Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function

In order to improve physical and chemical properties of dough produced from wheat flour of suboptimal quality (protein content 10.7% dry basis, dough energy 4.0 cm2), optimal doses of ascorbic and citric acid were evaluated using a response surface methodology and desirability function. The paper brings the analysis of the main effects as well as their interactions. The effect of organic acids was evident in relation to pH lowering and decrease in free thiol groups, which consequently changed the physical properties of dough (increased dough energy, extensibility and resistance). The well known oxidative effect of ascorbic acid which is manifested as increase in dough energy and resistance, was enhanced by the addition of citric acid i.e. their synergistic action. Contribution of citric acid was the donation of hydrogen ions which changed the pH, lowered the content of free -SH groups and increased protein aggregation. Ascorbic acid individually significantly increased energy (linear regression coefficient b1 = 4.010-4) but higher effect was exerted by the addition of ascorbic and citric acid mixture as seen through higher interaction regression coefficient (b12 = 0.076). Dough resistance was significantly affected only by ascorbic acid due to its oxidizing action whereas dough extensibility was affected by both acids (main effects) at all applied doses and their mixtures. The effect on dough extensibility depends on the dose of acids but resistance decreased with quadratic increase of acid doses. Second-order polynomials were used in modeling of responses (dough energy, resistance and extensibility) which showed a good fit with experimental data as shown by high values of the coefficients of determination R2 for energy, resistance and extensibility (0.953, 0.976 and 0.996, respectively). Based on F value, it could be concluded that the model gave good prediction of experimental data while p-values for all responses showed that the models were significant at significance of 90%. The obtained models were used to optimize the doses of ascorbic and citric acid in order to maximize dough energy and extensibility. Significant increase of dough energy by 4.7 times and extensibility by 1.5 times was achieved by the set of optimum conditions of 97 mg/kg citric and 100 mg/kg ascorbic acid. The obtained results are applicable in semi-industrial and industrial facilities for flour processing.

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INHIBITION OF BACTERIA ISOLATED FROM NINH THUAN GRAPES BY ORGANIC ACIDS

Vietnam Journal of Science and Technology ◽

10.15625/2525-2518/54/4a/12006 ◽

2018 ◽

Vol 54 (4A) ◽

pp. 290

Author(s):

Nguyen Thi Hanh

Keyword(s):

Ascorbic Acid ◽

Lactic Acid ◽

Citric Acid ◽

Bacillus Thuringiensis ◽

Organic Acids ◽

Bacillus Cereus ◽

Minimal Inhibitory Concentration ◽

Inhibitory Concentration ◽

Dilution Method ◽

Minimal Bactericidal Concentration

Ninh Thuan grapes are famous specialty of Vietnam. After harvesting, they are very susceptible to damage if not preserved in time. This study aimed to find the minimal inhibitory concentration and minimal bactericidal concentrations of organic acids, such as lactic acid, citric acid, and ascorbic acid towards seven bacteria previously isolated from Ninh thuan grapes (Empedobacter brevis, Citrobacter sp. Enterobacterium ludwigii, Bacillus cereus, Flavobacterium sp., Pseudomonas oryzihabitans and Bacillus thuringiensis) in order to apply in pretreatment of grapes prior to storage. The Minimal Inhibitory Concentration (MIC) was determined by the binary dilution method. 0.1 ml of each dilution of test acids with initial concentration of 3 % was mixed with 0.1 ml of bacteria (c.a. 5.105 CFU/ml), in 96-culturing-well plate. Innoculated plate was incubated for 24 hours at temperature of 37 °C. Optical density was measured at 620 nm wavelength by a Microplate reader device. For Minimal Bactericidal Concentration (MBC) determination, 0.1 ml of bacteria (c.a.5.105 CFU/ml) was mixed with 0.4 ml liquid medium of Tryptone Glucose Agar (TGA) and of 0.5 ml acid at above concentrations, culturing within 24 hours at temperature of 37 °C. After 24 hours, they were dropped onto TGA agar plates, and cultured for 24 hours at 37 °C. The results showed that, the MIC and MBC of citric acid toward Empedobacter brevis were 0.12 mg/ml and 0.12 mg/ml; Citrobacter sp. were 0.9 mg/ml and 3.8 mg/ml; Enterobacterium ludwigii were 0.45 mg/ml and 1.9 mg/ml; Bacillus cereus were 0.9 mg/ml and 0.9 mg/ml; Flavobacterium sp. were 0.12 mg/ml and 0.45 mg/ml; Pseudomonas oryzihabitans were 0.12 mg/ml and 0.45 mg/ml and Bacillus thuringiensis were 0.12 mg/ml and 0.9 mg/ml, respectively. Similarly, MIC and MBC of lactic acid toward: Empedobacter brevis were 0.12 mg/ml and 0.23 mg/ml;Citrobacter sp. were 0.9 mg/ml and 1.9 mg/ml; Enterobacterium ludwigii were 0.45 mg/ml and 0.9 mg/ml; Bacillus cereus were 0.23 mg/ml and 0.45 mg/ml; Flavobacterium sp. were 0.12 mg/ml and 1.9 mg/ml; Pseudomonas oryzihabitans were 0.23 mg/ml and 1.9 mg/ml and Bacillus thuringiensis were 0.12 mg/ml and 1.9 mg/ml, respectively. Ascorbic acid was found to be inefficient for use as antimicrobial agent against isolated bacteria. The above results suggested that citric and lactic acids could be used at maximal concentrations of 3.8 mg/ml and 1.9 mg/ml, respectively to suppress bacteria from grapes. This finding would contribute to develop method for pretreatment of grapes in fresh grape preservation techniques.

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Some Pomological Properties of Promising Seed Propagated Walnut Genotypes from Inner Turkey

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha47411600 ◽

2019 ◽

Vol 47 (4) ◽

pp. 1094-1099

Author(s):

Aysen KOC ◽

Hakan KELES ◽

Sezai ERCISLI

Keyword(s):

Fatty Acids ◽

Ascorbic Acid ◽

Linoleic Acid ◽

Citric Acid ◽

Organic Acids ◽

Fumaric Acid ◽

Juglans Regia ◽

Kernel Weight ◽

Digital Object Identifier ◽

Digital Object

In this study, fruits from seed propagated walnut (Juglans regia L.) trees were collected two consecutive years in harvest seasons in Yozgat province in Turkey. Considering two years results, promising five genotypes were determined as cultivar candidate. In the promising genotypes, nut weight ranged from 12.55 (Y11) to 15.08 g (Y15), kernel weight ranged from 5.23 (Y11) to 7.34 g (Y15) and kernel ratio varied between 41.67 (Y11) to 50.84% (Y1), respectively. Linoleic acid was the only polyunsaturated fatty acids and oleic, palmitoleic and gondoic acids determined as major monounsaturated acids ranged from 30.36 to 48.43%, 0.05 to 0.14% and 0.22 to 0.29%, respectively. Propylparaben was the major phenolic acid among the determined phenolic acids in fruits of all five promising genotypes and Y16 had the highest amount of propylparaben (128.08 mg per kg) in its kernel. Malic and tartaric acid were the major organic acids in walnut kernels ranged from 47.88 to 78.51 mg per 100 g and 30.27 to 49.60 mg per 100 g, respectively. L-ascorbic acid was the another organic acids in walnut kernels ranged from 10.71 to 19.71 mg per 100 g. Citric acid was non-determined in kernels of Y1, Y14 and Y15 but determined at kernels of Y11 and Y16 as 4.51 and 7.55 mg per 100 g, respectively. It was determined that the oxalic, malonic, succinic, maleic and fumaric acid contents varied between 8.39-12.08 mg per 100 g, 6.02-9.19 mg per 100 g, 2.86-5.32 mg per 100 g, 0.26-3.00 mg per 100 g and 0.26-0.58 mg per 100 g, respectively. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 4, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

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Optimization of the cold drying process of mango (Mangifera indica L.) Tu Quy variety by response surface methodology

Food Research ◽

10.26656/fr.2017.5(4).138 ◽

2021 ◽

Vol 5 (4) ◽

pp. 386-393

Author(s):

T.Y.N. Tran ◽

T.T. Dang ◽

T.N. Do ◽

V.T. Pham ◽

V.L. Do ◽

...

Keyword(s):

Experimental Data ◽

Ascorbic Acid ◽

Response Surface Methodology ◽

Response Surface ◽

Mangifera Indica ◽

Slice Thickness ◽

Ultrasonic Power ◽

Drying Process ◽

Total Polyphenol ◽

Wide Range

Mango (Mangifera india L.) is a common fruit that has been found in a wide range of applications. However, the diversification of mango products has been limited. In this study, the manufacture of dried mango was attempted to process by adopting the cold drying technique. The response surface methodology was used to evaluate the simultaneous effects of cold drying temperature - CT (℃), ultrasonic power - UP (W) and slice thickness-ST (cm) on total polyphenol (TP) and total ascorbic acid (TA) content by using Box Behnken experimental design. The established model was considered suitable to describe the experimental data. The optimized drying parameters were determined at the temperature of 45.02℃, ultrasonic power of 312.22 W, and slice thickness of 0.96 cm. These conditions effectively resulted in the highest retention of TP values of 338.994 mg GAE/100 g and TA of 36.783 mg AA/100 g.

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Effect of Bagging on the Content of Sugar and Acid in Postharvest "Jinhuang" Mango Fruit

E3S Web of Conferences ◽

10.1051/e3sconf/202014501032 ◽

2020 ◽

Vol 145 ◽

pp. 01032

Author(s):

Changbin Wei ◽

Jian Qiao ◽

Xinming Tang ◽

Qingze Yan ◽

Lizhu Tang ◽

...

Keyword(s):

Ascorbic Acid ◽

Citric Acid ◽

Organic Acids ◽

Fruit Quality ◽

Hplc Method ◽

Postharvest Storage ◽

Mango Fruit ◽

Acid Ratio

The glucose, fructose, sucrose, and organic acids in the pulp of “Jinhuang” mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage. The results showed that there was a certain difference in the content of sugar and acid among the three treatments. The effect of bagging treatments on fructose, glucose, and sucrose in the fruit of “Jinhuang” mango was mainly reflected in sucrose. The treatments of white bagging (WB) and black bagging (BB) delayed the production of sucrose and the decomposition of citric acid, and increased the content of ascorbic acid and quinine. Based on sugar-acid ratio, the flavor of the three treatments was evaluated as: CK> WB> BB. The fruit quality of “Jinhuang” mango was affected by bagging treatments to a certain extent.

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Multi-Objective Optimization and Performance Characterization of Asphalt Modified by Nanocomposite Flame-Retardant Based on Response Surface Methodology

Materials ◽

10.3390/ma14164367 ◽

2021 ◽

Vol 14 (16) ◽

pp. 4367

Author(s):

Jiaqi Li ◽

Zhaoyi He ◽

Le Yu ◽

Lian He ◽

Zuzhen Shen

Keyword(s):

Response Surface Methodology ◽

Low Temperature ◽

Physical Properties ◽

Flame Retardant ◽

Flame Retardants ◽

Desirability Function ◽

Multi Objective Optimization ◽

Modified Asphalt ◽

Temperature Performance ◽

Flame Retardant Properties

In order to improve the safety of the tunnel asphalt pavement in the event of a fire, and reduce the deterioration of the low temperature crack resistance of the asphalt by the flame retardant. The research uses aluminum hydroxide (ATH) as a smoke suppressant, diethyl aluminum hypophosphite (ADP) as a flame retardant, and halloysite nanotubes (HNTs) as a synergist to modified styrene-butadiene-styrene block copolymer (SBS) modified asphalt (MA). First, the content of ATH, ADP, and HNTs was used as the response variable. The physical properties (Penetration, Softening point, Ductility) and static flame retardant properties (Limiting oxygen index meter, Ignition point) of the asphalt modified by nanocomposite flame-retardant (HNTs-CFRMA) were the response variables. The response surface methodology was used to design the test, and regression models were established to analyze the influence of flame retardants on the performance of asphalt. Then, comprehensively considering the effects of physical properties and flame retardant properties, the normalized desirability function was used to perform a multi-objective optimization design on the components of the nanocomposite flame retardant modifier to obtain the best flame retardant formula. Finally, the rheological properties of MA, conventional flame-retardant modified asphalt (CFRMA), and HNTs-CFRMA were tested based on Dynamic shear rheometer, Multiple stress creep test, Force ductility tester, and Bending beam rheometer. The performance of flame-retardant and smoke suppression were tested by the Cone calorimeter tests. The result shows that ATH, ADP, and HNTs can enhance the high temperature performance of asphalt, reduce the penetration. The addition of HNTs can increase significantly the softening point and reduce the deteriorating effect of flame retardants on the low temperature performance of asphalt; the addition of ATH and HNTs can improve significantly the flame retardancy of asphalt. Based on the desirability function of power exponent, the formulation of the nanocomposite flame retardant with better physical properties and flame retardant properties is ATH: ADP: HNTs = 3:5:1, and the total content is 9 wt%. Nanocomposite flame retardants can improve obviously the high temperature rheological properties of asphalt. The rutting factor and the cracking factor of HNTs-CFRMA improve markedly, and the irrecoverable creep compliance is reduced, compared with MA and CFRMA. Nanocomposite flame retardant can make up for the deterioration of conventional flame retardants on asphalt’s low temperature performance. At the same time, it has better flame-retardant performance and smoke suppression performance.

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Efecto d Baño Químico Con Ácido Cítrico y Ascórbico, Temperatura y Tiempo de Almacenamiento Sobre el Pardeamiento Enzimático en Persea Americana Mínimamente Procesada

European Scientific Journal ESJ ◽

10.19044/esj.2021.v17n37p247 ◽

2021 ◽

Vol 17 (37) ◽

pp. 247

Author(s):

Lurys Ivette Martínez Marín ◽

Angie Macías

Keyword(s):

Ascorbic Acid ◽

Food Safety ◽

Citric Acid ◽

Organic Acids ◽

Significant Loss ◽

Persea Americana ◽

Enzymatic Browning ◽

Minimally Processed ◽

Different Temperatures ◽

Loss Of Mass

Se evaluó el efecto de los ácidos orgánicos sobre el pardeamiento enzimático de la Persea americana variedad Hass, mínimamente procesada, empacada al vacío y almacenada a distintas temperaturas. Las muestras de aguacate se trataron con un baño químico de ácidos orgánicos (ácido cítrico y ácido ascórbico) con tres concentraciones diferentes, luego se empacaron al vacío y fueron almacenadas a 4° y 8° C durante 12 días. Muestras sin tratamiento se emplearon como control y todas las muestras se evaluaron cada 0, 4, 8 y 12 días. Se concluye que a 8°C el color y el sabor del aguacate mejora. Durante cada observación no hubo pérdida significativa de masa. Estos resultados, aunque incipientes, son útiles porque pueden contribuir con la seguridad alimentaria, además de determinar nuevas formas de preservar Persea americana y poder comercializarla como un producto de cuarta gama. The effect of organic acids on the enzymatic browning of Persea americana variety Hass, minimally processed, vacuum packed and stored at different temperatures, was evaluated. The avocado samples were treated with a chemical bath of organic acids (citric acid and ascorbic acid) with three different concentrations, then they were vacuum packed and stored at 4 ° and 8 ° C for 12 days. Untreated samples were used as control and all samples were evaluated at 0, 4, 8 and 12 days. It is concluded that at 8 ° C the color and flavor of the avocado improves; the chemical bath that obtained the best results was chemical bath 3 with respect to color and the samples are best preserved on day 8. During each observation there was no significant loss of mass. These results, although incipient, are useful because they can contribute to food safety, in addition to determining new ways of preserving Persea americana and being able to market it as a fourth-range product.

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Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq121127029s ◽

2014 ◽

Vol 20 (4) ◽

pp. 471-480 ◽

Cited By ~ 3

Author(s):

Olivera Simurina ◽

Stevan Popov ◽

Bojana Filipcev ◽

Jelena Dodic ◽

Marija Bodroza-Solarov ◽

...

Keyword(s):

Ascorbic Acid ◽

Response Surface Methodology ◽

Response Surface ◽

Wheat Flour ◽

Specific Volume ◽

Desirability Function ◽

Climatic Conditions ◽

Systematic Analysis ◽

Linear Effect

In recent decade, there have been observed extreme variations in climatic conditions which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, actally flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses to systematic analysis of individual and interaction effects of ascorbic acid and transglutaminase as dough strengthening improvers. The effects were investigated using the Response Surface Methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from substandard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effect on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.

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Impact of Foliar Application of Chitosan Dissolved in Different Organic Acids on Isozymes, Protein Patterns and Physio-Biochemical Characteristics of Tomato Grown under Salinity Stress

Plants ◽

10.3390/plants10020388 ◽

2021 ◽

Vol 10 (2) ◽

pp. 388 ◽

Cited By ~ 1

Author(s):

Mohamed S. Attia ◽

Mahmoud S. Osman ◽

Amr S. Mohamed ◽

Hany A. Mahgoub ◽

Mohamed O. Garada ◽

...

Keyword(s):

Ascorbic Acid ◽

Antioxidant Enzymes ◽

Citric Acid ◽

Organic Acids ◽

Salinity Stress ◽

Photosynthetic Pigments ◽

Morphological Traits ◽

Foliar Application ◽

Protein Patterns ◽

Tomato Plants

In this study, the anti-stress capabilities of the foliar application of chitosan, dissolved in four different organic acids (acetic acid, ascorbic acid, citric acid and malic acid) have been investigated on tomato (Solanum lycopersicum L.) plants under salinity stress (100 mM NaCl). Morphological traits, photosynthetic pigments, osmolytes, secondary metabolites, oxidative stress, minerals, antioxidant enzymes activity, isozymes and protein patterns were tested for potential tolerance of tomato plants growing under salinity stress. Salinity stress was caused a reduction in growth parameters, photosynthetic pigments, soluble sugars, soluble proteins and potassium (K+) content. However, the contents of proline, ascorbic acid, total phenol, malondialdehyde (MDA), hydrogen peroxide (H2O2), sodium (Na+) and antioxidant enzyme activity were increased in tomato plants grown under saline conditions. Chitosan treatments in any of the non-stressed plants showed improvements in morphological traits, photosynthetic pigments, osmolytes, total phenol and antioxidant enzymes activity. Besides, the harmful impacts of salinity on tomato plants have also been reduced by lowering MDA, H2O2 and Na+ levels. Chitosan treatments in either non-stressed or stressed plants showed different responses in number and density of peroxidase (POD), polyphenol oxidase (PPO) and superoxide dismutase (SOD) isozymes. NaCl stress led to the diminishing of protein bands with different molecular weights, while they were produced again in response to chitosan foliar application. These responses were varied according to the type of solvent acid. It could be suggested that foliar application of chitosan, especially that dissolved in ascorbic or citric acid, could be commercially used for the stimulation of tomato plants grown under salinity stress.

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Evaluation of Microwave-Assisted Organic Acid Separation of Organic Sulfur from High Sulfur Coal

10.21203/rs.3.rs-999520/v1 ◽

2021 ◽

Author(s):

Chaoshun Jiang ◽

Jin Liu ◽

Shen Hao ◽

Zheng Pang ◽

Zhi Wang ◽

...

Keyword(s):

Ascorbic Acid ◽

Citric Acid ◽

Oxalic Acid ◽

Microwave Irradiation ◽

Organic Acids ◽

Organic Acid ◽

Removal Rate ◽

Organic Sulfur ◽

Microwave Assisted ◽

Operation Conditions

Abstract To explore the feasibility of organic acid removal of organic sulfur from high sulfur coal, three organic acids, oxalic acid, citric acid and ascorbic acid, were selected as desulfurization reagents. Combined with microwave irradiation technology, desulfurization experiments of high-sulfur coal treated with nitric acid were conducted. The orthogonal experimental results showed that microwave synergistic citric acid desulfurization had a better desulfurization effect. The removal rate of organic sulfur was 55.47% when the operation conditions of the reaction were 1 mol/L, 90 ℃ and 1000 W for 7 min. The desulfurization efficiency of oxalic acid and ascorbic acid was not good, and the removal efficiencies of organic sulfur were 32.35% and 21.37%, respectively. Fourier transform infrared spectroscopy showed that sulfones and sulfoxides were partially reduced and that the removal effect of thiophene was poor. X-ray photoelectron spectroscopy showed that the mercapto group in the mercaptan combined with hydrogen ions and escaped in the form of H2S. The content of aromatic thioether and aromatic thiol in the coal treated with microwave irradiation was only 0.1%. Research indicates that microwave-assisted organic acid removal of organic sulfur is feasible, and researchers can explore more efficient organic acids as desulfurization reagents based on this study.

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