Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry

Ramalingam, Srinivasan; Dhatchanamoorthi, Indhira; Arumugam, Aruna; Bahuguna, Ashutosh; Krishnamoorthy, Manikandan; Lee, Jong Suk; Kim, Myung‐Hee

doi:10.1016/j.lwt.2020.110276

Cited by 16 publications

(9 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Physicochemical Characteristics 2.3.1. Determination of pH, Salinity, Color Values, and Free Amino Nitrogen pH values of gochujang products were analyzed according to the protocol of Ramalingam et al [12]. The salinity of gochujang was determined using the Korea Food and Drug Administration method [13].…”

Section: Sample Collectionmentioning

confidence: 99%

“…The volatile compound profiles of gochujang products were investigated using a solidphase microextraction (SPME) method, followed by GC-MS [12]. Approximately 5 g of sample was heated to 70 • C for 20 min in a closed 20 mL container.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

“…PDA was used to isolate yeast/mold. The isolated yeast/mold from gochujang was subjected to ITS sequencing analysis [12]. The analyzed sequences were aligned with the help of the sequence alignment editor software BioEdit (version 7.0.4).…”

Section: Microbial Profilementioning

confidence: 99%

“…The data on ITS sequences of the isolated microorganisms were documented in the NCBI GenBank database using the BLAST program. Phylogenetic analysis was performed for the isolated microorganisms using the neighbor-joining method [12].…”

Section: Microbial Profilementioning

confidence: 99%

See 3 more Smart Citations

Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Ramalingam

Bahuguna

Lim

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Gochujang, fermented red pepper paste, is a grain-based Korean traditional food. The quality of gochujang produced by cottage industries is not well-documented. Thus, the present study aimed to analyze the quality of gochujang from 35 traditional cottage industries for physicochemical and microbial characteristics, along with volatile compound contents. In addition to microbial characteristics, salinity, pH, free amino nitrogen, and alcohol content were evaluated. Ethanol was detected as the predominant alcohol and 57% of tested gochujang products harbored >1% of total alcohol content, which was above the recommended level for halal products. Gochujang products contained hexadecanoic and linoleic acids predominantly and several volatile compounds belonging to the classes of alcohols, aldehydes, alkanes, nitrogen-containing compounds, and terpenes. A wide range of aerobic mesophilic bacteria (2.79–8.73 log CFU/g) and yeast counts (1.56–7.15 log CFU/g) was observed. Five distinct yeast species were identified, including Zygosaccharomyces rouxii. Eight gochujang products were found to be contaminated with Bacillus cereus (>4 log CFU/g). This study suggests that there is a need to limit B. cereus contamination in cottage industry products and reduce alcohol content to comply with halal food guidelines.

show abstract

Section: Sample Collectionmentioning

confidence: 99%

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Section: Microbial Profilementioning

confidence: 99%

Section: Microbial Profilementioning

confidence: 99%

See 2 more Smart Citations

Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Ramalingam

Bahuguna

Lim

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The BAs present in the gochujang were estimated using the protocol of Ramalingam et al [22]. In brief, 5 g samples were extracted twice with 25 mL of 0.4 M perchloric acid.…”

Section: Estimation Of Basmentioning

confidence: 99%

Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products

Ramalingam

Bahuguna

Lim

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study aimed to determine the level of BAs present in 35 traditional gochujang products nationwide. All gochujang products had considerable amounts of total BAs ranging from 52.95 mg/kg to 176.24 mg/kg. Individually, histamine and tyramine were either not detected or detected up to 16.94 mg/kg and 2.15–52.34 mg/kg, respectively. In all the tested gochujang products, putrescine, spermidine, and spermine were detected in the range of 7.60–56.72 mg/kg, 14.96–36.93 mg/kg, and 4.68–16.31 mg/kg, respectively. A total of 22 and 19 gochujang products had less than 1 mg/kg of cadaverine and histamine, respectively. The findings indicate that all the gochujang products tested herein had BA levels below the suggested toxicity limits recommended by the various regulatory authorities, which reveal that they are safe for human consumption.

show abstract

Untargeted metabolomics‐based identification of bioactive compounds from Mangifera indica L. seed extracts in drug discovery through molecular docking and assessment of their anticancer potential

Kaneria,

Rakholiya,

Bavaliya

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundMangifera indica L. (mango), a medicinal plant rich in biologically active compounds have potential to be used in disease‐preventing and health‐promoting products. The present investigation reveals and uncovers bioactive metabolites with remarkable therapeutic efficiency from mango (Family: Anacardiaceae) seeds.ResultsBiological activity was determined by antimicrobial, antioxidant, and anticancer assays, and metabolite profiling was performed on the gas chromatography coupled to quadrupole time‐of‐flight mass spectrometry (GC‐QTOF‐MS) and liquid chromatography coupled to quadrupole time‐of‐flight mass spectrometry (LC‐QTOF‐MS) platforms. Validation of active metabolites was carried out by in silico molecular docking (Molinspiration Cheminformatics Server and PASS). Extracted and identified metabolites were screened; 54 compounds associated with various groups were selected for the in silico interaction study.ConclusionsMolecular docking revealed lead molecules with a potential binding energy score, its efficacy and stable modulation with a selected protein domain. Investigation, directed by in vitro and in silico analysis, confirms mango seeds as an excellent source of potential metabolites as a therapeutic agent.This article is protected by copyright. All rights reserved.

show abstract

Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry

Cited by 16 publications

References 31 publications

Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products

Untargeted metabolomics‐based identification of bioactive compounds from Mangifera indica L. seed extracts in drug discovery through molecular docking and assessment of their anticancer potential

Contact Info

Product

Resources

About