Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with ‘fresh like’ qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.
A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 600Brix for 180 minutes and 80 0Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months. Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 800B for 180 minutes. Bilimbi osmo dehydrated in 800 Brix for 180 minutes recorded highest sensory score for taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage. All the treatments were microbiologically safe and acceptable during the storage.
Amaranthus is known as 'poor man's spinach' which is most commonly used leafy vegetable rich in nutrients. Increased need of sanitization in postharvest handling of leafy vegetables has been reported due to outbreak of disease causing pathogens and also due to huge postharvest loss. In the present study amaranthus (var. Arun) were sanitized with different sanitizing agents viz., ozonised water, sodium hypochlorite, brine and tap water (control). Effectiveness of these sanitizing agents for surface decontamination of harvested amaranthus was evaluated by analyzing microbial, physiological and visual parameters. The results revealed that amaranthus sanitized with 2 ppm ozonised water had highest microbial reduction (85.68%), lowest physiological loss in weight (25.63%), highest relative water content (63.11%) and highest score for visual parameters and overall acceptability which was followed by the treatment with 30 ppm sodium hypochlorite. Sanitization with 2 ppm ozonised water also extended the shelf-life of amaranthus upto 4 h of storage at room temperature.
Background: Anthocyanin is a natural pigment with potential application in the textile, pharmaceutical, cosmetic and food industries. Mangosteen (Garcinia mangostana L.), the ‘Queen of fruits’ is famous for its nutritious edible aril. The mangosteen pericarp is rich in anthocyanin and can be utilized as a natural colorant with health benefits. There is a need to standardize easier methods for the efficient extraction of anthocyanin from mangosteen pericarp so that it can be effectively utilized in food industry. Materials: The pericarp of ripe mangosteen fruits were dried, pulverized and the anthocyanin was extracted by hot maceration with distilled water (aqueous extraction) and ethanol as solvents, acidified at different levels with citric acid (0.1% and 0.2%) and acetic acid (1% and 2%). The anthocyanin yield, total phenol, flavonoid, antioxidant activity and colour values of the concentrated extracts were determined. Result: Acidification of the solvent medium increased the extraction efficiency of anthocyanin pigment from mangosteen pericarp. The hot maceration with 50% ethanol acidified at 2% acetic acid contributed the highest yield for anthocyanin, total phenols and flavonoids with 82.68% antioxidant activity and exhibited good colour values. This anthocyanin pigment can be utilized as a safe natural colorant for the development of functional foods.
A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 60 0 Brix for 180 minutes and 80 0 Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months. Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 80 0 B for 180 minutes. Bilimbi osmo dehydrated in 80 0 Brix for 180 minutes recorded highest sensory score for taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage. All the treatments were microbiologically safe and acceptable during the storage.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.