Oladipupo Q. Adiamo

Effect of pistachio seed hull extracts on quality attributes of chicken burger

ABSTRACT The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, and ash contents of the burgers. The increase in PHWE levels increased the cooking yield and moisture retention (MR) in the treated burger from 59.82% to 66.99% and from 44.27% to 54.73%, respectively. The treated burgers had significantly (p < 0.05) higher phenolics than untreated. The pH of the burger was decreased with the increase of storage time. As the storage period increased, thiobarbituric acid reactive substance and plate count were increased in untreated burger. The sensory results showed no significant difference in overall acceptability of the burger. The addition of PHWE to chicken burgers improved its quality during storage for up to 10 days at 4 ± 1°C.

Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts

Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication process. In accordance with Box-Behnken design, 17 runs with 3 variables and 3 levels was applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts. Overlaid contour plots prediction showed that the optimal conditions for CJPL were 125 mL juice volume, 6.50 min ultrasound process time and 52.78 °C ultrasound process temperature for maximum TPC (30.25 mg GAE/100 mL) and DPPH scavenging activity (61.22%). Sample CJPP has maximum TPC (28.94 mg GAE/100 mL) and DPPH activity (55.87%) under optimal ultrasound process conditions of 125 mL juice volume, 5.04 min and 59.99 °C ultrasound process time and temperature, respectively. Optimization of thermosonication showed significant improvements in the quality of functional carrot juice.

Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (Trigonella foenum-graecum L.) seed

ABSTRACT Fenugreek (Trigonella foenum-graecum L.) seed was used for the recovery of phenolic compounds by employing different process modifications of ultrasonic-assisted extraction (UAE). It was observed that a 3-day germination (35°C) process negatively affected the phenolic contents of seed. Preliminary studies found that maximum quantities of phenolic compounds obtained from germinated and un-germinated seed were 5.882 and 7.534 mg GAE/g when extraction was carried out at 35°C for 30 min using ethanol (30%) as solvent. Un-germinated seed was used for further studies. In order to improve total phenolic compound recovery, Box–Behnken experimental design, regression analysis and response surface methodology were applied following the initial studies. The optimum UAE conditions were established as 38°C temperature, 32 min time and 33% ethanol for the maximum total phenolics (8.41 mg GAE/g DW). Fenugreek seed extract also showed a good radical scavenging activity (62.74 ± 1.66%).

Effects of Gum Arabic Edible Coatings and Sun-Drying on the Storage Life and Quality of Raw and Blanched Tomato Slices

ABSTRACT This study was conducted to investigate the effect of gum Arabic coatings of different concentrations (1, 5, and 10%) on quality attributes (dry matter [DM], water activity [aw], total soluble solids [TSS], pH, and browning index [BI]) of sun-dried raw and blanched tomato slices during storage (6 months). Coating at higher concentration (5 and 10%) coupled with blanching reduced the aw and rate of increase in DM content during storage. There was no significant difference in the TSS and pH of coated and uncoated slices. Also, coating of tomato slices reduced the BI during storage and this decreases with increase in the concentration of gum Arabic. Also, the blanching has a synergistic effect in reducing the BI compared to raw slices. High concentration of gum Arabic coating prior to drying is effective in increasing the shelf-life of tomato slices.