Drying characteristics and prediction of best fitted drying model for coriander leaves

Drying experiments were conducted on coriander leaves as affected by drying methods (solar greenhouse drying and open sun drying), pretreatments (dipping in a solution of magnesium chloride + sodium bicarbonate + potassium metabisulphite, boiled water blanching containing sodium metabisulphite, and untreated), and loading densities (2.0, 2.5 and 3.0 kg/m2). Validity of three commonly used drying models were examined to predict the most suitable drying model for coriander leaves. The increased drying temperature under solar greenhouse dryer (42°C) increases the amount of moisture removal from the coriander leaves and reduces the drying time by increasing the drying rate as compared to open sun drying (29°C), at all the selected levels of pretreatments and loading densities. Chemically treated coriander leaves dehydrated under a solar greenhouse dryer required less drying time than other treated leaves and dried leaves. Nevertheless, drying methods and loading densities had significant effects, while treatment effects were marginal. It was found that reduction of moisture and moisture removal rate per unit time occurred mostly in the falling rate period except some accelerated removal of moisture at the beginning up to 150 minutes. Page's model was found most appropriate for drying coriander leaves among the selected models.

Effect of Pretreatment and Drying Methods on the Quality of Anchote (Coccinia abyssinica (Lam.)) Flour

Reduction of postharvest losses through improved technique is studied in this work. Pretreatment and drying, in particular, are important methods for using various tuber-based food items to produce intermediate products that increase economic benefit and availability with a longer shelf life in the production and consumption communities. This study was conducted to evaluate the effect of pretreatment and drying methods on the proximate composition and physical and functional properties of flour developed from anchote. The treated anchote flour was prepared using hot distilled water for blanching and potassium metabisulphite solution and drying methods (sun, solar, and oven). The obtained data were statistically analyzed using SAS software at P < 0.05 . Accordingly, the untreated and sun-dried anchote had greater moisture content (10.34%) than the chemically treated and oven-dried anchote (8.71%). The samples treated with potassium metabisulphite and the solar-drying methods have higher protein content (4.02%) than the blanched and sun-dried samples (3.14%). Samples treated with blanching and solar drying have lower ash content (3.96%) than samples treated with potassium metabisulphite and dried (4.89%). The highest fiber content was recorded for samples treated with blanching and oven-drying methods, with a rating of 4.71%. Sun-dried samples had an increased fat content (1.14%) compared to blanch with all drying methods (0.72%). The untreated and sun-dried flour had lower carbohydrate content (80.95%) than blanched and oven-dried (83.03%). The potassium-metabisulphite-treated and oven-dried samples rated 2.66% with the highest water absorption value. The blanched and oven-dried samples had the lowest oil absorption capacity of 1.71%, a significantly different value from the highest value of 1.98% for the potassium-metabisulphite-treated and solar-dried samples. Oven-dried samples had higher swelling power than solar- and sun-drying methods. The anchote samples treated by blanching methods and dried in the oven had the highest solubility rating of 43.84% and the lowest value of 38.8% for control and sun-dried samples. The sun-dried anchote flour had the highest dispersibility value, which is significantly different from both the oven-dried and solar-dried versions. Along with that, the untreated samples had significantly lower dispersibility values than the potassium-metabisulphite-treated and blanched flour samples. The proximate values of anchote flour were significantly affected by pretreatment and drying methods. Additionally, the main and interactive effect of pretreatment and drying methods influenced the water absorption capacity, oil absorption capacity, swelling power, solubility, and dispersibility significantly. Further research is required to improve flour properties and characterize pasting properties to assess the suitability of the starch for different industrial inputs.

A POST-HARVEST APPROACH FOR VALUE ADDITION TO JACKFRUIT THROUGH JAM PREPARATION

The post-harvest technology is one of the most novel techniques to value addition for jam preparation in highly nutritious and demanding fruits like jackfruits in all the year round. The experiment consisted of two factors. Factor A: Sugar Concentrations per 500g fruit; S1 :200g sugar; S2 :250g sugar; S3 :300g sugar and Factor B: Preservatives per 500g fruit; P0 :no preservative; P1 :- sodium benzoate (1.4g); P2 :potassium metabisulphite (0.8g). All the samples were kept in pre-sterilizedglass bottles andstored at room temperature. Results obtained from statistical analysis showed that different sugar concentrations and preservation had significant effect on physico-chemical and organoleptic characteristics. After 90 days of storage, jam were found acceptable condition. Considering laboratory test, qualitative and organoleptic test, S2 P2 was found the best. The quality parameters of S2 P2 viz. moisture content (26.01%), pH (4.12), TSS (70%), TA (0.26%), vitamin C (1.68mg/100g). This suggested that 500g jackfruit pulp +250g sugar +0.8g potassium metabisulphite was the promising formulation for the preparation of good quality of jackfruit jam.

Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts

In this study, yeasts isolated from filter membranes used for the quality control of bottled wines were identified and tested for their resistance to some cleaning agents and potassium metabisulphite, adhesion to polystyrene and stainless-steel surfaces, and formation of a thin round biofilm, referred to as a MAT. A total of 40 strains were identified by rRNA internal transcribed spacer (ITS) restriction analysis and sequence analysis of D1/D2 domain of 26S rRNA gene. Strains belong to Pichia manshurica (12), Pichia kudriavzevii (9), Pichia membranifaciens (1), Candida sojae (6), Candida parapsilosis (3), Candida sonorensis (1), Lodderomyces elongisporus (2), Sporopachydermia lactativora (3), and Clavispora lusitaniae (3) species. Regarding the adhesion properties, differences were observed among species. Yeasts preferred planktonic state when tested on polystyrene plates. On stainless-steel supports, adhered cells reached values of about 6 log CFU/mL. MAT structures were formed only by yeasts belonging to the Pichia genus. Yeast species showed different resistance to sanitizers, with peracetic acid being the most effective and active at low concentrations, with minimum inhibitory concentration (MIC) values ranging from 0.08% (v/v) to 1% (v/v). C. parapsilosis was the most sensible species. Data could be exploited to develop sustainable strategies to reduce wine contamination and establish tailored sanitizing procedures.

OENOLOGICAL CHARACTERIZATION OF SOME YEAST STRAINS ISOLATED FROM THE IASI VINEYARDROMANIA

This study investigated the oenological potential of indigenousSaccharomyces and non-Saccharomyces yeasts isolated from different stages of the natural must fermentation process. Screening of extracellular enzymatic activities was performed on agarized media in which the following substrates were added: arbutin, cellobiose, Tween 80, tributyrin, casein and citrus pectin, to highlight the activity of enzymes: ßglucosidase, esterase, lipase, protease and pectinase. Among the 30 Saccharomyces cerevisae strains tested, 37% showed very low β-glucosidase activity, 100% showed esterase activity, 40% lipase activity, 90% protease activity and 53% pectinase activity.The non-Saccharomyces strain tested showed β-glucosidase, esteraseand protease activity. Tolerance to ethanol was assessed in YPD medium with ethanol concentrations of 5, 10 and 15% (v/v) by yeast culture development index.At 15% ethanol, development of all tested strains were inhibited. In the case of SO2 tolerance, decrease in strains development was inversely correlated with the increase in potassium metabisulphite concentration, up to 200 mg/L. Only four Saccharomyces strains showed specific oenological characteristics and were selected to be tested in mixed and/or sequential cultures to obtain wines with improved sensory features.

Optimization of pulping method for extraction of pulp from ripe persimmon (Diospyros kaki L.) and its stability during storage

Persimmon fruit (Diospyros kaki L.) is a highly nutritious fruit with bestowed antioxidant properties. But due to its perishable nature, it is produced for a very shorter period of time. Preservation of fruit in the form of pulp acts as a suitable method to provide availability of the fruit throughout the year. The main objective of this investigation was to develop persimmon pulp from the cold and hot pulping method and to assess the best preservation method for storage. Among six different treatments in cold pulping method (T1 to T3 x 2), treatment T2 (10 % water) and among 18 different treatment in hot pulping method (T1 to T9 x 2), treatment T5 (10 % water + 10 minutes cooking time) using fruit with peel was selected on the basis of nutritional and sensory attributes. Further, the pulp was preserved via heat and chemical methods. Among six different treatments, T5 (Pulp + pasteurization + 1000 ppm potassium metabisulphite (KMS) in glass bottles) was found to be best in the type of pulp. This treatment was able to retain the maximum amount of ascorbic acid (13.733 and 8.043 mg/100 g), ?-carotene (173 and 86 µg/100 g) and total phenols (3.093 and 2.873 mg/100 g), respectively during storage of 6 months. Hence, it can be suggested from the study that nutritionally rich persimmon pulp can be prepared with better storage stability which can be used by both small and large scale industries at a lower cost of production.

E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation

Potassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated. Wine was subjected to 60 min of ozonation, and radiation doses were set at 1–10 kGy. Moreover, a combination of ozonation and ionizing radiation treatment was used. The ozonation of wine did not produce the expected results. That is, it did not limit the number of yeast cells. From the sixth minute, a significant deterioration in the taste and the color of the wine was found. Ionizing radiation at a dose of 1 kGy reduced the yeast count by 95.5%, and a reduction of 99.9% was seen after the application of 2.5 kGy. Moreover, these doses did not have a significant effect on the organoleptic properties or the chemical composition of wine. The total amount of polyphenols reduced from the maximum of 1127.15 to 1023.73 mg at the dose of 5 kGy. Radiation is widely used to preserve food products. Its use for finished wine preservation may be an alternative to sulphurization.

Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

Coconut Neera—A Vital Health Beverage from Coconut Palms: Harvesting, Processing and Quality Analysis

Nature has made nutritive products in such a way that it cannot be manufactured in laboratories or in mills. Coconut Neera is the natural sap of the mature coconut palms rich with all essential nutrients, minerals and vitamins for human health. Harvesting of Neera from the spadix of the palms without disturbing the physiology of the tree has a lot of potential at the industrial scale. However, the development of alcohol in the extracted sap during tapping by auto-fermentation has given a misnomer for Neera as “sweet toddy”. Hence, the commercial popularity of Neera as a health drink has diminished at a global level. Though several traditional techniques like the usage of calcium hydroxide (lime) and the application of the chiller device during harvesting Neera from spadix have been practiced for collecting non-fermented Neera, none of the techniques were found acceptable at the commercial level. The results of the present study demonstrate the harvesting and processing procedure standardized for the collection and storage of non-fermented Neera from palms by repeated field trials. The cumulative effect of the anti-fermentation solution (AFS) with the presence of the two preservatives—citric acid (5 mM) and potassium metabisulphite (2 mM)—by preventing fermentation from the level of harvesting to processing was confirmed. The zero content of alcohol in raw Neera indicates the AFS action. The proximate composition of primary constituents and the content of minerals, amino acids and vitamins present in Neera highlights its nutrient value as a health beverage. The higher content of minerals—sodium and potassium (15.2 mg and 100 mg), the elevated level of amino acids-cysteine (14 mg), tyrosine (7.11 mg), arginine (7 mg) and the presence of vitamin C (65 mg) and vitamin A as retinol (4.88 IU)—indicates the therapeutic importance of coconut Neera. The data of oral toxicity and the glycemic index further support the vital quality.