Vikas Nanda

Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India

Abstract The aim was to study the affect of floral origin on the physico-chemical characteristics and the content of potassium, sodium, zinc, iron, calcium and copper in honey from six different sources viz., Trifolium alexandrinum L. (berseem clover), Brassica campestris (mustard), Helianthus annuus (sun flower), Eucalyptus lanceolatus, Citrus flower, Multi-flower and in one commercial sample. Physico-chemical constituents were examined according to AOAC methods (in: K. Helrich (Ed.), Official Method of Analysis, 15th Edition, Association of Official Analytical Chemists, Inc., Arlington, VA, USA, 1990) and minerals were determined by atomic absorption spectrophotometry. Among the sources of honey significant differences in the amount of mineral substances, moisture content, and total acidity were found (P

Physico-Chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Abstract The present study was undertaken to determine the physico-chemical properties (moisture content, reducing sugars, proline content, electrical conductivity, ash content, pH, titrable acidity, HMF, water activity, total soluble solids and total solids), enzymatic activity (diastase and invertase), colour characteristics (mmpfund, ABS450 and CIE L*a* b*) and mineral content (Cu, Mn, Fe, Zn, Pb and Cd) of three different varieties of honeys from Kashmir valley of India (acacia honey, pine honeydew and multifloral honey). Of the honey samples analysed, only pine honeydew were grouped in dark category of honey (L*<50) while acacia honey and multifloral honey were confirmed as light coloured honeys (L*>50) and possessed both red and yellow components. The concentrations of mineral content were found highest in pine honeydew followed by multi floral and least in acacia honey. All the physico-chemical properties and enzymatic activity indicated that all the three analysed varieties of honey met the criteria set by the International Honey Commission and revised codex standards for honey. The source of honey had a significant effect (p<0.05) on physico-chemical characteristics, enzymatic activity, mineral content and colour properties. Strong and positive correlations exhibited among minerals, colour (mmpfund) and L* value indicated that dark coloured honey contained high mineral content. Multivariate analysis proved to be an effective tool in classifying the three varieties of honey based on physico-chemical characteristics, enzymatic activity, mineral content and colour properties.

Ultrasonication and food technology: A review

Abstract With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.

Optimization of the Process Parameters to Establish the Quality Attributes of DPPH Radical Scavenging Activity, Total Phenolic Content, and Total Flavonoid Content of Apple (Malus domestica) Honey Using Response Surface Methodology

The response surface methodology was used to study the combined effect of temperature (60 to 80°C), time (10 to 15 min), and pH (3 to 6) on the antioxidant activity (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity, total phenolic content, and total flavonoid content) of apple honey. Statistical analysis revealed that all the responses were significantly (p < 0.05) affected by independent process variables. 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content increased with the increase in time and temperature due to the formation of browning pigments. The antioxidant properties of apple honey significantly (p < 0.05) decreased with increase in pH from 3 to 6. The thermal treatment of apple honey at 80°C was found to be more effective than at 70 and 60°C. The average increase in 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content of raw apple honey due to combined effect of three process variables was 9.6% ± 1.9, 13.7 ± 2.5 mg gallic acid equivalent/100 g and 49.3 ± 3.3 mg quercetin/100 g, respectively. The results showed that the most desirable optimum conditions for temperature, time and pH for 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (92.39%), total phenolic content (133.55 mg gallic acid equivalent/100 g of honey), and total flavonoid content (25.82 mg quercetin/100 g of honey) were 80°C, 15 min and 3.01, respectively. The results demonstrated that thermal treatment significantly increased the antioxidant activity of apple honey.

Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution

For optimization of osmotic dehydration process of carrot cubes in sodium chloride solution by response surface methodology, the experiments were conducted according to Face-Centered Central Composite Design (CCF). The independent process variables for osmotic dehydration process were osmotic solution concentrations (5 -15% w/v sodium chloride), temperature (30 -50°C) and process durations (90 -150 minutes). The osmotic dehydration process was optimized for maximum water loss, minimum solute gain, maximum retention of colour and sensory score. The optimum conditions were 7.9 % sodium chloride concentration; 30°C osmotic solution temperature and 150 minutes process duration.

Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

Abstract Response surface methodology (RSM) was employed to analyze the effect of independent variables viz. temperature, time and pH on antioxidant properties of cherry honey. Seventeen runs including five replicates were used to study the combined effect of temperature (60–80°C), time (10–15 min) and pH (3 to 6) on the antioxidant properties [radical scavenging activity (DPPH-RSA), total phenolic content (TPC) and total flavonoid content (TFC)] of cherry honey. Statistical analysis revealed that process variables significantly affected all the responses. All the three parameters viz. DPPH-RSA, TPC and TFC increased with increase in time and temperature. The antioxidant properties of cherry honey were significantly decreased with increase in pH from 3 to 6. The thermal treatment of honey at 80°C was found to be more effective than at 70 and 60°C. The results demonstrated that antioxidant activity significantly increased with formation of browning pigments.

Effect of sprouting on the physical properties, morphology and flowability of onion powder

Onion (Allium cepa L.) important as spice and vegetable in daily Indian cuisine undergoes a natural biological process of sprouting. This is the first study to examine the effect of sprouting on the physical properties, flowability, particle size and microstructure of freeze dried onion powder from four Indian onion varieties (Punjab White, Punjab Naroya, PRO-6 and Commercial). Two-way analyses of data revealed significant (p < 0.05) effect of sprouting as well as variety on flowability and other physical parameters of freeze dried onion powders. The effect of sprouting on the flowability of freeze dried onion powders was evaluated using flow indicators viz., bulk density, true density, angle of repose, frictional coefficient, Carr’s index, and Hausner’s ratio and instrumentally by powder flow analyser viz., cohesive index, caking strength, mean cake strength and powder flow stability. Both, flow indicators and powder flow analysis showed that the powders from raw onion varieties were more cohesive while the free flowing nature was found in powders from sprouted onion varieties. Moreover, the particle size distribution and microstructural analysis also revealed a significant effect of sprouting on onion powders. In all the powder samples, the significant (p < 0.05) increase in mean particle diameter and a decrease in powder flow parameters (cake strength, cohesion index) resulted in improved powder flowability with sprouting. The results implied the beneficial effect of sprouting on physical properties, particle size, microstructure and powder flowability that will be useful in the analysis and design of handling systems for powders developed from sprouted onions. The present study suggests the potential application of the process of sprouting as a tool to improve properties of the products developed from onions.

Degradation kinetics of ascorbic acid in encapsulated spray-dried honey powder packaged in aluminium laminated polyethylene and high-density polyethylene

ABSTRACT The present study evaluated the stability of nutritionally rich encapsulated spray-dried honey powders in terms of hygroscopicity, glass transition temperature, total phenolic content, antioxidant activity and ascorbic acid using maltodextrin, gum arabic, and whey protein concentrate as carriers during a storage period of 180 days using high-density polyethylene and aluminium laminated polyethylene as packaging materials at 25°C (room temperature) and 35°C (accelerated temperature). The results revealed that temperature caused a negative influence on the glass transition temperature and stability of ascorbic acid. The kinetics of ascorbic acid degradation followed a first-order reaction with a reaction rate constant dependent on temperature and packaging material. Honey powder developed with whey protein concentrate as carrier agent and stored in aluminium laminated polyethylene pouches at 35°C possessed the highest antioxidant activity and ascorbic acid due to the presence of phenolic compounds in honey, aonla (Emblica officinalis. Gaertn), and basil (Ocimum sanctum) extract. The honey powders stored in aluminium laminated polyethylene pouches showed comparatively better antioxidant properties (total phenolic content, ascorbic acid, and antioxidant activity) and minimum hygroscopicity than the powders stored in high-density polyethylene at both the storage temperatures.

Instrumental texture and flavonoid profile of paste developed from sprouted onion varieties of Indian origin

ABSTRACT The effect of sprouting on the instrumental texture, antioxidant activity, and flavonoid profile of the paste prepared from four Indian onion varieties (Punjab White, Punjab Naroya, PRO-6, and Commercial) was studied. The significant (P ˂ 0.05) effect of sprouting on microstructure, firmness, adhesiveness, gumminess, and chewiness in paste samples from all varieties was observed. There was significant decrease (P ˂ 0.05) in lightness with consequent significant (P ˂ 0.05) increase in redness, greenness, and yellowness in paste samples which was due to the increase in anthocyanin content with sprouting. The paste samples from sprouted onion varieties also showed an increase in phenol content, flavonoid content, antioxidant capacity, and DPPH radical scavenging activity. The HPLC analysis revealed an increase in total flavonoids in pastes from PRO-6 and Punjab Naroya varieties. Thus, present study implied that sprouting could be beneficial as it enhanced the functional potential of onion pastes.

Optimization for spray drying process parameters of nutritionally rich honey powder using response surface methodology

Abstract The purpose of the present work was to study the effect of inlet temperature (160–180°C), feed rate (0.08–0.13 ml/s), concentration of gum Arabic (35–45%), aonla extract (6–8%), and basil extract (6–8%) on the product properties (bulk density, hygroscopicity, total phenolic content (TPC), antioxidant activity (AOA), and vitamin C content) of spray-dried nutritionally rich honey powder using response surface methodology. Higher inlet air temperatures led to lower bulk density and hygroscopicity, whereas addition of aonla and basil extracts led to higher TPC, AOA, and vitamin C content which were encapsulated by gum Arabic. Statistical analysis showed that independent variables significantly affected all the responses (p < 0.0001). Perturbation and 3D surface plots were drawn for each of the responses from the mathematical models. Second-order polynomial models with high R2 (0.97–0.99) values were constructed for each powder physicochemical properties namely bulk density, hygroscopicity, TPC, AOA, and vitamin C content. Desirable nutritionally rich honey powder was obtained at inlet temperature of 170°C, 0.11 ml/s feed rate, 45% gum Arabic, 8% aonla extract, and 6% basil extract.