Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.

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THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICE

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2008.00340.x ◽

2009 ◽

Vol 33 ◽

pp. 264-280 ◽

Cited By ~ 2

Author(s):

TATIANA BEATRIS TRIBESS ◽

MARIA AUXILIADORA DE BRITO RODAS ◽

JUSSARA CARVALHO DE MOURA DELLA TORRE ◽

CARMEN CECILIA TADINI

Keyword(s):

Orange Juice ◽

Sensory Profile ◽

Chemical Characteristics ◽

Refrigerated Storage ◽

Physical Chemical

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Minerals, Phenolic Compounds, and Antioxidant Capacity of Citrus Peel Extract by Hot Water

Journal of Food Science ◽

10.1111/j.1750-3841.2007.00546.x ◽

2007 ◽

Vol 73 (1) ◽

pp. C11-C18 ◽

Cited By ~ 69

Author(s):

G.H. Xu ◽

J.C. Chen ◽

D.H. Liu ◽

Y.H. Zhang ◽

P. Jiang ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Hot Water ◽

Citrus Peel ◽

Citrus Peel Extract ◽

Peel Extract

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KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22812 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Feren Feren ◽

Sri Wahyuni ◽

RH Fitri Faradilla

Keyword(s):

Storage Time ◽

Design Method ◽

Storage Period ◽

Control Treatment ◽

Plate Count ◽

Banana Peel ◽

Total Plate Count ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

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PERBANDINGAN KEMAMPUAN EKSTRAK KULIT PISANG AGUNG SEMERU DAN PISANG MAS KIRANA VARIETAS LUMAJANG DALAM MENGHAMBAT PERTUMBUHAN Candida albicans

Florea Jurnal Biologi dan Pembelajarannya ◽

10.25273/florea.v4i2.1723 ◽

2017 ◽

Vol 4 (2) ◽

pp. 31

Author(s):

Dwi Nur Rikhmasari

Keyword(s):

Candida Albicans ◽

Antifungal Activity ◽

Pathogenic Fungi ◽

Optimal Concentration ◽

Banana Peel ◽

Anova Test ◽

Random Design ◽

The Difference ◽

Peel Extract ◽

Better Than

Agung Semeru banana and Mas Kirana, is one of the typical banana varieties found in Lumajang Regency. Where on the banana peel extraction contain various antifungi compounds. The purpose of this research is to know the difference of banana extract of Agung Semeru and banana Mas Kirana varieties of lumajang, in inhibiting the growth of pathogenic fungi Candida albicans, and to know the optimal concentration which can inhibit the growth of Candida albicans. The method used was Completely Random Design (RAL) with four of factors, that is: 0, 25, 50, 75 and 100 %. The results were analyzed with Anova test and Duncan test multiple ranger test at the level of 5%. Each treatment was repeated three times. The results show that there is an effect of giving extract of Semeru banana peel (sig = 0,00) and banana Mas Kirana (sig = 0,00) to Candida albicans growth at various concentration (0%, 25%, 50%, 75% and 100%). For extract of Semeru banana peel at concentration 75% (3,19 ± 0,84 mm) showed better result from other concentration, while for banana Mas Kirana Lumajang peel extract, at concentration 50% (2,44 ± 0,0 mm) showed better result than treatment other. Ability of antifungal activity of Agung Semeru banana peel extract better than banana Mas Kirana.

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Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0185 ◽

2016 ◽

Vol 12 (3) ◽

pp. 303-310 ◽

Cited By ~ 2

Author(s):

Omid Hasani ◽

Seyed Rohollah Javadian

Keyword(s):

Lipid Oxidation ◽

Common Carp ◽

Storage Period ◽

Orange Peel ◽

Thiobarbituric Acid ◽

Refrigerated Storage ◽

High Concentration ◽

Bitter Orange ◽

Orange Peel Extract ◽

Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

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Banana peel extract mediated novel route for the synthesis of palladium nanoparticles

Materials Letters ◽

10.1016/j.matlet.2010.06.021 ◽

2010 ◽

Vol 64 (18) ◽

pp. 1951-1953 ◽

Cited By ~ 96

Author(s):

Ashok Bankar ◽

Bhagyashree Joshi ◽

Ameeta Ravi Kumar ◽

Smita Zinjarde

Keyword(s):

Palladium Nanoparticles ◽

Banana Peel ◽

Peel Extract

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