Patulin adsorption of a superior microorganism strain with low flavour-affection of kiwi fruit juice

2016 ◽  
Vol 9 (2) ◽  
pp. 195-203 ◽  
Author(s):  
Y. Luo ◽  
Z.L. Wang ◽  
Y.H. Yuan ◽  
Z.K. Zhou ◽  
T.L. Yue
Keyword(s):  
Cell Morphology ◽  
Fruit Juice ◽  
Physicochemical Analysis ◽  
Adsorption Behaviour ◽  
Pseudo First Order Reaction ◽  
Kiwi Fruit ◽  
Sorption Behaviour ◽  
Adsorbent Surface ◽  
Langmuir Isotherm Model ◽  
Adsorption Capability

The aim of this study was to isolate a microbial strain with higher patulin adsorption capability and lower flavour-affection on kiwi fruit juice, and study patulin adsorption behaviour effects on cell morphology and adsorption kinetics. Electronic-nose and physicochemical analysis methods were combined to evaluate the flavour and quality of treated kiwi fruit juice. The results showed that yeasts had a good performance on biomass, patulin adsorption and flavour maintenance. Besides, patulin adsorption behaviour and kinetic study of yeast strain N-10 was investigated, the results showed that patulin adsorption capability was influenced by cell morphology, its adsorption behaviour followed pseudo-first-order reaction kinetics, and equilibrium experiments fit the Langmuir isotherm model. The investigation revealed that patulin adsorption is a spontaneous endothermic physic-sorption behaviour. During adsorption, patulin moved from the liquid to the adsorbent surface and the capability of adsorbents was associated with their cell surface morphology. This study provides a basis for the selection of strains with improved patulin adsorption from kiwi fruit juice and provides the experimental foundation and theoretical basis for future studies of patulin adsorption in fruit juice, it has great potential application for the control of patulin in the juice processing industry.

Abstract P280: Urinary Hippurate and Proline Betaine Excretion relative to Fleshy Fruit Intake and Blood Pressure: The INTERMAP Study

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Linda M Oude Griep ◽  
Joram M Posma ◽  
Jeremiah Stamler ◽  
Queenie Chan ◽  
Linda Van Horn ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Dietary Fiber ◽  
Fruit Juice ◽  
Urinary Metabolite ◽  
Fleshy Fruit ◽  
Resonance Spectroscopy ◽  
Fruit Intake ◽  
Cross Sectional ◽  
Kiwi Fruit ◽  
Urinary Potassium

Background: Intakes of biologically complex fleshy fruits with substantial variations in nutritional composition may be reflected in urinary metabolite differences. We evaluated 24 hr urinary hippurate and proline betaine relative to individual fruit intake and blood pressure (BP) among free-living individuals in a population-based study. Methods: Cross-sectional epidemiological and metabonomic data from the International Study of Macro-/Micronutrients and Blood Pressure were used, available for 4,276 men and women ages 40-59 years from China, Japan, United Kingdom, and United States. Fleshy fruit intakes, according to Stern’s botanical classification, were calculated from four in-depth 24 hr dietary recalls. Urinary spectra from timed 24 hr urine collections were obtained by 1H nuclear magnetic resonance spectroscopy. Peak intensities of urinary hippurate (δ 7.84, doublet) and proline betaine (δ 3.11, singlet) were quantified. Mean urinary metabolite excretions across quartiles of energy-adjusted fruit intakes and corresponding P for trend were calculated. Country-specific multivariable linear regression coefficients between urinary metabolites and sum of metabolite-related fruits were estimated and pooled, weighted by inverse of their variance. Results: Age-sex-sample adjusted Pearson correlations (r) were: between hippurate and raw fruits 0.17, fruit juice 0.01, urinary potassium 0.19, and dietary fiber 0.15; between proline betaine and raw fruit 0.27, fruit juice 0.30, vitamin C 0.40, sugar 0.21, and dietary fiber 0.16; between hippurate and proline betaine 0.02. Significant multivariable adjusted P for trends (metabolome-wide significance level; P<4x10-6) across quartiles of intake were found between total raw fruit, apple, kiwi fruit, nectarine, peach, plum, dried apricot, dried prune and hippurate; similarly between raw fruit, fruit juice, banana, grapefruit, kumquat, orange, satsuma, tangerine, grapefruit juice, orange juice and proline betaine. Correlations between sum of metabolite-related fruits and hippurate were 0.24 (0.10 for sum of remaining fruits) and 0.64 with proline betaine (0.03 for remaining fruits). After multivariable adjustment including BMI, differences in systolic BP were for urinary hippurate higher by 2SD -1.53 mm Hg (95% CI: -2.32,-0.75) and for sum of hippurate-related fruits -0.60 (-1.32,0.12). Urinary proline betaine and sum of proline betaine-related fruits were not associated with BP. Conclusion: Consumption of several individual fruits was related to urinary hippurate and proline betaine excretion. Higher urinary hippurate excretion was associated with lower systolic BP, but this was not found for hippurate-related fruits. This suggests that other polyphenol-rich foods and/or quantity may be important in this relationship.

scholarly journals Adsorption capability of brewed tea waste in waters containing toxic lead(II), cadmium (II), nickel (II), and zinc(II) heavy metal ions

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Hakan Çelebi ◽  
Gülden Gök ◽  
Oğuzhan Gök
Keyword(s):  
Heavy Metals ◽  
Adsorption Process ◽  
Low Cost ◽  
Adsorption Capacities ◽  
Tea Waste ◽  
Optimum Ph ◽  
Effects Of Ph ◽  
Equilibrium Data ◽  
Langmuir Isotherm Model ◽  
Adsorption Capability

Abstract Recently, the search for low-cost eco-friendly adsorbents has become one of the main objectives of researchers. The aim of this study was to test the removal of four heavy metals, namely lead (Pb), zinc (Zn), nickel (Ni) and cadmium (Cd), from a simulated watery solution using brewed tea waste as a potentially suitable adsorbent. The effects of pH levels (2.0–6.0), adsorbent amount (0.1–5.0 g), contact times (1–150 min.) were examined throughout the adsorption process. The results of the experiments showed that the heavy metals elimination yields had an inverse relationship with pH and a linear relationship between the other parameters. The optimum pH for the removal of the heavy metals was between 4.0 and 5.0 in the case of the brewed tea waste. Equilibrium times of 2, 10, 30 and 5 min were required for the adsorption of Pb, Zn, Ni, Cd onto Camellia sinensis, respectively. Based on the results of this study it can be said that brewed tea waste has a high potential to remove heavy metals from aqueous solutions. The maximum adsorption capacities were calculated as 1.197, 1.457, 1.163 and 2.468 mg/g, for Pb, Zn, Ni and Cd, respectively, by fitting the equilibrium data to the Langmuir isotherm model.

scholarly journals Removal of Cefdinir from Aqueous Solution Using Nanostructure Adsorbents of TiO2, SiO2 and TiO2/SiO2

2019 ◽  
Vol 33 (2) ◽  
pp. 235-248
Author(s):  
H. Banu Yener
Keyword(s):  
Rice Husk Ash ◽  
Control Mechanism ◽  
Reaction Model ◽  
Solution Temperature ◽  
Solution Ph ◽  
Freundlich Model ◽  
Adsorbent Surface ◽  
Adsorbate Concentration ◽  
Langmuir Isotherm Model ◽  
Spontaneous Occurrence

The adsorptive removal of cefdinir, an antibiotic, from aqueous solutions on TiO2, SiO2 and TiO2/SiO2 nanostructures was studied by batch experiments. The SiO2 particles were obtained from rice husk ash. Investigated were the effects of the solution pH, adsorbent dosage, initial adsorbate concentration, and solution temperature on both cefdinir uptake and removal. The studies suggest that the adsorption of cefdinir on the nanostructures was mainly due to the electrostatic interaction between the ionic adsorbate molecules and charged adsorbent surface sites. The adsorption isotherm data of TiO2 and SiO2 fit well to the Langmuir isotherm model and the Freundlich model for TiO2/SiO2. The thermodynamic studies indicated favorable and spontaneous occurrence of adsorption. The kinetic data of TiO2 fitted best with PSO reaction model equation, and was described well by Weber-Morris diffusion model with dominating control mechanism of intraparticle diffusion and limited contribution of internal film diffusion.

RHEOLOGICAL BEHAVIOUR OF KIWI FRUIT JUICE CONCENTRATES

1995 ◽  
Vol 26 (2) ◽  
pp. 137-145 ◽  
Author(s):  
A. IBARZ ◽  
J. GINER ◽  
J. PAGAN ◽  
V. GIMENO ◽  
S. GARZA
Keyword(s):  
Fruit Juice ◽  
Rheological Behaviour ◽  
Kiwi Fruit

Comparison of the Influence of Dynamic High-Pressure Microfluidization and Conventional Homogenization on the Quality of Kiwi Fruit Juice

2018 ◽  
Vol 34 (6) ◽  
pp. 1039-1045 ◽  
Author(s):  
X. Y. Wang ◽  
S. H. Wu ◽  
W. Zong
Keyword(s):  
High Pressure ◽  
Fruit Juice ◽  
Reduction Rate ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Kiwi Fruit ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure ◽  
Physical And Chemical

Abstract. The effect of dynamic high-pressure microfluidization (DHPM) on the physical and chemical properties of kiwi fruit juice was compared with that of conventional homogenization (CH). The effect of DHPM pressure and pass number were also assessed. Juice was passed through CH at 20 MPa and DHPM at 40-120 MPa for one to four passes. Results indicated that both CH and DHPM treatment exerted an insignificant effect on the content of total polyphenols and total soluble solids. In comparison, both CH and DHPM reduced Vc content, and the reduction rate induced by DHPM increased with the pressure and passing numbers, which could be explained by the rise of temperature during CH and DHPM processing. Regarding color and transmittance, both CH and DHPM treatments demonstrated a remarkable enhancement, where DHPM showed a higher increase rate. In addition, DHPM showed a remarkable reduction in mean particle size compared to CH and control. In conclusion, DHPM treatment was more beneficial to improve the quality of kiwi fruit juice than CH, suggesting that DHPM technology is a potential alternative to CH for application in kiwi fruit juice, and resulting in a desirable high-quality juice for the consumers. Keywords: Dynamic high pressure microfluidization, Kiwi fruit juice, Physical and chemical property, Total phenolic.

Adsorption Studies with Arsenic onto Ferric Hydroxide Gel in a Non-oxidizing Environment: the Effect of Co-occurring Solutes and Speciation

2006 ◽  
Vol 41 (3) ◽  
pp. 333-340 ◽  
Author(s):  
Bishwajit Nayak ◽  
Md. Amir Hossain ◽  
Mrinal Kumar Sengupta ◽  
Saad Ahamed ◽  
Bhaskar Das ◽  
...  
Keyword(s):  
Ferric Hydroxide ◽  
Sorption Process ◽  
Single Element ◽  
Adsorption Behaviour ◽  
Sorption Behaviour ◽  
Major Health ◽  
Adsorption Studies ◽  
As Species ◽  
Groundwater Arsenic ◽  
Groundwater Systems

Abstract Groundwater arsenic contamination has emerged as a major health threat to millions of people around the world. Studying the sorption process of As(III) and As(V) onto ferric hydroxide gel is important to understand the mobilization of arsenic under nonoxidizing conditions. Most of the previous adsorption studies were limited to single element or multi-element equilibrium in synthetic water. To investigate the effect of matrix and speciation in real groundwater systems, adsorption tests with added As(III) and As(V) separately and in mixture were conducted in both double-distilled deionized water (DDDW) and As-safe (&lt;3 µg L-1) tubewell water. In DDDW, the As(III)/As(V) ratio in the mixture strongly influenced the sorption behaviour by shifting the adsorption edge and also the efficiency. For As(III) and As(V) mixture in 1:1 proportions in tubewell water, the adsorption of both the species decreased up to pH 8; in the alkaline ranges the adsorption extent was marginally increased in comparison to that in DDDW. When As(III):As(V) was added in 3:1 proportions in tubewell water, the adsorption of both was enhanced in alkaline ranges compared to that in DDDW. When As(V) was predominant [As(V):As(III) = 3:1] in tubewell water, no significant changes were observed for As(V), though adsorption of As(III) was notably retarded. The statistical analysis of the results indicates the concentration ratio of As species in the system has a definite impact on adsorption behaviour onto ferric hydroxide gel.

The Effect of RF Treatment Combined with Nisin Against Alicyclobacillus Spores in Kiwi Fruit Juice

2016 ◽  
Vol 10 (2) ◽  
pp. 340-348 ◽  
Author(s):  
Jiang Bo Zhang ◽  
Zhen Peng Gao ◽  
Xing Hua Liu ◽  
Tian Li Yue ◽  
Ya Hong Yuan
Keyword(s):  
Fruit Juice ◽  
Kiwi Fruit

scholarly journals Non-Enzymatic Water-Soluble Antioxidants Bioanalysis in Some Teas and Juices by PCL Method

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Neli DARIE ◽  
Iuliana BRATU ◽  
Mihai OGNEAN ◽  
Claudia OGNEAN
Keyword(s):  
Ascorbic Acid ◽  
Free Radicals ◽  
Green Tea ◽  
Fruit Juice ◽  
Fruit Juices ◽  
Water Soluble ◽  
Antioxidative Capacity ◽  
Kiwi Fruit ◽  
Natural Extract ◽  
Very High

Non-enzymatic water-soluble antioxidants from different teas (black, green, peppermint), coffee, natural extract of rosemary and fruit juices (apple, grape, grapefruit, kiwifruit) were quantized by measuring their chemiluminescence in order to establish their power to protect the living beings from the free radicals. Among the samples high values of antioxidative capacity presents green tea (655 mmol AU) (AU=ascorbic units) and kiwi fruit juice (31 mmol AU). The maximum measuring times are less than 3 minutes. The sensivity of the photo-induced chemiluminescence (PCL) method was very high: nanomolar concentrations of non-enzymatic watwer-soluble antioxidative substances, as ascorbic acid units, have been determinated with a reproductibility of CV

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