Particle size of yam flour and its effects on physicochemical properties and bioactive compounds

: In the recent scenario, nanotechnology-based therapeutics intervention has gained tremendous impetus all across the globe. Nano-based pharmacological intervention of various bioactive compounds has been explored on an increasing scale. Sesquiterpenes are major constituents of essential oils (EOs) present in various plant species which possess intriguing therapeutic potentials. However, owing to their poor physicochemical properties; they have pharmacological limitations. Recent advances in nano-based therapeutic interventions offer various avenues to improve their therapeutic applicability. Reckoning with these, the present review collates various nano-based therapeutic intervention of sesquiterpenes with prospective potential against various debilitating diseases especially cancer. In our viewpoint, considering the burgeoning advancement in the field of nanomedicine; in the near future, the clinical applicability of these nano-formulated sesquiterpenes can be foreseen with great enthusiasm.

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Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽

10.3390/foods10081695 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1695

Author(s):

Xinyue Zhou ◽

Wenjun Wang ◽

Xiaobin Ma ◽

Enbo Xu ◽

Donghong Liu

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Ultrasonic Treatment ◽

Frozen Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Ultrasonic Power ◽

Minimal Impact ◽

Sedimentation Behavior ◽

Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

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Development of biscuits supplemented with papaya seed and peel: effects on physicochemical properties, bioactive compounds, in vitro absorption capacities and starch digestibility

Journal of Food Science and Technology ◽

10.1007/s13197-021-05143-z ◽

2021 ◽

Author(s):

Guihun Jiang ◽

Xiaoyu Feng ◽

Chen Zhao ◽

Kashif Ameer ◽

Zhaogen Wu

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Starch Digestibility ◽

Papaya Seed

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Physicochemical factors affecting the wettability of copper mine blasting dust

International Journal of Coal Science & Technology ◽

10.1007/s40789-021-00411-x ◽

2021 ◽

Author(s):

Longzhe Jin ◽

Jianguo Liu ◽

Jingzhong Guo ◽

Jiaying Wang ◽

Tianyang Wang

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Pore Structure ◽

Total Pore Volume ◽

Open Pit ◽

X Rays ◽

Factors Affecting ◽

Copper Mine ◽

Mineral Components ◽

Hydrophobic Component

AbstractTo investigate the factors affecting the wettability of copper mine blasting dust, the primary blasting dust was collected from an open-pit copper mine and separated into hydrophilic blasting dust (HLBD) and hydrophobic blasting dust (HBBD) using water flotation method. The physicochemical properties of HLBD and HBBD were measured and compared with each other. The properties included particle size distributions (PSDs), micromorphologies, pore structures, mineral components and surface organic carbon functional groups. The results show that particle size and pore structure of the blasting dust are the main factors affecting its wettability. Specifically, particle size of HBBD is smaller than that of HLBD, and their respiratory dust (less than 10 µm) accounts for 61.74 vol% and 53.00 vol%, respectively. The pore structure of HBBD is more developed, and the total pore volume of HBBD is 1.66 times larger than that of HLBD. The identical mineral compositions were detected in HLBD and HBBD by X-rays diffraction (XRD); however, the surface organic hydrophobic component of HBBD is slightly larger than that of HLBD, this may be the reason for the poor wettability of HBBD. This study is significant to understand the effects of physicochemical properties of copper mine blasting dust on its wettability.

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CHEMICAL INVESTIGATIONS ON THE ACTIVE PRINCIPLES OF THE PHENOMENON OF LOCAL SKIN REACTIVITY TO BACTERIAL FILTRATES

Journal of Experimental Medicine ◽

10.1084/jem.67.1.1 ◽

1938 ◽

Vol 67 (1) ◽

pp. 1-12 ◽

Cited By ~ 1

Author(s):

Gregory Shwartzman ◽

S. A. Morell

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Ammonium Sulfate ◽

Culture Filtrate ◽

Active Materials ◽

Local Skin ◽

Skin Reactivity ◽

Average Porosity ◽

Active Substances ◽

Capillary Analysis

Several physicochemical properties of the active principles of the phenomenon of local skin reactivity to bacterial filtrates have been investigated. Ultrafiltration through Zsigmondy filters of graded porosities has shown that the active substances are retained by membranes finer than 100 to 120 seconds, whereas coarser ones readily permit their passage. The average porosity of this filtration end-point represents a particle size of about 50 to 100 mµ. When fractionally precipitated with ammonium sulfate, most of the activity of a culture filtrate was concentrated in the two-thirds saturated portion. Isoelectric properties were studied by means of capillary analysis and cataphoresis. At pH 3.0 and below, the substances suspended in the culture filtrates migrated to the cathode; activity in this chamber, however, could not be demonstrated. At pH 4.0 and above, reversal to the anode occurred, as the active materials became negatively charged and readily migrated to this chamber. The isoelectric point, therefore, was considered to be between pH 3.0 and 4.0. Preliminary experiments on adsorption, extraction, and pH stability have been described.

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Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature

Applied Sciences ◽

10.3390/app11146578 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6578

Author(s):

Aleksandra Jedlińska ◽

Alicja Barańska ◽

Dorota Witrowa-Rajchert ◽

Ewa Ostrowska-Ligęza ◽

Katarzyna Samborska

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Spray Drying ◽

Low Temperatures ◽

Beetroot Juice ◽

Particle Size And Morphology ◽

Size And Morphology ◽

Tapped Density ◽

Lower Loss ◽

Better Than

This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C.

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Corrigendum to

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.02.025 ◽

2018 ◽

Vol 83 ◽

pp. 511 ◽

Cited By ~ 1

Author(s):

Peng Guo ◽

Jinglin Yu ◽

Shujun Wang ◽

Shuo Wang ◽

Les Copeland

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Durum Wheat ◽

Water Content ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Wheat Grains

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An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Journal of Food Quality ◽

10.1155/2021/6618444 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Driss Ousaaid ◽

Hamada Imtara ◽

Hassan Laaroussi ◽

Badiaa Lyoussi ◽

Ilham Elarabi

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Antibacterial Activities ◽

Storage Conditions ◽

Production Methods ◽

Maximum Value ◽

Processing And Storage ◽

And Storage ◽

Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

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