Papers by Saji Gomez, KAU
Social Science Research Network, 2024
Journal of Applied Horticulture, Apr 25, 2023
Social Science Research Network, 2024
International Journal of Health Sciences
Indian gooseberry juice (20% (v/v) was reconstituted with 5% ginger juice (v/v) extracted from fr... more Indian gooseberry juice (20% (v/v) was reconstituted with 5% ginger juice (v/v) extracted from freshly harvested rhizomes, 2% each of turmeric rhizome powder and black pepper powder (w/v), followed by raising the total soluble solids to 13 0 Brix by adding sugar Keywords-Indian gooseberry, 2-galloyl glucose, capsaicinoids, WBC, bone marrow cellularity, curcuminoids.
Journal of Horticultural Sciences, 2024
Thirty-eight jackfruit genotypes including check varieties 'Muttom Varikka' and 'Sindhoor' select... more Thirty-eight jackfruit genotypes including check varieties 'Muttom Varikka' and 'Sindhoor' selected from homesteads of farmers across Kerala, were characterized for their dessert quality. Results revealed that the TSS and total sugar contents of AH-32, AH-18, AH-33 and AH-36 were 32, 25.5, 25.9 and 29.7 °B rix, whereas, the total sugars were 34.75, 25.92, 21.9 and 25%, respectively. Among the accessions, AH-2 recorded the highest total carotenoids (3131.88 µg 100g-1), which, was higher than check varieties 'Muttom Varikka' and 'Sindhoor'. The genotypes viz., AH-18, AH-32, AH-33 and AH-36 can be considered ideal for dessert purpose and can also be used for development of value added products. However, the promising ones can be utilized in breeding programmes to improve quality and yield.
Journal of Applied Horticulture, 2022
In India, avocado cultivation is limited and scattered in the southern and northeastern region of... more In India, avocado cultivation is limited and scattered in the southern and northeastern region of India. A large number of avocado genotypes were available in Kerala, which vary widely in terms of biochemical as well as morphological attributes. In the present study, about 27 accessions (Acc.) were collected from different parts of Kerala, including high-altitude areas and plains. Wide variability in biochemical and morphological traits was observed among accessions collected from different locations. Acc. 11 had the highest vitamin C and Acc. 15 had the highest protein content. The highest fat content was reported in Acc. 7, while the highest oleic acid was recorded in Acc. 10. Acc. 25 reported the highest flavonoid and calcium content. Genotypes collected from Wayanad recorded comparatively higher values for vitamin C, phenols, potassium and crude fibre content. Protein, total fat and calcium contents were comparatively higher in genotypes collected from Idukki. Accessions 7, 10, 11, 12, 14, 15 and 25 could be selected for future conservation, popularization and commercial cultivation based on their biochemical and morphological quality attributes.
Food Chemistry Advances, 2023
The mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more than ... more The mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more than 60 % of the total fruit weight, is discarded making it poor economic worth. The dark purple rind of mangosteen fruit is a rich source of anthocyanin pigment that can be used for food application if extracted using eco-friendly solvents. The aim of the study was to come up with an efficient, cheap and environmentally friendly method of anthocyanin pigment extraction from mangosteen fruit rind. Acidified solvent has shown to have higher recovery percentage of the pigment concentrate having higher TMAC (17,652.54 mg/L), colour density (1596.30 AU), polymeric colour (997.80 AU). Significantly highest recovery percentage (55.03), antioxidant activity measured by DPPH (2.29 l/ml), FRAP (2.83 l/ml), and ABTS (2.02 l/ml), total phenolics (32.25 mgGAE/100 g), total flavonoid content (40.02 mgQE/100 g), as well as the instrumental colour values indicating bright reddish-purple, were observed in microwave assisted extraction method with acidified solvent. By LC-MS/MS analysis, it was also evident that the rind contains a number of beneficial and health-promoting compounds, such as anthocyanins, xanthones, phenolics, flavonoids, coumarins, phoroglucinol derivatives, lignans, retinoids.
Food production, processing and nutrition, Jun 1, 2023
Functional beverages originate primarily from fruits and vegetables sources, but also include tho... more Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020-21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 0 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 0 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g − 1 , 184.0 mg100g − 1 , 153.0 mg100g − 1 , 119.98 mg100g − 1 and 31.0 mg100g − 1 , respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC 50 values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml − 1 , respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity.
Journal of Horticultural Research, Jan 20, 2023
Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique f... more Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique flavor. The ideal stage of maturity, optimum storage temperature, congenial relative humidity, and adequate type of packaging are critical factors that determine the shelf life and quality of pineapple fruits. Therefore, this investigation was carried out to determine the effect of maturity stage and shrink-wrap packaging, along with ambient and low-temperature storage in order to determine the impact of these factors on extending the shelf life and quality of pineapple fruits. The results revealed that fruits with 75% yellow tubercles at the harvesting stored under ambient temperature had a shelf life of just 7 days compared to the fruits having 25% yellow tubercles subjected to shrink-wrap packaging, followed by low-temperature storage, which had a shelf life of 49 days. The findings of this study conclusively proved that harvesting pineapple fruits with 25% of yellow tubercles, followed by shrink-wrap packaging in 25 µ polyolefin film and subsequent storage in a cool chamber at 12-13 °C and 85% relative humidity can prolong the shelf life and will also maintain the quality of pineapple fruits.
The Journal of Applied Horticulture
Presently, in India, avocado cultivation is limited and scattered in southern and north eastern r... more Presently, in India, avocado cultivation is limited and scattered in southern and north eastern region of India. Many avocado genotypes are available in Kerala, which vary widely in terms of biochemical and morphological attributes. In the present study, 27 accessions (Acc.) were collected from different parts of Kerala, including high-altitude areas and plains. Wide variability in biochemical and morphological traits was observed among accessions collected from different locations. Acc. 11 had the highest vitamin C and Acc. 15 had highest protein content. The highest fat content was recorded in Acc. 7, while the highest oleic acid was recorded in Acc. 10. Acc. 25 reported the highest flavonoid and calcium content. Genotypes collected from Wayanad recorded comparatively higher values for vitamin C, phenols, potassium and crude fibre content. Protein, total fat and calcium contents were comparatively higher in genotypes collected from Idukki. Accessions 7, 10, 11, 12, 14, 15 and 25 c...
Plant Science Today
Banana is the most widely cultivated fruit crop in Kerala. Nendran, a dual purpose cultivar is gr... more Banana is the most widely cultivated fruit crop in Kerala. Nendran, a dual purpose cultivar is grown for consumption as vegetable in the unripe stage and also as fruit, upon ripening. An experiment was conducted during 2019-20 to extend the shelf life of this fruit through shrink wrapping, followed by storage under ambient and cool chamber conditions, after sanitizing with chlorine (100 ppm) followed by treatment with alum (1 %) and subsequently dipping in the fungicide, Carbendazim 50 WP (0.1 %). Initial titratable acidity and ascorbic acid contents of Nendran banana were 0.16 % and 6.06 mg 100g-1 respectively. Total phenols and starch content of freshly harvested green Nendran banana were 145 mg 100g-1 and 84.0 % respectively. Shelf life of shrink wrapped fruits held in cool chamber could be extended to 45 days whereas the unwrapped fruits under ambient storage (control) became unmarketable after 7 days. The findings of the study revealed that physiological loss in weight and rate...
SDRP journal of food science & technology, 2022
, Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes ... more , Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage(2022) Journal of Food Science & Technology 7 (2) : 468-478
Future Foods
Amongst natural colors, blue is probably the most difficult natural color to work with since the ... more Amongst natural colors, blue is probably the most difficult natural color to work with since the sources are scarce; the pigment color is dependant on pH and it is the least stable. Clitoria ternatea L. produces edible flowers that are rich sources of brilliant blue-colored anthocyanins called &quot;ternatins&quot;. The present study was conducted with the objective of coming up with an efficient, low-cost, and eco-friendly method of anthocyanin pigment extraction from Butterfly pea flowers with the perspective of food application. Amongst different extraction methods used, aqueous method gave significantly higher TMAC (7925.29 ± 36.07 mg/l) and per cent polymeric color (25.28 ± 1.14 %), whereas higher recovery (73.17 ± 1.76 %), antioxidant activity viz. DPPH (3.49 ± 0.59 μl/ml), FRAP (3.99 ± 1.10 μl/ml) and ABTS ((2.42 ± 0.01 μl/ml), total phenolics (29.78 ± 1.79 mgGAE/100 g), total flavonoids (20.13 ± 0.40 mgQE/100 g), instrumental color values indicating brilliant-blue color viz. L * (27.74 ± 0.73), a * (46.90 ± 0.77), b * (-63.25 ± 0.13) and chroma (78.74 ± 0.38) hue angle (306.56 ± 0.50) were observed in microwave assisted extraction (MAE) method. LC-MS/MS analysis of the pigment concentrate resulted in the detection of myristyl sulphate and DL-malic acid, having pharmacological significance. The proposed extraction method is the safest, economic, convenient, and eco-friendly solution for commercial anthocyanin extraction that can be up-scaled as a green-extraction technique at the industrial level.
Journal of Horticultural Research
Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique f... more Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique flavor. The ideal stage of maturity, optimum storage temperature, congenial relative humidity, and adequate type of packaging are critical factors that determine the shelf life and quality of pineapple fruits. Therefore, this investigation was carried out to determine the effect of maturity stage and shrink-wrap packaging, along with ambient and low-temperature storage in order to determine the impact of these factors on extending the shelf life and quality of pineapple fruits. The results revealed that fruits with 75% yellow tubercles at the harvesting stored under ambient temperature had a shelf life of just 7 days compared to the fruits having 25% yellow tubercles subjected to shrink-wrap packaging, followed by low-temperature storage, which had a shelf life of 49 days. The findings of this study conclusively proved that harvesting pineapple fruits with 25% of yellow tubercles, followe...
Asian Journal of Dairy and Food Research
Background: Banana is a commercial fruit of many tropical and sub-tropical nations. India is the ... more Background: Banana is a commercial fruit of many tropical and sub-tropical nations. India is the largest producer of banana in the world. The fruit is a valuable source of carbohydrates, phenolics compounds, minerals and dietary fibre. Due to bumper production, seasonality and market gluts, huge post-harvest losses are recurring phenomena in many banana growing states in India. Hence, the present study was undertaken to evaluate the suitability of some commercial banana cultivars in the development of wine and to evaluate the qualitative changes during ageing. Methods: Wine was prepared from banana varieties (Poovan, Grand Naine, Yangambi (KM-5), Karpooravalli and Palyankodan) in 1:1 and 1:2 dilutions of pulp and water. The TSS content of the substrate was raised to 20°Brix, followed by addition of yeast @ 1.25 g/l. The must was treated with Potassium Metabisulphite (KMS) @ 0.05 g/L to inhibit the growth of other microorganisms. Fermentation was carried out for 15 days, followed by ...
SIFT DESK-Journal of Food Science and Technology, 2022
, Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes ... more , Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage(2022) Journal of Food Science & Technology 7 (2) : 468-478
Biochemical and nutritional traits of 6 banana (Musa spp.) cultivars commercially cultivated in K... more Biochemical and nutritional traits of 6 banana (Musa spp.) cultivars commercially cultivated in Kerala, belonging to different genomic groups viz. Pisang Lilin (AA), Grand Naine (ABB), Nendran (AAB), Karpooravalli (ABB), Njalipoovan (AB) and Yangambi (KM-5) (AAA) were evaluated. Biochemical and nutritional characters on variables such as titratable acidity (%), total soluble solids (o Brix) (TSS), total protein (g), total carbohydrates (g), total fat (%), total ash (%), crude fibre (%), vitamin C (mg), calcium (mg), potassium (mg), total phenols (mg) and total carotenoid (µg) content were laid out in a completely randomized design and subjected to one way ANOVA to determine the significance (p=.05). The cultivar Nendran (AAB) exhibited desirable biochemical and nutritional traits, particularly for titratable acidity (0.34%), TSS (23.90 o B), total carbohydrates (37.51g/100g), total ash (14.89%) and crude fibre (0.90%) content. Yangambi (KM-5) (AAA) exhibited the highest values for major minerals of banana, especially calcium (168.90 mg/100g) and potassium (406.60 mg/100g). The current study reveals biochemical and nutritional variation among banana cultivars from different genomic groups, with similarities and differences overlapping even among banana cultivars from the same genomic group.
Plant Science Today, 2022
Biochemical and nutritional traits of 6 banana (Musa spp.) cultivars commercially cultivated in K... more Biochemical and nutritional traits of 6 banana (Musa spp.) cultivars commercially cultivated in Kerala, belonging to different genomic groups viz. Pisang Lilin (AA), Grand Naine (ABB), Nendran (AAB), Karpooravalli (ABB), Njalipoovan (AB) and Yangambi (KM-5) (AAA) were evaluated. Biochemical and nutritional characters on variables such as titratable acidity (%), total soluble solids (o Brix) (TSS), total protein (g), total carbohydrates (g), total fat (%), total ash (%), crude fibre (%), vitamin C (mg), calcium (mg), potassium (mg), total phenols (mg) and total carotenoid (µg) content were laid out in a completely randomized design and subjected to one way ANOVA to determine the significance (p=.05). The cultivar Nendran (AAB) exhibited desirable biochemical and nutritional traits, particularly for titratable acidity (0.34%), TSS (23.90 o B), total carbohydrates (37.51g/100g), total ash (14.89%) and crude fibre (0.90%) content. Yangambi (KM-5) (AAA) exhibited the highest values for major minerals of banana, especially calcium (168.90 mg/100g) and potassium (406.60 mg/100g). The current study reveals biochemical and nutritional variation among banana cultivars from different genomic groups, with similarities and differences overlapping even among banana cultivars from the same genomic group.
Asian Journal of Dairy and Food Research
Background: Pineapple is produced round the year in the tropics and therefore, market gluts are v... more Background: Pineapple is produced round the year in the tropics and therefore, market gluts are very common and post harvest losses of around 20-30% are reported. Intermediate Moisture Fruits (IMF) have a water activity ranging between 0.65-0.90 and moisture content of 15-40%. Hence, the present study was undertaken to develop intermediate moisture fruit slices by evaluating the effect of various osmotic agents and pineapple varieties on the physico-chemical and organoleptic qualities of the product. Methods: Pineapple varieties 'Mauritius', 'Kew' and 'MD-2' were selected for the study. Fruit slices were steam blanched, followed by immersion in osmotic solutions (fruit : solution ratio of 1: 4), containing six different osmotic agents viz. sucrose, sucrose+sorbitol, glucose syrup, sucrose+NaCl, palm sugar and honey separately, in combination with 0.5% ascorbic acid and 0.25% potassium metabisulphite, for six hours and were subsequently dehydrated at 50C in a tray dryer. Result: Moisture content varied between 19.42 and 29.71% and water activity values in between 0.60 and 0.73.Decline in L* and b* values with a corresponding increase in a* value was observed in IM slices. Intermediate moisture pineapple slices had ascorbic acid content in the range of 17.64 to 200 mg 100 g-1 .
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Papers by Saji Gomez, KAU