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Pushpinder Singh Ranote - One of the best experts on this subject based on the ideXlab platform.

  • antioxidant components and physico chemical characteristics of jamun powder supplemented Pear Juice
    Journal of Food Science and Technology-mysore, 2016
    Co-Authors: Swati Kapoor, Pushpinder Singh Ranote
    Abstract:

    Studies were conducted to develop jamun powder supplemented Pear Juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with Pear Juice at 1, 2, 3, 4 and 5 % levels for preparation of jamun powder supplemented Pear Juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product. Pear Juice supplemented with 4 % jamun powder received highest overall acceptability scores and was chosen for development of final product. Physico-chemical characteristics of control Pear Juice did not vary much from when compared to jamun powder supplemented Pear Juice. Bioactive components mainly total phenols enhanced (9.24 % higher) with addition of jamun powder in Pear Juice. Addition of anthocyanins from jamun powder to Pear Juice upon blending improved antioxidant activity of the final product. Supplemented Pear Juice had 18.13 % higher antioxidant activity than Pear Juice without supplementation. Storage period of 6 months resulted in significant (p < 0.05) decrease of bioactive compounds and antioxidant activity in jamun powder supplemented Pear Juice.

  • Antioxidant components and physico-chemical characteristics of jamun powder supplemented Pear Juice
    Journal of Food Science and Technology, 2016
    Co-Authors: Swati Kapoor, Pushpinder Singh Ranote
    Abstract:

    Studies were conducted to develop jamun powder supplemented Pear Juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with Pear Juice at 1, 2, 3, 4 and 5 % levels for preparation of jamun powder supplemented Pear Juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product. Pear Juice supplemented with 4 % jamun powder received highest overall acceptability scores and was chosen for development of final product. Physico-chemical characteristics of control Pear Juice did not vary much from when compared to jamun powder supplemented Pear Juice. Bioactive components mainly total phenols enhanced (9.24 % higher) with addition of jamun powder in Pear Juice. Addition of anthocyanins from jamun powder to Pear Juice upon blending improved antioxidant activity of the final product. Supplemented Pear Juice had 18.13 % higher antioxidant activity than Pear Juice without supplementation. Storage period of 6 months resulted in significant ( p  

Xiaoxiong Zeng - One of the best experts on this subject based on the ideXlab platform.

  • Nutritional, microbial and physicochemical changes in Pear Juice under ultrasound and commercial pasteurization during storage
    Journal of Food Processing and Preservation, 2017
    Co-Authors: Muhammad Saeeduddin, Saqib Jabbar, Muhammad Abid, Qingxia Yuan, Asad Riaz, Li Zhou, Xiaoxiong Zeng
    Abstract:

    In this study, the microbial and nutritional aspects of Pear Juice with conventional or ultrasound (US) treatment during storage at 4  °C were studied. The conventional pasteurization was 95 °C for 5 min while US-pasteurizations (frequency 30 kHz, amplitude 70%) were 25, 45, and 65 °C for 10 min, under a probe sonicator (750 W). Control, US25 and US45 had shelf lives of 9, 12, and 15 days respectively. Ascorbic acid, total phenols, total anti oxidant capacity, and cloud value decreased in all treatments while pH, acidity, and sugars remained stable. Both treatments (P95 and US65) remained viable after 21 days of storage, however, loss of bioactive compounds in P95 (16.39%) was significantly higher than that of US65 (7.44%), indicating US-pasteurization a promising Pear Juice processing technology at low temperature, retaining bioactive compounds, meeting safety standards, and increasing shelf life. Practical applications Complete microbial and enzymatic deactivation is achieved at commercial thermal pasteurization techniques, but these elevated temperatures cause losses in nutritional and sensory attributes of the end product. While microbial and enzymatic deactivation in Pear Juice was achieved at lower temperature using thermosonication in the present study. The low temperature pasteurizations exhibited higher retention and availability of bioactive compounds than the traditional high temperature pasteurizations over the studied shelf life period. The findings of the study would pave way for the commercial processing of Pear Juice with improved quality and shelf life.

  • Physicochemical parameters, bioactive compounds and microbial quality of sonicated Pear Juice
    International Journal of Food Science & Technology, 2016
    Co-Authors: Muhammad Saeeduddin, Malik Muhammad Hashim, Saqib Jabbar, Muhammad Abid, Muhammad Ammar Khan, Minhao Xie, Xiaoxiong Zeng
    Abstract:

    Summary This study was carried out to investigate the effect of sonication on physicochemical parameters and microorganisms of Pear Juice. Ultrasound processing of fresh Pear Juice was done at fixed amplitude [70% (500 W) and frequency (25 kHz) for 0, 15, 30, 45 and 60 min at 25 °C. Total soluble solids, pH, titratable acidity and Ca and Mn remained stable, while the cloud value, ascorbic acid, total phenols, total flavonoids, total antioxidant capacity, sugar contents and Na, K, Fe and Mg showed a significant increase. Decreases in microbial population and P and Cu were also observed. It may be inferred that ultrasound processing for 60 min exhibited optimum results in terms of physicochemical and microbial quality.

  • Quality assessment of Pear Juice under ultrasound and commercial pasteurization processing conditions
    LWT - Food Science and Technology, 2015
    Co-Authors: Muhammad Saeeduddin, Faisal Nureldin Awad, Shicheng Lei, Malik Muhammad Hashim, Saqib Jabbar, Bing Hu, Tao Wu, Muhammad Abid, Xiaoxiong Zeng
    Abstract:

    Microbial and enzymatic inactivation in fresh Pear Juice were studied under conventional and ultrasound-pasteurizations. The ultrasound-pasteurization conditions were 25, 45 and 65 °C for 10 min using a 750 W probe sonicator (frequency 20 kHz and amplitude 70%) while conventional pasteurization conditions were 65 °C for 10 min and 95 °C for 2 min. Complete inactivation of enzymes (peroxidase, pectinmethylesterase and polyphenol oxidase) and microbes (total plate count, yeast and mould) were observed in conventional pasteurization at 95 °C but this treatment also showed highest losses of ascorbic acid, total phenols, flavonoids and antioxidant capacity. Ultrasound-pasteurization at 65 °C for 10 min showed the best results in retention of ascorbic acid and other phenolic compounds with significant reduction in enzyme activities and complete inactivation of microbes. Values of pH, acidity and °Brix showed no significant changes under conventional or ultrasound-pasteurization treatments. The findings of the present study indicate that pasteurization at low temperatures in combination with ultrasound can successfully be employed for commercial processing of Pear Juice with improved quality.

Kyriakos A Riganakos - One of the best experts on this subject based on the ideXlab platform.

  • characterization of prickly Pear Juice by means of shelf life sensory notes physicochemical parameters and bio functional properties
    Journal of Food Science and Technology-mysore, 2019
    Co-Authors: Vassilios K. Karabagias, Ioannis K. Karabagias, Ilias Gatzias, Kyriakos A Riganakos
    Abstract:

    Abstract The objective of the present work was to characterize prickly Pear Juice prepared from prickly Pear fruits of the wild cultivar in terms of shelf life (air and vacuum packaging), sensory stability (odour, taste, and apPearance) physicochemical parameters (acidity, vitamin C, pH, electrical conductivity, total dissolved solids, specific weight, total sugar content, and colour coordinates L*, a*, b*) and bio-functional properties [in vitro antioxidant activity (AA%) and total phenolic content (TPC)]. For this purpose fruits were collected during August 2017 from 3 different geographical zones in Peloponnese. The shelf life of prickly Juice was extended by 5 days in vacuum compared to air packaging, whereas it was found to be a rich source of phytochemicals and a natural antioxidant agent (AA of 67.33 ± 5.89-75.63 ± 4.41% and TPC of 3234.5 ± 978.2-7592.1 ± 2441.0 mg GAE L-1), in relation to fruit geographical origin (P < 0.05). The exploitation of prickly Pear Juice is really a challenge. Graphical abstract

  • Characterization of prickly Pear Juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties.
    Journal of Food Science and Technology, 2019
    Co-Authors: Vassilios K. Karabagias, Ioannis K. Karabagias, Ilias Gatzias, Kyriakos A Riganakos
    Abstract:

    Abstract The objective of the present work was to characterize prickly Pear Juice prepared from prickly Pear fruits of the wild cultivar in terms of shelf life (air and vacuum packaging), sensory stability (odour, taste, and apPearance) physicochemical parameters (acidity, vitamin C, pH, electrical conductivity, total dissolved solids, specific weight, total sugar content, and colour coordinates L*, a*, b*) and bio-functional properties [in vitro antioxidant activity (AA%) and total phenolic content (TPC)]. For this purpose fruits were collected during August 2017 from 3 different geographical zones in Peloponnese. The shelf life of prickly Juice was extended by 5 days in vacuum compared to air packaging, whereas it was found to be a rich source of phytochemicals and a natural antioxidant agent (AA of 67.33 ± 5.89-75.63 ± 4.41% and TPC of 3234.5 ± 978.2-7592.1 ± 2441.0 mg GAE L-1), in relation to fruit geographical origin (P 

Swati Kapoor - One of the best experts on this subject based on the ideXlab platform.

  • antioxidant components and physico chemical characteristics of jamun powder supplemented Pear Juice
    Journal of Food Science and Technology-mysore, 2016
    Co-Authors: Swati Kapoor, Pushpinder Singh Ranote
    Abstract:

    Studies were conducted to develop jamun powder supplemented Pear Juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with Pear Juice at 1, 2, 3, 4 and 5 % levels for preparation of jamun powder supplemented Pear Juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product. Pear Juice supplemented with 4 % jamun powder received highest overall acceptability scores and was chosen for development of final product. Physico-chemical characteristics of control Pear Juice did not vary much from when compared to jamun powder supplemented Pear Juice. Bioactive components mainly total phenols enhanced (9.24 % higher) with addition of jamun powder in Pear Juice. Addition of anthocyanins from jamun powder to Pear Juice upon blending improved antioxidant activity of the final product. Supplemented Pear Juice had 18.13 % higher antioxidant activity than Pear Juice without supplementation. Storage period of 6 months resulted in significant (p < 0.05) decrease of bioactive compounds and antioxidant activity in jamun powder supplemented Pear Juice.

  • Antioxidant components and physico-chemical characteristics of jamun powder supplemented Pear Juice
    Journal of Food Science and Technology, 2016
    Co-Authors: Swati Kapoor, Pushpinder Singh Ranote
    Abstract:

    Studies were conducted to develop jamun powder supplemented Pear Juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with Pear Juice at 1, 2, 3, 4 and 5 % levels for preparation of jamun powder supplemented Pear Juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product. Pear Juice supplemented with 4 % jamun powder received highest overall acceptability scores and was chosen for development of final product. Physico-chemical characteristics of control Pear Juice did not vary much from when compared to jamun powder supplemented Pear Juice. Bioactive components mainly total phenols enhanced (9.24 % higher) with addition of jamun powder in Pear Juice. Addition of anthocyanins from jamun powder to Pear Juice upon blending improved antioxidant activity of the final product. Supplemented Pear Juice had 18.13 % higher antioxidant activity than Pear Juice without supplementation. Storage period of 6 months resulted in significant ( p  

Vassilios K. Karabagias - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of prickly Pear Juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties.
    Journal of Food Science and Technology, 2019
    Co-Authors: Vassilios K. Karabagias, Ioannis K. Karabagias, Ilias Gatzias, Kyriakos A Riganakos
    Abstract:

    Abstract The objective of the present work was to characterize prickly Pear Juice prepared from prickly Pear fruits of the wild cultivar in terms of shelf life (air and vacuum packaging), sensory stability (odour, taste, and apPearance) physicochemical parameters (acidity, vitamin C, pH, electrical conductivity, total dissolved solids, specific weight, total sugar content, and colour coordinates L*, a*, b*) and bio-functional properties [in vitro antioxidant activity (AA%) and total phenolic content (TPC)]. For this purpose fruits were collected during August 2017 from 3 different geographical zones in Peloponnese. The shelf life of prickly Juice was extended by 5 days in vacuum compared to air packaging, whereas it was found to be a rich source of phytochemicals and a natural antioxidant agent (AA of 67.33 ± 5.89-75.63 ± 4.41% and TPC of 3234.5 ± 978.2-7592.1 ± 2441.0 mg GAE L-1), in relation to fruit geographical origin (P 

  • characterization of prickly Pear Juice by means of shelf life sensory notes physicochemical parameters and bio functional properties
    Journal of Food Science and Technology-mysore, 2019
    Co-Authors: Vassilios K. Karabagias, Ioannis K. Karabagias, Ilias Gatzias, Kyriakos A Riganakos
    Abstract:

    Abstract The objective of the present work was to characterize prickly Pear Juice prepared from prickly Pear fruits of the wild cultivar in terms of shelf life (air and vacuum packaging), sensory stability (odour, taste, and apPearance) physicochemical parameters (acidity, vitamin C, pH, electrical conductivity, total dissolved solids, specific weight, total sugar content, and colour coordinates L*, a*, b*) and bio-functional properties [in vitro antioxidant activity (AA%) and total phenolic content (TPC)]. For this purpose fruits were collected during August 2017 from 3 different geographical zones in Peloponnese. The shelf life of prickly Juice was extended by 5 days in vacuum compared to air packaging, whereas it was found to be a rich source of phytochemicals and a natural antioxidant agent (AA of 67.33 ± 5.89-75.63 ± 4.41% and TPC of 3234.5 ± 978.2-7592.1 ± 2441.0 mg GAE L-1), in relation to fruit geographical origin (P < 0.05). The exploitation of prickly Pear Juice is really a challenge. Graphical abstract

  • Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA.
    Foods, 2019
    Co-Authors: Vassilios K. Karabagias, Ioannis K. Karabagias, Artemis P. Louppis, Anastasia Badeka, Michael G. Kontominas, Chara Papastephanou
    Abstract:

    In the present work the mineral content and volatile profile of prickly Pear Juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals (K, Na, P, Ca, Mg, Al, B, Ba, Be, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sb, Se, Si, Sn, Ti, Tl, V, Zn) were determined using inductively coupled plasma atomic emission spectroscopy (ICP-OES). Furthermore, analysis of the mineral content of soil samples with ICP-OES showed a perfect correlation with those of fruit Juices. Volatile compounds (alcohols, aldehydes, hydrocarbons, terpenoids, and others) were identified using an optimized headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS) method. Multivariate analysis showed significant differences (p < 0.05) among the investigated parameters with respect to Juice geographical origin. Prickly Pear Juice samples were classified according to geographical origin by 85.7% and 88.9% using 7 minerals and 21 volatile compounds, respectively.