Functionalization of ash gourd: Infusion of citrus peel polyphenols through vacuum impregnation

Citrus peels have high flavonoids known for potent pharmaceutical and food applications. The present study explores the infusion of citrus peel polyphenols (CPP) into ash gourd (Benincasa hispida) through vacuum impregnation (VI). The intent was to functionalize ash gourd for diversifying its food use. Vacuum infused ash gourd (VIAG) cubes were evaluated for physicochemical parameters, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOX), and sensory quality. The VI process was optimized through Box-Behnken Design (BBD) of response surface methodology (RSM), considering blanching time, vacuum pressure and vacuum time as independent variables, and TPC, TFC and AOX as dependent variables. At optimized conditions of blanching pre-treatment (2.21 min), vacuum pressure (432.31 mbar) and time (28.18 min), there was ∼300% increase in TPC and AOX. Peleg model validated the mass transfer kinetics for TPC. Sensory evaluation through descriptive analysis revealed no perceived bitterness in VIAG. Overall, it seems that VI is a promising tool for functionalization of ash gourd with bioactives

Synergistic effects of nutmeg and citrus peel extracts in imparting oxidative stability in meat balls

Nutmeg (NM) and citrus peel (CP) extracts are potential sources of phytochemicals high in antioxidant activity. The synergistic effect of the extracts when incorporated as a binary mixture (NM-CP) demonstrated high antioxidant activity, exceeding the expected values indicating possible interactive synergism. This effect prompted us to investigate the potential of NM, CP and NM-CP extracts in imparting oxidative stability to meat balls during frozen storage. NM-CP was evaluated at two concentrations 0.5% (NMCP) and 1.0% (NMCP1). Meat balls with added salt (MS) and control (without any salt and antioxidant) served as control. Binary mixture (NM-CP) at 1% showed a stronger inhibitory effect on lipid oxidation in comparison to the NMCP and individual extracts NM and CP. However, with respect to protein oxidation, both concentrations (NMCP and NMCP1) exhibited higher inhibitory activity than the individual counterparts. Color, flavor and sensory scores further confirmed the efficacy of NM-CP in extending the storage life of frozen meat. Synergistic effect of binary extract NMCP in retarding lipid and protein oxidation in meat balls could be of practical value for meat processors

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Not AvailableTwenty-six eggplant genotypes of different colours were evaluated for their variations in total phenolics, total flavonoids, total monomeric anthocyanin and antioxidant activity. Antioxidant potentiality was determined using two in vitro assays, viz. cupric ion reducing antioxidant capacity and 2, 2-diphenyl-1-picrylhydrazyl (DPPH). Additionally, five colour attributes were evaluated. Among the eggplant genotypes, significant differences (p < 0.05) were observed with respect to antioxidant composition and antioxidant activity. Total phenolics and total flavonoids varied from 13.00 to 49.29 mg/100 g fresh weight (FW) and 5.30 to 28.70 mg/100 g FW, respectively. Chemometric tools such as principal component analysis (PCA) and agglomerative hierarchical clustering (AHC) were used to understand the possible classification of Indian eggplant genotypes based on their colour properties, antioxidant composition and antioxidant potentiality. PCA revealed that the first two components represented 80.68% of the total variability in the total variation. AHC classified genotypes into three main groups on the basis of the measured parameters. A white-coloured genotype was found to be the richer source of phenolics and flavonoids with high antioxidant activity.Not Availabl

Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil

Grapefruit (Citrus paradisi) peel (GP) is rich in flavonoids and phenolics which have several proven pharmacological effects. However, their chemical instability towards oxygen, light and heat limits its applications in food industries. In the present study, we evaluated the feasibility of fabricating grapefruit-peel-phenolic (GPP) nano-emulsion in mustard oil using ultrasonication. Response surface methodology (RSM) optimization revealed that sonication time of 9.5 min at 30% amplitude and 0.52% Span-80 produced the stable GPP nano-emulsion with a droplet size of 29.73 ± 1.62 nm. Results indicate that both ultrasonication and Span-80 can assist the fabrication of a stabilized nano-emulsion. This study is one of its kind where nano-encapsulation of GPP into W/O emulsion was done to stabilize the active compound inside mustard oil and then the nano-emulsion was used to extend oxidative stability of mustard oil. Findings provide a basic guideline to formulate stable nano-emulsions for their use in active food packaging, oils, and pharmaceuticals

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Not AvailableJamun (Syzygium cumini L. Skeels) is highly perishable with a very short shelf life, hence, jamun fruit is either consumed fresh as soon as it is harvested or converted to value-added products such as jam, wine, juice, and jellies. The processing of jamun fruit generates a large quantity of seeds as the primary waste. Jamun seeds are a rich source of macronutrients such as carbohydrates, proteins, lipids, minerals, and vitamins, thus making them an important ingredient in the food industry. The valorization of underutilized, nutritionally rich byproducts of the food processing industry has been providing new ways for unlocking their potential in the functional food industry or therapeutic food formulations. This review presents a detailed nutritional profile of jamun seeds and its potent application in the food industry as a possible functional ingredient. Along with its beneficial nutritional profile, the review also throws light upon the safety aspects associated with jamun seed consumption along with its acceptable daily intake. Safety and toxicity studies have motivated researchers and industrialists to search for possible applications in the food industry. Jamun seeds with array of nutritional benefits can be an important functional ingredient; however, further extensive research is necessary to find suitable levels of application of jamun seed in food products for harnessing its nutritional potential without affecting the products’ sensory palatability.Not Availabl

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Not AvailableJamun (Syzygium cumini Skeels) is a nutritious fruit and has historically been used as both as an edible and a traditional medicine. The jamun seed is an inedible by-product of the fruit. However, their high concentration of phytochemicals makes them valuable components of nutraceuticals. Various studies on diverse biological activities of jamun seeds have warranted their application in human health and biomedical fields. This review paper discusses critically the phytochemical composition of jamun seeds and the bioactivities, including their antioxidant, anti-inflammatory, anti-cancer, antidiabetic, anti-microbial, anti-obesity, hepato-protective, cardio and gastro-protective properties. The bioactivity of jamun seed is related to the presence of phenols, flavonoids, steroids, alkaloids, triterpenoids, tannins, and saponins. Animal research in vivo, and in vitro experiments with human and animal cell models support the idea that jamun seed extract can be valuable additions in food and Jamun (Syzygium cumini Skeels) is a nutritious fruit and has historically been used as both as an edible and a traditional medicine. The jamun seed is an inedible by-product of the fruit. However, their high concentration of phytochemicals makes them valuable components of nutraceuticals. Various studies on diverse biological activities of jamun seeds have warranted their application in human health and biomedical fields. This review paper discusses critically the phytochemical composition of jamun seeds and the bioactivities, including their antioxidant, anti-inflammatory, anti-cancer, antidiabetic, anti-microbial, anti-obesity, hepato-protective, cardio and gastro-protective properties. The bioactivity of jamun seed is related to the presence of phenols, flavonoids, steroids, alkaloids, triterpenoids, tannins, and saponins. Animal research in vivo, and in vitro experiments with human and animal cell models support the idea that jamun seed extract can be valuable additions in food and biomedical fields due to the diverse bio-functional properties. However, in-depth and systematic in vivo clinical trials using human subjects must be conducted to confirm the safe consumption limit and establish other therapeutic roles of jamun seeds for their abundant utilization as a nutraceutical or pharmacological component. Moreover, research is required to understand the exact mechanisms of the bioactivities exhibited by jamun seeds.Not Availabl