The Experts below are selected from a list of 31722 Experts worldwide ranked by ideXlab platform
Nor Nadiah Abdul Karim Shah - One of the best experts on this subject based on the ideXlab platform.
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Disinfectant of pummelo (Citrus Grandis L. Osbeck) Fruit Juice using gaseous ozone
Journal of Food Science and Technology, 2019Co-Authors: Nor Nadiah Abdul Karim Shah, Nur Amira Mohd Supian, Nadia Aida HusseinAbstract:This work studied the effectiveness of gaseous ozone disinfection on pummelo (Citrus Grandis L. Osbeck) Fruit Juice components. Unfiltered and filtered pummelo Fruit Juices were treated with gaseous ozone for up to 50 min with ozone concentration fixed at 600 mg/h. A microbiological and physicochemical properties analysis were conducted on the ozone-treated Fruit Juices samples. It was found that the survival rate of aerobic bacteria, yeast and mold in unfiltered pummelo Fruit Juice were higher compared to filtered Juice, as the Juice components acted as protective barriers to the microorganisms. The microorganisms’ inactivation in pummelo Fruit Juices was also observed to have increased as the ozone treatment time increased. Significant effects on total colour difference, ascorbic acid content, and total phenolic content were also observed over increased ozone-treatment time. However, ozone was shown to be ineffective in activating PME activity in both types of Juice. The experimental results of this study indicated that pummelo Fruit Juice components had significant effects on the effectiveness of gaseous ozone, however, the degree of the effects depends on the different Fruit components (total soluble solids, total phenolic content). As a conclusion, filtered Juice showed better quality characteristics in comparison to unfiltered Juice post-ozone treatment.
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Fruit Juice Production Using Ultraviolet Pasteurization: A Review
Beverages, 2016Co-Authors: Nor Nadiah Abdul Karim Shah, Rosnah Shamsudin, Russly Abdul Rahman, Noranizan Mohd AdzahanAbstract:Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for Fruit Juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of Fruit Juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of Fruit product, Juice color, Juice composition, and Juice physical characteristics, among other variables, are imperative to produce a safe and wholesome Juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of Fruit Juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated Fruit Juices, ranging from popular apple and orange Juice to lesser-known pummelo and pitaya Juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology.
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effects of pectinase clarification treatment on phenolic compounds of pummelo citrus grandis l osbeck Fruit Juice
Journal of Food Science and Technology-mysore, 2015Co-Authors: Nor Nadiah Abdul Karim Shah, Russly Abdul Rahman, Rosnah Shamsuddin, Noranizan Mohd AdzahanAbstract:The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo Fruit Juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu’s method. Clarification treatment of pummelo Fruit Juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo Fruit Juice were treated with different optimized variables which produced the highest clarities with the least effect to the Juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p <0.05) in comparison to Ledang variety, possibly due to the amount of naringin. Three types of hydroxycinnamic acids (chlorogenic, caffeic and coumaric acid) and three compounds of flavanones (naringin, hesperidin and narirutin) were found in both Fruit Juices, where naringin and chlorogenic acid were the major contributor to the total phenolic content. Naringin, which gave out bitter aftertaste to the Juice, was found to decrease, 1.6 and 0.59 % reduction in Ledang and Tambun respectively, post-enzymatic treatment. The decrease in naringin, albeit nominal, could be a potential benefit to the Juice production in reducing the bitterness of the Juice. Post-enzymatic analysis furthermore resulted in no significance differences (p <0.05) on the total phenolic compounds of both varieties. This study in summary provides a compositional database for Malaysian pummelo Fruit Juice of various phenolic compounds, which can provide useful information for evaluating the authenticity and the health benefits from the Juice.
Ilias Muhammad - One of the best experts on this subject based on the ideXlab platform.
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new constituents from noni morinda citrifolia Fruit Juice
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Volodymy Samoylenko, Jianping Zhao, Chuck D Dunba, Ikhlas A Kha, James W Rushing, Ilias MuhammadAbstract:Morinda citrifolia L. (Rubiaceae), known as noni, has a long history of traditional use in the Hawaiian and Tahitian islands. More recently, an array of commercial noni Fruit Juice products are gaining popularity as dietary supplements, with claims of anticancer and immunostimulant activities. The biologically active principles of noni are not fully known. In continuation of work on the isolation of markers from dietary supplements, this paper reports the isolation of three new markers, namely, 1-O-(3‘-methylbut-3‘-enyl)-β-d-glucopyranose (1), 1-n-butyl-4-(5‘-formyl-2‘-furanyl)methyl succinate (2), and 4-epi-borreriagenin (3), together with the known iridoid glycosides asperulosidic acid (4) and deacetylasperulosidic acid (5) and a mixture of 1-n-butyl-4-methyl-2-hydroxysuccinate (6a) and 1-n-butyl-4-methyl-3-hydroxysuccinate (6b), as well as a mixture of α- and β-glucopyranose from noni Fruit Juice obtained from Puerto Rico. The structures of compounds were based on 1H and 13C NMR, mainly 2D NMR COSY, HM...
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new constituents from noni morinda citrifolia Fruit Juice
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Volodymy Samoylenko, Jianping Zhao, James W Rushing, Chuck D Dunbar, Ikhlas A Khan, Ilias MuhammadAbstract:Morinda citrifolia L. (Rubiaceae), known as noni, has a long history of traditional use in the Hawaiian and Tahitian islands. More recently, an array of commercial noni Fruit Juice products are gaining popularity as dietary supplements, with claims of anticancer and immunostimulant activities. The biologically active principles of noni are not fully known. In continuation of work on the isolation of markers from dietary supplements, this paper reports the isolation of three new markers, namely, 1-O-(3'-methylbut-3'-enyl)-beta-D-glucopyranose (1), 1-n-butyl-4-(5'-formyl-2'-furanyl)methyl succinate (2), and 4-epi-borreriagenin (3), together with the known iridoid glycosides asperulosidic acid (4) and deacetylasperulosidic acid (5) and a mixture of 1-n-butyl-4-methyl-2-hydroxysuccinate (6a) and 1-n-butyl-4-methyl-3-hydroxysuccinate (6b), as well as a mixture of alpha- and beta-glucopyranose from noni Fruit Juice obtained from Puerto Rico. The structures of compounds were based on 1H and 13C NMR, mainly 2D NMR COSY, HMQC, HMBC, and NOESY experiments, and HRMS. Furthermore, samples from fresh-squeezed noni Fruit Juice from Japan revealed the presence of scopoletin (7), in addition to compounds 1-6, indicating no significant differences in the marker constituents of noni collected from Atlantic and Pacific regions.
Nadia Aida Hussein - One of the best experts on this subject based on the ideXlab platform.
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Disinfectant of pummelo (Citrus Grandis L. Osbeck) Fruit Juice using gaseous ozone
Journal of Food Science and Technology, 2019Co-Authors: Nor Nadiah Abdul Karim Shah, Nur Amira Mohd Supian, Nadia Aida HusseinAbstract:This work studied the effectiveness of gaseous ozone disinfection on pummelo (Citrus Grandis L. Osbeck) Fruit Juice components. Unfiltered and filtered pummelo Fruit Juices were treated with gaseous ozone for up to 50 min with ozone concentration fixed at 600 mg/h. A microbiological and physicochemical properties analysis were conducted on the ozone-treated Fruit Juices samples. It was found that the survival rate of aerobic bacteria, yeast and mold in unfiltered pummelo Fruit Juice were higher compared to filtered Juice, as the Juice components acted as protective barriers to the microorganisms. The microorganisms’ inactivation in pummelo Fruit Juices was also observed to have increased as the ozone treatment time increased. Significant effects on total colour difference, ascorbic acid content, and total phenolic content were also observed over increased ozone-treatment time. However, ozone was shown to be ineffective in activating PME activity in both types of Juice. The experimental results of this study indicated that pummelo Fruit Juice components had significant effects on the effectiveness of gaseous ozone, however, the degree of the effects depends on the different Fruit components (total soluble solids, total phenolic content). As a conclusion, filtered Juice showed better quality characteristics in comparison to unfiltered Juice post-ozone treatment.
Noranizan Mohd Adzahan - One of the best experts on this subject based on the ideXlab platform.
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Fruit Juice Production Using Ultraviolet Pasteurization: A Review
Beverages, 2016Co-Authors: Nor Nadiah Abdul Karim Shah, Rosnah Shamsudin, Russly Abdul Rahman, Noranizan Mohd AdzahanAbstract:Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for Fruit Juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of Fruit Juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of Fruit product, Juice color, Juice composition, and Juice physical characteristics, among other variables, are imperative to produce a safe and wholesome Juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of Fruit Juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated Fruit Juices, ranging from popular apple and orange Juice to lesser-known pummelo and pitaya Juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology.
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effects of pectinase clarification treatment on phenolic compounds of pummelo citrus grandis l osbeck Fruit Juice
Journal of Food Science and Technology-mysore, 2015Co-Authors: Nor Nadiah Abdul Karim Shah, Russly Abdul Rahman, Rosnah Shamsuddin, Noranizan Mohd AdzahanAbstract:The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo Fruit Juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu’s method. Clarification treatment of pummelo Fruit Juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo Fruit Juice were treated with different optimized variables which produced the highest clarities with the least effect to the Juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p <0.05) in comparison to Ledang variety, possibly due to the amount of naringin. Three types of hydroxycinnamic acids (chlorogenic, caffeic and coumaric acid) and three compounds of flavanones (naringin, hesperidin and narirutin) were found in both Fruit Juices, where naringin and chlorogenic acid were the major contributor to the total phenolic content. Naringin, which gave out bitter aftertaste to the Juice, was found to decrease, 1.6 and 0.59 % reduction in Ledang and Tambun respectively, post-enzymatic treatment. The decrease in naringin, albeit nominal, could be a potential benefit to the Juice production in reducing the bitterness of the Juice. Post-enzymatic analysis furthermore resulted in no significance differences (p <0.05) on the total phenolic compounds of both varieties. This study in summary provides a compositional database for Malaysian pummelo Fruit Juice of various phenolic compounds, which can provide useful information for evaluating the authenticity and the health benefits from the Juice.
Volodymy Samoylenko - One of the best experts on this subject based on the ideXlab platform.
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new constituents from noni morinda citrifolia Fruit Juice
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Volodymy Samoylenko, Jianping Zhao, Chuck D Dunba, Ikhlas A Kha, James W Rushing, Ilias MuhammadAbstract:Morinda citrifolia L. (Rubiaceae), known as noni, has a long history of traditional use in the Hawaiian and Tahitian islands. More recently, an array of commercial noni Fruit Juice products are gaining popularity as dietary supplements, with claims of anticancer and immunostimulant activities. The biologically active principles of noni are not fully known. In continuation of work on the isolation of markers from dietary supplements, this paper reports the isolation of three new markers, namely, 1-O-(3‘-methylbut-3‘-enyl)-β-d-glucopyranose (1), 1-n-butyl-4-(5‘-formyl-2‘-furanyl)methyl succinate (2), and 4-epi-borreriagenin (3), together with the known iridoid glycosides asperulosidic acid (4) and deacetylasperulosidic acid (5) and a mixture of 1-n-butyl-4-methyl-2-hydroxysuccinate (6a) and 1-n-butyl-4-methyl-3-hydroxysuccinate (6b), as well as a mixture of α- and β-glucopyranose from noni Fruit Juice obtained from Puerto Rico. The structures of compounds were based on 1H and 13C NMR, mainly 2D NMR COSY, HM...
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new constituents from noni morinda citrifolia Fruit Juice
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Volodymy Samoylenko, Jianping Zhao, James W Rushing, Chuck D Dunbar, Ikhlas A Khan, Ilias MuhammadAbstract:Morinda citrifolia L. (Rubiaceae), known as noni, has a long history of traditional use in the Hawaiian and Tahitian islands. More recently, an array of commercial noni Fruit Juice products are gaining popularity as dietary supplements, with claims of anticancer and immunostimulant activities. The biologically active principles of noni are not fully known. In continuation of work on the isolation of markers from dietary supplements, this paper reports the isolation of three new markers, namely, 1-O-(3'-methylbut-3'-enyl)-beta-D-glucopyranose (1), 1-n-butyl-4-(5'-formyl-2'-furanyl)methyl succinate (2), and 4-epi-borreriagenin (3), together with the known iridoid glycosides asperulosidic acid (4) and deacetylasperulosidic acid (5) and a mixture of 1-n-butyl-4-methyl-2-hydroxysuccinate (6a) and 1-n-butyl-4-methyl-3-hydroxysuccinate (6b), as well as a mixture of alpha- and beta-glucopyranose from noni Fruit Juice obtained from Puerto Rico. The structures of compounds were based on 1H and 13C NMR, mainly 2D NMR COSY, HMQC, HMBC, and NOESY experiments, and HRMS. Furthermore, samples from fresh-squeezed noni Fruit Juice from Japan revealed the presence of scopoletin (7), in addition to compounds 1-6, indicating no significant differences in the marker constituents of noni collected from Atlantic and Pacific regions.
