Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-06-10 DOI:10.1111/ijfs.17274

Ankita Awari, Mukul Kumar, Deepika Kaushik, Emel Oz, Charalampos Proestos, Maomao Zeng, Charles Brennan, Mukhtar Ahmed, Fatih Oz

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Abstract

The study investigates, the potential utilisation of the Garcinia indica linn rind powder as a valuable and healthy ingredient for food industry. Techno-functional properties revealed the functional attributes which is crucial for product development. Characterisation of the powder and extract revealed the physical, chemical, and structural properties through FTIR, HPLC, and SEM. Therefore, moisture content (5.45%), ash content (2.80%), fibre content (7.56%), and fat content (9.54%) were reported in G. indica linn rind. Phytochemical analysis indicated significant levels of phenolic and flavonoid compounds, suggesting antioxidant potential, supported by inhibition in the DPPH assay with IC₅₀ value of 485.1 μg/mL. In-vitro assays revealed inhibitory effects on α-amylase with IC₅₀ value of 58.43 μg/mL and glucose with an IC₅₀ value of 0.39 μg/mL, indicating potential benefits in blood glucose management and weight control. Overall, G. indica rind powder shows promise as a natural ingredient with diverse applications in functional foods and nutraceuticals, offering potential health benefits through innovative product formulations.

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探索藤黄果皮粉的特性及其在食品工业中的可能用途

该研究调查了藤黄果皮粉作为食品工业中一种有价值的健康配料的潜在用途。技术功能特性揭示了对产品开发至关重要的功能属性。通过傅立叶变换红外光谱（FTIR）、高效液相色谱（HPLC）和扫描电子显微镜（SEM）对粉末和提取物的表征揭示了其物理、化学和结构特性。因此，G. indica linn 外皮的水分含量（5.45%）、灰分含量（2.80%）、纤维含量（7.56%）和脂肪含量（9.54%）均有报告。植物化学分析显示，酚类和类黄酮化合物的含量很高，表明其具有抗氧化潜力，在 DPPH 试验中的抑制作用（IC50 值为 485.1 μg/mL）也证明了这一点。体外试验显示，对α-淀粉酶的抑制作用（IC50 值为 58.43 μg/mL）和对葡萄糖的抑制作用（IC50 值为 0.39 μg/mL），表明其在控制血糖和体重方面具有潜在益处。总之，籼米皮粉有望成为一种天然配料，在功能食品和营养保健品中具有多种应用，通过创新产品配方提供潜在的健康益处。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.