scholarly journals Response Surface Optimization and Impact of Immobilized Enzymes Naringianse and Tannase on the Quality Parameters of Citrus maxima Juice

2020 ◽  
Vol 11 (4) ◽  
pp. 11535-11552
Keyword(s):  
Vitamin C ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Cost Effective ◽  
Immobilized Enzymes ◽  
Quality Parameters ◽  
Tannin Content ◽  
Independent Variables ◽  
Citrus Maxima ◽  
Enzyme Ratio

Pomelo has been reported as a rich source of flavanone glycoside with antioxidants and exhibits favorable health effects such as antimicrobial, anti-inflammatory, antiatherogenic, antitumor, and anti-clotting activity. Despite all the beneficial health impacts of Citrus maxima, it still has lower commercial value because of its juice's bitterness due to the presence of naringin and tannic acid. Therefore, an attempt has been made for the cost-effective and economic debittering process using naringinase and tannase enzymes. The 17 experiments were planned according to RSM, BBD to analyze the effect of independent variables with three levels of each, i.e., Enzyme ratio ((Naringinase: tannase) (100:0, 50:50, 0:100)), incubation temperature (30°C, 40°C, 50°C) and incubation time (2, 3, 4 hrs) on physicochemical quality of Citrus maxima Juice. The study's result indicated that independent variables affected the responses (pH, TSS, TA, Naringin content, Tannin content, TPC, and Vitamin C content). Optimization was done using Design Expert 10.0.1 software to debitter and clarify citrus maxima juice by immobilized enzymes. The optimum values were found to be 54.55, 50°C, and 4 hrs. The values for pH, TSS, TA, Naringin content, Tannin content, TPC and Vitamin C content were found to be 3.17, 6.256 °Brix, 0.885 %citric acid , 220.549 μg/ml ,0.311mg/ml, 1256.721 mg GAE/L,30.309 mg/100ml respectively. From the study, it could be concluded that the maximum debittering and clarification of citrus maxima juice could be done under processing conditions, i.e., enzyme ratio 50:50, incubation temperature 50°C and incubation time 4 hrs.

scholarly journals Effect of Immobilized Enzymes Naringinase and Tannase Produced from Aspergillus Sp. Isolate Mk156394 Isolated from Rotten Pomelo on Quality Characteristics of Citrus Limetta Juice and Process Optimization by Using Response Surface Methodology

2020 ◽  
Vol 11 (2) ◽  
pp. 9646-9657
Keyword(s):  
Vitamin C ◽  
Process Optimization ◽  
Incubation Temperature ◽  
Immobilized Enzymes ◽  
Quality Characteristics ◽  
Total Phenolic ◽  
Tannin Content ◽  
Independent Variables ◽  
Aspergillus Sp ◽  
Citrus Limetta

Enzymes naringinase and tannase were produced from Aspergillus sp. isolate mk156394 isolated from rotten pomelo, and the effect of both immobilized enzymes on quality characteristics of Citrus limetta juice has been investigated in this study. Total of 17 experiments were planned according to RSM-BBD. Enzyme ratio (naringinase: tannase) (100:0, 50:50, 0:100) and incubation temperature (30°C, 40°C, 50°C) (each with three levels) were selected as the independent variables. The result of the study clearly indicated that independent variables affected the responses (Naringin content, Tannin content, TPC, and Vitamin C content). Design Expert 10.0.1 software was used to optimize the process parameters. The optimum values for process optimization were found to be 46.05: 53.95, 50°C and 4 hrs, and the optimum values for responses naringin content, tannin content, total phenolic content, and vitamin C content were found to be 225.367 μg/ml, 0.393mg/ml, 1553.966 mg GAE/L, 34.713 mg/100ml, respectively.

scholarly journals Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Ricardo Schmitz Ongaratto ◽  
Luiz Antonio Viotto
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Incubation Time ◽  
Regression Models ◽  
Incubation Temperature ◽  
Correlation Coefficients ◽  
Enzyme Concentration ◽  
Optimum Conditions ◽  
Activity Time ◽  
Independent Variables

Summary The aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g–1) and cellulase concentration (0-1.0 mg.g–1), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R2) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g–1, incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g-1, temperature range of 25 °C to 35 °C and incubation time of 110 minutes.

Development of yogurt with bioactive molecules

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
J. Deepa ◽  
P. Rajkumar ◽  
P. Preetha
Keyword(s):  
Process Parameters ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Aloe Vera ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Starter Cultures ◽  
Bioactive Molecules ◽  
Total Solids

Bioactive yogurt an innovative functional dairy food refers to the incorporation of bioactive components from aloe vera to promote better health. The process parameters like incubation temperature, percentage of (total solids, starter culture and bioactive component) were optimized based on the incubation time and quality of the developed bioactive yogurt. The optimized process parameters were 4 hours Incubation time, 43°C Incubation temperature, 23 % Total Solids, 1 % Aloe vera and 2 % Starter cultures (L.lactis : L.acidophilus). The quality parameters such as hardness, firmness, cohesiveness, consistency and the index of viscosity of bioactive yogurt were found to be 10.5 g, 69.97 g, -17.29 g, 366.29 g mm, -5.89 g mm respectively. The pH and the titratable acidity were found to be 4.59 and 0.96, respectively. The microbial analysis revealed that the bioactive yogurt had a shelf life of 12 days under refrigerated condition with overall acceptability of 7.

A cost-effective preventative approach to potentially save lives in the coronavirus pandemic, jointly using Vitamin D, Curcumin, and Vitamin C. Authors Bakare T A and Soar J S

2020 ◽  
Author(s):  
Jagjit S Soar
Keyword(s):  
Vitamin D ◽  
Vitamin C ◽  
Cost Effective ◽  
Risk Groups ◽  
The Elderly ◽  
Pharmaceutical Drugs ◽  
Over The Counter ◽  
Literature Searches ◽  
Pharmaceutical Agents ◽  
And Control

he current COVID-19 pandemic now believed to be based on the mutation of the SARS-CoV virus (first reported in 2002) to SARS-CoV-2 emerging in 2019, is naturally causing extreme worry and concern around the world with sometimes mixed and incoherent messages on how to deal with it. There is a plethora of information from previous epidemics caused by other coronaviruses such as severe acute respiratory syndrome, SARS (2002) and Middle East respiratory syndrome MERS (2012) from which we can extrapolate guidance on how to deal with the current pandemic. In the current absence of specific pharmaceutical agents, we propose assessing the extended tools that we already possess in our biological armoury to combat, prevent and control the spread of this virus. Using a set of precise criteria to locate such possible contenders, we conducted literature searches to find compounds that met these criteria. We have now reduced this to a shortlist of three agents that may be the best candidates. We propose vitamin C, vitamin D and Curcumin fit our criteria well. These compounds are widely available to the general public. They are available online and over-the-counter as supplements. Otherwise healthy individuals are safely able to self-administer these agents as a prophylactic to protect themselves and to enhance their immune response. This would be especially desirable for the elderly and at risk groups. These agents can also be used as adjunct therapy, particularly for those who may have early symptoms. This preventative therapy could be implemented whilst awaiting specific pharmaceutical drugs to emerge as a treatment for COVID-19. Our suggested compounds are a highly cost-effective way to potentially reduce the mortality that is regretfully mounting as a result of COVID-19 infection. The biological mode of action and the dosing of these compounds are summarised.

Ability of Inactivated Yeast Powder To Adsorb Patulin from Apple Juice

2012 ◽  
Vol 75 (3) ◽  
pp. 585-590 ◽  
Author(s):  
CAIXIA GUO ◽  
TIANLI YUE ◽  
SHAIMAA HATAB ◽  
YAHONG YUAN
Keyword(s):  
Incubation Time ◽  
Apple Juice ◽  
Incubation Temperature ◽  
Absolute Ethyl Alcohol ◽  
Initial Concentration ◽  
Different Temperatures ◽  
Yeast Powder ◽  
Commercial Yeast ◽  
The Stability ◽  
Phosphate Buffered Saline

This study aimed to investigate the adsorption of patulin from apple juice, using two types of inactivated yeast powder: laboratory-prepared yeast powder (LYP) and commercial yeast powder (CYP). The effects of incubation time, pH, incubation temperature, adsorbent amount, and initial concentration of patulin and the stability of the yeast-mycotoxin complex were assessed. The results showed that the efficiencies of the two yeast types in adsorbing patulin were similar. The ability of the powders to remove patulin increased with longer incubation times, and patulin concentration was below detectable levels with LYP and CYP at approximately 36 and 30 h, respectively. The highest removal of patulin was achieved at pH 5.0 for both powder types, and there were no significant differences in patulin decrease at different temperatures (4, 29, and 37°C). Additionally, the adsorption percentage of patulin increased significantly with the increase of absorbent amount and decrease of initial concentration of patulin. Stability of the yeast-patulin complex was assessed, and patulin was more stable when washed in phosphate-buffered saline (pH 4.0) than in absolute ethyl alcohol. These results suggest that inactivated yeast powder has potential as a novel and promising adsorbent to bind patulin effectively.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Taguchi Optimization of Plasticisation Process for Glycerol and TEA Based Thermoplastic Mango Starch Biofilms

2021 ◽  
Author(s):  
Ernest Chiedoziam Agwamba ◽  
Lawal G. Hassan ◽  
Achor Muhammad ◽  
Abdullahi M. Sokoto ◽  
Eric N. Agwamba
Keyword(s):  
Young Modulus ◽  
Cost Effective ◽  
The Other ◽  
Response Factor ◽  
Optimum Conditions ◽  
Taguchi Optimization ◽  
Independent Variables ◽  
Main Effect ◽  
Independent Variable ◽  
Interaction Plot

Abstract This investigation involves study of independent variable that influences the Young modulus of thermoplastic mango starch (TPS) as dependent response factor. The experiment was design using the Taguchi orthogonal technique with four independent variables; plasticiser type; glycerol (G), and Triethanolamine-(TEA) (T), percentage plasticiser (40 and 120 %), percentage carboxymethyl cellulose-CMC (10 and 50 %), and concentration of HCl (0.05 and 0.15 M). The result of the main effect plots for mean indicated that the gTPS-CMC1 with 268.85a MPa is a better outcome compared to gTPS-CMC3 with 280.31a MPa, since no significance difference was observed due to less composition requirement of CMC for gTPS–CMC1, making it more cost effective to produced with better optimum conditions. The interaction plot of the independent variables showed that for plasticiser types; when glycerol (G) was utilised a higher young modulus is observed than TEA (T) and only interacts with TEA (T) at 0.015 M HCl; 10 % CMC gives a higher response compared to 50 % CMC and showed no interaction even as the other independent variables fluctuates, and similar effect was observed for percentage plasticiser. Study concluded that the predicted mean (young modulus) is substantially consistent with the experimental observation (R2 = 0.6283).

scholarly journals Исследование потребительских свойств вина из ягод рябины бузинолистной

2019 ◽  
pp. 152-164
Author(s):  
Майя Благонравова
Keyword(s):  
Vitamin C ◽  
Mass Concentration ◽  
Volume Fraction ◽  
Raw Materials ◽  
Cost Effective ◽  
Logical Scheme ◽  
Wine Production ◽  
Chemical Indicators ◽  
Willingness To Buy ◽  
Subsequent Storage

В статье приводятся результаты оценки качества вина из рябины бузинолистной. Представлена технологическая схема производства. Органолептическую оценку проводили профильным методом и методом балльных шкал. Установлено, что вино из рябины имеет коричневый цвет с плодовым вкусом, умеренной спиртуозностью и бархатистой терпкостью. Вкус вина характеризуется как свежий, умеренный и гармоничный, с долгим приятным послевкусием. По химическим показателям (объемная доля этилового спирта, массовая концентрация сахаров, массовая концентрация титруемых кислот, массовая концентрация остаточного экстракта) вино полностью соответствует требованиям стандарта к винам столовым полусухим. The article presents the results of the quality assessment of wine from Rowan businesses. The expediency of using Rowan berries for wine production is proved. The results of the study of con-sumer demand. The techno-logical scheme of production is re-sulted. The conducted research allowed to establish that the development of wine technology from Kamchatka raw materials is relevant, since most respondents who buy wine expressed their willingness to buy wine from Rowan berries. Organoleptic eval-uation was carried out by the profile method and the method of point scales. Found that wine made from Rowan has a brown color with extracted fruit flavors, moderate alcohol content, balanced sweetness and velvety tannins. The taste of wine is characterized as fresh, moderate and harmonious, with a long pleasant aftertaste. According to chemical indicators (volume fraction of ethyl alcohol in table fruit wines, mass concentration of sugars, mass concentration of titratable acids in terms of malic acid, mass concentration of residual extract) wine fully complies with the requirements of the standard for table wines semi-dry. Changes in the content of vitamin C in wine during storage are considered. It is shown that the wine contains a sig-nificant amount of vitamin C. Based on the conducted researches it is established that during the first 6 months of wine storage the content of vitamin C is rather high. During subsequent storage, the content of vitamin C is sharply re-duced and is about 1% of the original. The studies suggest that the introduction of the developed tech-nology will be cost-effective and will saturate the market of Kamchatka with natural wines from local raw materials.

scholarly journals Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1183
Author(s):  
Radka Langová ◽  
Miroslav Jůzl ◽  
Olga Cwiková ◽  
Ivica Kos
Keyword(s):  
Vitamin C ◽  
Negative Impact ◽  
Quality Attributes ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Dried Grapes ◽  
Colony Forming Units ◽  
Colour Parameters ◽  
Increasing Temperature

The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65, and 60 °C), drying at 70 °C, and lyophilisation. The quality attributes such as total soluble solids, water activity, content of vitamin C, the colour parameters (L*, a*, b*), and microbiological (colony forming units, moulds, yeasts) and sensory (smoothness, gloss, colour, odour, chewability, juiciness, flavour, and overall impression) analysis were determined, depending on the method of drying. Lyophilised grapes from the Jakubské variety had the highest vitamin C content. They contained 0.58 mg of vitamin C per 100 g of dried grapes. However, no significant differences between varieties in vitamin C content were found. This confirmed concerns about the negative impact on the nutritional quality of dried grapes with increasing temperature. The lowest total count of microorganisms (CFU), moulds, and yeasts were determined after using highest drying temperature (70 °C). Higher CFU values were determined in lyophilised grapes, and then followed by grapes dried at 40 °C. Lyophilised grapes and grapes dried at 40 °C achieved the best sensory rating in general. The final product was intended to have a unique appearance while maintaining the evaluated quality parameters.

Use of Iron Milk Medium for Enumeration of Clostridium perfringens

1982 ◽  
Vol 65 (5) ◽  
pp. 1129-1133 ◽  
Author(s):  
William D St John ◽  
Jack R Matches ◽  
Marleen M Wekell
Keyword(s):  
Clostridium Perfringens ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Egg Yolk ◽  
Most Probable Number ◽  
Biochemical Tests ◽  
Probable Number ◽  
Large Numbers ◽  
Whole Milk ◽  
Short Incubation Time

Abstract A simple iron milk medium was used for isolation and enumeration of Clostridium perfringens from soil, sludge, and water samples. The whole milk contained only iron powder as a reducing agent; no other inhibitors were added. The iron milk most probable number (MPN) procedure was compared with 4 plating media: sulfite-polymyxin-sulfadiazine, Shahidi-Ferguson perfringens, tryptose-sulfite- cycloserine (both with and without egg yolk), and tryptone-sulfite-neomycin. The selectivity of the iron milk relies solely on the rapid growth of C. perfringens at 45°C and the stormy fermentation reaction within 18 h. Isolates were confirmed as C. perfringens by standard biochemical tests. The iron milk MPN procedure compared very well with the 4 plating media tested. Selectivity of incubation temperature, short incubation time, and ease of identification by the characteristic stormy fermentation make this method ideal for enumerating C. perfringens from large numbers of samples.

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