Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)

2022 ◽  
Author(s):  
Rahat Bin Robbani ◽  
Rasel Talukder ◽  
Md. Abu Zubair ◽  
SHUMSUZZAMAN KHAN
Keyword(s):  
Vitamin C ◽  
Calcium Carbide ◽  
Titratable Acidity ◽  
Growth Hormones ◽  
Ananas Comosus ◽  
Arsenic Content ◽  
Physicochemical Changes ◽  
Two Samples ◽  
Significant Difference ◽  
Lower Vitamin

The number of artificially ripened pineapples is outnumbered than the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable acidity, sucrose, and vitamin C in both naturally ripened and artificially ripened pineapples. Artificially ripened pineapples showed a significantly lower vitamin C than naturally ripened ones, but arsenic content was nil in both samples. In the case of color and appearance, there was no significant difference between the two samples, but in case of the other organoleptic properties, such as flavor, sweetness, sourness, the natural one was more acceptable. Thus naturally ripened pineapples are more beneficial to consumers than artificially ripened ones.

Cotton Fabric Coated With Graphene-based Silver Nanoparticles: Synthesis, Modification, and Antibacterial Activity

2021 ◽  
Author(s):  
Nguyen Thi Thuy Linh ◽  
Tran Chau Diep ◽  
Tran Tuong Vy ◽  
Nguyen Minh Dat ◽  
Dinh Ngoc Trinh ◽  
...  
Keyword(s):  
Graphene Oxide ◽  
Vitamin C ◽  
Cotton Fabric ◽  
Chemical Reduction ◽  
Dip Coating ◽  
Reducing Agent ◽  
X Ray ◽  
Antibacterial Performance ◽  
Two Samples ◽  
Significant Difference

Abstract In this study, silver immobilizing onto graphene oxide (Ag/GO) was synthesized by the in-situ method. Subsequently, silver immobilizing reduced graphene oxide cotton fabric (Ag/rGO/cotton) was made by the dip-coating method in Ag/GO suspension followed by the chemical reduction with the presence of vitamin C as an environmentally friendly reducing agent. The characteristics of Ag/GO, Ag/GO/cotton, and Ag/rGO/cotton were investigated by Fourier transform infrared spectroscopy, X-ray diffraction, Raman spectroscopy, transmission electron microscopy, scanning electron microscope, and energy-dispersive X-ray spectroscopy. The results showed that AgNPs were uniformly distributed on the surface of GO sheets with an average size of 10–15 nm. Regarding Ag/rGO/cotton, the fiber surface was evenly covered by Ag/rGO materials. Besides, there was no significant difference between the two samples of Ag/GO/cotton and Ag/rGO/cotton, indicating the reduction reaction possessed no effect on the cotton structure. Moreover, the Ag/rGO/cotton also exhibited effective hydrophobicity with a wetting angle of 103.85 ± 0.75 o. The antibacterial performance of Ag/GO, Ag/GO/cotton, and Ag/rGO/cotton against the Gram-positive (Staphylococcus aureus-S. aureus) and Gram-negative (Pseudomonas aeruginosa-P. aeruginosa) bacteria were determined via the diameter zone of inhibition. The results indicated that the appropriate reducing agent is L-ascorbic acid-vitamin C (VC) with the conditions: the VC:Ag/GO mass ratio of 1:1, the reducing temperature of 140 oC, and the reducing time of 120 min showed the highest antibacterial effect against two types of bacteria. All results of the study confirmed that Ag/rGO/cotton possesses significant potential for several antibacterial applications such as protective equipment.

scholarly journals Effect of Vermicompost on Growth, Plant Nutrient Uptake and Bioactivity of Ex Vitro Pineapple (Ananas comosus var. MD2)

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1333
Author(s):  
Mawiyah Mahmud ◽  
Rosazlin Abdullah ◽  
Jamilah Syafawati Yaacob
Keyword(s):  
Sandy Loam ◽  
Stomatal Density ◽  
Block Design ◽  
Titratable Acidity ◽  
Chemical Fertilizer ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Fertilizer Treatment ◽  
Ex Vitro ◽  
Significant Difference

Vermicompost is a nutrient-rich organic waste produced from earthworms that is beneficial in enhancing the soil condition and has been reported to aid in improving the crop yield and quality. In the present study, a field trial was conducted using a randomized complete block design with four replicates to elucidate the effects of vermicompost application (compared to supplementation with chemical fertilizer and no fertilizer) on the productivity of ex vitro MD2 pineapple plants. Vermicompost was applied on the sandy loam soils at transplanting followed by a second application at 7 months after planting (MAP) at the rate of 10 t·ha−1, while chemical fertilizer was applied based on the recommended cultivation practice. Data analysis revealed that there was no significant difference between the plants treated with vermicompost and chemical fertilizer in terms of the plant height, number of leaves, length and width of D-leaves, stomatal density and stomatal size. However, the fruits produced with vermicompost amendment were smaller in size but contained higher total soluble solids, titratable acidity, total solids, ascorbic acid and total chlorophyll content compared to the fruits produced from plants supplied with chemical fertilizer. Based on the DPPH, ABTS and FRAP assays, the methanolic fruit extracts from the control plants showed the highest antioxidant potential, followed by those of plants treated with vermicompost and chemical fertilizer. On the other hand, the application of vermicompost reduced soil acidity and produced macro- and micronutrient contents (N, P, K, Mg, Ca, S, Fe, Zn, B and Al) in the soil and plants that were comparable to or higher than those produced by the chemical fertilizer treatment. However, some of the nutrient contents observed in all treatments were lower than the recommended range for pineapple plant growth, suggesting that vermicompost or chemical fertilizer should not be used alone as a source of nutrients for ex vitro MD2 pineapple plants under these soil and field conditions. However, vermicompost can be used as a supplement to increase the fruit chemical quality and maintain the soil quality for agricultural sustainability.

scholarly journals ESTUDO DE COMPOTAS E DOCES CRISTALIZADOS ELABORADOS COM DIFERENTES ALBEDOS CÍTRICOS

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
ROSSANA CATIE BUENO DE GODOY ◽  
EDNEIDE LUCIANA SANTIAGO MATOS ◽  
ALEXANDRA PEREIRA DOS SANTOS ◽  
TATIANE DA SILVA AMORIN
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Preference Test ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Drying Time ◽  
Total Soluble Solids ◽  
Significant Difference ◽  
Pre Treatment ◽  
Sensorial Evaluation

Este trabalho teve por objetivo a avaliação físico-química e sensorial de diferentes albedos cítricos, processados de maneira artesanal na forma de compotas e de produtos cristalizados. As compotas analisadas apresentaram diferença significativa, principalmente, nos valores de pH, sólidos solúveis totais e vitamina “C”. Nos produtos cristalizados, as principais diferenças ocorreram nos teores de sólidos solúveis totais, acidez total titulável e vitamina “C”. Nos testes de preferência, tanto a compota quanto o produto cristalizado, elaborados com o albedo de Citrus karnas atingiram maiores médias. Conclui-se que a elaboração de compostos com albedos críticos exige que as matérias-primas sejam testadas, pois respondem de maneiras diferentes quando submetidas ao mesmo processo. Dentre as espécies estudadas, os albedos de Citrus karnas obtiveram melhor desempenho nos testes sensoriais e exigiram menor tempo de secagem. A manutenção dos albedos durante quatro dias em solução de NaCl não foi suficiente para a remoção de naringina, sendo necessário prolongar ou revisar essa etapa do processo. A opção pela fermentação como pré-tratamento das cascas poderá conferir ao produto cristalizado textura mais macia. STUDY OF CRYSTALLIZED FRUITS AND PRESERVES ELABORATED WITH DIFFERENT CITRIC ALBEDOS Abstract This work had as objective the physical-chemical and sensorial evaluation of different citric albedos, processed in a crafty matter, in the form of fruit preserves and of dried crystallized products. The analyzed fruit preserves presented significant difference, mainly, in the pH values, total soluble solids and vitamin “C”. In the crystallized products, the main differences occurred in the contents of total soluble solids, total titratable acidity and vitamin “C”. In the preference test, the fruit preserve as well as the crystallized products elaborated with Citrus karnas albedo, reached the highest averages. In conclusion, there is a need to test raw materials once they respond differently when submitted to the same process. Among the studied species, the albedos of Citrus karnas obtained better acting in the sensorial tests for fruit preserves and crystallized products. Besides it requests smaller drying time. The maintenance of the albedos for four days in NaCl solution was not enough for the naringina removal, being necessary to prolong or to revise that stage of the process. The option for the fermentation as pre-treatment of the peels can confer to the crystallized product softer texture.

scholarly journals Evaluation of Nutritional and Physico-Chemical Properties of Several Selected Fruits in Bangladesh

1970 ◽  
Vol 44 (3) ◽  
pp. 353-358 ◽  
Author(s):  
M Nazmul Haque ◽  
Barun Kanti Saha ◽  
M Rezaul Karim ◽  
M Nurul Huda Bhuiyan
Keyword(s):  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Arsenic Content ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Sodium Potassium ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Total Fat

In this study , various parameters on nutritional and physico-chemical characteristics of eight different fruits (five minor and three major fruits), namely melon, guava, papaya, karanda, burmese-grape, velvet apple, wood-apple and pomelo of Bangladesh were analyzed to determine the edible portion of whole fruit, pH, titratable acidity, moisture, total soluble solid, reducing sugar, total sugar, crude fibre, total carbohydrate, total protein, total fat, total energy, vitamin C, ash , sodium, potassium, iron and arsenic content. The largest amount of iron, 5.34 mg/100g was observed in Burmese-grape. The pomelo contained the highest amount of potassium, 233.07mg/100g and the lowest amount of sodium, 2.25mg/100g. The maximum amount of fibre, 6.21% was found in wood-apple and the richest quantity of vitamin C, 80mg/100g was found in guava. In general arsenic was not found in karanda, burmese grape, guava, pomelo, wood-apple, and papaya and only negligible amount of arsenic was revealed in velvet apple, 0.01 mg/kg, followed by melon, 0.005 mg/kg. Key words: Minor and major fruits, Malnutrition, Micronutrient, Bangladesh DOI: 10.3329/bjsir.v44i3.4410 Bangladesh J. Sci. Ind. Res. 44(3),353-358, 2009

scholarly journals Ripening Efficacy of Kamias Fruit (Averroah Billimbi) for Cavendish Banana (Musa acuminata)

2020 ◽  
Author(s):  
Joseph Dave Pregoner ◽  
Jake Condez ◽  
Minlyn Duhig ◽  
James Gallera ◽  
Francis Cofreros ◽  
...  
Keyword(s):  
Experimental Research ◽  
Calcium Carbide ◽  
Titratable Acidity ◽  
Positive Control ◽  
Reducing Sugar ◽  
Musa Acuminata ◽  
Local Market ◽  
Fruit Extract ◽  
Cavendish Banana ◽  
Significant Difference

This paper aims determine the efficacy of Kamias (Averrhoa bilimbi) fruit as a ripening agent for Cavendish banana (Musa acuminata). A quantitative experimental research design was employed in the study. Unripe Cavendish bananas and Kamias fruits were procured from the local market and the fruits were extracted to three different concentrations. Calcium carbide was used as positive control. Six bunches of unripe bananas were allowed to ripe and labeled according to the type of treatment. Ripe bananas were then subjected to sensory evaluation, titratable acidity and Benedict’s tests. Results showed that the use of Kamias fruit allowed ripening of banana for 76 hours while a 25-75% concentration of Kamias fruit extract allowed ripening for 76-96 hours. The bananas treated with Kamias Extract 75% had the highest level of acceptability and titratable acidity while the bananas treated with Kamias fruit had the highest level of reducing sugar. One-Way MANOVA reported that there is a significant difference in the duration of ripening, level of acceptability, titratable acidity and level of reducing sugar when treated with various ripening agents (p<0.05).

scholarly journals Antioxidant capacity of snack cookies made from mango and pineapple fermentation

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 145-148
Author(s):  
R. Rompies ◽  
N. Mayulu ◽  
F. Nurkolis ◽  
B.J. Kepel ◽  
H. Natanael ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Mangifera Indica ◽  
Free Water ◽  
Ananas Comosus ◽  
Antioxidant Content ◽  
Three Samples ◽  
Significant Difference ◽  
The Mean

Mango (Mangifera indica) and pineapple (Ananas Comosus) are tropical fruits that contain many nutrients, one of which is antioxidants and polyphenols. Lots of studies have shown that fermented fruit is higher in antioxidants and health benefits. Antioxidants have been reported to be an alternative to enhance body immunity and possibly become an Anti -SARS-CoV-2. One of the antioxidants that are easily found in vitamin C. This study is to process the fermented mango and pineapple fruits into cookies and to test the antioxidant content (especially Vitamin C) in vitro. There were three variations of the formulation, mango: pineapple: CO2 free water. Sample 1 (1: 0.5: 0.5), sample 2 (2: 1: 1) and sample 3 (3: 2: 2). Then, all product samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions to get simpler mangoes and pineapple food fibre. The fermented products were made into flour with a freeze dryer. Sample variation is done to determine the average significance of the antioxidant content in it. The next step was Vitamin C analysis from 3 samples of cookies sample using Titration Iodometric Method, to determine the amount of Vitamin C (mg/100 g) and also the antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH). The amount of vitamin C obtained in Sample 1 was 100.20 mg/100 g respectively with antioxidant activity is 35.33%. Sample 2 was 95.75 mg/100 g respectively with antioxidant activity is 30.60%. Sample 3 was 107.90 mg/100 g respectively with antioxidant activity is 44.70%. The formulation with the highest amount of cookies sample containing vitamin C is S3. There was a significant difference (P<0.05) that determined vitamin C levels between sample formulations. The mean ash content of the three samples was 2.02±0.04% and water content were 1.60± 0.15%. The average vitamin C levels in the three sample cookies were 101.28±6.14 mg/100 g. Sample 3 indicated the best antioxidant activity towards 2,2-diphenyl-1- picrylhydrazyl (DPPH) in the amount of 44.70%. Therefore, fermented mango and pineapple have a great potential to be developed into healthy snack cookies. The vitamin C and antioxidants content in cookies from the fermentation of mango and pineapple may be a great substitute for snacks since antioxidants has the ability to improve immunity and anti-inflammatory response. These cookies are also good prebiotics for the gut microbiome which plays a good role in the immune system.

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

Vitamin C, Thiamine, and Hydrocortisone in the Treatment of Sepsis: A Meta-Analysis and Trial Sequential Analysis of Randomized Controlled Trials

2021 ◽  
pp. 088506662098780
Author(s):  
Yazan Zayed ◽  
Bashar N. Alzghoul ◽  
Momen Banifadel ◽  
Hima Venigandla ◽  
Ryan Hyde ◽  
...  
Keyword(s):  
Septic Shock ◽  
Length Of Stay ◽  
Vitamin C ◽  
Sofa Score ◽  
Sequential Analysis ◽  
Trial Sequential Analysis ◽  
Controlled Trials ◽  
Randomized Controlled ◽  
Icu Length Of Stay ◽  
Significant Difference

Background: There is a conflicting body of evidence regarding the benefit of vitamin C, thiamine, and hydrocortisone in combination as an adjunctive therapy for sepsis with or without septic shock. We aimed to assess the efficacy of this treatment among predefined populations. Methods: A literature review of major electronic databases was performed to include randomized controlled trials (RCTs) evaluating vitamin C, thiamine, and hydrocortisone in the treatment of patients with sepsis with or without septic shock in comparison to the control group. Results: Seven studies met our inclusion criteria, and 6 studies were included in the final analysis totaling 839 patients (mean age 64.2 ± 18; SOFA score 8.7 ± 3.3; 46.6% female). There was no significant difference between both groups in long term mortality (Risk Ratio (RR) 1.05; 95% CI 0.85-1.30; P = 0.64), ICU mortality (RR 1.03; 95% CI 0.73-1.44; P = 0.87), or incidence of acute kidney injury (RR 1.05; 95% CI 0.80-1.37; P = 0.75). Furthermore, there was no significant difference in hospital length of stay, ICU length of stay, and ICU free days on day 28 between the intervention and control groups. There was, however, a significant difference in the reduction of SOFA score on day 3 from baseline (MD −0.92; 95% CI −1.43 to −.41; P < 0.05). In a trial sequential analysis for mortality outcomes, our results are inconclusive for excluding lack of benefit of this therapy. Conclusion: Among patients with sepsis with or without septic shock, treatment with vitamin C, thiamine, and hydrocortisone was not associated with a significant reduction in mortality, incidence of AKI, hospital and ICU length of stay, or ICU free days on day 28. There was a significant reduction of SOFA score on day 3 post-randomization. Further studies with a larger number of patients are needed to provide further evidence on the efficacy or lack of efficacy of this treatment.

Effect of surface sealant on surface roughness and bacterial adhesion of bulk-fill composites

2021 ◽  
pp. 096739112110055
Author(s):  
Gunce Ozan ◽  
Meltem Mert Eren ◽  
Cansu Vatansever ◽  
Ugur Erdemir
Keyword(s):  
Surface Roughness ◽  
Bacterial Adhesion ◽  
Confocal Laser ◽  
High Caries Risk ◽  
Two Samples ◽  
Significant Difference ◽  
Restorative Materials ◽  
Surface Sealants ◽  
Surface Sealant ◽  
Effect Of Surface

Surface sealants are reported to ensure surface smoothness and improve the surface quality of composite restorations. These sealants should also reduce the bacterial adhesion on composite surfaces however, there is not much information regarding their performance on bulk-fill composite materials. The aim of this study was to evaluate the effect of surface sealant application on surface roughness and bacterial adhesion of various restorative materials. Disc-shaped samples were prepared from a compomer, a conventional composite and three bulk-fill composites. Specimens of each group were divided into two groups (n = 9): with/without surface sealant (Biscover LV, [BLV]). Surface roughness values were examined by profilometry and two samples of each group were examined for bacterial adhesion on a confocal laser scanning microscope (CLSM). Bacterial counts were calculated by both broth cultivation and microscopic images. Results were analyzed with one-way ANOVA and Bonferroni/Dunn tests. Following the BLV application, there was a decrease in the surface roughness values of all groups however, only Tetric N-Ceram Bulk and Beautifil-Bulk groups showed significantly smoother surfaces (p < 0.001). There were no significant differences among material groups without BLV application. Evaluating bacterial adhesion after BLV application, conventional composite had the lowest values among all followed by the compomer group. Beautifil-Bulk had significantly the highest bacterial adhesion (p < 0.05), followed by Tetric N-Ceram Bulk group. Without BLV application, there was no significant difference among bacterial adhesion values of groups (p > 0.05). CLSM images showed cell viability in groups. Bulk-fill composites showed higher bacterial adhesion than conventional composite and compomer materials. The surface sealant was found to be highly effective in lowering bacterial adhesion, but not so superior in smoothing the surfaces of restorative materials. So, surface sealants could be used on the restorations of patients with high caries risk.

scholarly journals Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

2021 ◽  
Vol 11 (6) ◽  
pp. 2842 ◽  
Author(s):  
Ammar B. Altemimi ◽  
Asaad R. S. Al-Hilphy ◽  
Tarek Gamal Abedelmaksoud ◽  
Salam A. Aboud ◽  
Laxmikant S. Badwaik ◽  
...  
Keyword(s):  
Infrared Radiation ◽  
Heat Exposure ◽  
Titratable Acidity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Conventional Heating ◽  
Lime Juice ◽  
Significant Difference ◽  
Key Lime ◽  
And Control

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.

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