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It is my privilege to present the print version of the [Volume 5 Issue 3] of our Research & Reviews: Journal of Food Science and Technology, 2016. The intension of RRJoFST is to create an atmosphere that stimulates vision, research and growth in the area of Food Science and Technology. Timely publication, honest communication, comprehensive editing and trust with authors and readers have been the hallmark of our journals. STM Journals provide a platform for scholarly research articles to be published in journals of international standards. STM journals strive to publish quality paper in record time, making it a leader in service and business offerings. The aim and scope of STM Journals is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high level learning, teaching and research in all the Science, Technology and Medical domains. Finally, I express my sincere gratitude to our Editorial/ Reviewer board, Authors and publication team for their continued support and invaluable contributions and suggestions in the form of authoring writeups/reviewing and providing constructive comments for the advancement of the journals. With regards to their due continuous support and co-operation, we have been able to publish quality Research/Reviews findings for our customers base. I hope you will enjoy reading this issue and we welcome your feedback on any aspect of the Journal.
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Research & Reviews : Journal of Food Science & Technology
Contents
1. White Wine Clarification using Ceramic Membranes and Composites by Microfiltration KĂŠlen Cristofoli, Venina dos Santos, C.P. Bergmann, Mara Zeni
1
2. Ayurveda Dietetics: A Solution for the Impediments in Dietician Theory Kashinath Samagandi, Jagriti Sharma
12
3. Effect of Microwave Drying on Chemical Composition of Some Leafy Vegetables Ibrahim T.A., Omosuli S.V., Oloye D.A.
18
4. Evaluation of Acute Toxicity Study of Some Indian Medicinal Plants against Anti-ulcer Lakshmi Priya. G, Josephine Mary Rani. A, RagamathBee A.
22
5. Grape Seed Extract: Potent Chemoprotective Agent: Phytochemical Analysis and GC-MS Study P.A. Raajeswari, Suganya B.
30
Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print) Volume 5, Issue 3 www.stmjournals.com
White Wine Clarification using Ceramic Membranes and Composites by Microfiltration 1
Kélen Cristofoli1, Venina dos Santos1, C.P. Bergmann2, Mara Zeni1,*
Center of Exact Sciences and Technology, University of Caxias do Sul, Caxias do Sul, RS, Brazil 2 School of Engineering, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
Abstract
Microfiltration and tangential ultrafiltration applied to wine filtration have become important alternatives to the conventional filtration processes in the wine industry, to obtain beverage with acceptable characteristics for the consumer and viable for industries. Therefore, white wine permeability tests were performed in this work using α-alumina ceramic membranes and composite membranes (ceramic polymer) in order to determine the influence of the structure of the filter media in the permeate white wine flow, as well as evaluating the presence of solid residues in the wine resulting of its clarification. Keywords: Separation process, membrane, polyamide 66, white wine, α-alumina
INTRODUCTION
Wines increasingly clear and bright have become one of the major demands from the consumer market as a synonym of quality and food safety. To ensure these requirements the beverage industries in general make use of various technics in various stages in the drafting process of wine, including centrifugation and subsequent filtration with diatomaceous earth (conventional filtration). The latter consists in the use of materials involving high costs since the solid saturated waste requires a proper final disposal, and in some cases treatment before disposal [1, 2].
Beverage and food industry has adopted the separation processes by membrane (PSM) seeing that it is possible separating components or by-products without submitting them to severe changes of temperature, pressure and other factors that can alter their most appreciated characteristics with the use of ultrafiltration systems (UF) and microfiltration (MF). According to Mohammad et al. (2011), despite the great advances of membranes over the past years only 2.83% of the published articles deal with membranes with application in the alimentation area. With the use of PSM, the beverage industry can reduce its operational costs due to the reduction of operations like centrifugation and filtration with diatomaceous earth, and consequently energy [1, 3].
Polymeric membranes have gained more marked in the last decades and at the same time various methods have been developed to improve their performance and increase their application field, since they present limitations in certain processes. As a way of increasing their mechanical resistance, it is possible combining polymeric and ceramic membranes, so-called composite membranes [4]. According to Trevisoli (2010), 50% of microfiltration and ultrafiltration membranes have a modified surface. Polymeric membranes usually have low flows and low cost while ceramic membranes have high flows and high cost, although they present longer lifetime [5]. Polymers such as polyamide 66 (PA66) are used as membranes because they have hydrophilic characteristics, good mechanical resistance, chemical stability and resistance to microbiological attack [6]. Besides that, the polyamide may present saline retention, which can cause in wine, apart from clarification, tartaric stabilization, i.e., reducing compounds such as potassium hydrogen tartrate that may cause, over time, turbidity in the bottled product [7].
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Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print) Volume 5, Issue 3 www.stmjournals.com
Ayurveda Dietetics: A Solution for the Impediments in Dietician Theory Kashinath Samagandi*, Jagriti Sharma Department of Post-graduates Studies in Swasthavrita and Yoga, National Institute of Ayurveda, (Government of India, Ministry of AYUSH), Madhav Vilas Palace, Amer Palace Road, Jaipur, Rajasthan, India Abstract
Background: What makes food important, is it calories or nutrition? Or something else, like flavour, fads or appetite of a consumer. Diet prescribed on the basis of calories and nutrition, goes absolutely futile if appetite of a user, flavours of food and trending eating pattern are uncared for. Appetite being a physical entity enables to take food at on time and facilitate the process of digestion and assimilation of food. Flavour, essence, appearance or aroma and fads are the psychological entity which intern ignites the digestive fire (physical entity). Starters at the beginning and the desserts at the end of main meal are one of the fads which impart the ultimate contentment. So, it is must to consider these entities while stipulating the diet regimen. Materials and Methods: Principles of āyurveda dietetics utterly consider these while advocating the food. agni (digestive fire), mitāhara (quantitative), hita (wholesome food), pathya (conducive), sātmya (habituation), āhāra saṁskāra (food preparation and processing), āhāra vidhi vidhāna (dietetic rules) precisely explained in bhṛhtraī and in lahgutraīpermit to recommend the food according to the consumer and anticipate the desired effect over the body. Results and Discussion: Calories and the nutrients being principle part of food becomes less important when the physical entities like appetite & craving of the individual, colour, flavour, aroma, taste and trending patterns of food are taken into account. So, caloric and nutrients of the food are best served and utilized when the other physical and psychological entities are considered. Conclusion: Caloric food and nutrients served appropriately may go vain when served without assessing the user's digestive fire, eating pattern, craving and passion. So, every time these food factors are examined to appreciate the desired effect. Keywords: Appetite, agni, flavour, fad, matra and Saṃskara
INTRODUCTION Background Food is the primary and sole source of the life and energy. No one in this universe survive without food. Theories say that by abstinence of food intake (starvation or fasting) person can survive more than a month or a year. But, literally speaking, during the time of fasting and starvation we are not in the actual restrain, because energy which is utilised by the every cell for its function is from the stored food. When this stored energy is consumed completely then, there is no life, i.e. person will lose his life. So, food is only source of energy on which whole universe is depended.
āyurveda defines food as the vital source of life [1], even health of an individual primarily depends upon the food. Food is not only responsible for providing the physical health by imparting the colour, complexion, clear voice, strength, and stamina but also imparts the mental health by conveying the intelligence, satisfaction, good memory etc. Renowned ancient author of āyurveda even quotes that there is no need to prescribe the medicine when appropriate diet (pathyā) is advised to any patient (according to Lolimba Raja). āyurveda advocates food to an individual very systematically rather than advising the caloric food. Most of the modern dietician of the present era prescribes the diet
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Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print) Volume 5, Issue 3 www.stmjournals.com
Effect of Microwave Drying on Chemical Composition of Some Leafy Vegetables Ibrahim T.A.*, Omosuli S.V., Oloye D.A. Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria Abstract
Three selected edible leafy vegetables (Vernonia amygdalina, Ocimum gratissimum and Telfeiria occidentalis) were microwaved to dryness, crushed to powder and analyzed for their proximate, mineral and vitamin C composition. It was investigated that their proximate composition varied between 10.0% to 13.0% (moisture), 10.0% to 20.0% (ash), 1.5% to 3.5% (crude fiber), 10.5% to 19.0% (crude fat), 0.3% to 1.6% (crude protein), 54.2% to 66.3% (carbohydrate) and 314.0 kcal to 389.0 kcal (energy value). The minerals analyzed were Na, Ca, K, Fe and Mg. Results obtained show that all the vegetables had high mineral contents ranging between the limits of 48.92 mg/100g in Na (V. amygdalina) and 268.00 mg/100g in Mg (T. occidentalis) except Fe which was relatively low ranging from 14.53 mg/100g to 33.87 mg/100g respectively. The vitamin C content was 276.0 mg/10 g, 188.6 mg/100 g and 593.4 mg/100g for V. amygdalina, O. gratissimum and T. occidentalis respectively. The results obtained were compared with fresh, sundried and oven dried samples as obtained in the literature. It was found that sufficient nutrients were retained, therefore it was concluded that leafy vegetables can be preserved with nearly maximum nutrient retention by microwaving to dryness. Keywords: Vegetables, composition, literature, nutrient, microwave
INTRODUCTION
Most developing countries depend on starchbased food as the main food staple food for the supply of both energy and protein. This accounts, in part, for protein deficiency, which prevails among the populace as recognized by Food and Agricultural Organization [1]. In Nigeria, as in most other tropical countries of Africa where the daily diet is dominated by starchy staple foods, vegetables are the cheapest and most readily available sources of important proteins, vitamins, minerals and essential amino acids [2]. Vegetables are the fresh and edible portions of herbaceous plants, which can be eaten raw or cooked [3]. They contain valuable food ingredients, which can be used as energy source, bodybuilding, regulatory and protective material. Vegetables are valuable in maintaining alkaline reserve of the body. They are valued mainly for their high carbohydrates, vitamin and mineral contents. Vegetables may be edible roots, stems, leaves, fruits or seed, each group contributes to diet in its own way [4]. Vegetables also act as buffering agents for
acidic substances produced during the digestion process [5]. Vegetables contain both essential and toxic elements over a wide range of concentrations in the soil in which the vegetable is planted. Leafy vegetables are regular ingredient in the diet of the average Nigerian with their level of consumption; they can provide appreciable amounts of nutritive minerals [6]. Vegetables contain low calories and negligible quantities of utilizable energy hence they are ideal for obese people who can satisfy their appetite without consuming much carbohydrate. However, the objectives of this study are to, investigate and compare the proximate, mineral, and Vitamin C composition of microwaved Vernonia amygnalina, Telfeiria occidentalis and Ocimum gratissimum with those in literature for their fresh, sundried and oven-dried samples.
MATERIALS AND METHODS
Collection of Vegetable Samples: The vegetable samples were randomly purchased from Oba Marke Ti Owo, Ondo State, Nigeria.
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Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print) Volume 5, Issue 3 www.stmjournals.com
Evaluation of Acute Toxicity Study of Some Indian Medicinal Plants against Anti-ulcer Lakshmi Priya G.*, Josephine Mary Rani A., RagamathBee A. Department of Zoology, Auxilium College, Vellore, Tamil Nadu, India Abstract
The acute toxicity study was carried out as per organization for economic co-operation and development guidelines 420. In acute toxicity study, the oral dose 150 mg/kg of body weight of animal of tested plant extract was administered to three groups in single dose groups in single dose and general behaviour, adverse effects were determined, the tested plant extract was administered orally for 14 days to three groups contained three animals and their body weight, haematological, biochemical parameters and histopathological studies were evaluated and compared to normal group by sacrificing all group animals. This study analyse the acute toxicity of some Indian medicinal plants using an in vivo rat model. Keywords: Acute toxicity, Lantana camara, Annona muricata, Kalanchoe pinnata, hematological and biochemical parameters, liver, kidney
INTRODUCTION
The usage of medicinal plants has great importance from ancient times, [1]. Plants produce a wide range of drugs to widen the therapeutic arsenal [2]. However during the past few decades, traditional system of medicine has drawn tremendous attention for in vivo studies [3], and for this reason, more researches are carried out in order to determine the toxicity of medicinal plants and their products. Toxicity is an expression of being poisonous, indicating the state of adverse effects led by the interaction between toxicants and cells. This mechanism of action may vary depending on the cell membrane and chemical properties of toxicants. It may occur within cell membrane or on the cell surface or tissue beneath as well as at the extracellular matrix. In most of the cases vital organ such as liver and kidney affected by toxicants [4]. Lantana camara introduced in India as an ornamental plant but entirely naturalized and found throughout India. However, it is listed as one of the significant medicinal plants of the world [5]. The plant Lantana camara (verbenaceae), generally known as wild or red sage is the most widespread species of this genus and it is a woody straggling plant with
various flower colour red, pink, white, yellow and violet. It is an evergreen strong smelling shrub, with stout recurred prickles, leaves opposite, ovate, acute or sub-acute, crenateserrate, scab ride on both sides [6]. There has been to a great extent work conducted, especially in India, on the chemical constituents of lantana camara. The leaf oil is used as an antiseptic for wounds and the roots are used for the treatment of toothache and the flowers for chest complaints in children [7]. While extracts from the leaves exhibit anti proliferative, antimicrobial, fungicidal, insecticidal and nematicidal activity [8]. Lantana camara has been used in many parts of the world to treat a wide variety of disorders [5]. In Central and South America, the leaves were made into a poultice to treat sores, chickenpox, and measles. Fevers, colds, rheumatism, asthma, and high blood pressure were treated with preparations from the plant [9]. In Ghana, an infusion of the whole plant was used for bronchitis and the powdered root in milk was given to children for stomachache [10]. In Asian countries, leaves were used to treat cuts, rheumatism, ulcers, and intestinal worms. It has been claimed that a steroid, lancamarone
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Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print) Volume 5, Issue 3 www.stmjournals.com
Grape Seed Extract: Potent Chemoprotective Agent: Phytochemical Analysis and GC-MS Study 1
P.A. Raajeswari1,*, Suganya B.2
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India 2 Department of Dietician, St. Johns Medical College Hospital, Bengaluru, Karnataka, India
Abstract
Plant extracts or secondary metabolites have served as antioxidants in phytotherapeutic medicines to protect against various diseases for centuries. Phytochemicals are naturally occurring in the medicinal plants, leaves, vegetables and roots that have defence mechanism and protect from various diseases. Phytochemicals are primary and secondary compounds. Chlorophyll, proteins and common sugars are included in primary constituents and secondary compounds include terpenoids, alkaloids, quinines, flavonoids, sterols, saponins, tannins and phenolic compounds. In the present study, grape seeds, the waste material of the fruit was extracted with methanol, acetone and distilled water as solvent. The extracts were tested for presence of phytochemicals. Qualitative phytochemicals analysis showed presence of potent bioactive constituents such as polyphenols, terpenoids, flavonoids, tannins, alkaloids, cardiac glycosides, carbohydrates and phytosterols in grape seed extract. GC-MS analysis of methanolic grape seed extract revealed the presence of biologically significant compounds like 7-methoxy-2,2-dimethylchromone, hexadecanoic acid, 3-(4-hydroxy-3,5dialkylphenyl)propanol 4-n-propylresorcinol and 2-hydroxycyclopentadecanone. The therapeutic effects of these compounds are yet to be studied. Keywords: Grape, extracts, phytochemicals, GC-MS study
INTRODUCTION
Phytochemicals are non-nutritive compounds (secondary metabolites) that contribute to flavour and colour [1, 2]. Many phytochemicals have antioxidant activity and reduce the risk of many diseases, like alkyl sulphide found in onions and garlic, carotenoids from carrots, and flavonoids present in fruits and vegetables [2]. Glycosides, flavonoids, tannins and alkaloids have hypoglycemic activities. Proanthocyanidins are the major phenolic compounds in grape seed and skin of grape Phytochemicals such as saponins, terpenoids, flavonoids, tannins, steroids and alkaloids have anti-inflammatory effects. Steroids and triterpenoids possess analgesic properties [3]. The biological activities and health-promoting benefits of polyphenols give the significance of polyphenols in grape phytochemicals. The phenolic compounds mainly include anthocyanins, flavanols, flavonols, resveratrol and phenolic acids. Grape seeds and stems
possess a wide distribution of flavonoids, which principally contain (+)-catechins, (−)epicatechin and procyanidin polymers [4]. Flavonoids possess cardioprotective, antioxidant, anti-inflammatory, anti-cancer and antimicrobial properties, and are one of the most potent nutraceuticals in food and phytopharmaceutical products [5]. Polyphenols have also been reported to possess a variety of biological activities, including antioxidant, antithrombotic, antitumor, antibacterial, antiviral, antiinflammatory, antiallergic, protection against X-ray and ultraviolet rays, chemoprevention, vasodilatory actions and cardioprotective effects [6]. Procyanidins are natural botanic polyphenols extracted from grape seeds, with bioactivities such as antioxidation, free radical elimination and cell proliferation stimulation [7]. The present study has been carried out to investigate the phytochemicals present in grape seed extract and to identify the
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