Kombucha based synbiotic beverage using Yacon (Smallanthus sonchifolius) as a fermentation substrate: development and sensorial analysis

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 66-71
Author(s):  
G.C.S. Durães ◽  
B.A.M. Pires ◽  
T.C.L. Lins
Keyword(s):  
Chemical Properties ◽  
Microbiota Composition ◽  
Sensorial Analysis ◽  
Glucose Content ◽  
Smallanthus Sonchifolius ◽  
Physical Chemical ◽  
Standard Procedures ◽  
Two Samples ◽  
Hedonic Scale ◽  
Fermentation Substrate

Probiotic and prebiotic beverages are promoters of the growth and maintenance of healthy intestinal microbiota composition. However, a drink that gathers the therapeutic attributes of Yacon with symbiotic multiple yeast-bacteria colonies, like Kombucha, has not yet been explored and appears to be potentially beneficial for human health. The objectives of this work were to develop a low-sugar Kombucha beverage using Yacon as fermentation substrate, labelled as Yacon-Kombucha (YK), with physical-chemical properties and sensorial acceptability compatible with the traditional Sugar-Kombucha (SK). Two beverages were prepared following standard procedures and fermented for 14 days. The pH, acidity, Brix and glucose content were evaluated at days 0, 4, 7, 9 and 14. The sensorial panel used a hedonic scale of 7 points considering colour, aroma, taste and global acceptability attributes for SK and YK final product. At the end of fermentation, obtained were beverages in which YK was less acidic and had the lowest glucose content when compared to SK. The sensorial analysis revealed no significant differences between the two samples for the tested attributes, also no rejection was observed. However, the scores received for both drinks were moderate, with the Index of acceptability for SK as 75% and YK 72%. Improvements in the aroma and taste are necessary for an accessible yacon-Kombucha beverage. The development of a low-sugar synbiotic beverage was possible and it may present benefits to gut microbiota and other health properties and can be consumed by individuals with diabetes.

First-Principles Study of Electronic Conductivity, Structural and Electronic Properties of Oxygen-Vacancy-Defected SnO2

2021 ◽  
Vol 21 (4) ◽  
pp. 2633-2640
Author(s):  
Soufiane Krik ◽  
Andrea Gaiardo ◽  
Matteo Valt ◽  
Barbara Fabbri ◽  
Cesare Malagù ◽  
...  
Keyword(s):  
Density Functional ◽  
Oxygen Vacancies ◽  
Tin Dioxide ◽  
Gas Sensing ◽  
Electronic Conductivity ◽  
Chemical Properties ◽  
Catalytic Performance ◽  
Lattice Parameter ◽  
Physical Chemical ◽  
Two Samples

The use of computer simulations has become almost essential for prediction and interpretation of device's performance. In gas sensing field, the simulation of specific conditions, which determine the physical-chemical properties of widely used metal oxide semiconductors, can be used to investigate the performance of gas sensors based on these kinds of materials. The aim of this work was to evaluate the physical-chemical properties of tin dioxide employed for environmental and health gas sensing application and to investigate the influence of oxygen vacancies on its properties by means of density functional theory. Two samples, having different concentration of oxygen vacancies, were deeply studied in terms of their structural, electronic and electrical properties. It was proved the influence of oxygen vacancies on lattice parameter. By increasing oxygen vacancies concentration, the increased number of impurity states took these closer to the conduction band minimum, which can lead to an easier adsorption process of oxygen species and their availability to be exchanges with the molecules of the target gases. In this way a reduction of the operating temperature can be observed, thus reducing the power consumption of devices, while keeping the catalytic performance of the material.

scholarly journals Komparasi Yield Nata De Tomato Dengan Nata De Coco Berdasarkan Lama Fermentasi

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Efri Gresinta ◽  
Rosa Dewi Pratiwi ◽  
Fitri Damayanti ◽  
Erik Perdana Putra
Keyword(s):  
Chemical Properties ◽  
Acetobacter Xylinum ◽  
Test Results ◽  
Glucose Content ◽  
Fermentation Time ◽  
Tomato Extract ◽  
Physical Chemical ◽  
Good Taste ◽  
The Media ◽  
High Production

ABSTRAK Nata adalah bahan menyerupai gel (agar- agar) yang terapung pada medium yang mengandung gula dan asam hasil bentukan mikroorganisme Acetobacter xylinum. Nata pada dasarnya merupakan selulosa. Apabila dilihat dibawah mikroskop akan tampak sebagai suatu massa fibril tidak beraturan yang menyerupai benang atau kapas. Untuk memperoleh hasil yang baik, media harus disesuaikan dengan syarat tumbuh bakteri tersebut. Untuk menghasilkan nata dengan produksi dan kualitas yang tinggi, sifat fisik-kimia media harus sesuai dengan syarat tumbuh dari bakteri A.xylinum.  Nata de coco tanpa ZA dengan lama fermentasi 10 hari memberikan yield paling baik dengan ketebalan 1,1 cm dan berat 600 gram. Sedangkan pada nata de tomato dengan ZA memberikan yiels terbaik dengan ketebalan0,5 cm pada lama fermentasi 10 hari.Hal inimenunjukkan bahwa ketebalan nata de coco dengan nata de tomato berbeda. Hal inidipengaruhi oleh variasi substrat dan komposisi bahan. Pada nata de tomato, ekstrak nata tomato dicampurkan dengan air dengan perbandingan 1:4. Kemungkinan hal inilah yang menyebabkan yield nata de tomato dan coco berbeda. Kandungan nutient atau glukosa pada sari buah tomat lebih sedikit dibandingkan dengan kandungan glukosa pada nata de coco.  Hasil uji organoleptik menyimpulkan bahwa : 1) Panelis lebih menyukai nata dengan tekstur kenyal yang diperolehdari nata decoco pada hari ke-10, 2) Panelis lebih menyukai nata de coco maupun tomatodengan aroma tidak asamkarena pada saat dipanen, nata  dicuci lalu direbus selama 20 menit pada suhu 100°C sehingga aroma asam pada natahilang pada saat pencucian danperebusan.3) Panelis lebih menyukai natadengan rasa enak karena perbedaan lama fermentasi menghasilkan citarasa nata enak yang relatif sama.Kata kunci : nata de tomato, nata de coco, lama fermentasi. ABSTRACTNata is a gel-like material (gelatin) floating on a medium containing sugar and acid formed by microorganisms Acetobacter xylinum. Nata is basically cellulose. When seen under a microscope it will appear as an irregular fibril mass that resembles thread or cotton. To get good results, the media must be adjusted to the conditions for the growth of these bacteria. To produce nata with high production and quality, the physical-chemical properties of the media must comply with the growing requirements of A.xylinum bacteria. Nata de coco without ZA with 10 days fermentation gives the best yield with a thickness of 1.1 cm and weighs 600 grams. While in tomato with ZA, the best yiels were 0.5 cm thick at 10 days fermentation time. This shows that the thickness of nata de coco with tomatoes is different. This is influenced by variations in substrate and material composition. In nata de tomato, nata tomato extract is mixed with water in a ratio of 1: 4. This is probably the reason why the yield of tomato and coco is different. Nutient or glucose content in tomato juice is less than the glucose content in nata de coco. The organoleptic test results concluded that: 1) Panelists preferred nata with chewy texture obtained from the nata decoco on the 10th day, 2) Panelists preferred nata de coco and tomatoes with non-sour aroma because when harvested, the nata was washed and boiled for 20 minutes at 100 ° C so that the aroma of acid in the nata disappears during washing and boiling. 3) Panelists prefer nata with good taste because the differences in fermentation time produce relatively similar tastes of nata.Key words: nata de coco, nata de tomato, fermentation time

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019 ◽  
Vol 23 (2) ◽  
pp. 193-198
Author(s):  
Monica Mironescu ◽  
Laura Fratila ◽  
Alexandru Hupert ◽  
Ion Dan Mironescu
Keyword(s):  
Water Activity ◽  
Mechanical Characteristics ◽  
Edible Films ◽  
Ash Content ◽  
Colour Intensity ◽  
Sensorial Analysis ◽  
Physical Chemical ◽  
Control Film ◽  
Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

Chlorinated Organics in Nearshore Waters and Tributaries of the St. Clair River

1986 ◽  
Vol 21 (3) ◽  
pp. 344-350 ◽  
Author(s):  
Barry G. Oliver ◽  
Klaus L.E. Kaiser
Keyword(s):  
United States ◽  
Suspended Sediment ◽  
Waste Disposal ◽  
Large Volume ◽  
Water Samples ◽  
Chemical Properties ◽  
Low Level ◽  
Chemical Company ◽  
Physical Chemical ◽  
The Individual

Abstract The concent rat ions of hexachloroethane (HCE), hexachlorobutadiene (HCBD), pentachlorobenzene (QCB), hexachlorobenzene (HCB) and octachlorostyrene (OCS) in large volume water samples show that the major sources of these chemicals to the St. Clair River are Dow Chemical Company effluents and, to a lesser degree, Sarnia’s Township ditch which drains one of Dow’s waste disposal sites. Tributaries entering the river on both sides of the Canada/United States border contain measurable concentrations of these chemicals indicating low level contamination throughout the area. The degree of water/suspended sediment partitioning of the chemicals (Kp) was studied. Kp values for the individual chemicals changed in a manner consistent with changes in their physical-chemical properties.

Polymer-Graphene Nanoassemblies and their Applications in Cancer Theranostics

2020 ◽  
Vol 20 (11) ◽  
pp. 1340-1351 ◽  
Author(s):  
Ponnurengam M. Sivakumar ◽  
Matin Islami ◽  
Ali Zarrabi ◽  
Arezoo Khosravi ◽  
Shohreh Peimanfard
Keyword(s):  
Mechanical Stability ◽  
Chemical Properties ◽  
The Other ◽  
Hydrophilic Polymer ◽  
Two Dimensional ◽  
Normal Tissues ◽  
Physical Chemical ◽  
Anti Cancer ◽  
Good Biocompatibility ◽  
Cancer Theranostics

Background and objective: Graphene-based nanomaterials have received increasing attention due to their unique physical-chemical properties including two-dimensional planar structure, large surface area, chemical and mechanical stability, superconductivity and good biocompatibility. On the other hand, graphene-based nanomaterials have been explored as theranostics agents, the combination of therapeutics and diagnostics. In recent years, grafting hydrophilic polymer moieties have been introduced as an efficient approach to improve the properties of graphene-based nanomaterials and obtain new nanoassemblies for cancer therapy. Methods and results: This review would illustrate biodistribution, cellular uptake and toxicity of polymergraphene nanoassemblies and summarize part of successes achieved in cancer treatment using such nanoassemblies. Conclusion: The observations showed successful targeting functionality of the polymer-GO conjugations and demonstrated a reduction of the side effects of anti-cancer drugs for normal tissues.

scholarly journals Shellfish Chitosan Potential in Wine Clarification

2021 ◽  
Vol 11 (10) ◽  
pp. 4417
Author(s):  
Veronica Vendramin ◽  
Gaia Spinato ◽  
Simone Vincenzi
Keyword(s):  
Molecular Structure ◽  
Chemical Properties ◽  
Allergic Reactions ◽  
Chitin Content ◽  
Deacetylation Degree ◽  
Physical Chemical ◽  
Similar Chemical ◽  
Fungal Chitosan ◽  
Significant Difference ◽  
Fish Industry

Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of the fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper, and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacetylation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. The results demonstrated that even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on their molecular weight but also on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal ones, independently from the acid used for their dissolution. This suggests that physical–chemical differences in the molecular structure occur between the two chitosan categories and that this significantly affects their technologic (oenological) properties.

scholarly journals Electrospinning: A promising technique for drug delivery systems

2020 ◽  
Vol 59 (1) ◽  
pp. 441-454
Author(s):  
Carlos A. Martínez-Pérez
Keyword(s):  
Drug Delivery ◽  
Drug Delivery Systems ◽  
Chemical Properties ◽  
Delivery Systems ◽  
Extrinsic Factor ◽  
Promising Technique ◽  
Physical Chemical ◽  
Set Up ◽  
Final System ◽  
Intense Research

AbstractIn the last years, electrospinning has become a technique of intense research to design and fabricate drug delivery systems (DDS), during this time a vast variety of DDS with mainly electrospun polymers and many different active ingredient(s) have been developed, many intrinsic and extrinsic factor have influence in the final system, there are those that can be attributed to the equipment set up and that to the physical-chemical properties of the used materials in the fabrication of DDS. After all, this intense research has generated a great amount of DDS loaded with one or more drugs. In this manuscript a review with the highlights of different kind of systems for drug delivery systems is presented, it includes the basic concepts of electrospinning, types of equipment set up, polymer/drug systems, limitations and challenges that need to be overcome for clinical applications.

Variability in soil physical–chemical properties along the root-explored profile in deep Oxisols of commercial eucalypt plantations

2021 ◽  
Vol 494 ◽  
pp. 119334
Author(s):  
Vinicius Evangelista Silva ◽  
Thiago Assis Rodrigues Nogueira ◽  
Cassio Hamilton Abreu-Junior ◽  
Arun Dilipkumar Jani ◽  
Salatier Buzetti ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Physical Chemical ◽  
Eucalypt Plantations
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