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Khan, Mohammad Ali
- Ultrasound Assisted Extraction Technique:Study of the Biological Properties of Allium stracheyi Baker
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1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 85-95Abstract
An optimized Ultrasound Assisted extraction method for the extraction of Allium stracheyi Baker extract has been developed using polar (methanol) and non-polar (n-hexane) solvent at different concentrations (100%, 75%, 50% and 25%). The Bonferroni post hoc test revealed the presence of highest Total Phenolic Concentration (TPC), Total Flavonoid concentration (TFC) and DPPH per cent radical scavenging when using 25 per cent methanol at 50°C for 60 minutes. The temperature had significant effect on antioxidant activity (p<0.05) and non-significant effect on both TPC and TFC (p>0.05) whereas time showed significant effect for all (p<0.05). The antioxidant activity had positive correlation with the TPC and TFC content. The antibacterial data illustrated inhibition zones (mm) against E. coli for both hexane (100%) and methanol (100%) solvents. No inhibition zones were found against B. subtilis at the same solvent concentration. Temperature and time had no significant effect on % inhibition against the bacteria. No antibacterial activity was found against both the bacterial strains at 75 per cent, 50 per cent, 25 per cent hexane and methanol solvents. Hexane extracts showed larger inhibition zones than methanolic extracts.Keywords
Ultrasound Assisted Extraction, Allium stracheyi Baker, TPC, TFC, Antibacterial Activity.
References
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- Effect of Olive Oil and Freeze Dried Beetischolar_main Powder on Quality Characteristics of Chicken Meat Patties by Response Surface Methodology Study
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Authors
Affiliations
1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 220-227Abstract
A two factor Central Composite Design (CCD) was applied to study the major effects and interactions of processing variables such as olive oil (5-15%) and beetischolar_main powder (1-5%) on cooking properties of chicken patties. The addition of olive oil increased reduction in diameter, shrinkage and emulsion stability values however, reduction in thickness, fat and moisture retention, cooking yield values decreased as the amount of olive oil increased. On the other hand, the incorporation of beetischolar_main powder decreased reduction in thickness and diameter, shrinkage and emulsion stability. Cooking yield and fat and moisture retention values were found to increase by the addition of beetischolar_main powder.Keywords
Beetischolar_main Powder, Olive Oil, Patty, Response Surface Methodology, Cooking Properties.- Nutritients, Phytochemicals and Colour Parameters of Microwave and Steam Blanched Dried Beetischolar_main [Beta vulgaris (L.) Var. Conditiva] Leaves
Abstract Views :327 |
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Authors
Affiliations
1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 10, No 1 (2019), Pagination: 1-8Abstract
The management and utilization of waste vegetables which are rich in natural nutrients and bioactive compounds as beneficial ingredients are one of the challenges in the food and agricultural sectors. Colour of food products has the first impact on the consumer as a quality indicator to evaluate deterioration due to processing such as blanching, drying etc. The present research was undertaken to assess the comparison of steam blanching pretreatment (STB-P) as a conventional and microwave blanching pretreatment (MWB-P) as a non-conventional method on some nutritional profile, total phenolic content, antioxidant activity and colour parameters of dried BrLs. Results showed an insignificant reduction in some nutrients, i.e., protein, crude fibre, fat, ash, carbohydrate and also antioxidant activity in dried BrLs after STB-P (p>0.05), while the highest reduction was observed for protein by comparison with dried BrLs after MWB-P. The STB-P and MWB-P had insignificant influence on some color parameters like b* and Chroma value of dried BrLs. However, there are significant changes on other colour parameters such as the L* value, a* value, hue angle (Hab o), browning index (B.I.) and overall colour difference (E) between dried BrLs after STB-P and MWBP. Total phenolic content in dried BrLs after STB-P was significantly lower than that in dried BrLs after MWB-P (P<0.05). As a result, it was observed that MWB-P for drying of BrLs was not only less energy consuming as compared to STB-P, but also showed better retention of nutrient, phytochemicals and colour parameter.Keywords
Microwave Blanching, Steam Blanching, Beetischolar_main Leaves, Nutrients, Colour Parameters.References
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- Thyme Essential Oil Incorporated into Alginate Based Edible Coatings for Shelf-Life Extension of Fresh-Cut Papaya
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Authors
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1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 10, No 1 (2019), Pagination: 16-22Abstract
The present study aimed to produce nanoemulsions containing a polysaccharide and a lipid component and further employed it as an edible coating to extend the shelf-life of fresh-cut papaya cubes. Composition of the polysaccharide used, i.e., sodium alginate was kept constant at 2 per cent (w/v) while the lipid used, i.e., thyme essential oil was varied from 0.5 per cent, 1.0 per cent and 2.0 per cent (v/v). Nanoemulsions were prepared using ultrasonic emulsification, with Cween 80 as an emulsifier. Coated samples were packed in low density polypropylene boxes and stored at refrigerated conditions. The samples were analyzed for respiratory gas exchange, weight loss, microbial and sensory properties for a period of 20 days. The uncoated sample was unacceptable by the end of first week while the coated samples remained acceptable for more than 2 weeks. Increasing the concentration of oil tended to increase the shelf-life while keeping the quality attributes intact but also negatively impacted the sensory scores which improved with storage.Keywords
Alginate, Essential Oil, Edible Coating, Nanoemulsion, Fresh-Cut Papaya.References
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