The Experts below are selected from a list of 1677 Experts worldwide ranked by ideXlab platform
Chandran Somasundram - One of the best experts on this subject based on the ideXlab platform.
-
Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango (Mangifera indica L.) Juice
Food and Bioprocess Technology, 2015Co-Authors: Vicknesha Santhirasegaram, Dominic Soloman George, Zuliana Razali, Chandran SomasundramAbstract:The increasing demand for fresh-like food products have spurred the development of non-thermal processing such as sonication and ultraviolet-c (UV-C) light treatment. In this study, freshly squeezed Chokanan Mango Juice was subjected to thermal treatment (at 90 °C for 30 and 60 s), sonication (for 15, 30 and 60 min at 25 °C, 40-kHz frequency) and UV-C treatment (for 15, 30 and 60 min at 25 °C). In addition, combination of sonication and UV-C treatment in a hurdle concept was also conducted. The effects of thermal and non-thermal treatments on phenolic compounds, antioxidant activity and sensory attributes were evaluated and compared with untreated Juice (control) for 5 weeks under refrigerated storage (4 ± 1 °C). The results showed better retention of individual phenolic compounds in non-thermal-treated Juice, when compared to the control and thermally treated Juice. A significant enhancement in antioxidant activities were observed after non-thermal treatment. The sensory evaluation verified that non-thermal-treated Juice was preferred more than thermally treated Juice. The results obtained support the use of non-thermal treatments (ultrasound and UV-C) for better retention of quality and prolonged shelf life in Chokanan Mango Juice processing.
-
effects of sonication and ultraviolet c treatment as a hurdle concept on quality attributes of chokanan Mango mangifera indica l Juice
Food Science and Technology International, 2015Co-Authors: Vicknesha Santhirasegaram, Zuliana Razali, Chandran SomasundramAbstract:The growing demand for fresh-like food products has encouraged the development of hurdle technology of non-thermal processing. In this study, freshly squeezed Chokanan Mango Juice was treated by paired combinations of sonication (for 15 and 30 min at 25 ℃, 40 kHz frequency) and UV-C treatment (for 15 and 30 min at 25 ℃). Selected physicochemical properties, antioxidant activities, microbial inactivation and other quality parameters of combined treated Juice were compared to conventional thermal treatment (at 90 ℃ for 60 s). After thermal and combined treatment, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (15%), polyphenols (37%), flavonoids (35%) and enhancement in antioxidant capacity was observed after combined treatment. Thermal and combined treatment exhibited significant reduction in microbial load. Results obtained support the use of sonication and UV-C in a hurdle technology to improve the quality of Chokanan Mango Juice along with safety standards.
-
Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan Mango (Mangifera indica L.) Juice
Food and Bioproducts Processing, 2015Co-Authors: Vicknesha Santhirasegaram, Dominic Soloman George, Zuliana Razali, Chandran SomasundramAbstract:Ultraviolet-c treatment is an emerging food processing technology for health-conscious consumers. Freshly squeezed Chokanan Mango Juice was exposed to UV-C light (for 15, 30 and 60 min at 25 °C) and thermally pasteurized (at 90 °C for 60 s) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. In addition, shelf life study of Juice samples stored at 4 ± 1 °C was conducted for 5 weeks. After UV-C treatment and thermal pasteurization, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (6%), polyphenols (31%), and flavonoids (3%) were observed in Juice exposed to UV-C light for 15 and 30 min, when compared to freshly squeezed Juice. Besides that, enhancement of antioxidant activity was observed after UV-C treatment. Thermal pasteurization and UV-C treatment exhibited significant reduction in microbial load and prolonged shelf-life of Juice. The results obtained support the use of UV-C light to improve the quality of Chokanan Mango Juice along with safety standards as an alternative to thermal pasteurization.
-
effects of thermal treatment and sonication on quality attributes of chokanan Mango mangifera indica l Juice
Ultrasonics Sonochemistry, 2013Co-Authors: Vicknesha Santhirasegaram, Zuliana Razali, Chandran SomasundramAbstract:Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan Mango Juice was thermally treated (at 90 °C for 30 and 60s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed Juice (control). A significant increase in extractability of carotenoids (4-9%) and polyphenols (30-35%) was observed for Juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated Juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the Juice. The results obtained support the use of sonication to improve the quality of Chokanan Mango Juice along with safety standard as an alternative to thermal treatment.
Olufunke O. Ezekiel - One of the best experts on this subject based on the ideXlab platform.
-
chemical composition and physicochemical properties of Mango Juice extracted using polygalacturonase produced by aspergillus awamori cicc 2040 on pretreated orange peel
Lwt - Food Science and Technology, 2020Co-Authors: Olajide Emmanuel Adedeji, Olufunke O. EzekielAbstract:Abstract This study investigated the effect of combined NaOH and microwave pretreatment of orange peel on the efficacy of polygalacturonase, produced by Aspergillus awamori CICC 2040, in Mango Juice extraction. Mango Juice extracted with polygalacturonase produced using pretreated orange peel (PUE) had a higher yield than CRE (Mango Juice extracted with polygalacturonase produced using untreated orange peel) and CME (Mango Juice extracted with commercial polygalacturonase). Significantly (p
-
Pretreatment of selected peels for polygalacturonase production by Aspergillus awamori CICC 2040: Purification and application in Mango Juice extraction
Bioresource Technology Reports, 2019Co-Authors: Olajide Emmanuel Adedeji, Olufunke O. EzekielAbstract:Abstract This study evaluated effects of alkaline and microwave pretreatments of orange and plantain peels on activity, stability and kinetic properties of crude and purified polygalacturonase produced by Aspergillus awamori, and its application in Mango Juice extraction. Activity of crude polygalacturonase obtained from the untreated, alkaline, microwave, and combined alkaline and microwave pretreated peels were 25.17, 38.46, 26.21 and 42.05 U/mL; and 26.04, 38.82, 26.72 and 44.98 U/mL for orange and plantain peels, respectively. Molecular weight, saturation constant and maximum velocity for crude polygalacturonase were 30.00–96.20 kDa, 29.41–40.00 U/mL and 0.212–0.320 mg/L, respectively; and 31.00–32.00 kDa, 55.55–90.91 U/mL and 0.722–0.909 mg/mL for purified polygalacturonase. Optimum pH and temperature were 4–5 and 45-55 °C for crude and purified polygalacturonase, respectively. Enzymatic extraction resulted in an increase in percentage yield of Mango Juice. Pretreatment of orange and plantain peels enhanced properties of polygalacturonase from Aspergillus awamori. Polygalacturonase was effective for Juice extraction from Mango.
Mo Zhou - One of the best experts on this subject based on the ideXlab platform.
-
change of the rheological properties of Mango Juice by high pressure homogenization
Lwt - Food Science and Technology, 2017Co-Authors: Linya Zhou, Yunjing Gua, Jinfeng I, Xua Liu, Qinqi Che, Mo ZhouAbstract:Abstract The effect of high pressure homogenization (HPH) on pH, total soluble solid, color, particle size distribution (PSD), microstructure, ζ-potential, water soluble pectin, apparent viscosity, thixotropy, dynamic rheological characteristics of Mango Juice were investigated in this study. PSD analysis showed the volume peak of Mango Juice was moved from 138 to 6 μm after 1 HPH pass at 20 °C from 40 to 190 MPa, indicating HPH significantly decreased the particle diameter. Correspondingly, the suspended particles were smaller after HPH observed by optical microscopy, highlighting the effect of HPH in disrupting the fruit Juice particles. HPH changed the content of water soluble pectin, and the content was increased with increasing inlet temperature and passes number, whereas no change was found for ζ-potential. The apparent viscosity was significantly enhanced by HPH, meanwhile thixotropy, storage modulus and loss modulus were also altered, and those changes were related to the HPH condition applied. Results showed that HPH significantly changed the rheological properties of Mango Juice.
-
change of microbial and quality attributes of Mango Juice treated by high pressure homogenization combined with moderate inlet temperatures during storage
Innovative Food Science and Emerging Technologies, 2016Co-Authors: Yunjing Guan, Linyan Zhou, Xuan Liu, Qinqin Chen, Mo ZhouAbstract:Abstract The effects of high pressure homogenization (HPH) on microbial inactivation and quality attributes (physio-chemical properties, bioactive components and antioxidant capacity) of Mango Juice, as well as their changes during storage at 4 °C and room temperature were investigated. Pressure levels ranged from 40 to 190 MPa, the inlet temperature from 20 °C to 60 °C and the number of passes from 1 to 5. Complete inactivation of molds and yeasts was achieved by 1 and 3 passes at 190 MPa and 60 °C, while total plate count was below 2.0 log10 CFU/mL. No multiplication of microorganisms was observed in Mango Juice over 60 days of storage at 4 °C. HPH treatment could retain or even increase the carotenoids and total phenols by 11.8% and 21.4%, respectively, while significant reductions were found for heat treatment (HT) samples. During the storage of 60 days, HPH treatment also provided better preservation of color, bioactive components and antioxidant capacity of Mango Juice than HT. Industrial relevance High pressure homogenization (HPH) is a novel non-thermal technique, particularly suitable for continuous production of liquid foods limiting thermal damage and promoting “freshness”. Results showed that high pressure homogenization had the advantage of notably reducing the microbial load to levels equivalent to thermal pasteurization. Moreover, HPH treatment was superior to heat treatment with regard to post-treatment levels of bioactive.
Maurilio Lopes Martins - One of the best experts on this subject based on the ideXlab platform.
-
development of a mixed jussara and Mango Juice with added lactobacillus rhamnosus gg submitted to sub lethal acid and baric stresses
Journal of Food Science and Technology-mysore, 2020Co-Authors: Fernanda Costa Prates, Roselir Ribeiro Da Silva, Bruno Ricardo De Castro Leite, Eliane Mauricio Furtado Martins, Marcelo Cristianini, Andre Narvaes Da Rocha Campos, Scarlet Ohana Da Silva Gandra, Patricia Martins De Oliveira, Maurilio Lopes MartinsAbstract:This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of Lactobacillus rhamnosus GG (LGG) in mixed jussara and Mango Juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C. The SLA stress at pH 4.0 previously applied to the LGG cells had no effect on the survival of this bacterium in mixed jussara and Mango Juices. On the other hand, the application of 200 MPa/5 min/25 °C treatment to LGG cells was shown to be efficient in the cross protection of this bacterium in an acid medium. Pressures above 400 MPa/5 min/25 °C caused a reduction in the viability in an acid medium and lower pressures (< 100 MPa) showed similar results compared to control treatment in the LGG survival. No changes in pH, acidity and soluble solids were observed in mixed Juices. In addition, these products showed elevated levels of anthocyanins, phenolic compounds and antioxidant capacity. This highlights the capacity of the HIP process to promote the cross protection of LGG in an acid medium.
-
viability of probiotic bacteria in tropical Mango Juice and the resistance of the strains to gastrointestinal conditions simulated in vitro
Semina-ciencias Agrarias, 2019Co-Authors: Livia Ladeira Furtado, Afonso Mota Ramos, Maurilio Lopes Martins, Roselir Ribeiro Da Silva, Bruno Ricardo De Castro Leite, Eliane Mauricio Furtado MartinsAbstract:This study evaluated the viability of Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v and Lactobacillus rhamnosus GG in tropical Mango Juice, the resistance of the strains to gastrointestinal conditions simulated in vitro and the microbiological, physicochemical and sensory characteristics of the products obtained. The viabilities of L. rhamnosus GG and L. plantarum LP299v were greater than 7.96 log CFU mL-1 and 7.74 log CFU mL-1, respectively, during the 28 days of storage at 8 °C. However, there was a reduction (p < 0.05) in the viability of L. acidophilus La-5 after 21 days of storage, with counts of 3.81 log UFC mL-1. The parameters of pH, total soluble solids, luminosity (L*) and the color coordinates, a* and b*, did not differ between the treatments. However, the pH and acidity varied during the storage time, probably due to the fermentative action of the microorganisms. For the in vitro gastrointestinal resistance test, there was a difference in the gastric phase for enteric phases I and II. The mean viability of the microorganisms in the gastric phase was 5.11 log CFU mL-1, decreasing to 4.02 and 3.97 log CFU mL-1 in enteric phases I and II, respectively. Juices containing L. rhamnosus GG and L. plantarum LP299 were evaluated sensorially, presenting good acceptability. The results suggest that the tropical Mango Juice was a good carrier matrix for L. rhamnosus GG and L. plantarum LP 299v, being well accepted and therefore an alternative for populations with dietary restrictions.
-
development of a jucara and uba Mango Juice mixture with added lactobacillus rhamnosus gg processed by high pressure
Lwt - Food Science and Technology, 2017Co-Authors: Rosângela Maria Moreira, Afonso Mota Ramos, Maurilio Lopes Martins, Bruno Ricardo De Castro Leite, Eliane Mauricio Furtado Martins, Marcelo Cristianini, Andre Narvaes Da Rocha Campos, Paulo Cesar Stringheta, Vanessa Riani Olmi Silva, John Warnens CanutoAbstract:Abstract This study evaluated the development of a jucara and Uba Mango Juice mixture and the influence of pasteurization, high isostatic pressure (HIP) and the addition of a probiotic culture of Lactobacillus rhamnosus GG on the physicochemical, microbiological, functional and sensory characteristics of the products obtained. The pasteurized Juices (82 °C/1 min) showed larger amounts of total phenolics, greater antioxidant capacity and lower lipid levels as compared to Juice processed using HIP (600 MPa/5 min/25 °C). Juice with added L. rhamnosus GG differed with respect to pH, acidity and proteins as compared to those without, due to the fermentative action of the probiotic bacteria. The addition of L. rhamnosus GG to the Juice did not affect its acceptance. The levels of L. rhamnosus above 10 8 CFU/mL during the 30 days of storage at 4 °C, demonstrate its viability in this product, which is potentially probiotic. In addition, consumers preferred the Juice processed by HIP.
O V S Reddy - One of the best experts on this subject based on the ideXlab platform.
-
enhancing antioxidant activity microbial and sensory quality of Mango mangifera indica l Juice by γ irradiation and its in vitro radioprotective potential
Journal of Food Science and Technology-mysore, 2015Co-Authors: Kondapalli Naresh, Sadineni Varakumar, Arun Sharma, Prasad S Variyar, O V S ReddyAbstract:Gamma irradiation is an effective method currently being used for microbial decontamination and insect disinfestations of foods. In the present study, Mango (Mangifera indica L.) Juice was irradiated at doses of 0, 1.0, 3.0 and 5.0 kGy and microbial load, total polyphenols, flavonoids, ascorbic acid content, antioxidant activities, colour and sensory properties were evaluated immediately after irradiation and also during storage. Microbiological assay of the fresh and stored Mango Juice showed better quality after γ-irradiation. The total polyphenols and flavonoids were significantly (p < 0.05) increased while the ascorbic acid content decreased with the irradiation doses applied. As a result of γ-irradiation, a significant increment in gallic, syringic and chlorogenic acids and a significant reduction in ferulic and synapic acids were noted when analyzed by HPLC. In vitro antioxidant potentials were measured using DPPH, FRAP and NO scavenging assays; the results showed significant enhancement in the activities after irradiation, that correlated well with the increase in phenolic and flavonoid content. γ-irradiation improved the colour of Mango Juice without any adverse changes in the sensory qualities. Significant in vitro plasmid DNA protection was observed in the presence of Mango Juice against radiation induced damage, even at the dose of 5 kGy. This study confirmed the potential of γ-irradiation as a method for microbial decontamination and improving the quality of the Mango Juice without compromising on the sensory attributes.
-
pectinase production from Mango peel using aspergillus foetidus and its application in processing of Mango Juice
Food Biotechnology, 2012Co-Authors: Yannam Sudheer Kumar, Poondla Vijaya Kumar, O V S ReddyAbstract:The present study was carried out to evaluate Mango peel as a substrate for the production of pectinase enzyme by using Aspergillus foetidus in solid state and submerged fermentation systems. The pectin content of 18.2% (w/w) was found in Totapuri Mango peel. The highest productivity of polygalacturonase and pectin lyase was obtained with solid state fermentation. Both enzymes had optimum activities at pH 5 and 5.5, at temperatures 35 and 30°C, and incubation time of 120 and 96 h in solid state and submerged fermentations, respectively. Enzymatic extracts obtained for both culture methods showed differences in their electrophoretic mobilities. The Scanning Electron Microscopic studies revealed that the isolated enzyme had degraded the pectin content in Mango peel. The pectinase enzyme thus produced in solid state fermentation was utilized for Mango Juice processing and compared with commercial pectinase. The maximum Juice clarification (92.5±0.26%) was obtained at temperature of 40°C and 150 min of incuba...
-
optimisation of fermentation conditions for Mango mangifera indica l wine production by employing response surface methodology
International Journal of Food Science and Technology, 2009Co-Authors: Yannam Sudheer Kumar, Reddy Shetty Prakasam, O V S ReddyAbstract:Summary Response surface methodology (RSM) was employed for the simultaneous analysis of fermentation conditions of temperature, pH and inoculum size on chemical characteristics such as ethanol, glycerol and volatile acidity, produced during Mango wine production by Saccharomyces cerevisiae (var. bayanus). The experiments were carried out according to the central composite design to establish the optimum conditions for improving the quality of Mango wine. The predicted values for optimisation process conditions were in good agreement with experimental data. The results showed that a satisfactory production of ethanol from the Mango Juice could be achieved reaching up to 10% (v/v), glycerol concentration is increased to 6.94 g L−1 and volatile acidity is minimised to 0.29 g L−1 at optimised fermentation conditions of temperature 22.5 °C, pH 3.8 and inoculum size 11.9%. Verification of the model indicated no difference between predicted and observed values. Sensory evaluation studies shown overall acceptance of Mango wine with good quality.
-
effect of enzymatic maceration on synthesis of higher alcohols during Mango wine fermentation
Journal of Food Quality, 2009Co-Authors: L V A Reddy, O V S ReddyAbstract:ABSTRACT Mango is a popular and highly produced fruit in India. Wine from two Mango cultivars Banginapalli and Totapuri was prepared and the mode of higher alcohols synthesis during wine fermentation was evaluated. Mangoes were peeled off and Juice was extracted immediately after crushing (control) and also after 10 h of pectinase treatment. The recovered Juice was allowed to ferment at 15 and 20C. During fermentation, higher alcohols and sugars were measured. Contents of all the higher alcohols analyzed increased during fermentation. More volatiles were observed in wine produced from Totapuri cultivar (358 ± 12.7 mg/L) than wine from Banginapalli cultivar (340 ± 10.5 mg/L). Pectinase treatment increased the synthesis of iso-amylalcohol, 2-phenyl ethanol, n-propanol, n-butanol and methanol during fermentation. Sensory evaluation scores of wine correlated to the sum of higher alcohols. The results of the present study suggest that the pectinase treatment increases the Mango Juice yield and results in better wine sensory quality. PRACTICAL APPLICATIONS Nowadays, the number of wine consumers is increasing rapidly all over the world. In order to meet the demand, researchers are developing alternative wine producing technologies. In the present study, we made an attempt to produce wine from Mango, the king fruit of world. The main objectives of this study are to increase the quality and quantity of Mango Juice for wine production and evaluate the aroma compounds kinetic parameters during wine fermentation. This study also provides an adequate process for both Juice and wine production from Mango and other tropical fruits. The findings regarding pectinase treatment, formation of major volatile compounds and sensory evaluation can be valuable references to the wine industry.