scholarly journals Nutritional Contribution of an Undervalued Ancestral Cucurbita, Study of Sicana sp. Endocarp, Epicarp and Seeds Composition

2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Silvia Caballero ◽  
Eva Coronal ◽  
Anggie Burgos ◽  
Loida Galeano ◽  
Patricia Adelaida Piris Jara ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Beta Carotene ◽  
Physicochemical Characteristics ◽  
Dietary Guidelines ◽  
High Moisture Content ◽  
Fresh Weight ◽  
High Moisture ◽  
Peel Color ◽  
Potential Applications ◽  
Main Components

Native to South America, the Sicana sp. fruits, known in Paraguay as “kurugua”, belongs to the Cucurbit family and is almost extinct in the region. The aim of this study was to determine the physicochemical characteristics, composition and antioxidant activity of “kurugua” with reddish peel color. The determinations were made by official and regional standardized methodologies on fresh weight (FW). The pulp has an alkaline pH (7.41 ± 0.11), and its main components are carbohydrates (9.44 ± 0.45 g·100 g−1), followed by dietary fiber (1.74 ± 0, 04 g·100 g−1), as minor proteins (0.53 ± 0.05 g·100 g−1) and lipids (0.08 ± 0.01 g·100 g−1). On the evaluated antioxidants compounds, they were higher in peel than in pulp as; total phenols (279.2 ± 12.1, 55.7 ± 10.3 mg of GAE·100 g−1), Vitamin C (9.67 ± 0.09, 7.84 ± 1.71 mg·100 g−1) and beta-carotene (0.37 ± 0.03, 0.19 ± 0.01 mg·100 g−1), respectively. Fresh seeds have a high moisture content (38.8%), dietary fiber (40.2%) and lipids (11.74%), they mineral composition showed a high content of Mg and Ca and a high content of micronutrients such as Cu, Mn, Fe and Zn, which can represent a great contribution to the daily requirements of the diet. The red kurugua fruits are a natural source of nutritious and bioactive compounds beneficial to health, with multiple potential applications in foodstuff, which should be promoted in healthy dietary guidelines for the benefit of the populations.

Drying kinetics of processed natural coffee with high moisture content

2017 ◽  
Vol 12 (3) ◽  
pp. 400 ◽  
Author(s):  
Valdiney Cambuy Siqueira ◽  
Flávio Meira Borém ◽  
Guilherme Euripedes Alves ◽  
Eder Pedroza Isquierdo ◽  
Afonso Celso Ferreira Pinto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
High Moisture Content ◽  
High Moisture ◽  
Kinetics Of

Objetivou-se, com o presente trabalho, propor um novo método de processamento e secagem, assim como avaliar o comportamento dos grãos submetidos a este processo, por meio da taxa de redução de água e do ajuste de diferentes modelos matemáticos aos dados experimentais da secagem. Os frutos colhidos no estágio maduro foram divididos em três lotes. O primeiro foi seco continuamente à temperatura de 40±1 °C. O segundo consiste na secagem do café natural até os teores de água de 0,56±0,02, 0,41±0,02, 0,28±0,02 e 0,20±0,02 decimal (base seca, b.s.), seguido de beneficiamento e secagem contínua nas temperaturas de 35±1 ºC e 40±1 ºC. O terceiro lote correspondeu à secagem contínua do café descascado e desmucilado na temperatura de 40±1 °C. Em todos os lotes, a secagem foi encerrada quando os grãos atingiram o teor de água de 0,12±0,05 (b.s.). Aos dados experimentais da secagem foram ajustados dez modelos matemáticos utilizados para representação da secagem dos produtos agrícolas. Além da representação da cinética de secagem foi avaliada a taxa de redução de água dos grãos. Conclui-se que a taxa de redução de água é maior para a temperatura de secagem de 40±1 °C, especialmente para maiores teores de água. O tempo total de secagem do café beneficiado com alto teor de água é expressivamente reduzido, quando comparado ao tempo de secagem completa do café natural. O modelo de Midilli descreve satisfatoriamente a cinética de secagem do café beneficiado.

Facile fractionation of bamboo hydrolysate and characterization of isolated lignin and lignin-carbohydrate complexes

Holzforschung ◽  
2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Xiaodi Wang ◽  
Yongchao Zhang ◽  
Luyao Wang ◽  
Xiaoju Wang ◽  
Qingxi Hou ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Organic Solvent ◽  
Extraction Process ◽  
Water Soluble ◽  
Organic Solvent Extraction ◽  
Glycoside Linkage ◽  
Potential Applications ◽  
Tremendous Amount ◽  
Main Components ◽  
Hemicellulosic Sugars

AbstractAn efficient separation technology for hydrolysates towards a full valorization of bamboo is still a tough challenge, especially regarding the lignin and lignin-carbohydrate complexes (LCCs). The present study aimed to develop a facile approach using organic solvent extraction for efficiently fractionating the main components of bamboo hydrolysates. The high-purity lignin with only a trace of carbohydrates was first obtained by precipitation of the bamboo hydrolysate. The water-soluble lignin (WSL) fraction was extracted in organic solvent through a three-stage organic solvent extraction process, and the hemicellulosic sugars with increased purity were also collected. Furthermore, a thorough characterization including various NMR techniques (31P, 13C, and 2D-HSQC), GPC, and GC-MS was conducted to the obtained lignin-rich-fractions. It was found that the WSL fraction contained abundant functional groups and tremendous amount of LCC structures. As compared to native LCC of bamboo, the WSL fraction exhibited more typical LCC linkages, i.e. phenyl glycoside linkage, which is the main type of chemical linkage between lignin and carbohydrate in both LCC samples. The results demonstrate that organic phase extraction is a highly efficient protocol for the fractionation of hydrolysate and the isolation of LCC-rich streams possessing great potential applications.

Optimization of drying of low-grade coal with high moisture content using a disc dryer

2014 ◽  
Vol 124 ◽  
pp. 267-274 ◽  
Author(s):  
Seung-Hyun Moon ◽  
In-Soo Ryu ◽  
Seung-Jae Lee ◽  
Tae-In Ohm
Keyword(s):  
Moisture Content ◽  
Low Grade ◽  
High Moisture Content ◽  
High Moisture

scholarly journals Effects of mode and timing of calcium chloride application on tissue calcium concentration and acceptability of mango fruits

2021 ◽  
Vol 21 (103) ◽  
pp. 18552-18573
Author(s):  
Naphis Mokaya Bitange ◽  
◽  
GN Chemining’wa ◽  
JL Ambuko ◽  
WO Owino ◽  
...  
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Calcium Concentration ◽  
Beta Carotene ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Flesh Color ◽  
Flesh Firmness ◽  
Peel Color ◽  
Fruit Flavor

Mango (Mangifera indica L) production in Kenya directly supports approximately 200,000 farmers and many other beneficiaries. Despite this, its production suffers from post-harvest losses due to the fruits' short shelf life in ambient conditions. Calcium maintains cell integrity, strengthens the cell wall, membrane structure, and thus increases shelf life. A completely randomized block design with a split plot arrangement was used to compare the effect of spraying and immersion of ‘Van Dyke' mango fruits at maturity or 15 days later in calcium chloride at different concentrations (0.5%, 1%, 1.5%, or 0%) and times on the fruit ripening rate and organoleptic acceptance. The peel firmness (N), total soluble solids (0Brix), flesh color (Ho), beta carotene (mg/100ml), and carbon dioxide evolution (ml/kg/hr) of fruits were determined at time 0 and every two days for up to eight days in ambient conditions. Additionally, organoleptic characteristics, flesh firmness, calcium concentration (g/mg), and their correlations were determined. Fruits immersed in calcium chloride at maturity had higher retained peel firmness (10.6 N, 10.3 N), deeper flesh color (37.45, 36.78), lower total soluble solids (14, 13.8), a lower carbon dioxide evolution (30.7 ml/kg/hr), higher beta carotene and higher flesh calcium concentration than fruits exposed to other treatments. Fruits sprayed at maturity outperformed those sprayed 15 days later in the studied parameters. Flesh calcium content correlated positively with flesh firmness (r= 0.913, r= 0.852), flesh color (r= 0.828, r= 0.841), fruit aroma (r=0.8199, r=0.841), and negatively with skin shriveling (r=-0.778, r=-0.806) and fruit flavor (r=-0.811, r=-0.829). Flesh firmness correlated negatively with skin shriveling (r=-0.868, r=-0.788) and fruit flavor (r=-0.8869, r=-0.821), but positively with peel color (r=0.9115, r=0.856) and aroma (r=0.907, r=0.848). Skin shriveling was found to have a negative relationship with peel color (r=-0.944, r=-0.93) and aroma (r=-0.944, r=-0.938), but a positive relationship with fruit flavor (r=0.933, r=0.947). Peel color correlated positively with aroma (r=0.979, r=0.977) and negatively with fruit flavor (r=-0.962, r=-0.950), respectively. Despite the effectiveness of post-harvest calcium chloride immersion in extending fruit shelf life, optimal use is advised to avoid deteriorated pulp flavor and increased shriveling. More research is needed to determine how calcium chloride can be made available to the fruit while it is still attached to the tree.

scholarly journals Evaluation of Drying Methods on Some Nutritional and Volatile Components of Bombay Red Onion (Allium cepal L.)

2018 ◽  
Author(s):  
Ayalew Demissew ◽  
Ayenew Meresa ◽  
Keber Temesgen
Keyword(s):  
Market Price ◽  
Onion Bulb ◽  
Volatile Components ◽  
Drying Methods ◽  
Drying Method ◽  
High Moisture Content ◽  
High Moisture ◽  
Rehydration Ratio ◽  
Allium Cepa L ◽  
Postharvest Loss

Onion (Allium cepa L.) is a strong-flavoured vegetable consumed in different ways and its distinctive flavor or simply pungency. Onion has also important natural compounds effective for medical functions. Its importance is directly related with high content of high organosulphur compounds. Shelf life of fresh onion bulb is short enough due to the presence of high moisture content where postharvest loss of onion bulb reaches up to 50% in the production season. Consequentially Onion bulb had extreme variable market price during production and off season which affect both growers and consumers. So in this study the nutritional and volatile components of different drying methods of onion were evaluated. Effect of different drying method on protein, carbohydrate, total sugar, fat, pyurvic acid, ascorbic acid, total phenol, total flovonol, rehydration ratio, colour and sensory properties of onion slice were evaluated and found insignificant at (P < 0.05) for microwave and modified direct solar dryer. But oven drying method had significant effect on onion bulb quality attributes at (P < 0.05) than other two drying methods.

scholarly journals Applications of Microbial β-Mannanases

2020 ◽  
Vol 8 ◽  
Author(s):  
Aneesa Dawood ◽  
Kesen Ma
Keyword(s):  
Catalytic Properties ◽  
Animal Feed ◽  
Plant Tissues ◽  
Degrading Enzymes ◽  
Wide Range ◽  
Potential Applications ◽  
Paper And Pulp ◽  
Main Components ◽  
Temperature Applications

Mannans are main components of hemicellulosic fraction of softwoods and they are present widely in plant tissues. β-mannanases are the major mannan-degrading enzymes and are produced by different plants, animals, actinomycetes, fungi, and bacteria. These enzymes can function under conditions of wide range of pH and temperature. Applications of β-mannanases have therefore, been found in different industries such as animal feed, food, biorefinery, textile, detergent, and paper and pulp. This review summarizes the most recent studies reported on potential applications of β-mannanases and bioengineering of β-mannanases to modify and optimize their key catalytic properties to cater to growing demands of commercial sectors.

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