Fabrication of jamun seed starch/tamarind kernel xyloglucan bio-nanocomposite films incorporated with chitosan nanoparticles and their application on sapota (Manilkara zapota) fruits.

The present work develops bio-nanocomposite packaging films by valorizing agricultural byproducts jamun seed starch (JaSS) and tamarind kernel xyloglucan (XG), and adding varying concentrations of chitosan nanoparticles (ChNPs). The blending of JaSS and XG promotes a dense polymer network in the composite films with enhanced packaging attributes. However, ChNPs incorporation significantly reduced the viscosity and dynamic moduli of the JaSS/XG film-forming solutions. The FTIR and XRD results reveal improved intermolecular interactions and crystallinity. The DSC and TGA thermograms showed improved thermal stability in the ChNP-loaded JaSS/XG films. The addition of 3 % w/w ChNPs significantly enhanced the tensile strength (20.42 MPa), elastic modulus (0.8 GPa), and contact angle (89°), along with reduced water vapor transmission rate (13.26 g/h.m2) of the JaSS/XG films. The films exhibited strong antimicrobial activity against Bacillus cereus and Escherichia coli. More interestingly, the JaSS/XG/ChNPs coating on the sapota fruits retarded the weight loss and color change up to 12 days of storage. Overall, the JaSS/XG/ChNP bio-nanocomposites are promising packaging materials.

Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model.

Sapota-do-Solimões (Quararibea cordata Vischer) is Amazon South América fruit found in Brazil, Colombia, Ecuador, and Peru. The orange-yellow fruit is usually eaten out of hand or as juice. Despite being a source of carotenoids and dietary fibers (pectin) that can reach the colon and act as an energy source for intestinal microbiota, the fruit is rarely known outside of South America. The symbiotic juice was prepared by fermenting the fruit juice with Lacticaseibacillus casei B-442 and adding prebiotic fructooligosaccharides (FOS, 7% w/v). This study evaluated the functional juice immediately after L. casei fermentation (SSJ0) and after 30 days of cold storage (SSJ30) regarding its effect on human colonic microbiota composition after in vitro fermentation. Fecal samples were collected from two healthy female volunteers, and the 16s rRNA gene sequencing analyzed the fecal microbiota composition. In vitro, colonic fermentation was performed using a batch bioreactor to simulate gastrointestinal conditions. The L. casei viability did not change significantly after 30 days of the synbiotic juice cold storage (4 °C). After the colonic fermentation, the relative abundance of Firmicutes decreased while Proteobacteria and Actinobacteria increased. Regarding short-chain fatty acid (SCFA) production by fecal colonic microbiota, the butyric acid was higher after sample SSJ0 fecal fermentation. In contrast, propionic, isobutyric, and acetic acids were higher after SSJ30 sample fecal fermentation. This study contributes to understanding the interactions between specific foods and the gut microbiota, which can affect human health and well-being.

Detection of moisture ratio and carotenoid compounds in mamey (Pouteria sapota) fruit during dehydration process using spectroscopic techniques.

This work presents the study of the moisture ratio and carotenoid compounds in dried mamey (Pouteria sapota) using non-invasive spectroscopic techniques. The drying behavior of mamey at 64 °C by a homemade solar dryer is analyzed by fitting the experimental data to four different mathematical drying models. In addition, this result is compared with other drying techniques, namely by heat chamber with natural convection at temperatures of 50 °C and 60 °C. The results show that the Lewis model is the one that best fits the experimental moisture ratio curve of mamey. On the other hand, Near-Infrared and Terahertz spectroscopic techniques are used to estimate the moisture ratio, since water absorption is most sensitive at these frequencies. Fourier Transform Infrared-attenuated total reflectance and Raman spectroscopy are performed to detect the carotenoid compounds in dried mamey. This compound has important applications in the food industry and health benefits. To our knowledge, there are few studies on the dehydration of Pouteria sapota as well as its characterization using spectroscopic techniques for the detection of moisture ratio and carotenoid content; therefore, this study can be useful in agriculture and food sectors when detailed information about the cited parameters is needed.

Palladium encapsulated nanofibres for scavenging ethylene from sapota fruits.

Scavenging ethylene is a useful intervention during the transportation and storage of tropical climacteric fruits like sapota. Sapota (Manilkara achras Mill.) is a delicious tropical fruit with a very high respiration rate and poor shelf life. To prolong its post-harvest shelf life, the use of palladium chloride in electrospun nanomats was evaluated at a concentration varying from 1 to 4% levels. Encapsulation of 1-2% PdCl2 in nanomats increased the ethylene scavenging capacity (ESC) by 47-68%. Although, upon encapsulation, both PdCl2 and potassium permanganate showed significantly the same ethylene scavenging activity, the efficacy of PdCl2 was found better in presence of sapota fruits. The PdCl2 nanomats were brighter (L* > 73) in colour compared to the potassium permanganate mat. The placement of nanomats (2 cm2 × 9 cm2) in corrugated fibre board boxes in which the sapota was packed showed higher quality indices (firmness, TSS, ascorbic acid, and phenolics) along with lower PLW and respiration rate during the 8 days of storage period. Compared to control (8.35%), physiological loss in weight of 4.47% was recorded in fruits stored with ethylene scavenging nanomats. PdCl2 encapsulated PVA nanomats can emerge as a promising option for the retention of quality in fruits during storage and transit.

In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice.

Sapota-do-solimões (Quararibea cordata) juice was fermented by Lacticaseibacillus casei B-442 to produce a probiotic and a synbiotic juice. The synbiotic juice was obtained by adding fructooligosaccharides (FOS, 7%, w/v). After the fermentation (37 °C by 15 h) the L. casei viability was above 11 log CFU/mL in both juices. The microbial survival rate after 30 days of cold storage (4 °C) was higher in probiotic juice (97%) than in prebiotic juice (82%). The effect of fermentation and the food matrix on L. casei viability was assessed by the simulated digestion at the beginning and the end of cold storage (4 °C for 30 days). After the simulated digestion, the probiotic counts were above 8 log CFU/mL in synbiotic juice and above 4 log CFU/mL in probiotic juice. The main L. casei metabolites produced in the sapota-dos-solimões juice were lactic acid and acetic acid. Isobutyric, and propionic acids presented higher production in synbiotic juice compared to the probiotic juice. No FOS hydrolysis was observed during the storage or the simulated digestion. L. casei did not consume FOS as carbon source. Thus, sapota-do-solimões juice is an exotic suitable non-dairy-based matrix for functional beverages.

Pouteria sapota (Red Mamey Fruit): Chemistry and Biological Activity of Carotenoids.

BACKGROUND: Red mamey is the fruit of P. sapota, a tree found in Mesoamerica and Asia. This fruit is considered a nutraceutical due to its multiple beneficial health including antiamyloidogenic activity and potential anti-tumorigenic property. Red mamey contain a variety of carotenoids including novel ketocarotenoids such as sapotexanthin and cryptocapsin. A ketocarotenoid is a chemical compound with a carbonyl group present in the ß-ring or in the double bond chain of a carotenoid. In red mamey, the 3'-deoxy-k-end group in sapotexanthin has proven to be an important pro-vitamin A source, which is essential for maintaining a healthy vision and cognitive processes. OBJECTIVE: This work reviews the current knowledge about the chemistry and biological activities of carotenoids in red mamey. METHOD: An exhaustive extraction is the most usual methodology to isolate and thoroughly characterize the carotenoids present in this fruit. High performance liquid chromatography is used to determine the profile of total carotenoids and its purity, while atmospheric pressure chemical ionization was used to determine their molecular weight and nuclear magnetic resonance determined their structure. RESULT: For each 100 g of fresh weight, 0.12 mg of total carotenoid from this fruit can be obtained. Out of the more than 47 reported carotenoids in red mamey, only 34 have a detailed characterization. CONCLUSION: It is important to continue studying the chemical composition and biological activity of this unique tropical fruit with commercial and nutritional value.

Design, development and performance evaluation of transportation container for sapota fruit.

A transportation container was developed to minimize transportation losses of sapota fruit. The container was made of corrugated polypropylene (PP) sheet. The container is completely foldable, reusable and enclosed condition for protecting produce from adverse climate. The adjustable cells were made to enhance the safety of fruits. Separation sheets were provided in a container to support the fruits. Perforation was provided for proper respiration of the fruits. Velcro feature was provided to erect and fold the container. Freshly harvested and uniformly matured and graded sapota fruits were transported in seven types of containers or bags with 10 kg capacity stacked in six layers viz.; gunny bag, gunny bag lined with bubble sheet, perforated PP bag, foldable plastic container, egg tray in corrugated fiberboard box (CFB) carton, plastic crate and CFB carton. The fruits were transported from Junagadh to Jamnagar and returned from Jamnagar to Junagadh by road approximately 350 km in goods rickshaw. Effect of different containers on quality parameters of sapota fruits viz., hardness (30.09 kg/cm2), firmness (12.63 kgf) and rupture force (100.2 kgf) were found maximum and weight loss (1.01%), deformation (10.9 mm) and total soluble solids (16.40°Brix) were found minimum in the fruits transported in foldable plastic container. Bruising, cracking and impact damage were not observed on the fruits transported in foldable plastic container. Maximum marketable fruits (98.37%) were observed in foldable plastic container. Transportation losses of sapota fruits in foldable plastic container were minimized 8.65% and 2.85% as compared to gunny bag and plastic crate, respectively.

Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition.

Tejate is a Mexican traditional beverage elaborated with nixtamalized maize (Zea mays L.), cocoa (Theobroma cacao L.) beans, cacao flowers (Quararibea funebris), and mamey sapota fruit seeds (Pouteria sapota) that is considered a refreshing drink with satiety properties. Local formulations show a high content of minerals, but a relatively low protein content. The aim of this study was to identify a standardarized formulation but conserving physicochemical and sensorial ethnic identity of traditional Tejate, and to improve its nutritional value with the addition of protein without modifying its sensorial profile. A 24-1 fractional factorial design with central point was used to vary ingredients concentration and the amount of ash used for maize nixtamalization instead of lime (calcium hydroxide) was 75 g/100 g (w/w) of wood ashes in 2 L water. The standardized traditional formulation (TF) was selected through a sensory analysis with an expert panel: 20 g of cacao flowers, 30 g of mamey sapota fruit seeds, and 100 g of cocoa beans per kg of maize nixtamalized with 6% of ash. Whey protein concentrate (80% of protein) or soy protein isolate (88% of protein) were added to the TF at 1, 2, and 2.5%. The addition of 1% soy protein isolate increased TF protein content without modifying its physicochemical parameters, and improved the beverage stability during cold storage. The protein-rich Tejate formulation could be used as a functional beverage maintaining its ethnic identity. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05073-w.

Carotenoids from mamey (Pouteria sapota) and carrot (Daucus carota) increase the oxidative stress resistance of Caenorhabditis elegans.

Carotenoids are natural pigments and antioxidants found in fruits and vegetables such as carrot, tomato, orange, mango, yellow corn, pumpkin, and mamey. In this study, we evaluated the antioxidant potential of mamey (Pouteria sapota) carotenoids and compared them to carrot (Daucus carota) carotenoids. The carotenoids were extracted from mamey and carrot, and their antioxidant capacity were determined via in vitro (ABTS method) and in vivo assays (resistance against oxidative stress in Caenorhabditis elegans). The carotenoid contents in mamey and carrot were 4.42 ± 0.12 and 5.47 ± 0.04 mg ß-carotene/100 g, respectively. Despite the differences between the carotenoid contents in both products (p < 0.05), the in vitro antioxidant capacity results showed no significant differences between the extracts (p > 0.05). The mamey and carrot carotenoid extracts decreased the oxidative damage in C. elegans by 20-30% and 30-40%, respectively. Both extracts increased the resistance and enhanced the survival of the nematodes, and showed better effects than pure ß-carotene, probably owing to the complex mixture in the carotenoid extracts. These results suggest that mamey is a good alternative source of carotenoids and that it protects against oxidative stress in C. elegans. The protective effect of mamey carotenoids was similar to the effect of carrot carotenoids.

Genetic diversity of phytoplasma strains inducing phyllody, flat stem and witches' broom symptoms in Manilkara zapota in India.

During a survey performed in sapota orchards of India, from 2015 to 2018, symptoms of phyllody, little leaf, flat stem and witches' broom were observed in three states: Karnataka, Kerala and Tripura. The association of phytoplasmas was confirmed in all the symptomatic sapota samples by using nested PCR specific primers (P1/P7, R16F2n/R16R2 and 3Far/3Rev) with amplification of fragments of ~ 1.25 kb and ~ 1.3 kb. Association of three phytoplasma groups, aster yellows with flat stem from Tripura (Lembucherra), clover proliferation with phyllody symptoms at Karnataka (Bengaluru) and bermuda grass white leaf with flat stem and little leaf from Kerala (Thiruvananthapuram) and Tripura (Cocotilla) were confirmed by 16S rRNA gene sequence comparison analysis. Virtual RFLP analysis of 16S rRNA gene sequences using pDRAW32 further classified the sapota phytoplasma isolates into 16SrI-B, 16SrVI-D and 16SrXIV-A subgroups. This is the first report on identification of three phytoplasma groups in sapota in world.

Identification of calcium carbide-ripened sapota (Achras sapota) fruit by headspace SPME-GC-MS.

The effect of post-harvest ripening by ethylene and calcium carbide was studied by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) method. Sapota (sapodilla) fruits were ripened with ethylene gas, technical grade calcium carbide and pure calcium carbide ripeners and the samples were homogenised after complete ripening. The samples were subjected to HS-SPME-GC-MS and the obtained results showed the presence of various alcohols, aldehydes, acids, ketones and esters which were commonly present in the samples. The fruit samples ripened with technical grade calcium carbide showed the presence of 3,5-dimethyl-1,2,4-trithiolane isomers, which can be used as markers to identify sapota fruits ripened with technical grade calcium carbide. The technical grade calcium carbide contains divinyl sulphide which might have been transformed into the trithiolane isomers. These isomers were not observed in the fruits ripened with pure calcium carbide and also with ethylene gas. Hence the formation of trithiolane residues may be attributed to the presence of divinyl sulphide impurity present in calcium carbide and its conversion due to the action of ethylene releasing enzymes present in the fruits.

Postharvest melatonin treatment reduces chilling injury in sapota fruit.

BACKGROUND: Sapota is a popular tropical fruit characterized by a very short postharvest life. Low-temperature storage prolongs postharvest life of sapota fruit, but chilling injury symptoms can develop if the storage temperature is less than 14 °C. There have been no reports on the effects of postharvest melatonin application on the development of chilling injury in sapota fruit during cold storage. The objective of this study was to investigate the effects of different concentrations of postharvest melatonin application (0, 30, 60 and 90 µmol L-1 ) during cold storage (8 °C) for up to 30 days with an additional 1-day shelf life at ambient temperature. RESULTS: All melatonin treatments reduced chilling injury symptoms, reduced electrolyte leakage, malondialdehyde (MDA) content, H2 O2 and superoxide anion (O2 - ), and increased proline content and the activity of superoxide dismutase (SOD), catalase (CAT) and γ-aminobutyric acid (GABA), and reduced the activities of phospholipase D (PLD) and lipoxygenase (LOX) compared to the control. CONCLUSION: Postharvest melatonin treatment could be a useful strategy for reducing chilling injury during cold storage and transport of sapota fruit. The results indicate that melatonin reduces chilling injury of sapota fruit through maintaining membrane integrity, SOD and CAT activities, and reducing PLD and LOX activities. © 2019 Society of Chemical Industry.

Data set on optimization of ethyl ester production from sapota seed oil.

This article presents the data set of experimental investigation on extraction, characterization, and optimization of ethyl ester yield from sapota seed oil. The seeds were collected, dried and shells were removed. Oil was extracted by mini wooden cold press oil extraction machine and found 26% oil content. The raw oil was characterized, fatty acid contents and physicochemical properties were estimated. The ethyl ester yield was optimized using full factorial experimental design. Three key factors were selected with three levels each. 27 experiments were conducted with three trials of each experiment. The physicochemical properties of the sapota seed oil ethyl ester were determined based on the ASTM standards and data was also presented in this data article.

Pharmacobotanical study of Manilkara zapota (L. ) P. Royen (Sapotaceae)

Manilkara zapota (L.) P. Royen, popularly known as sapoti or sapota (sapodilla), is a tree bearing an important fruit, in addition to different parts of the plant being widely used in folk medicine in the management of inflammation, pain, fevers, coughs, diarrhea, dysentery, among other ailments. This study aimed to conduct a pharmacobotany standardization study of M. zapota. Semi-permanent slides, containing transversal sections of stem, petiole, leaf blade and fruit; and paradermic sections of leaf blade were prepared, and analyzed by light microscopy. Histochemical tests were also performed in cross-sections of the leaf blade. Microscopic analysis allowed the identification of important elements in the diagnosis of the species; while the use of histochemical techniques on the leaf blade showed evidence of the presence of phenolic compounds, tannins, triterpenes and steroids, lipophilic compounds, starch, lignin and calcium oxalate crystals. The results presented contributed to characterization of the species.

Effective anti-cancer property of Pouteria sapota leaf on breast cancer cell lines.

Natural products are vital in drug discovery and the search for anticancer agents has been significant importance to the researchers for a long time. In the present study, aqueous leaf extract of Pouteria sapota (P.sapota) was evaluated for its cytotoxic activity. The leaf extract was preliminarily screened for antioxidant activity using DPPH method for Radical Scavenging Activity, Hydrogen Peroxide Scavenging Activity and Reducing Power Activity. Further, the aqueous leaf extract was screened for cytotoxic activity against breast cancer cell lines (MCF-7) in vitro. The results of the study showed that aqueous extract of the P.sapota leaf was rich in phytochemicals, antioxidant activity and showed a significant anti-cancer activity against tested MCF-7 cell lines. The present study was designed to evaluate the anticancer potential of P.sapota leaf. The antioxidants present in P.sapota have strong cytotoxic activity suggests that it can be considered for anti-cancer treatment.

New Methoxyflavone from Casimiroa sapota and the Biological Activities of Its Leaves Extract against Lead Acetate Induced Hepatotoxicity in Rats.

Flavonoids are agents with strong antioxidant properties and ameliorate many diseases associated with oxidative stress. Leaves of Casimiroa sapota were investigated for components and antioxidant/anti-inflammatory activities against lead acetate ((AcO)2 Pb) induced hepatotoxicity in rats. Three groups of male albino rats were administrated orally with vehicle or C. sapota (100 and 200 mg/kg b.w/day) for 28 days; other group was injected with sub-acute dose (100 mg/kg b.w/day) of (AcO)2 Pb. Three protective groups were injected with (AcO)2 Pb (100 mg/kg b.w/day) for 7 days at day 22 after treatment with either C. sapota (100 or 200 mg/kg b.w/day) or silymarin (SILY) for 28 days. We isolated and identified, from C. sapota, a new compound for the 1st time in nature; 5,6,2',3'-tetramethoxyflavone in addition to the rare compound 5,6,3'-trimethoxyflavone (second report of isolation from nature) and the known compound 5,6,2',3',4'-pentamethoxyflavone. There is an improvement in all hemato-biochemical parameters, antioxidant defense system and anti-inflammatory cytokines of protective groups, which received C. sapota in dose dependent manner. The percentage of changes in all parameters measured in (AcO)2 Pb groups that received vehicle, CS100, CS200 or SILY were 109.2, 37.3, 12.5%, and 1.2% compared with the healthy control group. The C. sapota groups confer a better antioxidant activity by preventing oxidative stress and inflammation in (AcO)2 Pb treated rats. The compounds isolated are responsible at least in part for the observed protective effects.

Evaluation of antidiabetic activity of biologically synthesized silver nanoparticles using Pouteria sapota in streptozotocin-induced diabetic rats.

BACKGROUND: Medicinal plants and green synthesis of silver nanoparticles (AgNPs) have proven to be good sources of agents effective in the treatment of diabetes mellitus. The present study focused on the green synthesis of AgNPs from the aqueous leaf extract of Pouteria sapota in order to evaluate the in vitro and in vivo antidiabetic properties of this extract and the synthesized AgNPs. METHODS: The AgNPs were biologically synthesized under ambient conditions from an aqueous leaf extract of P. sapota using the hot percolation method and were characterized using spectroscopic methods, X-ray diffraction, and scanning electron microscopy. The in vitro antidiabetic activity of the aqueous leaf extract and AgNPs was confirmed by non-enzymatic glycosylation of hemoglobin, glucose uptake by yeast cells following exposure of cells to 5 or 10 mmol/L glucose solution, and inhibition of α-amylase. Further, in vivo antidiabetic activity was assessed in streptozotocin-induced rats. Rats were treated with aqueous leaf extract (100 mg/kg) or AgNPs (10 mg/kg) for 28 days. Following treatment, rats were killed for biochemical and histopathological analysis of kidney and liver samples. RESULTS: A significant reduction in blood sugar levels was noted in rats treated with leaf extract or AgNPs. Results of in vitro and in vivo analyses in rats treated with leaf extract or AgNPs show that both the extract and the biologically synthesized AgNPs have antidiabetic activity. CONCLUSION: The aqueous leaf extract of P. sapota and AgNPs exhibited efficient antidiabetic activity in the rat model of diabetes and therefore could have potential for development for medical applications in the future.

Delayed post-harvest ripening-associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating.

BACKGROUND: There has been limited research on extending the shelf-life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf-life. Changes in physical and chemical properties of fruit were studied along with peroxidase (POD), polyphenol oxidase (PPO) and pectin methylesterase (PME) activities during post-harvest ripening of sapota. RESULTS: The fruits coated with 15 g L-1 MC and 11.25 g L-1 PO showed significant (P < 0.05) delay in physiological weight loss, decrease in fruit firmness losses as well as slower fruit darkening. The coating on the fruits resulted in better retention of ascorbic acid, delayed the loss of total phenolic content, and delayed the increase in total soluble solids and total reducing sugars as compared to control fruits. The coating either delayed or reduced the enzyme activities of POD, PPO and PME of the fruit. CONCLUSION: The results suggest that edible coating made up of MC-PO has potential to maintain the quality of sapota fruit. The edible coating extended the shelf-life of sapota fruit by 3 days preserving fruit quality up to 7 days at 24 ± 1 °C and 65 ± 5 %RH. © 2016 Society of Chemical Industry.

Antioxidant, anti-collagenase and anti-elastase activities of Phyllanthus emblica, Manilkara zapota and silymarin: an in vitro comparative study for anti-aging applications.

Context Phyllanthus emblica L. (Euphorbiaceae) (amla), Manilkara zapota L.P. Royen (Sapotaceae) (sapota) and silymarin are reported to contain antioxidant effects. However, information on other biological activities relating to the anti-aging properties is limited. Objective To compare in vitro antioxidants, anti-collagenase (MMP-1 and MMP-2) and anti-elastase properties as well as the phenolic and flavonoid contents of amla, sapota and silymarin as potential anti-aging ingredients. Materials and methods The ethanol amla and sapota fruit extracts were prepared by three cycles of maceration with 24 h duration each. The total phenolic (TPC) and flavonoid (TFC) contents were determined. The antioxidant capacity was evaluated by DPPH and ABTS assays. The effects of MMP-1, MMP-2 and elastase inhibitions were determined by using the EnzChek® assay kits (Molecular-Probes, Eugene, OR). Results Amla exhibited the highest in TPC (362.43 ± 11.2 mg GAE/g) while silymarin showed the highest in TFC (21.04 ± 0.67 mg QE/g). Results of antioxidant activity by DPPH and ABTS methods showed that amla possessed the most potent capacity with IC50 values of 1.70 ± 0.07 and 4.45 ± 0.10 µg/mL, respectively. Highest inhibitions against MMP-1, MMP-2 and elastase were detected for sapota with IC50 values of 89.61 ± 0.96, 86.47 ± 3.04 and 35.73 ± 0.61 µg/mL, respectively. Discussion and conclusion Test extracts offered anti-aging properties in different mechanisms. Amla showed the highest phenolic content and antioxidant property with moderate anti-collagenase. Silymarin exhibited measurable flavonoid content with anti-elastase effect. Sapota showed the highest collagenase and elastase inhibitions with moderate antioxidant effect. Thus, extracts might be added as a mixture to gain the overall anti-aging effects.

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures.

Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85 °C) and total soluble solid content (10.2 to 55.6 °brix) corresponding to a water activity (aw) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s(-1). The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r > 0.94) and activation energy (Ea) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p < 0.01) and that of water activity was described by power law relation (r > 0.99, rmse% <5.80, p < 0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r > 0.99, rmse% < 3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r > 0.98, rmse% < 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.