scholarly journals How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1749
Author(s):  
Patchimaporn Udomkun ◽  
Cargele Masso ◽  
Rony Swennen ◽  
Bhundit Innawong ◽  
Amos Alakonya ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Treatment Method ◽  
Pasting Properties ◽  
Total Phenolic ◽  
Ripening Stage ◽  
Browning Index ◽  
Ripening Stages ◽  
Pasting Temperature ◽  
Pre Treatment ◽  
Water Holding

The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.

scholarly journals Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand

2016 ◽  
Vol 6 (3) ◽  
pp. 133 ◽  
Author(s):  
Jirapa Ponjanta ◽  
Ni-orn Chomsri ◽  
Sawit Meechoui
Keyword(s):  
Phenolic Compounds ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Amylose Content ◽  
Correlation Coefficients ◽  
Rice Flour ◽  
Pasting Properties ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Pigmented Rice

Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and starch digestibility.  Methods:  Rice flour from twelve varieties, three from each of five bran colors (white, brown, red, and purple), were evaluated for pasting properties (RVA-3D), total phenolic compounds, amylose content, resistant starch and estimated glycemic index.  Simple correlation coefficients were calculated for the relationships between pasting properties (final viscosity, breakdown, setback and pasting temperature) and total phenolic compounds, resistant starch and estimated glycemic index.Results: Within each rice variety, red and purple pigmented flours had higher total phenolic compounds (TPC) and more resistant starch than that of white flours. The TPC and resistant starch content of the flours ranged between 7.83- 47.3 mg/L and 2.44–10.50% respectively, and producing 60-80 of estimated glycemic index. Viscosity behavior showed that pigmented with low amylose rice had lower viscosity temperature than that of pigmented with high amylose rice flour, but higher in peak viscosity. Correlation coefficients of pasting temperature, final viscosity, break down and setback with TCP was observed to be inversely related to glycemic index. However, it was positively correlated to the resistant starch and amylose content. Conclusions:  Pigmented rice flour is a better source of TPC and resistant starch which in turn provides low glycemic index. This could help reduce the onset of type 2 diabetes and other related chronic diseases. In addition, this study provides impact of pasting behavior – TPC- resistant starch of rice flour relationships, which have important implication for utilization in food industry.Keywords: total phenolic compounds, amylose content, resistant starch, glycemic index

scholarly journals Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 558 ◽  
Author(s):  
Sujitta Raungrusmee ◽  
Anil Kumar Anal
Keyword(s):  
Functional Properties ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Starch Content ◽  
Antioxidant Properties ◽  
Pasting Properties ◽  
Water Holding Capacity ◽  
Rice Starch ◽  
Swelling Power ◽  
Water Holding

The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

Effect of Drying Methods on Chemical and Functional Properties of Jerusalem Artichoke (Helianthus tuberosus L.) Powders

2014 ◽  
Vol 931-932 ◽  
pp. 1512-1517 ◽  
Author(s):  
Sudathip Inchuen ◽  
Orraya Porniammongkol ◽  
Wasan Duangkhamchan
Keyword(s):  
Functional Properties ◽  
Jerusalem Artichoke ◽  
Microwave Oven ◽  
Total Phenolic ◽  
Drying Methods ◽  
Helianthus Tuberosus ◽  
Drying Method ◽  
Hot Air ◽  
Pre Treatment ◽  
Water Holding

This paper presents the effect of drying methods on chemical and functional properties of Jerusalem artichoke (Helianthus tuberosus L.) powders. To prepare the Jerusalem artichoke powders, the slices of Jerusalem artichoke were dried in hot-air oven at 60°C, in microwave oven with 200 W, under open-air sun and under shade until moisture content of approximately 10% (dry basis) was reached. In addition, blanching was used in order to investigate the influence of pre-treatment. The contents of total phenolic, total sugar, reducing sugar and water-holding capacity of Jerusalem artichoke powders prepared by different drying methods were analyzed. The results showed that both blanching and drying method affected these properties of Jerusalem artichoke powders significantly (p<0.005).

EELS characterization of “Smut” layer films on steel surface prepared for chrome plating by anodic etching

1995 ◽  
Vol 53 ◽  
pp. 538-539
Author(s):  
E Y. Wang ◽  
J. T. Cherian ◽  
A. Madsen ◽  
R. M. Fisher
Keyword(s):  
Steel Surface ◽  
Surface Preparation ◽  
Treatment Method ◽  
Chrome Plating ◽  
Transmission Electron ◽  
Alloy Steels ◽  
Pre Treatment ◽  
Hard Chrome ◽  
Electron Energy Loss

Many steel parts are electro-plated with chromium to protect them against corrosion and to improve their wear-resistance. Good adhesion of the chrome plate to the steel surface, which is essential for long term durability of the part, is extremely dependent on surface preparation prior to plating. Recently, McDonnell Douglas developed a new pre-treatment method for chrome plating in which the steel is anodically etched in a sulfuric acid and hydrofluoric acid solution. On carbon steel surfaces, this anodic pre-treatment produces a dark, loosely adhering material that is commonly called the “smut” layer. On stainless steels and nickel alloys, the surface is only darkened by the anodic pre-treatment and little residue is produced. Anodic pre-treatment prior to hard chrome plating results in much better adherence to both carbon and alloy steels.We have characterized the anodic pre-treated steel surface and the resulting “smut” layer using various techniques including electron spectroscopy for chemical analysis (ESCA) on bulk samples and transmission electron microscopy (TEM) and electron energy-loss spectroscopy (EELS) on stripped films.

scholarly journals The Effect of Ripening Stages on the Accumulation of Carotenoids, Polyphenols and Vitamin C in Rosehip Species/Cultivars

2021 ◽  
Vol 11 (15) ◽  
pp. 6761
Author(s):  
Brigita Medveckienė ◽  
Jurgita Kulaitienė ◽  
Dovilė Levickienė ◽  
Ewelina Hallmann
Keyword(s):  
High Performance Liquid Chromatography ◽  
Vitamin C ◽  
High Performance ◽  
Hplc Method ◽  
Total Carotenoid ◽  
Ripening Stage ◽  
Rosa Rugosa ◽  
Total Polyphenols ◽  
Rosa Canina ◽  
Ripening Stages

Our research was aimed at assessing the effect of accumulation of carotenoids, polyphenols, vitamin C and ripening stage in the rosehip fruits of two species—Rosa canina, Rosa rugosa and two cultivar—Rosa rugosa ‘Rubra’ and Rosa rugosa ‘Alba’. The amounts of carotenoids, polyphenols and vitamin C were determined using the high-performance liquid chromatography (HPLC) method. The obtained results showed that the significantly highest amount (107.15 mg 100 g−1) of total carotenoid was determined in the fruits of Rosa canina at ripening Stage V. While results indicated that significant amount of total polyphenols were established at Stages I and II in the Rosa Rugosa ‘Alba’ and Rosa rugosa ‘Rubra’ cultivars (110.34 mg 100 g−1, 107.88 mg 100 g−1 and 103.20 mg 100 g−1 103.39 mg 100 g−1). At ripening Stage I, in the fruits of Rosa rugosa the greatest increases were established in the contents of vitamin C (3036.08 mg 100 g−1).

scholarly journals Selected Kefir Water from Malaysia Attenuates Hydrogen Peroxide-Induced Oxidative Stress by Upregulating Endogenous Antioxidant Levels in SH-SY5Y Neuroblastoma Cells

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 940
Author(s):  
Muganti Rajah Kumar ◽  
Swee Keong Yeap ◽  
Han Chung Lee ◽  
Nurul Elyani Mohamad ◽  
Muhammad Nazirul Mubin Aziz ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Hydrogen Peroxide ◽  
Neuroblastoma Cells ◽  
Annexin V ◽  
Morphological Features ◽  
Lower Percentage ◽  
Total Phenolic ◽  
Neuroprotective Effects ◽  
Antioxidant Power ◽  
Pre Treatment

Kefir, a fermented probiotic drink was tested for its potential anti-oxidative, anti-apoptotic, and neuroprotective effects to attenuate cellular oxidative stress on human SH-SY5Y neuroblastoma cells. Here, the antioxidant potentials of the six different kefir water samples were analysed by total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH) assays, whereas the anti-apoptotic activity on hydrogen peroxide (H2O2) induced SH-SY5Y cells was examined using MTT, AO/PI double staining, and PI/Annexin V-FITC assays. The surface and internal morphological features of SH-SY5Y cells were studied using scanning and transmission electron microscopy. The results indicate that Kefir B showed the higher TPC (1.96 ± 0.54 µg GAE/µL), TFC (1.09 ± 0.02 µg CAT eq/µL), FRAP (19.68 ± 0.11 mM FRAP eq/50 µL), and DPPH (0.45 ± 0.06 mg/mL) activities compared to the other kefir samples. The MTT and PI/Annexin V-FITC assays showed that Kefir B pre-treatment at 10 mg/mL for 48 h resulted in greater cytoprotection (97.04%), and a significantly lower percentage of necrotic cells (7.79%), respectively. The Kefir B pre-treatment also resulted in greater protection to cytoplasmic and cytoskeleton inclusion, along with the conservation of the surface morphological features and the overall integrity of SH-SY5Y cells. Our findings indicate that the anti-oxidative, anti-apoptosis, and neuroprotective effects of kefir were mediated via the upregulation of SOD and catalase, as well as the modulation of apoptotic genes (Tp73, Bax, and Bcl-2).

scholarly journals The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

2019 ◽  
Vol 37 (No. 4) ◽  
pp. 246-251 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Maciej Wielgosz ◽  
Piotr Kulawik ◽  
Marzena Zajac
Keyword(s):  
Cyprinus Carpio ◽  
Freeze Drying ◽  
Treatment Method ◽  
Thermal Hydrolysis ◽  
Gel Properties ◽  
Drying Temperature ◽  
Freeze Dried ◽  
Different Temperatures ◽  
Pre Treatment ◽  
Hydrolysis Of

The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The  electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave severely blurred bands. It may be explained by thermal hydrolysis of collagen fibrils. Freeze drying is the only effective method for drying this product, which can be used in industry.

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

2019 ◽  
Vol 36 (1) ◽  
Author(s):  
Mário José Andrade MENDES ◽  
Dayane Rosalyn IZIDORO ◽  
Agnes De Paula SCHEER
Keyword(s):  
Chemical Composition ◽  
Central Composite Design ◽  
Resistant Starch ◽  
Starch Content ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Production Chain ◽  
Banana Flour ◽  
Green Banana ◽  
Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

Non-host status of papaya cultivars to the oriental fruit fly, Bactrocera dorsalis (Diptera: Tephritidae), in relation to the degree of fruit ripeness

2016 ◽  
Vol 37 (01) ◽  
pp. 19-29 ◽  
Author(s):  
Domingos Cugala ◽  
João Jone Jordane ◽  
Sunday Ekesi
Keyword(s):  
Fruit Ripening ◽  
Market Access ◽  
Fruit Fly ◽  
Fruit Flies ◽  
Bactrocera Dorsalis ◽  
Laboratory Evaluation ◽  
Ripening Stage ◽  
Field Cage ◽  
Major Barrier ◽  
Ripening Stages

AbstractPhytosanitary measures are a major barrier to trade in papaya. We assessed the infestation of tephritid fruit flies on different stages of maturity of papaya, to determine its non-host stage of maturity, for market access. Papaya fruits were collected from Kilifi and Embu counties, Kenya from March 2013 to December 2014, to assess the level of infestation by fruit flies according to the degree of fruit ripening. In all locations, no fruit fly infestation was recorded on papaya when fruits were at the 0, 25 and 50% yellow fruit ripening stage.Bactrocera dorsalis(Hendel) was, however, observed attacking fruits when papaya fruits were at 75 and 100% all yellow (fully ripe fruit ripening stage) with infestations of 0.19−0.51B. dorsalis/kg fruit and 0.24−1.24B. dorsalis/kg fruit, respectively, in all locations. Field cage exposure ofB. dorsalisto fruits of five papaya cultivars—‘Papino’, ‘Neo Essence’, ‘Sunrise Solo’, ‘Tainung No. 1’ and ‘Tainung No. 2’ in Manica Province, Mozambique—showed thatB. dorsalisdid not infest fruits at 0, 25 and 50% yellow ripening stages at the densities of 50 and 100 flies per cage. However, at 75% yellow ripening stage, up to 13.1 pupae/kg of fruits was recorded at a density of 150 flies per cage in Tainung No. 1, and infestation ranged from 4.5 to 136 pupae/kg fruits at 100% yellow ripening stage across all the cultivars and infestation densities. Laboratory evaluation of volatiles emanating from freshly crushed papaya pulp of four cultivars: ‘Sunrise Solo’, ‘Red Lady’, ‘Papayi’ and ‘Apoyo’ on egg viability ofB. dorsalisshowed that at 0, 25 and 50% yellow, egg hatchability was inhibited, suggesting that semiochemical compounds present in green tissues of papaya prevent egg development, although this effect was variable across the four cultivars and ripening stages. Export papaya is harvested at less than 40% yellow ripening stage. Our results, therefore, suggest that quarantine treatment for fruits at this ripening stage is inconsequential, asB. dorsalisdoes not infest papaya fruits at this stage; thus, authorities should permit entry of these papaya cultivars of less than 40% yellow ripening stage to quarantine-sensitive markets.

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