scholarly journals Comparative Study of the Physico- and Biochemical Properties of Two Types of Salted Japanese Apricot (Prunus mume) Pickles

2021 ◽  
Vol 5 ◽  
Author(s):  
Jutalak Suwannachot ◽  
Sunantha Ketnawa ◽  
Yukiharu Ogawa
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Acid Value ◽  
Biochemical Properties ◽  
Processing Method ◽  
Raw Material ◽  
Prunus Mume ◽  
Japanese Apricot

Two types of commercial salted Japanese apricot (ume) pickle products with different textures were studied and their physicochemical and biochemical properties were compared. Considering the effects of fruit raw material ripeness and the pickle processing method, a pickled unripe-hard texture fruit (9% salinity) called “Karikari-ume” and a pickled ripe-soft texture ume fruit (10% salinity) called “Umeboshi” were used as sample materials. The results showed that the pH and moisture content of Karikari-ume (3.18 and 81.99%, respectively) were higher than that of umeboshi (2.84 and 74.08%, respectively). Meanwhile, the TSS and TA of citric acid and the TA of lactic acid value of the Karikari-ume (4.45, 0.92, and 1.30%, respectively) were lower than the Umeboshi (7.17, 1.79, and 2.52%, respectively). Karikari-ume also showed higher bioactive compounds and antioxidant activities assessed by DPPH•, ABTS•+, FRAP, and MIC assays (17.48–130.58 unit per gram of sample dry weight). These results suggested that the ripeness of the fruit material used in pickle processing could influence the physicochemical and biochemical properties of salted Japanese apricot pickles.

scholarly journals Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2579
Author(s):  
Carmen-Alina Bolea ◽  
Mihaela Cotârleț ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Hot Water ◽  
Raw Material ◽  
Black Rice

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

scholarly journals Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 242 ◽  
Author(s):  
Inhwan Kim ◽  
Jihyun Lee
Keyword(s):  
Antioxidant Activity ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Citric Acid ◽  
High Performance ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Mulberry Fruit ◽  
Mulberry Fruits ◽  
Anthocyanin Composition

Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).

Citric Acid, Minerals Contents, and Antioxidant Activities of Maesil (Prunus mume fruit) Cheongs Formulated using Different Honeys

2020 ◽  
Vol 35 (1) ◽  
pp. 75-80
Author(s):  
Se Gun Kim ◽  
Kyeong Won Bang ◽  
Soon Ok Woo ◽  
Sung Kuk Kim ◽  
Hyo Young Kim ◽  
...  
Keyword(s):  
Citric Acid ◽  
Antioxidant Activities ◽  
Prunus Mume

scholarly journals Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1611
Author(s):  
Gabriel-Dănuț Mocanu ◽  
Ana Cosmina Chirilă ◽  
Aida Mihaela Vasile ◽  
Doina Georgeta Andronoiu ◽  
Oana-Viorela Nistor ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Viability ◽  
Beta Vulgaris ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Total Phenolic ◽  
Drying Methods ◽  
Infrared Drying

This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior.

Physiochemical properties and antioxidant potential of Persea Americana seed oil

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Seed Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Acid Value ◽  
Persea Americana ◽  
Antioxidant Potential ◽  
Physiochemical Properties ◽  
Physiochemical Parameters ◽  
Ic50 Value

Oil extracted from Persea Americana seed was assayed for its physiochemical properties and antioxidant potential using various standard methods. The oil content of the seed was found to be &lt; 10%. Brownish-red color oil was liquid at room temperature, with specific gravity of 0.91±0.02 g/mL. Other physiochemical parameters determined were; acid value (4.51±0.08 mgKOH/g), %FFA (2.26±0.08), peroxide value (2.40±0.57 mgO2/Kg), ester value (31.26±0.03 mgKOH/g), saponification value (35.76±0.07 mgKOH/g) and iodine value (23.5±0.07). The results of the antioxidant activities of the seed oil showed that the flavonoid content (80.00±1.41 mgQE/g) was ~10 folds higher than the phenolic content (8.27±0.06 mgGAE/g). The DPPH radical scavenging value was found to be 51.54±0.25% with an IC50 value of 4.68±0.02 mg/mL and reducing power with an average absorbance of 0.85±0.01 and an IC50 value of 0.001±0.02 mg/mL. Gallic acid showed better antioxidant activities than the oil studied. The results obtained in this study showed that Persea Americana seed oil has nutritional, industrial as well as medicinal potentials.

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

scholarly journals A study on highly concentrated lactic acid and the synthesis of lactide from its solution

2021 ◽  
pp. 174751982110210
Author(s):  
Xiaolong Xu ◽  
Lijuan Liu
Keyword(s):  
Lactic Acid ◽  
Acid Solution ◽  
Concentration Distribution ◽  
Raw Material ◽  
High Concentration ◽  
Composition Distribution ◽  
Lactic Acid Solution ◽  
H Nmr ◽  
Back Titration ◽  
Condensed Water

Lactic acid is an important platform compound used as raw material for the production of lactide and polylactic acid. However, its concentration and composition distribution are not as simple as those of common compounds. In this work, the mass concentration distribution of highly concentrated lactic acid is determined by back titration. The components of highly concentrated lactic acid, crude lactide, and polymer after the reaction are analyzed by HPLC. Different concentrations of lactic acid solution were prepared for the synthesis of lactide and its content in the product was determined by 1H NMR analysis. We found that lactide is more easily produced from high-concentration lactic acid solution with which the condensed water is easier to release. Hence, the removal of condensed water is crucial to the formation of lactide, although it is not directly formed by esterification of two molecules of lactic acid.

scholarly journals Phytoextraction of Lead Using a Hedge Plant [Alternanthera bettzickiana (Regel) G. Nicholson]: Physiological and Biochemical Alterations through Bioresource Management

2021 ◽  
Vol 13 (9) ◽  
pp. 5074
Author(s):  
Urooj Kanwal ◽  
Muhammad Ibrahim ◽  
Farhat Abbas ◽  
Muhammad Yamin ◽  
Fariha Jabeen ◽  
...  
Keyword(s):  
Citric Acid ◽  
Growth Parameters ◽  
Cost Effective ◽  
Dry Weight ◽  
Citric Acid Concentration ◽  
Biochemical Alterations ◽  
Biomass Plant ◽  
Environmentally Friendly Approach ◽  
Pb Concentration

Phytoremediation is a cost-effective and environmentally friendly approach that can be used for the remediation of metals in polluted soil. This study used a hedge plant–calico (Alternanthera bettzickiana (Regel) G. Nicholson) to determine the role of citric acid in lead (Pb) phytoremediation by exposing it to different concentrations of Pb (0, 200, 500, and 1000 mg kg−1) as well as in a combination with citric acid concentration (0, 250, 500 µM). The analysis of variance was applied on results for significant effects of the independent variables on the dependent variables using SPSS (ver10). According to the results, maximum Pb concentration was measured in the upper parts of the plant. An increase in dry weight biomass, plant growth parameters, and photosynthetic contents was observed with the increase of Pb application (200 mg kg−1) in soil while a reduced growth was experienced at higher Pb concentration (1000 mg kg−1). The antioxidant enzymatic activities like superoxide dismutase (SOD) and peroxidase (POD) were enhanced under lower Pb concentration (200, 500 mg kg−1), whereas the reduction occurred at greater metal concentration Pb (1000 mg kg−1). There was a usual reduction in electrolyte leakage (EL) at lower Pb concentration (200, 500 mg kg−1), whereas EL increased at maximum Pb concentration (1000 mg kg−1). We concluded that this hedge plant, A. Bettzickiana, has the greater ability to remediate polluted soils aided with citric acid application.

scholarly journals Evaluation of the Antioxidant, Anti-Inflammatory and Cytoprotective Activities of Halophyte Extracts against Mycotoxin Intoxication

Toxins ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 312
Author(s):  
Nolwenn Hymery ◽  
Xavier Dauvergne ◽  
Halima Boussaden ◽  
Stéphane Cérantola ◽  
Dorothée Faugère ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Protective Action ◽  
Dry Weight ◽  
Cell Protection ◽  
Natural Habitats ◽  
Total Antioxidant ◽  
Mdbk Cells ◽  
Dpph Scavenging ◽  
T2 Toxin

Twelve halophyte species belonging to different families, widely represented along French Atlantic shoreline and commonly used in traditional medicine, were screened for protective activities against mycotoxins, in order to set out new promising sources of natural ingredients for feed applications. Selected halophytic species from diverse natural habitats were examined for their in vitro anti-mycotoxin activities, through viability evaluation of Madin-Darby Bovine Kidney (MDBK) and intestinal porcine enterocyte (IPEC-J2) cell lines. Besides, the in vitro antioxidant activities of plant extracts were assessed (total antioxidant and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-scavenging bioassays). Of the 12 species, Galium arenarium, Convolvulus soldanella and Eryngium campestre exhibited the most protective action on MDBK and IPEC-J2 cells against zearalenone (ZEN) or T2 toxin contamination (restoring about 75% of cell viability at 10 μg·mL−1) without inflammation response. They also had strong antioxidant capacities (Inhibitory concentration of 50% (IC50) < 100 μg·mL−1 for DPPH radical and total antioxidant capacity (TAC) of 100 to 200 mg Ascorbic Acid Equivalent (AAE)·g−1 Dry Weight), suggesting that cell protection against intoxication involves antioxidant action. A bio-guided study showed that fractions of G. arenarium extract protect MDBK cells against T2 or ZEN toxicity and several major compounds like chlorogenic acid and asperuloside could be involved in this protective effect. Overall, our results show that the halophytes G. arenarium, C. soldanella and E. campestre should be considered further as new sources of ingredients for livestock feed with protective action against mycotoxin intoxication.

scholarly journals Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1343
Author(s):  
Lihua Liu ◽  
Chenyi Zhang ◽  
Huimin Zhang ◽  
Guoqiang Qu ◽  
Chun Li ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Industry ◽  
Antioxidant Activities ◽  
Lactobacillus Rhamnosus ◽  
Economic Benefits ◽  
Apple Pomace ◽  
High Cell ◽  
Bioactive Components ◽  
Glucosidase Activity ◽  
Phenolic Profiles

Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of Lactobacillus strains were assayed for β-glucosidase activity, and only Lactobacillus rhamnosus L08 (L. rhamnosus L08) showed high cell-membrane associated β-glucosidase activity. We then evaluated the effects of fermentation of apple pomace using the selected strain, focusing on the biotransformation of polyphenols and antioxidant capacity. We found that L. rhamnosus L08 fermentation significantly reduced the contents of quercitrin and phlorizin in apple pomace, while increasing the contents of quercetin and phloretin. The contents of gallic acid, epicatechin acid, caffeic acid, and ferulic acid were also increased in apple pomace after fermentation. In addition, the antioxidant activities of apple pomace were enhanced during fermentation, based on the bioconversion of phenolic profiles. Our results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace. Moreover, this study demonstrates that, as a valuable processing by-product with bioactive components, apple pomace can be used in the food industry to provide economic benefits.

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