Effect of Hot-Air Convective Drying on Activity Retention of Amylase and Invertase in Dried Mango of Varieties Sindri, SB Chaunsa, and Tommy Atkins

Total Page:16

File Type:pdf, Size:1020Kb

Effect of Hot-Air Convective Drying on Activity Retention of Amylase and Invertase in Dried Mango of Varieties Sindri, SB Chaunsa, and Tommy Atkins applied sciences Article Effect of Hot-Air Convective Drying on Activity Retention of Amylase and Invertase in Dried Mango of Varieties Sindri, SB Chaunsa, and Tommy Atkins Adnan Mukhtar 1,2,* , Sajid Latif 1 and Joachim Müller 1 1 Tropics and Subtropics Group, Institute of Agricultural Engineering (440e), University of Hohenheim, 70599 Stuttgart, Germany; [email protected] (S.L.); [email protected] (J.M.) 2 Sub-Campus Depalpur Okara, Institute of Horticulture Sciences, University of Agriculture Faisalabad, Renala Khurd 56300, Pakistan * Correspondence: [email protected] or [email protected]; Tel.: +49-0711-459-24708 Abstract: Recently, fruit-drying industries are showing great interest in producing dry fruits that preserve a high enzyme content. Therefore, this study aimed to investigate the effect of hot-air convective drying on activity retention of amylase and invertase in dried mango of varieties Sindri, Samar Bahisht (SB) Chaunsa, and Tommy Atkins. Convection drying was conducted under over-flow mode at five temperatures (40, 50, 60, 70, and 80 ◦C), two air velocities (1.0 and 1.4 m s−1), and constant specific humidity of 10 g kg−1 dry air. The enzymatic degradation data were fitted to the first-order reaction kinetics model, in which the temperature dependence of the rate constant Citation: Mukhtar, A.; Latif, S.; is modelled by the Arrhenius-type relationship. Results showed that the maximum amylase and Müller, J. Effect of Hot-Air invertase activity for dried mango of all three varieties was best preserved in samples dried at a Convective Drying on Activity temperature of 80 ◦C and an air velocity of 1.4 m s−1. In contrast, a lower drying temperature Retention of Amylase and Invertase and an air velocity of 1.0 m s−1 contributed to a significant decrease (p < 0.05). Exploration of in Dried Mango of Varieties Sindri, SB different temperatures and air velocities to save amylase and invertase in dried mango is useful Chaunsa, and Tommy Atkins. Appl. from an industrial point of view, as mango can be a natural dietary source of digestive enzymes to Sci. 2021, 11, 6964. https://doi.org/ improve digestion. 10.3390/app11156964 Keywords: enzyme degradation; digestive enzyme; convective drying (over-flow); Sindri; Samar Academic Editors: Elisabete Maria de Castro Lima and Jorge Manuel Bahisht Chaunsa; Tommy Atkins Rosa de Medeiros Received: 7 July 2021 Accepted: 26 July 2021 1. Introduction Published: 28 July 2021 The market of industrially produced dried mango is steadily growing due to its good taste, unique flavor, attractive color, and nutritional value [1]. To produce high-quality dried Publisher’s Note: MDPI stays neutral mangoes, fruit-drying industries are paying special attention to the activity preservation with regard to jurisdictional claims in of enzymes in the dried product. The ultimate challenge for the modern food industry published maps and institutional affil- is not only to minimize the degradation of beneficial enzymes, but also to maximize the iations. preservation of these enzymes in the final dried product. As people are becoming more conscious of their diet, the use of enzyme supplements has also increased considerably in recent years. In this regard, raising consumer awareness and specifying a product by its nutrients (enzyme units) could have a substantial effect on increasing its demand. The Copyright: © 2021 by the authors. advantage of producing dried mango, in which a high proportion of the enzymes amylase Licensee MDPI, Basel, Switzerland. and invertase is retained, is that it can be used in a wide range of applications such as This article is an open access article functional foods, bread making, brewing, food supplements, and animal feed. distributed under the terms and As enzymes are proteins in nature, they must be characterized with regard to their conditions of the Creative Commons temperature-dependent behavior. In this study, amylase and invertase were selected as Attribution (CC BY) license (https:// the model enzymes. The selection was based on the enzymes that are most commonly creativecommons.org/licenses/by/ studied in fresh mango of different varieties and are present in a concentration that is easy 4.0/). Appl. Sci. 2021, 11, 6964. https://doi.org/10.3390/app11156964 https://www.mdpi.com/journal/applsci Appl. Sci. 2021, 11, 6964 2 of 11 to measure [2,3]. In addition, amylase and invertase are the most important carbohydrate digestive enzymes, as they break down complex carbohydrates into simple sugars. Hence, mango flesh can contribute as a source of natural digestive enzymes. Fresh mango is extremely perishable and susceptible to rapid decay due to ripening and biochemical degradation, resulting in a poor shelf life. Thus, in order to consume this fruit all year long, drying is widely used technology in food processing and preservation. To date, several drying methods, such as hot-air convective drying, infrared drying, vacuum drying, microwave drying, and freeze drying have been applied to fruits, vegetables, and herbs to prepare dehydrated products [4–8]. However, convective-air drying is most commonly used due to its easy operation, as well as low investment and operating costs [9]. It is also well known that hot-air drying is primarily influenced by the drying temperature and air velocity [10–12], whereas specific humidity has no major influence on the drying rate, except that its higher value decreases the drying rate [13]. Mango and other tropical fruits are commonly dried at temperatures ranging 40 ◦C to 80 ◦C, and air velocities of 0.2 to 2.0 m s−1, to a target moisture content of 10–15 g 100 g−1 wet basis [14–17]. Several researchers have extensively documented the effects of the selected drying conditions on the physicochemical and nutritional parameters of dried mango [6,15,18–20]. Only a few studies, however, focus on the enzymatic activity in particular. In most of these studies, considerable efforts have been undertaken to understand the inactivation of the enzymes during fruit drying [21–23]. However, to the best of our knowledge, no study is available dealing with the effect of drying temperature and air velocity on the activity retention of amylase and invertase in dried mango. As enzymes are very diverse in nature, drying at different temperatures and air velocities could contribute to different degradation rates of enzymes due to differences in drying time, exposure to heat, light, and oxidation. Consequently, the activity preservation of the enzymes in the final dried product may be significantly affected under different drying conditions. Therefore, it is highly important to obtain information about the drying operating parameters and its relationship with activity retention of enzymes in dried mango, due to the health benefits of the enzymes. The aim of the present study is specifically focused on investigating and comparing the effect of the most influential hot-air drying parameters, such as temperature and air velocity, on the activity retention of amylase and invertase in dried mango slabs. The results from this research work will provide information to select the appropriate drying temperature and velocity to preserve a maximum of the digestive enzymes, amylase, and invertase in dried mango. 2. Materials and Methods 2.1. Raw Materials Mangoes (Mangifera indica L.) from three varieties, Sindri, Samar Bahisht (SB) Chaunsa, and Tommy Atkins, were used for this study. Sindri and Samar Bahisht (SB) Chaunsa were harvested from Khanewal, Pakistan, and transported by air to Frankfurt, Germany, where they were obtained through local shipment. However, Tommy Atkins was purchased from a local market in Stuttgart, Germany. During the experiments, the fruits were refrigerated at a temperature of 11 ± 1 ◦C for no more than six weeks. 2.2. Drying Experiments Convective drying was carried out using an over-flow chamber of a high precision hot-air laboratory dryer designed at the Institute of Agricultural Engineering, University of Hohenheim, Stuttgart, Germany [24], which ensured a highly accurate control of the temperature, humidity, and velocity of the drying air. Before drying, the average initial moisture contents (Sindri 86.96 ± 2.05, SB Chaunsa 82.12 ± 2.62, and Tommy Atkins 89.08 ± 2.22% w.b.) were measured when drying 24 h in an oven at 105 ◦C[25], as well as the total soluble solids (Sindri 17.33 ± 1.71, SB Chaunsa 20.69 ± 1.46, and Tommy Atkins 13.95 ± 2.81 degree Brix) by digital refractometer (ATAGO PR-201 palette, ATAGO Co. Ltd., Tokyo, Japan) and the water activity (Sindri 0.922 ± 0.012, SB Chaunsa 0.920 ± 0.010, and Appl. Sci. 2021, 11, 6964 3 of 11 Tommy Atkins 0.937 ± 0.012) using a ventilated hygrometer system (Rotronic A2, Rotronic AG, Basserdorf, Switzerland) after 30 min in a thermostatic cell at 23 ◦C. For drying, fruits were cut into slabs of 4 cm × 2 cm × 0.8 cm using a stainless steel knife and a food dicer (MultiSchneider Serano 7, Ritter, Groebenzell, Germany). A fixed dimension of mango slabs was used to achieve more homogeneity of the dried samples, as fruit size and shape affect drying time and fruit quality loss by interfering with the convective drying process [26]. Drying experiments were performed in duplication by employing different temperatures (40, 50, 60, 70, and 80 ◦C) and air velocities (1.0 and 1.4 m s−1), while maintaining a constant specific humidity 10 g kg−1. As specific humidity might vary over the experimental days, a constant specific humidity was set, which is a typical value at temperate latitudes. During the dehydration process, mass reduction was automatically recorded at a regular interval of 15 min until the target moisture content of approximately 11% wet basis was achieved [2]. This moisture content is usually considered to be under the hygienically safe microbial load with a water activity of ≤0.6 [27,28].
Recommended publications
  • Road Map for Developing & Strengthening The
    KENYA ROAD MAP FOR DEVELOPING & STRENGTHENING THE PROCESSED MANGO SECTOR DECEMBER 2014 TRADE IMPACT FOR GOOD The designations employed and the presentation of material in this document do not imply the expression of any opinion whatsoever on the part of the International Trade Centre concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. This document has not formally been edited by the International Trade Centre. ROAD MAP FOR DEVELOPING & STRENGTHENING THE KENYAN PROCESSED MANGO SECTOR Prepared for International Trade Centre Geneva, december 2014 ii This value chain roadmap was developed on the basis of technical assistance of the International Trade Centre ( ITC ). Views expressed herein are those of consultants and do not necessarily coincide with those of ITC, UN or WTO. Mention of firms, products and product brands does not imply the endorsement of ITC. This document has not been formally edited my ITC. The International Trade Centre ( ITC ) is the joint agency of the World Trade Organisation and the United Nations. Digital images on cover : © shutterstock Street address : ITC, 54-56, rue de Montbrillant, 1202 Geneva, Switzerland Postal address : ITC Palais des Nations 1211 Geneva, Switzerland Telephone : + 41- 22 730 0111 Postal address : ITC, Palais des Nations, 1211 Geneva, Switzerland Email : [email protected] Internet : http :// www.intracen.org iii ACRONYMS AND ABBREVIATIONS Unless otherwise specified, all references to dollars ( $ ) are to United States dollars, and all references to tons are to metric tons. The following abbreviations are used : AIJN European Fruit Juice Association BRC British Retail Consortium CPB Community Business Plan DC Developing countries EFTA European Free Trade Association EPC Export Promotion Council EU European Union FPEAK Fresh Produce Exporters Association of Kenya FT Fairtrade G.A.P.
    [Show full text]
  • United States Patent (19) 11 Patent Number: 5,981,835 Austin-Phillips Et Al
    USOO598.1835A United States Patent (19) 11 Patent Number: 5,981,835 Austin-Phillips et al. (45) Date of Patent: Nov. 9, 1999 54) TRANSGENIC PLANTS AS AN Brown and Atanassov (1985), Role of genetic background in ALTERNATIVE SOURCE OF Somatic embryogenesis in Medicago. Plant Cell Tissue LIGNOCELLULOSC-DEGRADING Organ Culture 4:107-114. ENZYMES Carrer et al. (1993), Kanamycin resistance as a Selectable marker for plastid transformation in tobacco. Mol. Gen. 75 Inventors: Sandra Austin-Phillips; Richard R. Genet. 241:49-56. Burgess, both of Madison; Thomas L. Castillo et al. (1994), Rapid production of fertile transgenic German, Hollandale; Thomas plants of Rye. Bio/Technology 12:1366–1371. Ziegelhoffer, Madison, all of Wis. Comai et al. (1990), Novel and useful properties of a chimeric plant promoter combining CaMV 35S and MAS 73 Assignee: Wisconsin Alumni Research elements. Plant Mol. Biol. 15:373-381. Foundation, Madison, Wis. Coughlan, M.P. (1988), Staining Techniques for the Detec tion of the Individual Components of Cellulolytic Enzyme 21 Appl. No.: 08/883,495 Systems. Methods in Enzymology 160:135-144. de Castro Silva Filho et al. (1996), Mitochondrial and 22 Filed: Jun. 26, 1997 chloroplast targeting Sequences in tandem modify protein import specificity in plant organelles. Plant Mol. Biol. Related U.S. Application Data 30:769-78O. 60 Provisional application No. 60/028,718, Oct. 17, 1996. Divne et al. (1994), The three-dimensional crystal structure 51 Int. Cl. ............................. C12N 15/82; C12N 5/04; of the catalytic core of cellobiohydrolase I from Tricho AO1H 5/00 derma reesei. Science 265:524-528.
    [Show full text]
  • Economics Analysis of Mango Orchard Production Under Contract Farming in Taluka Tando Adam District Sanghar Sindh, Pakistan
    Journal of Biology, Agriculture and Healthcare www.iiste.org ISSN 2224-3208 (Paper) ISSN 2225-093X (Online) Vol.5, No.11, 2015 Economics Analysis of Mango Orchard Production under Contract Farming in Taluka Tando Adam District Sanghar Sindh, Pakistan Ms. Irfana NoorMmemon *1 Sanaullah Noonari 1 Muhammad Yasir Sidhu 2 Mmuhammad Usman Arain 2 Riaz Hhussain Jamali 2 Aamir Ali Mirani 2 Akbar Khan Khajjak 2 Sajid Ali Sial 2 Rizwan Jamali 2 Abdul Hameed Jamro 2 1. Assistant Professor, Department of Agricultural Economics, Faculty of Agricultural Social Sciences, Sindh Agriculture University, Tandojam Pakistan 2. Student, Department of Agricultural Economics, Faculty of Agricultural Social Sciences,Sindh Agriculture University, Tandojam Pakistan E-mail: [email protected] Abstract The present study has been designed to investigate cost of production, and returns per acre of mango fruit. A sample of 60 mango farmers was taken purposively from various villages in taluka Tando Adam district Sanghar Sindh Pakistan. The objective was to work out benefit cost ratio and net present worth of growing mango orchard. The mango growers in study area on average per farm spent a sum of Rs. 38000.00. This included Rs. 6000.00 for loading, Rs. 16000.00 for transportation and Rs. 6000.00 of unloading respectively in the study area. The mango grower in the study area on average per acre spent a total cost of production of Rs. 203762.00 this included Rs.80000.00, Rs.28847.00, Rs.56915.00 and Rs.38000.00 on fixed cost, labour costs, Capital Inputs and marketing costs respectively in the study area.
    [Show full text]
  • Synthesis and Structural Characterization of Glucooligosaccharides and Dextran from Weissella Confusa Dextransucrases
    YEB Recent Publications in this Series Dextran from and and Structural Characterization of Glucooligosaccharides QIAO SHI Synthesis 4/2016 Hany S.M. EL Sayed Bashandy Flavonoid Metabolomics in Gerbera hybrida and Elucidation of Complexity in the Flavonoid Biosynthetic Pathway 5/2016 Erja Koivunen Home-Grown Grain Legumes in Poultry Diets 6/2016 Paul Mathijssen DISSERTATIONES SCHOLA DOCTORALIS SCIENTIAE CIRCUMIECTALIS, Holocene Carbon Dynamics and Atmospheric Radiative Forcing of Different Types of Peatlands ALIMENTARIAE, BIOLOGICAE. UNIVERSITATIS HELSINKIENSIS 21/2016 in Finland 7/2016 Seyed Abdollah Mousavi Revised Taxonomy of the Family Rhizobiaceae, and Phylogeny of Mesorhizobia Nodulating Glycyrrhiza spp. 8/2016 Sedeer El-Showk Auxin and Cytokinin Interactions Regulate Primary Vascular Patterning During Root QIAO SHI Development in Arabidopsis thaliana 9/2016 Satu Olkkola Antimicrobial Resistance and Its Mechanisms among Campylobacter coli and Campylobacter Synthesis and Structural Characterization of upsaliensis with a Special Focus on Streptomycin 10/2016 Windi Indra Muziasari Glucooligosaccharides and Dextran from Impact of Fish Farming on Antibiotic Resistome and Mobile Elements in Baltic Sea Sediment Weissella confusa Dextransucrases 11/2016 Kari Kylä-Nikkilä Genetic Engineering of Lactic Acid Bacteria to Produce Optically Pure Lactic Acid and to Develop a Novel Cell Immobilization Method Suitable for Industrial Fermentations 12/2016 Jane Etegeneng Besong epse Ndika Molecular Insights into a Putative Potyvirus RNA Encapsidation
    [Show full text]
  • Transferable Step-Potentials For
    © 2013 ANTHONY COFFMAN ALL RIGHTS RESERVED PRODUCTION OF CARBOHYDRASES BY FUNGUS TRICHODERMA REESEI GROWN ON SOY-BASED MEDIA A Thesis Presented to The Graduate Faculty of The University of Akron In Partial Fulfillment of the Requirements for the Degree Master of Science Anthony Coffman December, 2013 PRODUCTION OF CARBOHYDRASES BY FUNGUS TRICHODERMA REESEI GROWN ON SOY-BASED MEDIA Anthony Coffman Thesis Approved: Accepted: ___________________________________ ___________________________________ Advisor Department Chair Dr. Lu-Kwang Ju Dr. Lu-Kwang Ju ___________________________________ ___________________________________ Committee Member Dean of The College Dr. Gang Cheng Dr. George K. Haritos ___________________________________ ___________________________________ Committee Member Dean of the Graduate School Dr. Chelsea N. Monty Dr. George R. Newkome ___________________________________ Date ii ABSTRACT Trichoderma reesei RUT-C30 was cultivated in shaker flasks and pH-controlled, agitated batch fermentations to study the effects of soy-based media on the production of cellulase, xylanase, and pectinase (polygalacturonase) for the purposes of soybean polysaccharide hydrolysis. Growth on defatted soybean flour as sole nitrogen source was compared to the standard combination of ammonium sulfate, proteose peptone, and urea. Carbon source effect was also examined for a variety of substrates, including lactose, microcrystalline cellulose (Avicel), citrus pectin, soy molasses, soy flour hydrolysate, and soybean hulls (both pretreated and natural). Flask study results indicated exceptional enzyme induction by Avicel and soybean hulls, while citrus pectin, soy molasses, and soy flour hydrolysate did not promote enzyme production. Batch fermentation experiments reflected the flask system results, showing the highest cellulase and xylanase activities for systems grown with Avicel and soybean hulls at near-neutral pH levels, and the highest polygalacturonase activity resulting from growth on lactose and soybean hulls at lower pH levels, 4.0 to 4.5.
    [Show full text]
  • Mango Production in Pakistan; Copyright © 1
    MAGO PRODUCTIO I PAKISTA BY M. H. PAHWAR Published by: M. H. Panhwar Trust 157-C Unit No. 2 Latifabad, Hyderabad Mango Production in Pakistan; Copyright © www.panhwar.com 1 Chapter No Description 1. Mango (Magnifera Indica) Origin and Spread of Mango. 4 2. Botany. .. .. .. .. .. .. .. 9 3. Climate .. .. .. .. .. .. .. 13 4. Suitability of Climate of Sindh for Raising Mango Fruit Crop. 25 5. Soils for Commercial Production of Mango .. .. 28 6. Mango Varieties or Cultivars .. .. .. .. 30 7. Breeding of Mango .. .. .. .. .. .. 52 8. How Extend Mango Season From 1 st May To 15 th September in Shortest Possible Time .. .. .. .. .. 58 9. Propagation. .. .. .. .. .. .. .. 61 10. Field Mango Spacing. .. .. .. .. .. 69 11. Field Planting of Mango Seedlings or Grafted Plant .. 73 12. Macronutrients in Mango Production .. .. .. 75 13. Micro-Nutrient in Mango Production .. .. .. 85 14. Foliar Feeding of Nutrients to Mango .. .. .. 92 15. Foliar Feed to Mango, Based on Past 10 Years Experience by Authors’. .. .. .. .. .. 100 16. Growth Regulators and Mango .. .. .. .. 103 17. Irrigation of Mango. .. .. .. .. .. 109 18. Flowering how it takes Place and Flowering Models. .. 118 19. Biennially In Mango .. .. .. .. .. 121 20. How to Change Biennially In Mango .. .. .. 126 Mango Production in Pakistan; Copyright © www.panhwar.com 2 21. Causes of Fruit Drop .. .. .. .. .. 131 22. Wind Breaks .. .. .. .. .. .. 135 23. Training of Tree and Pruning for Maximum Health and Production .. .. .. .. .. 138 24. Weed Control .. .. .. .. .. .. 148 25. Mulching .. .. .. .. .. .. .. 150 26. Bagging of Mango .. .. .. .. .. .. 156 27. Harvesting .. .. .. .. .. .. .. 157 28. Yield .. .. .. .. .. .. .. .. 163 29. Packing of Mango for Market. .. .. .. .. 167 30. Post Harvest Treatments to Mango .. .. .. .. 171 31. Mango Diseases. .. .. .. .. .. .. 186 32. Insects Pests of Mango and their Control .
    [Show full text]
  • Physico-Chemical Attributes and Heavy Metal Content of Mangoes (Mangifera Indica L.) Cultivated in Different Regions of Pakistan
    Pak. J. Bot., 42(4): 2691-2702, 2010. PHYSICO-CHEMICAL ATTRIBUTES AND HEAVY METAL CONTENT OF MANGOES (MANGIFERA INDICA L.) CULTIVATED IN DIFFERENT REGIONS OF PAKISTAN SAEED AKHTAR1*, SAFINA NAZ1 , M.TUSEEF SULTAN1 , SEEMA MAHMOOD2, 3 4 MUHAMMAD NASIR AND ANWAAR AHMAD 1Department of Food and Horticultural Sciences, Bahauddin Zakariya University Multan, Pakistan 2Institute of Pure and Applied Biology, Bahauddin Zakariya University Multan, Pakistan 3Department of Animal Products Technology, University of Veterinary & Animal Sciences, Lahore, Pakistan Department of Food Technology, University of Arid Agriculture, Rawalpindi, Pakistan Abstract The present study was carried out to evaluate the physico-chemical attributes and heavy metal content of 4 popular mango (Mangifera indica L.) varieties viz., Dusahri, Chaunsa, Ratol and Langra grown in Multan (MUL), Rahim Yar Khan (RYK) and Mir Pur Khas (MPK), three major districts of Pakistan. Ash content, total soluble solid (TSS), pH and titratable acidity significantly (p<0.0.5) varied among these varieties. Langra, collected from MUL showed the highest ash % with relatively lower pH and TSS. The results indicated a substantial build-up of macro (Na, K, Ca, P) and micro (Fe, Zn, Ni, Cr, Cd, and Pb) elements in the selected mango varieties. Mango varieties collected from MUL showed a higher concentration of these metals as compared to other regions which may be attributed to irrigation from industrial effluents and sewage water. This study concludes that the levels of heavy metals in tested Pakistani mango varieties are higher than the safe limits laid down by World Health Organization (WHO) and need regular monitoring both at the farm and the table.
    [Show full text]
  • Changes in the Sensory Characteristics of Mango Cultivars During the Production of Mango Purée and Sorbet
    DIFFERENCES IN SENSORY CHARACTERISTICS AMONG VARIOUS MANGO CULTIVARS IN THE FORM OF FRESH SLICED MANGO, MANGO PURÉE, AND MANGO SORBET by CHRISTIE N. LEDEKER B.S., University of Delaware, 2008 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Interdisciplinary Food Science Graduate Program Department of Human Nutrition KANSAS STATE UNIVERSITY Manhattan, Kansas 2011 Approved by: Major Professor Dr. Delores H. Chambers Abstract Fresh mangoes are highly perishable, and therefore, they are often processed to extend shelf-life and facilitate exportation. Studying the transformation that mango cultivars undergo throughout processing can aid in selecting appropriate varieties for products. In the 1st part of this study, the flavor and texture properties of 4 mango cultivars available in the United States (U.S.) were analyzed. Highly trained descriptive panelists in the U.S. evaluated fresh, purée, and sorbet samples prepared from each cultivar. Purées were made by pulverizing mango flesh, passing it through a china cap, and heating it to 85 °C for 15 s. For the sorbets, purées were diluted with water (1:1), sucrose was added, and the bases were frozen in a batch ice cream freezer. Much of the texture variation among cultivars was lost after fresh samples were transformed into purées, whereas much of the flavor and texture variation among cultivars was lost once fresh mangoes and mango purées were transformed into sorbets. Compared to the other cultivars, Haden and Tommy Atkins underwent greater transformations in flavor throughout sorbet preparation, and processing reduced the intensities of some unpleasant flavors in these cultivars.
    [Show full text]
  • INVERTASE from SACCHAROMYCES CEREVISIAE
    INVERTASE from SACCHAROMYCES CEREVISIAE New specifications prepared at the 57th JECFA (2001) and published in FNP 52 Add 9 (2001); previously prepared at the 15th JECFA (1971) as part of the specifications for “Carbohydrase from Saccharomyces species”, published in FNP 52. The use of this enzyme was considered to h be acceptable by the 57t JECFA (2001) if limited by Good Manufacturing Practice. SYNONYMS INS No. 1103 SOURCES Produced by the controlled submerged aerobic fermentation of a non- pathogenic and non-toxigenic strain of Saccharomyces cerevisiae and extracted from the yeast cells after washing and autolysis. Active principles β-Fructofuranosidase (synonym: invertase, carbohydrase, saccharase) Systematic names and β-Fructofuranosidase (EC 3.2.1.26; C.A.S. No. 9001-57-4) numbers Reactions catalysed Hydrolyses sucrose to yield glucose and fructose DESCRIPTION Typically white to tan amorphous powders or liquids that may be dispersed in food grade diluents and may contain stabilisers; soluble in water and practically insoluble in ethanol and ether. FUNCTIONAL USES Enzyme preparation Used in confectionery and pastry applications GENERAL Must conform to the General Specifications and Considerations for SPECIFICATIONS Enzyme Preparations Used in Food Processing (see Volume Introduction) CHARACTERISTICS IDENTIFICATION The sample shows invertase activity See description under TESTS TESTS Invertase activity Principle Invertase hydrolyses the non-reducing β-d-fructofuranoside residues of sucrose to yield invert sugar. The invert sugar released is then reacted with 3.5 dinitrosalicylic acid (DNS). The colour change produced is proportional to the amount of invert sugar released, which in turn is proportional to the invertase activity present in the sample.
    [Show full text]
  • Invertase from Baker's Yeast (S
    Invertase from baker's yeast (S. cerevisiae) Catalog Number I4504 Storage Temperature –20 °C CAS RN 9001-57-4 Reported KM values are 25 mM for sucrose and EC 3.2.1.26 150 mM for raffinose. At high substrate concentrations Synonyms: Saccharase, b-Fructofuranosidase, (1 M), invertase exhibits transferase activity by b-D-Fructofuranoside fructohydrolase transferring the b-D-fructofuranosyl residue to primary alcohols including ethanol, methanol, and n-propanol. Product Description Invertase does not require any activators and is Molecular mass:1 270 kDa inhibited by iodine, Zn2+, and Hg2+.1,3 Extinction coefficient:1 E1% = 23.0 (280 nm) pI:2 3.4–4.4 Precautions and Disclaimer This product is for R&D use only, not for drug, Invertase from baker's yeast is a glycoprotein household, or other uses. Please consult the Material containing 50% mannan and 2-3% glucosamine. During Safety Data Sheet for information regarding hazards purification, a small percentage of the enzyme may and safe handling practices. have part of the carbohydrate moiety removed leaving a heterogeneous enzyme with a lower or even negligible Preparation Instructions mannan content. This difference in carbohydrate This enzyme is soluble in water (10 mg/ml), yielding a content has led to the conclusion that two forms of the clear solution. enzyme exist. An external invertase (predominant form), carbohydrate containing, located outside of the References cell membrane and an internal invertase, which is 1. Lampen, J.O., The Enzymes, Boyer, P.D., ed., located entirely within the cytoplasm and devoid of any Academic Press (New York, NY:1971), carbohydrate.1,3 pp.
    [Show full text]
  • Sensory Evaluation of Mango (Chaunsa) Pulp Preserved with Addition of Selected Chemical Preservatives and Antioxidant During
    Sarhad J. Agric. Vol.27, No.3, 2011 SENSORY EVALUATION OF MANGO (CHAUNSA) PULP PRESERVED WITH ADDITION OF SELECTED CHEMICAL PRESERVATIVES AND ANTIOXIDANT DURING STORAGE YASSER DURRANI, ALAM ZEB, MUHAMMAD AYUB, WASEEF ULLAH and ALI MUHAMMAD Department of Food Science and Technology, Agricultural University, Peshawar – Pakistan. ABSTRACT Mango pulp was preserved with the addition of potassium sorbate (PS), sodium benzoate (SB) and potassium metabisulphite (KMS) alone and PS in combination with SB and Citric Acid (CA). All the samples were stored at room temperature and were evaluated in sensory evaluation laboratory. It was noted that samples preserved with addition of KMS, PS in combination with KMS and PS in addition with CA retained their overall eatable quality for colour, flavour and odour during 45 and 60 days of storage. Key Words: Mango, pulp, Food preservatives, sensory evaluation Citation: Durrani, Y., A. Zeb, M. Ayub. W. Ullah and A. Muhammad. 2011. Sensory evaluation of mango (Chanunsa) pulp preserved with addition of selected chemical preservatives and antioxidant during storage. Sarhad J. Agric. 27(3): 471-475 INTRODUCTION Mango (Mangifera indica L.) is popular and economically important tropical fruit throughout the world, due to its excellent eating quality (bright colour, sweet taste and luscious flavour) and nutritional composition (vitamins, minerals, fiber and other phytochemical compounds). It is popularly known as ‘The King of Fruits’ (Gerbaud, 2008). According to Agriculture statistics of Pakistan (2008-09) total area under mango cultivation in Pakistan was 170.1 (0000 hectares) with 1727.9 (000 tones) of production. Substantial quantities of mangoes are wasted because of poor post-harvest management and lack of appropriate facilities in developing countries.
    [Show full text]
  • Anti-Sap Chemicals Reduce Sapburn Injury and Improve Fruit Quality in Commercial Mango Cultivars of Pakistan
    INTERNATIONAL JOURNAL OF AGRICULTURE & BIOLOGY ISSN Print: 1560–8530; ISSN Online: 1814–9596 07-313/MFA/2008/10–1–1–8 http://www.fspublishers.org Full Length Article Anti-Sap Chemicals Reduce Sapburn Injury and Improve Fruit Quality in Commercial Mango Cultivars MEHDI MAQBOOL AND AMAN ULLAH MALIK1 Postharvest Lab., Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan 1Corresponding author’s e-mail: [email protected] ABSTRACT Sapburn injury of mango fruit is a serious problem as it reduces the cosmetic appeal and downgrade fruit. For the sapburn management in commercial cultivars (cvs) of Pakistan, physiologically mature fruits of cvs Sindhri and Chaunsa were harvested along with 4-5 cm pedicel. Immediately after de-stemming, fruits were treated with one of the potential chemical solutions: calcium hydroxide [Ca(OH)2], Tween-80, sodium carboximethyl cellulose (CMC), lauryl sulfate sodium (LS), detergents and vegetable oil. The fruits after treatments were air dried and packed in cardboard boxes, transported to the laboratory and stored (14°C & RH 85%) for 7 and 14 days in case of cv Sindhri and cv Chaunsa, respectively. Fruits de- stemmed under calcium hydroxide showed better results against sapburn injury followed by Tween-80 in both the cvs. In the follow-up study, the best chemicals in experiment 1 along with alum were tested on cv Chaunsa to confirm the results. This time fruits after treatments were subjected to two different storage conditions (25°C & RH 56% & 14°C & RH 85%). Data on sapburn injury recorded after 24, 48 and 72 h, showed almost similar pattern at both the temperatures.
    [Show full text]