Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste
2022
Kumar, Sanjay | Jain, Ishika | Khare, Akansha | Kumar, Vinod | Singh, Smita | Gautam, Pankaj | Upadhyay, Shuchi | Anand, Jigisha | Singh, Ajay | Goswami, Uma
In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), IC₅₀ and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, IC₅₀, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, IC₅₀, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe.
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