Analysis of soft drinks and fruit juices

Hammond, David A.

doi:10.1002/9781118634943.ch10

Cited by 4 publications

(1 citation statement)

References 20 publications

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“…Concerning the chroma parameter, the values were all in the same magnitude, which means that fresh and ozone-treated peel paste presented the same colour intensity. The hue angle defines the colour (red is placed at 0°, yellow at 90°, green at 180° and blue at 270°) [ 22 ]. As can be observed, this colour parameter was situated between yellow and green for all untreated and treated samples, which was related to the presence of chlorophylls.…”

Section: Resultsmentioning

confidence: 99%

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Miller

Fundo

García

et al. 2021

Foods

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Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.

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Section: Resultsmentioning

confidence: 99%

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Miller

Fundo

García

et al. 2021

Foods

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Investigation of the qualitative and appearance characteristics of Eryngium caeruleum L. based on colorimetric and browning indices in storage conditions

Nourzad,

Naghdi Badi,

Kalateh Jari

et al. 2024

Food Science & Nutrition

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The eryngo plant is an herb related to the Apiaceae family with the greatest diversity of species, has a gorgeous taste when eaten as a vegetable, and is traditionally used in folk medicine for its health benefits. The present study was to assess the effects of different drying methods and storage times on the quality and appearance of Eryngium caeruleum. The treatments of this study were drying methods (room temperature (25°C) with proper ventilation, oven temperature 55°C, vacuum oven temperature 55°C, and a microwave with a power of 500 W) and storage times (1, 75, and 150 days). The lowest brightness index and the highest browning index were found in the shade‐dried samples kept in the refrigerator for 150 days. In these samples, the numerical values of chlorophyll were lower than others. After 75 days, in the vacuum oven‐dried samples, the maximum levels of total phenolics and flavonoids and antioxidant activity were calculated. The colorimetric test showed that the oven‐dried samples maintained their green color well. However, the storage decreased the quality of plant samples due to the degradation of chlorophyll. Overall, this study showed that the highest greenness and appearance qualities were found in the samples dried in a vacuum oven at 55°C. It seems that appearance indices can be introduced as an initial and quick step in the qualitative assessment of dried leafy products.

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Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon

et al. 2017

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Analysis of soft drinks and fruit juices

Cited by 4 publications

References 20 publications

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Investigation of the qualitative and appearance characteristics of Eryngium caeruleum L. based on colorimetric and browning indices in storage conditions

Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon

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