scholarly journals Influence of ozone on properties of jams

2011 ◽  
Vol 20 (No. 3) ◽  
pp. 113-115
Author(s):  
Ľ. Polívka ◽  
E. Fendrich ◽  
B. Škárka
Keyword(s):  
Organic Acids ◽  
Reducing Sugars ◽  
Ph Value

The influence of ozone on some properties of fruit jams was studied. Ozone did not influence the pH value, the contents of reducing sugars and organic acids, or the sensoric properties of the fruit jams tested. It may be used as a source of sterile air over the jam surfaces in yoghurt production.  

Analysis of reducing sugars, organic acids and minerals in 15 cultivars of jujube (Ziziphus jujuba mill.) fruits in China

2018 ◽  
Vol 73 ◽  
pp. 10-16 ◽  
Author(s):  
Lina Wang ◽  
Haiyan Fu ◽  
Weizheng Wang ◽  
Yaqi Wang ◽  
Fuping Zheng ◽  
...  
Keyword(s):  
Organic Acids ◽  
Reducing Sugars ◽  
Ziziphus Jujuba

Roles of interstitial fluid pH and weak organic acids in development and amelioration of insulin resistance

2021 ◽  
Author(s):  
Yoshinori Marunaka
Keyword(s):  
Insulin Resistance ◽  
Organic Acids ◽  
Binding Affinity ◽  
Interstitial Fluid ◽  
Ph Value ◽  
Insulin Binding ◽  
The Body ◽  
Weak Organic Acids ◽  
Arterial Blood ◽  
Blood Ph

Type 2 diabetes mellitus (T2DM) is one of the most common lifestyle-related diseases (metabolic disorders) due to hyperphagia and/or hypokinesia. Hyperglycemia is the most well-known symptom occurring in T2DM patients. Insulin resistance is also one of the most important symptoms, however, it is still unclear how insulin resistance develops in T2DM. Detailed understanding of the pathogenesis primarily causing insulin resistance is essential for developing new therapies for T2DM. Insulin receptors are located at the plasma membrane of the insulin-targeted cells such as myocytes, adipocytes, etc., and insulin binds to the extracellular site of its receptor facing the interstitial fluid. Thus, changes in interstitial fluid microenvironments, specially pH, affect the insulin-binding affinity to its receptor. The most well-known clinical condition regarding pH is systemic acidosis (arterial blood pH < 7.35) frequently observed in severe T2DM associated with insulin resistance. Because the insulin-binding site of its receptor faces the interstitial fluid, we should recognize the interstitial fluid pH value, one of the most important factors influencing the insulin-binding affinity. It is notable that the interstitial fluid pH is unstable compared with the arterial blood pH even under conditions that the arterial blood pH stays within the normal range, 7.35–7.45. This review article introduces molecular mechanisms on unstable interstitial fluid pH value influencing the insulin action via changes in insulin-binding affinity and ameliorating actions of weak organic acids on insulin resistance via their characteristics as bases after absorption into the body even with sour taste at the tongue.

scholarly journals Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 659
Author(s):  
Sabina Lachowicz ◽  
Jan Oszmiański ◽  
Martyna Wilczyńska ◽  
Grzegorz Zaguła ◽  
Bogdan Saletnik ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Organic Acids ◽  
Antioxidative Activity ◽  
Ph Value ◽  
Radical Scavenging ◽  
Polyphenolic Compounds ◽  
Fruit Juices ◽  
Emission Spectrometry ◽  
Frap Assay ◽  
Study Results

Chicken eggshells can be used as an attractive dietary source of mineral compounds, including calcium (Ca). However, the effects of chicken eggshell powder (CESP) on berry fruit juices have not been studied to date. Therefore, the objective of this study was to evaluate the effect of its addition to juices from chokeberry and cranberry on their phytochemical properties. The juices were determined for contents of polyphenols (determined by ultra-efficient liquid chromatography coupled with a mass detector (UPLC-PDA-ESI-MS/MS)), macro- and microelements (by inductively coupled plasma - optical emission spectrometry (ICP-OES)), and organic acids (by high-performance liquid chromatography (HPLC-PDA)) as well as for their antioxidative activity by radical scavenging capacity (ABTS) and ferric reducing antioxidative power (FRAP) assay, color profile (CIE L* a* b* system), and sensory attributes. The study results demonstrate that CESP addition to chokeberry and cranberry juices enriched them with minerals and increased their Ca content 25.7 times and 66.3 times, respectively, compared to the control samples. Juices supplementation with CESP significantly decreased their acidity and total organic acids content as well as increased their pH value. Chokeberry and cranberry juices supplementation with 1% CESP caused no significant changes in the amount of precipitate and their color, but it significantly improved their taste. For this reason, CESP addition in the amount of up to 1% can be suggested as the optimal supplementation of berry fruit juices. The study also demonstrated that CESP addition in the amount of up to 1% caused no significant differences in the content of polyphenolic compounds and in the antioxidative activity of juices, which can be deemed important from the viewpoint of their putative health benefits. In addition, the heat treatment of juices contributed to only a 4% loss of polyphenolic compounds from the CESP-supplemented juices compared to the 6% loss from the non-supplemented juices.

scholarly journals Pengaruh Jenis Asam dan Waktu Reaksi Pemanasan terhadap Karakteristik Produk Etanolisis PKO (Palm Kernel Oil)

2017 ◽  
Vol 37 (1) ◽  
pp. 70
Author(s):  
Murhadi Murhadi ◽  
Sri Hidayati ◽  
Ridwan Kurniawan
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Succinic Acid ◽  
Ph Value ◽  
Palm Kernel ◽  
Heating Time ◽  
Reaction Products ◽  
Palm Kernel Oil ◽  
Kernel Oil

Production of ethanolisis product of Palm Kernel Oil (PKO) treatment with the addition of organic acids and different heating times have conducted. Effects of organic acids used and time of heating on characteristics of PKO ethanolisis product were studied. The organic acids used are succinic acid 40 % (w/v) and lactic acid 40 % (w/v). Heating time consists of 15, 30, 45 and 60 minutes. The pH value of the reaction products ranged from 4,88 (± 0,01) to 5,27 (± 0,02). The best antimicrobial activity of product reaction is by addition of succinic acid 40% (w/v) and heating for 30 minutes with zone of inhibitions (d, mm) against Staphylococus aureus ATCC 25923, Escherichia coli ATCC 25922, mixed cultures of natural microbial and Saccharomyces cerevisiae are 20,88 (± 0,50) mm, 25,64 (± 0,81) mm, 6,46 (± 0,24) mm, and 8,84 (± 0,08) mm, respectively. The average value of the power increase emulsion stability in coconut milk (water in oil, w/o) ranged from 5,20 (± 0,65) % to 20,00 (± 2,55) %. ABSTRAKProduksi produk etanolisis dari minyak inti sawit (Palm Kernel Oil, PKO) dengan perlakuan penambahan asam organik dan lama pemanasan yang berbeda telah dilakukan. Penelitian ini dilakukan untuk melihat pengaruh penambahan jenis asam dan lama pemanasan terhadap karakteristik produk etanolisis dari PKO. Asam organik yang digunakan adalah asam suksinat 40 % (b/b) dan asam laktat 40 % (b/b) serta lama pemanasan terdiri dari 15, 30, 45, dan 60 menit. Nilai pH produk reaksi berkisar antara 4,88 (± 0,01) sampai 5,27 (± 0,02). Aktivitas anti mikroba produk reaksi terbaik adalah dengan penambahan asam suksinat 40 % (b/b) dan pemanasan 30 menit dengan diameter (d; mm) zona hambat terhadap Staphylococus aureus ATCC 25923, Escherichia coli ATCC 25922, kultur campuran mikroba alami dan Saccharomyces cerevisiae, masing-masing 20,88 (± 0,50) mm, 25,64 (± 0,81) mm, 6,46 (± 0,24) mm, dan 8,84 (± 0,08) mm. Nilai rata-rata daya peningkatan stabilitas emulsi pada santan kelapa (water in oil, w/o) berkisar antara 5,20 (± 0,65) % hingga 20,00 (± 2,55) %.

scholarly journals Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices

2019 ◽  
Vol 11 (14) ◽  
pp. 3960
Author(s):  
Agata Blicharz-Kania ◽  
Dariusz Andrejko ◽  
Franciszek Kluza ◽  
Leszek Rydzak ◽  
Zbigniew Kobus
Keyword(s):  
Chlorophyll Content ◽  
Aboveground Biomass ◽  
Total Protein ◽  
Reducing Sugars ◽  
Ph Value ◽  
Potential Health ◽  
Barley Leaves ◽  
Plant Emergence ◽  
Potential Use

It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81%d.w.) and chlorophylls (6.62 mg·g−1). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.

scholarly journals Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Monika Kocková ◽  
Monika Dilongová ◽  
Eva Hybenová ◽  
L’ubomír Valík
Keyword(s):  
Organic Acids ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Colony Form ◽  
Cell Counts ◽  
The Stability ◽  
And Storage

The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strainLactobacillus rhamnosusGG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number ofLactobacillus rhamnosusGG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done.

scholarly journals Fermentation of Cucumber Extract with Hydromagnesite as a Neutralizing Agent to Produce an Ingredient for Dermal Magnesium Products

Materials ◽  
2019 ◽  
Vol 12 (10) ◽  
pp. 1701
Author(s):  
Van Khanh Nguyen ◽  
Tam Tran ◽  
Tony Crimmins ◽  
Van-Tri Luong ◽  
Ho Young Kang
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Human Skin ◽  
Reducing Sugars ◽  
Skin Diseases ◽  
Essential Element ◽  
Minor Amount ◽  
Acid Fermentation ◽  
Product Lines ◽  
Neutralizing Agent

Magnesium is an essential element involved in various biochemical processes in the human body. In addition to oral supplementation, topical magnesium application is another conventional form of magnesium delivery for the treatment of skin diseases and muscle inflammation. Cucumber extract is a well-known superfood for human skin. It has been widely used in various skincare product lines because of its known benefits to the skin. The benefit of cucumber extract to the human skin would be significantly enhanced if the cucumber extract was fermented to convert the reducing sugars to beneficial organic acids. In this study, we developed a protocol for lactic acid fermentation of cucumber extract using hydromagnesite as a neutralizing agent. Various lactic acid bacteria were screened for fermentation of cucumber extract. The best fermenting performance was observed with Lactobacillus paracasei, which could convert approximately 13 g/L of reducing sugars (glucose and fructose) to lactic acid and a minor amount of acetic acid within 2 days of incubation. The final fermented cucumber extract contains magnesium in the form of salts of organic acids, which have high absorption ability and bioavailability. The product is a potent ingredient for producing dermal magnesium products.

scholarly journals The Mechanical of Organic Acids Secreted by Roots of Tartary Buckwheat under the Effects of Low Nitrogen Stress

2018 ◽  
Author(s):  
Wei Chen ◽  
Yaru Cui ◽  
Yang Yang ◽  
Qianhua Huangfu ◽  
Congjian Sun
Keyword(s):  
Organic Acids ◽  
Ph Value ◽  
Growth Period ◽  
Tartary Buckwheat ◽  
Nitrogen Stress ◽  
Maturity Stage ◽  
Plot Analysis ◽  
Low Nitrogen Stress ◽  
Nitrogen Treatment ◽  
Low Nitrogen

AbstractA pot experiment was conducted to study the effects of two different low nitrogen tolerant tartary buckwheat varieties’ (Diqing buckwheat (DQ, low nitrogen resistance) and Heifeng 1 (HF, low nitrogen sensitive) response mechanism of organic acids to low nitrogen stress. The results showed that the soil moisture of HF and DQ under low nitrogen treatment decreased 24.2% and 14.32%, respectively when compared with normal nitrogen treatment, and the water consumption of DQ was significantly higher than that of HF at seedling stage. Under low nitrogen treatment, the soil pH value of DQ was 1.44% and 8.44% lower than that of HF at seedling and flowering stages, respectively, the content of NH4+ in DQ soil was 8.2% lower than that of HF at maturity stage, the content of NO3− was significantly higher than that HF 49.2%, 12.9%, and 16.6% in each growth period, respectively. Split plot analysis showed that nitrogen treatment significantly affected the organic acids content in the soil of the buckwheat. The secretion content of organic acids are different among buckwheat cultivars under low nitrogen stress. In the soil of DQ, the content of malonic acid was higher than that of HF by 34.39% at maturity stage; the content of oxalic acid was respectively higher than that of HF by 24.86% and 24.52% at seedling and flowering stages; the content of propionic acid was significantly higher than that of HF by 7.36%, 9.44% and23.47% in each growth period, respectively; and tartaric acid acetic acid also showed the same trend at flowering and maturity stages. In summary, tartary buckwheat may regulate the nutrient availability of rhizosphere soil through the secretion of organic acids in the root system to cope with the low nitrogen stress environment. For the cultivation of tartary buckwheat on poor soil should consider the differences cultivaring barren resistance varieties to increase efficiency in the future.

scholarly journals Роль буферной емкости в системе идентификации разбавления вин водой

2019 ◽  
pp. 153-157
Author(s):  
Viktoriya Gerzhikova ◽  
Nadezhda Anikina ◽  
Dmitry Pogorelov ◽  
Marianna Ermikhina ◽  
Lilia Mikheyeva ◽  
...  
Keyword(s):  
Organic Acids ◽  
Ph Value ◽  
Tap Water ◽  
Strong Acid ◽  
Chemical Oxidation ◽  
Buffering Capacity ◽  
Water Mixture ◽  
Oxidation Reactions ◽  
Physico Chemical ◽  
Dissociation Degree

Результаты исследований последних лет показывают, что внесение воды в сусло или вино нарушает баланс ионов, изменяет значения физико-химических, органолептических и интегральных показателей. Одним из наиболее важных показателей, позволяющих установить добавку воды, является буферная емкость вина (БЕ). Буферная емкость вина представляет собой его способность противостоять изменениям рН после добавления сильной кислоты или основания. Сила кислоты характеризуется константой диссоциации. Её отрицательный логарифм pKa означает значение рН, при котором соотношение недиссоциированной и диссоциированной по I ступени форм кислоты составляет 1:1. Нами модифицирован метод определения буферной емкости, основанный на результатах ацидиметрического (БЕк) и алкалиметрического (БЕщ) титрования вина, с помощью которого можно оценить степень диссоциации органических кислот, соотношение их молекулярных и ионизированных форм, состояние ионов металлов, способность регулировать скорость химических реакций окисления и восстановления. В работе были использованы подлинные сухие белые и красные виноматериалы, полученные в условиях микровиноделия и производства в сезоны виноделия 2017-2018 гг. из винограда сортов Алиготе, Шардоне, Совиньон зеленый, Кокур белый, Каберне-Совиньон, Мерло, Санджовезе. Для изучения влияния разбавления виноматериалов водопроводной водой проводили ее добавку в количестве 10-70 %. Объем выборки составил 131 образец. Разбавление вина водой - это смешивание двух систем, одна из которых (вино) представляет собой раствор, содержащий органические кислоты и их кислые соли, обладающий рН и буферностью. Вода содержит соли жесткости, обусловливающие ее рН, но не обладает буферностью, соизмеримой по величине с той, которая встречается в винопродукции. Изучены некоторые характеристики смеси вина и воды: значение соотношений кислотной и щелочной составляющих буферной емкости, при которых буферные свойства системы меняют свой характер, что соответствует 70 % разбавлению; описаны математические модели процесса внесения воды в вино, позволяющие определить значения в любой точке разбавления, в том числе в контроле. Систематизация всей выборки позволила разделить образцы на два кластера, детерминирующие подлинные и разбавленные вина по показателю буферных свойств (ПБС), установлены значения показателя буферных свойств системы для подлинных (50-80) и разбавленных (80-100) вин.Studies of recent years demonstrate that introduction of water into must or wine upsets the balance of ions, changes the values of physico-chemical, organoleptic and integral indicators. One of the most important indicators to establish the addition of water is the buffering capacity of wine (BC). Buffering capacity of wine is its ability to resist changes in pH after addition of a strong acid or base. Acid strength is characterized by dissociation constant. Its negative pKa logarithm means pH value at which the non-dissociated and dissociated by stage I acid forms ratio is 1: 1. We have modified the method for buffer capacity determination based on acidimetric and alkalimetric wine titration results, which can be used to assess organic acids dissociation degree, the ratio between their molecular and ionized forms, the state of metal ions, the ability to control the chemical oxidation reactions and recovery rate. In our work we used genuine dry white and red base wines obtained in conditions of micro-winemaking and production during the wine-making seasons of 2017-2018 from grapevine cultivars ‘Aligote’, ‘Chardonnay’, ‘Sauvignon verde’, ‘Kokur Belyi’, ‘Cabernet Sauvignon’, ‘Merlot’, ‘Sangiovese’. To study the effect of base wines dilution with tap water, it was added in the amount of 10-70%. The sample size made 131 samples. Dilution of wine with water is the mixing of two systems, one of which (wine) is a solution containing organic acids and their acid salts, possessing a pH and buffering capacity. Water contains hardness salts that determine its pH, but does not possess buffering capacity comparable in quantity to that found in wine products. Certain characteristics of wine-water mixture were studied: the ratio between the acidic and alkaline components of the buffering capacity at which the buffering properties of the system change their nature, which corresponds to 70% dilution; mathematical models of the process of water introduction into wine were described, allowing to determine the values at any point of dilution, including the control. The entire sample systematization allowed dividing samples into two clusters, determining genuine and diluted wines by buffering property index (PBI); the system buffering property values for genuine (50-80) and diluted (80-100) wines were established.

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