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Lactulose fortification in guava preserves: Effect on nutritional quality

Yıl 2023, Cilt: 9 Sayı: 2, 98 - 107, 01.04.2023

Monıka Singh Radha Kushwaha Vinti Sıngh Rahul Agrawal Anil Prajapati Devinder Kaur

https://doi.org/10.3153/FH23009

Öz

This study examined the lactulose-fortified low-calorie guava preserves. The results showed that sucrose, used as a sweetener in guava preserves, could be partially substituted by lactulose without significantly affecting the overall quality of the preserves. The physicochemical properties, antioxidant activity, and sensory evaluation of guava preserves with substitute lactulose were evaluated. The main aim of this study was to develop prebiotic guava preserves from two guava cultivars, namely, Safeda and Chittidar. The guava preserves without lactulose were used as control samples which contained 50% w/w sucrose of pulp, while lactulose-treated preserves replaced sucrose with 25%, 50%, and 75% w/w of lactulose. The finding showed that prebiotics did not significantly differ between control and treated samples. The range of ascorbic acid content of guava preserves was 98.2-102.6 mg/100g. Lactulose did not show a statistically significant effect on the level of ascorbic acid in guava preserves. The mineral content and antioxidant properties of guava preserves supplemented with lactulose were higher than those not supplemented with lactulose. The guava preserves with 50% lactulose were most accepted.

Anahtar Kelimeler

Antioxidant activity Ascorbic acid Lactulose Physicochemical properties Prebiotics Preserve.

Teşekkür

The authors are highly thankful to the Centre to the Food Technology University of Allahabad, for providing facilities to carry out the investigation and thanks to the University Grant Commission (UGC), New Delhi, India, for financial support.

Kaynakça

  • AOAC (2016). AOAC Official methods of analysis of the Association of Official Analytical Chemist International, 2thedn. AOAC International, Gaithersburg, 2016.
  • Aquino, R., Morelli, S., Lauro, M.R., Abdo, S., Saija, A., Tomaino, A. (2001). Phenolic constituents and antioxidant activity of an extract of anthurium versicolor leaves. Journal of Natural Products, 64(8), 1019-1023. https://doi.org/10.1021/np0101245
  • Bendary, E., Francis, R.R., Ali, H.M.G., Sarwat, M.I., El Hady, S. (2013). Antioxidant and structure–activity relationships (SARs) of some phenolic and aniline compounds. Annals of Agricultural Sciences, 58(2), 173-181. https://doi.org/10.1016/j.aoas.2013.07.002
  • Chen, X., Zuo, Q., Hai, Y., Sun, X.J. (2011). Lactulose: an indirect antioxidant ameliorating inflammatory bowel disease by increasing hydrogen production. Medical Hypotheses, 76(3), 325-327. https://doi.org/10.1016/j.mehy.2010.09.026
  • Corrêa, R.C., Haminiuk, C.W., Sora, G.T., Bergamasco, R., Vieira, A.M. (2014). Antioxidant and rheological properties of guava jam with added concentrated grape juice. Journal of the Science of Food and Agriculture, 94(1), 146-152. https://doi.org/10.1002/jsfa.6233
  • Hassimotto, N.M.A., Genovese, M.I., Lajolo, F.M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, 53(8), 2928-2935. https://doi.org/10.1021/jf047894h
  • Holland, B., Welch, A.A., Unwin, I.D., Buss, D.H., Paul, A.A., Southgate, D.A.T. (1991). Mc Cance and Widdowson's the composition of foods (No. Ed. 5). Royal Society of Chemistry. ISBN: 9780851863917
  • Jahanzeb, M., Atif, R.M., Ahmed, A., Shehzad, A., Sidrah Nadeem, M. (2016). Exploring the nutritional quality improvement in cereal bars incorporated with pulp of guava cultivars. Journal of Food Processing & Technology, 7(567), 2.
  • Jawaheer, B., Goburdhun, D., Ruggoo. A. (2003). Effect of processing and storage of guava into jam and juice on the ascorbic acid content. Plant Foods for Human Nutrition 58(3), 1-12. https://doi.org/10.1023/B:QUAL.0000041161.05123.66
  • Joseph, B., Priya, M. (2011). Review on nutritional, medi-cinal, and pharmacological properties of guava (Psidium guajava Linn.). International Journal of Pharma and Bio Sciences, 2(1), 53-69.
  • Juśkiewicz, J., Zduńczyk, Z. (2002). Lactulose-induced diarrhoea in rats: Effects on caecal development and activities of microbial enzymes. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, 133(2), 411-417. https://doi.org/10.1016/S1095-6433(02)00185-X
  • Kanwal, N., Randhawa, M.A., Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24(5), 2017-2027.
  • Kourany, M.S., Khalil, K.I., Abd-Eltawab, S.A., Mohdaly, A.A.A. (2017). Protein Fortified Mango and Guava Fruit Bars: Ingredients Optimization, Quality Evaluation and Storage Stability. International Journal of Current Microbiology and Applied Sciences, 6(12), 2865-2877. https://doi.org/10.20546/ijcmas.2017.612.334
  • Kumar, A.L., Madhumathi, C., Sadarunnisa, S., Srikanth, K. (2017). Standardization of protocol for best blending ratio of papaya cv. Red lady and guava cv. Lalit fruit pulp for preparation of fruit Bar. International Journal of Biochemistry Research & Review, 17(3), 59-68. https://doi.org/10.9734/IJBCRR/2017/34077
  • Menezes, C.C., Carneiro, J.D.D.S., Borges, S.V., da Silva, V.S.N., Brigagão, M.R.P.L. Azevedo, L. (2012). Development of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats. Food and Chemical Toxicology, 50(10), 3719-3724. https://doi.org/10.1016/j.fct.2012.07.022
  • Patel, P., Sunkara, R., Walker, L.T., Verghese, M. (2016). Effect of drying techniques on antioxidant capacity of guava fruit. Food and Nutrition Sciences, 7(07), 544. https://doi.org/10.4236/fns.2016.77056
  • Pisoschi, A.M., Negulescu, G.P. (2011). Methods for total antioxidant activity determination: a review. Journal of Biochemistry & Analytical Biochemistry, 1(1), 106.
  • Rangana S. (2005). Handbook of analysis and quality control for fruit and vegetable products New Delhi, Tata McGrav Hill Publication Ltd. 651-652.
  • Rastall, R.A. (2010). Functional oligosaccharides: application and manufacture. Annual Review of Food Science and Technology, 1, 305-339. https://doi.org/10.1146/annurev.food.080708.100746
  • Renuka, B., Kulkarni, S.G., Vijayanand, P., Prapulla, S.G. (2009). Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT-Food Science and Technology, 42(5), 1031-1033. https://doi.org/10.1016/j.lwt.2008.11.004
  • Roy, M.J., Dionne, S., Marx, G., Qureshi, I., Sarma, D., Levy, E., Seidman, E.G. (2009). In vitro studies on the inhibition of colon cancer by butyrate and carnitine. Nutrition, 25(11-12), 1193-1201. https://doi.org/10.1016/j.nut.2009.04.008
  • Sanda, K.A., Grema, H.A., Geidam, Y.A., Bukar-Kolo, Y.M. (2011). Pharmacological aspects of Psidium guajava: An update. International Journal of Pharmacology, 7(3), 316-324. https://doi.org/10.3923/ijp.2011.316.324
  • Scharlau, D., Borowicki, A., Habermann, N., Hofmann, T., Klenow, S., Miene, C., Glei, M. (2009). Mechanisms of primary cancer prevention by butyrate and other products formed during gut flora-mediated fermentation of dietary fibre. Mutation Research/Reviews in Mutation Research, 682(1), 39-53. https://doi.org/10.1016/j.mrrev.2009.04.001
  • Scholz-Ahrens, K.E., Schaafsma, G., van den Heuvel, E.G., Schrezenmeir, J. (2001). Effects of prebiotics on mineral metabolism. The American Journal of Clinical Nutrition, 73(2), 459s-464s. https://doi.org/10.1093/ajcn/73.2.459s
  • Seki, N., Hamano, H., Iiyama, Y., Asano, Y., Kokubo, S., Yamauchi, K., Kudou, H. (2007). Effect of lactulose on calcium and magnesium absorption: a study using stable isotopes in adult men. Journal of Nutritional Science and Vitaminology, 53(1), 5-12. https://doi.org/10.3177/jnsv.53.5

Yıl 2023, Cilt: 9 Sayı: 2, 98 - 107, 01.04.2023

Monıka Singh Radha Kushwaha Vinti Sıngh Rahul Agrawal Anil Prajapati Devinder Kaur

https://doi.org/10.3153/FH23009

Öz

Kaynakça

  • AOAC (2016). AOAC Official methods of analysis of the Association of Official Analytical Chemist International, 2thedn. AOAC International, Gaithersburg, 2016.
  • Aquino, R., Morelli, S., Lauro, M.R., Abdo, S., Saija, A., Tomaino, A. (2001). Phenolic constituents and antioxidant activity of an extract of anthurium versicolor leaves. Journal of Natural Products, 64(8), 1019-1023. https://doi.org/10.1021/np0101245
  • Bendary, E., Francis, R.R., Ali, H.M.G., Sarwat, M.I., El Hady, S. (2013). Antioxidant and structure–activity relationships (SARs) of some phenolic and aniline compounds. Annals of Agricultural Sciences, 58(2), 173-181. https://doi.org/10.1016/j.aoas.2013.07.002
  • Chen, X., Zuo, Q., Hai, Y., Sun, X.J. (2011). Lactulose: an indirect antioxidant ameliorating inflammatory bowel disease by increasing hydrogen production. Medical Hypotheses, 76(3), 325-327. https://doi.org/10.1016/j.mehy.2010.09.026
  • Corrêa, R.C., Haminiuk, C.W., Sora, G.T., Bergamasco, R., Vieira, A.M. (2014). Antioxidant and rheological properties of guava jam with added concentrated grape juice. Journal of the Science of Food and Agriculture, 94(1), 146-152. https://doi.org/10.1002/jsfa.6233
  • Hassimotto, N.M.A., Genovese, M.I., Lajolo, F.M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, 53(8), 2928-2935. https://doi.org/10.1021/jf047894h
  • Holland, B., Welch, A.A., Unwin, I.D., Buss, D.H., Paul, A.A., Southgate, D.A.T. (1991). Mc Cance and Widdowson's the composition of foods (No. Ed. 5). Royal Society of Chemistry. ISBN: 9780851863917
  • Jahanzeb, M., Atif, R.M., Ahmed, A., Shehzad, A., Sidrah Nadeem, M. (2016). Exploring the nutritional quality improvement in cereal bars incorporated with pulp of guava cultivars. Journal of Food Processing & Technology, 7(567), 2.
  • Jawaheer, B., Goburdhun, D., Ruggoo. A. (2003). Effect of processing and storage of guava into jam and juice on the ascorbic acid content. Plant Foods for Human Nutrition 58(3), 1-12. https://doi.org/10.1023/B:QUAL.0000041161.05123.66
  • Joseph, B., Priya, M. (2011). Review on nutritional, medi-cinal, and pharmacological properties of guava (Psidium guajava Linn.). International Journal of Pharma and Bio Sciences, 2(1), 53-69.
  • Juśkiewicz, J., Zduńczyk, Z. (2002). Lactulose-induced diarrhoea in rats: Effects on caecal development and activities of microbial enzymes. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, 133(2), 411-417. https://doi.org/10.1016/S1095-6433(02)00185-X
  • Kanwal, N., Randhawa, M.A., Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24(5), 2017-2027.
  • Kourany, M.S., Khalil, K.I., Abd-Eltawab, S.A., Mohdaly, A.A.A. (2017). Protein Fortified Mango and Guava Fruit Bars: Ingredients Optimization, Quality Evaluation and Storage Stability. International Journal of Current Microbiology and Applied Sciences, 6(12), 2865-2877. https://doi.org/10.20546/ijcmas.2017.612.334
  • Kumar, A.L., Madhumathi, C., Sadarunnisa, S., Srikanth, K. (2017). Standardization of protocol for best blending ratio of papaya cv. Red lady and guava cv. Lalit fruit pulp for preparation of fruit Bar. International Journal of Biochemistry Research & Review, 17(3), 59-68. https://doi.org/10.9734/IJBCRR/2017/34077
  • Menezes, C.C., Carneiro, J.D.D.S., Borges, S.V., da Silva, V.S.N., Brigagão, M.R.P.L. Azevedo, L. (2012). Development of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats. Food and Chemical Toxicology, 50(10), 3719-3724. https://doi.org/10.1016/j.fct.2012.07.022
  • Patel, P., Sunkara, R., Walker, L.T., Verghese, M. (2016). Effect of drying techniques on antioxidant capacity of guava fruit. Food and Nutrition Sciences, 7(07), 544. https://doi.org/10.4236/fns.2016.77056
  • Pisoschi, A.M., Negulescu, G.P. (2011). Methods for total antioxidant activity determination: a review. Journal of Biochemistry & Analytical Biochemistry, 1(1), 106.
  • Rangana S. (2005). Handbook of analysis and quality control for fruit and vegetable products New Delhi, Tata McGrav Hill Publication Ltd. 651-652.
  • Rastall, R.A. (2010). Functional oligosaccharides: application and manufacture. Annual Review of Food Science and Technology, 1, 305-339. https://doi.org/10.1146/annurev.food.080708.100746
  • Renuka, B., Kulkarni, S.G., Vijayanand, P., Prapulla, S.G. (2009). Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT-Food Science and Technology, 42(5), 1031-1033. https://doi.org/10.1016/j.lwt.2008.11.004
  • Roy, M.J., Dionne, S., Marx, G., Qureshi, I., Sarma, D., Levy, E., Seidman, E.G. (2009). In vitro studies on the inhibition of colon cancer by butyrate and carnitine. Nutrition, 25(11-12), 1193-1201. https://doi.org/10.1016/j.nut.2009.04.008
  • Sanda, K.A., Grema, H.A., Geidam, Y.A., Bukar-Kolo, Y.M. (2011). Pharmacological aspects of Psidium guajava: An update. International Journal of Pharmacology, 7(3), 316-324. https://doi.org/10.3923/ijp.2011.316.324
  • Scharlau, D., Borowicki, A., Habermann, N., Hofmann, T., Klenow, S., Miene, C., Glei, M. (2009). Mechanisms of primary cancer prevention by butyrate and other products formed during gut flora-mediated fermentation of dietary fibre. Mutation Research/Reviews in Mutation Research, 682(1), 39-53. https://doi.org/10.1016/j.mrrev.2009.04.001
  • Scholz-Ahrens, K.E., Schaafsma, G., van den Heuvel, E.G., Schrezenmeir, J. (2001). Effects of prebiotics on mineral metabolism. The American Journal of Clinical Nutrition, 73(2), 459s-464s. https://doi.org/10.1093/ajcn/73.2.459s
  • Seki, N., Hamano, H., Iiyama, Y., Asano, Y., Kokubo, S., Yamauchi, K., Kudou, H. (2007). Effect of lactulose on calcium and magnesium absorption: a study using stable isotopes in adult men. Journal of Nutritional Science and Vitaminology, 53(1), 5-12. https://doi.org/10.3177/jnsv.53.5
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Monıka Singh 0000-0003-2104-7214

Radha Kushwaha 0000-0002-9261-1823

Vinti Sıngh 0000-0002-1919-5392

Rahul Agrawal 0000-0002-8131-7418

Anil Prajapati 0000-0001-5669-8784

Devinder Kaur 0000-0002-1379-6592

Yayımlanma Tarihi 1 Nisan 2023
Gönderilme Tarihi 19 Mayıs 2022
Yayımlandığı Sayı Yıl 2023Cilt: 9 Sayı: 2

Kaynak Göster

APA Singh, M., Kushwaha, R., Sıngh, V., Agrawal, R., vd. (2023). Lactulose fortification in guava preserves: Effect on nutritional quality. Food and Health, 9(2), 98-107. https://doi.org/10.3153/FH23009
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