scholarly journals Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Marcos Flores ◽  
Jaime Ortiz-Viedma ◽  
Ayelen Curaqueo ◽  
Alicia Rodriguez ◽  
Gretel Dovale-Rosabal ◽  
...  
Keyword(s):  
Physical Properties ◽  
Fast Food ◽  
Antiradical Activity ◽  
Color Change ◽  
Ethanol Extract ◽  
Nutritional Composition ◽  
Mechanical Resistance ◽  
Thermal Transitions ◽  
Avocado Oil ◽  
Cut Resistance

In Chile, the most cultivated avocado varieties are Hass and Negra de la Cruz. The increase in the production of fast food preparations, salads, and avocado oil has generated large amounts of seeds and husks as waste, which may constitute a possible new source of bioactive compounds, of great interest to the food and pharmaceutical industry. Therefore, the objective of this study was to determine different nutritional, biochemical, antimicrobial, and physical properties of the SH and SNC seeds grown in Chile. In SH and SNC, their nutritional composition, lipophilic components, and total phenols (PTs) were determined. The antioxidant and antibacterial activity of extracts were measured in different solvent combinations. In addition, the color change of seeds (ΔE) during the browning, the mechanical resistance to the cut, and their thermal transitions by differential calorimetry (DSC) were determined. The results indicated that SH has a higher protein content and lipophilic components. In the ethanol extract, SNC showed greater antiradical activity and is an inhibitor of Gram (+) bacteria. The SNC browning given by ΔE was greater and adjusted well to kinetic and enzymatic models. The physical analyses of the seeds indicated that SNC presented higher cut resistance and lower transition temperature (Tg) with a lower thermal fusion of its lipids, which would be due to its higher unsaturated composition. These properties of SH and SNC can be useful for the agrifood, pharmaceutical, and chemical industries.

scholarly journals Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries

2019 ◽  
Vol 2 (22) ◽  
pp. 151-167 ◽  
Author(s):  
Izabela Staniszewska ◽  
Szymon Staszyński ◽  
Magdalena Zielińska
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Physical Properties ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Time ◽  
Dried Fruits ◽  
Microwave Vacuum Drying ◽  
Drying Kinetic

The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

2021 ◽  
Vol 334 ◽  
pp. 127548
Author(s):  
Teresa Witczak ◽  
Anna Stępień ◽  
Dorota Gumul ◽  
Mariusz Witczak ◽  
Grzegorz Fiutak ◽  
...  
Keyword(s):  
Physical Properties ◽  
Storage Stability ◽  
Extrusion Process ◽  
Nutritional Composition ◽  
Black Chokeberry ◽  
And Storage

Fries or a fruit bag? Investigating the nutritional composition of fast food children’s meals

Appetite ◽  
2012 ◽  
Vol 58 (1) ◽  
pp. 105-110 ◽  
Author(s):  
Lyndal Wellard ◽  
Colleen Glasson ◽  
Kathy Chapman
Keyword(s):  
Fast Food ◽  
Nutritional Composition ◽  
Children's Meals

Papers as Functional Green Materials

2013 ◽  
Vol 747 ◽  
pp. 715-718 ◽  
Author(s):  
Jean Francis Bloch ◽  
Imtiaz Ali ◽  
Raphael Passas ◽  
Sabine Rolland du Roscoat
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Fluid Transport ◽  
Natural Fibers ◽  
Mechanical Resistance ◽  
X Ray ◽  
Fibrous Network ◽  
Green Materials ◽  
Micro Tomography ◽  
Recycled Fibers

Paper is constituted of natural fibers and represents a perfect example of structural multifunctional materials. Indeed, its fibrous structure is engineered to fit the different end use properties: both optical and mechanical properties are usually required. These requirements may lead to contradictory needs in terms of structure. The influence of the structure on the physical properties is classically tackled based on standard methods such as the estimation of the porosity. However, this macroscopic property is not sufficient in terms of optimization of the fibrous network. For example, fluid transport has to be controlled either in the bulk of the material or only at its surface in the case of health or printing applications. Consequently, the characterization at the macro-level of the structure has to be complemented with an experimental measurement at the fiber level. The X-ray synchrotron micro-tomography, an imaging technique, is based on X-ray transmission. It allows the structure to be analyzed in 3D. It was carried in a large instrument (ESRF, France). The characterization of samples containing different recycled fibers was carried out. In particular, the influence of the number of cycles of drying-pulping is studied. Both qualitative and quantitative characterizations are obtained. The use of recycled fibers may also be included in the elaboration of materials, taking into account the modification of the fibers in terms of morphology and mechanical properties, essentially flexibility. Mechanical properties (tensile and deformation) constitute the main examples of the analysis showing the effect of the recycling of natural fibers: the decrease in mechanical resistance of the fibrous network is explained in terms of the increase of the global porosity, essentially in the bulk of the materials. The profile of porosity in the thickness direction is found to be essential to understand the evolution of physical properties.

scholarly journals WOOD CHARACTERIZATION OF ADULT CLONES OF TECTONA GRANDIS GROWING IN COSTA RICA

CERNE ◽  
2015 ◽  
Vol 21 (3) ◽  
pp. 353-362 ◽  
Author(s):  
Natalia Arce ◽  
Roger Moya
Keyword(s):  
Costa Rica ◽  
Physical Properties ◽  
Color Change ◽  
Wood Quality ◽  
Tectona Grandis ◽  
End User ◽  
Wood Color ◽  
Commercial Market ◽  
Aesthetic Characteristics

ABSTRACT Tectona grandis is an important wood in the commercial market due to its excellent workability, durability and aesthetic characteristics. Therefore, it is important to improve the conditions of reproduction and development in commercial plantations using clone reproduction, in order to produce trees with better wood quality. In this study we analyzed the general properties, physical properties and color of 20 adult teak clones (fifteen-year-old) from the area of Guanacaste, Costa Rica. It was found that at 15 years, the clones have a diameter which varies from 19.82 cm to 30.13 cm, the percentage of heartwood ranges from 49.76 to 60.02%, and that these values are similar to those found in the literature. In regards to the physical properties, it was found that the specific gravity ranges from 0.45 to 0.60 g.cm-3, the green moisture content varies from 70% to 110.6%. In the color properties, it was found that L* values ranged from 48 to 59, a* 7 to 9.5 and b * from 20.5 to 26.3. Likewise it was determined that the color change (ΔE*) compared to commercial wood color, is commonly categorized as perceptible in all clones. However, three of the clones studied have a darker color and reddish wood which indicates a color more desirable to the end user.

scholarly journals White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5908
Author(s):  
Ivana Lončarević ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
Ivana Nikolić ◽  
Nikola Maravić ◽  
...  
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Sensory Characteristics ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

scholarly journals Dietary Administration of Ethanol and Methanol Extracts of Withania somnifera Root Stimulates Innate Immunity, Physiological Parameters and Growth in Nile Tilapia Oreochromis niloticus

2019 ◽  
Vol 77 (3) ◽  
pp. 107-118
Author(s):  
Debosree Mukherjee ◽  
Indranath Ghosal ◽  
Mahammed Moniruzzaman ◽  
Manojit De ◽  
Suman Bhusan Chakraborty
Keyword(s):  
Weight Gain ◽  
Plant Extract ◽  
Oreochromis Niloticus ◽  
Blood Cells ◽  
Nile Tilapia ◽  
Withania Somnifera ◽  
Antiradical Activity ◽  
Ethanol Extract ◽  
Flavonoid Content ◽  
Methanol Extracts

Abstract Efficacy of ethanol and methanol extracts of medicinal herb Withania somnifera roots was evaluated in Nile tilapia Oreochromis niloticus on immunostimulation and growth. Withania roots were extracted with water, ethanol, methanol, methylene chloride, hexane, successive methanol. Phenol, flavonoid content and antiradical activity of all the extracts were measured. Ethanol extract showed the highest phenol, flavonoid content and antiradical activity followed by methanol extract. Subsequently, Nile tilapia (n = 126) were fed diets containing different concentrations (0.0, 0.3, 0.5 and 0.7 g kg−1 feed) of ethanol and methanol extracts of W. somnifera roots for 30 days (3 replicates). Fish fed plant extract fortified diets showed significantly better (P<0.05) immunological, haematological, biochemical and growth parameters compared to the fish fed control diet. Fish fed diet containing ethanol extract at the concentration of 0.7 g kg−1 feed showed the highest immunological (phagocytotic activity, respiratory burst activity, serum lysozyme, total protein, total immunoglobulin), haematological (total red blood cells, haemoglobin, hematocrit, total white blood cells, lymphocyte), biochemical (reduced glutathione, glutathione reductase activity) and growth (final weight, weight gain, daily weight gain, specific growth rate) parameters. The plant extract might act as potent free radical scavenger in fish tissues and have tissue protecting ability, thus increasing fish health.

scholarly journals FORMULASI SEDIAAN PERONA PIPI KOMBINASI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DAN BUNGA KANA MERAH (Canna coccinea Mill.) DALAM BENTUK STICK

PHARMACON ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 487
Author(s):  
Grace Dien Manik ◽  
Hosea J. Edy ◽  
Elly J. Suoth
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Experimental Methods ◽  
Natural Dyes ◽  
Purple Sweet Potato ◽  
Homogeneous Composition

ABSTRACT Purple Sweet Potato (Ipomoea batatas L.) and Red Cana Flower (Canna coccinea Mill.) contain natural dyes (anthocyanins) which are used as an alternative natural dyes as well as natural antioxidants. This study aims to make and discover the physical evaluation of blusher preparations using natural dyes in a combination of Purple Sweet Potato extract and Red Cana Flower with a concentration of 15%: 15%, 15%: 20 %, 20%: 20%. This research used laboratory experimental methods. The results of the physical properties test showed that the resulting preparations gave a light purple to purplish pink color, had a distinctive odor of pafrum oleum rose, had a soft texture, all preparations had a homogeneous composition, the ph value of the preparations ranged from 6.00 – 6.45, the best polish at concentrations dye 20%: 20%, for 14 days of observation the color on all preparations did not change with light, and the most preferred preparations by researcher are those with dye concentrations of 20%: 20%. It shows that it can be concluded that a combination of ethanol extract of Purple Sweet Potato and Red Cana Flower. Can be used as a natural dye in blush preparations. Keywords:  Ipomoea batatas L., Canna coccinea Mill., Blusher. ABSTRAK  Ubi Jalar Ungu (Ipomoea batatas L.) dan Bunga Kana Merah (Canna coccinea Mill.) mengadung pewarna alami (antosianin) yang digunakan sebagai zat pewarna alami alternatif mapun sebagai antioksidan alami. Penelitian ini bertujuan untuk membuat serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami pada kombinasi ekstrak Ubi Jalar Ungu dan Bunga Kana Merah dengan konsentrasi 15%:15%, 15%:20% dan 20%:20%. Penelitian ini menggunakan metode eksperimental laboratorium. Hasil pengujian sifat fisik menunjukan bahwa sediaan yang dihasilkan memberikan warna ungu muda hingga merah muda keunguan, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan berkisar 6,00 - 6,45, polesan terbaik pada konsentrasi zat warna 20%:20%, selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang paling disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%:20%. Dengan demikian dapat disimpulkan bahwa kombinasi ekstrak etanol Ubi Jalar Ungu dan Bungu Kana Merah dapat digunkan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Canna coccinea Mill., Perona pipi

scholarly journals Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

2019 ◽  
Author(s):  
Wasiu Awoyale ◽  
Adebayo B. Abass ◽  
Paul Amaza ◽  
Olayemi Oluwasoga ◽  
Gregory Nwaoliwe
Keyword(s):  
Physical Properties ◽  
Sensory Quality ◽  
Significant Negative Correlation ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Composite Bread

With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total &beta;-carotene (0.74 &mu;g/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p&le;0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

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