Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill)

Seaweeds are the natural marine algae which have several properties to act as natural preservatives to extend the shelf life of perishable foods without affecting their quality and causing side effects.Locally available and cheap fruits such as tomato are perishable very easily due to its high water content.Seaweed gel coating is a good choice,easily available and cheap natural preservative abundantly available in the Indian coasts.The present study was undertaken to extend the shelf life of the tomatoes using seaweed gel coating at different concentrations.Two seaweeds namely Kappaphycus alvarezii(red algae)and Sargassum tenerrimum(brown algae)was selected due to their high gelling property.Selected seaweeds were collected in dry form from Aqua Agri Processing Limited,Mana Madurai(SIPCOT)Tamil Nadu,India.The seaweed extracts were tested for phytonutrients,antibacterial and anti-fungal activity using standard procedures.The shelf life of seaweed coated tomatoes using different concentrations of the seaweed extract(gel)was tested.From the results,it is understood that the phytonutrients namely flavonoids,steroids,saponins and tannins are present in both the selected seaweeds.Antibacterial and antifungal activity of Kappaphycus alvarezii showed higher inhibition zone than S.tenerrimum against common pathogens.Quality characteristics and shelf life evaluation was based on water loss,texture,ascorbic acid content,juice content,total soluble solids(TSS),total acidity and TSS/total acidity ratio,respectively.The results pointed out that K.alvarezii was the most effective in maintaining the quality characteristics of tomato fruits and it also supports the fruit quality during storage period than S.tenerrimum.Thus,from the results of the study it is concluded that the better quality characteristics and shelf life of tomatoes can be increased by coating seaweed gel and it can be used as a bio preservative in fruit and vegetable preservation.

Quantification of phenolic compounds and antioxidant capacity of an underutilized Indian fruit:Rayan[Manilkara hexandra(Roxb.)Dubard]

The fruit of Manilkara hexandra(Roxb.)Dubard is one of the most underutilized fruits of India and in Gujarat state.It is popularly known as‘Rayan’.The fruit and seed of Rayan were analysed for their total phenolic and flavonoid content,phenolic compounds and total antioxidant capacity with six different assay methods.The results indicated that the methanolic extract of Rayan fruit being a good source of phenolic(811.3 mg GAE/100 g fw)and flavonoid(485.56 mg RE/100 g fw)content.Also,eleven known phenolic compounds were tentatively identified for the first time from the fruit and seed of Rayan.The LC–MS/MS analysis of fruit revealed the presence of major phenolic compounds such as gallic acid,quercetin and kaempferol,while quercetin,gallic acid and vanillic acid in seed.The presence of quercetin suggests health benefits.The fruit of Rayan was also proved to be a better source of antioxidants as measured by FRAP,RPA,DPPHRSA,ABTSRSA and HRSA except NORSA in comparison with that of seed.The current study explains that M.hexandra is a relatively good source of antioxidants such as phenols and flavonoids for diet.

Phytochemical, anti nutrient, invitro-protein digestibility and functional properties of (Balanites aegyptiaca (L.) Delile) Aduwa protein meals, Protein Concentrate and Isolate

Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.

Fortification of Pasta Using Different Plant Sources

Nowadays food industries are focused on two major factors for health and convenience during the development of breakfast food and variety of snack products,because consumers have sparked the development of convenient and nutritious food products.Pasta is one of the easiest and most versatile food products consumed today.Pasta usually made from durum semolina which is hard grain wheat flour that is high in protein but lack of other nutrients such as vitamins,minerals and fibre.Recently,pasta products has developed into improve the nutritional quality by the addition of other ingredients like pulses,vegetable and fruit extracts which is help to get the nutritional well being of the consumers.One of the solutions for this is the incorporation of millet flour,pulse flour and plantain flour which were addition or replacement of durum wheat semolina to formulate healthy pasta.Hence the objective of study was aimed to develop multigrain nutrient dense pasta products prepared from composite mixture such as durum semolina,millets(barnyard millet(Echinochloa utilis),kodo millet(Paspalum setaceum)and little millet(Panicum sumatrense),pulses(peas(Pisum sativum L.)and lentil(Lens culinaris))and vegetable(plantain flours(Musa paradisiaca))at different proportions.It contains durum semolina flour,millet and pulse blend flour(millet flour blends(flours of barnyard millet,kodo millet,little millet mixed at ratio 1:1:1)and pulse flour blends(flours of peas and lentil mixed at ratio 1:1)both millet and pulse blends were mixed at ratio 1:1)and plantain flour.All the three flours samples were mixed at 70:15:15 percent for formulae 1,55:30:15 percent for formulae 2 and 40:45:15 percent for formulae 3.Durum semolina(100%)was used as control.For 15%of plantain flour addition to millet pulse blend flour increase the nutritional content of flour due to which is more fiber content.Then composite mixture of formulae and control were analyzed the nutritional properties of such as moisture(%),energy(kcal),carbohydrate(g),protein(g),fat(g),crude fibre(g),ash(%)and minerals content were evaluated by standard procedures.Further pasta developed from composite mixtures of formulae and assessed its shelf life were also evaluated.The results showed that the composite flours of moisture content(7.8%to 8.2%),energy(363.3 kcal to 365.6 kcal),carbohydrate(78.4 g to 81.3 g),protein(9.4 g to 11.7 g),fat(0.1 g to 0.3 g),ash(0.72%to 1.38%)and crude fiber content(7.88 g to 14.06 g).These findings revealed that composite flour formulae of protein,ash,crude fiber content and calcium,iron,copper,zinc content were higher than control.While manganese content of all composite mixture and formulae 2 of calcium content was also lower than control.Therefore,three composite mixtures of formulae could be used to produce good quality of pasta products.Among the composite mixture,formulae1 was high score(8.81)in overall acceptability.During storage period,composite mixture of all formulae nutrients content and also sensory parameters were slightly decreased.Even though,multigrain food products that provide to improve good health and other beneficial effect but also have good taste,extended shelf life and appealing colour and are also economically feasible for all grades of population.

Effects of <i>Raphia sudanica</i>Mesocarp and Arrowroot (<i>Tacca involucrata</i>) Flour Incorporation on the Chemical Composition of Sorghum Composite Spaghetti

Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. Spaghetti is low in sodium, iron, fat, lysine, threonine and vitamins but a rich source of complex carbohydrates. The study evaluated the mineral elements, phytochemical, amino and fatty acids composition and sensory properties of sorghum/Raphia sudanica/Tacca involucrata spaghetti. The iron, zinc, potassium and calcium contents of the composite spaghetti samples increased with every 5% addition of Raphiasudanica mesocarp flour while the magnesium and sodium contents decreased. The total flavonoids, polyphenols, amino and fatty acids contents were also elevated with every 5% addition of Raphia sudanica mesocarp flour. Spaghetti sample 200:50:100 g was generally the most accepted by consumers. Raphia sudanica mesocarp flour is a rich source of mineral elements, polyphenols, amino and fatty acids. Its use as a food fortificant may improve the nutritional and health status of man.

Mycotoxin Contamination of Bush Mango,Cashew Nuts,Okra,Sesame and Sorghum Marketed in Nasarawa State,Nigeria

Food crops(bush mango(n=12),roasted cashew nut(n=12),dried okra(n=12),sesame(n=35)and sorghum(n=36))sold in markets in Nasarawa state,Nigeria,were analyzed using a LC-MS/MS mycotoxin method.The hepatocarcinogenic aflatoxin B_(1) was detected in 42%,25%and 19%of bush mango,dried okra and sorghum samples at mean concentrations of 19.2μg/kg,8.27μg/kg and 4.75μg/kg,respectively,while fumonisin B_(1) contaminated 9%of the sesame(mean:12.5μg/kg)and 47%of the sorghum(mean:461μg/kg)samples.At least 19%of the sorghum samples were co-contaminated with aflatoxin B_(1) and fumonisin B_(1).The nephrotoxic ochratoxin A was detected in bush mango,sorghum and,for the first time to the best of our knowledge,in dried okra.These vended food crops in the local markets are therefore prone to mycotoxin contamination,which may pose a health threat to consumers,and require intentional mitigation efforts.

Quality property of beverage drink from Tiger nut milk, malted yellow maize blend

Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.

Bacteriocins as antimicrobial and preservative agents in food:Biosynthesis,separation and application

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins in food processing.The increasing demand by the food industry to extend keeping quality and prevent spoilage of various food products has appealed for new preservatives and new methods of conservation.Further,to discover the novel spectrum of antimicrobial compounds that could effectively battle food-borne pathogens,bacteriocins have been intensively studied in the last few years.Recently,great attention has been paid to the application of lactic acid-bacterial bacteriocins targeting food spoilage-causing or pathogenic microorganisms with no significant side effects.Different mechanisms of action like pore-formation,retarding cell-wall/nucleic acid/protein synthesis have been proposed and described for diverse bacteriocins.Therefore,the syntheses,purification of bacteriocins in addition to their applications as antimicrobial and preservative agents in food processing are reviewed in detail.The review will also discuss the preservative effect of bacteriocins and their combinations having multiple modes of action(hurdle approach)to reduce the microbial load as well as antimicrobial resistance.

Organic farming in India: a vision towards a healthy nation

Food quality and safety are the two important factors that have gained ever-increasing attention in general consumers.Conventionally grown foods have immense adverse health effects due to the presence of higher pesticide residue,more nitrate,heavy metals,hormones,antibiotic residue,and also genetically modified organisms.Moreover,conventionally grown foods are less nutritious and contain lesser amounts of protective antioxidants.In the quest for safer food,the demand for organically grown foods has increased during the last decades due to their probable health benefits and food safety concerns.Organic food production is defined as cultivation without the application of chemical fertilizers and synthetic pesticides or genetically modified organisms,growth hormones,and antibiotics.The popularity of organically grown foods is increasing day by day owing to their nutritional and health benefits.Organic farming also protects the environment and has a greater socio-economic impact on a nation.India is a country that is bestowed with indigenous skills and potentiality for growth in organic agriculture.Although India was far behind in the adoption of organic farming due to several reasons,presently it has achieved rapid growth in organic agriculture and now becomes one of the largest organic producers in the world.Therefore,organic farming has a great impact on the health of a nation like India by ensuring sustainable development.