This study was carried out to determine the antioxidant activity, total phenolic content (TPC) and piperine in oleoresin extract of pepper retting waste water. Fresh pepper berries were soaked in distilled water (1:2 w/w) and allowed to ret at four different temperatures: 28, 35, 42 and 49°C for a total of 16 days. The retting waste water was collected on the 4th, 8th, 12th and 16th day and was then subjected to dichloromethane liquid extraction prior to analyses. The results showed that highest (p<0.05) oleoresin yield (271.34 ± 28.09 mg/g), antioxidant activity in DPPH (84.58 ± 4.93%), FRAP assay (49.55 ± 6.11 mM TE/g) and total phenolic content (5.64 ± 0.06 mg GAE/g) obtained at low temperature and shorter days of retting (28°C, day 4). Whilst at high temperature with longer days of retting (49°C, day 16) resulted in significantly higher (p<0.05) piperine content (1.81 ± 0.44%) in the waste water. Thus, the findings showed that the agro-industrial waste water produced during white pepper processing contain valuable bioactive oleoresins and other functional compounds which could be explored in details.
White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand of the spice outpaced the supply as the conventional production method used is laborious, lengthy and also not very hygienic. The most common conventional method is water retting but can also include pit soil, chemical, boiling, steaming and mechanical methods. The introduction of a biotechnological approach has gained a lot of interest, as it is a more rapid, convenient and hygienic method of producing white pepper. This technique involves the application of microorganisms and/or enzymes. This review highlights both conventional and latest biotechnological processes of white pepper production. © 2018 Society of Chemical Industry
This work investigated the effects of okra (Abelmoschus esculentus) gum addition, as a fat replacer in ice cream. Water-extracted okra gum was used to replace the fat in ice cream at 0, 22, 44, 55, 88 and 100% to produce Super Premium (18% fat), Premium (14% fat), Regular (10% fat), Economy (8% fat), Low-fat (2% fat) and Zero-fat (0% fat) ice cream. The addition of okra gum was found to be comparable with full fat ice cream in term of melting rate and texture analysis. Droplet size data for the Super Premium ice cream displayed a bimodal distribution, whilst Zero-fat ice cream exhibited a monomodal droplet distribution. Rheological test, demonstrated that, Economy ice cream was the most elastic (G'). The substitution of fat content in ice cream with okra gum increased the viscous modulus (G''). Sensory results indicated that, up to 55% replacement of fat with okra gum was feasible to achieve satisfactory ice cream properties.
This study was conducted to produce innovative mayonnaise by Carotino oil and subsequently to determine its effect on the oxidative stability as well as sensory acceptance. Mayonnaise sample was formulated by (a) Carotino oil (MC), (b) mixture of palm oil and Carotino oil (MCS), and (c) palm oil (MS)—as control. The samples were then undergone accelerated oxidation test and analyzed for physical, chemical, and sensory attributes. The results show that accelerated oxidation treatment has reduced (p < .05) the color and viscosity of all mayonnaise. Chemical analysis for MC sample has the lowest iodine value (p < .05), high saponification value, low peroxide value, highest (p < .05) carotene content (ppm), and highest antioxidant activity (DPPH assay) (p < .05). Pearson correlation shows a significantly positive correlation between carotenoid content and antioxidant activity. Consumer test toward the mayonnaise samples showed good sensory results with only a significant difference in color attribute (p < .05). Practical applications The use of carotenoid‐rich oil (Carotino oil) to replace fat in food products has its advantage, as it increases the oxidative stability of the products. This is due to the fact that carotenoids are natural antioxidants found in palm oil. Aside from that, it provides color distinction toward the new product. The development of carotenoid‐rich mayonnaise in this work demonstrated the potential of such application.
Initially, four different solvents were compared to determine the best solvent for white pepper oleoresin extraction. Methanol was chosen as it resulted in the highest yield and total phenolic content (TPC) of oleoresin extract from white pepper. This study was also carried out to determine the functional and physicochemical properties of white pepper produced via water retting. Fresh pepper berries were soaked in distilled water (1:2, w/w) at four different temperatures of 28, 35, 42, and 49 °C for 16 days. The yield, oleoresin content, colour, fracturability, free radical scavenging activity, and TPC of white pepper produced were determined on the 4th, 8th, 12th, and 16th day of the retting process. Results showed that 8 days of retting at 28 °C was sufficient to produce a significantly (p < 0.05) high yield and most fractured white pepper. For other properties, it was suggested that retting time of 8 days was sufficient to produce satisfactory whiteness value, piperine content, free radical scavenging activity, and TPC. Therefore, it can be concluded that the quality of white pepper very much depended on retting temperature compared to the duration of the retting process.
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