Retention of Physicochemical and Antioxidant Properties of Dehydrated Bael (Aegle Marmelos) and Palmyra (Borassus Flabellifer) Fruit Powders

Wijewardana, R.M.N.A.; Nawarathne, S. B.; Wickramasinghe, I.; Gunawardane, CR; Wasala, W. M. C. B.; Thilakarathne, B. M. K. S.

doi:10.1016/j.profoo.2016.02.041

Cited by 18 publications

(11 citation statements)

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“…Thus far, secondary metabolites have only been chemically characterized from this fruit ( Agostini-Costa, 2018 ; Lindblad et al., 2007 ). Even though polysaccharides demonstrate various bioactivities ( Ghosh et al., 2009 , 2013 ; Ghosh et al., 2015 ; Lindblad et al., 2007 ; Mantovani et al., 2008 ; Nergard et al., 2006 ; Smestad Paulsen, 2002 ; Wijewardana et al., 2016 ), exploration on B. flabellifer fruit polysaccharide is meagre.…”

Section: Introductionmentioning

confidence: 99%

Isolation, structural features, in vitro antioxidant activity and assessment of complexation ability with β-lactoglobulin of a polysaccharide from Borassus flabellifer fruit

Jana¹,

Mukherjee²,

Ali

et al. 2020

Heliyon

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This research was intended to investigate the structural feature, antioxidative activity and interaction with β-lactoglobulin (β-lg) of a polysaccharide ( P ) isolated from Borassus flabellifer fruit thru aqueous extraction, protein elimination and chromatographic techniques. Polysaccharide P (molecular weight: 21,000 g mol −1 ) was constituted of arabinose, galactose, glucose, and rhamnose in a 50:24:20:6 M ratio alongside 9% (w/w) galacturonic acid. It encompassed a petite backbone entailing galacturonopyranosyl and rhamnopyranosyl units substituted with sizable side chains comprising of arabinofuranosyl, galactopyranosyl and esterified coumaric acid (CA) residues. Various series of oligosaccharides including (i) Gal 1,2,4-9 Ac 5-29 , (ii) Ara 2-3 Ac 6-8 , (iii) Gal 3 Ara 1-3 Ac 13-17 , (iv) Gal 4-6 Ara 2 Ac 18-24 , (v) Gal 6 Ara 1 Ac 22 and (vi) Gal 1 Ara 2 CA 1 Ac 7 and Gal 1 Ara 3 CA 1 Ac 9 epitomizing polysaccharide structure were generated and characterised. Fraction P exhibited dose-dependent antioxidant activity and possessed a strong β-lactoglobulin binding capability. Accordingly, B. flabellifer fruit offers an antioxidative polysaccharide having novel structure that can associate with β-lg and, hence, useful in formulating novel food possessing adjustable composition.

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Section: Introductionmentioning

confidence: 99%

Isolation, structural features, in vitro antioxidant activity and assessment of complexation ability with β-lactoglobulin of a polysaccharide from Borassus flabellifer fruit

Jana¹,

Mukherjee²,

Ali

et al. 2020

Heliyon

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“…Pela Tabela 6 verifica-se que houve um aumento significativo no teor de cinzas do produto in natura para os desidratados, aumento de cerca de 226% de material inorgânico, ou seja, aumento de minerais na amostra. Segundo Wijewardana et al (2016), este aumento no teor de cinzas ocorre devido a remoção de umidade que tende a aumentar a concentração de nutrientes. Elias et al (2008) também encontrou aumento significativo no teor de cinzas após desidratação de polpa de caqui, aumento de cerca de 100%.…”

Section: Análises Físico-químicasunclassified

Potencial Do Babaçu (Attalea Speciosa) Para Desenvolvimento De Doce Em Pasta, Vegano - Uma Revisão Bibliográfica

Machado¹,

Rocha²,

Montelo³

et al. 2020

Engenharia De Alimentos: Inovações Promissoras

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“…This was seen after 7 and 14 d of storage where the probiotic count in bael incorporated yoghurts (PY5 and PY10) were significantly higher (p<0.05) compared to that of the plain probiotic yoghurt (PY) which did not contain bael. Bael pulp contains approximately 3% fiber [34,36]. Since dietary fibers can act as prebiotic substances that selectively promote the growth of certain probiotic microorganisms, the higher viable counts observed in bael extract incorporated yoghurts may be due to the prebiotic effect of these fibers.…”

Section: Hardnessmentioning

confidence: 99%

“…Enormous medicinal benefits of bael have recently been reviewed [34]. Bael fruit pulp contains approximately 0.27% fat, 1.12% protein and 3.3% fiber in addition to many other functional and bioactive compounds including carotenoids, phenolics, alkaloids, and flavonoids [34,36]. The fruit pulp of bael is used to prepare delicacies such as murabba, puddings and juice [35].…”

Section: Introductionmentioning

confidence: 99%

Microbial, Physiochemical and Sensory Properties of Bael (<em>Aegle marmelos</em>) Incorporated Buffalo Milk Yoghurt Containing <em>Lb. rhamnosus</em> GG

Yapa¹,

Siriwardhana²,

Weerathilake³

et al. 2020

Preprint

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Recently, there is a trend among food manufacturers in producing functional foods containing fruit and milk. On the other hand, there is an increasing demand for buffalo milk as an alternative to cow milk. Therefore, the aim of this study was to investigate the impact of adding bael fruit extract on microbial, physiochemical and sensory characteristics of buffalo yoghurt containing the EPS-producing probiotic Lactobacillus rhamnosus GG (LGG) during 21 days of refrigerated storage. Four formulations of buffalo yoghurt: a control yoghurt manufactured with conventional yoghurt culture (CON); a probiotic yoghurt containing Lb. rhamnosus GG plus yoghurt culture (PY); a probiotic yoghurt containing 5% (w/v) bael (PY5); and 10% (w/v) bael (PY10) were evaluated for changes in pH, syneresis, hardness, probiotic viability and sensory attributes during the storage. Control yoghurt experienced significant post acidification and a higher rate of syneresis. Addition of probiotics had a positive effect on post acidification and syneresis rate. Addition of bael did not affect post-acidification, but significantly decreased the level of syneresis. All probiotic formulations maintained LGG counts of >107 cfu/mL and the highest counts were observed in 5% (w/v) bael incorporated yoghurt. Results showed that buffalo yoghurt is an ideal matrix to deliver LGG and 5% bael incorporation would be ideal or symbiotic product development.

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Retention of Physicochemical and Antioxidant Properties of Dehydrated Bael (Aegle Marmelos) and Palmyra (Borassus Flabellifer) Fruit Powders

Cited by 18 publications

References 3 publications

Isolation, structural features, in vitro antioxidant activity and assessment of complexation ability with β-lactoglobulin of a polysaccharide from Borassus flabellifer fruit

Isolation, structural features, in vitro antioxidant activity and assessment of complexation ability with β-lactoglobulin of a polysaccharide from Borassus flabellifer fruit

Potencial Do Babaçu (Attalea Speciosa) Para Desenvolvimento De Doce Em Pasta, Vegano - Uma Revisão Bibliográfica

Microbial, Physiochemical and Sensory Properties of Bael (<em>Aegle marmelos</em>) Incorporated Buffalo Milk Yoghurt Containing <em>Lb. rhamnosus</em> GG

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