Physiological characterization of Jasmine flower (Jasminum sambac) senescence during storage

The aim of this work was to identify metabolic differences and hormonal profiles in jasmine flower (Jasminum sambac) and to investigate the possibility that experimental promotion of retardation of the senescence of jasmine flower may mediated by abscisic acid (ABA) and phenolic content. Determinations of ABA and phenols were made in flower senescing under different conditions using two different packaging materials such as polyethylene (PE) and polypropylene (PP) of 200 gauge micron thickness with no ventilation. Pre-treatment of 4 % boric acid for jasmine flowers was selected. Abscisic acid levels in petals also increased during senescence 91.27 pmol g-1, but much less in boric acid-treated jasmine flower 34.16 pmol g-1. However, the lowest content of total phenolics was measured in buds and partially opened flowers 50.90 μg/g but highest in fully opened 61.80 μg/g on the fourth day of storage, respectively. It was concluded that boric acid prevented the early rise in ethylene production and considerably improved jasmine flower shelf-life

Effect of extraction methods on physicochemical, nutritional, antinutritional, antioxidant and antimicrobial activity of Moringa (Moringa oleifera Lam.) seed kernel oil

The effect of three different extraction methods, namely supercritical CO2, soxhlet and solvent methods on the yield, efficiency, physico-chemical properties, nutritional, anti-nutritional composition, antimicrobial and antioxidant activities of moringa (Moringa oleifera Lam.) seed kernel oil was investigated in this study. Oil extraction for SC-CO2 were 37.76 g/100g and 98.43%, observed to be higher than those of soxhlet extraction (29.12 g/100g and 76.29%), and significantly lower than solvent extraction (22.12 g/100g and 57.99%). The physico-chemical composition of the oils showed considerable variation among the extraction methods. The SC-CO2 extracted oil was found to be of superior quality, showing negligible thermal degradation and exhibited significantly (p<0.01) higher nutritional and antioxidant activity and lower anti-nutritional composition than the soxhlet and solvent extracted oils. Oils produced by SC-CO2 and soxhlet extraction methods had antimicrobial activities higher than solvent extracted oil. SCCO2 extracted oil was found to have maximum number of bioactive compounds (14 compounds) followed by solvent (8 compounds) and soxhlet (4 compounds) extracted oil. The results of the study demonstrated that SC-CO2 would be a promising process for the extraction of moringa seed kernel oil of premium quality

Process optimization of supercritical carbon dioxide (SC-CO2) extraction parameters for extraction of deoxynojirimycin (1-DNJ) from mulberry (Morus alba L.) leaves

In the present study, supercritical fluid extraction (SFE) technology was applied to extract deoxynojirimycin (1-DNJ) from mulberry leaf powder using carbon dioxide (CO2) as major extraction solvent with ethanol as cosolvent, and extraction parameters such as pressure (100, 150 and 200 bar), temperature (40, 50 and 60 °C) anddynamic extraction time (40, 60 and 80 min) were systematically investigated by full factorial design to obtain the optimum extraction efficiency and extraction yield. Under optimized conditions (pressure of 200 bar, temperature of 50 °C and dynamic extraction time of 80 min), DNJ enriched extract was obtained with high extraction efficiency (96.46 %) and extraction yield (13.41 %), enabling this product to use for nutraceutical purpose. The results indicated that SC-CO2 extraction is a promising and alternative process for recovering the bioactive compounds from mulberry leaves

Studija mogućnosti smanjenja gubitaka prilikom transporta sveže smokve (Ficus carica L.)

The study was undertaken to measure the damage to packaged fig (Ficus Caria L.) during transportation and consequent storage. The data presented in this study will assist farmers and packaging material designers in selection of packaging materials to reduce damage in transit. Fresh harvested fig fruits at commercial maturity free from bruises and injury were packed in CFB boxes of 10 kg capacity with internal packaging materials viz. newspaper lining, polyethylene foam, polyurethane foam. The packaged fruits were transported for transportation distance of 500 km. After transportation fruits were observed for physiological loss in weight, total soluble solids, firmness and decay loss at room temperature. The results showed that the per cent of damaged fruits differed significantly with different packaging materials. As expected, based on previous work, fruit damage was found to be more in the CFB box with paper lining. Fruits packed in polyurethane foam were more firm with reduced increase in TSS. The results showed that a minimum amount of damage occurred in CFB box with polyurethane compared to all other packaging materials. Decay loss of the fruits was also low in CFB box with polyurethane foam followed by polyethylene foam after five day of storage.U ovoj studiji su utvrđeni gubici koji nastaju prilikom pakovanja, transporta i skladištenja svežih smokvi (Ficus Caria L.) Rezultati studije će pomoći farmerima i dizajnerima materijala za pakovanje prilikom odabira odgovarajućeg načina pakovanja kako bi umanjili gubitke u transport. Sveže urbani plodovi smokve se neoštećeni pakuju u CFB kutije, u pakovanjima po 10 kg, pri čemu se unutar pakkovanja odvajajau listovima papira, polietilenskom ili poliuretanskom penom. Pakovano voće se potom transportuje u proseku 500 km do odredišta. Na odredištu se plodovi smokve ispituju, pri čemu se obraća pažnja na gubitak u težini, rastvorljivosti suve materije, čvrstoći i kaliranju proizvoda na sobnoj temperaturi. Rezultati ukazuju na to da količina oštećenih plodova bitno zavisi od vrste materijala pakovanja. Oštećenje plodova pakovanih u CFB kutije i razdvajanaih papirom je najveće. Plodovi pakovani u poliuretanskoj peni su u čvršći sa sporijim povećanjam TSS vrednosti. Rezultati pokazuju da su minimalno oštećeni proizvodi pakovani u CFB kutije sa poliuretanom u poređenju sa ostalim načinima pakovanja. Takođe, najmanje su kalirali proizvodi upakovani u CFB kutije sa poliuretanom

for Food Packaging and application of Nanotechnology in Biodegradable Food Packaging

Abstract — Most of today synthetic polymer are produced and they have undesirable influence on the environment and cause problem with waste deposition and utilization. The one of the approaches to solving these problem is the development of biodegradable polymer. This review provides information on performance of biodegradable polymer, focusing on food packaging. It gives an overview of classification of biodegradable polymer and mainly concentrated on Biodegradable polymers from biomass products. The application of nano technology in food packaging expand the use of edible and biodegradable films that reduce the packaging waste associated with processed foods this supports the preservation of fresh foods by extending their shelf life

Effect of Radio Frequency Heating on Physical and Biochemical Parameters of Black Pepper Powder

The effect of radio-frequency (RF) heating on quality parameters of powdered black pepper spice was investigated. Black pepper powder was treated with RF energy to achieve 70o C average temperature maintained for 15 minutes. There was no significant difference in colour, water activity and piperine content of RF-treated and untreated black pepper powder. The essential oil extracted from the treated and untreated black pepper powder was 0.52 g and 0.55 g, respectively. Total phenolic contents of black pepper essential oil were 0.29±0.02 mg GAE. g-1 oil for untreated sample and 0.30±0.02 for RF-treated sample. The results suggested that RF heating can be effectively used for black pepper powder without significant changes in its physical and biochemical parameters

Matematičko modeliranje sušenja celog lista aloe vera (Aloe Barbadensis miller)

The present work aimed to study the effects of different drying methods in terms of drying behavior, drying rate and mathematical modelling of drying process for whole leaf Aloe vera. Open yard sun drying, hot air drying and dehumidified air drying were taken as different drying methods. The whole leaf Aloe vera slices took 20 h to dry under open yard sun drying, 16 h in case of hot air drying, 11 h in dehumidified air drying having initial moisture content ranging from 3115.43% (d.b.) to a final moisture content of 8.6% (d.b.). The different thin layer drying models were applied on the experimental moisture loss data with respect to time to predict the drying pattern properly. On the basis of coefficient of determination (0.9764) and standard error (0.0552), the Page model showed better fit.U ovom radu su predstavljeni uticaji različitih metoda sušenja na postupak sušenja, intenzitet sušenja i matematičko modeliranje procesa sušenja celog lista Aloe vera. Sušenje na suncu, sušenje vrelim vazduhom i sušenje suvim vazduhom su ispitivani kao različiti postupci sušenja. Ceo list Aloe vera se sušio 20 h pod suncem na otvorenom, 16 h vrelim vazduhom i 11 h suvim vazduhom, sa početne vlažnosti od 3115.43% na konačni sadržaj vlage od 8.6%. Primenjeni su različiti modeli sušenja tankog sloja na eksperimantalne rezultate gubitka vlage i vremena sušenja, da bi se pravilno predvideo postupak sušenja. Na osnovu koeficijenta determinacije (0.9764) i standardne greške (0.0552), najbolje slaganje pokazao je Page model

Proximate Composition, Physical Properties and Bio-Chemical Traits of Fresh Fenugreek Leafy Vegetables: A Comprehensive Study

The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh fenugreek leafy vegetable like proximate composition, physical and bio-chemical properties. Fresh fenugreek leaves, also known as methi leaves, are not only a flavourful ingredient but also offer several nutritional benefits. Objective of this study is to determine nutritional compounds of fenugreek leaves and their health benefits. Fresh fenugreek leaves are a rich source of vitamins and minerals. These are essential for maintaining a healthy immune system, promoting good vision, supporting blood clotting, and aiding in the production of new cells. Fenugreek leaves are packed with antioxidants, such as flavonoids (559.81 mg/100g), polyphenols (147.82 mg/100g), and carotenoids (20.25 mg/100g). These compounds help protect the body against damage from harmful free radicals, which can contribute to chronic diseases, including cancer and heart disease. Fenugreek leaves are a good source of dietary fiber. Fiber aids in digestion, helps regulate blood sugar levels, promotes a feeling of fullness, and supports healthy cholesterol levels. These leaves contain high amount of fibers about 2.20% consuming an adequate amount of fiber is important for maintaining a healthy digestive system

Studies on Exploration of the Proximate Composition, Physical Attributes and Qualitative Phytochemical Analysis of Fresh Coriander Leafy Vegetables

The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh coriander leafy vegetable like proximate composition, physical properties and bio-chemical properties. It was found that the moisture content, carbohydrate, crude protein, crude fat, crude fiber and ash content of fresh coriander leafy vegetable were found to 85.65, 4.26, 3.08, 0.3, 2.09 and 4.62 %, respectively. The total flavonoids, total phenols, chlorophyll content, ascorbic acid and ß-carotene content of fresh coriander leafy vegetable were found to be 318.40, 76.69, 222.36, 160.36, 34.32 mg/100 g, respectively. Overall, the combination of proximate composition, physical characteristics, and bio-chemical properties underscores the nutritional value and potential health benefits of fresh coriander leafy vegetables. Incorporating coriander into diets can provide essential nutrients and bioactive compounds, enhancing both the flavor and the potential well-being of individuals

Effect of Yeast Concentration on Quality Parameters of Ber (Ziziphus mauritiana) Fruit (cv. Umran) Wine during Ageing

The present investigation was carried on for production of ber wine using yeast (Saccharomyces cerevisiae var. ellipsoideus) for fermentation. The quality parameters of ber wine were predicted by Design-Expert 7.7.0 software for optimizing the process parameters. The results obtained at T4 treatment (5 % inoculum) were encouraging with TSS (7.61 Brix), pH (4.06), residual reducing sugars (5.22 %) and alcohol (10.92 %) on 0th day of ageing with desirability factor of 0.95 followed by the results obtained on 90th day of ageing for T4 treatment (5 % inoculum) were TSS (6.27 °Brix), pH (4.22), residual reducing sugars (4.71 %) and alcohol content (12.07 %) with desirability factor of 0.93