Nutritional Quality Properties Research Articles

Nutritional, pasting, rheological, and thermal properties of sorghum–okara composite flours and porridges

Abstract This study examined the impact of okara addition on the nutritional, pasting, rheological, and thermal properties of sorghum flour and porridge. Porridges (fermented and unfermented) were made with 100% sorghum flour and sorghum–okara blends at 70:30 and 50:50 ratios. The inclusion of okara significantly enhanced the porridge's crude protein, fat, fibre, and ash content. It also increased essential amino acids, particularly lysine, and improved in vitro protein digestibility and available lysine by 23%–73% and 50%–104%, respectively, compared to 100% sorghum porridge. Okara addition and fermentation altered pasting properties, reducing peak viscosity (PV), holding strength, breakdown viscosity, and final viscosity while also decreasing the storage modulus (G′) and loss modulus (G″). Differential scanning calorimetry showed that sorghum flour had higher thermal stability than okara, but this stability decreased with the addition of okara. In terms of colour, the blending of sorghum and okara, along with fermentation, led to noticeable shifts in colour, making the porridges brighter and more colourful. Overall, okara was found to improve the nutritional quality and colour attributes of sorghum-based porridge while also affecting the pasting and thermal properties by reducing its PV and gelatinization temperature.

Optimization of nutritional profile and quality attributes in maple syrup-enriched yogurts via Chlorella vulgaris supplementation

Optimization of nutritional profile and quality attributes in maple syrup-enriched yogurts via Chlorella vulgaris supplementation

Valorization of hazelnut branch pruning wastes to medicinal mushroom (Reishi-Ganoderma lucidum) cultivation and nutritional quality properties

In this study, Ganoderma lucidum ((Fr.) Karst (Reishi) mushroom was cultivated from hazelnut branches (HB). Hazelnut branch pruning waste was used for the first time in Reishi mushroom cultivation. In the study, mushrooms were cultivated by preparing composts from branch pruning wastes by 100%. Yield, biological activity, mushroom quality characteristics, spawn run time and total harvesting time were determined from harvested mushroom fruiting body. In addition, degradation properties of HB due to G. lucidum before and after the mushroom cultivation, chemical analysis of hazelnut branch waste (holocellulose, α-cellulose, lignin, extractives, ash contents and pH) were carried out. The changes occurred in the structure of hazelnut branch according to their initial amounts were examined. According to findings obtained from the current study, 57.11 g/kg yield and 10.72% biological efficiency (BE) was achieved. Mean spawn run time (12.33 days), mean earliness (48.1 days) and mean total harvest time (95.1 days) were recorded. K element was the richest in mushroom fruiting body and HB. Nutritional quality properties were found similar with literature. After cultivation, holocellulose and pH values decreased while lignin, extractive and ash contents proportionately increased but α-cellulose content was not changed significantly in the study. This study showed that HB wastes can be used successfully for the cultivation of G. lucidum.

Investigating effects of air-cold plasma jet on enzymatic activity and nutritional quality attributes of Mangosteen (Garcinia mangostana L.) juice

This study aimed to investigate the effects of air-cold plasma jet processing on the quality of mangosteen juice using an experimental design that varied the duty cycle of the power source (30%–70%), air flow rate (1–5 L/min), and treatment time (2–10 min). Changes in pH, color, ascorbic acid (AA), anthocyanin, flavonoid, phenolic content, enzyme activities, and antioxidant activity were evaluated. The cold plasma jet treatment substantially inactivated polyphenol oxidase, reducing its activity by up to 60% across all tested conditions, while peroxidase activity exhibited varying responses. The optimal treatment conditions (60% duty cycle, 4 L/min air flow rate, and 4 min treatment time) maximized bioactive compound levels, resulting in an 87.75% increase in AA content, along with substantial increases in total anthocyanins, phenolic content, and flavonoids. Cold plasma jet improved antioxidant activity, particularly in the DPPH radical scavenging activity. No notable change in color was observed. This study highlights the effectiveness of cold plasma technology for processing mangosteen juice while preserving its essential nutritional and physical qualities. The method offers a promising nonthermal alternative for maintaining the quality of high-value processing-sensitive mangosteen juice.

Comparative Studies on the Physicochemical Attributes of Biscuit from African Yam Bean, Brown Rice and Soyabean Flours

This paper presents a comparative study on the physical and proximate composition of biscuits made from different flour sources including wheat, African yam bean, brown rice, and soybeans. The aim of the study was to assess the nutritional value and quality attributes of biscuits derived from alternative flour sources, in comparison to the conventional wheat-based biscuits. Flours of African yam bean, brown rice and soybean were produced using conventional methods. Biscuits were further produced from the flours of African yam bean, soybean and brown rice using the creamy method. The physical characteristics such as weight, thickness, diameter and spread ratio as well as the proximate composition including moisture content, protein, fat, ash, fibre and carbohydrate content of the formulated biscuits as well as the control (wheat flour biscuit) were analyzed and compared among the different biscuit samples. The results on the biscuit samples revealed the following ranges: physical properties: weight 13.31-20.15g, thickness 0.68-0.81cm, diameter 5.03-5.90cm, and spread ratio 7.65-11.15; proximate parameters: moisture 4.70-7.70%, ash 3.50-4.90%, fibre 0.15-7.50%, protein 11.50-30.50%, fat 10.84-22.75% and carbohydrate 40.30-63.50%. The findings suggest that these alternative flour sources offer promising opportunities for the development of nutritious and sustainable biscuit products. The findings of the study further provide valuable insights into the potential of alternative flour sources in biscuit production and their implications for nutrition and food security. Keywords: Biscuits, physical properties, proximate composition, comparative analysis

Different lines of camelina (Camelina sativa (L.) Crantz) in broiler quails’ diets: effects on meat physicochemical traits and sensory profile

The present study investigated the effect of Camelina sativa cake dietary inclusion on quail meat fatty acids (FA), amino acids (AA), and sensory characteristics. To this, 480 broiler quails were allocated to four dietary treatments (12 replicated cages/treatment): a control diet (Control) and three diets with 15% camelina cake, containing a commercial cultivar (Calena) and two improved lines (Pearl: low linoleic acid; Alan: low glucosinolates). After slaughter, breast meat FA and AA profiles and contents were analysed, alongside a sensory evaluation by trained panellists. The dietary inclusion modified breast meat FA profile and contents (p < .001), notably increasing α-linolenic acid (C18:3 n-3), which improved overall n-3 PUFA and reduced the n-6/n-3 ratio to recommended levels. Health indices improved in a line-dependent manner: atherogenicity lowered in Alan compared to Control and Calena (p < .01), while thrombogenicity reduced in all camelina treatments than the Control (p < .001). Camelina-fed groups showed an AA profile in line with the Control one, and Pearl displayed a higher essential AA content compared to Alan (p < .05). Sensory results indicated no substantial changes in meat attributes across treatments, except for tenderness and animal fat flavour: the first lowered in Alan meat compared to the Control (p < .05), while the latter was higher in the Control than in Alan and Calena groups (p < .01). In conclusion, the 15% dietary inclusion of different camelina cakes in quail diets positively influenced meat FA, enhancing product healthiness without negatively impacting its nutritional quality and sensory attributes. Findings indicated that camelina cake is an effective feedstuff to improve quail meat quality. HIGHLIGHTS Once fed to quails, all tested camelina cakes increased meat n-3 PUFA and reduced the n-6/n-3 by about 5 and 7 times, respectively. Meat atherogenicity and thrombogenicity indices of camelina-fed quails improved, indicating enhanced product healthiness. Camelina inclusion did not alter quail meat sensory attributes compared to the control group.

Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices

Fried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes. Edible coatings can decrease the excessive oil uptake in deep-fat fried food products. Furthermore, ultrasound treatment before frying process decreased oil uptake of food products. So, in this study, the impact of gum edible coating and ultrasonic pretreatment (at two different power levels of 75 and 150 W) on the frying time of potato slices, and moisture percent, oil uptake, texture hardness, surface area change, color parameters (lightness, redness, yellowness, and total color change), and sensory attributes of fried potato slices were examined. Edible coating with basil seed gum (BSG) and ultrasonic pretreatment significantly increased the frying time of the slices (p < 0.05). The average moisture content of the fried slices changed from 49.48 % to 60.55 %, and was further increased by edible coating and ultrasonic treatment. The highest (26.92 %) and lowest (14.56 %) oil uptake were for the uncoated and coated-sonicated (150 W) fried potato slices, respectively. The ultrasound pretreatment significantly increased the hardness of fried potato slices (p < 0.05). The low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of fried potato slices (p < 0.05). The average lightness index of the fried samples changed from 63.30 to 71.58, and increased with increasing ultrasonic power. The minimum redness, yellowness, and total color change indexes were for the coated and high-power sonicated (150 W) samples, respectively. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and high-power sonicated (150 W) sample.

Assessment of Genetic Diversity and Identification of Superior Donors for Higher Yield, Nutritional and Processing Traits in Tomato through Hierarchical Clustering Analysis

The present investigation was carried out in the Department of Horticulture, BAC, BAU, Sabour, Bihar, with 22 diverse genotypes of tomato germplasms collected from diverse locations and sources. The 22 genotypes were assessed for their phonological, morphological, yield, nutritional and processing quality attributes. The hierarchical clustering analysis based on the Euclidean distance and Ward’s method were applied on these genotypes separately based on two segments namely the morphological and yield attributes; and the nutritional and processing quality attributes, aimed to find superior genotypes from both segments. Further, through the same analysis, the genetic diversity among the 22 genotypes for these traits were also established. Additionally, the association among the plant traits are also partly reported with a heatmap visualization. Our findings suggest that the genotypes 2019/TODVAR-4, 2019/TODVAR-5, 2019/TODVAR-2, 2019/TODVAR-7, and 2019/TOLOCVRES-4 exhibit superior processing quality attributes, compared to the check cultivar Kashi Chayan. In particular, genotypes with higher yields coupled with favorable nutritional and processing qualities significantly enhance the success of breeding programs. Notably, genotype 2019/TODVAR-4 has been identified as particularly suitable for developing cultivars with excellent processing qualities.

Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels

Novel complexed microgels with enhanced pH and ion stability were constructed using heat-denatured soy protein isolate (SPI) and Chitosan (CS). Their characteristics and their effects on the textural, rheological, and tribological properties of soy yogurt were investigated. The complexed microgels showed larger particle sizes, lower surface hydrophobicity, and higher turbidity than pure SPI microgels. Incorporating the SPI-CS complexed microgels into the yogurts increased their protein content from 3.94% to 5.07% and reduced their fat content from 2.17% to 1.99%. Additionally, incorporating the microgels enhanced the texture of the yogurts, including increased firmness, elasticity, and viscosity, alongside improved water holding capacity (WHC). The incorporation of 0.8% SPI-CS microgels led to the optimum physicochemical characteristics. Rheological analyses demonstrated that incorporating SPI-CS microgels led to an increase in apparent viscosity and shear modulus. Furthermore, the presence of the SPI-CS microgels significantly improved the lubrication properties. Microstructural analysis showed subtle differences in the gel structure of the yogurts after microgel addition. The three-dimensional network structure within the microgel-fortified yogurts was more compact than that in the control. Thus, SPI-CS microgels potentially improve the nutritional profile and quality attributes of plant-based yogurt products.

Effect of Blanching Time Variation on Nutritional and Functional Quality Attributes of Pea Pods

Effect of Blanching Time Variation on Nutritional and Functional Quality Attributes of Pea Pods

Effect of A Moringa Oil–Beeswax Edible Coating on the Shelf-Life and Quality of Fresh Cucumber

Cucumbers are a popular vegetable consumed worldwide and are known for their nutritional value, containing carbohydrates, antioxidants, vitamin C, etc. The abundance of a high moisture content is correlated to cucumber perishability, which encourages investigation into ways to maintain its quality and increase shelf-life. This study was carried out to determine the effect of a moringa oil–beeswax coating on the quality of fresh cucumber at different storage temperatures for 27 days of storage. Freshly harvested cucumbers were divided into two groups: the first group was coated with the moringa oil–beeswax edible coating, while the other one was not coated (control). Each group was divided into three other subgroups, for storage at 4, 10, and 22 °C. Different quality parameters, including weight loss, color change, firmness, total soluble solid (TSS), vitamin C, and pH, were evaluated. The findings showed that the weight loss of cucumber was highly increased in non-coated samples stored at high temperature. After 27 days of storage, the highest and lowest weight reduction % were recorded for non-coated cucumbers stored at 22 °C (38.09%) and moringa oil–beeswax-coated cucumbers stored at 10 °C (12.35%), respectively. Color analysis revealed that coating had a significant impact on color values, with distinct patterns in lightness, redness-greenness, and yellowness values for both treatments at various temperatures and days. The lightness values showed minimal fluctuations and stabilized at 13.65 at both 4 °C and 10 °C. Temperature and coating had a significant impact on pH levels, with the coating potentially exhibiting a protective effect on pH stability, particularly at lower temperatures (4 °C). Additionally, both groups’ total acidity levels held steady over time and at various temperatures, with the coating having a highly significant effect on total acidity levels. The amount of vitamin C varied significantly with temperature and storage period, but the coating did not affect vitamin C content. At 22 °C, there were notable variations in the vitamin C content over the storage period, with a final value of 37.7 mg/L on coated samples. Temperature and the duration of storage (p &lt; 0.05) had a significant impact on the levels of total soluble solids (TSS), whereas firmness values changed significantly over the storage period only. Moringa oil–beeswax edible coating has the potential to preserve the nutritional value and quality attributes of cucumber.

Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)

Due to the wide variety and great quality differences, it is very confusing for consumers and growers to choose the best variety. For this purpose, we conducted a greenhouse test to focus on the nutrients and bioactive substances of diverse varieties of tomato. Using high-performance liquid chromatography (HPLC), we analyzed 28 quality traits across the nine tomato varieties. The results revealed significant variations in quality attributes of nine varieties, such as naringenin and cinnamic acid content, ranging from 0 to 2.02 and 0.97 μg/g, respectively. Similarly, sucrose, malic acid, lycopene, β-carotene, and gentisic acid exhibited high coefficients of variation of 31.60 %, 74.82 %, 30.94 %, 39.59 %, and 86.32 %, respectively. For the comprehensive evaluation of quality and difference among tomato varieties, we used Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) and Principal Component Analysis (PCA) combined with membership function methods. Notably, strawberry tomato (S2) and Yuanwei No.1 (S1) exhibited the highest quality, and Pink Belle No.2 (S7) showed lowest. The above metabolites show different accumulations potential among different varieties. In addition, we explored the nutritional variations in tomatoes different parts at various growth stages of two varieties. Overall, study result investigated metabolic differences of nutrients at different growth stages, especially ripening stage affecting fruit quality. Thus, these useful findings will provide useful information for consumers and researchers.

Grain nutritional and antioxidant profiling of diverse lentil (Lens culinaris Medikus) genetic resources revealed genotypes with high nutritional value.

The lentil (Lens culinaris Medikus ssp. Culinaris) is a self-pollinating, diploid (2n = 2X = 14) crop with a genome size of 4 Gbp. The present study was conducted to provide a database for the evaluation of lentil antioxidant capacity, nutritional quality, and biochemical attributes. For these purposes, lentil germplasm, including 100 exotic and local genotypes from different agro-climatic zones of Pakistan, was collected. Significant variation (p < 0.05) was found among the genotypes under investigation using the Tukey HSD test. Ascorbate peroxidase was highest in ALTINOPARK (2,465 Units/g s. wt.), catalase in LPP 12110 (5,595 Units/g s. wt.), superoxide dismutase in LPP 12105 (296.75 Units/g s. wt.), and peroxidase in NIAB Masoor 2002 (3,170 Units/g s. wt.). Furthermore, NLM 15016 had a maximum total antioxidant capacity of 15.763 mg/g s. wt. The maximum values of total soluble sugars (83.93 mg/g. s. wt.) and non-reducing sugars (74.79 mg/g. s. wt.) were noticed in NLM 15015. The highest reducing sugars were detected in ILL 8006 (45.68 mg/g. s. wt.) ascorbic acid in LPP 12182 (706 μg/g s. wt.), total phenolic content in NLI 17003 (54,600 μM/g s. wt.), and tannins in NLI 17057 (24,563 μM/g s. wt.). The highest chlorophyll a (236.12 μg/g s. wt.), chlorophyll b (317 μg/g s. wt.), total chlorophyll (552.58 μg/g s. wt.), and lycopene (10.881 μg/g s. wt.) were found in NLH 12097. Maximum total carotenoids were revealed in the local approved variety Markaz 2009 (17.89 μg/g s. wt.). Principal component analysis (PCA), correlation analysis (Pearson's test), and agglomerative hierarchical clustering (AHC) were performed to detect the extent of variation in genotypes. In cluster analysis, all genotypes were categorized into three clusters. Cluster II genotypes showed remarkable divergence with cluster III. According to PCA, the contribution of PC-I regarding tested nutritional parameters toward variability was the highest (39.75%) and indicated positive factor loading for the tested nutritional and biochemical parameters. In conclusion, genotype X 2011S 33-34-32 can be used by the food industry in making pasta, multigrain bread, and snacking foods due to its high protein content for meat alternative seekers. Identified genotypes with high nutritional attributes can be utilized to improve quality parameters in the respective lentil breeding lines.

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review.

The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.

Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods

Thermal pasteurization, while effective, can compromise the nutritional quality and sensory attributes of food products but involves high energy consumption, nutritional degradation, and its appeal due to heat. As an alternative, Ultraviolet-C (UV-C) light pasteurization offers a non-thermal method for reducing microbial contamination in food, which addresses these drawbacks. This review examines the impact of UV-C radiation on food quality and safety, focusing on liquid foods. Studies show that UV-C light effectively reduces pathogenic microorganisms, including bacteria and viruses, in liquid foods such as fruit juice and liquid eggs. Despite its effectiveness, UV-C pasteurization has limitations with more viscous liquids, which may necessitate the combination with other pasteurization methods. Nevertheless, UV-C pasteurization represents a promising technology for enhancing food safety while preserving the sensory and nutritional qualities of food products.

The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds.

This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6-96.36 mg/100 g DW), catechol (56.34-77.34 mg/100 g DW), and catechin (49.15-84.93 mg/100 g DW), and they possessed high DPPH antiradical activity (65.27-78.39%). They also contained high protein content (19.29-20.41%), essential amino acids content (39.07-44.16% of total amino acids), and unsaturated fatty acid content (81.95-83.46% of total fatty acids) and a low glycemic index (39.61-41.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.

Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues

Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve sustainability of food systems. This research investigated extrusion cooking to produce high-moisture meat analogues (HMMAs) made from blends of soy protein isolate and expeller-pressed SFM. The effects of feed moisture content [FMC] (60, 65, and 70%, wet basis) and SFM concentration (37.5, 50, and 62.5%, total blend weight basis) on physical and protein nutritional quality attributes of HMMAs were investigated. The processing temperatures (including cooling die), screw speed and feed rate were kept constant at 60-80-115-125-50-25 °C (from feeder to the die end), 200 rpm and 0.5 kg/h (dry basis), respectively. An increase in SFM concentration and FMC significantly (p < 0.05) reduced the mechanical energy requirements for extrusion. Cutting strength and texture profile analysis of HMMAs indicated softer texture with increases in SFM and FMC. X-ray microcomputed tomography analysis revealed that the microstructure of the HMMAs at the centre and towards the surface was different and affected by SFM concentration and FMC. The in vitro–protein digestibility corrected amino acid score of the HMMAs ranged between 85 and 91% and did not show significant (p < 0.05) changes as a function of FMC or SFM concentration. HMMAs produced from 37.5% SFM at 70% FMC showed no deficiency in essential amino acids for all age categories except for infants, suggesting the high potential of SFM and soy protein blends for creating nutritious meat alternative products. Overall, this work provided valuable insights regarding the effects of soy protein replacement by SFM on the textural, microstructural and nutritional quality of HMMA applications, paving the way for value-addition to this underutilized food industry by-product.

Evaluation of green chili stored at the chilling condition: Effects of thermal and ultrasound pretreatments

The research was conducted to evaluate the effect of thermal (Hot Water) and non-thermal (Ultrasound) pretreatments on the changes of physical and nutritional quality attributes, and marketability of the green chili stored at chilling condition. Freshly harvested green chili was pretreated with hot water, ultrasound and Control (Untreated) respectively and the shelf life study was performed. The experiment was designed by Completely Randomized Design with three replications. There was a significant (p < 0.05) differences observed among the treatments. It was observed that physiological weight loss, firmness, and ascorbic acid decreased significantly where pH, total soluble solids and titrable acidity increased over the storage time. The samples treated with hot water revealed the least amount of lightness in the green chili among all the treatments. The highest retention of flavonoids and antioxidant activity was found in the ultrasound treated samples. However, the total phenolic content was found to be sunstentially greater in the untreated samples after storage. The obtained results indicated that average shelf life of green chili was increased up to 16 days at chilling condition compared to untreated sample. Green chili treated with ultrasound showed the highest marketability (82%) at the end of the storage while retaining the quality attributes.

Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [Ananas comosus (L.)] juice.

Forward feed multilayered perception and central composite rotatable design were used to model the nonthermal plasma (NTP) experimental data in artificial neural network (ANN) and response surface methodology, respectively. The ANN was found to be more accurate in modeling the experimental dataset. The NTP process parameters (voltage and time) were optimized for pineapple juice within the range of 25-45kV and 120-900s using an ANN coupled with the genetic algorithm (ANN-GA). After 176 generations of GA, the ANN-GA approach produced the optimal condition, 38kV and 631s, and caused the inactivation of peroxidase (POD) and bromelain by 87.24% and 51.04%, respectively. However, 100.32% of the overall antioxidant capacity and 89.96% of the ascorbic acid were maintained in the optimized sample with a total color change (ΔE) of less than 1.97 at all plasma treatment conditions. Based on optimal conditions, NTP provides a sufficient level of POD inactivation combined with excellent phenolic component extractability and high antioxidant retention. Furthermore, plasma treatment had an insignificant effect (p>0.05) on the physicochemical attributes (pH, total soluble solid, and titratable acidity) of juice samples. From the intensity peak of the Fourier-transform infrared spectroscopy analysis, it was found that the sugar components and phenolic compounds of plasma-treated juice were effectively preserved compared to the thermal-treated juice.

Influence of hot water treatment on nutritional quality attributes of cold stored apple (Malus × domestica)

The present study was carried out at ICAR-Indian Agricultural Research Institute, New Delhi during 2021–2023 to study the effect of postharvest hot water treatment (HWT) on the nutritional quality attributes of apple [Malus × domestica Borkh.] cv. Royal Delicious. Apple fruits were exposed to hot water at 48, 50, 52 and 54°C for 2, 3, 4 and 5 min. Following the treatment, the fruits were cold stored (2±1°C, 90–95% relative humidity) for 90 days and evaluated for quality changes at every 15 days interval. Our results revealed that HWT of apple fruits at 48°C and 50°C were best for optimum retention of nutritional quality of apple fruits. Exposure of fruits to HWT at 48°C/5 min and 50°C/2 min resulted in least (0.73%, 0.75%) loss of ascorbic acid and anthocyanin content (0.10%, 0.21%), respectively as compared to other temperature-time combinations. At the end of a three month storage period, under control treatment, fruits exhibited 9.56% reduction of antioxidant (AOX) activity in comparison to 0.17–2.21% reduction in HWT apples. The maximum loss in quality attributes was noticed at highest temperature-time exposure (54°C/5 min). Thus, it was observed that the right combination of temperature and time for HWT is crucial to maintain fruit quality attributes without compromising nutritional value.