This study was conducted to investigate the effect of blanching treatment (98 °C for 3 and 6 min) and air drying temperature of 40, 50 and 60 °C on the thin layer drying characteristics such as ...drying time, drying rate constant, effective moisture diffusivity and activation energy, as well as on anthocyanin content of black carrot shreds. It was observed that drying temperature affected the drying rate but blanching did not have an effect on drying time. Three thin layer drying models,
Page, Lewis and Henderson-Pabis were evaluated. The goodness of these models was evaluated based on the coefficient of determination (R
), root mean square error, reduced chi square (χ
) and standard error. Page model showed the best fit to the drying data. The effective diffusivity ranges of 1.4·10
to 2.6·10
m
/s, 1.3·10
to 2.1·10
m
/s and 1.5·10
to 2.2·10
m
/s after 3 or 6 min of blanching and control samples respectively were calculated using Fick's second law. The activation energy of 37.5, 26.0 and 34.6 kJ/(mol·K) of the control samples and samples blanched for 3 or 6 min respectively was determined from the Arrhenius plot. The blanching treatment affected the anthocyanin content to a great extent. The anthocyanin content of (231.7±2.9) and (278.8±7.8) mg per 100 g was recorded in samples blanched for 3 and 6 min and then dried at 60 °C, and (153.0±4.3) and (247.0±5.5) mg per 100 g was recorded at 40 °C as compared to the control of (580.1±1.3) at 60 °C and (466.7±1.1) mg per 100 g at 40 °C.
Valorization of agro-industrial waste through greener and biotechnological processes are promising approaches to minimize the generation of agro-industrial waste. Therefore, the study aimed to ...produce lignocellulolytic enzymes from agro-industrial waste under solid-state fermentation (SSF) conditions and study their application in the clarification of pumpkin juice. The SSF was performed with three different combinations of wheat bran + rice bran (WBRB), wheat bran + wheat straw (WBWS), and rice bran + wheat straw (RBWS) as dry solid substrates (1:1) using Fusarium oxysporum (MTCC 7229). The protein, carboxymethyl cellulase (CMCase), and xylanase contents ranged from 0.98–3.90 mg/g, 5.89–6.84 U/g substrate, and 10.08–13.77 U/g substrate, respectively in different agro-industrial waste as substrates (WBRB, WBWS, RBWS, and control). The increase in enzyme concentration (0.50–2.40%) added to pumpkin juice exhibited an increased juice yield (16.30–55.60%), reduced browning index (1.03–0.70), and an increase in clarity (5.31–13.77 %T), which was further confirmed by a total variance of 84.83% by principal component analysis. Thus, the low-cost lignocellulolytic enzymes can be produced from agro-industrial waste that might have applications in food and beverage industries. Hence, this approach could be used as a long-term sustainable and circular source to valorize agro-industrial waste towards the greener future and the preservation of ecosystems.
Abstract
Orevactaene yellow pigment was produced by solid-state fermentation of broken rice using
Epicoccum nigrum
. The pigment was extracted using water as a solvent and subjected to stability ...studies at different temperatures (30, 40, 60, and 80°C), pH (4, 6, and 8), sterilization, and sunlight exposure treatment. The observed data were fitted in the first-order kinetic model. Yellow pigment stability was found to vary at different temperatures studied. At 30°C, only a 4% decrease in color intensity was observed after 2 h; at 40°C, an 8% decrease was observed, and at 80°C and pH 6.0, 17% of color intensity was lost. These results showed that the orevactaene pigment produced by
E. nigrum
is heat-sensitive and changes in color intensity should be expected in heat-processed products. After 180 min at 80°C, yellow pigments maintained 82 and 76% of the initial color at pH 6 and 8, while a 65% decrease in color intensity was observed at 80°C, pH 4. Autoclaving resulted in 69% decay and exposure of pigment to sunlight for 2 h showed 1% decay. The half-life period of the pigment at different temperatures varied from 82.5 to 5.25 h. The decimal reduction time decreased from 275 to 17.5 h with an increase in the temperature. Thermodynamic parameters for pigment decay at pH 6.0 were represented in terms of enthalpy ∆
H
, activation energy
E
a
, free energy ∆
G,
and entropy ∆
S
. The values observed were 44.52–44.93, 48.48, 96.60–105.18 kJ/mol, and −170.50 to −171.85 J/mol/K, respectively. All these parameters help in predicting the quality changes in terms of appearance during thermal processing and optimizing the process.
The present study aimed at preserving Kinnow using betel leaf (
Piper betle L
.) extract. The purpose was to utilize the antimicrobial potential of a betel leaf extract for the preservation Kinnow ...(citrus hybrid). Fresh Kinnow fruits were coated with ethanolic betel leaf extract in combination with edible wax and analyzed for it’s shelf-life. The coated (edible wax; edible wax + ethanolic betel leaf extract) and control (uncoated) fruits were stored under ambient conditions (25 ± 2 °C, 80–85% RH) and refrigerated conditions (5 ± 2 °C, 80–85% RH).The shelf life study was performed in one month during which ethanolic betel leaf extract coated fruits showed promising results with high sensory acceptability and prolonged shelf life compared to the uncoated fruits under storage conditions. Ethanolic extract of betel leaf along with edible wax are effective in preservation of Kinnow fruit when coated and stored at lower temperature.
Rice bean (
) is a legume that belongs to
genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential ...and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritional content of rice bean and to study its effect on antioxidant activity and phytochemical content. All the pre-treatments were able to significantly reduce the anti-nutrient content in rice bean, but germination showed the maximum reduction. Also germinated rice bean showed the maximum antioxidant potential and maximum content of total phenols, total flavonoids, vitamin C and carotenoids. Rice bean has been underutilized so far, owing to its antinutrient content and low popularity. This experiment attempted to use low cost processing to reduce the content of antinutrients and track the antioxidant content in rice bean. The concluded processing could be adopted for commercial applications for dietary supplementation.
The current study was aimed to prepare a rice bean‐based protein‐rich premix for elderly population, which can meet their minimum daily dietary requirement in addition to their regular diet. A ...process for the formulation using rice bean, chickpea, skimmed milk powder, and stevia was optimized. The mixture containing different amounts of ingredients was analyzed for functional properties, antioxidant activity, phytochemical properties, and sensory properties. The optimized product had 56.72 g rice bean, 25.02 g chickpea, 27.75 g skimmed milk powder, and 0.94 g stevia powder. The product contained good amount of bioactive compounds and was rich in nutrients, particularly, vitamin C and protein. As rice bean was a significant variable in the formulation, it could be effectively used for development of specific nutrition‐rich products for the elderly. The premix has good nutritional value and potentially meets the minimum nutritional needs of elderly population.
Practical applications
The current health food market is saturated with lots of foods that are aimed at infant, preschool children, and athletes. A new relevant segment is on the growth in the form of geriatric nutrition and people are understanding the need and care that elderly require in terms of nutrition and specific foods. The current work aims to introduce a ready‐to‐reconstitute geriatric premix using rice bean as an underutilized source of protein and other nutrients. Moreover, simple techniques that could very well be used in small‐ to large‐scale industries are used to prepare the product.
Purpose
The extraction of bioactive compounds such as pigments from natural sources, using different solvents, is a vital downstream process. The present study aims to investigate the effect of ...different variables, namely, extraction temperature, mass of fermented rice and time on the extraction process of orevactaene and flavanoid pigment from Epicoccum nigrum fermented broken rice.
Design/methodology/approach
Central composite rotatable design under response surface methodology was used for deducing optimized conditions. The pigments were extracted under conditions of extraction temperature (40-70°C), mass of fermented rice (0.5-1.5 g) and time (30-90 min), using water as the extraction media. The experimental data obtained were studied by analysis of variance. Data were fitted to a second-order polynomial equation using multiple regression analysis.
Findings
The optimum conditions generated by the software for aqueous extraction process, i.e. extraction temperature of 55.7°C, 0.79 g of fermented matter and extraction time of 56.6 min, resulted in a pigment yield of 52.7AU/g orevactaene and 77.2 AU/g flavanoid.
Research limitations/implications
The developed polynomial empirical model for the optimal recovery of the orevactaene and flavanoid pigments could be used for further studies in prediction of yield under specified variable conditions.
Practical implications
The response surface methodology helped in optimizng the conditions for the eco-friendly low-cost aqueous extarction process for orevactaene and flavanoid pigments, produced by Epicoccum nigrum during solid state fermentation of broken rice. This optimization can provide the basis for scaling up for industrial extraction process.
Originality/value
This paper focuses on optimizing the extraction conditions to get the maximum yield of orevactaene and flavanoid pigments, using water as the extracting media. No literature is available on the optimization of the extraction process of Epicoccum nigrum pigments, to the best of the authors’ knowledge.
Purpose
The purpose of this study is to isolate yellow pigment producing fungal strain and to determine the media requirement for growth and secondary metabolite production.
...Design/methodology/approach
Fifteen soil samples were collected and studied for a pigment producing fungal sources. Selection of a fungus was based on pigment produced and further conditions, such as effect of media composition and light wavelength on pigment production and growth parameters were optimised.
Findings
Out of the isolates analysed, Epicoccum nigrum was selected for further study as this strain has the potential for pigment production. Among all the media evaluated, potato dextrose agar (PDA) was found to be the best media for growth and sporulation, whilst sabouraud dextrose agar (SDA) was only 29 per cent as capable as the best medium. The radial growth rate in case of PDA was 3 ± 0.02 mm/day, while in case of SDA, it was only 1.09 mm/day. Whilst starch as a carbon source was found to increase the radial growth to 5.15 ± 0.02 mm/day, sucrose significantly (p < 0.05) influenced the sporulation (224,000 ± 1,550 spores/ml) of Epicoccum nigrum. Amongst the various nitrogen sources analysed, peptone significantly increased (p < 0.05) the radial growth (6.55 ± 0.02 mm/day) as well as sporulation (220,000 ± 2,100 spores/ml). The observations also indicated that E. nigrum is able to sense and differentiate between light in different wavelength ranges and respond differently in growth and sporulation. The light passing through a red colour sheet resulted in better radial growth (8.5 ± 0.02 mm/day) in comparison to unfiltered light (3 ± 0.02 mm/day). Yellow pigment production in terms of hue values was significantly influenced by the presence of dextrose, peptone and darkness.
Research limitations/implications
The isolated strain could be studied for variable conditions and stress factors for optimal production of the pigment. Recovery and purification studies could be carried out at pilot and industrial scale.
Practical implications
The isolation of a strain producing valuable microbial pigment will increase the alternatives of natural food colours and enhance the its commercial applications
Originality/value
This study identifies Epicoccum nigrum as a potential source of microbial pigment and facilitates its growth and production for possible applications in industrial pigment production.
A 42-day study was conducted to evaluate the effect of ground full-fat flaxseed supplementation on growth performance, carcass characteristics, α-linolenic acid (ALA), linoleic acid (LA) and ...organoleptic characteristics of broiler meat. A total of 200 one-day-old broiler chicks were randomly allocated to five experimental groups and were fed isoenergetic and isonitrogenous diets containing flaxseed at 0%, 2.5%, 5.0%, 7.5% and 10%. Flaxseed supplementation did not affect the weekly body weight of broiler chicks during the first three weeks, but thereafter it reduced significantly with increasing levels of flaxseed in the diets. Birds fed on 10% flaxseed showed a reduction of 10.08% in body weight as compared to the control group. Diets containing 5.0–7.5% flaxseed resulted in significantly lower weight gain, higher feed conversion ratio, energy efficiency ratio and lower protein efficiency ratio as compared to control and 2.5% flaxseed diets. The carcass characteristics data indicated a little variation in the evisceration rate and giblet among treatment groups, but the breast yield was significantly higher in control than flaxseed groups. The protein, fat and ash content of broiler meat were not affected with the level of flaxseed in the diets. However, the inclusion of flaxseed in the diets significantly increased the ALA in the breast and thigh tissues with no difference in the organoleptic quality of meat.
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