scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder

2020 ◽  
Vol 23 ◽  
Author(s):  
Lee Sin Chang ◽  
Yuit Ling Tan ◽  
Liew Phing Pui
Keyword(s):  
Moisture Content ◽  
Spray Drying ◽  
Chemical Properties ◽  
B Value ◽  
Soluble Solids ◽  
Inlet Temperature ◽  
Feed Concentration ◽  
Process Yield ◽  
Significant Difference ◽  
Spray Dried

Abstract Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p > 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.

scholarly journals PHYSICO-CHEMICAL COMPARISONS OF PASSION FRUIT AND MAYPOP

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1100a-1100
Author(s):  
Harvey E. Arjona ◽  
Frank B. Matta ◽  
James O. Garner
Keyword(s):  
Exponential Phase ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Passiflora Incarnata ◽  
Growth Differences ◽  
Purple Passion Fruit ◽  
Sigmoidal Growth ◽  
Yellow Passion Fruit

Physico-chemical characteristics of purple and yellow passion fruit (Passiflora edulis Sims.) were compared with those of maypop (Passiflora incarnata L.). Fruit diameter of maypop and purple passion fruit followed a typical sigmoidal growth curve. There were no differences in growth rate between the two species during the exponential phase. Growth differences, occurred after the exponential phase (10 and 20 days after anthesis). Fruits of the commercial types were heavier than greenhouse and wild grown maypop. Wild grown maypop produced heavier fruit compared to greenhouse grown maypop. Commercial passion fruit produced heavier rinds and greater pulp weight. Yellow passion fruit had the lowest percentage pulp and the most soluble solids. Greenhouse grown maypop had the lowest soluble solids. No differences in juice pH were found between the two species. Wild maypop fruits had the highest sucrose and greenhouse grown purple passion fruit had the lowest. Yellow and purple passion fruit had higher fructose than maypop. Glucose was significantly different between the two species, but not within species.

scholarly journals Growth and Composition of Passion Fruit (Passiflora edulis) and Maypop (P. incarnata)

HortScience ◽  
1991 ◽  
Vol 26 (7) ◽  
pp. 921-923 ◽  
Author(s):  
Harvey E. Arjona ◽  
Frank B. Matta ◽  
James O. Garner
Keyword(s):  
Fruit Juice ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Sucrose Content ◽  
Passiflora Edulis ◽  
Solids Concentration ◽  
Purple Passion Fruit ◽  
Sigmoidal Growth ◽  
Yellow Passion Fruit ◽  
Soluble Solids Concentration

Fruit growth (diameter) of purple passion fruit (Passiflora edulis Sims.) and maypop (P. incarnata L.) followed a sigmoidal growth curve. Passion fruit were larger than either greenhouse-grown or wild maypop fruit. Wild maypop produced larger fruit than greenhouse-grown maypop. Yellow passion fruit had the lowest percentage of pulp and the highest soluble solids concentration (SSC) and greenhouse-grown maypop had the lowest SSC among the four groups tested. Purple and yellow passion fruit had lower juice pH than maypop. Wild maypop fruit had the highest sucrose content and purple passion fruit had the lowest. Yellow and purple passion fruit juice had higher fructose and glucose contents than did maypop juice.

scholarly journals The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

2020 ◽  
Vol 4 (1) ◽  
pp. 12 ◽  
Author(s):  
Anna Michalska-Ciechanowska ◽  
Joanna Majerska ◽  
Jessica Brzezowska ◽  
Aneta Wojdyło ◽  
Adam Figiel
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Chemical Properties ◽  
Raw Material ◽  
Cranberry Juice ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Health Promoting ◽  
Total Polyphenolic Content

Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

scholarly journals Physico-chemical changes during fruit growth and developmental stages in yellow type passion fruit (Passiflora edulis f. flavicarpa Degener) accessions

2017 ◽  
Vol 9 (4) ◽  
pp. 2026-2032
Author(s):  
Arkendu Ghosh ◽  
Koyel Dey ◽  
Fatik K. Bauri ◽  
A. N. Dey
Keyword(s):  
Fruit Set ◽  
Developmental Stages ◽  
Colour Change ◽  
Fruit Growth ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Yellow Type ◽  
Sigmoid Growth Curve

Physiological and biochemical changes during fruit growth, development and maturity of six yellow type passion fruit (Passiflora edulis f. flavicarpa Degener) accessions were studied at weekly interval after fruit set from 21 days to 91 days after fruit set and after dropping from vine also. Fruit growth of passion fruit followed a single sigmoid growth curve. Fruit length (cm), diameter (cm) and weight (g) increased continuously (25.24%, 33.13% and 75.08% respectively) (from the initial stage till maturity up to 84 days), which slightly declined at ripening stage. Fruits developed acceptable physico-chemical qualities with good colour, when harvested at 84 to 91 days after fruit set (DAF). The study further revealed that the days taken from fruit set to maturity and ripening, colour change, total soluble solids and acidity may be considered as the most reliable maturity indices for taking harvest decision in pas-sion fruit.

scholarly journals ANALISIS VIABILITAS PROBIOTIK Lactobacillus TERENKAPSULASI DALAM PENYALUT DEKSTRIN DAN JUS MARKISA (Passiflora edulis)

2016 ◽  
Vol 13 (1) ◽  
pp. 109 ◽  
Author(s):  
Titin Yulinery ◽  
N. Nurhidayat
Keyword(s):  
Mortality Rate ◽  
Lactobacillus Plantarum ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Spray Dryer ◽  
Passiflora Edulis ◽  
Viability Test ◽  
Highest Weight ◽  
Before And After ◽  
Encapsulation Method

Probiotik cair tidak efisien dalam stabilitas dan kemasan. Bubuk probiotik dapat disimpan lebih lama dan stabilitas dalam kualitas. Bubuk bisa dibuat dengan metode enkapsulasi sedangkan konsentrasi lapisan sangat penting. Rasa dari bubuk seperti jus markisa yang diperlukan untuk mendapatkan rasa bagus di minum. Penelitian ini menggunakan L. plantarum dan Lactobacillus Mar 8 A17 dengan menambahkan gairah jus buah dan dekstrin dengan konsentrasi beberapa seperti 2%, 5%, 10% dan 15%. Kemudian dikemas dengan menggunakan spray dryer pada 125oC. Bubuk dari enkapsulasi disimpan selama 2 minggu pada suhu 4oC, tahapan uji coba telah dilakukan untuk bedak sebelum dan setelah enkapsulasi setelah disimpan selama 2 minggu pada suhu 4oC. Setelah enkapsulasi bahwa berat tertinggi pada pengobatan dengan menggunakan jus buah gairah Lactobacillus A17 dengan dekstrin 15% adalah 5649,6 mg dan diikuti oleh L. plantarum Mar8 adalah 5400 mg. Kelangsungan hidup setelah enkapsulasi untuk setiap konsentrasi dekstrin yang signifikan, kecuali pada konsentrasi 10% tidak signifikan, tapi di gudang untuk penyimpanan dua minggu setelah enkapsulasi kelangsungan hidup Lactobacillus plantarum Mar8 dan A17 Lactobacillus signifikan. yaitu 8,59 log10 cfu / g dan 7,28 log10cfu / g. Penyimpanan setiap sampel adalah variasi, tetapi LactobacillusA17 dengan dekstrin 10% dapat disimpan sampai 72,02 hari dan tingkat mortalitas adalah 0,00141 cfu / g / jam, sedangkan L.plantarum Mar8 bisa menjadi toko hanya sampai 14,63 hari dan tingkat mortalitas adalah 0,00867 cfu / g / jam. Jadi, perawatan ini dengan menambahkan jus markisa dengan dekstrin 10% dapat direkomendasikan sebagai probiotik dalam bentuk bubuk kata kunci: Lactobacillus, enkapsulasi, dekstrin, gairah jus buah AbstractThe liquid probiotic is not efficient in stability and packaging. The powder probiotic could be kept longer and stability in quality. Powder could be made by encapsulation method while the concentration of coating is very important. The flavor of the powder like passion fruit juice was needed to get the nice taste in drinking. This research used L. plantarum Mar 8 and Lactobacillus A17 by adding passion fruit juice and dextrin with several concentration like 2%, 5%, 10% and 15%. Then encapsulated by using spray dryer at 125oC. The powder of encapsulation stored for 2 weeks at 4oC, viability test had been done to the powder before and after encapsulation after stored for 2 weeks at4oC. After encapsulation that the highest weight on the treatment by using passion fruit juice of Lactobacillus A17 with 15% dextrin was 5649.6 mg and followed by L. plantarum Mar8 was 5400 mg. The viability after encapsulation for each dextrin concentration was significant, except at 10% concentration was not significant, but in storage for two weeks storage after encapsulation the viability of Lactobacillus plantarum Mar8 and  Lactobacillus A17 was  ignificant. ie, 8.59 log10 cfu/g and 7.28 log10cfu/g. The storage of each sample were variation, but Lactobacillus A17 with 10% dextrin could be stored until 72.02 days and the mortality rate was 0.00141 cfu/g/hour, while L.plantarum Mar8 could be store only until 14.63 days and the mortality rate was 0,00867 cfu/g/hour. So,this treatment by adding passion fruit juice with 10% dextrin could be recommended as probiotic in powder forms key words : Lactobacillus, encapsulation, dextrin, passion fruit juice

scholarly journals Effect of Three Pickling Agents on the Physico-chemical Properties of Two Varieties of Cucumber Stored under Tropical Ambient Conditions

2020 ◽  
pp. 18-23
Author(s):  
A. Boakye- Dankwa ◽  
B. K. Maleekuu ◽  
P. Kumah ◽  
P. K. Tandoh
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Brine Solution ◽  
Total Soluble Solids ◽  
Physico Chemical ◽  
Significant Difference ◽  
Soluble Solid

The experiment was conducted to determine the effect of three pickling agents on the physico-chemical properties of two varieties of cucumber (Poinsett and Marketmore) stored under ambient conditions for 90 days. A 2x3 factorial design in a Completely Randomized Design with 3 replications was used for the study. The treatment consisted of two varieties of cucumbers (Poinsett and Marketmore) and three pickling solutions (Brine, Vinegar and Brine + Vinegar). The study revealed that Brine + Vinegar solution recorded the highest firmness (19.17N) whiles Brine solution recorded the least firmness of 8.25N. For the pH, there were no significant differences between the two varieties of cucumber, the pickling solutions and their interaction. Brine + Vinegar solution recorded the highest titratable acidity (12.03%) whiles Brine solution recorded the least titratable acidity (3.90%). For the interaction, Marketmore in Brine + Vinegar recorded the highest mean (13.10%), whiles Marketmore and Poinsett in Brine recorded the least means for titratable acidity (3.73% and 4.07% respectively). For the total soluble solids, no significant difference was observed between the two varieties. Brine solution and Brine + Vinegar solution recorded the highest total soluble solids (3.70 Brix and 3.01 Brix respectively). Vinegar solution recorded the least (1.65 Brix) total soluble solids. For the interaction, Marketmore and Poinsett in Brine recorded the highest total soluble solid (3.67 Brix and 3.73 Brix respectively) while Marketmore and Poinsett in Vinegar recorded the least mean for the total soluble solid content (1.63 Brix and 1.67 Brix respectively).

scholarly journals Effect of population and organomineral fertilization on physico-chemical quality of fruits of Passiflora edulis cv. Guinezinho

2020 ◽  
pp. 308-318
Author(s):  
Bruno Alexandre Araújo de Sousa ◽  
Francisco Thiago Coelho Bezerra ◽  
Lourival Ferreira Cavalcante ◽  
Marlene Alexandrina Ferreira Bezerra ◽  
Walter Esfrain Pereira ◽  
...  
Keyword(s):  
Organic Matter ◽  
Soil Organic Matter ◽  
Reducing Sugars ◽  
Block Design ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Plant Management ◽  
Physico Chemical

The phyto-technical management of crops, such as the conduction system, spatial arrangement of plants and mineral and organic fertilization are pre-harvest agronomic factors that can alter fruit quality. Therefore, this research was developed to evaluate physico-chemical attributes of yellow passion fruit as a function of population arrangement and organomineral fertilization. The experiment was carried in Entisol with free-sand texture under tropical climate with dry summer. The treatments were obtained from the combination of doses of nitrogen (92, 119, 183, 248 and 275 kg ha-1) and soil organic matter (1.3, 1.8, 2.9, 4.0 and 4.5%), through Central Box Compound, plus four additional treatments to study the effect of the number of plants per pit. The evaluations were carried on seven and ten months after the transplanting of the seedlings. A randomized block design with three replications was used. The fruits were harvested at the beginning of the yellowing of the bark and evaluated in the pulp: pH, total titratable acidity (TTA), total soluble solids (TSS), reducing sugars, non-reducing sugars and total sugars, ascorbic acid, TSS/TTA ratio, electrical conductivity and humidity. The harvesting season changed the physico-chemical properties of the passion fruit pulp and interfered with the effects of plant management and fertilization on the quality of passion fruit. For the production of the best quality passion fruit we may cultivate one, two or three plants per pit. With three plants per pit it is recommended to apply 180 kg ha-1 of nitrogen annually and raise the soil organic matter to 4%.

scholarly journals MAYPOP (PASSIFLORA INCARNATA L.) AND PASSION FRUIT (PASSIFLORA EDULIS) COMPARED

HortScience ◽  
1991 ◽  
Vol 26 (5) ◽  
pp. 493f-493
Author(s):  
Harvey E. Arjona ◽  
Frank B. Matta ◽  
James O. Garner
Keyword(s):  
Growth Curve ◽  
Fruit Juice ◽  
Fruit Growth ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Passiflora Incarnata ◽  
Purple Passion Fruit ◽  
Sigmoidal Growth ◽  
Yellow Passion Fruit

Fruit growth and composition of commercial passion fruit types and maypop were compared. Fruit growth (diameter) of purple passion fruit (Passiflora edulis Sims.) and maypop (P. incarnata L.) followed a sigmoidal growth curve. Passion fruit were larger than both greenhouse-grown and wild maypop fruit. Wild maypop produced larger fruit compared to greenhouse grown maypop. Yellow passion fruit had the lowest percentage pulp and the highest soluble solids. Greenhouse-grown maypop had the lowest soluble solids. Purple and yellow passion fruit had lower juice pH than maypop. Wild maypop fruit had the highest sucrose and purple passion fruit had the lowest. Yellow and purple passion fruit juice had higher fructose and glucose than did maypop juice.

scholarly journals Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

2009 ◽  
Vol 52 (4) ◽  
pp. 1011-1018 ◽  
Author(s):  
Ruiz Cabrera Miguel Angel ◽  
Lucía Carolina Espinosa-Muñoz ◽  
Carlos Aviles-Aviles ◽  
Raúl González-García ◽  
Mario Moscosa-Santillán ◽  
...  
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Spray Drying ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Spray Dryer ◽  
Support Material ◽  
Retention Level ◽  
Air Temperatures ◽  
Different Levels

The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 and 190 ºC), and two air pressures (0.10 and 0.20 MPa). The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (p<0.05) showed that the lowest values of the moisture content and hygroscopicity were reached in the temperature range of 188-190 ºC and at 12:5 % (w/v) concentration of lactose-maltodextrin; the best vitamin C retention level occurred at 180 ºC and 0.2 MPa.

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