scholarly journals Factors affecting acrylamide mitigation in fried potatoes

2020 ◽  
Vol 23 (2) ◽  
pp. 548-554
Author(s):  
Hoan Thi Pham ◽  
Hao Minh Hoang
Keyword(s):  
Calibration Curve ◽  
Ph Value ◽  
Raw Materials ◽  
Enzyme Concentration ◽  
Frying Time ◽  
Carcinogenic Agent ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Maximum Absorbance ◽  
Fried Potatoes

Introduction: Recent findings of acrylamide, a carcinogenic agent to humans, in foods have led to great efforts to elucidate the mechanisms of acrylamide formation and its mitigation. The acrylamide was generated during the browning process by the Maillard reaction of amino acid asparagine and reducing sugars at temperatures above 120 °C. Asparagine was determined to be a precursor of acrylamide formation. Therefore, asparagine reduction in raw materials can be taken into account to limit the acrylamide level in prepared foods. L-asparaginase has been used to consume acrylamide precursor by catalyzing the conversion of asparagine into aspartic acid and ammonia. Several factors including enzyme concentration, pH, temperature and frying time can influence the efficiency of acrylamide mitigation by enzyme. In the present work, we selected potatoes as raw materials to investigate the effects of factors on the acrylamide mitigation in fried potatoes. Methods: By pre-treating potato strips in different conditions of enzyme concentrations, pH, temperature and frying time, the effects of these parameters on acrylamide levels in fried products were evaluated by measuring UV-Vis spectra of sample solutions containing acrylamide. The maximum absorbance values at 224 nm were used to determine the acrylamide concentrations by calculation from a calibration curve. Experimental data were statistically analyzed by one-way ANOVA. Colorspace measurements were performed to describe the differences in colors of the fried products after various frying times. Results: A calibration curve was established to determine the acrylamide content of sample solutions via their maximum absorbance values. Pre-treatment of potato strips with a solution of 1.0 IU/mL asparaginase at 37 °C, pH 7.3, for 30 min led to a 45.6% reduction of acrylamide in French fries compared to a solution without enzyme. The optimum pH value for the most efficient enzyme activity was 7.3. Frying time ranging from 1.0 to 6.0 min increased acrylamide content and induced a darker appearance product. Conclusions: By using UV-Vis measurements, we demonstrated the effects of factors on L-asparaginase based acrylamide mitigation in fried potatoes. The conditions which gave the lowest acrylamide concentrations were assessed. The results could be applicable for commercial processes to minimize acrylamide content in prepared potatoes.

PENGEMBANGAN MINUMAN BERBASIS TEH DAN REMPAH SEBAGAI MINUMAN FUNGSIONAL

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Siti Chairiyah Batubara ◽  
Nindia Arum Pratiwi
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Mixture Design ◽  
Total Sugar ◽  
Brown Sugar ◽  
Physical Test ◽  
Chemical Test ◽  
Carbohydrate Level ◽  
Optimum Formula ◽  
Functional Drink

Teh dan rempah memiliki kandungan antioksidan yang berguna untuk kesehatan. Tujuan dari pembelajaran ini adalah untuk mendapatkan formula minuman fungsional teh dan rempah terbaik. Penelitian ini menggunakan mixture design untuk menentukan formula optimum minuman fungsional terbaik yang terdiri dari gula merah, bubuk kayu manis dan bubuk kapulaga. Berdasarkan input batas atas dan batas bawah dari bahan baku sehingga didapatkan 16 formulasi yang akan diteliti. Untuk batas atas gula merah yaitu 40 dan batas bawah gula merah yaitu 35. Untuk batas atas bubuk kayu manis yaitu 15 dan batas bawah kayu manis yaitu 10. Untuk batas atas bubuk kapulaga yaitu 50 dan batas bawah bubuk kapulaga yaitu 45. Untuk menentukan kualitas minuman fungsional dilakukan uji kimia (uji karbohidrat, gula total dan nilai pH, uji fisik (Uji viskositas), uji organoleptik (uji hedonik untuk warna, aroma, rasa dan kekentalan) dan mutu hedonik yang ditentukan dari kesukaan panelis terhadap warna, aroma, rasa dan kekentalan) dan uji antioksidan. Penelitian ini untuk mendapatkan formula optimum yang terbaik dari hasil pengacakan oleh mixture design. Hasil dari pengolahan mixture design adalah anova, grafik dan duncan. Berdasarkan hasil penelitian formula minuman fungsional yang masih dapat diterima adalah formulasi 11 yang terdiri dari 40% gula merah, 12.67% bubuk kayu manis dan 47.32% bubuk kapulaga. Formula 11 mengandung 0.39% karbohidrat, 15.46% gula total, 5.38% pH 4.98%  viskositas dan 255.41 mg antoksidanSpice tea have antioxidants compounds that are beneficial for health. The purpose of this study was to get the best spice tea formulation as a functional drink. This research used a mixture design to obtain the best optimum formula functional drink that composed by brown sugar, cinnamon powder and cardamom powder. Based on input the upper and lower limits of raw materials then get 16 formulations will be researched. The upper limit of brown sugar, cinnamon powder and cardamom powder is 40, 15 and 50. The lower limit of brown sugar, cinnamon powder and cardamom powder is 35, 10 and 45. The functional drink quality determined by chemical test (carbohydrate level, total sugar and pH value), physical test (viscosity level), organoleptic test and antioxidan level. Data was processed statistically using Design Expert application with one-way analysis (one way ANOVA) at 95% confidence level. Duncan`s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. Based on the results of the research, formulation functional drink are still aceptable is formulation 11 of 40% brown sugar, 12.67% cinnamon powder and 47.32% cardamom powder. Formulation 11 contained carbohydrate level 0.39%, total sugar 15.46% and pH value 5.38%, viscosity level 4.98%, and antioxidan level 255.41 mg

Kinetic and thermodynamic study of the adsorption of calcium onto sugar beet pulp

2016 ◽  
pp. 565-570
Author(s):  
Huang Qin ◽  
Zhu Si-ming ◽  
Zeng Di ◽  
Yu Shu-juan
Keyword(s):  
Sugar Beet ◽  
Adsorption Equilibrium ◽  
Ph Value ◽  
Hard Water ◽  
Sugar Beet Pulp ◽  
Order Kinetic ◽  
Factors Affecting ◽  
Isotherm Equation ◽  
Equilibrium Data ◽  
Beet Pulp

Sugar beet pulp (SBP) was used as low value adsorbent for the removal of calcium from hard water. Batch experiments were conducted to determine the factors affecting adsorption of the process such as pH value and Ca concentration. The adsorption equilibrium of Ca2+ by the SBP is reached after 100min and a pseudo second-order kinetic model can describe the adsorption process. The initial concentrations of Ca varied from 927 to 1127mgCa2+/L. A dose of 30g/L sugar beet pulp was sufficient for the optimum removal of calcium. The overall uptake of Ca ions by sugar beet pulp has its maximum at pH=8. The adsorption equilibrium data fitted well with the Langmuir adsorption isotherm equation.

Solid Waste Management on Romanian Households

2018 ◽  
Vol 68 (12) ◽  
pp. 2941-2947
Author(s):  
George Ungureanu ◽  
Gabriela Ignat ◽  
elena Leonte ◽  
Carmen Luiza Costuleanu ◽  
Nicoleta Stanciu ◽  
...  
Keyword(s):  
Waste Management ◽  
Solid Waste ◽  
Agricultural Development ◽  
Management Practices ◽  
Solid Waste Management ◽  
Raw Materials ◽  
Rapid Development ◽  
Disposal Site ◽  
Solid Waste Disposal ◽  
Factors Affecting

The problem associated with the household behavior on solid waste disposal site in today�s society is complex because of the large quantity and diverse nature of the wastes. Due increase the population, rapid development, global agricultural development has moved rapidly, limitations of financing, emerging limitations of both energy and raw materials and also add to the complexity of any waste management system, large quantities of wastes are being generated in different forms such as solid, liquid and gases. This research explored factors affecting the level of participation in solid waste segregation and recycling of households in Romania, as well as examining current Romania households waste management practices and their knowledge of waste management. This study investigated the solid waste situation and the organization of solid waste management in both urban and rural settings from the perspective of households. Solid waste management is a key component of public services which needs to serve the urban and rural municipalities in an efficient way in order to maintain a decent standard of public health.

Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes

2009 ◽  
Vol 42 (1) ◽  
pp. 142-147 ◽  
Author(s):  
Monica Anese ◽  
Renzo Bortolomeazzi ◽  
Lara Manzocco ◽  
Marisa Manzano ◽  
Cristina Giusto ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Acrylamide Formation ◽  
Fried Potatoes

Synthesis and Application of Itaconic Acid Water-Coke Slurry Dispersant

2017 ◽  
Vol 896 ◽  
pp. 167-174 ◽  
Author(s):  
Zhi Yuan Yang ◽  
Zhuo Yue Meng ◽  
Zhi Hua Li ◽  
Si Tong Wang
Keyword(s):  
Surface Tension ◽  
Polyethylene Glycol ◽  
Itaconic Acid ◽  
High Performance ◽  
Ph Value ◽  
Raw Materials ◽  
Esterification Reaction ◽  
Solution Ph ◽  
Powder Surface ◽  
Coke Powder

Polyethylene glycol (PEG-200) and itaconic acid (IA) were used as raw materials to compound macromer through esterification reaction. A new type of specialized water-coke slurry dispersant was synthesized by copolymerization of microware, sodium methallyl sulfonate (SMAS) and maleic anhydride (MA). The experiment showed that the concentration of slurry could be reached to 63% with the dosage of 0.2%, and the apparent viscosity was 1140.3 mPa∙s. Through the analysis of the infrared, the dispersant was confirmed to have polyethylene glycol branched chain and hydrophilic functional groups such as carboxyl or sulfonic group. When the concentration of dispersant was 30 g/L, the surface tension of water could be decreased from 72.70 mN/m to 45.50 mN/m. Furthermore, when the solution pH value was 9, the Zeta potential of semi-coke powder surface could also be decreased from-13.38 mV to-25 mV with the addition of dispersant. Thus, this dispersant could increase electronegativity of semi-coke powder surface, enhance steric-hindrance effect and prevent the phenomenon of powder flocculation and gather. Meantime, it also could reinforce the semi-coke hydrophilic by reducing the surface tension of water effectively. And then, the high performance water-coke slurry could be obtained.

Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Hang Li ◽  
Jiamin Liu ◽  
Zhanzhong Wang ◽  
Xiaodong Liu ◽  
Xichun Yan ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ion Mobility ◽  
Beef Tallow ◽  
High Performance ◽  
Raw Materials ◽  
Chromatic Aberration ◽  
Frying Temperature ◽  
Frying Time ◽  
Solid Liquid ◽  
Better Than

Abstract With chili and liquid beef tallow as the main raw materials, the processing conditions of chili flavor beef tallow were explored. Gas chromatograpy-ion mobility spectrometry (GC-IMS) was used to determine the volatile compounds in chili flavor beef tallow. The capsaicin and dihydrocapsaicin in chili flavor beef tallow were determined by high performance liquid chromatography (HPLC). The optimum technological conditions were determined, and the index of chromatic aberration, cholesterol was also determined. Based on GC-IMS analysis, 102 kinds of volatile compounds were detected, and the sample III (the ratio of solid–liquid was 1:5, the frying temperature was 120 °C, and the frying time was 15 min) performed better than other samples. The preparation of chili beef tallow improves its antioxidant activity and makes its aroma more intense and more in line with the taste of Chinese people, which provides a theoretical and practical basis for the development of spice beef tallow in the future.

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

scholarly journals A Green Enzymatic Extraction Optimization and Oxidative Stability of Krill Oil from Euphausia Superba

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 82 ◽  
Author(s):  
Li Zhou ◽  
Fu Yang ◽  
Minghao Zhang ◽  
Jikai Liu
Keyword(s):  
Oxidative Stability ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Euphausia Superba ◽  
Enzyme Concentration ◽  
Extraction Yield ◽  
Krill Oil ◽  
Tbars Values ◽  
Turbidity Increase

Krill oil enriched with polyunsaturated fatty acids is in the form of phospholipid. However, its application as a dietary supplement is limited, because of its rapid deterioration. Thus, this study aims to investigate the oxidative stability of krill oil extracted from Euphausia superba. Under optimal conditions (enzyme concentration 0.16%, enzymolysis time 2.9 h, and enzymolysis temperature of 45 °C) designed by response surface methodology, the extraction yield of krill oil is 86.02%. Five assays, including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), pH value, and turbidity were used to determine the oxidative stability of krill oil nanoliposomes during storage. Carboxymethyl chitosan (CMCS) nanoliposomes showed a significant reduction in POV and TBARS values, a prevention of pH value decrease and turbidity increase. This study indicated that CMCS nanoliposome can effectively improve the oxidative stability of krill oil during storage. Furthermore, the release profile in vitro illustrated that the controlled release of krill oil carried out by CMCS nanoliposomes is feasible.

Effect of wood acidity and catalyst on UF resin gel time

Holzforschung ◽  
2004 ◽  
Vol 58 (4) ◽  
pp. 408-412 ◽  
Author(s):  
C. Xing ◽  
S.Y. Zhang ◽  
J. Deng
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Urea Formaldehyde ◽  
Acid Catalyst ◽  
Buffering Capacity ◽  
Raw Material ◽  
Gel Time ◽  
Uf Resin ◽  
Effects Of Ph ◽  
Fiber Materials

Abstract Knowledge of pH and buffering capacity of raw fiber materials is important for understanding the effects of raw material on the curing rate of urea formaldehyde (UF) resin, used for panel manufacturing, especially with some less-desirable wood materials such as bark, top, and commercial thinnings. The effects of pH and buffering capacity as well as catalyst content on the gel time of UF resin were investigated. The results obtained from this study indicate that bark has a lower pH value as well as higher acid and alkaline buffering capacities than wood of the same species due to their extractives. The pH values of the raw fiber materials studied decrease with increased absolute and relative acid buffering capacity due to the increased absolute acidity mass in the solution. At lower levels of added catalyst, the effect of raw material pH on UF resin gel time is significant, while it is insignificant at higher catalyst contents. This may be due to the acidity of wood, which is the main acid catalyst source of the mixture at lower levels of added catalyst, while at higher levels, catalyst is the main source. With higher catalyst contents, all studied raw materials mixed with UF resin result in a longer gel time than does UF resin alone.

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