Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.

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High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture

Fermentation ◽

10.3390/fermentation7020045 ◽

2021 ◽

Vol 7 (2) ◽

pp. 45

Author(s):

Anastasios Nikolaou ◽

Yiannis Kourkoutas

Keyword(s):

High Temperature ◽

Solid Phase ◽

Principal Component ◽

Industrial Sector ◽

Gas Chromatography Mass Spectrometry ◽

Wine Production ◽

Wine Making ◽

Conversion Rates ◽

Freeze Dried ◽

Low Alcohol

Low alcohol wines (≤10.5% vol) represent novel wine products steadily gaining the commercial market interest. Considering the technological advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature wine-making in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alcohol wine production at high temperatures (>30 °C). Immobilized kefir culture was evaluated and compared to free cells in repeated batch fermentations for 3 months, indicating high operational stability, and found suitable for simultaneous alcoholic and malolactic low alcohol wine fermentation at temperatures up to 45 °C. High ethanol productivity [up to 55.3 g/(Ld)] and malic acid conversion rates (up to 71.6%), which could be adopted by the industrial sector, were recorded. Principal Component Analysis (PCA) revealed that the state of the cells rather than the nature of kefir culture affected significantly the content of minor volatiles determined by Head Space Solid-Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC/MS) analysis. Notably, all new products were of high quality and approved by the sensory panel. The results suggested a high industrial potential of the proposed technology in semi-dry low alcohol wine-making at 37 °C and in developing novel wine products with a sweet (liquoreux) character at 45 °C.

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Scanning Electron Microscopy-cuticular Lesions on the Roundworm Ascaris Suum

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s042482010006756x ◽

1970 ◽

Vol 28 ◽

pp. 114-115

Author(s):

P. A. Madden ◽

W. R. Anderson

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Freeze Drying ◽

Room Temperature ◽

Secondary Electron ◽

Distilled Water ◽

Freeze Dried ◽

Silver Paint ◽

To Come ◽

Scanning Electron

The intestinal roundworm of swine is pinkish in color and about the diameter of a lead pencil. Adult worms, taken from parasitized swine, frequently were observed with macroscopic lesions on their cuticule. Those possessing such lesions were rinsed in distilled water, and cylindrical segments of the affected areas were removed. Some of the segments were fixed in buffered formalin before freeze-drying; others were freeze-dried immediately. Initially, specimens were quenched in liquid freon followed by immersion in liquid nitrogen. They were then placed in ampuoles in a freezer at −45C and sublimated by vacuum until dry. After the specimens appeared dry, the freezer was allowed to come to room temperature slowly while the vacuum was maintained. The dried specimens were attached to metal pegs with conductive silver paint and placed in a vacuum evaporator on a rotating tilting stage. They were then coated by evaporating an alloy of 20% palladium and 80% gold to a thickness of approximately 300 A°. The specimens were examined by secondary electron emmission in a scanning electron microscope.

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Revealing gross three-dimensional structure in the SEM

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100127712 ◽

1987 ◽

Vol 45 ◽

pp. 656-657

Author(s):

Sterling P. Newberry

Keyword(s):

Freeze Drying ◽

Three Dimensional ◽

Dimensional Structure ◽

Small Object ◽

Final Solution ◽

Dimensional Representation ◽

X Ray ◽

Three Dimensional Representation ◽

Freeze Dried ◽

Critical Point Drying

The beautiful three dimensional representation of small object surfaces by the SEM leads one to search for ways to open up the sample and look inside. Could this be the answer to a better microscopy for gross biological 3-D structure? We know from X-Ray microscope images that Freeze Drying and Critical Point Drying give promise of adequately preserving gross structure. Can we slice such preparations open for SEM inspection? In general these preparations crush more readily than they slice. Russell and Dagihlian got around the problem by “deembedding” a section before imaging. This some what defeats the advantages of direct dry preparation, thus we are reluctant to accept it as the final solution to our problem. Alternatively, consider fig 1 wherein a freeze dried onion root has a window cut in its surface by a micromanipulator during observation in the SEM.

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Effect of Freeze Drying and Simulated Gastrointestinal Digestion on Phenolic Metabolites and Antioxidant Property of the Natal Plum (Carissa macrocarpa)

Foods ◽

10.3390/foods10061420 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1420

Author(s):

Faith Seke ◽

Vimbainashe E. Manhivi ◽

Tinotenda Shoko ◽

Retha M. Slabbert ◽

Yasmina Sultanbawa ◽

...

Keyword(s):

Freeze Drying ◽

Array Detector ◽

Gastrointestinal Digestion ◽

Liquid Chromatograph ◽

Antioxidant Power ◽

Intestinal Phase ◽

Glucosidase Activity ◽

Freeze Dried ◽

Small Intestinal ◽

The Impact

Natal plums (Carissa macrocarpa) are a natural source of bioactive compounds, particularly anthocyanins, and can be consumed as a snack. This study characterized the impact of freeze drying and in vitro gastrointestinal digestion on the phenolic profile, antioxidant capacity, and α-glucosidase activity of the Natal plum (Carissa macrocarpa). The phenolic compounds were quantified using high performance liquid chromatography coupled to a diode-array detector HPLC-DAD and an ultra-performance liquid chromatograph (UPLC) with a Waters Acquity photodiode array detector (PDA) coupled to a Synapt G2 quadrupole time-of-flight (QTOF) mass spectrometer. Cyanidin-3-O-β-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside (Cy-3-G) were the dominant anthocyanins in the fresh and freeze-dried Natal plum powder. Freeze drying did not affect the concentrations of both cyanidin compounds compared to the fresh fruit. Both cyanidin compounds, ellagic acid, catechin, epicatechin syringic acid, caffeic acid, luteolin, and quercetin O-glycoside from the ingested freeze-dried Natal plum powder was quite stable in the gastric phase compared to the small intestinal phase. Cyanidin-3-O-β-sambubioside from the ingested Natal plum powder showed bioaccessibility of 32.2% compared to cyanidin-3-O-glucoside (16.3%). The degradation of anthocyanins increased the bioaccessibility of gallic acid, protocatechuic acid, coumaric acid, and ferulic acid significantly, in the small intestinal digesta. The ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) activities, and inhibitory effect of α-glucosidase activity decreased in the small intestinal phase. Indigenous fruits or freeze-dried powders with Cy-3-Sa can be a better source of anthocyanin than Cy-3-G due to higher bioaccessibility in the small intestinal phase.

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Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0057 ◽

2020 ◽

Vol 16 (9) ◽

Author(s):

Halil İbrahim Odabaş ◽

Ilkay Koca

Keyword(s):

Freeze Drying ◽

Fold Increase ◽

Drying Methods ◽

Phase Extraction ◽

Extraction Temperature ◽

Two Phase ◽

Freeze Dried ◽

Anthocyanin Pigments ◽

Promising Source ◽

Aqueous Two Phase Extraction

AbstractRosa pimpinellifolia L. fruits (RPF) are promising source of anthocyanin pigments. The objectives of this study were to optimization of the aqueous two-phase extraction (ATPE) process of anthocyanin from RPF and microencapsulation of anthocyanin-rich RPF extract. The optimal ATPE conditions were as follows: 0% HCl, 30% ethanol, 19% ammonium sulfate, and liquid to solid ratio 51.71, 97.71 min, and 30°C extraction temperature. Predicted anthocyanin yield at the optimum conditions was 1578.90 mg cyanidin 3-glucoside equivalent/100 g dry fruit. ATPE resulting in 1.80-fold increase in the purity of anthocyanins when compared to conventional solvent extraction (CSE). The composition of the anthocyanins were determined with HPLC-QTOF-MS. Freeze-drying and spray-drying methods were employed for the production of microencapsulated anthocyanin pigments. The half times of microencapsulated anthocyanins at 4, 25 and 37°C were determined as 12.16, 6.60 and 3.12 months for freeze-dried microcapsules, and 16.50, 9.24 and 4.29 months for spray-dried microcapsules, respectively.

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Preparation and Characterization of Chitosan-Based Scaffolds for Biomedical Applications

Materials Science Forum ◽

10.4028/www.scientific.net/msf.514-516.1005 ◽

2006 ◽

Vol 514-516 ◽

pp. 1005-1009 ◽

Cited By ~ 2

Author(s):

José V. Araújo ◽

J.A. Lopes da Silva ◽

Margarida M. Almeida ◽

Maria Elisabete V. Costa

Keyword(s):

Biomedical Applications ◽

Freeze Drying ◽

Average Pore Size ◽

Composite Scaffolds ◽

Average Pore ◽

Chitosan Matrix ◽

Freeze Dried ◽

Porous Chitosan ◽

Interconnected Structure

Porous chitosan/brushite composite scaffolds were prepared by a freeze-drying technique, starting from brushite suspensions in chitosan solutions. The obtained scaffolds showed a regular macroporous and interconnected structure with brushite particles uniformly distributed in the chitosan matrix. The variation of the brushite concentration affected the microstructure of the final freeze-dried scaffold, in particular, its porosity and its average pore size. The yield strengths of the composite scaffolds could also be improved by the increase of the brushite content.

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The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽

10.3390/foods10020226 ◽

2021 ◽

Vol 10 (2) ◽

pp. 226

Author(s):

Katarzyna Rybak ◽

Artur Wiktor ◽

Dorota Witrowa-Rajchert ◽

Oleksii Parniakov ◽

Małgorzata Nowacka

Keyword(s):

Freeze Drying ◽

Bell Pepper ◽

Total Phenolic ◽

Thermal Methods ◽

Drying Time ◽

Freeze Dried ◽

Dehydration Processes ◽

Vacuum Freezing ◽

Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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Fourier transform infrared spectroscopy coupled with machine learning classification for identification of oxidative damage in freeze-dried heart valves

Scientific Reports ◽

10.1038/s41598-021-91802-2 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Dejia Liu ◽

Sükrü Caliskan ◽

Bita Rashidfarokhi ◽

Harriëtte Oldenhof ◽

Klaus Jung ◽

...

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Oxidative Damage ◽

Fourier Transform Infrared Spectroscopy ◽

Heart Valve ◽

Freeze Drying ◽

Heart Valves ◽

Fourier Transform Infrared ◽

Freeze Dried ◽

Nbt Staining

AbstractFreeze-drying can be used to ensure off-the-shelf availability of decellularized heart valves for cardiovascular surgery. In this study, decellularized porcine aortic heart valves were analyzed by nitroblue tetrazolium (NBT) staining and Fourier transform infrared spectroscopy (FTIR) to identify oxidative damage during freeze-drying and subsequent storage as well as after treatment with H2O2 and FeCl3. NBT staining revealed that sucrose at a concentration of at least 40% (w/v) is needed to prevent oxidative damage during freeze-drying. Dried specimens that were stored at 4 °C depict little to no oxidative damage during storage for up to 2 months. FTIR analysis shows that fresh control, freeze-dried and stored heart valve specimens cannot be distinguished from one another, whereas H2O2- and FeCl3-treated samples could be distinguished in some tissue section. A feed forward artificial neural network model could accurately classify H2O2 and FeCl3 treated samples. However, fresh control, freeze-dried and stored samples could not be distinguished from one another, which implies that these groups are very similar in terms of their biomolecular fingerprints. Taken together, we conclude that sucrose can minimize oxidative damage caused by freeze-drying, and that subsequent dried storage has little effects on the overall biochemical composition of heart valve scaffolds.

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The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

Czech Journal of Food Sciences ◽

10.17221/128/2018-cjfs ◽

2019 ◽

Vol 37 (No. 4) ◽

pp. 246-251 ◽

Cited By ~ 1

Author(s):

Joanna Tkaczewska ◽

Maciej Wielgosz ◽

Piotr Kulawik ◽

Marzena Zajac

Keyword(s):

Cyprinus Carpio ◽

Freeze Drying ◽

Treatment Method ◽

Thermal Hydrolysis ◽

Gel Properties ◽

Drying Temperature ◽

Freeze Dried ◽

Different Temperatures ◽

Pre Treatment ◽

Hydrolysis Of

The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave severely blurred bands. It may be explained by thermal hydrolysis of collagen fibrils. Freeze drying is the only effective method for drying this product, which can be used in industry.

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