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Functionalization of ash gourd: Infusion of citrus peel polyphenols through vacuum impregnation

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Relation http://eprints.cmfri.org.in/16375/
https://www.sciencedirect.com/science/article/pii/S2212429222005557?dgcid=coauthor
https://doi.org/10.1016/j.fbio.2022.102095
 
Title Functionalization of ash gourd: Infusion of citrus peel polyphenols through vacuum impregnation
 
Creator Nishad, Jyoti
Joshi, Alka
Sethi, Shruti
Rudra, Shalini G
Varghese, Eldho
Shankhwar, Nishant
Bhatia, Arti
Saurabha, Vivek
Kaura, Charanjit
 
Subject Agriculture
 
Description Citrus peels have high flavonoids known for potent pharmaceutical and food applications. The present study explores the infusion of citrus peel polyphenols (CPP) into ash gourd (Benincasa hispida) through vacuum impregnation (VI). The intent was to functionalize ash gourd for diversifying its food use. Vacuum infused ash gourd (VIAG) cubes were evaluated for physicochemical parameters, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOX), and sensory quality. The VI process was optimized through Box-Behnken Design (BBD) of response surface methodology (RSM), considering blanching time, vacuum pressure and vacuum time as independent variables, and TPC, TFC and AOX as dependent variables. At optimized conditions of blanching pre-treatment (2.21 min), vacuum pressure (432.31 mbar) and time (28.18 min), there was ∼300% increase in TPC and AOX. Peleg model validated the mass transfer kinetics for TPC. Sensory evaluation through descriptive analysis revealed no perceived bitterness in VIAG. Overall, it seems that VI is a promising tool for functionalization of ash gourd with bioactives.
 
Publisher Elsevier
 
Date 2022
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/16375/2/Food%20Bioscience_2022_Eldo%20Varghese.pdf
Nishad, Jyoti and Joshi, Alka and Sethi, Shruti and Rudra, Shalini G and Varghese, Eldho and Shankhwar, Nishant and Bhatia, Arti and Saurabha, Vivek and Kaura, Charanjit (2022) Functionalization of ash gourd: Infusion of citrus peel polyphenols through vacuum impregnation. Food Bioscience, 50. pp. 1-10. ISSN 2212-4292