scholarly journals Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 437 ◽  
Author(s):  
César Leyva-Porras ◽  
María Zenaida Saavedra-Leos ◽  
Elsa Cervantes-González ◽  
Patricia Aguirre-Bañuelos ◽  
Macrina B. Silva-Cázarez ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Spray Drying ◽  
Active Sites ◽  
Low Molecular Weight ◽  
Processing Conditions ◽  
Human Metabolism ◽  
Blueberry Juice ◽  
Main Variable ◽  
And Oxidative Stress ◽  
Antioxidant Molecule

Resveratrol is an antioxidant abundant in red fruits, and one of the most powerful inhibiting reactive oxygen species (ROS) and oxidative stress (OS) produced by human metabolism. The effect of the spray drying processing conditions of blueberry juice (BJ) and maltodextrin (MX) mixtures was studied on content and retention of resveratrol. Quantitatively, analysis of variance (ANOVA) showed that concentration of MX was the main variable influencing content of resveratrol. Response surface plots (RSP) confirmed the application limits of maltodextrins based on their molecular weight, where low molecular weight MXs showed a better performance as carrying agents. After qualitatively comparing results for resveratrol against those reported for a larger antioxidant molecule (quercetin 3-D-galactoside), it was observed a higher influence of the number of active sites available for the chemical interactions, instead of stearic hindrance effects.

scholarly journals Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 312 ◽  
Author(s):  
María Saavedra-Leos ◽  
César Leyva-Porras ◽  
Laura López-Martínez ◽  
Raúl González-García ◽  
Joel Martínez ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Spray Drying ◽  
Physicochemical Characterization ◽  
Inlet Temperature ◽  
Processing Conditions ◽  
Blueberry Juice ◽  
Optimal Processing ◽  
Main Variable ◽  
Size And Morphology ◽  
Drying Conditions

The influence of the processing conditions during the spray drying of mixtures of blueberry juice (BJ) and maltodextrin (MX) was determined quantitatively by the analysis of variance (ANOVA), and qualitatively by the surface response plots (SRP). The effect of two independent variables (inlet temperature, and MX concentration), and one categorical variable (type of MX), was determined on the yield (Y), content (Q), and retention (R) of the antioxidant quercetin 3-d-galactoside. From the ANOVA results, the concentration was the main variable affecting Y and Q, while temperature had a negligible effect, and the low molecular weight MXs exhibited a better response. The physicochemical characterization showed that the powder appearance and microstructure remained unaffected, but size and morphology of the particles varied with the processing conditions. This study established the optimal processing conditions for the spray drying of BJ-MX, and the application limits of the MXs based on the molecular weight distribution.

Low molecular weight poly(3-hydroxybutyrate) microparticles synthesized by piezoelectric spray drying for the sustained release of paclitaxel

2017 ◽  
Vol 12 (3-4) ◽  
pp. 218-225 ◽  
Author(s):  
A. L. Zernov ◽  
A. P. Bonartsev ◽  
S. G. Yakovlev ◽  
V. L. Myshkina ◽  
T. K. Makhina ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Sustained Release ◽  
Spray Drying ◽  
Low Molecular Weight

Active sites of turtle and duck low molecular weight antibody to 2′4′dinitrophenol

1973 ◽  
Vol 10 (5) ◽  
pp. 323-329 ◽  
Author(s):  
G.W. Litman ◽  
S.L. Chartrand ◽  
C.L. Finstad ◽  
R.A. Good
Keyword(s):  
Molecular Weight ◽  
Active Sites ◽  
Low Molecular Weight

The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods

2010 ◽  
Vol 5 (2) ◽  
pp. 128-137 ◽  
Author(s):  
Mithila Jayasundera ◽  
Benu P. Adhikari ◽  
Raju Adhikari ◽  
Peter Aldred
Keyword(s):  
Molecular Weight ◽  
Spray Drying ◽  
Sodium Caseinate ◽  
Low Molecular Weight ◽  
Food Grade ◽  
Effect Of Food

Hydrophilic Finishing for Polyester Fabric Using Plasma and Chitosan

2020 ◽  
Vol 980 ◽  
pp. 154-161
Author(s):  
Wei Yin ◽  
Yan Wang
Keyword(s):  
Molecular Weight ◽  
Environmental Protection ◽  
Plasma Processing ◽  
Polyester Fabric ◽  
Clothing Industry ◽  
Low Molecular Weight ◽  
Processing Conditions ◽  
Processing Effect ◽  
Orthogonal Experiments ◽  
Variation Tendency

Polyester fabric has the disadvantage of poor hydrophilicity which reduces its wearing comfort and limits its usage in clothing industry. Chitosan especially that of low molecular weight is effective in hydrophilic finishing for polyester fabric, while using plasma processing can greatly improve the effect. This is a green and environmental protection process. Two sets of orthogonal experiments and analysis are done to research the factors that influence the plasma processing effect and the chitosan finishing effect which points out the variation tendency and the best processing conditions.

scholarly journals The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods

2011 ◽  
Vol 25 (3) ◽  
pp. 459-469 ◽  
Author(s):  
M. Jayasundera ◽  
B. Adhikari ◽  
R. Adhikari ◽  
P. Aldred
Keyword(s):  
Molecular Weight ◽  
Spray Drying ◽  
Low Molecular Weight

scholarly journals Conversion of Bacillus subtilis OhrR from a 1-Cys to a 2-Cys Peroxide Sensor

2008 ◽  
Vol 190 (17) ◽  
pp. 5738-5745 ◽  
Author(s):  
Sumarin Soonsanga ◽  
Jin-Won Lee ◽  
John D. Helmann
Keyword(s):  
Molecular Weight ◽  
Bacillus Subtilis ◽  
Disulfide Bond ◽  
Active Sites ◽  
Xanthomonas Campestris ◽  
Bond Formation ◽  
Cysteine Residue ◽  
Low Molecular Weight ◽  
Disulfide Bond Formation ◽  
Protein Dimer

ABSTRACTOhrR proteins can be divided into two groups based on their inactivation mechanism: 1-Cys (represented byBacillus subtilisOhrR) and 2-Cys (represented byXanthomonas campestrisOhrR). A conserved cysteine residue near the amino terminus is present in both groups of proteins and is initially oxidized to the sulfenic acid. TheB. subtilis1-Cys OhrR protein is subsequently inactivated by formation of a mixed-disulfide bond with low-molecular-weight thiols or by cysteine overoxidation to sulfinic and sulfonic acids. In contrast, theX. campestris2-Cys OhrR is inactivated when the initially oxidized cysteine sulfenate forms an intersubunit disulfide bond with a second Cys residue from the other subunit of the protein dimer. Here, we demonstrate that the 1-CysB. subtilisOhrR can be converted into a 2-Cys OhrR by introducing another cysteine residue in either position 120 or position 124. Like theX. campestrisOhrR protein, these mutants (G120C and Q124C) are inactivated by intermolecular disulfide bond formation. Analysis of oxidized 2-Cys variants both in vivo and in vitro indicates that intersubunit disulfide bond formation can occur simultaneously at both active sites in the protein dimer. Rapid formation of intersubunit disulfide bonds protects OhrR against irreversible overoxidation in the presence of strong oxidants much more efficiently than do the endogenous low-molecular-weight thiols.

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