Physicochemical characteristics of Parijat ( Nyctanthes arbour-tristis L.) leaves during microwave blanching
Source abstract
Abstract
The objective of this study was to investigate the effect of microwave-assisted blanching on the quality of Parijat leaves. The effects of microwave power (360–900 W) and processing time (30–90 s) were evaluated on physical parameters, colour parameters (L*, a* and b*), moisture content, ascorbic acid content, total phenolic content, peroxidase activity, total soluble solids (TSS), pH and overall acceptability. Significant changes (p < 0.05) in these quality parameters were observed due to the variations in power level and treatment time. The optimized blanching process parameters based on maintaining quality attributes were 360 W power level for a processing time of 60 s. Microwave blanching treatment emerges as a promising alternative to traditional blanching techniques, offering efficiency and effectiveness by reducing processing time.
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Seed and Plant Biochemistry · Microbial Metabolites in Food Biotechnology · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University
ESM Division, ICAR – National Academy of Agricultural Research Management
Teagasc Food Research Centre Ashtown
References (28)
Show source-provided references
1. Alves RE, Izydoro AM, Campos SD, Di Scala KC. 2020. Review: effects of thermal processing on vitamin C: the case of orange juice. Food Sci Technol Int. 26(3):185–197.
2. 10.53390/ijum.v14i1.1010.53390/ijum.v14i1.10 ↗
3. Chen X, Wang L, Wei J, Lv Y, Zhou H. 2018. Effects of microwave blanching on nutritional qualities and enzyme activities of Spinach (Spinaciaoleracea L.). Food Sci Hum Wellness. 7(3):267–274.
4. Chou CC, Wei YY, Lu YF, Lin CW. 2017. Effects of microwave blanching on the nutritional quality of green vegetables. Int J Food Sci Technol. 52(1):73–82.
5. Gupta S Lakshmi AJ Prakash J. 2008. Effect of different blanching treatments on ascorbic acidretention in green leafy vegetables. 7(2):111–116.
6. Lee JY, Kim SM, Jeong SM. 2017. Effects of microwave blanching on the quality attributes of green leafy vegetables. J Food Sci. 82(11):2645–2651.
7. Li M, Yang F, Sun D. 2020. Influence of microwave blanching on quality attributes and shelf life of lettuce leaves. Food Sci Technol Int. 26(6):507–516.
8. Liao X, Zeng XA, Sun Y, Liu D, Zhu J. 2020. Effect of microwave blanching on physicochemical properties and antioxidant activities of green asparagus (Asparagus officinalis L.). Food Sci Technol Int. 26(3):279–289.
9. Mahabub Nawaz AH, Hossain M, Karim M, Khan M, Jahan R, Rahmatullah M. 2009. An ethnobotanical survey of Jessore district in Khulna division Bangladesh. Am-Eurasian J Sustain Agric. 3(2):238–243.
10. Pereira LM, Mauro MA, Kurozawa LE. 2016. Effect of blanching on the nutritional quality of green leafy vegetables consumed in Brazil. Food Chem. 190:964–972.
11. 10.1081/JFP-10000219410.1081/JFP-100002194 ↗
12. Ranganna S. 1986. Handbook of analysis and quality control for fruit and vegetable products. New York (NY): Tata McGraw-Hill Education.
13. Rani C, Chawla S, Mangal M, Mangal AK, Kajla S, Dhawan AK. 2012. Nyctanthes arbor-tristis Linn. (Night Jasmine): a sacred ornamental plant with immense medicinal potentials. Indian Journal of Traditional Knowledge. 11(3):427–435.
14. Saeed A, Mahmood T, Imran M, Hashmi AS, Butt MS. 2018. Effects of blanching treatments on the quality and antioxidant potential of green leafy vegetables. Int J Food Prop. 21(1):149–157.
15. Saengsirisuwan V, Phongnarisorn C, Tangkawsakul W. 2019. Effects of microwave blanching on color, pH, and drying characteristics of dehydrated Thai medicinal plants. J Food Process Preserv. 43(2):e13819.
16. Shao Y, Feng J, Li J, Wang S, Qi Y. 2020. Effects of microwave blanching on quality and nutritional properties of spinach. Food Sci Technol Int. 26(6):525–533.
17. 10.1111/j.1365-2621.1991.tb05300.x10.1111/j.1365-2621.1991.tb05300.x ↗
18. Sheu SY, Chen CH. 1991b. Estimation of residual enzymatic activity by a kinetic method. Anal Biochem. 195(1):210–213.
19. 10.1016/j.jtumed.2016.11.00610.1016/j.jtumed.2016.11.006 ↗
20. Siddiqui MW, Ahmad S, Raisuddin S. 2017. Estimation of total phenolic content, flavonoid content, and antioxidant potential of trachyspermumammi seeds using different solvents. Int J Anal Chem. 2017:6598760.
21. Smith B, Jones C. 2021. Microwave blanching-induced changes in green leaf morphology. Food Res Int. 78(2):98–105.
22. Suresh V, Jaikumar S, Arunachalam G. 2010. Anti diabetic activity of ethanol extract of stem bark of Nyctanthesarbortristis Linn. Res J Pharm Biol Chem Sci. 1(4):311–317.
23. 10.2306/scienceasia1513-1874.2003.29.02110.2306/scienceasia1513-1874.2003.29.021 ↗
24. Vats M, Sharma N, Sardana S. 2009. Antimicrobial activity of stem bark extracts of Nyctanthesarbortristis Linn. (Oleaceae). Int J Pharmacogn Phytochem Res. 1:12–14.
25. Wang Y, Gao H, Wang G. 2019. Effects of microwave treatment on the quality and storage stability of green vegetables. J Food Process Preserv. 43(7):e14046.
26. Yao Y, Xu L, Ye J, Fang X, Cheng X, Chen J. 2020. Effects of microwave blanching on the phenolic compounds and antioxidant activity of broccoli (Brassica oleracea L. var. italica). Food Chem. 309:125708.
27. Zhang M, Tang J, Mujumdar AS, Wang S, Zhong Q. 2018. Effects of microwave blanching on quality attributes of spinach leaves. Food Chem. 265:135–141.
28. Zhang L, Zhang M, Ren G, Zhang R, Zhang H, Cui Z. 2018. Effects of different blanching treatments on the physicochemical properties of spinach leaves. Food Chem. 245:326–333.