Abstract: Trapping efficiency of methyl eugenol and three locally made food-based lures were evaluated in three locations for trapping of B. dorsalis on mango homestead trees in Ibadan South west Nigeria. The treatments were methyl eugenol, brewery waste, pineapple juice, orange juice, and control (water). The experiment was laid in a Complete Randomized Block Design (CRBD) and replicated three times in each location. Data collected were subjected to analysis of variance and significant means were separated by Turkey’s test. The results showed that B. dorsalis was recorded in all locations of study. Methyl eugenol significantly (P < 0.05) trapped higher population of B. dorsalis in all the study area. The population density of B. dorsalis was highest during the ripening period of mango in all locations. The percentage trapped flies after 7 weeks were 77.85%-82.38% (methyl eugenol), 7.29%-8.64% (pineapple juice), 5.62-7.62% (brewery waste), 4.41%-5.95% (orange juice), and 0.24-0.47% (control). There were no significance differences (p > 0.05) on the population of B. dorsalis trapped in all locations. Similarly, there were no significant differences (p > 0.05) on the population of flies trapped among the food attractants. However, the three food attractants significantly (p < 0.05) trapped higher flies than control. Methyl eugenol trapped only male flies while brewery waste and other food based attractants trapped both male and female flies. The food baits tested were promising attractants for trapping B. dorsalis on mango homestead tress, hence increased dosage could be considered for monitoring and mass trapping as management strategies against fruit fly infestation.
Abstract: The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70 for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice.
Abstract: The influence of cultivation factors such as content of ammonium sulfate, glucose and water in the culture medium and particle size of dry orange waste, on their bioconversion for pectinase production was studied using complete factorial design. A polygalacturonase (PG) was isolated using ion exchange chromatography under gradient elution 0-0,5 m/l NaCl (column equilibrate with acetate buffer pH 4,5), subsequently by sephadex G75 column chromatography was applied and the molecular weight was obtained about 51,28 KDa. Purified PG enzyme exhibits a pH and temperature optima of activity at 5 and 35°C respectively. Treatment of apple juice by purified enzyme extract yielded a clear juice, which was competitive with juice yielded by pure Sigma Aldrich Aspergillus niger enzyme.
Abstract: Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice.
Abstract: In the present study, effect of critical medium components (a total of fifteen components) on ethanol production from waste cashew apple juice (CAJ) using yeast Saccharomyces diasticus was studied. A statistical response surface methodology
(RSM) based Plackett-Burman Design (PBD) was used for the design of experiments. The design contains a total of 32 experimental trails. The effect of medium components on ethanol was studied at two different levels such as low concentration level (-) and high concentration levels (+). The dependent variables selected in this study were ethanol concentration (g/L) and cellmass concentration (g/L). Data obtained from RSM on ethanol production were subjected to analysis of variance (ANOVA). In general, initial substrate concentration significantly influenced the microbial growth and product formation. Of the medium components evaluated, CAJ concentration, yeast extract, (NH4)2SO4, and malt extract showed significant effect on ethanol fermentation. A second-order polynomial model was used to predict the experimental data and the model fitted the data with a high correlation coefficient (R2 > 0.98).
Maximum ethanol (15.3 g/L) and biomass (6.4 g/L) concentrations
were obtained at the optimum medium composition and at optimum
condition (temperature-30°C; initial pH-6.8) after 72 h fermentation
using S.diasticus.
Abstract: Antioxidants contribute to endogenous photoprotection
and are important for the maintenance of skin health. The study was carried out to compare the skin hydration and transepidermal
water loss (TEWL) effects of a stable cosmetic preparation
containing flavonoids, following two applications a day over a period
of tenth week. The skin trans-epidermal water loss and skin hydration
effect was measured at the beginning and up to the end of study period of ten weeks. Any effect produced was measured by Corneometer and TEWA meter (Non-invasive probe).
Two formulations were developed for this study design. Formulation one the control formulation in which no apple juice
extract( Flavonoids) was incorporated while second one was the active formulation in which the apple juice extract (3%) containing
flavonoids was incorporated into water in oil emulsion using Abil EM 90 as an emulsifier. Stable formulations (control and Active)
were applied on human cheeks (n = 12) for a study period of 10 weeks. Result of each volunteer of skin hydration and TEWL was
measured by corneometer and TEWA meter. By using ANOVA and Paired sample t test as a statistical evaluation, result of both base and
formulation were compared. Statistical significant results (p≤0.05)
were observed regarding skin hydration and TEWL when two creams, control and Formulation were compared. It showed that
desired formulation (Active) may have interesting application as an
active moisturizing cream on healthy skin.
Abstract: Polyphenolics and sugar are the components of many
fruit juices. In this work, the performance of ultra-filtration (UF) for
separating phenolic compounds from apple juice was studied by
performing batch experiments in a membrane module with an area of
0.1 m2 and fitted with a regenerated cellulose membrane of 1 kDa
MWCO. The effects of various operating conditions: transmembrane
pressure (3, 4, 5 bar), temperature (30, 35, 40 ºC), pH (2, 3, 4, 5),
feed concentration (3, 5, 7, 10, 15 ºBrix for apple juice) and feed flow
rate (1, 1.5, 1.8 L/min) on the performance were determined.
The optimum operating conditions were: transmembrane pressure
4 bar, temperature 30 ºC, feed flow rate 1 – 1.8 L/min, pH 3 and 10
Brix (apple juice). After performing ultrafiltration under these
conditions, the concentration of polyphenolics in retentate was
increased by a factor of up to 2.7 with up to 70% recovered in the
permeate and with approx. 20% of the sugar in that stream..
Application of diafiltration (addition of water to the concentrate) can
regain the flux by a factor of 1.5, which has been decreased due to
fouling. The material balance performed on the process has shown
the amount of deposits on the membrane and the extent of fouling in
the system. In conclusion, ultrafiltration has been demonstrated as a
potential technology to separate the polyphenolics and sugars from
their mixtures and can be applied to remove sugars from fruit juice.