The use of fuzzy logic to determine the concentration of betel leaf essential oil and its potency as a juice preservative

Basak, Suradeep

doi:10.1016/j.foodchem.2017.08.047

Cited by 43 publications

(23 citation statements)

References 27 publications

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“…Quantitative measurement of parameters like puffing percentage, expansion ratio, whiteness index, bulk density, and hardness can be measured using distinct methods, but sensory score is a logical parameter and is based upon the personal liking or choices. Fuzzy logic technique is a right approach in quantitative assessment of the quality parameters (Perrot et al, ), and many workers have adopted this technique for products like, mango pulp and litchi juice (Kaushik et al, ), mango juice (Jaya & Das, ), powdered curd (Routray & Mishra, ), essential oil‐treated apple juice and tomato paste (Basak, , ), puffed rice (Dash, ), and processes like, drying (Jafari, Ganje, Dehnad, & Ghanbari, ; Jafari, Ghanbari, Ganje, & Dehnad, ), hop pellets production (Alvarez et al, ), and roasting (Davidson et al, ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing

Swarnakar

Srivastav

Das

2019

J Food Process Engineering

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Puffing of pre‐conditioned brown rice using microwave energy replacing the traditional puffing of preconditioned polished rice on hot‐sand‐bed has higher nutritive value and produce required amount of puffed rice as per consumer's wish. Preconditioning temperatures (60, 70, 80, 90 °C) and salt contents (0, 2, 4, 6% [w/w]) have been chosen to puff brown rice using microwave energy, and quality aspects have been evaluated and compared with those obtained with hot‐sand‐bed puffing. Optimization of processing variables was carried out for maximizing puffing percentage, expansion ratio, whiteness index, overall sensory score, and minimizing the bulk density and hardness of puffed brown rice. The sensory analysis for the product was carried out using fuzzy logic technique to obtain overall sensory score. Optimum preconditioning temperature and salt content were found to be 76.74 C and 3.74% (w/w) in microwave and 76.16 C and 2.76% (w/w) in hot‐sand‐bed puffing, respectively. Practice applications Puffing of brown rice (unpolished rice) using microwave oven provides an option in obtaining nutritious, fresh and hygienic puffed product on instant demand. Puffing of brown rice eliminates the energy‐intensive polishing step of the rice milling process. Optimization of the process variables can be implemented for making preconditioned brown rice in obtaining desired quality of the puffed rice using microwave energy. The prepacked preconditioned rice can be directly put inside the domestic microwave oven to get required amount of puffed product.

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Section: Introductionmentioning

confidence: 99%

Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing

Swarnakar

Srivastav

Das

2019

J Food Process Engineering

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“…Therefore, detailed sensory evaluation is necessary for any food product treated with essential oil. Recently, Basak () has investigated the biopreservative effect of BLEO while improving safety and sensory attributes of raw apple juice.…”

Section: Introductionmentioning

confidence: 99%

Shelf Life Extension of Tomato Paste Through Organoleptically Acceptable Concentration of Betel Leaf Essential Oil Under Accelerated Storage Environment

Basak

2018

Journal of Food Science

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Essential oil is considered to have promising potential as an alternative food preservative, and its use is practically possible if they could overcome the sensory barrier, while retaining the preservative potency. The importance of identifying the sensory attributes for commercial success of essential oil treated food product was considered in this study. It contributes to the potency of organoleptically acceptable concentration of BLEO in shelf life extension of tomato paste under accelerated storage conditions. At industrial level, the estimated shelf life of treated tomato paste can be increased by incorporating more hurdles alongside BLEO.

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“…The results revealed that the combination of betel and red betel showed lower antibacterial activity than betel or red betel alone against Staphylococcus aureus , Staphylococcus epidermidis , and Eschericia coli . Basak (2018a, 2018b, 2018c) discussed the modeling effect of betel leaf EO var. Meetha on germination time of Aspergillus flavus , and Penicillium expansum spore population.…”

Section: Isolation and Characterization Of Compoundsmentioning

confidence: 99%

“…The leaf extract and EO having the above‐discussed properties can also be explored for manufacturing a large number of cosmetics, medicines, pharmaceuticals, food product development in the food sector. Several workers have attempted to explore the use of betel leaf extract and EO as food preservatives in food products like apple juice (Basak, 2018a), tomato paste (Basak, 2018b; Basak & Guha, 2017a, 2017b), food flavoring agents in novel ice cream (Bhoite, Kamble, & Patil, 2019), noodles (Nouri, Nafchi, & Karim), food cupcake (Roy & Guha, 2015), and other products, such as paan masala (spiced and processed betel leaf), cold drinks, gutkha (non‐tobacco‐based chewable mouth freshener), suji halwa (Bhagath & Guha, 2014), chili bo (Wendy, Ghali, & Rukayadi, 2014), and many other novel products. Moreover, a sago starch‐based edible film (Nouri & Nafchi, 2014) and two products from Aloe vera gel and potato chips (Arambewela, Arawwawala, & Rajapaksa, 2006) were developed by incorporating betel leaf extract and betel leaf EO, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…Several workers have attempted to explore the use of betel leaf extract and EO as food preservatives in food products like apple juice (Basak, 2018a), tomato paste (Basak, 2018b;Basak & Guha, 2017a, 2017b, food flavoring agents in novel ice cream (Bhoite, Kamble, & Patil, 2019), noodles (Nouri, Nafchi, & Karim), food cupcake (Roy & Guha, 2015), and other products, such as paan masala (spiced and processed betel leaf), cold drinks, gutkha (non-tobacco-based chewable mouth freshener), suji halwa (Bhagath & Guha, 2014), chili bo (Wendy, Ghali, & Rukayadi, 2014), and many other novel products.…”

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confidence: 99%

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Bio‐actives of betel leaf (Piper betle L.): A comprehensive review on extraction, isolation, characterization, and biological activity

Madhumita

Guha

Nag

2020

Phytotherapy Research

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Piper betle L., belonging to Piperaceae family, known as a traditional herbal medicinal plant and used for several health benefits in Asian countries. Currently, demand for its products such as herbal drugs, medicines, and natural herbal formulations has increased. The beneficial effects of betel leaves and its products have traditionally exploited for the treatment of several diseases like bad breath, cuts, injuries, inflammations, cold cough, indigestion, etc. Till now, a broad range of bioactive compounds including polyphenols, terpenes, etc., has been identified from the extracts and essential oil (EO) of betel leaves. The structural and functional characterization of the extract and EO bio-actives has been derived by various advanced standard methods. Most of the health-related benefits of betel leaves have been associated with their bioactive phenolic compounds. The extract of this highly perishable product can be used in organic synthesis, food, and beverage industry, pharmaceuticals, etc., to the environmental issues. The present review provides information on extraction techniques, identification of bioactive compounds, and their biological activities. That apart, information on processing, preservation, and health benefits along with their mechanisms has also been added.

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The use of fuzzy logic to determine the concentration of betel leaf essential oil and its potency as a juice preservative

Cited by 43 publications

References 27 publications

Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing

Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing

Shelf Life Extension of Tomato Paste Through Organoleptically Acceptable Concentration of Betel Leaf Essential Oil Under Accelerated Storage Environment

Bio‐actives of betel leaf (Piper betle L.): A comprehensive review on extraction, isolation, characterization, and biological activity

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