Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage.

This study extracted the mucilage from Corchorus olitorius L. to observe its chemical and functional properties and suggest its possible applications in various fields. Corchorus olitorius L. mucilage was isolated by hot water extraction. FT-IR and HPAEC-PAD were used to describe the chemical composition, and the functional properties and antioxidant activities of the mucilage were also examined. The mucilage was mainly composed of uronic acid (34.24%, w/w). The solubility was 79.48 ± 1.08% at 65 °C, the swelling index was 29.01 ± 2.54% at 25 °C, and the water-holding capacity and oil-binding capacity were 28.66 ± 1.48 and 8.423 ± 0.23 g/g, respectively. The mucilage viscosity increased from 4.38 to 154.97 cP in a concentration-dependent manner. Increasing the concentration decreased the emulsion activity and increased the emulsion stability, most likely because of the corresponding increase in surface tension and viscosity. Results from antioxidant assays confirmed that the in-vitro radical scavenging activity of the mucilage increased with concentration. This study shows that C. olitorius L. can be utilized as a new hydrocolloid source, with potential applications in fields ranging from foods to cosmetics and pharmaceuticals.

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Characterization, Antioxidant Activities, and Functional Properties of Mucilage Extracted from Corchorus olitorius L.

The different drying methods significantly affected the physicochemical properties of okra powder including its color value (L* a* b*). The okra powder from freeze-drying method exhibited the highest viscosity value (7,961.00 ± 34.83 cP). It also exhibited the highest TPC (1,871.61 ± 28.68 mg GAE/100 g dried sample), TFC (168.07 ± 13.10 mg CE/100 g dried sample), and high antioxidant activities as measured by the DPPH, FRAP, and ABTS assay (89.72 ± 0.72, 1,853.60 ± 61.54, and 646.93 ± 54.48 mg TE/100 g dried sample, respectively). However, the okra powder from the microwave vacuum drying using powder at 1,800 W provided the highest methoxyl content (6.88 ± 0.66%) and the hot air drying (50°C) provided okra powder with the highest total chlorophyll content (1,232.48 ± 3.79 μg/g DW). These results of different drying processes on okra fruit can be applied as a food ingredient to deliver the desirable properties for food product. Novelty impact statement Six drying methods are compared for drying of okra fruit (Abelmoschus esculentus L.). It is revealed that freeze-drying is the good quality of okra powder in term of phenolic content, flavonoid content, and antioxidant activities. Furthermore, the freeze-drying also provides the lowest methoxyl content which can be applied to create the low calorie confectionery product except it is the most expensive method. Howsoever, the highest total chlorophyll content can be expected from hot air drying which employed much shorter drying time and lower power consumption. 

Influence of three drying methods on physicochemical properties of okra (
 Abelmoschus esculentus
 L.) powder

Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to sauces, soups and stews. However, in the literature, the definition of "sliminess" is unclear, the textural perception of these slimy preparations has not been described, and the possibility of measuring the textural quality of these sauces instrumentally has not been established. This study therefore aims (a) to identify the sensory attributes adapted to describe the texture of these slimy sauces and (b) to verify that the instrumental measurements adapted to characterize the rheology and texture of these sauces are well correlated to these attributes. Nine okra sauces were prepared by varying their formulation and the preparation process. A quantitative descriptive sensory analysis and a ranking test were carried out with a trained panel of 16 panelists. The texture of the okra-based slimy sauces prepared can be described using 11 attributes referring to their consistency and to their adhesive, elastic, elongation and functional properties. Results showed that sliminess is a complex textural property resulting from the combined perception of stringiness and viscosity of semi-solid matrices. Therefore, it is not possible to correctly predict the sensory perception of sliminess with a single instrumental measurement. However, measuring their consistency index K and their stringiness is necessary and sufficient to characterize the texture of these sauces and to predict the sensory perception of their consistency and elongational properties.

Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters.

The commercial gelatin is not accepted from some Muslim community because it might be extracted from pig. This issue led to searching for alternative gelatin sources. This study aims to investigate the possibility of utilization of natural binders extracted from plant sources such as mucilage extracted from taro (Colocasia esculenta) as an alternative gelatin in different concentrations (1, 2 and 3%) in canned beef products. In this study we evaluated the physical properties, minerals (K, P, Na, Ca, Zn, Pb and Cd), antioxidant activity and total phenolic for taro mucilage. Chemical quality characteristics, texture profile, microbiology analysis and sensory evaluation were evaluated in the canned beef products. The comparison study between taro mucilage treatments and commercial gelatin showed the taro mucilage (TM2) had a higher value of emulsion capacity (35.71 g water/g sample) and oil absorption (2.84 g oil/g sample) than gelatin (14.28 g water/g sample), (0.8 g oil/g sample); respectively. Water absorption values were higher in the commercial gelatin (37.80g water/g sample), compared to the taro mucilage treatments (TM1, TM2 and TM3) that were 23.48, 24.28 and23.20g water/g sample, respectively. Viscosity value was higher in taro mucilage treatment (TM2) (625cp) compared to the other all treatment. The total phenolic content in taro mucilage was 32.2mg gallic acid/g). In conclusion, adding hydrocolloid material (taro mucilage) to canned meat improved the stability of the samples during storage at room temperature for six months. On the other side, this material improved the texture profile, and organoleptic properties of canned beef.

https://ajar.journals.ekb.eg/article_149438_96353f461ba2ee5a916863c4f05162bc.pdf

Utilization of mucilage extracted from taro tubers (Colocasia esculenta) in canned beef

/pdf/viscosity-study-of-mucilages-extracted-from-abelmoschus-1w6ardrwca.pdf

Viscosity Study of Mucilages Extracted from Abelmoschus esculentus, Beilschmiedia mannii, Corchorus olitorius and Irvingia gabonensis from Côte d’Ivoire

Sensory Analysis of Dishes Based on Mucilages of Abelmoschus esculentus, Beilschmiedia mannii, Corchorus olitorius and Irvingia gabonensis from Côte d’Ivoire

Vitamins and Essential Minerals Contained in Mucilages of Four Food Plants, Abelmoschus esculentus, Beilschmiedia mannii, Corchorus olitorius and Irvingia gabonensis, from Côte d’lvoire

Romuald Makado Mahan

Papers

Viscosity Study of Mucilages Extracted from Abelmoschus esculentus, Beilschmiedia mannii, Corchorus olitorius and Irvingia gabonensis from Côte d’Ivoire

Sensory Analysis of Dishes Based on Mucilages of Abelmoschus esculentus, Beilschmiedia mannii, Corchorus olitorius and Irvingia gabonensis from Côte d’Ivoire

Vitamins and Essential Minerals Contained in Mucilages of Four Food Plants, Abelmoschus esculentus, Beilschmiedia mannii, Corchorus olitorius and Irvingia gabonensis, from Côte d’lvoire