Ascorbic Acid Retention Research Articles

Effect of selective preservatives on shelf-life of guava juice extracted using pectinase enzyme

The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation periods. The findings revealed that pectinase concentrations of 0.1 % and 0.2 %, when incubated for 1 and 2 h, were the most effective. Juice yields ranged from 65.24 % to 78.64 %, with Total Soluble Solids (TSS) varying from 9.12°Brix to 11.56°Brix. The physicochemical properties of the guava juice resulted 84.2 % moisture, 2.16 % protein, 0.77 % fat, 3.27 % fiber, 0.65 % acidity, 2.25 % reducing sugars, 8.27 % non-reducing sugars, 79.53 % antioxidant activity, 173.2 mg/100g of ascorbic acid, 10.52 TSS, 109.7 mg/100g of phenolic content, and a pH of 3.2. Eight juice samples were prepared as per formulation with sodium benzoate and potassium metabisulfite (KMS) at concentrations of 150 ppm, 200 ppm, and 250 ppm, in addition to one refrigerated sample and one control. The stability of these guava juice samples was monitored every 15 days over a 90-day period. Results showed that acidity, TSS, pH, reducing sugars, and non-reducing sugars changed over time. Samples with preservatives exhibited slower changes compared to the control. Phenolic compounds diminished more quickly at ambient temperature than in refrigerated or preservative-treated samples. Initially, phenolic content and antioxidant capacity were 44 mg GAE/100g and 44 %, respectively, but declined to 10–15 mg and 15–17 % by the end of the storage period. Color changes were more noticeable in samples stored at room temperature, whereas preservatives effectively reduced color degradation caused by enzymatic browning. Moreover, ascorbic acid retention was better in samples with preservatives and those stored under refrigeration. The ascorbic acid degradation rate was highest at room temperature (0.023 day^-1) and lowest with 250 ppm KMS (0.016 day^-1). Microbiological tests indicated that the juice remained safe for 40 days at room temperature, 90 days under refrigeration, and approximately 85 days with preservatives.

Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple

Spray-dried yellow cashew juice ingredients produced under different inlet temperatures (140 and 150 °C) and gum arabic (GA) addition ratios (15% and 25% w/v) were evaluated for their physicochemical and phytochemical attributes and storage stability for 56 days. All spray-dried cashew juice particles showed high solids recovery (>70%) and solubility (>90%), low water activity (<0.3), and low hygroscopicity (<10%). Spray-dried particles prepared with 15% w/v GA showed spherical shapes with a semi-crystalline structure and higher ascorbic acid concentration (>650 mg 100 g−1) and total phenolic content (>330 mg GAE 100 g−1). During storage, spray-dried cashew juice particles maintained their water activity levels within the microbiologically safe range and retained high solubility, in addition to high ascorbic (>68%) and phenolic (>55%) acid retention. Overall, we showed that spray-drying cashew juice is a feasible strategy to upcycle abundant and undervalued cashew juice into stable, phytochemical-rich ingredients for multiple applications.

Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions

This study examined the efficacy of continuous flow high-pressure homogenization (CFHPH) under varying pressures, inlet temperatures, and flow rates, in preserving the nutritional quality and stability of watermelon juice during simulated market conditions and compared it with traditional high-temperature short-time (HTST) processing. The retention of ascorbic acid, carotenoids, and amino acids was analyzed using liquid chromatography, while PPO (polyphenol oxidase) and POD (peroxidase) enzyme activity was assessed using a UV–vis spectrophotometer.We observed a significant decrease (p ≤ 0.05) in ascorbic acid levels after 15 days of storage. For carotenoids, the impact was influenced by the interaction of pressure, flow rate, and inlet temperature within CFHPH, with no clear trend emerging regarding their preservation over 45 days of storage at 4 °C. However, overall retention of carotenoids surpassed that of HTST samples. Both methods enhanced free amino acid contents significantly and decreased PPO and POD activity, with HTST being slightly more effective. Ornithine and histidine concentrations significantly increased, with up to a fourfold rise in samples treated with 300 MPa pressure and up to a tenfold rise for HTST at 95 °C after 45 days of storage. This study suggests optimizing the CFHPH process to enhance the shelf-life and nutritional value of watermelon juice, offering consumers a healthier and longer-lasting choice. Industrial relevanceOur findings highlight CFHPH's higher retention of bioactive compounds, reduction in degradative enzyme activity, and enhancement of the amino acid profile, making it a compelling choice for the fruit juice processing industry. Despite the energy-intensive nature of CFHPH, its ability to preserve vital bioactive compounds like carotenoids and ascorbic acid addresses the growing consumer demand for nutritious and stable juice options. The benefits of CFHPH in maintaining juice quality and nutritional value may outweigh the associated energy costs, making it a promising technology for fruit juice processing.

Enhancing bioactive compounds retention in pomegranate juice powder through foam mat drying

AbstractThe effect of addition of whey protein isolate (WPI; 0%, 5%, 7.5% and 10%) and carboxy methyl cellulose (CMC; 0%, 0.25%, 0.5% and 0.75%) was studied for its foaming properties and stability in pomegranate juice (PJ). High‐quality powders can be produced from fruit juices and heat‐sensitive food items using foam mat drying (FMD). The PJ foam with 10% WPI, a foaming agent, and 0.25% CMC, a stabilizer had high foam expansion (FE) (455.28%) and low foam density (FD) (0.2030 g/cc) and foam drainage volume (FDV) (20.10 mL). The PJ foam was subjected to different drying temperatures (50, 60 and 70°C) and thickness (3 and 6 mm). The drying temperature of 60°C and foam thickness of 3 mm were found to be the acceptable drying conditions based on drying time (180 min) and retention of bioactive compounds. At optimum drying conditions, the retention of phenols, anthocyanin, ascorbic acid, and antioxidant capacity was 97.86%, 83.90%, 77.29%, and 87.11%, respectively. The sensory evaluation of the reconstituted foam mat dried pomegranate juice powder (FPJP) showed lower overall acceptability scores than fresh juice (FJ), but the overall acceptability of the powder dried at optimum drying conditions was within liking limits (>6). FPJP has an amorphous nature with a particle size of 3564 nm and a porous and irregular structure. Bioactive compounds in FPJP were studied after 8 months of storage, with higher retention of bioactive compounds in refrigerated conditions.Practical applicationThe studies revealed that foam mat drying is suitable for the pomegranate juice which has high moisture and sugar content. It requires shorter drying time of 180 min. for drying up to moisture content of 4% (db). The foam mat dried juice powder obtained at optimum drying conditions has retained higher bioactive compounds and has higher sensorial acceptability when compared with the other treatment combinations. This drying process requires low initial investment and can easily be scaled up to the commercial level thus making it profitable business venture. Further, higher storage stability up to 8 months, low volume and consequent low transport cost improves the technical and financial viability of the process in industrial application. The Foam mat dried pomegranate juice developed can be used in many food products such as reconstituted beverages, ice creams, confectioneries, etc.

Effects of the spray-drying process using maltodextrin on bioactive compounds and antioxidant activity of the pulp of the tropical fruit açai (Euterpe oleracea Mart.)

Aҫai fruit is characterized by the properties of its bioactive compounds; however, this fruit is highly perishable and its compounds are sensitive when exposed to non-optimal environmental factors. Therefore, the objective of this study was to encapsulate the fruit pulp by spray drying to improve the nutritional value and extend the shelf life of the products derived from acai fruit. Maltodextrin was used as a wall material and the process was optimized to obtain the desirable values of the response variables. For this, a central compound design (CCD) was developed to determine the influence of temperature (110–170 °C) and the wall material proportion (5–15 %) on dependent variables: the retention of ascorbic acid, moisture percentage, hygroscopicity, solubility, water activity, and yield. Furthermore, the effects of spray drying on bioactive compounds (AA, TPC, TFC, TA, TCC, GA, CT, and QC) and antioxidant activity (ABTS, DPPH, and ORAC) were evaluated. The maximum design temperature (170 °C) and wall material proportion (15 %) significantly influenced the response variables where encapsulation was applied, with high ascorbic acid retention (96.886 %), low moisture (0.303 %), low hygroscopicity (7.279 g/100 g), low level of water activity (0.255), a water solubility index of 23.206 %, and a high yield of 70.285 %. The bioactive compounds analyzed and the antioxidant capacity presented significant retention values for AA (96.86 %), TPC (65.13 %), TFC (82.09 %), TA (62.46 %), TCC (7.28 %), GA (35.02 %), CT (49.03 %), QC (37.57 %), ABTS (81.24 %), DPPH (75.11 %), and ORAC (15.68 %). Therefore, it is concluded that the powder obtained under these conditions has desirable physical properties, and the drying process preserved a notable retention of bioactive compounds and their antioxidant activities.

Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

SummaryGuava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps.

Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology

Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce “fresh” products. Watermelon (Citrulluslanatus) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content. This fruit juice is, however, highly perishable and prone to microorganisms, because of its neutral pH value and high amount of water activity. In addition, it is thermo-sensitive and therefore degrades quickly under thermal processing. This study aimed to identify the optimal thermosonication processing conditions for retaining the critical quality parameters (lycopene, β-carotene, ascorbic acid and total polyphenolic content) of watermelon juice. Response surface methodology, employing a central composite design, was used to determine the effects of temperature (18–52 °C), processing time (2–13 min) and amplitude level (24–73 μm) at a constant frequency of 25 kHz. The highest quality parameters were obtained at 25 °C, 2 min, and 24 µm at a constant frequency of 25 kHz, which resulted in lycopene of 8.10 mg/100 g, β-carotene of 0.19 mg/100 g, ascorbic acid of 3.11 mg/100 g and total polyphenolic content of 23.96 mg/GAE/g with a desirability of 0.81. The proposed model was adequate (p < 0.0001), with a satisfactory determination coefficient (R2) of less than 0.8 for all phytochemicals. Thermosonicated watermelon juice samples showed minimal changes in their phytochemical properties, when compared to fresh juices; the lycopene content showed a significant increase after thermosonication, and a significant retention of β-carotene, ascorbic acid and total polyphenolic acid was observed. According to the findings, thermosonication could be a viable method for preserving watermelon juice, with minimal quality loss and improved functional attributes.

Emulsion-based edible chitosan film containing propolis extract to extend the shelf life of strawberries

In this study, propolis was first loaded into a conventional oil-in-water emulsion, which was combined with a chitosan film-forming solution to produce propolis emulsion-loaded film (PEF). Strawberries inoculated with Botrytis cinerea coated with PEF and blank emulsion-loaded films (BEF) were stored for 14 days at 4 °C. Compared to BEF, PEF showed superior mechanical and oxygen barrier properties, as well as antioxidant activities, but higher moisture permeability. PEF showed less oil agglomeration on the film surface after drying, as demonstrated by scanning electron microscopy (SEM) analysis. Compared to uncoated strawberries, coatings did not have a significant effect on weight loss or firmness during storage. In contrast, coated strawberries showed elevated total phenolics, anthocyanins, and ascorbic acid retention; however, PEF-coating yielded higher values. Moreover, the PEF coating resulted in a significantly lower reduction of organic acid and total soluble solids. Mold growth was visible in both uncoated and BEF-coated strawberries after 7 days of storage, while PEF-coated fruits showed no visible mold until the end of storage. Starting from day 4, PEF-coated fruits showed lower mold counts (~2 log CFU/g) than other samples. Therefore, the PEF prepared in this study has application potential for the preservation of fresh fruits.

As assessment of shelf life increasing competence of pectin (Zucchini) based edible coating on tomatoes

The most recent advancement in food packaging research involves improving the shelf life of perishable foods by utilising bio-based resources that are edible, eco-friendly, and biodegradable. The current study investigated the effect of edible pectin coating on mature green tomatoes to improve shelf life and storage properties. Zucchini pectin was used to make edible coating. The antimicrobial and antioxidant properties of extracted pectin were investigated. The findings indicated that the extracted pectin had antimicrobial (Staphylococcus aureus, Escherichia coli, and Aspergillus niger) and antioxidant (34.32% at 1 mg/mL) properties.Tomatoes were immersed in pectin solutions of varying concentrations, 1, 3, and 5% (w/v). Physiological evaluations of weight loss, total sugar content, titratable acidity pH, and ascorbic acid were performed on tomatoes during their maturing stages of mature green, light red, pure red, and breaking. Coating the tomatoes with pectin (5%) resulted in minimal weight loss while increasing the retention of total sugar, ascorbic acid, and titratable acidity. The shelf life of the pectin-coated tomatoes was extended to 11 days, while the uncoated control tomatoes lasted 9 days. Thus, a 5% edible pectin solution was found to be effective in coating tomatoes. The current study suggests that using 5% pectin as an edible coating on tomatoes can delay/slow the ripening/maturing process while also extending the shelf-life of tomatoes without affecting their physiochemical properties, which is scalable on a large scale for commercial purposes.

Does Daucus carota L. leaf provide a high potential as a source of bioactive constituents: A case study about the influences of process/storage conditions.

The current study focused on the valorization of carrot leaves, Daucus carota L. because of their high amount of ascorbic acid (AA), phenolic compounds, and the related antioxidant activity. In this study, the changes in carrot leaves caused by different drying techniques (freeze, vacuum, microwave-assisted infrared, oven) and different storage conditions (room temperature and refrigerator) were investigated. AA contents of fresh, dried, and stored carrot leaf samples were chromatographically determined. Additionally, analysis of TPA (total phenolic content), TAC (total antioxidant capacity), total chlorophyll, carotenoid, and color were carried out. Additionally, fresh leaves were analyzed to compare their results with the corresponding values of processed or stored samples. TPA, TAC, AA, total chlorophyll, and carotenoid values of the samples stored in the refrigerator were 889 ± 63 mg/100 g d.b., 504 mg/100 g d.b., 269 A.A./100 g d.b., 253 mg/100 g d.b., and 2497 mg/100 g d.b., respectively, while the values of the samples dried at room temperature 620 ± 35 mg/100 g d.b., 303 ± 15 mg/100 g d.b., 110 ± 21 mg A.A./100 g d.b., 44 ± 3 mg/100 g d.b., 641 ± 16 mg/100 g d.b., respectively. Consequently, fresh carrot leaves have a higher vitamin C content than many leafy vegetables and even its own family, parsley. Fresh samples stored at room temperature and in the refrigerator for 7 days provided high ascorbic acid retention. Dried leaves with the MW + IR combined system provided better protection than others in terms of bioactive components. However, OD treatment at 40°C provided better protection and was one step ahead in terms of AA content.

Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage.

Blueberries (Vaccinium section Cyanococcus) have a wealth of bioactive compounds, including anthocyanins and other antioxidants, that offer significant health benefits. Preserving these compounds and maintaining the sensory and nutritional qualities of blueberry products such as juice during cold market storage is critical to meet consumer expectations for nutritious, safe, and minimally processed food. In this study, we compared the effects of two preservation processing techniques, high-temperature short-time (HTST) and continuous flow high-pressure homogenization (CFHPH), on blueberry juice quality during storage at 4 °C. Our findings revealed that inlet temperature (Tin) of CFHPH processing at 4 °C favored anthocyanin retention, whereas Tin at 22 °C favored ascorbic acid retention. After 45 days of storage, CFHPH (300 MPa, 1.5 L/min, 4 °C) juice retained up to 54% more anthocyanins compared to control at 0 day. In contrast, HTST treatment (95 °C, 15 s) initially increased anthocyanin concentrations but led to their subsequent degradation over time, while also significantly degrading ascorbic acid. Furthermore, CFHPH (300 MPa, 4 °C) juice had significantly lower polyphenol oxidase activity (>80% less than control), contributing to the overall quality of the juice. This innovative processing technique has the potential to improve commercial blueberry juice, and help meet the rising demand for healthy and appealing food choices.

Enhancing litchi shelf life with gluten-based nanocomposite films: A comparative study of montmorillonite and starch nanocrystals reinforced with chitosan

This study investigates the efficacy of gluten films incorporated with montmorillonite (MMT) and starch nanocrystals (SNCs), further enriched with chitosan, in preserving the quality of litchis over a 20-day storage period at 4 °C. The addition of MMT/SNCs along with chitosan boosts the tensile strength (52.44 to 57.00 MPa) and surface uniformity of the films while also decreasing water vapour transmission rates (0.77 to 0.68 × 10−3 g/m2/h). Notably, litchis wrapped in these nanocomposite films demonstrate superior shelf stability compared to untreated litchis, which undergo considerable deterioration. Among the film variants, SNCs/chitosan films (GSL2) outperform MMT/chitosan (GML2) due to their superior barrier properties. By the 20th day of storage, litchis packaged in GSL2 films display reduced antioxidant enzyme activity (polyphenol oxidase: 3.18 to 8.08 unit/min/g fruit weight; peroxidase: 0.94 to 5.29 unit/min/g fruit weight) and higher retention of bioactive compounds, including anthocyanin (9.15 to 9.90 mg/100 g), phenolics (347.7 to 362.07 mg/100 g), and ascorbic acid (28.21 to 29.09 mg/100 g) in litchi pericarps during last intervals. Similarly, less alteration was observed in the firmness (8.47 % and 7.36 %) and weight loss (24.04 % and 19.86 %) of the litchis packaged in GML2 and GSL2, respectively as compared to unpackaged litchis. Notably, litchi pericarp exhibits negligible functional group changes when packed in GML2 and GSL2 films until the 15th day of storage. In summary, GML2 and GSL2 films effectively maintain acceptable litchi quality for three weeks.

Enhancing Nutritional Quality and Color Stability of Tomato Juice through Low-Intensity Pulsed Electric Field Treatment

Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes.&#x0D; Methodology: The tomato slices were kept in the PEF treatment chamber with varying electric field strength ranging from 2-8 kV/cm and pulse numbers between 10-70 with a monopolar pulse of 1 Hz frequency having a pulse on/off time respectively of 10 µs. After the PEF treatment, the slices were processed to extract the juice for further analysis.&#x0D; Results: The study revealed significant findings regarding the effect of LIPEF treatment on Roma variety tomatoes. Treatment with 4 kV/cm and 50 pulses resulted in a remarkable 69.11% increase in lycopene content compared to untreated tomato juice. Additionally, there was a remarkable retention rate of 99.84% for ascorbic acid in the treated samples compared to the control. Furthermore, LIPEF treatment led to a substantial increase of 40.78% in the a* value, indicating enhanced red coloration of the extracted juice compared to the control. However, higher electric field strength affects the retention of ascorbic acid content. &#x0D; Conclusion: The findings of this study demonstrate the effectiveness of low-intensity pulsed electric field (LIPEF) treatment in enhancing the lycopene content, retaining ascorbic acid, and improving the red coloration of Roma variety tomatoes. LIPEF treatment has the potential to be utilized in food processing industries to improve the quality and nutritional value of tomato-based products.

Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages

Bocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was to develop a mass candy of bocaiuva, characterize it physicochemically, quantify the retention of bioactive substances, evaluate the physicochemical and microbiological stability and sensorial acceptance for up to 120 days, and verify the effect of different types of packages and storage time on the developed product quality. The prepared mass candy was stored in plastic packages of terephthalate polyethene that were transparent and metallized. We have characterized its centesimal composition and microbiological and sensorial stability, evaluating its color, moisture, pH, soluble solids, titrable acidity, retention of ascorbic acid, carotenoids, total phenolics, and antioxidant capacity. The results indicated that the bocaiuva mass candy stays stable for physicochemical, microbiological, and sensory parameters over storage and that the metallized polyethene terephthalate package best conserves the bioactive substances.

Pulsed light processing of low sugar, added fiber RTD mango beverage

AbstractReady‐to‐drink (RTD) mango beverage enriched with short‐chain fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a soluble prebiotic fiber. The impact of pulsed light (PL) technology on microbial inactivation, enzyme activity, and quality attributes in scFOS‐enriched mango RTD beverages was investigated. Effective PL fluence of 0.12–1.2 J/cm2 was employed on mango beverage in order to maximize the retention of nutritional properties along with inactivation of microbial and enzymatic activity. There is complete inactivation of microbial load and enzymatic activity with 72.45, 84.17, 88, 78.79, and 77.63% retention of ascorbic acid, antioxidants, total phenolics, total flavonoids, and total carotenoids in 6% scFOS mango beverage at an effective fluence of 1.2 J/cm2. There is no wide change in TSS, pH, and TA in all the PL treatments. The scFOS increased viscosity, and it also protected bioactives, namely, carotenoids, ascorbic acid, and phenolics, from photoxidation caused by PL. Results showed that scFOS allowed a substantial reduction in added sugar and increased soluble fiber content in the beverage. Sensory score of 3 and 6% scFOS‐enriched beverages were closely comparable with control. The study showcases the potential of scFOS to enhance the nutritional profile of beverages. It also highlights the effectiveness of PL processing in pasteurization fruit beverages, meeting stakeholders' demands for microbial safety, enzymatic stability, and nutrient retention.Practical applicationsThe practical applications of this research hold significant promise for the food and beverage industry. The innovative formulations of ready‐to‐drink (RTD) mango beverages not only reduce added sugar by up to 52% but also increase fiber content from 0.6 to 6%, meeting consumer demands for healthier options. The integration of pulsed light technology effectively targets microbial and enzyme inactivation, complying with Food and Drug Administration standards and offering a viable processing method. The incorporation of short‐chain fructooligosaccharides enhances the protection of bioactive compounds during pulsed light treatment, ensuring higher retention of antioxidants, vitamins, and other valuable components. This advancement contributes to improved nutritional profiles while maintaining sensory appeal. These findings have the potential to revolutionize RTD beverage production, addressing health‐conscious consumer preferences, and enhancing product quality.

Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo.

Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, these antioxidants can be degraded in oxidation reactions catalysed or not by enzymes during pasteurisation and storage treatments used to stabilise the salmorejo before consumption. Due to its better penetration, the use of dielectric heating by radiofrequency (RF) may improve results of pasteurisation in this product. The objective was to assess the effects of pasteurisation temperature (70-100 °C, at 5 °C intervals) and storage time (0-5 months, at one-month intervals) on levels of ascorbic acid, α-tocopherol and carotenoids and antioxidant capacity (AC) in salmorejo pasteurised (over 10 s) by conventional (CH) or RF continuous heating. Two successive experiments were conducted to select an adequate pasteurisation temperature for use in the shelf-life study. Pasteurisation upon tested conditions allows a good retention of salmorejo antioxidants. Either CH or RF pasteurisers can be used with similar results. Vitamin C (L-ascorbic + dehydroascorbic acids) was more abundant (15-19 mg 100 g-1) than carotenoids (0.9-2.6 mg 100 g-1) (all-trans + cis lycopene and β-carotene) and α-tocopherol (0.8-1.2 mg 100 g-1) in the pasteurised product. Using excessively low temperatures (70 °C) resulted in partial losses of the three antioxidants, possibly due to oxidase residual activities. Intensifying thermal treatment improved this issue with minor losses of the thermolabile vitamin C and increased carotenoid content. Using a suitable temperature (80 °C) did not prevent most vitamin C from being degraded by the first month, while α-tocopherol, and, to a lesser extent, carotenoids, showed good retention levels during shelf life under refrigeration. Vitamins C and E and carotenoids, either by degradation, regeneration or releasing, likely contribute to the AC in salmorejo. Phenolic antioxidant response, radical-scavenging activities and redox potential values confirmed this finding. The pasteurised-chilled salmorejo shows good antioxidant properties with potential health implications, a positive nutritional aspect for consumers of this tomato-oil homogenate. The losses of antioxidants and AC due to pasteurization would be of little relevance compared to the losses accumulated during shelf life.

Studies On The Effect Of Sugar In Bioactive Components Retention On Amla Products

Amla fruit (Emblica officinalis) commonly known as Indian gooseberry or Amla, is perhaps the most important medicinal plant in the Indian traditional system of medicine, the Ayurveda.Vitamin C, tannins and flavonoids present in amla have powerful antioxidant activities. Due to rich Vitamin C content, amla is successfully used in the treatment of diabetes mellitus. It is one of the oldest Indian fruits and considered as "wonder fruit for health". Amla pulp of fresh fruit contains 200-900 mg/100 g of vitamin C. Ascorbic acid retention was found to be decreased with increase in temperature. The fruit is highly perishable in nature and is available for short period from October to January. The amla fruit possess excellent nutritive and therapeutic value and to promote the use of amla among the public. Hence an attempt was made to standardized sweet-based products viz. jam, squash and jelly with different treatments. The prepared amla products were standardized based on sensory evaluation. The bio active components and sensory evaluation of amla products were analysed during the storage period. The shelflife studies of amla jam, squash and jelly were also done at room temperature and it has more shelflife with high organoleptic scores.

Impact of drying techniques on the composition, physicochemical attributes, antioxidant capacity, antidiabetic potential, and ACE inhibition properties of Moringa oleifera pod pulp powder

Moringa oleifera, a medicinal plant of considerable interest, has been extensively studied for its leaves' functional properties, while its pods have received relatively less attention, despite being widely consumed in India and other regions. This study investigates the effect of various drying methods on the crude composition, color, ascorbic acid content, water solubility, water absorption, total phenol content, total flavonoid content, and in vitro antioxidant and antidiabetic activities of Moringa pod pulp powder (MPP). The study reveals significant variations in the proximate composition, color attributes, and bioactive compounds of MPP resulting from freeze drying, microwave drying, oven drying, and sun drying methods. Freeze drying preserves the highest moisture content, while oven drying results in the lowest. Carbohydrate, protein, fat, ash, and crude fiber contents remain consistent across all drying methods, confirming MPP's nutritional value. Furthermore, freeze drying leads to higher ascorbic acid retention, highlighting its effectiveness in preserving this essential vitamin. The study demonstrates that freeze drying enhances water solubility, water absorption, total phenol content, and total flavonoid content in MPP. Notably, freeze dried MPP exhibits the highest in vitro antioxidant activity and antidiabetic potential, with significant α-amylase, α-glucosidase, and ACE inhibition properties. The findings underscore the importance of drying methods in preserving the quality and bioactive compounds of MPP, making it a valuable ingredient for various applications in the food and pharmaceutical industries.

Storage and Packaging Material Effects on Pomegranate (Punica granatum) Arils Quality Attributes during Storage

Background: Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics and health benefits. The main objective of this key research is to understand the effect of packaging materials and the quality profile of pomegranate arils (Bhagwa) storage at 5-7°C, 85-90% RH till 18 days was tested. Methods: Minimally processed arils at three-day intervals throughout storage, the antioxidant and phytochemical characteristics were assessed. There has been a variable change in the ascorbic acid concentration level, phenolic, antioxidant and anthocyanin content due to the packaging material with minimum processed arils in sensory analysis. Result: When the pomegranate Arils packed in breathable film indicated high retention of phenols antioxidants, anthocyanins, ascorbic acid and total than arils packed in LDPE or PP. Breathable film shown better quality attributes for minimally processed arils over an 18-day storage period as compared to other packaging materials.

Effect of fenugreek and flaxseed polysaccharide-based edible coatings on the quality attributes and shelf life of apple fruit during storage.

The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide-based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temperature of 25 ± 2°C for a duration of 35 days. The effects of these coatings on physicochemical and biochemical attributes (weight loss, firmness, acidity, pH, sugar content, antioxidant activity, microbial growth, and sensory properties) of coated and uncoated samples were evaluated at regular intervals: 0, 7, 14, 21, 28, and 35 days of storage. The experimental results revealed a significant difference (p ≤ .05) in the physicochemical parameters of uncoated and coated apple at different storage times. The coated apple fruits showed significantly (p ≤ .05) lower weight loss, pH, total sugars, total soluble solids, and maximum retention of ascorbic acid, firmness, acidity, and antioxidant contents, leading to enhanced organoleptic properties. The application of edible coatings extended the shelf-life of the apples by inhibiting microbiological spoilage without substantial impact on sensory and nutritional properties. Based on these results, it is concluded that the edible coating formulation labeled T 1 (containing 2.5 g fenugreek polysaccharide and 1.5 g flax polysaccharide) effectively preserved the valuable physicochemical and organoleptic characteristics of the apple fruit throughout the storage period.