This study investigates the effects of pulsed electric fields (PEF) and freeze thawing (FT) pretreatments on juice yield and quality from chicory by pressing (P). The four different modes (P, PEF- P, FT-P and P-PEF-P) were compared. The effects of pressing mode, PEF conditions, cossettes size on the juice yield, and total soluble matter (°Bx), conductivity, pH, turbidity in expressed juices were evaluated. The pressing kinetics for different modes were also investigated. For studied modes, the highest juice yield and kinetic rate were obtained for FT-P mode, the lowest was P mode. PEF-P and P-PEF-P modes resulted in the same juice yield, an increase of 9% higher than P mode. A 600 V/cm of intensity and 0.2 s duration were optimal PEF conditions with desired energy consumption. Moreover, cake mixing and relative small-sized cossettes allowed improving juice yield assisted by PEF-P mode. Quality analysis showed that expressed juice from smaller cossettes by PEF-P mode has lower turbidity and higher inulin content.

Effect of pulsed electric fields pretreatment on juice expression and quality of chicory

Athesis Submitted to the school of chemistry and
chemical Technology of the Degree of M . Sc .

Determination of chemical constituents of Mesquite wood

Production and purification of pectinase and its application in preparation of probiotic fortified functional fruit juices

ANJINEYULU KOTHAKOTA*, J. P. PANDEY, A. H. AHMAD, ANUPAMA SINGH AND ANIL KUMAR Department of Post Harvest Process & Food Engineering, College of Technology, G. B. Pant University of Agriculture & Technology, Pantnager 263 145, Uttarakhand, INDIA Department of Veterinary Pharmacology & Toxicology, College of Veterinary Sciences, G. B. Pant University of Agriculture & Technology, Pantnager 263 145, Uttarakhand, INDIA Department of Food Science & Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnager 263 145, Uttarakhand, INDIA e-mail: kothakotaanjanikumar23@gmail.com

Optimization of process parameters for enhancing the cooking characteristics of enzymatically pretreated brown rice (psd-15)

Food colors are added to food to give attractiveness or compensate for the natural color loss due to light, air, moisture, etc., improving the safety of food products, and enhancing beneficial health effects is a necessity and a major challenge. Anthocyanins are the water-soluble pigments in nature. Anthocyanin extracted from plum by using various methods such as solvent extraction method, enzyme assisted method, and ultrasonic-assisted extraction method, aqueous to phase extraction method, subcritical water extraction method, and microwave-assisted extraction method. The commonly used method is solvent extraction. Especially for cyanidin and peonidin-3-glucoside. Identification of anthocyanin can be done by various chromatographic methods which include thin-layer chromatography high-speed chromatography, reversed-phase ion-pair chromatography. In the present study, HPLC is used for the qualification of anthocyanin content.

/pdf/extraction-of-anthocyanin-from-plum-peels-2s9iuomupf.pdf

Extraction of anthocyanin from plum peels

The aim of this work was to optimize type and concentrations of commercial enzymes for the treatment of the plum to improve the juice yield with colour enhancement. Pectinase enzyme at a concentration 10 units/mL was found to give juice yield upto 86.33 %. However, juice quality with respect to TSS reading and phenol content could be enhanced by treating the fruit mash with enzymes cellulase. Maximum TSS (13.07oB) was observed on treating fruit juice pulp with cellulase at 4 units/ml concentration whereas cellulase @ 6 units/mL gave superior result in terms of phenol content (481.45 mg/100mL). Enhanced extraction of ascorbic acid (541.54 mg/100mL), anthocyanin (6.08 mg/kg) and % DPPH radical scavenging activity (89.85%) was found on treating fruit mash with enzyme hemicellulase (@ 3 units/mL, 6 units/mL and 9 units/mL) respectively. Treating fruit mash with Hemicellulase @ 9 units/mL is the best for obtaining maximum antioxidant compounds and % DPPH radical scavenging activity whereas cellulase @ 6 units/mL is found to produce juice with maximum value for best colour (37.35 L*, 5.61 b *, 40.68 dE and 20.73 H) properties.

Assessment of quality characteristics upon enzymes assisted juice extraction from plum

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Assessment of quality characteristics upon enzymes assisted juice extraction from plum