scholarly journals Changes in the physicochemical characteristics and antioxidant activity of barley during germination using different pre-treatment methods

2018 ◽  
Vol 25 (3) ◽  
pp. 337-343
Author(s):  
Ji-Hye Park ◽  
Min-Jung Kang ◽  
Jae-Ran Kang ◽  
Jung-Hye Shin
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characteristics ◽  
Treatment Methods ◽  
Pre Treatment

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance

2020 ◽  
pp. 108201322097379
Author(s):  
Jahir Antonio Barajas-Ramírez ◽  
Ana Luisa Gutiérrez-Salomón ◽  
Sonia Guadalupe Sáyago-Ayerdi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Intensity ◽  
Physicochemical Characteristics ◽  
Hibiscus Sabdariffa ◽  
Color Parameters ◽  
Low Intensity ◽  
Red Color

The calyces of roselle ( Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble polyphenols content, antioxidant activity and acceptance for beverages prepared by decoction at four concentrations of calyces in water (1.0, 2.5, 5.0 and 10.0%) and two concentrations of sucrose (11 and 16%). Color parameters in beverages permitted to describe them as red, which turned darker as the content of hibiscus increased. Total soluble polyphenols content and antioxidant activity were directly correlated with content of calyces in beverages and inversely correlated with pH, which means that beverages with higher content of calyces could be perceived as more acidic and more intense in characteristics associated with hibiscus presence, such as acid, astringent and the presence of intense dark red color, although the higher concentration of sucrose might have contributed to mask slightly the sourness and astringency. Acceptance for hibiscus beverages allowed to observe two segments of consumers, high-intensity and low-intensity likers but both confluence in overall liking values for beverages prepared with 2.5% calyces and 16% sucrose.

Minimizing of foaming in digesters by pre-treatment of the surplus-sludge

2000 ◽  
Vol 42 (9) ◽  
pp. 235-241 ◽  
Author(s):  
M. Barjenbruch ◽  
H. Hoffmann ◽  
O. Kopplow ◽  
J. Tränckner
Keyword(s):  
High Pressure ◽  
Activated Sludge ◽  
Treatment Methods ◽  
Foaming Agents ◽  
Instance Reduction ◽  
Filamentous Microorganisms ◽  
Hydrophobic Substances ◽  
Pre Treatment ◽  
Heating Up ◽  
The Impact

Several reasons can lead to the emergence of foam in digesting tanks, for instance overloading or the impact of hydrophobic substances. Furthermore, the foaming is in regular periods going together with the emergence of filamentous microorganisms. Up to now, several strategies to avoid foaming have been tested out (for instance reduction of the sludge load in the activated sludge stage, lowering of the sludge level in the digestion tank, dosage of anti foaming agents), but these have been done relatively unsystematically and with more or less success. For our contribution, laboratory-scale digestion tests were run to analyse mechanical and thermal pre-treatment methods for the destruction of the surplus sludge. Whereas the disintegration by a high pressure homogeniser did only achieve a low reduction of the foam phase, the thermal pre-treatment at 121°C made for an effective subduing of the foam emergence. Both methods allowed for a cutting up of the filaments, but only the heating up effected the reduction of the hydrophobic substances; thus, the foaming is possibly caused by them.

scholarly journals Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

2017 ◽  
Vol 47 (11) ◽  
Author(s):  
Paula Nogueira Curi ◽  
Rayane Barcelos Bisi ◽  
Derlyene Lucas Salgado ◽  
Caio Morais de Alcântara Barbosa ◽  
Rafael Pio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Physicochemical Characteristics ◽  
Color Parameter ◽  
Sensory Acceptance ◽  
Processing Ability ◽  
Industrial Use ◽  
Pear Trees

ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

Advances in Eco-Friendly Pre-Treatment Methods and Utilization of Agro-Based Lignocelluloses

2017 ◽  
pp. 371-419 ◽  
Author(s):  
Mohd Azmuddin Abdullah ◽  
Muhammad Shahid Nazir ◽  
Huma Ajab ◽  
Safoura Daneshfozoun ◽  
Sakinatu Almustapha
Keyword(s):  
Treatment Methods ◽  
Pre Treatment

scholarly journals Investigation of Three Pre-treatment Methods Prior to Nanofiltration Membrane for Palm Oil Mill Effluent Treatment

2015 ◽  
Vol 44 (3) ◽  
pp. 421-427 ◽  
Author(s):  
Muhammad Said ◽  
Abdul Wahab Mohammad ◽  
Mohd Tusirin Mohd Nor ◽  
Siti Rozimah Sheikh Abdullah ◽  
Hassimi Abu Hasan
Keyword(s):  
Palm Oil ◽  
Effluent Treatment ◽  
Palm Oil Mill Effluent ◽  
Nanofiltration Membrane ◽  
Treatment Methods ◽  
Palm Oil Mill ◽  
Pre Treatment

scholarly journals Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods

2015 ◽  
Vol 22 (3) ◽  
pp. 399-407 ◽  
Author(s):  
Myoung Hyo Choi ◽  
Jae Ran Kang ◽  
Hye Jin Sim ◽  
Min Jung Kang ◽  
Weon Tack Seo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characteristics ◽  
Processing Methods

scholarly journals Effect of pre treatment methods on fruits drying of grapes under warm air condition

2018 ◽  
Vol 33 (01) ◽  
Author(s):  
Priti Jain ◽  
S. P. Shrivastava ◽  
Sheela Pandey
Keyword(s):  
Olive Oil ◽  
Soy Lecithin ◽  
Drying Time ◽  
Treatment Methods ◽  
Pre Treatment ◽  
Drying Rates

In the present study, grapes pretreated with different concentrations of potassium carbonates plus olive oil and soy lecithin with different dipping times. A dryer was built to perform the experiment under controlled condition of drying air at temperature 50°C and velocity 1.0 m/s. Grapes dipped into 1percentage olive oil plus 6percentage K2CO3 emulsion, at 50°C for 2 min. prior to drying showed shorter drying times and comparatively good quality raisin, whereas grapes dipped into 1.5percentage soy lecithin, at same conditions resulted in a total drying time slightly higher than the most effective pre treatment. The drying rates of grapes were modeled by the page equations. Grapes that are naturally dried usually darken in colour, whereas dipped grapes stay yellow-green.

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