scholarly journals Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 222
Author(s):  
Driss Ousaaid ◽  
Hamza Mechchate ◽  
Hassan Laaroussi ◽  
Christophe Hano ◽  
Meryem Bakour ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Acetic Acid ◽  
Organic Acids ◽  
Value Added ◽  
Quality Characteristics ◽  
Antioxidant Ability ◽  
Production Techniques ◽  
Bioactive Ingredients ◽  
Polyphenolic Acids

The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.

scholarly journals Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

2018 ◽  
Vol 2018 ◽  
pp. 1-10
Author(s):  
Chae Eun Song ◽  
Han Hyo Shim ◽  
Palaniselvam Kuppusamy ◽  
Young-IL Jeong ◽  
Kyung Dong Lee
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Succinic Acid ◽  
Fermentation Medium ◽  
Gastrointestinal Fluid ◽  
Fermentation Quality

The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

Effect of acidification of sheep's cheese whey with organic acids on the retention of protein and on the quality of Myzithra cheese

1988 ◽  
Vol 55 (2) ◽  
pp. 247-254 ◽  
Author(s):  
Christophoros Pappas ◽  
Leandros Voutsinas
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Whey Protein ◽  
Cheese Whey ◽  
Protein Retention

SummaryWhen 10% citric, lactic or acetic acid was added to sheep's milk cheese whey during its heating for Myzithra cheese preparation, protein retention in the cheese was increased. Acidification of whey to pH 5·2 with lactic acid before heating followed by readjustment to pH 5·8 with NaOH was considered to be the best treatment for practical use, increasing whey protein retention in the cheese and yield without loss of flavour, aroma or texture.

Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Marcellin Koffi Djè ◽  
Kouadio Florent N'Guessan ◽  
Theodore N'Dede Djeni ◽  
Thomas Adjehi Dadie
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Product Quality ◽  
Alcoholic Fermentation ◽  
Reducing Sugars ◽  
Empirical Process ◽  
Small Scale ◽  
Scale Production ◽  
Traditional Process

The production of tchapalo remains more or less an empirical process. For the improvement of the product quality, there is a need of more knowledge on this traditional process and the beer characteristics. The alcoholic fermentation is one of the most steps which most determines the quality of the beer. In this study, the characteristics of the traditional starter and the evolution of temperature, ethanol, sugars and organic acids were assessed at small-scale production during alcoholic fermentation of tchapalo. Brewers used traditional starter at the rate of 0.76-0.88 % when it was dried or at 2.38 % when it was not. When the wort was at 36.6-39.3 °C, the starter was added to initiate the fermentation. Temperature decreased to 34.6-36.5 °C at the end of the fermentation which was concluded after 7.6 h to 8.4 h. Sugars were consumed during the fermentation but it remained 12.9 to 16.57 g/L of reducing sugars and 8.02 to 9.12 °Brix of TSS in the final product. Ethanol content increased from 0.02-0.35 % (v/v) in the wort to 3.5-4.59 % in the beer. The oxalic, citric, tartaric, malic, lactic, fumaric and propionic acids were found in the wort and in tchapalo and increased or decreased during fermentation differently from one site to another. But, the acetic acid was not always detected in both the wort and the beer.

scholarly journals PENGARUH KONSENTRASI ASAM ASETAT DAN WAKTU EKSTRAKSI TERHADAP MUTU KOLAGEN KULIT NILA HITAMPENGARUH KONSENTRASI ASAM ASETAT DAN WAKTU EKSTRAKSI TERHADAP MUTU KOLAGEN KULIT NILA HITAM

2011 ◽  
Vol 1 (1) ◽  
Author(s):  
Latif Sahubawa ◽  
A.B. Naro Putra
Keyword(s):  
Acetic Acid ◽  
Type I Collagen ◽  
Value Added ◽  
Extraction Time ◽  
Quantitative Composition ◽  
Type I ◽  
Industry Waste ◽  
Sds Page ◽  
Acid Molarity

The objective of the research was studied the effect of  acetic acid concentration and extraction time on the collagen quality of black tilapia leather. Black tilapia leather processed into collagen  as an alternative to increasing value-added of fisheries industry waste. Collagen of black tilapia was extracted by the treatment of acetic acid molarity, each: 0.25 M, 0.50 M, and 0.75 M (A factor) and  extraction time of 16 and 48 hours (B factor). Based on the analysis of variance, is known that the interaction of those treatments (AB) didn’t significantly effect on the yield  (p>0.05). Collagen extraction of tilapia leather with 0.75 M of acetic acid at 16 hours, produces the greatest yield  (5.97%), with denaturation temperature is 35.75oC, and quantitative composition of glisine, alanine, and glutamic amino acids were: 5395.82 ppm (52.99%), 2979.15 ppm (22.08%), and 1684.42 ppm (7.45%). Based on the analysis of SDS-PAGE, is known that the collagen contained were α component and β component, so that collagen of tilapia leather has type I collagen.

scholarly journals Production of valuable chemicals from glycerol using carbon fiber catalysts derived from ethylene

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Malaika ◽  
Karolina Ptaszyńska ◽  
Mieczysław Kozłowski
Keyword(s):  
Acetic Acid ◽  
Diazonium Salt ◽  
Value Added ◽  
Molar Ratio ◽  
Molar Ratios ◽  
Filamentous Carbon ◽  
Acid Type ◽  
Acidic Sites ◽  
Concentrated Sulfuric Acid

AbstractEthylene was thermocatalytically transformed into carbon products via a CCVD process. The filamentous carbon obtained was further modified with concentrated sulfuric acid or 4‐benzenediazonium sulfonate (BDS) to produce acid-type catalysts. The as-prepared samples were characterized by SEM and TEM techniques to confirm their morphological features. TG, XRD, elemental, and porosity analyses were also performed to assess the quality of these materials. The fabricated carbons were tested in eco-friendly green synthesis of value-added fuel bio-additives, namely in glycerol esterification. The reaction of glycerol transformation was performed with acetic acid at 80 °C using different glycerol to acetic acid (Gly/AA) molar ratios. The samples functionalized with diazonium salt showed better performance in the above process than those modified with H2SO4, and this was found to be directly related to the degree of surface functionalization with acidic sites. BDS-modified carbon fibers allowed obtaining acceptable results within 6 h when the reaction was performed with a Gly/AA molar ratio of 1:6, however, the dominant products in this case were mono- and diacetins. Extended reaction time altered the distribution of products. Finally, the combined selectivity to the targeted acetins (i.e., DA and TA) was about 75.5%. A direct correlation between the content of –SO3H groups of CNFs and the yield of higher acetins was found.

scholarly journals INFLUENCE OF STATE HAY WITH BIOLOGICAL CONSERVATIVES ON MILK AND CHEESE QUALITY

2019 ◽  
pp. 84-89 ◽  
Author(s):  
Анна Карамаева ◽  
Anna Karamayeva ◽  
Сергей Карамаев ◽  
Sergey Karamaev ◽  
Наталья Соболева ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Crude Protein ◽  
Nutritional Value ◽  
Fat Content ◽  
Animal Feeding ◽  
Digestible Protein ◽  
Biological Preservative

The purpose of the study is to improve the property of eastern galega haylage by using verdant grass preservative applicator and biologies. Iit was established that the eastern galega verdant grass, because of the low sugar con-tent, is not good for state hay purchasing due to the of the obtained results. The biological preservative applicators use for state hay purchasing significantly improves the quality of feed. The preservatives use for verdant grass al-lowed to increase the active acidity of the finished feed in the range between 6.3 to 11.2%, the content of lactic acid – 0.51-0.84 per cent and to reduce the content of acetic acid by 0.19 and 0.27%, respectively. The proportion of lactic acid in the total volume of organic acids was increased by 13.03-16.88%.The nutritional value of haylage with bio-logical preservative applicants increased due to augment of the dry content by 1.7-3.2%, EKE – by 4.4-11.1%, crude protein – by 4.3-10.1%, digestible protein – by 7.4-14.7%.The coefficient of digestibility in the diet of dry con-tent increased by 1.14-3.19%, crude protein – by 2.14-3.62%, crude fat – by 1.64-4.09%, crude fiber – by 1.74-3.87%, BEV – by 2.05-4.13%, which is very important for animal feeding. The use of haylage with a preservative in the diet of cows from experimental groups increased the fat content in milk by 0.03-0.08%, protein – by 0.04-0.10%, and casein contained – by 0.07-0.18%. Rennet additive apply helps milk to coagulate faster by 2.3-4.5 min (6.6-12.8%), and decrease losses of dry content with serum by 1.5-3.0%. The dry content mass in the experimental samples of cheese increased by 2.8-4.7%, fat – by 1.6-2.7%, protein – by 0.7-1.6%, the degree of cheese maturity improved. The «Milostan and Loktantra + zeolite» preservatives provide better properties for products produced.

scholarly journals THE EFFECT OF HOMO - AND HETERO - FERMENTATIVE LACTIC ACID BACTERIA MIX ON THE ENSILED LUCERNE FERMENTATION CHARACTERISTICS AND AEROBIC STABILITY IN BIG BALES

2018 ◽  
Author(s):  
Robertas STOŠKUS ◽  
Jonas JATKAUSKAS ◽  
Vilma VROTNIAKIENĖ ◽  
Vida JUOZAITIENĖ
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Lactococcus Lactis ◽  
Butyric Acid ◽  
Maximum Temperature ◽  
N Concentration ◽  
Aerobic Stability

The purpose of this study was to determine the effect of homo- and hetero-fermentative lactic acid bacteria mix on the ensiled lucerne fermentation characteristics and aerobic stability in big bales. The lucerne was ensiled without additives (C) and treated with a mix of bacterial inoculant that contains Lactococcus lactis and Lactobacillus buchneri (50:50) (I). Silage was treated with bacterial inoculant, which significantly increased the total organic acids concentration by 69 %, lactic acid by 92% and acetic acid by 76 %. If the results were compared with the C silage, the inoculation significantly decreased the concentrations of butyric acid by 73 %, ethanol by 53 % and ammonia - N concentration by 33%. Inoculated silage had significantly lowered the yeast count by 59 % and moulds count by 34 %. Compared to the inoculated silage and during the aerobic exposure, the untreated silage maximum temperature was significantly higher (13.9 0C vs 4.6 0C) (P < 0.05). Therefore, the bacterial inoculant improved the quality of fermentation and aerobic stability in lucerne silages.

INFLUENCE OF DICARBOXYLIC ACIDS ON SOWING QUALITY OF SPRING BARLEY

1970 ◽  
pp. 22-25
Author(s):  
N. N. Loy ◽  
S. N. Gulina
Keyword(s):  
Organic Acids ◽  
Spring Barley ◽  
Dose Range ◽  
Dicarboxylic Acids ◽  
Rotary Machine ◽  
Working Solution ◽  
Negative Effect ◽  
Sprouted Seeds

The effect of presowing seed treatment on various concentrations of dicarboxylic (organic) acids on the sowing characteristics of spring barley has been studied. Seeds were treated with organic acids obtained by exposing cuttings to the radiation with a dose of 100 kGy and consequent hydrolysis, in concentrations: 1•10-7 %; 1•10-9; 1•10-11; 1•10-13 and 1•10-15 % on a laboratory rotary machine RVO-64 for one day before laying for germination. Distilled water was used for the control case. The rate of application of the working solution calculated as 10 liters / ton of seeds. Seeds were germinated in filter paper rolls in accordance with GOST 12038-84 requirements. The temperature was maintained at +24 ° C in the thermostat where the glasses with rolls were placed. For determination of germinative power and laboratory germination the sprouted seeds were evaluated after three and seven days, respectively. In laboratory experiments it was established that the treatment of barley seeds of varieties Zazersky 85, Nur and Vladimir with organic acids (OK) in different concentrations had both a stimulating and a negative effect. On the Zazersky 85 variety, in variants with acid concentrations of 1•10-9 and 1•10-11, an increase in germination energy (EP) by 2-4% and a significant decrease (by 3-4%) of laboratory germination (LV) of barley seeds were noted. On the Nur variety, the increase in EP was observed at 4% (concentration 1•10-11), LV and seed growth force (CPC) by 2-7% at a concentration of 1•10-7 and in the dose range 1•10-11 - 1•10-14 compared to the control values. On the grade of Vladimir, an increase in EP, LV, and CPC was found to increase by 1-6% at concentrations OK 1•10-7 and 1•10-13. It was shown that the treatment of seeds with acids led to an increase in the length of the germ in all studied varieties (by 3-9%) and dry biomass of 7-day-old seedlings - by 3-6%. Consequently, the treatment of seeds with a mixture of dicarboxylic acids has a stimulating effect on the sowing quality of spring barley.

Beech sapling architecture following small and medium gap disturbances in silver fir-beech old-growth forests in Slovenia

2005 ◽  
Vol 156 (12) ◽  
pp. 481-486 ◽  
Author(s):  
Jurij Diaci ◽  
Lahorka Kozjek
Keyword(s):  
Light Intensity ◽  
Quality Characteristics ◽  
Stem Length ◽  
Silver Fir ◽  
Beech Forests ◽  
Vertical Growth ◽  
Relative Light Intensity ◽  
Stem Bending ◽  
Negative Effect

The objective of our research was to examine the effect of canopy shading on beech sapling architecture in the oldgrowth silver fir-beech forests of Pecka and Rajhenavski Rog. In August 2003 we sampled one plot (352 m2) in a large gap in Pecka, which was a result of a strong windstorm in 1983, and eight small gaps (26–78 m2) with similar sapling heights (3.8–8 m). A ground view of each gap was drawn including the characteristics of gap border trees and the density of separate sapling layers was recorded. The height and diameter were measured for each sapling, as well as the following quality characteristics on selected dominant saplings: width of the crown,number of larger branches and knots (>1/3 DBH), intensity of stem bending, deviation from vertical growth, number of terminal shoots, and the type of damage. The results show a negative effect of high canopy shading (estimated relative light intensity was below 5%) on the architectural quality of saplings. A lower overall density of saplings, greater intensity of bending and deviation from vertical growth, a shorter stem length without branches, a larger number of saplings with two terminal shoots, and a larger number of damaged saplings were observed in small gaps.

Quality of the Administration of Value-Added Tax in OECD Countries and Russia

2013 ◽  
Author(s):  
Alexander Knobel ◽  
Sergei Germanovich Sinelnikov-Murylev ◽  
Ilya Sokolov
Keyword(s):  
Value Added ◽  
Oecd Countries ◽  
Value Added Tax
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