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Kumar A, Kumar M, Mahboob MR, Srivastava B. Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1188-1200. [PMID: 38562592 PMCID: PMC10981646 DOI: 10.1007/s13197-024-05961-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2024] [Accepted: 02/22/2024] [Indexed: 04/04/2024]
Abstract
A lab-scale continuous ohmic heating (COH) system was developed, and its performance was studied for pineapple juice heating as a model sample. The effect of independent parameters [°Brix/Acid (unstandardized, 18, 22, 26) and flow rate (80-120 mL/min) of juice and electric field strength (EFS: 25-45 V/cm)] were analysed for responses viz. come-up-time, heating rate (HR) and system performance coefficient (SPC). The full factorial experimental design was used for this study. The results showed that with an increase in °Brix/Acid, the % acidity and electrical conductivity decreased significantly (p < 0.05); thus, the come-up-time to reach 90 °C increased significantly. The HR was significantly (p < 0.05) influenced by °Brix/Acid and EFS but less so by flow rates at higher EFS. The SPC was more than 0.90 and reduced significantly (p < 0.05) with an increase in °Brix/Acid and flow rate. The HR was modeled using a feed-forward back-propagation artificial neural network (ANN) with the best topology of 3, 5, and 1 neurons in the input (independent), hidden, and output (response) layers, respectively. The model performed efficiently, which is evident from the high R2 (0.998) and low RMSE (1.255). Thus, the COH, with its high efficiency and HR, can effectively be used to process fruit juice. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05961-x.
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Affiliation(s)
- Amardeep Kumar
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napam, Assam 784028 India
| | - Manibhushan Kumar
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napam, Assam 784028 India
| | - Md. Rahat Mahboob
- Department of Electrical Engineering, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
| | - Brijesh Srivastava
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napam, Assam 784028 India
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2
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Kham NNN, Phovisay S, Unban K, Kanpiengjai A, Saenjum C, Lumyong S, Shetty K, Khanongnuch C. Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6. Foods 2024; 13:1469. [PMID: 38790769 PMCID: PMC11120566 DOI: 10.3390/foods13101469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary.
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Affiliation(s)
- Nang Nwet Noon Kham
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Somsay Phovisay
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Hia, Chiang Mai 50100, Thailand
| | - Apinun Kanpiengjai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Faculty of Pharmacy, Chiang Mai University, Muang, Chiang Mai 50200, Thailand;
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Muang, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand
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3
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Wani NR, Hussain SZ, Bej G, Naseer B, Beigh M, Fayaz U, Dey T, Pal A, Akuli A, Ghosh A, Dhekale B, Wani FJ. Predicting the optimum harvesting dates for different exotic apple varieties grown under North Western Himalayan regions through acoustic and machine vision techniques. Food Chem X 2023; 19:100754. [PMID: 37780278 PMCID: PMC10534115 DOI: 10.1016/j.fochx.2023.100754] [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: 03/30/2023] [Revised: 06/02/2023] [Accepted: 06/12/2023] [Indexed: 10/03/2023] Open
Abstract
Acoustic system and machine vision were used to evaluate the effects of different harvest dates on the quality and sensory attributes of exotic apple varieties of North Western Himalayan. Gala Redlum (V1) was harvested at 110 (H1), 120 (H2) and 130 (H3) Days from Full Bloom (DFFB); Red Velox (V2) and Super Chief (V3) were harvested at 130 (H1), 140 (H2) and 150 (H3) DFFB. Highest acoustic coefficient (21.13) and firmness (20.72 lbs) recorded at first harvest date (H1) decreased significantly (p ≤ 0.05 ) (19.86 to 17.90 lbs) at second harvest (H2) and (17.77 to 16.80 lbs) at third harvest date. Highest starch iodine rating (3.72); anthocyanin content (24.81 mg/100 g); total soluble solids (12.10 %); total sugars (8.75 %) were recorded at H3 in all the varieties. For Gala Redlum (V1) 130 DFFB and for Red Velox (V2) and Super Chief (V3) 150 DFFB were predicted as suitable harvesting dates for table consumption.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Gopinath Bej
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Mushtaq Beigh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Tamal Dey
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Abhra Pal
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Amitava Akuli
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Alokesh Ghosh
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - B.S. Dhekale
- Division of Agricultural Statistics, Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India
| | - Fehim J. Wani
- Division of Agricultural Economics & Statistics, Faculty of Agriculture, Wadura, SKUAST-Kashmir, J&K, India
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Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.
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5
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van Walraven N, Stark AH. From food waste to functional component: Cashew apple pomace. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 36825446 DOI: 10.1080/10408398.2023.2180616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Abstract
Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods.
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Affiliation(s)
- Nathalie van Walraven
- The Robert H. Smith Faculty of Agriculture, Food and Environment, The International School of Agricultural Sciences, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Aliza Hannah Stark
- The Robert H. Smith Faculty of Agriculture, Food and Environment, The International School of Agricultural Sciences, The Hebrew University of Jerusalem, Rehovot, Israel
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6
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Zhang M, Wang Y, Wang J, Li Z, Tchuenbou-Magaia F. Development of a new bio-microscope for 3D geometry characterization of fruit single cells. J Texture Stud 2023; 54:76-84. [PMID: 36112427 DOI: 10.1111/jtxs.12719] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/06/2022] [Accepted: 09/11/2022] [Indexed: 11/27/2022]
Abstract
Fruit cells are living irregular three-dimensional (3D) transparent objects which makes them challenging to determine their real 3D size and shape through only two-dimensional (2D) images using the existing biological microscope. This study deals with a newly self-developed biological microscope including a microscope imaging system, a light source system, a stage and a support base for the 3D size characterization of fruit single cells. The main design concept is based on two optical path systems set up at the front (x-axis) and bottom (z-axis) directions of a transparent chamber containing single cells that allow the front view and bottom view of the single cell to be observed. Performance indicators such as mass, size, observation range, objective magnification, total magnification, focal range, focal accuracy, and resolution of the developed biological microscope were estimated. Finally, the 3D geometry size of single tomato cells was measured by the new biological microscope to demonstrate the relative ease at which accurate real 3D geometry information of single fruit cells could be obtained, which echoes its scientific value.
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Affiliation(s)
- Meishuan Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Yiheng Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Junyi Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Zhiguo Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Fideline Tchuenbou-Magaia
- School of Engineering, Computing and Mathematical Sciences, Division of Chemical Engineering, University of Wolverhampton, Wolverhampton, UK
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7
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Dakuyo R, Konaté K, Bazié D, Sanou A, Kaboré K, Sama H, Santara B, Konkobo FA, Dicko MH. Correlating the morphology of Anacardium occidentale L. fruits from 30 orchards with their physicochemical and nutritional properties. FRONTIERS IN PLANT SCIENCE 2022; 13:1033577. [PMID: 36531375 PMCID: PMC9752920 DOI: 10.3389/fpls.2022.1033577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 10/17/2022] [Indexed: 06/17/2023]
Abstract
Cashew (Anacardium occidentale L.) is a cross-pollinating plant whose fruit consists of two parts, the nut, and the apple. This study aimed to carry out agro-morphological characteristics of cashew fruits to establish relationships with their physicochemical and nutritional properties. Thirty (30) cashew accessions fruits were sampled in different regions of Burkina Faso. The length, width, thickness, weight, yield, kernel output ratio (KOR), proximate composition, specific minerals, phenolic compounds, and anti-nutritional factors were assessed. Evaluations were made using standard methods. The results showed significant variations in agro-morphological, physicochemical and nutritional traits depending on the accessions and the organ. Also, the ratio of apple mass versus nut one was about 12.24 ± 1.24. Kernels are an important source of proteins, fat, total phenolic compounds, and flavonoids, with average contents of 22.84 ± 1.25 g/100 g, 51.65 ± 2.54 g/100 g, 9.78 ± 2.15 mg GAE/g, and 6.24 ± 12.15 mg QE/g, respectively. As for the apples, they contained substantial quantities of Potassium, Phosphorus, Chlorine, and Magnesium with contents of 611.24 ± 14.5 mg/100 g, 418.24 ± 16.47 mg/100 g, 332.24 ± 10.54 mg/100 g, and 224.95 ± 13.15 mg/100 g, respectively. Statistical analyses showed that mineral and phytate contents were positively correlated to cashew apples while phenolic compounds and tannins were strongly correlated with walnuts. Principal component analyses showed three groups of accessions based on apples and kernels characteristics. These data showed a direct relationship between cashew physicochemical, nutritional potentials, kernels, and apples' agro-morphological characteristics. These data constitute an important basis for the identification of cashew accessions with high nutritional and economic potential.
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Affiliation(s)
- Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Kiessoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou, Burkina Faso
| | - David Bazié
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Balmoussa Santara
- Training and Research Unit in Life and Earth Sciences, Nazi BONI University, Bobo-Dioulasso, Burkina Faso
| | - Frédéric Anderson Konkobo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
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8
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Panda TC, Thota N, Dwivedi M, Pradhan RC, Seth D. Mass modeling of engineering properties and characterization of Kadamb fruit (
Neolamarckia cadamba
): An underutilized fruit. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tarak Chandra Panda
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Niranjan Thota
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Dibyakanta Seth
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
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9
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A new method for reconstructing the 3D shape of single cells in fruit. Food Res Int 2022; 162:112017. [DOI: 10.1016/j.foodres.2022.112017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/15/2022]
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10
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Niranjan T, Dwivedi M. Moisture‐dependent engineering properties of underutilized browntop millet (unhulled and hulled) and characterization of milled flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thota Niranjan
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela
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11
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Jia B, Yang L, Zhang L, Li X, Liu B, Chen F, Zhang Q. Energy consumption in relation to the number of stacked packages in forced air pre‐cooling of apples. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Binguang Jia
- School of Thermal Engineering Shandong Jianzhu University Jinan China
| | - Luopeng Yang
- School of Thermal Engineering Shandong Jianzhu University Jinan China
- Resources and Environment Innovation Institute, School of Municipal and Environmental Engineering Shandong Jianzhu University Jinan China
| | - Linhua Zhang
- School of Thermal Engineering Shandong Jianzhu University Jinan China
| | - Xiuling Li
- School of Civil Engineering Shandong Jianzhu University Jinan China
| | - Bing Liu
- Resources and Environment Innovation Institute, School of Municipal and Environmental Engineering Shandong Jianzhu University Jinan China
| | - Feiyong Chen
- Resources and Environment Innovation Institute, School of Municipal and Environmental Engineering Shandong Jianzhu University Jinan China
| | - Qiangwu Zhang
- School of Thermal Engineering Shandong Jianzhu University Jinan China
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12
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Murakonda S, Dwivedi M. Impact of maturity on mechanical and textural properties and rheological properties modeling of wood apple fruit (
Limonia acidissima
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Sahithi Murakonda
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
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13
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Abdullah S, Karmakar S, Pradhan RC, Mishra S. Pressure‐driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: modeling of permeate flux decline and optimization of process parameters. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16497] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- S. Abdullah
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha 769008 India
| | - Sankha Karmakar
- Institute of Chemical Technology ICT‐IOC Campus Bhubaneswar 751013 India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha 769008 India
| | - Sabyasachi Mishra
- Institute of Chemical Technology ICT‐IOC Campus Bhubaneswar 751013 India
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14
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Santos GB, de Sousa Francisco Filho Á, Rêgo da Silva Rodrigues J, Rodrigues de Souza R. Cellulase production by Aspergillus niger using urban lignocellulosic waste as substrate: Evaluation of different cultivation strategies. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 305:114431. [PMID: 34995940 DOI: 10.1016/j.jenvman.2022.114431] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 12/08/2021] [Accepted: 01/02/2022] [Indexed: 06/14/2023]
Abstract
Cellulases are used in various industries, acting efficiently and sustainably in the degradation of cellulose contained in different raw materials and recovering high value products. It is the third largest group of enzymes consumed industrially, as they are required in processes linked to the food, biofuel, textile, cleaning products, among others. However, the main disadvantage in the use of commercial cellulases is the high cost. In this context, the objective of this work was to determine conditions for obtaining more efficient and economical cellulases. For this, the efficiency in obtaining the extracellular cellulases endoglucanase (CMCase) and exoglucanase (FPase) by a fungus Aspergillus niger was investigated using an urban lignocellulosic waste as substrate characterized by tree leaves collected from squares and avenues in urban areas. As urban lignocellulosic waste is an innovative raw material, its chemical composition was determined. This substrate contains 20.36% cellulose and induced the production of cellulases in all fermentation methods, proving to be a promising and sustainable source. The influence of the nutrient medium on CMCase and FPase activities was evaluated for three different sequential fermentation (SF) configurations. Medium 2 provided an increase of up to 100 U/L of CMCase and FPase in relation to medium 1. The interactive effect of pH and moisture content on CMCase e FPase production under SF was studied in a central composite design (CCD). Also, different fermentation methods (solid state, submerged and sequential) were evaluated. The use of SF increased the enzymatic activities of both cellulases by 140% compared to other conventional methods and also stood out in the production of proteins (270.05 μg/mL) and reducing sugars (1.19 mg/mL). The desirability function determined the optimal activities of CMCase and FPase as 413.49 U/L and 230.68 U/L, respectively, obtained from the optimal variables of pH 5.5 and 75% moisture content under SF. The effect of pH and moisture content on the activity of each cellulase was analyzed using the Pareto chart and response surface methodology (RSM). These results revealed favorable strategies for cellulase production, such as the use of urban lignocellulosic waste, SF and ideal operational conditions.
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Affiliation(s)
- Gislaine Brito Santos
- Department of Chemical Engineering, Federal University of Sergipe, 49100-000, Sergipe, Brazil.
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15
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Bibwe B, Mahawar MK, Jalgaonkar K, Meena VS, Kadam DM. Mass modeling of guava (cv. Allahabad safeda) fruit with selected dimensional attributes: Regression analysis approach. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13978] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bhushan Bibwe
- ICAR‐Central Institute of Post‐Harvest Engineering and Technology Abohar Punjab India
- ICAR‐Directorate of Onion and Garlic Research Pune Maharashtra India
| | - Manoj Kumar Mahawar
- ICAR‐Central Institute of Post‐Harvest Engineering and Technology Abohar Punjab India
- ICAR‐Central Institute for Research on Cotton Technology Mumbai Maharashtra India
| | - Kirti Jalgaonkar
- ICAR‐Central Institute of Post‐Harvest Engineering and Technology Abohar Punjab India
- ICAR‐Central Institute for Research on Cotton Technology Mumbai Maharashtra India
| | | | - Dattatreya M. Kadam
- ICAR‐Central Institute for Research on Cotton Technology Mumbai Maharashtra India
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16
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Patra A, Abdullah S, Pradhan RC. Optimization of ultrasound‐assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network‐genetic algorithm and response surface methodology. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16317] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Abhipriya Patra
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - S Abdullah
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela India
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17
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HERNÁNDEZ-SANTOS B, QUIJANO-JERÓNIMO O, RODRÍGUEZ-MIRANDA J. Physical, chemical, tecno-functional, and thermal properties of Leucaena leucocephala seed. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.74921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Patra A, Abdullah S, Pradhan RC. Microwave-assisted extraction of bioactive compounds from cashew apple (Anacardium occidenatale L.) bagasse: modeling and optimization of the process using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01042-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Moisture‐dependent
engineering properties of arugula seed relevant in mechanical processing and bulk handling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13704] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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20
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Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1051-1060. [PMID: 33678888 DOI: 10.1007/s13197-020-04619-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2020] [Accepted: 07/03/2020] [Indexed: 12/11/2022]
Abstract
Chironji fruit juice extraction using cellulase enzyme was performed at various concentrations of cellulase, incubation temperature, and time. Artificial neural network (ANN) conjugated with genetic algorithm (GA), and response surface methodology (RSM) were used for attaining the process conditions where the highest juice yield can be achieved. The recommended values of process parameters obtained using ANN-GA method were cellulase concentration of 0.093% (w/w), incubation temperature of 45.7 °C, and incubation time of 116 min. Using RSM method, the recommended values were cellulase concentration of 0.081% (w/w), incubation temperature of 39.6 °C, and incubation time of 99 min. However, the incubation time was found to be the most significant independent process parameter followed by cellulase concentration that affect the juice yield. The juice yield determined experimentally at RSM and ANN-GA recommended conditions was 69.77 ± 0.16% and 70.15 ± 0.12%, respectively. These values indicated that both RSM and ANN-GA methods have comparable accuracies. However, juice extracted using ANN-GA recommended conditions had better physicochemical properties than the juice extracted using RSM recommended conditions.
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21
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Ghosh P, Rana SS. Physicochemical, nutritional, bioactive compounds and fatty acid profiling of Pumpkin flower (Cucurbita maxima), as a potential functional food. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-020-04092-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
AbstractThe edible flowers and its several products gaining its importance as functional food. Pumpkin flower mainly consumed in India and Mexico but due to lack of scientific research there is a neophobia among people. The objective of the paper is to analyse the physicochemical, biochemical properties, proximate analysis, antioxidant activities, anthocyanin content and fatty acid profiling. The fresh pumpkin flower was having an average moisture content of 85% (wb) with a dimension of 90 × 51 x 22 mm (l x w x t). The (L, a*, b*) value signifies the bright yellow color having gumminess (26 g) and chewiness (4.70 mJ). In this study the nutritional properties of the pumpkin flower were also determined and significant amount of Sodium (11.5 mg/100 g), Potassium (18.2 mg/100 g), Calcium (17.6 mg/100 g), phenol (17.39 µg/ml), flavonoid (17.13 µg/ml), antioxidant (51.65%DPPH) and anthocyanin (10.3 mg/100 g) was present. Among several fatty acids’ oleic acid (21%), myristic acid (15.99%) and stearic acid (15.19%) was maximum. The presence of several phytonutrients and fatty acids makes pumpkin flower a potential source of functional food in near future.
Graphical abstract
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22
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Gade SR, Meghwal M, Prabhakar PK. Engineering properties of dried ash gourd (
Benincasa hispida
Cogn) seeds: Mass modeling and its analysis. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13545] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sanghmitra R. Gade
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat India
| | - Murlidhar Meghwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat India
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23
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Optimization of process parameters using a hybrid intelligent system model and evaluation of physicochemical properties of microwave roasted Chironji (Buchanania lanzan) kernels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00537-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Pradhan D, Pradhan RC. Application of a neural network mathematical model in the development of hot air roasting process technology for Chironji (
Buchanania lanzan
) kernels. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14907] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dileswar Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
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25
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Abdullah S, Pradhan RC, Pradhan D, Mishra S. Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm. Food Chem 2020; 339:127862. [PMID: 32860998 DOI: 10.1016/j.foodchem.2020.127862] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 08/08/2020] [Accepted: 08/15/2020] [Indexed: 10/23/2022]
Abstract
In this study, pectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm (GA). The effect of incubation time, incubation temperature, and enzyme concentration on different responses such as yield, turbidity, ascorbic acid content, polyphenol content, total soluble solids, and pH was also determined. The developed ANN has minimum mean squared error values of 0.83, 40.92, 29.01, and 8.95 and maximum R values of 0.9999, 0.9972, 0.9995, and 0.9996 for training, testing, validation, and all data sets, respectively, which shows good agreement between the actual and predicted values. The optimum extraction parameters obtained using the developed ANN-GA were as follows: an incubation time of 64 min, incubation temperature of 32 °C, and enzyme concentration of 0.078%. The measured value of responses at the optimized process conditions were in accordance with the predicted values obtained using the developed ANN model.
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Affiliation(s)
- S Abdullah
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Sundergarh 769008, Odisha, India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Sundergarh 769008, Odisha, India.
| | - Dileswar Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Sundergarh 769008, Odisha, India
| | - Sabyasachi Mishra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Sundergarh 769008, Odisha, India
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26
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Abdullah S, Pradhan RC, Aflah M, Mishra S. Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13499] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- S. Abdullah
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Muhammed Aflah
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Sabyasachi Mishra
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
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27
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Sonawane A, Pathak SS, Pradhan RC. Physical, thermal, and mechanical properties of bael fruit. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13393] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Akshay Sonawane
- Department of Food Process EngineeringNational Institute of Technology Rourkela India
| | - Sumit Sudhir Pathak
- Department of Food Process EngineeringNational Institute of Technology Rourkela India
| | - Rama Chandra Pradhan
- Department of Food Process EngineeringNational Institute of Technology Rourkela India
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28
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Maia PDDS, dos Santos Baião D, da Silva VPF, de Araújo Calado VM, Queiroz C, Pedrosa C, Valente-Mesquita VL, Pierucci APTR. Highly Stable Microparticles of Cashew Apple (Anacardium occidentale L.) Juice with Maltodextrin and Chemically Modified Starch. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02376-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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