Browsing by Author "Abeyrathne, E. D. N. S."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Egg Based Mousse Ice Cream Incorporated with Lavulu [Pouteria campechiana (Kunth) Baehni] Flour as a Colorant and an Antioxidant
    (Uva Wellassa University of Sri Lanka, 2020) Anjali, N. V. P.; Abeyrathne, E. D. N. S.; Mudannayake, D. C.; Adhikari, A. A. D. I.
    This study aimed to produce egg-based mousse ice cream and to promote the food value of underutilized Lavulu fruit. Lavulu flour was prepared by oven drying of the ripened Lavulu fruit slices along with the peel at 60°C for 26 hours (until moisture content reach 5%) and ground to a fine powder. Ice cream mix was prepared with constant levels of egg white foams (45%), whipped dairy cream (33%), sugar (18%), and varying levels of Lavulu flour (0, 0.2, 0.4, and 0.6 w/w %). Lavulu flour (LF) was analyzed for total phenolics content (colorimetric method), total flavonoids content (colorimetric method), color (colorimeter), carotenoid profile (UV spectrophotometer), radical scavenging activity (DPPH), pH, water holding capacity, oil holding capacity, emulsifying activity, foaming activity, and proximate composition. The melting ratio, complete melting time, overrun, viscosity, hardness, total flavonoids content, total phenolics content, and sensory properties of ice cream samples were analyzed at day 2 of the frozen storage (-18°C). Radical scavenging activity (RSA), pH, color and microbial examinations of ice cream samples were carried out weekly during 1 month of frozen storage (-18°C). TOPSIS technique was used to determine optimum Lavulu flour incorporation level using sensory, RSA, and colour data. Proximate analysis was carried out for the selected treatment (0.4 w/w% Lavulu flour). Sixteen carotenoid types were identified quantitatively and qualitatively in LF. Total carotenoid content and RSA of LF was 21.98 mg/g and 82.55±0.784 %, respectively. Increasing Lavulu flour percentage increased the viscosity, L* value, and complete melting time of ice cream significantly. Total phenolic content, total flavonoid content, and RSA were significantly higher in LF incorporated samples compared to the control. Results of the study revealed that Lavulu flour can be incorporated in ice cream as a rich source of antioxidants, along with colour, flavor and texture enhancement properties. Keywords: Antioxidant, Carotenoid profile, Colorant, Ice cream, Pouteria campechiana (Kunth) Baehni
  • No Thumbnail Available
    Item
    Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates
    (Uva Wellassa University of Sri Lanka, 2020) Rathnapala, E. C. N.; Ahn, D. U.; Abeyrathne, E. D. N. S.
    With the increase of human health concerns, egg white protein-derived bioactive peptides have great potential applications as nutraceuticals and pharmaceuticals. Ovotransferrin (OT) is a major egg white protein, which can be used to produce bioactive peptides. The objectives of this research were to produce functional peptides from OT using single enzyme treatments and to analyse the antioxidant and antimicrobial properties of the hydrolysates produced. Lyophilized OT was dissolved in distilled water at 20 mg mL-1 concentration, treated with protease, elastase, papain, trypsin, or α-chymotrypsin separately at 1% level and incubated for 0-24 hr with the optimal temperature and pH of each enzyme. The 15% SDS-PAGE images indicated that OT was completely hydrolyzed with protease, papain, trypsin, and α-chymotrypsin after 3 hrs, whereas elastase produced partially hydrolyzed products even after 24 hrs of incubation. Thus, hydrolysates obtained by incubating OT + protease (OTPro), OT + papain (OTPap), OT + trypsin (OTTrp) and OT + α-chymotrypsin (OTChy) for 3 hrs and OT + elastase (OTEla) for 24 hrs were selected as the best to analyse the functional properties. None of the OT hydrolysates exhibited antioxidant properties in oil emulsion. However, OTChy and OTEla had higher Fe3+ -chelating activities (1.06±0.88%, 1.25±0.24%, respectively) than the native OT (0.46±0.60%), but no significant difference was observed among the treatments. Although OT was reported to possess a strong antimicrobial property, the hydrolyzed products did not show any clear inhibition against bacteria at 20 mg mL-1 concentration. Therefore, overall results indicated that the investigated single-enzyme treatments were not effective to produce peptides with antioxidant and antibacterial activities from OT. Hence, further research is needed to produce peptides with different functions from OT using single enzymes or their combinations. Keywords: Antioxidant, Bioactive peptides, Fe3+ -chelating activity, Lyophilization, Protease