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Yashi S, Ghosh SK, Semwal AD. A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3787-3793. [PMID: 36193375 PMCID: PMC9525537 DOI: 10.1007/s13197-022-05395-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2021] [Accepted: 01/30/2022] [Indexed: 06/16/2023]
Abstract
Irradiation effect on the physico-chemical characteristics and shelf stability of pointed gourd was investigated in research. It was estimated that moisture content, total phenol and total carotenoids was significantly (p≤0.05) decreased while physiological loss in weight, total soluble solids, lutein and α-cryptoxanthin were increased during the completion of study. The three carotenoid pigments (β-carotene, lutein, α-cryptoxanthin) were identified by Thin Layer Chromatography (TLC) and spectrophotometric method and its changes reported during storage in control and irradiated sample. The principal component analysis showed that b* value, Physiological Loss Weight (PLW), adhesiveness and acidity have negative correlation with rest of the parameters during storage. The research will present a progressive strategy for increasing the storage stability of pointed gourd during transportation and storage in India's government and private mandis. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05395-3.
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Affiliation(s)
- Srivastava Yashi
- Department of Applied Agriculture, Central University of Punjab, City Campus, Mansa Road, 151001 Bathinda, Punjab India
| | - Sunil K Ghosh
- Food Technology Division, Bioscience Group, Bhabha Atomic Research Centre, 400085 Trombay, Mumbai, India
| | - Anil D Semwal
- Defence Food Research Laboratory, Siddhartha nagar, Mysore, India
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Panato K, Muller CMO. Drying kinetics and physicochemical and technological properties of pumpkin purée flour dried by convective and foam‐mat drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16264] [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]
Affiliation(s)
- Karoline Panato
- Department of Food Science and Technology Agricultural Sciences Center Federal University of Santa Catarina Florianopolis Brazil
| | - Carmen Maria Olivera Muller
- Department of Food Science and Technology Agricultural Sciences Center Federal University of Santa Catarina Florianopolis Brazil
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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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Abbas HMK, Huang HX, Wang AJ, Wu TQ, Xue SD, Ahmad A, Xie DS, Li JX, Zhong YJ. Metabolic and transcriptomic analysis of two Cucurbita moschata germplasms throughout fruit development. BMC Genomics 2020; 21:365. [PMID: 32414328 PMCID: PMC7227267 DOI: 10.1186/s12864-020-6774-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 05/06/2020] [Indexed: 01/11/2023] Open
Abstract
BACKGROUND Pumpkins (Cucurbita moschata; Cucurbitaceae) are valued for their fruits and seeds and are rich in nutrients. Carotenoids and sugar contents, as main feature of pumpkin pulp, are used to determine the fruit quality. RESULTS Two pumpkin germplasms, CMO-X and CMO-E, were analyzed regarding the essential quality traits such as dry weight, soluble solids, organic acids, carotenoids and sugar contents. For the comparison of fruit development in these two germplasms, fruit transcriptome was analyzed at 5 different developmental stages from 0 d to 40 d in a time course manner. Putative pathways for carotenoids biosynthesis and sucrose metabolism were developed in C. moschata fruit and homologs were identified for each key gene involved in the pathways. Gene expression data was found consistent with the accumulation of metabolites across developmental stages and also between two germplasms. PSY, PDS, ZEP, CRTISO and SUS, SPS, HK, FK were found highly correlated with the accumulation of carotenoids and sucrose metabolites, respectively, at different growth stages of C. moschata as shown by whole transcriptomic analysis. The results of qRT-PCR analysis further confirmed the association of these genes. CONCLUSION Developmental regulation of the genes associated with the metabolite accumulation can be considered as an important factor for the determination of C. moschata fruit quality. This research will facilitate the investigation of metabolic profiles in other cultivars.
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Affiliation(s)
- Hafiz Muhammad Khalid Abbas
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - He-Xun Huang
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - An-Jun Wang
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - Ting-Quan Wu
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - Shu-Dan Xue
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - Aqeel Ahmad
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - Da-Sen Xie
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - Jun-Xing Li
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - Yu-Juan Zhong
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China.
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Mehditabar H, Razavi SMA, Javidi F. Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12658] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Hossein Mehditabar
- Department of Food Science and Technology Food Hydrocolloids Research Centre Ferdowsi University of Mashhad (FUM) POBox 91775‐1163 Mashhad Iran
| | - Seyed M A Razavi
- Department of Food Science and Technology Food Hydrocolloids Research Centre Ferdowsi University of Mashhad (FUM) POBox 91775‐1163 Mashhad Iran
| | - Fatemeh Javidi
- Department of Food Science and Technology Food Hydrocolloids Research Centre Ferdowsi University of Mashhad (FUM) POBox 91775‐1163 Mashhad Iran
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AlJahani A, Cheikhousman R. Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice. ACTA ACUST UNITED AC 2017. [DOI: 10.1108/nfs-07-2016-0109] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis.
Methodology
Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes.
Findings
The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers.
Originality value
This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.
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Nemţanu MR, Braşoveanu M. Impact of electron beam irradiation on quality of sea buckthorn (Hippophae rhamnoides L.) oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1736-1744. [PMID: 26033513 DOI: 10.1002/jsfa.7280] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 05/13/2015] [Accepted: 05/27/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Sea buckthorn oil is a valuable product that can be incorporated into daily foodstuffs, cosmetics or pharmaceuticals. The effect of accelerated electron irradiation up to 8 kGy on quality characteristics of sea buckthorn oil was investigated in this study. RESULTS Irradiation had no significant influence on phenolic content. Conversely, carotenoid content, antioxidant activity, and oxidative status suffered alterations as the irradiation dose increased. Although no colour changes were visible for oil irradiated up to 3 kGy, the total colour difference indicated clearly changes that involved a two-step pattern associated with slow degradation of oil colour up to 3 kGy, followed by a fast degradation up to 8 kGy. Some changes of the oil spectral features related to the frequency and intensity of some bands have been found after irradiation, indicating an alteration of the structural integrity induced by irradiation. CONCLUSION The present investigation may be a useful starting point for irradiation processing of food or non-food matrices containing sea buckthorn oil. Thus, sea buckthorn oil safety can be ensured with minimal undesirable changes in its quality by applying irradiation doses up to 3 kGy, which allow control of the microbial contamination depending on microorganism type and initial microbial load.
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Affiliation(s)
- Monica R Nemţanu
- National Institute for Lasers, Plasma and Radiation Physics, Electron Accelerators Laboratory, 409 Atomiştilor St, P.O. Box MG-36, 077125, Bucharest-Măgurele, Romania
| | - Mirela Braşoveanu
- National Institute for Lasers, Plasma and Radiation Physics, Electron Accelerators Laboratory, 409 Atomiştilor St, P.O. Box MG-36, 077125, Bucharest-Măgurele, Romania
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González-Cebrino F, Durán R, Delgado-Adámez J, Contador R, Bernabé RR. Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée. FOOD SCI TECHNOL INT 2015; 22:235-45. [PMID: 26123635 DOI: 10.1177/1082013215592732] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Accepted: 06/01/2015] [Indexed: 11/17/2022]
Abstract
Physicochemical parameters, bioactive compounds' content (carotenoids and total phenols), total antioxidant activity, and enzymatic activity of polyphenol oxidase (PPO) were evaluated after high pressure processing (HPP) on a pumpkin purée (cv. 'Butternut'). Three pressure levels (400, 500, and 600 MPa) were combined with three holding times (200, 400, and 600 s). The applied treatments reduced the levels of total aerobic mesophilic (TAM), total psychrophilic and psychrotrophic bacteria (TPP), and molds and yeasts (M&Y). All applied treatments did not affect enzymatic activity of PPO. Pressure level increased CIE L* values, which could enhance the lightness perception of high pressure (HP)-treated purées. No differences were found between the untreated and HP-treated purées regarding total phenols and carotenoids content (lutein, α-carotene, and β-carotene) and total antioxidant activity. HPP did not affect most quality parameters and maintained the levels of bioactive compounds. However, it did not achieve the complete inhibition of PPO, which could reduce the shelf-life of the pumpkin purée.
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Affiliation(s)
- Francisco González-Cebrino
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Rocío Durán
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Jonathan Delgado-Adámez
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Rebeca Contador
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Rosario Ramírez Bernabé
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
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Zhou CL, Liu W, Zhao J, Yuan C, Song Y, Chen D, Ni YY, Li QH. The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Zhou CL, Liu W, Kong Q, Song Y, Ni YY, Li QH, O'Riordan D. Isolation, characterisation and sulphation of soluble polysaccharides isolated fromCucurbita maxima. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12330] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Chun-Li Zhou
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- School of Life Science; Jiangxi Science &Technology Normal University; Nanchang 330013 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
- Research Center for Fruit and Vegetable Processing Engineering; Ministry of Education; Beijing 100083 China
| | - Wei Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
- Research Center for Fruit and Vegetable Processing Engineering; Ministry of Education; Beijing 100083 China
| | - Qian Kong
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
- Research Center for Fruit and Vegetable Processing Engineering; Ministry of Education; Beijing 100083 China
| | - Yi Song
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
- Research Center for Fruit and Vegetable Processing Engineering; Ministry of Education; Beijing 100083 China
| | - Yuan-Ying Ni
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
- Research Center for Fruit and Vegetable Processing Engineering; Ministry of Education; Beijing 100083 China
| | - Quan-Hong Li
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
- Research Center for Fruit and Vegetable Processing Engineering; Ministry of Education; Beijing 100083 China
| | - Dolores O'Riordan
- UCD Institute of Food and Health; University College Dublin; Belfield Dublin 4 Ireland
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