Advances in Food Science and Engineering

9

Authors: María Luisa Pérez-Rodríguez, Rebeca López-Froilán, Ángela Casado

Thirty two samples of flavored water commercialized in Spain were evaluated for their antioxidant capacities by three methods: AOP based in cupric ion reducing antioxidant capacity (CUPRAC), free radical scavenging capacity by N,N-dimethyl-p-phenylenediamine (DMPD), and total polyphenols content performed by Folin-Ciocalteu reagent. Flavored waters are a kind of soft drinks formulated with mineral or bottled water, flavorings (extracts, juices or aromas) and additives which mainly are acidifying agents and sweeteners. The samples were distinguished in three groups in function of the ingredient that provide the flavor. The antioxidant capacity was higher in waters with plant extracts followed by those with aromas and finally by waters with a small amount of juices. In spite of the low antioxidant capacity, regular use of flavored water could contribute substantially to the total of dietary antioxidants. This kind of drinks does not contain alcohol or stimulants and neither typically contain sugar. This represents a certain advantage over traditional soft drinks.

11

Authors: P. R. Davara, M. N. Dabhi, P. J. Rathod, Heena Bhatu

Extraction of pectin from Kesar mango peel, a waste from mango canning and food processing industries, was carried out using cation exchange resin as an extracting medium. The effect of peel to extracting medium ratio and extraction temperature on yield and recovery of pectin was studied. Cation exchange resin was found to be the best extracting medium for extraction of pectin from mango peels. Maximum yield of pectin was obtained by taking two extractions each for one-hour duration employing a peel to extracting medium ratio of 1:4 (w:w), extraction temperature of 80 °C and at pH of 2.56. Using the optimum extracting conditions, about 14.78% (DWB) of purified pectin was obtained from mango peels which gave the recovery of 96.32%. The jelly grade of the pectin was found to be 170 at the optimized condition.