scholarly journals Effect of banana peel extract on storage stability of banana cv. Sagar

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 488-494
Author(s):  
M. Rahman ◽  
T.B. Hossain ◽  
M.S. Hossain ◽  
S. Sattar ◽  
Pabitra Chandra Das
Keyword(s):  
Shelf Life ◽  
Storage Stability ◽  
Banana Peel ◽  
Chemical Parameters ◽  
Storage Study ◽  
Potential Source ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Banana Cultivar ◽  
Peel Extract

Due to shorter shelf life and inadequate postharvest facilities, every year a huge loss of banana occurs in Bangladesh. An effective postharvest practice can reduce the spoilage rate as well as can extend the shelf life of banana. In this context, this current study was conducted to assess the effect of banana peel extract (BPE) on shelf life and quality characteristics of ripe banana (cultivar: sagar). Four types of ripe banana samples were prepared and were assessed to find the changes of different physico-chemical parameters like weight loss, color, flavor, firmness, total soluble solid (TSS), pH and spoilage rate. Storage study showed that shelf life of banana can be extended around 2-3 days by spraying BPE on the outer surface of ripe banana. Bananas without treatment were completely spoiled on the fifth day of storage whereas 31.25, 50.00 and 69.23% samples were spoiled on that day in case of bananas treated with BPE of 80% ethanol, distilled water and acetone respectively. The best retention of color, flavor and texture was found for samples treated with BPE of 80% ethanol. Finally, this study revealed that banana peel can be used as a potential source to preserve banana with extended shelf stability

scholarly journals Dilution Ratio and Pasteurization Effects on the Physico-chemical Characteristics of the Pulp of Saba senegalensis of Côte d'Ivoire

2019 ◽  
pp. 1-9
Author(s):  
Yapi Elisée Kouakoua ◽  
Aïssatou Coulibaly ◽  
Kouadio Claver Degbeu ◽  
N’Guessan Georges Amani
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Total Soluble Solid ◽  
Chemical Characteristics ◽  
Dilution Ratio ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Saba Senegalensis ◽  
Β Carotene

Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: This study was carried out in the Department of Food Science and Technology, at the Laboratory of Food Biochemistry and Tropical Product Technology (BATPTL) of Nangui Abrogoua University, Abidjan, Côte d'Ivoire, between June and August 2019. Methodology: The pulp collected from the fruit was diluted according to the following pulp/water ratio (RPW; v/v): 1:0.5; 1:1 and 1:1.5 and pasteurized at 75°C at different times (5 min, 10 min and 15 min). The pH, titratable acidity (TA), Total soluble solid (TSS), vitamin C, β-carotene and the colour were determined on the different samples. Results: The results obtained during this study showed that all the physico-chemical parameters evaluated, except pH, are affected during dilution while during pasteurization only vitamin C and β-carotene are affected. During the respective dilutions, 50%, 62% and 66% of the vitamin C concentration decreased as well as 53%, 74% and 76% of β-carotene. It also led to a decrease in total soluble solid (TSS) of 32%, 50% and 59%. Following the pasteurization of each diluted pulp12%, 45% and 50% on average of the vitamin C are lost at the respective pasteurization time  (5 min, 10 min and 15 min respectively). For β-carotene the content decreases (50%) within the first 5 minutes and remains constant during the last 10 minutes of pasteurization. Conclusion: During Saba senegalensis fruit processing into nectar, dilution and pasteurization factors must be considered in order to ensure the physico-chemical quality of the beverage. The physico-chemical characteristics were more affected during dilution than in pasteurization.

scholarly journals Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature

2016 ◽  
Vol 13 (1) ◽  
pp. 131-136 ◽  
Author(s):  
MR Sharmin ◽  
MN Islam ◽  
MA Alim
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Storage Behavior ◽  
Physical Changes

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (290C-310C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.J. Bangladesh Agril. Univ. 13(1): 131-136, June 2015

scholarly journals Polysaccharide based edible coating on sapota fruit

2016 ◽  
Vol 30 (4) ◽  
pp. 551-557 ◽  
Author(s):  
Joslin Menezes ◽  
K.A. Athmaselvi
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Agricultural Products ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Chemical Parameters ◽  
Organoleptic Properties ◽  
Physico Chemical ◽  
Significant Difference ◽  
Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

scholarly journals Formulation of Cake with Banana Peel Extracts to Enhance Colour and Bioactive Properties

2021 ◽  
pp. 310-316
Author(s):  
Premagowri Balakrishnan
Keyword(s):  
Shelf Life ◽  
Process Development ◽  
Antioxidant Properties ◽  
Nutrient Content ◽  
Banana Peel ◽  
Natural Food ◽  
Food Ingredient ◽  
Bioactive Properties ◽  
Total Antioxidant ◽  
Peel Extract

Aim: To analyse the phytochemical and nutrient content of banana peel extract and incorporate in cake to enhance the bioactive properties. Study Design: An experimental design is used as it is used mostly in formulating product, process development, sensory testing, and analysis. Place and Duration of the Study: Department of Clinical Nutrition and Dietetics, PSG College of Arts & Science and Alpha labs technologies, Coimbatore between June 2019 and November 2020. Methodology: Cake was chosen as a product to develop with incorporation of banana peel extract.Nutrient analysis and sensory evaluation was done for the control and sample product. Banana peel extract was obtained by filtration using muslin cloth and processed. Various phytochemical tests were performed and found that alkaloids, terpenoids, saponins, proteins and steroids were present in the peel extract. Results: Phytochemicals like alkaloids, terpenoids, saponins, proteins and steroids were identified in both small and big banana Small banana peels contain more amount of calcium, potassium, and sodium compared to big banana. DPPH values obtained as 0.22. Total antioxidant properties of banana peel were calculated and the value obtained as 0.215. The carbohydrate and fibre content of the cake incorporated with banana peel extract was higher than control product further shelf life is also enhanced. Conclusion: Banana peel extract is a good source of natural food colour as black with positive effect on nutrients. As functional food ingredient,banana peel extract promote human health and also extend the shelf life of the products as it is an antioxidant and antimicrobial natural sources.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals Physico-chemical and Microbiological Characterizations of the Leaf and Flower Powder of Lippia multiflora Moldenk, a Leaf Vegetable Consumed in Benin

2020 ◽  
pp. 41-50
Author(s):  
H. W. Djengue ◽  
A. Adjatin ◽  
G. Agbankpé ◽  
Z. Bonou- Gbo ◽  
A. Tossougbo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Detection Threshold ◽  
Chemical Parameters ◽  
Mineral Salts ◽  
Lippia Multiflora ◽  
Physico Chemical ◽  
Yeasts And Molds ◽  
Leaf Vegetable ◽  
Faecal Streptococci

Background: Lippia multiflora Moldenk is a shrub that is present in Benin. It is used as nutritious food and its leaves and flowers are rich in mineral salts and especially vitamin A and C. Also, these leaves and flowers transformed into powders, are sold and used to flavor sauces and for other purposes. Aim/Objectives: Our work aims to provide consumers with information on the sanitary and hygienic quality of the powders from the leaves and flowers of Lippia multiflora in order to determine their shelf life. Methods: The study was carried out on three different powders, namely leaf-based powder; those from the flowers and those purchased from the sellers. Physico-chemical analyses and microbiological evaluation were made on these different powders at different dates for 18 months to see the growth of the microorganisms in these powders. Results: These analyses revealed that the means of the physico-chemical parameters in the leaf-based powders, the flowers and those sampled are respectively: water content (7.42%; 9.89% and 11.67%); ash content (15.83%; 10.77% and 6.52%); pH (7.25; 6.22 and 5.95) and titrable acidity (0.55%; 2.46% and 1.84%). Microbial loads in total flora are below the standard for 18 months in leaf and flower powders but are above the standard in powders sampled after 12 months of storage. The growth of yeasts and molds was observed during the first 6 months and their load is well below the standards from the 7th month until the end of storage. Coliform, Salmonella, Staphylococcus aureus, faecal Streptococci and Clostridium sulfito-reducers loads are below the detection threshold throughout the shelf life. Conclusion: Therefore the powders based on the leaves and flowers can be kept for a period of eighteen months without risk to the consumer. But those sampled can be kept for up to 12 months.

scholarly journals Evaluation of the Effect of Ethephon in Postharvest Tomato (Lycopersicon esculentum)

2019 ◽  
pp. 1-8
Author(s):  
Urmi Rani Devi ◽  
Ayesha Begum ◽  
Nilufa Yeasmin
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Treated Group ◽  
Total Soluble Solid ◽  
Lower Amount ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Β Carotene

Aims: The aim of this study is to determine the effect of applying ethephon on postharvest tomato. Study Design: Completely Randomized Design (CRD). Place and Duration of Study: The study was conducted in the laboratory of the Department of Applied Food Science and Nutrition, Department of Food Processing and Engineering, Department of Applied Chemistry and Chemical Technology of Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh. It was conducted for a period of six months from 1st January, 2018 to 30th June, 2018. Methodology: TSS (Total Soluble Solid) was determined by using hand refractometer, proximate composition by standard AOAC method, vitamin C and β-carotene by UV-spectrophotometric method, sodium and potassium by flame photometric method, titratable acidity, calcium and magnesium by titremetric method. To compare differences in control and treated group, significant difference was considered at the level of P<0.05.   Results: Ethephon treated tomatoes ripen quickly with attractive surface color and had shorter shelf life than non-treated tomatoes (control). Physico-chemical properties including total soluble solid and titratable acidity increased significantly (P<0.05) in treated group (4.66±0.57°B; 0.32±0.01% respectively) than control (3.33±0.57°B; 0.28±0.01% respectively). Moisture content also significantly (P<0.05) increased in ethephon treated tomato (94.15±0.27g/100g) than non-treated (85.54±0.23g/100g). But significantly lower amount of carbohydrate, ash, crude fiber were observed in artificially ripened tomato by ethephon (2.5±0.45g/100g; 0.51±0.02g/100g; 0.82±0.03g/100g respectively) than naturally ripened (3.7±0.26g/100g; 0.59±0.01g/100g; 0.90±0.01g/100g respectively). Apparently protein and fat content were found insignificantly less amount in artificially ripened tomato by ethephon. The significant lowest concentration of vitamin C and β-carotene were observed in ethephon ripened tomato (16.65±0.01mg/100g; 413.33±1.15μg/100g respectively). Mineral contents of ethephon treated tomato (Na 3.65±0.47mg/100g; K 199±1.00mg/100g; Ca 4.75±0.07mg/100g; Mg 8.57±0.19mg/100g) found significantly (P<0.05) fewer amounts than control tomato (Na 3.96±0.01mg/100g; K 213.67±0.57 mg/100g; Ca 5.57±0.15mg/100g; Mg 9.96±0.04mg/100g). Conclusion: Application of ethephon on postharvest tomato hastens ripening time and physico-chemical properties but reduces shelf life and nutritive value of tomato.

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