Ankita Awari, Mukul Kumar, Deepika Kaushik, Emel Oz, Charalampos Proestos, Maomao Zeng, Charles Brennan, Mukhtar Ahmed, Fatih Oz
{"title":"探索藤黄果皮粉的特性及其在食品工业中的可能用途","authors":"Ankita Awari, Mukul Kumar, Deepika Kaushik, Emel Oz, Charalampos Proestos, Maomao Zeng, Charles Brennan, Mukhtar Ahmed, Fatih Oz","doi":"10.1111/ijfs.17274","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The study investigates, the potential utilisation of the <i>Garcinia indica</i> linn rind powder as a valuable and healthy ingredient for food industry. Techno-functional properties revealed the functional attributes which is crucial for product development. Characterisation of the powder and extract revealed the physical, chemical, and structural properties through FTIR, HPLC, and SEM. Therefore, moisture content (5.45%), ash content (2.80%), fibre content (7.56%), and fat content (9.54%) were reported in <i>G. indica</i> linn rind. Phytochemical analysis indicated significant levels of phenolic and flavonoid compounds, suggesting antioxidant potential, supported by inhibition in the DPPH assay with IC<sub>50</sub> value of 485.1 μg/mL. <i>In-vitro</i> assays revealed inhibitory effects on α-amylase with IC<sub>50</sub> value of 58.43 μg/mL and glucose with an IC<sub>50</sub> value of 0.39 μg/mL, indicating potential benefits in blood glucose management and weight control. Overall, <i>G. indica</i> rind powder shows promise as a natural ingredient with diverse applications in functional foods and nutraceuticals, offering potential health benefits through innovative product formulations.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry\",\"authors\":\"Ankita Awari, Mukul Kumar, Deepika Kaushik, Emel Oz, Charalampos Proestos, Maomao Zeng, Charles Brennan, Mukhtar Ahmed, Fatih Oz\",\"doi\":\"10.1111/ijfs.17274\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The study investigates, the potential utilisation of the <i>Garcinia indica</i> linn rind powder as a valuable and healthy ingredient for food industry. Techno-functional properties revealed the functional attributes which is crucial for product development. Characterisation of the powder and extract revealed the physical, chemical, and structural properties through FTIR, HPLC, and SEM. Therefore, moisture content (5.45%), ash content (2.80%), fibre content (7.56%), and fat content (9.54%) were reported in <i>G. indica</i> linn rind. Phytochemical analysis indicated significant levels of phenolic and flavonoid compounds, suggesting antioxidant potential, supported by inhibition in the DPPH assay with IC<sub>50</sub> value of 485.1 μg/mL. <i>In-vitro</i> assays revealed inhibitory effects on α-amylase with IC<sub>50</sub> value of 58.43 μg/mL and glucose with an IC<sub>50</sub> value of 0.39 μg/mL, indicating potential benefits in blood glucose management and weight control. Overall, <i>G. indica</i> rind powder shows promise as a natural ingredient with diverse applications in functional foods and nutraceuticals, offering potential health benefits through innovative product formulations.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-06-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17274\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17274","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry
The study investigates, the potential utilisation of the Garcinia indica linn rind powder as a valuable and healthy ingredient for food industry. Techno-functional properties revealed the functional attributes which is crucial for product development. Characterisation of the powder and extract revealed the physical, chemical, and structural properties through FTIR, HPLC, and SEM. Therefore, moisture content (5.45%), ash content (2.80%), fibre content (7.56%), and fat content (9.54%) were reported in G. indica linn rind. Phytochemical analysis indicated significant levels of phenolic and flavonoid compounds, suggesting antioxidant potential, supported by inhibition in the DPPH assay with IC50 value of 485.1 μg/mL. In-vitro assays revealed inhibitory effects on α-amylase with IC50 value of 58.43 μg/mL and glucose with an IC50 value of 0.39 μg/mL, indicating potential benefits in blood glucose management and weight control. Overall, G. indica rind powder shows promise as a natural ingredient with diverse applications in functional foods and nutraceuticals, offering potential health benefits through innovative product formulations.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.