Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear 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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Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder

Foods ◽

10.3390/foods9070871 ◽

2020 ◽

Vol 9 (7) ◽

pp. 871 ◽

Cited By ~ 1

Author(s):

Artorn Anuduang ◽

Yuet Ying Loo ◽

Somchai Jomduang ◽

Seng Joe Lim ◽

Wan Aida Wan Mustapha

Keyword(s):

Bombyx Mori ◽

Thermal Processing ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Hot Water ◽

Frap Assay ◽

Drying Temperature ◽

Bombyx Mori L ◽

Mulberry Silkworm ◽

Silkworm Bombyx Mori

The mulberry silkworm (Bombyx mori L.) is a common edible insect in many countries. However, the impact of thermal processing, especially regarding Thai silkworm powder, is poorly known. We, therefore, determined the optimum time for treatment in hot water and subsequent drying temperatures in the production of silkworm powder. The silkworms exposed to 90 °C water for 0, 5, 10, 15, and 20 min showed values of Total Phenolic Compounds (TPCs), 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging (DPPH) assay, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, and Ferric Reducing Antioxidant Power (FRAP) assay that were significantly (p < 0.05) higher at the 5 min exposure time compared with the other times. The reduction of microorganisms based on log CFU/g counts was ≥3 log CFU/g (99%) at the 5 min treatment. To determine the optimum drying temperature, the silkworms exposed to 90 °C water for 5 min were subjected to a hot-air dryer at 80, 100, 120, and 140 °C. The TPC value was the highest (p < 0.05) at 80 °C. The silkworm powder possessed significantly (p < 0.05) higher DPPH, ABTS radical scavenging ability, and ferric ion reducing capability (FRAP assay) at 80 °C compared with other drying temperatures. This study indicates that shorter exposure times to hot water and a low drying temperature preserve the antioxidant activities. High antioxidant activities (in addition to its known protein and fat content) suggest that silkworms and silkworm powder can make a valuable contribution to human health.

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Antimicrobial, cytotoxic, and antioxidant activities and physicochemical characteristics of chromium(III) complexes with picolinate, dipicolinate, oxalate, 2,2′-bipyridine, and 4,4′-dimethoxy-2,2′-bipyridine as ligands in aqueous solutions

Journal of Molecular Liquids ◽

10.1016/j.molliq.2019.03.049 ◽

2019 ◽

Vol 282 ◽

pp. 441-447 ◽

Cited By ~ 4

Author(s):

Joanna Drzeżdżon ◽

Agnieszka Piotrowska-Kirschling ◽

Jacek Malinowski ◽

Anna Kloska ◽

Barbara Gawdzik ◽

...

Keyword(s):

Aqueous Solutions ◽

Antioxidant Activities ◽

Physicochemical Characteristics

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INFLUENCE OF TEMPERATURE AND DRYING TIME ON QUALITY OF SOURSOP (Annona muricata L.)

Scientific Journal of Tra Vinh University ◽

10.35382/18594816.1.30.2018.23 ◽

2018 ◽

Vol 1 (30) ◽

pp. 86-91

Author(s):

Mai Thi Bach Huynh ◽

Phung Kim Nguyen

Keyword(s):

Sensory Evaluation ◽

Dry Matter ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Reducing Power ◽

Annona Muricata ◽

Drying Time ◽

Tropical Fruit ◽

Drying Temperature

Soursop (Annona muricata L.) is a genus of tropical fruit trees belonging to the family Annonaceae, which is grown in Viet Nam. Soursop is highly nutritious but has economically low value and easily perishable. Therefore, this study aims to evaluate the effects of drying temperature (50oC, 60oC, 70oC, 80oC, 90oC) onphenolic compounds, antioxidant activities via reducing power and DPPH radical scavenging activity and sensory evaluation of soursop. The results showed that the total polyphenols content at the temperatures was 22.867 mg GAE per 100g dry matter; 23.450 mg GAE / 100g dry matter; 24.342 mg GAE / 100g dry matter; 27.747 mg GAE / 100g dry matter; 25.933 mg GAE / 100g dry matter. The samples at 60oC were found maximum in antioxidant activities which reduced as the heating drying temperature increased. Sensory evaluation showed that astringency taste was rated higher to the samples dried at 70oC with 150 minutes.

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