scholarly journals Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7424
Author(s):  
Arackal Jose Jobil ◽  
Sakthivelan Parameshwari ◽  
Fohad Mabood Husain ◽  
Suliman Yousef Alomar ◽  
Naushad Ahmad ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Juice ◽  
Statistical Technique ◽  
Persea Americana ◽  
Phytochemical Analysis ◽  
Life Test ◽  
Avocado Fruit ◽  
Life Analysis ◽  
Health Demands ◽  
The Mathematical Model

The study’s purpose was to find and create a nourishing fruit juice made from avocado to suit nutritional and health demands. In this regard, the avocado juice was formulated using a statistical technique, and its biochemical and phytochemical characteristics were evaluated. Statistically formulated fruit juice was evaluated for its sensory characteristics, proximate composition, nutrients and vitamins, total phenols and flavonoids, and for its antioxidant ability, in addition to a shelf-life test. The optimal amount of all ingredients included in the mathematical model for the preparation of the juice was 150 g of Persea americana (Avocado) fruit pulp, 12.5 g of honey and 100 mL of water. In fact, the composition of avocado juice was found to have higher phenolic (910.36 ± 0.215 mg EAG g−1/mL) and flavonoid (56.32 ± 1.26 mg QE g−1/ mL) amounts. DPPH, ABTS and FRAP antioxidant assays tended to be high compared with a standard. The shelf-life analysis indicated that the processed avocado juice (V7) had a long shelf life. In view of all these merits, a statistically formulated recipe for avocado fruit juice was recommended for the formulation of the most preferred health drink.

scholarly journals PENGARUH PENAMBAHAN EKSTRAK BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KARAKTERISTIK FISIK, MASA SIMPAN, DAN ORGANOLEPTIK PERMEN JELLY DAUN KERSEN

2020 ◽  
Vol 7 (2) ◽  
pp. 81
Author(s):  
Veni Rori Setiawati ◽  
Puspita Sari
Keyword(s):  
Shelf Life ◽  
Fruit Juice ◽  
Sweet Taste ◽  
Life Test ◽  
Leaf Extracts ◽  
Physical Quality ◽  
Real Effect ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Muntingia Calabura

Jelly is a candy made from components of water or fruit juice, flavor, sugar, and gelling ingredients. Apart from fruit juice, jelly candy can be made from the basic ingredients of leaf extracts. One of the leaves that can be used is Muntingia calabura L. leaves. The existing jelly candies generally do not use natural ingredients as colorings and flavors. Fruits that can be used as natural ingredients in making jelly candy are Averrhoa bilimbi L. This study aims to determine the effect of adding starfruit extract to the physical quality, shelf life, and organoleptic of Muntingia calabura L.  leaves jelly candy. This study used a Completely Randomized Design (CRD) with 1 factor, namely the concentration of Averrhoa bilimbi L extract (0%, 5%, 10%, 15%, and 20%). The results of this study indicate that the addition of Averrhoa bilimbi L extract does not significantly affect the physical quality (color) of Muntingia calabura L. leaves jelly candy. In the shelf life test, the addition of Averrhoa bilimbi L extract gave a real effect, where the best treatment was the concentration of Averrhoa bilimbi L. extract 15% and 20%. In the organoleptic test, the addition of Averrhoa bilimbi L extract did not significantly affect the level of preference (hedonic) and the level of acceptance (scoring) of the texture, but it did affect the level of panelist acceptance of the color, aroma, and taste of Muntingia calabura L.  leaves jelly candy. The best treatment of panelist acceptance level for color is at a concentration of 0% producing jelly candy with a yellowish-brown color and the best aroma and taste of jelly candy at a concentration of 20% producing jelly Averrhoa bilimbi L -flavored jelly candy with a slightly bitter sweet taste with a slightly bitter sweetness.

scholarly journals PENGARUH PENAMBAHAN SARI CEMPEDAK TERHADAP UMUR SIMPAN DAN NUTRISI SARI BUAH NANAS (Effect of Addition Cempedak Juice For Shelf Life and Nutrition Pineapple Juice)

2017 ◽  
Vol 11 (1) ◽  
pp. 30
Author(s):  
Abdullah Bin Arif ◽  
Setyadjit Setyadjit ◽  
Irpan Badrul Jamal ◽  
Heny Herawati ◽  
Suyanti Suyanti
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Fruit Juice ◽  
Soluble Solids ◽  
Life Test ◽  
Total Acid ◽  
Pineapple Juice ◽  
The People ◽  
Materials Used

<p>Sari buah nanas merupakan sari buah yang digemari oleh masyarakat. Namun umur simpan sari buah nanas cukup singkat. Oleh karena itu dibutuhkan teknologi untuk memperpanjang umur simpan sari buah nanas. Penambahan sari cempedak pada sari buah nanas dapat memperbaiki umur simpan dan mutu sari buah nanas. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan sari cempedak terhadap umur simpan dan kelayakan sari buah nanas. Bahan yang digunakan dalam penelitian ini yaitu buah nanas dan cempedak. Sari buah nanas dan nanas-cempedak disimpan pada suhu 15, 30 dan 450C selama 2 bulan. Pengamatan yang dilakukan terdiri atas vitamin C, total asam, total padatan terlarut, komponen flavor, rasa, aroma, warna dan kelayakan. Pendugaan umur simpan sari buah menggunakan metode Accelarated Shelf Life Test (ASLT). Hasil penelitian menunjukkan bahwa kandungan vitamin C, asam sorbat dan asetaldehida sari buah nanas cempedak lebih tinggi dibandingkan sari buah nanas. Umur simpan sari buah nanas-cempedak 41 hari lebih lama dibandingkan sari buah nanas. Sari buah nanas dan nanas-cempedak masih layak untuk dikonsumsi hingga 2 bulan.</p><p>Kata kunci :Sari buah nanas, sari buah nanas-cempedak, umur simpan, nutrisi</p><p>English Version Abstract</p><p>Pineapple juice is a fruit juice that is favored by the people. The shelf life of pineapple juice is quite short. Therefore, it needs the technology to extend the shelf life of pineapple juice. The addition of cempedak juice at pineapple juice has expected to extend the shelf life and improve quality of pineapple juice. This research aimed to study the effect of the addition cempedak juice for shelf life of pineapple juice. The materials used in this research was the fruit of pineapple and Cempedak. Pineapple juice and pineapple- Cempedak were stored at the temperature of 15, 30 and 45 0C for 2 months. Observations were carried out on of vitamin C, total acid, total soluble solids, flavor compounds, taste, flavor, color and edibility. The estimation of shelf life for the juice used a method Accelarated Shelf Life Test (ASLT). The results showed that the content of vitamin C, sorbic acid and acetaldehyde pineapple-cempedak juice higher than pineapple juice. Shelf life of pineapple-cempedak juice was 41 days longer than pineapple juice. Pineapple juice and pineapple-cempedak juice was still fovorable for the consumption until 2 months.</p><p>Keywords :pineapple juice, pineapple-cempedak mixed juice, shelf life, nutrition</p>

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

2004 ◽  
Vol 10 (2) ◽  
pp. 73-77 ◽  
Author(s):  
K. Perez ◽  
J. Mercado ◽  
H. Soto-Valdez
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Persea Americana ◽  
Co2 Production ◽  
Hass Avocado ◽  
Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

scholarly journals Characterization and Pathogenicity of Botryosphaeriaceae Species Obtained from Avocado Trees with Branch Canker and Dieback and from Avocado Fruit with Stem End Rot in Chile

Plant Disease ◽  
2019 ◽  
Vol 103 (5) ◽  
pp. 996-1005 ◽  
Author(s):  
Ana L. Valencia ◽  
Pilar M. Gil ◽  
Bernardo A. Latorre ◽  
I. Marlene Rosales
Keyword(s):  
Vascular System ◽  
Persea Americana ◽  
Effective Control ◽  
Future Research ◽  
Severe Drought ◽  
Internal Transcribed Spacer Region ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Botryosphaeriaceae Species ◽  
Branch Canker

Several species of the Botryosphaeriaceae family have been associated with branch canker, dieback, and stem end rot in avocado (Persea americana Mill.). In Chile, the incidence of diseases affecting the avocado tree increased from 2011 to 2016, which coincided with a severe drought that affected avocado production. Moreover, distant countries importing avocados from Chile also reported an increase of stem end rot of ripe avocados. Therefore, the aims of this study were to identify the pathogen species associated with branch canker, dieback, and stem end rot of avocado in Chile and to study their pathogenicity. This study was conducted between 2015 and 2016 in ‘Hass’ avocado orchards located in the main avocado-producing regions in Chile. A diverse collection of fungal species was recovered from both necrotic woody tissue and necrotic tissue on harvested ripe fruit. On the basis of morphology and phylogenetic analyses of the internal transcribed spacer region (ITS1-5.8S-ITS2) and the translation elongation factor 1-α (TEF1-α) gene, eight species in the Botryosphaeriaceae family were identified: Diplodia mutila, D. pseudoseriata, D. seriata, Dothiorella iberica, Lasiodiplodia theobromae, Neofusicoccum australe, N. nonquaesitum, and N. parvum. For each of these species, pathogenicity studies were conducted on 1-year-old healthy Hass avocado plants. All isolates produced brown gum exudate and caused necrosis in the vascular system 3 weeks after inoculation. N. nonquaesitum, N. parvum, and D. pseudoseriata were the most virulent species. Necrotic lesions and cavities with white mycelia near the peduncle union were observed on Hass avocado fruit inoculated postharvest. L. theobromae, N. australe, and N. parvum were significantly more virulent than the other tested species in the Botryosphaeriaceae family. This study identified and characterized the pathogenicity of Botryosphaeriaceae species in Chile, which will prove useful to future research on these pathogens directed at establishing effective control strategies in avocado.

scholarly journals First Report of Black Spots on Avocado Fruit Caused by Neofusicoccum parvum in Mexico

Plant Disease ◽  
2012 ◽  
Vol 96 (2) ◽  
pp. 287-287 ◽  
Author(s):  
E. Molina-Gayosso ◽  
H. V. Silva-Rojas ◽  
S. García-Morales ◽  
G. Avila-Quezada
Keyword(s):  
Average Length ◽  
Black Spot ◽  
Persea Americana ◽  
Universal Primers ◽  
Internal Transcribed Spacer Region ◽  
Pathogenic Potential ◽  
Neofusicoccum Parvum ◽  
First Report ◽  
Black Spots ◽  
Avocado Fruit

Avocado (Persea americana L.) production for export markets has increased in Mexico during the past 10 years. The production system, however, is affected by several sanitation factors, including diseases. During the spring of 2009, smooth, black, circular spots were noted on the surface of avocado fruit. A study was conducted during the winter of 2010 to ascertain the etiology and identify the fungus associated with black spot symptoms on avocado fruit in orchards of Nuevo Parangaricutiro County (19°25′00″ and 102°07′43″) in Michoacan, Mexico. Several fungal isolates were obtained on potato dextrose agar (PDA) from the margin of lesions on immature fruit. The internal transcribed spacer region (ITS) of the rDNA from representative isolates was sequenced with universal primers ITS5 and ITS4 (2). BLAST searches in GenBank showed 100% similarity of the nucleotide sequences with Neofusicoccum parvum (Pennycook & Samuels) Crous, Slippers & A.J.L. Phillips, GenBank Accession Nos. GU188001 to GU188007 and GU187985 to GU187987. A representative nucleotide sequence of this region was deposited in GenBank under the Accession No. JN203129. Strains of N. parvum produced aerial and compact mycelium on acidified PDA, the anamorph state of Botryosphaeria parva. Mycelium was initially white, turning gradually gray to black. Conidia were one celled, hyaline, ellipsoidal to fusiform, externally smooth, thin walled, nonseptate, with one or two septa with age, and an average length and width of 14.5 (9.5 to 19) × 5.8 (4.0 to 7.2) μm (n = 100). Pathogenicity tests were conducted with six avocado fruit cv. Hass. Fruit were inoculated at three evenly spaced locations on the fruit surface, either by wounding the tissue with a needle that had been dipped in a conidial mass from an 8-day-old monoconidial culture of N. parvum strain CIAD-021-11 or by placing 5 μl of 1 × 106 conidia ml–1 suspension on each inoculation site. Inoculated fruit were maintained in a moist chamber at 25°C for 2 weeks. Black lesions appeared on all wounded sites 2 days postinoculation (dpi) and on unwounded sites 4 dpi. The delay of symptom development was likely due to penetration through the lenticels, which took longer to initiate infection. No symptoms were observed in the control fruit. The pathogen was reisolated from the lesions of all inoculated fruit, thus fulfilling Koch's postulates. The results confirmed the pathogenic potential of this fungus and indicated its possible involvement in the etiology of black spot on avocado fruit. N. parvum is a cosmopolitan, plurivorous pathogen causing disease in several hosts of economic importance, such as grapes and kiwi, as well as causing stem-end rot of avocado fruit in New Zealand (1) and avocado twigs in Spain (3). To our knowledge, this is the first report of N. parvum causing black spots on avocado fruit in Mexico. References: (1) W. F. T. Hartill et al. N.Z.J. Crop Hortic. Sci. 30:249. 2002. (2) T. J. White et al. Page: 315 in: PCR Protocols: A Guide to Methods and Application. M. A. Innis et al., eds. Academic Press, San Diego, CA, 1990. (3) T. Zea-Bonilla et al. Plant Dis. 91:1052, 2007.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)

2020 ◽  
Author(s):  
Rejane de Oliveira RAMOS ◽  
Paula Becker PERTUZATTI ◽  
Ilma Marques GOMES ◽  
Marcel Bueno SANTANA Jr. ◽  
Renata de Moraes BRITO ◽  
...  
Keyword(s):  
Shelf Life ◽  
Caryocar Brasiliense ◽  
Life Analysis ◽  
Cereal Bars
Sign in / Sign up

Export Citation Format

Share Document