Journal of Food Processing & Technology

Smita Singh

Publications

• Research Article
  Determination of Antioxidant Capacity, Total Phenolics and Antimicrobial Properties of Spray-Dried Guava Extract for Value-Added Processing
  Author(s): Anil Kr Chauhan, Smita Singh, Ravi P Singh and Abhai KumarAnil Kr Chauhan, Smita Singh, Ravi P Singh and Abhai Kumar
  
  To explore the potential use of Guava as a functional food ingredient, aqueous guava extract was filtered to remove insoluble material; the soluble extract was spray-dried with the addition of 7% maltodextrin. Spray dried Guava concentrate showed increased levels of antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl DPPH assay 3.2 fold) and total phenolics (2.0 fold) but low levels of flavinoids. The addition of maltodextrin during spray-drying resulted in the formation of certain unresolved peaks analyzed by HPLC due to dilution effect, the redistribution of molecular weight is likely beneficial for in vivo absorption and increase its bioavailability. Spray-drying concentration also increased the proportion of ascorbic acid content (118.6 mg/100g) of guava powder and showed effective antimicrobial activity against Shigella (MIC 11mg/ml), E coli (MIC 8 mg/ml) and Candida spp. (MIC&l.. View More»
  DOI: 10.4172/2157-7110.1000368

  Abstract PDF