Life Sciences Commons^™

Effect Of Ultrasound-Assisted Thin Bed Drying For Retaining The Quality Of Red Bell Pepper And Compare The Predictive Ability Of The Mathematical Model With Artificial Neural Network, Raju Sasikumar, Irengbam Barun Mangang, Kamchampati Vivek, Amit K. Jaiswal

Articles

Red bell peppers (Capsicum ann. L.) are low in calories and high in nutrients, including vitamins A and C. Various factors such as weight loss, senescence, and microbial influence affect their quality during storage. To address this, the present study aims to preserve and retain the quality of red bell peppers using ultrasound-assisted thin-bed drying. The results were analyzed using an Artificial Neural Network (ANN) for more accurate prediction of variables involved in the process. Variations in moisture ratio and moisture content during drying were calculated and predicted. The Mid. model provided satisfactory curve fitting at an air velocity of …

Physicochemical, Technofunctional, In Vitro Antioxidant, And In Situ Muscle Protein Synthesis Properties Of A Sprat (Sprattus Sprattus) Protein Hydrolysate, Niloofar Shekoohi, Azza Silotry Naik, Miryam Amigo Benevent, Padraigin A. Harnedy-Rothwell, Brian P. Carson, Richard J. Fitzgerald

Articles

This study characterized the physicochemical, technofunctional, and in vitro antioxidant properties along with the AA profile and score of a sprat protein enzymatic hydrolysate (SPH). Furthermore, the impact of the SPH on the growth, proliferation, and muscle protein synthesis (MPS) in skeletal muscle (C2C12) myotubes was examined. The SPH displayed good solubility and emulsion stabilization properties containing all essential and non-essential AAs. Limited additional hydrolysis was observed following in vitro-simulated gastrointestinal digestion (SGID) of the SPH. The SGID-treated SPH (SPH-SGID) displayed in vitro oxygen radical antioxidant capacity (ORAC) activity (549.42 μmol TE/g sample) and the ability to reduce (68%) reactive …

Seaweeds Polysaccharides In Active Food Packaging: A Review Of Recent Progress, Carina Dietz, Shubham Sharma, Amit Jaiswal, Swarna Jaiswal

Articles

Background

Due to its short lifetime, food packaging leads to a rapid accumulation of plastic in our surroundings and thereby also has a huge impact on environmental pollution. To reduce these effects and create a more sustainable approach towards food packaging, biodegradable and biobased polymers have been developed and are emerging on the market.

Scope and approach

This review provides the current state of research regarding active packaging and the incorporation of seaweed into food packaging. Further, it summarises the resulting consequences of the seaweed incorporation on mechanical, physical, thermal, antioxidant, antimicrobial, and chemical properties, as well as the release …

Effect Of Pulse Flours On The Physiochemical Characteristics And Sensory Acceptance Of Baked Crackers., Kim Millar, Catherine Barry-Ryan, Róisín Burke, Sinead Mccarthy, Eimear Gallagher

Conference papers

Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically-leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison to 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13g/100g DM and 38.8 …

Isolation And Partial Characterization Of Bioactive Fucoxanthin From Himanthalia Elongata Brown Seaweed: A Tlc-Based Approach, Gaurav Rajauria, Nissreen Abu-Ghannam

Articles

Seaweeds are important sources of carotenoids, and numerous studies have shown the beneficial effects of these pigments on human health. In the present study, Himanthalia elongata brown seaweed was extracted with a mixture of low polarity solvents, and the crude extract was separated using analytical thin-layer chromatography (TLC).The separated compounds were tested for their potential antioxidant capacity and antimicrobial activity against Listeria monocytogenes bacteria using TLC bioautography approach. For bio-autography, the coloured band on TLC chromatogram was visualized after spraying with DPPH and triphenyltetrazolium chloride reagents which screen antioxidant and antimicrobial compounds, respectively, and only one active compound was screened …

Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …

The Impact Of Delactosed Whey Permeat Treatment On Shelf-Life And Antioxidant Contents Of Strawberries, Catherine Barry-Ryan, Lubna Ahmed, Ana Belen Martin-Diana, Daniel. Rico

Articles

The aim of this study was to investigate the effect of delactosed whey permeate (DWP) 27 treatment on antioxidant and physico-chemical properties of strawberries. Fresh strawberries 28 treated with 3 % DWP were analyzed for different quality, nutritional and microbiological 29 markers during 10 days of storage at 5 °C. The results showed that DWP treatment 30 significantly reduced incidences of decay (70 %) and numbers of total aerobic counts (~1.4 31 Log10 CFU/g) and yeast and moulds (~1.8 Log10 CFU/g). DWP treatment also inhibited the 32 loss of firmness (15 %) and maintained significantly (p

Optimization Of Ultrasound Assisted Extraction Of Antioxidant Compounds From Marjoram (Origanum Majorana L.) Using Response Surface Methodology, Mohammad Hossain, Nigel Brunton, Ankit Patras, Brijesh Tiwari, C. O'Donnell, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)], total phenol content (TP) and content of individual polyphenols of extracts from marjoram. Optimal conditions with regard to amplitude of sonication (24.4–61.0 μm) and extraction temperature (15–35 °C) and extraction time (5–15 min) were identified using response surface methodology (RSM). The results showed that the combined treatment conditions of 61 μm, 35 °C and 15 min were optimal for maximizing TP, FRAP, rosmarinic acid, luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeic acid, carnosic acid and carnosol values of the …

Optimisation Of Accelerated Solvent Extraction Of Antioxidant Compounds From Rosemary (Rosmarinus Officinalis L.), Marjoram (Origanum Majorana L.) And Oregano (Origanum Vulgare L.) Using Response Surface Methodology, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton

Articles

The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASE® 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66–129 °C) and solvent concentration (32–88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to …

Effect Of Processing Conditions On Phytochemical Constituents Of Edible Irish Seaweed Himanthalia Elongata., Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Seaweed iswell recognized as an excellent source of phytochemicals. This study was a preliminary screening to investigate the effects of various food processing methods on the phytochemicals of Himanthalia elongata. Hydrothermal processing was carried out until an edible texture was achieved. The total phenolic content (TPC) of fresh H. elongata was 175.27 mg gallic acid equivalent (GAE)/100 g fresh weight (FW) while boiling significantly reduced the TPC to 25.4 mg GAE/100 g FW
(P < 0.05).A drying pretreatment before boiling reduced the cooking time therefore leading to less leaching of antioxidants upon boiling. In terms of extract, drying of H. elongata followed by boiling had the most significant effect on the phytochemicals as TPC increased by 174%. Boiled extracts had the most effective 2, 2-diphenyl- 1-picrylhydrazyl scavenging activity (EC50 of 12.5 mg/mL). As a comparison, seaweed subjected to the same treatments was studied in terms of antimicrobial activity.Overall, extracts fromfresh H. elongata achieved the highest inhibition.

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …

Effect Of Different Drying Temperatures On The Moisture And Phytochemical Constituents Of Edible Irish Brown Seaweed, Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involved the modelling of the terms of Fick’s diffusion equation, for estimation of the diffusion coefficients. The diffusivity coefficient increased from 5.6×10−07-12.2×10−07 m2/s as the drying temperatures increased with an estimated activation energy of 37.2 kJ/mol. The experimental data was also fitted to different empirical kinetic models, Newton, Logarithmic and Henderson-Pabis, and the goodness of fit for the different models was evaluated. The effect of drying temperatures on the phytochemical constituents in seaweed was also …

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour
of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic
content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …

Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat

Articles

Short-time steam processing was used as an alternative to chlorine (100 mg L⁻¹) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 °C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.