scholarly journals Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

2017 ◽  
Author(s):  
Rosaria Ciriminna ◽  
Lorenzo Albanese ◽  
Vita Di Stefano ◽  
Riccardo Delisi ◽  
Giuseppe Avellone ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Hydrodynamic Cavitation ◽  
Flowering Plant ◽  
Process Conditions ◽  
Low Doses ◽  
Preventive Actions ◽  
Brewing Process ◽  
Cancer Types ◽  
Brewing Method ◽  
Suitable Process

AbstractA fraction of the most valuable bioactive compounds in beer comes from hop’s polyphenols, mainly flavonoids, some of which are unique to inflorescences of that flowering plant. Although far from pharmacologically relevant concentrations, the intake of low doses of xanthohumol and related prenylflavonoids found in beer contributes to significant preventive actions with regards to certain diseases, such as cardiovascular and neurodegenerative, as well as to distinct chemopreventive effects on certain cancer types. Hence the efforts to explore both ingredients and methods able to enhance the concentration of such bioactive compounds in the final beers. A novel brewing method assisted by hydrodynamic cavitation was proved able, under suitable process conditions, to retain or generate higher amounts of xanthohumol, desmethylxanthohumol and 6-geranylnaringenin, extending recent evidence about different food and respective bioproducts, as well as adding to its distinct benefits to the brewing process.

scholarly journals Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 788
Author(s):  
João Paulo de Lima Ferreira ◽  
Alexandre José de Melo Queiroz ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Fixed Bed ◽  
Drying Kinetics ◽  
Raw Material ◽  
Process Conditions ◽  
Temperature Range ◽  
Water Diffusivity ◽  
Pharmaceutical Industries ◽  
Effective Water

The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10−6 m2/s, 2.9285 to 12.754 × 10−9 m2/s and 1.5393 × 10−8 to 12.4270 × 10−6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

scholarly journals On the Nature of Hydrodynamic Cavitation Process and Its Application for the Removal of Water Pollutants

2019 ◽  
Vol 12 ◽  
pp. 117862211988048 ◽  
Author(s):  
Erick R Bandala ◽  
Oscar M Rodriguez-Narvaez
Keyword(s):  
Hydroxyl Radical ◽  
Hydroxyl Radicals ◽  
High Energy ◽  
Optimal Operation ◽  
Hydrodynamic Cavitation ◽  
Radical Scavenger ◽  
Process Conditions ◽  
Cavitation Process ◽  
Operation Conditions ◽  
Hydroxyl Radical Scavenger

Cavitation is considered a high energy demanding process for water treatment. For this study, we used a simple experimental setup to generate cavitation at a low pressure (low energy) and test it for hydroxyl radical production using a well-known chemical probe as a hydroxyl radical scavenger. The conditions for generating the cavitation process (eg, pressure, flow velocity, temperature, and other significant variables) were used to degrade model contaminants, an azo dye and an antibiotic. The amount of hydroxyl radicals generated by the system was estimated using N,N-dimethyl-p-nitrosoaniline (pNDA) as hydroxyl radical scavenger. The capability of hydrodynamic cavitation (HC) to degrade contaminants was assessed using Congo red (CR) and sulfamethoxazole (SMX) as model contaminants. Different chemical models were analyzed using UV-visible spectrophotometry (for pNDA and CR) and high-performance liquid chromatography (HPLC) (for SMX) after HC treatment under different process conditions (ie, pressure of 13.7 and 10.3 kPa, and flow rates of 0.14 to 3.6 × 10−4 m3/s). No pNDA bleaching was observed for any of the reaction conditions tested after 60 minutes of treatment, which suggests that there was no hydroxyl radical generation during the process. However, 50% degradation of CR and 25% degradation of SMX were observed under the same process conditions, comparable with previously reported results. These results suggest that the process is most likely thermally based rather than radically based, and therefore, it can degrade organic pollutants even if no hydroxyl radicals are produced. Hydrodynamic cavitation, either alone or coupled with other advanced water technologies, has been identified as a promising technology for removing organic contaminants entering the water cycle; however, more research is still needed to determine the specific mechanisms involved in the process and the optimal operation conditions for the system.

The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin

2019 ◽  
Vol 54 (11) ◽  
pp. 3008-3014 ◽  
Author(s):  
Rita Głowacka ◽  
Agata Górska ◽  
Magdalena Wirkowska‐Wojdyła ◽  
Rafał Wołosiak ◽  
Ewa Majewska ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Geographical Origin ◽  
Spent Coffee Grounds ◽  
Coffee Grounds ◽  
Brewing Method

scholarly journals Effect of the brewing process on the acrylamide content in coffee beverages

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Joanna Michalak ◽  
Marta Czarnowska-Kujawska ◽  
Elżbieta Gujska ◽  
Joanna Klepacka ◽  
Elżbieta Tońska
Keyword(s):  
Water Soluble ◽  
Mean Values ◽  
Short Contact Time ◽  
Heat Treated ◽  
Carcinogenic Substances ◽  
Brewing Process ◽  
Espresso Coffee ◽  
Brewing Method ◽  
Filtered Coffee ◽  
Ground Coffee

AbstractOne of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee samples were determined by the RP - HPLC - DAD method. The results for AA contents were presented as mean values ± standard deviations (SDs) of six independent samples, analysed in triplicate (n = 18). Obtained results showed that the method of brewing coffee influences the level of AA in infusions. AA concentrations for Turkish coffee (4.10 μg/100 ml), French press (3.19 μg/100 ml) and filtered coffee (2.95 μg/100 ml) were higher than for espresso (2.13 μg/100 ml). Results showed also that the highly water-soluble acrylamide is easily extracted from the ground coffee to the liquid phase of the beverage. The extraction percentage variation according to the brew method was: from 52% for espresso to 95% for Turkish coffee. The brewing procedure for espresso extracted acrylamide incompletely from ground coffee comparing to other brewing methods, due to the short contact time between coffee and water. When compared with other common coffee beverages, espresso is the most concentrated brew. However, its acrylamide content per cup may be lower, due to the lower level of this substance extraction to the brew. The brewing time has a significant influence on the extraction level of AA for the beverage.

Trapping and Detrapping of H in Si: Impact on Diffusion Properties and Solar Cell Processing

2002 ◽  
Vol 719 ◽  
Author(s):  
Bhushan Sopori ◽  
Y. Zhang ◽  
R. Reedy ◽  
K. Jones ◽  
N. M. Ravindra ◽  
...  
Keyword(s):  
Stationary Process ◽  
Process Conditions ◽  
Excellent Correlation ◽  
Diffusion Behavior ◽  
Best Fit ◽  
Insight Into ◽  
Diffusion Profiles ◽  
Theory And Experiment ◽  
Suitable Process ◽  
Diffusion Properties

AbstractInfluence of trapping and detrapping on the diffusion behavior of H in Si is investigated using both experiment and theory. Experimental H (or D) diffusion profiles, produced by plasma and ion implantation processes, are fitted with a theoretical model. This model includes three kinds of traps – stationary, process-induced, and mobile. Excellent correlation between theory and experiment is observed. Best–fit parameters provide an insight into the trapping mechanisms. We also show how some of the problems resulting from trapping can be circumvented by suitable process conditions.

scholarly journals Application of Doehlert design for optimization of the electroflotation method for the treatment of wastewater from poultry slaughtering and processing

2020 ◽  
Vol 9 (12) ◽  
pp. e11491210556
Author(s):  
Mariana Lopes Bastos ◽  
Joel Marques da Silva ◽  
Silvânio Silvério Lopes da Costa ◽  
Joel Alonso Palomino-Romero
Keyword(s):  
Current Density ◽  
Treatment Time ◽  
Operating Cost ◽  
Oxygen Demand ◽  
Operating Conditions ◽  
Optimum Process ◽  
Process Conditions ◽  
Doehlert Design ◽  
Density Treatment ◽  
Suitable Process

In this work, an electroflotation (EF) method for the treatment of poultry slaughterhouse effluent was proposed, and its efficiency in reducing chemical oxygen demand (COD) was investigated. The following operating conditions were optimized through Doehlert design: [Al2(SO4)3], pH, treatment time, and current density. Treatment of the effluent was carried out in a reactor with TiO2–RuO2 (anode) and iron (cathode) electrodes. The optimum process conditions were obtained with a pH 9, current density of 60 A m–2, electrolysis time of 80 min, and [Al2(SO4)3] of 1.8 mg L–1. Under these operating conditions, turbidity, COD, and biochemical oxygen demand (BOD) removal efficiencies of 93.1%, 80.7%, and 89.7%, respectively, were obtained. The operating cost of the process was calculated at 0.9 USD per m³. The EF method combined with chemical coagulation was shown to be a suitable process for the treatment of effluent from the slaughter and processing of poultry.

scholarly journals Characterization of Cylindra Beetroot Wastes Volarized With Green Solvent by Thermal Emerging Technology (Microwave Irradiation)

2021 ◽  
Author(s):  
Moh Moh Zin ◽  
Szilvia Bánvölgyi
Keyword(s):  
Microwave Irradiation ◽  
Bioactive Compounds ◽  
Pure Water ◽  
Spectrophotometric Analysis ◽  
Process Conditions ◽  
Solvent Ratio ◽  
Green Solvents ◽  
Green Solvent ◽  
Extraction Technology ◽  
Water Solvent

Abstract Accordingly, with the benefits of high temperature with short time treatment, microwave irradiation has conquered novel extraction technology to volarize food wastes. Compared to other unconventional ways, microwave-assisted-extraction (MAE) is superior for its accordance with green solvents due to the mode of heating which based on the dielectric constant level of solvents. In this study, the extraction processes of bioactive compounds from waste parts of beetroot were accomplished using a home-use microwave oven. Aside from peel; stalk and flesh were utilized for extraction at three coded levels of process conditions (low, medium, and high) for comparison. Control samples were prepared at 70ºC for 1 h extraction time with 1:10 w/v solvent ratio. Spectrophotometric analysis was performed for approaching bioactive compounds existing in specific parts of the beetroot. Compared to the control, approximately 2.2 times of total betalains, phenolics, flavonoids, and the relevant antioxidants were scavenged at 800 W of microwave power together with 150 s of extraction period following the descending order: peel, flesh, and stalk. Our observation is a prove of the high extraction efficiency of green solvent since pure water solvent brought more amount of specific bioactive compounds than aqueous ethanol under the same studied process conditions.

scholarly journals Preliminary Testing to Determine the Best Process Parameters for Polymer Laser Sintering of a New Polypropylene Polymeric Material

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Fredrick M. Mwania ◽  
Maina Maringa ◽  
Jakobus. G. van der Walt
Keyword(s):  
Mechanical Properties ◽  
Polymeric Material ◽  
Process Parameters ◽  
Laser Power ◽  
Scanning Speed ◽  
Laser Sintering ◽  
Process Conditions ◽  
Preliminary Testing ◽  
Chamber Temperature ◽  
Suitable Process

Polymer laser sintering is an elaborate additive manufacturing technique because it is subject to process parameters and material properties. In this regard, each polymeric material necessitates a different set of process conditions. To this end, testing was done to determine the most suitable process parameters for a new commercially available polymer (Laser PP CP 60), from Diamond Plastics GmbH. It was established that the material requires slightly different settings from those provided by the supplier for the values for the removal chamber temperature, building chamber temperatures, and laser power to achieve the best mechanical properties (ultimate tensile strength). The preliminary testing indicates that the process parameters that yielded the best mechanical properties for the laser PP CP 60 powder were 125°C, 125°C, 0.15 mm, 250 μm, 4500 mm/s, 34.7 W, 1500 mm/s, and 21.3 W for the removal chamber temperature, building chamber temperature layer thickness, hatch distance, scanning speed fill, laser power fill, scanning speed contour, and laser power contour, respectively.

scholarly journals Antioxidant potential of various solvent extract from Morus alba fruits and its major polyphenols composition

2020 ◽  
Vol 50 (1) ◽  
Author(s):  
Joanna Kobus-Cisowska ◽  
Oskar Szczepaniak ◽  
Daria Szymanowska-Powałowska ◽  
Justyna Piechocka ◽  
Piotr Szulc ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Radical Scavenging ◽  
Water Extract ◽  
Extraction Process ◽  
Morus Alba ◽  
Process Conditions ◽  
Food Ingredient ◽  
Oxidative Potential ◽  
Polyphenolic Composition ◽  
Mulberry Fruits

ABSTRACT: Extraction conditions are an important factor in the process of obtaining bioactive compounds from plant matrix. These compounds differ structurally. Structures of phyto-compounds and their interactions with other food ingredient are not fully known, while these two aspects should play a significant role in extrahents choice and determination of extraction process conditions. Mulberry (Morus alba) is a plant growing in Asia, which fruits are rich in bioactive ingredients and high anti-oxidative potential. In our study we analyzed mulberry fruits extracts differing in the extra hent applied: acetone, methanol, ethanol and water. All tested extracts possessed rich polyphenolic composition and radical scavenging ability. The significant differences among the extracts in phenolic acids and flavonoids compositions were noticed, where the highest values were observed for acetone extract. The extrahent applied affects the antioxidative profile of tested samples, as well. The highest scavenging activity against ABTS was observed for acetone and ethanol extracts, while the poorest activity had water extract. Similar results were provided for ferrous ion reducing test and Fe chlating activity (acetone>ethanol>methanol>water). These results are helpful when selecting solvents with appropriate bioactive compounds compositions and high phytochemical profiles to be used as ingredients in supplements, as well as in functional foods.

How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup

2018 ◽  
Author(s):  
Antonio Derossi ◽  
Ilde Ricci ◽  
Rossella Caporizzi ◽  
Anna Fiore ◽  
Carla Severini
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Brewing Method
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