Browsing by Author "Mini, C"

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Aloe vera based edible film coating for shelf life extension in tomato (solanum iycopersicum)
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2018) Thushara T Chandran; Mini, C
Effect of antioxidants and packaging in controlling rancidity of banana chips during storage
(Department of Processing Technology, College of Agriculture, Vellayani, 2011) Adrika, B V; Mini, C
Evaluation of ornamental chillies
(Kerala Agricultural University, 1994) Mini, C; Peter, K V
Evaluation of ornamental chillies and selection for dwarf clustered plant types
(Department of Olericulture, College of Horticulture, Vellanikkara, 1989) Mini, C; Peter, K V
Feasibility of puza zero energy cool chamber as low cost on-farm storage structure under Kerala condition
(Department of post harvest technology, college of agriculture, Vellayani, 2019) Lekshmi, S G; Mini, C
Guide on tropical vegetable seed production
(Kerala Agricultural University, 2005) Mini, C; Krishnakumary, K
Instant juice powders of cashew apple (Anacardium occidentale L.) and pineapple (Ananas comosus (L.) Merr.)
(Department of Processing Technology, College of Agriculture, Vellayani, 2017) Rafeekher, M; Mini, C
The present investigation entitled ‘Instant juice powders of cashew apple (Anacardium occidentale L.) and pineapple (Ananas comosus (L.) Merr.)’ was carried out in the Department of Processing Technology, College of Agriculture, Vellayani during 2013-2016 to optimise the process parameters for micro encapsulation through spray drying of cashew apple and pineapple juices, to evaluate the effect of drying on physical, chemical and nutritional quality parameters of fruit powders, to formulate blended fruit powder and to assess organoleptic quality, storage stability, economics and consumer acceptability of the standardised formulations. Fruit juice mixed with a carrier, maltodextrin or resistant dextrin in 80: 20, 70:30, 60:40, 50:50 and 40: 60 solid ratios were fed to co-current spray drier at inlet temperatures of 150oC, 160oC, 170oC, 180oC, 190oC and 200oC for optimization of drying parameters of cashew apple, pineapple and their equal blend independently. Feed rate was varied to maintain the outlet temperature at 88 ± 2OC with 4 bar atomization pressure and 2000 rpm blower capacity. Carrier resistant dextrin, juice solid to carrier ratio of 40:60 and 160oC inlet temperature resulted in high recovery of fine, coarse and bulked fruit powders. This combination recovered 72.09, 85.62 and 74.70 per cent of total solid content from juice carrier mix of cashew apple, pineapple and their equal blend respectively of which 40.55, 47.06 and 42.02 per cent were from cyclone. Based on higher recovery percentages, five treatment combinations (150oC to 190oC with 40:60 ratio) from each carrier were selected and subjected to physicochemical analysis. Resistant dextrin yielded fruit powders with low moisture, dispersible solids, viscosity, angle of repose and with high per cent soluble solids, lightness and hue angle, whereas maltodextrin yielded fruit powders with high total soluble solids. Resistant dextrin lowered chromaticity of pineapple and blended juice powder in contrast to the effect in cashew apple. Resistant dextrin produced pineapple powder with low water activity while maltodextrin improved bulk density of cashew apple and blended powder. Inlet temperature of 160oC yielded fruit powders with higher bulk density whereas powder moisture and angle of repose were low at 190oC. Drying at 160oC could decrease water activity and improve total soluble solids of cashew apple powder whereas reduction in water activity and chromaticity along with improvement of hue angle were observed in blended juice powders. Powders with resistant dextrin had high glass transition temperature and low hygroscopicity. Powder particles were spherical with 3 - 30 μm size and had occasional surface dents. None of the treatment combinations influenced sinkability of powders. Maltodextrin yielded fruit powders with high sugars and resistant dextrin yielded cashew apple powder with high vitamin C. Carriers did not significantly influence the energy value of fruit powders. Inlet temperature of 160 oC yielded vitamin C rich powders from all fruits as well as β-carotene rich pineapple powder. None of the treatment combinations influenced crude fibre, pH, total ash or titrable acidity. Fruit powders with resistant dextrin dried at 160oC had superior scores in sensory analysis. Good quality fruit powders produced at 160oC using each carrier, when subjected to a storage study for six months under four packaging atmospheres, microbial growth was totally absent. Refrigerated storage could maintain vitamin C, β-carotene, moisture content, titrable acidity, total phenol and high sensory acceptability of fruit powders. Cost of production of fruit powders with carrier resistant dextrin was comparatively less and highest consumer preference was for pineapple powder. Instant juice powders of cashew apple, pineapple and their equal blend produced by spray drying at 160oC with resistant dextrin as carrier in 40:60 juice solid to carrier ratio had optimum physical, chemical, nutritional and sensory qualities with six month shelf stability under refrigeration. Further studies to improve shelf life of the product in ambient temperature, exploration on nutraceutical functions and development of spray drier for small scale industries with higher efficiency will be highly beneficial for improving cost effectiveness and commercialization of the technology.
Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Viresh; Mini, C
An investigation on “Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani from 2017-2020 with the objectives to standardize the extraction procedure for maximizing the antioxidant, anti-cancerous and anti-hyperglycemic properties of fruit wastes from varikka and koozha jackfruit types, phytochemical profiling, encapsulation and commercial exploitation of encapsulated extracts for fortification of fruit juice beverages. Experiments were carried out in four parts. Standardization of extraction procedure was carried out in the first part by evaluating the extracts for antioxidant, anti-hyperglycemic and anti-cancerous properties. Both varikka and koozha types were harvested at optimum maturity and were utilized at ripe stage independently. Except bulb, seed and peel without horny portion, all other parts were dried in cabinet (D1) and freeze (D2) driers, pulverized to fine powders and extracts were prepared using solvents viz., methanol at 90 (S1), 80 (S2), 50% (S3) and ethanol at 60 (S4), 80 % (S5) with solid to solvent ratios of 1:30 (R1), 1:40 (R2) and 1:50 (R3). Extract of freeze dried varikka samples using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3) had highest Total flavonoid content (TFC) (15.66 mg QE 100g-1 ), Total phenolic content (TPC) (156.10 mg GAE 100g), DPPH scavenging activity (69.29 per cent inhibition) and α-glucosidase inhibition activity (90.24 per cent). The same extract, D2S4R3 from koozha also exhibited highest TFC (15.88 mg QE 100 g -1 ), TPC (164.63 mg GAE 100g), DPPH scavenging activity (68.64 per cent inhibition) and α-glucosidase inhibition activity (92.28 per cent). Freeze dried varikka samples extracted using 90 per cent methanol at 1:50 solid solvent ratio (D2S1R3) recorded the highest (45.88 mg 100g-1 ) ascorbic acid content and freeze dried koozha samples extracted using 90% methanol at 1:40 solid solvent ratio (D2S1R2) had the highest ascorbic acid content of 47.37 mg 100g-1 . 310 Based on the efficiency and economics, extraction of freeze dried samples using 60% ethanol at 1:40 solid to solvent ratio (D2S4R2), similar samples using 60% ethanol at 1:50 solid to solvent ratio (D2S4R3 ) and cabinet dried samples with 60% ethanol at 1:50 solid to solvent ratio (D1S4R3) were selected as three superior extraction methods . The MTT system which is a simple, reproducible and accurate means of measuring the activity of living cells via mitochondrial dehydrogenases was utilized to assess the anti-cancerous properties of the selected three extracts viz., D2S4R2, D2S4R3 and D1S4R3 on HeLa cell lines with doxorubicin as control. Freeze dried varikka and koozha samples extracted in 60 percent ethanol at 1:50 solid to solvent ratio (D2S4R3) had the lowest IC50 value of 129.30 and 157.60 µg mL-1 respectively whereas the IC50 value for doxorubicin (positive control) was18.85 µg mL-1 . When the three superior extracts were subjected to phytochemical profiling in the second part of the experiment using LCMS/MS (Waters UPLC H class system fitted with TQD MS/MS system) for sugars, organic acids, phenolic acids and flavonoids, they were significantly influenced by extraction methods and jack fruit types. Fifteen sugars, ten organic acids, eighteen phenolic acids and fifteen flavonoids were fractionated and identified from the extracts. Extract of freeze dried sample using 60% ethanol in 1:50 solid to solvent ratio (D2S4R3) had highest sugars, organic acids, phenolic acids and flavonoid content. The major sugars identified were fructose, glucose, mannose, sucrose and sorbitol and; organic acids were citric acid, malic acid, shikimic acid, succinic and hydroxycitric acid; phenolic acids were ferulic acid, p-coumaric acid, caffeic acid, benzoic acid, o - coumaric acid; myricetin, catechin, naringenin, quercetin and epicatechin were the major flavonoids. The three superior extracts selected were encapsulated independently by spray and freeze drying in the third part of the study. Two maltodextrin (MD) levels (10 and 20 dextrose equivalence, DE), three carrier to extract ratio (1:10, 1:15 and 1:20), two inlet- outlet temperature of spray drier (180 - 80º C inlet - 311 outlet and 190 - 90º C inlet - outlet) were the process variables for spray encapsulation, whereas for freeze encapsulation, maltodextrin (MD) levels and carrier ratio were selected as process variables. The extract D2S4R3 from varikka and koozha, spray encapsulated using MD 20 DE at 1:20 carrier to extract ratio (Cr3) at inlet and outlet temperature of 180 and 80º C (T1) recorded highest TPC of 115.47 and 117.92 mg GAE 100 g-1 respectively. Varikka and koozha extracts spray encapsulated using MD 20 DE at 1:10 carrier to extract ratio at 190 - 90ºC inlet - outlet temperature (C2Cr1T2) produced encapsulate with highest per cent recovery (83.77 and 82.09 % respectively). Lowest moisture content of 2.46 and 2.55 per cent were recorded by the extracts spray encapsulated using 10 DE MD at 1:20 carrier to extract ratio at inlet - outlet temperature of 190 - 90º C (C1Cr3T2) from varikka and koozha respectively. Based on the superior physico-chemical properties, spray encapsulate of freeze dried varikka and koozha extracts prepared using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature (C2T1Cr3), was selected for Part 4 of the experiment. D2S4R3 extract from varikka and koozha, when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TFC of 11.62 and 11.75 mg QE 100 g-1 respectively. Koozha extract, freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TPC of 134.38 mg GAE 100 g-1 DPPH scavenging activity of varikka and koozha extracts were highest when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio (per cent inhibition of 71.66 and 77.48 respectively). Ascorbic acid content and per cent recovery of encapsulates were not influenced by levels of MD or carrier to extract ratio. The extracts freeze encapsulated with MD 10 DE at 1:10 carrier to extract ratio had lowest moisture content of 2.22 and 2.51% respectively. Based on the superior physico-chemical properties, freeze encapsulate of the freeze dried varikka and koozha extract prepared with 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio, was selected for part 4 of the experiment. 312 The encapsulated extracts were utilized @ 0.01 to 0.1 per cent for development of fortified mango RTS beverages as per FSSAI standards and compared with commercial fortified beverage in the fourth part of study. Mango RTS beverage enriched with the freeze encapsulate of the extracts @ 0.05 per cent was found to be superior with respect to Total Soluble Solids, total phenolic content, antioxidant activity and total sugar content and these were on par with the beverage enriched with spray encapsulates @ 0.05 per cent and commercial fortified beverages. The highest TPC of 41.05 and 41.12 mg GAE 100 ml-1 were recorded in mango RTS beverage enriched with 0.05 per cent freeze encapsulate of varikka and koozha respectively which were found to be on par with the mango RTS beverage enriched with 0.05 per cent spray encapsulate. The highest scavenging activity (76.29 per cent inhibition) was noticed in RTS beverage enriched with 0.05 per cent freeze encapsulate, followed by the beverage mixed with 0.05 per cent spray encapsulate (73.21%). The lowest scavenging activity (55.19 per cent inhibition) was observed in control sample. From the study, it was proved that the extracts prepared from combined inedible parts of both varikka and koozha jackfruit types are potential source for bioactive compounds. Extraction of freeze dried varikka and koozha types using 60 per cent ethanol at 1:50 solid to solvent ratio was standardized as the best extraction method for retention of phytochemicals, antioxidant activity, antihyperglycemic and anti-cancerous properties. Phytochemical profiling of the superior extracts revealed the presence of 15 sugars, 10 organic acids, 18 phenolic acids and 15 flavonoids. Extracts from varikka and koozha spray encapsulated using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature and freeze encapsulated by using 20 DE maltodextrin at 1:20 carrier to extract ratio retained maximum phytochemicals and antioxidant properties. These spray and freeze encapsulates could be utilized for fortifying mango RTS beverage @ 50 mg 100 ml-1 without affecting the sensory parameters with an enhanced antioxidant activity of 13-16% compared to commercial fortified mango RTS beverage.
Oleoresin recovery, quality characterization and storage stability in chilly (Capsicum spp.) genotypes
(Department Of Olericulture, College Of Horticulture, Vellanikkara, 1997) Mini, C; Abdul Vahab, M
An investigation on “oleoresin recovery, quality characterisation and storage stability in chilli (Capsicum spp.) genotypes” was undertaken in the department of Olericulture, College of Horticulture, Vellanikkara during 1993 – 96 with the objective of standardising the solvent for chilli oleoresin extraction, identifying capsicum species or cultivars for maximum oleoresin yield with respect to season and stage of harvest and understanding the quality parameters of oleoresin as affected by storage. Among the six solvents tried viz. acetone, ethyl alcohol, dichloro ethane, hexane, benzene and ethyl acetate, ethyl acetate was standardised as the best solvent in respect of time and efficiency of extraction. Evaluation of nine genotypes for oleoresin under three different seasons at three stages of harvest maturity identified Arka Lohit as the highest yielder of oleoresin. Genotypes were higher in oleoresin content winter. Considering the fruit yield and oleoresin recovery together, summer was the best season for total oleoresin yield. The genotypes were on par in oleoresin yield in summer and winter when fruits were harvested at full ripe or withering stage. During rainy season, oleoresin content was maximum at withering stage. The colour and pungency increased with fruit maturity. The capsaicin content of the genotypes varied from 1.1 % to 2.2 % indicating its suitability for oleoresin required for pharmaceutical industry. Colour value was highest in the paprika type, KTPL – 19. The storage studies of oleoresin revealed that the type of container did not influence the colour loss. The oleoresin stored in dark was higher in colour value compared to samples kept open. For capsaicin, open condition of storage was better than dark storage. Delaying the harvest to withering stage and storing the oleoresin in polythene containers for eight months under open conditions can be recommended for increased pungency. Storage is not advisible for colour retention.
Portion packaging and storage of jackfruit (Artocarpus heterophyllus Lam.)
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2018) Gana, K R; Mini, C
Post harvest management practices in pineapple (Ananas comosus (L.) Merr.)
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Elso Remya Rajan; Mini, C
Productivity of okra (Abelmoschus esculentus (L.) Moench) as influenced by crops combinations
(Department Of Olericulture, College Of Horticulture, Vellanikkara, 2001) Susan Anna John; Mini, C
Investigations on the productivity of okra as influenced by crop combinations were conducted at the Vegetable Research Farm of the Department of Olericulture, College of Horticulture, Vellanikkara during 2000-2001. The experiment was laid out in randomised block design with three replications during two seasons. The base crop okra was raised at two different spacings along with intercrops amaranthus, cowpea and cucumber. Sole crops were also raised as control. Observations were made on growth characters, yield and yield attributing characters. Biological efficiency and economic suitability of the system were worked out using different indices. The results revealed that intercropping and spacing did not significantly influence the growth characters in okra, amaranthus, cowpea and cucumber. Yield per ha was higher at closer spacing of okra while the per plant performance was superior at wider spacing. Fruit characters like length, girth and single fruit weight of okra were not significantly influenced byspacing and intercropping. LER, LEC, ATER, aggressivity values and total biomass production revealed the biosuitability of okra based cropping system. LER was found to be more than unity in all the combinations, indicating the possibility of intercropping in okra. Aggressivity values clearly pointed out that cowpea and amaranthus were dominant over okra while cucumber was dominated. Economic analysis revealed that gross return, net return and per day return were highest for the combination of okra +cowpea at 60x45cm spacing. Effective weed suppression and reduction in pest incidence was also noticed in this system. Intercropping with cowpea led to a significant increase in the organic carbon and available nitrogen contents of the soil. Thus the study conclusively revealed the scope of recommending okra+cowpea at 60x45cm spacing as an economically viable, biologically suitable and sustainable cropping system to increase the productivity of vegetables.
Protocol development for fresh cut vegetables
(Department of Processing Technology, College of Agriculture, Vellayani, 2013) Thushara T Chandran; Mini, C
The present investigation on “Protocol Development for Fresh Cut Vegetables” was carried out at the Department of Processing Technology, College of Agriculture, Vellayani during the period of 2011-2013, with the objective to standardize an efficient and economic protocol for the development of fresh cut vegetables with extended shelf life and to study the acceptability of the standardized technology. Protocol for preparation of any fresh cut vegetable includes surface sanitization of whole vegetable, preliminary preparations like removal of inedible portions and cutting into pieces of required sizes, pre- treatment of cut pieces, air drying, packaging and storage. Hence the investigation was carried out as four different continuous experiments incorporating all these steps. Vegetables like beans, beetroot, cabbage and carrot were used individually for the study. The study on efficiency of the different sanitizing agents revealed that 30ppm sodium hypochlorite solution was effective in reducing microbial population in all four vegetables. Investigation on the effect of different pre storage treatments revealed the superiority of calcium treatments in maintaining the freshness and quality of the fresh cut vegetables. Shredded vegetables treated with one percent calcium chloride and calcium ascorbate showed least physiological weight loss, transpiration loss and hence had highest water potential. Percent leakage was also least in vegetables treated with calcium compounds resulting in better texture. As none of the pre - treatments showed superior performance for all the chemical quality parameters evaluated, the top four pre storage treatments were selected based on discriminal function test and subjected to microbial analysis. Considering the efficiency in reducing the microbial load, economics and other physical parameters, calcium compounds were selected as the effective chemicals for pre storage treatment of fresh cut vegetables. When different packaging materials were compared, modified atmospheric packaging viz, nitrogen and vacuum packaging were superior in maintaining the physical, physiological and chemical quality parameters of the fresh cut vegetables. Polystyrene tray wrapped with cling film was superior compared to unventilated and micro ventilated polyethylene and polypropelene covers. As both the modified atmospheric packaging were equally effective in reducing microbial population, vacuum packaging in laminated pouches was selected considering the economics of the system. Considering all these steps, the most efficient and economic protocol was developed for each fresh cut vegetable which could give a shelf life of one week. Fresh cut beans, beetroot and cabbage can be prepared by surface sanitization using 30ppm sodium hypochlorite solution for 15 minutes followed by treating the shredded pieces with one percent calcium chloride for 10 minutes and refrigerated storage in laminated pouches under vacuum. Carrot could be stored using the same protocol except pre storage treatment with one percent calcium ascorbate. Cost of production and economics was calculated and the BC ratio was profitable for the prepared fresh cut vegetables and the samples were acceptable to the sensory panel even at the end of one week.
Protocol development for minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Gayathri, G S; Mini, C
Protocol evelopment for fresh - cut fruits and fruit mix preparation
(Department of Processing Technology, College of Agriculture, Vellayani, 2012) Amith, P K; Mini, C
Seasonal evaluation of capsicum species and cultivars for oleoresin recovery
(Kerala Agricultural University, 1999) Mini, C; Abdul Vahab, M; Indira, P
Evaluation of nine chilli genotypes for oleoresin recovery under ihree different seasons identified Arka Lohit as the highest yielderofoleuresin. Genotypes were higher in oleoresin content during winter. Considering the fruit yield and oleoresin recovery together, summer was the best season for oleoresin yield.
Seed invigoration studies in ash guard (Benincasa hispida Thunb.)
(Department Of Olericulture, College Of Horticulture, Vellanikkara, 2005) Jyothilakshmi Unnikrishnan; Mini, C
"Seed invigoration studies in ash gourd (Benincasa hispida Thunb.)"was carried out at Department of Olericulture, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur during 2002-2004. The study was conducted to find out the effect of invigoration to break seed dormancy in ash gourd, to find out the storage potential of invigorated seeds and to compare the field performance of invigorated seeds with certain traditional farmers' practices. Among the different invigoration treatments tried, growth regulators were found to be effective in breaking dormancy of fresh ash gourd seed and to improve vigour GA3 was effective at 25, 50 and 100 ppm and NAA at 25 and 50 ppm. Acid treatment or water soaking did not have any effect in breaking dormancy, thus indicating the inefficiency of scarification. Seed dormancy in ash gourd is found to be endogenous in nature which is due to certain chemical blocks, caused either by the presence of growth inhibiting factors or due to deficiency of some essential compounds. Seed invigoration was not effective in breaking dormancy of fresh seeds. But fresh seeds can be given an after ripening for a period of two months and invigorated with growth regulators for increased vigour. Though there was a gradual reduction in quality parameters like germination percentage, speed of germination and vigour index. Invigorated seeds can be safely stored for a period upto five months indicating that invigorated seeds can be directly supplied to farmers for immediate use. The practice of using seeds from previous rainy season crop was found to give superior field performance during next summer. Storing the harvested fruits as such and extracting seeds at the time of sowing gives better vegetable yield, where as storing the extracted seeds till next summer gave better fruit yield for seed purpose and seed yield. Among the growth regulators seeds invigorated with NAA 50 ppm gave increased vegetable yield and GA3 50 ppm gave increased seed yield. KN03 was not effective in breaking dormancy, improving vigour or giving improved field performance in ash gourd. Using seeds of previous summer crop for next summer is found to give inferior field performance and seed quality.
Standardization of anthocyanin extraction from Pomegranate (Punica granatum L.) peel
(Department of Postharvest Management, College of Agriculture, Vellayani, 2023-02-02) Gayathri, G R; Mini, C
The present study entitled “Standardization of anthocyanin extraction from pomegranate (Punica granatum L.) peel” was carried out in the Department of Postharvest Management, College of Agriculture, Vellayani during the period 2020-2022, with the objective to standardize process parameters for anthocyanin extraction from pomegranate fruit peel using maceration. Experiment was carried out in three different parts viz., effect of dehydration in anthocyanin content, standardization of solvent for anthocyanin extraction and effect of pretreatments to enhance anthocyanin recovery. Uniformly ripe good quality pomegranate fruits procured from Swasraya Karshaka Vipani of VFPCK, Trivandrum were cleaned by washing, surface sanitized using 2 ppm ozonised water for 10 minutes, the peel was separated from the arils and mesocarp, cut into uniform pieces of approximate 2cm3 and utilized for the experiment. The prepared peels were subjected to four different dehydration treatments viz., cabinet drying at 50± 50C for 24 hrs, shade drying for 24 hrs, cabinet drying at 50± 50C for 1 hr followed by shade drying for 24 hrs and drying in blancher-cum drier at 50± 50C for 24 hrs to improve the anthocyanin content. Shade drying, cabinet drying followed by shade drying and cabinet drying of peels had enhanced the anthocyanin content from 6.70 mg/100g to 10.10 mg/100g, 17.37 mg/100g and 55.91 mg/100g respectively. Peels dried in cabinet drier at 50± 5 0C for 24 hrs had 26.15% yield, least moisture content (13.3%), highest total anthocyanin content (55.91 mg/100g) and comparatively higher total anti-oxidant activity (39.45%); hence selected as the best dehydration treatment for extraction of anthocyanin content from pomegranate peel. In the second part of study, the prepared peel pieces were cabinet dried at 50± 50C for 24 hrs, which was selected as the best dehydration treatment, macerated using three different solvents viz., acidified ethanol (1% HCl), acidified methanol (1% HCl) and 50% ethanol + 93 0.2% citric acid in 2:1 liquid to solid ratio for 48 hours under room temperature (30-35℃) & 75-80% RH, the infusion mixture was filtered and evaporated under water bath at 60℃ for complete removal of solvent. Extraction using acidified ethanol with 1 % HCl had recorded highest yield (25.5%), acidity (5.90%), and anthocyanin content (84.57 mg/100g) along with comparatively lesser time for extraction (1.50 hr); hence selected as the best solvent for anthocyanin extraction. The effect of four different pre-treatment techniques in improving the anthocyanin extraction efficiency was analysed in the third part of the experiment. Extracts from peel pieces stored at 4℃ in dark for 24 hrs before cabinet drying and maceration had highest anthocyanin content (71.35 mg/100g) and total anti-oxidant activity (86.30%) as against 62.51 mg/100g anthocyanin and 82.33% total anti-oxidant activity in peels without pre-treatment, hence selected as the best pre-treatment for extracting anthocyanin recovery from pomegranate peels. Low temperature storage of peel pieces at 4℃ in dark for 24 hrs prior to cabinet drying could result in 14.14% enhanced anthocyanin recovery. Extraction conditions to maximize anthocyanin content was optimized by taking into consideration, the best dehydration method for raw material, solvent suitable for anthocyanin extraction and adoption of proper pre-treatment prior to extraction procedure. Based on the results, a protocol was standardized for the efficient extraction of anthocyanin from pomegranate peels using maceration. Maceration of crushed 2cm3 pomegranate peel pieces, collected from clean sanitized ripe fruits which are subjected to storage at 4℃ in dark for 24 hrs followed by cabinet drying at 50± 50C for 24 hrs, using acidified ethanol with 1 % HCl in 2:1 liquid to solid ratio for 48 hours under room temperature (30-35℃) & 75-80% RH and evaporation under water bath at 60℃ could result in enhanced anthocyanin recovery.
Standardization of quality wine production from selected underexploited fruits
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2019) Keerthana Das; Mini, C
Technologies for cashew apple processing
(Kerala Agricultural University, Vellanikkara, 2005) Mini, C