scholarly journals Development of sublimation drying modes of rose hip fruits Freezing drying of rose hip

2022 ◽  
Vol 42 ◽  
pp. 02001
Author(s):  
Vladimir Alexandrovich Ermolaev ◽  
Dmitry Evgenievich Fedorov

The aim of the study was the selection of effective modes of rosehip sublimation dehydration. An Iney-6M unit was used for freeze drying. The selection of the duration of the sublimation stage and the final drying temperature was carried out. At the same time, such indicators as the duration of drying, organoleptic assessment and the preservation of vitamin C were analyzed. The duration of freeze drying of rose hips with a period of sublimation of 4, 5, 6 and 7 hours was 6, 7, 8 and 8.5 hours, respectively. It was found that with a decrease in the duration of the sublimation stage, a decrease in the quality characteristics of dry rose hips is observed. It was found that when the drying temperature changes from 70 to 40 °C, the drying time increases from 6.5 to 9.5 hours. At the same time, the loss of vitamin C also decreases. Based on the research, the most favorable modes of sublimation dehydration of rose hips have been determined - the final drying temperature is 50 °C and the duration of the sublimation stage is 5 hours. Under these modes, the duration of lyophilization is 8 hours, the total organoleptic assessment is 18.25 points out of 20, and the preservation of vitamin C is 27%. Lyophilized rose hips can be used as an independent product, or ground into powder for adding to other products - confectionery, dairy, bakery products, as well as biologically active additives and functional food.

2017 ◽  
Vol 112 (3) ◽  
pp. 121-128
Author(s):  
Dorota Martysiak-Żurowska ◽  
Małgorzata Puta ◽  
Anna Rodzik ◽  
Edyta Malinowska-Pańczyk

Human milk is rich in polyunsaturated fatty acids, as well as lysozyme, vitamin C and other bioactive compounds. The effect of lyophilization on the content of antioxidants (vitamin C and catalase CAT), bactericidal compounds (lysozyme), total antioxidant capacity (TAC) and lipid peroxidation in human milk was investigated in this study. Samples of mature human milk were collected from five healthy women who gave birth on the scheduled date and without complications. Freeze drying resulted in the removal of 88.2 % of the initial water content from milk. The human milk lyophilizate was readily soluble in water. Lyophilization had no effect on the content of primary (lipid peroxides LP) and secondary (thiobarbituric acid reactive substances TBARS) products of lipid oxidation. Freeze-drying led to a significant decrease in the vitamin C content and TAC values of milk (by 31 % and 16.5 %, respectively). Catalase and lysozyme were resistant to freeze-drying. Lyophilization induced a decrease in lysozyme content (9 %) and catalase activity (11 %) but these changes were not statistically significant. Low-temperature dehydration and rehydration of human milk lyophilizates promote satisfactory retention of biologically active ingredients and prevent the oxidation of human milk lipids. The results of this study indicate that lyophilization can be considered as an effective method for prolonging the shelf life of human milk.


2021 ◽  
Author(s):  
Anastasia Igorevna Dmitrieva ◽  
Margarita Yuryevna Drozdova ◽  
Vyacheslav Fedorovich Dolganyuk

Hedysarum neglectum is a forage plant. Xanthone glycoside - mangiferin is extracted from this plant and used for medicine "Alpizarin". In addition to substances of xanthone nature (mangiferin and isomangiferin) Hedysarum neglectum contains sugars, vitamins and provitamins, tannins; in the underground part it contains oligomeric catechins, isoflavonoids, butylphenols, alkaloids, tannins, flavonoids, saponins, coumarins, carbohydrates, vitamin C. For selecting optimal schemes of fractionization of substances, it is necessary to resort to multi-stage schemes of group-wide (preliminary) isolation and preparative accumulation. In particular cases, it is necessary to take into account the presence of concomitant substances, as well as the effectiveness and selectivity of the sorption-chromatographic technologies used. According to the results of the studies, the use of silica gel and sefadex LH-20 for the isolation of a complex of flavonoids and gallic acid is the most effective method for the selection of the optimal variant of the preparative isolation of the total amount of BAS in mcg/ml. The results of the research allowed us to identify the target biologically active substances with a degree of extraction of at least 80%: - fractions of xanthones, flavonoids, gallic acid.


Author(s):  
Faidha Rahmi

Asam sunti is a fermented bilimbi of Acehnese used as with sour taste and specific aroma. The aim of this research was to study the production of asam sunti powder by optimatization of drying temperature and time. The study used completed random design with two factors (drying temperature and time) and three repetition. Parameter analyzed were chemical and sensory characteristics including water content, Vitamin C, pH, color and taste. The best treatment was Obtained by drying temperature of 50oC and drying time of 8 h with water content of 4, 43%, pH of 1, Vitamin C of 49,28 mg, taste of  0,41 and color of 1,5.


2018 ◽  
Vol 32 (1) ◽  
pp. 49-56 ◽  
Author(s):  
Dariusz Dziki ◽  
Renata Polak ◽  
Stanisław Rudy ◽  
Andrzej Krzykowski ◽  
Urszula Gawlik-Dziki ◽  
...  

AbstractInvestigations were performed to study the freeze-drying process of kale (Brassica oleraceaL. varacephala). The process of freeze-drying was performed at temperatures of 20, 40, and 60°C for whole pieces of leaves and for pulped leaves. The kinetics of the freeze-drying of both kale leaves and kale pulp were best described by the Page model. The increasing freeze-drying temperature from 20 to 60°C induced an approximately two-fold decrease in the drying time. Freeze-drying significantly increased the value of the lightness, delta Chroma, and browning index of kale, and had little influence on the hue angle. The highest increase in the lightness and delta Chroma was observed for whole leaves freeze-dried at 20°C. An increase in the drying temperature brought about a slight decrease in the lightness, delta Chroma and the total colour difference. Pulping decreased the lightness and hue angle, and increased browning index. Freeze-drying engendered a slight decrease in the total phenolics content and antioxidant activity, in comparison to fresh leaves. The temperature of the process and pulping had little influence on the total phenolics content and antioxidant activity of dried kale, but significantly decreased the contents of chlorophyllaand chlorophyllb.


2019 ◽  
Vol 35 (4) ◽  
pp. 73-78
Author(s):  
S.E. Gostischeva ◽  
D.V. Rostovtseva ◽  
G.F. Ivanova ◽  
A.V. Kostrominov ◽  
M.V. Pilipenko

The optimization of the drying schedule has been carried out to improve the quality indicators of the live plague vaccine. Based on the data obtained on the eutectic point of the vaccine suspension, the freezing temperature and freezing time were set to -50 °С and 6-7 h, respectively. A pressure of 40 mTorr over the surface of the drying suspension and 20 mTorr during the desorption were shown to be the best conditions for sublimation. The drying tests with different options for the shelf heating rate, vacuum depth and duration of intermediate temperature indicators were carried out to develop the improved freeze-drying mode providing the selection of the most adapted bacteria. A vaccine lyophilized under the developed conditions has low residual moisture (up to 2%) and high viability index that persists over the whole shelf life. lyophilization, sublimation, eutectic, live plague vaccine, residual moisture, viability


2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 


Antibodies ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 20
Author(s):  
Iftekhar Mahmood

Antibody-drug conjugates (ADCs) are biopharmaceutical products where a monoclonal antibody is linked to a biologically active drug (a small molecule) forming a conjugate. Since the approval of first ADC (Gemtuzumab ozogamicin (trade name: Mylotarg)) for the treatment of CD33-positive acute myelogenous leukemia, several ADCs have been developed for the treatment of cancer. The goal of an ADC as a cancer agent is to release the cytotoxic drug to kill the tumor cells without harming the normal or healthy cells. With time, it is being realized that ADCS can also be used to manage or cure other diseases such as inflammatory diseases, atherosclerosis, and bacteremia and some research in this direction is ongoing. The focus of this review is on the clinical pharmacology aspects of ADC development. From the selection of an appropriate antibody to the finished product, the entire process of the development of an ADC is a difficult and challenging task. Clinical pharmacology is one of the most important tools of drug development since this tool helps in finding the optimum dose of a product, thus preserving the safety and efficacy of the product in a patient population. Unlike other small or large molecules where only one moiety and/or metabolite(s) is generally measured for the pharmacokinetic profiling, there are several moieties that need to be measured for characterizing the PK profiles of an ADC. Therefore, knowledge and understanding of clinical pharmacology of ADCs is vital for the selection of a safe and efficacious dose in a patient population.


Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.


2019 ◽  
Vol 37 (No. 4) ◽  
pp. 246-251 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Maciej Wielgosz ◽  
Piotr Kulawik ◽  
Marzena Zajac

The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The  electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave severely blurred bands. It may be explained by thermal hydrolysis of collagen fibrils. Freeze drying is the only effective method for drying this product, which can be used in industry.


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