Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing

Physical and nutritional attributes of aonla juice treated with hydrodynamic cavitation (HC) at a pressure range of 5-15 psi and time between 5 to 30 min were evaluated. Based on maximum retention of bioactives, antioxidant activity, inactivation of polyphenol oxidase (PPO), and physicochemical properties, HC conditions were optimized at 10 psi for 15 min, based on retention of 92.19% antioxidant activity, 88.01% vitamin C, and 96.80% of total phenolic content. Improved sedimentation index and viscosity were noted due to HC processing. The color profile of HC-treated samples was improved with less browning (63.86) and yellowing index (14.79) than that of control (browning index 64.61). Thermally treated samples inactivated 100% of PPO at 95 ℃ for 3 min, however, formation of a dark color with a browning index value of 67.38 was noted. The retention of various bioactives in thermally treated juice samples was much lesser than that of HC-treated samples.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-022-01164-2.

Morpho-physiological and biochemical responses of cotton (Gossypium hirsutum L.) genotypes upon sucking insect-pest infestations

The effects of sucking insect-pests on the morpho-physiological and biochemical changes in the leaves of four cotton genotypes-Bio 100 BG-II and GCH-3 (highly tolerant); KDCHH-9810 BG-II and HS-6 (highly susceptible)-were examined. Compared to tolerant genotypes, susceptible genotypes showed a decrease in relative water content, specific leaf weight, leaf area, photosynthetic rate, and total chlorophyll content, with an increase in electrolyte leakage. Hydrogen peroxide and total soluble sugar content were higher in susceptible plants. In contrast, resistant plants had higher levels of total soluble protein, total phenolic content, gossypol content, tannin content, peroxidase activity, and polyphenol oxidase. The findings demonstrated that the Bio 100 BG-II and GCH-3 genotypes effectively offset the impact of sucking insect-pests by modifying the factors mentioned above. The KDCHH-9810 BG-II and HS-6 genotypes could not completely negate the effects of sucking insect-pests. Customized metabolites and total soluble protein are more efficient in protecting cotton plants from damage brought on by infestations of sucking insects and pests.

Supplementary Information

The online version contains supplementary material available at 10.1007/s12298-022-01253-w.

Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread

The objective of the study was to screen amongst various gluten free flours to prepare Indian unleavened flatbread using principal component analysis (PCA) and hierarchical cluster analysis (HCA) as a mathematical tool. Gluten free flours studied in this work were, rice, sorghum, moong, amaranth, sama, ragi, water chestnut, buckwheat, soy, tamatind kernel, chickpea, black gram and unripe banana flour. The characteristics of sorghum: rice flatbread was analyzed such as dough making ability, subjective rollability, puffing and acceptability with respect to wheat. Interrelationship between the parameters analyzed and the different gluten free flours were investigated by using PCA and HCA. PCA revealed that the first two components represented 92.56% of the total variability in flatbread making characteristics. HCA classified samples into 6 clusters on the basis of measured flatbread making characteristics. From the results, moong, water chestnut and unripe banana flour in addition to mixture sorghum: rice (30:70) flour were chosen as ingredients for the preparation of Indian unleavened flatbread.

A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT

In the food industry, ultrasound is a recent and potentially favorable technology. A number of physical and chemical changes are generated in the food by the transmission and distribution of ultrasound waves which enhance the productivity of many food processing operations. This technology is also used as a diagnostic tool in quality control of food products. Ultrasound processing falls under the category of green technology due to ecofriendly and non toxic behavior.The present review summarizes the role of this ultrasound technology along with its aids to the industry for example; improvements in cooking quality, enhancements of physicochemical properties, microbial inactivation, and also pretreatment to reduce acrylamide and to recover the valuable biomaterial from the food waste.

Phytoremediation potential of some halophytic species for soil salinity

Phytoremediation potential of six halophytic species i.e. Suaeda nudiflora, Suaeda fruticosa, Portulaca oleracea, Atriplex lentiformis, Parkinsonia aculeata and Xanthium strumarium was assessed under screen house conditions. Plants were raised at 8.0, 12.0, 16.0, and 20.0 dSm(-1) of chloride-dominated salinity. The control plants were irrigated with canal water. Sampling was done at vegetative stage (60-75 DAS). About 95 percent seed germination occurred up to 12 dSm(-1) and thereafter declined slightly. Mean plant height and dry weight plant(-1) were significantly decreased from 48.71 to 32.44 cm and from 1.73 to 0.61g plant(-1) respectively upon salinization. Na(+)/K(+) ratio (0.87 to 2.72), Na(+)/ Ca(2+) + Mg(2+) (0.48 to 1.54) and Cl(-)/SO4(2-) (0.94 to 5.04) ratio showed increasing trend. Salinity susceptibility index was found minimum in Suaeda fruticosa (0.72) and maximum in Parkinsonia aculeata (1.17). Total ionic content also declined and magnitude of decline varied from 8.51 to 18.91% at 8 dSm(-1) and 1.85 to 7.12% at 20 dSm(-1) of salinity. On the basis of phytoremediation potential Suaeda fruticosa (1170.02 mg plant(-1)), Atriplex lentiformis (777.87 mg plant(-1)) were the best salt hyperaccumulator plants whereas Xanthium strumarium (349.61 mg plant(-1)) and Parkinsonia aculeata (310.59 mg plant(-1)) were the least hyperaccumulator plants.

Effect of drying and storage on bioactive components of jambhul and wood apple

Jambhul and wood apple were subjected to two different drying methods to examine the effect of drying temperatures (80 °C and 60 °C) and influence of storage conditions viz., room temperature (25 °C) and refrigeration temperature (4 °C) on bioactive constituents of jambhul and wood apple powder for 90 days. Results showed that retention of phenolics, ascorbic acid and antioxidant capacity such as ABTS, DPPH and FRAP in jambhul and wood apple were high at 80 °C as compared to 60 °C in both tray and IR drying. Anthocyanin and flavonoid significantly (p < 0.05) decreased at 80 °C. Jambhul showed retention of 30.83 % TPC, 10.40 % TFC, 9.31 %, TMAC, 12.75 % ascorbic acid, 19.26 % ABTS activity, 98.71 % DPPH activity, and 27.78 % FRAP activitys in IR drying; whereas wood apple showed more retention of 25.74 % TPC, 61 % ascorbic acid, 10.31 % ABTS, 36.45 % DPPH and 0.27 % FRAP in tray drying (TD). During storage bioactive constituents in jambhul powder were preserved at refrigeration temperatures whereas in wood apple they were retained at room temperature.

Changes in free nucleotides, nucleosides and bases during thermal processing of goat and sheep meats. Part I. Effect of temperature

Effect of processing temperature on the changes in free nucleotides, nucleosides and bases in goat and sheep meats was investigated. The major changes in nucleotides and related compounds took place during first 30 min of heating and the rates of changes were maximum at 60 degrees C and minimum at 100 degrees C. At 120 degrees C, thermal degradation of inosinic acid proceeds at significant rates but below 100 degrees C major changes are brought about by phosphomonoesterases (5'-mononucleotidases) during initial stages of heating.

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehdyrated minced meats

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehydrated minced meats from goat and sheep are reported. Major changes took place during cooking stage only; the changes during dehydration were relatively minor. Addition of EDTA at 500 ppm level significantly reduced the rate of dephosphorylation during curing process. Concentration of free nucleotides and related compounds were very low in commercially prepared accelerated freeze dried meat chunks.