The study determined the nutritional properties of different species of millets namely, millet (Bajra, red sorghum, Ragi, little millet, Kodo millet, Foxtail millet and Barnyard millet). The properties included protei...The study determined the nutritional properties of different species of millets namely, millet (Bajra, red sorghum, Ragi, little millet, Kodo millet, Foxtail millet and Barnyard millet). The properties included protein, fat, carbohydrates, fiber, minerals (iron, cobalt, copper, aluminum, calcium) and B group vitamins. (Give a highlight of your methodology and discussion before conclusion) The study concluded that millets are good sources of nutrients and in this different type of millet powder, the highest amount of nutrients is achieved by Bajra—Kambu is (fat 5.21 ± 0.3 g, fiber 11.50 ± 0.5 g, Cobalt 0.035 ± 0.012, Iron 7.52 ± 0.94, Vitamin B2 0.18 ± 0.02 and Vitamin B6 0.35 ± 0.03), Sorghum—Solam is (Protein 11.21 ± 0.3 g, Vitamin B9 38.63 ± 2.50), Ragi—Kezhvaragu is (Aluminium 3.65 ± 0.72, Calcium 383 ± 24), Little millet—Saamai (Vitamin B7 6.52 ± 0.65), Foxtail millet—Thinai is (Vitamin B1 0.45 ± 0.05, Vitamin B5 0.75 ± 0.03), Barnyard millet—Kuthiravali is Vitamin B3 0.15 ± 0.04.展开更多
Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil ext...Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties.The total soluble solids(TSS),titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly.The refractive index,specific gravity and optical rotation values for the oil varied from 1.473 to 1.396,0.863 to 0.847 and +93 to +86,respectively.The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79,2.91 to 1.44 mmol g^–1 and 84.87 to 74.73,7.76 to 5.73 mmol g^-1,respectively.There were significant differences in physicochemical,antioxidant properties and volatile profiles of extracted juice and oil.The oil exhibited higher DPPH and FRAP values than the juice.Among different components identified which accounted for over 99% of the volatile fraction,limonene,myrcene,and benzopyran were major components in all oil samples.展开更多
The production of citric acid from dates of the date palm Phoenix dactilifera was studied using a full factorial design with two design variables;Aspergillus niger strain, and starter juice treatment. Analyses of data...The production of citric acid from dates of the date palm Phoenix dactilifera was studied using a full factorial design with two design variables;Aspergillus niger strain, and starter juice treatment. Analyses of data have shown that mould type and the interaction between Aspergillus niger strain + juice treatment had significant effect (P ≥ 0.05) on the final total acidity. It was also found that all design variables and the interaction between them had significant effect (P ≥ 0.05) on the final pH and Total Soluble Solids. The highest total acidity expressed as citric acid was achieved with a commercial strain of Aspergillus niger, and filtered and centrifuged date juice.展开更多
Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.The implementation of a variety of“mild hurdles”may signific...Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.The implementation of a variety of“mild hurdles”may significantly decrease the rates of fish chemical degradation and microbiological spoilage,by better retaining the initial quality,compared to more intense preservation techniques.The aim of this work is the comparative study of different,single or combined,treatments at 15℃on the quality and shelf life of chilled eel fillets.Fish fillets were treated using osmotic solutions consisting of glycerol(30%–40%–45%)and 5%NaCl with and without former antioxidant impregnation by using Rosemary Serum.In all cases,water activity decreased to approximately 0.90 after 420 min of osmotic treatment.Untreated and osmotically treated fish fillets were subsequently stored at 4℃and their stability under chill conditions was assessed based on microbial growth and oxidative deterioration.Microbial growth of treated samples was significantly delayed,especially due to the osmotic step(OS)and the derived water activity decrease.Lipid oxidation,a major cause of rejection for fatty fish such as eel,was greatly inhibited in treated fillets,owing to both‘hurdles’,aw lowering(OS)and antioxidant impregnation with rosemary serum(RS/OS),showing the synergistic effect of these successive procedures.Shelf life of treated eel fillets exhibited a more than 10-fold increase,as compared to the untreated samples,based on chemical composition and a 2 to 3-fold shelf life improvement,in terms of microbial growth.展开更多
Asparagus(Asparagus officinalis)is a high-value low-calorie vegetable with array of bioactive compounds.Asparagus processing nevertheless generates substantial quantity of by-products;their valorization is of utmost i...Asparagus(Asparagus officinalis)is a high-value low-calorie vegetable with array of bioactive compounds.Asparagus processing nevertheless generates substantial quantity of by-products;their valorization is of utmost importance for the sustainability of the industry.Here,feasibility of using four imidazolium-based ionic liquids and their combinations as well as water and methanol to extract bioactive compounds from asparagus leafy by-product was investigated.Effectiveness of ultrasound-microwave-assisted heating to augment extraction was also assessed.1-ethyl-3-methylimidazolium-bromide(EMIMBr)resulted in the highest extraction yield of rutin(25.7 mg/g),which is the most abundant compound in the by-product;such a yield was comparable to that achievable via methanol extraction.Ultrasound-microwave-assisted extraction did not show significant improvement in rutin yield when EMIMBr was used.Interestingly,although methanolic extract exhibited slightly higher content of rutin,it also contained the higher number of impurities;EMIMBr extract contained less impurities with higher relative content of rutin(70.9%)than that in methanolic extract(67.7%).This could be a milestone in extraction work for an efficient purification.展开更多
文摘The study determined the nutritional properties of different species of millets namely, millet (Bajra, red sorghum, Ragi, little millet, Kodo millet, Foxtail millet and Barnyard millet). The properties included protein, fat, carbohydrates, fiber, minerals (iron, cobalt, copper, aluminum, calcium) and B group vitamins. (Give a highlight of your methodology and discussion before conclusion) The study concluded that millets are good sources of nutrients and in this different type of millet powder, the highest amount of nutrients is achieved by Bajra—Kambu is (fat 5.21 ± 0.3 g, fiber 11.50 ± 0.5 g, Cobalt 0.035 ± 0.012, Iron 7.52 ± 0.94, Vitamin B2 0.18 ± 0.02 and Vitamin B6 0.35 ± 0.03), Sorghum—Solam is (Protein 11.21 ± 0.3 g, Vitamin B9 38.63 ± 2.50), Ragi—Kezhvaragu is (Aluminium 3.65 ± 0.72, Calcium 383 ± 24), Little millet—Saamai (Vitamin B7 6.52 ± 0.65), Foxtail millet—Thinai is (Vitamin B1 0.45 ± 0.05, Vitamin B5 0.75 ± 0.03), Barnyard millet—Kuthiravali is Vitamin B3 0.15 ± 0.04.
基金support in the form of INSPIRE(Innovation in Science Pursuit for Inspired Research)Fellowship(IF140221)during his PhD program
文摘Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties.The total soluble solids(TSS),titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly.The refractive index,specific gravity and optical rotation values for the oil varied from 1.473 to 1.396,0.863 to 0.847 and +93 to +86,respectively.The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79,2.91 to 1.44 mmol g^–1 and 84.87 to 74.73,7.76 to 5.73 mmol g^-1,respectively.There were significant differences in physicochemical,antioxidant properties and volatile profiles of extracted juice and oil.The oil exhibited higher DPPH and FRAP values than the juice.Among different components identified which accounted for over 99% of the volatile fraction,limonene,myrcene,and benzopyran were major components in all oil samples.
文摘The production of citric acid from dates of the date palm Phoenix dactilifera was studied using a full factorial design with two design variables;Aspergillus niger strain, and starter juice treatment. Analyses of data have shown that mould type and the interaction between Aspergillus niger strain + juice treatment had significant effect (P ≥ 0.05) on the final total acidity. It was also found that all design variables and the interaction between them had significant effect (P ≥ 0.05) on the final pH and Total Soluble Solids. The highest total acidity expressed as citric acid was achieved with a commercial strain of Aspergillus niger, and filtered and centrifuged date juice.
文摘Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.The implementation of a variety of“mild hurdles”may significantly decrease the rates of fish chemical degradation and microbiological spoilage,by better retaining the initial quality,compared to more intense preservation techniques.The aim of this work is the comparative study of different,single or combined,treatments at 15℃on the quality and shelf life of chilled eel fillets.Fish fillets were treated using osmotic solutions consisting of glycerol(30%–40%–45%)and 5%NaCl with and without former antioxidant impregnation by using Rosemary Serum.In all cases,water activity decreased to approximately 0.90 after 420 min of osmotic treatment.Untreated and osmotically treated fish fillets were subsequently stored at 4℃and their stability under chill conditions was assessed based on microbial growth and oxidative deterioration.Microbial growth of treated samples was significantly delayed,especially due to the osmotic step(OS)and the derived water activity decrease.Lipid oxidation,a major cause of rejection for fatty fish such as eel,was greatly inhibited in treated fillets,owing to both‘hurdles’,aw lowering(OS)and antioxidant impregnation with rosemary serum(RS/OS),showing the synergistic effect of these successive procedures.Shelf life of treated eel fillets exhibited a more than 10-fold increase,as compared to the untreated samples,based on chemical composition and a 2 to 3-fold shelf life improvement,in terms of microbial growth.
基金We acknowledge the financial supports from National Key R&D Program of China(Contract No.2017YFD0400901)Jiangsu Province(China)Agricultural Project(Contract No.BE2018329)+1 种基金Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology(No.FMZ202003)National First-Class Discipline Program of Food Science and Technology(No.JUFSTR 20180205),all of which had enabled us to carry out this study.
文摘Asparagus(Asparagus officinalis)is a high-value low-calorie vegetable with array of bioactive compounds.Asparagus processing nevertheless generates substantial quantity of by-products;their valorization is of utmost importance for the sustainability of the industry.Here,feasibility of using four imidazolium-based ionic liquids and their combinations as well as water and methanol to extract bioactive compounds from asparagus leafy by-product was investigated.Effectiveness of ultrasound-microwave-assisted heating to augment extraction was also assessed.1-ethyl-3-methylimidazolium-bromide(EMIMBr)resulted in the highest extraction yield of rutin(25.7 mg/g),which is the most abundant compound in the by-product;such a yield was comparable to that achievable via methanol extraction.Ultrasound-microwave-assisted extraction did not show significant improvement in rutin yield when EMIMBr was used.Interestingly,although methanolic extract exhibited slightly higher content of rutin,it also contained the higher number of impurities;EMIMBr extract contained less impurities with higher relative content of rutin(70.9%)than that in methanolic extract(67.7%).This could be a milestone in extraction work for an efficient purification.
