Gorenand Prasad Yadav, Chandrakant Genu Dalbhagat, H. Mishra
Rice broken and low glycemic ingredients such as millet and pseudocereal were used to formulate the multigrain flour using Linear Programming (LP) in MATLAB to prepare Low Glycemic Rice (LGR). The constraints considered in LP were: glycemic index (GI < 55), protein (≥ 10 g/100 g), iron (≥ 6 mg/100 g) and carbohydrate (≤ 70 g/100 g). A laboratory-scale co-rotating twin-screw extruder was used to produce the LGR. Proximate composition, mineral content, physicochemical properties, cooking characteristics, starch digestibility, pasting properties and microstructure of LGR were analyzed and compared with raw rice (Swarna Cv.). The LGR was characterized as a highly nutritious low glycemic food (GI value of 55.03) with high protein (12.88%), fiber (2.22%), fat (2.28%), ash (1.38%), and iron content (16.11 mg/100 g) as compared to the raw rice. The cooking losses (14.23%), water solubility index (7.21%) and total colour difference (25.14) of LGR were significantly higher, whereas cooking time (8.25 minutes) was significantly lower, which may be due to several cracks and voids as observed in SEM analysis. Moreover, the LGR showed significantly different pasting properties compared to raw rice.
{"title":"Preparation of Low Glycemic Rice and Comparison of Its Physicochemical Properties, Cooking Characteristics, Starch Digestibility and Microstructure with Raw Rice (Swarna Cv)","authors":"Gorenand Prasad Yadav, Chandrakant Genu Dalbhagat, H. Mishra","doi":"10.37256/fse.4120231882","DOIUrl":"https://doi.org/10.37256/fse.4120231882","url":null,"abstract":"Rice broken and low glycemic ingredients such as millet and pseudocereal were used to formulate the multigrain flour using Linear Programming (LP) in MATLAB to prepare Low Glycemic Rice (LGR). The constraints considered in LP were: glycemic index (GI < 55), protein (≥ 10 g/100 g), iron (≥ 6 mg/100 g) and carbohydrate (≤ 70 g/100 g). A laboratory-scale co-rotating twin-screw extruder was used to produce the LGR. Proximate composition, mineral content, physicochemical properties, cooking characteristics, starch digestibility, pasting properties and microstructure of LGR were analyzed and compared with raw rice (Swarna Cv.). The LGR was characterized as a highly nutritious low glycemic food (GI value of 55.03) with high protein (12.88%), fiber (2.22%), fat (2.28%), ash (1.38%), and iron content (16.11 mg/100 g) as compared to the raw rice. The cooking losses (14.23%), water solubility index (7.21%) and total colour difference (25.14) of LGR were significantly higher, whereas cooking time (8.25 minutes) was significantly lower, which may be due to several cracks and voids as observed in SEM analysis. Moreover, the LGR showed significantly different pasting properties compared to raw rice.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73052835","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}
This study aimed to evaluate the concentrations of the heavy metals, macro and micro-elements as well as the distribution of phenolic constituents in different parts of half-ripe and full-ripe kei apple fruits. For mineral analysis, fruit samples were digested and analyzed using inductively coupled plasma optical emission spectrometry (ICPOES). The colorimetric determination of total polyphenolic contents (TPs) and the antioxidant capacity using DPPH and total antioxidant capacity (TAC) assays were done using aqueous alcoholic extracts. Also, the phenolic profiles were identified and quantified using high performance liquid chromatography (HPLC). The results showed that the highest antioxidant activity using DPPH and TAC and total phenolic content were detected in the pulp of full-mature fruits and its values were 2.03 mg GAE/g d.w, 22.61 mg AAE/g d.w and 26.24 mg GAE/g d.w, respectively. Average of mineral concentrations in dried samples (in μg/g), were ranged between: 6,164.99 to 18,339.61 (K); 2,538.06 to 3,488.92 (Ca); 749.26 to 2,110.12 (Mg); 82.13 to 733.36 (Fe); 22.74 to 58.02 (Zn); 6.43 to 11.85 (Mn); 10.17 to 20.02 (Cu); 1.86 to 8.73 (Ni) and much lower concentrations of Co, Pb and Cd. The key phenolic constituents of the fruit harvested in different times were 4-hydroxy benzoic acid, chlorogenic acid and catechol. Overall, harvesting of kei apple fruit in the first week of June indicates the full maturity of the fruit with characteristic higher phenolics, antioxidant capacity without any deterioration in most of elemental minerals.
{"title":"Effect of Mature Stages on Phenolic Contents, Antioxidant Activities and Mineral Distribution in Different Parts of Kei Apple Fruit","authors":"M. Taher, L. Tadros","doi":"10.37256/fse.4120231945","DOIUrl":"https://doi.org/10.37256/fse.4120231945","url":null,"abstract":"This study aimed to evaluate the concentrations of the heavy metals, macro and micro-elements as well as the distribution of phenolic constituents in different parts of half-ripe and full-ripe kei apple fruits. For mineral analysis, fruit samples were digested and analyzed using inductively coupled plasma optical emission spectrometry (ICPOES). The colorimetric determination of total polyphenolic contents (TPs) and the antioxidant capacity using DPPH and total antioxidant capacity (TAC) assays were done using aqueous alcoholic extracts. Also, the phenolic profiles were identified and quantified using high performance liquid chromatography (HPLC). The results showed that the highest antioxidant activity using DPPH and TAC and total phenolic content were detected in the pulp of full-mature fruits and its values were 2.03 mg GAE/g d.w, 22.61 mg AAE/g d.w and 26.24 mg GAE/g d.w, respectively. Average of mineral concentrations in dried samples (in μg/g), were ranged between: 6,164.99 to 18,339.61 (K); 2,538.06 to 3,488.92 (Ca); 749.26 to 2,110.12 (Mg); 82.13 to 733.36 (Fe); 22.74 to 58.02 (Zn); 6.43 to 11.85 (Mn); 10.17 to 20.02 (Cu); 1.86 to 8.73 (Ni) and much lower concentrations of Co, Pb and Cd. The key phenolic constituents of the fruit harvested in different times were 4-hydroxy benzoic acid, chlorogenic acid and catechol. Overall, harvesting of kei apple fruit in the first week of June indicates the full maturity of the fruit with characteristic higher phenolics, antioxidant capacity without any deterioration in most of elemental minerals.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77750216","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}
V. Garcia, J. G. Borges, Eduardo Galvão Leite das Chagas, C. Yoshida, F. Vanin, J. Laurindo, R. A. Carvalho
Acerola is a perishable fruit with high vitamin C levels and an attractive nutrition property. The goal of the present work was to produce dehydrated acerola pulp with preserved vitamin C, selecting freeze-drying and refractance window (considered a novel and promising drying method) as suitable technologies. The final properties of dehydrated pulps using the drying technologies freeze-drying and refractance window were compared: i) water activity, ii)moisture content, iii) hygroscopicity, iv) color parameters, v) microstructure, vi) antioxidant activity, and vii) ascorbic acid stability (30 °C, 75% RH). The dried acerola pulps exhibited low moisture, water activity, and hygroscopicity regardless of the drying technology. However, the pulp dehydrated by refractance window presented significantly higher antioxidant activity than the freeze-dried pulp, with higher ABTS•+ (1,838.60 μM TE/g dehydrated pulp) and FRAP (1,290.00 μM TE/g dehydrated pulp) values. The ascorbic acid stability values were also higher for the pulp dried by the refractance window, which showed a final content of 98.03 mg/100 g dehydrated pulp after ten days of storage. The refractance window is a more appropriate technology to dehydrate acerola pulp with high vitamin C content, antioxidant activity, and ascorbic acid stability than freeze-drying.
{"title":"Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying","authors":"V. Garcia, J. G. Borges, Eduardo Galvão Leite das Chagas, C. Yoshida, F. Vanin, J. Laurindo, R. A. Carvalho","doi":"10.37256/fse.4120231754","DOIUrl":"https://doi.org/10.37256/fse.4120231754","url":null,"abstract":"Acerola is a perishable fruit with high vitamin C levels and an attractive nutrition property. The goal of the present work was to produce dehydrated acerola pulp with preserved vitamin C, selecting freeze-drying and refractance window (considered a novel and promising drying method) as suitable technologies. The final properties of dehydrated pulps using the drying technologies freeze-drying and refractance window were compared: i) water activity, ii)moisture content, iii) hygroscopicity, iv) color parameters, v) microstructure, vi) antioxidant activity, and vii) ascorbic acid stability (30 °C, 75% RH). The dried acerola pulps exhibited low moisture, water activity, and hygroscopicity regardless of the drying technology. However, the pulp dehydrated by refractance window presented significantly higher antioxidant activity than the freeze-dried pulp, with higher ABTS•+ (1,838.60 μM TE/g dehydrated pulp) and FRAP (1,290.00 μM TE/g dehydrated pulp) values. The ascorbic acid stability values were also higher for the pulp dried by the refractance window, which showed a final content of 98.03 mg/100 g dehydrated pulp after ten days of storage. The refractance window is a more appropriate technology to dehydrate acerola pulp with high vitamin C content, antioxidant activity, and ascorbic acid stability than freeze-drying.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81442201","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 aim of the study was to determine the nutritional and functional properties of beans-maize flour samples. Flour blends were produced using 90:10, 80:20, 70:30, 50:50 (maize: beans, w/w) while 100% maize served as the control. The proximate composition results were: moisture content (8.99-7.65%), crude protein (6.93-14.00%), carbohydrate (63.75-75.64%), total ash (0.97-2.62%), crude fat (6.95-11.11%) and crude fiber (0.51-0.87%). Functional properties results obtained were: water absorption capacity (1.75-1.90 g/g), oil absorption capacity (1.33-1.53 g/g), swelling capacity (1.66-1.36 mL/g), least gelation concentration (15.00-4.50%), bulk density (1.54-1.67 g/mL), foaming capacity (51.00-80.83%) and foaming stability (8.28-19.01%). The substitution of maize flour with beans had significant improvements in the mineral and amino acid compositions of the composite flours. Generally, there was an improvement in the nutritional and functional properties as the level of beans supplementation increased. It was concluded that the addition of beans flour to maize flour enhanced the nutritional and functional properties of the composite flours.
{"title":"Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours","authors":"T. Aderinola, D. Adeoye","doi":"10.37256/fse.4120231874","DOIUrl":"https://doi.org/10.37256/fse.4120231874","url":null,"abstract":"The aim of the study was to determine the nutritional and functional properties of beans-maize flour samples. Flour blends were produced using 90:10, 80:20, 70:30, 50:50 (maize: beans, w/w) while 100% maize served as the control. The proximate composition results were: moisture content (8.99-7.65%), crude protein (6.93-14.00%), carbohydrate (63.75-75.64%), total ash (0.97-2.62%), crude fat (6.95-11.11%) and crude fiber (0.51-0.87%). Functional properties results obtained were: water absorption capacity (1.75-1.90 g/g), oil absorption capacity (1.33-1.53 g/g), swelling capacity (1.66-1.36 mL/g), least gelation concentration (15.00-4.50%), bulk density (1.54-1.67 g/mL), foaming capacity (51.00-80.83%) and foaming stability (8.28-19.01%). The substitution of maize flour with beans had significant improvements in the mineral and amino acid compositions of the composite flours. Generally, there was an improvement in the nutritional and functional properties as the level of beans supplementation increased. It was concluded that the addition of beans flour to maize flour enhanced the nutritional and functional properties of the composite flours.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"136 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86312016","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}
Amanat Ali, M. Waly, Marwa Al-Mahrazi, Juhaina Al-Maskari, S. AlWaheibi
Rice (Oryza sativa) is one of the most important cereal grains that is popularly consumed globally as a staple food. A number of rice dishes are prepared and consumed in Oman. Representative samples of four different types of cooked rice dishes (White rice, Brown rice, Kabuli rice, and Biryani rice) and two traditional dishes (Arsiya and Harees) were collected from local restaurants. The aim of this study was to evaluate the proximate composition, glycemic index (GI) and glycemic load (GL) of these dishes. The results indicated significant (P<0.05) differences in the proximate composition, GI, and GL values of differently cooked rice dishes as well as for Arsiya and Harees. With the exception of white rice which showed the highest glycemic index value (77.3), all other three rice dishes as well as Arsiya and Harees were within the medium GI category (59.5 to 62.9). Similarly, the white rice showed the highest glycemic load value (20.9), whereas the other three rice dishes were within the medium GL category (10.7 to 16.7). The Arsiya and Harees were within low GL category (5.4 to 6.2). The method of cooking appears to affect the proximate composition, starch gelatinization, release of glucose and glycemic index of these dishes. We are reporting for the first time the GI and GL values of these Omani dishes. The results will help in developing appropriate dietary management strategies in meal planning by using the concept of GI and GL for both the normal and diabetic subjects to reduce their risk of chronic diseases.
{"title":"Glycemic Index and Glycemic Load of Selected Omani Rice Dishes","authors":"Amanat Ali, M. Waly, Marwa Al-Mahrazi, Juhaina Al-Maskari, S. AlWaheibi","doi":"10.37256/fse.4120231858","DOIUrl":"https://doi.org/10.37256/fse.4120231858","url":null,"abstract":"Rice (Oryza sativa) is one of the most important cereal grains that is popularly consumed globally as a staple food. A number of rice dishes are prepared and consumed in Oman. Representative samples of four different types of cooked rice dishes (White rice, Brown rice, Kabuli rice, and Biryani rice) and two traditional dishes (Arsiya and Harees) were collected from local restaurants. The aim of this study was to evaluate the proximate composition, glycemic index (GI) and glycemic load (GL) of these dishes. The results indicated significant (P<0.05) differences in the proximate composition, GI, and GL values of differently cooked rice dishes as well as for Arsiya and Harees. With the exception of white rice which showed the highest glycemic index value (77.3), all other three rice dishes as well as Arsiya and Harees were within the medium GI category (59.5 to 62.9). Similarly, the white rice showed the highest glycemic load value (20.9), whereas the other three rice dishes were within the medium GL category (10.7 to 16.7). The Arsiya and Harees were within low GL category (5.4 to 6.2). The method of cooking appears to affect the proximate composition, starch gelatinization, release of glucose and glycemic index of these dishes. We are reporting for the first time the GI and GL values of these Omani dishes. The results will help in developing appropriate dietary management strategies in meal planning by using the concept of GI and GL for both the normal and diabetic subjects to reduce their risk of chronic diseases.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82136112","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}
T. S. Anjorin, Stephanie Chisom Ekwunife, Ebute Joy Egweye, M. Akande, A. A. Fagbohun, Nnaemeka Tobechuku Asogwa
Animal products are not immune to contaminants and could render them not safe for local consumption or unacceptable for export. This study aimed to ascertain the prevalence and profile of Aflatoxins (AFs), Ochratoxins (OTs) and Fumonisins (FBs) contamination in honey and dry-cured meat (kilishi) intended for export in the Federal Capital Territory (FCT) of Nigeria. Ninety (90) samples of each animal product were collected and analyzed. Mycotoxins were determined using High-Performance Liquid Chromatography (HPLC) quantitative techniques. According to the investigation, none of the honey samples for export from the FCT Abuja was positive for Aflatoxin B1 (AFB1) and Aflatoxin B2 (AFB2) contaminants. The occurrence of Ochratoxin A (OTA) was most prevalent in the samples of honey from Abuja East, but with the greatest average concentration (62.87 μg/Kg) in the samples from Abuja South. In samples from the Abuja South zone, the prevalence of AFB1 and AFB2 in the kilishi was relatively high (73.33% and 66.67% respectively). Also, OTA and Ochratoxin B (OTB) were detected at varying levels in the cured meat. Dry-cured meat sold in Abuja Nigeria to consumers and for export is found not safe due to Aflatoxin B1 and B2, OTA and OTB contamination level which was above the EU maximum limit. The regulatory bodies in the country should always carry out routine monitoring to guarantee that marketed products from animals are consumable and also exportable.
{"title":"Mycotoxin Profile of Honey and Dry-Cured Meat (Kilishi) for Export in Abuja, Nigeria","authors":"T. S. Anjorin, Stephanie Chisom Ekwunife, Ebute Joy Egweye, M. Akande, A. A. Fagbohun, Nnaemeka Tobechuku Asogwa","doi":"10.37256/fse.3220221783","DOIUrl":"https://doi.org/10.37256/fse.3220221783","url":null,"abstract":"Animal products are not immune to contaminants and could render them not safe for local consumption or unacceptable for export. This study aimed to ascertain the prevalence and profile of Aflatoxins (AFs), Ochratoxins (OTs) and Fumonisins (FBs) contamination in honey and dry-cured meat (kilishi) intended for export in the Federal Capital Territory (FCT) of Nigeria. Ninety (90) samples of each animal product were collected and analyzed. Mycotoxins were determined using High-Performance Liquid Chromatography (HPLC) quantitative techniques. According to the investigation, none of the honey samples for export from the FCT Abuja was positive for Aflatoxin B1 (AFB1) and Aflatoxin B2 (AFB2) contaminants. The occurrence of Ochratoxin A (OTA) was most prevalent in the samples of honey from Abuja East, but with the greatest average concentration (62.87 μg/Kg) in the samples from Abuja South. In samples from the Abuja South zone, the prevalence of AFB1 and AFB2 in the kilishi was relatively high (73.33% and 66.67% respectively). Also, OTA and Ochratoxin B (OTB) were detected at varying levels in the cured meat. Dry-cured meat sold in Abuja Nigeria to consumers and for export is found not safe due to Aflatoxin B1 and B2, OTA and OTB contamination level which was above the EU maximum limit. The regulatory bodies in the country should always carry out routine monitoring to guarantee that marketed products from animals are consumable and also exportable.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90340476","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}
Sher Ali, Daphne C. M. Andrade, V. Rezende, M. M. Aoyanagi, Bruna B. Franco, E. S. Kamimura, C. Oliveira
Foodborne diseases are indisputable risks to human health, as they are directly affected by the consumption of food and beverages exposed to spoiling and pathogenic microorganisms. A commonly confronted issue by the food industry is the use of synthetic additives to control microbial growth on food products. Alternatively, plant essential oils (EOs) are natural compounds with antimicrobial effects against pathogens in edible and drinkable products. Based on bacteriostatic and bactericidal activities, this review describes the antimicrobial effects of plant EOs on Listeria monocytogenes, also indicating their potential applicability in different food products. Conclusively, it is determined that the Gram-positive bacteria have more susceptibilities to the EOs. In addition, the antibacterial efficacy of the EOs reported in the literature varied according to several parameters, including the seasonal harvest of plants, well-settled methodologies for extraction of EOs, experimental conditions for testing the antibacterial effect on L. monocytogenes, and matrix effects considering several types of foodstuffs. This later represents the main challenge to be addressed in future research aiming at specific applications of EOs in food products.
{"title":"Essential Oils as Potential Tools to Control Listeria Monocytogenes in Foods","authors":"Sher Ali, Daphne C. M. Andrade, V. Rezende, M. M. Aoyanagi, Bruna B. Franco, E. S. Kamimura, C. Oliveira","doi":"10.37256/fse.3220221769","DOIUrl":"https://doi.org/10.37256/fse.3220221769","url":null,"abstract":"Foodborne diseases are indisputable risks to human health, as they are directly affected by the consumption of food and beverages exposed to spoiling and pathogenic microorganisms. A commonly confronted issue by the food industry is the use of synthetic additives to control microbial growth on food products. Alternatively, plant essential oils (EOs) are natural compounds with antimicrobial effects against pathogens in edible and drinkable products. Based on bacteriostatic and bactericidal activities, this review describes the antimicrobial effects of plant EOs on Listeria monocytogenes, also indicating their potential applicability in different food products. Conclusively, it is determined that the Gram-positive bacteria have more susceptibilities to the EOs. In addition, the antibacterial efficacy of the EOs reported in the literature varied according to several parameters, including the seasonal harvest of plants, well-settled methodologies for extraction of EOs, experimental conditions for testing the antibacterial effect on L. monocytogenes, and matrix effects considering several types of foodstuffs. This later represents the main challenge to be addressed in future research aiming at specific applications of EOs in food products.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79693390","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}
Priyadarshini Chakraborty, D. Bhattacharyya, M. Ghosh
The present study aims in preparing novel products with better functional properties (expansion ratio, bulk density and antioxidant properties) from jackfruit seed flour and soy flour, whose availability is increasing in India. Extrusion of soy flour was standardized on the basis of product response which gave the highest expansion ratio, lowest bulk density, and maximum in-vitro antioxidant properties. The optimized parameters were further applied for the preparation of extrudates from composite blends of Jackfruit seed flour incorporated at different levels from 20-80% in soy flour. A portion of equilibrated composite blends of soy and jackfruit seed flour was subjected to analysis prior to extrusion in terms of functional and antioxidant properties. Total flavonoid content was found to be slightly higher in post-extruded samples. In-vitro antioxidant activities showed significantly higher to a marginal increase in antioxidant properties post-extrusion. HPLC analysis of the products showed the presence of phenolic entities like ascorbic acid, gallic acid, vanillin; and flavones like catechin and daidzein. From texture analysis, hardness of the extrudates was found to be acceptable. Post extrusion analysis of the newly developed product showed increased functional values compared to control mix containing only soy flour. Hence, it was concluded from the study that addition of jackfruit seed flour improved the overall functional property of extruded products.
{"title":"Study on Evaluation of Functional Properties of Blends of Soy and Jackfruit Seed Floor Based Extruded Products","authors":"Priyadarshini Chakraborty, D. Bhattacharyya, M. Ghosh","doi":"10.37256/fse.3220221737","DOIUrl":"https://doi.org/10.37256/fse.3220221737","url":null,"abstract":"The present study aims in preparing novel products with better functional properties (expansion ratio, bulk density and antioxidant properties) from jackfruit seed flour and soy flour, whose availability is increasing in India. Extrusion of soy flour was standardized on the basis of product response which gave the highest expansion ratio, lowest bulk density, and maximum in-vitro antioxidant properties. The optimized parameters were further applied for the preparation of extrudates from composite blends of Jackfruit seed flour incorporated at different levels from 20-80% in soy flour. A portion of equilibrated composite blends of soy and jackfruit seed flour was subjected to analysis prior to extrusion in terms of functional and antioxidant properties. Total flavonoid content was found to be slightly higher in post-extruded samples. In-vitro antioxidant activities showed significantly higher to a marginal increase in antioxidant properties post-extrusion. HPLC analysis of the products showed the presence of phenolic entities like ascorbic acid, gallic acid, vanillin; and flavones like catechin and daidzein. From texture analysis, hardness of the extrudates was found to be acceptable. Post extrusion analysis of the newly developed product showed increased functional values compared to control mix containing only soy flour. Hence, it was concluded from the study that addition of jackfruit seed flour improved the overall functional property of extruded products.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"280 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86618301","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}
Aida Mohagheghniapour, M. Saharkhiz, Tahereh Movahhed Haghighi
Sour orange (Citrus aurantium L.) is a tree with medicinal properties. This study assessed the impact of various storage conditions and times on the Essential Oil (EO) content of sour orange blossoms. The changes in the EO composition were recorded at the beginning of extraction and during three, six, and nine months of storage at the temperature of 4 °C (refrigerator), -20 °C (freezer), and 25 °C (room temperature) under conditions of light and darkness. According to the Gas Chromatography (GC, FID detector) and Gas Chromatography-Mass Spectrometry (GC-MS, FID detector) results, 35 compounds were identified. Linalool acetate (14.56-31.4%), linalool (18.9-23.1%), limonene (7.51-15.3%), farnesol (2.1-9%), nerolidol (6.1-8.9%), β-pinene (5.7-8.7%), trans-β-ocimene (0-7.9%), and geranyl acetate (4.2-5.7%) constituted the major EO components in different storage treatments. After nine months, linalool acetate climbed by more than twice as much. Overall, the principal EO compositions are significantly impacted by the storage circumstances. Such knowledge is essential for the food and pharmaceutical industries to use EO effectively in their intended products.
{"title":"A Compositional Perspective of Sour Orange (Citrus aurantium L.) Flowers Essential Oil under Different Storage Conditions","authors":"Aida Mohagheghniapour, M. Saharkhiz, Tahereh Movahhed Haghighi","doi":"10.37256/fse.3220221834","DOIUrl":"https://doi.org/10.37256/fse.3220221834","url":null,"abstract":"Sour orange (Citrus aurantium L.) is a tree with medicinal properties. This study assessed the impact of various storage conditions and times on the Essential Oil (EO) content of sour orange blossoms. The changes in the EO composition were recorded at the beginning of extraction and during three, six, and nine months of storage at the temperature of 4 °C (refrigerator), -20 °C (freezer), and 25 °C (room temperature) under conditions of light and darkness. According to the Gas Chromatography (GC, FID detector) and Gas Chromatography-Mass Spectrometry (GC-MS, FID detector) results, 35 compounds were identified. Linalool acetate (14.56-31.4%), linalool (18.9-23.1%), limonene (7.51-15.3%), farnesol (2.1-9%), nerolidol (6.1-8.9%), β-pinene (5.7-8.7%), trans-β-ocimene (0-7.9%), and geranyl acetate (4.2-5.7%) constituted the major EO components in different storage treatments. After nine months, linalool acetate climbed by more than twice as much. Overall, the principal EO compositions are significantly impacted by the storage circumstances. Such knowledge is essential for the food and pharmaceutical industries to use EO effectively in their intended products.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83215816","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}
C. Yap, Nor Fatin Najhan Nasrudin, Mohamad Saupi Ismail, Rosimah Nulit, Mohd Hafiz Ibrahim, Muskhazli Mustafa, Chee Wah Yap, Shih Hao Tony Peng, Krishnan Kumar, Wan Hee Cheng, Rio Risandiansyah, Ahmad Dwi Setyawan
Oil palm (Elaeis guineensis) is one of the most nutrient-intensive plantations in Malaysia. It requires many nutrients to reach its full potential and production stage. The main issue is that nutritional stress is a crop health issue caused by a lack of nutrient components to sustain crop growth requirements. We aimed to review the nutrient deficiency of oil palm based on an observation and literature study. The leaflet of the oil palm tree was analyzed for this study. The result showed that nutrient deficiency in oil palm is a common issue. Since oil palm is a heavy feeder plant that requires a well-balanced supply of nutrients, the continuous use of sustainable (eco-friendly) biofertilizers at a cost-effectively optimal level is necessary to achieve the maximum yield of oil palm. Though there are some inevitable causes of nutrient deficiencies, good management program should be carried out to lessen this problem and improve oil palm health and production.
{"title":"Usage of Biofertilizers to Correct the Nutrient Deficiency of Oil Palm (Elaeis guineensis): An Observational Study and Review","authors":"C. Yap, Nor Fatin Najhan Nasrudin, Mohamad Saupi Ismail, Rosimah Nulit, Mohd Hafiz Ibrahim, Muskhazli Mustafa, Chee Wah Yap, Shih Hao Tony Peng, Krishnan Kumar, Wan Hee Cheng, Rio Risandiansyah, Ahmad Dwi Setyawan","doi":"10.37256/fse.3220221613","DOIUrl":"https://doi.org/10.37256/fse.3220221613","url":null,"abstract":"Oil palm (Elaeis guineensis) is one of the most nutrient-intensive plantations in Malaysia. It requires many nutrients to reach its full potential and production stage. The main issue is that nutritional stress is a crop health issue caused by a lack of nutrient components to sustain crop growth requirements. We aimed to review the nutrient deficiency of oil palm based on an observation and literature study. The leaflet of the oil palm tree was analyzed for this study. The result showed that nutrient deficiency in oil palm is a common issue. Since oil palm is a heavy feeder plant that requires a well-balanced supply of nutrients, the continuous use of sustainable (eco-friendly) biofertilizers at a cost-effectively optimal level is necessary to achieve the maximum yield of oil palm. Though there are some inevitable causes of nutrient deficiencies, good management program should be carried out to lessen this problem and improve oil palm health and production.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83353706","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}
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