawitree Chiampanichayakul
- Division of Clinical Microscopy, Department of Medical Technology, Faculty of Associated Medical Sciences, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Wantida Chaiyana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand.
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University, Chiang Mai, 50200, Thailand.
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16
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Quality attributes and Chapatti making property of biofortified wheat as influenced by particle size. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1156-1164. [PMID: 33678897 DOI: 10.1007/s13197-020-04629-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2020] [Accepted: 07/03/2020] [Indexed: 10/23/2022]
Abstract
Biofortified (PBW 1 Zn) wheat flour was fractionated into three fractions (355, 180 and 150 µm) and evaluated for physicochemical, functional, rheological, biochemical and chapatti making parameters. With decreasing flour particle size the ash, fat, fibre, phytic acid, antioxidant activity, total phenolic content and pasting properties decreased, whereas carbohydrates, zinc, lightness (L*) and functional parameters increased. Chapatti making quality of flour fraction (180 μm) was observed best on the basis of puffing height (7.64 cm), extensibility (1.83 N) and sensory quality with best overall sensory scores (8.75). The results indicate that reducing the particle size to 180 μm could improve the nutritional, functional and chapatti making quality of wheat flour.
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Abstract
Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.
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18
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Kaur R, Kaur K. Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:369-375. [PMID: 32394018 DOI: 10.1007/s11130-020-00824-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sweet pepper purees (red, yellow and green) were examined for FTIR (Fourier-transform infrared spectroscopy), chemical, bioactive, color and rheological parameters. FTIR technique was used to evaluate the functional groups. FTIR wave numbers are associated with the absorption bands that depicted the presence of several phytocompounds in the purees. Among the chemical parameters, water activity varied non-significantly whereas, total soluble sugars (TSS), sugars and pH increased after processing of the fruits into purees. The presence of bioactive compounds depends on the variety of sweet pepper. The red puree had significantly higher carotenoids, phenolics and antioxidant capacity followed by yellow and green pepper purees. The minimal change was observed in the color of purees during processing. The purees were subjected to different shear rate (1 to 50 s-1) to evaluate the effect on viscosity and shear stress that is desirable for its end use in different food products. All purees show the shear thinning behavior as shear rate increased. Results revealed that heat processing of sweet peppers didn't affect color, sugars, carotenoids, phenolics and antioxidant capacity to a greater extent. The finding will be helpful to manage seasonal bulk production efficiently and make them available as an ingredient in various food products.
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Affiliation(s)
- Ramandeep Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, India.
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Kaur R, Kaur K, Wagh RV, Kaur A, Aggarwal P. Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread. J Food Sci 2020; 85:2340-2349. [PMID: 32645217 DOI: 10.1111/1750-3841.15317] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 05/06/2020] [Accepted: 05/14/2020] [Indexed: 11/30/2022]
Abstract
The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60 °C retained the highest bioactive compounds. Wheat flour blends were prepared with RBP at 0%, 2%, 4%, 6%, 8%, and 10% level of incorporation and among hydration properties, water absorption increased with increasing levels. The prepared breads were assayed for physical, nutritional, bioactive, and sensory characteristics. Bread supplementation with RBP improves its color, mineral, fiber, and bioactive properties. However, the texture of bread becomes hard with the increased level of RBP due to a decrease in specific volume. The significant increment was recorded for bioactive compounds, such as total phenols, antioxidant activity, flavonoids, and carotenoids as the level of powder increased. Bread enriched with 6% RBP showed highest sensory scores (8.45) and index of acceptability (87.83%) as compared to other breads. Thus, RBP acts as a valuable supplement for developing bread with improved nutritional and bioactive constituents. PRACTICAL APPLICATION: This study describes the effect of different pretreatments and drying temperatures for processing of RBP as a functional ingredient in bread, being a staple food around the world. RBP powder is a novel ingredient that improved the nutritional, bioactive, and appearance of bread. Hence, it will be helpful in the utilization of perishable crops like bell pepper and will demonstrate its commercial viability to improve the nutritive value of bakery products.
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Affiliation(s)
- Ramandeep Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India
| | - Kamaljit Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India
| | - Rajesh V Wagh
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, India
| | - Amarjeet Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India
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20
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Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products. Journal of Food Science and Technology 2020; 57:1917-1925. [PMID: 32327802 DOI: 10.1007/s13197-019-04227-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2019] [Accepted: 12/18/2019] [Indexed: 10/25/2022]
Abstract
The research study was conducted to utilize by-products of baby corn in the development of soup mix. Baby corn powder was obtained by drying and grinding of cut pieces of baby corn. Different formulations of soup mixes were prepared by altering the level of baby corn powder (10-40%), corn flour, salt, mango, onion, garlic, cumin, black pepper, coriander and sugar powders. Formulation 2-baby corn powder:corn flour:onion powder:garlic powder:salt:sugar:mango powder:coriander powder:cumin powder:black pepper in ratio of 20:42:2:2:10:6:15:1:1:1 was selected best on the basis of proximate, functional, pasting and sensory parameters. Soup mix was stored under ambient conditions and a declining trend was observed for antioxidant activity (67.64-48.41% DPPH inhibition), water absorption index (3.15-2.58 g/g), pH (6.81-4.15) and sensory score whereas total plate count, moisture and viscosity were found increasing after every 15 days interval. After 5 months of storage, color and sensory parameters declined. This study is valuable in promoting exploitation of by-products of baby corn by preparing soup mix that can alleviate the problem of postharvest losses and by-product utilization.
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21
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Saini RK, A Bekhit AED, Roohinejad S, Rengasamy KRR, Keum YS. Chemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:712-726. [PMID: 31891495 DOI: 10.1021/acs.jafc.9b06669] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Lycopene, one of the most dominant carotenoids in a person's diet, is a well-known natural compound that has protective effects against chronic diseases. Industrial and domestic processing and storage conditions significantly influence retention and isomerization of lycopene; thus, in recent years, great attention has been given for their preservative effects of lycopene. This review highlights recent strategies that have been developed to preserve lycopene in processed products, especially in tomato pulp, puree, paste, and juice. The key factors influencing lycopene degradation and isomerization, such as ingredients and intensity of thermal treatments, are also discussed. Special attention was paid to the crystalline structures of lycopene which facilitate its resistance to degradation and isomerization. Emerging non-thermal processing methods, such as ultrasound and high-pressure processing (HPP), are critically evaluated for their preservation of thermo-labile compounds. Novel trends to improve lycopene stability by micro- and nanoencapsulation and addition of antioxidants are also included to examine their efficacy to protect against light, heat, oxygen, and other oxidative processes. Finally, recommended processing and storage conditions are discussed to provide strategies to retain the highest possible amount of bioactive lycopene until consumption.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Bioresources and Food Science , Konkuk University , Seoul 143-701 , Republic of Korea
- Institute of Natural Science and Agriculture , Konkuk University , Seoul 143-701 , Republic of Korea
- Department of Crop Science , Konkuk University , Seoul 143-701 , Republic of Korea
| | | | - Shahin Roohinejad
- Burn and Wound Healing Research Center, Division of Food and Nutrition , Shiraz University of Medical Sciences , Shiraz , Iran
| | - Kannan R R Rengasamy
- Department of Bioresources and Food Science , Konkuk University , Seoul 143-701 , Republic of Korea
| | - Young-Soo Keum
- Department of Crop Science , Konkuk University , Seoul 143-701 , Republic of Korea
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