Spatial determination of soil variables using GIS method and their influence on microbial communities in the Eastern Ghats region

Kalaimurugan, Dharman; Sivasankar, Palaniappan; Manikandan, E.; Durairaj, Kaliannan; Lavanya, Kubendiran; Vasudhevan, Palanisamy; Lakshmanan, Ramasamy; Venkatesan, S.

doi:10.1007/s42965-019-00003-6

Cited by 4 publications

(3 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Color, flavor, taste, and acceptability also showed weak or no correlation with pH, RS, total sugars, TPC, and antioxidants. The use of heat maps for quality assessment and optimization of juice generation from fruit samples has been previously well reported. ,, In a previous study, Zhang et al . generated a heat map through Pearson correlation analysis to comprehensively assess fruit quality and identify aroma-active compounds in green pepper.…”

Section: Resultsmentioning

confidence: 99%

“…The use of heat maps for quality assessment and optimization of juice generation from fruit samples has been previously well reported. 37,66,67 In a previous study, Zhang et al 67 generated a heat map through Pearson correlation analysis to comprehensively assess fruit quality and identify aroma-active compounds in green pepper. Their research findings elucidated the primary texture-related attributes of pepper and identified the key aroma-active compounds, thereby offering valuable insights for improving pepper quality through breeding programs and establishing consumer guidelines.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L

Mamoona,

Rafique,

Zubair Khan

et al. 2023

ACS Omega

View full text Add to dashboard Cite

Carissa spinarum L. belongs to the family Apocynaceae. It is a native shrub of Asia, locally known as Karonda or Karanda, and is an underutilized crop throughout the Asian region. The Karonda fruit is a rich source of vitamin C, minerals, phenolics, antioxidants, flavonoids, and other biofunctional compounds. The lack of awareness and knowledge among the community results in the wastage of fruits. Therefore, the present research was designed to formulate an easy-to-prepare beverage drink using C. spinarum fruit to evaluate the nutritional potential of the undervalued Karonda fruit. A beverage drink was formulated with three pulp concentrations: 20, 30, and 40%, each having 12, 14, and 16 °Brix, respectively. A total of nine treatments were prepared and stored for up to 10 weeks in refrigerated storage. The physicochemical parameters, such as pH, titratable acidity, vitamin C, total sugars, anthocyanin, total phenolics, flavonoids, and antioxidants, were measured at two-week intervals from 0 to 10 weeks. Additionally, a sensory assessment of the beverage was conducted. A decreasing trend in titratable acidity was exhibited among all the treatments (from treatment 1 to treatment 9), with the values decreasing from 0.815 to 0.556 as the fruit concentration increased. On the other hand, an increasing trend was observed for pH (from 3.04 to 3.37), vitamin C (from 22.2 to 31.48), reducing and non-reducing sugars, anthocyanin (from 31.95 to 110), total phenolics (from 19.86 to 32.16), flavonoids (from 0.64 to 0.77), and antioxidants (from 48.8 to 67.6) from treatment 1 to treatment 9, respectively. The sensory studies of the beverage formulations revealed that treatment 9, which consisted of a 40% fruit base and 16 °Brix, was the most acceptable for further development of the beverage at a commercial scale. This study represents a novel scientific contribution toward the utilization of the undervalued fruit of C. spinarum L. for the development of a beverage product. Ultimately, it has the potential to address food insecurity issues worldwide while offering its associated health benefits.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L

Mamoona,

Rafique,

Zubair Khan

et al. 2023

ACS Omega

View full text Add to dashboard Cite

show abstract

“…The analysis was streamlined and principal component analysis (PCA) was carried out to determine anomalies. Points between the extremely associated parameters for the individual variables were evaluated utilizing a cluster-embedded heatmap [32].…”

Section: Discussionmentioning

confidence: 99%

Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception

et al. 2021

View full text Add to dashboard Cite

The study’s purpose was to find and create a nourishing fruit juice made from avocado to suit nutritional and health demands. In this regard, the avocado juice was formulated using a statistical technique, and its biochemical and phytochemical characteristics were evaluated. Statistically formulated fruit juice was evaluated for its sensory characteristics, proximate composition, nutrients and vitamins, total phenols and flavonoids, and for its antioxidant ability, in addition to a shelf-life test. The optimal amount of all ingredients included in the mathematical model for the preparation of the juice was 150 g of Persea americana (Avocado) fruit pulp, 12.5 g of honey and 100 mL of water. In fact, the composition of avocado juice was found to have higher phenolic (910.36 ± 0.215 mg EAG g−1/mL) and flavonoid (56.32 ± 1.26 mg QE g−1/ mL) amounts. DPPH, ABTS and FRAP antioxidant assays tended to be high compared with a standard. The shelf-life analysis indicated that the processed avocado juice (V7) had a long shelf life. In view of all these merits, a statistically formulated recipe for avocado fruit juice was recommended for the formulation of the most preferred health drink.

show abstract

Culturable microbial diversity in the rhizosphere of different biotypes under variable salinity

et al. 2020

View full text Add to dashboard Cite

Spatial determination of soil variables using GIS method and their influence on microbial communities in the Eastern Ghats region

Cited by 4 publications

References 27 publications

Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L

Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L

Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception

Culturable microbial diversity in the rhizosphere of different biotypes under variable salinity

Contact Info

Product

Resources

About