Pub Date : 2024-06-29DOI: 10.1007/s13197-024-06023-y
Harisha Devi, Tejinder Pal Singh, Ruby Siwach, Vandana Chaudhary
Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.24 kcal total energy, 8.29 g carbohydrates, 7.19 g sugar, 1.51 g protein, 0.52 g total fat, 0.13 g saturated fat, 0.30 g MUFA, 0.23 g ash, 49.7 mg sodium content, 0.51% (w/w) alcohol and 4.5% (v/v) CO2. Results revealed a notable decline in pH and a rise in acidity during the early stages of storage followed by stabilization thereafter. Additionally a progressive decrement in lactose content and increase in ethanol was reported owing to the fermentation activity of the diverse microflora in kefir culture. The product exhibited antimicrobial as well as antioxidant activity and also remained stable for 12 days under refrigeration. Microbial stability was further strengthened by the absence of E.coli and consistent viable count of lactic acid bacteria and yeast in confirmation with the microbiological standards of fermented milk products. Results indicated that both proteinaceous as well as non-proteinaceous components are responsible for antioxidant activity of the product. Hence, the development of paneer whey-based kefir could relieve hassle of waste management and also provide health benefits.
{"title":"Development of nutri-functional paneer whey-based kefir drink","authors":"Harisha Devi, Tejinder Pal Singh, Ruby Siwach, Vandana Chaudhary","doi":"10.1007/s13197-024-06023-y","DOIUrl":"https://doi.org/10.1007/s13197-024-06023-y","url":null,"abstract":"<p>Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.24 kcal total energy, 8.29 g carbohydrates, 7.19 g sugar, 1.51 g protein, 0.52 g total fat, 0.13 g saturated fat, 0.30 g MUFA, 0.23 g ash, 49.7 mg sodium content, 0.51% (w/w) alcohol and 4.5% (v/v) CO<sub>2</sub>. Results revealed a notable decline in pH and a rise in acidity during the early stages of storage followed by stabilization thereafter. Additionally a progressive decrement in lactose content and increase in ethanol was reported owing to the fermentation activity of the diverse microflora in kefir culture. The product exhibited antimicrobial as well as antioxidant activity and also remained stable for 12 days under refrigeration. Microbial stability was further strengthened by the absence of <i>E.coli</i> and consistent viable count of lactic acid bacteria and yeast in confirmation with the microbiological standards of fermented milk products. Results indicated that both proteinaceous as well as non-proteinaceous components are responsible for antioxidant activity of the product. Hence, the development of paneer whey-based kefir could relieve hassle of waste management and also provide health benefits.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501524","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}
Pub Date : 2024-06-27DOI: 10.1007/s13197-024-06017-w
Manoj Prabhakaran, Attar Singh Chauhan, Nandini Prasad Shetty, Y. N. Sreerama
The potential of Carissa spinarum (Cs), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting Cs fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% Cs fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics, flavonoids, DPPH activity) and sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls. HPLC analysis confirmed the retention of bioactive compounds Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid, and Resveratrol in RTS beverages. Sensory evaluation indicated a higher level of acceptance, with overall acceptability ranked as follows on a 9-point hedonic scale: T2 (7.01) > T3 (6.92) > T1 (6.58) > Control (5.46). The study underscores Cs's bioactive potential and promising role in functional beverage development, appealing to health-conscious consumers due to retained nutrition and nutraceuticals during storage, offering convenient and flavorful options.
{"title":"Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability","authors":"Manoj Prabhakaran, Attar Singh Chauhan, Nandini Prasad Shetty, Y. N. Sreerama","doi":"10.1007/s13197-024-06017-w","DOIUrl":"https://doi.org/10.1007/s13197-024-06017-w","url":null,"abstract":"<p>The potential of <i>Carissa spinarum</i> (<i>Cs</i>), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting <i>Cs</i> fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% <i>Cs</i> fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics, flavonoids, DPPH activity) and sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls. HPLC analysis confirmed the retention of bioactive compounds Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid, and Resveratrol in RTS beverages. Sensory evaluation indicated a higher level of acceptance, with overall acceptability ranked as follows on a 9-point hedonic scale: T2 (7.01) > T3 (6.92) > T1 (6.58) > Control (5.46). The study underscores <i>Cs</i>'s bioactive potential and promising role in functional beverage development, appealing to health-conscious consumers due to retained nutrition and nutraceuticals during storage, offering convenient and flavorful options.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501526","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}
Pub Date : 2024-06-26DOI: 10.1007/s13197-024-06022-z
Suseela Saranya, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Hridyesh Pandey, S. Abdullah
The present work investigates the impact of pressure (P; 300–600 MPa) and holding time (t; 5–20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the P and t had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of P and t increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42–16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.
{"title":"High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization","authors":"Suseela Saranya, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Hridyesh Pandey, S. Abdullah","doi":"10.1007/s13197-024-06022-z","DOIUrl":"https://doi.org/10.1007/s13197-024-06022-z","url":null,"abstract":"<p>The present work investigates the impact of pressure (<i>P</i>; 300–600 MPa) and holding time (<i>t</i>; 5–20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the <i>P</i> and <i>t</i> had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of <i>P</i> and <i>t</i> increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42–16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501520","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}
Pub Date : 2024-06-25DOI: 10.1007/s13197-024-06014-z
Ludmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, Maria Teresa Pedrosa Silva Clerici, Ulliana Sampaio, Serafim Bakalis, Syahrizal Muttakin, Marcelo Cristianini
The effects of high hydrostatic pressure (HHP) (400–650 MPa) and holding temperature (25–50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules. These findings were associated with larger particles, resulting from increased swelling of the granules. The enthalpy changes of crystallite melting decreased from 22.7 (SS) to 0.1–26.9 J/g as a result of increases in pressure and temperature. Measurements of long- and short-range order of SS showed granules have not been completely gelatinized during processing. Water absorption index (1.7–5.4 g/g) and cold viscosity (52.7–94.3 cP) increased as pressure increased, against lowered gel strength (0.80–1.44 N), peak (1394–2735 cP), final (1499–3103 cP) and setback viscosities (233–1288 cP). Increased RS (27.3–35.8%) in processed SS was attributed to the amylose–lipid complex. The process did not affect RDS compared to native SS, but it decreased SDS. Combinations of HHP and temperature demonstrated the potential to produce different versions of physically modified SS suitable for a wide range of applications.
本研究评估了热辅助高压淀粉加工过程中的高静水压(400-650 兆帕)和保温温度(25-50 °C)对高粱淀粉(SS)的多尺度结构(颗粒、结晶和分子)、技术功能特性和消化率的影响。响应面方法证实,加工过程对高粱淀粉改性的影响主要取决于压力水平。随着氢氧化钾的增加,加工后的高粱淀粉会逐渐失去颗粒结构和马耳他十字纹,这表明颗粒内部结构逐渐紊乱。这些发现与颗粒变大有关,因为颗粒的膨胀增加了。随着压力和温度的增加,结晶熔化焓从 22.7(SS)降至 0.1-26.9 J/g。SS 的长程和短程阶次测量结果表明,颗粒在加工过程中尚未完全糊化。吸水指数(1.7-5.4 g/g)和低温粘度(52.7-94.3 cP)随着压力的增加而增加,但凝胶强度(0.80-1.44 N)、峰值粘度(1394-2735 cP)、最终粘度(1499-3103 cP)和后退粘度(233-1288 cP)却有所降低。加工过的 SS 中 RS(27.3-35.8%)的增加归因于直链淀粉-脂质复合物。与原生 SS 相比,加工过程不会影响 RDS,但会降低 SDS。HHP 和温度的组合显示了生产不同物理改性 SS 的潜力,适合广泛的应用。
{"title":"Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility","authors":"Ludmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, Maria Teresa Pedrosa Silva Clerici, Ulliana Sampaio, Serafim Bakalis, Syahrizal Muttakin, Marcelo Cristianini","doi":"10.1007/s13197-024-06014-z","DOIUrl":"https://doi.org/10.1007/s13197-024-06014-z","url":null,"abstract":"<p>The effects of high hydrostatic pressure (HHP) (400–650 MPa) and holding temperature (25–50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules. These findings were associated with larger particles, resulting from increased swelling of the granules. The enthalpy changes of crystallite melting decreased from 22.7 (SS) to 0.1–26.9 J/g as a result of increases in pressure and temperature. Measurements of long- and short-range order of SS showed granules have not been completely gelatinized during processing. Water absorption index (1.7–5.4 g/g) and cold viscosity (52.7–94.3 cP) increased as pressure increased, against lowered gel strength (0.80–1.44 N), peak (1394–2735 cP), final (1499–3103 cP) and setback viscosities (233–1288 cP). Increased RS (27.3–35.8%) in processed SS was attributed to the amylose–lipid complex. The process did not affect RDS compared to native SS, but it decreased SDS. Combinations of HHP and temperature demonstrated the potential to produce different versions of physically modified SS suitable for a wide range of applications.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518083","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}
Pub Date : 2024-06-19DOI: 10.1007/s13197-024-06013-0
Dev Kumar Yadav, D. D. Wadikar
This study aimed to compare thirteen different varieties of hyacinth beans analyzedfor their nutritional and antinutritional constituents. The study classified HA-3, HA-4, and Kadale Avare as Lignosus varieties, while the remaining varieties Arka, Pusa, CO, and NS, were classified as Typicus. The protein content ranged from 19.02 to 29.96%, with HA4 having the highest value. Color profile analysis revealed that only Namdhari Seeds (NS-608) and Arka Soumya exhibited lighter grain colors, while the others had darker shades with yellowish-red pigmentation. The varieties contained significant amounts of minerals and crude fiber. Essential elements such as Calcium, Magnesium, Sodium, Potassium, Iron, Zinc, Manganese, Copper, and Cobalt were present, while heavy metals were negligible, except for Chromium.The varieties also contained higher concentrations of free and bound forms of Flavonoids compared to polyphenols. HA4 had the highest polyphenols content. Antinutritional factors such asphytate and phytic acid were investigated, with Coimbatore (CO14) having the lowest phytic acid content despite its dark color.The nutritional value of hyacinth beans as a potential legume source of essential nutrients is highlighted, along with the need to address antinutritional principles in different varieties for improved processability and utilization.
{"title":"Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legume","authors":"Dev Kumar Yadav, D. D. Wadikar","doi":"10.1007/s13197-024-06013-0","DOIUrl":"https://doi.org/10.1007/s13197-024-06013-0","url":null,"abstract":"<p>This study aimed to compare thirteen different varieties of hyacinth beans analyzedfor their nutritional and antinutritional constituents. The study classified HA-3, HA-4, and Kadale Avare as Lignosus varieties, while the remaining varieties Arka, Pusa, CO, and NS, were classified as Typicus. The protein content ranged from 19.02 to 29.96%, with HA4 having the highest value. Color profile analysis revealed that only Namdhari Seeds (NS-608) and Arka Soumya exhibited lighter grain colors, while the others had darker shades with yellowish-red pigmentation. The varieties contained significant amounts of minerals and crude fiber. Essential elements such as Calcium, Magnesium, Sodium, Potassium, Iron, Zinc, Manganese, Copper, and Cobalt were present, while heavy metals were negligible, except for Chromium.The varieties also contained higher concentrations of free and bound forms of Flavonoids compared to polyphenols. HA4 had the highest polyphenols content. Antinutritional factors such asphytate and phytic acid were investigated, with Coimbatore (CO14) having the lowest phytic acid content despite its dark color.The nutritional value of hyacinth beans as a potential legume source of essential nutrients is highlighted, along with the need to address antinutritional principles in different varieties for improved processability and utilization.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501522","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}
Pub Date : 2024-06-19DOI: 10.1007/s13197-024-06018-9
K. C. Neethu, Heartwin A. Pushpadass, Magdaline Eljeeva Emerald Franklin, H. Krishnamurthy
The kinetics, oil migration pattern and the role of frying media during immersion frying of ‘pantoa’, a dairy dessert, at the microstructural level were studied using confocal laser scanning microscopy (CLSM). After 6 min of frying, the depth of oil migration in pantoa increased from 0 to 3.16 mm in clarified butter (locally called ‘ghee’) and 3.81 mm in sunflower oil. Migration was 1.6 times higher and 1.25 times deeper in pantoa fried in sunflower oil than in clarified butter because of higher moisture loss and pore development. The near absence of fluorescence in the CLSM images of pantoa core evidenced that oil did not penetrate the core. Moisture loss and oil migration (fat uptake) were strongly correlated (r = 0.99). CLSM and optical scan images established that oil migrated into pantoa only at the end of frying. Thus, frying of pantoa in clarified butter would be better in terms of minimizing fat migration. The extent and depth of oil migration in the crust and core of pantoa in sunflower oil and clarified butter have been mapped, quantified and compared. This study helps to instantiate the oil/fat migration process in complex and dense fried foods. Also, it will be relevant for the food industry in terms of optimizing the fat content of fried products, thereby avoiding excess oil and produce healthy foods of desired quality.
{"title":"Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media","authors":"K. C. Neethu, Heartwin A. Pushpadass, Magdaline Eljeeva Emerald Franklin, H. Krishnamurthy","doi":"10.1007/s13197-024-06018-9","DOIUrl":"https://doi.org/10.1007/s13197-024-06018-9","url":null,"abstract":"<p>The kinetics, oil migration pattern and the role of frying media during immersion frying of ‘<i>pantoa</i>’, a dairy dessert, at the microstructural level were studied using confocal laser scanning microscopy (CLSM). After 6 min of frying, the depth of oil migration in <i>pantoa</i> increased from 0 to 3.16 mm in clarified butter (locally called ‘<i>ghee</i>’) and 3.81 mm in sunflower oil. Migration was 1.6 times higher and 1.25 times deeper in <i>pantoa</i> fried in sunflower oil than in clarified butter because of higher moisture loss and pore development. The near absence of fluorescence in the CLSM images of <i>pantoa</i> core evidenced that oil did not penetrate the core. Moisture loss and oil migration (fat uptake) were strongly correlated (<i>r</i> = 0.99). CLSM and optical scan images established that oil migrated into <i>pantoa</i> only at the end of frying. Thus, frying of <i>pantoa</i> in clarified butter would be better in terms of minimizing fat migration. The extent and depth of oil migration in the crust and core of <i>pantoa</i> in sunflower oil and clarified butter have been mapped, quantified and compared. This study helps to instantiate the oil/fat migration process in complex and dense fried foods. Also, it will be relevant for the food industry in terms of optimizing the fat content of fried products, thereby avoiding excess oil and produce healthy foods of desired quality.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501480","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}
Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM. Bioactive compounds were then extracted from the peel using ultrasound-assisted extraction. The qualitative estimation for tray-dried potato peel powder and vacuum-oven potato peel powder suggested that the drying techniques have a substantial effect on the bioactive compounds. The values obtained for total phenolic content (TPC), total flavonoid content (TFC) and DPPH for both samples showed that red potato peel powder is a rich source of antioxidants. The pre-compression properties results indicated that neither of the potato peel powders exhibited ‘Excellent’ flow characteristics. However, the addition of croscarmellose sodium improved the flow characteristics, making it feasible to create a tablet from the peel itself. This study highlights the potential of potato peels, a waste product, as a source of valuable bioactive compounds. Thus, it can be utilized in formulation of functional foods and nutraceuticals; promoting sustainability and value addition in the food processing industry.
{"title":"A study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques","authors":"Divya Tripathi, Muskan Kumari, Anil Kumar Chauhan, Dinesh Kumar, Madhukiran R. Dhondale","doi":"10.1007/s13197-024-06015-y","DOIUrl":"https://doi.org/10.1007/s13197-024-06015-y","url":null,"abstract":"<p>Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM. Bioactive compounds were then extracted from the peel using ultrasound-assisted extraction. The qualitative estimation for tray-dried potato peel powder and vacuum-oven potato peel powder suggested that the drying techniques have a substantial effect on the bioactive compounds. The values obtained for total phenolic content (TPC), total flavonoid content (TFC) and DPPH for both samples showed that red potato peel powder is a rich source of antioxidants. The pre-compression properties results indicated that neither of the potato peel powders exhibited ‘Excellent’ flow characteristics. However, the addition of croscarmellose sodium improved the flow characteristics, making it feasible to create a tablet from the peel itself. This study highlights the potential of potato peels, a waste product, as a source of valuable bioactive compounds. Thus, it can be utilized in formulation of functional foods and nutraceuticals; promoting sustainability and value addition in the food processing industry.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518084","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}
Pub Date : 2024-06-17DOI: 10.1007/s13197-024-06019-8
Nikolett Czipa, Clive J. C. Phillips, Emőke Topa, Béla Kovács
Acacia honey was infused with basil, oregano, marjoram, dill, garlic or cinnamon at infusion rates of 0–5% by mass for a 6 months period. After removal of the infusates, macro and micro element concentrations were measured by Inductively Coupled Plasma Optical Emission Spectrometry. Total phenolic and flavonoid contents were determined spectroscopically. The greatest release of elements, phenols and flavonoids, (% release/1% infusion rate) were for phenols (1.22–3.74, respectively), flavonoids (0.12–2.18), K (0.39–0.78), P (0.14–0.87), and S (0.07–0.85). The least release was for Ba (0.04–0.17), Fe (0.03–0.41) and B (− 0.006 to 2.33). Dill showed the most important effect on the Na concentration of honey enriched (at 5.00%) with > 90 times higher content (328 ± 4 mg/kg) compared to control honey (3.46 ± 0.07 mg/kg). Sr content was more than 50 times higher in honey enriched with marjoram (1383 ± 10 µg/kg), and honey enriched with dill showed more than 30 times higher Fe content (4112 ± 14 µg/kg). Enrichment with dill had the greatest effect on Ca, Cu, K, Mg, Na and Fe content of control honey, and garlic had the most important effect on the B, P, S, Zn, TP and TF content. Enrichment with these herbs and spices resulted in increases in element, total phenolic and flavonoid content of acacia honey.
{"title":"Release of elements and phenolic and flavonoid compounds from herbs and spices into acacia honey during infusion","authors":"Nikolett Czipa, Clive J. C. Phillips, Emőke Topa, Béla Kovács","doi":"10.1007/s13197-024-06019-8","DOIUrl":"https://doi.org/10.1007/s13197-024-06019-8","url":null,"abstract":"<p>Acacia honey was infused with basil, oregano, marjoram, dill, garlic or cinnamon at infusion rates of 0–5% by mass for a 6 months period. After removal of the infusates, macro and micro element concentrations were measured by Inductively Coupled Plasma Optical Emission Spectrometry. Total phenolic and flavonoid contents were determined spectroscopically. The greatest release of elements, phenols and flavonoids, (% release/1% infusion rate) were for phenols (1.22–3.74, respectively), flavonoids (0.12–2.18), K (0.39–0.78), P (0.14–0.87), and S (0.07–0.85). The least release was for Ba (0.04–0.17), Fe (0.03–0.41) and B (− 0.006 to 2.33). Dill showed the most important effect on the Na concentration of honey enriched (at 5.00%) with > 90 times higher content (328 ± 4 mg/kg) compared to control honey (3.46 ± 0.07 mg/kg). Sr content was more than 50 times higher in honey enriched with marjoram (1383 ± 10 µg/kg), and honey enriched with dill showed more than 30 times higher Fe content (4112 ± 14 µg/kg). Enrichment with dill had the greatest effect on Ca, Cu, K, Mg, Na and Fe content of control honey, and garlic had the most important effect on the B, P, S, Zn, TP and TF content. Enrichment with these herbs and spices resulted in increases in element, total phenolic and flavonoid content of acacia honey.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501486","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}
{"title":"Comparison of three different in vitro digestion methods for carbohydrates","authors":"Yahao Xiao, Sheng Li, Jiaxi Li, Yanlan Bi, Xuebing Xu, Hong Zhang","doi":"10.1007/s13197-024-06012-1","DOIUrl":"https://doi.org/10.1007/s13197-024-06012-1","url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141337420","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}
Pub Date : 2024-06-04DOI: 10.1007/s13197-024-06010-3
Pawankumar Rai, Srishti Mehrotra, Vaibhavi Lahane, Akhilesh K. Yadav, Sandeep K. Sharma
Solid phase extraction technique is a widely used sample preparation technique for the extraction of components from complex food matrices. However, there are several parameters in SPE that leads to low recovery, and reproducibility, insufficiently clean extracts and evaporation of volatile compounds. These drawbacks can be addressed through the use of innovative techniques and instrumentation that offers improved efficiency and accuracy for isolation of active constituents from food and beverage samples. Here a solid phase extraction methodology and extraction assembly has been developed for extracting compounds from orange fruit juice, followed by analysis using a LC-HRMS system. The methodology and assembly eliminate the evaporation step, thus facilitating the analysis of wide range of volatile and non-volatile compounds without the risk of their evaporation, making it particularly suitable for thermo-sensitive compounds. Also, the elute can be used for further analysis using LC-HRMS. The effectiveness of the designed extraction assembly and technique was demonstrated by comparing the procedure with the available conventional extraction assemblies, highlighting the advantages of the developed method.