Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

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Antifungal and antioxidant activities of Carapa procera oil and its physicochemical characteristics

GSC Biological and Pharmaceutical Sciences ◽

10.30574/gscbps.2020.10.2.0025 ◽

2020 ◽

Vol 10 (2) ◽

pp. 130-137

Author(s):

Serges Gbamelé Kouakou Kan ◽

Guillaume Yayé Yapi ◽

Valerie Bonouman Ira Am ◽

Maurice Anigbé Amon ◽

Olivier Chatigre Kouamé ◽

...

Keyword(s):

Antioxidant Activities ◽

Physicochemical Characteristics ◽

Carapa Procera

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Physicochemical characteristics and antioxidant activities of new Asian pear cultivars

Journal of Applied Biological Chemistry ◽

10.3839/jabc.2016.057 ◽

2016 ◽

Vol 59 (4) ◽

pp. 337-343 ◽

Cited By ~ 3

Author(s):

Gui-Hun Jiang ◽

Sun-Hee Yim ◽

Jong-Bang Eun

Keyword(s):

Antioxidant Activities ◽

Physicochemical Characteristics ◽

Asian Pear

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Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

International Journal of Food Science ◽

10.1155/2021/1819104 ◽

2021 ◽

Vol 2021 ◽

pp. 1-13

Author(s):

Siti Faridah Mohd Amin ◽

Roselina Karim ◽

Yus Aniza Yusof ◽

Kharidah Muhammad

Keyword(s):

Antioxidant Activities ◽

Gum Arabic ◽

Leafy Vegetables ◽

Drying Methods ◽

Cell Wall Degrading Enzymes ◽

Green Leafy Vegetables ◽

Enzymatic Liquefaction ◽

Freeze Dried ◽

Wall Materials ◽

Spray Dried

The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0–3% v/w) and incubation time (0.5–24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder’s cohesiveness and flowability.

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