https://nova.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:34456 -1 and 20g kg^-1 added is gelled by different combinations of pressurisation (300, 400 and 500 MPa at 4°C for 10min), cooking (0.1 MPa, 90°C for 30min) and setting (0.1 MPa, 50°C for 2h) to improve mechanical properties of barramundi gels and reduce salt added to barramundi gels. Results: At the low salt concentration of 10g kg^-1 , pressurisation prior to cooking (P-C) treatment induced barramundi gels with comparable mechanical properties and water-holding capacity to those of conventional heat induced (HI) gels with 20g kg^-1 added salt. At salt concentration of 20g kg^-1, pressurisation prior to setting (P-S) and P-C gels exhibited higher mechanical properties and water-holding capacity as compared to HI gels. Scanning electron microscopy images showed a smooth and dense microstructure of P-C and P-S gels whereas the microstructure of HI gels is rough and less compact. Conclusions: P-C treatment can reduce salt concentration added to barramundi gels to 10g kg^-1. P-S and P-C treatment can result in higher mechanical and functional properties of barramundi gels at conventional salt concentration (20g kg^-1) as compared to HI gels.]]> Wed 13 Mar 2019 13:19:22 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:21331 Momordica charantia L.) is a medicinal fruit reported to have antidiabetic properties. To grow this tropical fruit year-round in temperate climates, greenhouse production is necessary, sometimes without insect pollinators. Suitable high-yielding varieties with good bioactivity need to be identified. This experiment evaluated the yield of six varieties of bitter melon under greenhouse conditions and their bioactivity in terms of total phenolic and saponin compounds and total antioxidant activity determined using four assays. Results: The larger varieties (Big Top Medium, Hanuman, Jade and White) were more productive than the small varieties (Indra and Niddhi) in terms of total fruit weight and yield per flower pollinated. The bioactivity (total phenolic and saponin compounds and antioxidant activity) of the two small varieties and Big Top Medium was significantly higher than that of the other three large varieties. Two antioxidant assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP), were shown to provide the strongest correlations with phenolic and saponin compounds of bitter melon. Conclusion: Preliminary research has identified Big Top Medium as the most suitable variety for greenhouse production. The rich source of phenolic and saponin compounds and their associated antioxidant activity highlight bitter melon as a valuable food.]]> Wed 11 Apr 2018 17:18:45 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:33074 Momordica cochinchinensis Spreng.) is a rich source of carotenoids for the manufacture of powder, oil and capsules for food, cosmetic and pharmaceutical uses. Currently, only the aril of the Gac fruit is processed and the peel, similar to the other components, is discarded, although it contains high level of carotenoids, which could be extracted for commercial use. In the present study, four different drying methods (hot‐air, vacuum, heat pump and freeze drying), different temperatures and drying times were investigated for producing dried Gac peel suitable for carotenoid extraction. Results: The drying methods and drying temperatures significantly affected the drying time, carotenoid content and antioxidant capacity of the dried Gac peel. Among the investigated drying methods, hot‐air drying at 80°C and vacuum drying at 50°C produced dried Gac peel that exhibited the highest retention of carotenoids and the strongest antioxidant capacity. Conclusion: Hot‐air drying at 80°C and vacuum drying at 50°C are recommended for the drying of Gac peel.]]> Tue 03 Sep 2019 18:30:56 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:29800 Thu 21 Oct 2021 12:53:31 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:40300 Thu 07 Jul 2022 15:46:36 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:20087 Sat 24 Mar 2018 08:00:09 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:25705 sulfate > nitrate with no difference between sodium, potassium and calcium ions. The effectiveness of sodium halides on browning was fluoride > chloride = bromide > iodide = control. Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control but when added into the assay solution, NaF > NaCl both showed lower PPO activity at pH 3-5 compared to control buffer. The level of polyphenols in treated slices was NaF > NaCl > control. Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect. There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity. Conclusion: Dipping apple slices in NaCl is a low cost treatment with few impediments to commercial use and could be a replacement for other anti-browning additives.]]> Sat 24 Mar 2018 07:28:22 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:28202 Sat 24 Mar 2018 07:23:53 AEDT ]]>