scholarly journals Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage

2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Felicitas E. Mukumbo ◽  
Adriana M. Descalzo ◽  
Antoine Collignan ◽  
Louwrens C. Hoffman ◽  
Adrien Servent ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Chemical Properties ◽  
Antioxidant Power ◽  
Physico Chemical ◽  
Ferric Reducing Antioxidant Power ◽  
Leaf Powder ◽  
Pork Sausages ◽  
Processing And Storage ◽  
And Storage ◽  
Β Carotene

scholarly journals Study of the Antibacterial and Antioxidant Capacities of Fixed Oil of Moringa oleifera L. Cultivated in the Southwest of Algeria

2021 ◽  
Author(s):  
A. Boulal ◽  
A. Ouafiane ◽  
M. Oubiri ◽  
S. Ladjel
Keyword(s):  
Moringa Oleifera ◽  
Chemical Properties ◽  
Fatty Acid Analysis ◽  
International Standards ◽  
Antioxidant Power ◽  
Physico Chemical ◽  
Therapeutic Properties ◽  
Moringa Oleifera Oil ◽  
Solid Liquid

Background: Since time immemorial, humans have always been interested in lipids for various uses, namely food, cosmetology, medicine, etc. Many seeds, sources of oils, are increasingly studied for their nutritional and therapeutic properties. Methods: The present study aims to valorize the vegetable oil obtained from the seeds of the Moringa oleifera plant widely cultivated in the southwest of Algeria, using the solid-liquid extraction technique. In addition, the fatty acid analysis of this oil, using the gas chromatography technique. Result: An oil yield of 30.43% was obtained, revealed that it contains ten different compounds. The characterization of the oil obtained (physico-chemical properties such as organoleptic properties, density, viscosity, refractive index) proved to comply with international standards and AFNOR standards. In addition, it turned out that Moringa oleifera oil has a very interesting antioxidant power. However, this oil did not show any antibacterial activity on the strains tested.

scholarly journals Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
A. Vanathi ◽  
R. Palani Dorai
Keyword(s):  
Chemical Properties ◽  
Flavor Stability ◽  
Storage Period ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Processing And Storage ◽  
And Storage

Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control – FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly ( 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased ( 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher ( 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.

scholarly journals Novel Formulation Based on Chitosan-Arabic Gum Nanoparticles Entrapping Propolis Extract Production, physico-chemical and structural characterization

2019 ◽  
Vol 69 (12) ◽  
pp. 3756-3760 ◽  
Author(s):  
Simona Cavalu ◽  
Simona Bisboaca ◽  
Ileana Mariana Mates ◽  
Paula Melania Pasca ◽  
Vasile Laslo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Structural Characterization ◽  
Chemical Properties ◽  
Arabic Gum ◽  
Propolis Extract ◽  
Physico Chemical ◽  
Processing And Storage ◽  
And Storage ◽  
Novel Design

The aim of our study was to prepare and characterize chitosan-based nanoparticles encapsulating propolis extract by ionotropic gelation and glutaraldehyde cross-linking technique. Both spectroscopic (UV-Vis, FTIR) and microscopic techniques (AFM) were applied for structural characterization of nanoparticles, along with entrapment and release study of propolis extract. The physico-chemical properties and morphological features of the obtained nanoparticles demonstrated a good correlation between all the investigated methods. Moreover, the bioactive compounds were stable upon the encapsulation procedure. Propolis release from the polymeric matrix was monitored in both simulated gastric acid and simulated intestinal fluids, concluding that our proposed formulation is suitable for controlled release. These results may provide a novel design, with improved bioavailability, stability and nutritional value of propolis bioactive compounds during processing and storage, with possible applications in food and nutraceutical industries.

Antioxidant potential of Gossypium hirsutum L. (Malvaceae) using DPPH, ferric reducing antioxidant power, β-carotene bleaching and bioautography assays

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
BCS Santos ◽  
JJM Silva ◽  
CM Gasparetto ◽  
LA Chibli ◽  
KCM Rodrigues ◽  
...  
Keyword(s):  
Gossypium Hirsutum ◽  
Antioxidant Potential ◽  
Gossypium Hirsutum L ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Β Carotene

Effect of drying and storage time on the physico-chemical properties of mango leathers

2006 ◽  
Vol 41 (6) ◽  
pp. 635-638 ◽  
Author(s):  
Henriette M.C. Azeredo ◽  
Edy S. Brito ◽  
Germano E.G. Moreira ◽  
Virna L. Farias ◽  
Laura M. Bruno
Keyword(s):  
Storage Time ◽  
Chemical Properties ◽  
Physico Chemical ◽  
And Storage

scholarly journals Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food

2015 ◽  
Vol 96 (10) ◽  
pp. 3321-3333 ◽  
Author(s):  
Sarafhana Dollah ◽  
Sabo Mohammed Abdulkarim ◽  
Siti Hajar Ahmad ◽  
Anahita Khoramnia ◽  
Hasanah Mohd Ghazali
Keyword(s):  
Potential Application ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Palm Kernel ◽  
Chemical Properties ◽  
Palm Stearin ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Physico Chemical ◽  
Moringa Oleifera Seed

Preservation of the Moringa oleifera Constituents by Freeze-drying

2019 ◽  
pp. 1-6
Author(s):  
Semirames Do N. Silva ◽  
Francisco A. C. Almeida ◽  
Josivanda P. Gomes ◽  
Newton C. Santos ◽  
Damião J. Gomes ◽  
...  
Keyword(s):  
Moisture Content ◽  
Freeze Drying ◽  
Moringa Oleifera ◽  
Chemical Constituents ◽  
Physical Parameters ◽  
Edible Plant ◽  
Agricultural Engineering ◽  
Physico Chemical ◽  
Before And After ◽  
Processing And Storage

Aims: Moringa oleifera is an edible plant. A wide variety of nutritional and medicinal virtues have been attributed to its roots, barks, leaves, flowers, fruits and seeds. The objective of this research was to evaluate the preservation of the constituents of the powder obtained from the moringa seeds by freeze-drying comparing it with the in natura (natural extract). Place and Duration of Study: The work was conducted at the Laboratory of Processing and Storage of Agricultural Products, Department of Agricultural Engineering, Federal University of Campina Grande, Brazil, in the period from August to November 2018. Methodology: The seeds were peeled and macerated manually. Freeze-drying was done in a Liotop® L101 benchtop freeze drier. After dehydration the samples were disintegrated and the physical and physico-chemical constituents were evaluated before and after freeze-drying in terms of apparent density, real density, porosity, compacted density, compressibility index, Hausner factor, solubility, moisture content and activity, ash, titratable total acidity, pH, protein, lipids and carbohydrates. Results: The in natura powder presented better results for the physical analyzes of the densities: apparent, real and compacted, however, it was observed that for the other physical parameters and physicochemical constituents the freeze-drying promoted the preservation of these in front of the in natura. Freeze-drying caused a significant reduction in moisture content, pH and lipid activity, making the powders more stable and contributing to the maintenance of their physico-chemical qualities. The inverse was observed for the ash, protein and carbohydrate contents, where freeze-drying promoted increases in their contents. Conclusion: Freeze-drying presents as an appropriate method in the preservation of moringa constituents, with emphasis on physicochemical.

Effect of vibration and storage on some physico-chemical properties of a commercial red wine

2008 ◽  
Vol 21 (8) ◽  
pp. 655-659 ◽  
Author(s):  
Hyun-Jung Chung ◽  
Jin-Ho Son ◽  
Eun-Young Park ◽  
Eun-Jeong Kim ◽  
Seung-Taik Lim
Keyword(s):  
Red Wine ◽  
Chemical Properties ◽  
Physico Chemical ◽  
And Storage
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