Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste
Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (...
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Gespeichert in:
| Autor*in: |
Kumar, Sanjay [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Anmerkung: |
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 |
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| Übergeordnetes Werk: |
Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 16(2022), 3 vom: 11. Feb., Seite 2071-2085 |
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| Übergeordnetes Werk: |
volume:16 ; year:2022 ; number:3 ; day:11 ; month:02 ; pages:2071-2085 |
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| DOI / URN: |
10.1007/s11694-022-01326-0 |
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| 520 | |a Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. | ||
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10.1007/s11694-022-01326-0 doi (DE-627)SPR046857400 (SPR)s11694-022-01326-0-e DE-627 ger DE-627 rakwb eng Kumar, Sanjay verfasserin (orcid)0000-0001-6128-2783 aut Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. Microwave heating (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total color difference (dpeaa)DE-He213 Jain, Ishika aut Khare, Akansha aut Kumar, Vinod (orcid)0000-0003-1808-1980 aut Singh, Smita (orcid)0000-0002-6219-4985 aut Gautam, Pankaj aut Upadhyay, Shuchi aut Anand, Jigisha (orcid)0000-0002-3269-1403 aut Singh, Ajay aut Goswami, Uma aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 11. Feb., Seite 2071-2085 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:11 month:02 pages:2071-2085 https://dx.doi.org/10.1007/s11694-022-01326-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 11 02 2071-2085 |
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10.1007/s11694-022-01326-0 doi (DE-627)SPR046857400 (SPR)s11694-022-01326-0-e DE-627 ger DE-627 rakwb eng Kumar, Sanjay verfasserin (orcid)0000-0001-6128-2783 aut Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. Microwave heating (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total color difference (dpeaa)DE-He213 Jain, Ishika aut Khare, Akansha aut Kumar, Vinod (orcid)0000-0003-1808-1980 aut Singh, Smita (orcid)0000-0002-6219-4985 aut Gautam, Pankaj aut Upadhyay, Shuchi aut Anand, Jigisha (orcid)0000-0002-3269-1403 aut Singh, Ajay aut Goswami, Uma aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 11. Feb., Seite 2071-2085 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:11 month:02 pages:2071-2085 https://dx.doi.org/10.1007/s11694-022-01326-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 11 02 2071-2085 |
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10.1007/s11694-022-01326-0 doi (DE-627)SPR046857400 (SPR)s11694-022-01326-0-e DE-627 ger DE-627 rakwb eng Kumar, Sanjay verfasserin (orcid)0000-0001-6128-2783 aut Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. Microwave heating (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total color difference (dpeaa)DE-He213 Jain, Ishika aut Khare, Akansha aut Kumar, Vinod (orcid)0000-0003-1808-1980 aut Singh, Smita (orcid)0000-0002-6219-4985 aut Gautam, Pankaj aut Upadhyay, Shuchi aut Anand, Jigisha (orcid)0000-0002-3269-1403 aut Singh, Ajay aut Goswami, Uma aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 11. Feb., Seite 2071-2085 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:11 month:02 pages:2071-2085 https://dx.doi.org/10.1007/s11694-022-01326-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 11 02 2071-2085 |
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10.1007/s11694-022-01326-0 doi (DE-627)SPR046857400 (SPR)s11694-022-01326-0-e DE-627 ger DE-627 rakwb eng Kumar, Sanjay verfasserin (orcid)0000-0001-6128-2783 aut Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. Microwave heating (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total color difference (dpeaa)DE-He213 Jain, Ishika aut Khare, Akansha aut Kumar, Vinod (orcid)0000-0003-1808-1980 aut Singh, Smita (orcid)0000-0002-6219-4985 aut Gautam, Pankaj aut Upadhyay, Shuchi aut Anand, Jigisha (orcid)0000-0002-3269-1403 aut Singh, Ajay aut Goswami, Uma aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 11. Feb., Seite 2071-2085 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:11 month:02 pages:2071-2085 https://dx.doi.org/10.1007/s11694-022-01326-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 11 02 2071-2085 |
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10.1007/s11694-022-01326-0 doi (DE-627)SPR046857400 (SPR)s11694-022-01326-0-e DE-627 ger DE-627 rakwb eng Kumar, Sanjay verfasserin (orcid)0000-0001-6128-2783 aut Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. Microwave heating (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total color difference (dpeaa)DE-He213 Jain, Ishika aut Khare, Akansha aut Kumar, Vinod (orcid)0000-0003-1808-1980 aut Singh, Smita (orcid)0000-0002-6219-4985 aut Gautam, Pankaj aut Upadhyay, Shuchi aut Anand, Jigisha (orcid)0000-0002-3269-1403 aut Singh, Ajay aut Goswami, Uma aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2022), 3 vom: 11. Feb., Seite 2071-2085 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2022 number:3 day:11 month:02 pages:2071-2085 https://dx.doi.org/10.1007/s11694-022-01326-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2022 3 11 02 2071-2085 |
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numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste |
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Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste |
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Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 |
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Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 |
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Abstract In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), $ IC_{50} $ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 |
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