Pericarp Powder Research Articles

A study on the Process of Containing Tablets from the Rind of Small-Grain Coffee in Yunnan, China

An innovative Yunnan small-grain coffee pericarp tablet was developed by using high-speed grinding technology to convert Yunnan small-grain coffee pericarp into dry powder, and then combining other main and auxiliary ingredients. The quality of the product was evaluated by sensory scores, and a one-way test was applied to select the appropriate ratio of ingredients and formulation, and an orthogonal test was used to optimize the formulation of the tablets. The results showed that the optimal formulation for the production of Yunnan small-grain coffee pericarp tablets included 45.69% of Yunnan small-grain coffee pericarp powder, 19.58% of dextrin, 15.66% of mannitol, 15.66% of microcrystalline cellulose, 2.61% of magnesium stearate, 0.52% of calcium sulphate and 0.26% of sodium saccharin. Under this formula, the tablets had a unique taste, consistent color, smooth appearance, delicate texture and sensory score of 95. Its physical and chemical indexes and microbiological indexes meet the corresponding food safety standards, and it is a new product, which is of great significance to promote the food development of Yunnan small-grain coffee peel resources.

PHYTOCHEMICAL SCREENING, FTIR CHARACTERIZATION, AND ANTIMICROBIAL ACTIVITY OF DOUM PALM (HYPHAENE THEBAICA)

The doum palm fruit (Hyphaene thebaica), a native of northern Africa, is an oval, edible fruit that grows on desert palm trees. It grows extraordinarily well in the northern part of Nigeria as well. It is a member of the palm family Arecaceae. The optimal process for making an aqueous extract from raw doum fruit was determined using the extraction methods. The crushed doum fruit is soaked for 12 days at room temperature in a solution of methanol and ethanol. The plant's crude pericarp powder was used in the new study's phytochemical screening procedure using conventional phytochemical techniques. Tannins, carbohydrates, flavonoids, terpenes, and terpenoids were found in the extract in low and moderate concentrations, according to the phytochemical examination. To get high-spectral-resolution data over a broad spectral range, Fourier-transform infrared spectroscopy (FTIR) is utilized. Doum palm plants are a highly significant source of bioactive components that may be helpful in the creation of novel chemotherapeutic drugs. The results of FTIR analysis confirmed the presence of O-H, C-H, C=C, C=O, C-O, and C-H functional groups. The result shows the frequencies of 3268 cm-1, 2925 cm-1, 1719 cm-1, 1607 cm-1, 1443 cm-1 and 1287 cm-1 from Methanol extract and 3283 cm-1, 2925 cm-1, 1719 cm-1, 1611 cm-1, 1104 cm-1 and 992 cm-1 from Ethanol extract. The microbial activity of the doum palm fruit extract has shown a greater effect on Salmonella typhi and Escheria coli at high concentration of about both microbial organism but no effect at lower concentration of...

Dietary supplementation of Capsicum powder affects the growth, immunoglobulins, pro-inflammatory cytokines, adipokines, meat, and liver histology of aflatoxin B1 exposed broiler chickens

The effects of dietary supplementation with Capsicum annuum fruit pericarp powder (CPP) and Capsicum annuum fruit seed powder (CSP) on the health and performance of broiler chickens exposed to aflatoxin B1 (AFB1) was investigated. Four dietary groups were established: CON (control), AFT (0.5 mg/kg AFB1), CPAF (0.5 g/kg CPP and 0.5 mg/kg AFB1), and CSAF (0.5 g/kg CSP and 0.5 mg/kg AFB1). The AFT group shows a significant (P < 0.05) reduction in the relative growth rate compared to CON, CPAF, and CSAF. In contrast, the latter two groups exhibit growth rates similar (P > 0.05) to CON. Additionally, immunoglobulin levels (IgG, IgM, and IgA) in the AFT group are significantly (P < 0.05) lower compared to the other treatment groups. Serum interleukin-6 levels in the CPAF and CSAF groups were similar (P > 0.05) to CON but higher (P < 0.05) than in AFT. Tumor necrosis factor-alpha levels were elevated (P < 0.05) in AFT compared to the other treatment groups. Interferon-gamma concentrations in AFT were significantly (P < 0.05) lower than in the other treatment groups. The liver histology reveals that the AFT treatment group has periportal hepatic inflammation. In contrast, the CPAF and CSAF treatment groups exhibit normal hepatic microanatomy. In conclusion, 0.5 g/kg CPAF dietary supplementation may help to ameliorate the adverse effects of AFB1 exposure on broiler chicken health, specifically the growth, immune parameters and liver histology.

Red chili powder dietary supplementation regularized the performance, hematobiochemical indices, oxidative status, and 8-hydroxy-2'-deoxyguanosine of aflatoxin B1 exposed broiler chickens.

The effects of red chili powder dietary supplementation on the performance, hematobiochemical indices, oxidative status, and DNA damage in broiler chickens fed aflatoxin B1 (AFB1) contaminated diets were studied. Two hundred and forty Cobb 500 breed day-old broiler chicks were randomly distributed into control group (CONT), 0.5mg/kg AFB1-exposed group (AFTB), 0.5g/kg red chili pericarp powder supplementation alongside the 0.5mg/kg AFB1 exposed group (RCPA), and 0.5g/kg red chili seed powder supplementation alongside the 0.5mg/kg AFB1 exposed group (RCSA). The red chili supplementation, in both pericarp powder and seed powder, positively influenced broiler performance by improving (P < 0.05) weight gain, feed intake, and feed conversion ratio, with a reduction in mortality rates compared to the AFTB group. Hematological indices showed that AFB1 exposure decreased (P < 0.05) the red blood cell count, packed cell volume, and hemoglobin (Hb) concentration, but the red chili supplementation mitigated these reductions. Additionally, total white blood cell counts were maintained (P > 0.05) in red chili-supplemented groups compared to CONT. Red chili supplementation increased (P < 0.05) the total protein and globulin concentrations and reduced (P < 0.05) liver enzyme levels compared to the AFTB group. The oxidative enzyme levels in RCPA and RCSA were similar (P > 0.05) to CONT groups. The red chili supplementations counteracted DNA damage, as reflected by similar (P > 0.05) 8-hydroxy-2'-deoxyguanosine levels recorded in RCPA, RCSA, and CONT groups levels. These findings suggest that 0.5g/kg red chili supplementation has the potential to ameliorate the adverse effects of AFB1 exposure on broiler chickens, improving their performance and health.

Use of oak acorns adsorbent and response surface methodology for removal of crystal violet from aqueous solution

ABSTRACTThis study investigates the potential use of oak acorn pericarp powder as an effective adsorbent for removing crystal violet from aqueous solutions under citric acid activation. Various analytical techniques, including FTIR, EDS, and SEM, were used to examine the characteristics of the adsorbent obtained. Throughout the experiments, parameters such as adsorbent quantity, solution pH, and initial dye concentration were meticulously taken into account. To optimise this removal process, a customised experimental approach based on response surface methodology (RSM) was adopted, involving the performance of 20 series of experiments to assess the influence of key variables, including adsorbent dose (A), pH (B), and initial dye concentration (C), as well as their interactions. Statistical analysis reveals the high significance of the elimination model, supported by an extremely low probability value (p < 0.0001). Notably, increasing adsorbent mass and solution pH leads to higher rates of crystal violet removal. Conversely, as the initial dye concentration increases, the removal rate decreases. Furthermore, the interaction between these variables does not appear to have a significant influence. Under optimal conditions, a remarkable elimination rate of 99.96% was achieved. This involved a solution with an initial pH of 10.82, an adsorbent dose of 28.5 mg, and an initial dye concentration of 17.8 mg/L. The kinetics of crystal violet adsorption onto the adsorbent were effectively described by a pseudo-second-order equation. Additionally, the optimal multilayer uptake capacity of OA@CA for CV dye was determined to be 135.9 mg.g−1, and the Freundlich model demonstrated a significantly better fit to the experimental results when compared to the Langmuir model.

Comparative Assessment of Proximate and Phytochemical Composition and Antioxidant, Anti-diabetic and Anti-Inflammatory Properties of Pericarp and Seeds of Capsicum annum L.

This study evaluates the proximate and phytochemical composition and antioxidant, anti-diabetic, and anti-inflammatory properties of Capsicum annum L. seed powder (CSP) and pericarp powder (CPP). The CSP and CPP were analyzed for moisture, crude protein, ash, crude fat, crude fiber, nitrogen-free extract, flavonoids, phenol, tannins, alkaloids, saponins, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), ferric ion reducing antioxidant power (FRAP), alpha-amylase, alpha-glucosidase, lipase and albumin inhibitory properties and anti-proteinase properties. The moisture, crude protein, ash and crude fat concentrations were significantly higher in CPP compared to CSP; while the concentrations of crude fiber and nitrogen-free extracts were significantly lower in CSP than CPP. The phenol, alkaloids and saponins concentrations of the CPP were significantly higher than CSP; while the flavonoids and steroid concentrations were higher in CPP compared to CSP. The vitamin C, DPPH, ABTS, FRAP and lipid peroxidation inhibition of CPP was significantly higher than CSP. The alpha-amylase inhibition and alpha-glucosidase inhibition of CPP were significantly higher than in CSP. The lipase inhibitory and anti-proteinase properties of CSP were higher than CPP; while the albumin inhibitory property was higher in CPP than in CSP. In conclusion, CPP offers better protein, minerals, and fat content compared to CSP with stronger antioxidant, anti-cholesterol, and anti-diabetic properties.

Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions.

The pungent component of sansho (Japanese pepper, Zanthoxylum pipritum) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be used to obtain extracts containing hydroxy-α-sanshool (HαS). Although HαS is stabilized when α-Toc is added to the MCT extracts, the loss of HαS is accelerated when it is mixed with a powder such as lactose. The separation of α-Toc from sanshools was thought to inevitably lead to their oxidation. Therefore, using sansho pericarp MCT extracts with or without α-Toc, oil/water (o/w) emulsions were prepared by adding a surfactant, glycerin, and water to these extracts. In both emulsions, HαS was stable in accelerated tests at 50 °C. However, when lactose powder was added to the emulsions and an accelerated test was performed, HαS in the emulsion containing α-Toc was stable, but HαS in the emulsion without α-Toc was unstable. These results highlight the importance of maintaining the close proximity of HαS and α-Toc in the emulsion. The stabilization of sanshools using emulsion technology can facilitate the production of various processed beverages, foods, cosmetics, and pharmaceuticals containing Japanese pepper.

Detection of Red Pepper Powder Adulteration with Allura Red and Red Pepper Seeds Using Hyperspectral Imaging.

This study used shortwave infrared (SWIR) technology to determine whether red pepper powder was artificially adulterated with Allura Red and red pepper seeds. First, the ratio of red pepper pericarp to seed was adjusted to 100:0 (P100), 75:25 (P75), 50:50 (P50), 25:75 (P25), or 0:100 (P0), and Allura Red was added to the red pepper pericarp/seed mixture at 0.05% (A), 0.1% (B), and 0.15% (C). The results of principal component analysis (PCA) using the L, a, and b values; hue angle; and chroma showed that the pure pericarp powder (P100) was not easily distinguished from some adulterated samples (P50A-C, P75A-C, and P100B,C). Adulterated red pepper powder was detected by applying machine learning techniques, including linear discriminant analysis (LDA), linear support vector machine (LSVM), and k-nearest neighbor (KNN), based on spectra obtained from SWIR (1,000-1,700 nm). Linear discriminant analysis determined adulteration with 100% accuracy when the samples were divided into four categories (acceptable, adulterated by Allura Red, adulterated by seeds, and adulterated by seeds and Allura Red). The application of SWIR technology and machine learning detects adulteration with Allura Red and seeds in red pepper powder.

Extract with high 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibitory capability from pericarp and seed of mangosteen (Garcinia mangostana L.) using microwave-assisted extraction (MAE) two-phase solvent technique

The human body needs compounds that are antioxidants to prevent oxidative stress. Some parts of the mangosteen fruit (Garcinia mangostana L.) have been known as sources of bioactive compounds that have antioxidant properties. The pericarp and seeds of mangosteen were extracted using the MAE method to produce the extract with the greatest antioxidant activity. There are two types of solvent mixtures used in the extraction process: single-phase and two-phase solvents. The solvents used were ethanol (EtOH), ethyl acetate (EtOAc), isopropyl alcohol (IPA), and water. First, utilizing dried mangosteen pericarp powder as the raw material, a study was undertaken to determine the ideal operating conditions for the MAE process. A one-factor-at-a-time approach was used to find the best operating conditions. A mixture of solvents with varied ratios (mL/mL), extraction temperature (°C), extraction time (min), and solid to solvent ratio (g/mL) were applied as independent variables. Then, dried mangosteen seed powder extraction was carried out based on the best-operating conditions previously achieved. The DPPH scavenging activity, total phenolic content (TPC) value, and α-mangostin content of the two extracts were compared. It was discovered that the mangosteen pericarp extract showed higher antioxidant activity (IC50 DPPH = 9.40 µg/mL) than the mangosteen seed extract (IC50 DPPH = 37.54 µg/mL), even slightly better than ascorbic acid (IC50 DPPH = 10.47 µg/mL). The best extract was produced from the bottom phase of two-phase solvent system (EtOAc:EtOH:Water 2:1:2), with an MAE temperature of 50 °C, a time of 4 min, and a solid-to-solvent ratio of 1:16. The TPC value of the best extract is 903.54 mgGAE/g extract, with a yield of 16.53 % and an α-mangostin concentration of 0.11 %.

Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging.

In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

Effect of water caltrop (Trapa bispinosaRoxb.) pericarp extract on improving insulin resistance in STZ-induced diabetic mice

BackgroundThe treatment of diabetes with plant ingredients such as in Traditional Chinese Medicine (TCM) is an alternative to classical chemotherapy. PurposeTo explore the ingredients of total dried water caltrop (Trapa bispinosaRoxb.) pericarp powder and a dried ethanol extract for their capacity to reduce insulin resistance. MethodsA treatment group received water caltrop (Trapa bispinosaRoxb.) pericarp powder (at one dose) or extract (at three doses) for four weeks with inclusion of proper control groups. The different indexes were measured four weeks after administration. ResultsTreatment could significantly improve the health index of type 2 diabetic mice. The mRNA and protein expression of SIRT1/PGC1α and PI3K/Akt signaling pathways were significantly increased, while the mRNA expression of forkhead transcription factor (FoxO1) was decreased in the treatment group. Conclusionsoral administration of water caltrop (Trapa bispinosaRoxb.) pericarp powder in the treatment of diabetes may be achieved by restoring pancreatic function, improving oxidative stress and liver gluconeogenesis.

Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food

Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind (Tamarindus indica) is a leguminous tree, native from tropical Africa bearing edible fruit. The fruit is composed of 30% pulp, 40% seed, and 30% pericarp. Currently, tamarind pericarp is a waste from tamarind processing (approximately 54,400 tons of pericarp in 2012 worldwide) and is contributing to environmental contamination. This research aimed to determine the effect of maceration, microwaves, and ultrasound on the increase in the antioxidant availability in tamarind pericarp and its incorporation as a functional ingredient in cookies (5 and 10% substitution). Antioxidant content, antioxidant activity, proximate, and sensorial analysis of the cookies were conducted. The microwave method was the best pretreatment compared with sonication and maceration since it showed 1.3-fold higher amounts of phenolic compounds and 1.2-fold higher antioxidant capacity. The 10% substitution of tamarind pericarp powder in cookies, significantly increased the fiber content (four-fold) and phenolic compounds content (2.6-fold) and the product presented good acceptance in a sensorial test. Thus, tamarind pericarp powder could be considered as an antioxidant and fiber source and could be used as a functional ingredient in food products.

Mangosteen pericarp components alleviate progression of prostatic hyperplasia and mitochondrial dysfunction in rats

Prostatic hyperplasia, characterized by progressive hyperplasia of glandular and stromal tissues, is the most common proliferative abnormality of the prostate in aging men. A high-fat diet (HFD) usually is a major factor inducing oxidative stress, inflammation, and an abnormal state of the prostate. Mangosteen pericarp powder (MPP) has abundant xanthones which can be antioxidant, anti-inflammatory, and antiproliferative agents. Therefore, the purpose of this study was to research whether MPP supplementation can affect the progression of prostatic hyperplasia. Twenty-four male F344 rats were randomly divided into four groups, including a control group (C), prostatic hyperplasia-induced group (P), prostatic hyperplasia-induced with low-dose MPP group (PL), and induced with high-dose MPP group (PH). The P, PL, and PH groups were given weekly intraperitoneal injections of 3,2′-dimethyl-4-aminobiphenyl (DMAB) at 25 mg/kg body weight for 10 weeks, and simultaneously fed an HFD for 24 weeks. Our findings first demonstrated that MPP consumption significantly decreased the prostate weight, serum testosterone and dihydrotestosterone concentrations, protein expression of proliferating cell nuclear antigen, and malondialdehyde levels and ameliorated mitochondrial function in prostatic tissues. These results suggest that MPP supplementation could be used to attenuate the progression of prostatic hyperplasia.

Influence of litchi (Litchi chinensis) pericarp powder on quality and storage stability of goat meat nuggets

Influence of litchi (<i>Litchi chinensis</i>) pericarp powder on quality and storage stability of goat meat nuggets

Potency of mangosteen (Garcinia mangostana L.) pericarp on seminiferous tubules testes streptozotocin-induced diabetic rats

The diversity of compounds in mangosteen peel (Garciniamangostana L.) is suspected to have hypoglycemic activity. The objective of this study to analyze the blood glucose level and seminiferous testicular tubules tissue structure of streptozotocin-induced diabetic rats. The experiment animals were twelve male wistar strain white rats (Rattus norvegicus), 2-3 months old, weighing 120-150 g, put into four different groups i.e. (1) negative control treatment (P0), (2) streptozotocin (STZ) induced intraperitoneal as much as 80 mg/kg in 0.1 M buffer citrate with positive control pH 4.5 (P1), (3) 83.3 mg/kg mangosteen pericarp powder (P2), and (4) 0.09 mg/kg glibenclamide (P3) for 36 days. The analysis of the blood glucose levels and seminiferous testicular tubules tissue structure using HE staining, identification with the optilab microscope. The study found that diabetic tubules testes structure experienced degeneration, the spermatogenic cells were not much identified, lumen tubules testes diameter 703,25 μm (P1), spermatogonia cells were identified, the spermatogenesis developed, lumen tubules testes diameter 570,53 μm (P2). The mangosteen solution and glibenclamide could lower the blood glucose level and improve the spermatogenesis of the diabetic rats. The mangosteen pericarp solution did not damage the renal tissue structure, unlike the glibenclamide. It was concluded that the mangosteen solution has the potential as natural anti-diabetic substance.

Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder

The aim of present work is to optimize the formulation of bread enhanced with Garcinia mangostana pericarp powder with the combination of baking process conditions. The independent variables used were baking time (15 - 30 minutes), baking temperature (180 - 220°C) and pericarp powder concentration (0.5 - 2.0%). The physical and chemical properties of bread sample such as antioxidant activity, phenolic content, moisture analysis and colour parameters were studied. Bread dough without fortification of pericarp powder was used as control. Data obtained were analyzed by multiple regressions and the significant model such as linear and quadratic with variables interactions were used. As a conclusion, the optimum baking conditions were found at 213°C baking temperature with 23 minutes baking time and addition of 0.87% for Garcinia mangostana pericarp powder to the bread formulation.

PERBEDAAN BILANGAN PEROKSIDA PADA MINYAK JELANTAH SETELAH PENAMBAHAN BUBUK KULIT MANGGIS (Garcinia Mangostana Linn)

AbstractBackground Damage to oil during the frying process caused by the oxidation process, it will affect the quality and nutritional value of the food that fried, and it can cause a variety of diseases such as the deposition of fat in the blood vessels and the possibility of carcinogenic compounds that can cause cancer. The rate of oxidation of the oil can be inhibited by the addition of antioxidants. Antioxidants retard oxidation or free radicals from oxidized fats. As a natural antioxidant, mangosteen pericarp contains xanthones that are very effective in preventing the occurrence of free radicals. The problem in this study is whether there is a difference numbers peroxide in used cooking oils after addition of the mangosteen pericarp powdered? Objective The purpose of research is to know the difference peroxide used cooking oil after the addition of the mangosteen pericarp powdered.Methods This type of research is True Exsperiment Design by Design Post Test Only with Control Design. The treatments were the addition of the mangosteen pericarp powdered in some concentration : 0.10%, 0.20%, 0.30%, 0.40% and 0.50%, and the soaking time mangosteen pericarp powder on used cooking oil during one day, two days and three days. The analysis was conducted using peroxide iodometri. Data analysis was conducted by using One Way Anova. followed by Least Significant Different (LSD).Result Data analysis showed a significant difference peroxide in used cooking oils after addition of mangosteen pericarp powder at various concentrations. Conclusions The most effective concentration is 0.30%, and the soaking time is one day. Keywords: Numbers peroxide, mangosteen pericarp

Influence of Mangosteen Pericarp (MP) in Coagulation Treatment and Membrane Fouling

The available conventional water treatment processes has not readily met the drinking water quality. The chemical used in treatment process will produce by-product that might affect the treated water quality. In light of this research was carried out to investigate the effectiveness of Mangosteen Pericarp (MP) powder as a new coagulant aid in coagulation and ultrafiltration hybrid process. This was done by using doses of 0.05 g/L, 0.10 g/L, 0.15 g/L, 0.20 g/L, 0.25 g/L, and 0.30 g/L of the MP powder together with aluminum sulphate (Alum) as coagulant. The turbidity, UV254 and pH were determined for all the samples. MP is highly potential in improving the turbidity removal efficiency during coagulation process. It was found that most significant improvement of the turbidity removal efficiency was recorded near to neutral pH which is pH 6 and pH 8 with 0.3 g MP to harvest 97.9 % and 98.6 % removal efficiency. The optimum has recorded at 0.2 g Mp with pH 10 to obtain 99.5 % turbidity removal efficiency. In the presence of Humic Acid (HA), pH was the major factor in enhancing the turbidity and UV254 removal where at pH 10 with 0.2 g MP can capture up to 99.6 % of turbidity and 97.6 % of UV254. The favourable micro micro-intercoiled texture of MP enable to entrap the impurities in the coagulation process in order to sustain the membrane flux by reducing the membrane fouling.

Plant polyphenols to enhance the nutritional and sensory properties of chocolates

A relatively unexplored method to enhance the sensory and nutritional properties of chocolate is to use plant polyphenols. In this study, a low cost agricultural waste product – mangosteen (Garcinia mangostana Linn.) pericarp – was added as powder in graded amounts (1%, 2% and 3%w/w) to dark and compound chocolates during the mixing stage and evaluated. The particle size distributions of the chocolates were mostly within 30μm and the chocolates displayed a homogeneous morphology. The polyphenols (procyanidins and xanthones) in mangosteen pericarp powder were also stable to simulated chocolate processing. The 3% pericarp powder concentration significantly expanded the bioactive profile and total phenolic content (13% in dark chocolates and 50% in compound chocolates) compared to their plain counterparts without affecting sensory qualities. Such low cost plant polyphenols could enhance the bioactive and flavor profile of chocolates, especially in low cocoa content compound chocolates.

Effect of Radiation Heat on the Chemical and Physical Properties of Bread Enhanced with Garcinia Mangostana Pericarp Powder

The purpose of this study is to find out the effect of radiation heat on the physical and chemical characteristics of bread enhanced with Garcinia mangostana pericarp powder during baking process. Garcinia mangostana or commonly known as purple Garcinia mangostana, often referred as “Queen of Fruits” due to its health benefit and excellent flavour. Garcinia mangostana pericarp has the highest part of the whole fruit. Science proves that the Garcinia mangostana pericarp has remarkable benefits as an antioxidant and functional food. Therefore, this research incorporates 0.5, 1.0, 1.5 and 2.0% of Garcinia mangostana pericarp powder into bread dough formulation. The combinations of different concentration of pericarp powder has resulted the significance effect on phenolic content, antioxidant activity, colour and moisture content of the bread. Radiation heat transfer model in baking oven was developed in order to analyse the radiation effect during baking process. From the result obtained, thermal processing especially on radiation heat does not give negative effect to the nutritional value even increase or maintain the antioxidant levels in bread after baking.