Conrad Perera
The University of Auckland, School of Chemical Sciences, Faculty Member
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Abstract Application of ultrasound has been considered a “green” technology, because it offers advantages in terms of selectivity, better quality, use of less chemicals, and energy efficiency. Hence, it is well suited for extraction of... more
Abstract Application of ultrasound has been considered a “green” technology, because it offers advantages in terms of selectivity, better quality, use of less chemicals, and energy efficiency. Hence, it is well suited for extraction of bioactive compounds from plant and animal materials, which generally require large quantities of organic solvents. In addition to extraction, the inactivation of certain microorganisms, especially the Gram-negative bacteria have been reported in literature. The principle of extraction and inactivation of microorganisms are attributed to the cavitation phenomena. Ultrasound per se is not sufficient to inactivate all microorganisms. Gram-positive organisms are known to have thicker cell walls, and some contain peptidoglycans which are difficult to disrupt. The effects of ultrasound also depend on the type, shape, or diameter of the micro-organisms. Vegetative cells are more susceptible to ultrasound than spore. Enzymes are thought to be inactivated by denaturation of the protein. Many micro-organisms are not inactivated by ultrasound alone but in combination with mild heat or other non-conventional techniques will be highly effective. The combined effects are known to be synergistic rather than additive.
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Centella asiatica (Gotu Kola) is a green leafy vegetable rich in phytochemicals mainly including triterpenes and caffeoylquinic acids. Fresh leaves of this plant are consumed in salads and beverages in a variety of cuisines around the... more
Centella asiatica (Gotu Kola) is a green leafy vegetable rich in phytochemicals mainly including triterpenes and caffeoylquinic acids. Fresh leaves of this plant are consumed in salads and beverages in a variety of cuisines around the world. This is a well-known functional food for its neuroprotective and cognition enhancing properties in traditional societies. HPLC-DAD at lower wavelengths commonly used to identify and quantify major triterpenes of C. asiatica extracts, but associated with few drawbacks. This paper discusses a specific, sensitive and validated method developed based on UHPLC-ESI-MS-MS-MRM tandem mass spectroscopy for targeted quantification of C. asiatica bioactive compounds. The validated method enabled a precise estimation of major triterpenes and chlorogenic acid in C. asiatica in a shorter time. The findings of this study will contribute to the information on chemotype variation of C. asiatica plant grown under unique geographical, environmental and climatic conditions in New Zealand.
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Vitamin D3 levels are known to sometimes decline in fortified products, which could be due to its degradation, although the exact mechanism is unknown. In this study, the influence of processing and storage conditions on lipid oxidation... more
Vitamin D3 levels are known to sometimes decline in fortified products, which could be due to its degradation, although the exact mechanism is unknown. In this study, the influence of processing and storage conditions on lipid oxidation and vitamin D3 degradation were studied. Simulated whole milk powders with and without heat treatment were stored for 12 months at two different storage temperatures (20 °C and 40 °C). Stored samples without heat treatment showed higher lipid oxidation products analyzed by PV and TBARS values compared to those with heat treatment. Higher storage temperature also resulted in higher levels of lipid oxidation products. The concentration of vitamin D3 was also analyzed using UHPLC-MS/MS after PTAD derivatization in stored samples. An inverse relationship was observed between lipid oxidation products and vitamin D3 content. Finally, previtamin D3 and vitamin D3 oxidation products were quantified in stored samples using MRM analysis.
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In any food fortification program, the stability of added micronutrients is an important factor. Cholecalciferol or vitamin D3 is known to isomerise under various conditions, thereby making its analysis challenging. In the current study,... more
In any food fortification program, the stability of added micronutrients is an important factor. Cholecalciferol or vitamin D3 is known to isomerise under various conditions, thereby making its analysis challenging. In the current study, the effects of different parameters, such as temperature, iodine, acidic conditions, and oxidation, on the isomerisation of vitamin D3 were studied using HPLC-DAD and UHPLC-MS/MS. Vitamin D3 thermally and reversibly transforms to pre-vitamin D3 type isomers. In the presence of iodine, cis/trans isomerisation of both cholecalciferol and pre-vitamin D3 takes place to form trans-vitamin D3 and tachysterol, respectively. Another isomer, isotachysterol, was formed under acidic conditions. The different rates of reaction of these products with a dienophile through the Diels-Alder reaction confirmed the formation of vitamin D3 isomerisation products. The derivatization enhanced the ionisation efficiency of vitamin D3 and its isomers in UHPLC-MS/MS and impr...
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The objective of this study was to compare the effect of hot and cold grinding as well as the effect of direct and indirect ultra high temperature (UHT) treatment conditions on the level of isoflavones during the manufacture of soymilk.... more
The objective of this study was to compare the effect of hot and cold grinding as well as the effect of direct and indirect ultra high temperature (UHT) treatment conditions on the level of isoflavones during the manufacture of soymilk. Soymilks were manufactured from dehulled soybeans by hot grinding or cold grinding processes. After inactivation of lipoxygenase at 85°C, the
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Obtaining phytochemical-rich plant extracts from natural products where the active ingredients are present in comparatively low levels in the tissue matrix is the critical initial step of any chemical analysis or bioactivity testing. The... more
Obtaining phytochemical-rich plant extracts from natural products where the active ingredients are present in comparatively low levels in the tissue matrix is the critical initial step of any chemical analysis or bioactivity testing. The plant C. asiatica is rich in various phytochemicals, the major constituents being triterpenes and flavonoids, as well as other polyphenols, leading to a number of bioactivities. In this study, an attempt was made to achieve several green technology principles, while optimizing the extraction method for the efficient extraction of bioactive compounds from C. asiatica. Soxhlet extraction (SE), ultrasound-assisted extraction (UAE) with low-frequency sonication, microwave-assisted extraction (MAE) using a closed-vessel microwave digestion system, and subcritical water extraction (SWE) in a high-pressure reactor were employed to extract the bioactive compounds. The solvent system, extraction time, and solid-to-solvent ratio were varied to optimize the ex...
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The objective of this study was to understand the effect of different coagulants in their ability to retain isoflavones in prepared firm tofu. Harovinton beans were processed to obtain soymilk and a specific amount of this soymilk was... more
The objective of this study was to understand the effect of different coagulants in their ability to retain isoflavones in prepared firm tofu. Harovinton beans were processed to obtain soymilk and a specific amount of this soymilk was coagulated using different types of coagulants for the preparation of tofu. A reversed phase high performance liquid chromatographic method was used for
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... 2002] , [Hansen et al., 2001] , [Majewski et al., 2000] , [Mehta and Mehta, 2002] , [Mokady et al., 2000] , [Platz et al., 2000] , [Polek and Weigel, 2002] and [Tuohimaa et al., 2001] ), heart diseases ( [Mancini et al., 1996] ,... more
... 2002] , [Hansen et al., 2001] , [Majewski et al., 2000] , [Mehta and Mehta, 2002] , [Mokady et al., 2000] , [Platz et al., 2000] , [Polek and Weigel, 2002] and [Tuohimaa et al., 2001] ), heart diseases ( [Mancini et al., 1996] , [Norman et al., 2002] , [Segall, 1989] , [Williams and Lloyd ...
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... alboglabra), mini kailan (Brassica oleraceavar. ... West Indian pea tree leaves, drumstick leaves and chekup manis had significantly higher levels of lutein than Chinese kailan, mini kailan, or green-stemmed Ceylon spinach and red... more
... alboglabra), mini kailan (Brassica oleraceavar. ... West Indian pea tree leaves, drumstick leaves and chekup manis had significantly higher levels of lutein than Chinese kailan, mini kailan, or green-stemmed Ceylon spinach and red stemmed Ceylon spinach. ...
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... DOI: 10.1081/DRT-200054180 Conrad O. Perera a * pages 717-730. ... Rahman , MS ; Labuza , TP Water activity and food preservation . In Handbook of Food Preservation ; Rahman , MS , Ed.; Marcel Dekker : New York , 1999 ; 339 – 382 . ...
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... matrix. The starch granules remained intact after 45 min of fermenta-tion, which indicates that minimal amylose/amylopectin leached from the granules during the fermentation step (Ben Aissa et al. 2010; Polaki et al. 2010). ...
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... 10931101. Ravinder et al., 2000 G. Ravinder, N. Gupta, D. Goswami, RK Marwaha, T. Nikhil and N. Kochupillei, Prevalence and significance of low 25-hydroxyvitamin D concentrations in healthy subjects in Delhi, American Journal of... more
... 10931101. Ravinder et al., 2000 G. Ravinder, N. Gupta, D. Goswami, RK Marwaha, T. Nikhil and N. Kochupillei, Prevalence and significance of low 25-hydroxyvitamin D concentrations in healthy subjects in Delhi, American Journal of Clinical Nutrition 72 (2000), pp. 472475. ...
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Research Interests: Food Science and Biology
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Research Interests: Food Science and Biology
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Resistant Starch (RS) is a type of starch that is resistant to starch hydrolyzing enzymes in the stomach and thus behaves more like dietary fibre. RS has been shown to have beneficial effects in disease prevention including modulation of... more
Resistant Starch (RS) is a type of starch that is resistant to starch hydrolyzing enzymes in the stomach and thus behaves more like dietary fibre. RS has been shown to have beneficial effects in disease prevention including modulation of glycaemic index diabetes, cholesterol lowering capability and weight management, which are critically important for many people in the Federated States of Micronesia. Green bananas are known to contain substantial concentrations of RS and are a common part of the Micronesian diet. Therefore the aim of this study was to determine the RS content in banana cultivars from Pohnpei, Micronesia: Daiwang, Inahsio, Karat, Utin Kerenis and Utin Ruk, for which no such information was available. Utin Kerenis, Inahsio and Utin Ruk were found to contain the highest amounts of RS. The fate of RS after incorporation into a food product (i.e., pancakes) was also studied and a significant reduction in the RS content was found for each cultivar after cooking. Microsco...
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Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Postharvest Handling and Treatments of Fruits and... more
Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Postharvest Handling and Treatments of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Post-Harvest Handling of Grains and Pulses, Dr. Y. Lan and Dr. A. K Mahapatra Minimal Processing of Fruits and Vegetables, Dr. C.O. Perera Postharvest Handling and Preservation of Fish and Seafood, Dr. L.Opara, Dr. S. M. Al-Jufaili, and Dr. M.S. Rahman Postharvest Handing of Red Meat, Dr. I. Kadim and Dr. O.Mahgoub Postharvest Handling of Milk, Dr. N.Guizani Part B: Preservation Using Chemicals and Microbes Fermentation as a Method for Food Preservation, Dr. N. Guizani and Dr. A. Mothershaw Natural Antimicrobials for Food Preservation, Dr. L. Gorris Antioxidants in Food Preservation, Dr. J. Pokorny pH in Food Preservation, Dr. M.S. Rahman Nitrides in Food Preservation, Dr. M.S. Rahman Part C: Preservation by Controlling Water, Structure, and Atmosphere Modified-Atmosphere Packaging of Produce, Dr. L. Gorris Glass Transition and State Diagram of Foods, Dr. M.S. Rahman Food Preservation and Processing using Membranes, Dr. S.S. Sablani Stickiness and Caking in Food Preservation, Dr. B. Bhandari Drying and Food Preservation, Dr. M.S. Rahman and Dr. C. Perera Osmotic Dehydration of Foods, Dr. M.S. Rahman Water Activity and Food Preservation, Dr. M.S. Rahman and Dr. T.P. Labuza Surface Treatments and Edible Coating in Food Preservation, Dr. E.A. Baldwin Encapsulation and Controlled Release of Food Ingredients and Bioactives, Dr. F. Shahidi and Dr. R. Pegg Part D: Preservation Using Heat and Energy Pasteurization and Food Preservation, Dr. M. N. Ramesh Canning and Sterilization of Foods, Dr. M. N. Ramesh Cooking and Frying of Foods, Dr. M. N. Ramesh Food Preservation by Freezing, Dr. M.S. Rahman and Dr. J.F. Velez Ruiz Freezing-Melting (FM) Process in Food Concentration, Dr. M.S. Rahman, Dr. M. Ahmed, and Dr. X.D. Chen Microwave Pasteurization and Sterilization of Foods, Dr. J. Ahmed and Dr. H. Ramaswamy Ultrasound in Food Processing and Preservation, Dr. P. J. Torley and Dr. B.R. Bhandari Food Preservation Aspects of Ohmic Heating, Dr. M. Lima Light Energy in Food Preservation, Dr. M.S. Rahman Irradiation Preservation of Foods, Dr. M.S. Rahman Pulsed Electric Field in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. H. Vega-Mercado, Dr. M.M. Gongora-Nieto, Dr. B.G. Swanson High Pressure Treatment in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. E. Palou, Dr. A. Lopez-Malo, and Dr. B. G. Swanson Applications of Magnetic Field in Food Preservation, Dr. J. Ahmed and Dr. H. Ramaswamy Combined Methods for Food Preservation, Dr. L. Leistner Update on Hurdle Technology for Mild and Effective Preservation of Foods, Dr. L. Leistner Part E: Enhancing Food Preservation by Indirect Approach Packaging as a Preservation Technique, Dr. M.S. Rahman Types of Packaging Materials Used for Foods, Dr. R.H. Driscoll and Dr. M.S. Rahman Food Packaging Interaction, Dr. S.S. Sablani and Dr. M.S. Rahman Hygienic Design and Sanitation, Dr. M.S. Rahman Hazard Analysis and Critical Control Point (HACCP), Mr. T. De Silva Good Manufacturing Practice (GMP), Mr. T.De Silva Commercial Considerations: Managing Profit and Quality, Dr. A. Perera and Mr. G. La Rooy
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Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Postharvest Handling and Treatments of Fruits and... more
Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Postharvest Handling and Treatments of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Post-Harvest Handling of Grains and Pulses, Dr. Y. Lan and Dr. A. K Mahapatra Minimal Processing of Fruits and Vegetables, Dr. C.O. Perera Postharvest Handling and Preservation of Fish and Seafood, Dr. L.Opara, Dr. S. M. Al-Jufaili, and Dr. M.S. Rahman Postharvest Handing of Red Meat, Dr. I. Kadim and Dr. O.Mahgoub Postharvest Handling of Milk, Dr. N.Guizani Part B: Preservation Using Chemicals and Microbes Fermentation as a Method for Food Preservation, Dr. N. Guizani and Dr. A. Mothershaw Natural Antimicrobials for Food Preservation, Dr. L. Gorris Antioxidants in Food Preservation, Dr. J. Pokorny pH in Food Preservation, Dr. M.S. Rahman Nitrides in Food Preservation, Dr. M.S. Rahman Part C: Preservation by Controlling Water, Structure, and Atmosphere Modified-Atmosphere Packaging of Produce, Dr. L. Gorris Glass Transition and State Diagram of Foods, Dr. M.S. Rahman Food Preservation and Processing using Membranes, Dr. S.S. Sablani Stickiness and Caking in Food Preservation, Dr. B. Bhandari Drying and Food Preservation, Dr. M.S. Rahman and Dr. C. Perera Osmotic Dehydration of Foods, Dr. M.S. Rahman Water Activity and Food Preservation, Dr. M.S. Rahman and Dr. T.P. Labuza Surface Treatments and Edible Coating in Food Preservation, Dr. E.A. Baldwin Encapsulation and Controlled Release of Food Ingredients and Bioactives, Dr. F. Shahidi and Dr. R. Pegg Part D: Preservation Using Heat and Energy Pasteurization and Food Preservation, Dr. M. N. Ramesh Canning and Sterilization of Foods, Dr. M. N. Ramesh Cooking and Frying of Foods, Dr. M. N. Ramesh Food Preservation by Freezing, Dr. M.S. Rahman and Dr. J.F. Velez Ruiz Freezing-Melting (FM) Process in Food Concentration, Dr. M.S. Rahman, Dr. M. Ahmed, and Dr. X.D. Chen Microwave Pasteurization and Sterilization of Foods, Dr. J. Ahmed and Dr. H. Ramaswamy Ultrasound in Food Processing and Preservation, Dr. P. J. Torley and Dr. B.R. Bhandari Food Preservation Aspects of Ohmic Heating, Dr. M. Lima Light Energy in Food Preservation, Dr. M.S. Rahman Irradiation Preservation of Foods, Dr. M.S. Rahman Pulsed Electric Field in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. H. Vega-Mercado, Dr. M.M. Gongora-Nieto, Dr. B.G. Swanson High Pressure Treatment in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. E. Palou, Dr. A. Lopez-Malo, and Dr. B. G. Swanson Applications of Magnetic Field in Food Preservation, Dr. J. Ahmed and Dr. H. Ramaswamy Combined Methods for Food Preservation, Dr. L. Leistner Update on Hurdle Technology for Mild and Effective Preservation of Foods, Dr. L. Leistner Part E: Enhancing Food Preservation by Indirect Approach Packaging as a Preservation Technique, Dr. M.S. Rahman Types of Packaging Materials Used for Foods, Dr. R.H. Driscoll and Dr. M.S. Rahman Food Packaging Interaction, Dr. S.S. Sablani and Dr. M.S. Rahman Hygienic Design and Sanitation, Dr. M.S. Rahman Hazard Analysis and Critical Control Point (HACCP), Mr. T. De Silva Good Manufacturing Practice (GMP), Mr. T.De Silva Commercial Considerations: Managing Profit and Quality, Dr. A. Perera and Mr. G. La Rooy
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High hydrostatic pressure (HHP) is used for microbial inactivation in foods. Addition of carbon dioxide (CO2 ) to HHP can improve microbial and enzyme inactivation. This study investigated microbial effects of combined HHP and CO2 on... more
High hydrostatic pressure (HHP) is used for microbial inactivation in foods. Addition of carbon dioxide (CO2 ) to HHP can improve microbial and enzyme inactivation. This study investigated microbial effects of combined HHP and CO2 on Escherichia coli, Bacillus subtilis, and Saccharomyces cerevisiae, and evaluated sensory attributes of treated feijoa fruit puree (pH 3.2). Microorganisms in their growth media and feijoa puree were treated with HHP alone (HHP), or saturated with CO2 at 1 atm (HHPcarb), or 0.4%w/w of CO2 was injected into the package (HHPcarb+CO2 ). Microbial samples were processed at 200 to 400 MPa, 25 °C, 2 to 6 min. Feijoa samples were processed at 600 MPa, 20 °C, 5 min, then served with and without added sucrose (10%w/w). Treated samples were analyzed for microbial viability and sensory evaluation. Addition of CO2 enhanced microbial inactivation of HHP from 1.7-log to 4.3-log reduction in E. coli at 400 MPa, 4 min, and reduction of >6.5 logs in B. subtilis (vegetative cells) starting at 200 MPa, 2 min. For yeast, HHPcarb+CO2 increased the inactivation of HHP from 4.7-log to 6.2-log reduction at 250 MPa, 4 min. The synergistic effect of CO2 with HHP increased with increasing time and pressure. HHPcarb+CO2 treatment did not alter the appearance and color, while affecting the texture and flavor of unsweetened feijoa samples. There were no differences in sensory attributes and preferences between HHPcarb+CO2 and fresh sweetened products. Addition of CO2 in HHP treatment can reduce process pressure and time, and better preserve product quality.
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Effects of heat treatment on structure and physicochemical properties of zein (Ze) and gallic acid loaded zein (Ze-GA) electrospun fiber mats were investigated. The electrospun fiber mats displayed different surface and physicochemical... more
Effects of heat treatment on structure and physicochemical properties of zein (Ze) and gallic acid loaded zein (Ze-GA) electrospun fiber mats were investigated. The electrospun fiber mats displayed different surface and physicochemical properties after being heat-cured at 150 °C for 24 h, which were closely related to the initial amount of loaded gallic acid. The gallic acid was released from the Ze-GA fiber mats in a constant manner, but heat curing decreased the rate of release. Heat curing remarkably increased the molecular weight of the Ze and Ze-GA electrospun fiber mats. Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) analysis of the fiber mats indicated variations in zein protein secondary structure after heat curing. (13)C solid state NMR (SS-NMR) confirmed the presence of a different chemical environment among the fiber mats. The fabrication of heat-cured zein based electrospun fibers in this study may find applications in the food packaging ...
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This chapter deals with the science and technology of processing of horticultural crops. It includes brief summaries of fruit development, chemical composition, structural features, biological deterioration and control, methods to... more
This chapter deals with the science and technology of processing of horticultural crops. It includes brief summaries of fruit development, chemical composition, structural features, biological deterioration and control, methods to minimise such deteriorations, methods of preserving fruit and vegetables, juice processing, clarification and fining, cacao processing, processing of chocolate, minimal processing, quality control and quality assurance as well as processing premises and good manufacturing practices. The aim of this chapter is to give the reader an overview of some of the science behind the technology of processing of different crops and different processing methods used. A number of recent research articles on the extension of the shelf life of fruit and vegetables are also discussed in the chapter.
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A purified water-soluble fraction (ICP5) of a polysaccharide, isolated from a local Maori mushroom Iliodiction cibarium in New Zealand, was investigated for its structural properties. Size exclusion chromatography and dynamic light... more
A purified water-soluble fraction (ICP5) of a polysaccharide, isolated from a local Maori mushroom Iliodiction cibarium in New Zealand, was investigated for its structural properties. Size exclusion chromatography and dynamic light scattering showed that ICP5 had a large MW of 1.6×10(5) Da with a hydrodynamic diameter of 83±8 nm. Particle size measurements also displayed the tendency of ICP5 to aggregate when suspended in water. The results of GC-MS, FTIR and NMR analyses allowed some characteristics of the chemical structure of ICP5 to be determined. GC-MS results showed that ICP5 contained only glucose (81.61%), galactose (12.90%) and mannose (5.49%) monomers. The characterized fragment structures of ICP5 were found to be dominantly consisting of uronic acids, which formed a backbone containing 1,4-β-d-GlcpA. A small amount of unsaturated uronic acid also appeared to be present.
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Osmotic dehydration kinetics of pineapple wedges was studied using palm sugar at different syrup concentration and temperature. Equilibrium kinetics were presented by defining equilibrium constants and nonequilibrium period of water loss... more
Osmotic dehydration kinetics of pineapple wedges was studied using palm sugar at different syrup concentration and temperature. Equilibrium kinetics were presented by defining equilibrium constants and nonequilibrium period of water loss and solid gain followed the ...
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A method has been optimized for the conversion of ergosterol in mushrooms to vitamin D2, and the vitamin D-enriched mushrooms have been tested for bioavailability of vitamin D2 using a rat model. Femur bone mineral density (BMD) of the... more
A method has been optimized for the conversion of ergosterol in mushrooms to vitamin D2, and the vitamin D-enriched mushrooms have been tested for bioavailability of vitamin D2 using a rat model. Femur bone mineral density (BMD) of the experimental group of animals fed with vitamin D2 (1 microg/d) obtained from irradiated mushrooms was significantly increased. Femur BMD of two groups was significantly higher. Femur BMD of the experimental group was significantly elevated compared to initial femur BMD of the study group. Data indicate that vitamin D2 from ultraviolet (UV)-irradiated mushrooms was well absorbed and metabolized in animals.
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This study investigated the coupling of edible coatings with osmotic dehydration of potato cubes under various process conditions. Solutions of 1% sodium alginate and 2% low methoxyl pectinate (LMP, degree of esterification: 31.5%) were... more
This study investigated the coupling of edible coatings with osmotic dehydration of potato cubes under various process conditions. Solutions of 1% sodium alginate and 2% low methoxyl pectinate (LMP, degree of esterification: 31.5%) were chosen as the coating ...