Muhammad 'Akif Bin Shahrum, Shyang-Pei Hong, Masmunira Rambli, Eng-Tong Phuah
Black garlic (BG) is a nutritive food produced by subjecting fresh garlic (FG) to controlled thermal processing and humidity conditions for at least 4 weeks. To date, the effect of the fermentation period on the nutritional values of black garlic remains vague in Brunei Darussalam. Therefore, this study aimed to evaluate the nutritional compositions of BG fermented for 4, 6 and 8 weeks at 65 °C and relative humidity of around 70%. The salt, sugar, alcohol, protein, lipid content and antioxidant activity of BG were examined and compared with FG. The study showed that different fermentation periods demonstrated a significant effect (p < 0.05) on the salt, sugar, protein and lipid content of the garlic samples. No alcohol content was detected in all garlic samples. The present study also revealed that BG exhibited higher antioxidant properties, about 5-7 times higher as compared to FG. Our study indicated that the best treatment is black garlic fermented for 4 weeks (BG4) owing to its high protein content and antioxidant properties. Overall, BG is a promising high-value product that can be exploited by the food or nutraceutical industries.
{"title":"Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic","authors":"Muhammad 'Akif Bin Shahrum, Shyang-Pei Hong, Masmunira Rambli, Eng-Tong Phuah","doi":"10.37256/fse.5120243062","DOIUrl":"https://doi.org/10.37256/fse.5120243062","url":null,"abstract":"Black garlic (BG) is a nutritive food produced by subjecting fresh garlic (FG) to controlled thermal processing and humidity conditions for at least 4 weeks. To date, the effect of the fermentation period on the nutritional values of black garlic remains vague in Brunei Darussalam. Therefore, this study aimed to evaluate the nutritional compositions of BG fermented for 4, 6 and 8 weeks at 65 °C and relative humidity of around 70%. The salt, sugar, alcohol, protein, lipid content and antioxidant activity of BG were examined and compared with FG. The study showed that different fermentation periods demonstrated a significant effect (p < 0.05) on the salt, sugar, protein and lipid content of the garlic samples. No alcohol content was detected in all garlic samples. The present study also revealed that BG exhibited higher antioxidant properties, about 5-7 times higher as compared to FG. Our study indicated that the best treatment is black garlic fermented for 4 weeks (BG4) owing to its high protein content and antioxidant properties. Overall, BG is a promising high-value product that can be exploited by the food or nutraceutical industries.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"9 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135872927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chitin is a valuable resource found in shrimp shells. Typically, the industrial process for isolating chitin from crustacean shells involves using chemical methods that require large amounts of acid and alkaline. While commercial protease application is a more environmentally friendly method, it can be costly. Germinated grains can be a source of low-cost protease for chitin isolation. This study aimed to assess the effectiveness of crude enzymes extracted from germinated winter wheat (Triticum aestivum) and buckwheat (Fagopyrum esculentum) to isolate crude chitin from white shrimp shells. The proteolytic and chitinolytic activities of the crude enzyme extracts were determined and applied in the deproteinization step during chitin isolation from shrimp shells. The deproteinization rate was assessed, the crude chitin yield was compared, and the isolated chitins were characterized through Fourier Transform Infrared (FTIR) spectroscopy analysis and x-ray diffraction (XRD) analysis. Crude enzymes extracted from germinated winter wheat and buckwheat exhibited proteolytic activity of approximately 0.49 U/mL and 0.46 U/mL, respectively. Using winter wheat extract and buckwheat extract acted on demineralized shrimp shells exerted a deproteinization rate of 53.6 ± 1.0% and 58.0 ± 2.3% and yielded 30.3 ± 5.31% and 29.2 ± 3.99% crude chitin, respectively. FTIR spectra of the isolated chitins showed amide I, amide II, amide III, asymmetric stretching of the C-O-C bridge, O-H stretching, N-H stretching and asymmetric C-H stretching, typical functional groups for chitin. The crystallinity index for commercial chitin, chemical-isolated chitin, winter wheat extract-isolated chitin and buckwheat extract-isolated chitin was 86.49%, 88.74%, 88.82% and 75.87%, respectively. Buckwheat extract-isolated chitin, deacetylated with lower crystallinity, warrants further investigation. Crude enzymes from winter wheat and buckwheat to remove protein from demineralized shrimp shells can be a more environmentally friendly method to valorize shrimp shells as a chitin source.
{"title":"Valorizing Shrimp Shell as a Source of Chitin with Crude Enzymes from Germinated Winter Wheat and Buckwheat","authors":"Ying Ng, Jing Wei Khor, Ying Ping Chang","doi":"10.37256/fse.4220233388","DOIUrl":"https://doi.org/10.37256/fse.4220233388","url":null,"abstract":"Chitin is a valuable resource found in shrimp shells. Typically, the industrial process for isolating chitin from crustacean shells involves using chemical methods that require large amounts of acid and alkaline. While commercial protease application is a more environmentally friendly method, it can be costly. Germinated grains can be a source of low-cost protease for chitin isolation. This study aimed to assess the effectiveness of crude enzymes extracted from germinated winter wheat (Triticum aestivum) and buckwheat (Fagopyrum esculentum) to isolate crude chitin from white shrimp shells. The proteolytic and chitinolytic activities of the crude enzyme extracts were determined and applied in the deproteinization step during chitin isolation from shrimp shells. The deproteinization rate was assessed, the crude chitin yield was compared, and the isolated chitins were characterized through Fourier Transform Infrared (FTIR) spectroscopy analysis and x-ray diffraction (XRD) analysis. Crude enzymes extracted from germinated winter wheat and buckwheat exhibited proteolytic activity of approximately 0.49 U/mL and 0.46 U/mL, respectively. Using winter wheat extract and buckwheat extract acted on demineralized shrimp shells exerted a deproteinization rate of 53.6 ± 1.0% and 58.0 ± 2.3% and yielded 30.3 ± 5.31% and 29.2 ± 3.99% crude chitin, respectively. FTIR spectra of the isolated chitins showed amide I, amide II, amide III, asymmetric stretching of the C-O-C bridge, O-H stretching, N-H stretching and asymmetric C-H stretching, typical functional groups for chitin. The crystallinity index for commercial chitin, chemical-isolated chitin, winter wheat extract-isolated chitin and buckwheat extract-isolated chitin was 86.49%, 88.74%, 88.82% and 75.87%, respectively. Buckwheat extract-isolated chitin, deacetylated with lower crystallinity, warrants further investigation. Crude enzymes from winter wheat and buckwheat to remove protein from demineralized shrimp shells can be a more environmentally friendly method to valorize shrimp shells as a chitin source.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136234225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, newly formulated gluten-free chips with almond powder were produced. Almond powders were obtained using 3 different drying methods: oven drying, freeze drying, and microwave drying. This study aimed to determine the effect of drying almond powders used in gluten-free chip production using different drying methods and then adding different ratios (10% and 30%) of these powders to the chips on the physicochemical, textural, mineral, and sensory properties of the chips. The physical, textural, mineral, and sensory analyses were then carried out. The moisture content values of the chips with almond powder were < 6.32% and the water activity values were < 0.300. Adding almond powder increased the total fat and protein content of the chip samples. The protein content of the gluten-free chips increased by 34.69-257.14% compared to the control sample and the highest protein content (1.75%) was determined in the samples containing 30% of the almond powder obtained using the microwave drying method. The hardness of the gluten-free chips decreased by increasing the almond powder. The addition of the almond powder to the chip formulation generally increased the B, Cu, Mn, and Zn contents of the gluten-free chips. All chip samples enriched with almond powder showed similar overall acceptability scores (5.00-6.89).
{"title":"Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods","authors":"Kadriye Altay, Ahsen Rayman Ergün, Müge Şahin, Aişe Deliboran","doi":"10.37256/fse.4220232738","DOIUrl":"https://doi.org/10.37256/fse.4220232738","url":null,"abstract":"In this study, newly formulated gluten-free chips with almond powder were produced. Almond powders were obtained using 3 different drying methods: oven drying, freeze drying, and microwave drying. This study aimed to determine the effect of drying almond powders used in gluten-free chip production using different drying methods and then adding different ratios (10% and 30%) of these powders to the chips on the physicochemical, textural, mineral, and sensory properties of the chips. The physical, textural, mineral, and sensory analyses were then carried out. The moisture content values of the chips with almond powder were < 6.32% and the water activity values were < 0.300. Adding almond powder increased the total fat and protein content of the chip samples. The protein content of the gluten-free chips increased by 34.69-257.14% compared to the control sample and the highest protein content (1.75%) was determined in the samples containing 30% of the almond powder obtained using the microwave drying method. The hardness of the gluten-free chips decreased by increasing the almond powder. The addition of the almond powder to the chip formulation generally increased the B, Cu, Mn, and Zn contents of the gluten-free chips. All chip samples enriched with almond powder showed similar overall acceptability scores (5.00-6.89).","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"29 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135217705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A study was undertaken to optimize the process of preparation of aquafaba powder mix and ingredient composition for preparation of pulse-based spread, using combinations of garbanzo bean flour, aquafaba powder and fat (olive oil and hydrogenated fat). The aquafaba powder, garbanzo bean flour, and spices were the solid phase while the olive oil, hydrogenated fat, tomato paste, and water were the liquid phase with lecithin as an emulsifier. Effect of the aquafaba powder and liquid phase on the textural properties of spread was studied and further the developed spread was comparatively evaluated with the commercially available spread. Hardness and spreadability are the important parameter for the overall acceptability of the spread and were found to be influenced by the type of fat and quantity of fat used to develop the spread.
{"title":"Development and Evaluation of High Protein Spread Based on Aquafaba","authors":"Atul Kumar, Dadasaheb Wadikar, Santosh Pal, Dev Kumar Yadav, Anil Dutt Semwal","doi":"10.37256/fse.4220233226","DOIUrl":"https://doi.org/10.37256/fse.4220233226","url":null,"abstract":"A study was undertaken to optimize the process of preparation of aquafaba powder mix and ingredient composition for preparation of pulse-based spread, using combinations of garbanzo bean flour, aquafaba powder and fat (olive oil and hydrogenated fat). The aquafaba powder, garbanzo bean flour, and spices were the solid phase while the olive oil, hydrogenated fat, tomato paste, and water were the liquid phase with lecithin as an emulsifier. Effect of the aquafaba powder and liquid phase on the textural properties of spread was studied and further the developed spread was comparatively evaluated with the commercially available spread. Hardness and spreadability are the important parameter for the overall acceptability of the spread and were found to be influenced by the type of fat and quantity of fat used to develop the spread.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"2009 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135365552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food Science and Engineering have become a rapidly evolving domain that has gained prominence in recent years to facilitate the development of enriched food products (like functional foods). It is utilized as a prophylactic measure for several health conditions like osteoporosis, obesity, cardiovascular diseases, and so on. Functional foods perform prophylactic activity through components like phytochemicals in their ingredients which may interact with the target receptors in susceptible people. The post-menopausal women become susceptible to numerous complications, including bone atrophy, osteoporosis, depression, dementia, obesity, vasomotor symptoms, and other lifestyle disorders. As reduced estrogen production is the major reason for such conditions' development, therapeutic interventions like hormone replacement therapy are administered to treat the complications associated with post-menopause. Hormone therapy is identified to be associated with some important limitations. This gives rise to the need to develop safer approaches for prophylaxis of post-menopausal adverse. In this review, we attempt to propose a design of functional idli made up of oats (Avena sativa), soybean (Glycine max), decorticated black gram (Vigna mungo), rice (Oryza sativa), moringa leaves (Moringa oleifera), spinach (Spinacia oleraceae) and fenugreek (Trigonella foenum-graceum) as a prophylactic measure to reduce post-menopausal adverse effects in women. These ingredients are sources of phytoestrogen (that structurally mimics human estrogen), consumption of which is beneficial in promoting healthy life in post-menopausal women. Computational studies like molecular docking can be utilized for in-silico validation of the efficacy of the formulation by demonstrating the effective binding of the phytoestrogens with the estrogen receptors α and β.
{"title":"Proposed Design and In-silico Studies of Functional Idli as a Prophylactic Measure to Reduce Post-Menopausal Adverse Effects in Women","authors":"Toshika Mishra, Suneetha Vuppu","doi":"10.37256/fse.4220233121","DOIUrl":"https://doi.org/10.37256/fse.4220233121","url":null,"abstract":"Food Science and Engineering have become a rapidly evolving domain that has gained prominence in recent years to facilitate the development of enriched food products (like functional foods). It is utilized as a prophylactic measure for several health conditions like osteoporosis, obesity, cardiovascular diseases, and so on. Functional foods perform prophylactic activity through components like phytochemicals in their ingredients which may interact with the target receptors in susceptible people. The post-menopausal women become susceptible to numerous complications, including bone atrophy, osteoporosis, depression, dementia, obesity, vasomotor symptoms, and other lifestyle disorders. As reduced estrogen production is the major reason for such conditions' development, therapeutic interventions like hormone replacement therapy are administered to treat the complications associated with post-menopause. Hormone therapy is identified to be associated with some important limitations. This gives rise to the need to develop safer approaches for prophylaxis of post-menopausal adverse. In this review, we attempt to propose a design of functional idli made up of oats (Avena sativa), soybean (Glycine max), decorticated black gram (Vigna mungo), rice (Oryza sativa), moringa leaves (Moringa oleifera), spinach (Spinacia oleraceae) and fenugreek (Trigonella foenum-graceum) as a prophylactic measure to reduce post-menopausal adverse effects in women. These ingredients are sources of phytoestrogen (that structurally mimics human estrogen), consumption of which is beneficial in promoting healthy life in post-menopausal women. Computational studies like molecular docking can be utilized for in-silico validation of the efficacy of the formulation by demonstrating the effective binding of the phytoestrogens with the estrogen receptors α and β.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135365289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Great Iruoghene Edo, Favour Ogheneoruese Onoharigho, Patrick Othuke Akpoghelie, Emmanuel Oghenekome Akpoghelie, Joy Johnson Agbo, Endurance Agoh, Rashidat Adelola Lawal
Natural honey is one of the most significant foods produced and consumed globally, it has pleasing sensory characteristics such a light colour, as well as a recognizable flavor and aroma. In addition, natural honey has been associated with potential biological properties since it contains organic acids, sugars, minerals, enzymes, phenolic, volatile compounds, methylglyoxal, amino acids, and vitamins. All of these features make this viscous substance extremely desirable by consumers for health and wellness purposes and likewise by manufacturing industries for production purposes thus increasing its market value. Since honey plays a vital role in balancing human nutrition being a better alternative to sugar, and further serves as a natural raw material in most industrial products the world over, its socio-economic importance to human development and industrial output cannot be overemphasized. The income generating and job creating capacity of the honey industry has been beneficial both to corporate organizations and various governments of the world. It is therefore the aim of this study to provide information on the quality, composition, health effects and economics of this high value viscous liquid.
{"title":"Natural Honey (Raw Honey): Insights on Quality, Composition, Economic and Health Effects: A Comprehensive Review","authors":"Great Iruoghene Edo, Favour Ogheneoruese Onoharigho, Patrick Othuke Akpoghelie, Emmanuel Oghenekome Akpoghelie, Joy Johnson Agbo, Endurance Agoh, Rashidat Adelola Lawal","doi":"10.37256/fse.4220232713","DOIUrl":"https://doi.org/10.37256/fse.4220232713","url":null,"abstract":"Natural honey is one of the most significant foods produced and consumed globally, it has pleasing sensory characteristics such a light colour, as well as a recognizable flavor and aroma. In addition, natural honey has been associated with potential biological properties since it contains organic acids, sugars, minerals, enzymes, phenolic, volatile compounds, methylglyoxal, amino acids, and vitamins. All of these features make this viscous substance extremely desirable by consumers for health and wellness purposes and likewise by manufacturing industries for production purposes thus increasing its market value. Since honey plays a vital role in balancing human nutrition being a better alternative to sugar, and further serves as a natural raw material in most industrial products the world over, its socio-economic importance to human development and industrial output cannot be overemphasized. The income generating and job creating capacity of the honey industry has been beneficial both to corporate organizations and various governments of the world. It is therefore the aim of this study to provide information on the quality, composition, health effects and economics of this high value viscous liquid.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135251925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Traditional rice landraces cannot be processed using standard machinery or unit operations. Traditional rice, on the other hand, is becoming more popular as its purported health benefits spread. Cracked rice grains, broken rice, and subpar milled rice kernels result from using non-standard equipment on landraces. So, studying the physical characteristics of rice and paddy is crucial for modifying milling equipment to lessen post-harvest losses. To preserve and familiarize the underutilized landraces, a comparative study of three pigmented and three non-pigmented landraces were assessed for their physical, gravimetric, and engineering traits using standard analytical protocols. The analysis demonstrated substantial variation among the evaluated properties. The majority of the traditional landraces were classified as long-bold and long-slender grains. The landraces exhibited variations in the equivalent diameter ranging from 0.29 to 0.46 mm and 2.54 to 3.38 mm for rice and paddy samples respectively. The major differences in other attributes like sphericity, aspect ratio, and surface area were also observed. Gravimetric properties of paddy and rice samples of Madumuzhungi (MMP) showed significantly lower values in contrast to other landraces. The highest porosity (51.43%), moisture content (14.97%) and water activity (0.88) was exhibited by the Madumuzhungi paddy sample. The non-pigmented rice samples displayed lower values for thousand kernal weight (TKW), grain volume and surface area. Almost all the variants except White mappillai samba paddy were under 30 g for TKW, indicating the differences between pigmented and non-pigmented landraces. Moisture content significantly affected the gravimetric and engineering properties of the landraces. The correlations between the dimensions and engineering qualities were investigated using principal component analysis (PCA). Five principal components, which account for 100% of the total variance, were used via PCA to reduce the dimensionality of the data.
{"title":"Varietal Differences in the Physical and Engineering Attributes of Underutilized Pigmented and Non-pigmented Paddy and Rice Landraces","authors":"Kuppathil Unnikrishnan Anjali, Annamalai Rajalechumi Kamatchi, Sundaramoorthy Haripriya, Arun Kumar, Chagam Koteswara Reddy","doi":"10.37256/fse.4220232342","DOIUrl":"https://doi.org/10.37256/fse.4220232342","url":null,"abstract":"Traditional rice landraces cannot be processed using standard machinery or unit operations. Traditional rice, on the other hand, is becoming more popular as its purported health benefits spread. Cracked rice grains, broken rice, and subpar milled rice kernels result from using non-standard equipment on landraces. So, studying the physical characteristics of rice and paddy is crucial for modifying milling equipment to lessen post-harvest losses. To preserve and familiarize the underutilized landraces, a comparative study of three pigmented and three non-pigmented landraces were assessed for their physical, gravimetric, and engineering traits using standard analytical protocols. The analysis demonstrated substantial variation among the evaluated properties. The majority of the traditional landraces were classified as long-bold and long-slender grains. The landraces exhibited variations in the equivalent diameter ranging from 0.29 to 0.46 mm and 2.54 to 3.38 mm for rice and paddy samples respectively. The major differences in other attributes like sphericity, aspect ratio, and surface area were also observed. Gravimetric properties of paddy and rice samples of Madumuzhungi (MMP) showed significantly lower values in contrast to other landraces. The highest porosity (51.43%), moisture content (14.97%) and water activity (0.88) was exhibited by the Madumuzhungi paddy sample. The non-pigmented rice samples displayed lower values for thousand kernal weight (TKW), grain volume and surface area. Almost all the variants except White mappillai samba paddy were under 30 g for TKW, indicating the differences between pigmented and non-pigmented landraces. Moisture content significantly affected the gravimetric and engineering properties of the landraces. The correlations between the dimensions and engineering qualities were investigated using principal component analysis (PCA). Five principal components, which account for 100% of the total variance, were used via PCA to reduce the dimensionality of the data.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135392977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Rodrigues, V. Garcia, C. Yoshida, F. Vanin, R. A. Carvalho
Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies are being observed due to the various terminologies used to describe similar products. This review aims to systematically analyze the terminologies used in the literature and explore the effects of different ingredients on fruit-based leather development, focusing on bioactive compounds and sensory and texture properties. The Iramuteq® Software was utilized to categorize the most common terminologies. The review also examined the impact of ingredient incorporation, such as sugars and hydrocolloids, on fruit leathers' physical, chemical, and nutritional characteristics and their influence on sensory attributes and color. This comprehensive analysis provides valuable insights for future research in fruit-based leathers.
{"title":"Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes","authors":"G. Rodrigues, V. Garcia, C. Yoshida, F. Vanin, R. A. Carvalho","doi":"10.37256/fse.4220232791","DOIUrl":"https://doi.org/10.37256/fse.4220232791","url":null,"abstract":"Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies are being observed due to the various terminologies used to describe similar products. This review aims to systematically analyze the terminologies used in the literature and explore the effects of different ingredients on fruit-based leather development, focusing on bioactive compounds and sensory and texture properties. The Iramuteq® Software was utilized to categorize the most common terminologies. The review also examined the impact of ingredient incorporation, such as sugars and hydrocolloids, on fruit leathers' physical, chemical, and nutritional characteristics and their influence on sensory attributes and color. This comprehensive analysis provides valuable insights for future research in fruit-based leathers.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90660250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water boiling, and microwave boiling. Dried turmeric powder is used for the extraction of curcumin with the use of different solvents. Among the solvents used, ethanol to water ratio (70:30) has the highest extraction yields. Further, the curcumin extraction yields were studied using ultrasound technology at different time intervals. Ultrasound-assisted extraction (UAE) for 25 min treatment at 250 W was observed to have the highest yield. The rhizomes that are pressure cooked and tray dried at 90 °C followed by the ultrasound-assisted extraction have resulted in maximum curcumin content. The experimental curcumin value is compared with the calculated value obtained from Peleg’s model. Ultrasound can be used as a green technology to have enhanced extraction yields of bioactive compounds.
{"title":"Effect of Microwave Boiling and Ultrasound-Assisted Extraction on Curcumin from the Turmeric Rhizomes","authors":"S. G., Sravanya K., P. P., Thirumdas R.","doi":"10.37256/fse.4220233207","DOIUrl":"https://doi.org/10.37256/fse.4220233207","url":null,"abstract":"The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water boiling, and microwave boiling. Dried turmeric powder is used for the extraction of curcumin with the use of different solvents. Among the solvents used, ethanol to water ratio (70:30) has the highest extraction yields. Further, the curcumin extraction yields were studied using ultrasound technology at different time intervals. Ultrasound-assisted extraction (UAE) for 25 min treatment at 250 W was observed to have the highest yield. The rhizomes that are pressure cooked and tray dried at 90 °C followed by the ultrasound-assisted extraction have resulted in maximum curcumin content. The experimental curcumin value is compared with the calculated value obtained from Peleg’s model. Ultrasound can be used as a green technology to have enhanced extraction yields of bioactive compounds.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"8 11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86652508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chiravi K., K. A, Wadikar D. D., M. C, Semwal A. D.
Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs. Though, the process is desirable in terms of nutritional and textural properties for some starchy foods, it tends to exhibit many undesirable effects on storage and sensory qualities of starchy foods. Extensive studies have been done worldwide to understand the in-depth mechanism of retrogradation and its effect on foods. Various factors are involved in hindering/accelerating the retrogradation process thereby influencing the food product properties. This review provides a thorough insight into food constituents as well as extrinsic factors which influence the starch retrogradation in food systems. It also explains the role of amylose and amylopectin in retrogradation independently, providing a better understanding to the reader on retrogradation phenomena.
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