Arsenic removal from the popular edible seaweed Sargassum fusiforme by sequential processing involving hot water, citric acid, and fermentation

Chemosphere ◽  
2021 ◽  
pp. 133409
Author(s):  
Lei Wang ◽  
Yong Ri Cui ◽  
Songjin Oh ◽  
Man-Jeong Paik ◽  
Jun-Geon Je ◽  
...  
Keyword(s):  
Citric Acid ◽  
Arsenic Removal ◽  
Hot Water ◽  
Edible Seaweed ◽  
Sargassum Fusiforme ◽  
Sequential Processing

scholarly journals Structural Characterization of a Polysaccharide from Gastrodia elata and Its Bioactivity on Gut Microbiota

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4443
Author(s):  
Jiangyan Huo ◽  
Min Lei ◽  
Feifei Li ◽  
Jinjun Hou ◽  
Zijia Zhang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Citric Acid ◽  
Gut Microbiota ◽  
Structural Characterization ◽  
Hot Water ◽  
Nmr Analysis ◽  
Gastrodia Elata ◽  
Hot Water Extraction ◽  
Hydroxybenzyl Alcohol

A novel homogeneous polysaccharide named GEP-1 was isolated and purified from Gastrodia elata (G. elata) by hot-water extraction, ethanol precipitation, and membrane separator. GEP-1, which has a molecular weight of 20.1 kDa, contains a polysaccharide framework comprised of only glucose. Methylation and NMR analysis showed that GEP-1 contained 1,3,6-linked-α-Glcp, 1,4-linked-α-Glcp, 1,4-linked-β-Glcp and 1,4,6-linked-α-Glcp. Interestingly, GEP-1 contained citric acid and repeating p-hydroxybenzyl alcohol as one branch. Furthermore, a bioactivity test showed that GEP-1 could significantly promote the growth of Akkermansia muciniphila (A. muciniphila) and Lacticaseibacillus paracasei (L.paracasei) strains. These results implied that GEP-1 might be useful for human by modulating gut microbiota.

scholarly journals Characterization of Polysaccharides Extracted from Sargassum fusiforme and Its Effective Prevention of Contrast-Induced Nephropathy via Enhancing Antioxidant Capacity

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Min Dai ◽  
Ying-Ling Zhou ◽  
Tao Jiang ◽  
Cai-Dong Luo ◽  
Hu Wang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Cold Water ◽  
Radical Scavenging ◽  
Brown Seaweed ◽  
Hot Water ◽  
Molar Ratio ◽  
Sulfated Polysaccharides ◽  
Contrast Induced Nephropathy ◽  
Effective Prevention ◽  
Sargassum Fusiforme

Contrast-induced nephropathy (CIN) is a common complication in patients with coronary arteriography, and oxidative stress is involved in the CIN pathogenesis. Sargassum fusiforme (SF) is a brown seaweed with medicinal value, and its polysaccharides have good antioxidant activity. In this study, the crude polysaccharides (cSFP-C) were extracted by cold water, precipitated by ethanol, purified by CaCl2, and detected with high contents of sulfate radical and fucose. cSFP-C is composed of glucose, glucuronic acid, xylose, rhamnose, mannose, galactose, and fucose with a molar ratio of 1.0 : 0.4 : 5.6 : 1.2 : 1.7 : 12.3 : 56.1. The cSFP-C has the typical absorption of polysaccharides. Antioxidation assays in vitro showed that cSFP-C exhibited superoxide radical scavenging activity which was better than the hot water-extracted crude polysaccharides (cSFP-H). 20 rats were divided into 4 groups (n=5): sham group; CIN group; CIN+cSFP-C group, and cSFP-C group. The CIN+cSFP-C group and cSFP-C group were pretreated intragastrically with cSFP-C at a dose of 9.45 g/kg twice daily for 5 consecutive days. Then, the CIN group and CIN+cSFP-C group were given indomethacin to develop CIN. The in vivo results showed that cSFP-C could decrease blood creatinine and urea nitrogen, inhibiting pathological injury in the renal tissues. The MDA content of renal tissues was decreased, while the activity of SOD was increased. The crude sulfated polysaccharides extracted from S. fusiforme have a renoprotective effect on oxidative stress to alleviate the kidney injury in CIN rats.

scholarly journals Synthesis of HoFeO3 Nanomaterials by Citric Acid Sol-gel Method

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Nguyen Anh Tien ◽  
Bui Xuan Vuong ◽  
Nguyen Tuan Loi
Keyword(s):  
Citric Acid ◽  
Single Phase ◽  
Sol Gel ◽  
Band Gap Energy ◽  
Hot Water ◽  
Gel Method ◽  
Sol Gel Method ◽  
Soft Ferromagnetic ◽  
Small Band ◽  
Hydrolysis Of

In this study, HoFeO3 nanomaterials with very small particle sizes (< 50 nm) were synthesized using citric acid sol-gel method through hydrolysis of Ho3+ and Fe3+ cations in hot water. Single-phase HoFeO3 was generated after calcination of the as-prepared powder at 750 and 850°C during 1 hour. The UV-Vis spectra at room temperature presented strong areas absorption in the range of 300 ÷ 600 nm with small band gap energy (Eg = 1.93÷2.25 eV). The obtained HoFeO3 nanomaterials exhibited a soft ferromagnetic behaviour with a magnetic coercivity of 33.2 OE.

DOI: https://doi.org/10.36873/a , Mahdi Santoso, Yanciluk

2020 ◽  
Vol 13 (02) ◽  
pp. 31-43
Author(s):  
Agrienvi
Keyword(s):  
Citric Acid ◽  
Hot Water ◽  
Water Extraction ◽  
Raw Material ◽  
Hexane Extraction ◽  
Hot Water Extraction ◽  
Composite Board ◽  
Nypa Fruticans ◽  
Inorganic Substances ◽  
Extractive Substances

ABSTRACTNipa (Nypa fruticans Wurmb) is a non wood lignosellulosic materials that potential as raw material of compositeboard. One of disadvantage of the nipa fronds was contains are very high extractives and inorganic substances. Thepresence of high content of extractives in raw material of particle board potentially be an obstacle in the process ofgluing the composite board. The existing of extractive substances on the surface of the composite board raw materialscontribute to make the bonding process is not going well. On the other side, the utilization of natural binder for nonwood composite is still limited. This research focused to investigated the effects of extractive subtances for bondingperformance of natural binder such as citric acid for nipa fronds particleboard. The particles screened passed throughaperture sizes of 10 mesh and treated with three condition (non extraction, hot water extraction and n -hexanaextraction) were used as materials in this research. Addition of natural binder of 10% based on air dried particles wasdone and pressing temperature was set at 180ºC under a pressure of 3,6 MPa during 10 minutes. The physics andmechanics properties of particleboard was tested by standard JIS A 5908:2003. The results showed that theextractiction treatments for raw material affects on the properties of the particleboards. Hot water extraction treatmentwas able to give the best results. The properties of particleboard was density 0.84 g.cm-3; moisture content 7.44%;thickness swelling 1,12%; water absorption 21,83%; surface roughness 7.57 ?m; internal bonding 0.49 MPa; modulusof rupture 10.42 MPa and modulus of elasticity 3.65 GPa. All of the properties of nipa fronds particleboard meet mostof the standards JIS A 5908:2003.Keywords: Hot water extraction, n-hexane extraction, nipa frond particleboard, natural binder, citric acid.

Effect of Peeling Method on the Absorption of Aqueous Bisulfite by Green Bananas

1969 ◽  
Vol 62 (2) ◽  
pp. 191-198
Author(s):  
F. Sánchez Nieva ◽  
M. Mercado
Keyword(s):  
Citric Acid ◽  
Room Temperature ◽  
Hot Water

Peeling of green bananas is facilitated by heating the fruit in steam or hot water. When fruit peeled with hot water and steam was sulfited in an aqueous K2S2O5 solution at room temperature, sulfite uptake increased with the concentration of the sulfiting solution and the length of the dip, but decreased when the pH of the sulfiting solution was lowered by the addition of citric acid. Lowering the pH of the sulfiting solution lowered the pH and increased the acidity of the fruit, but these changes had no effect on flavor. When steam-peeled fruit blanched in hot water at 200° F (93° C) was sulfited, sulfite uptake increased with length of the treatment; when fruit was blanched in steam, sulfite uptake decreased as time of blanching increased.

Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin–Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue

2015 ◽  
Vol 78 (12) ◽  
pp. 2136-2142 ◽  
Author(s):  
BRITTNEY R. SCOTT ◽  
XIANG YANG ◽  
IFIGENIA GEORNARAS ◽  
ROBERT J. DELMORE ◽  
DALE R. WOERNER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Citric Acid ◽  
Shiga Toxin ◽  
Hot Water ◽  
Antimicrobial Efficacy ◽  
Solution Temperature ◽  
Meat Industry ◽  
E Coli ◽  
Beef Carcass

Studies were conducted to (i) determine whether inoculants of nonpathogenic Escherichia coli biotype I effectively served as surrogates for E. coli O157:H7, non-O157 Shiga toxin–producing E. coli, and Salmonella when prerigor beef carcass tissue was treated with a commercially available blend of lactic acid and citric acid (LCA) at a range of industry conditions of concentration, temperature, and pressure; (ii) determine the antimicrobial efficacy of LCA; and (iii) investigate the use of surrogates to validate a hot water and LCA sequential treatment as a carcass spray intervention in a commercial beef harvest plant. In an initial laboratory study, beef brisket tissue samples were left uninoculated or were inoculated (~6 log CFU/cm2) on the adipose side with E. coli O157:H7 (5-strain mixture), non-O157 Shiga toxin–producing E. coli (12-strain mixture), Salmonella (6-strain mixture), or nonpathogenic E. coli (5-strain mixture). Samples were left untreated (control) or were treated with LCA, in a spray cabinet, at one of eight combinations of solution concentration (1.9 and 2.5%), solution temperature (43 and 60°C), and application pressure (15 and 30 lb/in2). In a second study, the E. coli surrogates were inoculated (~6 log CFU/cm2) on beef carcasses in a commercial facility to validate the use of a hot water treatment (92.2 to 92.8°C, 13 to 15 lb/in2) followed by an LCA treatment (1.9%, 50 to 51.7°C, 13 to 15 lb/in2, 10 s). In the in vitro study, surrogate and pathogen bacteria did not differ in their response to the tested LCA treatments. Treatment with LCA reduced (P &lt; 0.05) inoculated populations by 0.9 to 1.5 log CFU/cm2, irrespective of inoculum type. The hot water and LCA sequential treatments evaluated in the commercial facility reduced (P &lt; 0.05) the inoculated nonpathogenic E. coli surrogates on carcasses by 3.7 log CFU/cm2. This study therefore provides the meat industry with data for this sequential multiple hurdle system for the operation parameters described.

scholarly journals Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan

2021 ◽  
pp. 262-270
Author(s):  
Anton Tabakaev ◽  
Oksana Tabakaeva ◽  
Piekoszewski Wojciech ◽  
Tatyana Kalenik ◽  
Valery Poznyakovsky
Keyword(s):  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Hot Water ◽  
Total Phenol ◽  
Total Phenol Content ◽  
The Sea Of Japan ◽  
Northern Coast ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Edible Seaweed

Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments featured non-polar extracts while aqueous extracts still remain understudied. The present research objective was to evaluate the antioxidant properties of hydrothermal extracts of edible seaweed from the Northern Coast of the Sea of Japan. Study objects and methods. The study featured hot-water and autoclave (30 and 60 min) extracts of three edible seaweed species from Russia’s Far East. The research focused on dry matter yield, total phenol content, phenolic profile, antiradical properties, hydroxylion (OH•) scavenging activity, and superoxide radical (O2•−) scavenging activity. Results and discussion. The hot-water extracts appeared to have a higher yield than the autoclave extracts. The hot-water extract of red-purple seaweed Gracilaria verrucosa had the highest yield – 15.90%. The extract of brown seaweed Sargassum miyabei demonstrated the highest total phenol content. The phenolic profile of the extracts revealed 10 compounds, syringic acid and epicatechin being the major ones. The radical scavenging activity of the extracts varied from 48.2 to 88.9%, the highest value was observed in the hot-water extract of S. miyabei. The autoclave S. miyabei extracts also had a high radical scavenging activity, which exceeded other samples by 5.0–13.3%. The hot-water (30 min) extract of G. verrucosa had the lowest antiradical activity. Hot-water and autoclave extracts of S. miyabei showed the best OH• scavenging activity. Only the samples of G. verrucosa demonstrated signs of superoxide radical scavenging. Conclusion. The extracts of brown seaweed S. miyabei proved to be the most active. The hot-water and autoclave extracts had the highest total phenol content and the strongest DPPH and OH• inhibitory activity.

scholarly journals The Canning of Green Bananas. I. Processing Factors Affecting the Acidification of Hot Water Peeled Fruit

1969 ◽  
Vol 67 (4) ◽  
pp. 339-355
Author(s):  
F. Sánchez-Nieva ◽  
M. Mercado
Keyword(s):  
Citric Acid ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Hot Water ◽  
Acid Solutions ◽  
Factors Affecting ◽  
Solid Portion ◽  
Green Fruit ◽  
Safe Level ◽  
Processing Factors

Acidification of green bananas by blanching in hot acetic acid or citric acid solutions (160-190° F: 71-88° C) lowered the pH of the fruit at a much faster rate than dipping in the acid solutions at room temperature. A combination of blanching in hot acid solutions and canning in acidified brine proved to be an adequate acidification procedure when using either acetic or citric acids. However, acidification in the can with 2% salt brines acidified to .3-.35% citric acid proved to be the simplest procedure to lower the pH to a safe level for boiling water processing. Storage of acidified samples at room temperature resulted in negligible changes in the stabilization pH and on the pH of the solid portion, but at the end of a year of storage the fruit pH was always higher than the stabilization pH. The acidity of the green fruit affected the pH of the canned acidified product, which increased as the acidity of the raw fresh fruit increased. Unsalted canned bananas were higher in pH and lower in titratable acidity than samples packed in 2% salt brines.

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