Comparison of FTIR fingerprints in the fruits of Pouteria campechiana (Kunth) Baehni at different developmental stages

Murugan, K

doi:10.18782/2320-7051.2212

Cited by 7 publications

(6 citation statements)

References 15 publications

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“…Bands centered at 2923 and 2854 cm -1 refer to CH2 asymmetric and symmetrical stretch that can be derived from the carotenoids present in the pulp (Heredia-Guerrero et al, 2014). The spectrum presented band at 1730 cm -1 assigned to C=O groups stretching of aldehyde (Sunila et al, 2016). The bands between 1630 and 1600 cm -1 are attributed to C=C stretch from phenolic acids and C-C phenol aromatic rings (Heredia-Guerrero et al, 2014;Iqbal et al, 2009).…”

Section: Fourier Transform Infrared and Raman Spectroscopymentioning

confidence: 98%

“…The infrared spectra obtained are shown in Figure 1-A. The region at 3500-3000 cm -1 is attributed to OH groups vibrational stretching to be involved in hydrogen bonds from water molecules and NH were from primary amide stretching (Olsson & Salmén, 2004;Sunila et al, 2016). Bands centered at 2923 and 2854 cm -1 refer to CH2 asymmetric and symmetrical stretch that can be derived from the carotenoids present in the pulp (Heredia-Guerrero et al, 2014).…”

Section: Fourier Transform Infrared and Raman Spectroscopymentioning

confidence: 99%

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Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient

Anjo

Saraiva

Ogawa

et al. 2021

RSD

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Canistel (Pouteria campechiana (Kunth) Baehni) is a tropical fruit with a yellow pulp due to the presence of carotenoids, which may be interesting for application by the food industry. The aim of this research was to analyze the phytochemical and technological characteristic of dehydrated canistel pulp by thermal dehydration and freeze-drying techniques. Test for antioxidant activities (DPPH and ABTS radical scavenging; ferric reducing antioxidant power - FRAP), total polyphenols, flavonoids, carotenoids content (UV-Vis, FTIR and Raman spectroscopy), color, and hygroscopic properties were performed. The freeze-dried sample showed a higher carotenoids concentration, more intense coloring and better hydration properties than the thermally dehydrated sample. Functional groups such as water, carotenoids, primary and secondary amides, aldehydes groups, phenolic acids, aromatic rings, cellulose, polysaccharides and niacin were identified by FTIR in both samples. Ingredient obtained by freeze drying showed better technological characteristics, allowing its use by the food industry.

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Section: Fourier Transform Infrared and Raman Spectroscopymentioning

confidence: 98%

Section: Fourier Transform Infrared and Raman Spectroscopymentioning

confidence: 99%

Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient

Anjo

Saraiva

Ogawa

et al. 2021

RSD

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“…The acid content contained in mulberry juice causes an acidic flavor that can give a fresh impression when consumed. In the canistel, there are several compounds such as alcohol, phenols, alkanes, aldehydes, aromatic compounds, secondary alcohols, aromatic aminos, and halogens that will come out and cause a distinctive flavor when the fruit is ripe (Sunila et al, 2016). The strong flavour contained in the canistel flesh is the main attraction for most people, but not everyone likes and is used to the smell because this fruit is still relatively rare or consumed (Puspita et al, 2019).…”

Section: Flavormentioning

confidence: 99%

Formula Optimization of Black Mulberry and Canistel Mixed Juice using Mixture D-Optimal from Design Expert Software

2022

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Black mulberry (Morus nigra L.) and canistel (Pouteria campechiana) are classified as fruit commodities that are still not optimal in their utilization. Based on their sensory and nutritional characteristics, they have potential to be processed into products for a longer shelf life and more valuable. The purpose of this study was to determine the optimal formula for a mixed fruit juice product made from black mulberry and canistel in terms of chemical, physical and sensory characteristics. The optimization formula was analyzed by Design Expert software ver.11 and through the Mixture D-Optimal method. The independent variables in this study are black mulberry puree, canistel puree, and sucrose. The dependent variables were 0.05% sodium benzoate and a mixture of CMC and sodium alginate 0.25% with a ratio of CMC: sodium alginate 1:1. The chemical parameters analyzed consisted of anthocyanin, beta carotene, vitamin C, and antioxidant activity. The physical parameters consisted of viscosity and sensory parameters consisted of flavor, sweet taste, and sour taste. The results obtained that the optimal formulation was based on the highest desirability value from the results of the analysis using the Design Expert program and the value was 0.807. The optimal formula for mixed fruit juices was black mulberry puree 53.356%, canistel puree 35.252%, and sucrose 11.092%.

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“…Berdasarkan Tabel 11, es krim dengan penambahan tepung sawo mentega 10% lebih disukai dibandingkan dengan penambahan tepung sawo mentega 15%. Hal ini terjadi karena tepung sawo mentega memiliki rasa yang hambar karena buah sawo mentega yang digunakan belum terlalu matang sehingga belum terjadinya pemutusan ikatan karbohidrat kompleks akibat respirasi yang membuat karbohidrat kompleks terpecah menjadi karbohidrat sederhana yang memiliki rasa manis (Sunila dan Murugan, 2017). Hal ini membuat penambahan tepung sawo mentega mengurangi rasa dari es krim.…”

Section: Rasaunclassified

Penggunaan Ester Sukrosa Untuk Memperbaiki Karakteristik Fisik Dan Organoleptik Es Krim Sawo Mentega

Hajar¹,

Rahayu²

2019

EDUFORTECH

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Penggunaan ester sukrosa dapat memperbaiki karakteristik es krim tepung buah sawo mentega. Tujuan penelitian ini adalah untuk mengetahui penggunaan ester sukrosa terhadap karakteristik fisik dan organoleptik es krim tepung sawo mentega. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dan dua kali ulangan. Faktor pertama adalah penambahan ester sukrosa dengan taraf 0,1%, 0,3%, dan 0,5%, faktor kedua adalah penambahan tepung sawo mentega dengan taraf 10% dan 15%. Hasil penelitian menunjukkan bahwa penambahan ester sukrosa 0,1%, 0,3%, dan 0,5% pada es krim dengan tepung buah sawo mentega 10% memiliki nilai overrun masing-masing sebesar 71,43%, 74,10%, dan 93,57%; pemisahan krim pada stabilitas emulsi sebesar 0,250 cm, 0,225 cm, dan 0,175 cm; waktu leleh selama 24,31 menit, 26,16 menit, dan 31,00 menit; viskositas sebesar 14680 cP, 18620 cP, dan 12730 cP serta total padatan terlarut sebesar 33,47%, 33,62%, dan 36,47%. Penambahan ester sukrosa 0,1%, 0,3% dan 0,5% pada ek skrim dengan tepung buah sawo mentega 15% memiliki nilai overrun masing-masing sebesar 50,00%, 57,14%, dan 64,28%; pemisahan krim pada stabilitas emulsi sebesar 0,250 cm, 0,150 cm, dan 0,150 cm; waktu leleh selama 30,02 menit, 33,33 menit, dan 36,13 menit waktu leleh; viskositas sebesar 16560 cP, 17020 cP, dan 17380 cP viskositas; serta total padatan terlarut sebesar 33,62%, 34,47%, dan 39,98%. Penambahan ester sukrosa pada es krim dengan tepung sawo mentega 10% menghasilkan penerimaan hedonik antara biasa dan suka terhadap warna; suka terhadap tekstur dan rasa, serta biasa terhadap aroma. Penambahan ester sukrosa pada es krim dengan tepung sawo mentega 15% menghasilkan penerimaan hedonik antara suka hingga sangat suka terhadap warna, biasa terhadap tekstur dan rasa, serta antara biasa hingga suka terhadap aroma.

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Comparison of FTIR fingerprints in the fruits of Pouteria campechiana (Kunth) Baehni at different developmental stages

Cited by 7 publications

References 15 publications

Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient

Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient

Formula Optimization of Black Mulberry and Canistel Mixed Juice using Mixture D-Optimal from Design Expert Software

Penggunaan Ester Sukrosa Untuk Memperbaiki Karakteristik Fisik Dan Organoleptik Es Krim Sawo Mentega

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