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Sample records for juice blend results

  1. Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.

    Science.gov (United States)

    Inyang, U E; Abah, U J

    1997-01-01

    Fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended with various proportions of sweet orange juice. Chemical composition and organoleptic evaluation were carried out on both the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of the cashew apple prior to juice extraction resulted in a decreased (230 mg/100 ml) content of ascorbic acid. It also led to slight decreases in soluble solids and titratable acidity. A comparison of the chemical composition of the two juices showed that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of flavor, after taste and overall acceptability.

  2. Human norovirus surrogate reduction in milk and juice blends by high pressure homogenization.

    Science.gov (United States)

    Horm, Katie Marie; Harte, Federico Miguel; D'Souza, Doris Helen

    2012-11-01

    Novel processing technologies such as high pressure homogenization (HPH) for the inactivation of foodborne viruses in fluids that retain nutritional attributes are in high demand. The objectives of this research were (i) to determine the effects of HPH alone or with an emulsifier (lecithin) on human norovirus surrogates-murine norovirus (MNV-1) and feline calicivirus (FCV-F9)-in skim milk and orange juice, and (ii) to determine HPH effects on FCV-F9 and MNV-1 in orange and pomegranate juice blends. Experiments were conducted in duplicate at 0, 100, 200, 250, and 300 MPa for PFU/ml at 300 and 250 MPa, respectively, and ≥4- and ∼1-log PFU/ml reductions were obtained in orange juice at 300 and 250 MPa, respectively. In orange juice or milk combined with lecithin, FCV-F9 was reduced to nondetectable levels at 300 MPa, and by 1.77 and 0.78 log PFU/ml at 250 MPa. MNV-1 in milk was reduced by ∼1.3 log PFU/ml only at 300 MPa, and by ∼0.8 and ∼0.4 log PFU/ml in orange juice at 300 and 250 MPa, respectively. MNV-1 in milk or orange juice containing lecithin at 300 MPa showed 1.32- and 2.5-log PFU/ml reductions, respectively. In the pomegranate-orange juice blend, FCV-F9 was completely reduced, and MNV-1 was reduced by 1.04 and 1.78 log PFU/ml at 250 and 300 MPa, respectively. These results show that HPH has potential for commercial use to inactivate foodborne virus surrogates in juices.

  3. Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92

    Directory of Open Access Journals (Sweden)

    Carolina Saori Ishii Mauro

    2016-12-01

    Full Text Available This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed during the fermentation process. The resistance of the microorganism in the blend, under simulated gastrointestinal conditions and in storage at 4 °C for 28 days, was evaluated at the same time as the antioxidant potential of the fermented juice. After 40 h of fermentation, the L. reuteri population presented a logarithmic growth of three cycles, reaching count records of 10.26 ± 0.23 log CFU/mL and after 28 days of storage at 4 °C, the bacterial population maintained elevated numbers of viable cell (8.96 ± 0.08 log CFU/mL, with increase in the antioxidant capacity of the fermented blend. However, in the test of gastric simulation, the L. reuteri population had a logarithmic reduction of five cycles. In the presence of bile salts, the viability was maintained even after 150 min of incubation. This way, the results suggested that the blueberry and carrot blend juice can be considered as a good medium for the growth of L. reuteri, providing microbiological stability during refrigerated storage with elevated antioxidant capacity, which allows for the development of a non-dairy probiotic beverage.

  4. Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage.

    Science.gov (United States)

    Bamidele, Oluwaseun P; Fasogbon, Mofoluwaso B

    2017-04-01

    Juice blends made from the mixture of snake tomato (Trichosanthes cucumerina) and Pineapple (Ananas comosus) fruits were analyzed for pH, antioxidant properties, total titratable acidity, vitamin C, lycopene and total phenolic contents after different blend ratios were made. The addition of snake tomato juice increased the vitamin C, total carotene, lycopene and antioxidant properties of the juice blends. The radical scavenging properties of juice blends containing a higher ratio of snake tomato were higher and samples stored at room temperature (29°C) showed an increase in antioxidant properties compared to samples stored at 4°C. In conclusion, snake tomato juice up to 50% may be added to Pineapple juice to make a healthy juice blend. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Effects of pomegranate and pomegranate-apple blend juices on the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 type strain vegetative cells and spores.

    Science.gov (United States)

    Molva, Celenk; Baysal, Ayse Handan

    2015-05-04

    The present study examined the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores after inoculation into apple, pomegranate and pomegranate-apple blend juices (10, 20, 40 and 80%, v/v). Also, the effect of sporulation medium was tested using mineral [Bacillus acidoterrestris agar (BATA) and Bacillus acidocaldarius agar (BAA)] and non-mineral containing media [potato dextrose agar (PDA) and malt extract agar (MEA)]. The juice samples were inoculated separately with approximately 10(5)CFU/mL cells or spores from different sporulation media and then incubated at 37°C for 336 h. The number of cells decreased significantly with increasing pomegranate juice concentration in the blend juices and storage time (ppomegranate juices, respectively while the cell counts attained approximately 7.17 log CFU/mL in apple juice after 336 h. On the other hand, the cell growth was inhibited for a certain time, and then the numbers started to increase after 72 and 144 h in 10% and 20% blend juices, respectively. After 336 h, total population among spores produced on PDA, BATA, BAA and MEA indicated 1.49, 1.65, 1.67, and 1.28 log reductions in pomegranate juice; and 1.51, 1.38, 1.40 and 1.16 log reductions in 80% blend juice, respectively. The inhibitory effects of 10%, 20% and 40% blend juices varied depending on the sporulation media used. The results obtained in this study suggested that pomegranate and pomegranate-apple blend juices could inhibit the growth of A. acidoterrestris DSM 3922 vegetative cells and spores. Copyright © 2015 Elsevier B.V. All rights reserved.

  6. Effect of Additional Information on Consumer Acceptance: An Example with Pomegranate Juice and Green Tea Blends

    Directory of Open Access Journals (Sweden)

    Federica Higa

    2017-07-01

    Full Text Available Pomegranate Juice (PJ and Green Tea (GT products have increased in popularity because of their beneficial health properties. Consumers look for healthier beverages, and rely on labels, claims, and product packaging when choosing a product. The objectives of this study were to determine (1 the sensory profiles and acceptance of PJ and GT blends; (2 whether additional information would have an effect on consumer acceptance; and (3 the total phenolic content (TPC of the samples. Six PJ and GT blends were evaluated by a descriptive panel in order to explore sensory differences in flavor characteristics. A consumer panel (n = 100 evaluated the samples before and after beneficial health information about the samples was provided to them. The blends that were higher in tea concentration were higher in Green and GT-like flavors, and lower in berry, beet, floral, sweetness, and cherry flavors. The overall liking scores of all of the samples increased after the information was provided to the consumers. The sample highest in PJ and lowest in GT blend was liked the most. In addition, as the samples increased in PJ, the TPC content increased. These results may be of interest to the beverage industry, providing information of consumer liking of beverage blends, and how information on health related claims affects consumer acceptance.

  7. A refreshing beverage from mature coconut water blended with lemon juice

    OpenAIRE

    Chauhan, O. P.; Archana, B. S.; Singh, Asha; Raju, P. S.; Bawa, A. S.

    2012-01-01

    Coconut water obtained from the mature coconuts was blended with lemon juice to develop a refreshing beverage. The levels of total soluble solids (°Brix) in the coconut beverage and lemon juice (%), were optimized using response surface methodology and considering pH, CIE L* value and sensory attributes (colour, aroma, taste, consistency and overall acceptability) as responses. A number total of 14 experiments were carried out following Central Composite Rotatable Design (CCRD) keeping 6 expe...

  8. Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time

    Science.gov (United States)

    Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude

    2015-01-01

    A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at 4°C and 28°C. Total soluble solids, pH, titratable acidity, reducing sugar, color, vitamin C, total monomeric anthocyanins, total phenols, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after, 2, 4, and 6 months of storage. The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials. The acidity, color, total monomeric anthocyanin, vitamin C, total phenols, and antioxidant activity decreased during storage irrespective of storage temperature and packaging material. Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C. PMID:25838888

  9. Microbiological safety of street vended fresh fruit juices, drinks and conventional blends in multan-pakistan

    International Nuclear Information System (INIS)

    Akhtar, S.; Riaz, M.; Ismail, T.; Farooq, U.

    2013-01-01

    The study aimed at exploring the safety of various fresh fruit juices, blends and drinks sold in the streets of Multan, Pakistan. The city was divided into 4 zones for the purpose of sample collection. Bacteriological analysis of 72 samples of fresh fruit juices, blends and drinks indicated the presence of total viable counts (2.48 +- 0.16 to 7.91 +- 0.62 log CFU/mL), total coliforms (0.70 +- 0.04 to 4.86 +- 0.29 log CFU/mL) and Escherichia coli (0.6 +- 0.03 to 3.83 +- 0.32 log CFU/mL). Qualitative data depicted apple juice to be highly contaminated with fecal coliforms and Salmonella spp. Coliforms prevalence was highest in Zone IV and Zone II while that of Salmonella spp., in Zone IV and Zone III. The pragmatic levels of contaminants elucidate poor sanitary status of major entities deployed in juice manufacturing process adopted by the street vendors. (author)

  10. Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage

    Directory of Open Access Journals (Sweden)

    Tzu-Ying Sun

    2015-12-01

    Full Text Available Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v and wheatgrass juice (WGJ were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis and acetic acid bacteria (Gluconacetobacter rhaeticus and Gluconobacter roseus, was inoculated at 20% (v/v, and fermented statically at 29 ± 1°C for 12 days. The results showed that the total phenolic and flavonoid contents and antioxidant activity of the modified kombucha were higher than those of traditional preparations. All WGJ-blended kombucha preparations were characterized as having higher concentrations of various phenolic compounds such as gallic acid, catechin, caffeic acid, ferulic acid, rutin, and chlorogenic acid as compared to traditional ones. Addition of WGJ resulted in the 1,1-diphenyl-2-picrylhydrazyl (DPPH scavenging ability of kombucha being > 90%, while the oxygen radical absorbance capacity increased from 5.0 μmol trolox equivalents/mL to 12.8 μmol trolox equivalents/mL as the ratio of WGJ increased from 0% to 67% (v/v. The highest antioxidant activity was obtained using a 1:1 (v/v black tea decoction to WGJ ratio and 3 days of fermentation, producing various types of phenolic acids. These results suggest that intake of fermented black tea enhanced with wheatgrass juice is advantageous over traditional kombucha formulas in terms of providing various complementary phenolics and might have more potential to reduce oxidative stress.

  11. Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage.

    Science.gov (United States)

    Sun, Tzu-Ying; Li, Jia-Shiun; Chen, Chinshuh

    2015-12-01

    Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v) and wheatgrass juice (WGJ) were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis) and acetic acid bacteria (Gluconacetobacter rhaeticus and Gluconobacter roseus), was inoculated at 20% (v/v), and fermented statically at 29 ± 1°C for 12 days. The results showed that the total phenolic and flavonoid contents and antioxidant activity of the modified kombucha were higher than those of traditional preparations. All WGJ-blended kombucha preparations were characterized as having higher concentrations of various phenolic compounds such as gallic acid, catechin, caffeic acid, ferulic acid, rutin, and chlorogenic acid as compared to traditional ones. Addition of WGJ resulted in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of kombucha being > 90%, while the oxygen radical absorbance capacity increased from 5.0 μmol trolox equivalents/mL to 12.8 μmol trolox equivalents/mL as the ratio of WGJ increased from 0% to 67% (v/v). The highest antioxidant activity was obtained using a 1:1 (v/v) black tea decoction to WGJ ratio and 3 days of fermentation, producing various types of phenolic acids. These results suggest that intake of fermented black tea enhanced with wheatgrass juice is advantageous over traditional kombucha formulas in terms of providing various complementary phenolics and might have more potential to reduce oxidative stress. Copyright © 2015. Published by Elsevier B.V.

  12. Evaluation of Mangosteen juice blend on biomarkers of inflammation in obese subjects: a pilot, dose finding study

    Directory of Open Access Journals (Sweden)

    Singh Betsy B

    2009-10-01

    Full Text Available Abstract Background The ability to reduce inflammation in overweight and obese individuals may be valuable in preventing the progression to metabolic syndrome with associated risks for heart disease and diabetes. The purpose of this study was to evaluate the effect of multiple dosages of a proprietary Mangosteen Juice blend on indicators of inflammation and antioxidant levels in obese patients with elevated C-reactive protein (CRP levels. Methods The study was an 8 week randomized, double-blind, placebo-controlled study with a pre-study 2 week washout period. The study included four groups including placebo and three difference doses of the test product, XanGo Juice™: 3, 6 or 9 oz twice daily. The primary outcome measure of this study was high-sensitivity (HS-CRP. Secondary outcome measures included other biochemical indicators of inflammation, anthropomorphic measures and a safety evaluation. Results One hundred twenty two (122 persons were screened for the study, 44 were randomized and 40 completed the study. HS-CRP measurements dropped after 8 weeks treatment compared to baseline in all 3 dose groups and increased in the placebo group. The changes from baseline were not significant but the comparison of change from baseline was significant for the 18 oz group when compared to placebo (p = 0.02. Other markers of inflammation (inflammatory cytokines and a marker for lipid peroxidation (F2 isoprostane did not show any significant differences when compared with placebo. There was a trend towards a decrease in BMI in the juice groups. There were no side effects reported in any of the groups and none of the laboratory or EKG safety assessments indicated clinically significant changes for any subject. Conclusion In this pilot, dose-finding study, a proprietary mangosteen juice blend (XanGo Juice™ reduced CRP levels (increased change from baseline compared to placebo for those taking the highest dose of 18 oz per day. Further studies with a

  13. Pigments and antioxidant activity of optimized Ready-to-Drink (RTD Beetroot (Beta vulgaris L. - passion fruit (Passiflora edulis var. flavicarpa juice blend

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    S. Nadanasabapathi

    2015-01-01

    Full Text Available A central composite rotatable design (CCRD was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml, passion fruit juice (10-30 ml and sucrose (9.00-10.50g. The combined effect of these independent variables on pH, °Brix and overall acceptability were investigated. Results showed that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. The optimized blended juice was prepared in bulk, thermally pasteurized and studied the effects on pigments, antioxidant activity, CIE Color (L*, a*, b*, E*, Browning Index*, native microflora and other physicochemical quality parameters were also evaluated during the storage at 27-30 ± 2 °C. The processing and storage had a significant effect on (p < 0.05 degradation in the pigments, antioxidant activity during storage. The decrease in antioxidant activity was correlated (r = 0.9895 with a decrease in betalain pigment. The product was safe from microflora after thermal pasteurization and during 180 days of storage with good sensory acceptability.

  14. Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

    Science.gov (United States)

    Bhardwaj, Raju Lal; Pandey, Shruti

    2011-07-01

    The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.

  15. Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle

    Science.gov (United States)

    Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude

    2014-01-01

    Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated. Total soluble solids, pH, and reducing sugars increased significantly (P roselle-fruit blends (40% roselle) decreased significantly (P roselle-fruit blends (40% roselle) decreased from 58–55% to 43–42% when stored at 28 and 4°C, respectively. TMA losses were 86–65% at 28°C and 75–53% at 4°C while TPC losses were 66–58% at 28°C and 51–22% at 4°C. Loss of antioxidant capacity (FRAP) was 18–46% at 28°C and 17–35% at 4°C. A principal component analysis (PCA) differentiated roselle-juice fruit blends into two clusters with two principle components PC1 and PC2, which explained 97 and 3% (blends stored at ambient temperature) and 96 and 4% (blends stored at refrigerated temperature) of the variation, respectively. PC1 differentiated roselle-guava juice blends which were characterized by vitamin C, TPC, FRAP, and pH, while PC2 from another cluster of roselle-mango and roselle-papaya juice blends and was characterized by TSS, RS, and color parameters (L* a* b*). However, TMA was the main variable with the highest effect on all roselle-fruit juice blends regardless of the storage time and temperature. PMID:24804077

  16. Evaluation of Mangosteen juice blend on biomarkers of inflammation in obese subjects: a pilot, dose finding study.

    Science.gov (United States)

    Udani, Jay K; Singh, Betsy B; Barrett, Marilyn L; Singh, Vijay J

    2009-10-20

    The ability to reduce inflammation in overweight and obese individuals may be valuable in preventing the progression to metabolic syndrome with associated risks for heart disease and diabetes. The purpose of this study was to evaluate the effect of multiple dosages of a proprietary Mangosteen Juice blend on indicators of inflammation and antioxidant levels in obese patients with elevated C-reactive protein (CRP) levels. The study was an 8 week randomized, double-blind, placebo-controlled study with a pre-study 2 week washout period. The study included four groups including placebo and three difference doses of the test product, XanGo Juice: 3, 6 or 9 oz twice daily. The primary outcome measure of this study was high-sensitivity (HS)-CRP. Secondary outcome measures included other biochemical indicators of inflammation, anthropomorphic measures and a safety evaluation. One hundred twenty two (122) persons were screened for the study, 44 were randomized and 40 completed the study. HS-CRP measurements dropped after 8 weeks treatment compared to baseline in all 3 dose groups and increased in the placebo group. The changes from baseline were not significant but the comparison of change from baseline was significant for the 18 oz group when compared to placebo (p = 0.02). Other markers of inflammation (inflammatory cytokines) and a marker for lipid peroxidation (F2 isoprostane) did not show any significant differences when compared with placebo. There was a trend towards a decrease in BMI in the juice groups. There were no side effects reported in any of the groups and none of the laboratory or EKG safety assessments indicated clinically significant changes for any subject. In this pilot, dose-finding study, a proprietary mangosteen juice blend (XanGo Juice) reduced CRP levels (increased change from baseline) compared to placebo for those taking the highest dose of 18 oz per day. Further studies with a larger population are required to confirm and further define the

  17. Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

    Directory of Open Access Journals (Sweden)

    Ruiz Cabrera Miguel Angel

    2009-08-01

    Full Text Available The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model at two inlet air temperatures (180 and 190 ºC, and two air pressures (0.10 and 0.20 MPa. The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (pO objectivo deste estudo foi a avaliação da efectividade das misturas en diferentes níveis de lactose-maltodextrina (8:5, 10:5, 12:5 % w/v durante a pulverização do sumo de maracujá. A secagem foi feita em um atomizador de laboratório de pulverização (modelo Pulvis GB 22 com 2 entradas de temperatura de ar (180 e 190 ºC, e 2 compressores de pressão de ar (0.10 e 0.20 MPa. O índice da mistura, higroscopicidade e retenção de vitamina C foram avaliados no pó obtido. As curvas de superfície de resposta (p<0.05 mostram que os valores mais baixos do índice da mistura e higroscopicidade foram alcançados no intervalo de temperatura de 188-190 ºC e com uma concentração de 12:5 % w/v de lactosemaltodextrina; o melhor nível de retenção de vitamina C ocorreu a 180 ºC e 0.2 MPa.

  18. Effects of supplementation with acai (Euterpe oleracea Mart.) berry-based juice blend on the blood antioxidant defence capacity and lipid profile in junior hurdlers. A pilot study

    OpenAIRE

    Sadowska-Kr?pa, E; K?apci?ska, B; Podg?rski, T; Szade, B; Tyl, K; Hadzik, A

    2015-01-01

    The purpose of this pilot study was to examine whether regular consumption of an acai berry-based juice blend would affect sprint performance and improve blood antioxidant status and lipid profile in junior athletes. Seven junior hurdlers (17.5±1.2 years) taking part in a pre-season conditioning camp were supplemented once a day, for six weeks, with 100 ml of the juice blend. At the start and the end of the camp the athletes performed a 300-m sprint running test on an outdoor track. Blood sam...

  19. Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material

    Science.gov (United States)

    Microencapsulation protects sensitive nutrients for preservation, masking flavors, or to enhance delivery. Ratios of maltodextrin and '-cyclodextrin (20:0, 19:1, and 17:3 % w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140 and 160°C. ...

  20. Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties.

    Science.gov (United States)

    Ogundele, Oluwatoyin M A; Awolu, Olugbenga O; Badejo, Adebanjo A; Nwachukwu, Ifeanyi D; Fagbemi, Tayo N

    2016-09-01

    The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This study was carried out to formulate and investigate the effects of blends of two or more of pineapple, orange juices, carrot, and Hibiscus sabdariffa extracts (HSE) on the antioxidant properties of the juice formulations in order to obtain a combination with optimal antioxidant properties. Experimental design was carried out using optimal mixture model of response surface methodology which generated twenty experimental runs with antioxidant properties as the responses. The DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] radical scavenging abilities, ferric reducing antioxidant potential (FRAP), vitamin C, total phenolics, and total carotenoids contents of the formulations were evaluated as a test of antioxidant property. In all the mixtures, formulations having HSE as part of the mixture showed the highest antioxidant potential. The statistical analyzes, however, showed that the formulations containing pineapple, carrot, orange, and HSE of 40.00, 16.49, 17.20, and 26.30%, respectively, produced optimum antioxidant potential and was shown to be acceptable to a research laboratory guidance panel, thus making them viable ingredients for the production of functional beverages possessing important antioxidant properties with potential health benefits.

  1. Effects of supplementation with acai ( Euterpe oleracea Mart. berry-based juice blend on the blood antioxidant defence capacity and lipid profile in junior hurdlers. A pilot study

    Directory of Open Access Journals (Sweden)

    E Sadowska-Krępa

    2015-05-01

    Full Text Available The purpose of this pilot study was to examine whether regular consumption of an acai berry-based juice blend would affect sprint performance and improve blood antioxidant status and lipid profile in junior athletes. Seven junior hurdlers (17.5±1.2 years taking part in a pre-season conditioning camp were supplemented once a day, for six weeks, with 100 ml of the juice blend. At the start and the end of the camp the athletes performed a 300-m sprint running test on an outdoor track. Blood samples were taken before and immediately after the test and after 1 h of recovery. Blood antioxidant status was evaluated based on activities of antioxidant enzymes (superoxide dismutase [SOD], catalase [CAT], glutathione peroxidase [GSH-Px], glutathione reductase [GR], concentrations of non-enzymatic antioxidants (reduced glutathione [GSH], uric acid, total plasma polyphenols, ferric reducing ability of plasma (FRAP, thiobarbituric acid reactive substances (TBARS and activities of creatine kinase (CK and lactate dehydrogenase (LDH as muscle damage markers. In order to evaluate potential health benefits of the acai berry, the post-treatment changes in lipid profile parameters (triglycerides, cholesterol and its fractions were analysed. Six weeks’ consumption of acai berry-based juice blend had no effect on sprint performance, but it led to a marked increase in the total antioxidant capacity of plasma, attenuation of the exercise-induced muscle damage, and a substantial improvement of serum lipid profile. These findings strongly support the view of the health benefits of supplementation with the acai berry-based juice blend, mainly attributed to its high total polyphenol content and the related high in vivo antioxidant and hypocholesterolaemic activities of this supplement.

  2. Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage.

    Science.gov (United States)

    Nadeem, Muhammad; Ubaid, Numra; Qureshi, Tahir Mahmood; Munir, Masooma; Mehmood, Arshad

    2018-07-01

    Ultrasonics is one of the developing technologies which is being studied extensively on different food commodities. Our aim was to study the effect of sonication and chemical (Potassium metabisulfite, K 2 S 2 O 5 ,) preservation method on grape-carrot juice blend. Sonication/ultrasound treatments (20 kHz frequency, 70% amplitude level (525 W power), and pulse duration 5 s on and 5 s off, 5 min at 15 °C) of all the samples (250 mL) were performed by using an ultrasonic processor with 0.5 in. probe at 2 in. depth of the sample. Additionally, impact of sonication on 90 days of storage period at refrigerated temperature was also measured. It was observed that sonication had a positive effect on nutritional status of juice blend as it enhanced the total phenolic, flavonoid, reducing power and antioxidant properties of juice significantly (p < 0.05) with increase in sonication time. Sonication can be employed successfully for treatment of juice with better nutritional attributes from consumers' point of view. Copyright © 2018 Elsevier B.V. All rights reserved.

  3. Changes induced by radiations in unfermented grape juice. Preliminary results

    Science.gov (United States)

    Jona, Roberto; Gribaudo, Ivana; Vigliocco, Rosanna

    Tightly bottled samples of grape juice pressed out of cv 'Merlot' were irradiated at an industrial plant with 0, 500, 1000 and 2500 krad. The samples were stored at room temperature and analyzed after eight months. Irradiation, even at the higher doses was unable to eradicate completely the yeast population and some fermentation took place. Surprisingly after such long lag of time, fermentation was not equal in all the treatments, but the amount of alcohol appeared to be inversely propotional to the dose. Sugars followed, though less markedly, a complementary trend: they were more abundant in the samples irradiated with higher doses. Furthermore a peculiar taste of honey developed into the juice with irradiation and was more marked at higher doses.

  4. Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process.

    Science.gov (United States)

    Jachna, Tiphaine J; Hermes, Vanessa S; Flôres, Simone H; Rios, Alessandro O

    2016-03-15

    Pindo palm (Butia capitata, Becc. 1916) is a tropical fruit native to South America and is relatively rich in bioactive compounds. It is often consumed as juice. The aim of this study was, first, to identify the degradation of these compounds by pasteurization and by cold storage (4 °C) of pindo palm juice. Physicochemical properties and concentrations of phenolic compounds, carotenoids and vitamin C have been evaluated on fresh and pasteurized juices. Moreover, another objective was to characterize the nutritional composition and the bioactive compounds of pindo palm pomace, the by-product of juice processing. The results demonstrated a degradation of carotenoids with pasteurization and a degradation of vitamin C with both pasteurization and cold storage of juices. Furthermore, the evaluation of pindo palm pomace showed that it is relatively rich in total phenols (20.06 g gallic acid equivalents kg(-1) dry matter) and in β-carotene (0.22 g kg(-1) dry matter). Thus, from the nutrition viewpoint, it does not seem interesting to pasteurize juice. On the other hand, extraction of carotenoids and phenolic compounds from the pomace appears to be a relevant process. © 2015 Society of Chemical Industry.

  5. 76 FR 65496 - Certain Orange Juice From Brazil; Notice of Extension of Time Limits for Preliminary Results of...

    Science.gov (United States)

    2011-10-21

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-351-840] Certain Orange Juice From Brazil; Notice of Extension of Time Limits for Preliminary Results of Antidumping Duty Administrative... antidumping duty order on certain orange juice from Brazil. See Initiation of Antidumping and Countervailing...

  6. 75 FR 69917 - Certain Orange Juice From Brazil; Notice of Extension of Time Limits for Preliminary Results of...

    Science.gov (United States)

    2010-11-16

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-351-840] Certain Orange Juice From Brazil; Notice of Extension of Time Limits for Preliminary Results of Antidumping Duty Administrative... antidumping duty order on certain orange juice from Brazil. See Initiation of Antidumping and Countervailing...

  7. Characterizing endogenous and oxidative low molecular weight flavor/aroma compounds in fresh squeezed/blended pomegranate juice.

    Science.gov (United States)

    Little published information exists regarding flavor and aroma compounds in pomegranate (Punica granatum) juices. Although, arils have fruity and sweet characteristics, we found no publications describing volatile and semi-volatile compounds responsible for their typical flavor. Only two reports w...

  8. Blending vertical and web results: A case study using video intent

    NARCIS (Netherlands)

    Lefortier, D.; Serdyukov, P.; Romanenko, F.; de Rijke, M.; de Rijke, M.; Kenter, T.; de Vries, A.P.; Zhai, C.X.; de Jong, F.; Radinsky, K.; Hofmann, K.

    2014-01-01

    Modern search engines aggregate results from specialized verticals into the Web search results. We study a setting where vertical and Web results are blended into a single result list, a setting that has not been studied before. We focus on video intent and present a detailed observational study of

  9. Sample Results From The Extraction, Scrub, And Strip Test For The Blended NGS Solvent

    Energy Technology Data Exchange (ETDEWEB)

    Washington, A. L. II [Savannah River Site (SRS), Aiken, SC (United States). Savannah River National Lab. (SRNL); Peters, T. B. [Savannah River Site (SRS), Aiken, SC (United States). Savannah River National Lab. (SRNL)

    2014-03-03

    This report summarizes the results of the extraction, scrub, and strip testing for the September 2013 sampling of the Next Generation Solvent (NGS) Blended solvent from the Modular Caustic Side-Solvent Extraction Unit (MCU) Solvent Hold Tank. MCU is in the process of transitioning from the BOBCalixC6 solvent to the NGS Blend solvent. As part of that transition, MCU has intentionally created a blended solvent to be processed using the Salt Batch program. This sample represents the first sample received from that blended solvent. There were two ESS tests performed where NGS blended solvent performance was assessed using either the Tank 21 material utilized in the Salt Batch 7 analyses or a simulant waste material used in the V-5/V-10 contactor testing. This report tabulates the temperature corrected cesium distribution, or DCs values, step recovery percentage, and actual temperatures recorded during the experiment. This report also identifies the sample receipt date, preparation method, and analysis performed in the accumulation of the listed values. The calculated extraction DCs values using the Tank 21H material and simulant are 59.4 and 53.8, respectively. The DCs values for two scrub and three strip processes for the Tank 21 material are 4.58, 2.91, 0.00184, 0.0252, and 0.00575, respectively. The D-values for two scrub and three strip processes for the simulant are 3.47, 2.18, 0.00468, 0.00057, and 0.00572, respectively. These values are similar to previous measurements of Salt Batch 7 feed with lab-prepared blended solvent. These numbers are considered compatible to allow simulant testing to be completed in place of actual waste due to the limited availability of feed material.

  10. Sample Results From The Extraction, Scrub, And Strip Test For The Blended NGS Solvent

    International Nuclear Information System (INIS)

    Washington, A. L. II; Peters, T. B.

    2014-01-01

    This report summarizes the results of the extraction, scrub, and strip testing for the September 2013 sampling of the Next Generation Solvent (NGS) Blended solvent from the Modular Caustic Side-Solvent Extraction Unit (MCU) Solvent Hold Tank. MCU is in the process of transitioning from the BOBCalixC6 solvent to the NGS Blend solvent. As part of that transition, MCU has intentionally created a blended solvent to be processed using the Salt Batch program. This sample represents the first sample received from that blended solvent. There were two ESS tests performed where NGS blended solvent performance was assessed using either the Tank 21 material utilized in the Salt Batch 7 analyses or a simulant waste material used in the V-5/V-10 contactor testing. This report tabulates the temperature corrected cesium distribution, or DCs values, step recovery percentage, and actual temperatures recorded during the experiment. This report also identifies the sample receipt date, preparation method, and analysis performed in the accumulation of the listed values. The calculated extraction DCs values using the Tank 21H material and simulant are 59.4 and 53.8, respectively. The DCs values for two scrub and three strip processes for the Tank 21 material are 4.58, 2.91, 0.00184, 0.0252, and 0.00575, respectively. The D-values for two scrub and three strip processes for the simulant are 3.47, 2.18, 0.00468, 0.00057, and 0.00572, respectively. These values are similar to previous measurements of Salt Batch 7 feed with lab-prepared blended solvent. These numbers are considered compatible to allow simulant testing to be completed in place of actual waste due to the limited availability of feed material

  11. Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice.

    Science.gov (United States)

    Duffy, Valerie B; Rawal, Shristi; Park, Jeeha; Brand, Mark H; Sharafi, Mastaneh; Bolling, Bradley W

    2016-12-01

    Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from 'Viking' aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal

  12. 75 FR 69628 - Non-Frozen Apple Juice Concentrate From the People's Republic of China: Final Results of Sunset...

    Science.gov (United States)

    2010-11-15

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-570-855] Non-Frozen Apple Juice... order on non-frozen apple juice concentrate from the People's Republic of China (``PRC''). Because the... June 5, 2000, the Department issued an antidumping duty order on certain non-frozen apple juice...

  13. Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.

    Science.gov (United States)

    Usaga, Jessie; Worobo, Randy W; Padilla-Zakour, Olga I

    2014-04-01

    Numerous outbreaks involving fresh juices contaminated with Escherichia coli O157:H7 have occurred in the United States and around the world, raising concern for the safety of these products. Until now, only a few studies regarding the thermal tolerance of this pathogen in acidic juices over a wide range of pH values have been published. Therefore, the effect of varying the pH with different organic acids on the thermal inactivation of non-acid-adapted and acid-adapted E. coli O157:H7 (strain C7927) was determined. The decimal reduction times (D-values) and the change in temperature required for the thermal destruction curve to traverse 1 log cycle (z-values) were calculated for non-acid-adapted E. coli in an apple-carrot juice blend (80:20) adjusted to three pH values (3.3, 3.5, and 3.7) by the addition of lactic, malic, or acetic acid and at a pH of 4.5 adjusted with NaOH. Thermal parameters were also determined for acid-adapted cells in juices acidified with malic acid. The effect of the soluble solids content on the thermal tolerance was studied in samples with a pH of 3.7 at 9.4 to 11.5 °Brix. The D-values were determined at 54, 56, and 58 °C, and trials were conducted in triplicate. Non-acid-adapted E. coli exhibited the highest thermal tolerance at pH 4.5 (D-value at 54 °C [D54 °C] of 20 ± 4 min and z-value of 6.2 °C), although on average, the D-values increased significantly (P 0.01). The data from this study will be useful for establishing critical limits for safe thermal processing of pH-controlled juices and similar products.

  14. Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy.

    Science.gov (United States)

    García Carrillo, Mercedes; Ferrario, Mariana; Guerrero, Sandra

    2018-08-01

    The aim of this study was to analyze the effectiveness of UV-C light (0-10.6 kJ/m 2 ) assisted by mild heat treatment (50 °C) on the inactivation of Saccharomyces cerevisiae KE 162 in peptone water and fresh carrot-orange juice blend (pH: 3.8; 9.8°Brix; 707 NTU; absorption coefficient: 0.17 cm -1 ). Yeast induced damage by single UV-C and mild heat (H) and the combined treatment UV-C/H, was investigated by flow cytometry (FC) and transmission electron microscopy (TEM). When studying induced damage by FC, cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) to monitor membrane integrity and esterase activity. UV-C/H provoked up to 4.7 log-reductions of S. cerevisiae; whereas, only 2.6-3.3 log-reductions were achieved by single UV-C and H treatments. FC revealed a shift with treatment time from cells with esterase activity and intact membrane to cells with permeabilized membrane. This shift was more noticeable in peptone water and UV-C/H treated juice. In the UV-C treated juice, double stained cells were detected, suggesting the possibility of being sub-lethally damaged, with compromised membrane but still metabolically active. TEM images of treated cells revealed severe damage, encompassing coagulated inner content, disorganized lumen and cell debris. FC and TEM provided additional information regarding degree and type of damage, complementing information revealed by the traditional plate count technique. Copyright © 2018 Elsevier Ltd. All rights reserved.

  15. A blended design in acute care training: similar learning results, less training costs compared with a traditional format.

    Science.gov (United States)

    Dankbaar, Mary E W; Storm, Diana J; Teeuwen, Irene C; Schuit, Stephanie C E

    2014-09-01

    Introduction There is a demand for more attractive and efficient training programmes in postgraduate health care training. This retrospective study aims to show the effectiveness of a blended versus traditional face-to-face training design. For nurses in postgraduate Acute and Intensive Care training, the effectiveness of a blended course design was compared with a traditional design. Methods In a first pilot study 57 students took a traditional course (2-h lecture and 2-h workshop) and 46 students took a blended course (2-h lecture and 2-h online self-study material). Test results were compared for both groups. After positive results in the pilot study, the design was replicated for the complete programme in Acute and Intensive Care. Now 16 students followed the traditional programme (11 days face-to-face education) and 31 students did the blended programme (7 days face-to-face and 40 h online self-study). An evaluation was done after the pilot and course costs were calculated. Results Results show that the traditional and blended groups were similar regarding the main characteristics and did not differ in learning results for both the pilot and the complete programme. Student evaluations of both designs were positive; however, the blended group were more confident that they had achieved the learning objectives. Training costs were reduced substantially. Conclusion The blended training design offers an effective and attractive training solution, leading to a significant reduction in costs.

  16. 75 FR 81564 - Certain Non-Frozen Apple Juice Concentrate From the People's Republic of China: Final Results of...

    Science.gov (United States)

    2010-12-28

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-570-855] Certain Non-Frozen Apple... order covering certain non-frozen apple juice concentrate from the People's Republic of China. See...: Certain Non-Frozen Apple Juice Concentrate From the People's Republic of China, 65 FR 35606 (June 5, 2000...

  17. [An exploratory study of 'blended' cognitive behavioural therapy (CBT) for patients with a panic disorder: results and patients' experiences].

    Science.gov (United States)

    Bruinsma, A; Kampman, M; Exterkate, C C; Hendriks, G J

    2016-01-01

    Digital technology (e-health or 'blended' care), combined with evidence-based face-to-face CBT, is becoming increasingly implemented into mental health care and is expected to result in improved effectiveness and efficiency. To explore the feasibility of blended CBT for patients with a panic disorder. Nine face-to-face sessions of blended CBT (n = 18), supplemented with the digital support of a tabletcomputer and three e-mail contacts, were compared with 12 weekly sessions of regular CBT (n = 18). Primary outcomes were panic frequency and avoidance behaviour; the secondary outcome was general functioning. Patients' experiences of the treatment were collected in the form of a structured interview. The effect sizes found in both the regular and the blended CBT were medium to high (Cohen's d 0.42-1.60). In both types of treatment there was a significant reduction in patients' symptoms. There were no big differences in patient satisfaction regarding the treatment received. The therapists registered 39 face-to-face minutes in the blended treatment but they registered in total 41 fewer face-to-face minutes; this represented a time reduction of 4%. Blended CBT with help of a tablet computer seems to be a suitable method for treating panic disorder psychologically, although the time saved is only moderate. Much more research is needed to ascertain the feasibility and the cost effectiveness of blended CBT.

  18. Does a time constraint modify results from rating-based conjoint analysis? Case study with orange/pomegranate juice bottles.

    Science.gov (United States)

    Reis, Felipe; Machín, Leandro; Rosenthal, Amauri; Deliza, Rosires; Ares, Gastón

    2016-12-01

    People do not usually process all the available information on packages for making their food choices and rely on heuristics for making their decisions, particularly when having limited time. However, in most consumer studies encourage participants to invest a lot of time for making their choices. Therefore, imposing a time-constraint in consumer studies may increase their ecological validity. In this context, the aim of the present work was to evaluate the influence of a time-constraint on consumer evaluation of pomegranate/orange juice bottles using rating-based conjoint task. A consumer study with 100 participants was carried out, in which they had to evaluate 16 pomegranate/orange fruit juice bottles, differing in bottle design, front-of-pack nutritional information, nutrition claim and processing claim, and to rate their intention to purchase. Half of the participants evaluated the bottle images without time constraint and the other half had a time-constraint of 3s for evaluating each image. Eye-movements were recorded during the evaluation. Results showed that time-constraint when evaluating intention to purchase did not largely modify the way in which consumers visually processed bottle images. Regardless of the experimental condition (with or without time constraint), they tended to evaluate the same product characteristics and to give them the same relative importance. However, a trend towards a more superficial evaluation of the bottles that skipped complex information was observed. Regarding the influence of product characteristics on consumer intention to purchase, bottle design was the variable with the largest relative importance in both conditions, overriding the influence of nutritional or processing characteristics, which stresses the importance of graphic design in shaping consumer perception. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Elaboração de bebida composta por mistura de garapa parcialmente clarificada-estabilizada e sucos de frutas ácidas Elaboration of beverage composed by blends of clarified-stabilized sugar cane and juice's acid fruits

    Directory of Open Access Journals (Sweden)

    Patricia Prati

    2005-03-01

    carried out were pH, ºBrix, acidity, ratio, ascorbic acid content, color and turbidity. It was concluded from the sensory analyses that the prefered mixture was that formulated with clarified sugar cane juice and 5% passion fruit juice, followed by that containing 10% pineapple juice. However in the intention to buy test, the majority of the consumers affirmed that they would "possibly buy" all the mixtures evaluated. From the vitamin C results, it was concluded that all products showed a good retention of this constituent after the heat process. All the mixtures were in good microbiological condition for consumption.

  20. Bio-Oil Hydrotreatment for Enhancing Solubility in Biodiesel and the Oxydation Stability of Resulting Blends.

    Science.gov (United States)

    Botella, Lucía; Stankovikj, Filip; Sánchez, José L; Gonzalo, Alberto; Arauzo, Jesús; Garcia-Pérez, Manuel

    2018-01-01

    The major challenge for the pyrolytic conversion of lignocellulosic materials into crude bio-oil is the poor quality of the final product. Several strategies (addition of solvents, production of emulsions, and extraction with biodiesel) have been studied to improve its fuel properties. The extraction with biodiesel is an interesting solution because it allows direct utilization of some bio-oil fractions as fuels. However, fraction extracted with biodiesel is typically between 10 and 18 wt. %. In this paper we studied mild hydrotreatment of pyrolysis oil to enhance its solubility in biodiesel. The study was conducted with BTG and Amaron oils hydrotreated at temperatures between 200 and 325°C in the presence of Ru/C catalyst. Hydrotreated oils generated three phases: top oil (light hydrocarbons), middle aqueous phase and bottom heavy oil phase. Each of the phases was characterized and the content of acetic acid, phenols, aromatic compounds, and linear alkane hydrocarbons quantified. The upgraded bio-oils were more soluble in biodiesel than the crude bio-oils, obtaining blends with up to 48 and 38 wt. % for the BTG and Amaron bio-oil, respectively. Some of the fuel properties of the resulting blends are also reported here.

  1. Bio-Oil Hydrotreatment for Enhancing Solubility in Biodiesel and the Oxydation Stability of Resulting Blends

    Directory of Open Access Journals (Sweden)

    Lucía Botella

    2018-04-01

    Full Text Available The major challenge for the pyrolytic conversion of lignocellulosic materials into crude bio-oil is the poor quality of the final product. Several strategies (addition of solvents, production of emulsions, and extraction with biodiesel have been studied to improve its fuel properties. The extraction with biodiesel is an interesting solution because it allows direct utilization of some bio-oil fractions as fuels. However, fraction extracted with biodiesel is typically between 10 and 18 wt. %. In this paper we studied mild hydrotreatment of pyrolysis oil to enhance its solubility in biodiesel. The study was conducted with BTG and Amaron oils hydrotreated at temperatures between 200 and 325°C in the presence of Ru/C catalyst. Hydrotreated oils generated three phases: top oil (light hydrocarbons, middle aqueous phase and bottom heavy oil phase. Each of the phases was characterized and the content of acetic acid, phenols, aromatic compounds, and linear alkane hydrocarbons quantified. The upgraded bio-oils were more soluble in biodiesel than the crude bio-oils, obtaining blends with up to 48 and 38 wt. % for the BTG and Amaron bio-oil, respectively. Some of the fuel properties of the resulting blends are also reported here.

  2. Bio-oil Hydrotreatment for Enhancing Solubility in Biodiesel and the Oxydation Stability of Resulting Blends

    Science.gov (United States)

    Botella, Lucía; Stankovikj, Filip; Sánchez, José L.; Gonzalo, Alberto; Arauzo, Jesús; Garcia-Pérez, Manuel

    2018-04-01

    The major challenge for the pyrolytic conversion of lignocellulosic materials into crude bio-oil is the poor quality of the final product. Several strategies (addition of solvents, production of emulsions, and extraction with biodiesel) have been studied to improve its fuel properties. The extraction with biodiesel is an interesting solution because it allows direct utilization of some bio-oil fractions as fuels. However, fraction extracted with biodiesel is typically between 10 and 18 wt. %. In this paper we studied mild hydrotreatment of pyrolysis oil to enhance its solubility in biodiesel. The study was conducted with BTG and Amaron oils hydrotreated at temperatures between 200 and 325 °C in the presence of Ru/C catalyst. Hydrotreated oils generated three phases: top oil (light hydrocarbons), middle aqueous phase and bottom heavy oil phase. Each of the phases was characterized and the content of acetic acid, phenols, aromatic compounds and linear alkane hydrocarbons quantified. The upgraded bio-oils were more soluble in biodiesel than the crude bio-oils, obtaining blends with up to 48 and 38 wt. % for the BTG and Amaron bio-oil, respectively. Some of the fuel properties of the resulting blends are also reported here.

  3. Bio-Oil Hydrotreatment for Enhancing Solubility in Biodiesel and the Oxydation Stability of Resulting Blends

    Science.gov (United States)

    Botella, Lucía; Stankovikj, Filip; Sánchez, José L.; Gonzalo, Alberto; Arauzo, Jesús; Garcia-Pérez, Manuel

    2018-01-01

    The major challenge for the pyrolytic conversion of lignocellulosic materials into crude bio-oil is the poor quality of the final product. Several strategies (addition of solvents, production of emulsions, and extraction with biodiesel) have been studied to improve its fuel properties. The extraction with biodiesel is an interesting solution because it allows direct utilization of some bio-oil fractions as fuels. However, fraction extracted with biodiesel is typically between 10 and 18 wt. %. In this paper we studied mild hydrotreatment of pyrolysis oil to enhance its solubility in biodiesel. The study was conducted with BTG and Amaron oils hydrotreated at temperatures between 200 and 325°C in the presence of Ru/C catalyst. Hydrotreated oils generated three phases: top oil (light hydrocarbons), middle aqueous phase and bottom heavy oil phase. Each of the phases was characterized and the content of acetic acid, phenols, aromatic compounds, and linear alkane hydrocarbons quantified. The upgraded bio-oils were more soluble in biodiesel than the crude bio-oils, obtaining blends with up to 48 and 38 wt. % for the BTG and Amaron bio-oil, respectively. Some of the fuel properties of the resulting blends are also reported here. PMID:29675406

  4. PROCESS FOR THE PREPARATION OF JUICE FROM FRUIT RAW MATERIAL AND MEDALS

    Directory of Open Access Journals (Sweden)

    Andrey Aleksandrovich Belyaev

    2017-01-01

    Full Text Available The article presents the results of technology development and the formulation of a fruit juice with honey, the study of the organoleptic, physical-chemical and microbiological properties of the resulting product. The best organoleptic properties are set for a sample containing small-fruited apple juice – 750 ml, honey – 25 ml, syrup hips – 50 ml, water – 175 ml. The results of the physicochemical tests showed that the content of soluble solids in the juice was 16.2% sugar – 37.6% titratable acids in terms of malic acid – 0.46%. Mesophilic clostridium, spore-forming mesophilic aerobic and facultative anaerobic microorganisms group asporogenous microorganisms, mold fungi, yeast in samples of blended juice is not detected. Inclusion in separate heat treatment technology for honey syrup – 60 degrees, and small-fruited apple juice – 75 degrees is necessary for the greatest saving in honey nutrients, and the receipt of the application of microbiological safety performance. In terms of industrial sterility of the sample corresponds to the technical regulations on juice products TR CU 023/2011.

  5. Inhibitors of the epidermal growth factor receptor in apple juice extract.

    Science.gov (United States)

    Kern, Melanie; Tjaden, Zeina; Ngiewih, Yufanyi; Puppel, Nicole; Will, Frank; Dietrich, Helmut; Pahlke, Gudrun; Marko, Doris

    2005-04-01

    The polyphenol-rich extract of a consumer-relevant apple juice blend was found to potently inhibit the growth of the human colon cancer cell line HT29 in vitro. The epidermal growth factor receptor (EGFR) and its subsequent signaling cascade play an important role in the regulation of cell proliferation in HT29 cells. The protein tyrosine kinase activity of an EGFR preparation was effectively inhibited by the polyphenol-rich apple juice extract. Treatment of intact cells with this extract resulted in the suppression of the subsequent mitogen-activated protein kinase cascade. Amongst the so far identified apple juice constituents, the proanthocyanidins B1 and B2 as well as quercetin-3-glc (isoquercitrin) and quercetin-3-gal (hyperoside) were found to possess substantial EGFR-inhibitory properties. However, as to be expected from the final concentration of these potential EGFR inhibitors in the original polyphenol-rich extract, a synthetic mixture of the apple juice constituents identified and available so far, including both proanthocyanidins and the quercetin glycosides, showed only marginal inhibitory effects on the EGFR. These results permit the assumption that yet unknown constituents contribute substantially to the potent EGFR-inhibitory properties of polyphenol-rich apple juice extract. In summary, the polyphenol composition of apple juice possesses promising growth-inhibitory properties, affecting proliferation-associated signaling cascades in colon tumor cells.

  6. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.

    Science.gov (United States)

    Cáceres-Mella, Alejandro; Peña-Neira, Alvaro; Avilés-Gálvez, Pamela; Medel-Marabolí, Marcela; Del Barrio-Galán, Rubén; López-Solís, Remigio; Canals, Joan Miquel

    2014-03-15

    The blending of wine is a common practice in winemaking to improve certain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain characteristics in blended wines, particularly those related to mouthfeel. The aim of this work was to study the effect of Carménère, Merlot and Cabernet Franc on the phenolic composition, proanthocyanidin profile and mouthfeel characteristics of Cabernet Sauvignon blends. Significant differences in chemical composition were observed among the monovarietal wines. Separation using Sep-Pak C₁₈ cartridges revealed differences in the concentration but not in the proportion of various proanthocyanidins. Blending reduced polyphenol concentration differences among the various monovarietal wines. Although no major overall differences were observed after blending the monovarietal wines, this oenological practice produced clear differences in mouthfeel characteristics in such a way that the quality of the perceived astringency was different. This study showed that the use of a particular wine variety (Cabernet Sauvignon) in a higher proportion in wine blending produced blends that were less differentiable from the monovarietal wine, owing to a suppression effect, producing an apparent standardization of the wines regarding chemical composition. © 2013 Society of Chemical Industry.

  7. fruit juice

    African Journals Online (AJOL)

    Femi Olorunniji

    2013-08-31

    Aug 31, 2013 ... The soursop juice without treatment (T1) was used as the control while others in .... The fruits were washed carefully under flowing tap water, peeled, cut .... hygiene, pre and post harvest wounds on processed fruits, and the ...

  8. Volatile composition and enantioselective analysis of chiral terpenoids of nine fruit and vegetable fibres resulting from juice industry by-products

    OpenAIRE

    Marsol i Vall, Alexis; Sgorbini, Barbara; Cagliero, Cecilia; Bicchi, Carlo; Eras i Joli, Jordi; Balcells Fluvià, Mercè

    2017-01-01

    Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging...

  9. Vitis vinifera juice ameliorates depression-like behavior in mice by modulating biogenic amine neurotransmitters

    Directory of Open Access Journals (Sweden)

    Muhammad Aslam

    2015-12-01

    Full Text Available The advantageous effects of Vitis vinifera juice on depressive model mice were examined utilizing a blend of behavioral evaluations and biogenic amine neurotransmitter estimations. During the behavioral evaluations, immobility time on the forced swimming test and tail suspension test were measured in unstressed and immobilization-induced stressed mice. V. vinifera juice (4 mL/kg and 8 mL/kg and fluoxetine (20 mg/kg produced a significant decrease in immobility time of both unstressed and stressed mice when compared with their respective saline-treated control groups in both paradigms. Neurotransmitters were measured using high-performance liquid chromatography with electrochemical detector. V. vinifera juice raised the levels of both serotonin (p<0.001 and noradrenalin (p<0.001 in brain tissue. These outcomes give significant mechanistic insights into the protective effect of V. vinifera juice against depressive disorders. Our results showed that V. vinifera juice could relieve depressive manifestations in the rodent model of depression.

  10. Results of Aging Tests of Vendor-Produced Blended Feed Simulant

    International Nuclear Information System (INIS)

    Russell, Renee L.; Buchmiller, William C.; Cantrell, Kirk J.; Peterson, Reid A.; Rinehart, Donald E.

    2009-01-01

    The Hanford Tank Waste Treatment and Immobilization Plant (WTP) is procuring through Pacific Northwest National Laboratory (PNNL) a minimum of five 3,500 gallon batches of waste simulant for Phase 1 testing in the Pretreatment Engineering Platform (PEP). To make sure that the quality of the simulant is acceptable, the production method was scaled up starting from laboratory-prepared simulant through 15-gallon vendor prepared simulant and 250-gallon vendor prepared simulant before embarking on the production of the 3500-gallon simulant batch by the vendor. The 3500-gallon PEP simulant batches were packaged in 250-gallon high molecular weight polyethylene totes at NOAH Technologies. The simulant was stored in an environmentally controlled environment at NOAH Technologies within their warehouse before blending or shipping. For the 15-gallon, 250-gallon, and 3500-gallon batch 0, the simulant was shipped in ambient temperature trucks with shipment requiring nominally 3 days. The 3500-gallon batch 1 traveled in a 70-75 F temperature controlled truck. Typically the simulant was uploaded in a PEP receiving tank within 24-hours of receipt. The first uploading required longer with it stored outside. Physical and chemical characterization of the 250-gallon batch was necessary to determine the effect of aging on the simulant in transit from the vendor and in storage before its use in the PEP. Therefore, aging tests were conducted on the 250-gallon batch of the vendor-produced PEP blended feed simulant to identify and determine any changes to the physical characteristics of the simulant when in storage. The supernate was also chemically characterized. Four aging scenarios for the vendor-produced blended simulant were studied: (1) stored outside in a 250-gallon tote, (2) stored inside in a gallon plastic bottle, (3) stored inside in a well mixed 5-L tank, and (4) subject to extended temperature cycling under summer temperature conditions in a gallon plastic bottle. The following

  11. Great heterogeneity of commercial fruit juices to induce endothelium-dependent relaxations in isolated porcine coronary arteries: role of the phenolic content and composition.

    Science.gov (United States)

    Auger, Cyril; Pollet, Brigitte; Arnold, Cécile; Marx, Céline; Schini-Kerth, Valérie B

    2015-01-01

    Since polyphenol-rich products such as red wine, grape juice, and grape extracts have been shown to induce potent endothelium-dependent relaxations, we have evaluated whether commercial fruit juices such as those from berries are also able to induce endothelium-dependent relaxations of isolated coronary arteries and, if so, to determine whether this effect is related to their phenolic content. Among the 51 fruit juices tested, 2/12 grape juices, 3/7 blackcurrant juices, 4/5 cranberry juices, 1/6 apple juices, 0/5 orange juices, 2/6 red fruit and berry juices, 3/6 blends of red fruit juices, and 0/4 non-red fruit juices were able to induce relaxations achieving more than 50% at a volume of 1%. The active fruit juices had phenolic contents ranging from 0.31 to 1.86 g GAE/L, which were similar to those of most of the less active juices with the exception of one active grape juice (2.14 g GAE/L) and one active blend of red fruit juices (3.48 g GAE/L). Altogether, these findings indicate that very few commercial fruit juices have the ability to induce potent endothelium-dependent relaxations, and that this effect is not related to their quantitative phenolic content, but rather to their qualitative phenolic composition.

  12. Blended-Wing-Body Transonic Aerodynamics: Summary of Ground Tests and Sample Results

    Science.gov (United States)

    Carter, Melissa B.; Vicroy, Dan D.; Patel, Dharmendra

    2009-01-01

    The Blended-Wing-Body (BWB) concept has shown substantial performance benefits over conventional aircraft configuration with part of the benefit being derived from the absence of a conventional empennage arrangement. The configuration instead relies upon a bank of trailing edge devices to provide control authority and augment stability. To determine the aerodynamic characteristics of the aircraft, several wind tunnel tests were conducted with a 2% model of Boeing's BWB-450-1L configuration. The tests were conducted in the NASA Langley Research Center's National Transonic Facility and the Arnold Engineering Development Center s 16-Foot Transonic Tunnel. Characteristics of the configuration and the effectiveness of the elevons, drag rudders and winglet rudders were measured at various angles of attack, yaw angles, and Mach numbers (subsonic to transonic speeds). The data from these tests will be used to develop a high fidelity simulation model for flight dynamics analysis and also serve as a reference for CFD comparisons. This paper provides an overview of the wind tunnel tests and examines the effects of Reynolds number, Mach number, pitch-pause versus continuous sweep data acquisition and compares the data from the two wind tunnels.

  13. Bioactive compounds and juice quality from selected grape cultivars

    Directory of Open Access Journals (Sweden)

    Renata Vieira da Mota

    2017-12-01

    Full Text Available ABSTRACT Grape juices have been valued due to their potential health benefits, which have demanded increased grape productivity and quality. Five grape cultivars grown in Brazil, Isabel Precoce, Carmem, Violeta, Concord and Bordo were evaluated in 2013 and 2014 seasons for bioactive components and also for juice processing quality traits. Production cycle was the longest for Carmem but lower and similar for Violeta, Isabel, Bordo and Concord. Isabel showed higher productivity (5.4 kg∙plant-1 but lowest soluble solids content (16.9 °Brix, anthocyanins (26.7 mg∙100 g-1 and total phenolics (110.7 mg∙100 g-1. The highest anthocyanins contents were observed in Violeta (189.9 mg∙100 g-1 and Bordo (133.8 mg∙100 g-1. These cultivars were also rich in phenolics (356.1 and 239.5 mg∙100 g-1, respectively. The highest anthocyanin and total phenolics concentrations were found in Violeta juice (2.68 and 6.33 g∙L-1 followed by Bordo (1.44 and 2.86 g∙L-1. Isabel juice had the lowest content, 0.14 and 1.29 g∙L-1, respectively. Biogenic amines were found at low concentrations only in the juices. Putrescine and spermidine were the major amines detected in juices. Phenylethylamine was detected only in Bordo juice from 2013 season and tryptamine was detected only in 2014 season. Blends were preferred over varietal juices except for Carmem.

  14. Freeze concentration of lime juice

    Directory of Open Access Journals (Sweden)

    Ampawan Tansakul

    2008-11-01

    Full Text Available The main objective of this research was to study the effects of processing conditions, i.e. cooling medium temperature (-6, -12 and -18C and scraper blade rotational speed (50, 100 and 150 rpm on the freeze concentration of lime juice. The initial soluble solid content of lime juice was 7.6 Brix. Results showed that soluble solid content of lime juice increased as cooling medium temperature decreased while scraper blade rotational speed increased. It was also found that the processing condition with -18˚C cooling medium temperature and 150 rpm rotational speed of the scraper blade was the best among all studied conditions, although the loss of the soluble solids with ice crystals during ice separation was relatively high at 35%.

  15. Is story-based blended learning a promising avenue for skin and sexual health education? Results from the PAEDIMED project.

    Science.gov (United States)

    Apfelbacher, Christian J; Deimling, Erika; Wulfhorst, Britta; Adler, Frederic; Diepgen, Thomas L; Linder, Dennis; Blenk, Holger; Stosiek, Nikolaus; Reinmann, Gabi

    2010-03-01

    The PAEDIMED study group developed a learning and teaching scenario for school health education in the area of skin and sexual health in Italy, Romania and Germany, combining web-based and traditional learning ("blended learning"). A questionnaire-based needs assessment and context analysis were conducted, based on which an education scenario was designed. Particular emphasis was put on emotional and motivational aspects, using narrative components in the didactic concept. The design process occupied a central role in the project (design-based research). Evaluation was both formative and summative. Continuous feedback was obtained from relevant stakeholders. Following a prototypical implementation, the scenario was evaluated using questionnaires. The results revealed a high level of acceptance of the education scenario as well as an increase in students' knowledge concerning skin and sexual health. Evaluation also suggested that health education is highly influenced by cultural background and habits as well as diverse contextual and personal conditions.

  16. Blended Learning

    NARCIS (Netherlands)

    Van der Baaren, John

    2009-01-01

    Van der Baaren, J. (2009). Blended Learning. Presentation given at the Mini symposium 'Blended Learning the way to go?'. November, 5, 2009, The Hague, The Netherlands: Netherlands Defence Academy (NDLA).

  17. Blended Learning

    OpenAIRE

    Bauerová, Andrea

    2013-01-01

    This thesis is focused on a new approach of education called blended learning. The history and developement of Blended Learning is described in the first part. Then the methods and tools of Blended Learning are evaluated and compared to the traditional methods of education. At the final part an efficient developement of the educational programs is emphasized.

  18. Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

    Directory of Open Access Journals (Sweden)

    Alexis Marsol-Vall

    2017-01-01

    Full Text Available Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5% and peach (69.7%, esters (54.0% in pear, and terpenoids (35.3% in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol and α-terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

  19. Antioxidant activity of polyphenol-enriched apple juice

    Directory of Open Access Journals (Sweden)

    Šumić Zdravko M.

    2009-01-01

    Full Text Available This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinisation, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component content were determined, as well as total dry matter, ash, acidity, reducing sugar, total sugars, total pectins, cellulose and starch content in apple mash and pomace. The total cotent of phenolics in clarified apple juice and apple pomace extract, determined spectrophotometrically using the Folin- Ciocalteu reagent, was 0.496 mg/ml and 6.505 mg/g, respectively. The antioxidant activity of clarified and polyphenol-enriched clarified juice (with addition of apple pomace extract in the concentrations 0.05 g, 0.1 g, 0.5 g and 1 g of phenolic compounds per liter of clarified apple juice was examined on stable 1,1-diphenyl-2-picrylhydrazyl (DPPH free radicals. Based on the obtained results it can be concluded that polyphenol-enriched clarified juice was more effective on DPPH radicals than the clarified apple juice.

  20. Quality of jinchen orange juice treated with irradiation and pasteurization

    International Nuclear Information System (INIS)

    Qiao Yu; Cheng Wei; Wang Shaohua; Xiong Guangquan; Liao Li; Chen Xueling; Fan Gang; Pan Siyi

    2010-01-01

    Jinchen orange juice was treated by pasteurization and irradiation (1.4, 2.8 and 5.6 kGy) to study the effects of sterilization methods on quality of orange juice. The volatile compounds were analyzed by solid phase micro-extraction method combined with GC-MS. The juice color, pH and Vc content were determined, and sensory evaluation of the juice were evaluated. The results showed a total of 54, 47, 57, 55, 53 kinds of compounds were detected in fresh juice, pasteurized juice and 3 irradiated juices, respectively. The irradiated juices had bigger peak area of volatile compounds than pasteurized juice,and the biggest peak area was found in 2.8 kGy irradiation sample. β - myrcene, D - limonene and γ-terpinene, which were the characteristic aroma compounds in orange juice, were detected a higher level in irradiation sample than pasteurization. Vc content and aroma decreased after all treatments. The sample after 1.4 kGy treatment showed highest score in sensory evaluation. It was concluded that low dose irradiation could be used in sterilization processing of orange juice. (authors)

  1. Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage

    Directory of Open Access Journals (Sweden)

    Rafael Fagnani

    Full Text Available ABSTRACT: Enhancing industrial sustainability by converting whey into alternative high value-added products is a scientific trend in food science and technology. However, without other ingredients, rennet, or sour, whey has an unappetizing flavor. This sensory challenge can be overcome by blending it with citrus flavor from orange juice. This study assessed a micro-filtered beverage from whey and orange juice without enzymatic treatment. Four formulations (27:10, 8.6:10, 2.4:10 and 1:10 v/v whey:juice ratio were processed through a 1.4 μm microfiltration system with four different transmembrane pressures (1, 2, 3, and 4.15 bar and then stored at 5 °C for 28 days. The micro-filtered beverage was analyzed for physicochemical, sensorial and microbial changes. It was possible overcome the technological challenges of orange juice microfiltration without enzymatic treatment with high transmembrane pressures. The whey:orange juice ratio was also decisive for permeation. A clear beverage with lower viscosity, turbidity, and protein levels was obtained, without altering mineral concentrations thus showing that the product has good capacity for hydration. The beverage presented good microbiological quality and remained stable for 28 days at 5 °C. Sensory evaluation data indicate that the beverage can be directed to young people and women, regardless of their physical activity. The combination of whey and orange juice can be explored industrially as a micro-filtered beverage, with satisfactory results of physicochemical, microbiological and sensory acceptance.

  2. Polymer blends

    Energy Technology Data Exchange (ETDEWEB)

    Allen, Scott D.; Naik, Sanjeev

    2017-08-22

    The present invention provides, among other things, extruded blends of aliphatic polycarbonates and polyolefins. In one aspect, provided blends comprise aliphatic polycarbonates such as poly(propylene carbonate) and a lesser amount of a crystalline or semicrystalline polymer. In certain embodiments, provided blends are characterized in that they exhibit unexpected improvements in their elongation properties. In another aspect, the invention provides methods of making such materials and applications of the materials in applications such as the manufacture of consumer packaging materials.

  3. Heat treatment and gamma radiation effects on the physical-chemical, microbiological and sensory stability of pure sugarcane juice or added with fruit juices, stored under refrigeration

    International Nuclear Information System (INIS)

    Oliveira, Aline Cristine Garcia de

    2007-01-01

    that the best mixture was that formulated with sugarcane juice and 4% of lemon juice as well as 10% of pineapple juice. Sugarcane juice centesimal composition was not altered by fruit juice concentration addition. However, sugarcane juice added with 10% pineapple juice incremented manganese and reducing sugars when compared with pure sugarcane juice and added with 4% lemon juice. The market test proffered mixture was shown to be that containing sugarcane juice and natural lemon juice for evaluation the shelf life. Sugarcane juice added with 4% of lemon juice submitted to gamma radiation, heat treatment combined with gamma radiation and heat treatment remaining satisfactory microbiological, sensory and physical chemical characteristics until 28, 35 and 42 days respectively, after processing. These results indicated that the heat treatment was effective for sugarcane juice preservation. (author)

  4. Studies of PVC/ENR blends: blend compositions

    International Nuclear Information System (INIS)

    Chantara Thevy Ratnam; Khairul Zaman Mohd Dahlan; Nasir, M.; Baharin, A.

    2002-01-01

    Blends of poly(vinyl chloride/epoxidized natural rubber (PVC/ENR) were prepared by using Bra bender Plasticorder at compositions ranging from 0-100% PVC. They were blended at 150 degree C mixing temperature, 50 rpm rotor speed and 10 minutes mixing time. The blends were characterized for tensile strength , elongation at break, glass transition temperatures and Fourier transform infra red spectroscopy (FTIR). Results revealed that as the PVC content increases the blend behaviour changes from elastomeric to glassy. However the blends found to be compatible at all compositions. (Author)

  5. Survey of South African fruit juices using a fast screening HILIC-MS method.

    Science.gov (United States)

    Stander, Marietjie A; Kühn, Wernich; Hiten, Nicholas F

    2013-01-01

    Adulteration of fruit juices--by the addition of sugar or other less expensive fruit juices as well as preservatives, artificial sweeteners and colours--was tested for by using a developed screening method. The method employs hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) using electrospray ionisation in the negative mode and ultraviolet light detection. Different fruit juices can be differentiated by the content of marker compounds like sorbitol, certain phenolic molecules and their saccharide profile. This method was used to test 46 fruit juice samples from the retail market as well as 12 control samples. The study focused on the main types of fruit juices consumed on the South African market including apple, orange, grape and blends of these juices with other fruits like mango, pear and guava. Overall, the 46 samples tested mostly agreed with label claims. One grape juice sample was adulterated, probably with apple juice. Natamycin above the legal limits was found in two samples. In addition, two samples contained natamycin and one sample benzoate without it being indicated on the label. The method is well suited as a quick screening method for fruit juice adulteration and if used routinely would reduce fruit juice adulteration without the cost of the current array of tests needed for authenticity testing.

  6. Characteristic of Irradiation Result Film of Poly-Propylene-Co-Ethylene/Poly-ε-Caprolactone and Poly-Propylene Grafted Maleic Anhydrate Blend

    International Nuclear Information System (INIS)

    Nikham

    2004-01-01

    The effect of gamma rays irradiation to film of melt-blending polypropylene-co-ethylene (CPP) and poly-ε-caprolactone (PCL) with polypropylene grafted maleic anhydride (PP-g-MAH) blend as compatibilizer has been studied. The objective of the research is to prepare the biodegradable polyblend. The composition blend of CPP/PCL with 0, 10, 15, 20 wt % PP-g-MAH i.e. 100/0, 75/25, 50/50, 25/75 and 0/100 were irradiated by using gamma rays 60 Co with activity 420 kCi at doses; 0, 50, 100, 150, 200 kGy, at dose rate 8.2 kGy/hrs and temperature 90 o C. The elongation at break, tensile strength, gel fraction, enzymatic degradation and heat resistance were evaluated. The results showed that the compatibility of PP-g-MAH to reach good enough polyblend is 20 % weight. Elongation at break film of CPP/PCL 50/50 blend which irradiated at dose 200 kGy decreased, whereas the tensile strength increased. Gel fraction and heat resistance of the film irradiated increased. Enzyme of lipase AK can degraded either without irradiated or irradiated film. Thus quality of the polyblend can be called as biodegradable plastic material. (author)

  7. Blended learning

    DEFF Research Database (Denmark)

    Staugaard, Hans Jørgen

    2012-01-01

    Forsøg på at indkredse begrebet blended learning i forbindelse med forberedelsen af projekt FlexVid.......Forsøg på at indkredse begrebet blended learning i forbindelse med forberedelsen af projekt FlexVid....

  8. Blended Learning

    Science.gov (United States)

    Imbriale, Ryan

    2013-01-01

    Teachers always have been and always will be the essential element in the classroom. They can create magic inside four walls, but they have never been able to create learning environments outside the classroom like they can today, thanks to blended learning. Blended learning allows students and teachers to break free of the isolation of the…

  9. Blended learning

    DEFF Research Database (Denmark)

    Dau, Susanne

    2016-01-01

    Blended Learning has been implemented, evaluated and researched for the last decades within different educational areas and levels. Blended learning has been coupled with different epistemological understandings and learning theories, but the fundamental character and dimensions of learning...... in blended learning are still insufficient. Moreover, blended learning is a misleading concept described as learning, despite the fact that it fundamentally is an instructional and didactic approach (Oliver & Trigwell, 2005) addressing the learning environment (Inglis, Palipoana, Trenhom & Ward, 2011......) instead of the learning processes behind. Much of the existing research within the field seems to miss this perspective. The consequence is a lack of acknowledgement of the driven forces behind the context and the instructional design limiting the knowledge foundation of learning in blended learning. Thus...

  10. A STUDY OF MICROBES IN FRUIT JUICES, KIMS-AMALAPURAM

    Directory of Open Access Journals (Sweden)

    Nagaraja

    2015-12-01

    Full Text Available INTRODUCTION Fruit and sugarcane juices are nutritious drinks with great taste and health benefits. Food borne illnesses associated with consumption of Fruit and sugarcane juices at several places in India and elsewhere. Fruit juices were served with added ice pieces. Hygienic standards are not maintained while transporting from the field to the place of extraction and preparation. Hence a rapid review of the fruit juices from street vendors has been undertaken along with sugarcane juice. Raw sugarcane juice is a refreshing juice in many parts of Andhra Pradesh. The present study is to assess the prevalence of different organisms from different fruit juices collected from street vendors. METHODS Fruit juices are collected namely sugarcane, sweet lemon, orange, grape apple, pineapple pomegranate. A total 100 samples of fruit juices were collected from road side from different vendors. 150 ml of each variety of fruit juices were collected from different vendors in screw capped bottles and subjected to microbial analysis, processed with in 30mts in the department of microbiology at KIMS by standard methods. RESULTS The analysed samples of fruit juices are found to be contaminated with different bacteria, Escherichia coli 30% Klebsiella pneumoniae 10% Staphylococcus aureus 20% Enterococcus faecalis 04% Pseudomonas aeruginosa 10% ASB 04% (aerobic spore bearers Micrococci 02% Proteus 20% Salmonella. Shigella and Vibrios were not isolated. CONCLUSION It is high time that street vendors should have health education by volunteers, health workers from PHC (primary health centers and people well versed with community medicine practice for implementation of standard hygienic protocols may reduce contamination of fruit and sugarcane juices The concerned health authorities need to ensure and insist to follow the protocols by the vendors and license holders to the vendors.

  11. Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed

    Science.gov (United States)

    Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice. In this study, ‘Hamlin’ and ‘Valencia’ oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in...

  12. Experimental study on bread yeast cultured in sweet sorghum juice

    International Nuclear Information System (INIS)

    Wang Jufang; Dong Xicun; Li Wenjian; Xiao Guoqing; Ma Liang; Gao Feng

    2008-01-01

    As a substitute for food supplies, sweet sorghum juice with high grade has demonstrated out- standing advantage in fermentation. To obtain the optimized fermentation conditions, the growth, the bio- mass of bread yeast cultured in sweet sorghum juice and total residual sugar were investigated in the paper. The fermentation was performed and optimized in a 10-100 1 bio-reactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential. (authors)

  13. Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice.

    Science.gov (United States)

    Zhang, Haixia; Liu, Xuan; Chen, Ting; Ji, Yazhen; Shi, Kun; Wang, Lin; Zheng, Xiaodong; Kong, Jin

    2018-02-27

    Synthetic melatonin ( N -acetyl-5-methoxytryptamine, MT) is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in 'Fuji' apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning). The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o -diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.

  14. Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice

    Directory of Open Access Journals (Sweden)

    Haixia Zhang

    2018-02-01

    Full Text Available Synthetic melatonin (N-acetyl-5-methoxytryptamine, MT is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in ‘Fuji’ apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning. The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o-diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.

  15. Observation on CEA and IL-6 contents in gastric juice

    International Nuclear Information System (INIS)

    Jiang Zhonglin

    2003-01-01

    Objective: To study the changes of CEA and IL-6 contents in blood and gastric juice in patients with gastric cancer and gastritis. Methods: CEA and IL-6 contents in blood and gastric juice were measured with RIA in 60 patients and 30 controls. Results: Gastric juice CEA and IL-6 contents in patients with gastric carcinoma were significantly higher than those in the controls (p < 0.001), however, CEA and IL-6 contents in patients with gastritis and controls were not much different. Conclusion: Gastric juice CEA and IL-6 assay is of diagnostic significance in patients with gastric malignant tumor

  16. STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE

    Directory of Open Access Journals (Sweden)

    Ana LEAHU

    2017-06-01

    Full Text Available In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%, respectively and two starter cultures. Carrot yoghurt was prepared in the laboratory by adding carrot juice to milk and inoculated with a 3% yoghurt culture. The effects of the carrot juice on the sensory quality and consumers’ aceptance of the yoghurt samples were determined. The data obtained on various parameters were statistically analyzed.

  17. In vitro demineralization of enamel by orange juice, apple juice, Pepsi Cola and Diet Pepsi Cola.

    Science.gov (United States)

    Grobler, S R; Senekal, P J; Laubscher, J A

    1990-12-01

    Enamel demineralization was studied over periods related to normal use of an orange juice, an apple juice, Pepsi Cola and Diet Pepsi Cola. Rectangular blocks of intact human enamel (3 mm x 3 mm) were cut from teeth, coated with nail varnish except for the enamel surface and exposed to the drinks for 2, 4, 5, 6 or 40 minutes. The amount of calcium released from the enamel into solution was determined with the use of an atomic absorption spectrophotometer. The results showed the following degree of enamel demineralization: Pepsi Cola = orange juice greater than apple juice greater than Diet Pepsi Cola. The results suggest that diet colas are less demineralizing than other acid drinks, and complementary plaque studies indicate that they are also less cariogenic. The study emphasized the importance of acid-type, buffer capacity, pH and the presence of other components on the degree of enamel demineralization.

  18. Effects of Juice Processing on Oxalate Contents in Carambola Juice Products.

    Science.gov (United States)

    Huynh, Nha K; Nguyen, Ha V H

    2017-09-01

    Effects of processing methods including pressing, enzyme-assisted extraction, lactic acid fermentation by Lactobacillus acidophilus, and alcohol fermentation by Saccharomyces cerevisiae on total and soluble oxalate contents of carambola juices were studied. In comparison with pressing, the use of enzyme increased juice yields (15.89-17.29%), but resulted in higher total oxalate (1.60-1.73 times) and soluble oxalate contents (1.16-1.49 times). In addition, extension of enzyme incubation periods led to an increase in soluble oxalate contents in the products (p carambola juices. These results suggested that carambola juice products should only be consumed moderately, and that alcohol fermentation could be a potential method to reduce oxalate contents in foods in order to prevent the risks of forming kidney stones.

  19. Performance of Blended Learning in University Teaching:

    Directory of Open Access Journals (Sweden)

    Michael Reiss

    2010-07-01

    Full Text Available Blended learning as a combination of classroom teaching and e-learning has become a widely represented standard in employee and management development of companies. The exploratory survey “Blended Learning@University” conducted in 2008 investigated the integration of blended learning in higher education. The results of the survey show that the majority of participating academic teachers use blended learning in single courses, but not as a program of study and thus do not exploit the core performance potential of blended learning. According to the study, the main driver of blended learning performance is its embeddedness in higher education. Integrated blended programs of study deliver the best results. In blended learning, learning infrastructure (in terms of software, culture, skills, funding, content providing, etc. does not play the role of a performance driver but serves as an enabler for blended learning.

  20. Identification of specific microorganisms in fresh squeezed street vended fruit juices

    Directory of Open Access Journals (Sweden)

    K Sahithi Reddy

    2016-01-01

    Full Text Available Introduction: In developing country like India, street foods such as salads and fresh cut fruits are widely consumed. Among all street foods, fruit juices are common beverages, consumed more because of higher consumer preference both in terms of taste and health. Moreover, there is a dearth of Indian studies on contamination of street vended fruit juices. Aim: To determine the pH and specific microorganisms in freshly squeezed street vended fruit juices. Materials and Methods: Four fruit juices i.e., Grapes, Sweet Lime, Pineapple and Sapota were chosen for the study. Juices were collected in summer season in months between April and June 2013. Ten samples of 50 ml each fruit juice was collected in sterile bottles from various street vendors of Dilshuknagar area of Hyderabad city. Transportation of samples to Food Toxicology laboratory, National Institute of Nutrition was done in the ice box and processing was done within 2–4 h. Results: All juices showed bacterial contamination except one sample of grape juice. Pineapple juice samples showed the high bacterial contamination with all samples positive for fecal coliforms and Shigella spp. (100%. Salmonella spp. was detected only in one sample of Sapota juice (10%. Significant difference among fruit juices for prevalence of microorganisms was seen only for Escherichia coli (P = 0.03 with least count in Grape juice (20%. Conclusion: Freshly squeezed street vended fruit juices were contaminated with pathogenic bacteria, which significantly attributed to public health problem.

  1. Composition of apple juice.

    Science.gov (United States)

    Mattick, L R; Moyer, J C

    1983-09-01

    Thirty-one samples from 8 geographic growing regions of the United States and 15 varieties common to these areas were converted to apple juice and analyzed for their attributes over the 3 year period 1979, 1980, and 1981. The total of 93 samples were analyzed for ash, brix, pH, proline, specific gravity, total acid, sorbitol, sucrose, fructose, and glucose. The elements cadmium, calcium, iron, lead, phosphorus, potassium, sodium, and zinc were also determined. These data are presented to serve as a data base for the detection of fraudulent or adulterated apple juice.

  2. Carbohydrate absorption from one serving of fruit juice in young children: age and carbohydrate composition effects.

    Science.gov (United States)

    Nobigrot, T; Chasalow, F I; Lifshitz, F

    1997-04-01

    To test the hypotheses that: the efficiency of carbohydrate absorption in childhood increases with age, and decreased carbohydrate absorption occurs more frequently with juices containing more fructose than glucose and/or sorbitol than with juices which contain equal amounts of fructose and glucose and are sorbitol-free. One hundred and four healthy children were recruited from the Ambulatory Center at Maimonides Children's Center. They were assigned to one of three age groups: approximately 1, 3 and 5 years of age. Each child received one age-specific dose (by randomization) of one of four juices: a) pear juice which contains fructose in excess to glucose and a large amount of sorbitol; b) apple juice which is similar to pear juice in its fructose to glucose ratio but contains four times less sorbitol than pear juice; c) white grape juice or d) purple grape juice both of which contain equal amounts of fructose and glucose and are sorbitol-free. Breath hydrogen excretion (BH2) was utilized as the index of carbohydrate absorption. It was measured in fasting children and at 30-minute intervals for 3 hours after drinking the single serving of juice. Multiple breath hydrogen related parameters were quantified and results were expressed as: BH2 peak, area under the curve, and degree of carbohydrate malabsorption. After the test, parents completed a questionnaire and recorded signs and symptoms of intestinal malabsorption for 24 hours. Pear juice related BH2 levels were significantly higher among children 1 and 3 years of age as compared to the levels achieved after the other juices. Apple juice related BH2 levels were significantly higher only among the youngest age group of children. There was no significant difference in carbohydrate absorption among the 5 year old children regardless of the juice consumed. Incomplete carbohydrate absorption (BH2 peak above 20 ppm) occurred more frequently after pear juice consumption (84%) than after apple juice (41%) or grape juice

  3. Vitamin C stability in pineapple, guava and baobab juices under ...

    African Journals Online (AJOL)

    MASAMBA

    associated with many health benefits such as promoting health cell ... such as juices are processed to ensure availability even when they are not in ... as fruit juices to extend the shelf life. The use of .... results show that vitamin C was highly retained in freezing .... College of Agriculture for providing funding for the work.

  4. Prunus fruit juices

    NARCIS (Netherlands)

    Toydemir, Gamze; Boyacioglu, Dilek; Hall, R.D.; Beekwilder, M.J.; Capanoglu, Esra

    2017-01-01

    The juice drinks obtained from Prunus fruit species, apricot (Prunus armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)), peach (Prunus persica), and plum (Prunus domestica), are gaining increasing interest as a convenient alternative to fresh fruits. The conventional

  5. Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices.

    Science.gov (United States)

    Valero-Cases, Estefanía; Frutos, María José

    2017-06-01

    The prebiotic effect of different concentrations of inulin (0, 1 and 2%) on the growth and survival of Lactobacillus plantarum (LP) CECT 220 in blended carrot and orange juices was investigated after 24 h of fermentation, during 30 days of storage at 4 °C and through the phases of gastrointestinal digestion after different storage periods. Microbiological and chemical determinations were also carried out in all juices. The lactic fermentation increased the shelf life of the fermented juices with inulin. The hygienic-sanitary quality in fermented juices was better than the control juices. During storage, the inulin improved the viability of LP and the monosaccharide concentration remained higher with respect to the juice without inulin (40% lower). At 30 days, the fermented juices with 2% inulin after in vitro digestion presented the highest survival of L. plantarum.

  6. Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

    DEFF Research Database (Denmark)

    Meyer, Anne S.; Zeuner, Birgitte; Pinelo-Jiménez, Manuel

    2010-01-01

    during cold storage (haze formation) is assumed to be due to protein–phenol interactions. Our results suggest that proteins play a decisive role in the formation of immediate turbidity in cherry juice, and point to that pectin may contribute to turbidity development during cold storage of cherry juice...

  7. Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.

    Science.gov (United States)

    Lee, S-Y; Sagong, H-G; Ryu, S; Kang, D-H

    2012-04-01

    The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice. Orange juice and tomato juice were treated with electric field strengths in the range of 25-40 V cm(-1) for different treatment times. The temperature of the samples increased with increasing treatment time and electric field strength. The rate of temperature change for tomato juice was higher than for orange juice at all voltage gradients applied. Higher electric field strength or longer treatment time resulted in a greater reduction of pathogens. Escherichia coli O157:H7 was reduced by more than 5 log after 60-, 90- and 180-s treatments in orange juice with 40, 35 and 30 V cm(-1) electric field strength, respectively. In tomato juice, treatment with 25 V cm(-1) for 30 s was sufficient to achieve a 5-log reduction in E. coli O157:H7. Similar results were observed in Salm. Typhimurium and L. monocytogenes. The concentration of vitamin C in continuous ohmic heated juice was significantly higher than in conventionally heated juice (P pasteurize fruit and vegetable juices in a short operating time and that the effect of inactivation depends on applied electric field strengths, treatment time and electric conductivity. © 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.

  8. Ideal sweetness of mixed juices from Amazon fruits

    Directory of Open Access Journals (Sweden)

    Daniela De Grandi Castro Freitas

    2013-02-01

    Full Text Available Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil evaluated five different concentrations of sugar using the just-about-right scale in two blends selected by preference ranking. For the cupuassu-acerola-açai blend, the optimum concentration of sugar was 9.5 g/100 mL, and for the soursop-camucamu-yellow mombin blend, it was 10.7 g/100 mL.

  9. Development of passion fruit juice beverage

    Science.gov (United States)

    Zhu, Xiang-hao; Duan, Zhen-hua; Yang, Yu-xia; Huang, Xin-hui; Xu, Cheng-ling; Huang, Zhi-zhuo

    2017-12-01

    In this experiment, the whole fruit of passion fruit was used as raw material. The effects of the ratio of material to liquid (RML), the amount of sucrose addition and the pH on the quality of passion fruit juice beverage were investigated by single factor test. And the optimum process conditions of passion fruit juice beverage were determined by orthogonal test. The results show that the optimum process paramenters were as follow: RML was 1:3, pH was 4.0 and sucrose addition was 8%. Under such optimal conditions, the color of passion fruit juice beverage was red, the flavor of passion fruit was rich and it tasted pleasant.

  10. Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

    Science.gov (United States)

    Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

    2015-06-01

    The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta. © 2015 Institute of Food Technologists®

  11. Radiation effect on PVC/ENR blends

    International Nuclear Information System (INIS)

    Chantara Thevy Ratnam; Khairul Zaman Mohd Dahlan

    1997-01-01

    The effect of irradiation on the physical properties of Polyvinyl Chloride / Epoxidised Natural Rubber Blends (PVC/ENR blends) were investigated. The enhancement in tensile strength, elongation at break, hardness and aging properties of the blends have confirmed the positive effect of irradiation on the blends. It is evident from gel fraction and infra red spectroscopic studies that the blends of PVC and ENR cross-linked upon irradiation. The results also revealed that at any blend composition, the enhancement in properties depend on irradiation dose which controls the degree of radiation induced cross-linking. In an attempt to maximize the constructive effect of irradiation, the influence of various additives such as stabilizers, radiation sensitizers, fillers and processing aids on the blend properties were studied. The changes in blend properties upon irradiation with the presents of above additives were also presented in this paper

  12. Are Fruit Juice Categories Separable?

    OpenAIRE

    Knight, Erika P.; House, Lisa; Lee, Jonq-Ying; Spreen, Thomas H.

    2008-01-01

    Supermarket shelves are saturated with numerous varieties and brands of juice beverages. This high level of assortment has dramatically changed beverage consumption patterns and trends throughout the United States. In fact, during 2004-2005, energy and sport drinks experienced significant increases in sales, 65.9% and 20.6 %, respectively. During the same period of time, refrigerated juice sales increased a mere 2.2%, shelved non-fruit drinks decreased 0.9%, bottled juices and cocktails both ...

  13. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.

    Science.gov (United States)

    Schilling, Susanne; Schmid, Sandra; Jäger, Henry; Ludwig, Michael; Dietrich, Helmut; Toepfl, Stefan; Knorr, Dietrich; Neidhart, Sybille; Schieber, Andreas; Carle, Reinhold

    2008-06-25

    As an alternative to thermal pasteurization, pulsed electric fields (PEF) were applied to apple juices on laboratory and pilot plant scale, investigating the effects on juice quality. PEF application still falls under the EU Novel Food Regulation. Consequently, extensive investigation of quality parameters is a prerequisite to prove substantial equivalence of juices resulting from the novel process and conventional production, respectively. Juice composition was not affected by PEF treatment. However, browning of the juices provided evidence of residual enzyme activities. On laboratory scale, complete deactivation of peroxidase (POD) and polyphenoloxidase (PPO) was achieved when PEF treatment and preheating of the juices to 60 degrees C were combined. Under these conditions, a synergistic effect of heat and PEF was observed. On pilot plant scale, maximum PPO deactivation of 48% was achieved when the juices were preheated to 40 degrees C and PEF-treated at 30 kV/cm (100 kJ/kg). Thus, minimally processed juices resulted from PEF processing, when applied without additional conventional thermal preservation. Since this product type was characterized by residual native enzyme activities and nondetectable levels of 5-hydroxymethylfurfural, also when preheating up to 40 degrees C was included, it ranged between fresh and pasteurized juices regarding consumers' expectation of freshness and shelf life. Consistent with comparable iron contents among all juice samples, no electrode corrosion was observed under the PEF conditions applied.

  14. Cranberry juice suppressed the diclofenac metabolism by human liver microsomes, but not in healthy human subjects

    Science.gov (United States)

    Ushijima, Kentarou; Tsuruoka, Shu-ichi; Tsuda, Hidetoshi; Hasegawa, Gohki; Obi, Yuri; Kaneda, Tae; Takahashi, Masaki; Maekawa, Tomohiro; Sasaki, Tomohiro; Koshimizu, Taka-aki; Fujimura, Akio

    2009-01-01

    AIM To investigate a potential interaction between cranberry juice and diclofenac, a substrate of CYP2C9. METHODS The inhibitory effect of cranberry juice on diclofenac metabolism was determined using human liver microsome assay. Subsequently, we performed a clinical trial in healthy human subjects to determine whether the repeated consumption of cranberry juice changed the diclofenac pharmacokinetics. RESULTS Cranberry juice significantly suppressed diclofenac metabolism by human liver microsomes. On the other hand, repeated consumption of cranberry juice did not influence the diclofenac pharmacokinetics in human subjects. CONCLUSIONS Cranberry juice inhibited diclofenac metabolism by human liver microsomes, but not in human subjects. Based on the present and previous findings, we think that although cranberry juice inhibits CYP2C9 activity in vitro, it does not change the pharmacokinetics of medications metabolized by CYP2C9 in clinical situations. PMID:19694738

  15. Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice.

    Science.gov (United States)

    Sharma, M; Adler, B B; Harrison, M D; Beuchat, L R

    2005-01-01

    A study was performed to determine D values of acid-adapted and unadapted cells of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Salmonella enterica serotype Poona, S. enterica serotype Saphra, two strains of E. coli O157:H7, and two strains of L. monocytogenes were grown in tryptic soy broth (TSB) and TSB supplemented with 1% glucose for 24 h at 37 degrees C. Decimal reduction times (D values) of cells suspended in unpasteurized cantaloupe juice and watermelon juice were determined. Acid-adapted cells of Salmonella and E. coli O157:H7, but not L. monocytogenes, had increased thermal tolerance compared with cells that were not acid-adapted. There was no correlation between soluble solids content of the two types of juice and thermal resistance. Growth of Salmonella and E. coli O157:H7 in cantaloupe juice, watermelon juice, or other acidic milieu, either in preharvest or postharvest environments, may result in cross protection to heat. The pasteurization conditions necessary to achieve elimination of pathogens from these juices would consequently have to be more severe if cells are habituated to acidic environments. Insights from this study provide guidance to developing pasteurization processes to eliminate Salmonella, E. coli O157:H7, and L. monocytogenes in cantaloupe juice and watermelon juice.

  16. A comparison of nutrient density scores for 100% fruit juices.

    Science.gov (United States)

    Rampersaud, G C

    2007-05-01

    The 2005 Dietary Guidelines for Americans recommend that consumers choose a variety of nutrient-dense foods. Nutrient density is usually defined as the quantity of nutrients per calorie. Food and nutrition professionals should be aware of the concept of nutrient density, how it might be quantified, and its potential application in food labeling and dietary guidance. This article presents the concept of a nutrient density score and compares nutrient density scores for various 100% fruit juices. One hundred percent fruit juices are popular beverages in the United States, and although they can provide concentrated sources of a variety of nutrients, they can differ considerably in their nutrient profiles. Six methodologies were used to quantify nutrient density and 7 100% fruit juices were included in the analysis: apple, grape, pink grapefruit, white grapefruit, orange, pineapple, and prune. Food composition data were obtained from the USDA National Nutrient Database for Standard Reference, Release 18. Application of the methods resulted in nutrient density scores with a range of values and magnitudes. The relative scores indicated that citrus juices, particularly pink grapefruit and orange juice, were more nutrient dense compared to the other nonfortified 100% juices included in the analysis. Although the methods differed, the relative ranking of the juices based on nutrient density score was similar for each method. Issues to be addressed regarding the development and application of a nutrient density score include those related to food fortification, nutrient bioavailability, and consumer education and behavior.

  17. Effect of genotype and environment on citrus juice carotenoid content.

    Science.gov (United States)

    Dhuique-Mayer, Claudie; Fanciullino, Anne-Laure; Dubois, Cecile; Ollitrault, Patrick

    2009-10-14

    A selection of orange and mandarin varieties belonging to the same Citrus accession and cultivated in Mediterranean (Corsica), subtropical (New Caledonia), and tropical areas (principally Tahiti) were studied to assess the effect of genotype and environmental conditions on citrus juice carotenoid content. Juices from three sweet orange cultivars, that is, Pera, Sanguinelli, and Valencia ( Citrus sinensis (L.) Osbeck), and two mandarin species ( Citrus deliciosa Ten and Citrus clementina Hort. ex Tan), were analyzed by HPLC using a C(30) column. Annual carotenoid content variations in Corsican fruits were evaluated. They were found to be very limited compared to variations due to varietal influences. The statistical analysis (PCA, dissimilarity tree) results based on the different carotenoid compounds showed that citrus juice from Corsica had a higher carotenoid content than citrus juices from tropical origins. The tropical citrus juices were clearly differentiated from citrus juices from Corsica, and close correlations were obtained between beta-cryptoxanthin and phytoene (r = 0.931) and beta-carotene and phytoene (r = 0.918). More broadly, Mediterranean conditions amplified interspecific differentiation, especially by increasing the beta-cryptoxanthin and cis-violaxanthin content in oranges and beta-carotene and phytoene-phytofluene content in mandarins. Thus, at a quantitative level, environmental conditions also had a major role in determining the levels of carotenoids of nutritional interest, such as the main provitamin A carotenoids in citrus juice (beta-cryptoxanthin and beta-carotene).

  18. Isotope analysis (δ13C of pulpy whole apple juice

    Directory of Open Access Journals (Sweden)

    Ricardo Figueira

    2011-09-01

    Full Text Available The objectives of this study were to develop the method of isotope analysis to quantify the carbon of C3 photosynthetic cycle in pulpy whole apple juice and to measure the legal limits based on Brazilian legislation in order to identify the beverages that do not conform to the Ministry of Agriculture, Livestock and Food Supply (MAPA. This beverage was produced in a laboratory according to the Brazilian law. Pulpy juices adulterated by the addition of sugarcane were also produced. The isotope analyses measured the relative isotope enrichment of the juices, their pulpy fractions (internal standard and purified sugar. From those results, the quantity of C3 source was estimated by means of the isotope dilution equation. To determine the existence of adulteration in commercial juices, it was necessary to create a legal limit according to the Brazilian law. Three brands of commercial juices were analyzed. One was classified as adulterated. The legal limit enabled to clearly identify the juice that was not in conformity with the Brazilian law. The methodology developed proved efficient for quantifying the carbon of C3 origin in commercial pulpy apple juices.

  19. Nuclear magnetic resonance characterization of apple juice containing enzyme preparations

    International Nuclear Information System (INIS)

    Prestes, Rosilene A.; Almeida, Denise Milleo; Barison, Andersson; Pinheiro, Luis Antonio; Wosiacki, Gilvan

    2012-01-01

    In this work, 1 H nuclear magnetic resonance ( 1 H NMR) was employed to evaluate changes in apple juice in response to the addition of Panzym Yieldmash and Ultrazym AFP-L enzymatic complexes and compare it with premium apple juice. The juice was processed at different temperatures and concentrations of enzymatic complexes. The differences in the results were attributed mainly to the enzyme concentrations, since temperature did not cause any variation. A quantitative analysis indicated that the concentration of fructose increased while the concentrations of sucrose and glucose decreased in response to increasing concentrations of the enzymatic complexes. (author)

  20. NDA (Non Destructive Assay) measurements for isotopic homogeneity of UO2 powder form mechanical blending and results comparison between gamma and mass spectrometry

    International Nuclear Information System (INIS)

    Rojas, Carlos A.; Rojo, Marcelo

    2005-01-01

    Eight batches of 0.95% UO2 powder, obtained by mechanical blending of 3.5% and 0.711 % UO2 powders, were sampled. From each batch, samples at the top and the bottom from four drums were taken. Each sample was analysed using different measurement systems, two with NaI(Tl) detectors and another two with HPGe detectors. The Mini Multichannel Analyser (MMCA), model GBS 166, and the calculation codes NaIGEM and MEGAU-EM for peak area analysis and enrichment determination were used. For all cases the WinSPEC acquisition code was used. From the statistical analysis of the measurement results it arises that it is possible to determine the homogeneity grade of UO2 powder samples with a lower error than 0.5% for both types of detectors. The performance of the HPGe measurement system is only slightly more precise than the NaI system. (author)

  1. Introducing blended e-learning course design

    DEFF Research Database (Denmark)

    Gyamfi, Samuel Adu; Ryberg, Thomas

    2012-01-01

    In the face of diminishing education budgets in higher education, blended learning has been found to be a viable and effective approach to deliver high-quality, up-to-date, on-demand solutions to developing cross-curricular skills of undergraduates. However, research has also shown that blended...... learning solutions do not often live up to the potential of the approach or fail to produce the intended results because the students are not always equipped to handle the technical, psychological and organisational challenges of blended learning approaches. This project surveyed seventy-five first year...... the students’ e-readiness for an implementation of a blend-ed course design....

  2. Orange juice allied to a reduced-calorie diet results in weight loss and ameliorates obesity-related biomarkers: A randomized controlled trial.

    Science.gov (United States)

    Ribeiro, Carolina; Dourado, Grace; Cesar, Thais

    2017-06-01

    Assumptions have linked orange juice (OJ) consumption with weight gain and adverse effects on health due to its sugar content; however, epidemiologic studies have not shown increased risk for overweight or obesity with the consumption of 100% OJ. The aim of this study was to verify whether the combination of a reduced-calorie diet (RCD) and 100% OJ contribute to weight loss, promote changes in glucose and lipid metabolism, and improve diet quality in obese individuals. A randomized controlled trial with 78 obese patients (age 36 ± 1 y, body mass index [BMI] 33 ± 3 kg/m 2 ) were enrolled in two groups: Individuals in the OJ group submitted to an RCD that included OJ (500 mL/d), and individuals in the control group submitted to an RCD without OJ. Body composition, biochemical biomarkers, and dietary intake were analyzed over a 12-wk period. Both treatments had similar outcomes regarding body weight (-6.5 kg; P = 0.363), BMI (-2.5 kg/m 2 ; P = 0.34), lean mass (-1 kg; P = 0.29), fat mass (-5 kg; P = 0.58), body fat (-3%; P = 0.15), and waist-to-hip ratio (-0.1; P = 0.79). Insulin levels in the OJ group decreased by 18% (P = 0.05), homeostasis model assessment-insulin resistance by 33% (P = 0.04), total cholesterol by 24% (P = 0.004), low-density lipoprotein cholesterol by 24% (P ≤ 0.001), and high-sensitivity C-reactive protein levels by 33% (P = 0.001) compared with the control group. Consumption of energy and nutrients was similar between the two groups, but vitamin C and folate increased by 62% (P ≤ 0.015) and 39% (P = 0.033), respectively, after OJ intervention. When consumed concomitantly with an RCD, OJ does not inhibit weight loss; ameliorate the insulin sensitivity, lipid profile, or inflammatory status, or contribute nutritionally to the quality of the diet. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

  3. Effects of orange juice formulation on prebiotic functionality using an in vitro colonic model system.

    Directory of Open Access Journals (Sweden)

    Adele Costabile

    Full Text Available A three-stage continuous fermentative colonic model system was used to monitor in vitro the effect of different orange juice formulations on prebiotic activity. Three different juices with and without Bimuno, a GOS mixture containing galactooligosaccharides (B-GOS were assessed in terms of their ability to induce a bifidogenic microbiota. The recipe development was based on incorporating 2.75g B-GOS into a 250 ml serving of juice (65°Brix of concentrate juice. Alongside the production of B-GOS juice, a control juice--orange juice without any additional Bimuno and a positive control juice, containing all the components of Bimuno (glucose, galactose and lactose in the same relative proportions with the exception of B-GOS were developed. Ion Exchange Chromotography analysis was used to test the maintenance of bimuno components after the production process. Data showed that sterilisation had no significant effect on concentration of B-GOS and simple sugars. The three juice formulations were digested under conditions resembling the gastric and small intestinal environments. Main bacterial groups of the faecal microbiota were evaluated throughout the colonic model study using 16S rRNA-based fluorescence in situ hybridization (FISH. Potential effects of supplementation of the juices on microbial metabolism were studied measuring short chain fatty acids (SCFAs using gas chromatography. Furthermore, B-GOS juices showed positive modulations of the microbiota composition and metabolic activity. In particular, numbers of faecal bifidobacteria and lactobacilli were significantly higher when B-GOS juice was fermented compared to controls. Furthermore, fermentation of B-GOS juice resulted in an increase in Roseburia subcluster and concomitantly increased butyrate production, which is of potential benefit to the host. In conclusion, this study has shown B-GOS within orange juice can have a beneficial effect on the fecal microbiota.

  4. MUCILAGINOUS PLANTS IN THE CLARIFICATION OF SUGAR CANE JUICE

    Directory of Open Access Journals (Sweden)

    Walter Francisco Quezada Moreno

    2016-04-01

    Full Text Available The aim is to incorporate mucilaginous solutions in the juice clarification process as an alternative for improving the final products that are produced in the agribusiness panela in Ecuador. The study was conducted with 14 mucilaginous plants properties, five plant species: Mallow wild (Malva peruviana L., Yausabara (Pavonia sepium A. St-Hil Yausa (Abutilon famous Planch, black Cadillo (Triumfetta Lappula L and False Joaquín (Hibiscus rosa-sinensis, it was obtained excellent results as clarifying agents. Three factors were assayed experimentally such as solution concentration, amount of solution added to the juice and incorporation temperature on two levels, judged by turbidity variable as a response. The results indicated that the factors tested affect significantly the juice clarification (clear and bright and the best results were achieved with turbidity (Yausabara and Yausa Malva silvestre, Falso Joaquín y Cadillo negro and with the combinations obtaining juices.

  5. Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage

    Directory of Open Access Journals (Sweden)

    Heena

    2017-10-01

    Full Text Available Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has been made in the present study for the development of a cucumber-based blended herbal beverage using sugarcane juice, citric acid, mint and coriander extract (30:30:30 along with salt (white salt:black salt 1:1 at varying concentrations using the response surface methodology. The physicochemical (TSS, titratable acidity, pH, reducing sugars, total sugars, total proteins, total phenols, ascorbic acid, tannins and antioxidant activity and sensory analysis revealed that the best blend was obtained with a sugarcane juice concentration (of 30.14%, a salt concentration of 1.5%, citric acid, mint and a coriander extract concentration of 1%. It is apparent from the study that cucumber juice can be successfully blended with sugarcane juice to enhance its sensory properties, as well as the phytochemical potential with 0.953 desirability, which will open a new door in the beverage industry.

  6. 21 CFR 146.135 - Orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice. 146.135 Section 146.135 Food and....135 Orange juice. (a) Orange juice is the unfermented juice obtained from mature oranges of the... name of the food is “orange juice”. The name “orange juice” may be preceded on the label by the...

  7. Physico-chemical evaluation of radiation effects on apple juice

    International Nuclear Information System (INIS)

    Blumer, Lucimara; Domarco, Rachel E.; Spoto, Maria H.F.; Walder, Julio M.M.; Matraia, Clarice

    1997-01-01

    Gala and Fuji varieties apple's juice were clarified with enzyme and irradiated aiming to extend the shelf-life without conservants and chemical additives. The juices were analysed for soluble solids, titrable acidity, pH and color. Results showed effect of storage periods in soluble solids, pH and color. The variety and storage period modified the titrable acidity. The pH was altered by irradiation dose and the storage period. (author). 9 refs., 6 figs

  8. Internationalization of Boost Juice to Malaysia

    OpenAIRE

    Jane L. Menzies; Stuart C. Orr

    2014-01-01

    This case describes the process that the Australian juice retail chain, Boost Juice, has used to internationalize to Malaysia. The main objective of this case is to demonstrate good practice in regard to internationalization. The case provides the background of the juice bar industry in Malaysia and determines that it is an attractive market for new start-up juice bars. An analysis of Boost Juice's capability determined that the company utilized the skills of its staff, product innovations, b...

  9. Stable isotopes determination in some Romanian fruit juices.

    Science.gov (United States)

    Magdas, Dana Alina; Puscas, Romulus

    2011-09-01

    The characterisation of 45 Romanian single-strength fruit juices (apples, pears, plums and grapes) collected from different Transylvanian areas by means of stable isotope approach are presented and discussed in this study. We measured (2)H/(1)H, (18)O/(16)O ratios from water juice and (13)C/(12)C from pulp and compared these results with those already reported in the literature for single-strength juices, in order to see how the geographical and climatic conditions of Transylvania and the meteorological peculiarities of the year 2010 influence the isotopic composition of the investigated fruit juices. The δ(13)C mean values that we found for apple pulp picked up from different Transylvanian areas show slight differences, probably due to the environmental conditions of the plants. No significant correlation either between the variety of apple or the geographical origin and δ(13)C value was established.

  10. Chemical and physicochemical characteristics changes during passion fruit juice processing

    Directory of Open Access Journals (Sweden)

    Aline Gurgel Fernandes

    2011-09-01

    Full Text Available Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment affect this product's chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.

  11. Study of flavour compounds from orange juices by HS-SPME and GC-MS

    Science.gov (United States)

    Schmutzer, G.; Avram, V.; Covaciu, F.; Feher, I.; Magdas, A.; David, L.; Moldovan, Z.

    2013-11-01

    The flavour of the orange juices, which gives the taste and odour of the product, is an important criterion about the products quality for consumers. A fresh single strength and two commercial orange juices (obtained from concentrate) flavour profile were studied using a selective and sensitive gas chromatography - mass spectrometry (GC-MS) analytical system, after a solvent free, single step preconcentration and extraction technique, the headspace solid phase microextraction (HP-SPME). In the studied orange juices 55 flavour compounds were detected and classified as belonging to the esters, alcohols, ketones, monoterpenes and sesquiterpenes chemical families. The fresh single strength orange juice was characterized by high amount of esters, monoterpenes and sesquiterpenes. Limonene and valencene were the most abundant flavours in this fresh natural orange juice. Alcohols and ketones were found in higher concentration in the commercial orange juices made from concentrate, than in the single strength products. Nevertheless, in commercial juices the most abundant flavour was limonene and α-terpineol. The results highlight clear differences between fresh singles strength orange juice and juice from concentrate. The orange juices reconstructed from concentrate, made in Romania, present low quantity of flavour compounds, suggesting the absence or a low rearomatization process, but extraneous components were not detected.

  12. Comparison of Pancreas Juice Proteins from Cancer Versus Pancreatitis Using Quantitative Proteomic Analysis

    Science.gov (United States)

    Chen, Ru; Pan, Sheng; Cooke, Kelly; Moyes, Kara White; Bronner, Mary P.; Goodlett, David R.; Aebersold, Ruedi; Brentnall, Teresa A.

    2008-01-01

    Objectives Pancreatitis is an inflammatory condition of the pancreas. However, it often shares many molecular features with pancreatic cancer. Biomarkers present in pancreatic cancer frequently occur in the setting of pancreatitis. The efforts to develop diagnostic biomarkers for pancreatic cancer have thus been complicated by the false-positive involvement of pancreatitis. Methods In an attempt to develop protein biomarkers for pancreatic cancer, we previously use quantitative proteomics to identify and quantify the proteins from pancreatic cancer juice. Pancreatic juice is a rich source of proteins that are shed by the pancreatic ductal cells. In this study, we used a similar approach to identify and quantify proteins from pancreatitis juice. Results In total, 72 proteins were identified and quantified in the comparison of pancreatic juice from pancreatitis patients versus pooled normal control juice. Nineteen of the juice proteins were overexpressed, and 8 were underexpressed in pancreatitis juice by at least 2-fold compared with normal pancreatic juice. Of these 27 differentially expressed proteins in pancreatitis, 9 proteins were also differentially expressed in the pancreatic juice from pancreatic cancer patient. Conclusions Identification of these differentially expressed proteins from pancreatitis juice provides useful information for future study of specific pancreatitis-associated proteins and to eliminate potential false-positive biomarkers for pancreatic cancer. PMID:17198186

  13. A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices.

    Science.gov (United States)

    Boggia, Raffaella; Casolino, Maria Chiara; Hysenaj, Vilma; Oliveri, Paolo; Zunin, Paola

    2013-10-15

    Consumer demand for pomegranate juice has considerably grown, during the last years, for its potential health benefits. Since it is an expensive functional food, cheaper fruit juices addition (i.e., grape and apple juices) or its simple dilution, or polyphenols subtraction are deceptively used. At present, time-consuming analyses are used to control the quality of this product. Furthermore these analyses are expensive and require well-trained analysts. Thus, the purpose of this study was to propose a high-speed and easy-to-use shortcut. Based on UV-VIS spectroscopy and chemometrics, a screening method is proposed to quickly screening some common fillers of pomegranate juice that could decrease the antiradical scavenging capacity of pure products. The analytical method was applied to laboratory prepared juices, to commercial juices and to representative experimental mixtures at different levels of water and filler juices. The outcomes were evaluated by means of multivariate exploratory analysis. The results indicate that the proposed strategy can be a useful screening tool to assess addition of filler juices and water to pomegranate juices. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract.

    Science.gov (United States)

    Ani, Peace Nwanneka; Abel, Happiness Chiamaka

    2018-05-01

    Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract were determined. The fruit was procured from a garden in Trans-Ekulu, Enugu East Local Government Area, Enugu State, Nigeria. Mature undamaged Citrus maxima fruits were thoroughly washed with distilled water to remove contamination, dirt, and air-dried. The peel was separated from the pulp. The pulp (100 g) was blended and filtered through a muslin cloth to obtain a clear juice. The peel (50 g) was macerated with 200 ml of ethanol for 20 min. The peel extract was filtered through filter paper. The supernatant was concentrated by rotary evaporation. The peel extract was weighed and stored in a plastic container until needed. Proximate, mineral, vitamins, antinutrient, and phytochemical composition of the juice and peel extract were determined using standard procedures. Citrus maxima peel extract contains significantly ( p  maxima juice. Alkaloid, phenolics, and flavonoids were also significantly ( p   Na > Ph > Fe > Mg > K in the juice and Ca > Ph > Na > Fe > K > Mg in the peel extract. Vitamin C content of the juice and peel extract were 26.36 mg/100 g and 19.34 mg/100 g, respectively. Citrus maxima peel is highly nutritive and rich in phytochemicals, further research is recommended to investigate its therapeutic effect.

  15. Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage.

    Science.gov (United States)

    Huang, Hsiao-Wen; Chen, Bang-Yuan; Wang, Chung-Yi

    2018-05-01

    This study validated high hydrostatic pressure processing (HPP) for achieving greater than 5-log reductions of Escherichia coli O157:H7 in carambola juice and determined shelf life of processed juice stored at 4 °C. Carambola juice processed at 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7, and the quality was compared with that of high temperature short time (HTST)-pasteurized juice at 110 °C for 8.6 s. Aerobic, psychrotrophic, E. coli /coliform, and yeasts and moulds in the juice were reduced by HPP or HTST to levels below the minimum detection limit (HTST juices. However, HTST treatment significantly changed the color of juice, while no significant difference was observed between the control and HPP samples. HPP and HTST treatments reduced the total soluble solids in the juice, but maintained higher sucrose, glucose, fructose, and total sugar contents than untreated juice. The total phenolic and ascorbic acid contents were higher in juice treated with HPP than untreated and HTST juice, but there was no significant difference in the flavonoid content. Aroma score analysis showed that HPP had no effect on aroma, maintaining the highest score during cold storage. The results of this study suggest that appropriate HPP conditions can achieve the same microbial safety as HTST, while maintaining the quality and extending the shelf life of carambola juice.

  16. Fate of DDT in grape juice when fermented and distilled into arak

    International Nuclear Information System (INIS)

    Kawar, N.S.

    1975-01-01

    Since DDT is still used on grapevines to control insect pests, the fate of this insecticide in grape juice fermented and distilled into arak was investigated. Fermentation of the juice resulted in extensive conversion of DDT to DDD. Distillation of the fermented juice resulted in further conversion of DDT to DDD. Moreover, the major portion of both DDT and DDD remained in the undistilled fraction. The second distillation resulted in further distribution of DDT and DDD among the four fractions, thus leaving very low levels of both compounds in the finished product. DDT residue in arak constituted only 2% of the amount added to the fresh juice. (author)

  17. Comparison of the nutrient content of fresh fruit juices vs commercial fruit juices.

    Science.gov (United States)

    Densupsoontorn, Narumon; Jirapinyo, Pipop; Thamonsiri, Nuchnoi; Wongarn, Renu; Phosuya, Panarat; Tritiprat, Amornrat; Patraarat, Siriphan; Pidatcha, Pannee; Suwannthol, Lerson

    2002-08-01

    To compare the types and quantities of carbohydrate, electrolytes, pH and osmolarity of fresh fruit juices and commercial fruit juices. Forty kinds of fresh fruits available in Thai markets were analyzed for types and quantities of carbohydrate, electrolyte, pH and osmolarity and compared with previously obtained data for commercial fruit juices. Most fresh fruit juices did not contain sucrose, whereas, commercial fruit juices mostly have sucrose in the range of 3-112 g/L. Although both fruit juices were acidic (pH varied from 3.6-6.7 and 3.2-5.8 of fresh juice and commercial juice), fresh fruit juices had a more neutral pH than commercial fruit juices. Apple, guava, orange, pear, and pineapple juices from commercial fruit juices had a high osmolarity compared with fresh fruit juices. All types of fresh fruit juices contained less sodium than commercial ones, whereas, most fresh fruit juices contained more potassium, phosphorus, and magnesium than commercial fluids. The nutrient content of fresh fruit juices and commercial fruit juices from the same kinds of fruits are not the same, possibly due to the manufacturing process. Therefore, physicians should know the composition of fruit juices in order to advise patients properly.

  18. Patulin reduction in apple juice by inactivated Alicyclobacillus spp.

    Science.gov (United States)

    Yuan, Y; Wang, X; Hatab, S; Wang, Z; Wang, Y; Luo, Y; Yue, T

    2014-12-01

    This study aimed to investigate the reduction of patulin (PAT) in apple juice by 12 inactivated Alicyclobacillus strains. The reduction rate of PAT by each strain was determined by high-performance liquid chromatography (HPLC). The results indicated that the removal of PAT was strain specific. Alicyclobacillus acidoterrestris 92 and A. acidoterrestris 96 were the most effective ones among the 12 tested strains in the removal of PAT. Therefore, these two strains were selected to study the effects of incubation time, initial PAT concentration and bacteria powder amount on PAT removal abilities of Alicyclobacillus. The highest PAT reduction rates of 88·8 and 81·6% were achieved after 24-h incubation with initial PAT concentration of 100 μg l(-1) and bacteria powder amount of 40 g l(-1) , respectively. Moreover, it was found that the treatment by these 12 inactivated Alicyclobacillus strains had no negative effect on the quality parameters of apple juice. Similar assays were performed in supermarket apple juice, where inactivated Alicyclobacillus cells could efficiently reduce PAT content. Taken together, these data suggest the possible application of this strategy as a means to detoxify PAT-contaminated juices. Inactivated Alicyclobacillus cells can efficiently reduce patulin concentration in apple juice. It provides a theoretical foundation for recycling of Alicyclobacillus cells from spoiled apple juice to reduce the source of pollution and the cost of juice industry. This is the first report on the use of Alicyclobacillus to remove patulin from apple juice. © 2014 The Society for Applied Microbiology.

  19. Applications of stable Isotope ratios determinations in fruit juice authentication

    International Nuclear Information System (INIS)

    Magdas, Dana Alina; Dehelean, Adriana; Voica, Cezara; Puscas, Romulus

    2010-01-01

    Full text: Adulteration of a product consists in making it impure by fraudulent addition of a foreign or inferior substance. The result is either an alteration of the product and of its quality or a falsification. The falsification is a voluntary act with the intention of abuse. The falsification may be more or less sophisticated and its sophistication as well as its costs increases with the improvement of analytical methods. Vacuum concentration with aroma does not affect the chemical composition of fruit juices and therefore the determination of deuterium (D) and oxygen-18 content in waters is the most confident procedure for differentiating between a natural single strength juice and a juice rediluted from a concentrate. This technique is based on the fact that when absorbed by a plant, the rainwater or the irrigation water is fractionated by evapotranspiration, and enriched in the heavy isotopes (deuterium and oxygen-18) with respect to the light isotope (hydrogen and oxygen-16, respectively). It is known that climatic conditions affect the isotope content of rain waters and therefore that of fruit juices waters: the warmer climate, the higher the deuterium and oxygen-18 contents in water. Rainwater and tap water have nearly the same isotopic content and the water of fruit juices derived from concentrate by dilution with tap water has an isotopic content close to that of tap water. This makes it easy to distinguish diluted concentrates from the isotopically more enriched water of authentic single strength juice. In this study, single strength juice, in Romanian fruits, were investigated by mean of stable isotope measurements (oxygen, hydrogen and carbon) in order to offer a discussion basis for the authenticity of some fruit juices currently available on Romanian market. (authors)

  20. Effect of probiotics on patulin removal from synbiotic apple juice.

    Science.gov (United States)

    Zoghi, Alaleh; Khosravi-Darani, Kianoush; Sohrabvandi, Sara; Attar, Hosein; Alavi, Sayed Abolhasan

    2017-06-01

    Studies have reported the occurrence of the mycotoxin patulin in apple products. The aim of this study was to produce synbiotic apple juice and investigate the detoxification of patulin by Lactobacillus acidophilus and Lactobacillus plantarum as probiotic strains. The impact of seven process variables on efficiency of toxin removal was investigated using Plackett-Burman design and presence of the surface-layer proteins as binding site of probiotics to patulin was confirmed during 6 weeks of cold storage. Results showed that the removal of patulin by probiotic bacteria from apple juice depends significantly (P apple juice. In the best conditions, 91.23% of initial patulin concentration was removed from juice during 6 weeks refrigerated storage. No significant difference was observed in organoleptic properties of the synbiotic apple juice and raw sample. In the best condition reported in this study, contaminated synbiotic apple juice by patulin will be safe for consumers after the first day of probiotic inoculation. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  1. Identification of gamma-irradiated fruit juices by EPR spectroscopy

    International Nuclear Information System (INIS)

    Aleksieva, K.I.; Dimov, K.G.; Yordanov, N.D.

    2014-01-01

    The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60 min at 40 °C in a standard laboratory oven. All samples under study show a singlet EPR line with g=2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to “cellulose-like” EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical “sugar-like“ spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation. - Highlights: • The EPR analysis of juices, nectars and syrups proves that the sample has been irradiated. • Two sample preparation procedures were used. • The stability of the radiation induced EPR signals was studied over 2 months. • Application of European standards can be extended for irradiated juices and syrups

  2. Food-drug interactions precipitated by fruit juices other than grapefruit juice: An update review.

    Science.gov (United States)

    Chen, Meng; Zhou, Shu-Yi; Fabriaga, Erlinda; Zhang, Pian-Hong; Zhou, Quan

    2018-04-01

    This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs). Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance. The beneficial combinations included orange juice-ferrous fumarate, lemon juice- 99m Tc-tetrofosmin, pomegranate juice-intravenous iron during hemodialysis, cranberry juice-triple therapy medications for H. pylori, blueberry juice-etanercept, lime juice-antimalarials, and wheat grass juice-chemotherapy. The potential adverse interactions included decreased drug bioavailability (apple juice-fexofenadine, atenolol, aliskiren; orange juice-aliskiren, atenolol, celiprolol, montelukast, fluoroquinolones, alendronate; pomelo juice-sildenafil; grape juice-cyclosporine), increased bioavailability (Seville orange juice-felodipine, pomelo juice-cyclosporine, orange-aluminum containing antacids). Unlike furanocoumarin-rich grapefruit juice which could primarily precipitate drug interactions by strong inhibition of cytochrome P450 3A4 isoenzyme and P-glycoprotein and thus cause deadly outcomes due to co-ingestion with some medications, other fruit juices did not precipitate severely detrimental food-drug interaction despite of sporadic case reports. The extent of a juice-drug interaction may be associated with volume of drinking juice, fruit varieties, type of fruit, time between juice drinking and drug intake, genetic polymorphism in the enzymes or transporters and anthropometric variables. Pharmacists and health professionals should properly screen for and educate patients about potential adverse juice-drug interactions and help

  3. Synthesizing optimal waste blends

    International Nuclear Information System (INIS)

    Narayan, V.; Diwekar, W.M.; Hoza, M.

    1996-01-01

    Vitrification of tank wastes to form glass is a technique that will be used for the disposal of high-level waste at Hanford. Process and storage economics show that minimizing the total number of glass logs produced is the key to keeping cost as low as possible. The amount of glass produced can be reduced by blending of the wastes. The optimal way to combine the tanks to minimize the vole of glass can be determined from a discrete blend calculation. However, this problem results in a combinatorial explosion as the number of tanks increases. Moreover, the property constraints make this problem highly nonconvex where many algorithms get trapped in local minima. In this paper the authors examine the use of different combinatorial optimization approaches to solve this problem. A two-stage approach using a combination of simulated annealing and nonlinear programming (NLP) is developed. The results of different methods such as the heuristics approach based on human knowledge and judgment, the mixed integer nonlinear programming (MINLP) approach with GAMS, and branch and bound with lower bound derived from the structure of the given blending problem are compared with this coupled simulated annealing and NLP approach

  4. Viability of L.casei in symbiotic carrot juice during fermentation and storage

    OpenAIRE

    Petreska Ivanovska, Tanja; Petrusevska Tozi, Lidija; Hadzieva, Jasmina; Smilkov, Katarina; Geskovski, Nikola; Mladenovska, Kristina

    2011-01-01

    Although dairy products are generally good matrices for the delivery of probiotics to humans and traditionally the most used, fruit juices are of growing interest, due to their pleasant taste profile and refreshing characteristics. However, the low survival rate of probiotics in fruit juices resulting from acid environment is of concern.In this study, carrot juice was inoculated with free probiotic cells of L. casei and symbiotic microparticles loaded with L. casei to compare the survival rat...

  5. Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology

    OpenAIRE

    Renata KAZIMIERCZAK; Agata SIŁAKIEWICZ; Ewelina HALLMANN; Dominika ŚREDNICKA-TOBER; Ewa REMBIAŁKOWSKA

    2016-01-01

    Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted ...

  6. White Grape Juice Elicits a Lower Breath Hydrogen Response Compared with Apple Juice in Healthy Human Subjects: A Randomized Controlled Trial.

    Science.gov (United States)

    Erickson, Jennifer; Wang, Qi; Slavin, Joanne

    2017-06-01

    Diets low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPS) are used to manage symptoms in individuals with irritable bowel syndrome. Although effective at reducing symptoms, the diet can be complex and restrictive. In addition, there are still large gaps in the literature and many foods with unclear effects in the gastrointestinal (GI) tract, like fruit juice. Although many fruits are allowable on a low-FODMAP diet, consumption of all fruit juice is generally cautioned due to the large fructose load contained in juice, regardless of the glucose concentration. Very little research exists regarding the importance of limiting fructose load during a low-FODMAP diet; therefore, individuals following a low-FODMAP diet may be unnecessarily restricting their diets. To determine whether there is a difference in GI tolerance between juice from a high-FODMAP fruit (apple juice) and juice from a low-FODMAP fruit (white grape juice) in healthy human subjects. The goal is to provide insight into the role of juice in a low-FODMAP diet. A double-blind, randomized, controlled crossover study was conducted with 40 healthy adults. Fasted subjects consumed 12 oz of either apple juice or white grape juice. Breath hydrogen measures were taken at baseline, 1, 2, and 3 hours. Subjective GI tolerance surveys were completed at the same time intervals and at 12 and 24 hours. Breath hydrogen and GI symptoms were assessed with area under the curve analysis. Significance was determined with a two-sided t test with a P value juice resulted in a greater mean breath hydrogen area under the curve at 23.3 ppm/hour (95% CI 13.0 to 33.6) compared with white grape juice at 5.8 ppm/hour (95% CI -4.6 to 16.1) (Pjuices were well tolerated and neither produced any severe symptoms in healthy adults. White grape juice consumption resulted in only a small rise in breath hydrogen, which may suggest excluding foods only because of the high fructose load could be

  7. Inhibition of Nonenzymatic Protein Glycation by Pomegranate and Other Fruit Juices

    Science.gov (United States)

    Dorsey, Pamela Garner; Greenspan, Phillip

    2014-01-01

    Abstract The nonenzymatic glycation of proteins and the formation of advanced glycation endproducts in diabetes leads to the crosslinking of proteins and disease complications. Our study sought to demonstrate the effect of commonly consumed juices (pomegranate, cranberry, black cherry, pineapple, apple, and Concord grape) on the fructose-mediated glycation of albumin. Albumin glycation decreased by 98% in the presence of 10 μL of pomegranate juice/mL; other juices inhibited glycation by only 20%. Pomegranate juice produced the greatest inhibition on protein glycation when incubated at both the same phenolic concentration and the same antioxidant potential. Both punicalagin and ellagic acid significantly inhibited the glycation of albumin by ∼90% at 5 μg/mL. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis revealed that pomegranate, but not apple juice, protected albumin from modification. These results demonstrate that pomegranate juice and two of its major constituents are potent inhibitors of fructose-mediated protein glycation. PMID:24433074

  8. Variation with the cultivar on the processing of apples as clear juice

    Directory of Open Access Journals (Sweden)

    Vasile Lazar

    2016-11-01

    Full Text Available The researches done at UASVM Cluj-Napoca in the frame of Horticultural product technology Department between 2014-2015 years followed the behavior of five apple cultivars at processing as clear juice. The apple juice characteristics (soluble solids content, organic acids content and clarification grade were analyzed at processing of apples as clear juice and three months later, in order to determine how the initial characteristics of raw material were found again in the finished product. In order to provide the microbiological stability of juice, preservation was done with two chemical methods (sulfur dioxide – SO2 and sodium benzoate and one physical method (pasteurization. The obtained results revealed ‘Florina’ cultivar, which had a processing efficiency as juice about 60%, high soluble solids content, 1% acidity, good clarification grade of juice, and pasteurization as microbiological stabilization method.

  9. Comparing a Fischer-Tropsch Alternate Fuel to JP-8 and Their 50-50 Blend: Flow and Flame Visualization Results

    Science.gov (United States)

    Hicks, Yolanda R.; Tacina, M.

    2013-01-01

    Combustion performance of a Fischer-Tropsch (FT) jet fuel manufactured by Sasol was compared to JP-8 and a 50-50 blend of the two fuels, using the NASA/Woodward 9 point Lean Direct Injector (LDI) in its baseline configuration. The baseline LDI configuration uses 60deg axial air-swirlers, whose vanes generate clockwise swirl, in the streamwise sense. For all cases, the fuel-air equivalence ratio was 0.455, and the combustor inlet pressure and pressure drop were 10-bar and 4 percent. The three inlet temperatures used were 828, 728, and 617 K. The objectives of this experiment were to visually compare JP-8 flames with FT flames for gross features. Specifically, we sought to ascertain in a simple way visible luminosity, sooting, and primary flame length of the FT compared to a standard JP grade fuel. We used color video imaging and high-speed imaging to achieve these goals. The flame color provided a way to qualitatively compare soot formation. The length of the luminous signal measured using the high speed camera allowed an assessment of primary flame length. It was determined that the shortest flames resulted from the FT fuel.

  10. Morphology Evolution of Polycarbonate-Polystyrene Blends During Compounding

    DEFF Research Database (Denmark)

    Chuai, Chengzhi; Almdal, Kristoffer; Johannsen, Ib

    2001-01-01

    The morphology evolution of polycarbonate-polystyrene (PC/PS) blends during the compounding process in three blending methods of industrial relevance, namely melt blending, re-melt blending in a twin-screw extruder and tri-melt blending in an injection-moulding machine, was investigated using......-empirical model. The results show that the formation of co-continuous morphology strongly depends on blend composition and melt blending method, whereas the model prediction for phase inversion deviates from the experimental values. Further, we found that the initial mechanism of morphology evolution involves...... scanning electron microscopy (SEM) Co examine nine blend compositions. Blends were prepared at compositions where phase inversion was expected to occur according to model predictions. The experimental results were compared to the values of the point of phase inversion calculated with the semi...

  11. Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance.

    Science.gov (United States)

    Rocha, Izabela Furtado de Oliveira; Bolini, Helena Maria André

    2015-03-01

    This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P passion fruit juice.

  12. Correspondence Theory and Phonological Blending in French

    Directory of Open Access Journals (Sweden)

    Lee Scott

    2014-07-01

    Full Text Available Though less productive than rival word-formation processes like compounding and affixation, blending is still a rich source of neologisms in French. Despite this productivity, however, blends are often seen by scholars as unpredictable, uninteresting, or both. This analysis picks up where recent studies of blending have left off, using Correspondence Theory and a bundle of segmental constraints to deal with this phenomenon as it pertains to French. More specifically, it shows that blending is the result of a single output standing in correspondence with two or more other outputs, and that we do not need to refer to prosodic information, which is crucial in accounts of blending in languages with lexical stress like English, to account for the process in French. The analysis also differs from previous studies in that it locates blending exclusively within the phonology, leaving its morphological and semantic characteristics to be handled by other processes in the grammar.

  13. 27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.

    Science.gov (United States)

    2010-04-01

    ... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.237 Spirits added to juice or... fruit juice to which spirits have been added will be included in the appropriate tax class of any wine inventory and will be properly identified. Juice or concentrated juice to which wine spirits are added will...

  14. How Much Cranberry Juice Is in Cranberry-Apple Juice? A General Chemistry Spectrophotometric Experiment

    Science.gov (United States)

    Edionwe, Etinosa; Villarreal, John R.; Smith, K. Christopher

    2011-01-01

    A laboratory experiment that spectrophotometrically determines the percent of cranberry juice in cranberry-apple juice is described. The experiment involves recording an absorption spectrum of cranberry juice to determine the wavelength of maximum absorption, generating a calibration curve, and measuring the absorbance of cranberry-apple juice.…

  15. Hydrocolloids Decrease the Digestibility of Corn Starch, Soy Protein, and Skim Milk and the Antioxidant Capacity of Grape Juice.

    Science.gov (United States)

    Yi, Yue; Jeon, Hyeong-Ju; Yoon, Sun; Lee, Seung-Min

    2015-12-01

    Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjac-glucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydro-colloids for people at risk of nutritional deficiencies such as dysphagia patients.

  16. Effects of commonly consumed fruit juices and carbohydrates on redox status and anticancer biomarkers in female rats

    DEFF Research Database (Denmark)

    Breinholt, Vibeke M.; Nielsen, Salka E.; Knuthsen, Pia

    2003-01-01

    /kg of diet. However, no effects were observed on hepatic glutathione S-transferase or quinone reductase activities, plasma redox status, or the activity of red blood cell antioxidant enzymes. Overall, the results of the present study suggest that commonly consumed fruit juices can alter lipid and protein......Administration of apple juice, black currant juice, ora 1:1 combination of the two juices significantly decreased the level of the lipid peroxidation biomarker malondialdehyde in plasma of female rats, whereas the protein oxidation biomarker 2-amino-adipic semialdehyde, was significantly increased...... following administration of orange juice, black currant juice, or the 1: 1 combination of apple and black currant juice. A significant increase in 2-amino-adipic semialdehyde was also observed in control rats given sucrose, fructose, and glucose in the drinking water at concentrations approximating...

  17. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Science.gov (United States)

    Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721

  18. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

    Full Text Available Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  19. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

    Science.gov (United States)

    Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  20. Amino Acid profile as a feasible tool for determination of the authenticity of fruit juices.

    Science.gov (United States)

    Asadpoor, Mostafa; Ansarin, Masoud; Nemati, Mahboob

    2014-12-01

    Fruit juice is a nutrient rich food product with a direct connection to public health. The purpose of this research was to determine the amino acid profile of juices and provide a quick and accurate indicator for determining their authenticity. The method of analysis was HPLC with fluorescence detector and pre-column derivatization by orthophtaldialdehyde (OPA). Sixty-six samples of fruit juices were analyzed, and fourteen amino acids were identified and determined in the sampled fruit juices. The fruit samples used for this analysis were apples, oranges, cherry, pineapple, mango, apricot, pomegranate, peach and grapes. The results showed that 32% of samples tested in this study had a lower concentrate percentage as compared to that of their labels and/or other possible authenticity problems in the manufacturing process. The following samples showed probable adulteration: four cherry juice samples, two pomegranate juice samples, one mango, three grape, four peach, seven orange, two apple and one apricot juice samples. In general, determining the amount of amino acids and comparing sample amino acids profiles with the standard values seems to be an indicator for quality control. This method can provide the regulatory agencies with a tool, to help produce a healthier juice. The aim of this study is the analytical control of the fruit juice composition is becoming an important issue, and HPLC can provide an important and essential tool for more accurate research as well as for routine analysis.

  1. Optimization of enzymatic clarification of green asparagus juice using response surface methodology.

    Science.gov (United States)

    Chen, Xuehong; Xu, Feng; Qin, Weidong; Ma, Lihua; Zheng, Yonghua

    2012-06-01

    Enzymatic clarification conditions for green asparagus juice were optimized by using response surface methodology (RSM). The asparagus juice was treated with pectinase at different temperatures (35 °C-45 °C), pH values (4.00-5.00), and enzyme concentrations (0.6-1.8 v/v%). The effects of enzymatic treatment on juice clarity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity were investigated by employing a 3-factor central composite design coupled with RSM. According to response surface analysis, the optimal enzymatic treatment condition was pectinase concentration of 1.45%, incubation temperature of 40.56 °C and pH of 4.43. The clarity, juice yield, and soluble solid contents in asparagus juice were significantly increased by enzymatic treatment at the optimal conditions. DPPH radical-scavenging capacity was maintained at the level close to that of raw asparagus juice. These results indicated that enzymatic treatment could be a useful technique for producing green asparagus juice with high clarity and high-antioxidant activity. Treatment with 1.45% pectinase at 40.56 ° C, pH 4.43, significantly increased the clarity and yield of asparagus juice. In addition, enzymatic treatment maintained antioxidant activity. Thus, enzymatic treatment has the potential for industrial asparagus juice clarification. © 2012 Institute of Food Technologists®

  2. The Orange Juice Distribution Channel: Some Characteristics ...

    African Journals Online (AJOL)

    The fruit juice market is growing for several years, and will be continuing to expand, ... Several changes are taking place in the fruit juice distribution channels ... using the strategic SWOT (strong and weak points, opportunities and threats) ...

  3. JUICE space mission to Jupiter

    CERN Document Server

    CERN. Geneva

    2018-01-01

    JUICE - JUpiter ICy moons Explorer - is the first large-class mission in ESA's Cosmic Vision 2015-2025 programme. Planned for launch in 2022 and arrival at Jupiter in 2029, it will spend at least three years making detailed observations of the giant gaseous planet Jupiter and three of its largest moons, Ganymede, Callisto and Europa. JUICE will perform detailed investigations of Jupiter and its system in all their inter-relations and complexity with particular emphasis on Ganymede as a planetary body and potential habitat. Investigations of Europa and Callisto would complete a comparative picture of the Galilean moons. Jupiter is the archetype for the giant planets of the Solar System and for the numerous giant planets now known to orbit other stars. Moreover, Jupiter's diverse Galilean satellites - three of which are believed to harbour internal oceans - are central to understanding the habitability of icy worlds. JUICE spacecraft will carry the most powerful remote sensing, geophysical, and in situ paylo...

  4. Preparation and Properties of Polyhedral Oligosilsesquioxanes/Polymers Blends

    National Research Council Canada - National Science Library

    Blanski, Rusty

    2000-01-01

    ... (polycarbonate, SB rubber, etc.) resulting in a clear blend. We also report that aliphatic POSS compounds are also dispersible in high density polyethylene. The synthesis of POSS/polymer blends as well as some physical properties will be discussed.

  5. Heat treatment and gamma radiation effects on the physical-chemical, microbiological and sensory stability of pure sugarcane juice or added with fruit juices, stored under refrigeration;Efeitos do processamento termico e da radiacao gama na estabilidade fisico-quimica, microbiologica e sensorial de caldo de cana puro e adicionado de suco de frutas, armazenado sob refrigeracao

    Energy Technology Data Exchange (ETDEWEB)

    Oliveira, Aline Cristine Garcia de

    2007-07-01

    sensory analyses that the best mixture was that formulated with sugarcane juice and 4% of lemon juice as well as 10% of pineapple juice. Sugarcane juice centesimal composition was not altered by fruit juice concentration addition. However, sugarcane juice added with 10% pineapple juice incremented manganese and reducing sugars when compared with pure sugarcane juice and added with 4% lemon juice. The market test proffered mixture was shown to be that containing sugarcane juice and natural lemon juice for evaluation the shelf life. Sugarcane juice added with 4% of lemon juice submitted to gamma radiation, heat treatment combined with gamma radiation and heat treatment remaining satisfactory microbiological, sensory and physical chemical characteristics until 28, 35 and 42 days respectively, after processing. These results indicated that the heat treatment was effective for sugarcane juice preservation. (author)

  6. The effect of heating temperature on cytotoxicity and α-mangostin yield: Mangosteen pericarp juice and mangosteen extract

    Science.gov (United States)

    Mulia, Kamarza; Hasanah, Fitria; Krisanti, Elsa A.

    2018-03-01

    The pericarp of mangosteen (Garcinia mangostana L.) contains bioactive xanthones, with α-mangostin being the major component, has been known to possess antitumor, antiviral, and other pharmacological activities. In this study, the effect of elevated temperature during the preparation step of fresh mangosteen pericarp juice and mangosteen extract, on their α-mangostin yield and cytotoxicities was investigated. The cytotoxicity activity of fresh juice and mangosteen extract was investigated using the brine shrimp test. Heating the fresh pericarp mangosteen in water at 65°C for 30 minutes prior to blending produced a juice with higher α-mangostin yield and cytotoxicity compared to the traditional way of blending the juice at room temperature. Increasing α-mangostin yield of 9%-w/w due to heating was also observed when mangosteen extract was heated at 65°C, consistent with the increased cytotoxicity in terms of LC50 value. It is concluded that the effect of temperature on α-mangostin yield was in line with the temperature effect on cytotoxicity activity in all samples of pericarp juice and mangosteen extract in ethyl acetate fraction.

  7. Fig juice Fortified with Inulin and Lactobacillus Delbrueckii: A Promising Functional Food

    Directory of Open Access Journals (Sweden)

    Sima Khezri

    2018-03-01

    Full Text Available Background and Objective: Nowadays, consumption of functional foods is favored because of their health promoting characteristics. Also there is an increasing demand for nondairy products because of lactose intolerance in dairies. Fig juice as a source of dietary fiber and other nutrients would be a functional food. Adding probiotics and prebiotics makes it more functional for daily use. No study has yet been done on synbiotic fig juice. Accordingly, the aim of this study was to characterize synbiotic fig juice prepared by Lactobacillus delbrueckii and inulin.Material and Methods: Samples consisted of control fig juice; fig juice fermented by Lactobacillus delbrueckii (probiotic and fig juice containing inulin fermented by Lactobacillus delbrueckii (synbiotic were produced. Physico-chemical parameters, total phenolic content, antioxidant capacity and microbial survival aspects were analyzed during the fermentation period. Aforementioned parameters were also evaluated in 4 weeks with one-week time intervals. Sensory characteristics of fig juices were assessed in the second week of storage.Results and Conclusion: The results showed significant differences among treatments (p≤0.05 in physico-chemical indices during incubation and storage time. Total phenolic content and antioxidant capacity of fermented fig juices were significantly increased in comparison to the control samples (p≤0.05. Viability of Lactobacillus delbrueckii was increased in both probiotic and synbiotic treatments during incubation; but a significant reduction was observed during storage time. Sensory analysis revealed that there were significant differences in terms of odor, taste and overall acceptance between the fermented fig juices and control (p≤0.05 and the highest scores were obtained for control. Considering viable counts of Lactobacillus delbrueckii depicted that fermented fig juice could be a suitable medium for survival and proliferation of Lactobacillus

  8. Monitoring and Microbiological Characteristics of Physico-chemical Dates of Canned Juice by Gamma Irradiation

    International Nuclear Information System (INIS)

    Arfa, Darine

    2008-01-01

    During this work, we are interested to the survey of the effect of gamma irradiation on the conservation of the juices of the dates. The results gotten of the microbiological and physico-chemical analysis done on the four samples, show the efficiency of the method for the conservation of the juices of the dates. (Author)

  9. Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 2. Effect of Novel Production Methods

    NARCIS (Netherlands)

    Sluis, van der A.A.; Dekker, M.; Skrede, G.; Jongen, W.M.F.

    2004-01-01

    There is a great interest in food components that possess possible health-protecting properties, as is the case with flavonoids. Previous research showed that conventional apple juice processing resulted in juices poor in flavonoids and with a low antioxidant activity. This paper shows that it is

  10. MEMPELAJARI KARAKTERISTIK SARI BUAH DARI MENGKUDU (Morinda citrifolia Linn. YANG DIHASILKAN MELALUI FERMENTASI [Characteristic of Noni (Morinda citrifolia Linn Fruit Juice Produced by Fermentation

    Directory of Open Access Journals (Sweden)

    Ivonne P Kusuma3

    2003-08-01

    Full Text Available Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol content, turbidity, viscosity, microbial content, and decrease ascorbic acid and acid content, soluble solid content, color and flavor acceptance. Differennt system fermentation affected percent yield, soluble solid content, turbidity of juice, panels opinion to color significantly. Noni juice of submerged system has higher percent yield, higher soluble solid content, turbidity, but provided lighter color than noni juice of hanged system. Juice of submerged system is better than hanged system. Juice from three weeks fermentation indicated changes of metabolism activity which is shown by some characteristic changes. Fruit juice made by submerged fermentation system had more diverse compounds than fruit juice without fermentation.

  11. REVERSE OSMOSIS CONCENTRATION OF ORANGE JUICE USING SPIRAL WOUND MEMBRANES

    Directory of Open Access Journals (Sweden)

    W. A. de ARAUJO

    2009-03-01

    Full Text Available

    Flavor and odor components of foods are often lost during processing which leads to a poorer quality final product compared with the fresh ingredients. The orange juice industry concentrates juice (45-66ºBrix in TASTE (Thermally Accelerated Short Time Evaporator to remove excess water, and thus reduce storage and transportation costs, but also to improve product stability. Evaporation results in a loss of fresh juice flavors, color degradation and “cooked” taste due to the thermal effects. Methods using less heat for thermal damage reduction must be investigated to establish parameters for future commercial processes. The promising alternative is Reverse Osmosis (RO, but it cannot achieve concentrations greater than 30ºBrix. RO has advantages over traditional evaporation techniques in removing water. Because less heat is used, thermal damage to products is generally eliminated. In this project tests were performed using unpasteurised Single Strength Orange Juice (SSOJ, spiral wound membranes (Polyamide, and a DESAL pilot system model 4040. The aim was to evaluate spiral wound membranes on the basis of flux as a function of time. Retentate concentrations were 15-20ºBrix, and GC-FID analyses were used in order to understand aroma losses. KEYWORDS: Orange; juice; membrane; concentration; osmosis; reverse.

  12. JUICE EXTRACTION FOR TOTAL SOLUBLE SOLIDS CONTENT DETERMINATION IN MELON

    Directory of Open Access Journals (Sweden)

    Paulo Sérgio Lima e Silva

    2006-01-01

    Full Text Available The total soluble solids content (TSSC shows high positive correlation with sugars content, and therefore is generally accepted as an important quality trait of fruits. In melon, this evaluation is usually done by grinding a slice of the fruit's pulp in a household food processor, straining the ground material and then proceeding the TSSC determination in the resulting juice. This evaluation is labor-intensive and takes a long time to complete. An alternative process was delineated for obtaining the juice: the pulp of the fruit slice would be transversally cut one or more times, and longitudinally pressed by hand to obtain the juice. The objective of this work was to compare processes for obtaining juice to evaluate TSSC in melons. Fifty, 15, and 15 fruits of the Galia, Yellow, and Cantaloupe type melons were evaluated, respectively. Each fruit was considered as a block, and was longitudinally split into six fractions with similar sizes, which corresponded to the plots. The following treatments were evaluated: fraction without cuts, fractions with one, three, five, or seven transversal cuts, and the fraction treated by the conventional process. It was concluded that the procedure by which the melon slices of Galia, Yellow and Cantaloupe types are pressed for obtaining the juice to evaluate TSSC can overestimate this content. This would probably be due to the fact that the most internal section of the mesocarp presents greater TSSC than the portions closer to the epicarp.

  13. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    International Nuclear Information System (INIS)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-01-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC 50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries. - Highlights: ► Radiation was applied for the hydrolysis of tuna cooking juice protein. ► The degree of hydrolysis were increased by irradiation and the antioxidant activity of hydrolysate was higher than protein. ► This result suggest that radiation is useful method for the hydrolysis of protein.

  14. Processing of mixed fruit juice from mango, orange and pineapple

    Directory of Open Access Journals (Sweden)

    Sajeda Begam

    2018-08-01

    Full Text Available The study was conducted to prepare mixed fruit juice by using mango pulp, pineapple and orange juices and the quality in terms of nutritional value, keeping quality, shelf life and consumers’ acceptability were investigated. Chemical analysis showed that TSS, acidity were increased slightly whereas vitamin C and pH were decreased gradually during the storage periods. Storage studies were carried out up to one month with an interval of one week and the result showed that all the samples were in good condition after one month, though little bit of faded color was found at the end of storage periods. Sample with 35% mango juice, 40% orange juice and 25% pineapple secured the highest score on sensory evaluation and showed the best consumer acceptance. This research reveals that perishable fruits can be converted to attractive mixed juice and thus increase the shelf-life, which increase value of the product. [Fundam Appl Agric 2018; 3(2.000: 440-445

  15. Gamma radiation and the conservation of natural orange juice

    International Nuclear Information System (INIS)

    Iemma, Juliana; Alcarde, Andre Ricardo; Domarco, Rachel Elisabeth; Spoto, Marta Helena Fillet; Blumer, Lucimara; Matraia, Clarice

    1999-01-01

    The effect of gamma radiation was evaluated on the microbiological population, soluble solids content, acidity, p H and ascorbic acid content of natural orange juice. Microbial activity may cause deterioration of orange juice. Irradiation is a process of food conservation which eliminates microorganisms. nevertheless radiation may affect some characteristics of irradiated food. The experimental design was a 4 x 5 factorial scheme, including control and 3 rates of irradiation (2.0, 4.0 and 6.0 kGy) and 5 storage periods (1, 7, 14, 21 and 28 days), with 2 replicates. Samples of juice were extracted from variety Pera oranges and irradiated at a rate of 2.0 kGy/h ( 60 Cobalt) and thereafter stored at 5 +- 3 deg C. Results showed small changes in soluble solids content, acidity and p H, for all treatments. The ratio soluble solids/acidity was also determined and showed little variation for all treatments. There was a reduction on ascorbic acid content of the orange juice with increased radiation dosage and storage time. Gamma radiation was effective in reducing the microbiological population of the juice. (author)

  16. Amino Acid Profile as a Feasible Tool for Determination of the Authenticity of Fruit Juices

    Directory of Open Access Journals (Sweden)

    Mostafa Asadpoor

    2014-12-01

    Full Text Available Purpose: Fruit juice is a nutrient rich food product with a direct connection to public health. The purpose of this research was to determine the amino acid profile of juices and provide a quick and accurate indicator for determining their authenticity. Methods: The method of analysis was HPLC with fluorescence detector and pre-column derivatization by orthophtaldialdehyde (OPA. Sixty-six samples of fruit juices were analyzed, and fourteen amino acids were identified and determined in the sampled fruit juices. The fruit samples used for this analysis were apples, oranges, cherry, pineapple, mango, apricot, pomegranate, peach and grapes. Results: The results showed that 32% of samples tested in this study had a lower concentrate percentage as compared to that of their labels and/or other possible authenticity problems in the manufacturing process. The following samples showed probable adulteration: four cherry juice samples, two pomegranate juice samples, one mango, three grape, four peach, seven orange, two apple and one apricot juice samples. Conclusion: In general, determining the amount of amino acids and comparing sample amino acids profiles standard values seems to be an indicator for quality control. This method can the regulatory agencies with a tool, to help produce a healthier The aim of this study is the analytical control of the fruit juice composition is becoming an important issue, and HPLC can provide an important and essential tool for more accurate research as well as for routine analysis.

  17. Changes in pectins and product consistency during the concentration of tomato juice to paste.

    Science.gov (United States)

    Anthon, Gordon E; Diaz, Jerome V; Barrett, Diane M

    2008-08-27

    Concentrating tomato juice to paste during the tomato season allows for preservation and long-term storage, but subsequent dilution for formulation of value-added products is known to result in a loss of consistency. To understand the reasons for this, samples of unconcentrated juice, processing intermediates, and concentrated paste were collected from an industrial processing plant during normal commercial production. All samples were diluted with water to 5 degrees Brix and then analyzed for consistency and pectin content. Whole juice consistency, measured with a Bostwick consistometer, decreased through the course of juice concentration, with the largest change occurring early in the process, as the juice was concentrated from 5 to 10 degrees Brix. This decrease in consistency occurred during the production of paste from both hot- and cold-break juices. The change in Bostwick value was correlated with a decrease in the precipitate weight ratio. The loss of consistency during commercial processing was not the direct result of water removal because a sample of this same 5 degrees Brix juice could be concentrated 2-fold in a vacuum oven and then diluted back to 5 degrees Brix with no change in consistency or precipitate ratio. Total pectin content did not change as the juice was concentrated to paste, but the proportion of the total pectin that was water soluble increased. The greatest increases in pectin solubility occurred during the hot break and late in the process where the evaporator temperature was the highest.

  18. The Effects of Glucose Therapy Agents-Apple Juice, Orange Juice, and Cola-on Enteral Tube Flow and Patency.

    Science.gov (United States)

    Steinberg, Daphna J; Montreuil, Jasmine; Santoro, Andrea L; Zettas, Antonia; Lowe, Julia

    2016-06-01

    To develop evidence-based hypoglycemia treatment protocols in patients receiving total enteral nutrition, this study determined the effect on enteral tube flow of glucose therapy agents: apple juice, orange juice, and cola, and it also examined the effects of tube type and feed type with these glucose therapy agents. For this study, 12 gastrostomy tubes (6 polyethylene and 6 silicone) were set at 50 mL/h. Each feeding set was filled with Isosource HN with fibre or Novasource Renal. Each tube was irrigated with 1 glucose therapy agent, providing approximately 20 g of carbohydrate every 4 h. Flow-rate measurements were collected at 2 h intervals. The results showed that the glucose therapy agent choice affected flow rates: apple juice and cola had higher average flow rates than orange juice (P = 0.01). A significant difference was found between tube type and enteral formula: polyethylene tubes had higher average flow rates than silicone tubes (P orange juice, and thus may be considered as primary treatment options for hypoglycemia in enterally fed patients. Polyethylene tubes and Isosource HN with fibre were less likely to clog than silicone tubes and Novasource Renal.

  19. Relations between blended learning possibilities and teachers' approaches to blended learning

    DEFF Research Database (Denmark)

    Stenalt, Maria Hvid; Nielsen, Tobias Alsted; Bager-Elsborg, Anna

    Higher Education has embraced blended learning as a way of enhancing quality in teaching and helping students to learn. This presentation addresses relations between blended learning possiblities presented to teachers in a teacher training project and teachers’ approaches to blended learning. We...... suggest that in order to identify the level of impact of integrating technologies in teaching and learning, we need to understand the factors influencing approaches to design of courses for blended contexts. Participants in the teacher training project come from the Department of Law at Aarhus University......: • Optain locally-embedded knowledge about blended learning • Develop opportunities for law students to receive (more) feedback • Comply with strategic aims The results so far suggest that teachers provide a disciplinary perspective on the key dimensions of blended learning, which influences...

  20. Study on biologically active substances in irradiated apple juice

    International Nuclear Information System (INIS)

    Tencheva, S.

    1975-01-01

    The radiochemical changes proceeding by irradiation of foodstuffs rich in carbohydrates are studied. For the purpose pure solutions of D-glucose, D-fructose and sucrose and fresh apple juice, irradiated with 0,5 and 1,0 Mrad are investigated. Changes set in UV-spectra of the irradiated foodstuffs, the specific reaction of malonic dialdehyde formation with 2-thiobarbituric acid and the formation of carbonyl compounds reacting with 2,4-dinitro phenylhydrazine are studied. Results show that in the irradiated sample solutions of sugars and apple juice two peaks are formed. The malonic dialdehyde formation depends on the dose of irradiation applied. The newly formed carbonyl compounds both in the sample solutions and in the juice are 8 to 9 in number. (author)

  1. Food-drug interactions precipitated by fruit juices other than grapefruit juice: An update review

    Directory of Open Access Journals (Sweden)

    Meng Chen

    2018-04-01

    Full Text Available This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs. Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance. The beneficial combinations included orange juice-ferrous fumarate, lemon juice-99mTc-tetrofosmin, pomegranate juice-intravenous iron during hemodialysis, cranberry juice-triple therapy medications for H. pylori, blueberry juice-etanercept, lime juice-antimalarials, and wheat grass juice-chemotherapy. The potential adverse interactions included decreased drug bioavailability (apple juice-fexofenadine, atenolol, aliskiren; orange juice-aliskiren, atenolol, celiprolol, montelukast, fluoroquinolones, alendronate; pomelo juice-sildenafil; grape juice-cyclosporine, increased bioavailability (Seville orange juice-felodipine, pomelo juice-cyclosporine, orange-aluminum containing antacids. Unlike furanocoumarin-rich grapefruit juice which could primarily precipitate drug interactions by strong inhibition of cytochrome P450 3A4 isoenzyme and P-glycoprotein and thus cause deadly outcomes due to co-ingestion with some medications, other fruit juices did not precipitate severely detrimental food–drug interaction despite of sporadic case reports. The extent of a juice-drug interaction may be associated with volume of drinking juice, fruit varieties, type of fruit, time between juice drinking and drug intake, genetic polymorphism in the enzymes or transporters and anthropometric variables. Pharmacists and health professionals should properly screen for and educate patients about potential adverse juice

  2. Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices.

    Science.gov (United States)

    Ortiz, Lucía; Dorta, Eva; Gloria Lobo, M; González-Mendoza, L Antonio; Díaz, Carlos; González, Mónica

    2017-03-01

    Using banana peel extract as an antioxidant in freshly squeezed orange juices and juices from concentrate was evaluated. Free radical scavenging capacity increased by adding banana peel extracts to both types of orange juice. In addition, remarkable increases in antioxidant capacity using 2,2'-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical were observed when equal or greater than 5 mg of banana peel extract per ml of freshly squeezed juice was added. No clear effects were observed in the capacity to inhibit lipid peroxidation. Adding 5 mg banana peel extract per ml of orange juice did not substantially modify the physicochemical and sensory characteristics of either type of juice. However, undesirable changes in the sensory characteristics (in-mouth sensations and colour) were detected when equal or greater than 10 mg banana peel extract per ml of orange juice was added. These results confirm that banana peel is a promising natural additive that increases the capacity to scavenge free radicals of orange juice with acceptable sensory and physicochemical characteristics for the consumer.

  3. Protective Effects of Lemon Juice on Alcohol-Induced Liver Injury in Mice

    Directory of Open Access Journals (Sweden)

    Tong Zhou

    2017-01-01

    Full Text Available Chronic excessive alcohol consumption (more than 40–80 g/day for males and more than 20–40 g/day for females could induce serious liver injury. In this study, effects of lemon juice on chronic alcohol-induced liver injury in mice were evaluated. The serum biochemical profiles and hepatic lipid peroxidation levels, triacylglycerol (TG contents, antioxidant enzyme activities, and histopathological changes were examined for evaluating the hepatoprotective effects of lemon juice in mice. In addition, the in vitro antioxidant capacities of lemon juice were determined. The results showed that lemon juice significantly inhibited alcohol-induced increase of alanine transaminase (ALT, aspartate transaminase (AST, hepatic TG, and lipid peroxidation levels in a dose-dependent manner. Histopathological changes induced by alcohol were also remarkably improved by lemon juice treatment. These findings suggest that lemon juice has protective effects on alcohol-induced liver injury in mice. The protective effects might be related to the antioxidant capacity of lemon juice because lemon juice showed in vitro antioxidant capacity.

  4. Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality.

    Science.gov (United States)

    Tarazona-Díaz, Martha Patricia; Aguayo, Encarna

    2013-12-01

    Watermelon juice has gained increasing popularity among consumers as a rich natural source of functional compounds such as lycopene and citrulline. However, the final quality of the juice depends significantly on its acidification, pasteurization, centrifugation and storage time and temperature. In this study, these characteristics were assessed in watermelon juice pasteurized at 87.7 °C for 20 s and stored for up to 30 days at 4 or 8 °C. The acidifier citric acid provided an adequate sensory quality, similar to natural watermelon juice. Centrifugation and pasteurization significantly reduced the red color, bioactive compounds (lycopene, antioxidant capacity and total polyphenols) and sensory quality of the juice, particularly when the storage time was extended and a temperature of 8 °C was used (P ≤ 0.05). All treated juices were microbiologically safe for up to 30 days when stored at 4 or 8 °C. In terms of sensory acceptability, only non-centrifuged juices stored for up to 20 days at 4 °C remained above the commercial limit. The present results suggest that using a non-centrifugation process and a storage temperature of 4 °C yields a watermelon juice that better retains its sensory and functional qualities. © 2013 Society of Chemical Industry.

  5. Low dose irradiation influence on yield and quality of fruit juice

    International Nuclear Information System (INIS)

    Mitchell, G.E.; Isaacs, A.R.; Williams, D.J.; McLauchlan, R.L.; Nottingham, S.M.; Hammerton, K.

    1991-01-01

    Granny Smith apples, Valencia oranges, and Pearlette grapes grown in Queensland, Australia were irradiated at 0, 75, 300 and 600 Gy. Following irradiation, juice was extracted and analysed for quality and compositional changes. Irradiation treatment significantly (p0.05) decreased yield of apple juice (by 6.3% w/w at 600 Gy) and grape juice (by 4.8% w/w at 600 Gy) but did not significantly (p0.05) affect yield of orange juice (OJ). Acceptability significantly (p0.05) decreased in OJ after 600 Gy treatment. Other changes in quality and composition were minimal. Juice from irradiated apples and oranges stored at 5 degrees C for 8 wk showed similar results

  6. White wine taste and mouthfeel as affected by juice extraction and processing.

    Science.gov (United States)

    Gawel, Richard; Day, Martin; Van Sluyter, Steven C; Holt, Helen; Waters, Elizabeth J; Smith, Paul A

    2014-10-15

    The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and acidity. Despite a 5-fold variation in total phenolics among wines, differences in bitter taste were small. Perceived viscosity was associated with higher phenolics but was not associated with either glycerol or polysaccharide concentration. Bitterness may be reduced by using juice extraction and handling processes that minimize phenolic concentration, but lowering phenolic concentration may also result in wines of lower perceived viscosity.

  7. Inhibition of Shiga toxin 2 (Stx2) in apple juices and its resistance to pasteurization.

    Science.gov (United States)

    Rasooly, Reuven; Do, Paula M; Levin, Carol E; Friedman, Mendel

    2010-06-01

    In the present study, we evaluated Shiga toxin (Stx2) activity in apple juices by measuring a decrease in dehydrogenase activity of Vero cells with the microculture tetrazolium (MTT) assay. Freshly prepared juice from Red Delicious apples and Golden Delicious apples inhibited the biological activity of the bacterial toxin Stx2 produced by E. coli O157:H7 strains. Studies with immunomagnetic beads bearing specific antibodies against the toxin revealed that Stx2 activity was restored when removed from the apple juice. SDS gel electrophoresis revealed no difference (P pasteurize apple juice, but lost all activity when exposed to 100 degrees C for 5 min. The results suggest that pasteurization of apple juice used to inactivate E. coli O157:H7 has no effect on Stx2, and that food-compatible and safe antitoxin compounds can be used to inhibit the biological activity of the Shiga toxin.

  8. PEO + PVP blended polymer composite

    Indian Academy of Sciences (India)

    Blended polymer films of polyethylene oxide + polyvinyl pyrrolidone (PEO + PVP) containing transition metal (TM) ions like Fe3+, Co2+ and Ni2+ have been synthesized by a solution casting method. For these films, structural, thermal, magnetic and optical properties have been studied. X-ray diffraction results reveal the ...

  9. Preparation of Ready to Serve Grape Juice

    International Nuclear Information System (INIS)

    Mya Mya Than, Daw; Molly Ahad, Daw; Khin Khin Lay, Daw

    1997-10-01

    Studies were carried out at the Food Technology Research Department of Myanma Scientific and Technological Research Department to prepare ready to serve grape juice from ripe fruits of the red varieties of grapes. The sugar content of grapes varied from (10) to (14) % depending on the season. To get a maximum content of (16) % sugar in the juice, (2) to (6) % sugar was added. The yields of the seasonal grape juice varied from (62.5) to (72.2) % by weight. The tannin content was (0.36) % by volume in the fresh juice. It was decreased to (0.03) % by volume after the cold storage at (10)C for (10 to 15) days. The pH of the original fruit juice was (3.2). The best juice was obtain when the pH of the juice was(4.0). To obtain the higher yield of the juice, desirable bright colour and rapid clarification, (0.01) %. Pectinex enzyme was added. In this investigation grape juice was preserved with (0.1) % sodium benzoate. Storage studies, which also included microbiological aspects indicated that the pasteurized grape juice bottle can be stored at room temperature for minimum (6) months without any deterioration in quality

  10. 21 CFR 146.145 - Orange juice from concentrate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice from concentrate. 146.145 Section 146... Juices and Beverages § 146.145 Orange juice from concentrate. (a) Orange juice from concentrate is the food prepared by mixing water with frozen concentrated orange juice as defined in § 146.146 or with...

  11. 21 CFR 146.146 - Frozen concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrated orange juice. 146.146 Section... Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange juice is the food prepared by removing water from the juice of mature oranges as provided in § 146.135...

  12. 21 CFR 146.152 - Orange juice with preservative.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice with preservative. 146.152 Section... Fruit Juices and Beverages § 146.152 Orange juice with preservative. (a) Orange juice with preservative... of orange juice for manufacturing as provided for in § 146.151, except that a preservative is added...

  13. Lemon juice has protective activity in a rat urolithiasis model

    Directory of Open Access Journals (Sweden)

    Oussama Abdelkhalek

    2007-10-01

    Full Text Available Abstract Background The use of herbal medicines (medicinal plants or phytotherapy has recently gained popularity in Europe and the United States. Nevertheless the exact mechanism of the preventive effects of these products is still far to be clearly established, being its knowledge necessary to successfully apply these therapies to avoid stone formation. Methods The effect of oral lemon juice administration on calcium oxalate urolithiasis was studied in male Wistar rats. Rats were rendered nephrolithic by providing drinking water containing 0.75% ethylene glycol [v/v] (EG and 2% ammonium chloride [w/v] (AC for 10 days. In addition to EG/AC treatment, three groups of rats were also gavage-administered solutions containing 100%, 75% or 50% lemon juice [v/v] (6 μl solution/g body weight. Positive control rats were treated with EG/AC but not lemon juice. Negative control rats were provided with normal drinking water, and were administered normal water by gavage. Each group contained 6 rats. After 10 days, serum samples were collected for analysis, the left kidney was removed and assessed for calcium levels using flame spectroscopy, and the right kidney was sectioned for histopathological analysis using light microscopy. Results Analysis showed that the rats treated with EG/AC alone had higher amounts of calcium in the kidneys compared to negative control rats. This EG/AC-induced increase in kidney calcium levels was inhibited by the administration of lemon juice. Histology showed that rats treated with EG/AC alone had large deposits of calcium oxalate crystals in all parts of the kidney, and that such deposits were not present in rats also treated with either 100% or 75% lemon juice. Conclusion These data suggest that lemon juice has a protective activity against urolithiasis.

  14. Improved energy efficiency in juice production through waste heat recycling

    International Nuclear Information System (INIS)

    Anderson, J.-O.; Elfgren, E.; Westerlund, L.

    2014-01-01

    Highlights: • A heating system at a juice production was investigated and improved. • Different impacts of drying cycle improvements at the energy usage were explored. • The total heat use for drying could thereby be decreased with 52%. • The results point out a significant decrease of heat consumption with low investment costs. - Abstract: Berry juice concentrate is produced by pressing berries and heating up the juice. The by-products are berry skins and seeds in a press cake. Traditionally, these by-products have been composted, but due to their valuable nutrients, it could be profitable to sell them instead. The skins and seeds need to be separated and dried to a moisture content of less than 10 %wt (on dry basis) in order to avoid fermentation. A berry juice plant in the north of Sweden has been studied in order to increase the energy and resource efficiency, with special focus on the drying system. This was done by means of process integration with mass and energy balance, theory from thermodynamics and psychrometry along with measurements of the juice plant. Our study indicates that the drying system could be operated at full capacity without any external heat supply using waste heat supplied from the juice plant. This would be achieved by increasing the efficiency of the dryer by recirculation of the drying air and by heat supply from the flue gases of the industrial boiler. The recirculation would decrease the need of heat in the dryer with about 52%. The total heat use for the plant could thereby be decreased from 1262 kW to 1145 kW. The improvements could be done without compromising the production quality

  15. Pomegranate juice does not affect the disposition of simvastatin in healthy subjects.

    Science.gov (United States)

    Park, Soo-Jin; Yeo, Chang-Woo; Shim, Eon-Jeong; Kim, Hyunmi; Liu, Kwang-Hyeon; Shin, Jae-Gook; Shon, Ji-Hong

    2016-08-01

    Previous in vitro and in vivo investigations reported controversial results for the inhibitory potential of pomegranate on Cytochrome P450 (CYP) 3A activity. This study evaluated the effect of pomegranate juice on the disposition of simvastatin, a CYP3A4 substrate, and simvastatin acid, its active metabolite, compared with grapefruit juice in healthy subjects. A single oral pharmacokinetic study of 40 mg simvastatin was conducted as a three-way crossover (control, pomegranate, and grapefruit juices) in 12 healthy male subjects. The subjects took pomegranate or grapefruit juice three times per day for 3 days (900 mL/day) and on the third day, the pharmacokinetic study was executed. Blood samples were collected to 24 h post-dose and the pharmacokinetic parameters of simvastatin and simvastatin acid were compared among the study periods. In the period of grapefruit juice, the mean C max and AUCinf of simvastatin [the geometric mean ratio (90 % CI) 15.6 (11.6-21.0) and 9.1 (6.0-13.7)] were increased significantly when compared with the control period, whereas they were not significantly different in the period of pomegranate juice [C max and AUCinf 1.20 (0.89-1.62) and 1.29 (0.85-1.94)]. The mean C max and AUCinf of simvastatin acid were increased significantly after intake of grapefruit juice, but not pomegranate juice. These results suggest that pomegranate juice affects little on the disposition of simvastatin in humans. Pomegranate juice does not seem to have a clinically relevant inhibitory potential on CYP3A4 activity.

  16. Det globale marked for juice

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    2015-01-01

    inden for æblejuice er Kina vigtig og står for 35 pct. af verdens samlede eksport. Den internationale handel med juice er meget omfattende, og mange lande er store både importører og eksportører. Den danske import af æblejuice kommer især fra Tyskland og Østrig, som dog også har en stor import fra Kina...

  17. Association between fruit juice consumption and self-reported body mass index among adult Canadians.

    Science.gov (United States)

    Akhtar-Danesh, N; Dehghan, M

    2010-04-01

    The prevalence of obesity and being overweight is rising among adult Canadians and diet is recognised as one of the main causes of obesity. The consumption of fruit and vegetables is shown to be protective against obesity and being overweight but little is known about the association of fruit juice consumption and obesity and being overweight. The present study aimed to investigate the association between fruit juice consumption and self-reported body mass index (BMI) among adult Canadians. This analysis is based on the Canadian Community Health Survey, Cycle 3.1. A regression method was used to assess the association of fruit juice consumption with self-reported BMI in 18-64-year-old Canadians who had been adjusted for sex, age, total household income, education, self-rated health, and daily energy expenditure. Because the analysis is based on a cross-sectional dataset, it does not imply a cause and effect relationship. Almost 38.6% of adult Canadians reported a fruit juice intake of 0.5-1.4 times per day and 18.2% consumed fruit juice more than 1.5 times per day. Participants with normal weight were likely to consume more fruit juice than obese individuals. Regression analysis showed a negative association between fruit juice consumption and BMI after adjusting for age, sex, education, marital status, income, total fruit and vegetable intake, daily energy expenditure, and self-rated health. On average, for each daily serving of fruit juice, a -0.22 unit (95% confidence interval = -0.33 to -0.11) decrease in BMI was observed. The results obtained showed a moderate negative association between fruit juice intake and BMI, which may suggest that a moderate daily consumption of fruit juice is associated with normal weight status.

  18. Comparison of in vivo toxicity, antioxidant and immunomodulatory activities of coconut, nipah and pineapple juice vinegars.

    Science.gov (United States)

    Mohamad, Nurul Elyani; Keong Yeap, Swee; Beh, Boon Keen; Romli, Muhammad Firdaus; Yusof, Hamidah Mohd; Kristeen-Teo, Ye Wen; Sharifuddin, Shaiful Adzni; Long, Kamariah; Alitheen, Noorjahan Banu

    2018-01-01

    Vinegar is widely used as a food additive, in food preparation and as a food supplement. This study compared the phenolic acid profiles and in vivo toxicities, and antioxidant and immunomodulatory effects of coconut, nipah and pineapple juice vinegars, which were respectively prepared via a two-step fermentation using Saccharomyces cerevisiae 7013 INRA and Acetobacter aceti vat Europeans. Pineapple juice vinegar, which had the highest total phenolic acid content, also exhibited the greatest in vitro antioxidant capacity compared to coconut juice and nipah juice vinegars. Following acute and sub-chronic in vivo toxicity evaluation, no toxicity and mortality were evident and there were no significant differences in the serum biochemical profiles between mice administered the vinegars versus the control group. In the sub-chronic toxicity evaluation, the highest liver antioxidant levels were found in mice fed with pineapple juice vinegar, followed by coconut juice and nipah juice vinegars. However, compared to the pineapple juice and nipah juice vinegars, the mice fed with coconut juice vinegar, exhibited a higher population of CD4 + and CD8 + T-lymphocytes in the spleen, which was associated with greater levels of serum interleukin-2 and interferon-γ cytokines. Overall, the data suggested that not all vinegar samples cause acute and sub-chronic toxicity in vivo. Moreover, the in vivo immunity and organ antioxidant levels were enhanced, to varying extents, by the phenolic acids present in the vinegars. The results obtained in this study provide appropriate guidelines for further in vivo bioactivity studies and pre-clinical assessments of vinegar consumption. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. Um modelo baseado em programação linear e programação de metas para análise de um sistema de produção e distribuição de suco concentrado congelado de laranja A model based on linear programming and goal programming to analyze a frozen concentrated orange juice production and distribution system

    Directory of Open Access Journals (Sweden)

    José Renato Munhoz

    2001-08-01

    Full Text Available Neste trabalho apresenta-se um modelo baseado em programação linear e programação de metas para apoiar decisões no processo de mistura e na distribuição de suco concentrado congelado de laranja. Explora-se a importância das decisões do processo de mistura para a análise da logística de distribuição do suco de laranja, além das decisões de transporte e armazenagem. O modelo utiliza conceitos conhecidos da literatura de problemas de mistura e planejamento da produção com múltiplos produtos, estágios e períodos, e foi resolvido por meio da linguagem de modelagem GAMS (General Algebraic Modeling System. Um estudo de caso foi realizado numa empresa de suco de laranja localizada no interior do estado de São Paulo, e os resultados preliminares obtidos são promissores.This work proposes a model based on linear programming and goal programming to support decisions in the blending process and distribution of frozen concentrated orange juice. This study explores the importance of blending decisions for the logistic analysis of the orange juice distribution, besides transportation and storage decisions. The model utilizes well-known concepts from the literature of blending problems and multistage, multiproduct and multiperiod production planning problems, and it was solved using the GAMS (General Algebraic Modeling System programming language. A case study was developed in an orange juice industry located in São Paulo State, and the preliminary results are promising.

  20. Silk fibroin/pullulan blend films: Preparation and characterization

    Energy Technology Data Exchange (ETDEWEB)

    Shivananda, C. S.; Rao, B. Lakshmeesha; Madhukumar, R.; Asha, S. [Department of Studies in Physics, Mangalore University, Mangalagangotri – 574 199 (India); Sarojini, B. K. [Department of Industrial Chemistry, Mangalore University, Mangalagangotri, Mangalore –574 199 (India); Somashekhar, R. [Department of Studies in Physics, University of Mysore, Manasagangotri, Mysore – 570 006 (India); Sangappa, Y., E-mail: syhalabhavi@yahoo.co.in [Department of Studies in Physics, Mangalore University, Mangalagangotri – 574 199 (India); School of Material Science and Engineering, Georgia Institute of Technology, Atlanta, GA 30332 (United States)

    2016-05-23

    In this work silk fibroin/pullulan blend films have been prepared by solution casting method. The blend films were examined for structural, and thermal properties using X-ray diffraction (XRD), thermogravimatric (TGA) and differential scanning calorimetry (DSC) analysis. The XRD results indicate that with the introduction of pullulan, the interaction between SF and pullulan in the blend films induced the conformation transition of SF films and amorphous phase increases with increasing pullulan ratio. The thermal properties of the blend films were improved significantly in the blend films.

  1. Polyphenols content and antioxidant capacity of traditional juices ...

    African Journals Online (AJOL)

    SARAH

    2015-03-31

    Mar 31, 2015 ... traditional juices consumed in Côte d'Ivoire. Amoin Georgette ... Baobab fruit juice and Roselle calices juices exhibited the highest ... from plants involved in this study must be considered for their ..... by liquid carbon dioxide.

  2. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice.

    Science.gov (United States)

    Kelebek, Hasim; Selli, Serkan

    2011-08-15

    Orange flavour is the results of a natural combination of volatile compounds in a well-balanced system including sugars, acids and phenolic compounds. This paper reports the results of the first determination of aroma, organic acids, sugars, and phenolic components in Dortyol yerli orange juices. A total of 58 volatile components, including esters (nine), terpenes (19), terpenols (13), aldehydes (two), ketones (three), alcohols (four) and acids (eight) were identified and quantified in Dortyol yerli orange juice by GC-FID and GC-MS. Organic acids, sugars and phenolic compositions were also determined by HPLC methods. The major organic acid and sugar found were citric acid and sucrose, respectively. With regard to phenolics, 14 compounds were identified and quantified in the orange juice. Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices. Copyright © 2011 Society of Chemical Industry.

  3. Decentralized Blended Acquisition

    NARCIS (Netherlands)

    Berkhout, A.J.

    2013-01-01

    The concept of blending and deblending is reviewed, making use of traditional and dispersed source arrays. The network concept of distributed blended acquisition is introduced. A million-trace robot system is proposed, illustrating that decentralization may bring about a revolution in the way we

  4. Effect of Blending on the Composition and Acceptability of Blends of ...

    African Journals Online (AJOL)

    However the blend was found deficient in lysine, leucine, iso-leucine and phenylalanine when compared with the FAO recommendations for infants. Increased levels of pigeon pea in the blend also resulted in significant increases in potassium, phosphorus, sodium, magnesium and calcium. Similarly, increased levels of ...

  5. Radiation crosslinking of polymer blends

    International Nuclear Information System (INIS)

    Spenadel, L.

    1979-01-01

    Rocked by the one-two punch of rising energy costs and tougher pollution controls, a growing number of companies are looking to radiation crosslinking as a cheaper, cleaner alternative to heat and costly chemical crosslinking agents such as peroxides. With the development of larger, more powerful electron beam machines it is now possible to irradiate parts as thick as 400 mils in a single pass. Two application areas which have been investigated at our laboratory are the electron beam processing of thermoplastic elastomeric automotive parts and EPDM electrical insulation. This paper covers work carried out to develop the necessary technology base for the radiation crosslinking of ethylene propylene/polyolefin blends. Initial results indicate that EP/PE blends of electrical insulation quality cross-link quite readily when irradiated. On the other hand, EP/PP blends developed for automotive fascia require the addition of crosslinking monomers such as trimethylol propane trimethacrylate in order for crosslinking to predominate over chain scission. Crosslinking EP/PP blends improve mar resistance, flexural set and deformation at elevated temperatures. These are all key properties for automotive fascia. (author)

  6. Improvement of biodiesel methanol blends

    Directory of Open Access Journals (Sweden)

    Y. Datta Bharadwaz

    2016-06-01

    Full Text Available The main objective of this work was to improve the performance of biodiesel–methanol blends in a VCR engine by using optimized engine parameters. For optimization of the engine, operational parameters such as compression ratio, fuel blend, and load are taken as factors, whereas performance parameters such as brake thermal efficiency (Bth and brake specific fuel consumption (Bsfc and emission parameters such as carbon monoxide (CO, unburnt hydrocarbons (HC, Nitric oxides (NOx and smoke are taken as responses. Experimentation is carried out as per the design of experiments of the response surface methodology. Optimization of engine operational parameters is carried out using Derringers Desirability approach. From the results obtained it is inferred that the VCR engine has maximum performance and minimum emissions at 18 compression ratio, 5% fuel blend and at 9.03 kg of load. At this optimized operating conditions of the engine the responses such as brake thermal efficiency, brake specific fuel consumption, carbon monoxide, unburnt hydrocarbons, nitric oxide, and smoke are found to be 31.95%, 0.37 kg/kW h, 0.036%, 5 ppm, 531.23 ppm and 15.35% respectively. It is finally observed from the mathematical models and experimental data that biodiesel methanol blends have maximum efficiency and minimum emissions at optimized engine parameters.

  7. Repeated testing improves achievement in a blended learning approach for risk competence training of medical students: results of a randomized controlled trial.

    Science.gov (United States)

    Spreckelsen, C; Juenger, J

    2017-09-26

    Adequate estimation and communication of risks is a critical competence of physicians. Due to an evident lack of these competences, effective training addressing risk competence during medical education is needed. Test-enhanced learning has been shown to produce marked effects on achievements. This study aimed to investigate the effect of repeated tests implemented on top of a blended learning program for risk competence. We introduced a blended-learning curriculum for risk estimation and risk communication based on a set of operationalized learning objectives, which was integrated into a mandatory course "Evidence-based Medicine" for third-year students. A randomized controlled trial addressed the effect of repeated testing on achievement as measured by the students' pre- and post-training score (nine multiple-choice items). Basic numeracy and statistical literacy were assessed at baseline. Analysis relied on descriptive statistics (histograms, box plots, scatter plots, and summary of descriptive measures), bootstrapped confidence intervals, analysis of covariance (ANCOVA), and effect sizes (Cohen's d, r) based on adjusted means and standard deviations. All of the 114 students enrolled in the course consented to take part in the study and were assigned to either the intervention or control group (both: n = 57) by balanced randomization. Five participants dropped out due to non-compliance (control: 4, intervention: 1). Both groups profited considerably from the program in general (Cohen's d for overall pre vs. post scores: 2.61). Repeated testing yielded an additional positive effect: while the covariate (baseline score) exhibits no relation to the post-intervention score, F(1, 106) = 2.88, p > .05, there was a significant effect of the intervention (repeated tests scenario) on learning achievement, F(1106) = 12.72, p blended learning approach can be improved significantly by implementing a test-enhanced learning design, namely repeated testing. As

  8. Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt

    Directory of Open Access Journals (Sweden)

    Lilik Eka Radiati

    2016-09-01

    Full Text Available Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%,   pH value (3.80±0.06 – 4.17± 0.10,   viscosity  (133±2.30 cP–146±2.10cP,  β-carotene (0-173.19±1.02 µg/g, EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g,   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g.    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.

  9. BLENDED LEARNING COURSE FOR FUTURE PRIMARY SCHOOL TEACHERS IMPLEMENTATION

    Directory of Open Access Journals (Sweden)

    Vira V. Kotkova

    2017-09-01

    Full Text Available Ukrainian and foreign scientists’ views on the essence of blended learning are analyzed in the article. The author's definition of a blended learning course is presented. The process of such course designing is described according to target, motivational, substantive, operational and diagnostic components. Both the structure of the blended learning course implementation as well as students’ educational-cognitive activity distribution between classroom learning and distance course are shown. The problems for students, teachers, and educational institutions of blended courses effective implementation are summarized. Students’ academic performance of three years study is analyzed. The results of students’ questioning to determine their perception of blended learning course are described according to the following categories: the effectiveness of blended course, evaluation objectivity, motivation to study, the use of plagiarism in studies, understanding of blended learning course.

  10. Application of Pineapple Juice in the Fish Digestion Process for Carcinogenic Liver Fluke Metacercaria Collection

    Science.gov (United States)

    Sripan, Panupan; Aukkanimart, Ratchadawan; Boonmars, Thidarut; Pranee, Sriraj; Songsri, Jiraporn; Boueroy, Parichart; Khueangchaingkhwang, Sukhonthip; Pumhirunroj, Benjamabhorn; Artchayasawat, Atchara

    2017-01-01

    Pepsin is common digestive enzyme used for fish digestion in the laboratory to collect trematode metacercariae. In a field study, to survey the infected fish is needed a huge yield of pepsin and it is very expensive. Therefore, our purpose of this study was to investigate the candidate enzyme from pineapple juice which has a digestive enzyme called bromelain, a mixture of proteolytic enzymes, to digest fish in order to harvest metacercariae. Fish were divided into 2 groups: one group in which metacercariae were harvested using acid pepsin as a control and other groups in which the fish was digested using fresh pineapple juices. The results showed that pineapple juice is able to digest fish similarly to pepsin. The Pattavia pineapple juice had the highest number of metacercariae similar to the control. For Trat Si Thong pineapple juice, we found the number of metacercariae was less than control. This result suggests that the Pattavia pineapple juice was optimal juice for fish digestion to metacercaria collection and can be used instread of pepsin acid. PMID:28441786

  11. Water Consumption in European Children: Associations with Intake of Fruit Juices, Soft Drinks and Related Parenting Practices.

    Science.gov (United States)

    Mantziki, Krystallia; Renders, Carry M; Seidell, Jaap C

    2017-05-31

    Background : High intake of fruit juices and soft drinks contributes to excessive weight gain and obesity in children. Furthermore, parenting practices play an important role in the development of children's dietary habits. The way parents play this role in the development of their children's choices of beverages is still unclear. Objectives : To study the associations: (1) of both fruit juices and soft drinks consumption with water consumption of children and (2) The associations between parenting practices towards fruit juices and soft drinks and water consumption of children. Design : Cross-sectional data from 6 to 8 year old children from seven European communities ( n = 1187) were collected. Associations among fruit juices, soft drinks, the respective parenting practices and the child's water consumption were assessed by parental questionnaires. Results : The consumption of water was inversely associated with that of soft drinks but not with the consumption of fruit juices. The child's water intake was favorably influenced when stricter parenting practices towards soft drinks were adopted (e.g., less parental allowance, low home availability and high parental self-efficacy in managing intake). There was less influence observed of parenting practices towards fruit juices. Fruit juices were consumed more often than soft drinks. Conclusions : Low consumption of soft drinks-and not of fruit juices-was associated with high water consumption in children in the current study. Moreover, parenting practices towards both fruit juices and soft drinks were associated with the water intake of the children, irrespective of their socio-economic status.

  12. Introduction of soft drinks and processed juice in the diet of infants attending public day care centers

    Science.gov (United States)

    Longo-Silva, Giovana; Toloni, Maysa Helena de Aguiar; de Menezes, Risia Cristina Egito; Asakura, Leiko; Oliveira, Maria Alice Araújo; Taddei, José Augusto de Aguiar Carrazedo

    2015-01-01

    OBJECTIVE: Identifying at what age infants enrolled in public day care centers are introduced to soft drinks and industrialized juice, as well as comparing the nutritional composition of these goods with natural fruit juice. METHODS: A cross-sectional study with the mothers of 636 children (aged 0 to 36 months) from nurseries of day care centers, who were asked questions about the age of feeding introduction. This study evaluated the proximate composition of soft drinks and artificial juice, comparing them with those of natural fruit juice regarding energy, sugar, fiber, vitamin C, and sodium values. The chemical composition of fruit juice was obtained by consulting the Table of Food Composition and, for industrialized drinks, the average nutritional information on the labels of the five most consumed product brands. RESULTS: The artificial drinks were consumed before the first year of life by more than half of the children studied, however, approximately 10% consumed them before the age of 6 months. With regard to the comparison among the drinks, artificial fruit juice beverages and soft drinks proved to contain from nine to 13 times higher amounts of sodium, and 15 times less vitamin C than natural juices. CONCLUSIONS: The introduction of soft drinks and industrialized juice in the diet of infants was inopportune and premature.. When compared to natural fruit juice, these have inferior nutritional composition, which suggests the urgent need for measures based on strategies for food and nutrition education in order to promote awareness and the maintenance of healthy eating habits. PMID:25662561

  13. Introduction of soft drinks and processed juice in the diet of infants attending public day care centers

    Directory of Open Access Journals (Sweden)

    Giovana Longo-Silva

    2015-03-01

    Full Text Available OBJECTIVE: Identifying at what age infants enrolled in public day care centers are introduced to soft drinks and industrialized juice, as well as comparing the nutritional composition of these goods with natural fruit juice. METHODS: A cross-sectional study with the mothers of 636 children (aged 0 to 36 months from nurseries of day care centers, who were asked questions about the age of feeding introduction. This study evaluated the proximate composition of soft drinks and artificial juice, comparing them with those of natural fruit juice regarding energy, sugar, fiber, vitamin C, and sodium values. The chemical composition of fruit juice was obtained by consulting the Table of Food Composition and, for industrialized drinks, the average nutritional information on the labels of the five most consumed product brands. RESULTS: The artificial drinks were consumed before the first year of life by more than half of the children studied, however, approximately 10% consumed them before the age of 6 months. With regard to the comparison among the drinks, artificial fruit juice beverages and soft drinks proved to contain from nine to 13 times higher amounts of sodium, and 15 times less vitamin C than natural juices. CONCLUSIONS: The introduction of soft drinks and industrialized juice in the diet of infants was inopportune and premature.. When compared to natural fruit juice, these have inferior nutritional composition, which suggests the urgent need for measures based on strategies for food and nutrition education in order to promote awareness and the maintenance of healthy eating habits.

  14. An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands.

    Science.gov (United States)

    Weisel, Tamara; Baum, Matthias; Eisenbrand, Gerhard; Dietrich, Helmut; Will, Frank; Stockis, Jean-Pierre; Kulling, Sabine; Rüfer, Corinna; Johannes, Christian; Janzowski, Christine

    2006-04-01

    Oxidative cell damage is involved in the pathogenesis of atherosclerosis, cancer, diabetes and other diseases. Uptake of fruit juice with especially high content of antioxidant flavonoids/polyphenols, might reduce oxidative cell damage. Therefore, an intervention study was performed with a red mixed berry juice [trolox equivalent antioxidative capacity (TEAC): 19.1 mmol/L trolox] and a corresponding polyphenol-depleted juice (polyphenols largely removed, TEAC 2.4 mmol/L trolox), serving as control. After a 3-week run-in period, 18 male probands daily consumed 700 mL juice, and 9 consumed control juice, in a 4-week intervention, followed by a 3-week wash-out. Samples were collected weekly to analyze DNA damage (comet assay), lipid peroxidation (plasma malondialdehyde: HPLC/fluorescence; urinary isoprostanes: GC-MS), blood glutathione (photometrically), DNA-binding activity of nuclear factor-kappaB (ELISA) and plasma carotenoid/alpha-tocopherol levels (HPLC-DAD). During intervention with the fruit juice, a decrease of oxidative DNA damage (p<5x10(-4)) and an increase of reduced glutathione (p<5x10(-4)) and of glutathione status (p<0.05) were observed, which returned to the run-in levels in the subsequent wash-out phase. The other biomarkers were not significantly modulated by the juice supplement. Intervention with the control juice did not result in reduction of oxidative damage. In conclusion, the fruit juice clearly reduces oxidative cell damage in healthy probands.

  15. Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.

    Science.gov (United States)

    Cejudo-Bastante, María Jesús; Rodríguez Dodero, M Carmen; Durán Guerrero, Enrique; Castro Mejías, Remedios; Natera Marín, Ramón; García Barroso, Carmelo

    2013-03-15

    Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company. © 2012 Society of Chemical Industry.

  16. Identification of gamma-irradiated fruit juices by EPR spectroscopy

    Science.gov (United States)

    Aleksieva, K. I.; Dimov, K. G.; Yordanov, N. D.

    2014-10-01

    The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60 min at 40 °C in a standard laboratory oven. All samples under study show a singlet EPR line with g=2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to "cellulose-like" EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical "sugar-like" spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation.

  17. Identification and characterization of a dipeptidyl peptidase IV inhibitor from aronia juice

    Energy Technology Data Exchange (ETDEWEB)

    Kozuka, Miyuki [Department of Health and Nutrition, Faculty of Human Science, Hokkaido Bunkyo University, Eniwa 061-1449 (Japan); Yamane, Takuya, E-mail: t-yamane@pharm.hokudai.ac.jp [Faculty of Pharmaceutical Sciences, Hokkaido University, Kita-ku, Sapporo 060-0812 (Japan); Nakano, Yoshihisa [Center for Research and Development Bioresources, Research Organization for University-Community Collaborations, Osaka Prefecture University, Sakai, Osaka 599-8570 (Japan); Nakagaki, Takenori [Institute of Food Sciences, Nakagaki Consulting Engineer Co., Ltd, Nishi-ku, Sakai 593-8328 (Japan); Ohkubo, Iwao [Department of Nutrition, School of Nursing and Nutrition, Tenshi College, Higashi-ku, Sapporo 065-0013 (Japan); Ariga, Hiroyoshi [Faculty of Pharmaceutical Sciences, Hokkaido University, Kita-ku, Sapporo 060-0812 (Japan)

    2015-09-25

    Aronia berries have many potential effects on health, including an antioxidant effect, effect for antimutagenesis, hepatoprotection and cardioprotection, an antidiabetic effect and inhibition of cancer cell proliferation. Previous human studies have shown that aronia juice may be useful for treatment of obesity disorders. In this study, we found that aronia juice has an inhibitory effect against dipeptidyl peptidase IV (DPP IV) (EC 3.4.14.5). DPP IV is a peptidase that cleaves the N-terminal region of incretins such as glucagon-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1). Inactivation of incretins by DPP IV induces reduction of insulin secretion. Furthermore, we identified that cyanidin 3, 5-diglucoside as the DPP IV inhibitor in aronia juice. DPP IV was inhibited more strongly by cyanidin 3, 5-diglucoside than by cyanidin and cyanidin 3-glucoside. The results suggest that DPP IV is inhibited by cyanidin 3, 5-diglucoside present in aronia juice. The antidiabetic effect of aronia juice may be mediated through DPP IV inhibition by cyanidin 3, 5-diglucoside. - Highlights: • DPP IV activity is inhibited by aronia juice. • DPP IV inhibitor is cyanidin 3, 5-diglucoside in aronia juice. • DPP IV is inhibited by cyanidin 3, 5-diglucoside more than cyanidin and cyanidin 3-glucoside.

  18. Acceleration of pH variation in cloudy apple juice using electrodialysis with bipolar membranes.

    Science.gov (United States)

    Lam Quoc, A; Lamarche, F; Makhlouf, J

    2000-06-01

    The purpose of this study was to accelerate pH variation in cloudy apple juice using electrodialysis (ED). The testing was conducted using two ED configurations. The bipolar and cationic membrane configuration showed that reducing the spacing from 8 to 0.75 mm had little effect on treatment time, whereas stacking eight bipolar membranes reduced acidification time by 30%, although the treatment still took too long (21 min). Furthermore, it was not possible to acidify apple juice to a pH of 2.0 to completely inhibit enzymatic browning. The bipolar and anionic membrane configuration helped to accelerate the acidification step by a factor of 3, increasing the yield from 3.3 to 10 L of juice/m(2) membrane/min. Moreover, treatment time was inversely proportional to the size of the membrane stack. The speed at which the pH of acidified juice returned to its initial value was, however, 4 times slower than the speed of acidification, giving a yield of 2.5 L of juice/m(2) membrane/min. By accelerating the acidification step, ED treatment with bipolar and anionic membranes results in more effective polyphenol oxidase activity and more rapid control of juice browning at pH 2.0. Also, the treatment has very little effect on the chemical composition and organoleptic quality of apple juice.

  19. Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices.

    Science.gov (United States)

    Guyot, Sylvain; Marnet, Nathalie; Sanoner, Philippe; Drilleau, Jean-François

    2003-10-08

    Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively.

  20. Consumer acceptance of orange juice mixed with water mint leave extract.

    Science.gov (United States)

    Ali, Marwa Rashad

    2017-10-31

    Orange-Mint leaves juice was formulated using different addition percentages of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized environment and sterilized at 70°C for 15 minutes then storage at 5°C for 3 months. The physicochemical, nutritional value, microbiological and sensory characteristics of the juice was evaluated. There is no difference in pH, total soluble solids, ash, and total acidity in all samples moreover, the sample A2, "orange juice with 15% of mint leaves extract" recorded the best values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total phenolic compound than sample (C) or (C1) because of increasing in addition% of mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any changes during storage. The result indicated that the juice was acceptable up to 3 months of storage 5°C. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  1. Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

    Directory of Open Access Journals (Sweden)

    Gabriela Azofeifa

    2011-08-01

    Full Text Available Phytochemicals are highly concentrated in berries, especially polyphenols as anthocyanins and ellagitannins. These compounds have been associated with antioxidant capacity, lipid peroxidation protection, anti-inflammatory activity, anti-carcinogenic activity, obesity prevention and others. Blackberries are commonly grown and consumed as juice in Latin-American countries. However, blackberry juice is easily fermented and different industrial techniques are being applied to enable the juice to be stored for longer periods. One important issue required for these techniques is to preserve the health-promoting capacities of blackberries. This study compared the antioxidant activity and the lipid peroxidation protector effect between a fresh blackberry juice (FJ and a microfiltrated blackberry juice (MJ. Chemical analysis of both juices show less polyphenols concentration in the MJ. Despite this difference, values for biological activities, such as protection of lipid peroxidation, was not significantly different between FJ and MJ. These results suggest that the compounds responsible for the antioxidant activity are maintained even after microfiltration and the free radical scavenging capacity of these compounds could protect the initiation of lipid peroxidation. Microfiltration could be used as an industrial technique to produce blackberry juice that maintains biological activities of polyphenols.

  2. Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni

    Science.gov (United States)

    Brown, Helen L.; Reuter, Mark; Salt, Louise J.; Cross, Kathryn L.; Betts, Roy P.

    2014-01-01

    The bacterial pathogen Campylobacter jejuni is primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments, C. jejuni is required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface. Here, we investigated the effects of a chicken meat exudate (chicken juice) on C. jejuni surface attachment and biofilm formation. Supplementation of brucella broth with ≥5% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with four C. jejuni isolates and one C. coli isolate in both microaerobic and aerobic conditions. When incubated with chicken juice, C. jejuni was both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed that C. jejuni cells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself. This suggests that chicken juice contributes to C. jejuni biofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant of C. jejuni, indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction of C. jejuni biofilms in food chain-relevant conditions and also show a possible mechanism for C. jejuni cell attachment and biofilm initiation on abiotic surfaces within the food chain. PMID:25192991

  3. Effect of blending temperature on the mechanical properties of PVC/ENR blend upon irradiation

    International Nuclear Information System (INIS)

    Chantara Thevy Ratnam; Khairul Zaman Mohd Dahlan; Nasir, M.; Baharin, A.

    2000-01-01

    Poly (vinyl chloride) / epoxidized natural rubber blends were prepared with a Brabender plasticorder at 140, 150, 160, 170 and 180 degree C mixing temperatures. They were mixed at 50 rpm rotor speed for 10 min. The blends were irradiated with doses ranging from 0-200 kGy. Changes in tensile strength, modulus at 100% elongation, gel fraction and damping properties (tan δ) of the blends with increasing mixing temperatures and irradiation doses were investigated. In general, it was observed that the mixing temperature is important in maximizing the positive effect of irradiation. Results revealed that a readily miscible blend enjoy maximum benefit from irradiation meanwhile irradiation impart miscibility to a partially miscible PVC/ENR blend. The enhancement in blend properties is believed to be attributed by the irradiation-induced crosslinking along with irradiation-induced interaction between the polymers. The radiation-induced degradation found to be prominent at higher doses for blend that has undergone excessive thermal degradation. However evidence did not reveal the specific nature of radiation-induced reaction responsible for the improved interactions of the blends. (author)

  4. Deterioration and fermentability of energy cane juice

    Directory of Open Access Journals (Sweden)

    Sandra Regina Ceccato-Antonini

    Full Text Available ABSTRACT: The main interest in the energy cane is the bioenergy production from the bagasse. The juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units; however, little attention has been dedicated to this issue. In order to verify the feasibility of the energy cane juice as substrate for ethanol production, the objectives of this research were first to determine the microbiological characteristics and deterioration along the time of the juices from two clones of energy cane (Type I and second, their fermentability as feedstock for utilization in ethanol distilleries. There was a clear differentiation in the bacterial and yeast development of the sugarcane juices assayed, being much faster in the energy canes than in sugarcane. The storage of juice for 8 hours at 30oC did not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth was detected in this period. A decrease of approximately seven percentage points in the fermentative efficiency was observed for energy cane juice in relation to sugarcane in a 24-hour fermentation cycle with the baking yeast. Despite the faster deterioration, the present research demonstrated that the energy cane juice has potential to be used as feedstock in ethanol-producing industries. As far as we know, it is the first research to deal with the characteristics of deterioration and fermentability of energy cane juices.

  5. 21 CFR 146.185 - Pineapple juice.

    Science.gov (United States)

    2010-04-01

    ... reconstituted with water suitable for the purpose of maintaining essential composition and quality factors of... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146...

  6. Grape Juice: Same Heart Benefits as Wine?

    Science.gov (United States)

    ... eating Does grape juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... juices may provide some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

  7. Entanglement in miscible blends

    Science.gov (United States)

    Watanabe, Hiroshi

    2010-03-01

    The entanglement length Le of polymer chains (corresponding to the entanglement molecular weight Me) is not an intrinsic material parameter but changes with the interaction with surrounding chains. For miscible blends of cis-polyisoprene (PI) and poly(tert-butyl styrene) (PtBS), changes of Le on blending was examined. It turned out that the Le averaged over the number fractions of the Kuhn segments of the components (PI and PtBS) satisfactorily describes the viscoelastic behavior of pseudo-monodisperse blends in which the terminal relaxation time is the same for PI and PtBS.

  8. Investigation of diesel-ethanol blended fuel properties with palm methyl ester as co-solvent and blends enhancer

    Directory of Open Access Journals (Sweden)

    Mat Taib Norhidayah

    2017-01-01

    Full Text Available Diesel engine is known as the most efficient engine with high efficiency and power but always reported as high fuel emission. Malaysia National Automotive Policy (NAP was targeting to improve competitive regional focusing on green technology development in reducing the emission of the engine. Therefore, ethanol was introduced to reduce the emission of the engine and while increasing its performance, Palm methyl ester was introduced as blend enhancer to improve engine performance and improve diesel-ethanol blends stability. This paper aimed to study the characteristics of the blends and to prove the ability of palm-methyl-ester as co-solvent in ethanol-diesel blends. Stability and thermophysical test were carried out for different fuel compositions. The stability of diesel-ethanol blended was proved to be improved with the addition of PME at the longer period and the stability of the blends changed depending on temperature and ethanol content. Density and viscosity of diesel-ethanol-PME blends also give higher result than diesel-ethanol blends and it's proved that PME is able to increase density and viscosity of blends. Besides, heating value of the blends also increases with the increasing PME in diesel-ethanol blends.

  9. A Fully Automatic Fresh Apple Juicer: Peeling, Coring, Slicing and Juicing

    Directory of Open Access Journals (Sweden)

    Hu Fuwen

    2017-01-01

    Full Text Available With the fresh apple juice as an example, a fully automatic and intelligent juicer prototype was built via the integrated application of servo positioning modules, human-machine interface, image vision sensor system and 3D printing. All steps including peeling, coring, slicing and juicing were achieved automatically. The challenging technical problems about the identification and orientation of apple core, and adaptive peeling were settled creatively. The trial operation results illustrated that the fresh apple juice can be produced without manual intervention and the system has potential application in the crowded sites, such as mall, school, restaurant and hospital.

  10. Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice.

    Science.gov (United States)

    Peng, Jing; Mah, Jae-Hyung; Somavat, Romel; Mohamed, Hussein; Sastry, Sudhir; Tang, Juming

    2012-07-01

    The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coagulans ATCC 8038 spores in tomato juice between 95 and 115°C were determined independently in two different laboratories using two different heating setups. The results obtained from both laboratories were in general agreement, with z-values (z-value is defined as the change in temperature required for a 10-fold reduction of the D-value, which is defined as the time required at a certain temperature for a 1-log reduction of the target microorganisms) of 8.3 and 8.7°C, respectively. The z-value of B. coagulans 185A spores in tomato juice (pH 4.3) was found to be 10.2°C. The influence of environmental factors, including cold storage time, pH, and preconditioning, upon the thermal resistance of these bacterial spores is discussed. The results obtained showed that a storage temperature of 4°C was appropriate for maintaining the viability and thermal resistance of B. coagulans ATCC 8038 spores. Acidifying the pH of tomato juice decreased the thermal resistance of these spores. A 1-h exposure at room temperature was considered optimal for preconditioning B. coagulans ATCC 8038 spores in tomato juice.

  11. Determination of antioxidant activity and phenolic content of ethanolic extract of pomegranate peel, seed and juice

    Directory of Open Access Journals (Sweden)

    M Tadi Beni

    2018-03-01

    CONCLUSION: The results of study indicated that pomegranate juice showed the lowest antioxidant activity and phenolic content in comparison to peel and seed. High antioxidant activity of pomegranate can introduce them as natural food preservatives.

  12. Microbiological Quality of Fresh Nopal Juice.

    Science.gov (United States)

    Hernández-Anguiano, Ana María; Landa-Salgado, Patricia; Eslava-Campos, Carlos Alberto; Vargas-Hernández, Mateo; Patel, Jitendra

    2016-12-10

    The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices ( n = 162) made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli . Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower ( p nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.

  13. [Freeze drying process optimization of ginger juice-adjuvant for Chinese materia medica processing and stability of freeze-dried ginger juice powder].

    Science.gov (United States)

    Yang, Chun-Yu; Guo, Feng-Qian; Zang, Chen; Cao, Hui; Zhang, Bao-Xian

    2018-02-01

    Ginger juice, a commonly used adjuvant for Chinese materia medica, is applied in processing of multiple Chinese herbal decoction pieces. Because of the raw materials and preparation process of ginger juice, it is difficult to be preserved for a long time, and the dosage of ginger juice in the processing can not be determined base on its content of main compositions. Ginger juice from different sources is hard to achieve consistent effect during the processing of traditional Chinese herbal decoction pieces. Based on the previous studies, the freeze drying of ginger juice under different shelf temperatures and vacuum degrees were studied, and the optimized freeze drying condition of ginger juice was determined. The content determination method for 6-gingerol, 8-gingerol, 10-gingerol and 6-shagaol in ginger juice and redissolved ginger juice was established. The content changes of 6-gingerol, 8-gingerol, 10-gingerol, 6-gingerol, 6-shagaol, volatile oil and total phenol were studied through the drying process and 30 days preservation period. The results showed that the freeze drying time of ginger juice was shortened after process optimization; the compositions basically remained unchanged after freeze drying, and there was no significant changes in the total phenol content and gingerol content, but the volatile oil content was significantly decreased( P <0.05). Within 30 days, the contents of gingerol, total phenol, and volatile oil were on the decline as a whole. This study has preliminarily proved the feasibility of freeze-drying process of ginger juice as an adjuvant for Chinese medicine processing. Copyright© by the Chinese Pharmaceutical Association.

  14. Effects of meat juice on biofilm formation of Campylobacter and Salmonella.

    Science.gov (United States)

    Li, Jiaqi; Feng, Jinsong; Ma, Lina; de la Fuente Núñez, César; Gölz, Greta; Lu, Xiaonan

    2017-07-17

    Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella. Copyright © 2017 Elsevier B.V. All rights reserved.

  15. Effects of Beetroot Juice Supplementation on Cardiorespiratory Endurance in Athletes. A Systematic Review

    Directory of Open Access Journals (Sweden)

    Raúl Domínguez

    2017-01-01

    Full Text Available Athletes use nutritional supplementation to enhance the effects of training and achieve improvements in their athletic performance. Beetroot juice increases levels of nitric oxide (NO, which serves multiple functions related to increased blood flow, gas exchange, mitochondrial biogenesis and efficiency, and strengthening of muscle contraction. These biomarker improvements indicate that supplementation with beetroot juice could have ergogenic effects on cardiorespiratory endurance that would benefit athletic performance. The aim of this literature review was to determine the effects of beetroot juice supplementation and the combination of beetroot juice with other supplements on cardiorespiratory endurance in athletes. A keyword search of DialNet, MedLine, PubMed, Scopus and Web of Science databases covered publications from 2010 to 2016. After excluding reviews/meta-analyses, animal studies, inaccessible full-text, and studies that did not supplement with beetroot juice and adequately assess cardiorespiratory endurance, 23 articles were selected for analysis. The available results suggest that supplementation with beetroot juice can improve cardiorespiratory endurance in athletes by increasing efficiency, which improves performance at various distances, increases time to exhaustion at submaximal intensities, and may improve the cardiorespiratory performance at anaerobic threshold intensities and maximum oxygen uptake (VO2max. Although the literature shows contradictory data, the findings of other studies lead us to hypothesize that supplementing with beetroot juice could mitigate the ergolytic effects of hypoxia on cardiorespiratory endurance in athletes. It cannot be stated that the combination of beetroot juice with other supplements has a positive or negative effect on cardiorespiratory endurance, but it is possible that the effects of supplementation with beetroot juice can be undermined by interaction with other supplements such as caffeine.

  16. Performance evaluation of gamma irradiated SiR-EPDM blends

    Energy Technology Data Exchange (ETDEWEB)

    Deepalaxmi, R., E-mail: deepalaxmivaithi@gmail.com; Rajini, V.

    2014-07-01

    Highlights: • The effects of gamma irradiation on SiR-EPDM blend are examined. • Cross-linking reaction is dominant in blends C, D and E, due to higher EPDM content. • The tensile strength and hardness of blend E is improved by gamma irradiation. • The blend C and EPDM rich blends (D, E) are found to have superior performance. • Among C, D and E, suitable blend can be selected for a particular NPP application. - Abstract: Cable insulation materials (CIM) should perform their safety functions throughout their installed life in nuclear power plants (NPP). The CIM will be exposed to gamma irradiation at the installed locations. In order to forecast long-term performance of CIM, the short time accelerated testing was carried out. Due to its good mechanical strength, ethylene propylene diene monomer (EPDM) is widely used as CIM. Silicone rubber (SiR) is used in high temperature environments, due to its good di-electric properties/hydrophobicity. The blending of these two polymers may result in the improvement in their specific properties. This paper analyses the effects of gamma irradiation on the five different compositions (90-10; 70-30; 50-50; 30-70; 10-90) of SiR-EPDM blends. The blends were exposed to four different doses (25 Mrad, 100 Mrad, 200 Mrad and 250 Mrad) of gamma irradiation. The electrical and mechanical parameters like volume resistivity (VRY), surface resistivity (SRY), tensile strength (TS), elongation at break (EB), hardness (H) of the virgin and gamma irradiated blends were determined as per ASTM/IEC standards. The nature of degradation was investigated using Fourier transform infrared spectroscopy (FTIR). The simultaneous occurrence of cross-linking and chain scission is found to be the mechanism for ageing in SiR-EPDM blends. The electrical parameters such as volume resistivity and surface resistivity of all the blends are found to improve for all doses of gamma irradiation. To validate the influence of cross-linking reaction of the Si

  17. Factors Affecting the Levels of Heavy Metals in Juices Processed with Filter Aids.

    Science.gov (United States)

    Wang, Zhengfang; Jackson, Lauren S; Jablonski, Joseph E

    2017-06-01

    This study investigated factors that may contribute to the presence of arsenic and other heavy metals in apple and grape juices processed with filter aids. Different types and grades of filter aids were analyzed for arsenic, lead, and cadmium with inductively coupled plasma-tandem mass spectrometry. Potential factors affecting the transfer of heavy metals to juices during filtration treatments were evaluated. Effects of washing treatments on removal of heavy metals from filter aids were also determined. Results showed that diatomaceous earth (DE) generally contained a higher level of arsenic than perlite, whereas perlite had a higher lead content than DE. Cellulose contained the lowest level of arsenic among the surveyed filter aids. All samples of food-grade filter aids contained arsenic and lead levels that were below the U.S. Pharmacopeia and National Formulary limits of 10 ppm of total leachable arsenic and lead for food-grade DE filter aids. Two samples of arsenic-rich (>3 ppm) food-grade filter aids raised the level of arsenic in apple and grape juices during laboratory-scale filtration treatments, whereas three samples of low-arsenic (filter aids did not affect arsenic levels in filtered juices. Filtration tests with simulated juices (pH 2.9 to 4.1, Brix [°Bx] 8.2 to 18.1, total suspended solids [TSS] 0.1 to 0.5%) showed that pH or sugar content had no effect on arsenic levels of filtered juices, whereas arsenic content of filtered juice was elevated when higher amounts of filter aid were used for filtration. Authentic unfiltered apple juice (pH 3.6, °Bx 12.9, TSS 0.4%) and grape juice (pH 3.3, °Bx 16.2, TSS 0.05%) were used to verify results obtained with simulated juices. However, body feed ratio did not affect the arsenic content of filtered authentic juices. Washing treatments were effective at reducing arsenic, but not cadmium or lead, concentrations in a DE filter aid. This study identified ways to reduce the amount of arsenic transferred to juices

  18. MOOC Blended learning ontwikkelen

    NARCIS (Netherlands)

    Verjans, Steven

    2015-01-01

    Presentatie over het ontwerpen van leeractiviteiten (learning design) tijdens de zesde live sessie van de MOOC Blended learning ontwikkelen. Met gebruikmaking van presentatiematerialen van Diana Laurillard, Grainne Conole, Helen Beetham, Jos Fransen, Pieter Swager, Helen Keegan, Corinne Weisgerber.

  19. Fuel Property Blend Model

    Energy Technology Data Exchange (ETDEWEB)

    Pitz, William J. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Mehl, Marco [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Wagnon, Scott J. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Zhang, Kuiwen [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Kukkadapu, Goutham [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Westbrook, Charles K. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

    2017-01-12

    The object of this project is to develop chemical models and associated correlations to predict the blending behavior of bio-derived fuels when mixed with conventional fuels like gasoline and diesel fuels.

  20. The effect of red grape juice on Alzheimer's disease in rats.

    Science.gov (United States)

    Siahmard, Zahra; Alaei, Hojjatollah; Reisi, Parham; Pilehvarian, Ali Asghar

    2012-01-01

    Alzheimer's disease is a neurodegenerative disease appearing as a result of free radicals and oxidative stress. Antioxidants agents boost memory and control Alzheimer's disease. Since red grape juice contains antioxidant agents, its effects on speed of learning and improvement of memory was studied in Alzheimer's rats. Alzheimer's model was induced by bilateral infusion of streptozocine into lateral ventricles of brain of male rats. Rats drank 10% red grape juice for 21 days. Passive avoidance learning test was used for measuring memory and learning in rats. Our results showed that learning and memory in STZ-group decreased significantly compared to Sham group. However, intake of red grape juice increased speed of learning and improvement of memory in Alzheimer's rats. Our results suggest that there are active ingredients in red grape juice, which probably have therapeutic and preventive effects on cognitive impairments in Alzheimer's disease.

  1. Enzymatic degradation of polycaprolactone–gelatin blend

    International Nuclear Information System (INIS)

    Banerjee, Aditi; Chatterjee, Kaushik; Madras, Giridhar

    2015-01-01

    Blends of polycaprolactone (PCL), a synthetic polymer and gelatin, natural polymer offer a optimal combination of strength, water wettability and cytocompatibility for use as a resorbable biomaterial. The enzymatic degradation of PCL, gelatin and PCL–gelatin blended films was studied in the presence of lipase (Novozym 435, immobilized) and lysozyme. Novozym 435 degraded the PCL films whereas lysozyme degraded the gelatin. Though Novozym 435 and lysozyme individually could degrade PCL–gelatin blended films, the combination of these enzymes showed the highest degradation of these blended films. Moreover, the enzymatic degradation was much faster when fresh enzymes were added at regular intervals. The changes in physico-chemical properties of polymer films due to degradation were studied by scanning electron microscopy, Fourier transform infrared spectroscopy and differential scanning calorimetry. These results have important implications for designing resorbable biomedical implants. (paper)

  2. Prevention of Asymptomatic Bacteriuria with Cranberries and Roselle Juice in Home-care Patients with Long-term Urinary Catheterization

    Directory of Open Access Journals (Sweden)

    Shu-Chuan Lin

    2014-09-01

    Conclusion: Based on our results, neither Roselle tea nor cranberry juice was able to reduce the frequency of asymptomatic bacteriuria. It is inferred that cranberry juice or Roselle tea can only be used in ordinary day health care for the urinary tract.

  3. Nitrile versus Latex for Glove Juice Sampling.

    Directory of Open Access Journals (Sweden)

    Timothy F Landers

    Full Text Available The objective of this study was to explore the utility of nitrile gloves as a replacement for latex surgical gloves in recovering bacteria from the hands. Two types of nitrile gloves were compared to latex gloves using the parallel streak method. Streaks of Klebsiella pneumoniae and Staphylococcus aureus were made on tryptic soy agar plates, and the zones of inhibition were measured around pieces of glove material placed on the plates. Latex gloves produced a mean zone of inhibition of 0.28 mm, compared to 0.002 mm for nitrile gloves (p<.001. While the parallel streak method is not intended as a quantitative estimate of antimicrobial properties, these results suggest that nitrile may be a viable alternative to latex in glove juice sampling methods, since nitrile avoids the risk of latex exposure.

  4. Blending into the mix

    Energy Technology Data Exchange (ETDEWEB)

    Adams, R.G.; Gibb, W.H.; Majid, K.A. [Power Technology (United Kingdom)

    1999-07-01

    Successful coal blending requires finding a careful balance between fuel costs and plant performance. A recent study of a Malaysian power plant shows how the utility (Tenaga Nasional Berhad (TNB)) could reduce fuel costs while avoiding boiler operating problems normally associated with firing low-grade coals. TNB`s Kaper 2220 MW power station in Selangor needed an improved method of coal blending for two new 500 MW units and for two existing 300 MW units. UK`s Power Technology was commissioned to identify what coal blends the boiler could tolerate. A Coal Quality Impact Model (CQIM) analysis of the effect of different coals and coal blends on combustion performance and economics, and a performance analysis of coal yard handling facility was made to determine whether the accuracy of the required blend could be achieved (using a Coal Handling Simulation, CHAS, software package). The CQIM study showed that the proportion of cheaper coals could be increased from 20% to 50% provided each shipment was adequately sampled. The CHAS study showed that use of a flat back reclaimer or modifications to the dry coal stove would allow accurate blending. 5 figs., 1 tab.

  5. 21 CFR 146.140 - Pasteurized orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized orange juice. 146.140 Section 146.140... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared from unfermented juice obtained from mature oranges as specified in § 146.135, to which may be added...

  6. 21 CFR 146.151 - Orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice for manufacturing. 146.151 Section... Fruit Juices and Beverages § 146.151 Orange juice for manufacturing. (a) Orange juice for manufacturing... from oranges as provided in § 146.135, except that the oranges may deviate from the standards for...

  7. 21 CFR 146.150 - Canned concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned concentrated orange juice. 146.150 Section... Fruit Juices and Beverages § 146.150 Canned concentrated orange juice. (a) Canned concentrated orange... labeling of ingredients prescribed for frozen concentrated orange juice by § 146.146, except that it is not...

  8. 21 CFR 146.154 - Concentrated orange juice with preservative.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice with preservative. 146... Canned Fruit Juices and Beverages § 146.154 Concentrated orange juice with preservative. (a) Concentrated orange juice with preservative complies with the requirements for composition and labeling of optional...

  9. Effect of Processing on the Quality of Pineapple Juice

    NARCIS (Netherlands)

    Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, M.M.; Boekel, van M.A.J.S.

    2014-01-01

    Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing,

  10. The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments.

    Science.gov (United States)

    Walker, Michelle; Phillips, Carol A

    2007-06-01

    This study investigated the growth of Propionibacterium cyclohexanicum in orange juice over a temperature range from 4 to 40 degrees C and its ability to multiply in tomato, grapefruit, apple, pineapple and cranberry juices at 30 and 35 degrees C. Survival after 10 min exposure to 50, 60, 70, 80, 85, 90 and 95 degrees C in culture medium and in orange juice was also assessed. In orange juice the organism was able to multiply by 2 logs at temperatures from 4 to 35 degrees C and survived for up to 52 days. However, at 40 degrees C viable counts were reduced after 6 days and no viable cells isolated after 17 days. The optimum growth temperature in orange juice over 6 days was 25 degrees C but over 4 days it was 35 degrees C. The growth of P. cyclohexanicum was monitored in tomato, grapefruit, cranberry, pineapple and apple juices at 30 and 35 degrees C over 29 days. Cranberry, grapefruit and apple juice did not support the growth of P. cyclohexanicum. At 30 degrees C no viable cells were detected after 8 days in cranberry juice or after 22 days in grapefruit juice while at 35 degrees C no viable cells were detected after 5 and 15 days, respectively. However, in apple juice, although a 5 log reduction occurred, viable cells could be detected after 29 days. P. cyclohexanicum was able to multiply in both tomato and pineapple juices. In tomato juice, there was a 2 log increase in viable counts after 8 days at 30 degrees C but no increase at 35 degrees C, while in pineapple juice there was a 1 log increase in numbers over 29 days with no significant difference between numbers of viable cells present at 30 and 35 degrees C. The organism survived at 50 degrees C for 10 min in culture medium without a significant loss of viability while similar treatment at 60, 70 and 80 degrees C resulted in approximately a 3-4 log reduction, with no viable cells detected after treatment at 85 or 90 or 95 degrees C but, when pre-treated at intermediate temperatures before exposure to higher

  11. Fruits, vegetables, 100% juices, and cognitive function.

    Science.gov (United States)

    Lamport, Daniel J; Saunders, Caroline; Butler, Laurie T; Spencer, Jeremy Pe

    2014-12-01

    Although reviews of the association between polyphenol intake and cognition exist, research examining the cognitive effects of fruit, vegetable, and juice consumption across epidemiological and intervention studies has not been previously examined. For the present review, critical inclusion criteria were human participants, a measure of fruit, vegetable, or 100% juice consumption, an objective measure of cognitive function, and a clinical diagnosis of neuropsychological disease. Studies were excluded if consumption of fruits, vegetables, or juice was not assessed in isolation from other food groups, or if there was no statistical control for education or IQ. Seventeen of 19 epidemiological studies and 3 of 6 intervention studies reported significant benefits of fruit, vegetable, or juice consumption for cognitive performance. The data suggest that chronic consumption of fruits, vegetables, and juices is beneficial for cognition in healthy older adults. The limited data from acute interventions indicate that consumption of fruit juices can have immediate benefits for memory function in adults with mild cognitive impairment; however, as of yet, acute benefits have not been observed in healthy adults. Conclusions regarding an optimum dietary intake for fruits, vegetables, and juices are difficult to quantify because of substantial heterogeneity in the categorization of consumption of these foods. © 2014 International Life Sciences Institute.

  12. The processing of blend words in naming and sentence reading.

    Science.gov (United States)

    Johnson, Rebecca L; Slate, Sarah Rose; Teevan, Allison R; Juhasz, Barbara J

    2018-04-01

    Research exploring the processing of morphologically complex words, such as compound words, has found that they are decomposed into their constituent parts during processing. Although much is known about the processing of compound words, very little is known about the processing of lexicalised blend words, which are created from parts of two words, often with phoneme overlap (e.g., brunch). In the current study, blends were matched with non-blend words on a variety of lexical characteristics, and blend processing was examined using two tasks: a naming task and an eye-tracking task that recorded eye movements during reading. Results showed that blend words were processed more slowly than non-blend control words in both tasks. Blend words led to longer reaction times in naming and longer processing times on several eye movement measures compared to non-blend words. This was especially true for blends that were long, rated low in word familiarity, but were easily recognisable as blends.

  13. String Bean Juice Decreases Blood Glucose Level Patients with Diabetes Mellitus

    OpenAIRE

    Harmayetty, Harmayetty; Krisnana, Ilya; Anisa, Faida

    2009-01-01

    Introduction: Type 2 diabetes mellitus is deficiency of insulin and caused by decreases of insulin receptor or bad quality of insulin. As a result, insulin hormone does not work effectively in blood glucose regulation. String bean juice contains thiamin and fiber may regulate blood glucose level. The aim of this study was to analyze the effect of string bean juice to decrease blood glucose level of patients with type 2 diabetes mellitus. Method: This study employed a quasy-experimental pre-po...

  14. Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

    OpenAIRE

    Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria

    2011-01-01

    The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids were analyzed by HPLC. The results showed that naringin, narirutin, quercetin and naringenin were the most abundant flavonoids in grapefruit juice. In general, although every pasteurization treatment caused a significant reduction in the content of all the studied flavonoids, t...

  15. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.

    Science.gov (United States)

    Beaulieu, John C; Stein-Chisholm, Rebecca E; Lloyd, Steven W; Bett-Garber, Karen L; Grimm, Casey C; Watson, Michael A; Lea, Jeanne M

    2017-01-01

    High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifblue' rabbiteye blueberry juices. Processing prior to pasteurization generally resulted in increased L * and hue angle color, while a * , b * , and C * decreased. After 4 months pasteurized storage, non-clarified juice (NCP) lost 73.8% of total volatiles compared with 70.9% in clarified juice (CJP). There was a total anthocyanidin decrease of 84.5% and 85.5% after 4 months storage in NCP and CJP, respectively. Storage itself resulted in only 14.2% and 7.2% anthocyanidin loss after pasteurization in NCP and CJP. Storage significantly affected nine flavor properties in juices; however, there were no significant differences in the blueberry, strawberry, purple grape, floral, sweet aroma, or sweet tastes between processed and stored juices. NFC pasteurized blueberry juices maintained desirable flavors even though highly significant volatile and anthocyanidin losses occurred through processing. Maintenance of color and flavor indicate that NFC juices could have an advantage over more abusive methods often used in commercial juice operations. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  16. 21 CFR 146.141 - Canned orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned orange juice. 146.141 Section 146.141 Food... Beverages § 146.141 Canned orange juice. (a) Canned orange juice is the food prepared from orange juice as specified in § 146.135 or frozen orange juice as specified in § 146.137, or a combination of both, to which...

  17. An overview on the Brazilian orange juice production chain

    OpenAIRE

    Renato Marcio dos Santos; Irenilza de Alencar Nääs; Mario Mollo Neto; Oduvaldo Vendrametto

    2013-01-01

    Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in ...

  18. Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L) juice at different moisture contents.

    Science.gov (United States)

    Manjunatha, S S; Raju, P S; Bawa, A S

    2014-11-01

    Thermophysical properties of enzyme clarified lime (Citrus aurantifolia L.) juice were evaluated at different moisture contents ranging from 30.37 % to 89.30 % (wet basis) corresponding to a water activity range of 0.835 to 0.979. The thermophysical properties evaluated were density, Newtonian viscosity, thermal conductivity, specific heat and thermal diffusivity. The investigation showed that density and Newtonian viscosity of enzyme clarified lime juice decreased significantly (p lime juice with moisture content/water activity employing regression analysis by the method of least square approximation. Results indicated the existence of strong correlation between thermophysical properties and moisture content/water activity of enzyme clarified lime juice, a significant (p < 0.0001) negative correlation between physical and thermal properties was observed.

  19. Chemometric classification of apple juices according to variety and geographical origin based on polyphenolic profiles.

    Science.gov (United States)

    Guo, Jing; Yue, Tianli; Yuan, Yahong; Wang, Yutang

    2013-07-17

    To characterize and classify apple juices according to apple variety and geographical origin on the basis of their polyphenol composition, the polyphenolic profiles of 58 apple juice samples belonging to 5 apple varieties and from 6 regions in Shaanxi province of China were assessed. Fifty-one of the samples were from protected designation of origin (PDO) districts. Polyphenols were determined by high-performance liquid chromatography coupled to photodiode array detection (HPLC-PDA) and to a Q Exactive quadrupole-Orbitrap mass spectrometer. Chemometric techniques including principal component analysis (PCA) and stepwise linear discriminant analysis (SLDA) were carried out on polyphenolic profiles of the samples to develop discrimination models. SLDA achieved satisfactory discriminations of apple juices according to variety and geographical origin, providing respectively 98.3 and 91.2% success rate in terms of prediction ability. This result demonstrated that polyphenols could served as characteristic indices to verify the variety and geographical origin of apple juices.

  20. Blending of phased array data

    Science.gov (United States)

    Duijster, Arno; van Groenestijn, Gert-Jan; van Neer, Paul; Blacquière, Gerrit; Volker, Arno

    2018-04-01

    The use of phased arrays is growing in the non-destructive testing industry and the trend is towards large 2D arrays, but due to limitations, it is currently not possible to record the signals from all elements, resulting in aliased data. In the past, we have presented a data interpolation scheme `beyond spatial aliasing' to overcome this aliasing. In this paper, we present a different approach: blending and deblending of data. On the hardware side, groups of receivers are blended (grouped) in only a few transmit/recording channels. This allows for transmission and recording with all elements, in a shorter acquisition time and with less channels. On the data processing side, this blended data is deblended (separated) by transforming it to a different domain and applying an iterative filtering and thresholding. Two different filtering methods are compared: f-k filtering and wavefield extrapolation filtering. The deblending and filtering methods are demonstrated on simulated experimental data. The wavefield extrapolation filtering proves to outperform f-k filtering. The wavefield extrapolation method can deal with groups of up to 24 receivers, in a phased array of 48 × 48 elements.

  1. Performance of wet process method alternatives : terminal or continuous blend

    OpenAIRE

    Fontes, Liseane P. T. L.; Pereira, Paulo A. A.; Pais, Jorge C.; Trichês, Glicério

    2006-01-01

    This study presents the results of the research to investigate asphalt rubber mixtures produced with asphalt rubber binder obtained from two different processes; (i) terminal blend (produced in refinery); (ii) continuous blend (produced in laboratory). The experiment included the evaluation of fatigue and permanent deformation resistance of two gap graded mixtures (Caltrans ARHM -GG; ADOT AR-A C) and a dense gradation Asphalt Institute (AI) mix type IV) Two asphalt rubbers from terminal blend...

  2. Feature selection and recognition from nonspecific volatile profiles for discrimination of apple juices according to variety and geographical origin.

    Science.gov (United States)

    Guo, Jing; Yue, Tianli; Yuan, Yahong

    2012-10-01

    Apple juice is a complex mixture of volatile and nonvolatile components. To develop discrimination models on the basis of the volatile composition for an efficient classification of apple juices according to apple variety and geographical origin, chromatography volatile profiles of 50 apple juice samples belonging to 6 varieties and from 5 counties of Shaanxi (China) were obtained by headspace solid-phase microextraction coupled with gas chromatography. The volatile profiles were processed as continuous and nonspecific signals through multivariate analysis techniques. Different preprocessing methods were applied to raw chromatographic data. The blind chemometric analysis of the preprocessed chromatographic profiles was carried out. Stepwise linear discriminant analysis (SLDA) revealed satisfactory discriminations of apple juices according to variety and geographical origin, provided respectively 100% and 89.8% success rate in terms of prediction ability. Finally, the discriminant volatile compounds selected by SLDA were identified by gas chromatography-mass spectrometry. The proposed strategy was able to verify the variety and geographical origin of apple juices involving only a reduced number of discriminate retention times selected by the stepwise procedure. This result encourages the similar procedures to be considered in quality control of apple juices. This work presented a method for an efficient discrimination of apple juices according to apple variety and geographical origin using HS-SPME-GC-MS together with chemometric tools. Discrimination models developed could help to achieve greater control over the quality of the juice and to detect possible adulteration of the product. © 2012 Institute of Food Technologists®

  3. Fig Juice Fermented with Lactic Acid Bacteria as a Nutraceutical Product

    Directory of Open Access Journals (Sweden)

    Sima Khezri 1, Parvin Dehghan 2 * , Razzagh Mahmoudi 3, Mahdi Jafarlou 4

    2016-12-01

    Full Text Available Background: Probiotics are live microorganisms bringing useful effects to the host through balancing intestine microbiota. This research was undertaken to determine the suitability of fig juice as raw material for production of probiotic juice by three species of lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum and Lactobacillus delbrueckii. Methods: Heat treated fig juices were inoculated (6 log CFU/ml by three species inocula separately and incubated at 30 °C for 72 h. Changes in the pH, acidity, reducing sugar content and viable cell counts during the fermentation were monitored. Sensory characteristics of probiotic fig juice were also evaluated. Results: L. delbrueckii grew well on fig juice; reached nearly 9 log CFU/ml after 48 h of fermentation at 30 °C. After 4 weeks of cold storage at 4 °C, the viable cell counts of L. delbrueckii and L. plantarum were still 6 and 5 log CFU/ml, respectively, in fermented fig juice; but L. casei was just survived until 2th week of cold storage time, reduced from 9 to 3 log CFU/ml. The results of the sensory evaluation showed that fermented fig juice samples were significantly different (P<0.05 from the control sample in taste, odor, consistency and overall acceptability. L. casei was more acceptable comparing to the others. Conclusion: L. delbrueckii was the most suitable strain from the point of survivability among other species at the consumption time. Therefore, probiotic fig juice can serve as healthy beverage for vegetarians and consumers with lactose-allergy.

  4. Effect of green juice and their bioactive compounds on genotoxicity induced by alkylating agents in mice.

    Science.gov (United States)

    Fagundes, Gabriela Elibio; Damiani, Adriani Paganini; Borges, Gabriela Daminelli; Teixeira, Karina Oliveira; Jesus, Maiellen Martins; Daumann, Francine; Ramlov, Fernanda; Carvalho, Tiago; Leffa, Daniela Dimer; Rohr, Paula; Moraes De Andrade, Vanessa

    2017-01-01

    Kale juice (Brassica oleracea L. var. acephala D.C.) is a reliable source of dietary carotenoids and typically contains the highest concentrations of lutein (LT) and beta-carotene (BC) among green leafy vegetables. As a result of their antioxidant properties, dietary carotenoids are postulated to decrease the risk of disease occurrence, particularly certain cancers. The present study aimed to (1) examine the genotoxic and antigenotoxic activity of natural and commercially available juices derived from Brassica oleracea and (2) assess influence of LT or BC against DNA damage induced by alkylating agents such as methyl methanesulfonate (MS) or cyclophosphamide (CP) in vivo in mice. Male Swiss mice were divided into groups of 6 animals, which were treated with water, natural, or commercial Brassica oleraceae juices (kale), LT, BC, MMS, or CP. After treatment, DNA damage was determined in peripheral blood lymphocytes using the comet assay. Results demonstrated that none of the Brassica oleraceae juices or carotenoids produced genotoxic effects. In all examined cell types, kale juices or carotenoids inhibited DNA damage induced by MMS or CP administered either pre- or posttreatment by 50 and 20%, respectively. Under our experimental conditions, kale leaf juices alone exerted no marked genotoxic or clastogenic effects. However, a significant decrease in DNA damage induced by MMS or CP was noted. This effect was most pronounced in groups that received juices, rather than carotenoids, suggesting that the synergy among constituents present in the food matrix may be more beneficial than the action of single compounds. Data suggest that the antigenotoxic properties of kale juices may be of therapeutic importance.

  5. Protective effects of pomegranate (Punica granatum) juice on testes against carbon tetrachloride intoxication in rats

    Science.gov (United States)

    2014-01-01

    Background Pomegranate fruit has been extensively used as a natural medicine in many cultures. The present study was aimed at evaluating the protective effects of pomegranate (Punica granatum) juice against carbon tetrachloride (CCl4)-induced oxidative stress and testes injury in adult Wistar rats. Methods Twenty eight Wistar albino male rats were divided equally into 4 groups for the assessment of protective potential of pomegranate juice. Rats of group I (control) received only vehicles and had free access to food and water. Rats of groups II and IV were treated with CCl4 (2 ml/kg bwt) via the intraperitoneal route once a week for ten weeks. The pomegranate juice was supplemented via drinking water 2 weeks before and concurrent with CCl4 treatment to group IV. Group III was supplemented with pomegranate juice for twelve weeks. The protective effects of pomegranate on serum sex hormones, oxidative markers, activities of antioxidant enzymes and histopathology of testes were determined in CCl4-induced reproductive toxicity in rats. Results Pomegranate juice showed significant elevation in testosterone, luteinizing hormone (LH) and follicle stimulating hormone (FSH) those depleted by the injection of CCl4. Activity levels of endogenous testesticular antioxidant enzymes; superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione-S-transferase (GST) and glutathione reductase (GR) and glutathione (GSH) contents were increased while lipid peroxidation (LPO) and nitric oxide (NO) were decreased with pomegranate juice. Moreover, degeneration of germ and Leydig cells along with deformities in spermatogenesis induced after CCl4 injections were restored with the treatment of pomegranate juice. Conclusion The results clearly demonstrated that pomegranate juice augments the antioxidant defense mechanism against carbon tetrachloride-induced reproductive toxicity and provides evidence that it may have a therapeutic role in free radical mediated

  6. Sustainability as Sales Argument in the Fruit Juice Industry? An Analysis of On-Product Communication

    Directory of Open Access Journals (Sweden)

    Jeanette Klink

    2014-10-01

    Full Text Available 800x600 Purpose/Value – The objective of this paper is to determine (1 the extent to which sustainability serves as a sales argument and (2 which areas of sustainability are communicated in the fruit juice industry. This seems promising against the background that there are several ethical challenges the fruit juice chain is increasingly confronted with and consumers demand for sustainable products is also rising. Design/Methodology – A market investigation at the Point-of Sale (POS was conducted in July 2013. On-product communication of all fruit juice products (‘not from concentrate (NFC’ fruit juices, ’reconstituted (RECON’ fruit juices, fruit nectars and smoothies from five retailers (two full-range retailers, two discounters, one organic supermarket was analyzed. The data was evaluated using content analysis. Results/Findings – Overall, 562 fruit juices were examined. Results reveal that nearly one quarter of the products has labels signaling sustainable aspects. However, most of those products were found in the organic food retailer and are organic juices. Only a small number of products consider other areas of sustainability, such as social concerns or regional production. Discussion/Conclusion – Communicating sustainability aspects of fruit juice production via on-package labels is scarce in conventional retail stores. In view of the ethical challenges present in the fruit juice chain and discussed in the paper, the increasing demand of consumers for sustainable products and the high competition in the sector, communicating different sustainability aspects can be an opportunity for fruit juice producers and retailers to differentiate their products on the highly saturated fruit juice market.  Normal 0 21 false false false DE X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso

  7. Blending effects on coal burnout and NO emissions

    Energy Technology Data Exchange (ETDEWEB)

    B. Arias; R. Backreedy; A. Arenillas; J.M. Jones; F. Rubiera; M. Pourkashanian; A. Williams; J.J. Pis [Instituto Nacional del Carbon, CSIC Oviedo (Spain)

    2003-07-01

    In this work, the combustion behaviour of individual coals of different rank and their blends was evaluated. The study was focused on burnout and NO emissions during blend combustion. Preliminary combustion tests of the coals and their blends were carried out in a thermogravimetric analyser (TGA). Some characteristic temperatures were obtained to evaluate the combustibility of the samples. These temperatures indicate an improvement in the combustibility of the less reactive coal when it is blended. An entrained flow reactor (EFR) was employed to study the behaviour of the samples at high heating rates and short residence times. Burnout and NO emissions were measured during EFR combustion tests. In some blends the results can be predicted from the weighted average of the values of the individual coals. However, other blends show an increase, from the averaged values, in burnout and especially in NO emissions. 14 refs., 10 figs., 3 tabs.

  8. Design of Sustainable Blended Products using an Integrated Methodology

    DEFF Research Database (Denmark)

    Yunus, Nor Alafiza Binti; Gernaey, Krist; Woodley, John

    2013-01-01

    This paper presents a systematic methodology for designing blended products consisting of three stages; product design, process identification and experimental verification. The product design stage is considered in this paper. The objective of this stage is to screen and select suitable chemicals...... to be used as building blocks in the mixture design, and then to propose the blend formulations that fulfill the desired product attributes. The result is a set of blends that match the constraints, the compositions, values of the target properties and information about their miscibility. The methodology has...... been applied to design several blended products. A case study on design of blended lubricants is highlighted. The objective is to identify blended products that satisfy the product attributes with at least similar or better performance compared to conventional products....

  9. Flippin' Fluid Mechanics - Comparison of Blended Classroom vs. Traditional Lecture

    Science.gov (United States)

    Webster, D. R.; Kadel, R. S.; Newstetter, W. C.

    2017-11-01

    We conducted a study of student performance in and perceptions of a blended classroom delivery of a junior-level fluid mechanics course. In the blended pedagogy, students watch short on-line videos before class, participate in interactive in-class problem solving (in dyads), and complete individualized on-line quizzes weekly. Comparisons are made among four sections of the blended classroom delivery in the period of 2013-2017 to eleven sections delivered in a traditional lecture-style format by the same instructor in 2002-2012. The results reveal dramatic improvement in student engagement, perceptions, and achievement in the blended pedagogy. For instance, the withdrawal/fail/barely-passing (WFD) rate is significantly lower for the blended classroom (8.6% vs. 16.3%; p self-perception of how-much-learned, perception of the value of the course activities, and the overall effectiveness of the course and instructor in the blended classroom.

  10. Investigations on the effects of ethanol–methanol–gasoline blends in a spark-ignition engine: Performance and emissions analysis

    OpenAIRE

    Elfasakhany, Ashraf

    2015-01-01

    This study discusses performance and exhaust emissions from spark-ignition engine fueled with ethanol–methanol–gasoline blends. The test results obtained with the use of low content rates of ethanol–methanol blends (3–10 vol.%) in gasoline were compared to ethanol–gasoline blends, methanol–gasoline blends and pure gasoline test results. Combustion and emission characteristics of ethanol, methanol and gasoline and their blends were evaluated. Results showed that when the vehicle was fueled wit...

  11. Urea and ammonia excretion into gastric juice in regularly dialyzed patients and patients after renal transplantation. I. Dialyzed patients.

    Science.gov (United States)

    Skála, I; Marecková, O; Růzicková, J; Bláha, J; Straková, M; Reneltová, I; Jirka, J; Kocandrle, V; Zvolánková, K

    1978-01-01

    In regularly dialyzed patients in basal gastric juice and after stimulation with pentagastrin the volume of titrable acidity, urea and ammonia were assessed. It was revealed that in relation to the plasma urea concentration in basal juice the mean urea and ammonia concentration is roughly half and in stimulation juice roughly one third. The urea concentration in gastric juice is negatively correlated to the ammonia concentration. Urea excretion into the stomach depends on the plasma urea level and on the secretory gastric activity. The decisive factor of gastric secretion is probably parietal cell secretion. From the results ensues that gastric juice of dialyzed patients contains a quantitatively significant amount of urea and ammonia. Ammonia due to its neutralizing action distorts the examination of gastric acidity assessed by titration. The findings call for a revision of hitherto known data concerning gastric secretion of uraemic patients.

  12. Effect of high voltage atmospheric cold plasma on white grape juice quality.

    Science.gov (United States)

    Pankaj, Shashi Kishor; Wan, Zifan; Colonna, William; Keener, Kevin M

    2017-09-01

    This study focuses on the effects of novel, non-thermal high voltage atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality-based comparison of cold plasma treatment with thermal pasteurization treatment of white grape juice was done. HVACP treatment of grape juice at 80 kV for 4 min resulted in a 7.4 log 10 CFU mL -1 reduction in Saccharomyces cerevisiae without any significant (P > 0.05) change in pH, acidity and electrical conductivity of the juice. An increase in non-enzymatic browning was observed, but total color difference was very low and within acceptable limits. Spectrophotometric measurements showed a decrease in total phenolics, total flavonoids, DPPH free radical scavenging and antioxidant capacity, but they were found to be comparable to those resulting from thermal pasteurization. An increase in total flavonols was observed after HVACP treatments. HVACP treatment of white grape juice at 80 kV for 2 min was found to be comparable to thermal pasteurization in all analyzed quality attributes. HVACP has shown the potential to be used as an alternative to thermal treatment of white grape juice. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  13. Spray Drying of Mosambi Juice in Lab

    Science.gov (United States)

    Singh, S. V.; Verma, A.

    2014-01-01

    The studies on spray drying of mosambi juice were carried out with Laboratory spray dryer set-up (LSD-48 MINI SPRAY DRYER-JISL). Inlet and outlet air temperature and maltodextrin (drying agent) concentration was taken as variable parameters. Experiments were conducted by using 110 °C to 140 °C inlet air temperature, 60 °C to 70 °C outlet air temperature and 5-7 % maltodextrin concentration. The free flow powder of mosambi juice was obtained with 7 % maltodextrin at 140 °C inlet air temperature and 60 °C outlet air temperature. Fresh and reconstituted juices were evaluated for vitamin C, titrable acidity and sensory characteristics. The reconstituted juice was found slightly acceptable by taste panel.

  14. Experimental Study on Gastric Juice Secretion by ...

    African Journals Online (AJOL)

    管理平台

    2012-05-29

    May 29, 2012 ... Study on stomach physiological functions by ... mechanism of regulating gastric electrical activity and gastric juice secretion might become true by the .... samples was used in comparism among these different groups.

  15. 21 CFR 146.114 - Lemon juice.

    Science.gov (United States)

    2010-04-01

    ... food. The lemon oil and lemon essence (derived from lemons) content may be adjusted in accordance with... juice, as defined in this paragraph, may be preserved by heat sterilization (canning), refrigeration...

  16. Supporting School Leaders in Blended Learning with Blended Learning

    Science.gov (United States)

    Acree, Lauren; Gibson, Theresa; Mangum, Nancy; Wolf, Mary Ann; Kellogg, Shaun; Branon, Suzanne

    2017-01-01

    This study provides a mixed-methods case-study design evaluation of the Leadership in Blended Learning (LBL) program. The LBL program uses blended approaches, including face-to-face and online, to prepare school leaders to implement blended learning initiatives in their schools. This evaluation found that the program designers effectively…

  17. Blended Learning Design

    DEFF Research Database (Denmark)

    Pedersen, Lise

    2015-01-01

    University College Lillebaelt has decided that 30 percent of all educational elements must be generated as blended learning by the end of the year 2015 as part of a modernization addressing following educational needs: 1. Blended learning can help match the expectations of the future students who...... learning. 4. Blended learning can contribute to supporting and improving efficiency of educational efforts. This can for instance be done through programmes for several classes by using video conferencing, allocating traditional face to face teaching to synchronous and asynchronous study activities produce...... digital materials which can be employed didactically and reused by the teachers. This can also mean that the particular competencies which teaches have in Svendborg can be used at other locations in UCL and disseminated to a larger group of students without further costs. Educational Innovation...

  18. Effect of lemon juice on blood pressure

    OpenAIRE

    SARI, Aysel; SELİM, Nevzat; DİLEK, Melda; AYDOĞDU, Turkan; ADIBELLİ, Zelal; BÜYÜKKAYA, Piltan; AKPOLAT, Tekin

    2012-01-01

    Lemon juice has commonly been used by hypertensive patients in order to lower blood pressure (BP) acutely when BP is raised or as an alternative/complementary therapy for expectation of chronic improvement. Grapefruit, a citrus fruit like lemon, causes clinically significant interactions with a variety of drugs including calcium antagonists. The aims of this study were to investigate acute and chronic effects of lemon juice on BP among hypertensive patients. Ninty-eight patients were included...

  19. The Storage Stability of Anthocyanins in Mao (Antidesma thwaitesianum Müll. Arg. Juice and Concentrate

    Directory of Open Access Journals (Sweden)

    Prommakool Arunya

    2016-01-01

    Full Text Available Mao or Makmao (Antidesma thwaitesianum Müll. Arg. is a wild plant found in the northeast of Thailand. Mao is one of fruits which are source of anthocyanins. Mao fruits are used for juice and concentrate which are consumed for healthy drinks. Determination of the kinetic parameters is essential to predict the quality changes and stability of anthocyanins in Mao juice and concentrate that occur during storage. The purpose of this research was to study the degradation of anthocyanins in Mao juice and concentrate during storage at 5, 30 and 37°C for 15 days. The storage stability of Mao anthocyanins was studied in 15°Brix juice and 45°Brix concentrate. The degradation kinetic (k, half-life (t1/2, activation energy (Ea and Q10 values for Mao anthocyanins degradation were determined. The results indicated that analysis of kinetic data for the degradation of anthocyanins followed a first-order reaction. An increase storage temperature from 5 to 30 and 37°C increased k value of anthocyanins in Mao juice and concentrate. Increasing storage temperature decreased t1/2 value of anthocyanins in both concentrations. At 5, 30 and 37°C, the t1/2 of anthocyanins decreased from 35 to 13 and 5 days for Mao juice and 32 to 25 and 21 days for Mao concentrate. The Ea value of the anthocyanins degradation in Mao juice and concentrate were 38.03 and 8.42 kJ/mol, respectively. Q10 values of both Mao juice and concentrate at 30-37°C were higher than those were storaged at 5-30°C. Thus higher stability of anthocyanins was achieved by using concentration and storage at lower temperature.

  20. Determination of patulin in fruit juices using HPLC-DAD and GC-MSD techniques.

    Science.gov (United States)

    Moukas, Athanasios; Panagiotopoulou, Vasiliki; Markaki, Panagiota

    2008-08-15

    A high performance liquid chromatography with a diode-array detector (HPLC-DAD) and a gas chromatography with a mass spectrometer (GC-MSD) are described for the determination of patulin (PAT) in apple juice. The limits of detection (DL) and quantification (QL) for the HPLC-DAD and GC-MSD method were found to be (DL=0.23μgkg(-1) QL=1.2μgkg(-1)) and (DL=5.8μgkg(-1) and QL=13.8μgkg(-1)), respectively. The recovery factors for HPLC-DAD and GC-MSD were found to be 99.5% (RSD%=0.73) and 41% (RSD%=10.03), respectively. The HPLC-DAD method was used to determine the occurrence of PAT in 90 samples of fruit juices. Results revealed the presence of PAT in 100% of the samples examined. The mean values of PAT in concentrated fruit juices and in the commercial fruit juices collected from the Greek market were found to be 10.54μg PAT kg(-1) and 5.57μg PAT kg(-1) juice, respectively. The most contaminated samples were four concentrated juices ranging from 18.10μg PAT kg(-1) to 36.8μg PAT kg(-1) juice. The daily exposure to patulin for the consumers of all ages in Greece, is ranging from 0.008μg PAT kg(-1) bw to 0.1μg PAT kg(-1) bw if the daily intake of fruit juices is from 0.1 to 0.5kg. With the exception to the most contaminated sample, the daily exposure due to the samples examined, is below the provisional maximum tolerable daily intake for PAT (0.4μg PAT kg(-1) bw). Copyright © 2008 Elsevier Ltd. All rights reserved.

  1. Protective effects of pomegranate (Punica granatum) juice on testes against carbon tetrachloride intoxication in rats.

    Science.gov (United States)

    Al-Olayan, Ebtesam M; El-Khadragy, Manal F; Metwally, Dina M; Abdel Moneim, Ahmed E

    2014-05-22

    Pomegranate fruit has been extensively used as a natural medicine in many cultures. The present study was aimed at evaluating the protective effects of pomegranate (Punica granatum) juice against carbon tetrachloride (CCl4)-induced oxidative stress and testes injury in adult Wistar rats. Twenty eight Wistar albino male rats were divided equally into 4 groups for the assessment of protective potential of pomegranate juice. Rats of group I (control) received only vehicles and had free access to food and water. Rats of groups II and IV were treated with CCl4 (2 ml/kg bwt) via the intraperitoneal route once a week for ten weeks. The pomegranate juice was supplemented via drinking water 2 weeks before and concurrent with CCl4 treatment to group IV. Group III was supplemented with pomegranate juice for twelve weeks. The protective effects of pomegranate on serum sex hormones, oxidative markers, activities of antioxidant enzymes and histopathology of testes were determined in CCl4-induced reproductive toxicity in rats. Pomegranate juice showed significant elevation in testosterone, luteinizing hormone (LH) and follicle stimulating hormone (FSH) those depleted by the injection of CCl4. Activity levels of endogenous testesticular antioxidant enzymes; superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione-S-transferase (GST) and glutathione reductase (GR) and glutathione (GSH) contents were increased while lipid peroxidation (LPO) and nitric oxide (NO) were decreased with pomegranate juice. Moreover, degeneration of germ and Leydig cells along with deformities in spermatogenesis induced after CCl4 injections were restored with the treatment of pomegranate juice. The results clearly demonstrated that pomegranate juice augments the antioxidant defense mechanism against carbon tetrachloride-induced reproductive toxicity and provides evidence that it may have a therapeutic role in free radical mediated diseases.

  2. Effect of High Intensity Ultrasound and Pasteurization on Anthocyanin Content in Strawberry Juice

    Directory of Open Access Journals (Sweden)

    Igor Dubrović

    2011-01-01

    Full Text Available The purpose of this investigation is to study the influence of high intensity ultrasound and pasteurization on the stability of anthocyanins and their content in strawberry juice. Different ultrasound process parameters for the treatment of juices are compared to the classical thermal treatments. For ultrasound treatments, three parameters were varied according to the statistical experimental design. Central composite design was used to optimize and design experimental parameters: temperature (25, 40 and 55 °C, amplitude (60, 90 and 120 μm and time (3, 6, and 9 min. It was found that the anthocyanin content after pasteurization (85 °C for 2 min was reduced by 5.3 to 5.8 % compared to untreated juices. After treatment with ultrasound (20 °C for 3, 6 or 9 min or thermosonication (40 °C for 3, 6 or 9 min and 60 °C for 3 or 6 min, the degradation of anthocyanins was generally less intensive and was 0.7–4.4 % compared to the untreated juices. Only in the case of ultrasonic treatment at a temperature of 55 °C and treatment time of 9 min the total content of anthocyanins, compared to untreated juice, was reduced by 5.8 to 7.1 %, and their degradation was greater than that of pasteurized juices. From the results it can be concluded that total anthocyanin content was greater in more than 85 % of the selected ultrasound treatments compared to pasteurized juices. Ultrasound treatment can replace pasteurization in terms of preserving total anthocyanin content. The modelling approaches using response surface methodology (RSM developed in this study exploit data in order to identify the optimal processing parameters for lowering degradation of anthocyanins in strawberry juice during ultrasound processing.

  3. LENRA as compatibilizer in NR/HDPE blends

    International Nuclear Information System (INIS)

    Mahathir Mohamed; Dahlan Mohd

    2004-01-01

    Polymer blends of 60/40 NR/HDPE were prepared using Brabender PL2000 plasticorder with 60g capacity. The blends were added with radiation sensitive natural rubber (NR)-based compatibilizer, known as LENRA. They were irradiated in air with electron beam radiation at various doses. The efficacy of the compatibilizer was monitored by measuring various properties of the blends such as physical and dynamic mechanical properties including morphological studies by electron microscopic technique. Early results show that the addition of LENRA improves the properties of the TPNR blends. (Author)

  4. LENRA as compatibilizer in NR/HDPE blends

    International Nuclear Information System (INIS)

    Dahlan Mohd; Mahathir Mohamed

    2006-01-01

    Polymer blends of 60/40 NR/RDPE were prepared using Brabender PL2000 Plasticorder with 60 g capacity. The blends were added with radiation-sensitive natural rubber (NR)-based compatibilizer, known as LENRA. They were irradiated with electron-beam radiation at various doses. The efficacy of the compatibilizer was monitored by measuring various properties of the blends such as physical and dynamic mechanical properties including morphological studies by electron microscopic technique. Early results show that the addition of LENRA improves the properties of the TPNR blends. (Author)

  5. AKRO/SF: Blend System

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The Blend was the system used by the NMFS Alaska Regional Office to monitor groundfish catch from 1991 until 2002. The Blend system combined data from industry...

  6. Game innovation through conceptual blending

    DEFF Research Database (Denmark)

    Möring, Sebastian Martin

    In  this  paper  I  wish  to  apply implications of  the  Conceptual  Blending  Theory  to  computer  games.  I  will  analyze  chosen  examples  and  discuss  them  as  a  result  of  video  game  innovation  made  possible  through  "conceptual  blending."  Conceptual  blending  links  at  least.......,  Hell.  The  purpose  of  my  approach  is  not  so  much  to  validate  the  ideas  of  conceptual  blending  theory  through  another  field  of  examples  (computer  games)  but  to  name  and analyze characteristics of the mentioned games with the  help of a given method.......  integration  network  consisting  of  at  least  two  input  spaces,  a  generic  space  and  a  blended  space  as  well  as  its  governing  principles  consisting  of  composition,  completion,  and  elaboration.  With  the  help  of  these  instruments  I  analyze computer  games like  Tuper  Tario  Tros...

  7. Morphological and mineral analysis of dental enamel after erosive challenge in gastric juice and orange juice.

    Science.gov (United States)

    Braga, Sheila Regina Maia; De Faria, Dalva Lúcia Araújo; De Oliveira, Elisabeth; Sobral, Maria Angela Pita

    2011-12-01

    This study evaluated and compared in vitro the morphology and mineral composition of dental enamel after erosive challenge in gastric juice and orange juice. Human enamel specimens were submitted to erosive challenge using gastric juice (from endoscopy exam) (n = 10), and orange juice (commercially-available) (n = 10), as follows: 5 min in 3 mL of demineralization solution, rinse with distilled water, and store in artificial saliva for 3 h. This cycle was repeated four times a day for 14 days. Calcium (Ca) loss after acid exposure was determined by atomic emission spectroscopy. The presence of carbonate (CO) and phosphate (PO) in the specimens was evaluated before and after the erosive challenge by FT-Raman spectroscopy. Data were tested using t-tests (P enamel was observed in scanning electron microscopy (SEM). The mean loss of Ca was: 12.74 ± 3.33 mg/L Ca (gastric juice) and 7.07 ± 1.44 mg/L Ca (orange juice). The analysis by atomic emission spectroscopy showed statistically significant difference between erosive potential of juices (P = 0.0003). FT-Raman spectroscopy found no statistically significant difference in the ratio CO/PO after the erosive challenge. The CO/PO ratios values before and after the challenge were: 0.16/0.17 (gastric juice) (P = 0.37) and 0.18/0.14 (orange juice) (P = 0.16). Qualitative analysis by SEM showed intense alterations of enamel surface. The gastric juice caused more changes in morphology and mineral composition of dental enamel than orange juice. The atomic emission spectroscopy showed to be more suitable to analyze small mineral loss after erosive challenge than FT-Raman. Copyright © 2011 Wiley Periodicals, Inc.

  8. The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

    International Nuclear Information System (INIS)

    Bittman, Mark E.; Callahan, Michael J.

    2014-01-01

    Magnetic resonance cholangiopancreatography (MRCP) is commonly performed in the evaluation of known or suspected pancreaticobiliary disease in children. The administration of a negative oral contrast agent can improve the quality of the examination without significant additional cost. We describe our experience with certain brands of acai juice, blueberry juice and pineapple juice as negative oral contrast agents in children. We believe these fruit juices are safe, palatable and may improve MRCP image quality. (orig.)

  9. The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

    Energy Technology Data Exchange (ETDEWEB)

    Bittman, Mark E. [Cohen Children' s Medical Center of New York, North Shore Long Island Jewish Health System, Department of Radiology, New Hyde Park, NY (United States); Callahan, Michael J. [Boston Children' s Hospital, Department of Radiology, Boston, MA (United States)

    2014-07-15

    Magnetic resonance cholangiopancreatography (MRCP) is commonly performed in the evaluation of known or suspected pancreaticobiliary disease in children. The administration of a negative oral contrast agent can improve the quality of the examination without significant additional cost. We describe our experience with certain brands of acai juice, blueberry juice and pineapple juice as negative oral contrast agents in children. We believe these fruit juices are safe, palatable and may improve MRCP image quality. (orig.)

  10. Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults

    Directory of Open Access Journals (Sweden)

    Patil Bhimanagouda S

    2011-09-01

    Full Text Available Abstract Background High prevalence of obesity and cardiovascular disease is attributable to sedentary lifestyle and eating diets high in fat and refined carbohydrate while eating diets low in fruit and vegetables. Epidemiological studies have confirmed a strong association between eating diets rich in fruits and vegetables and cardiovascular health. The aim of this pilot study was to determine whether drinking fresh carrot juice influences antioxidant status and cardiovascular risk markers in subjects not modifying their eating habits. Methods An experiment was conducted to evaluate the effects of consuming 16 fl oz of daily freshly squeezed carrot juice for three months on cardiovascular risk markers, C-reactive protein, insulin, leptin, interleukin-1α, body fat percentage, body mass index (BMI, blood pressure, antioxidant status, and malondialdehyde production. Fasting blood samples were collected pre-test and 90 days afterward to conclude the study. Results Drinking carrot juice did not affect (P > 0.1 the plasma cholesterol, triglycerides, Apo A, Apo B, LDL, HDL, body fat percentage, insulin, leptin, interleukin-1α, or C-reactive protein. Drinking carrot juice decreased (P = 0.06 systolic pressure, but did not influence diastolic pressure. Drinking carrot juice significantly (P Conclusion Drinking carrot juice may protect the cardiovascular system by increasing total antioxidant status and by decreasing lipid peroxidation independent of any of the cardiovascular risk markers measured in the study.

  11. Polyphenol composition and antioxidant activity of Kei-apple (Dovyalis caffra) juice.

    Science.gov (United States)

    Loots, Du Toit; van der Westhuizen, Francois H; Jerling, Johann

    2006-02-22

    The polyphenolic and ascorbate (ASC) components as well as the antioxidant capacity of Kei-apple (Dovyalis caffra) juice were analyzed and compared to three other fruit juices. The Kei-apple juice had significantly the highest total polyphenolic concentrations (1013 mg gallic acid equivalent/L), and solid phase (C(18)) fractionation identified the majority of these polyphenols to be phenolic acids. The Kei-apple juice also had significantly the highest ASC concentrations (658 mg/L), which showed exceptional heat stability with very little conversion to dehydroascorbate (DHA). Antioxidant capacities of both the unfractionated fruit juices and their solid phase-extracted fractions, as determined by oxygen radical absorbance capacity and ferric reducing antioxidant power analyses, correlated well to the polyphenol concentrations. Gas chromatography-mass spectrometry analyses showed caffeic acid as the most abundant polyphenol present (128.7 mg/L) in the Kei-apple juice; it contributed to 63% of the total antioxidant capacity (of all of the individual compounds identified). Other notable polyphenols identified in higher concentrations included p-coumaric acid, p-hydroxyphenylacetic acid, and protocatechuic acid. Our results therefore support the putative high antioxidant value linked to this fruit and better define this potential in terms of the major antioxidants that exist in the Kei-apple.

  12. Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice.

    Science.gov (United States)

    Zafra-Rojas, Quinatzin Yadira; Cruz-Cansino, Nelly; Ramírez-Moreno, Esther; Delgado-Olivares, Luis; Villanueva-Sánchez, Javier; Alanís-García, Ernesto

    2013-09-01

    Cactus pear (Opuntia ficus-indica) fruit is a berry with a tasty pulp full of seeds that constitutes about 10-15% of the edible pulp. In Mexico, cactus pear is mainly consumed fresh, but also has the potential to be processed in other products such as juice. The objective of this study was to evaluate the effect of different ultrasound conditions at amplitude levels ranging (40% and 60% for 10, 15, 25 min; 80% for 3, 5, 8, 10, 15 and 25 min) on the characteristics of purple cactus pear juice. The evaluated parameters were related with the quality (stability, °Brix, pH), microbial growth, total phenolic compounds, ascorbic acid and antioxidant activity (ABTS, DPPH and % chelating activity) of purple cactus pear juices. The ultrasound treatment for time period of 15 and 25 min significantly reduced the microbial count in 15 and 25 min, without affecting the juice quality and its antioxidant properties. Juice treated at 80% of amplitude level showed an increased of antioxidant compounds. Our results demonstrated that sonication is a suitable technique for cactus pear processing. This technology allows the achievement of juice safety and quality standards without compromising the retention of antioxidant compounds. Copyright © 2013 Elsevier B.V. All rights reserved.

  13. Aronia juice suppresses the elevation of postprandial blood glucose levels in adult healthy Japanese

    Directory of Open Access Journals (Sweden)

    Takuya Yamane

    2017-04-01

    Full Text Available Aronia has various functions toward human health, including the beneficial effect on hypertension, hyperglycemia and hyperlipidemia. Recently, we identified cyanidin-3,5-O-diglucoside as DPP IV inhibitor from Aronia juice. We also found its beneficial effect on hyperglycemia in KKAy mice fed aronia juice. In this study, to examine the effect of aronia juice on postprandial blood glucose levels in Japanese, we performed an oral meal tolerance test (OMTT. We found that postprandial blood glucose levels were reduced in aronia juice-administered adult healthy Japanese. We also found that there was no difference of reduction levels of postprandial blood glucose between male and female. We also found that activities of dipeptidyl peptidase IV (DPP IV, α-glucosidase and angiotensin-converting enzyme (ACE were reduced by aronia juice. These results suggest that aronia juice suppresses the elevation of postprandial blood glucose levels through inhibition of these enzyme activities and may be useful for prevention of metabolic diseases in adult healthy Japanese.

  14. Protective effects of acerola juice on genotoxicity induced by iron in vivo

    Directory of Open Access Journals (Sweden)

    Roberta Nunes Horta

    2016-03-01

    Full Text Available Abstract Metal ions such as iron can induce DNA damage by inducing reactive oxygen species (ROS and oxidative stress. Vitamin C is one of the most widely consumed antioxidants worldwide, present in many fruits and vegetables, especially inMalpighia glabra L., popularly known as acerola, native to Brazil. Acerola is considered a functional fruit due to its high antioxidant properties and phenolic contents, and therefore is consumed to prevent diseases or as adjuvant in treatment strategies. Here, the influence of ripe and unripe acerola juices on iron genotoxicity was analyzed in vivo using the comet assay and micronucleus test. The comet assay results showed that acerola juice exerted no genotoxic or antigenotoxic activity. Neither ripe nor unripe acerola juices were mutagenic to animals treated with juices, in micronucleus test. However, when compared to iron group, the pre-treatment with acerola juices exerted antimutagenic activity, decreasing significantly micronucleus mean values in bone marrow. Stage of ripeness did not influence the interaction of acerola compounds with DNA, and both ripe and unripe acerola juices exerted protective effect over DNA damage generated by iron.

  15. Evaluation of Physicochemical Properties of South African Cashew Apple Juice as a Biofuel Feedstock

    Directory of Open Access Journals (Sweden)

    Evanie Devi Deenanath

    2015-01-01

    Full Text Available Cashew apple juice (CAJ is one of the feedstocks used for biofuel production and ethanol yield depends on the physical and chemical properties of the extracted juice. As far as can be ascertained, information on physical and chemical properties of South African cashew apple juice is limited in open literature. Therefore, this study provides information on the physical and chemical properties of the South African cashew apple juice. Physicochemical characteristics of the juice, such as specific gravity, pH, sugars, condensed tannins, Vitamin C, minerals, and total protein, were measured from a mixed variety of cashew apples. Analytical results showed the CAJ possesses specific gravity and pH of 1.050 and 4.52, respectively. The highest sugars were glucose (40.56 gL−1 and fructose (57.06 gL−1. Other chemical compositions of the juice were condensed tannin (55.34 mgL−1, Vitamin C (112 mg/100 mL, and total protein (1.78 gL−1. The minerals content was as follows: zinc (1.39 ppm, copper (2.18 ppm, magnesium (4.32 ppm, iron (1.32 ppm, sodium (5.44 ppm, and manganese (1.24 ppm. With these findings, South African CAJ is a suitable biomass feedstock for ethanol production.

  16. Antimicrobial activity, phyto chemical profile and trace minerals of black mulberry (morus nigra l.) fresh juice

    International Nuclear Information System (INIS)

    Khalid, N.; Fawad, S.A.; Ahmed, I.

    2011-01-01

    In the present work, the fresh juice of black mulberry (Morus nigra) was tested for antimicrobial activity against various pathogenic microorganisms. Total antioxidant contents, total phenolic contents, total anthocyanins, trace minerals, total acid contents, total solids and ascorbic acid content were also evaluated. The results showed good antimicrobial activity both for Gram- positive and Gram-negative bacteria, with highest zones of inhibition for Bacillus spizizenii (19.68 mm, Gram-positive) and Pseudomonas aeruginosa (19.87 mm, Gram-negative). The black mulberry juice was rich in ascorbic acid (23.45 mg/100 g), had low overall acid content (1.60 %) and had 19% total soluble solids. The average total anthocyanins and total phenolic contents of black mulberry juice were 769 mu g/g of cyanidin 3-glucoside equivalent (Cy 3-gly) per gram and 2050 mu g of gallic acid equivalent (GAE) per gram of fresh juice. The average antioxidant activity (Trolox equivalent, TE) of fresh juice was 14.00 mu mol/g according to a FRAP assay and 20.10 mu mol/g according to a DPPH assay. The fresh juice was also rich in a variety of trace minerals. (author)

  17. Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice.

    Science.gov (United States)

    Santhirasegaram, Vicknesha; Razali, Zuliana; Somasundram, Chandran

    2013-09-01

    Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90 °C for 30 and 60s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4-9%) and polyphenols (30-35%) was observed for juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment. Copyright © 2013 Elsevier B.V. All rights reserved.

  18. Effect of high hydrostatic pressure on overall quality parameters of watermelon juice.

    Science.gov (United States)

    Liu, Y; Zhao, X Y; Zou, L; Hu, X S

    2013-06-01

    High hydrostatic pressure as a kind of non-thermal processing might maintain the quality of thermo-sensitive watermelon juice. So, the effect of high hydrostatic pressure treatment on enzymes and quality of watermelon juice was investigated. After high hydrostatic pressure treatment, the activities of polyphenol oxidase, peroxidase, and pectin methylesterase of juice decreased significantly with the pressure (P  0.05). No significant difference was observed in lycopene and total phenolics after high hydrostatic pressure treatment when compared to the control (P > 0.05). Cloudiness and viscosity increased with pressure (P  0.05). a*- and b*-value both unchanged after high hydrostatic pressure treatment (P > 0.05) while L*-value increased but the values had no significant difference among treated juices. Browning degree after high hydrostatic pressure treatment decreased with increase in pressure and treatment time (P hydrostatic pressure had little effect on color of juice. The results of this study demonstrated the efficacy of high hydrostatic pressure in inactivating enzymes and maintaining the quality of watermelon juice.

  19. Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

    Directory of Open Access Journals (Sweden)

    Luiz Antenor Rizzon

    2012-03-01

    Full Text Available The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA. Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue.

  20. The Beneficial Effect of Cape Gooseberry Juice on Carbon Tetrachloride- Induced Neuronal Damage.

    Science.gov (United States)

    Al-Olayan, Ebtesam M; El-Khadragy, Manal F; Omer, Sawsan A; Shata, Mohamed T M; Kassab, Rami B; Abdel Moneim, Ahmed E

    2016-01-01

    Cape gooseberry (Physalis peruviana L.) belongs to the Solanaceae family. Physalis has many medicinal properties however, the beneficial effect of physalis in protecting against neurotoxins has not yet been evaluated. This experimental study investigated the protective effect of physalis juice against the oxidative damage induced by carbon tetrachloride (CCl4) in the rat brain. The degrees of protection by physalis in brain tissues were evaluated by determining the brain levels of lipid peroxidation, nitric oxide, glutathione content and antioxidant enzyme activities (superoxide dismutase, catalase, glutathione-S-transferase, glutathione peroxidase and glutathione reductase), after CCl4) induction in the presence or absence of physalis. Adult male albino Wistar rats were divided into 4 groups, Group I served as the control group, Group II was intraperitoneally treated with 2 ml CCl4)/kg bwt for 12 weeks, Group III was supplemented with physalis juice via the drinking water for 12 weeks, Group IV was supplemented with physalis juice and was intraperitoneally injected weekly with CCl4). Treatment with CCl4) was significantly associated with a disturbance in the oxidative status in the brain tissues; this was marked by a significant (pphysalis along with CCl4) juice significantly (pphysalis juice supplemention inhibited apoptosis, as indicated by the increase of Bcl-2 immunoreactivity in brain tissue. Our results suggest that physalis juice could be effective in preventing neurotoxicity and the neuroprotective effect of physalis might be mediated via antioxidant and anti-apoptosis activities.

  1. Low-Temperature Miscibility of Ethanol-Gasoline-Water Blends in Flex Fuel Applications

    DEFF Research Database (Denmark)

    Johansen, T.; Schramm, Jesper

    2009-01-01

    The miscibility of blends of gasoline and hydrous ethanol was investigated experimentally at - 25 degrees C and - 2 degrees C. Furthermore, the maximum water content was found for ethanol in flex fuel blends. The results strongly indicate that blends containing ethanol with a water content above...... that of the ethanol/water azeotrope (4.4% water by mass) can be used as Flex Fuel blends together with gasoline at ambient temperatures of 25 degrees C and 2 degrees C, without phase separation occurring. Additionally, it was shown that the ethanol purity requirement of ethanol-rich flex fuel blends falls...... with increasing ethanol content in the gasoline-rich flex fuel blend....

  2. Blended Learning over Two Decades

    Science.gov (United States)

    Zhonggen, Yu; Yuexiu, Zhejiang

    2015-01-01

    The 21st century has witnessed vast amounts of research into blended learning since the conception of online learning formed the possibility of blended learning in the early 1990s. The theme of this paper is blended learning in mainstream disciplinary communities. In particular, the paper reports on findings from the last two decades which looked…

  3. Morphology stabilization of heterogeneous blends

    International Nuclear Information System (INIS)

    1980-01-01

    A heterogeneous elastomer blend is described, consisting of at least two elastomer components which are cross-linkable by irradiation and having a stabilized morphology formed by subjecting the blend to high energy radiation to a point from below to slightly above the gel dose of the blend. (author)

  4. Locally restricted blending of Blobtrees

    NARCIS (Netherlands)

    Groot, de Erwin; Wyvill, B.; Wetering, van de H.M.M.

    2009-01-01

    Blobtrees are volume representations particularly useful for models which require smooth blending. When blending is applied to two or more Blobtree models, extra volume will be created in between the two surfaces to form a smooth connection. Although it is easy to apply blending, it is hard to

  5. Modification of polymer blends by irradiation

    International Nuclear Information System (INIS)

    Zuchowska, D.; Zagorski, Z.P.

    1999-01-01

    Modification of polymers, especially of polyolefin-elastomer blends (e. g. ethylene/propylene/diene terpolymer, ethylene propylene copolymer, ethylene/vinyl acetate copolymer etc.), by irradiation with a beam of fast electrons is discussed. Irradiation of polymer blends usually results in enhanced interactions between the constituents, caused among other things, by grafting induced at the polymer interphase. As a result, mechanical properties are affected to an extent depending on the proportion and type of constituent polymers, stabilizer content and radiation dose. Breaking strength (σ) relative elongation at break (ε) and melt flow rate (MFR), were examined for a triblock styrene/butadiene/styrene (SBS) copolymer, polypropylene (PP), and a PP-SBS blend (50:50 by wt.). In PP, the content of the crystal phase was determined. Irradiation was found to make SBS crosslink, as a result, σ rose by 25% and ε remained unaffected. PP was found to become degraded upon irradiation (MFR rose as much as 16 times), thereby σ and ε decreased considerably. In pure PP, the content of the crystal phase was found to increase. The variations of σ and ε in the irradiated PP-SBS blend follow a tendency similar to that in the SBS copolymer examined. This fact suggests the SBS copolymer to have a decisive effect on the macroscopic properties of the PP-SBS blend. (author)

  6. No influence of increased intake of orange and blackcurrant juices and dietary amounts of vitamin E on paraoxonase-1 activity in patients with peripheral arterial disease

    DEFF Research Database (Denmark)

    Dalgård, Christine; Christiansen, Lene; Jonung, Torbjörn

    2007-01-01

    by dietary factors like the antioxidants. AIM OF THE STUDY: We examined the effect of antioxidant-rich orange and blackcurrant juices and vitamin E supplement on PON1 activity in patients with peripheral arterial disease. Furthermore, we studied whether genetic polymorphisms in the PON1 gene predicted...... the change in PON1 activity. METHODS: The study was designed as a cross-over trial with 48 participants who received two of the four possible treatments: (1) 250 ml orange juice and 250 ml blackcurrant juice; (2) 15 mg vitamin E; (3) 250 ml orange juice and 250 ml blackcurrant juice and 15 mg vitamin E......; or (4) control/placebo (energy-equivalent sugar-containing beverage). The treatments were given for 28 days, separated by a 4-week wash-out period. RESULTS: The PON1 activity was not affected by juice or vitamin E supplement neither was there evidence of synergetic effects. However, a statistically...

  7. Tomato juices and tomato juice concentrates : a study of factors contributing to their gross viscosity

    NARCIS (Netherlands)

    Heutink, R.

    1986-01-01

    The gross viscosity of tomato juice and tomato juice concentrates was found to be determined primarily by the water insoluble solids (WIS) content. The serum viscosity did not contribute to gross viscosity. The WIS consisted of whole tomato cells, vascular bundles and skin fragments. In general the

  8. On technology blending.

    OpenAIRE

    Rosenberg N

    1986-01-01

    ILO pub-WEP pub. Working paper on the blending of traditional technology and technological change in developing countries - argues that choice of technology should be compatible with labour intensive requirements and local level management and economic conditions; considers employment creation and economic implications; concludes that technology transfer should be selective. References.

  9. Phenolic compounds participating in mulberry juice sediment formation during storage.

    Science.gov (United States)

    Zou, Bo; Xu, Yu-Juan; Wu, Ji-Jun; Yu, Yuan-Shan; Xiao, Geng-Sheng

    The stability of clarified juice is of great importance in the beverage industry and to consumers. Phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage. Hence, separation, identification, quantification, and analysis of the changes in the contents of phenolic compounds, both free and bound forms, in the supernatant and sediments of mulberry juice, were carried out using high performance liquid chromatographic system, equipped with a photo-diode array detector (HPLC-PDA) and HPLC coupled with quadrupole-time of flight mass spectrometric (HPLC-QTOF-MS/MS) techniques. There was an increase in the amount of sediment formed over the period of study. Total phenolic content of supernatant, as well as free phenolic content in the extracts of the precipitate decreased, whereas the bound phenolic content in the sediment increased. Quantitative estimation of individual phenolic compounds indicated high degradation of free anthocyanins in the supernatant and sediment from 938.60 to 2.30 mg/L and 235.60 to 1.74 mg/g, respectively. A decrease in flavonoids in the supernatant was also observed, whereas the contents of bound forms of gallic acid, protocatechuic acid, caffeic acid, and rutin in the sediment increased. Anthocyanins were the most abundant form of phenolics in the sediment, and accounted for 67.2% of total phenolics after 8 weeks of storage. These results revealed that phenolic compounds, particularly anthocyanins, were involved in the formation of sediments in mulberry juice during storage.

  10. Apparatus for blending small particles

    International Nuclear Information System (INIS)

    Bradley, R.A.; Reese, C.R.; Sease, J.D.

    1975-01-01

    An apparatus is described for blending small particles and uniformly loading the blended particles in a receptacle. Measured volumes of various particles are simultaneously fed into a funnel to accomplish radial blending and then directed onto the apex of a conical splitter which collects the blended particles in a multiplicity of equal subvolumes. Thereafter the apparatus sequentially discharges the subvolumes for loading in a receptacle. A system for blending nuclear fuel particles and loading them into fuel rod molds is described in a preferred embodiment

  11. Meat juice serology for Toxoplasma gondii infection in chickens

    Directory of Open Access Journals (Sweden)

    Alice Vismarra

    2016-01-01

    Full Text Available Toxoplasma gondii is an important foodborne zoonosis. Free-range chickens are at particularly high risk of infection and are also excellent indicators of soil contamination by oocysts. In the present study, hearts of 77 freerange chickens were collected at slaughter. T. gondii meat juice enzyme-linked immunosorbent assay was performed with a commercial kit, following validation with positive controls, from experimentally infected chickens, and negative ones. Out of 77 samples, only 66 gave sufficient meat juice for serology. Of these, 24 (36.4% were positive for T. gondii considering the 5*standard deviation values (calculated on the optical density of negative controls, while all the samples were negative considering sample/positive% values. Parasite-specific polymerase chain reaction was carried out on all samples obtained from heart tissue and none were positive for the presence of T. gondii DNA. Results would suggest that further study on the use of meat juice with a validated serological test to detect T. gondii in chickens could lead to widespread epidemiological studies in this important intermediate host. However, sample collection and test specificity require further evaluation.

  12. A study of DNA protective effect of orange juice supplementation.

    Science.gov (United States)

    Szeto, Yim Tong; To, Tai Lun; Pak, Sok Cheon; Kalle, Wouter

    2013-05-01

    The potential acute genoprotective effect of orange juice supplementation was investigated. Six healthy subjects (aged 33 to 60 years; 3 women and 3 men) were asked to drink 400 mL of commercial orange juice, which contained 100 mg vitamin C and 40.8 g sugar. Venous blood (2 mL) was taken before and 2 h after ingestion (test trial). A week later, the subjects were asked to repeat the trial by drinking 400 mL water with 100 mg vitamin C and 40.8 g glucose (control trial). Lymphocytes isolated from blood samples underwent comet assay on the day of collection. Pre- and postingestion DNA damage scores were measured in both the test and control trials. Results showed that there was a significant decrease in DNA damage induced by hydrogen peroxide after 2 h of supplementation with orange juice, and no change in baseline DNA damage. There was no significant decrease in the DNA damage in lymphocytes in the control trial.

  13. Survival of Bacillus anthracis spores in fruit juices and wine.

    Science.gov (United States)

    Leishman, Oriana N; Johnson, Miranda J; Labuza, Theodore P; Diez-Gonzalez, Francisco

    2010-09-01

    Foods have been identified as a potential target for bioterrorism due to their essential nature and global distribution. Foods produced in bulk have the potential to have large batches of product intentionally contaminated, which could affect hundreds or thousands of individuals. Bacillus anthracis spores are one potential bioterrorism agent that may survive pasteurization and remain viable throughout the shelf life of fruit juices and cause disease if consumed. This project examined B. anthracis spore survival in orange, apple, and grape juices, as well as wine. Samples of beverages were inoculated with spores of two nonpathogenic B. anthracis strains at approximately 10(6) CFU/ml, and the spore count was determined periodically during storage for 30 days at 4°C. After this time, the counts of survival spores never declined more than 1 log CFU/ml in any of the beverage types. These results indicate that spores can survive, with little to no loss in viability, for at least a month in fruit juices and wine.

  14. ORANGE JUICE AND BLOOD PRESSURE

    Directory of Open Access Journals (Sweden)

    M. F. VALIM

    2009-01-01

    Full Text Available

    Blood pressure is the force of blood against artery walls. It is measured in millimeters of mercury (mm Hg and recorded as two numbers: systolic pressure (as the heart contracts over diastolic pressure (as the heart relaxes between beats. High blood pressure (hypertension is defined as chronically elevated high blood pressure, with systolic blood pressure (SBP of 140 mm Hg or greater, and diastolic blood pressure (DBP of 90 mm Hg or greater. High blood pressure (HBP, smoking, abnormal blood lipid levels, obesity and diabetes are risk factors for coronary heart disease, the leading cause of death in the US. Lifestyle modifications such as engaging in regular physical activity, quitting smoking and eating a healthy diet (limiting intake of saturated fat and sodium and increasing consumption of fiber, fruits and vegetables are advocated for the prevention, treatment, and control of HBP. As multiple factors influence blood pressure, the effects of each factor are typically modest, particularly in normotensive subjects, yet the combined effects can be substantial. Nutrition plays an important role in influencing blood pressure. Orange juice should be included as part of any low sodium diet and/or any blood pressure reducing eating plan, as it is sodium free, fat-free and can help meet recommended levels of potassium intake that may contribute to lower BP.

  15. The effects of gamma radiation and electron beam on the mechanical properties of polypropylene dominant natural rubber blend

    International Nuclear Information System (INIS)

    Mar Mar Oo; Khairul Zaman; Tin Hlaing

    2001-01-01

    The effects of irradiation, with dose ranging from 20 to 100 kGy on the mechanical properties of polypropylene and natural rubber blends (PP/NR blends) were investigated. Crosslinking of the PP/NR blends proved to play a major role in the improvement of the mechanical properties of the blend. The results also revealed that the blend composition the enhancement in properties depend on the irradiation dose and on the concentration of the crosslinking agent. (author)

  16. Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.

    Science.gov (United States)

    Rodríguez-Roque, María Janeth; de Ancos, Begoña; Sánchez-Vega, Rogelio; Sánchez-Moreno, Concepción; Cano, M Pilar; Elez-Martínez, Pedro; Martín-Belloso, Olga

    2016-01-01

    The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. These compounds are poorly dispersed in the aqueous media of the digestive tract due to their lipophilic nature. Thus, it is important to analyze the extent to which some factors, such as the food matrix and food processing, may improve their bioaccessibility. Beverages formulated with a blend of fruit juices and water (WB), milk (MB) or soymilk (SB) were treated by high-intensity pulsed electric fields (HIPEF) (35 kV cm(-1) with 4 μs bipolar pulses at 200 Hz for 1800 μs), high-pressure processing (HPP) (400 MPa at 40 °C for 5 min) or thermal treatment (TT) (90 °C for 1 min) in order to evaluate the influence of food matrix and processing on the bioaccessibility of carotenoids and on the lipophilic antioxidant activity (LAA). The bioaccessibility of these compounds diminished after applying any treatment (HIPEF, HPP and TT), with the exception of cis-violaxanthin + neoxanthin, which increased by 79% in HIPEF and HPP beverages. The lowest carotenoid bioaccessibility was always obtained in TT beverages (losses up to 63%). MB was the best food matrix for improving the bioaccessibility of carotenoids, as well as the LAA. The results demonstrate that treatment and food matrix modulated the bioaccessibility of carotenoids as well as the lipophilic antioxidant potential of beverages. Additionally, HIPEF and HPP could be considered as promising technologies to obtain highly nutritional and functional beverages.

  17. Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice.

    Science.gov (United States)

    Jafari, S M; Jabari, S S; Dehnad, D; Shahidi, S A

    2017-03-01

    In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90 °C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30 °C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time. Higher nanoparticle concentrations made tomato juices that require lowered thermal durations, because of better heat transfer to the product, and total phenolic compounds dwindle less severely; In fact, after 30 s thermal processing at 70 °C with 0 and 4% nanoparticles, total phenolic compounds were maintained by 71.9 and 73.6%, respectively. The range of total soluble solids for processed tomato juices was 5.4-5.6, meaning that nanofluid thermal processing could preserve the natural condition of tomato juices successfully. Based on the indices considered, a nanofluid thermal processing with 4% nanoparticle concentration at the temperature of 70 °C for 30 s will result in the best nutritional contents of final tomato juices.

  18. Preliminary assessment of blending Hanford tank wastes

    International Nuclear Information System (INIS)

    Geeting, J.G.H.; Kurath, D.E.

    1993-03-01

    A parametric study of blending Hanford tank wastes identified possible benefits from blending wastes prior to immobilization as a high level or low level waste form. Track Radioactive Components data were used as the basis for the single-shell tank (SST) waste composition, while analytical data were used for the double-shell tank (DST) composition. Limiting components were determined using the existing feed criteria for the Hanford Waste Vitrification Plant (HWVP) and the Grout Treatment Facility (GTF). Results have shown that blending can significantly increase waste loading and that the baseline quantities of immobilized waste projected for the sludge-wash pretreatment case may have been drastically underestimated, because critical components were not considered. Alternatively, the results suggest further review of the grout feed specifications and the solubility of minor components in HWVP borosilicate glass. Future immobilized waste estimates might be decreased substantially upon a thorough review of the appropriate feed specifications

  19. Preliminary assessment of blending Hanford tank wastes

    Energy Technology Data Exchange (ETDEWEB)

    Geeting, J.G.H.; Kurath, D.E.

    1993-03-01

    A parametric study of blending Hanford tank wastes identified possible benefits from blending wastes prior to immobilization as a high level or low level waste form. Track Radioactive Components data were used as the basis for the single-shell tank (SST) waste composition, while analytical data were used for the double-shell tank (DST) composition. Limiting components were determined using the existing feed criteria for the Hanford Waste Vitrification Plant (HWVP) and the Grout Treatment Facility (GTF). Results have shown that blending can significantly increase waste loading and that the baseline quantities of immobilized waste projected for the sludge-wash pretreatment case may have been drastically underestimated, because critical components were not considered. Alternatively, the results suggest further review of the grout feed specifications and the solubility of minor components in HWVP borosilicate glass. Future immobilized waste estimates might be decreased substantially upon a thorough review of the appropriate feed specifications.

  20. Long-term orange juice consumption is associated with low LDL-cholesterol and apolipoprotein B in normal and moderately hypercholesterolemic subjects

    Science.gov (United States)

    2013-01-01

    Background This study investigated the hypothesis that long-term orange juice consumption (≥ 12 months) was associated with low risk factors for cardiovascular disease in adult men and women with normal and moderately high cholesterol blood levels. Methods The sample consisted of 103 men (18–66 y) and 26 women (18–65 y); all were employees of an orange juice factory with daily access to free orange juice. The results showed that 41% of the individuals consumed 2 cups (480 mL) of orange juice per day for at least twelve months, while 59% of the volunteers are non-consumers of orange juice. Results Orange juice consumers with normal serum lipid levels had significantly lower total cholesterol (−11%, p juice consumers and non-consumers, but vitamin C and folate intake was higher in orange juice consumers. Conclusion Long-term orange juice consumers had lower levels of total cholesterol, LDL-cholesterol, apo B and LDL/HDL ratio and an improvement of folate and vitamin C in their diet. PMID:23919812

  1. Development of ice cream based sugar cane juice and sensory evaluation with children

    Directory of Open Access Journals (Sweden)

    Vanessa Pedro da Silva

    2014-02-01

    Full Text Available Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC, sugar cane juice ice cream with molasses (SCM and sugar cane juice ice cream with brown sugar (SCR. Sensory evaluation was conducted with 120 children (62 boys and 58 girls from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA, the scores compared by Tukey test (p ? 0.05 and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by

  2. Optimising the Blended Learning Environment: The Arab Open University Experience

    Science.gov (United States)

    Hamdi, Tahrir; Abu Qudais, Mohammed

    2018-01-01

    This paper will offer some insights into possible ways to optimise the blended learning environment based on experience with this modality of teaching at Arab Open University/Jordan branch and also by reflecting upon the results of several meta-analytical studies, which have shown blended learning environments to be more effective than their face…

  3. Biodigestion of cassava peels blended with pig dung for methane ...

    African Journals Online (AJOL)

    Biodigestion of the wastes blends and control was carried out simultaneously under the same environmental and operational conditions of 30 days retention period using four metallic biodigesters of 32 L capacity each. The biogas yield result shows that blend 2 yielded the highest cumulative biogas of 78.5 L, while the least ...

  4. HIGH SCHOOL STUDENTS’ VIEWS ON BLENDED LEARNING

    Directory of Open Access Journals (Sweden)

    Ibrahim Umit YAPICI,

    2012-08-01

    Full Text Available In this study, it is aimed to determine the high school students’ views on blended learning. The study was carried out in biology course for the lesson unit of “Classification of Living Things and Biodiversity” with 47 9th grade students attending Nevzat Ayaz Anatolian High School in the second term of the academic year of 2009-2010. The lessons were taught in a way appropriate to the blended learning model both via the Internet and on face-to-face basis. As the online dimension of the blended learning model, Moodle, a Learning Management System (LMS, was used. The application lasted 10 weeks. The scale of learners’ views on blended learning was applied and interviews were held to determine the views. As a result of the analysis of the scale, it was seen that their views were “highly” positive. The interviews held with the students revealed that the blended learning model provided students with various opportunities such as getting prepared for the lessons, reviewing the lessons as many times as wanted, reaching the subject-related materials without being dependent on time and place, testing oneself and communicating with the teacher and other students out of the school. The interviews also revealed that there were various problems though such as lack of Internet connection at home and problems experienced while playing the videos.

  5. Biocompatible electrospun polymer blends for biomedical applications.

    Science.gov (United States)

    Munj, Hrishikesh Ramesh; Nelson, M Tyler; Karandikar, Prathamesh Sadanand; Lannutti, John Joseph; Tomasko, David Lane

    2014-10-01

    Blends of natural and synthetic polymers have received considerable attention as biomaterials due to the potential to optimize both mechanical and bioactive properties. Electrospinning of biocompatible polymers is an efficient method producing biomimetic topographies suited to various applications. In the ultimate application, electrospun scaffolds must also incorporate drug/protein delivery for effective cell growth and tissue repair. This study explored the suitability of a ternary Polymethylmethacrylate-Polycaprolactone-gelatin blend in the preparation of electrospun scaffolds for biomedical applications. Tuning the blend composition allows control over scaffold mechanical properties and degradation rate. Significant improvements were observed in the mechanical properties of the blend compared with the individual components. In order to study drug delivery potential, triblends were impregnated with the model compound Rhodamine-B using sub/supercritical CO₂ infusion under benign conditions. Results show significantly distinct release profiles of the impregnated dye from the triblends. Specific factors such as porosity, degradation rate, stress relaxation, dye-polymer interactions, play key roles in impregnation and release. Each polymer component of the triblends shows distinct behavior during impregnation and release process. This affects the aforementioned factors and the release profiles of the dye. Careful control over blend composition and infusion conditions creates the flexibility needed to produce biocompatible electrospun scaffolds for a variety of biomedical applications. © 2014 Wiley Periodicals, Inc.

  6. Daily grape juice consumption reduces oxidative DNA damage and plasma free radical levels in healthy Koreans

    International Nuclear Information System (INIS)

    Park, Yoo Kyoung; Park, Eunju; Kim, Jung-Shin; Kang, Myung-Hee

    2003-01-01

    Grape contains flavonoids with antioxidant properties which are believed to be protective against various types of cancer. This antioxidative protection is possibly provided by the effective scavenging of reactive oxygen species (ROS), thus defending cellular DNA from oxidative damage and potential mutations. This study of healthy adults tested whether a daily regimen of grape juice supplementation could reduce cellular DNA damage in peripheral lymphocytes and reduce the amount of free radicals released. Sixty-seven healthy volunteers (16 women and 51 men) aged 19-57 years were given 480 ml of grape juice daily for 8 weeks in addition to their normal diet, and blood samples were drawn before and after the intervention. The DNA damage was determined by using the single cell gel (comet) assay with alkaline electrophoresis and was quantified by measuring tail length (TL). Levels of free radicals were determined by reading the lucigenin-perborate ROS generating source, using the Ultra-Weak Chemiluminescence Analyzer System. Grape juice consumption resulted in a significant decrease in lymphocyte DNA damage expressed by TL (before supplementation: 88.75±1.55 μm versus after supplementation: 70.25±1.31 μm; P=0.000 by paired t-test). Additionally, grape juice consumption for 8 weeks reduced the ROS/photon count by 15%, compared to the beginning of the study. The preventive effect of grape juice against DNA damage was simultaneously shown in both sexes. These results indicate that the consumption of grape juice may increase plasma antioxidant capacity, resulting in reduced DNA damage in peripheral lymphocytes achieved at least partially by a reduced release of ROS. Our findings support the hypothesis that polyphenolic compounds contained in grape juice exert cancer-protective effects on lymphocytes, limiting oxidative DNA damage possibly via a decrease in free radical levels

  7. Daily grape juice consumption reduces oxidative DNA damage and plasma free radical levels in healthy Koreans

    Energy Technology Data Exchange (ETDEWEB)

    Park, Yoo Kyoung; Park, Eunju; Kim, Jung-Shin; Kang, Myung-Hee

    2003-08-28

    Grape contains flavonoids with antioxidant properties which are believed to be protective against various types of cancer. This antioxidative protection is possibly provided by the effective scavenging of reactive oxygen species (ROS), thus defending cellular DNA from oxidative damage and potential mutations. This study of healthy adults tested whether a daily regimen of grape juice supplementation could reduce cellular DNA damage in peripheral lymphocytes and reduce the amount of free radicals released. Sixty-seven healthy volunteers (16 women and 51 men) aged 19-57 years were given 480 ml of grape juice daily for 8 weeks in addition to their normal diet, and blood samples were drawn before and after the intervention. The DNA damage was determined by using the single cell gel (comet) assay with alkaline electrophoresis and was quantified by measuring tail length (TL). Levels of free radicals were determined by reading the lucigenin-perborate ROS generating source, using the Ultra-Weak Chemiluminescence Analyzer System. Grape juice consumption resulted in a significant decrease in lymphocyte DNA damage expressed by TL (before supplementation: 88.75{+-}1.55 {mu}m versus after supplementation: 70.25{+-}1.31 {mu}m; P=0.000 by paired t-test). Additionally, grape juice consumption for 8 weeks reduced the ROS/photon count by 15%, compared to the beginning of the study. The preventive effect of grape juice against DNA damage was simultaneously shown in both sexes. These results indicate that the consumption of grape juice may increase plasma antioxidant capacity, resulting in reduced DNA damage in peripheral lymphocytes achieved at least partially by a reduced release of ROS. Our findings support the hypothesis that polyphenolic compounds contained in grape juice exert cancer-protective effects on lymphocytes, limiting oxidative DNA damage possibly via a decrease in free radical levels.

  8. DNA catabolites in triathletes: effects of supplementation with an aronia-citrus juice (polyphenols-rich juice).

    Science.gov (United States)

    García-Flores, Libia Alejandra; Medina, Sonia; Cejuela-Anta, Roberto; Martínez-Sanz, José Miguel; Abellán, Ángel; Genieser, Hans-Gottfried; Ferreres, Federico; Gil-Izquierdo, Ángel

    2016-04-01

    In this study we analyzed whether our aronia-citrus juice (ACJ, the composition is based on a mixture of 95% citrus juice with 5% of Aronia melanocarpa juice), rich in polyphenols, and physical exercise had an effect on seven catabolites of DNA identified in plasma and on a urine isoprostane (8-iso-PGF2α). Sixteen elite triathletes on a controlled diet for triathlon training (45 days) were used in this clinical trial. Our results show a decrease in the 8-hydroxy-2'-deoxyguanosine concentration due to chronic physical exercise. The ACJ intake and physical exercise maintained the guanosine-3',5'-cyclic monophosphate plasmatic concentrations and decreased the concentration of 8-hydroxyguanine as well as urinary values of 8-iso-PGF2α. Finally, we observed a significant increase in the 8-nitroguanosine levels in triathletes after ACJ intake, compared to the placebo stage. It is concluded that the combination of the intake of ACJ, rich in polyphenolic compounds, with adequate training was able to influence the plasmatic and urinary values of oxidative stress biomarkers. This suggests a positive effect on the oxidative damage and potential associations with DNA repair mechanisms.

  9. Antidiabetic and renoprotective effect of Fagonia cretica L. methanolic extract and Citrus paradise Macfad. juice in alloxan induced diabetic rabbits

    Directory of Open Access Journals (Sweden)

    Sairah H. Kamran

    2017-11-01

    Full Text Available Context: Fagonia cretica is a medicinal herb reported to have flavanoids of potential therapeutic value and Citrus paradisi is a fruit, whose juice is of great therapeutic value due to its anti-hyperglycemic effects. Aims: To determine anti-hyperglycemic and renal protective effect of methanolic extract of Fagonia cretica and Citrus paradisi juice (grapefruit juice in alloxan induced diabetic rabbits. Methods: Diabetes was induced in rabbits by alloxan monohydrate (150 mg/kg, i.p.. The therapies including Fagonia cretica methanolic extract (500 mg/kg, Citrus paradisi juice (7 mL/kg and sitagliptin (10 mg/kg were administered (p.o. to diabetic groups for 14 days. The biochemical parameters, glucose, creatinine, urea, bilirubin, albumin, total protein, globulins and albumin/globulin ratio were estimated. Results: Fagonia cretica extract and grapefruit juice therapy significantly (p<0.05 reduced glucose levels in diabetic rats. Fagonia cretica extract was more effective anti-hyperglycemic agent than Citrus paradisi juice and sitagliptin. Significant (p<0.05 improvement in kidney function was observed in treated groups, the plant extract showing significant improvement as compared to the other two treatments. The histopathological results verified improvement in structural damage of kidney, liver and pancreas with these treatments. Conclusions: Fagonica cretica and Citrus paradisi juice therapy markedly improved hyperglycemia and kidney functions in alloxan-induced diabetic rabbits.

  10. Binary blend Nanoparticles with defined morphology

    International Nuclear Information System (INIS)

    Ghazy, O.A.H.

    2008-01-01

    The word blend in linguistics means a word formed from two parts of two words. In polymer science polymer blends means polymer mixtures, a class of materials analogues to the metal alloys. Blending of polymers is a simple and economic way to create new materials meeting specific desired properties. The other alternative is to synthesize such materials eventually facing the organic chemistry design difficulties. The low entropy of mixing polymers makes the process thermodynamically unfavorable, unless there are some specific interactions between the mixed polymers. As a result, in thermal equilibrium typically a phase separation between the blend components takes place. The main challenge facing the blending of polymers is the control of the length scale of the phase separation. One of the most important applications, where the control of the phase separation is crucial for the performance is the organic solar cells. In organic solar cells a blend of an electron donating polymer and electron accepting one is formed. The dimensions of the phase separation between the two polymers should be in the range of the exciton diffusion length [1-3] (in semiconductors, exciton diffusion length is the average distance traveled by the electron-hole pair before recombination). Only under this condition the charge transfer at the interface between the two polymer layers can take place and the solar cell performs efficiently. The thin polymer blend layers for such applications are commonly deposited by spin coating from solution containing both polymers. The morphology of the thin layer prepared in this way is highly influenced by the preparation conditions such as the surface properties of the substrate, the solvent from which the blend was deposited, the temperature, and the annealing temperature [4-9]. Therefore controlling the length scale of phase separation in layers casted or spin coated from solutions is difficult and is a matter of trials and errors. Recently a novel

  11. HEU to LEU conversion and blending facility: UNH blending alternative to produce LEU oxide for disposal

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1995-09-01

    The United States Department of Energy (DOE) is examining options for the disposition of surplus weapons-usable fissile materials and storage of all weapons-usable fissile materials. Disposition is a process of use or disposal of material that results in the material being converted to a form that is substantially and inherently more proliferation-resistant than is the original form. Examining options for increasing the proliferation resistance of highly enriched uranium (HEU) is part of this effort. This report provides data to be used in the environmental impact analysis for the uranyl nitrate hexahydrate blending option to produce oxide for disposal. This the Conversion and Blending Facility (CBF) alternative will have two missions (1) convert HEU materials into HEU uranyl nitrate (UNH) and (2) blend the HEU uranyl nitrate with depleted and natural assay uranyl nitrate to produce an oxide that can be stored until an acceptable disposal approach is available. The primary emphasis of this blending operation will be to destroy the weapons capability of large, surplus stockpiles of HEU. The blended LEU product can only be made weapons capable again by the uranium enrichment process. The blended LEU will be produced as a waste suitable for storage or disposal.

  12. HEU to LEU conversion and blending facility: UNH blending alternative to produce LEU oxide for disposal

    International Nuclear Information System (INIS)

    1995-09-01

    The United States Department of Energy (DOE) is examining options for the disposition of surplus weapons-usable fissile materials and storage of all weapons-usable fissile materials. Disposition is a process of use or disposal of material that results in the material being converted to a form that is substantially and inherently more proliferation-resistant than is the original form. Examining options for increasing the proliferation resistance of highly enriched uranium (HEU) is part of this effort. This report provides data to be used in the environmental impact analysis for the uranyl nitrate hexahydrate blending option to produce oxide for disposal. This the Conversion and Blending Facility (CBF) alternative will have two missions (1) convert HEU materials into HEU uranyl nitrate (UNH) and (2) blend the HEU uranyl nitrate with depleted and natural assay uranyl nitrate to produce an oxide that can be stored until an acceptable disposal approach is available. The primary emphasis of this blending operation will be to destroy the weapons capability of large, surplus stockpiles of HEU. The blended LEU product can only be made weapons capable again by the uranium enrichment process. The blended LEU will be produced as a waste suitable for storage or disposal

  13. Microbiological Quality of Fresh Nopal Juice

    Directory of Open Access Journals (Sweden)

    Ana María Hernández-Anguiano

    2016-12-01

    Full Text Available The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162 made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (p < 0.05 in winter and spring, respectively. Citrobacter youngae was found in 20% of the samples, an unidentified species of Citrobacter in 10%, C. freundii and Proteus mirabilis in 3%, and Salmonella Javiana in 1%. The presence of these microorganisms, especially Salmonella, in the nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.

  14. Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells.

    Science.gov (United States)

    Copetti, Cristiane; Franco, Fernanda Wouters; Machado, Eduarda da Rosa; Soquetta, Marcela Bromberger; Quatrin, Andréia; Ramos, Vitor de Miranda; Moreira, José Cláudio Fonseca; Emanuelli, Tatiana; Sautter, Cláudia Kaehler; Penna, Neidi Garcia

    2018-01-01

    Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes ( Vitis labrusca ) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H 2 O 2 -induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. These results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity.

  15. Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells

    Directory of Open Access Journals (Sweden)

    Cristiane Copetti

    2018-01-01

    Full Text Available Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes (Vitis labrusca in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA and metabolic mitochondrial viability (MTT were assessed after exposure of human neuron-like cells (SH-SY5Y to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays. Furthermore, juice inhibited H2O2-induced intracellular production of reactive species (RS and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized exhibited a per se effect by inducing the production of RS and reducing cell viability. These results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity.

  16. Jungle Juice: Knowledge and Usage Among Kenyan Surgical Teams

    African Journals Online (AJOL)

    This survey aimed to evaluate knowledge and safe usage of jungle juice on patients in ... patterns and safety measures employed during use of jungle juice among ... Regarding the specific antidote for severe local anesthetic toxicity and its ...

  17. Dehydrated melon containing antioxidants and calcium from grape juice

    Directory of Open Access Journals (Sweden)

    Hulda N. M. Chambi

    2016-11-01

    Full Text Available Background: Grape juice has a high antioxidant potential, capable of fighting oxidative processes in the body. The juice is mainly marketed in its concentrated form, which has a high content of glucose and fructose. The juice concentrate may then be used as an osmotic agent to dehydrated fruit with a relatively short shelf-life at room temperature, such as melon. The osmotic dehydration process can also be combined with conventional drying in order to further reduce the water activity (a w of the product. Finally, the antioxidant-rich melon meets the consumers’ demand for foods which contain ingredients that may impart health benefits. Results: Melon dehydrated by osmotic process at 200, 400 and 600 mbar, using grape juice concentrate (GJC, showed no significant differences in physical characteristics (a w , °Brix, and moisture content. Higher efficiency was observed when dehydration was performed at 200 mbar. After osmotic dehydration with GJC, both plasmolysis of the melon cells and an increase in intercellular spaces were observed by optical microscopy, with no negative impact on the mechanical properties (True stress, Hencky’s strain and deformability modulus. Calcium present in GJC was impregnated into the melon matrix, thus contributing with the mineral composition and mechanical properties of the final product. No significant differences were observed for the antioxidant capacity of melon dehydrated both with GJC and GJC followed by air-drying at 50 and 70°C. This demonstrates that it is possible to combine the two processes to obtain a product with intermediate moisture without decreasing its antioxidant capacity. The samples scored above the acceptable limit (>5 varying between like slightly to like moderately, resulting in a purchase intent with average scores between 3 (maybe/maybe not buy and 4 (probably would buy. Conclusions: A product with intermediate water activity, acidic, firm, high antioxidant capacity, rich in calcium

  18. Designing appropriate blended courses: a students' perspective.

    Science.gov (United States)

    Tsai, Chia-Wen

    2010-10-01

    The computing education in Taiwan's vocational schools usually focuses on how to help students enhance their professional skills and pass certified examinations. In addition, due to national education policy and universities' regulations, pure online courses are not permitted in Taiwan. In order to design appropriate blended learning (BL) courses, the author explored the effects of web-mediated self-regulated learning (SRL) with variations in online class frequency on enhancing students' computing skills and their perspective of the blended courses. A total of 172 students, divided into four groups, participated in the experiment. The results showed that students in the SRL and BL group with five online classes had the highest scores for using a database management system (DBMS), and the highest pass rate on certified examinations. Students in this group also expressed their positive perspective on the arrangement of their blended course with the intervention of web-mediated SRL.

  19. SYSTEM APPROACH TO THE BLENDED LEARNING

    Directory of Open Access Journals (Sweden)

    Vladimir Kukharenko

    2015-10-01

    Full Text Available Currently, much attention is paid to the development of learning sour cream – a combination of traditional and distance (30-70% of training. Such training is sometimes called hybrid and referred to disruptive technologies. Purpose – to show that the use of systemic campaign in blended learning provides a high quality of education, and the technology can be devastating. The subject of the study – blended learning, object of study – Mixed learning process. The analysis results show that the combined training increases the motivation of students, qualification of teachers, personalized learning process. At the same time there are no reliable methods of assessing the quality of education and training standards. It is important that blended learning strategy to support the institutional goals and had an effective organizational model for support.

  20. Crystallinity evaluation of polyhydroxybutyrate and polycaprolactone blends

    International Nuclear Information System (INIS)

    Cavalcante, Maxwell P.; Rodrigues, Elton Jorge R.; Tavares, Maria Ines B.

    2015-01-01

    Polyhydroxybutyrate, PHB, is a polymer obtained through bacterial or synthetic pathways. It has been used in the biomedical field as a matrix for drug delivery, medical implants and as scaffold material for tissue engineering. PHB has high structural organization, which makes it highly crystalline and brittle, making biodegradation difficult, reducing its employability. In order to enhance the mechanical and biological properties of PHB, blends with other polymers, biocompatible or not, are researched and produced. In this regard, blends of PHB and polycaprolactone, PCL, another biopolymer widely used in the biomedical industry, were obtained via solution casting and were characterized by X-ray diffraction (XRD), differential scanning calorimetry (DSC) and low field nuclear magnetic resonance (LF-NMR). Results have shown a dependence between PHB's crystallinity index and PCL quantity employed to obtain the blends.(author)

  1. Baccaurea angulata fruit juice ameliorates altered hematological and biochemical biomarkers in diet-induced hypercholesterolemic rabbits.

    Science.gov (United States)

    Ahmed, Idris Adewale; Mikail, Maryam Abimbola; Ibrahim, Muhammad

    2017-06-01

    Hypercholesterolemia is an important risk factor linked to the alteration of blood hematology and clinical chemistry associated with the development and progression of atherosclerosis. Previous studies have demonstrated the safety and potential health benefits of Baccaurea angulata (BA) fruit. We hypothesized that the oral administration of BA fruit juice could ameliorate the alteration in the hematological and biochemical biomarkers of diet-induced hypercholesterolemic rabbits. The aim of this study was to investigate the effects of different doses of BA juice on the hematological and biochemical biomarkers in normo- and hypercholesterolemic rabbits. Thirty-five healthy adult New Zealand White rabbits were assigned to seven different groups for 90days of diet intervention. Four atherogenic groups were fed a 1% cholesterol diet and 0, 0.5, 1.0, and 1.5mL of BA juice per kg of rabbit daily. The other three normal groups were fed a commercial rabbit pellet diet and 0, 0.5, and 1.0mL of BA juice per kg of rabbit daily. Baseline and final blood samples after 90days of repeated administration BA juice were analyzed for hematological parameters while serum, aortic and hepatic lysates were analyzed for lipid profiles and other biochemical biomarkers. The alteration of the hemopoietic system, physiological changes in serum and tissues lipid profiles and other biochemicals resulting from the consumption of a high-cholesterol diet were significantly (Pjuice. Improvements of the biomarkers in rabbits were dose-dependent, markedly enhanced at the highest dose of juice (1.5mL/kg/day). The results suggest potential health benefits of the antioxidant-rich BA fruit juice against hypercholesterolemia-associated hematological and biochemical alterations in the rabbit. Copyright © 2017 Elsevier Inc. All rights reserved.

  2. Fabrication and Characterization of Electrospun Wool Keratin/Poly(vinyl alcohol) Blend Nanofibers

    OpenAIRE

    Shuai Li; Xu-Hong Yang

    2014-01-01

    Wool keratin/poly(vinyl alcohol) (PVA) blend nanofibers were fabricated using the electrospinning method in formic acid solutions with different weight ratios of keratin to PVA. The resultant blend nanofibers were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR), X-ray diffraction (XRD), thermal gravimetric analysis (TGA), and tensile test. SEM images showed that the diameter of the blend nanofibers was affected by the content of keratin in blend solution...

  3. Mechanical and thermal properties of physically-blended-plastic films

    International Nuclear Information System (INIS)

    Abu Issa, M. S.

    1983-10-01

    Low density polyethylene (LDPE) and isotactic polypropylene (PP) blend were produced in film form and were characterized by a number of techniques such as wide-angle x-ray diffraction (WAXD), differential thermal analysis (DTA), scanning electron microscopy (SEM), and instron tensile testing. Results of WAXD and DTA showed conclusively that the two components in the blend are incompatible. SEM micrographs indicated that the 60/40 and 40/60 PP/PE blends show approximately fine homogeneous dispersion of the minor component into the matrix of the major component. The mechanical properties of the blend films improved with respect to the PE homo polymer. The improvement was more remarkable with the increase of the PP component in the blend. Results obtained in this work were explained in terms of crystallinity and the crystallite orientation. 28 refs., 29 figs., 5 tabs. (A.M.H.)

  4. Elastomer modified polypropylene–polyethylene blends as matrices for wood flour–plastic composites

    Science.gov (United States)

    Craig Clemons

    2010-01-01

    Blends of polyethylene (PE) and polypropylene (PP) could potentially be used as matrices for wood–plastic composites (WPCs). The mechanical performance and morphology of both the unfilled blends and wood-filled composites with various elastomers and coupling agents were investigated. Blending of the plastics resulted in either small domains of the minor phase in a...

  5. A drop penetration method to measure powder blend wettability.

    Science.gov (United States)

    Wang, Yifan; Liu, Zhanjie; Muzzio, Fernando; Drazer, German; Callegari, Gerardo

    2018-03-01

    Water wettability of pharmaceutical blends affects important quality attributes of final products. We investigate the wetting properties of a pharmaceutical blend lubricated with Magnesium Stearate (MgSt) as a function of the mechanical shear strain applied to the blend. We measure the penetration dynamics of sessile drops deposited on slightly compressed powder beds. We consider a blend composed of 9% Acetaminophen 90% Lactose and 1% MgSt by weight. Comparing the penetration time of water and a reference liquid Polydimethylsiloxane (silicon oil) we obtain an effective cosine of the contact angle with water, based on a recently developed drop penetration method. We repeat the experiments for blends exposed to increasing levels of shear strain and demonstrate a significant decrease in water wettability (decrease in the cosine of the contact angle). The results are consistent with the development of a hydrophobic film coating the powder particles as a result of the increased shear strain. Finally, we show that, as expected dissolution times increase with the level of shear strain. Therefore, the proposed drop penetration method could be used to directly assess the state of lubrication of a pharmaceutical blend and act as a quality control on powder blend attributes before the blend is tableted. Copyright © 2017 Elsevier B.V. All rights reserved.

  6. Blended Learning or E-learning?

    OpenAIRE

    Tayebinik, Maryam; Puteh, Marlia

    2013-01-01

    ICT or Information and Communication Technology has pervaded the fields of education.In recent years the term e-learning has emerged as a result of the integration of ICT in the education fields. Following the application this technology into teaching, some pitfalls have been identified and this have led to the Blended learning phenomenon.However the preference on this new method has been debated quite extensively.The aim of this paper is to investigate the advantages of blended learning over...

  7. Utilization of dried roselle calyces extract in fruit juice processing

    OpenAIRE

    Kilima, Beatrice Mgaya

    2014-01-01

    There has been an increased consumption of fruit juice as consumers have become aware of the nutritional and health benefits of fruit juices. This increased consumption goes together with the growth of varieties of fruit juices and beverages offered for sale. Among these products is roselle (Hibiscus sabdariffa L.) juice, or drink, which is a good source of anthocyanins, vitamins (thiamine, riboflavin, niacin, ascorbic acid) and minerals (Ca, P, Fe). In addition, roselle is also used as flavo...

  8. 21 CFR 146.137 - Frozen orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded on...

  9. Blended learning in anatomy

    DEFF Research Database (Denmark)

    Østergaard, Gert Værge; Brogner, Heidi Marie

    behind DBR is that new knowledge is generated through processes that simultaneously develop, test and improve a design, in this case, an educational design (1) The main principles used in the project is blended learning and flipped learning (2). …"I definitely learn best in practice, but the theory...... in working with the assignments in the classroom."... External assesor, observer and interviewer Based on the different evaluations, the conclusion are that the blended learning approach combined with the ‘flipped classroom’ is a very good way to learn and apply the anatomy, both for the students......The aim of the project was to bridge the gap between theory and practice by working more collaboratively, both peer-to-peer and between student and lecturer. Furthermore the aim was to create active learning environments. The methodology of the project is Design-Based Research (DBR). The idea...

  10. Theory of polymer blends

    International Nuclear Information System (INIS)

    Curro, J.G.; Schweizer, K.S.

    1989-01-01

    We have recently developed a new theoretical approach to the study of polymer liquids. The theory is based on the ''reference interaction site model'' (RISM theory) of Chandler and Andersen, which has been successful in describing the structure of small molecule liquids. We have recently extended our polymer RISM theory to the case of polymer blends. In the present investigation we have applied this theory to two special binary blends: (1) the athermal mixture where we isolate structural effects, and (2) the isotopic mixture in which structurally identical polymer chains interact with dissimilar attractive interactions. By studying these two special cases we are able to obtain insights into the molecular factors which control the miscibility in polymer mixtures. 18 refs., 2 figs

  11. A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process.

    Science.gov (United States)

    De Paepe, Domien; Coudijzer, Katleen; Noten, Bart; Valkenborg, Dirk; Servaes, Kelly; De Loose, Marc; Diels, Ludo; Voorspoels, Stefan; Van Droogenbroeck, Bart

    2015-04-15

    In this study, advantages and disadvantages of the innovative, low-oxygen spiral-filter press system were studied in comparison with the belt press, commonly applied in small and medium size enterprises for the production of cloudy apple juice. On the basis of equivalent throughput, a higher juice yield could be achieved with spiral-filter press. Also a more turbid juice with a higher content of suspended solids could be produced. The avoidance of enzymatic browning during juice extraction led to an attractive yellowish juice with an elevated phenolic content. Moreover, it was found that juice produced with spiral-filter press demonstrates a higher retention of phenolic compounds during the downstream processing steps and storage. The results demonstrates the advantage of the use of a spiral-filter press in comparison with belt press in the production of a high quality cloudy apple juice rich in phenolic compounds, without the use of oxidation inhibiting additives. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Measurement of the Patulin toxicant using high performance liquid chromatography (HPLC in apple juices supplied in Khorramabad City, Iran

    Directory of Open Access Journals (Sweden)

    Elham Esmaeili Lashkarian

    2016-11-01

    Full Text Available Making use of low quality moldy and worm-eaten fruits for juice production causes various irritations in human body due to its hazardous compounds. Today, Patulin toxicant is one of the most important compounds to be investigated in juices, particularly in apple juices. This research aims to measure the amount of Patulin toxicant and identify the molding factors in apple juices supplied in Khorramabad shops. After preparing a list of shops supplying and selling h\\juices in Khorramabad, 64 apple juices packs were collected at random. The Patulin measurement was accomplished using high performance liquid chromatography (HPLC and the molding factors identification also was performed using macroscopic, microscopic and other necessary tests after the sample were cultured in standard method. Out of 64 sample investigated from presence of lack of mold perspective, 61 (95.3% lacked mold and 1 (1.6% had Aspergillus terreus mold and 2 (3.1% had Penicillium mold. The Patulin level measured in 31 samples (48% was negative and in 33 ones (52% was positive in range 5.102-26.484 μg.l-1. The data obtained from samples was evaluated well in comparison to external standards and the correlation coefficient of 0.99 was indicated. The results obtained from this research indicated that the mean Patulin measured in apple juices studied was less than the EU and Iranian standards.

  13. Effect of maleic anhydride on the physico-mechanical properties of NR/PE blends

    International Nuclear Information System (INIS)

    Yehia, A.A.; El Elnashar, D.

    2005-01-01

    Blending of two or more polymers is considered as a new technique to produce new materials with new properties at low production cost and investment. Rubber / Rubber blends are well known in tire industry. In the last decade rubber and plastic blending attract the interest of many researchers and technologists. In the present work NR and LLDPE was blended in presence of maleic anhydride (MA) on a Brabender premixed at different conditions and namely temperature and time. The obtained blends were cured with sulphur and peroxide curing systems. Peroxide can crosslink both NR and PE, but the sulphur system crosslinks only the rubber phase in the blend. The data showed also that the addition of MA greatly improved the physico-mechanical properties of NR/PE blends. The surface morphology of the blends under investigation was studied by SEM. The results will be presented and discussed in detail

  14. Determination of the density and the viscosities of biodiesel-diesel fuel blends

    Energy Technology Data Exchange (ETDEWEB)

    Alptekin, Ertan; Canakci, Mustafa [Department of Mechanical Education, Kocaeli University, 41380 Kocaeli (Turkey); Alternative Fuels R and D Center, Kocaeli University, 41040 Kocaeli (Turkey)

    2008-12-15

    In this study, commercially available two different diesel fuels were blended with the biodiesels produced from six different vegetable oils (sunflower, canola, soybean, cottonseed, corn oils and waste palm oil). The blends (B2, B5, B10, B20, B50 and B75) were prepared on a volume basis. The key fuel properties such as density and viscosities of the blends were measured by following ASTM test methods. Generalized equations for predicting the density and viscosities for the blends were given and a mixing equation, originally proposed by Arrhenius and described by Grunberg and Nissan, was used to predict the viscosities of the blends. For all blends, it was found that there is an excellent agreement between the measured and estimated values of the density and viscosities. According to the results, the density and viscosities of the blends increased with the increase of biodiesel concentration in the fuel blend. (author)

  15. BIODIESEL BLENDS IN SPACE HEATING EQUIPMENT

    International Nuclear Information System (INIS)

    KRISHNA, C.R.

    2001-01-01

    Biodiesel is a diesel-like fuel that is derived from processing vegetable oils from various sources, such as soy oil, rapeseed or canola oil, and also waste vegetable oils resulting from cooking use. Brookhaven National laboratory initiated an evaluation of the performance of blends of biodiesel and home heating oil in space heating applications under the sponsorship of the Department of Energy (DOE) through the National Renewable Energy Laboratory (NREL). This report is a result of this work performed in the laboratory. A number of blends of varying amounts of a biodiesel in home heating fuel were tested in both a residential heating system and a commercial size boiler. The results demonstrate that blends of biodiesel and heating oil can be used with few or no modifications to the equipment or operating practices in space heating. The results also showed that there were environmental benefits from the biodiesel addition in terms of reductions in smoke and in Nitrogen Oxides (NOx). The latter result was particularly surprising and of course welcome, in view of the previous results in diesel engines where no changes had been seen. Residential size combustion equipment is presently not subject to NOx regulation. If reductions in NOx similar to those observed here hold up in larger size (commercial and industrial) boilers, a significant increase in the use of biodiesel-like fuel blends could become possible

  16. 21 CFR 146.187 - Canned prune juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned prune juice. 146.187 Section 146.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Beverages § 146.187 Canned prune juice. (a) Canned prune juice is the food prepared from a water extract of...

  17. Stable-isotope composition of the water of apple juice

    International Nuclear Information System (INIS)

    Bricout, Jacques; Merlivat, Liliane

    1973-01-01

    By deuterium and oxygen 18 analysis, it was shown that apples' water is enriched in heavier isotopes as compared to rain water. The isotopic composition of the water of reconstituted apple juice is closed to the isotopic content of the rain water used for dilution. Thus, deuterium and oxyden 18 analysis allows a good analytical distinction between natural apple juice and reconstituted juices [fr

  18. Tailoring the mechanical and biodegradable properties of binary blends of biomedical thermoplastic elastomer.

    Science.gov (United States)

    Ang, Hui Ying; Chan, Jingni; Toong, Daniel; Venkatraman, Subbu S; Chia, Sing Joo; Huang, Ying Ying

    2018-03-01

    Blending polymers with complementary properties capitalizes on the inherent advantages of both components, making it possible to tailor the behaviour of the resultant material. A polymer blend consisting of an elastomer and thermoplastic can help to improve the mechanical integrity of the system without compromising on its processibility. A series of blends of biodegradable Poly(L-lactide-co-ɛ-caprolactone) (PLC) and Poly-(l,l-lactide-co-glycolic acid) (PLLGA), and PLC with Poly-(d,l-lactide-co-glycolic acid) (PDLLGA) were evaluated as a potential material for a biodegradable vesicourethral connector device. Based on the Tg of the blends, PLC/PLLGA formed an immiscible mixture while PLC/PDLLGA resulted in a compatible blend. The results showed that with the blending of PLC, the failure mode of PLLGA and PDLLGA changed from brittle to ductile fracture, with an significant decreas in tensile modulus and strength. SEM images demonstrated the different blend morphologies of different compositions during degradation. Gel Permeation Chromatography (GPC) and mechanical characterization revealed the degradation behaviour of the blends in this order (fastest to slowest): PDLLGA and PLC/PDLLGA blends > PLLGA and PLC/PLLGA blends > PLC. The PLC/PLLGA (70:30) blend was recommended as a suitable for the vesicourethral connector device application, highlighting the tailoring of blends to achieve a desired mechanical performance. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

    Directory of Open Access Journals (Sweden)

    Amene Nematollahi

    2016-05-01

    Conclusion: The results showed that low pH and presence of inhibitor phenolic compounds of cornelian cherry juice have negative effect on viability of probiotics, especially industrial strains during refrigerated storage.

  20. Study the Effect of Some Prebiotics on Physicochemical and Sensory Properties of Dietary Orange Juice

    Directory of Open Access Journals (Sweden)

    Sara Sohrabvandi

    2015-07-01

    Full Text Available Background and objectives: Fortification of beverages with new functional ingredients such as prebiotics is one of the recent progresses in the field of juice production. Therefore, the objective of the present study was to evaluate the effects of adding some prebiotics such as Inulin and Tagatose on physicochemical and sensory properties of orange juice. Methods: The prebiotic compounds (Inulin and Tagatose along with sucrose were added to orange juice in specific proportions and then pasteurized at 90°C. Orange juice treated samples were kept at 4°C (refrigerator temperature and 25°C (room temperature for 3 months. Physicochemical (Brix, acidity, sucrose content and pH and sensory properties of treated samples were evaluated within time intervals of one month. Results: The results showed that storage temperature had no significant effect on pH, Brix and acidity of all treatments (P>0.05. On the other hand, total sugar content of all treatments had decreased significantly during storage (P0.05. Storage of treatments at room temperature had decreased the acceptance of flavors significantly (P<0.05. Conclusion: The result of this study showed that Inulin in combination with sucrose and Tagatose could be used to produce salutary juice with desirable sensory properties.

  1. Comprehensive proteomic analysis of human pancreatic juice

    DEFF Research Database (Denmark)

    Grønborg, Mads; Bunkenborg, Jakob; Kristiansen, Troels Zakarias

    2004-01-01

    Proteomic technologies provide an excellent means for analysis of body fluids for cataloging protein constituents and identifying biomarkers for early detection of cancers. The biomarkers currently available for pancreatic cancer, such as CA19-9, lack adequate sensitivity and specificity...... contributing to late diagnosis of this deadly disease. In this study, we carried out a comprehensive characterization of the "pancreatic juice proteome" in patients with pancreatic adenocarcinoma. Pancreatic juice was first fractionated by 1-dimensional gel electrophoresis and subsequently analyzed by liquid...... in this study could be directly assessed for their potential as biomarkers for pancreatic cancer by quantitative proteomics methods or immunoassays....

  2. Potential nutritional and economic effects of replacing juice with fruit in the diets of children in the United States

    Science.gov (United States)

    Monsivais, Pablo; Rehm, Colin D

    2013-01-01

    Context Dietary guidance for children emphasizes fruit over fruit juices but little is known about the potential nutritional and economic impact of substituting fruit for juice. Objective To estimate the nutritional and economic effects of substituting whole fruit for juice in the diets of children in the US. Design Secondary analyses using the 2001-2004 National Health and Nutrition Examination Survey (NHANES) and a national food price database. Energy, nutrient intakes and diet cost were estimated before and after fruit juices were completely replaced with fruit in three models that emphasized fruits that were fresh, low-cost, and widely-consumed and a fourth model that partially replaced juice with fruit, capping juice at recommended levels. Setting A nationwide, representative sample of children in the US. Participants 7,023 children ages 3-18. Main Outcome Measures Difference in energy, nutrient intakes and diet cost between observed and modeled diets. Results For children who consumed juice, replacement of all juice servings with fresh, whole fruit led to a projected reduction in dietary energy of 233 kJ/day (−2.6% [95% CI −5.1, −0.1%]), an increase in fiber of 4.3 grams/day (+31.1% [95% CI 26.4, 35.9%]) and an increase in diet cost of $0.54/day (+13.3% [95% CI 8.8, 17.8%]). Conclusions Substitution of juice with fresh fruit has the potential to reduce energy intake and improve the adequacy of fiber intake in children’s diets. This would likely increase costs for schools, childcare providers and families. Cost impacts could be minimized by selecting processed fruits but fewer nutritional gains would be achieved. PMID:22566547

  3. Pomegranate juice and punicalagin attenuate oxidative stress and apoptosis in human placenta and in human placental trophoblasts

    Science.gov (United States)

    Tuuli, Methodius G.; Longtine, Mark S.; Shin, Joong Sik; Lawrence, Russell; Inder, Terrie; Michael Nelson, D.

    2012-01-01

    The human placenta is key to pregnancy outcome, and the elevated oxidative stress present in many complicated pregnancies contributes to placental dysfunction and suboptimal pregnancy outcomes. We tested the hypothesis that pomegranate juice, which is rich in polyphenolic antioxidants, limits placental trophoblast injury in vivo and in vitro. Pregnant women with singleton pregnancies were randomized at 35∼38 wk gestation to 8 oz/day of pomegranate juice or apple juice (placebo) until the time of delivery. Placental tissues from 12 patients (4 in the pomegranate group and 8 in the control group) were collected for analysis of oxidative stress. The preliminary in vivo results were extended to oxidative stress and cell death assays in vitro. Placental explants and cultured primary human trophoblasts were exposed to pomegranate juice or glucose (control) under defined oxygen tensions and chemical stimuli. We found decreased oxidative stress in term human placentas from women who labored after prenatal ingestion of pomegranate juice compared with apple juice as control. Moreover, pomegranate juice reduced in vitro oxidative stress, apoptosis, and global cell death in term villous explants and primary trophoblast cultures exposed to hypoxia, the hypoxia mimetic cobalt chloride, and the kinase inhibitor staurosporine. Punicalagin, but not ellagic acid, both prominent polyphenols in pomegranate juice, reduced oxidative stress and stimulus-induced apoptosis in cultured syncytiotrophoblasts. We conclude that pomegranate juice reduces placental oxidative stress in vivo and in vitro while limiting stimulus-induced death of human trophoblasts in culture. The polyphenol punicalagin mimics this protective effect. We speculate that antenatal intake of pomegranate may limit placental injury and thereby may confer protection to the exposed fetus. PMID:22374759

  4. Blended acquisition with dispersed source arrays

    NARCIS (Netherlands)

    Berkhout, A.J.

    2012-01-01

    Blended source arrays are historically configured with equal source units, such as broadband vibrators (land) and broadband air-gun arrays (marine). I refer to this concept as homogeneous blending. I have proposed to extend the blending concept to inhomogeneous blending, meaning that a blended

  5. Modification of combustion behaviour and NO emissions by coal blending

    Energy Technology Data Exchange (ETDEWEB)

    Rubiera, Fernando; Arenillas, Ana; Arias, Borja; Pis, Jose J. [Department of Energy and Environment, Instituto Nacional del Carbon, CSIC, Apartado 73, 33080 Oviedo (Spain)

    2002-06-20

    Combustion profiles determined by TGA and experiments in a laminar entrained flow reactor (EFR) were used in this work to assess the relative combustion reactivities of different rank coals and their binary coal blends. The combustion behaviour of coal blends in TGA was greatly influenced by coal rank and the proportion of each component in the blend. Higher volatile coals exerted more influence in the low-temperature region and less reactive coals in the char combustion zone. The results in the EFR indicated that coal blends burnout and NO emissions show additivity in the case of similar nature coals. When one of the components was a high-rank coal, the burnout of the blend exhibited, in some cases, positive synergistic effects, while a clear deviation from linearity was found in NO emissions.

  6. NOx emissions and combustibility characteristics of coal blends

    Energy Technology Data Exchange (ETDEWEB)

    Rubiera, F.; Arenillas, A.; Arias, B.; Pis, J.J. [CSIC, Instituto Nacional del Carbon, Oviedo (Spain). Dept. of Energy and Environment

    2001-07-01

    In this work, a series of coals with different origin and rank were blended and several aspects of the resultant blends were studied. This included determination of the grindability of individual coals and blends by means of the Hardgrove Grindability Index (HGI), and temperature programmed combustion test, which were carried out in a thermogravimetric analyser (TG) coupled to a quadruple mass spectrometer (MS) for evolved gas analysis. Special attention was paid to the combustibility parameters and the NO emissions during blends combustion. It was found that while some coal blends present interaction between the individual coals, others do not. This behaviour was assumed to be due to the differences in coal structure and functional groups composition. 18 refs., 11 figs., 2 tabs.

  7. Critical Success Factor for Implementing Vocational Blended Learning

    Science.gov (United States)

    Dewi, K. C.; Ciptayani, P. I.; Surjono, H. D.; Priyanto

    2018-01-01

    Blended learning provides many benefits to the flexibility of time, place and situation constraints. The research’s objectives was describing the factors that determine the successful implementation of blended learning in vocational higher education. The research used a qualitative approach, data collected through observations and interviews by questionnare based on the CSFs indicators refers to TAM and Kliger. Data analysis was inductive method. The result provided an illustration that the success of vocational blended learning implementation was largely determined by the selection of instructional models that are inline with learning achievement target. The effectiveness of blended learning required the existence of policy support, readiness of IT infrastructure. Changing lecturer’s culture by utilizing ICT can also encourage the accelerated process of successful implementation. It can concluded that determinant factor of successful implementation of blended learning in vocational education is determined by teacher’s ability in mastering the pedagogical knowledge of designing instructional models.

  8. Impact of PEF and thermal processing on apple juice shelf life.

    Science.gov (United States)

    Torkamani, Ae

    2011-09-01

    Pulsed electric field (PEF) is a novel emerging technology which is believed to have the potential to substitute conventional thermal pasteurization (HTST). In the current study PEF was compared with HTST based on microbial inactivation and quality attributes. Juice was prepared by extracting it from Semirum apples. They were chilled to 4°C over night. Then were divided into two lots, one was treated by PEF and the other by HTST. The treated juices were cultured on tryphtic soy broth (TSB) and results were recorded for 168 days. Quality changes were characterized by color and sensory test. Color changes were quantified using Hunter Lab equipment and equation. Sensory changes were evaluated by test panelists. Using selective media E. Coli was enumerated, the total count of the organism was noticeably lower than PEF treated specimen and after 168. The count didn't reach the initial population. Whereas in PEF treated juice bacterial count bounced back to the initial count and exceeds. Results from Hunter Lab indicated a of 3.04 and 3.08 system for PEF and HTST treated juices. Sensory panel showed that PEF is superior to thermal treatment. The study indicated HTST is more suitable based on food safety encounters. However PEF treated are closer to fresh juices based on quality factors. It can be concluded that PEF has the potential to become a suitable replacement to conventional process if improvements in design are applied.

  9. Orange juice as dietary source of antioxidants for patients with hepatitis C under antiviral therapy.

    Science.gov (United States)

    Gonçalves, Danielle; Lima, Claudia; Ferreira, Paula; Costa, Paulo; Costa, Angela; Figueiredo, Walter; Cesar, Thais

    2017-01-01

    Background: HCV causes alterations in liver metabolism, resulting in biochemical and nutritional disorders. Supplementation with antioxidants has been suggested to minimize the diseases effects. Objective: This study assessed whether orange juice, a source of citrus flavonoids and vitamin C, may contribute to the treatment of patients with chronic hepatitis C. Design: Anthropometric, hemodynamic, dietary, and biochemical parameters, CRP and liver enzymes were measured in 43 adult patients of both genders who were diagnosed with chronic hepatitis C and were under antiviral therapy. Twenty-three patients were supplemented with orange juice for eight consecutive weeks, while 20 were enrolled as control group. Results: Following regular use of orange juice, no alterations were found in body mass, fat, and waist circumference. The serum levels of total cholesterol, LDL-cholesterol, CRP and parameters of oxidative stress decreased in the orange juice group. Furthermore, the levels of the liver enzyme AST decreased in those who had high levels before the intervention. Conclusion: The orange juice was a convenient food in the diet of patients due to the increase in antioxidant capacity and decreased inflammation and cholesterol in blood serum, in addition to maintaining body mass, which protect against the harmful effects caused by the chronic hepatitis C virus.​​​.

  10. Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines.

    Science.gov (United States)

    Fredericks, Ilse N; du Toit, Maret; Krügel, Maricel

    2011-05-01

    Since sulphur dioxide (SO(2)) is associated with health risks, the wine industry endeavours to reduce SO(2) levels in wines with new innovative techniques. The aim of this study was, therefore, to investigate the efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to inactivate microorganisms in grape juices and wines. A pilot-scale UV-C technology (SurePure, South Africa) consisting of an UV-C germicidal lamp (100 W output; 30 W UV-C output) was used to apply UV-C dosages ranging from 0 to 3672 J l(-1), at a constant flow rate of 4000 l h(-1) (Re > 7500). Yeasts, lactic and acetic acid bacteria were singly and co-inoculated into 20 l batches of Chenin blanc juice, Shiraz juice, Chardonnay wine and Pinotage wine, respectively. A dosage of 3672 J l(-1), resulted in an average log(10) microbial reduction of 4.97 and 4.89 in Chardonnay and Pinotage, respectively. In Chenin blanc and Shiraz juice, an average log(10) reduction of 4.48 and 4.25 was obtained, respectively. UV-C efficacy may be influenced by liquid properties such as colour and turbidity. These results had clearly indicated significant (p radiation may stabilize grape juice and wine microbiologically in conjunction with reduced SO(2) levels. Copyright © 2010 Elsevier Ltd. All rights reserved.

  11. Grapefruit juice intake does not enhance but rather protects against aflatoxin B1-induced liver DNA damage through a reduction in hepatic CYP3A activity.

    Science.gov (United States)

    Miyata, Masaaki; Takano, Hiroki; Guo, Lian Q; Nagata, Kiyoshi; Yamazoe, Yasushi

    2004-02-01

    Influence of grapefruit juice intake on aflatoxin B1 (AFB1)-induced liver DNA damage was examined using a Comet assay in F344 rats given 5 mg/kg AFB1 by gavage. Rats allowed free access to grapefruit juice for 5 days prior to AFB1 administration resulted in clearly reduced DNA damage in liver, to 65% of the level in rats that did not receive grapefruit juice. Furthermore, rats treated with grapefruit juice extract (100 mg/kg per os) for 5 days prior to AFB1 treatment also reduced the DNA damage to 74% of the level in rats that did not receive grapefruit juice. No significant differences in the portal blood and liver concentrations of AFB1 were observed between grapefruit juice intake rats and the controls. In an Ames assay with AFB1 using Salmonella typhimurium TA98, lower numbers of revertant colonies were detected with hepatic microsomes prepared from rats administered grapefruit juice, compared with those from control rats. Microsomal testosterone 6beta-hydroxylation was also lower with rats given grapefruit juice than with control rats. Immunoblot analyses showed a significant decrease in hepatic CYP3A content, but not CYP1A and CYP2C content, in microsomes of grapefruit juice-treated rats than in non-treated rats. No significant difference in hepatic glutathione S-transferase (GST) activity and glutathione content was observed in the two groups. GSTA5 protein was not detected in hepatic cytosol of the two groups. In microsomal systems, grapefruit juice extract inhibited AFB1-induced mutagenesis in the presence of a microsomal activation system from livers of humans as well as rats. These results suggest that grapefruit juice intake suppresses AFB1-induced liver DNA damage through inactivation of the metabolic activation potency for AFB1 in rat liver.

  12. Results of performance and emission testing when co-firing blends of dRDF/COAL in a 440 MWe cyclone fired combustor

    International Nuclear Information System (INIS)

    Ohlsson, O.O.

    1993-01-01

    Argonne National Laboratory (ANL) together with the University of North Texas (UNT) have developed an improved method for converting refuse (residential, commercial and institutional waste) into an environmentally safe and economical fuel. In this method, recyclable metals, glass, and some plastic products are separated from the refuse. The remaining fraction, consisting primarily of cellulosic materials is then combined with a calcium hydroxide binding additive and formed into cylindrical pellets. These pellets are dense and odorless, can be stored for extended periods of time without biological or chemical degradation, and due to their increased bulk density are more durable and can be more easily conveyed, handled, and transported than other types of waste-derived fuel pellets. Laboratory and pilot-scale research studies, followed by full-scale combustion tests undertaken by DOE, ANL and UNT, in June--July of 1987 have indicated that binder-enhanced dRDF pellets can be successfully cofired with high sulfur coal in spreader-stoker combustors. The results of these combustion tests indicated significant reductions of SO 2 , NO x and CO 2 in the flue gases, and the reduction of heavy metals and organics in the ash residue. Dioxins and furans, both in the flue gas and in the ash residues were below detectable levels. Additional commercial-scale combustion tests have recently been conducted by DOE, NREL, ANL and several industrial participants including Otter Tail Power Company, Reuter, Inc., XL Recycling and Marblehead Lime Company, under a collaborative research and development agreement (CRADA). A large 440 MW e cyclone-fired combustor was tested at Big Stone City, South Dakota on October 26--27, 1992. This paper describes the cyclone-fired combustion tests, the flue gas emission and ash samples that were collected, the analyses that were performed on these samples, and the final test results

  13. Opalescent and cloudy fruit juices: formation and particle stability.

    Science.gov (United States)

    Beveridge, Tom

    2002-07-01

    Cloudy fruit juices, particularly from tropical fruit, are becoming a fast-growing part of the fruit juice sector. The classification of cloud as coarse and fine clouds by centrifugation and composition of cloud from apple, pineapple, orange, guava, and lemon juice are described. Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components. Often, tannin is present as well. The fine cloud probably arises from cell membranes and appears not to be simply cell debris. Factors relating to the stability of fruit juice cloud, including particle sizes, size distribution, and density, are described and discussed. Factors promoting stable cloud in juice are presented.

  14. An optimal retrieval, processing, and blending strategy for immobilization of Hanford high-level tank waste

    International Nuclear Information System (INIS)

    Hoza, M.

    1996-01-01

    Hanford tank waste will be separated into high-level and low-level portions; each portion will then be vitrified (other waste forms are also being considered for low-level waste) to produce a stable glass form for disposal. Because of the wide variability in the tank waste compositions, blending is being considered as a way to reduce the number of distinct compositions that must be vitrified and to minimize the resultant volume of vitrified waste. Three years of computational glass formulation and blending studies have demonstrated that blending of the high-level waste before vitrification can reduce the volume of high-level waste glass required by as much as 50 percent. This level of reduction would be obtained if all the high-level waste were blended together (Total Blend) prior to vitrification, requiring the retrieval and pretreatment of all tank waste before high-level vitrification was started. This paper will present an overall processing strategy that should be able to match the blending performance of the Total Blend and be more logistically feasible. The strategy includes retrieving, pretreating, blending and vitrifying Hanford tank waste. This strategy utilizes blending both before and after pretreatment. Similar wastes are blended before pretreatment, so as not to dilute species targeted for removal. The high-level portions of these pretreated early blends are then selectively blended to produce a small number of high-level vitrification feed streams

  15. Effect of Alcohol on Diesel Engine Combustion Operating with Biodiesel-Diesel Blend at Idling Conditions

    Science.gov (United States)

    Mahmudul, H. M.; Hagos, Ftwi. Y.; A, M. Mukhtar N.; Mamat, Rizalman; Abdullah, A. Adam

    2018-03-01

    Biodiesel is a promising alternative fuel to run the automotive engine. However, its blends have not been properly investigated during idling as it is the main problem to run the vehicles in a big city. The purpose of this study is to evaluate the impact of alcohol additives such as butanol and ethanol on combustion parameters under idling conditions when a single cylinder diesel engine operates with diesel, diesel-biodiesel blends, and diesel biodiesel-alcohol blends. The engine combustion parameters such as peak pressure, heat release rate and ignition delay were computed. This investigation has revealed that alcohol blends with diesel and biodiesel, BU20 blend yield higher maximum peak cylinder pressure than diesel. B5 blend was found with the lowest energy release among all. B20 was slightly lower than diesel. BU20 blend was seen with the highest peak energy release where E20 blend was found advance than diesel. Among all, the blends alcohol component revealed shorter ignition delay. B5 and B20 blends were influenced by biodiesel interference and the burning fraction were found slightly slower than conventional diesel where BU20 and E20 blends was found slightly faster than diesel So, based on the result, it can be said that among the alcohol blends butanol and ethanol can be promising alternative at idling conditions and can be used without any engine modifications.

  16. Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

    Directory of Open Access Journals (Sweden)

    Roland Bitsch

    2004-01-01

    Full Text Available In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content (283.5 mg or 279.6 mg, resp. in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokinetic criteria of the single anthocyanins were calculated, such as AUC, cmax, tmax, and the elimination rate t1/2. The urinary excretion of total anthocyanins differed significantly and amounted to 0.18% (red wine and 0.23% (red grape juice of the administered dose. Additionally, the plasmatic antioxidant activity increased to higher levels after juice ingestion compared to wine. The intestinal absorption of the anthocyanins of red grape juice seemed to be improved compared to red wine, suggesting a possible synergistic effect of the glucose content of the juice. The improved absorption resulted in an enhanced plasmatic bioactivity.

  17. Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization.

    Science.gov (United States)

    Yi, Junjie; Kebede, Biniam; Kristiani, Kristiani; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc

    2018-05-30

    Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE ∗  < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities. Copyright © 2018 Elsevier Ltd. All rights reserved.

  18. Oil Palm Frond Juice as Future Fermentation Substrate: A Feasibility Study

    Science.gov (United States)

    Che Maail, Che Mohd Hakiman; Ariffin, Hidayah; Hassan, Mohd Ali; Shah, Umi Kalsom Md; Shirai, Yoshihito

    2014-01-01

    Oil palm frond (OPF) juice is a potential industrial fermentation substrate as it has high sugars content and the OPF are readily available daily. However, maximum sugars yield and storage stability of the OPF juice are yet to be determined. This study was conducted to determine the effect of physical pretreatment and storage duration of OPF petiole on sugars yield. Storage stability of OPF juice at different storing conditions was also investigated. It was found that OPF petiole squeezed by hydraulic pressing machine gave the highest sugars recovery at almost 40 g/kg, accounting for a recovery yield of 88%. Storage of OPF petiole up to 72 hrs prior to squeezing reduced the free sugars by 11 g/kg. Concentrated OPF juice with 95% water removal had the best storage stability at both 4 and 30°C, when it was stored for 10 days. Moreover, concentrated OPF syrup prepared by thermal processing did not give any Maillard effect on microbial growth. Based on our results, OPF juice meets all the criteria as a good fermentation substrate as it is renewable, consistently available, and easy to be obtained, it does not inhibit microbial growth and product formation, and it contains no impurities. PMID:25057489

  19. Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay.

    Science.gov (United States)

    Nakanishi, Akira; Fukushima, Yusuke; Miyazawa, Norio; Yoshikawa, Keisuke; Maeda, Tomoko; Kurobayashi, Yoshiko

    2017-06-21

    Aroma extract dilution analyses of the aromas of peels and juices of white and pink grapefruits revealed that rotundone, responsible for peppery, spicy, and woody odors, was detected for the first time at high flavor dilution factors of 256-1024. In both juices, rotundone was detected at the highest flavor dilution factor of 1024. Rotundone in grapefruits was quantitated by a stable isotope dilution assay with a newly synthesized deuterium-labeled internal standard, rotundone-d 2,3 : its levels were 2180 and 1920 ng/kg in white and pink grapefruit peels and 29.6 and 49.8 ng/kg in white and pink grapefruit juices, respectively. On the basis of these results, sensory analysis was performed to assess the effects of rotundone on a white grapefruit juice aroma reconstitute. This sensory analysis revealed that rotundone does not impart a woody odor or affect any of the existing attributes, but increases various attributes, thus confirming that rotundone is indispensable for the aroma of grapefruit juice.

  20. Oil Palm Frond Juice as Future Fermentation Substrate: A Feasibility Study

    Directory of Open Access Journals (Sweden)

    Che Mohd Hakiman Che Maail

    2014-01-01

    Full Text Available Oil palm frond (OPF juice is a potential industrial fermentation substrate as it has high sugars content and the OPF are readily available daily. However, maximum sugars yield and storage stability of the OPF juice are yet to be determined. This study was conducted to determine the effect of physical pretreatment and storage duration of OPF petiole on sugars yield. Storage stability of OPF juice at different storing conditions was also investigated. It was found that OPF petiole squeezed by hydraulic pressing machine gave the highest sugars recovery at almost 40 g/kg, accounting for a recovery yield of 88%. Storage of OPF petiole up to 72 hrs prior to squeezing reduced the free sugars by 11 g/kg. Concentrated OPF juice with 95% water removal had the best storage stability at both 4 and 30°C, when it was stored for 10 days. Moreover, concentrated OPF syrup prepared by thermal processing did not give any Maillard effect on microbial growth. Based on our results, OPF juice meets all the criteria as a good fermentation substrate as it is renewable, consistently available, and easy to be obtained, it does not inhibit microbial growth and product formation, and it contains no impurities.

  1. Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels.

    Science.gov (United States)

    Patil, S; Valdramidis, V P; Cullen, P J; Frias, J; Bourke, P

    2010-09-01

    This research investigated the efficacy of gaseous ozone on the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in apple juice of a range of pH levels, using an ozone bubble column. The pH levels investigated were 3.0, 3.5, 4.0, 4.5 and 5.0. Apple juice inoculated with E. coli strains (10(6)CFU/mL) was treated with ozone gas at a flow rate of 0.12L/min and ozone concentration of 0.048 mg/min/mL for up to 18 min. Results show that inactivation kinetics of E. coli by ozone were affected by pH of the juice. The ozone treatment duration required for achieving a 5-log reduction was faster (4 min) at the lowest pH than at the highest pH (18 min) studied. The relationship between time required to achieve 5log reduction (t(5d)) and pH for both strains was described mathematically by two exponential equations. Ozone treatment appears to be an effective process for reducing bacteria in apple juice and the required applied treatment for producing a safe apple juice is dependant on its acidity level. Copyright 2010 Elsevier Ltd. All rights reserved.

  2. Quality comparison of elephant apple juices after high-pressure processing and thermal treatment.

    Science.gov (United States)

    Nayak, Prakash Kumar; Rayaguru, Kalpana; Radha Krishnan, Kesavan

    2017-03-01

    In the present work, the effect of high pressure processing (HPP) on the quality parameters (pH, °Brix, total acidity, viscosity, colour, antioxidant activity, total phenols, total flavonoids, microbial flora, and sensory analysis) of elephant apple (Dillenia indica) juice was investigated. The juice samples were analysed periodically (0, 1, 2, 5, 10, 20, 30, 40, 50 and 60 days) during 60 days of storage period and results were compared with thermally processed as well as with untreated (fresh juice) samples. Slight variations had been observed in the quality parameters like pH, °Brix and total acidity. Other parameters like colour values, antioxidant activity, total phenols and total flavonoids were varied significantly (P apple juice was established as 60 days at 4 °C. This study showed that application of HPP effectively maintained quality attributes and extended shelf life of the elephant apple juice. It may be suggested that application of HPP could be considered for commercial application during storage and marketing. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  3. Cognitive enhancing of pineapple extract and juice in scopolamine-induced amnesia in mice

    Science.gov (United States)

    Momtazi-borojeni, Amir Abbas; Sadeghi-Aliabadi, Hojjat; Rabbani, Mohammed; Ghannadi, Alireza; Abdollahi, Elham

    2017-01-01

    The objective of the present study was to evaluate the cognitive enhancing of pineapple juice and ethanolic extract in scopolamine-induced cognitive deficit mice. The ethanolic extract of pineapple (Ananas comosus (L.) Merr.) was prepared by maceration method and its juice was obtained by a homogenizer. Object recognition task was used to evaluate the mice memory. Exploration time in the first and second trial was recorded. The differences in exploration time between a familiar and a novel object in the second trial were taken as a memory index. Animals were randomly assigned into 15 groups of 6 each including: control group (normal saline + vehicle), positive control group (scopolamine + rivastigmine), seven experimental groups (received scopolamine alone or scopolamine + ethanolic extract of pineapple in different doses), six other experimental groups were treated by ethanolic extract or juice of pineapple in different doses. Scopolamine (100 μL, 1 mg/kg, i.p.) and pineapple juice or extract (50, 75 and 100 mg/kg, i.p.) were administered 40 and 30 min before starting the second trial in the experimental groups. Object discrimination was impaired after scopolamine administration. Results showed that juice and ethanolic extract of pineapple significantly restored object recognition ability in mice treated with scopolamine. These finding suggested that pineapple had a protective role against scopolamine-induced amnesia, indicating its ability in management of cognitive disorders. PMID:28626484

  4. Anti-oxidant effects of pomegranate juice on Saccharomyces cerevisiae cell growth.

    Science.gov (United States)

    Aslan, Abdullah; Can, Muhammed İsmail; Boydak, Didem

    2014-01-01

    Pomegranate juice has a number of positive effects on both human and animal subjects. Four groups were used in this study. i: Control group, ii: H2O2 group, iii: Pomegranate juice (PJ) group and iv: PJ + H2O2 group. Following the sterilization method for pomegranate juice (10%) and H2O2 (6% v/v), Saccharomyces cerevisiae cultures were added and the cultivation incubated at 35°C for 72 hours. Fatty acids and vitamin concentrations were measured using HPLC and GC and the total protein bands profile were determined by SDS-PAGE. According to our results statistically significant differences have been determined among the study groups in terms of fatty acids and vitamin (pPomegranate juice increased vitamins, fatty acids and total protein expression in Saccharomyces cerevisiae in comparison with the control. Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development.

  5. Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice.

    Science.gov (United States)

    Alwazeer, Duried; Cachon, Remy; Divies, Charles

    2002-10-01

    Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Others were inoculated with ca. 10(7) CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and 6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15 degrees C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.

  6. Growth behavior of off-flavor-forming microorganisms in apple juice.

    Science.gov (United States)

    Siegmund, Barbara; Pöllinger-Zierler, Barbara

    2007-08-08

    Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple juice as spoilage bacteria. They both show thermoacidophilic behavior, adapting to the low pH of the juices and being able to survive high temperatures. They are able to regerminate in the shelf-stable product and spoil the juice by the formation of off-flavor compounds (i.e., guaiacol and 2,6-dibromophenol as metabolites of A. acidoterrestris and 2-isopropyl-3-methoxypyrazine, 2-methylisoborneol, 2-isobutyl-3-methoxypyrazine, and geosmin as important metabolites of S. griseus). In this study the growth behavior of the strains and the impact on apple juice were investigated under different conditions (i.e., temperature, oxygen supply, and mutual influence of the strains). The off-flavor formation was monitored by GC-MS after headspace SPME and subsequent calculation of the odor activity values. The results showed that S. griseus grows and consequently spoils the product even at 4 degrees C, whereas A. acidoterrestris needs at least room temperature to show significant growth. Limited oxygen supply did not significantly reduce off-flavor formation for any of the strains. The simultaneous presence of the strains in the juice reduced the growth of both species; nevertheless, off-flavor was detected.

  7. Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum

    Directory of Open Access Journals (Sweden)

    Minussi Rosana Cristina

    1998-01-01

    Full Text Available The use of other inducers as substitutes for pectin was studied aiming to reduce the production costs of pectic enzymes. The effects of sugar-cane juice on the production of pectin lyase (PL and polygalacturonase (PG by Penicillium griseoroseum were investigated. The fungus was cultured in a mineral medium (pH 6.3 in a rotary shaker (150 rpm for 48 h at 25oC. Culture media were supplemented with yeast extract and sucrose or sugar-cane juice. Sugar-cane juice added singly to the medium promoted higher PL activity and mycelial dry weight when compared to pectin and the use of sugar-cane juice and yeast extract yielded levels of PG activity that were similar to those obtained with sucrose-yeast extract or pectin. The results indicated that, even at low concentrations, sugar-cane juice was capable of inducing pectin lyase and polygalacturonase with no cellulase activity in P. griseoroseum.

  8. Nutritional value of organic acid lime juice (Citrus latifolia T., cv. Tahiti

    Directory of Open Access Journals (Sweden)

    Carolina Netto Rangel

    2011-12-01

    Full Text Available Acid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented higher peel percentage than the conventional ones leading to lower juice yield. On the other hand, fructose, glucose, total soluble solids contents, potassium, manganese, iron, and copper were higher in the conventional samples. These results indicated few nutritional differences between organic and conventional acid lime juices in some constituents. Nevertheless, fruit juice from biodynamic crops could be a good choice since it is free from pesticides and other agents that cause problems to human health maintaining the levels similar to those of important nutritional compounds.

  9. Study of the microencapsulation of camu-camu (Myrciaria dubia) juice.

    Science.gov (United States)

    Dib Taxi, C M A; de Menezes, H C; Santos, A B; Grosso, C R F

    2003-01-01

    The camu-camu, like many other Amazonian fruits, shows an excellent potential for use due to its high vitamin C content, and the use of these natural resources could result in greater development of the Amazonian region. Few studies have been conducted with this fruit, and such studies are necessary in order to develop the required technology to allow for its utilization, thus avoiding or at least decreasing wastage of such a rich raw material. The principle objective of this study was to develop a process for the microencapsulation of camu-camu juice, optimizing the operational conditions. The processing conditions consisted of blanching at a temperature of 95 +/- 2 degrees C for 2 min, followed by cooling in an ice bath and juice extraction using a brush type depulper. The juice was dried with gum arabic or malt dextrin in a mini-spray dryer using an air entry temperature of between 100-160 degrees C and wall material concentration varying between 5-35%, in accordance with a factorial experimental design. Both the air entry temperature and the amount of wall material, plus the interaction between the two, gave significant positive effects at the level of 5% probability on the yield of juice powder. The optimum conditions for juice yield and vitamin C retention were established as 15% wall material and an air entry temperature of 150 degrees C.

  10. A spectrophotometric method for the determination of Hydrogen Sulphide sugar cane juice and water

    International Nuclear Information System (INIS)

    Mahadeviah, S.; Galil, Mansour S.; Kumar, M.S. Yogender; Suresha, M.S.; Nagendrappa, G.

    2006-01-01

    A sensitive spectrophotometric is developed for the determination of hydrogen sulphide in water and sugarcane juice. The method is based on the reaction of hydrogen sulphide with phospomolybdate (ammonium molybdate and phosphate) in sulphuric acid medium. The system obeys Lambert-Beer's law at 715 nm in the concentration range of 0.284-5.68 ug ml. Molar absorptivity, correlation coefficient and Sandell sensitivity values were found to be 5x10 l mol cm, 0.9995 and 0.0494 ug cm respectively. The method was employed for the determination of hydrogen sulphide in sugar cane juice and in water samples. The results obtained were reproducible with acceptable standard deviation 0.1140-0.1337 and relative standard deviation varies from 0.0797-0.6038%. For comparison, hydrogen sulphide present in sugarcane juice and water samples were also determined separately following the methylene blue official method. The results of the proposed method compare well with the official method. (author)

  11. Antioxidant properties of caroot juices and their impact on intestinal and probiotic bacteria

    Directory of Open Access Journals (Sweden)

    Aleksandra Duda-Chodak

    2015-08-01

    Full Text Available There is a growing interest in non-dairy probiotic products. The main aim of the study was to evaluate the impact of juice prepared from 15 various cultivars of carrot on the growth of representatives of human intestinal microbiota (Bifidobacterium catenulatum, Escherichia coli and probiotic strains (Lactobacillus acidophilus LA-5, Lactobacillus casei 01. Carrot juice was added to liquid medium at a final concentration of 5.0% and their impact on the bacteria number was assessed by measurement of the turbidity after 24 h of culture. The number of cells was expressed as % of positive control (medium without juice addition. Juices prepared from all tested cultivars of carrot inhibited the growth of Bifidobacterium catenulatum, and the strongest inhibitory effect was observed for juices obtained from the 'Kongo F1' cultivar (3.40 ±2.85% of positive control, 'Rumba F1'(4.17 ±2.27% and 'Broker F1' (5.35 ±2.14%. The majority of tested juices also inhibited the growth of E. coli, but those prepared from the 'Niland F1', 'Napa F1', 'Afro F1'and 'Samba F1' cultivars stimulated the growth of this bacterium. The probiotic strains were less sensitive to carrot juice impact than intestinal species, however both stimulation and inhibition could be observed. Juices made from the cultivars 'Kongo F1' and 'Deep Purple F1' acted negatively on the growth of both probiotic strains, while juice from 'Bangor F1' cultivar inhibited L. casei 01 growth, but stimulated the growth of LA-5. The obtained results suggest that 'Kongo F1' and 'Deep Purple F1' cultivars are not suitable as an additive or raw material for the production of probiotic products, because of their inhibitory properties against probiotic strains. Concluding, carrots can be used as raw material for the production of probiotic beverages, however both the cultivar of carrot and the strains of probiotic bacteria used for the production should be selected carefully. The most suitable for production of

  12. 21 CFR 156.145 - Tomato juice.

    Science.gov (United States)

    2010-04-01

    ...). The food is preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Tomato juice. 156.145 Section 156.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

  13. 21 CFR 146.132 - Grapefruit juice.

    Science.gov (United States)

    2010-04-01

    ... in the finished food. The grapefruit pulp, grapefruit oil, and grapefuit essence (components derived... paragraph (a)(2) of this section. Grapefruit juice, as defined in this paragraph, may be preserved by heat... sirup, dextrose, glucose sirup, and fructose. Sweeteners defined in part 168 of this chapter shall be as...

  14. Natural pomegranate juice reduces inflammation, muscle damage ...

    African Journals Online (AJOL)

    Ammar Achraf

    Therefore, the purpose of the present study is to investigate the effect of natural pomegranate juice (POMj) rich in ... POMj rich in polyphe- nols seems to have a power anti-inflammatory effect and to be an effective treatment for patients who ... cellular transcription factors such as the nuclear factor NF-kB. (NF-kB), tumor ...

  15. Fruit Juice in Infants, Children, and Adolescents: Current Recommendations.

    Science.gov (United States)

    Heyman, Melvin B; Abrams, Steven A

    2017-06-01

    Historically, fruit juice was recommended by pediatricians as a source of vitamin C and as an extra source of water for healthy infants and young children as their diets expanded to include solid foods with higher renal solute load. It was also sometimes recommended for children with constipation. Fruit juice is marketed as a healthy, natural source of vitamins and, in some instances, calcium. Because juice tastes good, children readily accept it. Although juice consumption has some benefits, it also has potential detrimental effects. High sugar content in juice contributes to increased calorie consumption and the risk of dental caries. In addition, the lack of protein and fiber in juice can predispose to inappropriate weight gain (too much or too little). Pediatricians need to be knowledgeable about juice to inform parents and patients on its appropriate uses. Copyright © 2017 by the American Academy of Pediatrics.

  16. Blended Learning on Campus

    DEFF Research Database (Denmark)

    Heilesen, Simon; Nielsen, Jørgen Lerche

    2004-01-01

    On the basis of a large-scale project implementing information and communication technology at Roskilde University, Denmark, this paper discusses ways of introducing technology-based blended learning in academic life. We examine some examples of use of systems for computer-mediated collabora......-tive learning and work in Danish Open University education as well as in courses on campus. We further suggest some possi-bilities for using technology in innovative ways, arguing that innovation is to be found, not in isolated instantiations of sys-tems, but in the form of a deliberate integration of all...... relevant ICT-features as a whole into the learning environment....

  17. Blended Learning Design

    DEFF Research Database (Denmark)

    Pedersen, Lise

    2015-01-01

    learning. 4. Blended learning can contribute to supporting and improving efficiency of educational efforts. This can for instance be done through programmes for several classes by using video conferencing, allocating traditional face to face teaching to synchronous and asynchronous study activities produce...... digital materials which can be employed didactically and reused by the teachers. This can also mean that the particular competencies which teaches have in Svendborg can be used at other locations in UCL and disseminated to a larger group of students without further costs. Educational Innovation...

  18. Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd-Acp) for Eshcerichia Coli Inactivation in Apple Juice.

    Science.gov (United States)

    Liao, Xinyu; Li, Jiao; Muhammad, Aliyu Idris; Suo, Yuanjie; Chen, Shiguo; Ye, Xingqian; Liu, Donghong; Ding, Tian

    2018-02-01

    Atmospheric cold plasma (ACP) is a promising non-thermal technology in food industry. In this study, a dielectric barrier discharge (DBD)-ACP exhibited strong bactericidal effect on Escherichia coli in apple juice. Under a 30 to 50 W input power, less than 40 s treatment time was required for DBD-ACP to result in 3.98 to 4.34 log CFU/mL reduction of E. coli in apple juice. The inactivation behavior of ACP on E. coli was well described by the Weibull model. During the treatment, the cell membrane of E. coli was damaged severely by active species produced by plasma, such as hydrogen peroxide, ozone and nitrate. In addition, the ACP exposure had slight effect on the °Brix, pH, titratable acidity (TA), color values, total phenolic content, and antioxidant capacity of apple juice. However, higher level of DBD-ACP treatment, 50 W for more than 10 s in this case, resulted in significant change of the pH, TA, color and total phenolic content of apple juice. The results in this study have provided insight in potential use of DBD-ACP as an alternative to thermal processing for fruit juices in food industry. Escherichia coli O157:H7 in apple juice is a potential risk for public health. This study demonstrated that 30 s cold plasma treatment resulted in more than 4 log CFU/mL reduction under 50 W, while the quality attributes of apple juice were not significantly affected. Therefore, cold plasma technology is a promising alternative substitute of traditional thermal processing for juice pasteurization. © 2018 Institute of Food Technologists®.

  19. Physico-chemical evaluation of radiation effects on apple juice; Avaliacao fisico-quimica do suco de maca irradiado

    Energy Technology Data Exchange (ETDEWEB)

    Blumer, Lucimara; Domarco, Rachel E.; Spoto, Maria H.F.; Walder, Julio M.M.; Matraia, Clarice [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil)

    1997-12-01

    Gala and Fuji varieties apple`s juice were clarified with enzyme and irradiated aiming to extend the shelf-life without conservants and chemical additives. The juices were analysed for soluble solids, titrable acidity, pH and color. Results showed effect of storage periods in soluble solids, pH and color. The variety and storage period modified the titrable acidity. The pH was altered by irradiation dose and the storage period. (author). 9 refs., 6 figs.

  20. Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro.

    Science.gov (United States)

    Düsman, E; Almeida, I V; Pinto, E P; Lucchetta, L; Vicentini, V E P

    2017-05-31

    Integral grape juice is extracted from the grape through processes that allow the retention of their natural composition. However, due to the severity of some processes, fruit juices can undergo changes in their quality. The present study evaluated the cytotoxic and mutagenic effects of integral grape juice by a cytokinesis-blocked micronucleus assay in Rattus norvegicus hepatoma cells (HTC) in vitro. Vitis labrusca L. (variety Concord) were produced organically and by a conventional system, and their juice was extracted by a hot extraction process. The organic grapes were subjected to ultraviolet-type C radiation (UV-C). Experiments were performed after production and after 6 months in storage. Physicochemical analyses revealed that UV-C irradiation of organic grapes, the juice production process, and storage resulted in nutraceutical alterations. However, none of the juice concentrations were cytotoxic to HTC cells by the cytokinesis-blocked proliferation index results or were mutagenic, because the formation of micronucleated cells was not induced. In general, juice induced cell proliferation, possibly due to the presence of vitamins and sugar content (total soluble solid). The data increased the understanding of food technology and confirmed the quality and safety consumption of these juices.

  1. Generator Set Durability Testing Using 25% ATJ Fuel Blend

    Science.gov (United States)

    2016-02-01

    UNCLASSIFIED UNCLASSIFIED 3 Table 1. Chemical & Physical Properties of Evaluated 25% ATJ Blend Test ASTM Method Units SwRI Sample ID...25% ATJ Blend Test ASTM Method Units SwRI Sample ID CL15-8613 Results Min Max Flash Point D93 °C 56.5 38 Density D4052 Test...Chemical & Physical Properties of Evaluated 25% ATJ Blend Test ASTM Method Units SwRI Sample ID CL15-8613 Results Min Max Fuel System Icing Inhibitor

  2. Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice.

    Science.gov (United States)

    Wang, Fan; Du, Bao-Lei; Cui, Zheng-Wei; Xu, Li-Ping; Li, Chun-Yang

    2017-03-01

    The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

  3. Enhancing quality of orange juice by irradiation and chitosan

    International Nuclear Information System (INIS)

    Swailam, H.M.

    2009-01-01

    Recent concern about the presence of disease-causing bacteria in orange juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of irradiation and chitosan on the microbiological, physico-chemical and sensory properties in orange juice during refrigerated storage at 4 c. Irradiation treatments with 1 and 2 kGy decreased the log counts of total bacterial counts (TBC) and total mould and yeast (TM and Y)of orange juice (OJ). Whereas, irradiation with 2 kGy after treated OJ with 0.1% chitosan (Cs) the log counts were less than 10 cfu/ml during storage periods up to 6 months. Also, no viable cells of salmonella typhimurium and escherichia coli were found after these treatments. Therefore, it was concluded that irradiation with 2 kGy 0.1% Cs of oj improved the microbiological safety. D 1 0-value of s. typhimirium in oj and saline solution were 0.48 and 0.40 kGy, while those of e.coli were 0.25 and 0.20 kGy. Irradiation and chitosan resulted in reduction of ascorbic acid content by 7.47%.however, the contents of acidity were stable during storage periods. After 6 months of storage, sensory quality of the irradiated 2 kGy.1% Cs oj samples was adequate, while the quality of the non-irradiated control was deteriorated. Using 2 kGy.1% Cs treatment would allow to inactivate pathogenic and spoilage microorganisms or slow down their development without affecting its sensory quality. The results indicated that the oj behaves as a non-Newtonian fluid. The measurements of viscosity were applied in power low model to analyze the behavior

  4. Classifying K-12 Blended Learning

    Science.gov (United States)

    Staker, Heather; Horn, Michael B.

    2012-01-01

    The growth of online learning in the K-12 sector is occurring both remotely through virtual schools and on campuses through blended learning. In emerging fields, definitions are important because they create a shared language that enables people to talk about the new phenomena. The blended-learning taxonomy and definitions presented in this paper…

  5. Blended Learning: An Innovative Approach

    Science.gov (United States)

    Lalima; Dangwal, Kiran Lata

    2017-01-01

    Blended learning is an innovative concept that embraces the advantages of both traditional teaching in the classroom and ICT supported learning including both offline learning and online learning. It has scope for collaborative learning; constructive learning and computer assisted learning (CAI). Blended learning needs rigorous efforts, right…

  6. Blended Learning: A Dangerous Idea?

    Science.gov (United States)

    Moskal, Patsy; Dziuban, Charles; Hartman, Joel

    2013-01-01

    The authors make the case that implementation of a successful blended learning program requires alignment of institutional, faculty, and student goals. Reliable and robust infrastructure must be in place to support students and faculty. Continuous evaluation can effectively track the impact of blended learning on students, faculty, and the…

  7. Empowering Learners through Blended Learning

    Science.gov (United States)

    Owston, Ron

    2018-01-01

    Blended learning appears to facilitate learner empowerment more readily than either face-to-face or fully online courses. This contention is supported by a review of literature on the affordances of blended learning that support Thomas and Velthouse's (1990) four conditions of empowerment: choice, meaningfulness, competence, and impact. Blended…

  8. The Basics of Blended Instruction

    Science.gov (United States)

    Tucker, Catlin R.

    2013-01-01

    Even though many of teachers do not have technology-rich classrooms, the rapidly evolving education landscape increasingly requires them to incorporate technology to customize student learning. Blended learning, with its mix of technology and traditional face-to-face instruction, is a great approach. Blended learning combines classroom learning…

  9. Profound hypoglycemia-ınduced by vaccinium corymbosum juice and laurocerasus fruit.

    Science.gov (United States)

    Aktan, Ahmet Hamdi; Ozcelik, Abdullah; Cure, Erkan; Cure, Medine Cumhur; Yuce, Suleyman

    2014-01-01

    An emergency intervention was performed in a 75-year-old male patient with hypoglycemic attack and blackout. Although he was diagnosed with prediabetes before 2 years, he did not take any anti-diabetic drug or follow dietary advice. He drank Vaccinium corymbosum L (VC) juice daily with a belief that it increases sexual potency. Before the development of hypoglycemia, the patient had consumed about 500 ml VC juice in addition to eating 200-300 gram of Laurocerasus officinalis (LO) fruit. The measured plasma glucose (PG) level during loss of consciousness was 30 mg/dl. The profound hypoglycemia may be an unexpected side effect of an interaction between the chemical compositions of the two plants, occurred as a result of LO fruit intake that may have a strong PG-lowering effect or related to excessive intake of VC juice. Both plants may be considered in the alternative treatment of diabetes.

  10. Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production.

    Science.gov (United States)

    Oliveira, Adriano H; Ogrodowski, Cristiane C; de Macedo, André C; Santana, Maria Helena A; Gonçalves, Luciana R B

    2013-12-01

    In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation) to 1.76 g/L and 107 cP, when aeration (2 vvm) and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer.

  11. Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production

    Directory of Open Access Journals (Sweden)

    Adriano H. Oliveira

    2013-12-01

    Full Text Available In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation to 1.76 g/L and 107 cP, when aeration (2 vvm and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer.

  12. Evaluation of Cashew Apple Juice for the Production of Fuel Ethanol

    Science.gov (United States)

    Pinheiro, Álvaro Daniel Teles; Rocha, Maria Valderez Ponte; Macedo, Gorete R.; Gonçalves, Luciana R. B.

    A commercial strain of Saccharomyces cerevisiae was used for the production of ethanol by fermentation of cashew apple juice. Growth kinetics and ethanol productivity were calculated for batch fermentation with different initial sugar (glucose + fructose) concentrations. Maximal ethanol, cell, and glycerol concentrations were obtained when 103.1 g L-1 of initial sugar concentration was used. Cell yield (Yx/s) was calculated as 0.24 (g microorganism)/(g glucose + fructose) using cashew apple juice medium with 41.3 g L-1 of initial sugar concentration. Glucose was exhausted first, followed by fructose. Furthermore, the initial concentration of sugars did not influence ethanol selectivity. These results indicate that cashew apple juice is a suitable substrate for yeast growth and ethanol production.

  13. Effect Of Aloe Vera Juice On Hyperglycemia And ATHEROGENICITY In Diabetic Rats

    International Nuclear Information System (INIS)

    ABDEL-AZIZ, A.F.; EZZ-ELARAB, A.; EL-SHERBINY, E.M.; MORSI, R.M.

    2009-01-01

    Diabetes mellitus is the most prevalent chronic disease and cause death in many countries. The present study aims to study the efficacy of Aloe vera whole leaf juice filtrate to ameliorate the glucose level and lipid profile status in four groups of female diabetic rats. Serum glucose, total cholesterol, HDL-cholesterol, anti-atherogenic index (AAI), TBARs and insulin levels were determined in all groups. There was very highly significant increase in serum glucose, cholesterol, and TBARs levels in diabetic group as compared to the control. Oral administration of Aloe vera juice filtrate resulted in a very highly significant decrease in serum glucose, cholesterol and TBARs levels when compared to that of diabetic group. Serum HDL-cholesterol, insulin level and anti-atherogenic index were very highly significantly decreased in diabetic rats as compared to the control, whereas these parameters were highly significantly increased after the oral administration of Aloe vera juice filtrate as compared to diabetic group

  14. Tribological Characteristics Evaluation of Mustard Oil Blends

    Directory of Open Access Journals (Sweden)

    Mohammed Hassan Jabal

    2018-03-01

    Full Text Available A progressive increase in the desire for environmentally friendly lubricants by users and strict government regulations for the use of these lubricants has provided an opportunity to use plant oils as biodegradable lubricants, therefore vegetable oils have been investigated to replace oil lubricants because of their maintaining the conditions of nature (environment properties. In this paper, the influences of the blending ratio of mustard seeds oil with commercial mineral oil (SAE40 on the tribological characteristics were investigated and compared with mineral oil using the four-ball tribotester. Mustard seeds oil was blended with mineral oil at a volumetric ratio ranging from 22.5 to 90%. All experimental works were confirmed to ASTM D4172-B standard. The results exhibit that some blends of mustard seeds oil with mineral oil have lower wear scar diameter, friction torque, Friction coefficient and a higher parameter of flash temperature value compared to mineral oil and neat mustard seed oil. In conclusion, the mustard seed oil blend (MU22.5 shows a better anti-wear and anti-friction performance compared to oil samples. Therefore, mustard seeds oil has the potential to be used as a lubricant of mating surfaces.

  15. Compatibilizing Bulk Polymer Blends by Using Organoclays

    Science.gov (United States)

    Si, Mayu; Gersappe, Dilip; Zhang, Wenhua; Ade, Harald; Rafailovich, Miriam; Sokolov, Jonathan; Rudomen, Gregory; Schwartz, Bradley; Fisher, Robert

    2004-03-01

    We investigated the compatiblizing performance of organoclays on melt mixed binary and tertiary polymer blends, such as, PS/PMMA, PC/SAN, PS/PMMA/PVC and PS/PMMA/PE. These polymer blends were characterized by TEM, STXM, DSC and DMA. TEM and STXM photographs show that the addition of organoclays into polymer blends drastically reduces the average domain size of the component phases. And the organoclay goes to the interfacial region between the different polymers and effectively slows down the domain size increasing during high temperature annealing. DMA and DSC results show the effect of organoclays on the mechanical properties and glass transitions temperature, which indicates the compatibilization on the molecular level. The generalized compatibilization induced by the nanoscale fillers for blends can be explained in terms of mean field models where the reduction of interfacial tension induced by in-situ grafting is counterbalanced by the increased bending energy due to the rigidity of the filler. This in turn can be shown to be a function of the degree of exfoliation, aspect ratio, and polymer filler interactions. Supported by NSF funded MRSEC at Stony Brook

  16. Grape juice concentrate prevents oxidative DNA damage in peripheral blood cells of rats subjected to a high-cholesterol diet.

    Science.gov (United States)

    Aguiar, Odair; Gollücke, Andréa Pittelli Boiago; de Moraes, Bárbara Bueno; Pasquini, Gabriela; Catharino, Rodrigo Ramos; Riccio, Maria Francesca; Ihara, Silvia Saiuli Miki; Ribeiro, Daniel Araki

    2011-03-01

    The goal of the present study was to investigate whether subchronic treatment with grape juice concentrate is able to protect liver and peripheral blood cells against cholesterol-induced injury in rats. The effects of the grape juice concentrate treatment on histopathological changes, immunohistochemistry for cyclo-oxygenase-2 (COX-2), and basal and oxidative DNA damage induced by H2O2 using a single-cell gel (comet) assay were evaluated. Male Wistar rats (n 18) were divided into three groups: group 1--negative control; group 2--cholesterol at 1 % (w/w) in their diet, treated for 5 weeks; group 3--cholesterol at 1 % in their chow, treated for 5 weeks, and grape juice concentrate at 222 mg/d in their drinking-water in the final week only. The results indicated that the treatment with grape juice concentrate did not show remarkable differences regarding liver tissue in group 3 compared with group 2. However, grape juice concentrate was able to decrease oxidative DNA damage induced by H2O2 in peripheral blood cells, as depicted by the tail moment results. COX-2 expression in the liver did not show statistically significant differences (P>0·05) between groups. Taken together, the present results suggest that the administration of subchronic grape juice concentrate prevents oxidative DNA damage in peripheral blood cells.

  17. Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

    Directory of Open Access Journals (Sweden)

    Ping Tang

    2018-01-01

    Full Text Available The effects of fermentation conditions (temperature, time, and pH and plucking standards (one leaf and a bud to four leaves and a bud on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated. The results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1. The fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overall acceptability and TF concentration. These differences arise because tea leaves with different plucking standards have different catechin content and enzyme activities. Fermented tea juice possessed higher concentrations of chemical components such as soluble solids, amino acids, and TFs and exhibited better sensory quality as compared to black tea infusion. The TF concentrations decreased as the pH of the fermenting juice increased, and the fermented juice showed the best overall acceptability. These results provide essential information for the improvement of the processing of black tea beverage by suggesting fermentation of fresh tea leaves as a better alternative to their infusion.

  18. Blending Biodiesel in Fishing Boat Fuels for Improved Fuel Characteristics

    International Nuclear Information System (INIS)

    Lin, Cherng-Yuan

    2014-01-01

    Biodiesel is a renewable, clean, alternative energy source with advantages, such as excellent lubricity, superior biodegradability, and high combustion efficiency. Biodiesel is considered for mixing with fishing boat fuels to adjust their fuel characteristics so that toxic pollutants and greenhouse-effect gas emissions from such shipping might be reduced. The effects of blending fishing boat fuels A and B with various weight proportions of biodiesel are experimentally investigated in this study. The results show that biodiesel blending can significantly improve the inferior fuel properties of both fishing boat fuels and particularly fuel B. The flash points of both of these fuels increases significantly with the addition of biodiesel and thus enhances the safety of transporting and storing these blended fuels. The flash point of fishing boat fuel B even increases by 16% if 25 wt.% biodiesel is blended. The blending of biodiesel with no sulfur content is found to be one of the most effective ways to reduce the high sulfur content of fishing boat fuel, resulting in a reduction in the emission of sulfur oxides. The addition of only 25 wt.% biodiesel decreased the sulfur content of the fishing boat fuel by 37%. The high kinematic viscosity of fishing boat fuel B was also observed to be reduced by 63% with the blending of just 25 wt.% biodiesel. However, biodiesel blending caused a slight decrease in heating value around 1–4.5%.

  19. Blending Biodiesel in Fishing Boat Fuels for Improved Fuel Characteristics

    Energy Technology Data Exchange (ETDEWEB)

    Lin, Cherng-Yuan, E-mail: lin7108@ntou.edu.tw [Department of Marine Engineering, National Taiwan Ocean University, Keelung, Taiwan (China)

    2014-02-24

    Biodiesel is a renewable, clean, alternative energy source with advantages, such as excellent lubricity, superior biodegradability, and high combustion efficiency. Biodiesel is considered for mixing with fishing boat fuels to adjust their fuel characteristics so that toxic pollutants and greenhouse-effect gas emissions from such shipping might be reduced. The effects of blending fishing boat fuels A and B with various weight proportions of biodiesel are experimentally investigated in this study. The results show that biodiesel blending can significantly improve the inferior fuel properties of both fishing boat fuels and particularly fuel B. The flash points of both of these fuels increases significantly with the addition of biodiesel and thus enhances the safety of transporting and storing these blended fuels. The flash point of fishing boat fuel B even increases by 16% if 25 wt.% biodiesel is blended. The blending of biodiesel with no sulfur content is found to be one of the most effective ways to reduce the high sulfur content of fishing boat fuel, resulting in a reduction in the emission of sulfur oxides. The addition of only 25 wt.% biodiesel decreased the sulfur content of the fishing boat fuel by 37%. The high kinematic viscosity of fishing boat fuel B was also observed to be reduced by 63% with the blending of just 25 wt.% biodiesel. However, biodiesel blending caused a slight decrease in heating value around 1–4.5%.

  20. A Study on Students’ Views On Blended Learning Environment

    Directory of Open Access Journals (Sweden)

    Meryem YILMAZ SOYLU

    2006-07-01

    Full Text Available In the 21st century, information and communication technologies (ICT have developed rapidly and influenced most of the fields and education as well. Then, ICT have offered a favorable environment for the development and use of various methods and tools. With the developments in technology, blended learning has gained considerable popularity in recent years. Together with the developments it brought along the description of particular forms of teaching with technology. Blended learning is defined simply as a learning environment that combines technology with face-to-face learning. In other words blended learning means using a variety of delivery methods to best meet the course objectives by combining face-to-face teaching in a traditional classroom with teaching online. This article examines students’ views on blended learning environment. The study was conducted on 64 students from Department of Computer Education and Instructional Technologies in 2005–2006 fall semester in Instructional Design and Authoring Languages in PC Environment at Hacettepe University. The results showed that the students enjoyed taking part in the blended learning environment. Students’ achievement levels and their frequency of participation to forum affected their views about blended learning environment. Face-to-face interaction in blended learning application had the highest score. This result demonstrated the importance of interaction and communication for the success of on-line learning.

  1. Blended learning in ethics education: a survey of nursing students.

    Science.gov (United States)

    Hsu, Li-Ling

    2011-05-01

    Nurses are experiencing new ethical issues as a result of global developments and changes in health care. With health care becoming increasingly sophisticated, and countries facing challenges of graying population, ethical issues involved in health care are bound to expand in quantity and in depth. Blended learning rather as a combination of multiple delivery media designed to promote meaningful learning. Specifically, this study was focused on two questions: (1) the students' satisfaction and attitudes as members of a scenario-based learning process in a blended learning environment; (2) the relationship between students' satisfaction ratings of nursing ethics course and their attitudes in the blended learning environment. In total, 99 senior undergraduate nursing students currently studying at a public nursing college in Taiwan were invited to participate in this study. A cross-sectional survey design was adopted in this study. The participants were asked to fill out two Likert-scale questionnaire surveys: CAAS (Case Analysis Attitude Scale), and BLSS (Blended Learning Satisfaction Scale). The results showed what students felt about their blended learning experiences - mostly items ranged from 3.27-3.76 (the highest score is 5). Another self-assessment of scenario analysis instrument revealed the mean scores ranged from 2.87-4.19. Nearly 57.8% of the participants rated the course 'extremely helpful' or 'very helpful.' This study showed statistically significant correlations (r=0.43) between students' satisfaction with blended learning and case analysis attitudes. In addition, results testified to a potential of the blended learning model proposed in this study to bridge the gap between students and instructors and the one between students and their peers, which are typical of blended learning, and to create meaningful learning by employing blended pedagogical consideration in the course design. The use of scenario instruction enables students to develop critical

  2. Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.

    Science.gov (United States)

    Genova, Giuseppe; Tosetti, Roberta; Tonutti, Pietro

    2016-01-30

    Grape juice is an important dietary source of health-promoting antioxidant molecules. Different factors may affect juice composition and nutraceutical properties. The effects of some of these factors (harvest time, pre-processing ethylene treatment of grapes and juice thermal pasteurization) were here evaluated, considering in particular the phenolic composition and antioxidant capacity. Grapes (Vitis vinifera L., red-skinned variety Sangiovese) were collected twice in relation to the technological harvest (TH) and 12 days before TH (early harvest, EH) and treated with gaseous ethylene (1000 ppm) or air for 48 h. Fresh and pasteurized (78 °C for 30 min) juices were produced using a water bath. Three-way analysis of variance showed that the harvest date had the strongest impact on total polyphenols, hydroxycinnamates, flavonols, and especially on total flavonoids. Pre-processing ethylene treatment significantly increased the proanthocyanidin, anthocyanin and flavan-3-ol content in the juices. Pasteurization induced a significant increase in anthocyanin concentration. Antioxidant capacity was enhanced by ethylene treatment and pasteurization in juices from both TH and EH grapes. These results suggest that an appropriate management of grape harvesting date, postharvest and processing may lead to an improvement in nutraceutical quality of juices. Further research is needed to study the effect of the investigated factors on juice organoleptic properties. © 2015 Society of Chemical Industry.

  3. Intermediate Ethanol Blends Catalyst Durability Program

    Energy Technology Data Exchange (ETDEWEB)

    West, Brian H; Sluder, Scott; Knoll, Keith; Orban, John; Feng, Jingyu

    2012-02-01

    In the summer of 2007, the U.S. Department of Energy (DOE) initiated a test program to evaluate the potential impacts of intermediate ethanol blends (also known as mid-level blends) on legacy vehicles and other engines. The purpose of the test program was to develop information important to assessing the viability of using intermediate blends as a contributor to meeting national goals for the use of renewable fuels. Through a wide range of experimental activities, DOE is evaluating the effects of E15 and E20 - gasoline blended with 15% and 20% ethanol - on tailpipe and evaporative emissions, catalyst and engine durability, vehicle driveability, engine operability, and vehicle and engine materials. This report provides the results of the catalyst durability study, a substantial part of the overall test program. Results from additional projects will be reported separately. The principal purpose of the catalyst durability study was to investigate the effects of adding up to 20% ethanol to gasoline on the durability of catalysts and other aspects of the emissions control systems of vehicles. Section 1 provides further information about the purpose and context of the study. Section 2 describes the experimental approach for the test program, including vehicle selection, aging and emissions test cycle, fuel selection, and data handling and analysis. Section 3 summarizes the effects of the ethanol blends on emissions and fuel economy of the test vehicles. Section 4 summarizes notable unscheduled maintenance and testing issues experienced during the program. The appendixes provide additional detail about the statistical models used in the analysis, detailed statistical analyses, and detailed vehicle specifications.

  4. Pasteurization of fruit juices of different pH values by combined high hydrostatic pressure and carbon dioxide.

    Science.gov (United States)

    Li, Wang; Pan, Jian; Xie, Huiming; Yang, Yi; Zhou, Dianfei; Zhu, Zhaona

    2012-10-01

    The inactivation of the selected vegetative bacteria Escherichia coli, Listeria innocua, and Lactobacillus plantarum by high hydrostatic pressure (HHP) in physiological saline (PS) and in four fruit juices with pHs ranging from 3.4 to 6.3, with or without dissolved CO(2), was investigated. The inactivation effect of HHP on the bacteria was greatly enhanced by dissolved CO(2). Effective inactivation (>7 log) was achieved at 250 MPa for E. coli and 350 MPa for L. innocua and L. plantarum in the presence of 0.2 M CO(2) at room temperature for 15 min in PS, with additional inactivation of more than 4 log for all three bacteria species compared with the results with HHP treatment alone. The combined inactivation by HHP and CO(2) in tomato juice of pH 4.2 and carrot juice of pH 6.3 showed minor differences compared with that in PS. By comparison, the combined effect in orange juice of pH 3.8 was considerably promoted, while the HHP inactivation was enhanced only to a limited extent. In another orange juice with a pH of 3.4, all three strains lost their pressure resistance. HHP alone completely inactivated E. coli at relatively mild pressures of 200 MPa and L. innocua and L. plantarum at 300 MPa. Observations of the survival of the bacteria in treated juices also showed that the combined treatment caused more sublethal injury, which increased further inactivation at a relatively mild pH of 4.2 during storage. The results indicated that the combined treatment of HHP with dissolved CO(2) may provide an effective method for the preservation of low- or medium-acid fruit and vegetable juices at relatively low pressures. HHP alone inactivated bacteria effectively in high-acid fruit juice.

  5. Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment.

    Science.gov (United States)

    Zhang, Yuanyuan; Hou, Yaxi; Zhang, Yan; Chen, Jie; Chen, Fang; Liao, Xiaojun; Hu, Xiaosong

    2012-03-15

    Organophosphorus pesticides (OPPs) are widely used in agricultural production in China, and residues of OPPs in agro-products and foods have become a public health concern. Chronic exposure to OPPs can result in potential immunosuppressive effects, cytotoxicity and mutagenicity. Pulsed electric fields (PEFs) have the potential to be used as an alternative to conventional techniques of food production. The aim of the present study was to investigate the influence of PEFs on the degradation of diazinon and dimethoate added to apple juice. PEF treatment significantly promoted the degradation of both pesticides (P apple juice and in mitigating sample toxicity. Copyright © 2011 Society of Chemical Industry.

  6. Phenolic Compounds and Antioxidant Activity of Juices from Ten Iranian Pomegranate Cultivars Depend on Extraction

    Directory of Open Access Journals (Sweden)

    Hamidreza Akhavan

    2015-01-01

    Full Text Available Phenolic compounds and antioxidant activities of ten juices from arils and whole pomegranate cultivars grown in Iran were studied. Phenolic contents and antioxidant activities of juices from whole pomegranate fruit were significantly higher than juices from pomegranate arils, but the variety has a greater influence than the processing method. The main phenolics in the studied juices were punicalagin A (5.40–285 mg/L, punicalagin B (25.9–884 mg/L, and ellagic acid (17.4–928 mg/L. The major and minor anthocyanins of cyanidin 3,5-diglucoside (0.7–94.7 mg/L, followed by cyanidin 3-glucoside (0.5–52.5 mg/L, pelargonidin 3,5-diglucoside + delphinidin 3-glucoside (0–10.3 mg/L, delphinidin 3,5-diglucoside (0–7.68 mg/L, pelargonidin 3-glucoside (0–9.40 mg/L, and cyanidin-pentoside (0–1.13 mg/L were identified; the latter anthocyanin as well as cyanidin-pentoside-hexoside and delphinidin-pentoside were detected for the first time in Iranian pomegranates. The total phenolic contents were in the range of 220–2931 mg/100 mL. The results indicate that the pomegranate phenolics are not only influenced by extraction method but also—and even more—affected by the cultivar. Moreover, a good correlation was observed between total phenolic content and ABTS and FRAP methods in all pomegranate juices (>0.90. The results of current research can help to select the pomegranate cultivars for commercial juice production.

  7. Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing.

    Science.gov (United States)

    Hostetler, Gregory L; Riedl, Ken M; Schwartz, Steven J

    2012-01-11

    Flavones are abundant in parsley and celery and possess unique anti-inflammatory properties in vitro and in animal models. However, their bioavailability and bioactivity depend in part on the conjugation of sugars and other functional groups to the flavone core. The effects of juice extraction, acidification, thermal processing, and endogenous enzymes on flavone glycoside profile and concentration in both parsley and celery were investigated. Parsley yielded 72% juice with 64% of the total flavones extracted, whereas celery yielded 79% juice with 56% of flavones extracted. Fresh parsley juice averaged 281 mg flavones/100 g and fresh celery juice, 28.5 mg/100 g. Flavones in steamed parsley and celery were predominantly malonyl apiosylglucoside conjugates, whereas those in fresh samples were primarily apiosylglucoside conjugates; this was apparently the result of endogenous malonyl esterases. Acidification and thermal processing of celery converted flavone apiosylglucosides to flavone glucosides, which may affect the intestinal absorption and metabolism of these compounds.

  8. Blends of caprolactam/caprolactone copolymers and chlorinated polymers

    NARCIS (Netherlands)

    Alberda van Ekenstein, G.O.R.; Deuring, H.; ten Brinke, G.; Ellis, T.S.

    The phase behaviour of blends of chlorinated polyethylene, polyvinyl chloride (PVC) and chlorinated PVC with random copolymers of caprolactone and caprolactam has been investigated and the results correlated with a binary interaction model. The known miscibility of polycaprolactone in the

  9. Grape juice concentrate modulates p16 expression in high fat diet-induced liver steatosis in Wistar rats.

    Science.gov (United States)

    Ferreira, Andressa Orlandeli; Gollücke, Andréa Pittelli Boiago; Noguti, Juliana; da Silva, Victor Hugo Pereira; Yamamura, Elsa Tiemi Hojo; Ribeiro, Daniel Araki

    2012-04-01

    The goal of this study was to investigate whether subchronic treatment with grape juice concentrate is able to protect the liver from high fat diet injury in rats. The effects of grape juice concentrate treatment on histopathological changes, and immunohistochemistry for p53, p16 and p21 were evaluated. Male Wistar rats (n = 18) were distributed into three groups: group 1: negative control; group 2: cholesterol at 1% (w/w) in their diet, treated during 5 weeks; and group 3: cholesterol at 1% in their chow during 5 weeks, and grape juice concentrate at 222 mg per day in their drinking-water in the last week only. The results pointed out that treatment with grape juice concentrate did not show remarkable differences regarding liver tissue in the cholesterol-exposed group when compared to group 2. However, grape juice concentrate was able to modulate p16 immunoexpression when compared to high fat diet group. p53 and p21 did not show any significant statistical differences among groups. Taken together, our results suggest that subchronic grape juice concentrate administration was able to modulate cell cycle control by downregulation of p16 immunoexpression in high fat diet-induced liver steatosis in rats.

  10. Habitual intake of fruit juice predicts central blood pressure.

    Science.gov (United States)

    Pase, Matthew P; Grima, Natalie; Cockerell, Robyn; Pipingas, Andrew

    2015-01-01

    Despite a common perception that fruit juice is healthy, fruit juice contains high amounts of naturally occurring sugar without the fibre content of the whole fruit. Frequent fruit juice consumption may therefore contribute to excessive sugar consumption typical of the Western society. Although excess sugar intake is associated with high blood pressure (BP), the association between habitual fruit juice consumption and BP is unclear. The present study investigated the association of fruit juice consumption with brachial and central (aortic) BP in 160 community dwelling adults. Habitual fruit juice consumption was measured using a 12 month dietary recall questionnaire. On the same day, brachial BP was measured and central (aortic) BP was estimated through radial artery applanation. Frequency of fruit juice consumption was classified as rare, occasional or daily. Those who consumed fruit juice daily, versus rarely or occasionally, had significantly higher central systolic BP (F (2, 134) = 6.09, p juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

    Full Text Available Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices. Aspergillus flavus and Rhodotorula mucilaginosa were observed in the maximum number of juice samples. Among bacteria Bacillus cereus and Serratia were dominant. Escherichia coli and Staphylococcus aureus were detected in few samples. Candida sp., Curvularia, Colletotrichum, and Acetobacter were observed only in citrus juice samples. Alternaria, Aspergillus terreus, A. niger, Cladosporium, and Fusarium were also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.

  12. Mixing Online and Face-to-Face Therapy: How to Benefit From Blended Care in Mental Health Care.

    Science.gov (United States)

    Wentzel, Jobke; van der Vaart, Rosalie; Bohlmeijer, Ernst T; van Gemert-Pijnen, Julia E W C

    2016-02-09

    Blended care, a combination of online and face-to-face therapy, is increasingly being applied in mental health care to obtain optimal benefit from the advantages these two treatment modalities have. Promising results have been reported, but a variety in descriptions and ways of operationalizing blended care exists. Currently, what type of "blend" works for whom, and why, is unclear. Furthermore, a rationale for setting up blended care is often lacking. In this viewpoint paper, we describe postulates for blended care and provide an instrument (Fit for Blended Care) that aims to assist therapists and patients whether and how to set up blended care treatment. A review of the literature, two focus groups (n=5 and n=5), interviews with therapists (n=14), and interviews with clients (n=2) were conducted to develop postulates of eHealth and blended care and an instrument to assist therapists and clients in setting up optimal blended care. Important postulates for blended care are the notion that both treatment modalities should complement each other and that set up of blended treatment should be based on shared decision making between patient and therapist. The "Fit for Blended Care" instrument is presented which addresses the following relevant themes: possible barriers to receiving blended treatment such as the risk of crisis, issues in communication (at a distance), as well as possible facilitators such as social support. More research into the reasons why and for whom blended care works is needed. To benefit from blended care, face-to-face and online care should be combined in such way that the potentials of both treatment modalities are used optimally, depending on patient abilities, needs, and preferences. To facilitate the process of setting up a personalized blended treatment, the Fit for Blended Care instrument can be used. By applying this approach in research and practice, more insight into the working mechanisms and optimal (personal) "blends" of online and

  13. Controlling the Solidification of Organic Photovoltaic Blends with Nucleating Agents

    KAUST Repository

    Nekuda Malik, Jennifer A.

    2014-11-20

    Blending fullerenes with a donor polymer for the fabrication of organic solar cells often leads to at least partial vitrification of one, if not both, components. For prototypical poly(3-hexylthiophene):fullerene blend, we show that the addition of a commercial nucleating agent, di(3,4-dimethyl benzylidene)sorbitol, to such binary blends accelerates the crystallization of the donor, resulting in an increase in its degree of crystallinity in as-cast structures. This allows manipulation of the extent of intermixing/ phase separation of the donor and acceptor directly from solution, offering a tool to improve device characteristics such as power conversion efficiency.

  14. Controlling the Solidification of Organic Photovoltaic Blends with Nucleating Agents

    KAUST Repository

    Nekuda Malik, Jennifer A.; Treat, Neil D.; Abdelsamie, Maged; Yu, Liyang; Li, Ruipeng; Smilgies, Detlef-M.; Amassian, Aram; Hawker, Craig J.; Chabinyc, Michael L.; Stingelin, Natalie

    2014-01-01

    Blending fullerenes with a donor polymer for the fabrication of organic solar cells often leads to at least partial vitrification of one, if not both, components. For prototypical poly(3-hexylthiophene):fullerene blend, we show that the addition of a commercial nucleating agent, di(3,4-dimethyl benzylidene)sorbitol, to such binary blends accelerates the crystallization of the donor, resulting in an increase in its degree of crystallinity in as-cast structures. This allows manipulation of the extent of intermixing/ phase separation of the donor and acceptor directly from solution, offering a tool to improve device characteristics such as power conversion efficiency.

  15. Preparation and Characterization of Keratin/Alginate Blend Microparticles

    OpenAIRE

    Srisuwan, Yaowalak; Srihanam, Prasong

    2018-01-01

    The water-in-oil (W/O) emulsification-diffusion method was used for construction of keratin (Ker), alginate (Alg), and Ker/Alg blend microparticles. The Ker, Alg, and Ker/Alg blend solutions were used as the water phase, while ethyl acetate was used as the oil phase. Firstly, different concentrations of Ker solution was used to find suitable content. 1.6% w/v Ker solution was blended with the same concentration of the Alg solution for further microparticle construction. Results from scanning ...

  16. COOLING COIL EFFECTS ON BLENDING IN A PILOT SCALE TANK

    International Nuclear Information System (INIS)

    Leishear, R.; Poirier, M.; Fowley, M.; Steeper, T.

    2010-01-01

    Blending, or mixing, processes in 1.3 million gallon nuclear waste tanks are complicated by the fact that miles of serpentine, vertical, cooling coils are installed in the tanks. As a step toward investigating blending interference due to coils in this type of tank, a 1/10.85 scale tank and pump model were constructed for pilot scale testing. A series of tests were performed in this scaled tank by adding blue dye to visualize blending, and by adding acid or base tracers to solution to quantify the time required to effectively blend the tank contents. The acid and base tests were monitored with pH probes, which were located in the pilot scale tank to ensure that representative samples were obtained. Using the probes, the hydronium ion concentration [H + ] was measured to ensure that a uniform concentration was obtained throughout the tank. As a result of pilot scale testing, a significantly improved understanding of mixing, or blending, in nuclear waste tanks has been achieved. Evaluation of test data showed that cooling coils in the waste tank model increased pilot scale blending times by 200% in the recommended operating range, compared to previous theoretical estimates of a 10-50% increase. Below the planned operating range, pilot scale blending times were increased by as much as 700% in a tank with coils installed. One pump, rather than two or more, was shown to effectively blend the tank contents, and dual pump nozzles installed parallel to the tank wall were shown to provide optimal blending. In short, experimental results varied significantly from expectations.

  17. Profiling Student Behaviour in a Blended Course: Closing the Gap Between Blended Teaching and Blended Learning

    NARCIS (Netherlands)

    Bos, Nynke; Brand-Gruwel, Saskia

    2018-01-01

    Blended learning is often associated with student-oriented learning in which students have varying degrees of control over their learning process. However, the current notion of blended learning is often a teacher- oriented approach in which the teacher identifies the used learning technologies and

  18. Blend or not to blend: a study investigating faculty members perceptions of blended teaching

    Directory of Open Access Journals (Sweden)

    Mehmet A Ocak

    2010-12-01

    Full Text Available This study examined faculty members’ perceptions of blended teaching from several perspectives. A total of 73 faculty members in Turkish Higher Education context participated in the study by completing an online survey that combined quantitative and qualitative approaches. Based on a data analysis, the faculty members’ perceptions were sorted into six categories: (a satisfaction with blended teaching, (b perceived impact on the role of the faculty, (c perceived impact on student learning, (d perceived impact on student motivation, (e advantages of blended teaching, and (f disadvantages of blended teaching. Findings indicated that faculty members were likely to agree that blended teaching provides a high degree of satisfaction and that it requires more time and commitment from the faculty. The faculty members perceived that blended teaching improves student learning and, to some extent, improves motivation. The faculty members also emphasized the importance of institutional support and the use of technology to mitigate student problems. This study presents these faculty members’ perceptions, which are helpful for those planning to implement a blended teaching approach, and makes suggestions for trouble-shooting and taking advantage of the opportunities in a blended environment successfully.

  19. The Optimum Blend: Affordances and Challenges of Blended Learning For Students

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    Nuray Gedik

    2012-03-01

    Full Text Available The purpose of this study was to elicit students’ perceptions regarding the most facilitative and most challenging features (affordances and barriers in a blended course design. Following the phenomenological approach of qualitative inquiry, data were collected from ten undergraduate students who had experiences in a blended learning environment. Data were collected from the students’ weekly reşection papers, interviews with students, and documents, and analyzed by structurally and texturally describing the resulting experiences and perceptions. The findings of the study indicate that used together, online and face-to-face course structures offer several opportunities and challenges for students. The participating students mentioned interaction and communication opportunities, increased motivation, increased opportunities to voice their opinions, and reinforcement of learning as the affordances in the blended learning environment. The barriers included increased workload, cultural and technical barriers, and the inter-dependence of the two environments. Implications and suggestions are offered for instructors in higher education settings

  20. The Optimum Blend: Affordances and Challenges of Blended Learning For Students

    Directory of Open Access Journals (Sweden)

    Nuray Gedik

    2012-07-01

    Full Text Available The purpose of this study was to elicit students’ perceptions regarding the most facilitative and most challenging features (affordances and barriers in a blended course design. Following the phenomenological approach of qualitative inquiry, data were collected from ten undergraduate students who had experiences in a blended learning environment. Data were collected from the students’ weekly reflection papers, interviews with students, and documents, and analyzed by structurally and texturally describing the resulting experiences and perceptions. The findings of the study indicate that used together, online and face-to-face course structures offer several opportunities and challenges for students. The participating students mentioned interaction and communication opportunities, increased motivation, increased opportunities to voice their opinions, and reinforcement of learning as the affordances in the blended learning environment. The barriers included increased workload, cultural and technical barriers, and the inter-dependence of the two environments. Implications and suggestions are offered for instructors in higher education settings.

  1. Treatment of moderate acute malnutrition with ready-to-use supplementary food results in higher overall recovery rates compared with a corn-soya blend in children in southern Ethiopia: an operations research trial.

    Science.gov (United States)

    Karakochuk, Crystal; van den Briel, Tina; Stephens, Derek; Zlotkin, Stanley

    2012-10-01

    Moderate and severe acute malnutrition affects 13% of children malnutrition affects fewer children but is associated with higher rates of mortality and morbidity. Supplementary feeding programs aim to treat moderate acute malnutrition and prevent the deterioration to severe acute malnutrition. The aim was to compare recovery rates of children with moderate acute malnutrition in supplementary feeding programs by using the newly recommended ration of ready-to-use supplementary food (RUSF) and the more conventional ration of corn-soya blend (CSB) in Ethiopia. A total of 1125 children aged 6-60 mo with moderate acute malnutrition received 16 wk of CSB or RUSF. Children were randomly assigned to receive one or the other food. The daily rations were purposely based on the conventional treatment rations distributed at the time of the study in Ethiopia: 300 g CSB and 32 g vegetable oil in the control group (1413 kcal) and 92 g RUSF in the intervention group (500 kcal). The higher ration size of CSB was provided because of expected food sharing. The HR for children in the CSB group was 0.85 (95% CI: 0.73, 0.99), which indicated that they had 15% lower recovery (P = 0.039). Recovery rates of children at the end of the 16-wk treatment period trended higher in the RUSF group (73%) than in the CSB group (67%) (P = 0.056). In comparison with CSB, the treatment of moderate acute malnutrition with RUSF resulted in higher recovery rates in children, despite the large ration size and higher energy content of the conventional CSB ration.

  2. Blended learning in health education: three case studies.

    Science.gov (United States)

    de Jong, Nynke; Savin-Baden, Maggi; Cunningham, Anne Marie; Verstegen, Daniëlle M L

    2014-09-01

    Blended learning in which online education is combined with face-to-face education is especially useful for (future) health care professionals who need to keep up-to-date. Blended learning can make learning more efficient, for instance by removing barriers of time and distance. In the past distance-based learning activities have often been associated with traditional delivery-based methods, individual learning and limited contact. The central question in this paper is: can blended learning be active and collaborative? Three cases of blended, active and collaborative learning are presented. In case 1 a virtual classroom is used to realize online problem-based learning (PBL). In case 2 PBL cases are presented in Second Life, a 3D immersive virtual world. In case 3 discussion forums, blogs and wikis were used. In all cases face-to-face meetings were also organized. Evaluation results of the three cases clearly show that active, collaborative learning at a distance is possible. Blended learning enables the use of novel instructional methods and student-centred education. The three cases employ different educational methods, thus illustrating diverse possibilities and a variety of learning activities in blended learning. Interaction and communication rules, the role of the teacher, careful selection of collaboration tools and technical preparation should be considered when designing and implementing blended learning.

  3. CURING AND MECHANICAL PROPERTIES OF CHLOROSULPHONATED POLYETHYLENE RUBBER BLEND

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    Jaroslava Budinski-Simendić

    2011-09-01

    Full Text Available In this paper, the curing and mechanical properties of two series of prepared blends, i.e., chlorosulphonated polyethylene (CSM/isobutylene-co-isoprene (IIR rubber blends and chlorosulphonated polyethylene (CSM/chlorinated isobutylene-co-isoprene (CIIR rubber blends were carried out. Blends were prepared using a two-roll mill at a temperature of 40-50 °C. The curing was assessed using a Monsanto oscillating disc rheometer R-100. The process of vulcanization accelerated sulfur of pure rubbers and their blends was carried out in an electrically heated laboratory hydraulic press under a pressure of about 4 MPa and 160 °C. The stress-strain experiments were performed using a tensile tester machine (Zwick 1425. Results indicate that the scorch time, ts2, and optimum cure time, tc90, increase with increasing CSM content in both blends. The value of modulus at 100 and 300% elongation and tensile strength increases with increasing CSM content, whereas elongation at break shows a decreasing trend. The enhancement in mechanical properties was supported by data of crosslink density in these samples obtained from swelling measurement and scanning electron microscopy studies of the rubber blends fractured surfaces

  4. Investigations on the effects of ethanol–methanol–gasoline blends in a spark-ignition engine: Performance and emissions analysis

    Directory of Open Access Journals (Sweden)

    Ashraf Elfasakhany

    2015-12-01

    Full Text Available This study discusses performance and exhaust emissions from spark-ignition engine fueled with ethanol–methanol–gasoline blends. The test results obtained with the use of low content rates of ethanol–methanol blends (3–10 vol.% in gasoline were compared to ethanol–gasoline blends, methanol–gasoline blends and pure gasoline test results. Combustion and emission characteristics of ethanol, methanol and gasoline and their blends were evaluated. Results showed that when the vehicle was fueled with ethanol–methanol–gasoline blends, the concentrations of CO and UHC (unburnt hydrocarbons emissions were significantly decreased, compared to the neat gasoline. Methanol–gasoline blends presented the lowest emissions of CO and UHC among all test fuels. Ethanol–gasoline blends showed a moderate emission level between the neat gasoline and ethanol–methanol–gasoline blends, e.g., ethanol–gasoline blends presented lower CO and UHC emissions than those of the neat gasoline but higher emissions than those of the ethanol–methanol–gasoline blends. In addition, the CO and UHC decreased and CO2 increased when ethanol and/or methanol contents increased in the fuel blends. Furthermore, the effects of blended fuels on engine performance were investigated and results showed that methanol–gasoline blends presents the highest volumetric efficiency and torque; ethanol–gasoline blends provides the highest brake power, while ethanol–methanol–gasoline blends showed a moderate level of volumetric efficiency, torque and brake power between both methanol–gasoline and ethanol–gasoline blends; gasoline, on the other hand, showed the lowest volumetric efficiency, torque and brake power among all test fuels.

  5. Phase Behavior, Thermal Stability and Rheological Properties of PPEK/PC Blends

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Phase behavior, thermal stability and rheological properties of the blends of poly(phthalazinone ether ketone) (PPEK)with bisphenol-A polycarbonate (PC) prepared by solution coprecipitation were studied using differential scanning calorimetry (DSC), Frourier-Transform IR spectroscopy (FT-IR), thermogravimetric analysis (TGA) and capillary rheometer. The DSC results indicated that PPEK/PC blends are almost immiscible in full compositions. FT-IR investigation showed that there were no apparent specific interactions between the constituent polymers. The blends keep excellent thermal stability and the addition of PC degrades the thermal stability of blends to some degree. The thermal degradation processes of the blends are much similar to that of PC. The studies on rheological properties of blends show that blending PPEK with PC is beneficial to reducing the melt viscosity and improving the appearance of PPEK.

  6. Bebida mista com propriedade estimulante à base de água de coco e suco de caju clarificado Mixed drink with stimulating properties consisting of coconut water and clarified cashew apple juice

    Directory of Open Access Journals (Sweden)

    Joelia Marques de Carvalho

    2005-12-01

    Full Text Available Na indústria de bebidas, uma alternativa para acrescentar valor nutricional ou simplesmente desenvolver novos sabores é a mistura de diferentes sucos de frutas na formulação de bebidas mistas. Este trabalho teve como objetivo o desenvolvimento de uma bebida à base de água de coco e suco de caju clarificado (cajuína, com adição de cafeína, conferindo-lhe propriedades estimulantes. Foram avaliadas cinco formulações, com diferentes proporções de cajuína, tendo sido padronizados previamente o pH, teor de sólidos solúveis e cafeína. As formulações foram submetidas à caracterização físico-química (pH, sólidos solúveis, acidez, açúcares redutores, não redutores e totais e vitamina C, análises microbiológicas e avaliação sensorial de aceitação (atributos de cor, sabor, avaliação global e intenção de compra. Todas as formulações em estudo apresentaram boa aceitação sensorial, não havendo diferença entre as médias dos atributos avaliados. Na intenção de compra, a formulação mais aceita foi ACC 20 (20% de cajuína e 80% de água de coco. A incorporação de vitamina C na bebida através da adição da cajuína foi mais evidente até a formulação ACC 20. Os resultados indicaram que a formulação ACC 20 foi a mais viável para elaboração da bebida mista. Todas as formulações apresentaram padrões microbiológicos satisfatórios.In the beverage industry, an alternative to add nutritional quality or simply to develop new tastes is the blending of different kinds of fruit juices. The objective of this work was the development of blends consisting of coconut water and clarified cashew apple juice with the addition of caffeine so as to provide stimulating properties to the beverage. Five formulations with different concentration of clarified cashew apple juice and previously standardized for pH, total soluble solids and caffeine concentration were evaluated. The formulations were submitted to

  7. Otimização no planejamento agregado de produção em indústrias de processamento de suco concentrado congelado de laranja Optimization in the aggregate production planning in frozen concentrated orange juice processing industry

    Directory of Open Access Journals (Sweden)

    José Renato Munhoz

    2010-01-01

    Full Text Available Neste trabalho apresentam-se modelos de programação linear e programação por metas para apoiar decisões no processo de planejamento agregado da produção de suco concentrado congelado de laranja, com múltiplos produtos, estágios e períodos. Além das decisões de produção, mistura e estocagem de sucos, os modelos também incorporam o planejamento de colheita da laranja, levando-se em consideração suas curvas de maturação. Desta maneira, os modelos consideram grande parte da cadeia de suprimento envolvida no setor de produção de suco concentrado congelado de laranja. Outro ponto a destacar é a consideração do processo de mistura de diferentes tipos de sucos para a obtenção da especificação de ratio do produto acabado, utilizando a acidez da laranja como base de cálculo para a especificação de ratio. Para resolver os modelos de programação linear e programação por metas, utilizou-se uma linguagem de modelagem algébrica e um aplicativo de última geração de solução de problemas de programação matemática. Um estudo de caso foi realizado em uma empresa de suco de laranja localizada no Estado de São Paulo, envolvendo várias plantas e com uma rede de distribuição internacional com características típicas de outras empresas do setor. Os resultados indicam que a abordagem aqui proposta pode ser aplicada em situações reais.This work presents models using linear programming and goal programming to support decision making in the frozen concentrated orange juice planning process with multiple products, stages, and periods. Besides decisions about the production, blending, and juice storage, the models also include orange harvesting plan, which takes into account oranges maturation curves. Thus, the models take into consideration a large portion of the supply chain involved in the frozen concentrated orange juice sector. Another point to highlight is the inclusion of the blending process of different types of

  8. JUICE: a data management system that facilitates the analysis of large volumes of information in an EST project workflow

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    Martinez Veronica

    2006-11-01

    Full Text Available Abstract Background Expressed sequence tag (EST analyses provide a rapid and economical means to identify candidate genes that may be involved in a particular biological process. These ESTs are useful in many Functional Genomics studies. However, the large quantity and complexity of the data generated during an EST sequencing project can make the analysis of this information a daunting task. Results In an attempt to make this task friendlier, we have developed JUICE, an open source data management system (Apache + PHP + MySQL on Linux, which enables the user to easily upload, organize, visualize and search the different types of data generated in an EST project pipeline. In contrast to other systems, the JUICE data management system allows a branched pipeline to be established, modified and expanded, during the course of an EST project. The web interfaces and tools in JUICE enable the users to visualize the information in a graphical, user-friendly manner. The user may browse or search for sequences and/or sequence information within all the branches of the pipeline. The user can search using terms associated with the sequence name, annotation or other characteristics stored in JUICE and associated with sequences or sequence groups. Groups of sequences can be created by the user, stored in a clipboard and/or downloaded for further analyses. Different user profiles restrict the access of each user depending upon their role in the project. The user may have access exclusively to visualize sequence information, access to annotate sequences and sequence information, or administrative access. Conclusion JUICE is an open source data management system that has been developed to aid users in organizing and analyzing the large amount of data generated in an EST Project workflow. JUICE has been used in one of the first functional genomics projects in Chile, entitled "Functional Genomics in nectarines: Platform to potentiate the competitiveness of Chile in

  9. Radish juice and corn oil as adjuvants that decrease the destructive alterations in hypoglycemia rats subjected to gamma irradiation

    International Nuclear Information System (INIS)

    Hanafy, N.

    2007-01-01

    This study was performed to investigate the decrease in different biochemical and histopathological alterations that may occur following the oral administration of aqueous extract of radish at the dose level (50 mg/100 g body weight) and the addition of 10% corn oil to the diet of hypoglycemia rats and /or exposed to 6 Gy of gamma radiation. The experiment included normal male albino rats and hypoglycemia ones.The hypoglycemia rats divided into tow groups; the first group was treated with radish juice or radish juice with diet containing corn oil and the other group was hypoglycemia rats exposed to 6 Gy of gamma radiation then treated also with radish juice or radish juice with diet containing 10% corn oil. Biochemical analysis included levels of blood sugar, total lipids, cholesterol, total protein and albumin, in addition to the activity of AST and ALT were evaluated. The level of TBARs and the histopathological changes in liver and kidney were also investigated. Treatment of irradiated hypoglycemia rats with radish juice either alone or combined with a diet containing 10% corn oil reverse the serum fasting glucose level nearly to the control level. Amelioration in lipid profile was recorded after the treatment of the hypoglycemia rats or those hypoglycemia irradiated then treated with radish juice and fed on a diet containing 10% corn oil. Also, significant amelioration was occurred in liver transaminases, total proteins, albumin and creatinine levels as compared to those of hypoglycemia group. TBARs levels showed remarkable decrease in liver and kidney tissues in comparison with control and hypoglycemia rats and/or gamma irradiated levels when it is treated with radish juice and diet containing corn oil. Also, the histopathological changes of the same tissues revealed the same trend. From the different observations , it is possible to conclude that treatment of rats with radish juice in addition to feeding on diet containing 10% corn oil could reduce the

  10. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice.

    Science.gov (United States)

    Oszmiański, Jan; Wojdylo, Aneta; Kolniak, Joanna

    2009-08-12

    The effects of different commercial enzymatic mash treatments on yield, turbidity, color, and polyphenolic and sediment of procyanidins content of cloudy apple juice were studied. Addition of pectolytic enzymes to mash treatment had positive effect on the production of cloud apple juices by improving polyphenolic contents, especially procyanidins and juice yields (68.3% in control samples to 77% after Pectinex Yield Mash). As summary of the effect of enzymatic mash treatment, polyphenol contents in cloudy apple juices significantly increased after Pectinex Yield Mash, Pectinex Smash XXL, and Pectinex XXL maceration were applied but no effect was observed after Pectinex Ultra-SPL I Panzym XXL use, compared to the control samples. The content of polymeric procyanidins represented 50-70% of total polyphenols, but in the present study, polymeric procyanidins were significantly lower in juices than in fruits and also affected by enzymatic treatment (Pectinex AFP L-4 and Panzym Yield Mash) compared to the control samples. The enzymatic treatment decreased procyanidin content in most sediment with the exception of Pectinex Smash XXL and Pectinex AFP L-4. Generally in samples that were treated by pectinase, radical scavenging activity of cloudy apple juices was increased compared to the untreated reference samples. The highest radical scavenging activity was associated with Pectinex Yield Mash, Pectinex Smash XXL, and Pectinex XXL enzyme and the lowest activity with Pectinex Ultra SP-L and Pectinex APFL-4. However, in the case of enzymatic mash treatment cloudy apple juices showed instability of turbidity and low viscosity. These results must be ascribed to the much higher hydrolysis of pectin by enzymatic preparation which is responsible for viscosity. During 6 months of storage at 4 degrees C small changes in analyzed parameters of apple juices were observed.

  11. Water Consumption in European Children: Associations with Intake of Fruit Juices, Soft Drinks and Related Parenting Practices

    Directory of Open Access Journals (Sweden)

    Krystallia Mantziki

    2017-05-01

    Full Text Available Background: High intake of fruit juices and soft drinks contributes to excessive weight gain and obesity in children. Furthermore, parenting practices play an important role in the development of children’s dietary habits. The way parents play this role in the development of their children’s choices of beverages is still unclear. Objectives: To study the associations: (1 of both fruit juices and soft drinks consumption with water consumption of children and (2 The associations between parenting practices towards fruit juices and soft drinks and water consumption of children. Design: Cross-sectional data from 6 to 8 year old children from seven European communities (n = 1187 were collected. Associations among fruit juices, soft drinks, the respective parenting practices and the child’s water consumption were assessed by parental questionnaires. Results: The consumption of water was inversely associated with that of soft drinks but not with the consumption of fruit juices. The child’s water intake was favorably influenced when stricter parenting practices towards soft drinks were adopted (e.g., less parental allowance, low home availability and high parental self-efficacy in managing intake. There was less influence observed of parenting practices towards fruit juices. Fruit juices were consumed more often than soft drinks. Conclusions: Low consumption of soft drinks—and not of fruit juices—was associated with high water consumption in children in the current study. Moreover, parenting practices towards both fruit juices and soft drinks were associated with the water intake of the children, irrespective of their socio-economic status.

  12. Acute and long term effects of grape and pomegranate juice consumption on endothelial dysfunction in pediatric metabolic syndrome

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    Roya Kelishadi

    2011-01-01

    Full Text Available Background: This study aimed to determine the short- and long-term effects of consumption of grape and pomegranate juices on markers of endothelial function and inflammation in adolescents with metabolic syndrome (MetS. Methods: In a non-pharmacologic randomized controlled trial, 30 individuals were randomly assigned to two groups of drinking natural grape or pomegranate juice for 1 month. Measurements of inflammatory factors [Hs-CRP, sE-selectin, sICAM-1, sVCAM, and interleukin 6 (IL-6] and flow-mediated dilation (FMD were made at baseline, 4 hours after first juice consumption and after one month of juice consumption. Results: The percent changes of FMD were significant in both groups in the short- and long-term. Hs-CRP had a nonsignificant decrease. sE selectin had a significant decrease after 4 hours in total and in the pomegranate juice group, followed by a significant decrease after 1 month in both groups. After 4 hours, sICAM-1 significantly decreased in the pomegranate juice group, and after 1 month it decreased in total and pomegranate juice group. Interleulkin-6 (IL-6 had a significant constant decrease at 4-hour and 1-month measurements after drinking pomegranate juice, and in both groups after 1 month. Significant negative correlations of changes in sICAM-1 and sE-selectin with changes in FMD were found in both periods of follow-up; and at 1 month for IL-6. Conclusions: Decline in inflammation was associated with improvement in FMD without changes in conventional risk factors. Daily consumption of natural antioxidants may improve endothelial function in adolescents with MetS.

  13. Evaluation of the acerola juice concentrated by reverse osmosis

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    Eliane Rodrigues dos Santos Gomes

    2005-06-01

    Full Text Available The aim of this study was to obtain the acerola juice using separation processes with membranes. The acerola pulp was initially defrosted and treated with 100 ppm of Citrozym Ultra L enzyme at 45ºC for one hour, then ultrafiltrated at 3 bar at 45ºC using 0.1 µm ceramic membrane, and concentrated by reverse osmosis using a spiral membrane of a compound film. The pressures on the reverse osmosis were 20, 30, and 40 bar at environmental temperature, thus, resulting a juice with 9.76, 14.56, and 17.36 ºBrix, respectively. The physicochemical characteristics of the juice were preserved and, studies on evaluation of the public acceptability, showed that 75% of the consumers liked the juice.O objetivo deste trabalho foi à obtenção de suco de acerola utilizando processos de separação com membranas. Combinou-se a ultrafiltração e a osmose inversa, visando a melhoria do processo produtivo, utilizando-se uma tecnologia limpa. Para a acerola, visou-se manter e concentrar significativamente seu teor de vitamina C, obtendo-se um suco com sabor agradável, o mais próximo possível do suco in natura. A polpa de acerola foi inicialmente descongelada e tratada com 100 ppm da enzima Citrozym Ultra L, à 45º C por 1 hora e posteriormente ultrafiltrada a 3 bar na mesma temperatura em membrana cerâmica de 0,1 µm e na seqüência, concentrada por osmose inversa utilizando membrana espiral de filme composto. As pressões na osmose inversa foram 20, 30 e 40 bar em temperatura ambiente, obtendo-se um suco com 9,76, 14,56 e 17,36 ºBrix respectivamente. As características físico-químicas foram preservadas e na avaliação da aceitabilidade, 75% dos consumidores gostaram do suco, indicando boa aceitação.

  14. Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation.

    Science.gov (United States)

    Lavinas, F C; Miguel, M A L; Lopes, M L M; Valente Mesquita, V L

    2008-08-01

    High hydrostatic pressure is an alternative to thermal processing to inactivate spoilage and pathogenic microorganisms. Cashew apple juice has a pleasant flavor and is rich in vitamin C. Studies to determine the effect of high pressure on microorganisms in cashew apple juice are still lacking. In this study, the inactivation of natural micropopulation and inoculated Escherichia coli by high pressure was evaluated in fresh cashew apple juice. The microbiological stability of pressure-treated juice was also evaluated. The applied high pressure levels ranged from 250 to 400 MPa for periods of 3 to 7 min. Treatments with 350 MPa for 7 min and 400 MPa for either 3 or 7 min reduced the aerobic mesophilic bacteria count to a level below the detection limit. Pressure treatments were also efficient in inactivating yeast and filamentous fungi. The inoculated E. coli (10(6) CFU/mL) was reduced to below 10 CFU/mL after a pressure treatment of 400 MPa for 3 min. The inactivation of this microorganism followed a 1st-order reaction kinetics. The decimal reduction time (D-value) ranged from 1.21 to 16.43 min, while pressure resistance value (z-value) was 123.46 MPa. Neither natural micropopulation growth nor E. coli repair was observed in postprocessed (400 MPa for 3 min) cashew apple juice kept under refrigerated storage (at 4 degrees C) during 8 wk. The results of this study demonstrated the efficacy of high-pressure treatment for preserving cashew apple juice.

  15. Evaluation of the anti-proliferative and cytostatic effect of Citrus sinensis (orange) fruit juice.

    Science.gov (United States)

    Chinedu, Enegide; Arome, David; Ameh, Solomon F; Ameh, Gift E

    2014-09-01

    This work has been designed to evaluate the anti-proliferative and cytostatic effects of Citrus sinensis (orange) fruit juice on rapidly proliferating cells. The study was carried out on the seeds of Sorghum bicolor for 72 h. The mean radicle length (mm) of the seeds was taken at 48 and 72 h. The result showed that when compared with the control, methotrexate, the standard drug showed a significant (P < 0.001) anti-proliferative effect throughout the experiment. The inhibition of the radicle growth was more after 72 h (87.42%). At a dose of 5% (v/v), the juice showed a slightly significant (P < 0.05) effect affect after 72 h; however, there was no significant effect at 48 h. The juice at doses of 10% and 20% (v/v) showed a highly significant (P < 0.001) anti-proliferative effect throughout the experiment; however, the percentage inhibitions were higher at 72 h. At 72 h, the percentage inhibition for juice at 10% (v/v) was 72.37% and at 20% (v/v) was 91.96%. The concentrations of 40% and 60% (v/v) showed cytostatic effects as no appreciable growth of the radicles of the seeds was observed throughout the experiment. The percentage inhibition for 40% (v/v) was 100% and 99.72% for 48 and 72 h, respectively, while that for the juice concentration of 60% (v/v) was 100% throughout the study. The experiment has shown that C. sinensis fruit juice has a potential for causing both anti-proliferative and cytostatic effects on fast proliferating cells and hence cancerous cells.

  16. Impacts of fresh lime juice and peel on atherosclerosis progression in an animal model

    Directory of Open Access Journals (Sweden)

    Maryam Boshtam

    2013-11-01

    Full Text Available BACKGROUND: The main protective role of antioxidants in the progression of atherosclerosis has been shown in some studies. Therefore, this project evaluated the effects of Citrus aurantifolia (Christm juice and peel on antioxidant activity and atherosclerosis progression in rabbits receiving a hypercholesterolemic diet. METHODS: Forty white New Zealand male rabbits were randomly allocated to four groups. All groups were on hypercholesterolemic diet for two months. While the first group was considered as the hypercholesterolemic control, groups 2 and 3 (intervention groups received 5 ml/day lime juice and 1 g/day dried lime peel powder, respectively. Group 4 was fed a normal diet (normal control. Before and after the study, weight was measured and a fasting blood specimen was taken from the rabbits. Serum lipids analyses and antioxidant activity evaluations were then performed. The rabbits’ aorta and coronary arteries were separated and the presence of fatty streaks was studied. RESULTS: Comparing to the hypercholesterolemic control group (-25.2 ± 7.0, only the plasma total antioxidant capacity change was significantly more in rabbits supplemented with lime juice (16.3 ± 14.7 and peel (8.6 ± 7.1 (P = 0.008. The presence of fatty streaks in coronary arteries and aorta of the intervention groups [juice (0.2 ± 0.01; peel (0.0 ± 0.00] was significantly decreased compared to the hypercholesterolemic control group (1.2 ± 0.4 (P < 0.001. CONCLUSION: Based on our findings, Citrus aurantifolia peel and juice increase plasma antioxidant capacity in rabbits, and can thus prevent or decelerate the process of atherogenesis. However, lime peel is more effective than lime juice.   Keywords: Animal, Atherosclerosis, Atherogenic Diet, Fatty Streak, Intervention, Lime    Normal 0 false false false EN-US X-NONE AR-SA

  17. Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants

    Directory of Open Access Journals (Sweden)

    Laura Massini

    2016-02-01

    Full Text Available Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In this study, apple peel phenolics were added to a commercial bottled tomato juice. The juice was opened and then stored in the presence of air in the headspace at 4 °C for four days to assess its physical-chemical stability (pH, turbidity, colour and total phenolic content and nutritional content (ascorbic acid and total carotenoids; it was also stored at 4 °C for 10 days for the microbiological analysis. The antimicrobial capacity of the phenolic extracts was tested against a range of food borne pathogens and spoilage microorganisms. Results showed that apple peel phenolics could form complexes with colloidal pectins thus increasing the turbidity, even though this effect was not significant during the four-day storage; the colour of the enriched juice was brighter with enhanced yellowness due to added pigments such as flavonol glycosides. The presence of other natural antioxidants (ascorbic acid and carotenoids in tomato juice was not affected by the addition of peel phenolics. Ascorbic acid was partially reduced during storage in all the juice samples; however, the presence of the added peel phenolics whose amount remained constant over time significantly contributed to a higher radical scavenging capacity compared to the control. The microbiological spoilage of the opened tomato juice was also delayed by two to three days in the presence of apple peel phenolics compared to the control. The antimicrobial capacity was due to a bacteriostatic effect of the phenolic extracts mostly against the growth of yeasts; the antimicrobial capacity was related to the acidity of phenolic acids and the presence of apple flavonoids such as flavan-3-ols.

  18. Rapid Quantitation of Furanocoumarins and Flavonoids in Grapefruit Juice using Ultra Performance Liquid Chromatography

    Science.gov (United States)

    VanderMolen, Karen M.; Cech, Nadja B.; Paine, Mary F.

    2013-01-01

    Introduction Grapefruit juice can increase or decrease the systemic exposure of myriad oral medications, leading to untoward effects or reduced efficacy. Furanocoumarins in grapefruit juice have been established as inhibitors of cytochrome P450 3A (CYP3A)-mediated metabolism and P-glycoprotein (P-gp)-mediated efflux, while flavonoids have been implicated as inhibitors of organic anion transporting polypeptide (OATP)-mediated absorptive uptake in the intestine. The potential for drug interactions with a food product necessitates an understanding of the expected concentrations of a suite of structurally diverse and potentially bioactive compounds. Objective Develop methods for the rapid quantitation of two furanocoumarins (bergamottin and 6′,7′-dihydroxybergamottin) and four flavonoids (naringin, naringenin, narirutin, and hesperidin) in five grapefruit juice products using ultra performance liquid chromatography (UPLC). Methodology Grapefruit juice products were extracted with ethyl acetate; the concentrated extract was analyzed by UPLC using acetonitrile:water gradients and a C18 column. Analytes were detected using a photodiode array detector, set at 250 nm (furanocoumarins) and 310 nm (flavonoids). Intraday and interday precision and accuracy and limits of detection and quantitation were determined. Results Rapid (flavonoids. R2 values for the calibration curves of all analytes were >0.999. Considerable between-juice variation in the concentrations of these compounds was observed, and the quantities measured were in agreement with the concentrations published in HPLC studies. Conclusion These analytical methods provide an expedient means to quantitate key furanocoumarins and flavonoids in grapefruit juice and other foods used in dietary substance-drug interaction studies. PMID:23780830

  19. Inactivation of Escherichia coli, Listeria monocytogenes, and Salmonella Enteritidis by Cymbopogon citratus D.C. Stapf. Essential Oil in Pineapple Juice.

    Science.gov (United States)

    Leite, Caroline Junqueira Barcellos; de Sousa, Jossana Pereira; Medeiros, José Alberto da Costa; da Conceição, Maria Lúcia; dos Santos Falcão-Silva, Vivyanne; de Souza, Evandro Leite

    2016-02-01

    In the present study, the efficacy of Cymbopogon citratus D.C. Stapf. essential oil (CCEO) to provoke a 5-log CFU/ml (5-log) inactivation in a mixed composite of Escherichia coli, Listeria monocytogenes, and Salmonella enterica serovar Enteritidis in pineapple (Ananas comosus (L.) Merril) juice (4°C) was assessed. Moreover, the effects of CCEO on the physicochemical and sensory quality parameters of pineapple juice were evaluated. The MIC of CCEO was 5 μl/ml against the composite mix examined. For L. monocytogenes and E. coli inoculated in juice containing CCEO (5, 2.5, and 1.25 μl/ml), a ≥5-log reduction was detected after 15 min of exposure. This same result was obtained for Salmonella Enteritidis incubated alone in pineapple juice containing CCEO at 5 and 2.5 μl/ml. Overall, Salmonella Enteritidis was the most tolerant and L. monocytogenes was the most sensitive to CCEO. The physicochemical properties (pH, titratable acidic [citric acid per 100 g], and soluble solids) of pineapple juice containing CCEO (2.5 and 1.25 μl/ml) were maintained. Juice containing CCEO (2.5 and 1.25 μl/ml) exhibited similar scores for odor, appearance, and viscosity compared with juice without CCEO. However, unsatisfactory changes in taste and aftertaste were observed in juices containing CCEO. These results suggest that CCEO could be used as an alternative antimicrobial compound to ensure the safety of pineapple juice, although CCEO at the tested concentrations negatively impacted its taste. Therefore, further studies are needed to determine the balance between microbial safety and taste acceptability of pineapple juice containing CCEO.

  20. Influence of compatibilizer on blends degradation during processing

    Directory of Open Access Journals (Sweden)

    Walter R. Waldman

    2013-01-01

    Full Text Available The thermomechanical degradation of blends made from polypropylene and polystyrene, with or without compatibilizer, was studied using an internal mixer coupled to a torque rheometer. The blends processed without compatibilizer presented regular and expected results regarding torque reduction, with evidence of chain scission. The blends processed with the block copolymer of styrene and butadiene, SBS, as a compatibilizer presented unchanged or less reduced variation on torque values during processing. The extraction of stabilizers from the compatibilizer before processing did not affect the results. The compatibilizer concentration in the blends was varied, with its influence still being observed in concentrations as low as 0.03 parts per hundred. Similar results were obtained in an experiment comparing the performance of a primary commercial anti-oxidant, Irganox 1076, and the compatibilizer SBS. Therefore, the compatibilizer can be considered as a processing aid agent with positive influence on avoiding thermomechanical degradation.

  1. Carvacrol and p-cymene inactivate Escherichia coli O157:H7 in apple juice

    Directory of Open Access Journals (Sweden)

    Roller Sibel

    2005-06-01

    Full Text Available Abstract Background Outbreaks of food poisoning associated with drinking un-pasteurised apple juice contaminated with enterohaemorrhagic Escherichia coli O157:H7 are a cause of serious illness and occasionally death. Whilst a well-established heat process (pasteurisation will readily eliminate the pathogen, some consumers are demanding more fresh-like foods that have not been subjected to processing methods that are perceived as severe and may lead to loss of flavour and vitamins. Therefore, alternative methods are being investigated to replace pasteurisation and improve the safety of minimally-processed juices. The addition of natural antimicrobial substances such as the phenolic substances carvacrol and p-cymene (derived from the essential oils of herbs and spices provides a potential new route to assure safety and extend the shelf-life of raw fruit juices. The aim of this study was to evaluate the addition of very low concentrations (0.25–1.25 mM of carvacrol and p-cymene both individually and in combination as a novel means of controlling Escherichia coli O157:H7 in un-pasteurised apple juice. Results When inoculated at a level of 4 log CFU/ml into un-pasteurised apple juice (pH 3.20 ± 0.06, Escherichia coli O157:H7 survived for up to 3 and 19 days at 25° and 4°C, respectively. Treatment of the juice with 1.25 mM carvacrol or p-cymene reduced the numbers of E. coli O157:H7 to undetectable levels within 1–2 days at both storage temperatures. The effective concentrations of carvacrol could be reduced even further by combining it at 0.5 mM with cymene at 0.25 mM. The phenolic compounds were biocidal against both spoilage yeasts and E. coli O157:H7 thereby increasing the shelf-life and improving the safety of un-pasteurised apple juice, particularly when stored at chill temperatures. Conclusion The results showed that the natural antimicrobial compounds carvacrol and p-cymene could potentially be used to extend the shelf life and improve

  2. Watermelon juice: a promising feedstock supplement, diluent, and nitrogen supplement for ethanol biofuel production

    Directory of Open Access Journals (Sweden)

    Bruton Benny D

    2009-08-01

    Full Text Available Abstract Background Two economic factors make watermelon worthy of consideration as a feedstock for ethanol biofuel production. First, about 20% of each annual watermelon crop is left in the field because of surface blemishes or because they are misshapen; currently these are lost to growers as a source of revenue. Second, the neutraceutical value of lycopene and L-citrulline obtained from watermelon is at a threshold whereby watermelon could serve as starting material to extract and manufacture these products. Processing of watermelons to produce lycopene and L-citrulline, yields a waste stream of watermelon juice at the rate of over 500 L/t of watermelons. Since watermelon juice contains 7 to 10% (w/v directly fermentable sugars and 15 to 35 μmol/ml of free amino acids, its potential as feedstock, diluent, and nitrogen supplement was investigated in fermentations to produce bioethanol. Results Complete watermelon juice and that which did not contain the chromoplasts (lycopene, but did contain free amino acids, were readily fermentable as the sole feedstock or as diluent, feedstock supplement, and nitrogen supplement to granulated sugar or molasses. A minimum level of ~400 mg N/L (~15 μmol/ml amino nitrogen in watermelon juice was required to achieve maximal fermentation rates when it was employed as the sole nitrogen source for the fermentation. Fermentation at pH 5 produced the highest rate of fermentation for the yeast system that was employed. Utilizing watermelon juice as diluent, supplemental feedstock, and nitrogen source for fermentation of processed sugar or molasses allowed complete fermentation of up to 25% (w/v sugar concentration at pH 3 (0.41 to 0.46 g ethanol per g sugar or up to 35% (w/v sugar concentration at pH 5 with a conversion to 0.36 to 0.41 g ethanol per g sugar. Conclusion Although watermelon juice would have to be concentrated 2.5- to 3-fold to serve as the sole feedstock for ethanol biofuel production, the results

  3. Dipeptide-based polyphosphazene and polyester blends for bone tissue engineering.

    Science.gov (United States)

    Deng, Meng; Nair, Lakshmi S; Nukavarapu, Syam P; Jiang, Tao; Kanner, William A; Li, Xudong; Kumbar, Sangamesh G; Weikel, Arlin L; Krogman, Nicholas R; Allcock, Harry R; Laurencin, Cato T

    2010-06-01

    Polyphosphazene-polyester blends are attractive materials for bone tissue engineering applications due to their controllable degradation pattern with non-toxic and neutral pH degradation products. In our ongoing quest for an ideal completely miscible polyphosphazene-polyester blend system, we report synthesis and characterization of a mixed-substituent biodegradable polyphosphazene poly[(glycine ethyl glycinato)(1)(phenyl phenoxy)(1)phosphazene] (PNGEG/PhPh) and its blends with a polyester. Two dipeptide-based blends namely 25:75 (Matrix1) and 50:50 (Matrix2) were produced at two different weight ratios of PNGEG/PhPh to poly(lactic acid-glycolic acid) (PLAGA). Blend miscibility was confirmed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and scanning electron microscopy. Both blends resulted in higher tensile modulus and strength than the polyester. The blends showed a degradation rate in the order of Matrix2PLAGA in phosphate buffered saline at 37 degrees C over 12 weeks. Significantly higher pH values of degradation media were observed for blends compared to PLAGA confirming the neutralization of PLAGA acidic degradation by polyphosphazene hydrolysis products. The blend components PLAGA and polyphosphazene exhibited a similar degradation pattern as characterized by the molecular weight loss. Furthermore, blends demonstrated significantly higher osteoblast growth rates compared to PLAGA while maintaining osteoblast phenotype over a 21-day culture. Both blends demonstrated improved biocompatibility in a rat subcutaneous implantation model compared to PLAGA over 12 weeks. (c) 2010 Elsevier Ltd. All rights reserved.

  4. A comparative study of the antacid effect of raw spinach juice and spinach extract in an artificial stomach model.

    Science.gov (United States)

    Panda, Vandana Sanjeev; Shinde, Priyanka Mangesh

    2016-12-01

    BackgroundSpinacia oleracea known as spinach is a green-leafy vegetable consumed by people across the globe. It is reported to possess potent medicinal properties by virtue of its numerous antioxidant phytoconstituents, together termed as the natural antioxidant mixture (NAO). The present study compares the antacid effect of raw spinach juice with an antioxidant-rich methanolic extract of spinach (NAOE) in an artificial stomach model. MethodsThe pH of NAOE at various concentrations (50, 100 and 200 mg/mL) and its neutralizing effect on artificial gastric acid was determined and compared with that of raw spinach juice, water, the active control sodium bicarbonate (SB) and a marketed antacid preparation ENO. A modified model of Vatier's artificial stomach was used to determine the duration of consistent neutralization of artificial gastric acid for the test compounds. The neutralizing capacity of test compounds was determined in vitro using the classical titration method of Fordtran. Results NAOE (50, 100 and 200 mg/mL), spinach juice, SB and ENO showed significantly better acid-neutralizing effect, consistent duration of neutralization and higher antacid capacity when compared with water. Highest antacid activity was demonstrated by ENO and SB followed by spinach juice and NAOE200. Spinach juice exhibited an effect comparable to NAOE (200 mg/mL). ConclusionsThus, it may be concluded that spinach displays significant antacid activity be it in the raw juice form or as an extract in methanol.

  5. Study on combined effects of acidification and sonication on selected quality attributes of carrot juice during storage

    International Nuclear Information System (INIS)

    Jabbar, S.; Hu, B.; Ali, S.

    2014-01-01

    This study evaluated the combined effects of acid blanching and sonication treatments on selected quality parameters of carrot juice stored at 4 degree C for 18 days. Carrots were blanched in acidified water (40g/L citric acid) at 100 degree C for 4 min and the juice was then extracted. Sonication of the juice was done at an amplitude level of 70% and a frequency of 20 kHz for 2 min at 15 degree C, keeping the pulse duration of 5 Sec on and 5 Sec off. As results, the combined treatment of acidification and sonication of carrot juice showed a significant decrease in pH and increase (P < 0.05) in acidity which remained stable during storage period. No significant changes were observed in Brix. Color values (L, a, b) and non enzymatic browning (NEB) influenced significantly in acidified and sonicated carrot juice during storage period. Maximum stability of total phenol, total antioxidant capacity, cloud value and ascorbic acid were also observed in the combined treatment of acidification and sonication. The findings of this study indicated that the combined treatments of acidification and sonication may successfully be utilized for the production of high quality carrot juice with improved stability of total phenol, total antioxidant capacity, cloud value and ascorbic acid during 18 days of storage. (author)

  6. Role of Alicyclobacillus acidoterrestris in the development of a disinfectant taint in shelf-stable fruit juice.

    Science.gov (United States)

    Jensen, N; Whitfield, F B

    2003-01-01

    This study was undertaken to identify the bacterium and metabolic products contributing to a disinfectant taint in shelf-stable fruit juice and to determine some of the growth conditions for the organism. Microbiological examination of tainted and untainted fruit juice drinks detected low numbers of acid-dependent, thermotolerant, spore-forming bacteria in the tainted juices only. The presence of omega-cyclohexyl fatty acids was confirmed in two of the isolates by cell membrane fatty acid analysis. The isolates were subsequently identified as Alicyclobacillus acidoterrestris by partial 16S rDNA sequencing. Studies on the isolates showed growth at pH 2.5-6.0 and 19.5-58 degrees C. Gas chromatography/mass spectrometry (GC/MS) was used to identify and quantify 2,6-dibromophenol (2,6-DBP) and 2,6-dichlorophenol (2,6-DCP) in the tainted juice. Challenge studies in a mixed fruit drink inoculated with the two isolates and the type strain of A. acidoterrestris, incubated at 44-46 degrees C for 4 d, showed the production of both metabolites, which were confirmed and quantified by GC/MS. The results show that A. acidoterrestris can produce 2,6-DBP and 2,6-DCP in shelf-stable juices. This is the first report detailing experimental methodology showing that A. acidoterrestris can produce 2,6-DCP in foods. Control of storage temperatures (to fruit juice industry to prevent spoilage by A. acidoterrestris.

  7. Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum BET003 and its putative anti-diabetic potential

    Directory of Open Access Journals (Sweden)

    Farhaneen Afzal Mazlan

    2015-10-01

    Full Text Available Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was used to ferment its juice. Momordica charantia fresh juice was able to support good growth of the lactic acid bacterium. High growth rate and cell viability were obtained without further nutrient supplementation. In stirred tank reactor batch fermentation, agitation rate showed significant effect on specific growth rate of the bacterium in the fruit juice. After the fermentation, initially abundant momordicoside 23-O-β-Allopyranosyle-cucurbita-5,24-dien-7α,3β,22(R,23(S-tetraol-3-O-β-allopyranoside was transformed into its corresponding aglycone in addition to the emergence of new metabolites. The fermented M. charantia juice consistently reduced glucose production by 27.2%, 14.5%, 17.1% and 19.2% at 15-minute intervals respectively, when compared against the negative control. This putative anti-diabetic activity can be attributed to the increase in availability and concentration of aglycones as well as other phenolic compounds resulting from degradation of glycosidic momordicoside. Biotransformation of M. charantia fruit juice via lactic acid bacterium fermentation reduced its bitterness, reduced its sugar content, produced aglycones and other metabolites as well as improved its inhibition of α-glucosidase activity compared with the fresh, non-fermented juice.

  8. Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum BET003 and its putative anti-diabetic potential.

    Science.gov (United States)

    Mazlan, Farhaneen Afzal; Annuar, M Suffian M; Sharifuddin, Yusrizam

    2015-01-01

    Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was used to ferment its juice. Momordica charantia fresh juice was able to support good growth of the lactic acid bacterium. High growth rate and cell viability were obtained without further nutrient supplementation. In stirred tank reactor batch fermentation, agitation rate showed significant effect on specific growth rate of the bacterium in the fruit juice. After the fermentation, initially abundant momordicoside 23-O-β-Allopyranosyle-cucurbita-5,24-dien-7α,3β,22(R),23(S)-tetraol-3-O-β-allopyranoside was transformed into its corresponding aglycone in addition to the emergence of new metabolites. The fermented M. charantia juice consistently reduced glucose production by 27.2%, 14.5%, 17.1% and 19.2% at 15-minute intervals respectively, when compared against the negative control. This putative anti-diabetic activity can be attributed to the increase in availability and concentration of aglycones as well as other phenolic compounds resulting from degradation of glycosidic momordicoside. Biotransformation of M. charantia fruit juice via lactic acid bacterium fermentation reduced its bitterness, reduced its sugar content, produced aglycones and other metabolites as well as improved its inhibition of α-glucosidase activity compared with the fresh, non-fermented juice.

  9. Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice.

    Science.gov (United States)

    Kiang, W-S; Bhat, R; Rosma, A; Cheng, L-H

    2013-04-01

    In this study, the effects of thermosonication and thermal treatment on Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice were investigated at 50 and 60°C. Besides, nonlethal injury of Salm. Enteritidis after both treatments was also examined. The highest inactivation was attained with thermosonication at 60°C. The inactivation rate was different for both pathogens, and Salm. Enteritidis was found to be more sensitive to thermosonication than E. coli O157:H7. Salmonella Enteritidis was recovered in all treated samples, except those subjected to more than 5-min thermosonication at 60°C. It was found that the introduction of high-intensity ultrasound enhanced the inactivation of pathogens compared to thermal treatment alone. On the other hand, Salm. Enteritidis was detected in a number of samples following incubation in universal pre-enrichment broth, but no growth was detected after incubation in mango juice. Fruit juices are commonly heat treated to inactivate micro-organisms and enzymes. However, excessive heat treatments may result in undesirable changes in juice quality. Treatment by power ultrasound, a nonthermal technology, may be an alternative processing technique to pasteurize fruit juices. This study highlights the effectiveness of thermosonication in inactivating Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice. © 2012 The Society for Applied Microbiology.

  10. Effects of Blended-Cement Paste Chemical Composition Changes on Some Strength Gains of Blended-Mortars

    Science.gov (United States)

    Kirgiz, Mehmet Serkan

    2014-01-01

    Effects of chemical compositions changes of blended-cement pastes (BCPCCC) on some strength gains of blended cement mortars (BCMSG) were monitored in order to gain a better understanding for developments of hydration and strength of blended cements. Blended cements (BC) were prepared by blending of 5% gypsum and 6%, 20%, 21%, and 35% marble powder (MP) or 6%, 20%, 21%, and 35% brick powder (BP) for CEMI42.5N cement clinker and grinding these portions in ball mill at 30 (min). Pastes and mortars, containing the MP-BC and the BP-BC and the reference cement (RC) and tap water and standard mortar sand, were also mixed and they were cured within water until testing. Experiments included chemical compositions of pastes and compressive strengths (CS) and flexural strengths (FS) of mortars were determined at 7th-day, 28th-day, and 90th-day according to TS EN 196-2 and TS EN 196-1 present standards. Experimental results indicated that ups and downs of silica oxide (SiO2), sodium oxide (Na2O), and alkali at MP-BCPCC and continuously rising movement of silica oxide (SiO2) at BP-BCPCC positively influenced CS and FS of blended cement mortars (BCM) in comparison with reference mortars (RM) at whole cure days as MP up to 6% or BP up to 35% was blended for cement. PMID:24587737

  11. Effects of Blended-Cement Paste Chemical Composition Changes on Some Strength Gains of Blended-Mortars

    Directory of Open Access Journals (Sweden)

    Mehmet Serkan Kirgiz

    2014-01-01

    Full Text Available Effects of chemical compositions changes of blended-cement pastes (BCPCCC on some strength gains of blended cement mortars (BCMSG were monitored in order to gain a better understanding for developments of hydration and strength of blended cements. Blended cements (BC were prepared by blending of 5% gypsum and 6%, 20%, 21%, and 35% marble powder (MP or 6%, 20%, 21%, and 35% brick powder (BP for CEMI42.5N cement clinker and grinding these portions in ball mill at 30 (min. Pastes and mortars, containing the MP-BC and the BP-BC and the reference cement (RC and tap water and standard mortar sand, were also mixed and they were cured within water until testing. Experiments included chemical compositions of pastes and compressive strengths (CS and flexural strengths (FS of mortars were determined at 7th-day, 28th-day, and 90th-day according to TS EN 196-2 and TS EN 196-1 present standards. Experimental results indicated that ups and downs of silica oxide (SiO2, sodium oxide (Na2O, and alkali at MP-BCPCC and continuously rising movement of silica oxide (SiO2 at BP-BCPCC positively influenced CS and FS of blended cement mortars (BCM in comparison with reference mortars (RM at whole cure days as MP up to 6% or BP up to 35% was blended for cement.

  12. Statement on ‘toothkind’ juice drinks

    DEFF Research Database (Denmark)

    Tetens, Inge

    2011-01-01

    or sugar-containing non-alcoholic beverages with an equivalent number of servings of „toothkind‟ juice drink. In the context of the claim, „reduction of tooth demineralisation‟ has a similar meaning to „maintenance of tooth mineralisation‟. © European Food Safety Authority, 2011....... consumption of a beverage is an appropriate measure of the potential of beverages for demineralisation of dental enamel. „Toothkind‟ drinks have little or no potential for enamel demineralisation by this process, while typical sugar-containing non-alcoholic beverages do have the potential for demineralisation...... of dental enamel. However, the beneficial effect (reducing net tooth demineralisation) of replacing typical sugar-containing non-alcoholic beverages with „toothkind‟ juice drinks was only shown to occur at a frequency of consumption of typical sugar-containing non-alcoholic beverages of 7 times daily...

  13. The Analgesic Effect of Pineapple Fruit Juice on Mice

    Directory of Open Access Journals (Sweden)

    Ainul Atiqah binti Hilmi

    2014-08-01

    Full Text Available Background: Pain is a feeling stimulated by the nervous system which can be suppressed by giving an analgesic agent. Some studies revealed that pineapples have an analgesic effect. This study aim was to determine analgesic effect of pineapple on mice. Methods: In this experimental study, the effect was examined by using a writhing method on the 28 male mice. Subjects were divided into 4 groups with 7 mice each. The control group received aquades and other groups received pineapple fruit juice with 20%, 40% and 80% concentration with the dosage of 10 mL/kg/body weight. After 30 minutes, 3% acetic acid was injected intraperitoneally to induce pain. Writhing responseswere observed every 5 minutes for 30 minutes. Results: The result for mean of total writhing reaction was 2.39±0.40, 1.92±0.40, 1.50±2.13, 1.66±0.11 respectively for group 1 to 4. These data indicated a significant decrease of total writhing response in mice with 20%, 40% and 80% concentration compared to control group (p=0.023;p=0.000 and p=0.000 respectively. Most optimal concentration was40% with the protective percentage equal to 71.8%. Conclusion: Pineapple fruit juice concentrations (20%, 40%, and 80%has an analgesic effect with the most optimal concentration of 40%.

  14. Effect of irradiation and blanching on the quality of juices of Spuriopinella bracycarpar during storage

    International Nuclear Information System (INIS)

    Oh, D.H.; Ham, S.S.; Lee, S.Y.; Park, B.K.; Kim, S.H.; Chung, C.K.; Kang, I.J.

    1998-01-01

    The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and 25℃. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at 4℃ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at 4℃ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non

  15. Analytical characterization of some pasteurized apple juices during storage

    Directory of Open Access Journals (Sweden)

    Damian Cristina

    2015-06-01

    Full Text Available The aim of the study was to assess the effect of three weeks of storage on the chemical and rheological properties of apple juices obtained from Idared and Jonatan apples variety. Total antioxidant activity, levels of bio-active compound groups and the viscosity were measured to characterize the investigated juices. The method applied for the determination of ascorbic acid concentration was with 2, 6-diclorophenolindophenol. Total phenols (TP in apple juices were determined using the Folin-Ciocalteau method and antioxidant activity by the use of DPPH free radical method. The viscosity of apple juices was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime with RV spindles. During three weeks of storage, different rates of all measured properties have been observed decreasing for both studied apples varieties juices. The juices from Jonatan apples have higher antioxidant activities that are correlated with the higher content in polyphenols and lower values of viscosity.

  16. Radiation processing of thermoplastic starch by blending aromatic additives: Effect of blend composition and radiation parameters

    Science.gov (United States)

    Khandal, Dhriti; Mikus, Pierre-Yves; Dole, Patrice; Coqueret, Xavier

    2013-03-01

    This paper reports on the effects of electron beam (EB) irradiation on poly α-1,4-glucose oligomers (maltodextrins) in the presence of water and of various aromatic additives, as model blends for gaining a better understanding at a molecular level the modifications occurring in amorphous starch-lignin blends submitted to ionizing irradiation for improving the properties of this type of bio-based thermoplastic material. A series of aromatic compounds, namely p-methoxy benzyl alcohol, benzene dimethanol, cinnamyl alcohol and some related carboxylic acids namely cinnamic acid, coumaric acid, and ferulic acid, was thus studied for assessing the ability of each additive to counteract chain scission of the polysaccharide and induce interchain covalent linkages. Gel formation in EB-irradiated blends comprising of maltodextrin was shown to be dependent on three main factors: the type of aromatic additive, presence of glycerol, and irradiation dose. The chain scission versus grafting phenomenon as a function of blend composition and dose were studied using Size Exclusion Chromatography by determining the changes in molecular weight distribution (MWD) from Refractive Index (RI) chromatograms and the presence of aromatic grafts onto the maltodextrin chains from UV chromatograms. The occurrence of crosslinking was quantified by gel fraction measurements allowing for ranking the cross-linking efficiency of the additives. When applying the method to destructurized starch blends, gel formation was also shown to be strongly affected by the moisture content of the sample submitted to irradiation. The results demonstrate the possibility to tune the reactivity of tailored blend for minimizing chain degradation and control the degree of cross-linking.

  17. Effects of cranberry juice consumption on vascular function in patients with coronary artery disease123

    Science.gov (United States)

    Dohadwala, Mustali M; Holbrook, Monika; Hamburg, Naomi M; Shenouda, Sherene M; Chung, William B; Titas, Megan; Kluge, Matthew A; Wang, Na; Palmisano, Joseph; Milbury, Paul E; Blumberg, Jeffrey B; Vita, Joseph A

    2011-01-01

    Background: Cranberry juice contains polyphenolic compounds that could improve endothelial function and reduce cardiovascular disease risk. Objective: The objective was to examine the effects of cranberry juice on vascular function in subjects with coronary artery disease. Design: We completed an acute pilot study with no placebo (n = 15) and a chronic placebo-controlled crossover study (n = 44) that examined the effects of cranberry juice on vascular function in subjects with coronary artery disease. Results: In the chronic crossover study, subjects with coronary heart disease consumed a research preparation of double-strength cranberry juice (54% juice, 835 mg total polyphenols, and 94 mg anthocyanins) or a matched placebo beverage (480 mL/d) for 4 wk each with a 2-wk rest period between beverages. Beverage order was randomly assigned, and participants refrained from consuming other flavonoid-containing beverages during the study. Vascular function was measured before and after each beverage, with follow-up testing ≥12 h after consumption of the last beverage. Mean (±SD) carotid-femoral pulse wave velocity, a measure of central aortic stiffness, decreased after cranberry juice (8.3 ± 2.3 to 7.8 ± 2.2 m/s) in contrast with an increase after placebo (8.0 ± 2.0 to 8.4 ± 2.8 m/s) (P = 0.003). Brachial artery flow-mediated dilation, digital pulse amplitude tonometry, blood pressure, and carotid-radial pulse wave velocity did not change. In the uncontrolled pilot study, we observed improved brachial artery flow-mediated dilation (7.7 ± 2.9% to 8.7 ± 3.1%, P = 0.01) and digital pulse amplitude tonometry ratio (0.10 ± 0.12 to 0.23 ± 0.16, P = 0.001) 4 h after consumption of a single 480-mL portion of cranberry juice. Conclusions: Chronic cranberry juice consumption reduced carotid femoral pulse wave velocity—a clinically relevant measure of arterial stiffness. The uncontrolled pilot study suggested an acute benefit; however, no chronic effect on measures of

  18. Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice

    Directory of Open Access Journals (Sweden)

    Adriana Dutra Sousa

    2013-12-01

    Full Text Available Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of these formulations, especially by consumers who are not familiar with cashew aroma. The aim of this study was to evaluate the effect of treatment with macroporous resins (FPA54, FPX66, XAD761, and XAD4 on the volatile profile and physicochemical characteristics of clarified cashew apple juice. After the treatment with the resins, the volatile profile was evaluated using solid-phase microextraction (SPME and gas chromatography/mass spectrometry (GC/MS. The physicochemical analyses performed were: pH, soluble solids (ºBrix, total titrable acidity, reducing sugars, and vitamin C. Gas chromatography analyses showed that XAD4 and FPX66 led to a reduction of the initial amount of volatile compounds to 14.05% and 15.72%, respectively. These two resins also did not affect the physicochemical characteristics of the clarified cashew apple juice.

  19. The Branding of Sugarcane Juice in India

    Directory of Open Access Journals (Sweden)

    R. Sinha

    2014-06-01

    Full Text Available Sugarcane juice is traditionally sold in India by roadside vendors, often in unhygienic conditions. That’s why a few entrepreneurs have taken the initiative venturing into the marketing of branded sugarcane juice through a chain of franchised outlets. Initial indications are that this model is headed for success. Pune, Kolhapur, more known for its leather chappals, has also been blessed with an abundance of milk, water and sugar, which has made the region the nation's kitchen for many years. The Warana milk producers' cooperative located here has lived up to this reputation. It has been a contract manufacturer for products such as Cadbury's Bournvita, butter for Britannia Industries and Soya milk for Ruchi Soya. Now, the cooperative is preparing to assert its own identity through the launch of Warana Joy, its national brand. Among its new products is sugarcane juice in aseptic packs (Tetra Pak. This article outlines the development of this business; the opportunities and threats faced and also offer suggestions for the growth in this market.

  20. The Branding of Sugarcane Juice in India

    Directory of Open Access Journals (Sweden)

    Rajendra Sinha

    2014-01-01

    Full Text Available Sugarcane juice is traditionally sold in India by roadside vendors, often in unhygienic conditions. That’s why a few entrepreneurs have taken the initiative venturing into the marketing of branded sugarcane juice through a chain of franchised outlets. Initial indications are that this model is headed for success. Pune, Kolhapur, more known for its leather chappals, has also been blessed with an abundance of milk, water and sugar, which has made the region the nation's kitchen for many years. The Warana milk producers' cooperative located here has lived up to this reputation. It has been a contract manufacturer for products such as Cadbury's Bournvita, butter for Britannia Industries and Soya milk for Ruchi Soya. Now, the cooperative is preparing to assert its own identity through the launch of Warana Joy, its national brand. Among its new products is sugarcane juice in aseptic packs (Tetra Pak. This article outlines the development of this business; the opportunities and threats faced and also offer suggestions for the growth in this market.

  1. The effect of red grape juice on Alzheimer′s disease in rats

    Directory of Open Access Journals (Sweden)

    Zahra Siahmard

    2012-01-01

    Full Text Available Background: Alzheimer′s disease is a neurodegenerative disease appearing as a result of free radicals and oxidative stress. Antioxidants agents boost memory and control Alzheimer′s disease. Since red grape juice contains antioxidant agents, its effects on speed of learning and improvement of memory was studied in Alzheimer′s rats. Materials and Methods: Alzheimer′s model was induced by bilateral infusion of streptozocine into lateral ventricles of brain of male rats. Rats drank 10% red grape juice for 21 days. Passive avoidance learning test was used for measuring memory and learning in rats. Results: Our results showed that learning and memory in STZ-group decreased significantly compared to Sham group. However, intake of red grape juice increased speed of learning and improvement of memory in Alzheimer′s rats. Conclusions: Our results suggest that there are active ingredients in red grape juice, which probably have therapeutic and preventive effects on cognitive impairments in Alzheimer′s disease.

  2. Quality of pasteurised pineapple juice in the context of the Beninese marketing system

    NARCIS (Netherlands)

    Hounhouigan, M.H.

    2014-01-01

    This study is a result of the interdisciplinary project Co-Innovation for Quality in African Food Chains (CoQA). The objective of the research was to improve the quality of pasteurised pineapple juice taking the characteristics of the Beninese pineapple marketing system into account. The specific

  3. Sensitivity comparison of two L-alanine doped blends to different photon energies

    International Nuclear Information System (INIS)

    Chen, Felipe; Vega Ramirez, Jose; Nicolucci, Patricia; Baffa, Oswaldo

    2008-01-01

    Full text: Blends of L-alanine (85% weight proportion) with KI (10%) and with PbI 2 (10%), these last two compounds acting as dopants, and with PVA (5%) acting as binder, were prepared in water at 80 C degrees. A blend of pure L-alanine (95%) with PVA (5%) was also prepared. The three blends were irradiated with photon beams of different energies (120 kV, 60 Co and 10 MV) with a unique dose of 30 Gy to compare their sensitivities for those three energies. EPR spectra of the three irradiated blends were recorded in a K-Band spectrometer (24 GHz) taking aliquots of about 4 mg for each blend. The energy sensitivity of a blend was defined as the peak-to-peak amplitude of its EPR spectrum central line. For the 60 Co energy (1.25 MeV) the blends presented practically the same sensitivity indicating that the presence of the dopants does not affect the sensitivity of L-alanine. For 10 MV X-rays there was an increment (around 20% - 30 %) in sensitivity for the two L-alanine doped blends compared with the pure L-alanine blend (not doped). In the case of 120 kV X-rays, the blends ala+KI and ala+PbI 2 showed an increment of 10 and 20 times, respectively, more sensitivity than the pure L-alanine blend. It is concluded that the dopants KI and PbI 2 produce a great enhance of the L-alanine sensitivity to low-energy photons. For the same dopant's content (10%) in the blend, PbI 2 showed a better performance. These results encourage us to try to enhance the sensitivity of L-alanine even more increasing the dopant's content in the blend. Application of these L-alanine doped blends in the dosimetry in diagnostic radiology could be possible. (author)

  4. Durability of Gamma Irradiated Polymer Impregnated Blended Cement Pastes

    International Nuclear Information System (INIS)

    Khattab, M.M.; Abdel-Rahman, H.A.; Younes, M.M.

    2010-01-01

    This study is focusing on durability and performance of the neat blended cement paste as well as those of the polymer-impregnated paste towards seawater and various concentrations of magnesium sulfate solutions up to 6 months of curing. The neat blended cement paste is prepared by a partial substitution of ordinary Portland cement with 5% of active rice husk ash (RHA). These samples were cured under tap water for 7 days. Similar samples were impregnated with unsaturated polyester resin (UPE) and subjected to various doses of gamma rays ranging from 10 to 50 kGy. The results showed that the irradiated impregnated specimens gave higher values of compressive strength than the neat blended cement paste specimens. On immersing the neat blended cement specimens and polymer impregnated specimens especially that irradiated at 30 kGy in seawater and different concentrations of magnesium sulfate solutions up to 6 months of curing, the results showed that the polymer impregnated blended cement (OPC-RHA-UPE) paste have a good resistance towards aggressive media as compared to the neat blended cement (OPC-RHA) paste. The results also indicated that the sea water has a greater corrosive effect than the magnesium sulfate solutions. These results were confirmed by scanning electron microscopy (SEM) and mercury intrusion porosimetry (MIP)

  5. Phase equilibria and phase structures of polymer blends

    International Nuclear Information System (INIS)

    Chalykh, Anatolii E; Gerasimov, Vladimir K

    2004-01-01

    Experimental, methodical and theoretical studies dealing with phase equilibria and phase structures of polymer blends are generalised. The general and specific features of the change in solubility of polymers with changes in the molecular mass and copolymer composition and upon the formation of three-dimensional cross-linked networks are described. The results of the effect of the prehistory on the phase structure and the non-equilibrium state of polymer blends are considered in detail.

  6. The Chemical and Educational Appeal of the Orange Juice Clock

    Science.gov (United States)

    Kelter, Paul B.; Carr, James D.; Johnson, Tanya; Mauricio Castro-Acuña, Carlos

    1996-12-01

    1-hour intervals, the mass of the magnesium wire was determined on an analytical balance. A digital multimeter was used to measure the voltage every hour and the current every other hour. The pH of the juice, initially 3.85 at 20 °C, was 3.93 at the end of the experiment, as measured with a portable pH meter. This is a typical result. A comparison system (called "no clock" in Table 1) was set up merely by putting a 0.3317-g strip of magnesium in 400 mL of orange juice. With this system we can exemplify a "corrosion process" where the anode and the cathode are in the same place. There is consumption of magnesium and evolution of molecular hydrogen but no useful current can be obtained. The mass of this magnesium strip was measured at 1-hour intervals. Faraday's constant, which relates coulombs to moles of electrons, can be used to calculate the approximate current available to the clock in this system. The current will not be constant because the H+ concentration (related to pH) is changing and also because the surface area and composition of the magnesium electrode change with time. The change is not necessarily regular, because although the surface is being oxidized, it is not smooth. The actual available surface area will therefore be considerably greater than the geometric surface. The mass of magnesium oxidized in the clock reaction over the 4-hour period is approximately equal to the change in grams of magnesium while running the clock minus the mass of magnesium oxidized in orange juice without the clock. Using the data from Table 1, grams Mg oxidized to run clock = approx. (0.3317 - 0.3089) - (0.3317 - 0.3136) = 0.0047 g Mg The average current can then be calculated via Faraday's constant: This is a rather simplistic way to get the current, but it shows well the use of Faraday's constant. The Value of Computer Interfacing - Exploring the Physics of Current/Voltage Measurements A more instructive measure of voltage vs. time, which opens up the activity to

  7. Research on the Influencing Factors of China Apple Juice Trade

    OpenAIRE

    Du Juan

    2013-01-01

    China is the first country in the world in which apple juice is produced and exited and the main producing area is concentrated in the north of China. Some domestic companies which export apple juice are founded. China’s apple juice, mainly exported to USA, Japan and the Europe, has a strong international competitiveness. However, due to the breed and raw material, Chinese apple juice export faces some challenge, like the loss happening in the transport process. The objective of this study is...

  8. Soursop juice stabilized with soy fractions: a rheologial approach

    Directory of Open Access Journals (Sweden)

    Luiz Henrique Fasolin

    2012-09-01

    Full Text Available The potential use of soybean soluble polysaccharide (SSPS as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.

  9. Effect of Beetroot Juice Supplementation on Aerobic Response during Swimming

    Directory of Open Access Journals (Sweden)

    Marco Pinna

    2014-01-01

    Full Text Available The beneficial effects of beetroot juice supplementation (BJS have been tested during cycling, walking, and running. The purpose of the present study was to investigate whether BJS can also improve performance in swimmers. Fourteen moderately trained male master swimmers were recruited and underwent two incremental swimming tests randomly assigned in a pool during which workload, oxygen uptake (VO2, carbon dioxide production (VCO2, pulmonary ventilation (VE, and aerobic energy cost (AEC of swimming were measured. One was a control swimming test (CSW and the other a swimming test after six days of BJS (0.5l/day organic beetroot juice containing about 5.5 mmol of NO3−. Results show that workload at anaerobic threshold was significantly increased by BJS as compared to the CSW test (6.3 ± 1 and 6.7 ± 1.1 kg during the CSW and the BJS test respectively. Moreover, AEC was significantly reduced during the BJS test (1.9 ± 0.5 during the SW test vs. 1.7 ± 0.3 kcal·kg−1·h−1 during the BJS test. The other variables lacked a statistically significant effect with BJS. The present investigation provides evidence that BJS positively affects performance of swimmers as it reduces the AEC and increases the workload at anaerobic threshold.

  10. Effect of beetroot juice supplementation on aerobic response during swimming.

    Science.gov (United States)

    Pinna, Marco; Roberto, Silvana; Milia, Raffaele; Marongiu, Elisabetta; Olla, Sergio; Loi, Andrea; Migliaccio, Gian Mario; Padulo, Johnny; Orlandi, Carmine; Tocco, Filippo; Concu, Alberto; Crisafulli, Antonio

    2014-01-29

    The beneficial effects of beetroot juice supplementation (BJS) have been tested during cycling, walking, and running. The purpose of the present study was to investigate whether BJS can also improve performance in swimmers. Fourteen moderately trained male master swimmers were recruited and underwent two incremental swimming tests randomly assigned in a pool during which workload, oxygen uptake (VO₂), carbon dioxide production (VCO₂), pulmonary ventilation (VE), and aerobic energy cost (AEC) of swimming were measured. One was a control swimming test (CSW) and the other a swimming test after six days of BJS (0.5 l/day organic beetroot juice containing about 5.5 mmol of NO₃⁻). Results show that workload at anaerobic threshold was significantly increased by BJS as compared to the CSW test (6.3 ± 1 and 6.7 ± 1.1 kg during the CSW and the BJS test respectively). Moreover, AEC was significantly reduced during the BJS test (1.9 ± 0.5 during the SW test vs. 1.7 ± 0.3 kcal·kg⁻¹1·h⁻¹ during the BJS test). The other variables lacked a statistically significant effect with BJS. The present investigation provides evidence that BJS positively affects performance of swimmers as it reduces the AEC and increases the workload at anaerobic threshold.

  11. Polymer blends of polylactic acid (PLA) and polybutylene succinate-adipate

    Science.gov (United States)

    Ma, Wenguang

    A series of blends consisting of polylactic acid (PLA) and aliphatic succinate polyester (BionolleRTM #3000) had been prepared and investigated. The results of mechanical property investigations showed that using 20 wt% Bionolle#3000 can significantly increase the toughness of PLA. BionolleRTM #3000 also reduces the physical aging rate of PLA so blends remain tough longer. Conversely, the stiffness of BionolleRTM #3000 can be significantly increased by blending in PLA. DMA and DSC results show that PLA/BionolleRTM 3000 blends are not thermodynamically miscible, but are compatible blends. Studies have also been performed to determine the amount and rate of aerobic biodegradation of PLA/aliphatic succinate polyester blends in biologically active composting, enzymatic, and soil environments. The changes in molecular weight, molecular structure and thermal properties in the composting environment were also studied by GPC, NMR and DSC analyses. The research results showed BionolleRTM #3000 had a high degradation rate, while PLA had a low degradation rate. PLA/BionolleRTM #3000 blends had moderate degradation rates that increased with BionolleRTM #3000 content. The melt flow behavior of PLA/BionolleRTM #3000 blends has been studied by capillary rheometry. The relationship of the blends' viscosity with their composition, shear stress, shear rate, and temperature has been investigated. Power law index and activation energy of PLA, BionolleRTM #3000 and their blends have been calculated. The experimental and theoretical data can let us understand the processability of PLA/BionolleRTM #3000 blends. A scanning electron microscope (SEM) was used to investigate the morphological structure of the PLA/BionolleRTM #3000 blends. Micrographs of the samples made from different methods (blown film, extrudate and compression molding sheet) were taken; their differences in morphology were compared. For comparison, the micrographs of blend PLA/BionolleRTM #6000 was also studied. The

  12. Processed fruit juice ready to drink: screening acute toxicity at the cellular level

    Directory of Open Access Journals (Sweden)

    Erick Leal da Silva

    2017-06-01

    Full Text Available The present study evaluated the acute toxicity at the cellular level of processed juice ready for consumption Orange and Grape flavors, produced by five companies with significant influence on the food market of South American countries, especially in Brazil. This evaluation was performed in root meristem cells of Allium cepa L., at the exposure times of 24 and 48 hours, directly with marketed liquid preparations. Based on the results, it was found that fruit juices, of all companies considered, promoted significant antiproliferative effect to root meristems at the exposure time of 24 hours and resulted in at both exposure times, statistically significant number of mitotic spindle changes and chromosomal breaks. Therefore, under the study conditions, all juice samples analyzed were cytotoxic, genotoxic and mutagenic to root meristem cells. These results indicate that such beverages have relevant potential to cause cellular disorders and, thus, need to be evaluated more fully in more complex test systems, as those in rodents, and then establish specific toxicity at the cellular level of these juices and ensure the well-being of those who consume them.

  13. Concord Grape Juice Polyphenols and Cardiovascular Risk Factors: Dose-Response Relationships

    Science.gov (United States)

    Blumberg, Jeffrey B.; Vita, Joseph A.; Chen, C. -Y. Oliver

    2015-01-01

    Pure fruit juices provide nutritional value with evidence suggesting some of their benefits on biomarkers of cardiovascular disease risk may be derived from their constituent polyphenols, particularly flavonoids. However, few data from clinical trials are available on the dose-response relationship of fruit juice flavonoids to these outcomes. Utilizing the results of clinical trials testing single doses, we have analyzed data from studies of 100% Concord grape juice by placing its flavonoid content in the context of results from randomized clinical trials of other polyphenol-rich foods and beverages describing the same outcomes but covering a broader range of intake. We selected established biomarkers determined by similar methods for measuring flow-mediated vasodilation (FMD), blood pressure, platelet aggregation, and the resistance of low density lipoprotein cholesterol (LDL) to oxidation. Despite differences among the clinical trials in the treatment, subjects, and duration, correlations were observed between the dose and FMD. Inverse dose-response relationships, albeit with lower correlation coefficients, were also noted for the other outcomes. These results suggest a clear relationship between consumption of even modest serving sizes of Concord grape juice, flavonoid intake, and effects on risk factors for cardiovascular disease. This approach to dose-response relationships may prove useful for testing other individual foods and beverages. PMID:26633488

  14. Immunomagnetic separation combined with polymerase chain reaction for the detection of Alicyclobacillus acidoterrestris in apple juice.

    Directory of Open Access Journals (Sweden)

    Zhouli Wang

    Full Text Available A combination of immunomagnetic separation (IMS and polymerase chain reaction (PCR was used to detect Alicyclobacillus acidoterrestris (A. acidoterrestris in apple juice. The optimum technological parameters of the IMS system were investigated. The results indicated that the immunocapture reactions could be finished in 60 min and the quantity of IMPs used for IMS was 2.5 mg/mL. Then the combined IMS-PCR procedure was assessed by detecting A. acidoterrestris in apple juice samples. The agarose gel electrophoresis results of 20 different strains showed that the IMS-PCR procedure presented high specificity to the A. acidoterrestris. The sensitivity of the IMS-PCR was 2×10(1 CFU/mL and the total detection time was 3 to 4 h. Of the 78 naturally contaminated apple juice samples examined, the sensitivity, specificity and accuracy of IMS-PCR compared with the standardized pour plate method were 90.9%, 97.0% and 96.2%, respectively. The results exhibited that the developed IMS-PCR method will be a valuable tool for detecting A. acidoterrestris and improving food quality in juice samples.

  15. Resource consequences of reenrichment versus blending

    International Nuclear Information System (INIS)

    Owen, P.S.

    1981-01-01

    Many recent studies, including INFCE and NASAP, have concluded that recycling thermal reactor fuel reduces natural uranium requirements. These studies are based on a common set of assumptions concerning the method of recycling uranium, and consequently have produced quite similar results. It was assumed, however, that the residual uranium would be reenriched rather than blended with higher enriched uranium. This paper will examine several possible alternatives to reenriching residual uranium and discuss the consequences of each

  16. Enhancing the blended learning experience of Calculus I students

    Directory of Open Access Journals (Sweden)

    A. Al-Ghassani

    2015-08-01

    Full Text Available Blended Learning showed in the last two decades to be one of the effective ways in education and training. We illustrate our initiative experience with blended learning in the course Calculus I. The main goals we want to achieve are improving students understanding of the course concepts, increasing the level of uniformity in this multi-sections course and enhancing students blended learning experience online and offline. Consequently, this affects positively students' academic performance. We describe and discuss the results that we achieved and the challenges we encountered in view of the initiative aims and goals. The blended learning delivery methods were through Learning Management System (LMS as the online medium and through new offline activities inside and outside the classroom. The LMS we used is Moodle. We designed the resources and activities to cater for the learners different needs. The offline activities were chosen and designed to strengthen the weakness in students study skills based in our experience.

  17. Sucrose and color profiles in sugarcane (Saccharum sp.) juice analyzed by UFLC-ELSD and Synapt High-Definition Mass Spectrometry during radiation treatment

    International Nuclear Information System (INIS)

    Lima, Roberta B.; Lima de Aguiar, Claudio; Galaverna, Renan; Baptista, Antonio S.; Eberlin, Marcos N.; Arthur, Valter

    2016-01-01

    This work evaluated the effect of electron beam irradiation (E-beam) on sugarcane juice and compared the results with preliminary tests performed on sugarcane juice treated with gamma irradiation. The samples were irradiated at 5, 10 and 20 kGy doses and results were compared wile control samples without irradiation. The results showed a significant increase (p≤0.05) of phenolic compounds in both treatments. We also observed increased contents of reducing sugars (glucose and fructose) for the samples irradiated with gamma rays and E-beam measured by the DNS methods. However, there was no significant difference of sugars content measured by chromatographic analyses performed in the sugarcane juice treated with E-beam. Therefore reducing sugars content could be overestimated by the DNS method because salts in sugarcane juice. The treatments were able to reduce sugarcane juice ICUMSA color intensity in both treatments with irradiation. E-beam reduced sugarcane juice color by roughly 49% compared the control, while gamma irradiation reduced it by 30%. - Highlights: • E-beam and γ-radiation were evaluated on color reduction of sugarcane juice. • Any severe degradation of sucrose content was perceived by E-beam or γ-radiation. • Little degradation of sucrose was associated to the increase on radiation doses. • Average color reduction was found to be 49% with E-beam and 30% with γ-radiation. • Synapt HDMS was able to confirm the presence of sucrose, glucose and fructose.

  18. Method to blend separator powders

    Science.gov (United States)

    Guidotti, Ronald A.; Andazola, Arthur H.; Reinhardt, Frederick W.

    2007-12-04

    A method for making a blended powder mixture, whereby two or more powders are mixed in a container with a liquid selected from nitrogen or short-chain alcohols, where at least one of the powders has an angle of repose greater than approximately 50 degrees. The method is useful in preparing blended powders of Li halides and MgO for use in the preparation of thermal battery separators.

  19. Hardness and swelling behaviour of epoxidized natural rubber/recycled acrylonitrile-butadiene rubber (ENR 50/NBRr) blends

    Science.gov (United States)

    Ahmad, Hazwani Syaza; Ismail, Hanafi; Rashid, Azura A.

    2017-07-01

    This recent work is to investigate the hardness and swelling behaviour of epoxidized natural rubber/recycled acrylonitrile-butadiene rubber (ENR 50/NBRr) blends. ENR 50/NBRr blends were prepared by two-roll mills with five different loading of NBRr from 5 to 35 phr. Results indicated that the hardness of ENR 50/NBRr blends increased as recycled NBR increased due to the improvement in crosslink density of the blends. Increasing NBRr content gives ENR 50/NBRr blends better resistance towards swelling. Higher degree of crosslinking will increase the swelling resistance and reduce the penetration of toluene into the blends. The presence of polar group in ENR 50 and NBRr give better hardness properties and swelling behaviour of the ENR 50/NBRr blends compared to the NR/NBRr blends.

  20. Biomimetic, bioactive etheric polyphosphazene-poly(lactide-co-glycolide) blends for bone tissue engineering.

    Science.gov (United States)

    Deng, Meng; Nair, Lakshmi S; Nukavarapu, Syam P; Kumbar, Sangamesh G; Brown, Justin L; Krogman, Nicholas R; Weikel, Arlin L; Allcock, Harry R; Laurencin, Cato T

    2010-01-01

    The long-term goal of this work is to develop biomimetic polymer-based systems for bone regeneration that both allow for neutral pH degradation products and have the ability to nucleate bonelike apatite. In this study, the etheric biodegradable polyphosphazene, poly[(50%ethyl glycinato)(50%methoxyethoxyethoxy)phosphazene] (PNEG(50)MEEP(50)) was blended with poly(lactide-co-glycolide) PLAGA and studied their ability to produce high-strength degradable biomaterials with bioactivity. Accordingly, two blends with weight ratios of PNEG(50)MEEP(50) to PLAGA 25:75 (BLEND25) and 50:50 (BLEND50) were fabricated using a mutual solvent approach. Increases in PNEG(50)MEEP(50) content in the blend system resulted in decreased elastic modulus of 779 MPa when compared with 1684 MPa (PLAGA) as well as tensile strength 7.9 MPa when compared with 25.7 MPa (PLAGA). However, the higher PNEG(50)MEEP(50) content in the blend system resulted in higher Ca/P atomic ratio of the apatite layer 1.35 (BLEND50) when compared with 0.69 (BLEND25) indicating improved biomimicry. Furthermore, these blends supported primary rat osteoblast adhesion and proliferation with an enhanced phenotypic expression when compared with PLAGA. These findings establish the suitability of PNEG(50)MEEP(50)-PLAGA biodegradable blends as promising bioactive materials for orthopedic applications.

  1. Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice.

    Science.gov (United States)

    Ackarabanpojoue, Yuwadee; Chindapan, Nathamol; Yoovidhya, Tipaporn; Devahastin, Sakamon

    2015-05-01

    This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to 15, 10, or 5 ppm. After ED, the removed pulp was added to the ED-treated juice and its properties, including electrical conductivity, acidity, pH, total soluble solids (TSS), color, amino acids, and selected aroma compounds, were determined and compared with those of the untreated juice. ED could reduce the nitrate content of 1 L of pineapple juice from an initial value of 50 ppm to less than 5 ppm within 30 min. A significant decrease in the electrical conductivity, acidity, pH, TSS, and yellowness, but a significant increase in the lightness, of the juice was observed upon ED. Concentrations of almost all amino acids of the ED-treated juice significantly decreased. The concentrations of 8 major compound contributors to the pineapple aroma also significantly decreased. Adding the pulp back to the ED-treated juice increased the amino acids concentrations; however, it led to a significant decrease in the concentrations of the aroma compounds. © 2015 Institute of Food Technologists®

  2. Investigation on Clarified Fruit Juice Composition by Using Visible Light Micro-Raman Spectroscopy.

    Science.gov (United States)

    Camerlingo, Carlo; Zenone, Flora; Delfino, Ines; Diano, Nadia; Mita, Damiano Gustavo; Lepore, Maria

    2007-10-03

    Liquid samples of clarified apple and apricot juices at different productionstages were investigated using visible light micro-Raman spectroscopy in order to assessits potential in monitoring fruit juice production. As is well-known, pectin plays a strategicrole in the production of clarified juice and the possibility of using Raman for its detectionduring production was therefore evaluated. The data analysis has enabled the clearidentification of pectin. In particular, Raman spectra of apple juice samples from washedand crushed fruits revealed a peak at 845 cm -1 (typical of pectin) which disappears in theRaman spectra of depectinised samples. The fructose content was also revealed by thepresence of four peaks at 823 cm -1 , 872 cm -1 , 918 cm -1 and 975 cm -1 . In the case of apricotjuice, several Raman fingerprints of β-carotene at 1008, 1159 and 1520 cm -1 were alsohighlighted. Present results resulted interesting for the exclusive use of optical methods forthe quantitative determination of the above-mentioned substances in place of thebiochemical assays generally used for this purpose, which are time consuming and requiredifferent chemical reagents for each of them.

  3. Investigation on Clarified Fruit Juice Composition by Using Visible Light Micro-Raman Spectroscopy

    Directory of Open Access Journals (Sweden)

    Maria Lepore

    2007-10-01

    Full Text Available Liquid samples of clarified apple and apricot juices at different productionstages were investigated using visible light micro-Raman spectroscopy in order to assessits potential in monitoring fruit juice production. As is well-known, pectin plays a strategicrole in the production of clarified juice and the possibility of using Raman for its detectionduring production was therefore evaluated. The data analysis has enabled the clearidentification of pectin. In particular, Raman spectra of apple juice samples from washedand crushed fruits revealed a peak at 845 cm-1 (typical of pectin which disappears in theRaman spectra of depectinised samples. The fructose content was also revealed by thepresence of four peaks at 823 cm-1, 872 cm-1, 918 cm-1 and 975 cm-1. In the case of apricotjuice, several Raman fingerprints of β-carotene at 1008, 1159 and 1520 cm-1 were alsohighlighted. Present results resulted interesting for the exclusive use of optical methods forthe quantitative determination of the above-mentioned substances in place of thebiochemical assays generally used for this purpose, which are time consuming and requiredifferent chemical reagents for each of them.

  4. The effect of alpha amylase enzyme on quality of sweet sorghum juice for chrystal sugar

    Science.gov (United States)

    Marwati, T.; Cahyaningrum, N.; Widodo, S.; Astiati, U. T.; Budiyanto, A.; Wahyudiono; Arif, A. B.; Richana, N.

    2018-01-01

    Sweet sorghum juice (Sorghum bicolor L. Moench) has characteristics similar to sugar cane juice and potentially used for sugar substitutes that can support food security. Nevertheless the sweet sorghum juicecontain starch which impede sorghum sugar crystallization. Therefore, research on the enzymatic process is needed to convert starch into reducing sugar. The experimental design used was the Factorial Randomized Design with the first factor was alpha amylase enzyme concentration (0, 20, 40, 60, 80, 100, 120 μL/100 mL) and second factor was incubation time (0, 30, 60, 90 minute) at temperature 100°C. The experiment was conducted on fresh sweet sorghum. The results showed that the addition of the alpha amylase enzyme increased the content of reducing sugar and decreased levels of starch. Elevating concentration of alpha amylase enzyme will increase the reducing sugar content in sweet sorghum juice. The optimum alpha amylase enzyme concentration to produce the highest total sugar was 80 μL/100 mL of sweet sorghum juice with the optimum incubation time was 90 minutes. The results of this study are expected to create a new sweetener for sugar substitution. From the economic prospective aspect, sorghum is a potential crop and can be relied upon to support the success of the food diversification program which further leads to the world food security

  5. Inhibition of biological activity of staphylococcal enterotoxin A (SEA) by apple juice and apple polyphenols.

    Science.gov (United States)

    Rasooly, Reuven; Do, Paula M; Friedman, Mendel

    2010-05-12

    The foodborne pathogen Staphylococcus aureus produces the virulent staphylococcal enterotoxin A (SEA), a single-chain protein that consists of 233 amino acid residues with a molecular weight of 27 078 Da. SEA is a superantigen that is reported to contribute to animal (mastitis) and human (emesis, diarrhea, atopic dermatitis, arthritis, and toxic shock) syndromes. Changes of the native structural integrity may inactivate the toxin by preventing molecular interaction with cell membrane receptor sites of their host cells. In the present study, we evaluated the ability of one commercial and two freshly prepared apple juices and a commercial apple polyphenol preparation (Apple Poly) to inhibit the biological activity of SEA. Dilutions of freshly prepared apple juices and Apple Poly inhibited the biological activity of SEA without any significant cytotoxic effect on the spleen cells. Additional studies with antibody-coated immunomagnetic beads bearing specific antibodies against the toxin revealed that SEA added to apple juice appears to be largely irreversibly bound to the juice constituents. The results suggest that food-compatible and safe anti-toxin phenolic compounds can be used to inactivate SEA in vitro and possibly also in vivo, even after induction of T-cell proliferation by long-term exposure to SEA. The significance of the results for microbial food safety and human health is discussed.

  6. Efficacy and Stability studies of microbial folate fortified fruit juices prepared using probiotic microorganism.

    Science.gov (United States)

    Deep, S; Ojha, S; Kundu, S

    2017-07-31

    Folate, natural form of water soluble vitamin folic acid, is significant for humans as involved in most important metabolic reactions i.e. nucleotide synthesis and amino acid inter conversions. Thus its deficiency causes neural tube defects in newborns and cardiovascular diseases, and cancers. Humans cannot synthesize folate de novo so consumption through diet is essential. Natural food sources, supplements and fortified food products are the choices available to complete the Daily recommended intake. However microbial fortification using probiotics recently gained wide attention due to dual advantage of natural food matrix with enhanced folate content along with the probiotics benefits. Current study was focused on the microbial fortification of fruit juices and their efficacy and stability studies. Freshly filtered orange and tomato juice was prepared and inoculated with Streptococcus thermophilus NCIM 2904. Incubation was done at 40°C and samples were collected at different time interval. Folate extraction was done using human plasma and content was measured by microbiological assay using Lactobacillus casei NCIM No. 2364. Efficacy and stability studies were carried out to ensure the quality of juices to be consumed in terms of folate content, viable cell count and pH after 4 weeks of storage at low temperature. Positive results were observed as folate content was quite stable whereas viable cell count was also found to be significant till some time without adding any preservatives. The results indicated that fortified fruit juices could be used as probiotic beverages with enhanced folate content.

  7. Pomegranate juice (punica granatum: a new storage medium for avulsed teeth.

    Directory of Open Access Journals (Sweden)

    Sara Tavassoli-Hojjati

    2014-04-01

    Full Text Available There is evidence indicating that pomegranate juice contains many of the essential properties necessary to retain cell viability and cell proliferation. These properties indicate that pomegranate juice is a suitable storage medium for avulsed teeth. However, this idea has not yet been tested. In this study, the capacity of pomegranate juice (PJ as a storage medium for retaining avulsed teeth was evaluated.PDL fibroblasts were obtained from healthy human premolars and cultured in Dulbecco's Modified Eagle's Medium (DMEM. Cultured cells were subjected to different concentrations of pomegranate juice (PJ, 1% Hank's balanced salt solution (HBSS and tap water for 1, 3, 6 and 24 hours. PDL cell viability was assessed by the neutral red uptake assay.The results indicated that 7.5% PJ was the most effective solution for maintaining PDL cell viability amongst all the experimental solution's and time intervals (P<0.05. The results also showed that 1% PJ was as effective as HBSS for maintaining PDL cell viability. The amount of cell viability increased with increasing concentration of PJ at all time intervals (P<0.001. This effect is suggestive of the proliferative potential of PJ solution.In conclusion, PJ can be recommended as a suitable transport medium for avulsed teeth.

  8. Extrudability and Consolidation of Blends between CGM and DDGS

    Directory of Open Access Journals (Sweden)

    C. J. R. Verbeek

    2016-01-01

    Full Text Available During the last decade, the global biofuels industry has experienced exponential growth. By-products such as high protein corn gluten meal (CGM and high fibre distillers dried grains with solubles (DDGS have grown in parallel. CGM has been shown to be suitable as a biopolymer; the high fibre content of DDGS reduces its effectiveness, although it is considerably cheaper. In this study, the processing behaviour of CGM and DDGS blends was evaluated and resulting extrudate properties were determined. Prior to processing, urea was used as a denaturant. DDGS : CGM ratios of 0, 33, 50, 66, and 100% were processed in a single screw extruder, which solely used dissipative heating. Blends containing DDGS were less uniformly consolidated and resulted in more dissipative heating. Blends showed multiple glass transitions, which is characteristic of mechanically compatible blends. Transmission electron microscopy revealed phase separation on a microscale, although distinct CGM or DDGS phases could not be identified. On a macroscale, optical microscopy suggested that CGM-rich blends were better consolidated, supported by visual observations of a more continuous extrudate formed during extrusion. Future work should aim to also characterize the mechanical properties of these blends to assess their suitability as either bioplastic feedstock or pelletized livestock feed.

  9. Impact of ternary blends of biodiesel on diesel engine performance

    Directory of Open Access Journals (Sweden)

    Prem Kumar

    2016-06-01

    Full Text Available The Pongamia and waste cooking oils are the main non edible oils for biodiesel production in India. The aim of the present work is to evaluate the fuel properties and investigate the impact on engine performance using Pongamia and waste cooking biodiesel and their ternary blend with diesel. The investigation of the fuel properties shows that Pongamia biodiesel and waste cooking biodiesel have poor cold flow property. This will lead to starting problem in the engine operation. To overcome this problem the ternary blends of diesel, waste cooking biodiesel and Pongamia biodiesel are prepared. The cloud and pour point for ternary blend, (WCB20:PB20:D60 were found to be 7 °C and 6.5 °C which are comparable to cloud and pour point of diesel 6 °C and 5 °C, respectively. The result of the test showed that brake specific fuel consumption for Pongamia biodiesel and waste cooking biodiesel is higher than ternary blend, (WCB20:PB20:D60 due to their lower energy content. The brake thermal efficiency of ternary blend and diesel is comparable while the Pongamia and waste cooking biodiesel have low efficiency. The result of investigation showed that ternary blend can be developed as alternate fuel.

  10. Blended Learning Versus Traditional Lecture in Introductory Nursing Pathophysiology Courses.

    Science.gov (United States)

    Blissitt, Andrea Marie

    2016-04-01

    Currently, many undergraduate nursing courses use blended-learning course formats with success; however, little evidence exists that supports the use of blended formats in introductory pathophysiology courses. The purpose of this study was to compare the scores on pre- and posttests and course satisfaction between traditional and blended course formats in an introductory nursing pathophysiology course. This study used a quantitative, quasi-experimental, nonrandomized control group, pretest-posttest design. Analysis of covariance compared pre- and posttest scores, and a t test for independent samples compared students' reported course satisfaction of the traditional and blended course formats. Results indicated that the differences in posttest scores were not statistically significant between groups. Students in the traditional group reported statistically significantly higher satisfaction ratings than students in the blended group. The results of this study support the need for further research of using blended learning in introductory pathophysiology courses in undergraduate baccalaureate nursing programs. Further investigation into how satisfaction is affected by course formats is needed. Copyright 2016, SLACK Incorporated.

  11. Morphological studies on block copolymer modified PA 6 blends

    Energy Technology Data Exchange (ETDEWEB)

    Poindl, M., E-mail: marcus.poindl@ikt.uni-stuttgart.de, E-mail: christian.bonten@ikt.uni-stuttgart.de; Bonten, C., E-mail: marcus.poindl@ikt.uni-stuttgart.de, E-mail: christian.bonten@ikt.uni-stuttgart.de [Institut für Kunststofftechnik, University of Stuttgart (Germany)

    2014-05-15

    Recent studies show that compounding polyamide 6 (PA 6) with a PA 6 polyether block copolymers made by reaction injection molding (RIM) or continuous anionic polymerization in a reactive extrusion process (REX) result in blends with high impact strength and high stiffness compared to conventional rubber blends. In this paper, different high impact PA 6 blends were prepared using a twin screw extruder. The different impact modifiers were an ethylene propylene copolymer, a PA PA 6 polyether block copolymer made by reaction injection molding and one made by reactive extrusion. To ensure good particle matrix bonding, the ethylene propylene copolymer was grafted with maleic anhydride (EPR-g-MA). Due to the molecular structure of the two block copolymers, a coupling agent was not necessary. The block copolymers are semi-crystalline and partially cross-linked in contrast to commonly used amorphous rubbers which are usually uncured. The combination of different analysis methods like atomic force microscopy (AFM), transmission electron microscopy (TEM) and scanning electron microscopy (SEM) gave a detailed view in the structure of the blends. Due to the partial cross-linking, the particles of the block copolymers in the blends are not spherical like the ones of ethylene propylene copolymer. The differences in molecular structure, miscibility and grafting of the impact modifiers result in different mechanical properties and different blend morphologies.

  12. Morphological, rheological and mechanical characterization of polypropylene nanocomposite blends.

    Science.gov (United States)

    Rosales, C; Contreras, V; Matos, M; Perera, R; Villarreal, N; García-López, D; Pastor, J M

    2008-04-01

    In the present work, the effectiveness of styrene/ethylene-butylene/styrene rubbers grafted with maleic anhydride (MA) and a metallocene polyethylene (mPE) as toughening materials in binary and ternary blends with polypropylene and its nanocomposite as continuous phases was evaluated in terms of transmission electron microscopy (TEM), scanning electron microscopy (SEM), oscillatory shear flow and dynamic mechanical thermal analysis (DMA). The flexural modulus and heat distortion temperature values were determined as well. A metallocene polyethylene and a polyamide-6 were used as dispersed phases in these binary and ternary blends produced via melt blending in a corotating twin-screw extruder. Results showed that the compatibilized blends prepared without clay are tougher than those prepared with the nanocomposite of PP as the matrix phase and no significant changes in shear viscosity, melt elasticity, flexural or storage moduli and heat distortion temperature values were observed between them. However, the binary blend with a nanocomposite of PP as matrix and metallocene polyethylene phase exhibited better toughness, lower shear viscosity, flexural modulus, and heat distortion temperature values than that prepared with polyamide-6 as dispersed phase. These results are related to the degree of clay dispersion in the PP and to the type of morphology developed in the different blends.

  13. Preparation and Characterization of Keratin/Alginate Blend Microparticles

    Directory of Open Access Journals (Sweden)

    Yaowalak Srisuwan

    2018-01-01

    Full Text Available The water-in-oil (W/O emulsification-diffusion method was used for construction of keratin (Ker, alginate (Alg, and Ker/Alg blend microparticles. The Ker, Alg, and Ker/Alg blend solutions were used as the water phase, while ethyl acetate was used as the oil phase. Firstly, different concentrations of Ker solution was used to find suitable content. 1.6% w/v Ker solution was blended with the same concentration of the Alg solution for further microparticle construction. Results from scanning electron microscope analysis show that the microparticles have different shapes: spherical, bowl-like, porous, and hollow, with several sizes depending on the blend ratio. FTIR and TG analyses indicated that the secondary structure and thermal stability of the microparticles were influenced by the Ker/Alg blend ratio. The interaction between functional groups of keratin and alginate was the main factor for both β-sheet structure and Td,max values of the microparticles. The results suggested that Ker/Alg blend microparticles might be applied in many fields by varying the Ker/Alg ratio.

  14. Best Practices for Use of Blended Learning.

    Science.gov (United States)

    Margolis, Amanda R; Porter, Andrea L; Pitterle, Michael E

    2017-04-01

    Objective. To determine instructional best practice recommendations for use of blended learning from the students' perspective. Methods. Three focus groups were created, one for each of the first three years at a school of pharmacy. The focus group discussions were audio recorded and transcribed for content analysis. Results. Ten instructional best practices were identified from the focus groups: setting the stage, consistency when team teaching, timeliness in posting materials, time on task, accountability for online activities, use of structured active learning, instructor use of feedback on student preparation, incorporation of student feedback into the course, short reviews of online material during class, and ensuring technologies are user friendly. Conclusion. Instructors using blended learning should consider incorporating these best practices into their course design and management. More evaluation is needed to see if implementation of these practices affects student performance.

  15. Raman technique application for rubber blends characterization

    Directory of Open Access Journals (Sweden)

    Smitthipong, W.

    2007-11-01

    Full Text Available Raman spectroscopy has been employed in a number of studies to examine the morphological changes in a variety of materials. It is a non-destructive analysis method and an equally useful method for the investigation of material structure. Recently, Raman spectroscopy has been developed to employ as an imaging instrumentation. Sample surface scanning in X- and Y-axis and sample depth (Z-axis can be carried out by modifying the focus of the laser beam from the Raman microscope. Therefore, three-dimensional images can be thus built by using special software. The surface and bulk properties of immiscible rubber blend were investigated by Raman spectroscopy. The results obtained by Raman spectroscopy were in good agreement with those of Scanning Electron Microscope (SEM. The combination of Raman spectrometry and SEM clearly elucidates the identification of phases between the dispersed phase and the matrix (continuous phase of the immiscible rubber blends.

  16. Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice.

    Science.gov (United States)

    Nikfardjam, Martin Pour; Maier, Daniel

    2011-06-15

    A reliable and simple method was developed for the completely automatised analysis of apple juice aroma compounds. In total 26 flavour compounds could be measured by headspace trap gas chromatography/mass spectrometry (GC/MS). We used the method to analyse 85 commercially available apple juices, of which 67 apple juices were not from concentrate. Our results show that apple juices not from concentrate are mainly characterised by flavour compounds responsible for fruity, ripe, and sweet aroma impressions, such as 1-butanol, 2-methyl-1-butanol, ethylbutyrate, and ethyl-2-methylbutyrate. On the contrary, apple juices made from concentrate were dominated by acetaldehyde, E-2-hexenal, 3-methyl-1-butanol, ethyl acetate, and hexanal, which are mainly responsible for sensory impressions, such as 'green, fresh, estery'. According to our data, neither of the single compounds nor indexes calculated thereof as suggested by some authors could be used for the reliable assessment of apple juice quality. Thus, these results suggest that sensory evaluation remains the ultimate mean to reliably assess apple juice quality. Copyright © 2010 Elsevier Ltd. All rights reserved.

  17. Crystallization behavior of partially miscible biodegradable poly(butylene succinate)/poly(ethylene succinate) blends

    International Nuclear Information System (INIS)

    He, Yi-Song; Zeng, Jian-Bing; Li, Shao-Long; Wang, Yu-Zhong

    2012-01-01

    Graphical abstract: Crystallization rate of PBS in the blends decreased first and then increased with increase in PES content, and that of PES increased steadily with increase in PBS content. The rich component formed a continuous phase and the other formed a dispersed phase of the blend. Crystal structures of PBS and PES were almost unchanged after blending with each other. Highlights: ► PBS/PES blend systems are partially miscible. ► Blending did not change the crystallization mechanisms of PBS and PES not affects the crystallization rates. ► The rich component formed the continuous phase while the poor component formed the dispersed phase of the blends. ► Crystal structures of PBS and PES were almost unchanged after blending with each other. - Abstract: Biodegradable blend of poly(butylene succinate) (PBS) and poly(ethylene succinate) (PES) was prepared by solution blending and casting method with chloroform as a mutual solvent. Miscibility of the blends was investigated by differential scanning calorimetry (DSC). The results indicated that PBS and PES were partially miscible. Crystallization kinetics, crystalline morphology and crystal structure of the blends were studied by DSC, polarized optical microscope (POM), and wide-angle X-ray diffraction (WAXD), respectively. Nonisothermal and isothermal crystallization kinetics suggested that the crystallizability of PBS in the blends decreased first and then increased with increase in PES content, and that of PES increased steadily with increase in PBS content. POM observation illustrated that the rich component formed a continuous phase and the other formed a dispersed phase. The results of WAXD indicated that the crystal structures of PBS and PES were almost unchanged before and after blending, since the positions of characteristic diffraction peaks of both components remain almost unchanged.

  18. Polystyrene/Hyperbranched Polyester Blends and Reactive Polystyrene/Hyperbranched Polyester Blends

    National Research Council Canada - National Science Library

    Mulkern, Thomas

    1999-01-01

    .... In this work, the incorporation of HBPs in thermoplastic blends was investigated. Several volume fractions of hydroxyl functionalized hyperbranched polyesters were melt blended with nonreactive polystyrene (PS...

  19. Study of PP/Polybutene Blends Modified by Gamma Irradiation and HMS-PP/Polybutene Blends

    International Nuclear Information System (INIS)

    Lugao, A. B.

    2006-01-01

    The polypropylene (PP) has been applied to a wide range of production due to its various excellent properties such as cheapness, high stiffness, chemical resistance, no environmental pollution when incinerated, low specific density and good mechanical properties. However, PP is a linear polymer which exhibits low melt strength. One of the effective approaches to achieve high melt strength (HMS) is to add chain branches onto backbone polymers. High melt strength polypropylene (HMS-PP) has been recently developed and introduced in the market by the major international polypropylene producers. As a consequence different methods have been applied to modify polypropylenes by chain branches. The technology obtained by IPEN together with EMBRARAD and BRASKEM comprises chain branches added onto backbone species using gamma radiation, which is generated from a Co 6 0 source. Such radiation is very convenient in order to improve polymer materials by grafting, crosslinking and degradation. Another important approach to the development of polymer materials is based on the combination of different polymers into a new product having some of the desired properties of each component. In this work, gamma irradiation technique was used to induce chemical changes in commercial polypropylene (HMS-PP) that was after blended with polybutene and in polypropylene/polybutene blends. The samples were irradiated with a 60 C o source at doses of 12,5 and 20kGy in the presence of acetylene. It was investigated how the two different routes of blends processing can modify their properties. Indeed the results from melt flow, gel fraction and rheology reveal the influence of the process route in the blends properties. Effects on the elongation at break and break strength were observed by the results of mechanical tests. The results from rheology demonstrated an increase in melt strength and drawability of the blends

  20. Chemical composition and properties of spray-dried sugar beet concentrate obtained after ultrafiltration of diffusion juice

    Directory of Open Access Journals (Sweden)

    Regiec Piotr

    2015-03-01

    Full Text Available Ultrafiltration of diffusion juice is a method that can reduce environmental pollution during the production of sugar. A by-product (concentrate of ultrafiltration contains a large amount of sucrose, but due to its properties, it is difficult to manage. The aim of this study was to determine the effects of the temperature used during drying of diffusion juice concentrates on the content of certain components and characteristics of resultant preparations. Diffusion juice obtained from one of the Polish sugar plants was subjected to ultrafiltration and the obtained concentrates were dried in a spray dryer. In the dried samples, the following parameters were analyzed: dry mass, sucrose, total ash, protein, crude fiber and color. It has been declared that the degree of concentration and drying temperature influenced the chemical composition and the properties of the dehydrated diffusion juice concentrates. An increase in drying temperature was accompanied by the increased content of dry mass, protein, ash and fiber content in the preparations. The greater the degree of juice concentration, the greater was the content of dry mass, ash, and fiber. Inversely, the greater the degree of juice concentration, the lower the content of sucrose. The brightest color of the dehydrated product was observed at the drying temperature of 200°C. Spray-drying may be used for waste management after the diffusion juice membrane filtration, and the resultant preparations might be used in the production of feedstuff or food industry in general e.g. as sucrose source, in fermentation processes or in microorganisms propagation.