Evaluation of Irradiation and Heat Treatment on Antioxidant Properties of Fruit Peel Extracts and Its Potential Application During Preservation of Goat Fish Parupenaeus indicus

Paari, Alagesan; Naidu, Hari Krishnam; Kanmani, Paulraj; Satishkumar, Ramraj; Yuvaraj, N.; Pattukumar, V.; Arul, Venkatesan

doi:10.1007/s11947-011-0552-4

Cited by 14 publications

(5 citation statements)

References 38 publications

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“…Khalid et al [ 252 ] have developed a polycaprolactone/starch/PPW film for antimicrobial packaging applications. Paari et al [ 253 ] have demonstrated that treatment with PPW extract increased the stability of preserved goatfish against lipid oxidation. Khojah [ 254 ] has invented a biological coating based on fish gelatine, carrageenan and PPW extract to preserve the overall qualities of the fish fillet.…”

Section: Tpw Ppw and Bpw Valorisation Methodsmentioning

confidence: 99%

Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review

Barnossi

Moussaid

Housseini

2021

Biotechnology Reports

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Section: Tpw Ppw and Bpw Valorisation Methodsmentioning

confidence: 99%

Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review

Barnossi

Moussaid

Housseini

2021

Biotechnology Reports

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“…Regard, antioxidant activity, various method has been reported, among them, DPPH savenging assay that is the widely used one (De and Nariya, 2013;Yamaguchi et al, 1998;Krishnaswamy, 2013). This method has been applied to determine the antioxidant activity of Grape (Vitus vinifera), lemon (Citrus limon), pomegranate (Punica granatum), orange (Citrus sinensis), hemp (C. sativa) seed, seaweeds, Golden oyster mushroom (Pleurotus cornucopiae), samples of extrudates and raw flours for corn and yams, among much other food (Paari et al, 2012;Krishnaswamy et al, 2013;Teh et al, 2014;Devi et al, 2008;Jo et al, 2013). The measure of antioxidant activity has been obtained from obtaining optical absorption measurements of the extracts of samples obtained around 520 nm (517 and 515 nm).…”

Section: Introductionmentioning

confidence: 99%

Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition

Hernández-Aguilar

Domínguez-Pacheco

Valderrama-Bravo

et al. 2020

Food Bioprocess Technol

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In this research, we to apply photoacoustic spectroscopy and evaluate bread added with turmeric (Curcuma longa Linnaeus) at different concentrations in relation to wheat flour weight (0, 1.25, 2.5, 5 and 10%). The amplitude of the photoacoustic signal was related to measures of antioxidant activity and evaluate the sanitary quality and also, the texture, color and sensory acceptability of the breads. It is shown that: i) The photoacoustic signal produced by bread significantly increases with the turmeric concentration, such that it raises more than 100% for a concentration of 10% at the wavelengths of 428 and 515nm. ii) The Bread antioxidant activity is directly proportional to the level of photoacoustic signal at 515 nm and its value increases from 73.21% to 91.73%, when the concentration increases from 0 to 10%. iii) The sanitary quality of bread added with 2.5 % of turmeric is relatively higher than the ones obtained for other lower concentrations. No fungal colonies were observed in bread mixed with 2.5%, 5% and 10%, after six days of storage. iv) The addition of turmeric powder for bread making can slow down their textural changes (hardness, elasticity, cohesiveness, resilience and chewiness) during storage. v) Bread at 2.5 and 5% of turmeric concentration showed the yellowest color, while the one with a 10% concentration exhibited the most reddish color.Finally, through Principal component analysis it was possible to demonstrate that a concentration of either 5 or 10% of turmeric added to wheat flour could be used to improve its sanitary quality and antioxidant activity.

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“…Reviews in Food Science and FoodSafety, 9,[635][636][637][638][639][640][641][642][643][644][645][646][647] …”

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confidence: 99%

Pomegranate peel and peel extracts: Chemistry and food features

2015

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Evaluation of Irradiation and Heat Treatment on Antioxidant Properties of Fruit Peel Extracts and Its Potential Application During Preservation of Goat Fish Parupenaeus indicus

Cited by 14 publications

References 38 publications

Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review

Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review

Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition

Pomegranate peel and peel extracts: Chemistry and food features

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