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Development of functional foods by impregnation of bioactive compounds in solid food matrix

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Relation http://ir.cftri.com/12160/
 
Title Development of functional foods by
impregnation of bioactive
compounds in solid food matrix
 
Creator Ashwini, N. Bellary
 
Subject 04 Functional foods
07 Food Engineering
 
Description Fruits and vegetables are rich in nutraceutical and form an important
component of a healthy diet. During this investigation, foods from fruits and vegetable
matrix were developed by impregnation of bioactive compounds viz., curcuminoids in
fresh coconut and raw banana slices and anthocyanin in watermelon rind (WMR).
The coconut slices immersed in water and 12.5% sucrose solution containing
water dispersible curcuminoids resulted in diffusion of water into coconut slices and
coconut solids in surrounding solution with simultaneous increase in curcuminoids
impregnation. Osmotic pressure of solutions below 1191.19kPa concentration was
considered as hypotonic and above as hypertonic solutions. Pretreatments (blanching,
ultrasound, vacuum and their combinations) effect on curcuminoid impregnation in
raw banana slices was studied in conjunction with treatments in 10%NaCl as osmotic
solution concentration. Combining pretreatment vacuum with ultrasonication
curcuminoids impregnation increased significantly (p≤0.05) from 38 to 95mg/100g of
raw banana slices. From moisture sorption studies of dehydrated products, it was
evident that 40 % RH was critical for storage of impregnated samples, above which
the samples required a good moisture barrier for storing. Metallised polyethylene
pouches can be recommended as a suitable packaging material for storage of the
dehydrated foods viz., curcuminoids impregnated coconut and raw banana slices
maintaining the freshness, texture colour and sensory attributes of the products in
ambient storage conditions for 90 days period.
Anthocyanins from Garcinia indica Choisy (Kokum) were infused in
watermelon rind (WMR) as a solid food matrix. Vacuum was combined with
ultrasonication as a pretreatment to enhance anthocyanin impregnation in WMR.
ii
Increase in the osmotic solution concentration decreased the moisture content at the
same time increased the solid content. In pretreated WMR, anthocyanin impregnation
and retention were significantly (p≤0.05) higher than the control sample. From
moisture sorption studies, it was evident that a moisture content of 18 % was critical
with 68% RH for storage of WMR samples, above which the samples required a good
moisture barrier for storing at ambient conditions. Results of the study indicated that
the anthocyanin infused WMR products had a shelf life of 90 days under ambient
conditions when PET/LDPE or LDPE used as the packaging material.
Impregnation of bioactive compounds (curcuminoids and anthocyanin) into
solid food matrix resulted in the development of new diversified food products. Use of
colorants as a bioactive compound for impregnation was more desirable because of an
added advantage of making the product more appealing with enhanced health benefits.
The use of osmotic treatment with pretreatments (vacuum combined with
ultrasonication) could be a potential technique resulting in the higher impregnation of
bioactive compounds eventually leading to the development of impregnated foods
from solid matrix, while maintaining their natural or cellular structure.
 
Contributor Navin, K. Rastogi
 
Date 2015
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12160/1/Ashwini%20N%20Bellary%20Thesis.pdf
Ashwini, N. Bellary (2015) Development of functional foods by impregnation of bioactive compounds in solid food matrix. PhD thesis, University of Mysore.