Storage stability and characterization of biochemical, rehydration and colour characteristics of dehydrated sweet corn kernels

Kumar, Navneet; Kachhadiya, S. P.; Nayi, Pratik

doi:10.1016/j.jspr.2020.101619

Cited by 10 publications

(9 citation statements)

References 25 publications

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“…Similar to the present study, a time-dependent pH reduction of guava pulp powder stored in polyethylene packages was reported by Breda et al ( 50 ) under both the ambient environment (at 25°C and 75% RH) and the accelerated conditions (at 35°C and 90% RH). Other observations where the pH tended to fall during the storage period were also pointed out in mandarin powder by Kadam et al ( 51 ), in cherry and plum tomato powder by Obadina et al ( 52 ), and in sweet corn kernel powder by Kumar et al ( 53 ). The decreased pH value prevents non-enzymatic browning ( 54 ) and thus might contribute in maintaining the color stability of the stored SSCPP.…”

Section: Resultsmentioning

confidence: 61%

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

Kumar,

Singh,

Bakshi

et al. 2023

Front. Nutr.

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Currently, the demand for functional food items that impart health benefits has been rising. Blackberry (Syzygium cumini L.) fruit has high anthocyanin content and other functional attributes. However, this seasonal fruit is highly perishable, and a large proportion of it goes unharvested and wasted worldwide. Spray drying of the fruit pulp can impart improved shelf life, ensuring long-term availability for consumers to exploit its health benefits. The storage quality varies according to the type of packaging material and the storage environment. Therefore, in this study, the shelf life span of the spray-dried Syzygium cumini L. pulp powder (SSCPP) was investigated during 6 months of storage under three types of packaging materials (i.e., polystyrene, metalized polyester, and 4-ply laminates) in a low-temperature environmental (LTE) and at ambient environmental conditions. The physicochemical stability of bioactive principles (TPC and TAC), microbial counts, and color components were analyzed at 0, 2, 4, and 6 months of storage. There was a significant gradual loss of dispersibility and solubility with an increase in flowability, bulk density, and wettability during the entire storage period for all three packaging materials. The TSS, pH, TPC, TAC, and microbial counts decreased in the SSCPP both at ambient and LTE conditions during the study. Among all the packaging materials, the 4-ply laminate was found to be the most appropriate and safe for storage of spray-dried SCPP at LTE conditions.

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Section: Resultsmentioning

confidence: 61%

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

Kumar,

Singh,

Bakshi

et al. 2023

Front. Nutr.

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“…Uji organoleptis lain yang dilakukan dalam penelitian ini adalah uji aroma dan juga rasa. Perendaman Infused water dalam jangka waktu tertentu mengubah rasa dan aroma karena adanya reaksi degradasi asam askorbat dalam sampel [10]. Infused water pada perendaman 6 jam mengalami penurunan pH dari 5 menjadi 4.…”

Section: Hasil Dan Pembahasanunclassified

The effect of Material used in the Lime Infused water Packaging on Vitamin C Level

Devianti¹,

Arifiyana²

2022

Pharmasci

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The storage process can affect the level of vitamin C in lime Infused water. The purposes of this research was to know the effect of storage container on vitamin C level in lime Infused water. The material used in the Infused water packaging are plastic and glass. Analysis of vitamin C levels in sample using Iodimetric method. The results of this research indicated that vitamin C levels in plastic and glass container was 2,499 mg/100 mL and 3,034 mg/100 mL, respectively. The siginificants results (Sig 2-tailed) of this study was 0,235 (p<0,05). From this study can be concluded that the use of plastic and glass packaging affect the vitamin C level in lime Infused water.

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“…The experimental data were fitted to a zero-order kinetic model, with R 2 ranging from 0.86 to 0.94. Zero-order kinetic models have also been used to describe the color changes in dehydrated sweet corn [36].…”

Section: Stability Of Color Parameters (L* A* B*)mentioning

confidence: 99%

Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage

Ferrari¹,

Morgano

Germer³

2021

SN Appl. Sci.

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The purpose of this work was to study the physical and chemical stability of the mango peel powder produced by hot-air drying. Sorption isotherms at 25 °C and glass transition temperatures (Tg) of the samples in equilibrium at different aw were determined. The degradation of vitamin C and color parameter b* was evaluated along storage under controlled conditions (relative humidity = 60%, temperature = 10, 25 and 35 °C) during 180 days. GAB model well-described water adsorption of the product, showing a monolayer moisture content (Xm) of 0.1260 g water/g dry solids and a critical aw of 0.56. The Gordon-Taylor model predicted the plasticizing effect of water on glass transition temperature, since Tg of the powders kept at different relative humidity conditions decreased as water activity increased. No visual signs of agglomeration and darkening were observed for samples stored at aw ≤ 0.529. The powders are a source of calcium and rich in potassium, copper, magnesium and manganese. The concentration of inorganic contaminants and pesticide residues were below the maximum allowed limits. The degradation of vitamin C and color parameter b* followed the first and zero-order kinetic models, respectively. The study indicated good stability for the powders along the storage at 10 and 25 °C, which can be incorporated into different food products, showing high retention of vitamin C, phenolic compounds, antioxidant activity and maintenance of color characteristics.

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Storage stability and characterization of biochemical, rehydration and colour characteristics of dehydrated sweet corn kernels

Cited by 10 publications

References 25 publications

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

The effect of Material used in the Lime Infused water Packaging on Vitamin C Level

Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage

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