Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage

Deshaware, Shweta; Gupta, Sumit; Variyar, Prasad S.

doi:10.1016/j.foodchem.2019.01.140

Cited by 15 publications

(6 citation statements)

References 28 publications

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“…There were no statistically significant differences in thermal pasteurization α-glucosidase and αamylase activity compared to the CLV sample (p > .05). In line with our results, in the study on bitter gourd juice, no significant effect of pasteurization treatments (radiation and thermal) on α-amylase activity concerning antidiabetic activity (Deshaware et al, 2019) was found. α-glucosidase and α-amylase inhibition of UT-CLV sample were determined as 43.76% and 46.16%, respectively.…”

Section: Ace and Antidiabetic Activitysupporting

confidence: 90%

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Yıkmış

Bozgeyik

Levent

et al. 2021

J. Food Process. Preserv.

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Vinegar contains lots of bioactive ingredients produced by various fermentation techniques. Thanks to the functions of these nutrients, it is possible to regulate immunoregulation, cell metabolism, anticoagulation, antioxidation and improve brain development. It also contains bioactive components, antioxidative activity, liver protection functions, regulation of lipid metabolism, polyphenols, melanoidins, organic acids and tetramethylpyrazine, glucose control and blood pressure, and fatigue-relieving and antitumor properties (Xia et al., 2020). However, studies are needed to enrich the bioactive components of vinegar and to define the nutritional content of new products. In recent years, non-thermal technologies are widely used to enrich the bioactive components of liquid foods. The most important of these is ultrasound technology (Knorr et al., 2011).Ultrasound technology improves food and is also economical and environmentally friendly. Due to its multifunctional properties, it has wide applications in the liquid food industry (Dolas et al., 2019;Yuan et al., 2021). At the same time, thermal pasteurization is the most widely used preservation technology.However, it has negative effects on the quality of food (spoiling

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Section: Ace and Antidiabetic Activitysupporting

confidence: 90%

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Yıkmış

Bozgeyik

Levent

et al. 2021

J. Food Process. Preserv.

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“…In addition, the heat treatment could cause the disruption of plant cell wall by which polyphenol and flavonoid compounds could be released more easily (Shahidi and Yeo, 2016). Also, the release of bound phenolic compounds from the corresponding glycosidic precursors or polymeric forms could take place when there is an increase in phenolic content (Deshaware et al, 2019). As seen from Table 3, the fermented samples had much higher (p < 0.05) DPPH scavenging activity compared to the control sample.…”

Section: Resultsmentioning

confidence: 97%

Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Nguyen

2022

International Journal of Agriculture Environment and Food Sciences

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The bitter gourd is bringing health benefits to human; however bitterness of the fruit limits its therapeutic effects. Fermentation processes have been reported to be able to reduce the bitterness of the bitter gourd. In this study, effects of fermentation factors including time (0, 12, 24, 36, 48, 60 and 72h), temperature (20, 25, 30, 35 and 40℃) and inoculum volume (v/w) (0, 1, 5, 10, 15 and 20%) of Lactobacillus plantarum on pH, total soluble solids (TSS), total phenolic content (TPC), antioxidant capacity (AC) and bitterness evaluation of the bitter gourd juice were studied. In general, TPC and AC values of the fermented samples increased significantly (p < 0.05) compared to those of the control ones. In the first experiment, the TPC value of 24h-fermented sample reached a peak, meanwhile the highest AC value obtained after 72h fermentation. In the second experiment, the highest TPC and AC values were recorded at 40℃. For the last experiment, with 20% inoculum volume, the highest TPC and AC values were recorded. The fermentation with 10% of L. plantarum for 24 h, at 30℃ resulted in a higher total phenolic content. Changing fermentation conditions significantly changed bitterness of the juice. Through sensory evaluation test, significant differences (p<0.05) in the bitterness among unfermented and fermented samples were recorded. Most of the panelists recognized there was reduction in bitterness of fermented sample compared to the control one.

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“…17,18 Thus, the thermal treatment in this study was performed at 85 °C for 15 min, with slight modification according to the method by Deshaware et al in 2019. 18 Specifically, the purees were packed in 2.5 oz clear polyethylene terephthalate (PETE) plastic bottles to keep the same store packaging and conditions as HPP-treated samples and preheated to 85 °C to shorten and standardize the come-up time in a thermostatic water bath. Once they reached 85 °C, the samples were held in the water bath for 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…For comparing with cold pasteurization HPP, heat pasteurization thermal treatment (TT) was performed. Usually, fruit juice was reported to pasteurize at the range 60–90 °C for 0.5–30 min; for berry products, pasteurization at about 85 °C for 15 min was demonstrated to inactivate most of the thermal resistant microorganisms, therefore reaching a good pasteurization. , Thus, the thermal treatment in this study was performed at 85 °C for 15 min, with slight modification according to the method by Deshaware et al in 2019 . Specifically, the purees were packed in 2.5 oz clear polyethylene terephthalate (PETE) plastic bottles to keep the same store packaging and conditions as HPP-treated samples and preheated to 85 °C to shorten and standardize the come-up time in a thermostatic water bath.…”

Section: Methodsmentioning

confidence: 99%

High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree: Validated by a Commercially Applicable Shelf Life Study

Fang

Xie

et al. 2021

ACS Food Sci. Technol.

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The present study evaluated the effects of high pressure processing (HPP) on the shelf life of aronia berry puree in a commercially applicable model. The effects of HPP on microbial (aerobic plate counts, yeasts, molds), physicochemical (color, °Brix, pH, total soluble solids, titratable acidity, polyphenol oxidase (PPO) and peroxidase (POD) activities), and nutritional (total phenolic content (TPC), phenolic profile, antioxidant activity) properties of the puree were thoroughly evaluated over 20 weeks, by comparing with conventional thermal treatment (TT). Results showed that HPP and TT were equally effective in extending the shelf life of puree to 16 weeks under refrigerated conditions. HPP generally retained better color and more phenolic compounds and antioxidant activities in samples than TT. Additionally, HPP caused less loss of POD but reduced more PPO than TT. So, on maintaining the safety and quality of aronia puree, HPP was superior to TT. This study provided commercially applicable knowledge for developing HPP aronia puree product.

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Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage

Cited by 15 publications

References 28 publications

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree: Validated by a Commercially Applicable Shelf Life Study

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