scholarly journals Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

2021 ◽  
Vol 11 (6) ◽  
pp. 2842 ◽  
Author(s):  
Ammar B. Altemimi ◽  
Asaad R. S. Al-Hilphy ◽  
Tarek Gamal Abedelmaksoud ◽  
Salam A. Aboud ◽  
Laxmikant S. Badwaik ◽  
...  
Keyword(s):  
Infrared Radiation ◽  
Heat Exposure ◽  
Titratable Acidity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Conventional Heating ◽  
Lime Juice ◽  
Significant Difference ◽  
Key Lime ◽  
And Control

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.

scholarly journals Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2056 ◽  
Author(s):  
Daniela D. Herrera-Balandrano ◽  
Juan G. Báez-González ◽  
Elizabeth Carvajal-Millán ◽  
Gerardo Méndez-Zamora ◽  
Vania Urías-Orona ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Color Measurement ◽  
Total Phenolic ◽  
Maize Bran ◽  
Significant Difference ◽  
Feruloylated Arabinoxylans

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages formulations and a control without feruloylated arabinoxylans was also prepared. Shear force, hardness, color measurement, proximate analysis, pH, titratable acidity, water-holding capacity, total phenols, and antioxidant capacity were evaluated. Phenolic content and antioxidant capacity were significantly higher (P < 0.0001) in all treatments, sausages containing feruloylated arabinoxylans compared to the control. The results showed that there was a significant difference (P < 0.0001) in total phenolic content and antioxidant capacity with all feruloylated arabinoxylans sausages treatments higher than control. Additionally, significant differences (P < 0.0001) were obtained in the physicochemical parameters.

scholarly journals Effect of the addition of psyllium (plantago ovata forsk) on the physicochemical characteristics of frozen banana pulp during storage

2021 ◽  
Vol 10 (8) ◽  
pp. e10510816997
Author(s):  
Elisangela Aparecida Nazario Franco ◽  
Davy William Hidalgo Chávez ◽  
Antonia Barbosa de Lima ◽  
Maria do Socorro Rocha Bastos ◽  
Nathália Ramos de Melo
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Health Claims ◽  
Soluble Fiber ◽  
Significant Difference ◽  
Total Titratable Acidity ◽  
Different Temperatures ◽  
Gastric Emptying Time

Psyllium is a soluble fiber that has aroused the interest of several researchers for presenting proven functional benefits such as reducing LDL cholesterol, controlling blood glucose, delaying gastric emptying time among others. This study aimed to elaborate a banana pulp added psyllium and verify the effect on the physicochemical parameters (pH, total titratable acidity, color and rheology) during 90 days of storage under different temperatures (- 8 °C and – 18 °C). The results showed that the addition of 3% psyllium altered some parameters: the pH did not present a significant difference at time 0, but at times 30 and 60 it showed a difference and at the end of storage it did not show any difference, the ATT did not change at time 0 , but from time 30 it showed a significant decrease until the end of the storage period, the psyllium having a darker color than the banana reduced the luminosity (L *), it was verified that the addition of psyllium increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since the changes in pH and TTA did not affect the quality of the product and meet the recommended by the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claims.

scholarly journals Production and Physiochemical Evaluation of Fresh Cow Milk-based Beverage

2020 ◽  
pp. 27-36
Author(s):  
Christopher Nsaighamu Lawir ◽  
Qrisstuberg Msughter Amua ◽  
Samuel Peter Malu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Cow Milk ◽  
Physiochemical Properties ◽  
Cocoa Powder ◽  
Beverage Samples ◽  
Significant Difference ◽  
And Control

The aim of this work was to produce and evaluate the physiochemical properties of cow milk based beverage made from a blend of cow milk, honey, cocoa powder, ginger and garlic. The  composition of the samples were as follows: sample A (1 L cow milk), sample B (1 L cow milk, 0.12 L honey, 25 g cocoa powder), sample B served as base ingredients for samples C and D and prepared 1% ginger, 0.5% garlic were added to samples C and D, respectively. Sample A and sample E (vitamilk), respectively served as control I and control II. The chemical properties and proximate composition of the milk beverage samples were investigated. The result of chemical properties showed that the pH values ranged from 6.11 to 6.52 and were all slightly acidic while the percentage titratable acidity had the highest value of 0.168 for sample D and the least value of 0.086 for sample A. In terms of proximate composition, sample A had the highest percentage moisture content of 90.75±0.21 while sample C had the least moisture content of 87.7±0.28. The % protein, carbohydrate, fat, and ash contents increased as 1% ginger and 0.5% garlic were added to samples C and D and were significantly difference (P<0.05) for all the samples. Sample C had the highest value of 5.15% protein content while sample A had the least value of 2.85%. The percentage ash content ranged from 0.96±0.007 to 0.58±0.007. The fiber content of all the samples were below 2.25±0.007. A similar trend was also observed for the values of minerals and vitamins which showed a significant difference (P<0.05). This work has shown that there is improved nutritional content of the samples B, C and D which will go a long way to alleviate malnutrition. The pH of all the samples were near neutral, this could negatively affect the shelf stability of the milk beverage as a result of possible microbial infestation and thus there is every need to keep the product always refrigerated before use or should be consumed fresh.

scholarly journals UV-C Radiation on Fresh Cut Vegetables Quality

2015 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Rita de Cássia Mirela Resende Nassur ◽  
Ana Carolina Vilas Boas ◽  
Rafaella Araújo Zambaldi Lima ◽  
Luiz Carlos Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Cold Room ◽  
Significant Difference ◽  
Fresh Cut ◽  
And Control ◽  
Uv C ◽  
Irradiation Process

<p>Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activity of different fresh cutted vegetables. Nine different vegetables (tomato, onion, bell pepper, zucchini, red cabbage, cauliflower, carrot, beets and potato) were minimally processed and the control and irradiated (UV-C - 4,10 KJ m2 ) treatments were placed in a cold room for 72 hours. The following parameters were evaluated: color (L*, a*, b*, Chroma and ºHue), total soluble solids, titratable acidity, antioxidant activity (DPPH and β-carotene methods) and total phenolics. The UV-C did not influenced the quality parameters, with no significant difference between treated and control samples in vegetables after irradiation process. Tests including microbiology analysis and quality during storage of vegetables after irradiation are suggested, since the quality parameters, desirable for consumers, were not influenced.</p><p> </p>

scholarly journals Comparative effects of Lime and Garlic extracts on the Bacterial Load and Nutritional Quality of processed Shrimps (Penaeus notialis) from Sombreiro River, River State

2021 ◽  
pp. 33-44
Author(s):  
K. C. Nwaogwugwu ◽  
B. J. O. Efiuvwevwere ◽  
O. K. Agwa ◽  
N. U. Nwogwugwu
Keyword(s):  
Protein Content ◽  
Nutritional Quality ◽  
Bacterial Load ◽  
Storage Period ◽  
Ash Content ◽  
Garlic Extract ◽  
Lime Juice ◽  
Significant Difference ◽  
And Control

Shrimps are highly valued worldwide. They deteriorate rapidly after harvest except preserved. This study was undertaken to determine the bacterial load and nutritional quality of shrimps subjected to 20% lime juice, 50% garlic extract and distilled water followed by smoking and storage at ambient (room) temperature for 28 days. Fresh shrimp samples from Sombreiro River in Degema Local Government Area of Rivers State were used for this study. The Shrimps were analyzed for total viable counts (TVCs), Coliform, Staphylococcal, Vibrio, Salmonella, and Shigella counts. The control samples had highest protein content of 21.2±0.018 immediately after treatment while after smoking, samples treated with lime and garlic had higher protein content; highest in samples treated with lime juice with protein content of 63.27±1.20, garlic-treated samples and control sample had protein content of 60.5±2.49 and 51.27±10.76 respectively at end of storage. Garlic-treated samples had highest ash content of 15.46±0.11, lime-treated samples and control had ash content of 13.29±0.11 and 11.75±0.11 at the end of storage period. There were slight increases in nutrient level with storage. Samples treated with lime juice had lowest bacterial count throughout the four weeks of storage. At day 0, samples treated with lime, garlic- treated samples and control had total viable count of 1.7×103, 2.11×103 and 4.5×104 respectively, at the end of storage period. Lime-treated samples, garlic-treated samples and control had coliform count of 2.3×102, 5.89×102 and 5.27×104 respectively at the end of storage period. Total Staphylococcal count for lime-treated samples, garlic-treated samples and control at the end storage period were 4.9×102, 4.8×102 and3.5×103 respectively. Samples treated with lime and garlic had no Vibrio, Salmonella and Shigella after smoking till end of storage. In this study 20% lime juice proved more effective against bacteria though with no significant difference (p>0.05) and increased the nutritional value of smoked shrimps more than 50% garlic extract.

scholarly journals EFFECTS OF THE PROPAGULE SIZE ON THE TUBEROUS RHIZOME PRODUCTION AND PHYSICOCHEMICAL CHARACTERISTICS OF JERUSALEM ARTICHOKE

2020 ◽  
Vol 7 (2) ◽  
pp. 34-39
Author(s):  
Meiling Li ◽  
Juan David Solano Mendoza ◽  
Lin Chau Ming
Keyword(s):  
Jerusalem Artichoke ◽  
Titratable Acidity ◽  
Dry Weight ◽  
Physicochemical Characteristics ◽  
Marginal Lands ◽  
Propagule Size ◽  
Significant Difference ◽  
Emergence Rate ◽  
High Emergence ◽  
High Emergence Rate

As a crop that is rich in oligosaccharides, Jerusalem artichoke is considered one of the most promising plants for production because of its ability to survive in marginal lands, strong resistance to biotic and abiotic stresses, ease of conversion into biofuels, and use for food consumption. In the present study, the effects of propagule size on tuberous rhizome production and the physicochemical characteristics of Jerusalem artichoke were evaluated. Five propagule sizes of tuberous rhizome, 10 g (T1), 30 g (T2), 50 g (T3), 70 g (T4), and 90 g (T5), were used in a completely randomized experiment with 5 replicates and 11 plants per replicate. Harvesting was carried out 164 days after planting. The results showed that T1 resulted in the lowest emergence rate, number of tuberous rhizomes and aboveground fresh weight per plant of all the treatments. However, there was no significant difference among treatments in the tuberous rhizome dry weight, pH, titratable acidity, Brix, or reducing sugar. Propagule with tuberous rhizome of 30-50 g is recommended to achieve a high emergence rate and yield.

scholarly journals Yield and grape must quality of the IAC 138-22 ‘Máximo’ submitted to canopy management

Revista CERES ◽  
2018 ◽  
Vol 65 (6) ◽  
pp. 527-533
Author(s):  
José Luiz Hernandes ◽  
Mário José Pedro Júnior
Keyword(s):  
Titratable Acidity ◽  
Growing Season ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Grape Must ◽  
Thinning Intensity ◽  
Growing Seasons ◽  
Significant Difference ◽  
Yield Values ◽  
Canopy Management

ABSTRACT Grape cultivar IAC 138-22 'Máximo' grafted on IAC 766 ‘Campinas’ and IAC 572 ‘Jales’ rootstocks and trained in upright trellis was evaluated during consecutive summer and winter growing seasons for comparison different canopy management: a) branch thinning: comparison between one branch and two branches per spur and b) branch tipping: comparison between low and high upright trellis. The results obtained of the phytotechnical and physicochemical grape must characteristics allowed to confirm that there was no significant difference between rootstocks regarding branch thinning intensity and upright trellis height. The largest effect observed in canopy management was for yield values promoted by branch thinning. No effect was observed in the grape must physicochemical characteristics when the different treatments were compared in the same growing season. Regarding to the upright trellis height, larger values of soluble solids were obtained for the high trellis than in the low trellis. Winter growing season resulted in lower values of yield and greater values of total soluble solids and titratable acidity than in the summer growing season.

scholarly journals CARACTERIZAÇÃO E QUALIDADE DE FRUTOS DE LIMÃO ‘GALEGO’

2018 ◽  
Vol 14 (4) ◽  
pp. 10-19
Author(s):  
José Roberto Chaves Neto ◽  
Silvanda de Melo Silva ◽  
Luana Ferreira dos Santos
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Family Farms ◽  
Juice Yield ◽  
Significant Difference ◽  
Maturation Stages ◽  
Fruit Mass ◽  
Acid Reduction

The objective of this work was to evaluate the physical and physicochemical characteristics of lemon ‘Galego’(Citrus aurantifolia Swingle) in different maturation stages, from family farms in Matinhas, PB, Brazil. For the physical evaluations were considered, the length and diameter of the fruit; fresh fruit mass and juice yield; already for the physical-chemical evaluations of the pulp of the fruits was submitted to the determinations of the pH; soluble solids (SS); titratable acidity (TA); soluble solids /titratable acidity ratio (SS/AT) and ascorbic acid. There was a significant difference between the maturation stages for the variables diameter, fresh mass and juice yield, titratable acidity and ascorbic acid. Lemon fruits presented increase in pulp diameter and yield, titratable acidity and ascorbic acid reduction. pH, soluble solids and SS/AT ratio did not vary with the advancement of maturation. Based on the aspects of quality evaluated, the lemon ‘Galego’from Matinhas, PB, Brazil presents satisfactory quality for the market.

The Physicochemical Characteristics of Ibiekuma River Ekpoma, Nigeria

2012 ◽  
Vol 6 ◽  
pp. 1-6 ◽  
Author(s):  
Taiwo Crossby Omotoriogun ◽  
Osariyekemwen Osa Uyi ◽  
Ikponmwosa Nathaniel Egbon
Keyword(s):  
Physicochemical Parameters ◽  
Anthropogenic Activities ◽  
Physicochemical Characteristics ◽  
World Health ◽  
Living Standard ◽  
National Agency ◽  
Significant Difference ◽  
Health Organization ◽  
And Control ◽  
The Impact

The Ibiekuma River is an important source of livelihood to its catchment. It contributes enormously to research success and living standard of students and staffs of the Ambrose Alli University Ekpoma, Nigeria. The aim of the study was to determine the impact of anthropogenic activities on the physicochemical properties of Ibiekuma River. Twenty seven water samples were collected at four stations during the study period and analyzed accordingly. The results obtained shows that the physicochemical parameters of the river were in conformity with the World Health Organization (WHO), National Agency for Food, Drug Administration and Control (NAFDAC) and Nigerian Industrial Standard (NIS) safe limits, except for pH values which ranged from 4.69 to 4.81. The heavy metal concentrations were found to be within the limit of the guidelines prescribed by WHO and NAFDAC. Also, there was no significant difference (P > 0.05) in the concentrations of the physicochemical parameters across the four stations sampled along the Ibiekuma River. Water obtained from Ibiekuma River will be fit for domestic use, only if purified. DOI: http://dx.doi.org/10.3126/jowe.v6i0.5242 J Wet Eco 2012 (6): 01-06

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

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