Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

Ortiz, L.; Dorta, Eva; Lobo, M.; Gonzalez-Mendoza, L. A.; Dı́az, Carlos; González, Mónica

doi:10.1007/s11947-017-1964-6

Cited by 15 publications

(2 citation statements)

References 30 publications

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“…Beverages are a direct way to consume bioactives. Several studies have reported that TPC and AA were significantly improved after the addition of F&V by-products in beverages [ 273 , 274 , 275 , 276 ]. Furthermore, to enrich the nutritional value of bakery products, F&V by-products can be added in form of powders or extracts.…”

Section: Development Of Functional and Nutraceutical Food Productsmentioning

confidence: 99%

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

Pattnaik

Pandey

Martin

et al. 2021

Foods

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The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.

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Section: Development Of Functional and Nutraceutical Food Productsmentioning

confidence: 99%

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

Pattnaik

Pandey

Martin

et al. 2021

Foods

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show abstract

“…After pasteurization, the panelists preferred sample at temperature treatment and pasteurization time of 65 o C for 5 and 10 minutes with a value of 3.26 which means panelists "regular or neutral" while the lowest color organoleptic average values were obtained from the 70 o C for 5 minutes, 65 o C and 70 o C for 10 minutes with a value of 2.6 which means panelists "somewhat disliked". This is because too high pasteurization can decrease the level of panelist fondness for the color of banana juice because there is a decrease in the quality of the color of the fruit juice due to the non-enzymatic reaction of browning by amino acids, sugars, and organic acids (Ortiz et al, 2017).…”

Section: Organoleptic Test Colormentioning

confidence: 99%

Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Cavendish banana fruit juice (Musa cavendishii)

Argo

Damayanti

Wulandari

et al. 2021

AFSSAAE

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This research aims to determine the effect of temperature and duration of thermal pasteurization process in Cavendish banana juice. Cavendish banana is an abundant cultivated banana that has not been used properly, which is a climacteric fruit that has increased ethylene production after harvesting. Cavendish bananas have great potential as fruit juice. Pasteurization was carried out at temperatures of 55, 60, 65, 70 and 75 ℃ for 5, 10, and 15 minutes. Pasteurization with higher temperature and time can increase the total dissolved sugar and viscosity as well as decrease the pH value and PPO enzyme activity. The reducing sugar content of Cavendish banana juice was determined using the DNSA method with the greatest value at 55 ℃ for 5 minutes, which is 9.53%. Meanwhile, the content of phenol and flavonoid was determined using the Krishnan and Sinija method. The highest value of phenol and flavonoid content at 60 ℃ for 5 minutes, was 0.1728 mg GAE/g and 0.1583 mg QE/g sample. Antioxidant activity was determined using the DPPH method and the greatest percentage of inhibition at 60 ℃ for 5 minutes, which is 61.60%. Vitamin C levels were identified by the UV-Vis spectrophotometry method with the greatest value at 55 ℃ for 5 minutes, which is 1.1409 mg /100 g. The Total Plate Count (TPC) of Cavendish banana juice decreased after pasteurization with the smallest total number of bacteria at 75 ℃ for 15 minutes, with a value of 3.2×101 CFU/ml. Pasteurization process at 75 ℃ for 15 minutes can reduce the activity of PPO enzyme as much as 97%. In the organoleptic test, preferred level of Cavendish banana juice to all attributes of the average hedonic scale with the category of the likes.

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Recovery of Wasted Vegetables and Fruits for Food Additives

Dorta

Lobo

2022

Fruits and Vegetable Wastes

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Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

Cited by 15 publications

References 30 publications

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Cavendish banana fruit juice (Musa cavendishii)

Recovery of Wasted Vegetables and Fruits for Food Additives

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