Production Process of a Nutritional Drink from Mango (Mangifera indica)

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

Morphological and biochemical characteristics in fruits of Mangifera indica L. var. Ataulfo with and without conventional management

Objective: To identify the morphometric and biochemical variation in mango fruits var. Ataulfo (Mangifera indica L.) in two contrasting environments with and without conventional management. Design/methodology/approximation: Morphological and biochemical variables were studied in mango fruits var. Ataulfo in two environments, one of them (La Norteña) with Leptosol soil and Aw climate with conventional agrochemical-based management and the other (Santa Cecilia) on Acrisol soil and Am climate with agroecological management. There were 30 fruits used, all from five trees (n=150) per study garden in a state of commercial maturity. Each fruit was considered as an experimental unit, and morphological and biochemical variables were evaluated for each fruit. Results: Increase in fruit weight, higher pH and increase in total soluble solids, but decrease in pulp weight on site with conventional handling. Increase in pulp content and firmness in fruits from the site without handling. Study Limitations/implications: Changes in the amount and distribution of rainfall in both environments each year. Findings / conclusions: Morphological and biochemical modifications are presented. Greater size and weight, pH and TSS content in the conventional production system, but increased pulp and greater firmness, as well as higher citric acid content in the agroecological system. The results suggest differential effects in mango fruits according to the management and environment where they develop.

Obtaining and characterization films of a bioplastic obtained from passion fruit waste (Passiflora edulis)

Objective: Obtaining films from a vegetable biopolymer from the peel (a by-product) of passion fruit (Passiflora edulis) (BPM) and contribute to reduce the environmental pollution generated by the consumption of petroleum-derived plastics.Design / methodology / approach: By acid hydrolysis at four concentrations of citric acid (0, 1, 2, and 3 %), pectin was extracted of passion fruit peels, making a paste mixture with glycerol. The obtained biofilms with an approximate 1 mm thickness wereNcharacterized by transformed Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) with coupled elemental analyzer (EDS).Results: XRD diffractograms revealed that passion fruit bioplastic had a semi-crystalline structure and a calculated crystallinity index of 74.6 %. Its value reduced by the half as the citric acid increased concentration, the samples with lower concentration with greater flexibility (1 %). FTIR analysis suggested alterations in the BMP structures and adecrease of methoxyl groups in the polymeric chains with the increasing in citric acid content. Limitations/implications: SEM micrographs showed homogeneity in the films, although with some granular irregularities and folding.Findings/conclusions: The increase in citric acid concentration decreased the degree of gelation in the writing of the obtained biofilms, suggested by EDS and FTIR results, with a consequent reduced flexibility of the GMP films.

Pyrolysis Preparation Process of CeO2 with the Addition of Citric Acid: A Fundamental Study

CeO2 is an important energy storage material that can be used in solid fuel cells. Adding citric acid can improve the particle distribution of the pyrolytic preparation of CeO2 inside the reactor. Through Fluent, this paper investigated the pyrolysis preparation of CeO2 with the addition of citric acid by adopting the Eulerian multiphase flow model, component transportation model, and standard k-ε turbulence model. The experimental and simulation results suggest that the addition of citric acid can alter the pressure, temperature, and component distributions inside the reactor. When the mass fraction of O2 is 0.3, the concentration distribution effect of the CeO2 component is optimal and its conversation rate is the highest. When the mass fraction of citric acid is 0.04, the concentration distribution effect of the CeO2 component is the best, as witnessed by the high CeO2 concentration at the exit. It was found that an O2 content of 30 wt % and citric acid content of 4 wt % were optimal operating conditions for this technology.

Physico-Mechanical and Biological Durability of Citric Acid-Bonded Rubberwood Particleboard

This study investigated the effects of different citric acid content on the physico-mechanical and biological durability of rubberwood particleboard. Particleboards with density of 700 kg/m3 were produced with three different citric acid contents, namely 10, 15 and 20 wt%. Particleboards made from 10 wt% urea formaldehyde (UF) resin were served as control for comparison purposes. FTIR analysis was carried out and the formation of ester linkages between -OH on cellulose and carbonyl groups of citric acid was confirmed. The peak intensity increased along with increasing citric content, which indicated that a higher amount of ester linkages were formed at higher citric acid content. Citric acid-bonded particleboard had inferior physical properties (water absorption and thickness swelling) and mechanical properties (internal bonding strength, modulus of rupture and modulus of elasticity) compared to that of the UF-bonded particleboard. However, the performance of particleboard was enhanced with increasing citric acid content. Meanwhile, citric acid-bonded particleboard displayed significantly better fungal and termite resistance than UF-bonded particleboard owing to the acidic nature of citric acid. It can be concluded that citric acid is a suitable green binder for particleboard but some improvement is needed during the particleboard production process.

Primary, Secondary Metabolites and Molecular Characterization of Hawthorn (Crataegus spp.) Genotypes

In this study, the molecular, biochemical and agro-morphological characterization of genotypes belonging to hawthorn species collected from Bolu province of Turkey was performed. Inter-priming binding sites (iPBS) markers based on retrotransposons were used for the first time in the molecular properties of hawthorn genotypes in the world. The marker system provided very useful information for revealing the genetic variation of the genotypes. Six iPBS markers amplified 68 fragments, of which 65 were polymorphic (95.59%) with an average of 10.83 polymorphic bands per primer. The polymorphism and resolving power per primers ranged from 0.12 to 0.42 and from 0.78 to 8.11 with the average being 0.32 and 5.95, respectively. Pomological properties of Crataegus tanacetifolia, such as fruit pomology and core weight were determined to higher than those of Crataegus monogyna. Citric acid was determined as the most predominant organic acid, followed by malic and succinic acid in the genotypes of both species. The highest citric acid content (26.745 mg 100 g−1) was noted for 14BL09 genotype. The vit. C content was recorded ranging from 2.681 to 9.621 mg 100 g−1. Catechin, chlorogenic, caffeic and rutin contents were varied between 4.140–51.393 mg, 2.254–42.361 mg, 0.624–4.407 mg, and 1.241–10.029 mg per 100 g of fruits, respectively. As a result, it has been determined that twenty-five genotypes belonging to different hawthorn species are important genetic resources to be evaluated in horticultural breeding studies in terms of their physical and biochemical contents.

Associations between Mammary Gland Echotexture and Milk Composition in Cows

Thirty clinically healthy Holstein-Friesian cows underwent twice daily machine milking and ultrasonographic examinations of the udder just prior to and after milking. Digital ultrasonographic images of each udder quarter were subjected to computer-assisted echotextural analyses to obtain mean numerical pixel values (NPVs) and pixel heterogeneity (PSD) of the mammary gland parenchyma. The average milk yield and pH were higher (p < 0.05) in the morning, whereas crude fat, total solids, solids non-fat and citric acid content were higher (p < 0.05) during the evening milking period. Mean NPVs and PSDs of the mammary gland parenchyma were greater (p < 0.05) after than before milking. There were significant correlations among echotextural characteristics of the udder and protein percentage, lactose content and freezing point depression determined in the milk samples collected in the morning and crude protein, casein, lactose and solids non-fat in the evening. Our results can be interpreted to suggest that computerized analysis of the mammary gland ultrasonograms has the makings of a technique for estimating non-fat milk constituents in cows. However, future validating studies are necessary before this method can be employed in commercial settings and research. Moreover, significant inter-quarter differences in udder echogenicity may necessitate further echotextural studies of separate quarters.

Rootstock Effect on Physico-Chemical and Nutritional Quality of Mandarin ‘Clemenules’ during the Harvest Season

This study reports the influence of eight rootstocks (‘Carrizo’ (CC), ‘C-35’ (C35) ‘Cleopatra’ (CL), ‘Volkameriana’ (VK), ‘Macrophylla’ (M), ‘Forner-Alcaide 5’ (FA5), ‘Forner-Alcaide 13’ (FA13) and ‘Forner-Alcaide V17’ (V17)) on the physico-chemical and nutritional quality of ‘Clemenules’ mandarins at three harvest times during two seasons. Fruit quality parameters were influenced by rootstocks, and this effect was mostly harvest time -dependent. External color was overall influenced by rootstocks upon the first harvest. FA13 and C35 induced a breakthrough in color change, while V17 brought about the greatest color increase. CL and V17 initially delayed the fruit maturity index. In the last harvest, while CL had one of the highest maturity indices, V17 exhibited the lowest as acidity was maintained as harvest advanced. The CC and M fruit had the highest and lowest sucrose content, respectively. The highest glucose and fructose contents in fruit were induced by V17, FA5 and CC. The highest citric acid content was displayed by V17 in all the harvests. The FA13, C35 and VK fruit exhibited the highest malic acid content. The effect that rootstock exert on ascorbic acid and flavonoid content depends on the studied season. The results reveal the importance of conducting studies during different seasons to obtain robust results.

Development of Moulding using Sweet Sorghum Bagasse and Citric Acid: Effects of Application Method and Citric Acid Content

The effective use of agricultural residues is desirable. In this study, the manufacturing of mouldings using sweet sorghum bagasse powder and citric acid as an adhesive was attempted. The effects of the application method and citric acid content on the bending properties and water resistance of the mouldings were investigated. Powder and liquid applications were used. The citric acid solid content based on the total weight of the mouldings was adjusted to 0, 15, 20, 25, and 30 weight percent. The dumbbell-shaped moulding was manufactured at 200°C and 4 MPa for 10 minutes. The relationship between the bending properties and citric acid content differed depending on the application method; the powder application was effective for obtaining high bending properties with a lower citric acid content. The water resistance of the moulding was greatly affected by the application method when a low citric acid content was used, and it was affected by the citric acid content when a high citric acid content was used. According to the data measured from Fourier-transform infrared spectroscopy, it was easy to contain unreacted citric acid in the moulding with the powder application, and an ester linkage formed easily when the liquid application was used. It was suggested that the citric acid tends to work as an adhesive in the powder application, and it tends to modify the bagasse powder in the liquid application.

OPTIMIZATION OF CONDITIONS OF EXTRACTION PROCESS FROM COFFEE CHERRY PULP (CASCARA) AND APPLICATION TO DRINKING WATER PRODUCTS WITH ANTIOXIDANT ACTIVITY

The paper studied on the optimization of extraction condition of total polyphenols and flavonoids from dried coffee cherry pulp (Cascara) by response surface methodology. The effect of extraction conditions such as solvent (water)-to-material ratio (X1); temperature (X2) and time (X3) were studied. The results showed that the best combination of extraction conditions for dried coffee cherry pulp was at 1: 40.77 solid- sovent ration, 71.59oC and 48.39min. At optimal extraction conditions, total polyphenol content achieved 23.816 mgGAE/g and total flavonoid 11.365 mgQE/g of dry basis.Applying the optimization conditions of extraction process to drinking water products from coffee cherry pulps and implementing sensory methods according to the ranking test method to determine the mixing formula. Results obtained syrup ratio 90bx, citric acid content is 0.01%. According to the consumer acceptance test, the final product of this research was rated 4.7 on a scale of 7, the studied product has good organoleptic properties and sterilization standards, ensuring food safety for consumers. Our research results indicated potential of using dried coffee cherry pulp (Cascara) as promisisng resources for extracting natural antioxidants.Key words: coffee cherry pulp, Cascara, polyphenol, flavonoid…