Optimization of Prickly Pear Juice Clarification for Better Retention of Betalain and Color Properties

Background: Prickly pear juices are considered as valuable ingredient for sports and energy drinks due to its higher amino acids contents, minerals and attractive red color. Hence, prickly pear fruit has received renewed interest for the production of juice. Up to date, relatively little work has been reported regarding the manufacturing of prickly pear products. Enzyme has proved to be the key element for producing clear and stable fruit juice. The present study aimed to optimize the processing parameters for enzymatic clarification of prickly pear juice. The results of this investigation are expected to provide the suitable process technology for the production of prickly pear juice with better retention of betalain content and color value. Methods: Prickly pear pulp was treated with pectinase enzyme at different concentrations (0.01-0.09%), incubation temperatures (40-60°C) and incubation time (60-180 min). The effect of enzymatic treatments on clarity, color index, betalain content and ascorbic acid content of juice were studied through response surface methodology by employing second order central composite rotatable design. Result: Response surface analysis determined the optimum condition for clarifying prickly pear juice as 0.036% enzyme concentration, 46°C incubation temperature and 112 min incubation time. At this condition, it was predicted to produce the prickly pear juice with clarity of 48.59% T, color index of 0.603 abs, betalain content of 542.93 mg/L of juice and ascorbic acid content of 9.35 mg/100 g with the desirability of 0.780.

Deep Eutectic Solvent Dyeing of Cellulose Acetate Nanofibers With Disperse Dyes: Kinetics, Isotherm and Thermodynamic Studies

Deep Eutectic Solvents (DES) was introduced more than a decade ago and has been used in variety of applications based on their unique chemical and physical properties. Recently, they have shown a considerable attention in various sectors including nanotechnology because they have distinctive features as “New green solvents”. Within this scope of work, we introduced choline chloride (CC) as a DES which is nontoxic, inexpensive and has tendency to improve color yield properties of disperse dyes on the nanofibers membrane. Cellulose acetate nanofibers (CANF) were electrospun and dyed with Color Index Disperse Red 277, Color Index Disperse Blue 165:1, and Color Index Disperse Yellow 211 in Choline chloride:Ethylene glycol (CC:EG) media and Choline chloride:Urea (CC:Urea) media by using high-temperature exhaust method. Results revealed that dyeing of CANF by CC:EG media has good color fixation properties than CC:Urea media. The dyed samples were characterized by FTIR and SEM. Further, the thermodynamic, standard affinities, and kinetic parameters have also been analyzed. The proposed dyeing of CANF with DES showed excellent calorimetric properties within a short interval of time as compared to conventional dyeing process.

PERUBAHAN SIFAT FISIK DAN CITA RASA KOPI ARABIKA ASAL BONDOWOSO PADA BERBAGAI TINGKAT PENYANGRAIAN

Arabica coffee from the plantation on the foothill of Ijen-Raung mountains in Bondowoso is well known for its Java Arabica Coffee specialty. The exploration to strengthen the specialty identity is keep going on. This study aims to determine the changes in physical properties and flavor of that arabica coffee during roasting at various times and temperatures of roasting. The aspects of physical properties that were studied include weight to volume ratio, coffee bean dimension, and a color index of RGB (red green blue). The weight-to-volume ratio and color index of RGB decreased as the time and temperature roasting increased. The change in dimension of the coffee bean was caused by roasting also detected, but not dominant signifies the roasting level. This is due to the dimension change of coffee bean in each roasting profile having tiny differences and the dimension of the green bean had high variation. Based on this study, it is known that the roasting with a maximum temperature of 165°C and total time process of 9.5 minutes gives the highest total score of aroma, flavor, acidity, and aftertaste of that arabica coffee.

Analysis of canopy phenology in man-made forests using near-earth remote sensing

Background Forest canopies are highly sensitive to their growth, health, and climate change. The study aims to obtain time sequence images in mix foresters using a near-earth remote sensing method to track the seasonal variation in the color index and select the optimal color index. Three different regions of interest (RIOs) were defined and six color indexes (GRVI, HUE, GGR, RCC, GCC, and GEI) were calculated to analyze the microenvironment difference. The key phenological phase was identified using the double logistic model and the derivative method, and the phenology forecast of color indexes was performed based on the long short-term memory (LSTM) model. Results The results showed that the same color index in different RIOs and different color indexes in the same RIO present a slight difference in the days of growth and the days corresponding to the peak value, exhibiting different phenological phases; the mean squared error (MSE), root mean squared error (RMSE), mean absolute error (MAE), and mean absolute percentage error (MAPE) of the LSTM model was 0.0016, 0.0405, 0.0334, and 12.55%, respectively, indicating that this model has a good forecast effect. Conclusions In different areas of the same forest, differences in the micro-ecological environment in the canopies were prevalent, with their internal growth mechanism being affected by different cultivation ways and the external environment. Besides, the optimal color index also varies with species in phenological response, that is, different color indexes are used for different forests. With the data of color indexes as the training set and forecast set, the feasibility of the LSTM model in phenology forecast is verified.

EFFECT OF ENROFLOXACIN ON RED BLOOD CELL INDICES OF DUCKLINGS

In this study we present the results of our research into the effect of Enrofloxacin (a fluoroquinolone drug) on red blood cell indices of ducklings, breed Bashkir duck. The ducklings of the experiment group received Enrofloxacin at a concentration of 200 g/L via drinking water for 10 consecutive days. Blood samples from all the ducklings were collected by cardiac puncture on Day 1, Day 3, Day 5, Day 7, Day 9 and Day 11 after the withdrawal of the drug. After evaluating red blood cell indices, including RBC count, hematocrit, color index of blood, erythrocyte sedimentation rate, hemoglobin content and erythrocyte indices we observed short-term reliable changes in blood of ducklings in the experiment group. We registered the most dynamic changes in RBC count of Group II on Day 1, Day 9 and Day 11, when it increased by 16%, 14% and 16% respectively whereas on Day 3 we registered a single decrease by 8% as compared to the control group. We marked ambiguous variations in color index of blood, MCV and MHC. Throughout the experiment we noted the most pronounced changes in practically every value only on Day 5, when we registered increases in RBC count, hemoglobin content, color index of blood, hematocrit, mean corpuscular volume and mean hemoglobin content of duckling blood. In spite of the fact that these singular changes may reflect certain intensification of erythropoiesis, on the whole they do not reflect any negative effect of Enrofloxacin on physiological status of ducklings.

Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber

In this study, the effect of grape pomace (GE), orange peel extract (OE), and nisin (N) with modified atmosphere packaging (MAP: 70% CO2 + 30% N2) was investigated on the quality and shelf life of ham produced from low fat Silver carp surimi (containing inulin fiber [FI] and salatrim [S]) kept in the refrigerator with T1: control (con-taining nitrite), T2: control + MAP, T3: GE 0.5%+ FI 5% +OE 0.5% +N 0.5%, T4: S 5%+ OE 0.5%+ GE 0.5% +N 0.5% + MAP, T5: FI 2.5%+ S 2.5%+ GE 0.5%+ OE 0.5%+ N 0.5%+ MAP. The texture characteristics of ham at the beginning of storage, cooking loss, chemical indices (peroxide value, pH, color index), and microbial (total count bacteria, psychrotrophic bacteria, mold and yeast, Clostridium botulinum) during 42 days storage in the refriger-ator (4 ± 1°C) were evaluated. The results of the tests were analyzed according to Duncan’s by SPSS software with 95% confidence. The results showed that inulin and salatrim fibers have a positive effect on the texture and cooking loss of ham and inulin had a better effect, so the value of cooking loss in treatment 3 was 1.62% and control treatment was 2.09%. Using three natural preservatives along with MAP could slow down the oxidative spoilage, microbial and color index changes in ham. These combinations also inhibited the growth of C. botulinum. In most tests examined, treatment 3 showed no significant difference with treatment 1 (ham containing nitrite) (P > 0.05), so this treatment shows that natural additives (nitrite replacement) improve the quality properties of low-fat ham.