Physicochemical and Nutritional Characterization of Jamun (Syzygium Cuminii)

Jamun (Syzygium cuminii) is an important minor fruits in India. Minor fruits are good source of nutrition and pharmaceuticals properties. Among all minor fruits Jamun is highly perishable but nutritious. It is mainly used for diabetes patients and in the pharmaceuticals industries. It is a good source of anthocyanin, effective against the analgesic properties. There is no proper data available for the Indian Jamun. The fruit is having a very good market value, but due to its unavailability and perishability it is still unexploited. Physicochemical, mechanical and sensory properties had been investigated for Jamun fruit as well as seed in this paper for further use and storage. Weight of the whole fruit was 8.99±1.89gm whereas the seed weight was 1.64±0.21gm. In case of mechanical property whole fruit can be penetrated up-to 4.1mm whereas, at the same load for seed it can penetrate up-to 2.53mm. Purple colour for pulp, juice and whole fruit was -9.7, -0.9, and -0.76 respectively. High amount of polyphenol (203.76±9.84, 386.51±10.25) tannin (94.52±9.19, 388.99±7.34) and anthocyanin (195.58±6.15, 18.47±1.99) present in both fruit and seed. In case of minerals, presence of K, Ca and Na are significant. In case of sensory analysis mouthfeel and colour was good compared to market sample. This study is helpful for the postharvest processing, machine designing and for further analysis of Jamun.

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SINTESIS DAN KARAKTERISASI SIFAT OPTIK POLIMER FILM PVA-TCA-MB

Jurnal Pendidikan Fisika dan Teknologi ◽

10.29303/jpft.v3i2.421 ◽

2017 ◽

Vol 3 (2) ◽

pp. 257

Author(s):

Jannatin `Ardhuha ◽

Ni Nyoman Sri Putu Verawati ◽

Muhammad Taufik ◽

Syahrial Ayub

Keyword(s):

Thin Film ◽

Methylene Blue ◽

Absorption Spectrum ◽

Optical Property ◽

Polyvinyl Alcohol ◽

Trichloroacetic Acid ◽

Storage Time ◽

Purple Colour ◽

And Storage

Polyvinyl alcohol (PVA) based film polymers that contain trichloroacetic acid (TCA) and methylene blue (MB) dye has been synthesized. The synthesis aimed to obtain material that can be applied as film dosimeter. Six PVA-TCA-MB thin film samples have been synthsized by varying PVA grades and TCA composition. Characterization of optical property of the resulted polymer was undertaken by measuring samples absorption within wavelength range of 200 nm to 700 nm. Absorption spectrum of samples showed an optimum between 547-644 nm that corresponds to purple colour and characteristic to MB absoption. Further analysis showed the influence of TCA concentration and storage periode of the polymer. Optimization of syntesis by evaluating synthesis condition, heating and storage time is yet to be done in order to obtain polymer that can be used as dosimeter with reproducible optical property.

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Microstructural and mechanical property characterization of ingot metallurgy ODS iron aluminide

10.2172/330687 ◽

1997 ◽

Author(s):

V K Sikka ◽

C R Howell ◽

F Hall ◽

J Valykeo

Keyword(s):

Mechanical Property ◽

Iron Aluminide ◽

Ingot Metallurgy ◽

Property Characterization

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Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽

10.3390/foods10010139 ◽

2021 ◽

Vol 10 (1) ◽

pp. 139

Author(s):

Natalia Aparicio-García ◽

Cristina Martínez-Villaluenga ◽

Juana Frias ◽

Elena Peñas

Keyword(s):

Starter Culture ◽

Microbial Quality ◽

Pathogenic Microorganisms ◽

Gluten Free ◽

Good Source ◽

Fermented Beverage ◽

Oat Flour ◽

Hedonic Scale ◽

Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

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Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c01275 ◽

2021 ◽

Author(s):

Michaela Jonas ◽

Peter Schieberle

Keyword(s):

Aroma Compounds ◽

Salvia Officinalis ◽

Salvia Officinalis L ◽

And Storage

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Mechanical property and characterization of 7A04-T6 aluminum alloys bonded by friction stir welding

Journal of Manufacturing Processes ◽

10.1016/j.jmapro.2020.02.018 ◽

2020 ◽

Vol 52 ◽

pp. 263-269 ◽

Cited By ~ 4

Author(s):

Jianing Li ◽

Molin Su ◽

Wenjun Qi ◽

Chen Wang ◽

Peng Zhao ◽

...

Keyword(s):

Mechanical Property ◽

Friction Stir Welding ◽

Aluminum Alloys ◽

Friction Stir

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Synthesis and Characterization of CMK Porous Carbons Modified with Metals Applied to Hydrogen Uptake and Storage

Microporous and Mesoporous Materials ◽

10.5772/63710 ◽

2016 ◽

Author(s):

Marcos B. Gómez Costa ◽

Juliana M. Juárez ◽

Oscar A. Anunziata

Keyword(s):

Hydrogen Uptake ◽

Synthesis And Characterization ◽

Porous Carbons ◽

And Storage

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Effect of pH and temperature on the infectivity of human coronavirus 229E

Canadian Journal of Microbiology ◽

10.1139/m89-160 ◽

1989 ◽

Vol 35 (10) ◽

pp. 972-974 ◽

Cited By ~ 40

Author(s):

Alain Lamarre ◽

Pierre J. Talbot

Keyword(s):

Incubation Period ◽

Storage Conditions ◽

Viral Infectivity ◽

Human Coronavirus ◽

Virus Growth ◽

The Stability ◽

And Storage ◽

Influence Of Ph ◽

Human Coronavirus 229E

The stability of human coronavirus 229E infectivity was maximum at pH 6.0 when incubated at either 4 or 33 °C. However, the influence of pH was more pronounced at 33 °C. Viral infectivity was completely lost after a 14-day incubation period at 22, 33, or 37 °C but remained relatively constant at 4 °C for the same length of time. Finally, the infectious titer did not show any significant reduction when subjected to 25 cycles of thawing and freezing. These studies will contribute to optimize virus growth and storage conditions, which will facilitate the molecular characterization of this important pathogen.Key words: coronavirus, pH, temperature, infectivity, human coronavirus.

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