scholarly journals Effect of ultrasonic treatment on sucrose inversion in vegetable and fruit purees

2020 ◽  
pp. 69-72
Author(s):  
L. K. Patsyuk ◽  
T. V. Fedosenko ◽  
V. V. Kondratenko ◽  
E. A. Medvedeva ◽  
T. V. Narinyants ◽  
...  
Keyword(s):  
Ultrasonic Treatment ◽  
Reducing Sugars ◽  
Ultrasound Exposure ◽  
Ultrasonic Action ◽  
Total Reducing Sugars ◽  
Flow Through ◽  
Carrot Puree ◽  
Apple Puree ◽  
Apple Purée ◽  
Control Samples

Relevance. This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods. For the study, experimental samples of carrot, pumpkin and Apple puree of two types were made – a monocomponent natural puree (without sugar) and puree with the addition of 5% sucrose (by weight). The main part of the study was to study the depth of sucrose inversion in experimental samples, depending on the specified parameters of ultrasound exposure at a frequency of 21.6 kHz for 30 minutes on a laboratory cavitation unit in a flow-through cyclic mode.Results. It was found that in all experimental samples, the amount of total reducing sugars increased significantly compared to the values obtained in control samples that were not subjected to ultrasonic treatment. So, in natural apple puree (without adding sucrose) after ultrasound exposure, an increase in total reducing sugars was detected by 9.3%, and in experimental samples of apple puree with added sucrose – by 10.9%, in relation to control samples, which is 1.2 times higher than in natural puree. In samples of carrot puree (without adding sucrose), the increase in total reducing sugars was 6.7%, and in puree with added sucrose, the increase was 12.2%, which is 1.8 times higher than the inversion in puree without sugar. In samples of pumpkin puree without sugar, the increase in reducing sugars was 4.2%, and in samples with added sucrose – 9.9%, i.e. 2.4 times higher than in samples without sugar.These data allow us to conclude that ultrasound exposure can intensify the inversion of sucrose with an increase in the number of reducing sugars, and this process takes place more deeply in products containing added sucrose.

scholarly journals Study of the autonomous process of inversion of sugarose through thermal influence at ultrasonic processing of vegetable and fruit pures

2020 ◽  
pp. 93-96
Author(s):  
L. K. Patsyuk ◽  
T. V. Fedosenko ◽  
V. V. Kondratenko
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Reducing Sugars ◽  
Sugar Content ◽  
Thermal Exposure ◽  
Component Composition ◽  
Ultrasonic Processing ◽  
Before And After ◽  
Apple Puree ◽  
Apple Purée

Relevance. The article presents the results of a study of the increase in the amount of reducing sugars in the inversion of sucrose due only to thermal effects during ultrasonic processing of vegetable and fruit monocomponent purees (with or without added sucrose). The relevance of the study is to identify the quantitative thermal component of a separate process in the total inversion of sucrose at the specified parameters of ultrasonic action on the product.Material and methods. to perform this task, experimental samples of carrot, pumpkin and Apple puree with the addition of sucrose in an amount of 5% (by weight) and without it were previously made, which were then subjected to heat treatment at the same temperature and time exposure (at a temperature of 50 °C for 30 minutes). To study the dependence of the degree of sucrose inversion on the component composition of the processed product, the mass fraction of reducing sugars – fructose and glucosewas determined in the manufactured experimental samples of natural fruit and vegetable purees (without added sucrose) and in mixtures of purees with sucrose (according to a given recipe) before and after heat treatment at the specified parameters, depending on the recipe composition and pH of the medium.Results. The obtained results of the study of the carbohydrate composition before and after thermal exposure show that the amount of reducing sugars in products subjected to heat treatment has significantly increased, compared to the initial content. Thus, in Apple puree with added sucrose, the mass fraction of fructose after heat treatment of the mixture increased by 197 mg per 100 g, i.e. by 3.8%, and glucose – by 192 mg per 100 g, i.e. by 6.7%. The total invert sugar content of the Apple mixture increased by 4.8 %. In the carrot mixture of puree with sugar, the content of total reducing sugars after thermal exposure increased by 5.4%. At the same time, in carrot natural puree, the increase in reducing sugars was only 3.6%, which is 1.5 times lower. In the pumpkin puree mixture with sugar, the total content of reducing sugars increased by 3.9%, and in the natural puree, the amount of invert sugars increased by only 2.7%, which is 1.4 times lower than puree with added sugar.

scholarly journals Detection of the cavitation component in the total increase of reducing sugars as a result of inversion of sucrose under ultrasonic influence on vegetable and fruit purees

2020 ◽  
pp. 54-58
Author(s):  
L. K. Patsyuk ◽  
T. V. Fedosenko ◽  
V. V. Kondratenko
Keyword(s):  
Reducing Sugars ◽  
Thermal Exposure ◽  
Original Data ◽  
Natural Increase ◽  
Thermal Inversion ◽  
Cavitation Effect ◽  
Organoleptic Characteristics ◽  
Ultrasonic Influence ◽  
Apple Puree ◽  
Apple Purée

The article presents the results of a study of the process of inversion of sucrose in apple, carrot and pumpkin puree, occurring under ultrasonic action on them, with the formation of the total amount of reducing sugars, as well as with the identification of the autonomously manifested cavitation component that occurs simultaneously with thermal inversion. The relevance of research consists in identifying the quantitative value of reducing sugars formed due to a separately flowing cavitation component in the general inversion of sucrose, when exposed to ultrasound with specified parameters, in order to obtain new types of products with different physicochemical parameters and organoleptic characteristics, depending on changes in parameters processing. To identify the part of reducing sugars formed by the cavitation effect alone, in the total inversion of sucrose occurring during ultrasonic exposure to the product, it is necessary to exclude part of the increase in reducing sugars from the total amount of increase detected by thermal exposure. As a result of the calculations, the following values of the increase in the amount of reducing sugars (relative to the original data), obtained only due to the cavitation effect during ultrasonic processing of puree, were obtained. In natural apple puree the increase was 240 mg per 100 g, and in puree with added sucrose – 495 mg per 100 g, which is 2 times higher. In carrot puree the natural increase was 74 mg per 100 g, and in puree with sucrose it was 150 mg per 100 g, which is twice higher and confirms the same pattern as in apple puree. In natural pumpkin puree the increase was 27 mg per 100 g, and in puree with sucrose it was 84 mg per 100 g, which is more than 3 times higher than in natural. The results obtained allow us to conclude that when processing the product with ultrasound, the process of sucrose inversion is intensified; including its component obtained due to the cavitation effect, and the inversion is more deeply manifested in puree with added sucrose.

scholarly journals RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS

2019 ◽  
pp. 70-73
Author(s):  
T. V. Fedosenko ◽  
L. K. Patsyuk ◽  
D. V. Zhuravskaya-Skalova ◽  
E. A. Medvedeva ◽  
V. P. Filippovich ◽  
...  
Keyword(s):  
Exposure Time ◽  
Ultrasonic Treatment ◽  
Mass Fraction ◽  
Control Sample ◽  
Soluble Solids ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Mashed Potatoes ◽  
Apple Puree ◽  
Apple Purée

This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree were periodically processed on an ultrasonic generator at a frequency of 21.7 kHz, for different duration of exposure to ultrasound from 1 minute to 20 minutes. After processing, measurements of physicochemical parameters were carried out the mass fraction of soluble solids, temperature and viscosity. When analyzing the obtained results, it was found that, depending on the exposure time, the indicators of the mass fraction of dry substances in samples No.1, No.2, No.3 slightly increased relative to the control sample from a value of 11.9 to 12.4 V of sample No.4, in which the duration of exposure to ultrasound was 20 minutes, the indicator of the mass fraction of dry substances increased more significantly up to 13.8%. The same dynamics is observed in the obtained values of the viscosity of the product, which gradually increases in proportion to the exposure time from sample No.1 to sample No.4 (4600-6500 Centipoise (CP)). In addition, a comparative assessment of the organoleptic characteristics of experimental samples (taste, color, aroma and texture) was carried out after their ultrasonic treatment, depending on the duration of exposure. It was found that all the organoleptic characteristics of apple puree with an increase in the duration of ultrasonic treatment with a given parameter at a frequency of 21.7 kHz, changed depending on the time of exposure. Thus, the consistency changed from a “granular” structure (in the control sample) to a homogeneous homogenized (in sample No.3). In sample No.4 (with an exposure time of 20 minutes), mashed potatoes were obtained with a fine, finely divided creamy mass. Consequently, the effect of ultrasound with a given frequency of 21.7 kHz for at least 10 minutes allows a pureed product with a puree-like structure to obtain a homogenized puree.

scholarly journals Plants population and harvesting times influence in saccharine sorghum BRS 506 production

2018 ◽  
Vol 9 (4) ◽  
Author(s):  
Ivan Vilela Andrade Fiorini ◽  
Renzo Garcia Von Pinho ◽  
Hélcio Duarte Pereira ◽  
João Paulo Martins Moraes ◽  
Jhonathan Pedroso Rigal dos Santos ◽  
...  
Keyword(s):  
Sweet Sorghum ◽  
Dry Matter ◽  
Linear Growth ◽  
Reducing Sugars ◽  
Soluble Solids ◽  
Matter Production ◽  
Fodder Production ◽  
Green Matter ◽  
Total Reducing Sugars ◽  
Dry Matter Weight

Saccharine sorghum is an excellent option for ethanol production under industrial and agronomic perspectives, due to high green matter production and succulent stalks with fermentable sugars. The aim of this work was to evaluate the harvesting season and plants population effect over theethanol and fodder production from sweet sorghum culture BRS 506. The experiment was installed in November 2012, at (CDTCA/UFLA), located in Lavras (MG). The experimental design was in randomized blocks, with 3 repetitions, factorial scheme 4 x 4 (4 populations: 70, 100, 130 and 160thousand plants ha-1 ; 4 harvesting seasons: flowering (0 days after flowering (DAF), 10 DAF, 20 DAF and physiological maturity at 40 DAF). The variables evaluated at harvesting: green matter weight (GM), dry matter weight (DM), juice volume (JV), total soluble solids (ºbrix), total reducing sugars (TRS) and brix tonnes per hectare (TBH). The populations increase provided the highest JV and it has not affected other variables. The characteristics were influenced by the harvesting seasons. The harvesting season at 40 DAF provided the highest ºbrix. The ºbrix and the TRS showed linear growth with an increase after flowering for plants harvesting. The highest productivities (GM, DM, JV and TBH) were obtained close to 17, 22, 17 and 14 DAF, respectively, favoring higher fodder and ethanolproduction in these stages.

Bioenergy II: Biological Pretreatment with Fungi as a Tool for Improvement of the Enzymatic Saccharification of Eucalyptus globulus Labill to Obtain Bioethanol

2009 ◽  
Vol 7 (1) ◽  
Author(s):  
René Carmona ◽  
María Elena Lienqueo ◽  
Oriana Salazar ◽  
Alejandro García
Keyword(s):  
Chemical Composition ◽  
Eucalyptus Globulus ◽  
Reducing Sugars ◽  
Wood Chips ◽  
White Rot ◽  
Biological Pretreatment ◽  
Weight Losses ◽  
Fungal Pretreatment ◽  
Stereum Hirsutum ◽  
Control Samples

This study is focused on the effect of the application of biological pretreatment of Eucalyptus globulus Labill wood pieces on the cellulose digestibility by depolymerizing enzymes. Wood chips were incubated with five different white-rot fungi (WRF) for 30, 45 and 60 days at 25°C. The effect of the fungal action was determined as weight losses, changes in chemical composition and released sugars in the wood chips. Enzymatic hydrolysis was conducted in a discontinuous reactor at 37°C, using a commercial cellulase preparation from Trichoderma reesei. The enzyme/substrate ratio was 0.04 g/g. The highest weight losses were obtained using Stereum hirsutum and Lentinus edodes for all the incubation times, reaching 27.2% and 25.8% at 60 days, respectively. The lowest weight losses were produced by Coriolus versicolor and Pleurotus ostreatus, reaching 6.0 and 9.1%, respectively after 60 days. For all the tested fungi, the yield of reducing sugars and glucose increased significantly over the untreated controls, with Stereum hirsutum producing after 30 days pretreatment the best values (140 mM reducing sugars and 53 mM glucose); after this time no additional increments were observed. Pre-treated wood pieces showed changes in chemical composition in comparison to control samples. Total extractable substances contents are higher in wood pieces subjected to fungal action. However, lignin and alpha-cellulose values are lower in comparison to control samples. Some net holocellulose consumption could be observed, mainly during pretreatment with S. hirsutum by 45 and 60 days. Altogether these results support the potential of Eucalyptus globulus pre-treatment with S. hirsutum and L. edodes by periods not longer than 30 days, as a tool to increase the wood accessibility to depolymerizing action of hydrolytic enzymes. This preliminary study contributes to the identification of fungal pretreatment conditions for more effective cellulose degradation, a vital step in the utilization of monomer sugars process from cellulose to produce ethanol. Additional analysis of the solid and liquid fractions after saccharification is necessary to complement this information.

scholarly journals Effect of apple food matrix on plasma flavan-3-ols distribution and nutrigenomic profile in response to a nutritional challenge in minipigs

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Laurent-Emmanuel Monfoulet ◽  
Caroline Buffiere ◽  
Geoffrey Istas ◽  
Claire Dufour ◽  
Carine le Bourvelec ◽  
...  
Keyword(s):  
Gene Expression ◽  
Expression Profiles ◽  
Food Matrix ◽  
High Fat ◽  
Significant Difference ◽  
Nutritional Studies ◽  
The Impact ◽  
Apple Puree ◽  
Fat Meal ◽  
Apple Purée

AbstractFood matrix is known to interact with some dietary constituents and microconstituents during digestion. These interactions may potentially affect the metabolism and bioavailability of some compounds, and as a consequence modulate their biological effects. In this context, the aim of this study was to determine the effect of apple food matrix on the bioavailability of flavan-3-ols and on the ability of these compounds to modulate the nutrigenomic response to a high fat challenge in minipigs.Adult male Yucatan minipigs (n = 5) were assigned to a random treatment sequence of high-fat meals non supplemented or supplemented with 250 g of raw apple, 250 g of apple puree or 1.4 g of apple polyphenols extract, with a 7-days washout period between each treatment. Each supplementation provided 155 mg flavan-3-ol monomers. At each treatment period, fasting- and 1h-, 2h-, 3h-postprandial blood samples were collected, and the concentration in flavan-3-ol monomers was measured on hydrolyzed serum, using UPLC-Q-TOF MS. The ability of apple-derived products to modulate the postprandial gene expression profile was assessed and compared in circulating PBMCs collected at 3 h after consumption of the four tested meals using a microarray analysis.Results show that the apple matrix did not affect the kinetic of the postprandial absorption of flavan-3-ol monomers. The total flavan-3-ols concentrations measured at peak were significantly higher in the extract (x1.75), suggesting an impact of the apple matrix on flavan-3-ols absorption. However, no significant difference in total flavanols was observed between raw apple and apple puree.Principal Component Analysis of the microarray data from PBMCs identified three distinct clusters of gene expression patterns: one corresponding to gene expression profiles after the high-fat meal, one for meal supplemented with raw apples or apple puree, and a third cluster for meal supplemented with polyphenol extract. A set of 309 genes was identified as differentially expressed by apple-derived products compared to high-fat meal alone, including 93 modulated with the three apple products. The variations in gene expression were similar for only 75% of the 93 genes, suggesting that the apple matrix affects the nutrigenomic response to flavan-3-ols. A bioinformatics analysis revealed that genes affected by apple-derived products are involved in inflammation and leukocyte transendothelial migration, suggesting a beneficial impact of apple-derived products.In conclusion, these results raise awareness for considering the impact of food matrix on the biological responsiveness of polyphenols in future nutritional studies.

Sign in / Sign up

Export Citation Format

Share Document