Browsing by Author "Marapana, R.A.U.J."

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    Aroma Volatiles of Ambul Banana (Musa acuminata, AAB) as Affected by Artificial Ripening Agents
    (Uva Wellassa University of Sri Lanka, 2019) Maduwanthi, S.D.T.; Marapana, R.A.U.J.
    The characteristic aroma is a crucial quality parameter in banana fruit. This study is to evaluate aroma profile of artificially ripened banana compared to naturally ripened banana. Freshly harvested green mature banana (Musa acuminata, AAB) in same maturity stage were treated with 1000 ppm ethephon, 1000 ppm acetylene, natural ethylene emits from fruits and wood smoke, stored at 25C and 80% RH until fruits get fully ripened. Aroma profile was analyzed in 48 hour intervals using Headspace- Solid Phase Micro-extraction (HS-SPME) as sampling method and gas chromatography with mass spectrophotometer for the analysis of compounds. Aroma compounds were adsorbed using SPME fiber (Carboxen-polydimethylsiloxane-divinlybenzene, 50 mm) by exposing the fiber to headspace of the sample at 60C for 10 min. The number of aroma compounds detected was 28 in naturally ripened fruits at fully yellow stage (stage 6) including esters, carbonyl compounds, alcohols and volatile phenols, while it was 21, 19, 17 and 17 in the samples treated with natural ethylene emits from fruits, smoke, acetylene and ethephon, respectively. Ethyl acetate, isobutyl hexanoate, butyl butanoate, [(E)-Hex4-enyl] butanoate, Isopentyl hexanoate, [(E)-Hex-4-enyl] hexanoate,1-Ethylcyclohexene, Z-4-Dodecenol were detected only in naturally ripened samples at stage 6. Butanoic acid, ethyl ester; 3-methylbutyl acetate; butanoic acid, 3-methylbutyl ester and butanoic acid, propyl ester was found as most abundant esters at stage 6 in naturally ripened samples. However, butanoic acid and propyl ester were absent in ethephon and carbide treated samples. 3-methylbutyl acetate which is the major compound responsible for banana like odour was detected in all samples at stage 6. Number of esters was highest in naturally ripened samples (19) while it was lowest in acetylene treated fruits (12). Poor aroma profile of artificially ripened fruits may lead to low sensory properties.
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    Characterization of Effluent Water from Dairy and Meat Processing Industry in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2019-02) Sanjeewani, R.D.J.; Marapana, R.A.U.J.; Cooray, A.
    Industrial wastewater entering a water body represents a heavy source of environmental pollution. Wastewater from food industries causes pollution problems due to its high Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD). Compared to other industrial sectors, food industry requires great amounts of water. The main environmental problem of the food industry is that the wastewater resulting from their activities does not meet the limits of the environmental regulations for the discharge of wastewater to the environment. The main objective of this study is characterization of wastewater from dairy and meat processing industries in Sri Lanka through analysis of physical and chemical parameters (BOD, COD, pH and electrical conductivity). Wastewater samples were collected from three dairy and meat processing companies at different days and 3 replicate measurements were taken from each sample. For all the analysis, APHA methods were followed. Ranges of BOD, COD, pH and electrical conductivity of wastewater respectively were 111.33±5.51-1303.30±12.70 mg L-1, 1616.70±57.70-6400.00±229.00 mg L-1, 5.30±0.12-7.70±0.12 and 0.39±0.01-1.78±0.01 Sm-1 in dairy industry and 134.33±2.31-1206.70±58.60 mg L-1, 3017.00±231.0012720.00±0.01 mg L-1, 6.60±0.15-9.69±0.03, 0.43±0.01-2.44±0.02 Sm-1 in meat processing industry. Physicochemical properties of wastewater all mean values among dairy and meat processing industry were significantly different (p<0.05). The study also showed that wastewater from meat processing industry had a higher BOD and COD compared to that from dairy industry. Further, BOD and COD showed no linear relationship with pH and electrical conductivity (p<0.05) and there may be nonlinear relationship between BOD, COD and other parameters. The dairy and meat effluent has excess BOD and COD than the limits of environmental regulation (p value<0.05), therefore, suitable treatment process and dilution process is required before discharging to the environment.
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    Development of Omega-3 Fish Oil Fortified Functional Stirred Yoghurt by Incorporating Annona muricata (Soursop)
    (Uva Wellassa University of Sri Lanka, 2021) Shanuke, D.S.; Marapana, R.A.U.J.; Hettiarachchi, S.; Edirisinghe, E.M.R.K.B.
    Fish oil is an ideal source of Omega-3 polyunsaturated fatty acids (PUFAs) which lower the risk of numerous non communicable diseases. Consumption of fish oil is not popular in Sri Lankan community. This study aimed to develop a fish oil fortified functional stirred fruit yoghurt to deliver Omega-3 PUFAs and to evaluate the effect of fortifying yoghurt with fish oil on sensory, physicochemical properties and oxidative qualities. Initial sensory analysis for fish oil fortified yoghurt was performed by adding 5% (w/w) three different fruit juices including soursop, mango and pineapple by thirty untrained panelists. Fish oil fortified soursop added stirred yoghurt showed the highest score for overall acceptability as 7.32 ± 0.85 (p < 0.05). Results of second sensory analysis have shown that addition of soursop up to 15% (w/w) level was considerably masked the fishy odor and flavor of fish oil (1% w/w) fortified yoghurt. Fish oil emulsion was prepared with guar gum, gelatin and glycerol using Nano emulsion technique. Physicochemical and oxidative qualities were compared among fish oil emulsion added soursop yoghurt (FOESY), fish oil fortified plain yoghurt (FOPY) and bulk fish oil fortified soursop yoghurt (BFOSY) during the storage of 21 days at 4°C. Peroxide values (PV) were analyzed to determine oxidative stability. Syneresis values increased in all yoghurt samples during storage. The highest syneresis value of 45.18 ± 1.98 was recorded by FOPY on day 14. BFOSY and FOESY showed significantly lower syneresis (p < 0.05). pH values gradually decreased and titrable acidity values as lactic acid increased in all treatments during storage.The pH values of both FOESY and BFOSY was 4.5± 0.01 at day 14. FOESY recorded the lowest (p < 0.05) PV (4.64 ± 0.12 mEq O2 kg-1) at day 21 compared to BFOSY and FOPY. The Escherichia coli and coliform counts were complied with the requirements of SLS but yeast and molds counts had exceeded SLS limits after 14 days. This study demonstrated the potential of producing fish oil emulsion fortified functional yoghurt with acceptable level of sensory characteristics, physicochemical properties and oxidative stability by incorporating soursop juice. Keywords: Omega-3; Fortification; Fish oil; Yoghurt; Soursop
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    Effect of Induced Ripening Agents on Physicochemical Properties of Ambul Banana (Musa acwninata, AAB)
    (Uva Wellassa University of Sri Lanka, 2018) Maduwanthi, S.D.T.; Marapana, R.A.U.J.
    This study is to evaluate effects on induced ripening agents on physicochemical parameters of banana. Freshly harvested green mature banana (Musa acuminata, AAB) hands, which were in same maturity stage, were subjected to 1000 ppm ethephon, 1000 ppm acetylene, 20% Ethylene Glycol, Wood smoke and natural ethylene emits from ripened fruits. Physicochemical properties were measured in each treated sample in every 48 hours until the fruits get overripe. Ethephon showed significantly different (p < 0.05) L* and a* values in fully yellow stage from others at the same stage. Firmness of the peel and flesh was reduced during ripening where the lowest flesh firmness (31.25 g) was obtained for acetylene and wood smoke treated samples. Hardness of the peel reduced from 1541.45±135g to 221-334g during ripening. Acetylene treated fruits showed the highest moisture percentage in flesh and the lowest in peel at overripe stage comparing to others. Titratable acidity showed increasing pattern through ripening and pH showed decreasing pattern. The highest titratable acidity was recorded in ethephon treated samples while the lowest was recorded in naturally ripened samples at fully yellow stage. pH which was 5.3±0.2 in raw sample was decreased up to 4.2±0.1 in carbide treated samples at fully yellow stage when that in the control sample was 5.1±0.1. Pulp Total Soluble Solids (TSS) was increased from 0.6 to 5.2-5.5 during ripening and rate of TSS increment was highest in ethephon treated samples. Maximum pulp to peel ratio was obtained in carbide treated fruits while that was lowest in ethephon treated samples. Total sugar content was increased from 0.3±0.04 g1100g of fresh weight to 19.91±0.07 g/100g in natural ripening while it was 10.2-10.6 g1100g in treated samples in fully yellow stage. Starch content showed decreasing trend throughout ripening process where it was reduced from 16.64±1.15 g1100g to 1.22-1.39 g/100g in fully yellow stage. Keywords
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    Effect of Stage of Maturity on Physicochemical Properties of Jackfruit (Artocaipus heterophyllus Lam.) Flesh
    (Uva Wellassa University of Sri Lanka, 2018) Ranasinghe, R.A.S.N.; Marapana, R.A.U.J.
    The objective of this study was to investigate the physicochemical changes in different maturity stages of jackfruit (Artocarpus heterophyllus Lam.) flesh. Four maturity stages including immature stage 1 and 2, mature stage and fully ripen stage were selected from several jackfruit trees in Western Province, and tested for color (L*, a*, b*, c* and h° values), hardness, moisture content, total soluble solids, pH, titratable acidity, and vitamin C content. Spectrophotometric methods were used to analyze the total starch content and total sugar content (Anthrone method). The results showed that the color parameters varied significantly with maturity and the hardness decreased. The moisture content ranged between 70.94±2.09 89.21±2.29%. Total soluble solids increased with maturity, from 3.4±0.7% to 19.6±1.1%, corresponding to the increase of total sugar content from 3.055±0.967% to 25.498±0.495%. pH increased from the immature stage 1 (5.27±0.15) to the mature stage (6.25±0.06), then decreased during ripening up to 5.76±0.03. The variation of titratable acidity showed the opposite pattern of pH, with a range of 0.17±0.07 - 0.29±0.06%. The vitamin C content increased with maturity, ranging between 2.18±0.34 - 8.17±0.39 mg 100g-1. The total starch content increased with maturity from 1.597±0.295% to 19.533±0.354%, but then decreased with ripening up to 6.237±1.285%. The study concludes that there is a significant difference (p<0.05) in physicochemical traits at different maturity stages of jackfruit flesh.
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    Evaluation of Antioxidant Properties and Total Phenol Content of Bark Exudates of Lannea coromandelica & Mangifera Indica and Its Application as a Functional Fruit Coating
    (Uva Wellassa University of Sri Lanka, 2018) Chandrajith, V.G.G.; Marapana, R.A.U.J.
    The bark exudates of Lannea coromandelica and Mangifera indica are rich sources of health beneficial bioactive compounds. The bark extractions of these plants have been consumed and used in the traditional medicine for centuries. The objective of the present study was to investigate the total phenolic content and antioxidant capacity of the gum exudates of Lannea coromandelica and Mangifera indica and to evaluate the variation of physicochemical characteristics of a moderate respiratory fruit after applying the waxes. The application of these bark exudates for the food industry to develop a nutraceutical and functional fruit coating is promising. The waxes were prepared by dissolving 6 g of the exudates in 100 mL of water at 60 °C and then evaporating water to get the final volume of the wax to 40 mL. The waxes were further enhanced by adding Neem extract to the waxes. Antioxidant capacity was determined using the free radical 2, 2- diphenyl- 1- picrylhydrazyl (DPPH) method, the total phenolic contents were measured using Folin-Ciocalteu reagent assay. DPPH radical scavenging assay: 1050 value for gum exudates of Lannea coromandelica was 9.327±0.286 mg of Gallic acid equivalents per mL, IC50 value for gum exudates of Mangifera indica was 2.375±0.413 mg of Gallic acid equivalents per mL. Total phenolic contents in gum exudates of Lannea coromandelica and Mangifera indica were 6.49±1.88 ppm and 242.7 ± 34.2 ppm respectively. The gum exudates of Mangifera indica contained more antioxidants and phenols when compared to the gum exudates of Lannea coromandelica. Therefore, natural bark exudates of these plants can be recommended as a functional coating for low respiratory fruits.