Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Ebrahim Eskandari Nasab ◽  
Mehran Habibi-Rezaei ◽  
Afshin Khaki ◽  
Mohammad Balvardi
Keyword(s):  
Response Surface Methodology ◽  
Acid Hydrolysis ◽  
Response Surface ◽  
Reducing Sugars ◽  
Experimental Program ◽  
Central Composite Rotatable Design ◽  
Alkaline Ph ◽  
Inulin Hydrolysis ◽  
Hydrolysis Of ◽  
Central Composite

In this study, the acid hydrolysis of inulin was investigated as a function of three variables: pH, temperature and time. Inulin hydrolysis was detected by measurement of reducing sugars, using Dinitro Salicylic acid (DNS) method. The central composite rotatable design (CCRD) was applied to design an experimental program to model the effects of acidic and alkaline pH on the inulin hydrolysis. Additionally, response surface methodology (RSM) was utilized for data analysis. The statistical analysis of the results confirmed that pH, temperature and time are significant variables at acidic pH, whereas at alkaline pH, these variables are insignificant. The maximum amount of inulin hydrolysis obtained at the pH < 2, temperature > 90°C and the time of 1 hrs.

Enzyme-assisted Extraction for Optimized Recovery of Phenolic Bioactives from Peganum hermala Leaves Using Response Surface Methodology

2018 ◽  
Vol 17 (4) ◽  
pp. 349-354
Author(s):  
Qadir Rahman ◽  
Anwar Farooq ◽  
Amjad Gilani Mazhar ◽  
Nadeem Yaqoob Muhammad ◽  
Ahmad Mukhtar
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Enzyme Concentration ◽  
Coumaric Acid ◽  
Assisted Extraction ◽  
Pre Treatment ◽  
Optimized Conditions ◽  
Enzyme Complexes ◽  
Hydrolysis Of ◽  
Central Composite

This study investigates the effect of enzyme formulations (Zympex-014, Kemzyme dry-plus and Natuzyme) on recovery of phenolics from Peganum hermala (harmal) leaves, under optimized conditions using response surface methodology. As compared to the other enzyme complexes, the yield (34 g/100g) obtained through Zympex-014-assisted extraction was higher under optimized conditions such as time (75 min), temperature (70°C), pH (6.5) and enzyme concentration (5 g/100 g) using central composite design (CCD). Effectiveness of Zympex-014 towards hydrolysis of P. hermala leaves cell wall was examined by analyzing the control and enzyme-treated leave residues using scanning electron microscope (SEM). GC/MS characterization authenticated the presence of quercetin (1.44), gallic acid (0.23), caffeic acid (0.04), cinnamic acid (0.05), m-coumaric acid (0.23) and p-coumaric acid (0.37 μg/g) as the potent phenolics in Zympex-014 based extract. It can be concluded from the findings of the current work that pre-treatment of P. hermala leaves with Zympex-014 significantly enhanced the recovery of phenolics that supports its potential uses in the nutra-pharamaceutical industry.

Development of compressed meat based bar using response surface methodology

2017 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
K. Jayathilakan ◽  
Rajkumar Ahirwar ◽  
Khudsia Sultana ◽  
M. C. Pandey
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Applied Pressure ◽  
Quadratic Model ◽  
Central Composite Rotatable Design ◽  
Protein Percentage ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Hedonic Scale ◽  
Central Composite

<p>Studies were carried out to optimize the percentage of ingredients for the development of ready to eat mutton bar. Central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations. Matrix for compression was designed by selecting factors like mutton powder, binders and applied pressure. Protein percentage, hardness and over all acceptability (OAA) were taken as responses. OAA and hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. From the design of experiments 45g/100g of mutton powder with 5g/100g binders having an applied pressure of 142 kg/cm<sup>2</sup> yielded a bar having a protein percentage of 35g/100g with a hardness of 20.9 N with an overall acceptability score of 8.6 ±0.2 on a 9 point hedonic scale. The product gives energy of 393 kcal per 100 g.</p>

scholarly journals Production, Characterization and Application of Inulinase from Pseudozyma sp. CCMB 300.

2014 ◽  
Vol 4 (2) ◽  
pp. 382-392
Author(s):  
Sandra A. Assis ◽  
Diego Sampaio Nascimento ◽  
Danyo M. Lima ◽  
Gildomar Valasques Junior ◽  
Rodrigo de Queiroz Oliveira ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Statistical Method ◽  
Response Surface ◽  
Arid Region ◽  
Initial Concentration ◽  
Inulin Hydrolysis ◽  
Optimum Ph ◽  
Semi Arid Region ◽  
Hydrolysis Of ◽  
Semi Arid

The use of inulinases provides an alternative way to obtain fructose syrup through the hydrolysis of inulin. The objective of this work was to study the production, characterization and application of an inulinase from Pseudozyma sp CCMB 300 isolated from Brazilian semi-arid region. The higher production of inulinase in a medium containing 0.86 g L-1 yeast extract and 14.54 g L-1 glucose using response surface methodology (RSM). This statistical method was also used to access the optimum pH (8.28) and temperature (54ºC) for fermentative inulinase production. The results showed that the inulinase has potential for inulin hydrolysis, where a conversion yields of roughly 87.39 % for an initial concentration of inulin of 1% (w/v).

scholarly journals Optimization of parameters affecting dealcoholization of anthocyanin extract by liquid emulsion membrane using response surface methodology

2021 ◽  
Vol 19 (6) ◽  
pp. 562-574
Author(s):  
Prakash Binnal ◽  
Rajashekhara S. ◽  
Jagadish Patil
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Suitable Model ◽  
Central Composite Rotatable Design ◽  
Design Expert ◽  
Optimum Parameters ◽  
Response Surface Plot ◽  
Surface Plot ◽  
Liquid Emulsion ◽  
Central Composite

Colour is one of most important properties of foods and beverages and is a basis for their identification and acceptability. Anthocyanin from red cabbage was extracted using 50 % ethanol. The extract was dealcoholized by Liquid Emlusion Membrane technology (LEM). Parafin oil was used as a solvent, lecithin was used as a surfactant and water as stripping medium. Response surface methodology (RSM) was used to design the experiments. A total of 30 experiments were conducted in accordance with central composite rotatable design. Design expert 8 was used to design the experiments. % extraction of alcohol in each case was determined. A suitable model was fitted to experimental data by regression analysis (R-square=0.93). Response surface plot were analysed and optimum parameters for dealcoholization were found to be speed=365.44 rpm, time=18.62 min, concentration of lecithin=2.84 %, feed to emulsion ratio=3.05. A maximum dealcoholisation of 18.63 % was observed under these conditions

scholarly journals The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?

2013 ◽  
Vol 3 (1) ◽  
pp. 39
Author(s):  
Gabriela Montenegro ◽  
Karen S. Pereira ◽  
Lauro Melo
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Critical Value ◽  
Consumer Acceptance ◽  
Central Composite Rotatable Design ◽  
Optimal Conditions ◽  
F Test ◽  
Sensory Acceptance ◽  
Amazon Estuary ◽  
Central Composite

<p class="Normal1"><em>A</em><em>c</em><em>a</em><em>i</em> is a palm widely distributed in the Amazon estuary floodplains. The edible pulp of acai fruits is commonly macerated with water to produce a thick, purple beverage of creamy texture, oily appearance, and characteristic flavor. Depending on the Brazilian region, the acai based-product is prepared adding sugar and <em>guaran</em><em>a</em> extract, but their ideal proportions have never been determined in order to optimize consumers’ sensory acceptance. This research investigated these concentrations using response surface methodology (RSM) based on a five-level, two variable central composite rotatable design (CCRD). Dependent variable was consumer acceptance (flavor, texture and overall liking) and results were analyzed by multivariate regressions. Analyses of Variance (ANOVAs) showed significant models – F-test values (29.3 for flavor, for texture 37.8 and 30.4 for overall liking) higher than the critical value of 4.35 (d.f. = 3; p &lt; 0.05; R<sup>2</sup> of 0.926 for flavor, 0.942 for texture and 0.929 for overall liking). Acceptance models are presented (significant parameters). Results showed that guarana extract has a stronger influence (negative) on acceptance compared to sugar (positive), both not on optimal conditions yet. Therefore, more studies are needed in order to optimize acai acceptance.</p>

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