The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits

This study investigated the effect of solar drying on storability and physiochemical and antioxidant capacities of dried tomatoes. Sliced fruit was dried at 45 ± 2 °C for 24 h under a solar tunnel dryer and stored at ambient temperature for 90 and 180 days. Solar drying treatments significantly (p < 0.05) reduced the bacterial and mold load, and eliminated Staphylococcus aureus, S. saprophyticus, and Escherichia coli in all samples. Solar drying treatment reduced the water activity of the dried tomato’s to 0.31 that remained at the same level during storage period 180 days. Storage of dried tomato slices resulted in the decrease of both color and vitamin C content while it increased the total carotenoid, lycopene, phenolic compound content, and antioxidant activity. Furthermore, the principle component analysis (PCA) revealed that solar drying of tomato slices enhanced its physicochemical properties, antioxidant capacity particularly after storage for 90 and 180 days. Interestingly, the solar drying process enhanced tomato slices storage and physicochemical characteristics, that resulted in extending the shelf life by up to 6 months, indicating the great potential application of low-tech solar in food industry and could become an emerging effective post-harvest preservative method for seasonal perishable vegetable and fruit, particularly in developing countries.

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Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽

10.3390/molecules26061802 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1802

Author(s):

Bartosz Kruszewski ◽

Katarzyna Zawada ◽

Piotr Karpiński

Keyword(s):

High Pressure ◽

Vitamin C ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Food Preservation ◽

Inlet Temperature ◽

High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

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Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

International Journal of Food Science ◽

10.1155/2014/698263 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7

Author(s):

Mohamed O. E. Altahir ◽

Elgasim A. Elgasim ◽

Isam A. Mohamed Ahmed

Keyword(s):

Heat Treatment ◽

Physicochemical Properties ◽

Rural Areas ◽

Interactive Effect ◽

Storage Period ◽

Total Solid ◽

Physicochemical Characteristics ◽

Pasteurized Milk ◽

Salt Level ◽

Manufacturing Procedure

The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days. All the treatments significantly (P≤0.05) affected the physicochemical characteristics of SBC. The total solid, protein, and fat contents of BCRM or BCPM decreased (P≤0.05), whereas their TA, SN, and salt contents increased significantly (P≤0.05) as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.

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THE CONTENT AND PIGMENT COMPOSITION OF Sargassum crassifolium J.Agardh ON SEVERAL DRYING TREATMENTS

10.31227/osf.io/j5reh ◽

2018 ◽

Author(s):

Windu Merdekawati

Keyword(s):

Chlorophyll A ◽

High Performance ◽

Brown Seaweed ◽

Drying Process ◽

Natural Pigment ◽

Tunnel Dryer ◽

Common Process ◽

Drying Treatment ◽

The Common ◽

Layer Chromatography

S. crassifolium J.Agardh is one of the brown seaweed species which is abundant and widespread in Indonesian waters. This species of brown seaweed has been used as a source of food and medicine, one of them is in the form of alginates. So far, the common process of manufacturing alginates eliminates a lot of the pigment in that seaweed. S. crassifolium J.Agardh is rich in various types of pigments that have benefits for health. This type of seaweed has chlorophyll a and fucoxanthin as its dominant pigment. The aim of this research is to determine the content and composition of the pigment of S. crassifolium J.Agardh on fresh and drying treatment. The drying treatment includes open air sun drying (SD), dehumidifier, and solar tunnel dryer (STD). Pigment identification process is carried out by the method of thin layer chromatography (TLC), spectrophotometer and high performance liquid chromatography (HPLC). Analysis of the pigment content was carried out by the method based on the theory of Maeda et al. (2005) using HPLC. Based on the results of the research on the fresh extract of S. crassifolium J.Agardh, several types of pigment and their percentage are obtained, which are: chlorophyll a (68.37%); fucoxanthin (20.68%) and xantophyll (10.95%). On the drying process, xantophyll and fucoxanthin were increased, on STD (16.17% and 28.96%); SD (21.34% and 43.43%); dehumidifier (15.98% and 34.07%). The drying process also causes the formation of pheophytin on STD and SD treatments which are 48.09% and 35.32% respectively, as well as the increment of xantophyll content.Keyword: drying treatment, pheophytin, S. crassifolium, xanthophyll.This paper was published in Proceeding of Natural Pigment of South East Asia Conference 2010

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PHYSICOCHEMICAL CHARACTERISTICS OF GELATIN EXTRACTED FROM THE SCALES OF SEABREAM SPARUS LATUS HOUTTUYN (USING RAW MATERIAL FROM VIETNAM)

VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY ◽

10.24143/1812-9498-2017-1-90-96 ◽

2017 ◽

pp. 90-96

Author(s):

Као Тхи Хуе ◽

Нгуен Тхи Минь Ханг ◽

Ле Нгуен Тхань ◽

Михаил Юрьевич Карапун ◽

Рамзия Гумеровна Разумовская

Keyword(s):

Physicochemical Properties ◽

Protein Content ◽

Food Industry ◽

Physicochemical Characteristics ◽

Gel Strength ◽

Ash Content ◽

Raw Material ◽

Gelling Temperature ◽

Moisture Percentage ◽

Foaming Capacity

The article studies composition and some physicochemical properties of gelatin prepared from the scales of seabream ( Sparus latus Houttuyn). The yield of extracted gelatin was 15.1%. Gelatin sample contained high protein content (91.7%), a low ash content (1.15%), carbohydrates (0.04 ± 0.01%), the moisture percentage of 7.11%, fat was absent. The physicochemical properties of gelatin were investigated: gel strength of 232 g, melting point at 29°C, gelling temperature at 12°C and melting temperature at 25°C. The values of foaming capacity and stability were 240% and 50%, respectively. The carried out comparison revealed higher protein content and lower ash and moisture content in in the gelatin obtained from seabream scales compared to commercial gelatin extracted from hogskin, which makes it possible to use in food industry as a potential substitution of commercial analogues.

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Quality assessment of the physicochemical properties of vermiwash produced from different sources during successive storage periods

Asian Journal of Agriculture ◽

10.13057/asianjagric/g020204 ◽

2018 ◽

Vol 2 (02) ◽

pp. 52-57

Author(s):

SIRPAUL JAIKISHUN ◽

SHAMIKA ADONIS ◽

ABDULLAH ADIL ANSARI

Keyword(s):

Physicochemical Properties ◽

Quality Assessment ◽

Organic Farming ◽

Crop Production ◽

Storage Period ◽

Physicochemical Characteristics ◽

Cattle Dung ◽

Fresh Sample ◽

Significant Difference ◽

Different Sources

Abstract. Jaikishun S, Adonis S, Ansari AA. 2018. Quality assessment of the physicochemical properties of vermiwash produced from different sources during successive storage periods. Asian J Agric 2: 52-57. Organic farming is crucial for maintaining our health together with improving quality and quantity of crop production in environmentally friendly farming practices. Vermiwash is poised to be one of the key components in organic farming and reducing the enormous amounts of pollutants from the environment. This study aims to determine the physicochemical characteristics related to vermiwash from different sources (Jamun, Neem and Grass with combination and mixed with cattle dung) during a three-month storage period with monthly assessments and compared to fresh sample. While an increase in Electrical Conductivity (EC) was seen at the first month, successive decreases were noted thereafter with a significant difference (p=0.05) being observed among the treatments (p=0.05) after three months. Total dissolved salts decreased over the storage period with significant difference being observed among the treatments and storage period revealed that at p=0.05, F (7, 21) = 3.9>2.49 Fcrit. and F (3, 21) = 3.8>2.49 respectively. Phosphorous decreased while potassium increased with T7 having the highest. Calcium showed a significant difference (p=0.05) among the treatments while magnesium fluctuated during the period but deceased at the end of the storage period. Analysis of ferrous content revealed a significant difference (p=0.05, F (7, 21) = 3.8>2.48 Fcrit.) with the time period being significantly different (p=0.05, F (3, 21) = 6.8>3.0) with an increase at the end of the storage period. Fresh form of vermiwash is best to use to obtain maximum nutrients as the general nutrient composition deteriorates over with time

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Functional fermented carob milk: Probiotic variability and polyphenolic profile

Journal of Food Bioactives ◽

10.31665/jfb.2021.14273 ◽

2021 ◽

Vol 14 ◽

Author(s):

Yasmina Ait Chait ◽

Aynur Gunenc Gunenc ◽

Farida Bendali Bendali ◽

Farah Hosseinian

Keyword(s):

Antioxidant Capacity ◽

Phenolic Content ◽

Storage Period ◽

Lactobacillus Brevis ◽

Physicochemical Characteristics ◽

Fermented Milk ◽

Total Phenolic ◽

Carob Powder ◽

Polyphenolic Profile ◽

Antibacterial Potential

This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ingredient and using Lactobacillus brevis as a new isolated probiotics strain. Physicochemical characteristics, probiotic viability, total phenolic content (TPC) and antioxidant capacity, antibacterial activity as well as the hypoglycemia activity of carob fermented milk were measured during a cold storage and gastro-intestinal digestion. CB addition to fermented milk improved the growth of Lactobacillus brevis and maintained their viability during the storage period (8 log CFU/g) and after digestion (7 log CFU/g). Carob fermented milk displayed higher TPC and higher antioxidant capacity during the storage. The digestion resulted in the release of bioaccessible phenolics where gallic acid (441%) and (+)-catechin (486%) were the most quantified phenolic compounds; thus, the inhibition of α-amylase (52%), α-glucosidase (37%) activity and higher antibacterial potential. These results demonstrate the potentials of carob fermented milk to be an important source of viable probiotics and bioaccessible polyphenols.

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Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

Ciência Rural ◽

10.1590/0103-8478cr20201078 ◽

2021 ◽

Vol 51 (12) ◽

Author(s):

Viviane Michele dos Santos ◽

Gerlane Souza de Lima ◽

Viviane Lansky Xavier de Souza Leão ◽

Karina Correia da Silveira ◽

Tânia Lúcia Montenegro Stamford

Keyword(s):

Physicochemical Properties ◽

Cheese Whey ◽

Starter Culture ◽

Storage Period ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Melting Rate ◽

Starter Cultures ◽

Culture Viability ◽

Frozen Yogurt

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

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ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017150 ◽

2017 ◽

Vol 39 (1) ◽

Cited By ~ 1

Author(s):

NARA RÚBIA RODRIGUES DO NASCIMENTO ◽

ALINE MEDEIROS ALVES ◽

MARA REIS SILVA ◽

MARIA MARGARETH VELOSO NAVES

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Compound ◽

Storage Period ◽

Aluminum Foil ◽

Physicochemical Characteristics ◽

Total Dietary Fiber ◽

Freeze Dried ◽

Caryocar Brasiliense ◽

And Storage

ABSTRACT Pequi (Caryocar brasiliense Camb.) pulp is rich in bioactive compounds. However, seasonality and perishability limit its availability in the market. This work aimed to determine the physicochemical characteristics, including phenolic compounds and carotenoid concentrations, as well as the antioxidant capacity of lyophilized pequi pulp during storage in various packaging materials for 180 days. Pequi fruits were pulped, ground, freeze-dried and then vacuum packaged in transparent polyethylene (TP), polyethylene coated by aluminum foil (PA) and laminated foil (LA), respectively. The samples were stored under controlled temperature, humidity and luminosity. Proximate composition, phenolic compounds and carotenoids concentrations, and antioxidant capacity (DPPH• assay) were determined at the beginning of the study and the end of each month, during 180 days. Lyophilized pequi pulp had 48.87, 6.17, and 4.20 g.100 g-1 lipids, proteins, and total dietary fiber, respectively, and 556.79 kcal.100 g-1 energy. PA and LA had similar effects against light-induced carotenoid oxidation. Negative correlations between the phenolic compound concentration and storage period, and antioxidant capacity and storage period; and a positive correlation between antioxidant capacity and phenolic compound content were observed. Light-resistant packaging decreased the carotenoid loss. Among the packaging, LA preserved the phenolic compounds and antioxidant capacity most effectively.

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