Effects of Physicochemical Characteristics of Pummelo Fruit Juice towards UV Inactivation of Salmonella Typhimurium

Shah, Nor Nadiah Abdul Karim; Shamsuddin, Rosnah; Rahman, Russly Abdul; Adzahan, Noranizan Mohd

doi:10.1016/j.aaspro.2014.11.007

Cited by 17 publications

(7 citation statements)

References 19 publications

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“…The reduction of TPC value for the freeze‐dried peel might be attributed to the slower drying rate and longer drying time, which might lead to unfavorable phenol extraction conditions, resulting in the destruction of phenol compounds (Li et al, 2006 ). Furthermore, the TPC value at higher temperatures may be due to the breakdown of covalent bonds leading to the release of natural low molecular weight bioactive compounds during the drying process (Shah et al, 2014 ; Suri et al, 2022 ). A similar trend was observed for the extraction of the polyphenolic compounds from the pomelo by‐products (Rahman et al, 2018 ) and the same reason might lead to the deduction of the TPC value for vacuum drying.…”

Section: Resultsmentioning

confidence: 99%

“…The reduction of phenolic compounds in the freeze‐dried peel might be attributed to the slower drying process, which might lead to low efficiency and unfavorable extraction of phenolic compounds (Li et al, 2006 ). Moreover, the quercetin exhibited higher at higher temperatures might be because the breakdown and release of the covalent bonds activate the natural bioactive compounds during the drying process (Shah et al, 2014 ).…”

Section: Resultsmentioning

confidence: 99%

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Impact of different drying techniques on grapefruit peels and subsequent optimization of ultrasonic extraction conditions for bioactive compounds

Islam

Malakar

Dwivedi

et al. 2023

J Food Process Engineering

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This research aims to investigate the effect of different drying methods on the phytochemical compounds of grapefruit peels and the subsequent optimization of ultrasonicated assisted extraction conditions for bioactive compounds. Based on the maximum retention of phenolic compounds and naringin content, the hot air‐drying approach was selected for optimization of extraction process. The Box–Behnken design was used for ultrasonic‐assisted extraction (UAE) of bioactive compounds from hot air‐dried peel powder. Three factors such as solvent concentration (SC), ultrasonic amplitude (UA), and sonication time (ST) were considered for optimize the extraction condition based on total phenolic content (TPC), total flavonoid content (TFC), naringin content, and total antioxidant activities (TAA). UV‐spectrophotometric and HPLC was used for the determination in this study. The results revealed that UA and ST had significant effects on all the extraction responses. Based on the numerical optimization, the optimum extraction condition was found to be 48% (v/v) ethanol concentration, 40% ultrasonic amplitude, and 13 min sonication time. The respective optimum phytochemicals and antioxidant activity responses were obtained as TPC (78.5 mg GAE/g dw), TFC (53.5 mg naringin/g dw), naringin content (40.8 mg/g dw), and total antioxidant activities by DPPH assay (25.5 mM Trolox/g dw), ABTS*+ assay (4050 mM Trolox/100 g dw) and FRAP assay (17.45 Fe [II]/g dw). Practical Applications Fruit peels are a rich and valuable bioactive residue obtained from the various juice and beverage processing industries. Grapefruit peels are an abundant source of antioxidants and bioflavonoids such as naringin and hesperidin, which have huge potential as a functional ingredients. The optimum extraction condition obtained by this UAE technique has higher levels of polyphenolic compounds and flavonoids, particularly naringin, which shows a wide range of applications in the pharmaceutical sector and might be a way towards its effective sources of utilization in functional foods.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Impact of different drying techniques on grapefruit peels and subsequent optimization of ultrasonic extraction conditions for bioactive compounds

Islam

Malakar

Dwivedi

et al. 2023

J Food Process Engineering

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“…UV-C pasteurizer unit (Malaysia patent PI201203186) used in this study was similar to the previous study by Mansor et al (2017), Mohd-Hanif et al (2016a and Shah et al (2014). The unit consists of 6 low-pressure mercury lamps (28 mm diameter and 915 mm length vertically arranged) quartz sleeved which 5 of it coiled with polyfluoroalcoxy (PFA).…”

Section: Uv-c Treatmentmentioning

confidence: 99%

“…Turbidity affects the efficiency of UV light penetration due to light scattering and shading effect of microbe inside juice sample (Shah et al, 2014). Amount of cloudiness in pineapple-mango juice blend as expressed as turbidity in unit NTU was measured using Turbidimeter (TN-100, Eutech, Singapore).…”

Section: Turbiditymentioning

confidence: 99%

Comparison of UV-C and thermal pasteurisation for the quality preservation of pineapple-mango juice blend

Amamina¹,

Rosnah²,

Noranizan³

et al. 2019

Food Res.

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Massive grow in the juice industry promotes the development of the new flavour juice by blending two or more different types of fruits. Application of ultraviolet-irradiation of light spectrum C (UV-C) on single juice already widely explored whereas limited study was done on juice blend. Thus, the effect of ultraviolet-irradiation (UV-C) on physicochemical and antioxidant properties of pineapple-mango juice blend was investigated. Pineapple and mango juice blended together at blending ratio of 70 pineapple: 30 mango (volume/volume). Physicochemical properties of pH, total titratable acidity, total soluble solid and turbidity of pineapple-mango juice blends UV-C (UV-C dosage of 8.38mJ/cm²) and thermally (90°C, 5 mins) treated were significantly changes (p<0.05) during 9 weeks of storage at 4°C. Antioxidant qualities namely ascorbic acid, total phenolic compounds (TPC), and total antioxidant (as DPPH assay scavenging activities) of UV-C treated pineapple-mango juice blend shows higher values throughout the storage period. A Pearson correlation showed that ascorbic acid is the main contributor in antioxidant properties of pineapple-mango juice blend as decreased in ascorbic acid content caused degradation in TPC during storage. Present study proved that UV-C treatment better in nutritional and heat sensitive component retention compared to conventional thermal pasteurisation.

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“…Seven varieties of pomelo from Thailand was evaluated to compare their phenolic content, the result showed the fluctuation of phenolic content between the flavedo and albedo (Pichaiyongvongdee et al, 2014). These variations were ascribed to many possible variables including genetic factors, maturity stage, cultivation, harvest time, or post-harvesting conditions (Odriozola-Serrano et al, 2008;Shah et al, 2014;Toh et al, 2013). Shah et al (2015) noted that some environmental factors such as temperature, light intensity, or processing treatment also partially influenced the phenolic content.…”

Section: The Total Flavonoid Content and Vitamin C Content Of Ppementioning

confidence: 99%

Acute toxicity and anti-hyperglycemic activities of pomelo (Citrus grandis (L.) Osbeck) peel extracts in the Mekong Delta of Vietnam

et al. 2022

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Effects of Physicochemical Characteristics of Pummelo Fruit Juice towards UV Inactivation of Salmonella Typhimurium

Cited by 17 publications

References 19 publications

Impact of different drying techniques on grapefruit peels and subsequent optimization of ultrasonic extraction conditions for bioactive compounds

Impact of different drying techniques on grapefruit peels and subsequent optimization of ultrasonic extraction conditions for bioactive compounds

Comparison of UV-C and thermal pasteurisation for the quality preservation of pineapple-mango juice blend

Acute toxicity and anti-hyperglycemic activities of pomelo (Citrus grandis (L.) Osbeck) peel extracts in the Mekong Delta of Vietnam

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