scholarly journals Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2423
Author(s):  
Bin Wang ◽  
Shenghui Jiang ◽  
Yanbo Wang ◽  
Jihua Xu ◽  
Meng Xu ◽  
...  
Keyword(s):  
Chemical Compound ◽  
Apple Juice ◽  
Reduction Rate ◽  
Model System ◽  
Processed Food ◽  
Wide Range ◽  
Thermally Processed ◽  
Coffee Powder ◽  
Uv C ◽  
Ground Coffee

Furan is a volatile and carcinogenic heterocyclic chemical compound that occurs in a wide range of thermally processed food. It can be induced during food-preparing processes by high temperatures and UV-C light. In the present study, the degradation of furan content in ground coffee, Maillard model system, and not-from-concentrate (NFC) apple juice by red-fleshed apple anthocyanin extract (RAAE) was studied. The results demonstrated that RAAEs had different degrees of degradation of furan content in coffee powder, and the RAAE from ‘XJ3’ had the most significant effect, with a reduction rate of up to 20%. Moreover, by adding RAAE to the Maillard model system, we found the amounts of furan were significantly reduced. At the same time, RAAE from ‘XJ3’ could observably reduce the content of furan in pasteurized NFC juice, with ‘Fuli’ NFC juice furan content decreasing the most, which was 68%. Taken together, our study demonstrated that the use of RAAE could be a feasible way to reduce furan content in ground coffee, Maillard model system, and NFC apple juice.

Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast

2011 ◽  
Vol 74 (1) ◽  
pp. 149-153 ◽  
Author(s):  
TIANLI YUE ◽  
QINFANG DONG ◽  
CAIXIA GUO ◽  
RANDY W. WOROBO
Keyword(s):  
Apple Juice ◽  
Fruits And Vegetables ◽  
Reduction Rate ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Fungal Species ◽  
Juice Quality ◽  
Yeast Strains ◽  
Wide Range ◽  
Apple Products

The mycotoxin, patulin (4-hydroxy-4H-furo[3,2c]pyran-2[6H]-one), is a secondary metabolite produced mainly in rotten parts of fruits and vegetables, most notably apples and apple products, by a wide range of fungal species in the genera Penicillium, Aspergillus, and Byssochlamys. Due to its mutagenic and teratogenic nature and possible health risks to consumers, many countries have regulations to reduce levels of patulin in apple products. In the present study, reduction of patulin contamination in apple juice by using 10 different inactivated yeast strains was assessed. Our results indicated that nearly twofold differences in biomass existed among the 10 yeast strains. Eight of the 10 inactivated yeast strains could provide >50% patulin reduction in apple juice within 24 h, with the highest reduction rate being >72%. Furthermore, juice quality parameters, i.e., degrees Brix, total sugar, titratable acidity, color value, and clarity, of the treated apple juice were very similar to those of the untreated patulin-free juice. Potential applications of using inactivated yeast strain for patulin control are also discussed.

From secretion in Pichia pastoris to application in apple juice processing: Exo-polygalacturonase from Sporothrix schenckii 1099-18

2021 ◽  
Vol 28 ◽  
Author(s):  
Ersin Karataş ◽  
Ahmet Tülek ◽  
Mehmet Mervan Çakar ◽  
Faruk Tamtürk ◽  
Fatih Aktaş ◽  
...  
Keyword(s):  
Pichia Pastoris ◽  
Apple Juice ◽  
Biochemical Characterization ◽  
Signal Sequence ◽  
Sporothrix Schenckii ◽  
Juice Clarification ◽  
Pectinolytic Enzyme ◽  
Pectinolytic Enzymes ◽  
Protein Expression And Purification ◽  
Wide Range

Background: Polygalacturonases are a group of enzymes under pectinolytic enzymes related to enzymes that hydrolyse pectic substances. Polygalacturonases have been used in various industrial applications such as fruit juice clarification, retting of plant fibers, wastewater treatment drinks fermentation, and oil extraction. Objectives: The study was evaluated at the heterologous expression, purification, biochemical characterization, computational modeling, and performance in apple juice clarification of a new exo-polygalacturonase from Sporothrix schenckii 1099-18 (SsExo-PG) in Pichia pastoris. Methods: Recombinant DNA technology was used in this study. Two different pPIC9K plasmids were constructed with native signal sequence-ssexo-pg and alpha signal sequence-ssexo-pg separately. Protein expression and purification performed after plasmids transformed into the Pichia pastoris. Biochemical and structural analyses were performed by using pure SsExo-PG. Results: The purification of SsExo-PG was achieved using a Ni-NTA chromatography system. The enzyme was found to have a molecular mass of approximately 52 kDa. SsExo-PG presented as stable at a wide range of temperature and pH values, and to be more storage stable than other commercial pectinolytic enzyme mixtures. Structural analysis revealed that the catalytic residues of SsExo-PG are somewhat similar to other Exo-PGs. The KM and kcat values for the degradation of polygalacturonic acid (PGA) by the purified enzyme were found to be 0.5868 µM and 179 s-1, respectively. Cu2+ was found to enhance SsExo-PG activity while Ag2+ and Fe2+ almost completely inhibited enzyme activity. The enzyme reduced turbidity up to 80% thus enhanced the clarification of apple juice. SsExo-PG showed promising performance when compared with other commercial pectinolytic enzyme mixtures. Conclusion: The clarification potential of SsExo-PG was revealed by comparing it with commercial pectinolytic enzymes. The following parameters of the process of apple juice clarification processes showed that SsExo-PG is highly stable and has a novel performance.

Peroxidase: a multifunctional enzyme in grapevines

2003 ◽  
Vol 30 (6) ◽  
pp. 577 ◽  
Author(s):  
Alfonso Ros Barceló ◽  
Federico Pomar ◽  
Matías López-Serrano ◽  
Maria Angeles Pedreño
Keyword(s):  
Cell Wall ◽  
Metabolic Regulation ◽  
Trichoderma Viride ◽  
Visible Spectrum ◽  
H2o2 Production ◽  
Class Iii ◽  
Absorption Bands ◽  
Peroxidase Isoenzyme ◽  
Wide Range ◽  
Uv C

Peroxidases are heme-containing enzymes that catalyse the one-electron oxidation of several substrates at the expense of H2O2. They are probably encoded by a large multigene family in grapevines, and therefore show a high degree of polymorphism. Grapevine peroxidases are glycoproteins of high thermal stability, whose molecular weight usually ranges from 35 to 45 kDa. Their visible spectrum shows absorption bands characteristic of high-spin class III peroxidases. Grapevine peroxidases are capable of accepting a wide range of natural compounds as substrates, such as the cell wall protein extensin, plant growth regulators such as IAA, and phenolics such as benzoic acids, stilbenes, flavonols, cinnamyl alcohols and anthocyanins. They are located in cell walls and vacuoles. These locations are in accordance with their key role in determining the final cell wall architecture, especially regarding lignin deposition and extensin insolubilization, and the turnover of vacuolar phenolic metabolites, a task that also forms part of the molecular program of disease resistance. Although peroxidase is a constitutive enzyme in grapevines, its levels are strongly modulated during plant cell development and in response to both biotic and abiotic environmental factors. To gain an insight into the metabolic regulation of peroxidase, several authors have studied how grapevine peroxidase and H2O2 levels change in response to a changing environment. Nevertheless, the results obtained are not always easy to interpret. Despite such difficulties, the response of the peroxidase–H2O2 system to both UV-C radiation and Trichoderma viride elicitors is worthy of study. Both UV-C and T. viride elicitors induce specific changes in peroxidase isoenzyme / H2O2 levels, which result in specific changes in grapevine physiology and metabolism. In the case of T. viride-elicited grapevine cells, they show a particular mechanism for H2O2 production, in which NADPH oxidase-like activities are apparently not involved. However, they offer a unique system whereby the metabolic regulation of peroxidase by H2O2, with all its cross-talks and downstream signals, may be elegantly dissected.

scholarly journals Formation of Acrylamide in a Processed Food Model System, and Examination of Inhibitory Conditions

2005 ◽  
Vol 46 (2) ◽  
pp. 33-39 ◽  
Author(s):  
Katsuyuki ISHIHARA ◽  
Atsushi MATSUNAGA ◽  
Takayuki MIYOSHI ◽  
Kazuya NAKAMURA ◽  
Takashi NAKAYAMA ◽  
...  
Keyword(s):  
Model System ◽  
Processed Food ◽  
Food Model

scholarly journals Prediction of Commuter’s Daily Time Allocation

2013 ◽  
Vol 25 (5) ◽  
pp. 445-455 ◽  
Author(s):  
Fang Zong ◽  
Jia Hongfei ◽  
Pan Xiang ◽  
Wu Yang
Keyword(s):  
Support Vector Regression ◽  
Travel Time ◽  
Time Allocation ◽  
Prediction Accuracy ◽  
Travel Demand ◽  
Model System ◽  
Support Vector ◽  
Activity Duration ◽  
Wide Range ◽  
Duration Prediction

This paper presents a model system to predict the time allocation in commuters’ daily activity-travel pattern. The departure time and the arrival time are estimated with Ordered Probit model and Support Vector Regression is introduced for travel time and activity duration prediction. Applied in a real-world time allocation prediction experiment, the model system shows a satisfactory level of prediction accuracy. This study provides useful insights into commuters’ activity-travel time allocation decision by identifying the important influences, and the results are readily applied to a wide range of transportation practice, such as travel information system, by providing reliable forecast for variations in travel demand over time. By introducing the Support Vector Regression, it also makes a methodological contribution in enhancing prediction accuracy of travel time and activity duration prediction.

scholarly journals Pengolahan Kopi Bubuk dan Pemasaran Berbasis Digital Marketing dalam Meningkatkan Daya Saing Hilirisasi Kopi di Kawasan Lereng Menoreh

2019 ◽  
Vol 3 (1) ◽  
pp. 38
Author(s):  
Masrukan Ahmad ◽  
Fahmi Rafika Perdana ◽  
Kristiana Sri Utami ◽  
Sri Lestari Harjanta
Keyword(s):  
Marketing Management ◽  
Digital Marketing ◽  
Community Partnership ◽  
Post Harvest ◽  
Coffee Farmers ◽  
Coffee Powder ◽  
Conventional Manner ◽  
Coffee Farming ◽  
Partnership Program ◽  
Ground Coffee

Diversification of post-havesting of coffe managed by the coffee farming group in the Sidoharjo district, Kulonprogo has several problems in post-harvest handling and processing coffee, especially in processing of coffee powder  with good manufacturing process (gmp) as well as conventional marketing management. Through the Community Partnership Program (PKM), the service team provide solutions to outcome problems through several methods; 1) training and assistance in post-harvest handling  2) training and assistance in the production of ground coffee in a natural process and 3) training and assistance in marketing management with digital marketing. The results of the assistance are the post-harvest handling and processing of coffee properly and correctly by producing ground coffee with the brand name "Lemon" as well as better managed marketing, not only in a conventional manner but also by using marketing based technologoy (www .kopilemon.com). With this Community Partnership Program, it has an impact on increasing the competitiveness and welfare of coffee farmers in the Menoreh area

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