scholarly journals Antioxidant properties of selected mango varieties and correlation with the shelf-life of their products

2017 ◽  
Vol 52 (4) ◽  
pp. 303-308
Author(s):  
SMM Kabir ◽  
A Alam ◽  
B Uddin
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Antioxidant Properties ◽  
Beta Carotene ◽  
Plate Count ◽  
Mango Fruit ◽  
Effective Role ◽  
Mango Pulp ◽  
Slight Growth ◽  
Quality And Shelf Life

The study is concentrated with the role of inherent antioxidants content of selected mango varieties on the quality and shelf life of developed mango products. Three mango varieties as gutti, ashina, and langda and two mango products; mango bar and mango fruit drinks were used in this study. Antioxidant contents of three varieties of mango pulp and microbial loads of mango bar and mango fruit drinks were assessed. All three varieties contained vitamin A, beta carotene, and vitamin C as an antioxidant and their contents were higher in gutti variety than other two varieties; Asina and Langda. Antioxidants were made an effective role to resist microbial load in the mango products. No microbial growth was observed within three months in the products (mango bar and mango fruit drink) of gutti mango variety except total plate count (TPC), which showed slight growth after four months of storage. The other two products from Asina and Langda were affected by microbial growth as TPC within one and two months consecutively. The study discloses that the antioxidant content of mango varieties had significant effect on the quality and shelf life in mango products.Bangladesh J. Sci. Ind. Res. 52(4), 303-308, 2017

scholarly journals Antioxidant Content of Selected Mango Varieties and Their Correlation with the Shelf-Life of Developed Products

2016 ◽  
Vol 4 (2) ◽  
pp. 237
Author(s):  
S. M. Maruf Kabir ◽  
Ashraful Alam ◽  
Burhan Uddin
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Beta Carotene ◽  
Mango Fruit ◽  
Antioxidant Content ◽  
Effective Role ◽  
Fruit Drink ◽  
Mango Pulp ◽  
Slight Growth ◽  
Quality And Shelf Life

<div><p><em>This work is concerned with the role of inherent antioxidants content of selected mango varieties on the quality and shelf-life of developed mango products. Three mango varieties as gutti, ashina, and langda and two mango products; mango bar and mango fruit drinks were used as factors of this study. The samples of ripe mangoes are collected from several places of Bangladesh. Antioxidant contents of three varieties of mango pulp and microbial loads as influenced by the inherent antioxidant of mango bar and mango fruit drinks with time were assessed. All three varieties contained vitamin A, beta carotene, and vitamin C as antioxidant and their contents were higher in gutti variety than other two varieties; Asina and Langda. These inherent antioxidants were made an effective role to resist microbial load in the mango products like mango bar and mango fruit drink. No microbial growth was observed within three months in the products (mango bar and mango fruit drink) of gutti mango variety except TPC, which showed slight growth after four months of storage. In the product of other two varieties Asina and Langda were affected by microbial growth (TPC) within one and two months consecutively. The study discloses that the inherent antioxidant content of mango varieties had significant effect on the quality and shelf life mango products.</em></p></div>

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 431
Author(s):  
Tshudufhadzo Mphaphuli ◽  
Vimbainashe E. Manhivi ◽  
Retha Slabbert ◽  
Yasmina Sultanbawa ◽  
Dharini Sivakumar
Keyword(s):  
Antioxidant Properties ◽  
Proximate Analysis ◽  
Chlorogenic Acids ◽  
African Region ◽  
Mango Fruit ◽  
Phytochemical Content ◽  
Indigenous Fruits ◽  
Mango Pulp ◽  
In Vitro Antioxidant Activity

Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted by the rural African communities in order to reduce the postharvest wastage of fruit commodities. In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availability of antioxidant constituents and in vitro antioxidant properties of a mango-based fruit leather were evaluated by comparing with mango fruit leather. Fruit leather containing mango and Natal plum (2:1) retained the highest content of cyanidin-3-O-glucoside chloride, cyanidin- 3-O-β-sambubioside, epicatechin, apigenin, kaempferol, luteolin, quercetin-3-O-rhamnosyl glucoside, catechin, quinic, and chlorogenic acids, and in vitro antioxidant activity. Proximate analysis showed that 100 g of fruit leather (2:1) contained 63.51 g carbohydrate, 40.85 g total sugar, 0.36 g fat, and 269.88 cal. Therefore, enrichment of mango fruit leather with Natal plum (2:1) increases its phytochemical content and dietary phytochemical intake, especially for school children and adolescents.

scholarly journals Kajian Penggaraman dan Pengeringan Belimbing Wuluh (Averrhoa bilimbi L.) Dalam Pembuatan Asam Sunti Dari Aceh

2002 ◽  
Vol 3 (1) ◽  
pp. 29-36
Author(s):  
Ria Hayati ◽  
Soewarno Soewarno ◽  
T. Soekarto ◽  
Lilis Nuraida
Keyword(s):  
Shelf Life ◽  
Rural Community ◽  
Low Ph ◽  
Plate Count ◽  
Fermentation Processes ◽  
Economic Role ◽  
Stable Product ◽  
Bacterial Content ◽  
Quality And Shelf Life ◽  
Better Than

ABSTRACT. Asam sunti is a popular traditional product commonly used as a condiment in Aceh. It is a fermented and popular product, wich has an important economic role in Aceh rural community. However, this traditional dried condiment is mostly poor in appearance, calour and keeping qualities. The research is aimed to study curing, drying and fermentation processes for improvement of quality and shelf life of the product. The result indicated that curing by salting prior drying was better than traditional curing by salting after drying. Likewise mechanical drying was also better than traditional sun drying. Both better processes could improve calour, lower mouisture content, lessen sournes and improve shelf life. The chemical composition of the fresh fruits with pH at 2.44 and mouisture content 70.16% in asam sunti with PH at 1.72. Bacterial plate count of the treated as well as the traditional product (as control) revealed very stable product and no bacterial content, wich account of very low PH (1.7) and water activity (0.70 – 087) condition for bacterial growth.

scholarly journals The Effect of Turmeric Extract (Curcuma Domestica Val) Against the Durability of Yellow Rice Storage

2019 ◽  
Vol 2 (1) ◽  
pp. 30-36
Author(s):  
Hetty Lendora Maha ◽  
Erly Sitompul ◽  
Jansen Silalahi
Keyword(s):  
Antibacterial Activity ◽  
Shelf Life ◽  
Microbial Growth ◽  
Plate Count ◽  
Traditional Food ◽  
Extract Concentration ◽  
Cooked Rice ◽  
Total Plate Count ◽  
Turmeric Extract ◽  
Plate Count Method

Yellow cooked rice is a traditional food in some regions in Indonesia. Yellow cooked rice with the addition of turmeric and flavoring which can longer shelf life of savings because it has antibacterial activity and flavor. The purpose of this study was to determine the effect of turmeric extract (Curcuma domestica Val) to extend shelf life of yellow cooked rice. The samples used were made of yellow cooked rice with handmade and without any seasoning flavored with turmeric extract concentration of 1.8% and 2.4%. Organoleptic testing were conducted every 3 hours, test of microbial growth daily and inhibition of turmeric extract with a concentration of 1.8% and 2.4% of fungi isolated from yellow cooked rice with a total plate count method. Research showed that turmeric extract concentration and the addition of  herbs affect the longer shelf life of yellow cooked rice store. High more and more  concentration of the turmeric extract can made longer the shelf life of yellow cooked rice either through organoleptic and also total plate count. Yellow cooked rice without seasoning with turmeric extract concentration of 1.8% and 2.4% were 30 and 33 hours respectively, while the yellow cooked rice was flavored with the same concentration of turmeric extract  were 36 and 39 hours respectively.

scholarly journals The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Benson Maina ◽  
Jane Ambuko ◽  
Margaret J. Hutchinson ◽  
Willis O. Owino
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mango Fruit ◽  
Carotene Content

Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.

Effect of acidification on quality and shelf-life of carrot juice

2012 ◽  
Vol 92 (6) ◽  
pp. 1113-1120 ◽  
Author(s):  
Li Juan Yu ◽  
H. P. Vasantha Rupasinghe
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Shelf Life ◽  
Beta Carotene ◽  
Soluble Solids ◽  
Carrot Juice ◽  
Cranberry Juice ◽  
Antioxidant Power ◽  
Quality And Shelf Life

Yu, L. J. and Rupasinghe, H. P. V. 2012. Effect of acidification on quality and shelf-life of carrot juice. Can. J. Plant Sci. 92: 1113–1120. This study compared the effects of different acidification methods for processing carrot juice: blanching of carrot with 20 and 40 g L−1 of citric acid, 20 and 40 g L−1 of lactic acid and blending carrot juice with cranberry juice in 80:20 and 70:30 ratios. The quality was measured in terms of changes in pH, titratable acidity (TA), total soluble solids (TSS), turbidity, antioxidant capacity, beta-carotene content and total aerobic colony count (TAC) during a 21-d storage at 4°C. Water blanched carrot juice was selected as the control. During storage, the pH, TA, TSS and turbidity values were much more stable for all acidified juices than for water blanched juice. The highest value and stability of antioxidant capacity measured by ferric reducing antioxidant power (FRAP) belonged to a carrot-cranberry juice blend in a 70:30 ratio. The highest beta-carotene value belonged to 40 g L−1 lactic acid blanched juices. Carrot-cranberry juice blend in an 80:20 ratio gave the maximum stability for beta-carotene. All acidification methods prolonged the shelf-life of carrot juice in terms of TAC. Blanching with 40 g L−1 of lactic acid or citric acid provided 3–4 log reduction TAC and was among the most effective methods for extending the shelf-life of carrot juice.

Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit

2011 ◽  
Vol 233-235 ◽  
pp. 1985-1988 ◽  
Author(s):  
Wei Li Li ◽  
Xi Hong Li ◽  
Ya Jun Sun ◽  
Yao Tang ◽  
Yu Qian Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Phenolic Content ◽  
Life Quality ◽  
Total Phenolic ◽  
Modified Atmospheres ◽  
Fresh Cut ◽  
Over Time ◽  
Quality And Shelf Life

Impacts of packaging conditions on shelf-life quality of fresh-cut ‘Lushanxiang’ kiwifruit were investigated during 12 d of storage at 4 °C. Fruit slices were wrapped in 64 μm polypropylene (PP) film flushing with high CO2 (40% or 10%) atmosphere or passive modified atmospheres (air). Measurements of firmness, total phenolic content, chlorophyll and microbial growth were evaluated over time. Active packaging with the initial 10% CO2 plus 5% O2 was the most effective in maintaining flesh firmness, total phenolic and chlorophyll content, which was still 11N, 0.75 mg/mL and 0.09 mg/g respectively. Both 40% and 10% CO2 active modified packaging significantly inhibited the microbial grows. Further researches are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon of fresh-cut kiwifruits.

scholarly journals Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

2021 ◽  
Vol 16 (1) ◽  
Author(s):  
Faria Afrin ◽  
Md. Golam Rasul ◽  
Murshida Khan ◽  
Taslima Akter ◽  
Chunhong Yuan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Labeo Rohita ◽  
Frozen Storage ◽  
Plate Count ◽  
Coating Agent ◽  
K Value ◽  
Chitosan Concentration ◽  
Fish Fillets ◽  
Treated Fish ◽  
Quality And Shelf Life

A natural product such as chitosan promotes health benefits and extends the shelf life of the processed products. Chitosan has been used as a food additive due to its antioxidant and antimicrobial activities. This study was conducted to optimize the chitosan concentration as a coating agent on the quality and shelf life of Labeo rohita fillets during frozen storage. Chitosan (CH) solutions were prepared with 0.5 %, 1 %, and 2 % (w/v) CH in 1 % (v/v) glacial acetic acid for coating application. The control (0% CH) and CH treated fish fillets were stored at -18 °C for 14 weeks and assessed for chemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and K-value), microbiological (aerobic plate count (APC)), and sensory properties. The pH, TBARS, and K-value of 1 % and 2 % CH treated fish fillets were acceptable up to 14th week of storage, while TVB-N value was permissible up to 12th week of  storage.  After 14th  week of  storage, the APC of control, 0.5 %, 1 %, and 2 % CH treated fillets were 7.18 log CFU/g, 5.02  log CFU/g, 4.13 log CFU/g, and 3.21 log CFU/g, respectively. The  fish  fillets treated with 1 % and 2 % CH had acceptable sensory attributes up to 12th week, while control fillets were unacceptable after the 6th week of storage. This study demonstrated that 1% CH could be used as a natural additive for keeping the quality and extending the shelf life of L. rohita fillets during frozen storage.

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