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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
J Food Process Technol 2016, 7:12 (Suppl)
Production technology of wood apple (Feronia limonia) juice
Harsh Prakash Sharma and D C Joshi
Anand Agricultural University, India
For commercial exploitation of underutilized wood apple fruit (“Feronia Limonia”), a production technology for wood apple fruit
juice was developed in College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand (Gujarat)
India. The effect of steaming treatment and enzyme added juice extraction as pretreatments and different juice extraction techniques
on juice yield and total soluble solids of wood apple (“Feronia Limonia”) juice were studied. Pretreatments i.e. steaming for 2, 4, 6
and 8 minutes and enzymatic treatment (pectinase enzyme) at different concentration (10, 20 and 30 mg/100g), different incubation
time (2, 4 and 6 hrs.) and incubation temperature 40oC as well as combined treatments (steaming and enzyme) followed by three
juice extraction techniques i.e. basket centrifuge, screw type juice extractor and fruit pulper at different rpm was studied for juice
extraction from wood apple (Feronia limonia) fruit pulp and evaluated for juice recovery (%) and total soluble solid (TSS) content
of juice. Combined pretreatment (steaming and enzyme) i.e. 6 min of steaming, 30 mg/100g enzymatic concentration, 6 hrs of
incubation time at 40oC incubation temperature obtained maximum juice recovery (82.36 %) and TSS content (5.3oBx) from wood
apple pulp. The screw type juice extractor obtained highest juice recovery (85.62 %) and TSS (5.6 °Bx) at 150 rpm followed by Basket
centrifuge and fruit pulper. The data was statistically analyzed by using completely randomized design (CRD).
Banana peel (Musa sapientum): Apotential natural antioxidant for food preservation
Jyotsna Waghmare
Institute of Chemical Technology, India
The study aimed to evaluate and compare the phytochemical content and antioxidant activity of banana peel. The conventional
extraction technique and the enzyme-assisted extraction were carried out. In enzyme assisted extraction, pre-treatment of banana
peel with enzymes; celluclast BG, ultraflo XL and Alcalase 2.4 L FG followed by extraction with ethanol was undertaken. The banana
peel extracts were subjected to in vitro free radical scavenging activity assay like DPPH. The total phenolic content and flavonoid
content in the solvent extracts of banana peel ranged from 1.35 mg/g of extracts-41.86 mg/g of extracts and 4.38 mg/g of extract-28.97
mg/g of extracts, respectively. While the DPPH radical activities for solvent banana peel extract ranged from 2.2-36.2%. The ethanolic
extract obtained from the pre-treatment of banana peel with enzyme followed by extraction showed total phenolics in range of 344
mg/ml of extract-1235 mg/ml of extract and flavonoid content in range of 94.6 mg/ml of extract-686 mg/ml of extract. The DPPH%
inhibition for the enzyme pre-treated banana peel followed by extraction varied from 13.7% to 79.33%. The temperature played an
important role in extracting the bioactive compounds from the banana peel extracts. The enzyme assisted extraction yielded the
extract with higher antioxidant activity than the solvent extracts. The oxidation properties of banana peel oleoresin in sunflower and
soybean oil were compared to other synthetic antioxidants such as TBHQ and BHA. It has been observed that banana peel oleoresin
showed thermal stability equivalent to that of BHA but lower than that of TBHQ.