Inactivation of B. cereus spores in whole milk and almond milk by serpentine path coiled tube UV-C system: Numerical simulation of flow field, lipid peroxidation and volatiles analysis.

A novel continuous thin-film (1.59 mm) serpentine path coiled tube (SPCT) UV system operating at 254 nm wavelength was designed and compared with flow field distribution of whole milk with helical path coiled tube (HPCT) UV system using computational fluid dynamics. The results revealed efficient velocity magnitude distribution at serpentine bend geometric locations of the SPCT UV system. Further in this study, we evaluatedBacillus cereusSpores inactivation in whole milk (WM) and almond milk (AM) using the developed SPCT UV system. Experimental data showed that > 4 log reduction of spores was achieved after six and ten passes of WM and AM at a flow rate of 70 and 162 mL/min, respectively. The bio-dosimetry method was used to verify the delivered reduction equivalent fluence (REF) and reported as 33 ± 0.73 and 36.5 ± 1.9 mJ/cm2. We noticed no significant effect on lipid oxidation and volatiles profile (p > 0.05) up to delivered REF of 60 mJ/cm2. This study demonstrated that high levels of inactivation ofB. cereusspores could be feasible with minimal impact on product quality by UV-C processing of dairy and non-dairy opaque scattering fluids.

Effect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut water.

The impact of ultraviolet light (UV-C) irradiation on oxidative enzymes [Polyphenol oxidase (PPO) and Peroxidase (POD)], free essential amino acids and sensory profile of coconut water were investigated. PPO and POD activities were lost to 94 and 93%, respectively of its original value at fluence level of 400 mJ/cm2. Inactivation kinetics of both enzymes were fitted to nonlinear Weibull model with an increase in UV dosage with a high coefficient of determination (R2 > 0.97) and low root mean square error (RMSE < 0.06). No significant change was observed in all essential amino acids (p > 0.05) after UV-C treatment up to maximum delivered fluence of 400 mJ/cm2. Sensory attributes of coconut water up to a treated UV-C fluence level of 200 mJ/cm2 were well retained in terms of chosen descriptors (p > 0.05). This study allow to further investigate the development of UV-C light technology for inhibition of spoilage enzymes and prolonged shelf-life of low acid beverages.

Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose.

Soybean (Glycine max (L.)) is the world's most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world's protein concentrate for livestock feeding. One of the factors that limit soybean's utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.

Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage.

The primary objective was to characterize Indian Coriandrum sativum L. foliage (Vulgare alef and Microcarpum DC varieties) and its radical scavenging activity. Foliage of Vulgare alef and Microcarpum DC contained ascorbic acid (1.16 ± 0.35 and 1.22 ± 0.54 mg/g), total carotenoids (1.49 ± 0.38 and 3.08 ± 1.2 mg/g), chlorophyll 'a' (8.23 ± 2.4 and 12.18 ± 2.9 mg/g), chlorophyll 'b' (2.74 ± 0.8 and 4.39 ± 1.3 mg/g) and total chlorophyll (10.97 ± 2.6 and 16.57 ± 3.2 mg/g). The polyphenol content was 26.75 ± 1.85 and 30.00 ± 2.64 mg/g in Vulgare alef and Microcarpum DC, respectively. Ethanol extracts (200 ppm) of alef and Microcarpum DC showed higher radical scavenging activity of 42.05 ± 2.42 % and 62.79 ± 1.36 % when compared with 95 % butylated hydroxyanisole. The principal component analysis results indicated that e-nose can distinguish the volatiles effectively. Quantitative descriptive sensory analysis showed that Microcarpum DC variety is superior to Vulgare alef variety. Nearly 90 % of the flavour compounds present were identified by GC-MS in both varieties. The principal component identified in both the varieties were decanal (7.645 and 7.74 %), decanol < n- > (25.12 and 39.35 %), undecanal (1.20 and 1.75 %), dodecanal (7.07 and 2.61 %), tridecen-1-al < 2E > (6.67 and 1.21 %), dodecen-1-ol < 2E- > (16.68 and 8.05 %), 13-tetradecenal (9.53 and 8.60 %), tetradecanal (5.61 and 4.35 %) and 1-octadecanol (1.25 and 3.67 %).

Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar.

The objective of this study was to investigate the effect of thermal processing on the chemical quality and sensory characteristics of Annona squamosa L. and Annona muricata L. fruit pulps and nectar. The fruit pulps were pasteurized at 85 °C for 20 min and nectar prepared as per Food Safety and Standards Authority of India (FSSAI) specifications. The chemical composition of fresh and heated pulps of A. squamosa and A. muricata showed that compared to fresh, the chemical profile and sensory profile changed in heated samples and nectar. The free and bound phenolics of A. squamosa increased in heated pulp (127.61 to 217.22 mg/100 g and 150.34 to 239.74 mg/100 g, respectively), while in A. muricata, free phenolics increased very marginally from 31.73 to 33.74 mg/100 g and bound phenolics decreased from 111.11 to 86.91 mg/100 g. This increase in phenolic content may be attributed to the perception of bitterness and astringency in A. squamosa pulp on heating. In electronic tongue studies, principal component analysis (PCA) confirmed that the fresh and heated pulps had different scores, as indicated by sensory analysis using qualitative descriptive analysis (QDA). E-tongue analysis of samples discriminated the volatile compounds released from the heated A. squamosa and A. muricata fruit pulps and nectar in their respective PCA plots by forming different clusters.

Modified method for preparation of Halubai-an Indian traditional sweet.

Halubai, a traditional Indian sweet is conventionally prepared by soaking and grinding whole cereals/millets to a fine paste, straining it through a cloth and cooking the resultant dispersion until it starts gelatinizing. Cooking is continued further with the addition of jaggery water, stirring constantly with intermittent addition of ghee. This process involves many unit operations, which are energy and time consuming. Hence a modified method was developed which is energy efficient and time saving without compromising the quality of the product. One fine fraction (200 mesh, BS) of cereal/millet flours were used in modified method instead of whole cereals. Sensory and instrumental analysis of the samples showed that quality of Halubai prepared using modified method was comparable to that of samples from conventional method. Correlation studies on sensory data of Halubai showed positive relation for the set (r = 0.94) and smoothness (r = 0.84); and negative relation for stickiness (r = -0.94) with the overall quality. Modified method of Halubai preparation which was simple and energy efficient, resulted in products with good sensory quality.

Dehumidifier assisted drying of a model fruit pulp-based gel and sensory attributes.

UNLABELLED: Model fruit pulp-based gels were prepared by varying mango pulp (0% to 50%), sucrose (0% to 20%), and agar (1% to 3%) and according to a response surface experimental design followed by drying at a low temperature of 40 °C upto 15 h in a tray dryer assisted by a dehumidifier. The moisture content, shrinkage (SHR), and rheological parameters (failure strain, failure stress (FS), firmness, and energy for compression) were determined as a function of drying time. The composition of gel, particularly the agar content had a prominent effect on the characteristics of the dried gel. Detailed descriptive sensory analysis employing principle component analysis (PCA) biplot indicated two distinct groups of attributes; the first group comprised initial and final moisture contents, extent of moisture removal (EMR), and shrinkage. The fracture stress and energy formed the second group. The analysis of variance for failure stress showed that it depended only on the positive linear and quadratic effects of agar (significant at P ≤ 0.01 and 0.05, respectively). The theoretically predicted extent of moisture removal at 95.6% could be achieved when the level of agar was 1.2%; pulp and sucrose levels were also close to their lowest levels of 3.6% and 0.04%, respectively. PRACTICAL APPLICATION: Scope exists to develop gel-based fruit analogues wherein an appropriate hydrocolloid can be employed along with fruit juice/pulp. To provide a reasonable shelf-life of the developed intermediate moisture containing product, dehumidifier assisted drying is a pragmatic approach that affects sensory and rheological attributes of the dried fruit analogue.