Article
Chemistry, Applied
Yogesh Kumar, Lochan Singh, Vijay Singh Sharanagat, Sarvanan Mani, Sourabh Kumar, Ankur Kumar
Summary: Drying spine gourd slices at different temperatures led to significant changes in its quality and nutrient content, with an increase in protein, fiber, total phenolic, and total flavonoid content as drying temperature increased, while reducing fat, carbohydrate, chlorophyll, ascorbic acid, and antioxidant activity. The mineral content of fresh spine gourd differed significantly from dried samples, and the temperature of drying had variable effects on the nutritional composition.
Article
Plant Sciences
Jahidul Hassan, Farzana Jahan, Md. Mijanur Rahman Rajib, Umakanta Sarker, Ikuo Miyajima, Yukio Ozaki, Sezai Ercisli, Kirill S. Golokhvast, Romina Alina Marc
Summary: The study investigated the effects of modified atmosphere packaging (MAP) combined with postharvest treatment on the shelf-life, physiochemical attributes, color, and nutrition of pointed gourd. The results showed that non-perforated polyethylene packaging combined with potassium metabisulphite treatment maintained good color and nutrient content, while perforated polyethylene and polypropylene packaging combined with sodium hypochlorite treatment only maintained the shortest shelf-life under room temperature conditions.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Agronomy
Tugce Ozsan Kilic, Ismail Boyar, Keziban Kubra Gungor, Mehmet Torun, Nuriye Altinay Perendeci, Can Ertekin, Ahmet Naci Onus
Summary: The current study investigated the effects of different temperatures and thicknesses on the medicinal efficacy of bitter gourd. The results showed that the total phenolic content and total antioxidant activity of bitter gourd were higher at lower temperatures, while they were lower at higher temperatures. Additionally, drying temperature also influenced the color and vitamin C content of bitter gourd. The optimal drying conditions were found to be a drying temperature of 60 degrees Celsius, a slice thickness of 10 mm, and no blanching.
Article
Plant Sciences
Jinyi Zhan, Jian Zhong, Jiaowen Cheng, Yuhui Wang, Kailin Hu
Summary: In this study, the genetic basis of bitter gourd stigma color was investigated using bulked segregant analysis (BSA) sequencing. A dominant locus McSTC1 associated with yellow stigma color was identified and further fine mapping delimited the locus to a 13.87 kb region containing the McAPRR2 gene. Sequence alignment analysis revealed a 15 bp insertion in the McAPRR2 gene, resulting in a truncated GLK domain in the encoded protein, which was found in bitter gourd varieties with yellow stigma. This study provides insights into molecular marker-assisted breeding and gene regulation mechanisms underlying the stigma color of bitter gourd.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Plant Sciences
Jian Zhong, Jiaowen Cheng, Junjie Cui, Fang Hu, Jichi Dong, Jia Liu, Yichao Zou, Kailin Hu
Summary: The study identified a gene named McSC1 that controls seed coat color in bitter gourd, with black color being dominant over yellow. This gene was found to encode a polyphenol oxidase, which plays an important role in determining seed coat color.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Akram Valyaie, Majid Azizi, Abdolkarim Kashi, Ramaraj Sathasivam, Sang Un Park, Akifumi Sugiyama, Takashi Motobayashi, Yoshiharu Fujii
Summary: Six bitter melon cultivars were evaluated under Karaj conditions in Iran, with No. 486 showing superior fruit yield and production of active biological compounds. It is recommended for commercial cultivation due to its high yield and secondary metabolites production.
Article
Food Science & Technology
Alisson Felipe Lima Martins, Erica Nascif Rufino Vieira, Bruno Ricardo Castro de Leite Junior, Afonso Mota Ramos
Summary: This study evaluated the effects of two types of bleaching on the drying of yacon, and found that pretreatment with ethanol combined with ultrasound can significantly reduce drying time, while chemical bleaching is more effective in preserving the color characteristics of the product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Katarzyna Rybak, Artur Wiktor, Mohammad Kaveh, Magdalena Dadan, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Summary: The study evaluated the effects of thermal and non-thermal technologies on the drying process of red bell pepper and compared the convective and microwave-convective drying methods. The results showed that all methods reduced drying time, with blanching being the most effective. Non-thermal methods preserved bioactive compounds better, with PEF-treated peppers exhibiting higher antioxidant activity. The pretreatment also influenced physical properties, such as porosity and color.
Article
Food Science & Technology
Milica Lucic, Nebojsa Potkonjak, Ivana Sredovic Ignjatovic, Steva Levic, Zora Dajic-Stevanovic, Stefan Kolasinac, Miona Belovic, Aleksandra Torbica, Ivan Zlatanovic, Vladimir Pavlovic, Antonije Onjia
Summary: This study examines the effects of ultrasound and chemical pretreatments on the quality attributes of dried red pepper. The study finds that drying method, pretreatment time, and pH value have significant impacts on the phenolic content, color, rehydration ratio, antioxidant activity, and texture of the dried pepper. The use of ultrasound pretreatment and potassium metabisulfite as an additive show positive effects on the pepper's morphology and quality.
Article
Food Science & Technology
Rafael Augusto Batista de Medeiros, Edvaldo Vieira da Silva, Zilmar Meireles Pimenta Barros, Joao Henrique Fernandes da Silva, Shirley Clyde Rupert Branda, Patricia Moreira Azoubel
Summary: This study evaluated the effect of different vacuum impregnation methods with or without osmotic treatment and ultrasound on the convective drying of mango impregnated with grape residue flour polyphenols. The results showed that shorter drying times and lower oxygen exposure led to higher retention of carotenoids, phenolic compounds, and ascorbic acid. Ultrasound-assisted vacuum impregnation showed a higher drying rate and greater retention of carotenoids. Osmotic dehydration-assisted vacuum impregnation and osmosonication-assisted impregnation resulted in higher retention of phenolic compounds and ascorbic acid, respectively. Sensory evaluation indicated good acceptance of the impregnated samples.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agronomy
Gobinda Saha, Amit Baran Sharangi, Tarun Kumar Upadhyay, Lamya Ahmed Al-Keridis, Nawaf Alshammari, Nadiyah M. Alabdallah, Mohd Saeed
Summary: This study compared three different drying methods for turmeric and found that sun drying produced a higher quality powdered product with higher curcumin content despite longer drying time. The different drying methods also had varying effects on the physical and quality parameters of turmeric.
Article
Agronomy
Ionut Dumitru Velescu, Roxana Nicoleta Ratu, Vlad-Nicolae Arsenoaia, Radu Rosca, Petru Marian Carlescu, Ioan Tenu
Summary: Fresh apples and apricots are dried to reduce waste and extend shelf life. This study investigates the drying process of apples and apricots using a pilot drying installation, where temperature and speed can be adjusted. The experiment assesses the physicochemical parameters and observed the changes in moisture content, color, heating, and dimensional fluctuations. Greater air velocity and temperature led to increased water loss, solid gain, and shrinking, with different color characteristics depending on the drying conditions.
Article
Acoustics
Karoline Costa Santos, Jaqueline Souza Guedes, Meliza Lindsay Rojas, Gisandro Reis Carvalho, Pedro Esteves Duarte Augusto
Summary: The combination of ultrasound and ethanol can improve the drying process of carrots by enhancing drying kinetics, increasing rehydration, and preserving carotenoid content. These treatments also proposed mechanisms to explain the phenomena observed during the process.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Environmental Sciences
Elavarasan Elangovan, Sendhil Kumar Natarajan
Summary: In this study, the convective heat, mass transfer coefficients, and evaporative heat transfer coefficient of ivy gourd drying process were investigated. The experimental results showed that the drying air temperature had a significant impact on the convective and evaporative heat transfer coefficients.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Ebrahim Taghinezhad, Mohammad Kaveh, Antoni Szumny
Summary: The study found that increasing the dryer temperature and reducing sample thickness can enhance the evaporation rate of the samples, leading to shorter drying time, lower specific energy consumption, and color difference, while increasing the effective moisture diffusivity coefficient and energy efficiency.
Article
Food Science & Technology
K. S. Srikanth, Vijay Singh Sharanagat, Yogesh Kumar, Lochan Singh, Rajat Suhag, Dhruv Thakur, Ashutosh Tripathy
Summary: This study focused on the impact of different drying temperatures and pre-treatments on the functional, thermo-pasting, and antioxidant properties of elephant foot yam powder. The findings suggest that drying temperature and pre-treatments have significant effects on the absorption capacity, foaming properties, emulsion stability, pasting properties, and antioxidant properties of the powder.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Chemistry, Applied
Vijay Singh Sharanagat, Prabhat K. Nema
Summary: Published literature shows that the type and flour of sorghum have a significant impact on the quality of end products, but there is a lack of research in processing aspects such as bread making. Limited studies have reported the use of germinated sorghum flour for this purpose. This study aims to develop a composite functional bread by utilizing germinated sorghum and flour derived from optimized conditions to partially replace wheat. The germination process improved the characteristics of sorghum flour, demonstrating its increased potential for the development of bakery and confectionery products. The process also significantly affected the properties of the flour and the quality of the bread.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Review
Food Science & Technology
Krantidip R. Pawar, Prabhat K. Nema
Summary: Apricot kernels, valued for their oil richness and nutritional benefits, are widely used for various purposes. Conventional and novel methods of oil extraction, including microwave-assisted, ultrasound-assisted, enzyme-assisted, and supercritical fluid extraction, have been explored. These innovative techniques allow for efficient oil recovery while preserving the original properties. Understanding these extraction methods is crucial for maximizing oil yield and minimizing nutritional losses.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Engineering, Chemical
Yograj Bist, Yogesh Kumar, Dharmesh Chandra Saxena
Summary: This study examined the effect of octenyl succinic anhydride (OSA) esterification on the powder flowability, functionality, pasting, and gel rheological properties of buckwheat starch (BS). The esterification improved the physical and flow properties of starch, resulting in better flow behavior and storage stability. It also increased solubility and swelling power, leading to an increase in peak viscosity and breakdown, while reducing pasting temperature, setback, and final viscosity.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Krantidip R. Pawar, Prabhat K. Nema, Onkar A. Babar, Dhiraj Kumar Yadav
Summary: This study investigates the effect of different moisture content on various engineering characteristics of apricot kernels, including dimension, density, frictional properties, color values, terminal velocities, and hardness.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Priyanka Roy, Mohit Malik, Yogesh Kumar, Vijay Kumar, Murlidhar Meghwal, Pinkesh Jethwa
Summary: Microbial bio-aroma synthesized from biowaste is a promising research field, and this study aimed to identify the smell characteristics of bio-aroma produced from solid-state fermentation. The results showed that different aroma essences were obtained from fermented sugarcane bagasse, sweet lemon peel, and pomegranate peel. An aroma wheel was designed based on the classified aroma attributes. This bio-aroma has potential applications in the food, pharmaceutical, and cosmetic industries.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Yogesh Kumar, Sukhcharn Singh, Dharmesh Chandra Saxena
Summary: This study utilized citric acid and sodium trimetaphosphate to crosslink buckwheat starch. The crosslinking process caused morphological changes, eroding the granule surface and reducing crystallinity. This led to detrimental effects on solubility, swelling power, and gel formation. The crosslinked starches exhibited flowability, low yield stress, and shear thinning behavior.
Article
Environmental Sciences
C. Fazil, Yogesh Kumar, Rajiv Sharma, Tanuja Srivastava, D. C. Saxena
Summary: The physicochemical, nutritional, and structural properties of banana pomace flour (BPF), banana peel powder (BPP), and kinnow peel powder (KPP) were studied to produce extruded pellets and nutritional bars. The nutritional bars formulated with higher water content were harder but had less cohesiveness and springiness. The developed nutritional bar had an energy value similar to a commercial bar with low protein and fat content, but a higher amount of crude fiber and minerals.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Sameer Ahmad, Prabhat K. Nema, Gazia Nasir, Rahul Asfaq, Ankan Kheto, Rahul Vashishth, Yogesh Kumar
Summary: The multigrain fermented noodles prepared in this study showed better cooking characteristics, sensory attributes, and overall acceptability. Compared to commercial and control noodles, they exhibited higher nutritional value and can be considered as a healthy choice.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Food Science & Technology
Shivani Desai, Vijay Singh Sharanagat, Prabhat Kumar Nema
Summary: The present study focused on the effects of microwave roasting on the physical, textural, color, and grinding properties of black pepper. Microwaving led to changes in the geometric properties, surface area, and color parameters of the black pepper, as well as an increase in particle size distribution after grinding.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Food Science & Technology
Vijay Singh Sharanagat, Prabhat K. Nema, Lochan Singh, Saravanan Mani, Anand Kishore
Summary: This study focused on replacing refined wheat flour with control and processed sorghum flour in order to investigate its effects on the properties of flour/batter/dough and bread. The results showed that sorghum processing had a significant impact on these properties, with increasing replacement ratios leading to decreasing trends in several indicators.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Rahul Thakur, R. Santhosh, Yaghuvendra Kumar, Vedsagar Rajesh Suryavanshi, Harshi Singhi, D. Madhubabu, Suranga Wickramarachchi, Kunal Pal, Preetam Sarkar
Summary: Using animal byproducts to create biodegradable packaging materials is a creative solution for waste management in the food sector. This state-of-the-art review discusses the characteristics and applications of animal byproduct-based films in packaging various food commodities. The challenges and future perspectives of these packaging materials are also addressed, providing insights for developing robust food packaging systems.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
