Abstract: This research describes a voltammetric approach to determine amounts of vitamin C (Ascorbic acid) in orange juice sample, using three screen printed electrode. The anodic currents of vitamin C were proportional to vitamin C concentration in the range of 0 – 10.0 mM with the limit of detection of 1.36 mM. The method was successfully employed with 2 µL of the working solution dropped on the electrode surface. The proposed method was applied for the analysis of vitamin C in packed orange juice without sample purification or complexion of sample preparation step.
Abstract: Plant preparations from thyme and garlic have been shown to be effective acaricides against the poultry red mite, Dermanyssus gallinae. In a layer house with a history of D. gallinae problem, mites were detected in the monitoring traps for the first time and number of them was counted. Then, some rows of layer house was sprayed twice using a concentration of 0.21 mg/cm2 thyme essential oil and 0.07 mg/cm2 garlic juice and a similar row was used as an untreated control group. Red mite traps made of cardboard were used to assess the mite density during days 1 and 7 after treatment and always removed after 24 h. the collected mites were counted and the efficacy against all mite stages (larvae, nymphs and adults) was calculated. Results showed that on day 1 and 7 after the administration of garlic extract efficacy rate was 92.05% and 74.62%, respectively. Moreover, efficacy rate on day 1 and 7 was 89.4% and 95.37% when treatment was done with thyme essential oil. It is concluded that using garlic juice to control of D. gallinae is more effective on short time. But thyme essential oil has a long time effect in compare to garlic preparation.
Abstract: The aim of this study was to determine physicochemical and sensory properties of germinated brown rice ice cream as affected by replacement of cream, milk, stabilizer, and emulsifier with green coconut pulp. Five different formulations of ice cream were performed. Regular formulation of ice cream consisted of GBR juice, milk cream, milk powder, stabilizer, emulsifier, sucrose and salt. Replacing of cream, milk, stabilizer, and emulsifier with coconut pulp resulted in an increase in viscosity and overrun, but a decrease in hardness, melting rate, lightness (l*) and redness (a*). However, there was no significant difference among all formulations on any sensory attributes. The results also showed that the ice cream with replacement of coconut pulp contained less fat and protein than those of the regular ice cream. The findings suggested that green coconut pulp can be used as alternative ingredient to replace fat, milk stabilizer and emulsifier even in a high carbohydrate ice cream formulation.
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: The two primary objectives of this research were (1)
to examine the current knowledge and actual circumstance of
agricultural workers about mangosteen product processing; and (2) to
analyze and evaluate ways to develop capacity of mangosteen
product processing. The population of this study was 15,125 people
who work in the agricultural sector, in this context, mangosteen
production, in the eastern part of Thailand that included Chantaburi
Province, Rayong Province, Trad Province and Pracheenburi
Province. The sample size based on Yamane’s calculation with 95%
reliability was therefore 392 samples. Mixed method was employed
included questionnaire and focus group discussion with
Connoisseurship Model used in order to collect quantitative and
qualitative data. Key informants were used in the focus group
including agricultural business owners, academic people in agro food
processing, local academics, local community development staff,
OTOP subcommittee, and representatives of agro processing
industry professional organizations. The study found that the
majority of the respondents agreed with a high level (in five- rating
scale) towards most of variables of knowledge management in agro
food processing. The result of the current knowledge and actual
circumstance of agricultural human resource in an arena of
mangosteen product processing revealed that mostly, the respondents
agreed at a high level to establish 7 variables. The guideline to
developing the body of knowledge in order to enhance the capacity
of the agricultural workers in mangosteen product processing was
delivered in the focus group discussion. The discussion finally
contributed to an idea to produce manuals for mangosteen product
processing methods, with 4 products chosen: (1) mangosteen soap;
(2) mangosteen juice; (3) mangosteen toffee; and (4) mangosteen
preserves or jam.
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: High Resolution NMR Spectroscopy offers unique screening capabilities for food quality and safety by combining non-targeted and targeted screening in one analysis.
The objective is to demonstrate, that due to its extreme reproducibility NMR can detect smallest changes in concentrations of many components in a mixture, which is best monitored by statistical evaluation however also delivers reliable quantification results.
The methodology typically uses a 400 MHz high resolution instrument under full automation after minimized sample preparation.
For example one fruit juice analysis in a push button operation takes at maximum 15 minutes and delivers a multitude of results, which are automatically summarized in a PDF report.
The method has been proven on fruit juices, where so far unknown frauds could be detected. In addition conventional targeted parameters are obtained in the same analysis. This technology has the advantage that NMR is completely quantitative and concentration calibration only has to be done once for all compounds. Since NMR is so reproducible, it is also transferable between different instruments (with same field strength) and laboratories. Based on strict SOP`s, statistical models developed once can be used on multiple instruments and strategies for compound identification and quantification are applicable as well across labs.
Abstract: The effect of nonthermal pulsed electric field (PEF) and thermal treatment (90⁰C for 60s) was studied on quality parameters of emblica officinalis juice for the period of 6 weeks at 4⁰C using monopolar rectangular pulse of 1µs width. The PEF treatment was given using static chamber at 24kV/cm for 500µs. The quality of emblica officinalis juice was investigated in terms of non enzymatic browning index (NEBI), 5-hydroxymethyl-2-furfural (HMF), total polyphenol content and antioxidant capacity. ⁰Brix, pH and conductivity were evaluated as physical parameters. The aim of the work was to investigate the effect of PEF on the retention of bioactive compounds and retardation of browning activity. The results showed that conventional thermal treatment had led to a significant (p < 0.05) decrease of 48.15% in polyphenol content (129.56 mg of GAE L-1), with higher NEBI and HMF formation (p < 0.05) whilst PEF suppressed NEBI and retained higher polyphenol compounds (168.59 mg GAE L-1) with limiting the loss to 32.56% along maximum free radical scavenging activity (92.07%). However, pH, ⁰brix and electrical conductivity of treated juice samples remain unaffected. Therefore, PEF can be considered as an effective nonthermal treatment for retaining bioactive compounds along suppressing browning of emblica juice.
Abstract: The present invention relates to multiple-unit tablet dosage forms, which is composed of several subunits (multiparticulates/pellets). Each small multiparticulate further composed of many layers. Some layer contains drug substance; others are rate controlling polymer. The resulting multiple-unit tablet dosage forms of pantoprazole were satisfactory fabricated. Pelletization technique has some advantages over coated tablet formulation. In coated tablet the coating may be damaged and a pinhole possibly formed that would result in increased release of drug in stomach and may be deactivated in stomach juices. If the coat of some pellets may be damaged that would not affect the release properties of the multiple-unit tablet. Hence they are beneficial in this aspect. The results confirmed the successful preparation of stable and bioequivalent once daily controlled release multiple-unit tablets of pantoprazole.
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: Pomegranate and pomegranate juices (PJs) have taken
great attention for their health benefits in the last years. As there is an
increasing concern about potential health benefits of ellagic acid, it is
of great interest to evaluate alterations in ellagic acid concentration of
commercial PJs. The purpose of this study is to analyze total
phenolic, free and total ellagic acid content of six commercial PJs
sold in Turkish markets using HPLC.
The results showed that some commercial PJs had markedly high
total phenolic and ellagic acid content. Total phenolic substances of
commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free
amount of ellagic acid in commercial PJs range from 27.64 to 111.78
mg/l. Samples are hydrolyzed with concentrated HCl at 93oC for 2
and 24 hour and influences of temperature and time parameters on
hydrolization were investigated. Thermal processing for
pasteurization increased ellagic acid via ellagitannins hydrolysis.
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.
Abstract: With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a gluten-free cookie formulation. Since the quality of a baked product is highly influenced by the baking conditions, the objective of this work was to optimize the baking time and thickness of dough pieces, by applying Response Surface Methodology (RSM) in order to obtain the best technological quality of the cookies. The experiments were carried out according to a Central Composite Design (CCD) by selecting the dough thickness and baking time as independent variables, while hardness, color parameters (L*, a* and b* values), water activity, diameter and short/long ratio were response variables. According to the results of RSM analysis, the baking time of 13.74min and dough thickness of 4.08mm was found to be the optimal for the baking temperature of 170°C. As similar optimal parameters were obtained by previously conducted experiment based on sensory analysis, response surface methodology (RSM) can be considered as a suitable approach to optimize the baking process.
Abstract: Prickly pear (Opuntia spp) fruit has received renewed
interest since it contains a betalain pigment that has an attractive
purple colour for the production of juice. Prickly pear juice was
prepared by homogenizing the fruit and treating the pulp with 48 g of
pectinase from Aspergillus niger. Titratable acidity was determined
by diluting 10 ml prickly pear juice with 90 ml deionized water and
titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a
refractometer and ascorbic acid content assayed
spectrophotometrically. Colour variation was determined
colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that
the red purple colour of prickly pear juice had been affected by juice
treatments. This was indicated by low light values of colour
difference meter (CDML*), hue, CDMa* and CDMb* values. It was
observed that non-treated prickly pear juice had a high (colour
difference meter of light) CDML* of 3.9 compared to juice
treatments (range 3.29 to 2.14). The CDML* significantly (p
Abstract: In this study, three strains of Vibrio parahaemolyticus
(690, BCRC 13023 and BCRC 13025) were subjected to acid
adaptation at pH 5.5 for 90 min. The survival of acid-adapted and
non-adapted V. parahaemolyticus strains under simulated gastric
condition and their protein expression profiles were investigated.
Results showed that acid adaptation increased the survival of the test
V. parahaemolyticus strains after exposure to simulated gastric juice
(pH 3). Additionally, acid adaptation also affected the protein
expression in these V. parahaemolyticus strains. Nine proteins,
identified as atpA, atpB, DnaK, GroEL, OmpU, enolase,
fructose-bisphosphate aldolase, phosphoglycerate kinase and
triosephosphate isomerase, were induced by acid adaptation in two or
three of the test strains. These acid-adaptive proteins may play
important regulatory roles in the acid tolerance response (ATR) of V.
parahaemolyticus.
Abstract: The study was designed to evaluate the use of low
concentrations of separan flocculent (Less than 3 ppm) on
physicochemical properties of sugar cane juice. Colour, pH, purity,
turbidity, pol, brix, reducing sugars tannins and polyphenols of
crushed cane (green and burned) juice, mixed juice and clarified
juice were studied. The results showed that pol, brix, reducing sugar
and turbidity are higher in crushed cane juice. Clarified burned juice
had low turbidity, reducing sugars, pol and brix but had significantly
lower pH, purity and colour when compared to crushed juice.
Polyphenols of the crushed juice (1.19%) decreased significantly in
the clarified juice to 0.006%. Addition of separan at a concentration
of 0.015 ppm reduced significantly colour, polyphenols and tannins
and reducing sugar compared to the control.
Abstract: This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine
Abstract: Pummelo is known to be the largest of all citrus fruits, with expected ratio of 2:1 (w/v) of producing juice, is an attractive opportunity for Malaysia to expand pummelo-s influence and marketability over the international market of juices. The purpose of this study is to identify and quantify the phenolic compounds in two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52). Identifications of polyphenols composition were done using High Performance Liquid Chromatography Diode Array Detection (HPLC-DAD). The phenolic compounds that were found in both varieties were hydroxycinnamic acids and flavonones. This study proved that Tambun variety has the highest antioxidant and phenolic compounds in comparison to Ledang variety. However, considerations have to be made to suit consumer-s taste bud and the amount of enzyme needed to clarify the juice for its marketability.
Abstract: Synthetic juice clarification was done through spiral
wound ultrafiltration (UF) membrane module. Synthetic juice was
clarified at two different operating conditions, such as, with and
without permeates recycle at turbulent flow regime. The performance
of spiral wound ultrafiltration membrane was analyzed during
clarification of synthetic juice. Synthetic juice was the mixture of
deionized water, sucrose and pectin molecule. The operating
conditions are: feed flowrate of 10 lpm, pressure drop of 413.7 kPa
and Reynolds no of 5000. Permeate sample was analyzed in terms of
volume reduction factor (VRF), viscosity (Pa.s), ⁰Brix, TDS (mg/l),
electrical conductivity (μS) and turbidity (NTU). It was observe that
the permeate flux declined with operating time for both conditions of
with and without permeate recycle due to increase of concentration
polarization and increase of gel layer on membrane surface. For
without permeate recycle, the membrane fouling rate was faster
compared to with permeate recycle. For without permeate recycle,
the VRF rose up to 5 and for with recycle permeate the VRF is 1.9.
The VRF is higher due to adsorption of solute (pectin) molecule on
membrane surface and resulting permeateflux declined with VRF.
With permeate recycle, quality was within acceptable limit. Fouled
membrane was cleaned by applying different processes (e.g.,
deionized water, SDS and EDTA solution). Membrane cleaning was
analyzed in terms of permeability recovery.
Abstract: The study of the fouling deposition of pink guava
juice (PGJ) is relatively new research compared to milk fouling
deposit. In this work, a new experimental set-up was developed to
imitate the fouling formation in heat exchanger, namely a continuous
flow experimental set-up heat exchanger. The new experimental setup
was operated under industrial pasteurization temperature of PGJ,
which was at 93°C. While the flow rate and pasteurization period
were based on the experimental capacity, which were 0.5 and 1
liter/min for the flow rate and the pasteurization period was set for 1
hour. Characterization of the fouling deposit was determined by
using various methods. Microstructure of the deposits was carried
out using ESEM. Proximate analyses were performed to determine
the composition of moisture, fat, protein, fiber, ash and carbohydrate
content. A study on the hardness and stickiness of the fouling deposit
was done using a texture analyzer. The presence of seedstone in pink
guava juice was also analyzed using a particle analyzer. The findings
shown that seedstone from pink guava juice ranging from 168 to
200μm and carbohydrate was found to be a major composition
(47.7% of fouling deposit consists of carbohydrate). Comparison
between the hardness and stickiness of the deposits at two different
flow rates showed that fouling deposits were harder and denser at
higher flow rate. Findings from this work provide basis knowledge
for further study on fouling and cleaning of PGJ.