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

Ashwini, N. Bellary (2015) Development of functional foods by impregnation of bioactive compounds in solid food matrix. PhD thesis, University of Mysore.

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Abstract

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.

Item Type: Thesis (PhD)
Uncontrolled Keywords: bioactive compounds, impregnation, solid food matrix, curcuminoids, anthocyanin
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 May 2016 08:19
Last Modified: 18 May 2016 08:22
URI: http://ir.cftri.com/id/eprint/12160

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