1
|
Sethulakshmi AG, Saravanakumar MP. Sustainable papaya plant waste and green tea residue composite films integrated with starch and gelatin for active food packaging applications. Int J Biol Macromol 2024; 260:129153. [PMID: 38228198 DOI: 10.1016/j.ijbiomac.2023.129153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 12/07/2023] [Accepted: 12/28/2023] [Indexed: 01/18/2024]
Abstract
This study explores the sustainable utilization of wastes from a papaya plant (papaya peels (PP), papaya seeds (PS), leaf-stem (PL)) and dried green tea residues (GTR) for the synthesis of bioplastics. The dried GTR were individually blended with each papaya waste extract and then boiled in water to get three composite papaya plant waste-green tea supernatants. Potato starch and gelatin-based functional films were prepared by integrating each with the composite papaya waste-green tea supernatant liquid. This work introduces a dissolved organic matter (DOM) study to the field of bioplastics, with the goal of identifying the organic components and macromolecules inherent in the PW supernatants. When compared with the films prepared solely from papaya waste (PW) supernatants, PW-GTR composite supernatant films prevent UV light transmission with superior antioxidant and mechanical properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction spectroscopy (XRD), and atomic force microscopy (AFM) were utilized to characterize the starch and gelatin PW-GTR films. Owing to the exceptional antioxidant, UV barrier, and remarkable biodegradable properties of the starch/PW/GTR and gelatin/PW/GTR composite films, make them ideal for use in food packaging applications.
Collapse
Affiliation(s)
- A G Sethulakshmi
- Department of Environmental and Water Resources Engineering, School of Civil Engineering, Vellore Institute of Technology, Vellore, Tamil Nādu, India
| | - M P Saravanakumar
- Department of Environmental and Water Resources Engineering, School of Civil Engineering, Vellore Institute of Technology, Vellore, Tamil Nādu, India.
| |
Collapse
|
2
|
Panda TC, Jaddu S, Bansode V, Dwivedi M, Pradhan RC, Seth D. A novel approach to increase calcium and fiber content in pasta using kadamb fruit (Neolamarckia cadamba) powder and study of functional and structural characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:311-319. [PMID: 38196706 PMCID: PMC10772046 DOI: 10.1007/s13197-023-05842-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of kadamb fruit in value addition is very limited. In this study, pasta was made using kadamb fruit powder (KFP). The effect of fortification of KFP on the quality parameters (color, solid loss, percent expansion, hardness, bulk density, and overall acceptability) of pasta was studied. Pasta was prepared using semolina as the base ingredient, and various proportions of KFP (ranging from 0 to 20%) were added for fortification. Dietary fiber and calcium contents of dry pasta were increased from 5.21 ± 0.02 to 15.36 ± 0.02 and 17.57 ± 0.15 to 37.97 ± 0.03, respectively. As the proportion of KFP increased, the cooking time, hardness, and percent solid loss of the cooked pasta also increased. The highest values for overall acceptability, hardness, cooking solid loss, and bulk density were achieved with 10% KFP and 90% semolina were 7.93 ± 0.41, 19.92 ± 0.21 N, 6.30 ± 0.46%, and 331.67 ± 9.60 kg/m3 respectively. Percent expansion of the pasta was noted to be around 98.33 ± 6.5%. The optimal proportion of KFP was found to be 10% for achieving the best overall quality attributes. FTIR (Fourier-transform infrared spectroscopy) and SEM (scanning electron microscopy) analyses were conducted on the pasta, confirming the presence of functional groups and revealing structural changes due to fiber content of KFP. KFP can be used to create functional and nutritious food products, and further research could explore its application in other food formulations as well.
Collapse
Affiliation(s)
- Tarak Chandra Panda
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Samuel Jaddu
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Venkatraman Bansode
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Dibyakanta Seth
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| |
Collapse
|
3
|
Janowicz M, Kadzińska J, Bryś J, Ciurzyńska A, Karwacka M, Galus S. Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin. Molecules 2023; 28:4626. [PMID: 37375181 DOI: 10.3390/molecules28124626] [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: 05/10/2023] [Revised: 06/03/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from -34.6 to -46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients.
Collapse
Affiliation(s)
- Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Justyna Kadzińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Joanna Bryś
- Division of Organic and Food Chemistry, Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| |
Collapse
|
4
|
Panda TC, Thota N, Dwivedi M, Pradhan RC, Seth D. Mass modeling of engineering properties and characterization of Kadamb fruit (
Neolamarckia cadamba
): An underutilized fruit. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14160] [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)
- Tarak Chandra Panda
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Niranjan Thota
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Dibyakanta Seth
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| |
Collapse
|
5
|
Shamsudin S, Selamat J, Sanny M, Jambari NN, Sukor R, Salleh NA, Aziz MFA, Khatib A. Integrated Gas Chromatography–Mass Spectrometry and Liquid Chromatography-Quadruple Time of Flight-Mass Spectrometry-Based Untargeted Metabolomics Reveal Possible Metabolites Related to Antioxidant Activity in Stingless Bee Honey. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02271-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
6
|
Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder. Int J Biol Macromol 2022; 218:44-56. [PMID: 35853507 DOI: 10.1016/j.ijbiomac.2022.07.071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 07/06/2022] [Accepted: 07/09/2022] [Indexed: 01/22/2023]
Abstract
Fruit sugars are gaining attention for their nutraceutical benefits. High sugar in ripe and over-ripe bananas makes them difficult for convective drying. In this study, red banana (RB) pulp was added with different gum derivatives as foaming agent (FA) (4 % w/w) viz., acacia gum(GA), carrageenan (CG) and gelatine(GE). Maltodextrin and carboxymethyl-cellulose were added as foam-stabilizers (FS). FA addition resulted in low density foam (RBGE-50 % reduction) with improved foam stability (RBGA-94.42 %). Powders were low in hygroscopicity (RBGA-18.62 g 100 g -1) with optimum flowability. The particle size (54.95 to 69.86 μm) of RB powder increased with gum derivatives addition. Secondary metabolites varied significantly in powder samples. Positive correlation of secondary metabolites with DPPH assay was observed. RBGA showed higher prebiotic activity (0.68) and supported the growth of tested Lactobacillus strain. Therefore, foam-mat dried RB powder with GA could be used in food formulation as low-cost alternative fruit sugar with higher nutritional, functional and prebiotic properties.
Collapse
|
7
|
Zalpouri R, Singh M, Kaur P, Singh S. Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09313-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
8
|
Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3925572] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Understanding sorption isotherms is crucial in food science for optimizing the drying processes, enhancing the shelf-life of food, and maintaining food quality during storage. This study investigated the isotherms of sweet cherry powder (SCP) using the static gravimetric method. The experimental water sorption curves of lyophilized sweet cherry powder were determined at 30°C, 40°C, and 50°C. The curves were then fitted to six isotherm models: Modified GAB, Halsey, Smith, Oswin, Caurie, and Kühn models. To define the energy associated with the sorption process, the isosteric sorption heat, differential entropy, and spreading pressure were derived from the isotherms. Among the six models, the Smith model is the most reliable in predicting the sorption of the cherry powder with a determination coefficient (R2) of 0.9978 and a mean relative error (MRE) ≤1.61. The values of the net isosteric heat and differential entropy for the cherry increased exponentially as the moisture content decreased. The net isosteric heat values varied from 10.63 to 90.97 kJ mol−1, while the differential entropy values varied from 27.94 to 273.39 J. mol−1K−1. Overall, the enthalpy-entropy compensation theory showed that enthalpy-controlled mechanisms could be used to regulate water adsorption in cherry powders.
Collapse
|
9
|
Waresindo WX, Luthfianti HR, Edikresnha D, Suciati T, Noor FA, Khairurrijal K. A freeze-thaw PVA hydrogel loaded with guava leaf extract: physical and antibacterial properties. RSC Adv 2021; 11:30156-30171. [PMID: 35480264 PMCID: PMC9040922 DOI: 10.1039/d1ra04092h] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Accepted: 08/22/2021] [Indexed: 12/25/2022] Open
Abstract
A polyvinyl alcohol (PVA) hydrogel loaded with guava leaf extract (GLE) has potential applications as a wound dressing with good antibacterial activity. This study succeeded in fabricating a PVA hydrogel containing GLE using the freeze–thaw (FT) method. By varying the GLE concentration, we can adjust the physical properties of the hydrogel. The addition of GLE results in a decrease in cross-linking during gelation and an increase in the pore size of the hydrogels. The increase of the pore size made the swelling increase and the mechanical strength decrease. The weight loss of the hydrogel also increases because the phosphate buffer saline (PBS) dissolves the GLE. Increasing the GLE concentration caused the Fourier-transform infrared (FTIR) absorbance peaks to widen due to hydrogen bonds formed during the FT process. The crystalline phase was transformed into an amorphous phase in the PVA/GLE hydrogel based on the X-ray diffraction (XRD) spectra. The differential scanning calorimetry (DSC) characterization showed a significant decrease in the hydrogel weight over temperatures of 30–150 °C due to the evaporation of water from the hydrogel matrix. The zone of inhibition of the PVA/GLE hydrogel increased with antibacterial activity against Staphylococcus aureus of 17.93% per gram and 15.79% per gram against Pseudomonas aeruginosa. A polyvinyl alcohol (PVA) hydrogel loaded with guava leaf extract (GLE) has potential applications as a wound dressing with good antibacterial activity.![]()
Collapse
Affiliation(s)
- William Xaveriano Waresindo
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia .,University Center of Excellence - Nutraceutical, Bioscience and Biotechnology Research Center, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia
| | - Halida Rahmi Luthfianti
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia .,University Center of Excellence - Nutraceutical, Bioscience and Biotechnology Research Center, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia
| | - Dhewa Edikresnha
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia .,University Center of Excellence - Nutraceutical, Bioscience and Biotechnology Research Center, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia
| | - Tri Suciati
- Department of Pharmaceutics, School of Pharmacy, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia
| | - Fatimah Arofiati Noor
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia
| | - Khairurrijal Khairurrijal
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia .,University Center of Excellence - Nutraceutical, Bioscience and Biotechnology Research Center, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia
| |
Collapse
|
10
|
Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications. J FOOD QUALITY 2021. [DOI: 10.1155/2021/7178618] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Every year tons of onion waste is produced worldwide. The dried outer onion skin contributed up to 70% of this waste. Outer-dried skins of fifteen prominent onion cultivars from India were selected for the study. A comparative study was done for proximate profiling, thermal characteristics, functional grouping, and mineral contents. Skin of cv. “NHRDF Red” contained the highest amount of crude protein (5.97 ± 0.15 g/100 g), ash (12.24 ± 0.59 g/100 g), and fiber (8.28 ± 0.20 g/100 g), whereas cv. “Pusa Red” possessed the highest amount of total fat (0.47 ± 0.02 g/100 g) and the maximum carbohydrates (76.66 ± 0.56 g/100 g) were found in “Pusa Riddhi.” Mineral analysis showed that cv. “NHRDF Red” had the maximum concentration of all 9 minerals along with sulphur content. Fourier transform infrared spectroscopy analysis explored the various metabolites present in each cultivar. The thermal analysis explored cv. “Agrifound Dark Red” as highly thermally stable having 70.98% residual mass. The lowest Tg temperature range was found between 64.4°C and 90.6°C for “Agrifound Dark Red.” Skin of cv. “NHRDF Red” was reported as the best source of protein, fiber, and minerals, which may be utilized for developing a food product.
Collapse
|
11
|
Rajkumar H, Ganesan ND. Effects of freeze‐drying process on the production of cashew apple powder: Determination of bioactive compounds and fruit powder properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15466] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Duran Barón R, Valle-Vargas MF, Quintero-Gamero G, Quintanilla-Carvajal MX, Alean J. Encapsulation of citrulline extract from watermelon (Citrullus lanatus) by-product using spray drying. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
13
|
Khodaei D, Hamidi-Esfahani Z, Lacroix M. Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100660] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
14
|
Chang LS, Tan YL, Pui LP. Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.18119] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p > 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.
Collapse
Affiliation(s)
- Lee Sin Chang
- Universiti Kebangsaan Malaysia, Malaysia; Universiti Putra Malaysia, Malaysia
| | | | | |
Collapse
|
15
|
Kadzińska J, Bryś J, Ostrowska-Ligęza E, Estéve M, Janowicz M. Influence of vegetable oils addition on the selected physical properties of apple–sodium alginate edible films. Polym Bull (Berl) 2019. [DOI: 10.1007/s00289-019-02777-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
Dhalsamant K, Tripathy PP, Shrivastava SL. Effect of sodium metabisulfite pretreatment on micrographs, surface roughness and X-ray diffraction analyses of solar dried potato cylinders. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
17
|
|
18
|
Olivas-Aguirre FJ, González-Aguilar GA, Velderrain-Rodríguez GR, Torres-Moreno H, Robles-Zepeda RE, Vázquez-Flores AA, de la Rosa LA, Wall-Medrano A. Radical scavenging and anti-proliferative capacity of three freeze-dried tropical fruits. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13408] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Francisco J. Olivas-Aguirre
- Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez; Anillo envolvente del Pronaf y Estocolmo s/n; Ciudad Juárez Chihuahua 32300 Mexico
| | - Gustavo A. González-Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal; Centro de Investigación en Alimentación y Desarrollo; A.C: Carretera a Ejido la Victoria Km 0.6 Hermosillo Sonora 83304 Mexico
| | - Gustavo R. Velderrain-Rodríguez
- Coordinación de Tecnología de Alimentos de Origen Vegetal; Centro de Investigación en Alimentación y Desarrollo; A.C: Carretera a Ejido la Victoria Km 0.6 Hermosillo Sonora 83304 Mexico
| | - Heriberto Torres-Moreno
- División de Ciencias Biológicas y de la Salud; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n; Hermosillo Sonora C.P. 83000 Mexico
| | - Ramón E. Robles-Zepeda
- División de Ciencias Biológicas y de la Salud; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n; Hermosillo Sonora C.P. 83000 Mexico
| | - Alma A. Vázquez-Flores
- Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez; Anillo envolvente del Pronaf y Estocolmo s/n; Ciudad Juárez Chihuahua 32300 Mexico
| | - Laura A. de la Rosa
- Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez; Anillo envolvente del Pronaf y Estocolmo s/n; Ciudad Juárez Chihuahua 32300 Mexico
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez; Anillo envolvente del Pronaf y Estocolmo s/n; Ciudad Juárez Chihuahua 32300 Mexico
| |
Collapse
|
19
|
Nutritional, functional, thermal and structural characteristics of Citrullus lanatus and Limonia acidissima seed flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9278-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|