Food Additives in Fruit Processing

Raju, P. S.; Bawa, A. S.

doi:10.1002/9780470277737.ch9

Cited by 9 publications

(5 citation statements)

References 37 publications

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“…These compounds will be hydroxylated to odiphenols and further oxidised to o-quinones. It is very common for fruits like bananas that contain various enzymes, especially polyphenol oxidase (PPO) to be oxidised through enzymatic reactions as it contains various polyphenols (Raju and Bawa, 2006;Menezes et al, 2011). The darkening of BF incorporated CSB were evident despite treating with citric acid to reduce enzymatic browning similar to results of other studies on products substituted with BF (Tribess et al, 2009;Ritthiruangdej et al, 2011;Agama-Acevedo et al, 2012).…”

Section: Physical Analysissupporting

confidence: 68%

“…The significantly greyer colours of CSB incorporated with BF could be due to enzymatic browning during the processing of green bananas to BF. According to Raju and Bawa (2006), enzymatic browning is the discolouration that results from oxidation of mono-phenolic compounds of plants in the presence of atmospheric oxygen and polyphenol oxidase (PPO). These compounds will be hydroxylated to odiphenols and further oxidised to o-quinones.…”

Section: Physical Analysismentioning

confidence: 99%

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Chinese steamed bread fortified with green banana flour

Loong¹,

Wong²

2018

Food Res.

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Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated foods in general, have poorer sensory properties affecting consumer acceptability. The aim of this study was to examine the adjustment of water content from the original formulation and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated CSB. Wheat flour as control was substituted with 15% BF varied by addition of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and preference ranking of CSB were conducted. Results showed no significant differences (p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant increase (p<0.05) in spread ratio and softness was noted in CSB with added water, possibly due to better hydration of gluten proteins and starch which led to increased viscous flow in the dough and softer texture. Incorporation of BF caused greyness in the CSB whilst addition of coffee flavour together with BF contributed a brown colour. Results of hedonic and ranking tests showed that BF-incorporated CSB with added Coffee was most liked for its aroma, flavour, texture and overall acceptability. BF-incorporated CSB with additional water was comparable to control in most aspects of consumer acceptability. This study showed that the addition of more water into BF-incorporated CSB formulation can improve its sensory properties whilst coffee flavour successfully masked the unappealing appearance of the BF-CSB, therefore, increasing consumer acceptability. Hence, with further improvements of CSB and food products incorporated with BF, there is potential that such products can be introduced into the food industry successfully.

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Section: Physical Analysissupporting

confidence: 68%

Section: Physical Analysismentioning

confidence: 99%

Chinese steamed bread fortified with green banana flour

Loong¹,

Wong²

2018

Food Res.

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“…Hence, different countries have their own regulations with lists of approved additives (European Parliament and Council Directive N° 95/2/EC 1995; USFDA 2006, 2007; USCFR 2009). The U.S. Food and Drug Act, the European Union standards, and the Codex Alimentarius, which constitutes the FAO/WHO joint regulatory document, are the foremost governmental regulations concerning food additives (Raju and Bawa 2006). According to these regulations, the majority of natural antimicrobials are generally recognized as safe (GRAS); however, this will depend on their origin in an edible or inedible commodity and demonstrated absence of toxicity in concentrated form.…”

Section: Introductionmentioning

confidence: 99%

Control of Pathogenic and Spoilage Microorganisms in Fresh‐cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

Raybaudi-Massilia

Mosqueda-Melgar

Soliva‐Fortuny

et al. 2009

Comp Rev Food Sci Food Safe

269

177

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Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and unpasteurized juices while preventing quality loss is a promising alternative. The effectiveness of these natural substances added to fruit derivatives has been studied by different researchers. Antimicrobials of animal (lactoperoxidase, lysozyme, and chitosan), plant (essential oils, aldehydes, esters, herbs, and spices), and microbial origin (nisin) can be used to effectively reduce pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices. Nevertheless, the use of these compounds at a commercial level is still limited due to several factors such as impact on sensory attributes or, in some cases, regulatory issues concerning their use. Therefore, extensive research on the effects of each antimicrobial on food sensory characteristics is still needed so that antimicrobial substances of natural origin can be regarded as feasible alternatives to synthetic ones.

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“…It is used in low-pH acidic food and used with a maximum limit of 0.1%. In most countries the maximum permissible use concentration is 0.15-0.25% 16 . However, in the present study, the samples showed wide variation in the content of sodium benzoate (0.02-0.59).Though considered a GRAS (Generally Regarded As Safe) substance so far, it is now known that benzene can be formed in parts per billion level in beverages that contain both benzoate salts and ascorbic acid (Vitamin C) 17 .…”

Section: Discussionmentioning

confidence: 99%

Observations on the Quality of commercially manufactured Ayurvedic Decoction, Maharasnadi Kvatha

Radha¹

2014

H.J.D.Med.

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Plan: Ayurveda makes use of many Kvatha or hot infusions. In olden days the physician provided a handwritten recipe of the Kvatha in question and patients prepared these medicines at home. However, this tradition ended with the advent of commercial manufacture of Ayurvedic medicines in Kerala since 1902. Considering the growing popularity of Ayurveda, an attempt was made to compare the quality of seven brands of Maharasnadi Kvatha, a formulation that is widely recommended by physicians.Methodology: Seven brands of Maharasnadi Kvatha available in the local market were procured. Their pH, total dissolved solids, sodium benzoate content, HPTLC profiles and microbial load were measured. Additionally, the presence of alkaloids, tannins, phenols, and sterols was detected qualitatively. Total tannins, alkaloids, phenols and sterols were estimated.Outcome: The colour of the seven brands, their pH, total dissolved solids, sodium benzoate content, HPTLC profiles, microbial load and content of compound classes showed wide variation. HPTLC fingerprinting can serve as a useful technique to assess the quality of Ayurvedic medicines. The number of bands and their area percentages can serve as quality indices. Such methods can be used for improving the quality of Ayurvedic medicines.

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Food Additives in Fruit Processing

Cited by 9 publications

References 37 publications

Chinese steamed bread fortified with green banana flour

Chinese steamed bread fortified with green banana flour

Control of Pathogenic and Spoilage Microorganisms in Fresh‐cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

Observations on the Quality of commercially manufactured Ayurvedic Decoction, Maharasnadi Kvatha

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