ORCID Profile
0000-0001-9241-7580
Current Organisations
University of Newcastle Australia
,
Czech University of Life Sciences Prague
,
University of Lincoln
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Publications
Pretreatment of citrus by-products affects polyphenol recovery: a review
Publisher: Informa UK Limited
Date: 26-02-2018
Effects of aqueous brewing solution pH on the extraction of the major green tea constituents
Publisher: Elsevier BV
Date: 10-2013
Effect of postharvest display conditions on cherry stem quality
Publisher: International Society for Horticultural Science (ISHS)
Date: 05-2017
Mechanical and Physical Properties of Pea Starch Edible Films in the Presence of Glycerol
Publisher: Hindawi Limited
Date: 02-06-2016
DOI: 10.1111/JFPP.12719
Improved extraction of green tea components from teabags using the microwave oven
Publisher: Elsevier BV
Date: 08-2012
Microencapsulation of Gac oil: Optimisation of spray drying conditions using response surface methodology
Publisher: Elsevier BV
Date: 09-2014
Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes
Publisher: MDPI AG
Date: 06-10-2022
DOI: 10.3390/HORTICULTURAE8100911
Abstract: Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to reduce the environmental burden and to promote a circular economy have been introduced. Reintroducing discarded materials back into the production through the recovery of valuable components or through the conversion into value-added ingredients is one approach attracting strong interest in research. FVSW is rich in lignocellulosic materials which can be reused to produce bioactive ingredients. This review highlights the potential use of FVSW as low-cost raw materials and describes the valorisation of FVSW for the production of functional oligosaccharides. The focus is on the production technologies of the main functional oligosaccharides, namely pectic-oligosaccharides, inulin and fructooligosaccharides, xylooligosaccharides, and isomaltooligosaccharides.
Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum
Publisher: Elsevier BV
Date: 08-2016
Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79: Characterization, bioactivities and rheological properties influenced by salt and pH
Publisher: Elsevier BV
Date: 09-2020
Phytochemical properties and anti-proliferative activity of Olea europaea L. leaf extracts against pancreatic cancer cells
Publisher: MDPI AG
Date: 17-07-2015
Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges
Publisher: Elsevier BV
Date: 03-2018
Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads
Publisher: Informa UK Limited
Date: 31-03-2009
A starch edible surface coating delays banana fruit ripening
Publisher: Elsevier BV
Date: 02-2019
Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ι-carrageenan
Publisher: MDPI AG
Date: 19-07-2018
DOI: 10.3390/FOODS7070115
Abstract: The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (aw) than those produced by spray-drying. Specifically, the MC and aw of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and aw of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the s les produced by both techniques.
Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film
Publisher: Elsevier BV
Date: 12-2017
An Optimised Aqueous Extract of Phenolic Compounds from Bitter Melon with High Antioxidant Capacity
Publisher: MDPI AG
Date: 02-12-2014
Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions
Publisher: Springer Science and Business Media LLC
Date: 19-02-2018
Textural and rheological characteristics of sun-dried banana traditionally prepared in the north-east of Thailand
Publisher: Japanese Society for Food Science and Technology
Date: 2010
DOI: 10.3136/FSTR.16.291
A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods
Publisher: Elsevier BV
Date: 10-2015
Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum
Publisher: Wiley
Date: 26-09-2017
Dairy-based ingredients
Publisher: Elsevier
Date: 2008
Effects of Gac aril microwave processing conditions on oil extraction efficiency, and-βcarotene and lycopene contents
Publisher: Elsevier BV
Date: 08-2013
Use of response surface methodology (RSM) to optimize pea starch–chitosan novel edible film formulation
Publisher: Springer Science and Business Media LLC
Date: 09-06-2017
A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects
Publisher: Wiley
Date: 16-10-2008
The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones
Publisher: Springer Science and Business Media LLC
Date: 02-08-2018
The stability of natural red/pink food colours in ultrahigh‐temperature (UHT ) products
Publisher: Wiley
Date: 18-12-2012
DOI: 10.1002/JSFA.6009
Abstract: The aim of this experiment was to select a pool of potential red ink natural colour candidates and evaluate their stability during ultrahigh-temperature (UHT) processing and subsequent storage and to compare their behaviour against the artificial colour erythrosine. It was hypothesised that heat processing and post-treatment storage conditions would have a negative effect on the stability of the natural colourants. All colourants except fermented red rice showed significant colour loss post-UHT processing (α=0.05). Analysis of the colour parameters L*, a* and b* determined that lycopene was the least stable of the colourants and red radish the most stable under all conditions. Fermented red rice was observed to be heat-stable after exposure to UHT processing and also remained relatively stable during storage, as was black carrot. The variation across trials and the spoilage of some s les were attributed to the fluctuations in temperature (±5 °C) observed during processing. Heat processing and post-treatment storage conditions had a negative effect on the stability of the natural colourants.
Combined postharvest UV-C and 1-methylcyclopropene (1-MCP) treatment, followed by storage continuously in low level of ethylene atmosphere improves the quality of Tahitian limes
Publisher: Springer Science and Business Media LLC
Date: 27-04-2018
The Potential Application of Pickering Multiple Emulsions in Food
Publisher: MDPI AG
Date: 25-05-2022
Abstract: Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
PVDF/graphene composite nanofibers with enhanced piezoelectric performance for development of robust nanogenerators
Publisher: Elsevier BV
Date: 2017
Antioxidant Potential of Cookies Formulated with Date Seed Powder
Publisher: MDPI AG
Date: 03-02-2022
Abstract: Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this work was to measure the total polyphenolic content (TPC), flavonoids, and antioxidant activity of the seeds of six date fruit varieties, Fard, Khalas, Khinaizi, Sukkary, Shaham, and Zahidi, and to use those seeds to enhance the antioxidant value of cookies by partially substituting flour with ground date seed. Date seed powder (DSP) was extracted at three levels of s le to solvent ratio (5:1, 10:1 and 15:1 mg/mL). Cookies were prepared using three substitution levels of wheat flour (2.5, 5.0, and 7.5%, w/w) by DSP and two types of flour (white and whole wheat), and were baked at two different temperatures, 180 and 200 °C. The composite cookies were found to contain a significant amount of TPC and flavonoids, and showed increased antioxidant activity compared with the control s les.
Encapsulation: A Strategy to Deliver Therapeutics and Bioactive Compounds?
Publisher: MDPI AG
Date: 27-02-2023
DOI: 10.3390/PH16030362
Abstract: There is a growing demand for efficient medical therapies without undesired side effects that limit their application. Targeted therapies such as deliveries of pharmacologically active compounds to a specific site of action in the human body are still a big challenge. Encapsulation is an effective tool for targeted deliveries of drugs and sensitive compounds. It has been exploited as a technique that can manage the required distribution, action and metabolism of encapsulated agents. Food supplements or functional foods containing encapsulated probiotics, vitamins, minerals or extracts are often part of therapies and currently also a consumption trend. For effective encapsulation, optimal manufacturing has to be ensured. Thus, there is a trend to develop new (or modify existing) encapsulation methods. The most-used encapsulation approaches are based on barriers made from (bio)polymers, liposomes, multiple emulsions, etc. In this paper, recent advances in the use of encapsulation in the fields of medicine, food supplements and functional foods are highlighted, with emphasis on its benefits within targeted and supportive treatments. We have focused on a comprehensive overview of encapsulation options in the field of medicine and functional preparations that complement them with their positive effects on human health.
Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata
Publisher: Wiley
Date: 26-01-2018
DOI: 10.1111/IJFS.13732
Effect of heat on rheology of gluten fractions from flours with different bread-making quality
Publisher: Elsevier BV
Date: 05-2006
Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts
Publisher: Informa UK Limited
Date: 06-11-2014
Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace
Publisher: Elsevier BV
Date: 03-2018
Optimization of the aqueous extraction of phenolic compounds from olive leaves
Publisher: MDPI AG
Date: 23-10-2014
Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation
Publisher: Springer Science and Business Media LLC
Date: 18-02-2019
High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage
Publisher: Elsevier BV
Date: 2015
The application of low pressure storage to maintain the quality of zucchinis
Publisher: Informa UK Limited
Date: 11-10-2018
Use of low-pressure storage to improve the quality of tomatoes
Publisher: Informa UK Limited
Date: 10-04-2017
Isolation of Green Tea Catechins and Their Utilization in the Food Industry
Publisher: Informa UK Limited
Date: 07-2011
The olive biophenols oleuropein and hydroxytyrosol selectively reduce proliferation, influence the cell cycle, and induce apoptosis in pancreatic cancer cells
Publisher: MDPI AG
Date: 02-07-2018
DOI: 10.3390/IJMS19071937
The Impact of Receiving Pretravel Health Advice on the Prevention of Hajj-Related Illnesses Among Australian Pilgrims: Cohort Study (Preprint)
Publisher: JMIR Publications Inc.
Date: 03-05-2018
Abstract: retravel health advice can play a crucial role in improving both travelers’ awareness about disease risk and compliance with preventive measures. General practitioners (GPs) and the internet have been reported internationally to be the main sources of health advice for travelers to non–mass gathering (MG) destinations. However, few studies have attempted to investigate the sources of health advice among travelers to MGs including the Hajj pilgrimage, and none of these studies further investigated the impact of pretravel advice on pilgrims’ health behaviors. he objective of this study was to investigate the impact of the source of pretravel health advice (from GPs and specialized Hajj travel agents) on Hajj pilgrims’ awareness of and compliance with health recommendations, and the incidence of Hajj-associated illnesses. prospective cohort study (before and during Hajj) was conducted among Australian pilgrims aged ≥18 years in 2015. total of 421 pilgrims participated prior to Hajj, and 391 (93%) provided follow-up data during Hajj. All participants obtained pretravel health advice from one or more sources, with Hajj travel agents (46%) and general practitioners (GPs 40%) the most commonly reported sources. In total, 288 (74%) participants reported Hajj-related symptoms, of which 86% (248/288) were respiratory symptoms. Participants who obtained pretravel health advice from travel agents were more likely to be aware of the official Saudi recommendations (adjusted odds ratio [aOR] 2.1, 95% CI 1.2-3.8 i P /i =.01), receive recommended vaccines before travel (aOR 2.4, 95% CI 1.4-3.9 i P /i =.01), use hand sanitizers including soap (aOR 2.5, 95% CI 1.1-6.1 i P /i =.03), and wash their hands after touching an ill person during Hajj (aOR 2.9, 95% CI 1.1-7.1 i P /i =.01), compared to those who sought advice from GPs. However, neither advice from travel agents nor GPs was associated with a lower incidence of Hajj-related illnesses. dvice from travel agents appeared to be accessed by more travelers than that from GPs, and was associated with an increased likelihood of positive travel health behaviors.
Sweet cherry: Composition, postharvest preservation, processing and trends for its future use
Publisher: Elsevier BV
Date: 09-2016
Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis
Publisher: Elsevier BV
Date: 10-2021
Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols
Publisher: Elsevier BV
Date: 11-2017
DOI: 10.1016/J.IJBIOMAC.2017.06.051
Abstract: The influence of different plasticizers (glycols, sugars and polyols) on the moisture sorption, mechanical, physical, optical, and microstructure characteristics of pea starch-guar gum (PSGG) film was studied. All plasticizers formed homogeneous, transparent, and smooth films, while PEG-400 did not produce film with suitable characteristics. Fourier transform infrared (FTIR) spectroscopy results indicated some interaction between plasticizers and the polymers. Scanning electron microscopy (SEM) observations of the films presented surfaces without cracks, breaks, or openings which were indicator of the miscibility and compatibility of employed plasticizers with PSGG films. The results showed that the films containing plasticizers with higher functional groups had lower equilibrium moisture content at aw EG > PG > xylitol > fructose > sorbitol > mannitol > galactose > glucose > sucrose > maltitol.
Development of biocomposite films incorporated with different amounts of shellac, emulsifier, and surfactant
Publisher: Elsevier BV
Date: 11-2017
From Apple to Juice—The Fate of Polyphenolic Compounds
Publisher: Informa UK Limited
Date: 03-07-2013
Development and application of rice starch based edible coating to improve the postharvest storage potential and quality of plum fruit (Prunus salicina)
Publisher: Elsevier BV
Date: 07-2018
Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
Publisher: Walter de Gruyter GmbH
Date: 26-06-2015
Abstract: The study aimed to optimise the ultrasound-assisted aqueous extraction of oil, β-carotene and lycopene from powdered microwave-dried gac arils. Ultrasound power, extraction time, powder particle size and the ratio of water to gac powder during the extraction, the centrifugal force used to recover the extracted components were investigated. Microwave-drying followed by aqueous extraction without ultrasound-assistance and air-drying followed by aqueous extraction with or without ultrasound-assistance was also carried out for comparisons. The gac material left behind after the extractions was also investigated using scanning electron microscopy (SEM). The results showed that ultrasound power of 32 W/g of aril powder, extraction time of 20 min, powder particle sizes of 0.3–0.5 mm, a ratio of water to powder of 9 g/g and a centrifugal force of 6,750× g gave optimal extraction efficiencies for oil (90%), β-carotene (84%) and lycopene (83%), and the oil had a low peroxide value (PV) of 2.2 meq/kg. The SEM analysis confirmed that the combination of microwave-drying followed by ultrasound-assisted aqueous extraction caused strong disruption of the gac aril cellular structures, which was consistent with the high extraction of oil, β-carotene and lycopene obtained with the combination. It was concluded that gac oil containing high amounts of β-carotene and lycopene and having a low PV could be extracted using microwave-drying and ultrasound-assisted aqueous extraction.
Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace
Publisher: Wiley
Date: 17-07-2016
DOI: 10.1111/IJFS.13168
Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film
Publisher: Wiley
Date: 17-10-2018
In vitro antifungal activity of lemon (Citrus limon L.) waste extracts against Alternaria alternata and Alternaria citri
Publisher: International Society for Horticultural Science (ISHS)
Date: 10-2021
Effect of zinc fortifications on rheological properties and micro-structure of water-in-oil spreads containing κ-carrageenan
Publisher: Springer Science and Business Media LLC
Date: 10-10-2008
Optimum conditions for the water extraction of L ‐theanine from green tea
Publisher: Wiley
Date: 07-07-2011
Abstract: Theanine is a unique non-protein amino acid found in tea (Camellia sinensis). It contributes to the favourable umami taste of tea and is linked to various beneficial effects in humans. There is an increasing interest in theanine as an important component of tea, as an ingredient for novel functional foods and as a dietary supplement. Therefore, optimal conditions for extracting theanine from tea are required for the accurate quantification of theanine in tea and as an efficient first step for its purification. This study examined the effects of four different extraction conditions on the yield of theanine from green tea using water and applied response surface methodology to further optimise the extraction conditions. The results showed that temperature, extraction time, ratio of water-to-tea and tea particle sizes had significant impacts on the extraction yield of theanine. The optimal conditions for extracting theanine from green tea using water were found to be extraction at 80 °C for 30 min with a water-to-tea ratio of 20:1 mL/g and a tea particle size of 0.5-1 mm.
Effect of low-pressure storage on the quality of green capsicums (Capsicum annum L.)
Publisher: Informa UK Limited
Date: 07-12-2018
Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste
Publisher: Springer Science and Business Media LLC
Date: 08-2016
Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder
Publisher: Hindawi Limited
Date: 17-11-2017
DOI: 10.1111/JFPP.13152
Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage
Publisher: Wiley
Date: 14-03-2018
Effect of drying pre-treatments on the yield and bioactive content of oil extracted from Gac Aril
Publisher: Walter de Gruyter GmbH
Date: 18-01-2013
Abstract: Gac fruit ( Momordica cochinchinensis Spreng) aril contains high levels of bioactive compounds including β-carotene, lycopene and fatty acids. Therefore, it is important to find an extraction method of Gac oil resulting in the highest content of bioactive compounds. The effects of microwave and air-drying pre-treatments of Gac aril prior to hydraulic pressing and Soxhlet extraction on the oil yield, nutrients and chemical properties of the oil were compared. Results showed that the highest oil yield could be obtained when the aril was microwave-dried before Soxhlet extraction. This finding was explained by microstructural changes of the dried arils. Microwave-drying prior to pressing resulted in the highest content of β-carotene (174 mg/100 mL) and lycopene (511 mg/100 mL) in the oil extract. Oleic acid (48%) and linoleic acid (18%) were found to be the dominant fatty acids in the oil extracts. Gac oil with the lowest acid (0.69 mg KOH/g) and peroxide values (1.80 meq O 2 /kg) was extracted when microwave-drying was applied prior to pressing. It can be concluded that the microwave drying pre-treatment before pressing was better than the air-drying pre-treatment for extracting Gac oil of high quality.
Effects of the spray-drying temperatures on the physiochemical properties of an encapsulated bitter melon aqueous extract powder
Publisher: Elsevier BV
Date: 09-2015
Effect of low pressure storage on the quality of greenhouse cucumbers
Publisher: International Society for Horticultural Science (ISHS)
Date: 03-2020
Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology
Publisher: Informa UK Limited
Date: 12-02-2014
Optimized Aqueous Extraction of Saponins from Bitter Melon for Production of a Saponin-Enriched Bitter Melon Powder
Publisher: Wiley
Date: 07-2014
Abstract: Bitter melon, Momordica charantia L. (Cucurbitaceae), aqueous extracts are proposed to have health-promoting properties due to their content of saponins and their antioxidant activity. However, the optimal conditions for the aqueous extraction of saponins from bitter melon and the effects of spray drying have not been established. Therefore, this study aimed to optimize the aqueous extraction of the saponins from bitter melon, using response surface methodology, prepare a powder using spray drying, and compare the powder's physical properties, components, and antioxidant capacity with aqueous and ethanol freeze-dried bitter melon powders and a commercial powder. The optimal aqueous extraction conditions were determined to be 40 °C for 15 min and the water-to-s le ratio was chosen to be 20:1 mL/g. For many of its physical properties, components, and antioxidant capacity, the aqueous spray-dried powder was comparable to the aqueous and ethanol freeze-dried bitter melon powders and the commercial powder. The optimal conditions for the aqueous extraction of saponins from bitter melon followed by spray drying gave a high quality powder in terms of saponins and antioxidant activity. This study highlights that bitter melon is a rich source of saponin compounds and their associated antioxidant activities, which may provide health benefits. The findings of the current study will help with the development of extraction and drying technologies for the preparation of a saponin-enriched powdered extract from bitter melon. The powdered extract may have potential as a nutraceutical supplement or as a value-added ingredient for incorporation into functional foods.
Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions
Publisher: Wiley
Date: 14-03-2013
DOI: 10.1111/IJFS.12109
Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review
Publisher: MDPI AG
Date: 06-01-2022
DOI: 10.3390/SU14020605
Abstract: Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder
Publisher: MDPI AG
Date: 24-01-2022
Abstract: Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.5, 5 and 7.5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.
Advances in High-Pressure Processing of Fish Muscles
Publisher: Springer Science and Business Media LLC
Date: 26-06-2014
Effect of UV-C irradiation on sprouting of potatoes in storage
Publisher: International Society for Horticultural Science (ISHS)
Date: 03-2018
Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality
Publisher: Elsevier BV
Date: 03-2008
Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts
Publisher: Springer Science and Business Media LLC
Date: 21-09-2017
Gac Fruit: Nutrient and Phytochemical Composition, and Options for Processing
Publisher: Informa UK Limited
Date: 2013
Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts
Publisher: Wiley
Date: 10-01-2017
DOI: 10.1111/IJFS.13351
Optimizing conditions for the extraction of catechins from green tea using hot water
Publisher: Wiley
Date: 08-09-2011
Abstract: Six different factors involved in the extraction of catechins from green tea using water were examined for their impact on the yield of catechins and on the efficiency of water use. The best temperature and time combination for catechin extraction was at 80°C for 30 min. The yield of catechins was also optimal with a tea particle size of 1 mm, a brewing solution pH <6 and a tea-to-water ratio at 50:1 (mL/g). In terms of efficient use of water in a single extraction, a water-to-tea ratio of 20:1 (mL/g) gave the best results 2.5 times less water was used per gram of green tea. At the water-to-tea ratio of 20:1 mL/g, the highest yield of catechins per gram of green tea was achieved by extracting the same s le of green tea twice. However, for the most efficient use of water, the best extraction was found to be once at a water-to-tea ratio of 12:1 (mL/g) and once at a water-to-tea ratio of 8:1 (mL/g). Therefore, all six of the factors investigated had an impact on the yield of catechins extracted from green tea using water and two had an impact on the efficiency of water use.
Greenhouse-grown bitter melon: Production and quality characteristics
Publisher: Wiley
Date: 03-01-2014
DOI: 10.1002/JSFA.6509
Abstract: Bitter melon (Momordica charantia L.) is a medicinal fruit reported to have antidiabetic properties. To grow this tropical fruit year-round in temperate climates, greenhouse production is necessary, sometimes without insect pollinators. Suitable high-yielding varieties with good bioactivity need to be identified. This experiment evaluated the yield of six varieties of bitter melon under greenhouse conditions and their bioactivity in terms of total phenolic and saponin compounds and total antioxidant activity determined using four assays. The larger varieties (Big Top Medium, Hanuman, Jade and White) were more productive than the small varieties (Indra and Niddhi) in terms of total fruit weight and yield per flower pollinated. The bioactivity (total phenolic and saponin compounds and antioxidant activity) of the two small varieties and Big Top Medium was significantly higher than that of the other three large varieties. Two antioxidant assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP), were shown to provide the strongest correlations with phenolic and saponin compounds of bitter melon. Preliminary research has identified Big Top Medium as the most suitable variety for greenhouse production. The rich source of phenolic and saponin compounds and their associated antioxidant activity highlight bitter melon as a valuable food.
Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging
Publisher: Elsevier BV
Date: 09-2017
Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato‐style vanilla ice cream
Publisher: Wiley
Date: 18-06-2010
Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts
Publisher: Elsevier BV
Date: 02-2018
Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes
Publisher: Informa UK Limited
Date: 28-03-2017
Characterization of rice starch-ι-carrageenan biodegradable edible film. Effect of stearic acid on the film properties
Publisher: Elsevier BV
Date: 12-2016
DOI: 10.1016/J.IJBIOMAC.2016.09.053
Abstract: The main aim of this study was to develop rice starch (RS), ι-carrageenan (ι-car) based film. Different formulations of RS (1-4%, w/w), ι-car (0.5-2%, w/w) was blended with stearic acid (SA 0.3-0.9%, w/w) and glycerol (1%, w/w) as a plasticizer. The effect of film ingredients on the thickness, water vapour permeability (WVP), film solubility (FS), moisture content (MC), colour, film opacity (FO), tensile strength (TS), elongation-at-break (EAB) of film was examined. Interactions and miscibility of partaking components was studied by using Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). Hydrocolloid suspension solution of mix polysaccharides imparted a significant impact (p<0.05) on the important attributes of resulting edible film. TS and EAB of film were improved significantly (p<0.05) when ι-car was increased in the film matrix. Formulation F1 comprising 2% ι-car, 2% RS, 0.3% SA, Gly 30% w/w and 0.2% surfactant (tween
Postharvest UV-C treatment affects peel degreening ‘Kensington Pride’ mango fruit stored at 20°C
Publisher: International Society for Horticultural Science (ISHS)
Date: 03-2020
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Publisher: CRC Press
Date: 15-04-2017
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