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Do YV, Le QNT, Nghia NH, Vu ND, Tran NTY, Bay NT, Tran TT, Bach LG, Dao TP. Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea ( Annona muricata L.) during product storage. Food Sci Nutr 2024; 12:2679-2691. [PMID: 38628185 PMCID: PMC11016450 DOI: 10.1002/fsn3.3949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 12/12/2023] [Accepted: 12/29/2023] [Indexed: 04/19/2024] Open
Abstract
Soursop (Annona muricata L.) fruit tea is a health-beneficial product that promotes economic development and addresses the issue of excessive agricultural waste. Prolonging the shelf-life of soursop fruit tea has been of scientific interest currently. This study evaluated the effects of three types of packaging materials of soursop fruit tea (e.g., paper, paper-combined Polyetylen (PE), and aluminum-combined PE) and different storage temperatures (5, 15, 30, and 45°C) on various product characteristics, total polyphenol content (TPC), total flavonoid content (TFC), total ascorbic acid (TAA), and 2,2-diphenyl-1-picryl hydrazyl (DPPH)/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging capacity during 4 weeks of storage. The results revealed that the sample stored in aluminum-combined PE packaging at 30°C retained most of the product's characteristics and nutritional values. This was evidenced by the moisture content of 2.49%, TAA of 3.9 ± 1.4 mg/100 g dry weight, TPC of 12.89 ± 0.47 mgGAE/g, TFC of 0.54 ± 0.004 mgQE/g, DPPH scavenging activity of 4.06 ± 0.02 mgAA/g, and ABTS scavenging activity of 13.34 ± 0.32 mgAA/g. Additionally, the microbiological quality of the sample met the standard of TCVN 9740:2013. Overall, the study highlights the importance of packaging materials and storage temperatures to maintain the nutritional quality of soursop fruit tea. It provides valuable insights into the suitable storage conditions for preserving the quality and health-promoting effects of this product.
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Affiliation(s)
- Yen Vy Do
- Faculty of Chemical Engineering and Food TechnologyNong Lam UniversityHo Chi Minh CityVietnam
| | - Quynh Nhu Thi Le
- Faculty of Chemical Engineering and Food TechnologyNong Lam UniversityHo Chi Minh CityVietnam
| | - Nguyen Huu Nghia
- Faculty of Chemical Engineering and Food TechnologyNong Lam UniversityHo Chi Minh CityVietnam
- Institute of Applied Technology and Sustainable DevelopmentNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Ngoc Duc Vu
- Institute of Applied Technology and Sustainable DevelopmentNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Faculty of Food and Environmental EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Nhi Thi Yen Tran
- Institute of Applied Technology and Sustainable DevelopmentNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Faculty of Food and Environmental EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - N. T. Bay
- TRAVIPHA Co., Ltd.Tan Phu DongTien GiangVietnam
| | - Thi Tuu Tran
- Institute of Applied Technology and Sustainable DevelopmentNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Long Giang Bach
- Institute of Applied Technology and Sustainable DevelopmentNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Tan Phat Dao
- Institute of Applied Technology and Sustainable DevelopmentNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Department of ChemistrySoongsil UniversitySeoulSouth Korea
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Le TNQ, Do YV, Nguyen NQ, Tran TYN, Huynh BL, Bach LG, Thi Thu Thao B, Dao TP. Assessment of changes in product quality and antioxidant activity of dried soursop ( Annona muricata L.) during product storage. Food Chem X 2024; 21:101062. [PMID: 38259510 PMCID: PMC10801217 DOI: 10.1016/j.fochx.2023.101062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 11/26/2023] [Accepted: 12/09/2023] [Indexed: 01/24/2024] Open
Abstract
Innovations for product preservation have attracted interest as they may increase the shelf-life of items when stored properly. In this study, the effects of various storage conditions, including four types of packaging (paper packaging, paper combined PE packaging, aluminum combined PE packaging, and plastic jar packaging) and temperatures (5, 15, 30, and 45 °C) on the quality of dried soursop were evaluated. The results demonstrated that the combination of plastic jar packaging and a storage temperature of 15 °C retained a significant portion of the initial total ascorbic acid content, total polyphenol content, and total flavonoid content. After four weeks of storage, the dried soursop preserve packaged in a plastic jar and stored at 15 °C exhibited a moisture content of 22.977 ± 0.093 %, total ascorbic acid content of 9.7 ± 0.46 mg/100gDW, total polyphenol content of 8.12 ± 0.06 mgGAE/gDW, total flavonoid content of 0.18 ± 0.02 mgQE/gDW, DPPH and ABTS scavenging activity of 0.69 ± 0.01 mgAA/gDW and 0.82 ± 0.01 mgAA/gDW, respectively. Moreover, the product meets the requirements of decision 46/2007/QD-BYT regulating the limits on biological and chemical contamination in food. The study offers valuable insights for the food industry in optimizing packaging and storage conditions to ensure the storage of quality and health-beneficial properties of this product.
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Affiliation(s)
- Thi Nhu Quynh Le
- Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
| | - Yen Vy Do
- Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
| | - Ngoc Quy Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Thi Yen Nhi Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Bao Long Huynh
- Faculty of Chemical Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City 700000, Vietnam
| | - Long Giang Bach
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Bui Thi Thu Thao
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Tan Phat Dao
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Department of Chemistry, Soongsil University, Seoul 06978, South Korea
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Dakuyo R, Konaté K, Kaboré K, Sanou A, Konkobo FA, Bazié D, Sama H, Dicko MH. Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2163661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Kiessoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou, Burkina Faso
| | - Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Frédéric Anderson Konkobo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - David Bazié
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry and Applied Chemistry (LABIOCA), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
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Vu ND, Nguyen VM, Tran TT. Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6618300. [PMID: 37577724 PMCID: PMC10415085 DOI: 10.1155/2023/6618300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 08/15/2023]
Abstract
Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63°Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.
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Affiliation(s)
- Ngoc Duc Vu
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Van Muoi Nguyen
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam
| | - Thanh Truc Tran
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam
- School of Graduate, Can Tho University, Can Tho City 94000, Vietnam
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Tran NTY, Le TTT, Nghia NH, Nhu DB, Huynh LB, Nguyen TXT, Huynh PX, Dao TP. Developing mango powders by foam mat drying technology. Food Sci Nutr 2023; 11:4084-4092. [PMID: 37457168 PMCID: PMC10345728 DOI: 10.1002/fsn3.3397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/10/2023] [Accepted: 04/12/2023] [Indexed: 07/18/2023] Open
Abstract
Using mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), color, and solubility of the final product. The obtained results showed that the mixture (gum arabic and maltodextrin in the ratio 50:50 w/w) at a concentration of 15% gave a good quality powder texture when dried by hot air convection at 55°C with TPC (21.24 ± 1.58 mg GAE/g dry weight [DW]) and TFC (0.34 ± 0.02 mg QE/g DW), respectively. In addition, the product has a high solubility of 64.35%, with the highest pass-through point of 17.11.
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Affiliation(s)
- Nhi Thi Yen Tran
- Institute of Applied Technology and Sustainable DevelopmentNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thanh Thao Thi Le
- Faculty of Chemical Engineering and Food TechnologyNong Lam UniversityHo Chi Minh CityVietnam
| | - Nguyen Huu Nghia
- Faculty of Chemical Engineering and Food TechnologyNong Lam UniversityHo Chi Minh CityVietnam
| | - Dang Be Nhu
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Long Bao Huynh
- Faculty of Chemical EngineeringHo Chi Minh City University of Food IndustryHo Chi Minh CityVietnam
| | - Tan Xuan Tung Nguyen
- Center of Water Management and Climate Change, Institute for Environment and ResourcesVietnam National University, Ho Chi Minh City (VNU‐HCM)Ho Chi Minh CityVietnam
| | - Phong Xuan Huynh
- Department of Microbial Biotechnology, Institute of Food and BiotechnologyCan Tho UniversityCan Tho CityVietnam
| | - Tan Phat Dao
- Institute of Applied Technology and Sustainable DevelopmentNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
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Dheeraj, Srivastava A, Mishra A. Mitigation of cashew apple fruits astringency. ENVIRONMENTAL SUSTAINABILITY (SINGAPORE) 2023; 6:1-11. [PMID: 37363088 PMCID: PMC10230130 DOI: 10.1007/s42398-023-00276-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 04/16/2023] [Accepted: 04/30/2023] [Indexed: 06/28/2023]
Abstract
The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with wound-healing. Despite such benefits, the cashew apple is frequently considered as waste generated by cashew nut industries, since its commercial applications are restricted by the astringency and poor storability. This astringency is primarily due to the presence of tannins; and a lack of proper, efficient, and economical astringency reduction strategy is accountable for major waste generation. This review compiles pieces of information on the causes of astringency, as well as tannin reduction methods, such as clarification, thermal treatments, microfiltration, and fermentation. These methods aim to either just reduce tannin content or to valorize this by-product in a less-astringent better product. Both routes will eventually help with the better utilization of said organic food waste, which is critical for sustainable development.
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Affiliation(s)
- Dheeraj
- Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences, Gautam Buddha University, 201312 Greater Noida, India
| | - Ananya Srivastava
- Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences, Gautam Buddha University, 201312 Greater Noida, India
| | - Anuradha Mishra
- Department of Food Science and Technology, M.M.I.C.T. and B.M., H.M. MMDU (Deemed to be University), Mullana, Haryana Ambala, India
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Kinetic Model of Moisture Loss and Polyphenol Degradation during Heat Pump Drying of Soursop Fruit (Annona muricata L.). Processes (Basel) 2022. [DOI: 10.3390/pr10102082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The aim of this study is to investigate the impact of time and temperature of the heat pump drying process of soursop slices at different levels on moisture content and total polyphenol content (TPC). Twelve types of classical kinetic models have been used in this work to describe the suitability of experimental data with models. The conformity is assessed based on statistical values (e.g., coefficient of determination (R2), Chi–square value (X2), etc.). The loss of moisture in the material is described in accordance with Fick’s diffusion law. Value of moisture rate (MR), and effective moisture diffusivities (Deff) have been identified. Experimental results show that MR value depends on the time and drying temperature, Deff increases when increasing the drying temperature from 20–50 °C with values of 1.24 × 10−9, 1.85 × 10−8, 7.69 × 10−8, and 5.54 × 10−7 m/s2. The Singh et al. model is the best option to describe the moisture of the sliced soursop drying process at 30 °C (R2 = 0.97815). The largest TPC decomposition occurs at a temperature of 50 °C. The ability to decompose TPC is proportional to the drying temperature. The TPC decomposition dynamic model follows a first–order reaction when drying at 20 °C with a determinant coefficient R2 = 0.9693.
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