WorldWideScience

Sample records for physicochemical effects enhance

  1. Physicochemical properties of polysaccharides from Lentinus edodes under high pressure cooking treatment and its enhanced anticancer effects.

    Science.gov (United States)

    Li, Weiwei; Wang, Jingya; Chen, Zhongqin; Gao, Xudong; Chen, Yue; Xue, Zihan; Guo, Qingwen; Ma, Qiqi; Chen, Haixia

    2018-04-22

    This study was to investigate the physicochemical properties and anticancer effects of polysaccharides from Lentinus edodes extracted under high pressure cooking treatment (HPLPS) in vitro and in vivo. The extraction efficiency was improved. The main molecular weight of HPLPS was about 540 and about 227 kDa. And the inhibitory effects on HepG2 and HeLa cells of HPLPS were significantly increased (p Lentinus edodes might be effectively used for the treatment of hepatocellular carcinoma through its antioxidant and immunomodulatory effects. Copyright © 2018 Elsevier B.V. All rights reserved.

  2. Comparison of Effects of Oligosaccharides on Physicochemical ...

    African Journals Online (AJOL)

    Purpose: To investigate the effect of different oligosaccharides on the physicochemical properties of corn starch. Methods: The blue value and retrogradation of corn starch were evaluated following the addition of different oligosaccharides and compared with control. Pasting properties, melting enthalpy and melting ...

  3. Comparison of Effects of Oligosaccharides on Physicochemical ...

    African Journals Online (AJOL)

    viscosity of corn starch (from 3180 cP to 3687 cP) but decreased that of corn starch ... Conclusion: The finding that oligosaccharides modify the physicochemical ... International Pharmaceutical Abstract, Chemical Abstracts, Embase, Index ...

  4. effect of abattoir waste on the physicochemical and bacteriological

    African Journals Online (AJOL)

    HOD

    EFFECT OF ABATTOIR WASTE ON THE PHYSICOCHEMICAL AND ... were investigated. The study involved the collection of water samples at the designated points from the New Artisan ..... of water temperature, the quantity of sediment in the.

  5. Effect of boiling on the physicochemical properties of Roselle seeds ...

    African Journals Online (AJOL)

    Effect of boiling on the physicochemical composition of Roselle seeds (Hibiscus sabdariffa) grown in Mali was shown. Proximate analysis indicated that boiled whole Roselle seeds (BWRS) are potential high protein source. Moreover, the results of lipid analysis indicated that the seeds were good source of unsaturated fatty ...

  6. Effects of Extraction Method on the Physicochemical and ...

    African Journals Online (AJOL)

    The effects of improved method of extraction on the physicochemical, mycological and stability of crude Canarium Schweinfurthii fruit oil were studied. The extracted oils were then stored at 25±5oC for 24 months with samples analyzed at 6months interval for; pH, saponification value, acid value, peroxide value and iodine ...

  7. Effects of drying conditions on the physicochemical and functional ...

    African Journals Online (AJOL)

    This study aimed to investigate ate the effect of drying conditions (freeze dryingng and hot-air oven drying at 40 and 60°C) onon the physicochemical and functional proper perties of red and yellow-fleshed watermelon rind rind flour. In comparison among the drying proceocesses used in this study, freeze drying method re ...

  8. Effects of automobile battery wastes on physicochemical properties ...

    African Journals Online (AJOL)

    Difference in soil qualities has been noticeable in many soils due to anthropogenic sources, especially of automobile battery wastes. This study examines the effects of automobile battery wastes on the physicochemical properties of the soil. Soil samples for this study were collected in triplicates from three battery chargers' ...

  9. Effect of drying methods on the physicochemical properties of ...

    African Journals Online (AJOL)

    This study investigated the effects of sun drying and oven drying at three different temperatures (60 0C, 70 0C and 80 0C) on the physicochemical and sensory properties of waterleaf (Talinum triangulare). About 2000 g of freshly harvested leaves were obtained, sorted, chopped into small pieces and sub-divided into five ...

  10. Effect of Sucrose Esters on the Physicochemical Properties of Wheat ...

    African Journals Online (AJOL)

    HP

    Purpose: To investigate the effect of sucrose esters on the physicochemical properties of wheat starch. Methods: Sucrose ester was mixed with wheat starch extracted from normal soft wheat cultivars and heated. Change in starch properties arising from the interaction between were assessed for starch blue value, viscosity ...

  11. Effects of thermal treatments and germination on physico-chemical ...

    African Journals Online (AJOL)

    Certain physico-chemical properties including viscoelasticity, crystallinity and maltose content of corn depends on the gelatinization of starch under different treatments. Three different treatments were performed; boiling in water, steam heating, and germination. The effects of gelatinization on viscoelastic property of corn ...

  12. Effect of Ultrasound on Physicochemical Properties of Wheat Starch

    Directory of Open Access Journals (Sweden)

    Mahsa Majzoobi

    2014-04-01

    Full Text Available Application of ultrasound process is growing in food industry for different purposes including homogenization, extraction, blanching and removal of microorganisms, etc. On the other hand, starch is a natural polymer which exists in many foods or added into the food as an additive. Therefore, determination of the effects of ultrasound on starch characteristics can be useful in interpretation of the properties of starch-containing products. The main aim of this study was to determine the physicochemical changes of wheat starch treated by ultrasound waves. Therefore, an ultrasound probe device was used which ran at 20 kHz, 100 W and 22°C. Starch suspension in distilled water (30% w/w was prepared and treated with ultrasound for 5, 10, 15 and 20 min. The results showed that increases in processing duration led to increases in water solubility of starch, water absorption and gel clarity (as determined by spectrophotometry. Starch intrinsic viscosity as measured using an Ostwald U-tube showed lower intrinsic viscosity with increases in ultrasound time. Gel strength of the samples as determined using a texture analyzer was reduced by longer processing time. The scanning electron microscopy revealed that increasing the duration time of the ultrasound treatment could produce some cracks and spots on the surface of the granules. In total, it was concluded that the ultrasound treatment resulted in some changes from the starch granular scale to molecular levels. Some of the starch molecules were degraded upon ultrasound processing. Such changes may be observed for the starch-containing foods treated with ultrasound and they are enhanced with increases in ultrasound time intervals.

  13. Radiation effects on physicochemical characteristics of pork

    International Nuclear Information System (INIS)

    Li Xin; Cheng Wei; Xiong Guangquan; Geng Shengrong; Qiao Yu; Liao Tao; Liao Li; Lin Ruotai

    2011-01-01

    Pork samples were soaked in antioxidant solution (1 g/L), vacuum-packaged,irradiated at 3 kGy by Co γ-rays or 10 MeV electron beams,and refrigerated at 0 degree C-4 degree C for 30 d. On Day 1, 10, 20, 25 and 30 post irradiation, total bacterial counts,peroxide values, thiobarbituric acid reactive substances, volatiles and off-odor of the irradiated pork samples were analyzed. The total bacterial counts were <10 cfu/g on Day 30. The peroxide values, thiobarbituric acid reactive substances and volatiles contents of pork irradiated by the γ-rays were higher than pork irradiated by electron beams. Pork irradiated by γ-rays combined with antioxidant treatment was most close to the control in odor, with a similarity of 89.68%. The results showed that E-beam irradiation reduced lipid oxidation and volatiles contents, γ-ray irradiation helped to reduce off-odor, and addition of antioxidant could effectively reduce lipid oxidation and off-odor. (authors)

  14. Physicochemical treatments of anionic surfactants wastewater: Effect on aerobic biodegradability.

    Science.gov (United States)

    Aloui, Fathi; Kchaou, Sonia; Sayadi, Sami

    2009-05-15

    The effect of different physicochemical treatments on the aerobic biodegradability of an industrial wastewater resulting from a cosmetic industry has been investigated. This industrial wastewater contains 11423 and 3148mgL(-1) of chemical oxygen demand (COD) and anionic surfactants, respectively. The concentration of COD and anionic surfactants were followed throughout the diverse physicochemical treatments and biodegradation experiments. Different pretreatments of this industrial wastewater using chemical flocculation process with lime and aluminium sulphate (alum), and also advanced oxidation process (electro-coagulation (Fe and Al) and electro-Fenton) led to important COD and anionic surfactants removals. The best results were obtained using electro-Fenton process, exceeding 98 and 80% of anionic surfactants and COD removals, respectively. The biological treatment by an isolated strain Citrobacter braakii of the surfactant wastewater, as well as the pretreated wastewater by the various physicochemical processes used in this study showed that the best results were obtained with electro-Fenton pretreated wastewater. The characterization of the treated surfactant wastewater by the integrated process (electro-coagulation or electro-Fenton)-biological showed that it respects Tunisian discharge standards.

  15. Development of a novel nano-sized anti-VEGFA nanobody with enhanced physicochemical and pharmacokinetic properties.

    Science.gov (United States)

    Khodabakhsh, Farnaz; Norouzian, Dariush; Vaziri, Behrouz; Ahangari Cohan, Reza; Sardari, Soroush; Mahboudi, Fereidoun; Behdani, Mahdi; Mansouri, Kamran; Mehdizadeh, Ardavan

    2017-08-25

    Since physiological and pathological processes occur at nano-environments, nanotechnology has considered as an efficient tool for designing of next generation specific biomolecules with enhanced pharmacodynamic and pharmacodynamic properties. In the current investigation, by control of the size and hydrodynamic volume at the nanoscale, for the first time, physicochemical and pharmacokinetic properties of an anti-VEGFA nanobody was remarkably improved by attachment of a Proline-Alanine-Serine (PAS) rich sequence. The results elucidated unexpected impressive effects of PAS sequence on physicochemical properties especially on size, hydrodynamics radius, and even solubility of nanobody. CD analysis revealed an increment in random coil structure of the PASylated protein in comparison to native one without any change in charge state or binding kinetic parameters of nanobody assessed by isoelectric focusing and surface plasmon resonance measurements, respectively. In vitro biological activities of nanobody were not affected by coupling of the PAS sequence. In contrast, the terminal half-life was significantly increased by a factor of 14 for the nanobody-PAS after single dose IV injection to the mice. Our study demonstrated that the control of size in the design of small therapeutic proteins has a promising effect on the stability and solubility, in addition to their physiochemical and pharmacokinetic properties. The designed new anti-VEGFA nanobody could promise a better therapeutic agent with a long administration intervals and lower dose, which in turn leads to a better patient compliance. Size adjustment of an anti-VEGF nanobody at the nanoscale by the attachment of a natural PAS polymer remarkably improves physicochemical properties, as well as a pharmacokinetic profile without any change in biological activity of the miniaturized antibody.

  16. Effect of irradiated pork on physicochemical properties of meat emulsions

    Science.gov (United States)

    Choi, Yun-Sang; Sung, Jung-Min; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei

    2016-02-01

    The effect of pork irradiated with doses up to 10 kGy on meat emulsions formulated with carboxy methyl cellulose (CMC) was investigated. Raw pork was vacuums packaged at a thickness of 2.0 cm and irradiated by X-ray linear accelerator (15 kW, 5 MeV). The emulsion had higher lightness, myofibrillar protein solubility, total protein solubility, and apparent viscosity with increasing doses, whereas cooking loss, total expressible fluid separation, and hardness decreased. There were no significant differences in fat separation, sarcoplasmic protein solubility, springiness, and cohesiveness. Our results indicated that it is treatment by ionizing radiation which causes the effects the physicochemical properties of the final raw meat product.

  17. Effect of Superfine Grinding on Physicochemical Properties of Apple Pomace

    International Nuclear Information System (INIS)

    Liang, X.; Sun, J.; Ma, H.

    2016-01-01

    The effect of superfine grinding on the physicochemical properties of apple pomace was investigated in this study. The optimal ultrafine powder could be obtained under the conditions of motor speed 450 rpm and fan speed 300 rpm, whose particle size, water-solubility index, angle of repose, total phenolic content and total sugar content were 10.23±0.42 micro m, 33.65±0.91 percent, 39.36±1.59 degree, 12.62±0.34 mg GAE/g and 136.14±3.1 mg/g, respectively. Compared with the traditional powder, the significant increase of water-solubility, total phenolic content and total sugar content could be found while the decrease of angle of repose could be observed. It could be concluded that the bioavailability of functional and nutritional ingredients of apple pomace could be significantly improved by superfine grinding. (author)

  18. The Effect of Detergent Effluent on the Physico-Chemical ...

    African Journals Online (AJOL)

    MICHAEL HORSFALL

    2Department of Biological Sciences, Federal University of Agriculture, Abeokuta, Nigeria ... KEYWORDS: Physico-chemical characteristics, Osere stream, Plankon and Diversity ... stream is the main sources of water for most domestic.

  19. Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

    OpenAIRE

    Al-Jahani, Amani H.

    2017-01-01

    The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced wa...

  20. Diatomite as a novel composite ingredient for chitosan film with enhanced physicochemical properties.

    Science.gov (United States)

    Akyuz, Lalehan; Kaya, Murat; Koc, Behlul; Mujtaba, Muhammad; Ilk, Sedef; Labidi, Jalel; Salaberria, Asier M; Cakmak, Yavuz Selim; Yildiz, Aysegul

    2017-12-01

    Practical applications of biopolymers in different industries are gaining considerable increase day by day. But still, these biopolymers lack important properties in order to meet the industrial demands. In the same regard, in the current study, chitosan composite films are produced by incorporating diatomite soil at two different concentrations. In order to obtain a homogeneous film, glutaraldehyde was supplemented to chitosan solution as a cross-linker. Compositing diatomaceous earth to chitosan film resulted in improvement of various important physicochemical properties compared to control such as; enhanced film wettability, increase elongation at break and improved thermal stability (264-277°C). The microstructure of the film was observed to haveconsisted of homogeneously distributed blister-shaped structures arised due to the incorporation of diatomite. The incorporation of diatomite did not influence the overall antioxidant activity of the composite films, which can be ascribe to the difficulty radicals formation. Chitosan film incorporated with increasing fraction of diatomite revealed a notable enhancement in the antimicrobial activity. Additionally with the present study, for the first time possible interactions between chitosan/diatomite were determined via quantum chemical calculations. Current study will be helpful in giving a new biotechnological perspective to diatom in terms of its successful application in hydrophobic composite film production. Copyright © 2017 Elsevier B.V. All rights reserved.

  1. Physicochemical characterization and dissolution enhancement of loratadine by solid dispersion technique

    International Nuclear Information System (INIS)

    Bandari, Suresh; Jadav, Subash; Eedara, Basanth Babu; Jukanti, Raju; Veerareddy, Prabhakar Reddy

    2013-01-01

    The purpose of this investigation was to enhance the dissolution rate of loratadine using polyethylene glycol 6000 (PEG) solid dispersions (SDs). The solubility behavior of loratadine in the presence of polyethylene glycol 4000 and polyethylene glycol 6000 in water showed linear increase with increasing concentrations of PEG, indicating A L type solubility diagrams. SDs of loratadine with PEG 6000 were prepared at 1 : 1, 1 : 3, 1 : 5, 1 : 7 and 1 : 9 ratios by the solvent evaporation method. Solid dispersions were characterized for drug content, dissolution behavior and for physicochemical characteristics. The dissolution rate of loratadine was enhanced rapidly with increasing concentrations of PEG 6000 in SDs. Fourier transform infrared (FTIR) studies showed the stability of loratadine and the absence of a well-defined loratadine - PEG 6000 interaction. Differential scanning calorimetry (DSC) and X-ray powder diffractometry (XRD) studies revealed the amorphous state of loratadine in SDs of loratadine with PEG 6000 which was further confirmed from scanning electron microscopy (SEM) studies. The flow properties of the blend, physical characteristics and disintegration time of the tablets formulated indicated that PEG 6000 SD can be used to formulate fast release loratadine tablets

  2. Physicochemical characterization and dissolution enhancement of loratadine by solid dispersion technique

    Energy Technology Data Exchange (ETDEWEB)

    Bandari, Suresh; Jadav, Subash; Eedara, Basanth Babu; Jukanti, Raju; Veerareddy, Prabhakar Reddy [St. Peter’s Institute of Pharmaceutical Sciences, Warangal (India)

    2013-01-15

    The purpose of this investigation was to enhance the dissolution rate of loratadine using polyethylene glycol 6000 (PEG) solid dispersions (SDs). The solubility behavior of loratadine in the presence of polyethylene glycol 4000 and polyethylene glycol 6000 in water showed linear increase with increasing concentrations of PEG, indicating A{sub L} type solubility diagrams. SDs of loratadine with PEG 6000 were prepared at 1 : 1, 1 : 3, 1 : 5, 1 : 7 and 1 : 9 ratios by the solvent evaporation method. Solid dispersions were characterized for drug content, dissolution behavior and for physicochemical characteristics. The dissolution rate of loratadine was enhanced rapidly with increasing concentrations of PEG 6000 in SDs. Fourier transform infrared (FTIR) studies showed the stability of loratadine and the absence of a well-defined loratadine - PEG 6000 interaction. Differential scanning calorimetry (DSC) and X-ray powder diffractometry (XRD) studies revealed the amorphous state of loratadine in SDs of loratadine with PEG 6000 which was further confirmed from scanning electron microscopy (SEM) studies. The flow properties of the blend, physical characteristics and disintegration time of the tablets formulated indicated that PEG 6000 SD can be used to formulate fast release loratadine tablets.

  3. Effect of added ingredients on water status and physico-chemical properties of tomato sauce.

    Science.gov (United States)

    Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena

    2017-12-01

    Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by 1 H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber. Xanthan, locust bean, guar and carboxy methyl cellulose significantly enhanced Bostwick consistency and consistency coefficient. Type of ingredient and concentration significantly affected 1 H NMR mobility indicators. Principal component analysis (PCA) indicated that only 1 H NMR mobility parameters were able to differentiate the effect of milk protein, xanthan and potato fiber on tomato sauce properties. The information collected in this work provides information to intelligently modulate tomato sauce attributes and tailor its properties for specific applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Physico-chemical analyses and corrosion effect of produced water ...

    African Journals Online (AJOL)

    Physico-chemical characteristics of the composite produced water sample used for the study has a higher concentration compared with DPR standard for discharge of produced formation water into surface environment. It was assumed that the corrosion of the coupons was due to presence of high chemical matters in the ...

  5. Effect of storage on the physicochemical characteristics of the ...

    African Journals Online (AJOL)

    The experiment involved determination of the physicochemical compositions of moisture, total soluble solid (TSS), acidity, total sugar, reducing sugar, non ... Results indicate that increase in storage time increases the chemical compositions in the stored mangoes, except for acidity and fat that were decreased with the ...

  6. Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat.

    Science.gov (United States)

    Kim, Y J; Jin, S K; Yang, H S

    2009-02-01

    This study was carried out to compare the physicochemical and sensory properties of chicken thigh muscles from broilers fed different levels of garlic bulb (GB) and garlic husk (GH). Two hundred male Arbor Acre broiler chickens were fed either a control diet (based on corn and soybean meal) or the control diet supplemented with 2 and 4% of GB and GH powder for 5 wk. There were no differences among diets in moisture and ash contents. However, dietary supplementation with GB and GH resulted in significantly greater protein content and lower fat content in chicken thigh muscle compared with muscle from birds fed nonsupplemented diets (Pchicken diets with garlic can produce chicken meat with favorable lipid profiles and can enhance eating quality because sensory panels found that thigh meat from chickens fed a garlic-supplemented diet had better texture and flavor. Therefore, the treatment with the most significant effects in this study was that with the high level of garlic husk.

  7. Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy

    OpenAIRE

    Sabeera Muzzaffar; Waqas N Baba; Nuzhat Nazir; F.A. Masoodi; Mohd Munaff Bhat; Rafiya Bazaz

    2016-01-01

    Pumpkin (Cucurbita moschata) is highly nutritious and antioxidant-rich vegetable widely grown all over the world. Present study reports the effect of storage on physicochemical, microbial, and antioxidant properties of pumpkin candy. Pumpkin and its candy were analyzed for the physicochemical characteristics like moisture content, ash, total soluble solids (TSS), titrable acidity, total sugar, reducing sugar, and color. Beta-carotene and vitamin-C content of pumpkin and its candy were also st...

  8. Effects of Spray Drying on Physicochemical Properties of Chitosan Acid Salts

    OpenAIRE

    Cervera, Mirna Fernández; Heinämäki, Jyrki; de la Paz, Nilia; López, Orestes; Maunu, Sirkka Liisa; Virtanen, Tommi; Hatanpää, Timo; Antikainen, Osmo; Nogueira, Antonio; Fundora, Jorge; Yliruusi, Jouko

    2011-01-01

    The effects of spray-drying process and acidic solvent system on physicochemical properties of chitosan salts were investigated. Chitosan used in spray dryings was obtained by deacetylation of chitin from lobster (Panulirus argus) origin. The chitosan acid salts were prepared in a laboratory-scale spray drier, and organic acetic acid, lactic acid, and citric acid were used as solvents in the process. The physicochemical properties of chitosan salts were investigated by means of solid-state CP...

  9. The effects of physicochemical wastewater treatment operations on forward osmosis

    DEFF Research Database (Denmark)

    Hey, Tobias; Bajraktari, Niada; Vogel, Jörg

    2016-01-01

    Raw municipal wastewater from a full-scale wastewater treatment plant was physicochemically pretreated in a large pilot-scale system comprising coagulation, flocculation, microsieve and microfiltration operated in various configurations. The produced microsieve filtrates and microfiltration...... for small and medium-sized wastewater treatment plants. The study demonstrates that physicochemical pretreatment can improve the FO water flux by up to 20%. In contrast, the solute rejection decreases significantly compared to the FO-treated wastewater with mechanical pretreatment....... permeates were then concentrated using forward osmosis (FO). Aquaporin Inside(TM) FO membranes were used for both the microsieve filtrate and microfiltration permeates, and Hydration Technologies Inc.-thin-film composite membranes for the microfiltration permeate using only NaCl as the draw solution. The FO...

  10. The effects of physicochemical wastewater treatment operations on forward osmosis

    OpenAIRE

    Hey, Tobias; Bajraktari, Niada; Vogel, Jörg; Hélix-Nielsen, Claus; La Cour Jansen, Jes; Jönsson, Karin

    2016-01-01

    Raw municipal wastewater from a full-scale wastewater treatment plant was physicochemically pretreated in a large pilot-scale system comprising coagulation, flocculation, microsieve and microfiltration operated in various configurations. The produced microsieve filtrates and microfiltration permeates were then concentrated using forward osmosis (FO). Aquaporin Inside(TM) FO membranes were used for both the microsieve filtrate and microfiltration permeates, and Hydration Technologies Inc.-thin...

  11. Enhanced oral bioavailability of fenofibrate using polymeric nanoparticulated systems: physicochemical characterization and in vivo investigation

    Directory of Open Access Journals (Sweden)

    Yousaf AM

    2015-03-01

    Full Text Available Abid Mehmood Yousaf,1 Dong Wuk Kim,1 Yu-Kyoung Oh,2 Chul Soon Yong,3 Jong Oh Kim,3 Han-Gon Choi11College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, 2College of Pharmacy, Seoul National University, Seoul, 3College of Pharmacy, Yeungnam University, Gyongsan, South KoreaBackground: The intention of this research was to prepare and compare various solubility-enhancing nanoparticulated systems in order to select a nanoparticulated formulation with the most improved oral bioavailability of poorly water-soluble fenofibrate.Methods: The most appropriate excipients for different nanoparticulated preparations were selected by determining the drug solubility in 1% (w/v aqueous solutions of each carrier. The polyvinylpyrrolidone (PVP nanospheres, hydroxypropyl-β-cyclodextrin (HP-β-CD nanocorpuscles, and gelatin nanocapsules were formulated as fenofibrate/PVP/sodium lauryl sulfate (SLS, fenofibrate/HP-β-CD, and fenofibrate/gelatin at the optimized weight ratios of 2.5:4.5:1, 1:4, and 1:8, respectively. The three solid-state products were achieved using the solvent-evaporation method through the spray-drying technique. The physicochemical characterization of these nanoparticles was accomplished by powder X-ray diffraction, differential scanning calorimetry, scanning electron microscopy, and Fourier-transform infrared spectroscopy. Their physicochemical properties, aqueous solubility, dissolution rate, and pharmacokinetics in rats were investigated in comparison with the drug powder.Results: Among the tested carriers, PVP, HP-β-CD, gelatin, and SLS showed better solubility and were selected as the most appropriate constituents for various nanoparticulated systems. All of the formulations significantly improved the aqueous solubility, dissolution rate, and oral bioavailability of fenofibrate compared to the drug powder. The drug was present in the amorphous form in HP-β-CD nanocorpuscles; however, in

  12. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions.

    Science.gov (United States)

    Fernández-Ávila, C; Escriu, R; Trujillo, A J

    2015-09-01

    The effect of Ultra-High Pressure Homogenization (UHPH, 100-300MPa) on the physicochemical properties of oil-in-water emulsions prepared with 4.0% (w/v) of soy protein isolate (SPI) and soybean oil (10 and 20%, v/v) was studied and compared to emulsions treated by conventional homogenization (CH, 15MPa). CH emulsions were prepared with non-heated and heated (95°C for 15min) SPI dispersions. Emulsions were characterized by particle size determination with laser diffraction, rheological properties using a rotational rheometer by applying measurements of flow curve and by transmission electron microscopy. The variation on particle size and creaming was assessed by Turbiscan® analysis, and visual observation of the emulsions was also carried out. UHPH emulsions showed much smaller d 3.2 values and greater physical stability than CH emulsions. The thermal treatment of SPI prior CH process did not improve physical stability properties. In addition, emulsions containing 20% of oil exhibited greater physical stability compared to emulsions containing 10% of oil. Particularly, UHPH emulsions treated at 100 and 200MPa with 20% of oil were the most stable due to low particle size values (d 3.2 and Span), greater viscosity and partial protein denaturation. These results address the physical stability improvement of protein isolate-stabilized emulsions by using the emerging UHPH technology. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Enhanced Physicochemical and Biological Properties of Ion-Implanted Titanium Using Electron Cyclotron Resonance Ion Sources

    Directory of Open Access Journals (Sweden)

    Csaba Hegedűs

    2016-01-01

    Full Text Available The surface properties of metallic implants play an important role in their clinical success. Improving upon the inherent shortcomings of Ti implants, such as poor bioactivity, is imperative for achieving clinical use. In this study, we have developed a Ti implant modified with Ca or dual Ca + Si ions on the surface using an electron cyclotron resonance ion source (ECRIS. The physicochemical and biological properties of ion-implanted Ti surfaces were analyzed using various analytical techniques, such as surface analyses, potentiodynamic polarization and cell culture. Experimental results indicated that a rough morphology was observed on the Ti substrate surface modified by ECRIS plasma ions. The in vitro electrochemical measurement results also indicated that the Ca + Si ion-implanted surface had a more beneficial and desired behavior than the pristine Ti substrate. Compared to the pristine Ti substrate, all ion-implanted samples had a lower hemolysis ratio. MG63 cells cultured on the high Ca and dual Ca + Si ion-implanted surfaces revealed significantly greater cell viability in comparison to the pristine Ti substrate. In conclusion, surface modification by electron cyclotron resonance Ca and Si ion sources could be an effective method for Ti implants.

  14. The effects of physicochemical wastewater treatment operations on forward osmosis.

    Science.gov (United States)

    Hey, Tobias; Bajraktari, Niada; Vogel, Jörg; Hélix Nielsen, Claus; la Cour Jansen, Jes; Jönsson, Karin

    2017-09-01

    Raw municipal wastewater from a full-scale wastewater treatment plant was physicochemically pretreated in a large pilot-scale system comprising coagulation, flocculation, microsieve and microfiltration operated in various configurations. The produced microsieve filtrates and microfiltration permeates were then concentrated using forward osmosis (FO). Aquaporin Inside TM FO membranes were used for both the microsieve filtrate and microfiltration permeates, and Hydration Technologies Inc.-thin-film composite membranes for the microfiltration permeate using only NaCl as the draw solution. The FO performance was evaluated in terms of the water flux, water flux decline and solute rejections of biochemical oxygen demand, and total and soluble phosphorus. The obtained results were compared with the results of FO after only mechanical pretreatment. The FO permeates satisfied the Swedish discharge demands for small and medium-sized wastewater treatment plants. The study demonstrates that physicochemical pretreatment can improve the FO water flux by up to 20%. In contrast, the solute rejection decreases significantly compared to the FO-treated wastewater with mechanical pretreatment.

  15. Effect of quick lime on physicochemical properties of clay soil

    Directory of Open Access Journals (Sweden)

    Bessaim Mohammed Mustapha

    2018-01-01

    Full Text Available Clay soils are known for their water sensitivity, which causes irreparable damage to any structure built on this type of soil. In order to avoid such problem, it is necessary to use various improvement and stabilization methods such as treatment with lime. This process has been used successfully in the field for decades. The addition of lime generates various physicochemical reactions within the soil such as cation exchange and pozzolanic reactions which are largely responsible for the improvement of the soil in question. This paper presents a study concerning the variation of physicochemical properties of clayey soil with the addition of quicklime at different percentages. Experiments were performed on two clayey soils (CL type in order to investigate the influence of quicklime on Atterberg limits and pH. These tests were carried out in an attempt to study and follow the development and progression of various reactions occurred within the soil with various lime percentages. The results show that the addition of quicklime causes a significant improvement in soil properties by reducing plasticity and thereby improves the soil workability. It can also be found that the addition of lime increase pH of soil, which allow activating pozzolanic reactions who tend to stabilize the soil in question by formation of cementitious compounds. Finally, the pH can be considered as a relevant parameter who allows a better understanding of the reactions that occur in the soil matrix.

  16. Effect of Dioscorea opposita Thunb. (yam) supplementation on physicochemical and sensory characteristics of yogurt.

    Science.gov (United States)

    Kim, S H; Lee, S Y; Palanivel, G; Kwak, H S

    2011-04-01

    A study was conducted to examine the physicochemical, microbial, and sensory properties of yogurt made by supplementing powdered yam Dioscorea opposita Thunb. (YPT) at different concentrations (0.2, 0.4, 0.6, and 0.8%, wt/vol) into milk, which was pasteurized and then fermented at 43°C for 6 h and stored for 16 d. The pH values of all samples decreased, whereas viscosity values and mean microbial counts increased during storage. The L* and a* color values (indicators of lightness and redness, respectively) of yogurt samples were not remarkably influenced by adding YPT, whereas the b* values (indicating yellowness) significantly increased with the addition of YPT at all concentrations at 0 d of storage, probably due to the original yellow color of yam powder. In functional component analyses, when the concentration of YPT increased, the amount of allantoin and diosgenin proportionally increased. The content of allantoin was 3.22 and diosgenin 4.69 μg/mL when 0.2% (wt/vol) YPT was supplemented and did not change quantitatively during the storage period (16 d). The sensory test revealed that the overall acceptability scores of YPT-supplemented yogurt samples (0.2 to 0.6%, wt/vol) were quite similar to those of the control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (0.2 to 0.6%, wt/vol) of YPT could be used to produce YPT-supplemented yogurt without significant adverse effects on physicochemical, microbial, and sensory properties, and enhance functional components from the supplementation. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  17. New sol-gel bioactive glass and titania composites with enhanced physico-chemical and biological properties.

    Science.gov (United States)

    Pawlik, Justyna; Widziołek, Magdalena; Cholewa-Kowalska, Katarzyna; Łączka, Maria; Osyczka, Anna Maria

    2014-07-01

    We developed TiO2 matrix composites modified by sol-gel bioactive glasses (SBG) of either high CaO content (A2) or high SiO2 content (S2). The latter were mixed with titanium dioxide (TiO2) at 75:25, 50:50, and 25:75 weight ratios and sintered at 1250°C for 2 h. We examined the effects of various types (A2 or S2) and compositional TiO2 :SBG ratios on the mechanical properties of resulting composites, their bioactivity and human bone marrow mesenchymal stem cells (MSC) response. The chemistry of SBGs influenced the phase composition, mechanical and biological properties of the composites. Rutile and titanite prevailed in A2-TiO2 composites, and rutile and crystobalite in S2-TiO2 composites. Compressive strength increased significantly for 25A2-TiO2 composites (140 MPa) compared to matrix TiO2 (58 MPa). Composites containing 50-75 wt % of either SBG displayed bioactive properties as determined by simulated body fluid test. Compared to TiO2, human bone marrow stromal cell (BMSC) viability was enhanced on the composites containing 25 wt % of either SBG, whereas the composites modified by 25 wt % of S2 enhanced alkaline phosphatase activity and mineralization in cultures treated with osteogenic inducers-dexamethasone (Dex) or bone morphogenetic protein. Increasing amounts of A2 in TiO2 matrix decreased cell viability but increased collagen deposition and mineralized matrix production by BMSC. Considering the physico-chemical and biological properties of the presented composites, the modification of TiO2 with SBG may prove useful strategy in several bone tissue related regeneration strategies. © 2013 Wiley Periodicals, Inc.

  18. The Effect of Hylocereus polyrhizus and Hylocereus undatus on Physicochemical, Proteolysis, and Antioxidant Activity in Yogurt

    OpenAIRE

    Zainoldin; K.H.; Baba; A.S.

    2009-01-01

    Yogurt is a coagulated milk product obtained from the lactic acid fermentation by the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The additions of fruits into milk may enhance the taste and the therapeutical values of milk products. However fruits also may change the fermentation behaviour. In this present study, the changes in physicochemical, the peptide concentration, total phenolics content and the antioxidant potential of yogurt upon the additi...

  19. Effects of pond fertilization on the physico-chemical water quality of ...

    African Journals Online (AJOL)

    The effect of fertilization on the physico-chemical water quality of six selected earthen fishponds in Ife North Local Government Area of Osun State was investigated for a period of two years sampling the ponds every other month. The fishponds were grouped with regard to fertilization practice and water flowage regime into ...

  20. effects of extraction method on the physicochemical and mycological

    African Journals Online (AJOL)

    DR. AMINU

    Canarium Schweinfurthii fruit oil obtained by the improved method of extraction had better quality and stability ... application due to the believe that it enhances the oil flavours, also the fruit ..... starters on coconut oil recovery. Proceeding.

  1. Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi.

    Science.gov (United States)

    Raju, P Narender; Pal, Dharam

    2014-11-01

    Misti dahi, a popular ethnic delicacy of eastern India analogous to caramel coloured set style sweetened yoghurt, besides several therapeutic virtues, contains high fat and sugar. Alike people elsewhere in the world, people in India too are now becoming health conscious and are aware of the relation between diet and health. Hence, high fat and sugar contents are causes of concern for the successful marketing of misti dahi in India. With a view to enhance the health attributes of misti dahi and improve marketability, three commercial dietary fiber preparations (inulin, soy fiber and oat fiber) were incorporated and their effect on the product's quality in terms of physicochemical, sensory and textural quality was assessed. Standard method was followed for the preparation of fiber fortified misti dahi (FFMD). Among the three dietary fibers, inulin significantly decreased viscosity and instrumental firmness and increased lightness (L*), redness (a*), yellowness (b*), syneresis and work of shear values of FFMD. Oat fiber settled at the bottom and gave a poor appearance. Soy fiber did not affect the flavor of FFMD. Although overall acceptability scores of inulin and soy fiber containing FFMD were significantly lower than control, they were still above the minimum acceptable score. Based on the results obtained in the present study, it was concluded that acceptable quality FFMD could be prepared using inulin and soy fiber at 1.5 % level of fortification.

  2. Effect of maturation on physico-chemical and sensory quality characteristics of custard apple wine

    Directory of Open Access Journals (Sweden)

    Vikas Kumar

    2016-12-01

    Full Text Available Recently, researchers have taken a shift to utilize the custard apple for wine preparation besides its major use in ice cream, confectionary and milk products. In the present study, an attempt has been made to study the effect of maturation on physico-chemical and sensory quality characteristics of custard apple wine. Custard apple wine was prepared as per the earlier standardized method. The wine so prepared was matured for six months. The physico-chemical analysis was conducted at every three months interval for six months and sensory evaluation was performed after six months of storage. With the maturation, a decrease in total soluble solids, total sugars, titratable acidity, ethanol, total phenols and tannins was observed, whereas, an increase in reducing sugars and pH was observed. All the sensory quality characteristics of custard apple wine increased with advancement of the maturation period except astringency. Cluster analysis of the data obtained from physico-chemical analysis revealed that there was no difference between three months and six months of storage. Physico-chemical characteristics of custard apple wine were reduced to two principal components using principal component analysis which accounted for 100% variation. In general, maturation for six months improved the quality of custard apple wine considerably.

  3. Effect of gamma irradiation on physico-chemical charateristics of soybean

    International Nuclear Information System (INIS)

    Inayatullah; Hussain, B.; Zeb, A.; Ahmad, M.; Khan, I.

    1987-01-01

    Effect of gamma irradiation (0,25,50,100,250 and 500 Krad) on the physicochemical and cooking characteristics of Crawford, Dawson, Webber, Swat-84, S-76209 and Hobbit varieties of soybean was studied. Irradiation had no significant effect on proximate composition (water, protein, fat, ash, crude fiber, carbohydrate) and important mineral contents (calcium, phosphorous, iron) of soybean. Phytic acid content and cooking time were significantly decreased whereas peroxide value of soybean was significantly increased due to irradiation. (author)

  4. Potentials of enhancing the physicochemical and functional characteristics of Nigella sativa oil by using the screw pressing technique for extraction

    International Nuclear Information System (INIS)

    Hamed, S.F.; Shaaban, H.A.; Ramadan, A.A.; Edris, A.E.

    2017-01-01

    In the current investigation the crude oil of Nigella sativa was extracted from seeds using hydraulic and screw pressing techniques. Different parameters were evaluated in order to find out the appropriate technique to enhance the physicochemical and functional-related characteristics of the extracted crude oil. Results showed that the acid and peroxide values were significantly lower in the screw pressed oil (SPO) than in the hydraulic pressed oil (HPO). The total phenolic content of the SPO was significantly higher than that of HPO. Evaluation of the oxidative stability using the Rancimat test showed that SPO recorded a much higher oxidative stability index (40.07 h) than HPO (0.51 h). The yield of the volatile oil fraction and its contents of thymoquinone isolated from the SPO were higher than that from the HPO. Biological evaluation revealed that the SPO had significantly higher antimicrobial activity than HPO against Listeria monocytogenes and Staphylococcus aureus at 40 μL/well. [es

  5. Effect of starter cultures on microbial and physicochemical ...

    African Journals Online (AJOL)

    sunny

    2014-10-22

    Oct 22, 2014 ... 1Research Unity, Food and Science Technologies–UR 04 AGR02, High Food Industries School of Tunisia, 58 Avenue .... The mixture of each batch was stuffed into artificial ..... Effects of starter cultures and additives on.

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

    OpenAIRE

    Sara Sohrabvandi; Seyed Amir Mohgammad Mortazavian; Hamed Jahani; Mohammad Javad Eivani; Ameneh Nematollahhi; Rozita Komeili

    2015-01-01

    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 p...

  7. The Effect of Detergent Effluent on the Physico-Chemical ...

    African Journals Online (AJOL)

    MICHAEL HORSFALL

    abundance of Anabaena and Oscillatoria sp. which are pollution indicator ... negative effect the effluent from the detergent factory has on the stream, thus ... in aquatic ecosystems and represents one of the most .... American Public Health Association (1998). ... (Cyanophyta) in Nigeria coastal waters. The ... South Western.

  8. Antimicrobial and physico-chemical effects of essential oils on ...

    African Journals Online (AJOL)

    SARAH

    2016-03-31

    Mar 31, 2016 ... oils for biopreservation in food pathogen control. The objectives were to study the effect of two essential oils extracted from .... TTC decreased, in a fast way during the fifteen days of ... production of smell rancid and bad taste.

  9. Effect of thermal and physicochemical treatment on abattoir waste ...

    African Journals Online (AJOL)

    Evacuation of abattoir waste waters into water bodies results in excessive proliferation of decomposers, thus causing oxygen depletion and eutrophication. This study is designed to find means of effectively treating the abattoir waste water before they are reused or discharged into water bodies. The waste water was taken ...

  10. 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

  11. Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

    Directory of Open Access Journals (Sweden)

    Maria Janete Angeloni Marcon

    2007-11-01

    Full Text Available The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.O Polvilho azedo é caracterizado pelas suas propriedades físicas, químicas e reológicas, as quais são diferentes do amido nativo do qual se originou. A propriedade de expansão é uma das mais importantes características do produto, sendo um parâmetro fundamental de avaliação do polvilho azedo. O resultado do perfil viscoamilográfico também é uma importante maneira de avaliação uma vez que cada amido tem um padrão viscoamilográfico definido de acordo com sua organização granular. Este trabalho determinou o efeito da fermentação melhorada pela adição de glicose, sobre o polvilho azedo, apontando para uma redução no tempo de fermentação e avaliando sua capacidade de expansão, suas propriedades viscoamilográficas e aceitabilidade sensorial. O processo de produção de polvilho azedo melhorado não prejudicou a expansão do amido, suas propriedades físico-químicas e sensoriais, mas sim resultou em amidos com diferentes propriedades viscoamilográficas melhores comparativamente ao polvilho azedo produzido pelo processo industrial atual.

  12. Effect of Celluclast 1.5L on the Physicochemical Characterization of Gold Kiwifruit Pectin

    Directory of Open Access Journals (Sweden)

    John A. Mawson

    2011-09-01

    Full Text Available The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (Mw pectin (1.65 × 106 g/mol was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.

  13. Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin.

    Science.gov (United States)

    Cai, Luyun; Feng, Jianhui; Peng, Xichun; Regenstein, Joe M; Li, Xiuxia; Li, Jianrong; Zhao, Wei

    2016-12-01

    The physicochemical properties and nanostructure of mixtures of egg albumen protein (EAP) and gelatin from under-utilised grass carp ( Ctenopharyngodon idella ) skins were studied. The gelatin with 1% EAP had an acceptable gel strength. The addition of 5% EAP significantly increased the melting and gelling temperatures of gelatin gels. Additionally, the colour turned white and the crystallinity was higher in gelatin gels with gradient concentrations of EAP (1, 3, and 5%). Gelatin with 5% EAP had the highest G' values while gelatin with 1% EAP had the lowest G' values. Atomic force microscopy showed the heterogeneous nanostructure of fish gelatin, and a simple coacervate with a homogeneous distribution was only observed with the addition of 1% EAP, indicating interaction between gelatin and EAP. These results showed that EAP effect fish gelatin's physicochemical and nanostructure properties and has potential applications in foods and pharmaceuticals.

  14. Effect of crosslinking on the physico-chemical properties of radiation grafted PEM fuel cell membranes

    International Nuclear Information System (INIS)

    Mohamed Mahmoud Nasef; Hamdani Saidi

    2006-01-01

    The effect of crosslinking on the physico-chemical properties of radiation grafted proton conducting membranes (PFA-g-PSSA) was investigated. The membranes were prepared by radiation induced grafting of styrene/divinylbenzene (DVB) mixtures onto poly (tetrafluoroethylene-co-perfluorovinyl either) (PFA) films followed by sulfonation reactions. The variation of DVB content in the grafting mixture was in the range of 1-4 vol %. The equivalent weight, swelling, behavior and the proton conductivity of crosslinked membranes having equal degrees of grafting prepared found to be dependent predominantly on the level of crosslinking. The obtained membranes were found to posses a good combination of physico-chemical properties that is matching the commercial Nation 117 membranes

  15. Effect of physicochemical action on the aggregative properties of detonation-synthesized nanodiamonds

    Science.gov (United States)

    Fan, Z. W.; Ilnitska, H.; Lysakovskyi, V.; Ivakhnenko, S.; Kovalenko, T.

    2018-01-01

    The results of researches of physicochemical action on aggregate properties of nanodiamond are presented. The kinetics of aggregation of nanodiamond powder was studied as a function of time, temperature, and pH of the solution. The effect of the sp2-sp3 hybridization ratio of carbon in nanodiamond powders on their aggregation was studied. It is shown that the presence of non-diamond carbon in detonation synthesis nanodiamond powders leads to the increase of the mean diameters of particles, i.e., their agglomeration. The theoretical justification of the aggregation mechanism is proposed. It is shown that it is possible to control aggregative properties of nanodiamond powders by physicochemical influences, e.g., gas-phase thermal treatment to reduce the size of agglomerates and to create a well-developed reconstructed surface of diamond particles with a low content of functional groups on their surface.

  16. Effect of high pressure on physicochemical properties of meat.

    Science.gov (United States)

    Buckow, Roman; Sikes, Anita; Tume, Ron

    2013-01-01

    The application of high pressure offers some interesting opportunities in the processing of muscle-based food products. It is well known that high-pressure processing can prolong the shelf life of meat products in addition to chilling but the pressure-labile nature of protein systems limits the commercial range of applications. High pressure can affect the texture and gel-forming properties of myofibrillar proteins and, hence, has been suggested as a physical and additive-free alternative to tenderize and soften or restructure meat and fish products. However, the rate and magnitude at which pressure and temperature effects take place in muscles are variable and depend on a number of circumstances and conditions that are still not precisely known. This review provides an overview of the current knowledge of the effects of high pressure on muscle tissue over a range of temperatures as it relates to meat texture, microstructure, color, enzymes, lipid oxidation, and pressure-induced gelation of myofibrillar proteins.

  17. Effect of physicochemical form on copper availability to aquatic organisms

    International Nuclear Information System (INIS)

    Harrison, F.L.

    1983-11-01

    Copper concentration and speciation were determined in influent and effluent waters collected from eight power stations that used copper alloys in their cooling systems. Quantities of copper associated with particles, colloids, and organic and inorganic ligands differed with the site, season, and mode of operation of the station. Under normal operating conditions, the differences between influent and effluent waters were generally small, and most of the copper was in bound (complexed) species. However, copper was high in concentration and present in labile species during start-up of water circulation through some cooling systems and during changeover from an open- to closed-cycle operation. Copper sensitivity of selected ecologically and economically important aquatic organisms was also evaluted. Our primary emphasis was on acute effects and most of the testing was performed under controlled laboratory conditions. However, sublethal effects of copper on a population of bluegills living in a power station cooling lake containing water of low pH were also assessed. The toxic response to copper differed with the species and life stage of the animal and with the chemical form of copper in the water

  18. Solubility enhancement, physicochemical characterization and formulation of fast-dissolving tablet of nifedipine-betacyclodextrin complexes

    Directory of Open Access Journals (Sweden)

    Swati Changdeo Jagdale

    2012-03-01

    Full Text Available The main objective of the study was to enhance the dissolution of nifedipine, a poorly water soluble drug by betacyclodextrin complexation and to study the effect of the preparation method on the in vitro dissolution profile. The stoichiometric ratio determined by phase solubility analysis for inclusion complexation of nifedipine with β-cyclodextrin was 1:1. Binary complex was prepared by different methods and was further characterized using XRD, DSC and FT-IR. A saturation solubility study was carried out to evaluate the increase in solubility of nifedipine. The optimized complex was formulated into fast-dissolving tablets by using the superdisintegrants Doshion P544, pregelatinized starch, crospovidone, sodium starch glycolate and croscarmellose sodium by direct compression. Tablets were evaluated for friability, hardness, weight variation, disintegration and in vitro dissolution. Tablets showed an enhanced dissolution rate compared to pure nifedipine.Este estudo teve por objetivo principal incrementar a dissolução do nifedipino, fármaco pouco solúvel em água, por meio de sua complexação com β-ciclodextrina e estudar o efeito do método de preparação sobre o perfil de dissolução in vitro. A razão estequiométrica, determinada por ensaio de solubilidade de fase, para a complexação de nifedipino por inclusão em β-ciclodextrina foi 1:1. O complexo binário foi preparado por diferentes métodos, sendo caracterizado utilizando-se difratometria de raios X (XRD, calorimetria diferencial de varredura (DSC e espectroscopia no infravermelho com transformada de Fourier (FT-IR. Realizou-se estudo de solubilidade de saturação para avaliar o incremento da solubilidade do nifedipino. O complexo otimizado foi formulado em comprimidos de dissolução rápida preparados por compressão direta, nos quais se utilizaram os superdesintegrantes Doshion P544, amido pré-gelatinizado, crospovidona, amidoglicolato de sódio e croscarmelose s

  19. Effects of irradiation on the physicochemical properties of carioca beans

    International Nuclear Information System (INIS)

    Lima, Damaris Carvalho

    2016-01-01

    The common bean is an important component in the diet of the average Brazilian person. Each harvest of beans, losses occur due to attacks of insects and rodents. One of the ways to preserve the beans, and at the same time keep its nutritional characteristics, is the use of gamma radiation. This study aimed to evaluate the effects of different doses of gamma radiation on the physical and chemical properties of the carioca variety of common beans subject to cooking of soaked and unsoaked beans. Portions of raw beans were used as control and the other was subject to ionizing radiation at doses of 1, 5 and 10 kGy. Following irradiation, a portion of the samples (control and irradiated) were soaked and the other was not, then all beans were cooked. The cooked samples were lyophilized, milled and then accommodated in pots and stored at -23 deg C temperatures. The analysis of chemical composition, determination of protein digestibility, condensed tannin and phytic acid content were performed using the milled samples. Using whole grains, were performed analysis of expansion capability and hydration, cooking time and instrumental color. Irradiation did not alter the chemical composition of soaked and unsoaked samples. The condensed tannin levels did not reduce according to increased doses. The phytic acid concentrations were reduced at the doses of 5 and 10 kGy for soaked samples, whereas for the not soaked beans, gamma irradiation did not influence the phytate content. The protein digestibility decreased on soaked samples, at doses of 1 kGy and in the other doses, the reduction was not significant. As for not soaked beans, increases in digestibility were observed at dose of 10 kGy. As the doses increased, reduction in cooking time on soaked and unsoaked beans was noted. At a dose of 10 kGy, the bean expansion capability increased. The samples' color did not change significantly, as the doses increased. Therefore, it is concluded that ionizing radiation has no effect

  20. Effect of Neutron Irradiation on the Physicochemical Properties of Naproxen Sodium

    International Nuclear Information System (INIS)

    Ibrahim Ijang

    2016-01-01

    Complex dosage forms may be designed to provide sustained release of the drug or to deliver the active ingredients to the specific sites. It is important to know the in-vivo behaviour of the drug formulation following administration. Gamma scintigraphy technique has been widely used to monitor the in-vivo radiopharmaceuticals dosage form by neutron activation. This study was to investigate effect of neutron activation on the physicochemical properties of the Naproxen Sodium as a model drug. The drug was irradiated using TRIGA MK II reactor with thermal neutron at 1.2 x 10"1"2 neutron cm"-"2s"-"1 for 1, 2, 3, 4, 5 and 30 minutes. The stability of naproxen sodium was assessed based on the malting point, morphology, Gas Chromatograph-Mass Spectrometer (GC-MS) and Fourier Transform Infrared Spectrometer (FTIR). Results of analysis of Scanning Electron Microscope (SEM) and FTIR showed changes in the physicochemical properties of naproxen sodium when duration of irradiation was increased. There were no major changes in the result of GC-MS and Differential Scanning Calorimeter (DSC). Based on the results obtained, it be concluded that naproxen sodium is a suitable drug that can be used for neutron activation based gamma scintigraphy. The maximum irradiation time that naproxen sodium can be withstand without changes in its physicochemical properties is 3 minutes. (author)

  1. Effects of earthworms on physicochemical properties and microbial profiles during vermicomposting of fresh fruit and vegetable wastes.

    Science.gov (United States)

    Huang, Kui; Li, Fusheng; Wei, Yongfen; Fu, Xiaoyong; Chen, Xuemin

    2014-10-01

    This study aimed to investigate the effect of earthworms on physicochemical and microbial properties during vermicomposting of fresh fruit and vegetable wastes (FVW) by contrasting two decomposing systems of FVW with and without earthworms for 5weeks. Compared to control treatment (without earthworms), vermicomposting treatment resulted in a rapid decrease of electrical conductivity and losses of total carbon and nitrogen from the 2nd week. Quantitative PCR displayed that earthworms markedly enhanced bacterial and fungal densities, showing the higher values than control, during the whole decomposition process. In addition, denaturing gradient gel electrophoresis combined with sequencing analysis revealed that earthworms pronouncedly modified bacterial and fungal community structures, through broadening the community diversities of Actinobacteria, Bacteroidetes, Proteobacteria, and Ascomycotina. These results suggest that the presence of earthworms promoted the activity and population of bacteria and fungi, and modified their communities, thus altering the decomposition pathway of fresh FVW. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Effects of Co{sup 2+} doping on physicochemical behaviors of hierarchical NiO nanostructure

    Energy Technology Data Exchange (ETDEWEB)

    Ding, Caihua [Beijing Key Laboratory of Construction Tailorable Advanced Functional Materials and Green Applications, School of Materials Science & Engineering, Beijing Institute of Technology, Beijing, 100081 (China); Gao, WenChao [College of Engineering, Peking University, Beijing, 100871 (China); Zhao, Yongjie, E-mail: zhaoyjpeace@gmail.com [Beijing Key Laboratory of Construction Tailorable Advanced Functional Materials and Green Applications, School of Materials Science & Engineering, Beijing Institute of Technology, Beijing, 100081 (China); Zhao, Yuzhen; Zhou, Heping [State Key Laboratory of New Ceramics and Fine Processing, School of Materials Science and Engineering, Tsinghua University, Beijing, 100084 (China); Li, Jingbo; Jin, Haibo [Beijing Key Laboratory of Construction Tailorable Advanced Functional Materials and Green Applications, School of Materials Science & Engineering, Beijing Institute of Technology, Beijing, 100081 (China)

    2016-12-30

    Highlights: • A series of Co{sup 2+} doped NiO materials were synthesized by a facile hydrothermal method. • Co{sup 2+} doping would bring about a series influence to the as-obtained NiO products. • Hierarchical NiO nanostructure transformed from nanosheets to nanoneedles with Co{sup 2+} doping. • The catalytic properties of NiO were significantly improved via the introduction of Co{sup 2+}. • Excellent catalytic activity was ascribed to the synergistic effect between Co{sup 2+} and NiO. - Abstract: A series of Co{sup 2+} doped NiO materials (Ni{sub 1−x}Co{sub x}O with x = 0, 0.125, 0.25 and 0.5) were synthesized using a facile hydrothermal method followed by a calcination process. The effects of Co{sup 2+} doping on the structural, morphological, magnetic and catalytic properties of NiO were systematically investigated. The results indicated that Co{sup 2+} doping would bring about a series influence to the as-obtained NiO product. The XRD results indicated that within the region of 0 ≤ x ≤ 0.25 the doped products revealed a pure NiO phase. The elementary unit for the hierarchy NiO gradually transformed from nanosheets to nanoneedles with the increase of Co{sup 2+} doping content. As-obtained Co{sup 2+} doped NiO products showed ferromagnetism at room temperature and the magnetization value was increased with the increase of Co{sup 2+} doping content. The catalytic properties of NiO concerning the thermal decomposition of ammonium perchlorate (AP) were significantly improved via the introduction of Co{sup 2+}. The Ni{sub 1−x}Co{sub x}O products with x = 0.25 showed the best catalytic performance to AP, which could decrease the beginning and ending decomposition temperature of AP by 44 and 108 °C. The change of morphology, enhancement of electrical conductivity and the synergistic effect between Co{sup 2+} and NiO were the main factors responsible for the improvement of physicochemical behaviors.

  3. Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

    NARCIS (Netherlands)

    Ho, Kacie K.H.Y.; Schroën, Karin; San Martín-González, M.F.; Berton-Carabin, Claire C.

    2018-01-01

    Whey-plant protein-based emulsions had high physicochemical stability. Whey and plant protein blend-based interfaces were viscoelastic while casein-based interfaces were relatively viscous. Whey-plant and plant-plant protein blends behaved synergistically leading to enhanced emulsion stability.

  4. Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix)

    OpenAIRE

    Juhari, Nurul Hanisah Binti; Lasekan, Ola; Muhammad, Kharidah; Karim, Shahrim

    2013-01-01

    The effect of hot-air drying namely drying time (3-15 h), drying temperature (40-80°C) and loading capacity (0.5-2.0 kg/m2 ) on the physicochemical characteristics of kaffir lime leaves was optimized using Response Surface Methodology. Twenty treatments were assigned based on the second- order CCD including 6 center points, 6 axial points and 8 factorial points. The quality of dried kaffir lime leaves was evaluated by determining moisture content, water activity, texture (brittleness) and Hun...

  5. Enhanced physicochemical properties of polydimethylsiloxane based microfluidic devices and thin films by incorporating synthetic micro-diamond.

    Science.gov (United States)

    Waheed, Sidra; Cabot, Joan M; Macdonald, Niall P; Kalsoom, Umme; Farajikhah, Syamak; Innis, Peter C; Nesterenko, Pavel N; Lewis, Trevor W; Breadmore, Michael C; Paull, Brett

    2017-11-08

    Synthetic micro-diamond-polydimethylsiloxane (PDMS) composite microfluidic chips and thin films were produced using indirect 3D printing and spin coating fabrication techniques. Microfluidic chips containing up to 60 wt% micro-diamond were successfully cast and bonded. Physicochemical properties, including the dispersion pattern, hydrophobicity, chemical structure, elasticity and thermal characteristics of both chip and films were investigated. Scanning electron microscopy indicated that the micro-diamond particles were embedded and interconnected within the bulk material of the cast microfluidic chip, whereas in the case of thin films their increased presence at the polymer surface resulted in a reduced hydrophobicity of the composite. The elastic modulus increased from 1.28 for a PDMS control, to 4.42 MPa for the 60 wt% composite, along with a three-fold increase in thermal conductivity, from 0.15 to 0.45 W m -1 K -1 . Within the fluidic chips, micro-diamond incorporation enhanced heat dissipation by efficient transfer of heat from within the channels to the surrounding substrate. At a flow rate of 1000 μL/min, the gradient achieved for the 60 wt% composite chip equalled a 9.8 °C drop across a 3 cm long channel, more than twice that observed with the PDMS control chip.

  6. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles.

    Science.gov (United States)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Yeo, Eui-Joo; Jeong, Tae-Jun; Choi, Yun-Sang; Kim, Cheon-Jei

    2015-01-01

    This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (prigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.

  7. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

    Science.gov (United States)

    Choi, Yun-Sang

    2015-01-01

    This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (psalting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle. PMID:26761884

  8. Enhanced liposomal vaccine formulation and performance: simple physicochemical and immunological approaches.

    Science.gov (United States)

    de Almeida Silva, Vanessa; Sayoko Takata, Célia; Sant'Anna, Osvaldo A; Carlos Lopes, Antônio; Soares de Araujo, Pedro; Helena Bueno da Costa, Maria

    2006-01-01

    The Dtxd (Diphtheria toxoid) was the first antigen encapsulated within liposomes, their adjuvant properties were discovered (their capacity to enhance the vaccine immunogenicity). The point here is not to propose a new method to prepare this lipossomal vaccine. The central idea is to give new dresses for old vaccines by using classical and well-established liposome preparation method changing only the encapsulation pH and the immunization protocol. The most appropriate method of Dtxd encapsulation within liposome was based on lipid film hydration in 100 mM citrate buffer, pH 4.0. This was accompanied by changes on protein hydrophobicity, observed by CD and fluorescence spectroscopies. Whenever the Dtxd exposed its hydrophobic residues at pH 4.0, it interacted better with the lipossomal (observed by electrophoretic mobility) film than when its hydrophobic residues were buried (pH 9.0). The Dtxd partition coefficient in Triton-X114 and the acrylamide fluorescence quenching were also pH dependent. Both were bigger at pH 4.0 than at pH 9.0. The relationship protein structure and lipid interaction was pH dependent and now it can be easily maximized to enhance encapsulation of antigens in vaccine development. Mice were primed with formulations containing 5 mug of Dtxd within liposomes prepared in pH 4.0 or 7.0 or 9.0. The boosters were done 38 or 138 days after the first immunization. The IgM produced by immediate response of all lipossomal formulations were higher than the control (free protein). The response patterns and the immune maturity were measured by IgG1 and IgG2a titrations. The IgG1 titers produced by both formulations at pH 4.0 and 7.0 were at least 22 higher than those produced by mice injected lipossomal formulation at pH 9.0. When the boosters were done, 138 days after priming the mice produced a IgG2a titer of 29 and the group that received the booster 30 days after priming produced a titer of 25. The strongest antibody production was the neutralizing

  9. Physicochemical and microbiological effects of long- and short-term winery wastewater application to soils

    Energy Technology Data Exchange (ETDEWEB)

    Mosse, K.P.M., E-mail: kim.mosse@monash.edu [School of Applied Sciences and Engineering, Monash University, Churchill, VIC 3842 (Australia); Centre for Green Chemistry, Monash University, VIC 3800 (Australia); School of Biological Sciences, Monash University, VIC 3800 (Australia); Patti, A.F. [School of Applied Sciences and Engineering, Monash University, Churchill, VIC 3842 (Australia); Centre for Green Chemistry, Monash University, VIC 3800 (Australia); Smernik, R.J. [School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Urrbrae SA 5064 (Australia); Christen, E.W. [CSIRO Land and Water PMB No. 3, Griffith, NSW, 2680 (Australia); Cavagnaro, T.R. [School of Biological Sciences, Monash University, VIC 3800 (Australia); Australian Centre for Biodiversity, Monash University, VIC 3800 (Australia)

    2012-01-30

    Highlights: Black-Right-Pointing-Pointer Application of winery wastewater to soils increased soil respiration and nitrogen cycling. Black-Right-Pointing-Pointer Untreated and treated winery wastewaters affected microbial community composition. Black-Right-Pointing-Pointer Long-term application to soils impacted only minimally on soil OM composition. - Abstract: Application of winery wastewaters to soils for irrigation of various crops or landscapes is a common practice in the wine industry. In this study, we sought to investigate the effects of this practice, by comparing the physicochemical and microbiological soil properties in paired sites that differed in having had a history of winery waste application or not. We also compared the effects of a single application of untreated winery wastewater, to application of treated winery wastewater (sequencing batch reactor) and pure water to eliminate the effects of wetting alone. Long-term application of winery wastes was found to have significant impacts on soil microbial community structure, as determined by phospholipid fatty acid analysis, as well as on many physicochemical properties including pH, EC, and cation concentrations. {sup 13}C NMR revealed only slight differences in the nature of the carbon present at each of the paired sites. A single application of untreated winery wastewater was shown to have significant impacts upon soil respiration, nitrogen cycling and microbial community structure, but the treated wastewater application showed no significant differences to wetting alone. Results are discussed in the context of sustainable winery wastewater disposal.

  10. Physicochemical properties of newly developed bioactive glass cement and its effects on various cells.

    Science.gov (United States)

    Washio, Ayako; Nakagawa, Aika; Nishihara, Tatsuji; Maeda, Hidefumi; Kitamura, Chiaki

    2015-02-01

    Biomaterials used in dental treatments are expected to have favorable properties such as biocompatibility and an ability to induce tissue formation in dental pulp and periapical tissue, as well as sealing to block external stimuli. Bioactive glasses have been applied in bone engineering, but rarely applied in the field of dentistry. In the present study, bioactive glass cement for dental treatment was developed, and then its physicochemical properties and effects on cell responses were analyzed. To clarify the physicochemical attributes of the cement, field emission scanning electron microscopy, X-ray diffraction, and pH measurement were carried out. Cell attachment, morphology, and viability to the cement were also examined to clarify the effects of the cement on odontoblast-like cells (KN-3 cells), osteoblastic cells (MC3T3-E1 cells), human periodontal ligament stem/progenitor cells and neuro-differentiative cells (PC-12 cells). Hydroxyapatite-like precipitation was formed on the surface of the hardened cement and the pH level changed from pH10 to pH9, then stabilized in simulate body fluid. The cement had no cytotxic effects on these cells, and particulary induced process elongation of PC-12 cells. Our results suggest that the newly developed bioactive glass cement have capability of the application in dental procedures as bioactive cement. © 2014 Wiley Periodicals, Inc.

  11. Effect of the irradiation on the microbiological, physicochemical and technological properties of common wheat

    International Nuclear Information System (INIS)

    Benabderrahim Kaouthar

    2005-01-01

    In this work, we have studying the effect of irradiation dose: 1; 2; 3; 4 and 5kGy on microbiological, physico-chemical and technological properties of three wheat samples. Moreover, the effect of these irradiation doses on the lengthening of the shelf life during four months storage at room temperature was measured. Thus, the irradiation showed been efficiency on the microbiological level, in effect we observed a reduction of microbial load according to the irradiation dose. The dose of 2; 1.6 and 1.7kGy was caused the destruction of 90% of the initial aerobic total mesophyl flora respectively for the local varieties Salambo, Tebica and imported wheat. The irradiation did not cause any significant modification on the majority of the physico-chemical parameters. We can observe a reduction on humidity and an increase in fatty acidity and deterioration on the level of the starch and gluten. The α amylasic activity increase significantly with the irradiation doses. The rheological properties of the flour paste resulting from the wheat irradiated show that the irradiation caused an increase in the capacity of water absorption in the flour and reduction of the time of development, stability, elasticity and extensibility of the paste. The test of panification showed that the colour of the crust and the crumb intensify with increase of irradiation dose. During storage, the irradiated samples did not show a possible recontamination. (author). 70 refs

  12. Physicochemical and microbiological effects of long- and short-term winery wastewater application to soils.

    Science.gov (United States)

    Mosse, K P M; Patti, A F; Smernik, R J; Christen, E W; Cavagnaro, T R

    2012-01-30

    Application of winery wastewaters to soils for irrigation of various crops or landscapes is a common practice in the wine industry. In this study, we sought to investigate the effects of this practice, by comparing the physicochemical and microbiological soil properties in paired sites that differed in having had a history of winery waste application or not. We also compared the effects of a single application of untreated winery wastewater, to application of treated winery wastewater (sequencing batch reactor) and pure water to eliminate the effects of wetting alone. Long-term application of winery wastes was found to have significant impacts on soil microbial community structure, as determined by phospholipid fatty acid analysis, as well as on many physicochemical properties including pH, EC, and cation concentrations. (13)C NMR revealed only slight differences in the nature of the carbon present at each of the paired sites. A single application of untreated winery wastewater was shown to have significant impacts upon soil respiration, nitrogen cycling and microbial community structure, but the treated wastewater application showed no significant differences to wetting alone. Results are discussed in the context of sustainable winery wastewater disposal. Copyright © 2011 Elsevier B.V. All rights reserved.

  13. Physicochemical and microbiological effects of long- and short-term winery wastewater application to soils

    International Nuclear Information System (INIS)

    Mosse, K.P.M.; Patti, A.F.; Smernik, R.J.; Christen, E.W.; Cavagnaro, T.R.

    2012-01-01

    Highlights: ► Application of winery wastewater to soils increased soil respiration and nitrogen cycling. ► Untreated and treated winery wastewaters affected microbial community composition. ► Long-term application to soils impacted only minimally on soil OM composition. - Abstract: Application of winery wastewaters to soils for irrigation of various crops or landscapes is a common practice in the wine industry. In this study, we sought to investigate the effects of this practice, by comparing the physicochemical and microbiological soil properties in paired sites that differed in having had a history of winery waste application or not. We also compared the effects of a single application of untreated winery wastewater, to application of treated winery wastewater (sequencing batch reactor) and pure water to eliminate the effects of wetting alone. Long-term application of winery wastes was found to have significant impacts on soil microbial community structure, as determined by phospholipid fatty acid analysis, as well as on many physicochemical properties including pH, EC, and cation concentrations. 13 C NMR revealed only slight differences in the nature of the carbon present at each of the paired sites. A single application of untreated winery wastewater was shown to have significant impacts upon soil respiration, nitrogen cycling and microbial community structure, but the treated wastewater application showed no significant differences to wetting alone. Results are discussed in the context of sustainable winery wastewater disposal.

  14. A critical review on the spray drying of fruit extract: effect of additives on physicochemical properties.

    Science.gov (United States)

    Krishnaiah, Duduku; Nithyanandam, Rajesh; Sarbatly, Rosalam

    2014-01-01

    Spray drying accomplishes drying while particles are suspended in the air and is one method in the family of suspended particle processing systems, along with fluid-bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption. This drying process is unique because it involves both particle formation and drying. The present paper reviews spray drying of fruit extracts, such as acai, acerola pomace, gac, mango, orange, cactus pear, opuntia stricta fruit, watermelon, and durian, and the effects of additives on physicochemical properties such as antioxidant activity, total carotenoid content, lycopene and β-carotene content, hygroscopy, moisture content, volatile retention, stickiness, color, solubility, glass transition temperature, bulk density, rehydration, caking, appearance under electron microscopy, and X-ray powder diffraction. The literature clearly demonstrates that the effect of additives and encapsulation play a vital role in determining the physicochemical properties of fruit extract powder. The technical difficulties in spray drying of fruit extracts can be overcome by modifying the spray dryer design. It also reveals that spray drying is a novel technology for converting fruit extract into powder form.

  15. 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.

  16. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

    Science.gov (United States)

    Xu, Lilan; Zhao, Yan; Xu, Mingsheng; Yao, Yao; Nie, Xuliang; Du, Huaying

    2017-01-01

    In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, the springiness of the raw egg yolks and cooked egg whites exhibited a decreasing trend with the increase in the salting time and salt concentration. The salt content, oil exudation and the hardness of the raw egg yolks showed a constantly increasing trend. Viscosity of the raw egg whites showed an overall trend in which it first deceased and then increased and decreased again, which was similar to the trend of the hardness of the cooked egg whites and egg yolks. As the salting proceeded, the pH value of the raw and cooked egg whites declined remarkably and then declined slowly, whereas the pH of the raw and cooked egg yolks did not show any noticeable changes. The effect of salting on the pH value varied significantly with the salt concentration in the brine solution. Scanning electron microscopy (SEM) revealed that salted yolks consist of spherical granules and embedded flattened porosities. It was concluded that the treatment of salt induces solidification of yolk, accompanied with higher oil exudation and the development of a gritty texture. Different salt concentrations show certain differences. PMID:28797071

  17. Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.

    Science.gov (United States)

    Chavhan, D M; Hazarika, M; Brahma, M L; Hazarika, R A; Rahman, Z

    2015-02-01

    Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100 % with or without vinegar and stored at room temperature for 90 days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100 % FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100 % FBS powder which had significantly (p acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100 % FBS powder which could be stored for 30 days only, other products could be stored upto 90 days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90 days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30 days).

  18. Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes.

    Science.gov (United States)

    Barbosa, Ana Andréa Teixeira; Silva de Araújo, Hyrla Grazielle; Matos, Patrícia Nogueira; Carnelossi, Marcelo Augusto Guitierrez; Almeida de Castro, Alessandra

    2013-06-17

    The aim of this study is to examine the effects of nisin-incorporated cellulose films on the physicochemical and microbiological qualities of minimally processed mangoes. The use of antimicrobial films did not affect the physicochemical characteristics of mangoes and showed antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Alicyclobacillus acidoterrestris and Bacillus cereus. The mango slices were inoculated with S. aureus and L. monocytogenes (10(7)CFU/g), and the viable cell numbers remained at 10(5) and 10(6)CFU/g, respectively, after 12days. In samples packed with antimicrobial films, the viable number of L. monocytogenes cells was reduced below the detection level after 4days. After 6days, a reduction of six log units was observed for S. aureus. In conclusion, nisin showed antimicrobial activity in mangoes without interfering with the organoleptic characteristics of the fruit. This result suggests that nisin could potentially be used in active packing to improve the safety of minimally processed mangoes. Copyright © 2013 Elsevier B.V. All rights reserved.

  19. Effect of sucrose and potassium metabisulphite on the physicochemical and microbial analysis of apricot pulp

    International Nuclear Information System (INIS)

    Ayub, M.; Durrani, T.; Zeb, A.

    2007-01-01

    Effect of different concentration of sucrose and potassium metabisulphite on the apricot pulp was studied fortnightly for 90 days through physicochemical and microbial analysis. No significant change in total soluble solids (TSS) of apricot pulp was observed during the storage. Acidity and non-reducing sugar significantly (p<0.05) decreased, while pH and reducing sugars significantly (p<0.05) increased during the storage. Samples with added 20% sucrose and 0.2% potassium metabisulphite, packed in plastic and glass containers, had negligible microbial population maintained maximum nutrients and the best sensory characteristics during the storage. Storage duration and treatments had significant (p<0.05) effect on pH, acidity, non reducing sugars and total fungal count, while on TSS (total soluble solids) and reducing sugar, the effect of treatments was nonsignificant (p<0.05). (author)

  20. Collagen hydrogels incorporated with surface-aminated mesoporous nanobioactive glass: Improvement of physicochemical stability and mechanical properties is effective for hard tissue engineering.

    Science.gov (United States)

    El-Fiqi, Ahmed; Lee, Jae Ho; Lee, Eun-Jung; Kim, Hae-Won

    2013-12-01

    Collagen (Col) hydrogels have poor physicochemical and mechanical properties and are susceptible to substantial shrinkage during cell culture, which limits their potential applications in hard tissue engineering. Here, we developed novel nanocomposite hydrogels made of collagen and mesoporous bioactive glass nanoparticles (mBGns) with surface amination, and addressed the effects of mBGn addition (Col:mBG = 2:1, 1:1 and 1:2) and its surface amination on the physicochemical and mechanical properties of the hydrogels. The amination of mBGn was shown to enable chemical bonding with collagen molecules. As a result, the nanocomposite hydrogels exhibited a significantly improved physicochemical and mechanical stability. The hydrolytic and enzymatic degradation of the Col-mBGn hydrogels were slowed down due to the incorporation of mBGn and its surface amination. The mechanical properties of the hydrogels, specifically the resistance to loading as well as the stiffness, significantly increased with the addition of mBGn and its aminated form, as assessed by a dynamic mechanical analysis. Mesenchymal stem cells cultivated within the Col-mBGn hydrogels were highly viable, with enhanced cytoskeletal extensions, due to the addition of surface aminated mBGn. While the Col hydrogel showed extensive shrinkage (down to ∼20% of initial size) during a few days of culture, the shrinkage of the mBGn-added hydrogel was substantially reduced, and the aminated mBGn-added hydrogel had no observable shrinkage over 21 days. Results demonstrated the effective roles of aminated mBGn in significantly improving the physicochemical and mechanical properties of Col hydrogel, which are ultimately favorable for applications in stem cell culture for bone tissue engineering. Copyright © 2013 Acta Materialia Inc. Published by Elsevier Ltd. All rights reserved.

  1. The Effect of Gamma Irradiation on Physico-Chemical Properties of Sodium Alginate

    International Nuclear Information System (INIS)

    Erizal; Sudrajat, A.; Dewi SP; Rahayu Chosdu; Tatiek Martati

    2004-01-01

    In the order to develop application of radiation to improve the quality of natural polymers, irradiation effects on physico-chemical characterization of Na-alginate has been carried out. Both Na-alginate powder and solution were irradiated by gamma rays at doses of 0;10;30; and 50 kGy. The parameters observed consisting of viscosity, pH, tensile strength, IR and UV spectra of irradiated and unirradiated samples. The results showed that irradiation up to 50 kGy, did not give effect on pH and no new peak appeared in the IR spectra. However, tensile strength and viscosity decreased with increasing irradiation dose up 50 kGy, which showed the possibility of degradation process on Na-alginate. (author)

  2. The effects of irradiation on physicochemical characteristics of PET packaging film

    International Nuclear Information System (INIS)

    Jeon, D.H.; Lee, K.H.; Park, H.J.

    2004-01-01

    The effects of γ-irradiation on physicochemical characteristics of biaxially stretched poly(ethylene terephthalate) (PET) packaging film were investigated in the range of 0-200 kGy. The diethylene glycol (DEG) contents in PET chains were increased at the low doses, 5 and 10 kGy, while these values were decreased at high doses, in the range of 30-200 kGy. Molecular weights, intrinsic viscosity and carboxy end group contents decreased slightly after 60 kGy dose. Permeability, thermal properties, color, haze and surface resistivity on γ-irradiation of oriented PET films were not significantly affected. Although some of the effects were measurable, they have no significance with respect to the use of PET for packaging of foods or medical devices to be irradiated

  3. Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration.

    Science.gov (United States)

    Jaster, Henrique; Arend, Giordana Demaman; Rezzadori, Katia; Chaves, Vitor Clasen; Reginatto, Flávio Henrique; Petrus, José Carlos Cunha

    2018-02-01

    Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological properties was evaluated during storage (7days) for all yogurts. Also, the beverages produced were compared with two commercial trademarks. It was observed that the total lactic acid bacteria count remained higher than 10 8 CFU·mL -1 during the storage time for all beverages studied. The viscosity of the yogurts decreased when the ratio of strawberry cryoconcentrate was increased. The Power Law model was successfully applied to describe the flow of the yogurts, which had a thixotropic behaviour. The incorporation of the cryoconcentrated strawberry pulp in the yogurt resulted in a product with 3-fold more anthocyanins content and antioxidant activity. The enrichment of natural yogurt with strawberry cryoconcentrated pulp proved to be effective in the production of a beverage with higher nutritional characteristics. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Effects of the microbubble shell physicochemical properties on ultrasound-mediated drug delivery to the brain.

    Science.gov (United States)

    Wu, Shih-Ying; Chen, Cherry C; Tung, Yao-Sheng; Olumolade, Oluyemi O; Konofagou, Elisa E

    2015-08-28

    Lipid-shelled microbubbles have been used in ultrasound-mediated drug delivery. The physicochemical properties of the microbubble shell could affect the delivery efficiency since they determine the microbubble mechanical properties, circulation persistence, and dissolution behavior during cavitation. Therefore, the aim of this study was to investigate the shell effects on drug delivery efficiency in the brain via blood-brain barrier (BBB) opening in vivo using monodisperse microbubbles with different phospholipid shell components. The physicochemical properties of the monolayer were varied by using phospholipids with different hydrophobic chain lengths (C16, C18, and C24). The dependence on the molecular size and acoustic energy (both pressure and pulse length) were investigated. Our results showed that a relatively small increase in the microbubble shell rigidity resulted in a significant increase in the delivery of 40-kDa dextran, especially at higher pressures. Smaller (3kDa) dextran did not show significant difference in the delivery amount, suggesting that the observed shell effect was molecular size-dependent. In studying the impact of acoustic energy on the shell effects, it was found that they occurred most significantly at pressures causing microbubble destruction (450kPa and 600kPa); by increasing the pulse length to deliver the 40-kDa dextran, the difference between C16 and C18 disappeared while C24 still achieved the highest delivery efficiency. These indicated that the acoustic energy could be used to modulate the shell effects. The acoustic cavitation emission revealed the physical mechanisms associated with different shells. Overall, lipid-shelled microbubbles with long hydrophobic chain length could achieve high delivery efficiency for larger molecules especially with high acoustic energy. Our study, for the first time, offered evidence directly linking the microbubble monolayer shell with their efficacy for drug delivery in vivo. Copyright © 2015

  5. Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese.

    Science.gov (United States)

    Choi, HeeJeong; Kim, Soo-Jin; Lee, Sang-Yoon; Choi, Mi-Jung

    2017-01-01

    The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether W 1 /O/W 2 double emulsions can be used to enhance the saltiness of cheese without increasing the salt content (W 1 is distilled water or 1% abalone hydrolysate, and W 2 is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion (W 1 = distilled water, W 2 = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion (W 1 is water and W 2 is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.

  6. Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria.

    Science.gov (United States)

    Chinma, Chiemela Enyinnaya; Anuonye, Julian Chukwuemeka; Simon, Omotade Comfort; Ohiare, Raliat Ozavize; Danbaba, Nahemiah

    2015-10-15

    This study determined the effect of germination (48 h) on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice varieties (Jamila, Jeep and Kwandala) were evaluated and compared to an improved variety (MR 219). Physicochemical and antioxidant properties of flours were determined using standard methods. Protein, magnesium, phosphorus, potassium and antioxidant properties of rice flours increased after germination while phytic acid and total starch contents decreased. Foaming capacity and stability of rice flours increased after germination. Germination resulted to changes in pasting and thermal characteristics of rice flours. Germinated rice flours had better physicochemical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, which can be utilized as functional ingredients in the preparation of rice-based products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Effects of irradiation on physicochemical and sensory qualities of fermented shoot tip of sweet potato

    International Nuclear Information System (INIS)

    Cui Li; Liu Chunquan; Li Dajing; Song Jiangfeng; Jiang Ning; Liu Chunju; Wu Haihong; Zhu Danyu

    2011-01-01

    The effect of irradiation on sensory quality, physicochemical and functional prosperities of fermented shoot tips of sweet potatoes were studied. The results showed that total content of free amino acids in fermented shoot tips of sweet potato were not influenced at 4 kGy irradiation, but increased at 6 kGy. Total content of organic acids in shoot tips were not influenced by 2 ∼ 6 kGy of irradiation. The total viable cells of the tips was reduced from 7.35 to 4.67 log CFU/g at 2 kGy irradiation, and no growth of total viable cells was observed at 4 and 6 kGy irradiated fermented shoot tips. It is recommended that 4 kGy was the endurance irradiation dose for fermented shoot tips of sweet potato to ensure the maximum retention of taste quality and health-relevant functionality. (authors)

  8. Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

    Directory of Open Access Journals (Sweden)

    Elizabete Lourenço da COSTA

    Full Text Available Abstract In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP (3%, 5% and 10% w/v. The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp has a prebiotic potential without interfering with either the physicochemical or sensorial characteristics.

  9. Effect of UHT processing and storage conditions on physico-chemical characteristics of buffalo skim milk

    International Nuclear Information System (INIS)

    Hussain, I.

    2011-01-01

    The obtained results indicated that physico-chemical and nutritional changes in UHT processed buffalo skimmed milk were more pronounced at 45 deg. C than 25 deg. C and 10 deg. C. Duration of storage adversely affected the chemical and nutritional quality of processed milk. A slight decrease in pH, total ash and lactose contents, was observed, whereas acidity was increased on the mentioned storage conditions. Total nitrogen and casein nitrogen contents gradually decreased during storage, whereas non-casein nitrogen (NCN) and non-protein nitrogen (NPN) increased to a great extent in samples stored at higher temperatures. A significant increase in hydroxyl methyl furfural (HMF) values occurred in UHT processed buffalo skim milk at 25 deg. C and 45 deg. C after of 90 days storage. Storage at high temperature (45 deg. C) caused undesirable effects on sensory properties, general quality characteristics and acceptability of UHT buffalo skimmed milk. (author)

  10. Effect of Plasticizers on Physicochemical and Mechanical Properties of Chitosan-Gelatin Films

    Science.gov (United States)

    Manshor, N. Mohammed; Rezali, M. I.; Jai, J.; Yahya, A.

    2018-05-01

    Composite chitosan-gelatin films were produced to investigate the effect of plasticizer and composition of chitosan and gelatin on physicochemical and mechanical properties of the films. The films were prepared according to ratio of chitosan: gelatin of 1:1, 1:2 and 2:1. For each film, glycerol, sorbitol and sucrose were added as plasticizer. The film forming solution was poured on a glass plate and dried for 12 hours in an oven at 60°C. The highest tensile strength was 4.04 MPa for films of ratio 2:1 plasticized with glycerol compared to sorbitol and sucrose which were 3.94 MPa and 3.84 MPa, respectively. However, films plasticized with sorbitol at ratio of 1:2 had the highest percent elongation which was 68.20%, followed by glycerol and sucrose which were 26.51% and 24.08%, respectively.

  11. Effect of preparation conditions on physicochemical, surface and catalytic properties of cobalt ferrite prepared by coprecipitation

    Energy Technology Data Exchange (ETDEWEB)

    El-Shobaky, G.A., E-mail: elshobaky@yahoo.co [Physical Chemistry Department, National Research Center, Dokki, Cairo (Egypt); Turky, A.M.; Mostafa, N.Y.; Mohamed, S.K. [Chemistry Department, Faculty of Science, Suez Canal University, Ismailia 41522 (Egypt)

    2010-03-18

    Cobalt ferrite nanoparticles were prepared via thermal treatment of cobalt-iron mixed hydroxides at 400-600 {sup o}C. The mixed hydroxides were coprecipitated from their nitrates solutions using NaOH as precipitating agent. The effects of pH and temperature of coprecipitation and calcination temperature on the physicochemical, surface and catalytic properties of the prepared ferrites were studied. The prepared systems were characterized using TG, DTG, DTA, chemical analysis, atomic absorption spectroscopy (AAS), X-ray diffraction (XRD), energy dispersive X-ray (EDX) as well as surface and texture properties based on nitrogen adsorption-desorption isotherms. The prepared cobalt ferrites were found to be mesoporous materials that have crystallite size ranges between 8 and 45 nm. The surface and catalytic properties of the produced ferrite phase were strongly dependent on coprecipitation conditions of the mixed hydroxides and on their calcination temperature.

  12. Effect of High-Pressure Treatment on Catalytic and Physicochemical Properties of Pepsin.

    Science.gov (United States)

    Wang, Jianan; Bai, Tenghui; Ma, Yaping; Ma, Hanjun

    2017-10-11

    For a long time, high-pressure treatment has been used to destroy the compact structures of natural proteins in order to promote subsequent enzymatic hydrolysis. However, there are few reports evaluating the feasibility of directly improving the catalytic capability of proteases by using high-pressure treatments. In this study, the effects of high-pressure treatment on the catalytic capacity and structure of pepsin were investigated, and the relationship between its catalytic properties and changes in its physicochemical properties was explored. It was found that high-pressure treatment could lead to changes of the sulfhydryl group/disulfide bond content, hydrophobicity, hydrodynamic radius, intrinsic viscosity, and subunit composition of pepsin, and the conformational change of pepsin resulted in improvement to its enzymatic activity and hydrolysis efficiency, which had an obvious relationship with the high-pressure treatment conditions.

  13. Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil

    International Nuclear Information System (INIS)

    Elbadawi, S.M.A.; Ahmad, E.E.M.; Mariod, A.A.; Mathäus, B.

    2017-01-01

    In the present study, the effects of roasting and boiling on the proximate composition of the kernels as well as the physicochemical properties and oxidative stabilities of the extracted oils of Balanites aegyptiaca were investigated. Roasting was performed at 180 °C for 15 minutes, whereas boiling of the kernels was carried out in tap water for one hour. The oils from raw and thermally processed samples were extracted using n-hexane in a Soxhlet extraction apparatus and characterized. The roasting significantly (p < 0.05) influenced the peroxide value and the oxidative stability of the extracted oil in a positive way; whereas boiling had the opposite effect. The oils were composed of linoleic, oleic, stearic, and palmitic acids as the major fatty acids (96%) and contained predominantly α- and γ-tocopherols (ca. 400mg/kg). The study suggests that the oil from roasted kernels could be used as a natural antioxidant for enhancing the characteristics of other edible oils via blending. [es

  14. Effect of pre-sowing laser biostimulation of seeds on physico-chemical properties of glasshouse tomato fruits

    International Nuclear Information System (INIS)

    Koper, R.; Rybak, P.

    2000-01-01

    Paper presented results of study on the effect of pre-sowing laser biostimulation of glasshouse tomato seeds, Recento cultivar, on physico-chemical properties of yielded fruits. Tomato fruit resistance to elastic strains was tested in laboratory as well as the extract content and total acidity of fruits were analysed. Positive influence of laser treatment on tested tomato fruit properties was noted

  15. Zinc corrosion after loss-of-coolant accidents in pressurized water reactors – Physicochemical effects

    Energy Technology Data Exchange (ETDEWEB)

    Kryk, Holger, E-mail: h.kryk@hzdr.de [Helmholtz-Zentrum Dresden-Rossendorf, Institute of Fluid Dynamics, P.O. Box 510119, D-01314 Dresden (Germany); Hoffmann, Wolfgang [Helmholtz-Zentrum Dresden-Rossendorf, Institute of Fluid Dynamics, P.O. Box 510119, D-01314 Dresden (Germany); Kästner, Wolfgang; Alt, Sören; Seeliger, André; Renger, Stefan [Hochschule Zittau/Görlitz, Institute of Process Technology, Process Automation and Measuring Technology, Theodor-Körner-Allee 16, D-02763 Zittau (Germany)

    2014-12-15

    Highlights: • Physicochemical effects due to post-LOCA zinc corrosion in PWR were elucidated. • Decreasing solubility of corrosion products with increasing temperature was found. • Solid corrosion products may be deposited on hot surfaces and/or within hot-spots. • Corrosion products precipitating from coolant were identified as zinc borates. • Depending on coolant temperature, different types of zinc borate are formed. - Abstract: Within the framework of the reactor safety research, generic experimental investigations were carried out aiming at the physicochemical background of possible zinc corrosion product formation, which may occur inside the reactor pressure vessel during the sump circulation operation after loss-of-coolant accidents in pressurized water reactors. The contact of the boric acid containing coolant with hot-dip galvanized steel containment internals causes corrosion of the corresponding materials resulting in dissolution of the zinc coat. A retrograde solubility of zinc corrosion products with increasing temperature was observed during batch experiments of zinc corrosion in boric acid containing coolants. Thus, the formation and deposition of solid corrosion products cannot be ruled out if the coolant containing dissolved zinc is heated up during its recirculation into hot regions within the emergency cooling circuit (e.g. hot-spots in the core). Corrosion experiments at a lab-scale test facility, which included formation of corrosion products at a single heated cladding tube, proved that dissolved zinc, formed at low temperatures in boric acid solution by zinc corrosion, turns into solid deposits of zinc borates when contacting heated zircaloy surfaces during the heating of the coolant. Moreover, the temperature of formation influences the chemical composition of the zinc borates and thus the deposition and mobilization behavior of the products.

  16. Zinc corrosion after loss-of-coolant accidents in pressurized water reactors – Physicochemical effects

    International Nuclear Information System (INIS)

    Kryk, Holger; Hoffmann, Wolfgang; Kästner, Wolfgang; Alt, Sören; Seeliger, André; Renger, Stefan

    2014-01-01

    Highlights: • Physicochemical effects due to post-LOCA zinc corrosion in PWR were elucidated. • Decreasing solubility of corrosion products with increasing temperature was found. • Solid corrosion products may be deposited on hot surfaces and/or within hot-spots. • Corrosion products precipitating from coolant were identified as zinc borates. • Depending on coolant temperature, different types of zinc borate are formed. - Abstract: Within the framework of the reactor safety research, generic experimental investigations were carried out aiming at the physicochemical background of possible zinc corrosion product formation, which may occur inside the reactor pressure vessel during the sump circulation operation after loss-of-coolant accidents in pressurized water reactors. The contact of the boric acid containing coolant with hot-dip galvanized steel containment internals causes corrosion of the corresponding materials resulting in dissolution of the zinc coat. A retrograde solubility of zinc corrosion products with increasing temperature was observed during batch experiments of zinc corrosion in boric acid containing coolants. Thus, the formation and deposition of solid corrosion products cannot be ruled out if the coolant containing dissolved zinc is heated up during its recirculation into hot regions within the emergency cooling circuit (e.g. hot-spots in the core). Corrosion experiments at a lab-scale test facility, which included formation of corrosion products at a single heated cladding tube, proved that dissolved zinc, formed at low temperatures in boric acid solution by zinc corrosion, turns into solid deposits of zinc borates when contacting heated zircaloy surfaces during the heating of the coolant. Moreover, the temperature of formation influences the chemical composition of the zinc borates and thus the deposition and mobilization behavior of the products

  17. High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties

    Science.gov (United States)

    Queirós, Rui P.; Rainho, Daniel; Santos, Mauro D.; Fidalgo, Liliana G.; Delgadillo, Ivonne; Saraiva, Jorge A.

    2015-01-01

    This study evaluated high pressure processing (P1 - 400 MPa/5 min; P2 - 550 MPa/2 min) and thermal pasteurization (TP - 70°C/30 s) effects on sweet cherry juice's microbiological and physicochemical parameters, during four weeks of refrigerated storage. All treatments reduced the microbiological load to undetectable levels not affecting total soluble solids and titratable acidity. The pH increased with all treatments, however, it decreased during storage. Phenols were differently affected: TP increased them by 6%, P1 had no effect while P2 decreased them by 11%. During storage, phenols in control and TP samples decreased by 26% and 20%, P1 samples decreased them by 11% whereas P2 showed no variation. TP had no effect on anthocyanins, while pressure treatments increased them by 8%. Anthocyanins decreased during storage, particularly in the control and P1 (decreasing 41%). All treatments had no effect on antioxidant activity until the 14th day, thereafter high pressure processing samples showed the highest antioxidant activity.

  18. Effects of ionizing radiation on the physicochemical properties of red wine Cabernet Sauvignon

    International Nuclear Information System (INIS)

    Silva, Fellipe S.; Santos, Anderson R.L.; Pereira, Walsan W.

    2015-01-01

    Oenology has as its main purpose the continuous improvement of wine quality without jeopardizing its proprieties, and the intent is to make these improvements using innovative new technologies. The objective of the present work is to assess the effect of ionizing radiation on the physicochemical properties of Cabernet Sauvignon that may lead to changes in wine quality, aging process and other related characteristics. The samples used for this process were irradiated using an Argonaut reactor powered at 340 Watts and with a thermal neutron fluency of 10 9 n.cm -2 .s -1 . For irradiation experiments, the samples were put into the reactor chamber until the reactor reached criticality and for an additional 30 minutes while receiving radiation. The analyzed data included density, alcoholic, ashes and spectrophotometric measurements of absorbance at wavelengths of 420, 520 and 620 nm. Increased absorbance values at 420 nm indicate an increase in tannin composition of the wine and therefore a higher level of oxidation. Intriguingly, a rise in absorbance was also observed at 520 nm for the same test samples; which is inconsistent with published data on irradiated cachaca that showed that anthocyanin levels dropped at 520 nm after irradiation. In summary, for measurements made at a fluency of 109 n/cm 2 .s for 30 min, the effects were minimal, which requires a higher dose to have better effects. Future studies should evaluating dosing effects of irradiation on improving the quality of the Cabernet Sauvignon. (author)

  19. Effects of ionizing radiation on the physicochemical properties of red wine Cabernet Sauvignon

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Fellipe S.; Santos, Anderson R.L.; Pereira, Walsan W., E-mail: fellipess@ird.gov.br, E-mail: aleiras@ird.gov.br, E-mail: walsan@ird.gov.br [Instituto de Radioprotecao e Dosimetria (IRD/CNEN-RJ), Rio de Janeiro, RJ (Brazil)

    2015-07-01

    Oenology has as its main purpose the continuous improvement of wine quality without jeopardizing its proprieties, and the intent is to make these improvements using innovative new technologies. The objective of the present work is to assess the effect of ionizing radiation on the physicochemical properties of Cabernet Sauvignon that may lead to changes in wine quality, aging process and other related characteristics. The samples used for this process were irradiated using an Argonaut reactor powered at 340 Watts and with a thermal neutron fluency of 10{sup 9} n.cm{sup -2}.s{sup -1}. For irradiation experiments, the samples were put into the reactor chamber until the reactor reached criticality and for an additional 30 minutes while receiving radiation. The analyzed data included density, alcoholic, ashes and spectrophotometric measurements of absorbance at wavelengths of 420, 520 and 620 nm. Increased absorbance values at 420 nm indicate an increase in tannin composition of the wine and therefore a higher level of oxidation. Intriguingly, a rise in absorbance was also observed at 520 nm for the same test samples; which is inconsistent with published data on irradiated cachaca that showed that anthocyanin levels dropped at 520 nm after irradiation. In summary, for measurements made at a fluency of 109 n/cm{sup 2}.s for 30 min, the effects were minimal, which requires a higher dose to have better effects. Future studies should evaluating dosing effects of irradiation on improving the quality of the Cabernet Sauvignon. (author)

  20. Effects of rumen digesta on the physico-chemical properties of soils ...

    African Journals Online (AJOL)

    IFEOMA EDEH

    2015-06-03

    Jun 3, 2015 ... ... physico-chemical properties and crop production for food security cannot be overemphasized. ... requirements of the farming population is remote. The .... laboratory, Faculty of Agriculture, University of Nigeria, Nsukka. The.

  1. Effects on physicochemical characteristics of yoghurt and ice cream with fatty acid modification and cholesterol removal

    International Nuclear Information System (INIS)

    Nadeem, M.; Ullah, R.; Arif, A.M.

    2015-01-01

    This study investigated the effect of fatty acid modification and cholesterol removal on physico-chemical characteristics of yoghurt and ice cream. Fatty acid profile of milk fat was modified by feeding calcium salts of soybean oil fatty acids to cows and cholesterol was removed by b-cyclodextrin b-cyclodextrin removed 76% and 60% cholesterol from yoghurt and ice cream. Modification of fatty acid composition did not have a significant effect on a-tocopherol content; while b-cyclodextrin treated milk had substantially lower a-tocopherol content. The concentration of a-tocopherol in control and b-cyclodextrin treated yoghurt was 45.62, 32.73 mg/g and 210.34, 185.56 mg/g for ice cream, respectively. Fatty acid modification and cholesterol removal significantly decreased the overrun in ice cream (P<0.05), with no effect on sensory characteristics of yoghurt and ice cream. These results evidenced that milk with higher content of unsaturated fatty acids and low cholesterol can be used in the formulation of yoghurt and ice cream with improved health benefits and suitable sensory features. (author)

  2. Effect of physico-chemical pretreatment on the removal efficiency of horizontal subsurface-flow constructed wetlands

    Energy Technology Data Exchange (ETDEWEB)

    Caselles-Osorio, Aracelly [Environmental Engineering Division, Hydraulics, Coastal and Environmental Engineering Department, Technical University of Catalonia, c/Jordi Girona 1-3, Modul D-1, 08034 Barcelona (Spain); Department of Biology, Atlantic University, Km 7 Higway Old Colombia Port, Barranquilla (Colombia); Garcia, Joan [Environmental Engineering Division, Hydraulics, Coastal and Environmental Engineering Department, Technical University of Catalonia, c/Jordi Girona 1-3, Modul D-1, 08034 Barcelona (Spain)]. E-mail: joan.garcia@upc.edu

    2007-03-15

    In this study, we tested the effect of a physico-chemical pretreatment on contaminant removal efficiency in two experimental horizontal subsurface-flow constructed wetlands (SSF CWs). One SSF CW was fed with settled urban wastewater, whereas the other with the same wastewater after it had undergone a physico-chemical pretreatment. The SSF CWs were operated with three different hydraulic retention times. During the experiments the effluent concentrations of COD, ammonia N and sulfate were very similar, and, therefore, the physico-chemical pretreatment did not improve the quality of the effluents. COD removal efficiency (as percentage or mass surface removal rate) was slightly greater in the SSF CW fed with pretreated wastewater. Ammonia N removal efficiency was, in general, similar in both SSF CWs and very high (80-90%). At the end of the experiments it was observed that in the SSF CW fed with settled wastewater the hydraulic conductivity decreased by a 20%. - A physico-chemical pretreatment may help to reduce the risk of clogging of subsurface-flow constructed wetlands.

  3. Effect of physico-chemical pretreatment on the removal efficiency of horizontal subsurface-flow constructed wetlands

    International Nuclear Information System (INIS)

    Caselles-Osorio, Aracelly; Garcia, Joan

    2007-01-01

    In this study, we tested the effect of a physico-chemical pretreatment on contaminant removal efficiency in two experimental horizontal subsurface-flow constructed wetlands (SSF CWs). One SSF CW was fed with settled urban wastewater, whereas the other with the same wastewater after it had undergone a physico-chemical pretreatment. The SSF CWs were operated with three different hydraulic retention times. During the experiments the effluent concentrations of COD, ammonia N and sulfate were very similar, and, therefore, the physico-chemical pretreatment did not improve the quality of the effluents. COD removal efficiency (as percentage or mass surface removal rate) was slightly greater in the SSF CW fed with pretreated wastewater. Ammonia N removal efficiency was, in general, similar in both SSF CWs and very high (80-90%). At the end of the experiments it was observed that in the SSF CW fed with settled wastewater the hydraulic conductivity decreased by a 20%. - A physico-chemical pretreatment may help to reduce the risk of clogging of subsurface-flow constructed wetlands

  4. Effect of stabilizers on the physico-chemical and sensory attributes ...

    African Journals Online (AJOL)

    SERVER

    2008-01-18

    Jan 18, 2008 ... effects of corn starch and gelatin which enhanced lactic acid production (at least up to 0.75% concentration). .... the third set of products corn starch replaced gelatin. ..... with higher fat content and representing the luxury of.

  5. Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices

    Directory of Open Access Journals (Sweden)

    Filiz AKSU

    2016-01-01

    Full Text Available Abstract In this study the effects of zein film coating along with benzoic acid on the quality of sliced pumpkin samples, which were packaged with different techniques were investigated. The samples were allocated into different groups and were treated with different processes. Following processing, the samples were stored at +4 °C for twenty days. Physicochemical and microbiological analyses were carried out on the samples once every five days during the storage period. According to color analysis, the L* value was observed to have significantly decreased in the processed and packaged samples in comparison with the control group. Besides, a* and b* values increased in all groups. It was determined that zein film alone did not exhibit the expected effectiveness against moisture loss in the samples. According to the results of microbiological analysis, a final decrease at approximately 1.00 log level was determined in total count of mesophilic aerobic bacteria (TMAB in the group which was vacuum packaged in PVDC with zein coating when compared with the initial TMAB. Furthermore, no molding occurred in zein-coated group on the last day of the storage period, while massive mold growth was noted in the group which was packaged without any pretreatment procedure.

  6. Effect of packaging on physicochemical characteristics of irradiated pre-processed chicken

    International Nuclear Information System (INIS)

    Jiang Xiujie; Zhang Dongjie; Zhang Dequan; Li Shurong; Gao Meixu; Wang Zhidong

    2011-01-01

    To explore the effect of modified atmosphere packaging and antioxidants on the physicochemical characteristics of irradiated pre-processed chicken, the pre-processed chicken was added antioxidants first, and then packaged in common, vacuum and gas respectively, and finally irradiated at 5 kGy dosage. All samples was stored at 4 ℃. The pH, TBA, TVB-N and color deviation were evaluated after 0, 3, 7, 10, 14, 18 and 21 d of storage. The results showed that pH value of pre-processed chicken with antioxidants and vacuum packaged increased with the storage time but not significantly among different treatments. The TBA value was also increased but not significantly (P > 0.05), which indicated that vacuum package inhibited the lipid oxidation. TVB-N value increased with storage time, TVB-N value of vacuum package samples reached 14.29 mg/100 g at 21 d storage, which did not exceeded the reference indexes of fresh meat. a * value of the pre-processed chicken of vacuum package and non-oxygen package samples increased significantly during storage (P > 0.05), and chicken color kept bright red after 21 d storage with vacuum package It is concluded that vacuum packaging of irradiated pre-processed chicken is effective on ensuring its physical and chemical properties during storage. (authors)

  7. Effect of solution plasma process with bubbling gas on physicochemical properties of chitosan.

    Science.gov (United States)

    Ma, Fengming; Li, Pu; Zhang, Baiqing; Zhao, Xin; Fu, Qun; Wang, Zhenyu; Gu, Cailian

    2017-05-01

    In the present work, solution plasma process (SPP) with bubbling gas was used to prepare oligochitosan. The effect of SPP irradiation with bubbling gas on the degradation of chitosan was evaluated by the intrinsic viscosity reduction rate and the degradation kinetic. The formation of OH radical was studied. Changes of the physicochemical properties of chitosan were measured by scanning electron microscopy, X-ray diffraction, and thermogravimetric analysis, as well as ultraviolet-visible, Fourier-transform infrared, and 13 C nuclear magnetic resonance spectroscopy. The results indicated an obvious decrease in the intrinsic viscosity reduction rate after SPP irradiation with bubbling gas, and that the rate with bubbling was higher than that without. The main chemical structure of chitosan remained intact after irradiation, but changes in the morphology, crystallinity, and thermal stability of oligochitosan were observed. In particular, the crystallinity and thermal stability tended to decrease. The present study indicated that SPP can be effectively used for the degradation of chitosan. Copyright © 2017. Published by Elsevier B.V.

  8. EFFECT OF REFINED PETROLEUM PRODUCTS CONTAMINATION ON BACTERIAL POPULATION AND PHYSICOCHEMICAL CHARACTERISTICS OF CULTIVATED AGRICULTURAL SOIL

    Directory of Open Access Journals (Sweden)

    Adewale Sogo Olalemi

    2012-10-01

    Full Text Available An investigation into the effect of refined petroleum products contamination on bacterial population and physicochemical characteristics of cultivated agricultural soil was carried out. The soil samples obtained from the Teaching and Research Farm, Obakekere, Federal University of Technology, Akure, Ondo State were contaminated with varying volumes of petrol, diesel and kerosene. The results revealed higher bacterial populations in uncontaminated soils than contaminated soils. The counts of bacteria ranged from 3.0 × 105 to 5.0 × 105 cfu/g in uncontaminated soils and 1.0 × 105 to 3.0 × 105 cfu/g in contaminated soils. The isolated bacteria were identified as Bacillus subtilis, Flavobacterium lutescens, Micrococcus luteus, Corynebacterium variabilis, Pseudomonas fluorescens. The contamination had no significant effect on pH, potassium, sodium, organic carbon and nitrogen content of the soils, while the moisture, calcium, phosphorus and magnesium content of the contaminated soils were significantly different (P < 0.05 compared with the uncontaminated soils. The ability of Bacillus subtilis, Flavobacterium lutescens, Micrococcus luteus, and Pseudomonas fluorescens to utilize the refined petroleum products suggest that these bacteria had potential to bioremediate petroleum contaminated soils.

  9. Physicochemical effects of cosmic rays in solids: analyses by mass spectrometry and by infrared spectroscopy

    International Nuclear Information System (INIS)

    Silveira, Enio F. da

    2012-01-01

    Full text: Cosmic Rays (CR) are studied since their discovery by Victor Hess in the years 1911-1913. Interestingly, the beginning of research in Physics in Brazil started with experiments on CR. B. Gross (INT/ Rio), G. Wataghin and G. Occhialini (USP) started their investigation on CR in 1934. F.X. Roser, the founder of the Physics Institute of PUC-Rio, worked with Hess when he got the Nobel Prize in 1936. C. Lattes got in 1947 the experimental data in Chacaltaya that conducted to the discovery of the meson pi (C. Powell, Nobel Prize in 1950). Nowadays, the Auger Project deals with extremely high energy extragalactic particles. Except for these ones, the origin, the energy and mass distributions of CR constituents and their capability of producing elementary particles are well known. Nevertheless, there is an enormous lack of information on the effects caused by the CR on inorganic and biological materials. This motivates measurements of relevant physicochemical data, such as sputtering yields, cross sections for inducing chemical reactions and crystalline structure parameters. A fascinating question about CR is if they are/were the responsible for the transformation of inorganic into organic material, synthesizing therefore pre-biotic molecules in whole Universe. Nuclear Physics instrumentation is well suited to answer this question, providing ion sources and ion accelerators from keV to GeV. Time-of-flight mass spectrometry and FTIR infrared spectroscopy are techniques able to monitor the physicochemical modifications induced by the RC beam analogs. Data obtained in the GANIL (France) and Van de Graaff (PUC-Rio) accelerators are presented. Abundant inorganic molecular species in space, such as H 2 O, CO, CO 2 and NH 3 , are condensed in laboratory and bombarded by H to Fe ions, from 10 -3 to 10 3 MeV/u, covering the CR range. New chemical species are identified; sputtering yields (Y), formation (σf ) and destruction (σd) cross sections are measured. An

  10. Effects of fuel components and combustion particle physicochemical properties on toxicological responses of lung cells.

    Science.gov (United States)

    Jaramillo, Isabel C; Sturrock, Anne; Ghiassi, Hossein; Woller, Diana J; Deering-Rice, Cassandra E; Lighty, JoAnn S; Paine, Robert; Reilly, Christopher; Kelly, Kerry E

    2018-03-21

    The physicochemical properties of combustion particles that promote lung toxicity are not fully understood, hindered by the fact that combustion particles vary based on the fuel and combustion conditions. Real-world combustion-particle properties also continually change as new fuels are implemented, engines age, and engine technologies evolve. This work used laboratory-generated particles produced under controlled combustion conditions in an effort to understand the relationship between different particle properties and the activation of established toxicological outcomes in human lung cells (H441 and THP-1). Particles were generated from controlled combustion of two simple biofuel/diesel surrogates (methyl decanoate and dodecane/biofuel-blended diesel (BD), and butanol and dodecane/alcohol-blended diesel (AD)) and compared to a widely studied reference diesel (RD) particle (NIST SRM2975/RD). BD, AD, and RD particles exhibited differences in size, surface area, extractable chemical mass, and the content of individual polycyclic aromatic hydrocarbons (PAHs). Some of these differences were directly associated with different effects on biological responses. BD particles had the greatest surface area, amount of extractable material, and oxidizing potential. These particles and extracts induced cytochrome P450 1A1 and 1B1 enzyme mRNA in lung cells. AD particles and extracts had the greatest total PAH content and also caused CYP1A1 and 1B1 mRNA induction. The RD extract contained the highest relative concentration of 2-ring PAHs and stimulated the greatest level of interleukin-8 (IL-8) and tumor necrosis factor-alpha (TNFα) cytokine secretion. Finally, AD and RD were more potent activators of TRPA1 than BD, and while neither the TRPA1 antagonist HC-030031 nor the antioxidant N-acetylcysteine (NAC) affected CYP1A1 or 1B1 mRNA induction, both inhibitors reduced IL-8 secretion and mRNA induction. These results highlight that differences in fuel and combustion conditions

  11. Prescribed fires effects on physico-chemical properties and quantity of runoff and soil erosion in a Mediterranean forest

    Science.gov (United States)

    Esteban Lucas-Borja, Manuel; Plaza Alvaréz, Pedro Antonio; Sagra, Javier; Alfaro Sánchez, Raquel; Moya, Daniel; Ferrandiz Gotor, Pablo; De las Heras Ibañez, Jorge

    2017-04-01

    Wildfires have an important influence in forest ecosystems. Contrary to high severity fire, which may have negative impacts on the ecosystems, low severity induce small changes on soil properties. Thus and in order to reduce fire risk, low-severity prescribed fires have been widely used as a fuel reduction tool and silvicultural treatment in Mediterranean forest ecosystems. However, fire may alter microsite conditions and little is known about the impact of prescribed burning on the physico-chemical properties of runoff. In this study, we compared the effects of prescribed burning on physico-chemical properties and quantity of runoff and soil erosion during twelve months after a low severity prescribed fire applied in twelve 16 m2 plot (6 burned plots and 6 control plots used for comparison) set up in the Lezuza forest (Albacete, central-eastern Spain). Physico-chemical properties and quantity of runoff and soil losses were monitored after each rainfall event (five rainfall events in total). Also, different forest stand characteristics (slope, tree density, basal area and shrub/herbal cover) affecting each plot were measured. Results showed that forest stand characteristics were very similar in all used plots. Also, physico-chemical runoff properties were highly modified after the prescribed fire, increasing water pH, carbonates, bicarbonates, total dissolved solids and organic matter content dissolved in water. Electrical conductivity, calcium, sodium, chloride and magnesium were not affected by prescribed fire. Soil losses were highly related to precipitation intensity and tree interception. Tree intercepted the rainfall and significantly reduced soil losses and also runoff quantity. In conclusion and after the first six-month experiment, the influence of prescribed fires on physico-chemical runoff properties should be taken into account for developing proper prescribed burnings guidelines.

  12. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.

    Science.gov (United States)

    Kim, H W; Hwang, K E; Song, D H; Kim, Y J; Lim, Y B; Choi, J H; Choi, Y S; Kim, H Y; Kim, C J

    2014-03-01

    The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.

  13. Effect of Microwave Treatment on Microbial Contamination of Honeys and on Their Physicochemical and Thermal Properties

    Directory of Open Access Journals (Sweden)

    Paz Moliné María de la

    2015-06-01

    Full Text Available In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of flowers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their counts indicative of honeys’ commercial quality and safety. Paenibacillus larvae is also of interest since it causes American foulbrood (AFB in honeybee larvae. The main quality factors that are used in the honey international trade are moisture, hydroxymethylfurfural content (HMF, and enzymatic indices. Moreover, honey exhibits several thermal events, the most important being the glass transition temperature (Tg. The aim of this work was to evaluate microwave effect (800 watts during 45 and 90 seconds on microbial content in particular over P. larvae spores retained in honey, and on physicochemical and thermal properties. Microwave promoted a decrease of microbial count with time of exposure, including P. larvae. Moisture content diminished after treatment, while Tg increased linearly, and acidity decremented in the majority of cases. Honeys darkened and HMF exceeded the permissible value. Diastase and glucose-oxidase enzymes were totally inactivated by microwave treatment.

  14. Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles.

    Science.gov (United States)

    Kang, E J; Hunt, A L; Park, J W

    2008-06-01

    The effects of residual salt in surimi on physicochemical properties as affected by various freeze and thaw (FT) cycles were examined. Fresh Alaska pollock surimi was mixed with 4.0% sugar and 5.0% sorbitol, along with 8 combinations of salt (0.4%, 0.6%, 0.8%, and 1.0% NaCl) and sodium polyphosphate (0.25% and 0.5%), vacuum-packed, and stored at -18 degrees C until used. FT cycles (0, 6, and 9) were used to mimic long-term frozen storage. At the time of gel preparation, each treatment was appropriately adjusted to maintain 2% salt and 78% moisture. The pH decreased as residual salt increased during frozen storage. Salt extractable protein (SEP) decreased (P residual salt and phosphate concentration during frozen storage, whiteness value (L*- 3b*) decreased (P salt/0.5% phosphate and 0.6% salt/0.25% phosphate. Water retention ability (WRA) and texture significantly (P salt content (0.8% and 1.0%) after 9 FT cycles, indicating higher residual salt concentration can shorten the shelf life of frozen surimi. Our study revealed lower residual salt concentration and higher phosphate concentration are likely to extend the shelf life of frozen surimi.

  15. Encapsulation of vitamin E: effect of physicochemical properties of wall material on retention and stability.

    Science.gov (United States)

    Hategekimana, Joseph; Masamba, Kingsley George; Ma, Jianguo; Zhong, Fang

    2015-06-25

    Spray drying technique was used to fabricate Vitamin E loaded nanocapsules using Octenyl Succinic Anhydride (OSA) modified starches as emulsifiers and wall materials. Several physicochemical properties of modified starches that are expected to influence emulsification capacity, retention and storage stability of Vitamin E in nanocapsules were investigated. High Degree of Substitution (DS), low Molecular Weight (Mw) and low interfacial tension improved emulsification properties while Oxygen Permeability (OP) and Water Vapor Permeability (WVP) affected the film forming properties. The degradation profile of Vitamin E fitted well with the Weibull model. Nanocapsules from OSA modified starches MS-A and MS-B retained around 50% of Vitamin E after a period of 60 days at 4-35°C. Reduced retention and short half-life (35 days) in nanocapsules fabricated using MS-C at 35°C were attributed to autoxidation reaction occurred due to poor film forming capacity. These results indicated that low molecular weights OSA modified starches were effective at forming stable Vitamin E nanocapsules that could be used in drug and beverage applications. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. The effect of cassava and corn flour utilization on the physicochemical characteristics of cassava leaves snack

    Science.gov (United States)

    Ambarsari, I.; Endrasari, R.; Oktaningrum, G. N.

    2018-01-01

    Cassava leaves are nutritious vegetable, but often regarded as an inferior commodity. One of the efforts increasing in the benefit of cassava leaves is through processing it into snack. In order to support the food diversification program and to reduce the dependence on imported commodities, the development of cassava leaves snack could be accompanied by optimizing the use of local materials to minimize the use of wheat flour. The aim of this assessment was to learn the effects of cassava and corn flour substitution on the physicochemical characteristics of cassava-leaves snack. The substitution of local flour (cassava and corn) on the snack production was carried on three levels at 15, 30, and 45%. A control treatment was using 100% wheat flour. The results showed that cassava and corn flour were potential to substitute wheat flour for making cassava-leaves snack. The substitution of cassava and corn flour as much as 45% was able to produce crispy products with a brighter color. The substitution of corn flour was resulting in snacks with the lower content of lipid than the other substitution snacks.

  17. Effect of food processing on the physicochemical properties of dietary fibre.

    Science.gov (United States)

    Ozyurt, Vasfiye Hazal; Ötles, Semih

    2016-01-01

    Products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. Diets high in dietary fibre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fibre-rich products and byproducts can also fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fibre. Recently, food manufacturers have responded to consumer demand for foods with a higher fibre content by developing products in which highfibre ingredients are used. Different food processing methods also increase the dietary fiber content of food. Moreover, its chemical and physical properties may be affected by food processing. Some of them might even improve the functionality of fibre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the effect of different food processing methods on the physicochemical properties of dietary fibre.

  18. Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

    Directory of Open Access Journals (Sweden)

    Anderson Rodrigo Fornelli

    2014-12-01

    Full Text Available The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1 a control (C; 2 a sample with added Lactobacillus paracasei (P; 3 a sample with added L. paracasei and inulin (PI; and 4 a sample with added L. paracasei and oligofructose (PO. The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5±1°C. Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp. were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05 lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose did not interfere with the overall acceptance and intention to purchase the beverages.

  19. EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN

    Directory of Open Access Journals (Sweden)

    AJI PRASETYANINGRUM

    2017-03-01

    Full Text Available κ-Carrageenan is a sulfated galactan extracted from red algae (Rhodophyceae which has many functions. However, nonfood applications of κ-carrageenan have been limited by its superior gelling and viscosity properties. The effect of ozonation on physicochemical and rheological properties of κ-carrageenan solution at different pH was investigated. κ-Carrageenan solution was prepared in the ratio of 1:100 (w/v and was treated with dissolved ozone with concentration of 80±2 ppm. This ozonation was conducted at different times and pH. The viscosity of ozone-treated κ-carrageenan solution was analyzed using Brookfield viscometer and the sulfate content was determined using FT-IR spectra and barium chloride-gelatin method. The results show that the viscosity of ozone-treated κ-carrageenan decreases appreciably with time. The highest percentage reduction in viscosity occurs at pH 3, followed by pH 7 and 10. The FT-IR spectra reveals that the chemical structure of degraded κ-carrageenan, in term of sulfate content, is only slightly affected by the ozone treatment.

  20. The Effects of Ribose on Mechanical and Physicochemical Properties of Cold Water Fish Gelatin Films

    Directory of Open Access Journals (Sweden)

    Neda Javadian

    2014-06-01

    Full Text Available Native fish gelatin has some disadvantages such as high hydrophilic, and solubility in cold water. Mixing with other biopolymers and crosslinking by sugars may improve functional properties of fish gelatin. So in this research, the effects of ribose were investigated on moisture sorption isotherm, solubility in water, and mechanical properties of cold water fish gelatin (CWFG films. Ribose sugar was incorporated into CWFG solutions at different concentrations (e.g. 0, 2, 4, and 6% w/w dried gelatin. Physicochemical properties such as water solubility, moisture sorption isotherm and mechanical properties of the films were measured according to ASTM standards. Results showed that incorporation of ribose sugar significantly improved functional properties of CWFG films. Solubility, moisture content and monolayer water content of the matrixes were decreased by increasing the ribose contents. Mechanical properties of biocomposites were improved more than 20% and moisture sorption isotherm curve significantly shifted to lower moisture contents. The results of this study could be explored for commercial use, depending on industrial needs for either production of edible films or for packaging purposes.

  1. Effects of soaking and acidification on physicochemical properties of calcium-fortified rice.

    Science.gov (United States)

    Sirisoontaralak, Porntip; Limboon, Pailin; Jatuwong, Sujitra; Chavanalikit, Arusa

    2016-06-01

    Calcium-fortified rice was prepared by soaking milled rice in calcium lactate solution, steaming and drying, and physicochemical properties were determined to evaluate effects of calcium concentration (0, 30, 50 g L(-1) ), soaking temperature (ambient temperature, 40 °C, 60 °C) and acidification. Calcium-fortified rice had less lightness. More total solid loss was observed, especially at high soaking temperature. Harder texture was detected with increased calcium concentration. Calcium fortification lowered pasting viscosity of milled rice. Panelists accepted all fortified rice; however, only rice soaked at 50 g L(-1) concentration could be claimed as a good source of calcium. Increasing of soaking temperature induced more penetration of calcium to rice kernels but calcium was lost more easily after washing. With addition of acetic acid to the soaking solution, enriched calcium content was comparable to that of high soaking temperature but with better retention after washing and calcium solubility was improved. Acid induced reduction of lightness and cooked rice hardness but increased total solid loss and pasting viscosity. Although the taste of acetic acid remained, panelists still accepted the fortified rice. Calcium-fortified rice (190.47-194.3 mg 100 g(-1) ) could be successfully produced by soaking milled rice in 50 g L(-1) calcium lactate solution at 40 °C or at ambient temperature with acidification. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  2. Effect of various polymers concentrations on physicochemical properties of floating microspheres.

    Science.gov (United States)

    Jagtap, Y M; Bhujbal, R K; Ranade, A N; Ranpise, N S

    2012-11-01

    Floating microspheres have emerged as a potential candidate for gastroretentive drug delivery system. For developing a desired intragastric floatation system employing these microspheres, it is necessary to select an appropriate balance between buoyancy and drug releasing rate. These properties mainly depend on the polymers used in the formulation of the microspheres. Hence it is necessory to study the effect of these polymer concentrations on the various physicochemical properties of the microspheres. Floating microspheres were prepared by emulsion solvent evaporation technique utilising different polymers such as ethyl cellulose, Eudragit(®) RS and Eudragit(®) RL by dissolving them in a mixture of dichloromethane and methanol. Release modifiers studied were hydroxypropyl methylcellulose K4M, hydroxypropyl methylcellulose E50 LV and Eudragit(®) EPO. Prepared microspheres were analysed for particle size, surface morphology, entrapment efficiency, buoyancy, differential scanning calorimetry and in-vitro drug release. Ethyl cellulose and Eudragit(®) EPO resulted microspheres with high percentage yield, excellent spherical shape but had very less buoyancies with a high cumulative drug release. Ethyl cellulose microspheres prepared using hydroxypropyl methylcellulose K4M showed more sustained drug release and high buoyancies than that of the microspheres formulated with the hydroxypropyl methylcellulose E50 LV. Amongst these hydroxypropyl methylcellulose E50 LV showed good balance between buoyancy and the drug release.

  3. Effect of deep frying on physicochemical properties of some edible oils

    International Nuclear Information System (INIS)

    Mahrous, S.R.

    2006-01-01

    The effects of heating on some quality characteristics of sunflower oil, cotton seed oil and a mixture (1:1) of both oils have been investigated. Every sample was heated for up to 10 hours. The study included changes in colour, viscosity, some chemical properties (acid value, peroxide value, saponification number and iodine value), fatty acids and hydrocarbons composition. The colour of the three studied oils was changed as a result of deep frying at 180 degree C for up to 10 hours. Also, the viscosity of all oil samples showed gradual increase from the 1st up to the 10th hour of frying. The acid, peroxide and saponification values of oil samples were increased by extending the frying periods whereas iodine value was decreased up to 10 hours frying. The fatty acids composition was unstable and changed as a result of heat treatments. Saturated fatty acids were increased while unsaturated fatty acids were decreased. Furthermore, the hydrocarbon contents of the three oils showed obvious change after 10 hours of boiling. According to the data obtained, it could be concluded that extending the time of heating resulted in significant changes in the physicochemical properties of the oil and sunflower oil appear to be the most resistant to thermal treatment (2-3 hours

  4. Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

    Directory of Open Access Journals (Sweden)

    Pudjihastuti Isti

    2018-01-01

    Full Text Available Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

  5. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.

    Science.gov (United States)

    Seth, Dibyakanta; Mishra, Hari Niwas; Deka, Sankar Chandra

    2018-03-01

    The consistency of sweetened yoghurt (misti dahi) is a desired characteristic which is attributed to the casein protein network formation during fermentation. Unfortunately, this property is lost in reconstituted sweetened yoghurt (RSY) due to the irreversible nature of protein denaturation during spray drying. Therefore, this study aimed to increase the consistency of RSY using different hydrocolloids. The effects addition of guar gum, pectin, κ-carrageenan and gelatin (0.1%w/v each) on the physico-chemical, microbial, rheological and sensory properties of RSY were investigated. RSY with 40% total solids demonstrated the rheological properties which are very similar to those of fresh sweetened yoghurt. RSY containing different hydrocolloids further increased the rheological properties. The dynamic rheological study revealed that the magnitude of storage modulus (G'), loss modulus (G″), and loss tangent (tan δ) were significantly influenced by the addition of hydrocolloids and gelatin exhibited highest dynamic moduli in RSY. However, κ-carrageenan added RSY was preferred sensorially as the rheological properties were very close to gelatin added RSY. Addition of hydrocolloids significantly increased the starter bacteria count and pH and reduced water expulsion rate (P < 0.05). Addition of hydrocolloids can improve the rheological properties of reconstituted yoghurt. The study concluded that the addition of κ-carrageenan showed better results in terms of rheological and sensory properties of RSY. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. The effects of process technology on the physicochemical properties of peony seed oil

    International Nuclear Information System (INIS)

    Qu, J.; Zhang, F.; Thakur, K.; Shi, J.J.; Zhang, J.G.; Faisal, S.; Wei, Z.J.

    2017-01-01

    Peony seed oils (PSOs) were prepared using supercritical CO2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS+ radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower Ea than the others. [es

  7. Effect doses for protection of human health predicted from physicochemical properties of metals/metalloids.

    Science.gov (United States)

    Wang, Ying; Wu, Fengchang; Liu, Yuedan; Mu, Yunsong; Giesy, John P; Meng, Wei; Hu, Qing; Liu, Jing; Dang, Zhi

    2018-01-01

    Effect doses (EDs) of metals/metalloids, usually obtained from toxicological experiments are required for developing environmental quality criteria/standards for use in assessment of hazard or risks. However, because in vivo tests are time-consuming, costly and sometimes impossible to conduct, among more than 60 metals/metalloids, there are sufficient data for development of EDs for only approximately 25 metals/metalloids. Hence, it was deemed a challenge to derive EDs for additional metals by use of alternative methods. This study found significant relationships between EDs and physicochemical parameters for twenty-five metals/metalloids. Elements were divided into three classes and then three individual empirical models were developed based on the most relevant parameters for each class. These parameters included log-βn, ΔE 0 and X m 2 r, respectively (R 2  = 0.988, 0.839, 0.871, P metalloids. Here, these alternative models for deriving thresholds of toxicity that could be used to perform preliminarily, screen-level health assessments for metals are presented. Copyright © 2017. Published by Elsevier Ltd.

  8. [The effect of focused ultrasound on the physicochemical properties of Sarcoma 180 cell membrane].

    Science.gov (United States)

    Li, Tao; Hao, Qiao; Wang, Xiaobing; Liu, Quanhong

    2009-10-01

    This study was amied to detect the changes in the cell membrane of Sarcoma 180 (S180) cells induced by focused ultrasound and to probe the underlying mechanism. The viability of tumor cells was examined at various intensities and different treatment times by ultrasound at the frequency of 2.2MHz. Flow cytometry and fluorescence microscopy were used to detect the loading of fluorescein isothiocyanate dextran (FD500) which signifies the change of membrane permeability. The results showed that after the cells were treated by ultrasound, especially when irradiated for 60s, the number of fluorescent cell, which represented the transient change of membrane permeabilization with cell survival, increased significantly. Then the damage of cell membrane was evaluated by the measurement of lactate dehydrogenase (LDH) release which became more severe as the radiation time was increasing. The generation of lipid peroxidation was estimated using the Thibabituric Acid (TBA) method after irradiation. The results reveal that the instant cell damage effects induced by ultrasound may be related to the improved membrane lipid peroxidation levels post-treatment. The physicochemical properties of S180 cell membrane were changed by focused ultrasound. The findings also imply an exposure time-dependent pattern and suggest that the lipid peroxidation produced by acoustic cavitation may play important roles in these actions.

  9. Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

    Directory of Open Access Journals (Sweden)

    Bárbara Franco LUCAS

    Full Text Available Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.

  10. Effect of ultrasonic treatment on the physico-chemical parameters of kvass

    Directory of Open Access Journals (Sweden)

    V. A. Demchenko

    2016-01-01

    Full Text Available In this paper, for the intensification of production kvass process are encouraged to use the installation "Wave-M" UZTA-1/22-OM sonication product. The aim of the experiment was to study the effect of treatment of process water and the yeast suspension with ultrasound in the production of kvass. To achieve its objectives for the Department of technological machinery and equipment ITMO University experimental setup was designed. In the course of the experiment we studied the effect of ultrasonic treatment on the physico-chemical characteristics of the finished beverage, made in different formulations, depending on the tiered effect of ultrasound. Organoleptic evaluation of the product was carried out, and active acidity measured amount of dry matter in the finished beverage. When processing kvass ultrasound power of 60 and 90 W at a tasting in the product became noticeable pleasant caramel flavor. Due to this effect may be replaced in the production of soft drinks expensive equipment used for cooking in sugar syrup tinting siropovarochnyh, kolerovarochnyh boilers cheaper ultrasonic unit. The acidity of the samples increased within acceptable limits. On the amount of solids in kvass ultrasonic treatment did not significantly affected. To increase the shelf life of the beverage used microfiltration. Anticipated acceleration of the process of obtaining fermented kvass 2 times. It is shown that the filtration using the dosing of ultrasound in the production of kvass not only reduce the cost of the equipment and remove some of the tra-ditional processes, but also provide with the cold sterilization of kvass with higher quality indicators.

  11. Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches.

    Science.gov (United States)

    Majzoobi, Mahsa; Beparva, Paniz

    2014-03-15

    The effects of two common organic acids; lactic and acetic acids (150 mg/kg) on physicochemical properties of native and cross-linked wheat starches were investigated prior and after gelatinization. These acids caused formation of some cracks and spots on the granules. The intrinsic viscosity of both starches decreased in the presence of the acids particularly after gelatinization. Water solubility increased while water absorption reduced after addition of the acids. The acids caused reduction in gelatinization temperature and enthalpy of gelatinization of both starches. The starch gels became softer, less cohesive, elastic and gummy when acids were added. These changes may indicate the degradation of the starch molecules by the acids. Cross-linked wheat starch was more resistant to the acids. However, both starches became more susceptible to the acids after gelatinization. The effect of lactic acid on physicochemical properties of both starches before and after gelatinization was greater than acetic acid. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch.

    Science.gov (United States)

    Hu, Xiao-Pei; Zhang, Bao; Jin, Zheng-Yu; Xu, Xue-Ming; Chen, Han-Qing

    2017-10-01

    In this study, the effects of high hydrostatic pressure and retrogradation (HHPR) treatments on in vitro digestibility, structural and physicochemical properties of waxy wheat starch were investigated. The waxy wheat starch slurries (10%, w/v) were treated with high hydrostatic pressures of 300, 400, 500, 600MPa at 20°C for 30min, respectively, and then retrograded at 4°C for 4d. The results indicated that the content of slowly digestible starch (SDS) in HHPR-treated starch samples increased with increasing pressure level, and it reached the maximum (31.12%) at 600MPa. HHPR treatment decreased the gelatinization temperatures, the gelatinization enthalpy, the relative crystallinity and the peak viscosity of the starch samples. Moreover, HHPR treatment destroyed the surface and interior structures of starch granules. These results suggest that the in vitro digestibility, physicochemical, and structural properties of waxy wheat starch are effectively modified by HHPR. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Effect of Electron Beam Irradiation on Physicochemical and Sensory characteristics of Traditional Ice cream

    Directory of Open Access Journals (Sweden)

    F Hoseinpour Ganjaroudy

    2016-03-01

    Full Text Available Introduction: Due to the increasing use of irradiation in food safety as an efficient and supplement method, it is needed to investigate effects of this new technology on the apparent and organoleptic characteristics of different products. Because primarily thing that attracts the attention of the customer to buy a food product is its appearance characteristics. The aim of this study was to determine the effect of electron beam irradiation on traditional ice cream. Methods: Ice cream samples were shopped in the city and were moved to the laboratory in defined conditions into the cool box to keep sample frozen. In keeping with freezing conditions, samples were irradiated by electron beam in -18at doses of 0, 1, 2, 3 and 5 kGy. And after one week of storage at -18℃, physicochemical tests including moisture, fat, sugar, pH and sensory tests including color, odor, taste and overall acceptability, were done on it. Results: Results showed that there was no significant difference between irradiated and non-irradiated in the amount of sugar, fat and pH. However, it can be seen significant differences in the moisture content measured in the treated samples with electron beam and untreated one (p<0.05 Also, although the doses of 1 and 2 kGy had no significant effect on the organoleptic characteristics of the product, but with increasing irradiation dose up to 2 kGy, overall acceptability  ​​and color significantly decreased (p<0.05. Conclusion: According to the result,  it can be concluded that the maximum recommended dose is 2 kGy for irradiation traditional ice cream product and  higher doses caused a decline in quality of product.

  14. Physico-chemical properties and biological effects of diesel and biomass particles

    KAUST Repository

    Longhin, Eleonora

    2016-05-15

    © 2016 Elsevier Ltd. Diesel combustion and solid biomass burning are the major sources of ultrafine particles (UFP) in urbanized areas. Cardiovascular and pulmonary diseases, including lung cancer, are possible outcomes of combustion particles exposure, but differences in particles properties seem to influence their biological effects.Here the physico-chemical properties and biological effects of diesel and biomass particles, produced under controlled laboratory conditions, have been characterized. Diesel UFP were sampled from a Euro 4 light duty vehicle without DPF fuelled by commercial diesel and run over a chassis dyno. Biomass UFP were collected from a modern automatic 25 kW boiler propelled by prime quality spruce pellet. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) images of both diesel and biomass samples showed aggregates of soot particles, but in biomass samples ash particles were also present. Chemical characterization showed that metals and PAHs total content was higher in diesel samples compared to biomass ones.Human bronchial epithelial (HBEC3) cells were exposed to particles for up to 2 weeks. Changes in the expression of genes involved in xenobiotic metabolism were observed after exposure to both UFP already after 24 h. However, only diesel particles modulated the expression of genes involved in inflammation, oxidative stress and epithelial-to-mesenchymal transition (EMT), increased the release of inflammatory mediators and caused phenotypical alterations, mostly after two weeks of exposure.These results show that diesel UFP affected cellular processes involved in lung and cardiovascular diseases and cancer. Biomass particles exerted low biological activity compared to diesel UFP. This evidence emphasizes that the study of different emission sources contribution to ambient PM toxicity may have a fundamental role in the development of more effective strategies for air quality improvement.

  15. Effects of microwave irradiation treatment on physicochemical characteristics of Chinese low-rank coals

    International Nuclear Information System (INIS)

    Ge, Lichao; Zhang, Yanwei; Wang, Zhihua; Zhou, Junhu; Cen, Kefa

    2013-01-01

    Highlights: • Typical Chinese lignites with various ranks are upgraded through microwave. • The pore distribution extends to micropore region, BET area and volume increase. • FTIR show the change of microstructure and improvement in coal rank after upgrading. • Upgraded coals exhibit weak combustion similar to Da Tong bituminous coal. • More evident effects are obtained for raw brown coal with relative lower rank. - Abstract: This study investigates the effects of microwave irradiation treatment on coal composition, pore structure, coal rank, function groups, and combustion characteristics of typical Chinese low-rank coals. Results showed that the upgrading process (microwave irradiation treatment) significantly reduced the coals’ inherent moisture, and increased their calorific value and fixed carbon content. It was also found that the upgrading process generated micropores and increased pore volume and surface area of the coals. Results on the oxygen/carbon ratio parameter indicated that the low-rank coals were upgraded to high-rank coals after the upgrading process, which is in agreement with the findings from Fourier transform infrared spectroscopy. Unstable components in the coal were converted into stable components during the upgrading process. Thermo-gravimetric analysis showed that the combustion processes of upgraded coals were delayed toward the high-temperature region, the ignition and burnout temperatures increased, and the comprehensive combustion parameter decreased. Compared with raw brown coals, the upgraded coals exhibited weak combustion characteristics similar to bituminous coal. The changes in physicochemical characteristics became more notable when processing temperature increased from 130 °C to 160 °C or the rank of raw brown coal was lower. Microwave irradiation treatment could be considered as an effective dewatering and upgrading process

  16. Effect of Phosphorylation and Copper(II) or Iron(II) Ions Enrichment on Some Physicochemical Properties of Spelt Starch

    OpenAIRE

    Rożnowski, Jacek; Fortuna, Teresa; Nowak, Katarzyna; Szuba, Edyta

    2016-01-01

    ABSTRACT: This paper provides an assessment of the effect of saturation of spelt starch and monostarch phosphate with copper or iron ions on selected physicochemical properties of the resulting modified starches. Native and modified spelt starch samples were analyzed for selected mineral element content using Atomic Absorption Spectroscopy (AAS). Thermodynamic properties were measured using DSC, and pasting properties by RVA. Flow curves of 5% pastes were plotted and described using the Hersc...

  17. Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.

    Science.gov (United States)

    Cheong, Jean Ne; Mirhosseini, Hamed; Tan, Chin Ping

    2010-06-01

    The main objective of the present study was to investigate the effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions prepared by the emulsification-evaporation technique. The results indicated that the average droplet size increased significantly (P sodium caseinate-stabilized nanodispersions containing carotenoids had the largest average droplet size (386 nm), thus indicating a greater emulsifying role for Polysorbate 20 compared with sodium caseinate.

  18. Effects of extraction parameters on physicochemical and functional characteristics of chitosan from Penaeus monodon shell

    Directory of Open Access Journals (Sweden)

    Jubril Olayinka Akolade

    2016-11-01

    Full Text Available Objective: To investigate the effect of extraction parameters with particular interest during the microwave deacetylation process on the characteristics of chitosan produced from Penaeus monodon (P. monodon sourced within the coastal region of Lagos, Nigeria for applications of controlled release systems for pharmaceutical industries. Methods: Chitosan was extracted from shrimp (P. monodon shell and evaluated as a controlled release system for curcumin. Effects of relevant processing parameters on physicochemical and functional characteristics of the extracted chitosan were assessed. The crude chitosan was purified and used to prepare controlled release formulations for curcumin via ionic gelation with tripolyphosphate. Results: Data from the study showed that increasing time and temperature during deproteinization significantly improved the removal of protein bound to the shell matrix. Also, the ratio of the weight of the deproteinized sample to the volume of HCl used for demineralization influenced the process. During microwave-assisted production of chitosan from chitin, increase in the concentration of the deacetylating medium significantly increased solubility, viscosity and degree of deacetylation, whereas increasing temperature and time during deacetylation of chitin degraded the biopolymer to give low molecular weight chitosan. Optimized extraction and purification process yielded absolutely soluble medium to low molecular weight chitosan. The encapsulation efficiency, loading capacity, percentage yield, release efficiencies in simulated gastric and intestinal fluids of curcumin loaded in the formulations of chitosan from P. monodon were compared favorably to encapsulation and release characteristics of the encapsulated curcumin in commercially available chitosan used as the reference. Conclusions: Valorization of shrimp waste into pharmaceutically graded medium molecular weight chitosan was achieved. The chitosan obtained can be used as

  19. Effect of electromagnetic radiation on the physico-chemical properties of minerals

    International Nuclear Information System (INIS)

    Lopez M, A.; Delgadillo G, J. A.; Vega C, H. R.

    2014-08-01

    The electromagnetic radiation effect represented by gamma rays was investigated through; chemical analysis, X-ray diffraction (XRD), scanning electron microscopy (Sem) and magnetization when applied at a dose of 0.5704 Gy (0.5704 J/ kg) at a feed relation of 18.40 ± 1.13 mGy/ h., in different minerals; in order to characterize the impact of the same from 137 Cs in the physicochemical properties of these minerals. All the irradiated samples showed chemical stability at this stage undetectable other both in the XRD study and in the images analysis obtained by Sem; and at present almost the same chemical composition as the non-irradiated samples. So the same patterns of X-ray diffraction thereof, show a tendency to slightly lower the intensity of the most representative peaks of each mineral phase, which may be due to a decrease in crystallinity or preferential crystallographic orientation in crystals. In the micrographs analysis obtained by Sem on the irradiated samples, some holes (open pores) present in the particles were observed, mainly chalcopyrite and sphalerite lesser extent, seen this fact may be due to Compton Effect, in the radiation process. In relation to the magnetization property, a variation is obtained in the saturation magnetization (Ms) for the irradiated samples containing iron and more significantly in the chalcopyrite case. Therefore, with the radiation level used; slight changes occurring in the physical properties of minerals, whereas they remained stable chemically. These small changes may represent a signal that electromagnetic radiation applied at higher doses, is a viable option for improving the mineral processing. (author)

  20. Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

    Science.gov (United States)

    Jin, Sang-Keun; Ha, So-Ra; Hur, Sun-Jin; Choi, Jung-Seok

    2016-01-01

    This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity of water. The treatments containing 3P fat and 4P+20 water had the highest values of cohesiveness, springiness, gumminess, and chewiness. On the whole, when the protein (P) and fat (3P, 3.5P, 4P) levels were fixed, an increase over the appropriate moisture level deteriorated many physicochemical characteristics. PMID:26732451

  1. Effects of Monoculture, Crop Rotation, and Soil Moisture Content on Selected Soil Physicochemical and Microbial Parameters in Wheat Fields

    Directory of Open Access Journals (Sweden)

    A. Marais

    2012-01-01

    Full Text Available Different plants are known to have different soil microbial communities associated with them. Agricultural management practices such as fertiliser and pesticide addition, crop rotation, and grazing animals can lead to different microbial communities in the associated agricultural soils. Soil dilution plates, most-probable-number (MPN, community level physiological profiling (CLPP, and buried slide technique as well as some measured soil physicochemical parameters were used to determine changes during the growing season in the ecosystem profile in wheat fields subjected to wheat monoculture or wheat in annual rotation with medic/clover pasture. Statistical analyses showed that soil moisture had an over-riding effect on seasonal fluctuations in soil physicochemical and microbial populations. While within season soil microbial activity could be differentiated between wheat fields under rotational and monoculture management, these differences were not significant.

  2. The effects of chilling stress after anthesis on the physicochemical properties of rice (Oryza sativa L) starch.

    Science.gov (United States)

    Zhu, Dawei; Wei, Haiyan; Guo, Baowei; Dai, Qigen; Wei, Cunxu; Gao, Hui; Hu, Yajie; Cui, Peiyuan; Li, Min; Huo, Zhongyang; Xu, Ke; Zhang, Hongcheng

    2017-12-15

    This study investigates the effect of chilling stress, over a period of three days after anthesis, on the physicochemical properties of starches derived from six rice cultivars. Chilling stress significantly affected the grain characteristics and physicochemical properties of rice starches, except for those of two varieties, NJ 9108 and ZD 18. In the other four rice cultivars subjected to chilling stress, the content of medium, and large sized granules showed a decrease, and an increase, respectively. Amylose content increased as a result of chilling stress, thereby resulting in starch with a lower swelling power, water solubility, and higher retrogradation enthalpy and gelatinization temperature. Chilling stress led to deterioration of cooked rice quality as determined by the pasting properties of starch. This study indicated that among the cultivars studied, the two rice varieties most resistant to chilling stress after rice anthesis were NJ 9108 and ZD 18. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Effect of fortification of milk with omega-3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk.

    Science.gov (United States)

    Nagarajappa, Veena; Battula, Surendra Nath

    2017-09-01

    The effect of the addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on the physicochemical and sensory properties of milk was investigated, as they are known to impart health benefits. For incorporating PS, a hydrophobic substance, FO and milk fat (MF) as an oil source, an emulsifier (DATEM) and PDX solution as an aqueous medium were used for the preparation of emulsion. Three emulsion formulations A (8 g PS, 8 g FO, 20 g PDX, 6 g MF), B (10 g PS, 10 g FO, 20 g PDX, 4 g MF) and C (12 g PS, 12 g FO, 20 g PDX, 2 g MF) were prepared and added individually to milk at a level of 50 g kg -1 . Based on sensory evaluation, formulation B was selected for fortification of milk. The fortified milk kept well at refrigerated temperature for 1 week, and changes in sensory, physicochemical and microbiological properties were comparable to those of control milk. The level of fortificants did not decrease in the milk after 1 week of storage. An emulsion containing FO, PS and PDX could successfully serve as a potential delivery system for enhancing the nutritional and therapeutic potential of milk. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  4. Cellulolytic Enzymes Production via Solid-State Fermentation: Effect of Pretreatment Methods on Physicochemical Characteristics of Substrate

    Directory of Open Access Journals (Sweden)

    Khushal Brijwani

    2011-01-01

    Full Text Available We investigated the effect of pretreatment on the physicochemical characteristics—crystallinity, bed porosity, and volumetric specific surface of soybean hulls and production of cellulolytic enzymes in solid-state fermentation of Trichoderma reesei and Aspergillus oryzae cultures. Mild acid and alkali and steam pretreatments significantly increased crystallinity and bed porosity without significant change inholocellulosic composition of substrate. Crystalline and porous steam-pretreated soybean hulls inoculated with T. reesei culture had 4 filter paper units (FPU/g-ds, 0.6 IU/g-ds β-glucosidase, and 45 IU/g-ds endocellulase, whereas untreated hulls had 0.75 FPU/g-ds, 0.06 IU/g-ds β-glucosidase, and 7.29 IU/g-ds endocellulase enzyme activities. In A. oryzae steam-pretreated soybean hulls had 47.10 IU/g-ds endocellulase compared to 30.82 IU/g-ds in untreated soybean hulls. Generalized linear statistical model fitted to enzyme activity data showed that effects of physicochemical characteristics on enzymes production were both culture and enzyme specific. The paper shows a correlation between substrate physicochemical properties and enzyme production.

  5. Cellulolytic Enzymes Production via Solid-State Fermentation: Effect of Pretreatment Methods on Physicochemical Characteristics of Substrate.

    Science.gov (United States)

    Brijwani, Khushal; Vadlani, Praveen V

    2011-01-01

    We investigated the effect of pretreatment on the physicochemical characteristics-crystallinity, bed porosity, and volumetric specific surface of soybean hulls and production of cellulolytic enzymes in solid-state fermentation of Trichoderma reesei and Aspergillus oryzae cultures. Mild acid and alkali and steam pretreatments significantly increased crystallinity and bed porosity without significant change inholocellulosic composition of substrate. Crystalline and porous steam-pretreated soybean hulls inoculated with T. reesei culture had 4 filter paper units (FPU)/g-ds, 0.6 IU/g-ds β-glucosidase, and 45 IU/g-ds endocellulase, whereas untreated hulls had 0.75 FPU/g-ds, 0.06 IU/g-ds β-glucosidase, and 7.29 IU/g-ds endocellulase enzyme activities. In A. oryzae steam-pretreated soybean hulls had 47.10 IU/g-ds endocellulase compared to 30.82 IU/g-ds in untreated soybean hulls. Generalized linear statistical model fitted to enzyme activity data showed that effects of physicochemical characteristics on enzymes production were both culture and enzyme specific. The paper shows a correlation between substrate physicochemical properties and enzyme production.

  6. Physicochemical effects of varying fuel composition on knock characteristics of natural gas mixtures

    NARCIS (Netherlands)

    Gersen, Sander; van Essen, Martijn; van Dijk, Gerco; Levinsky, Howard

    2014-01-01

    The physicochemical origins of how changes in fuel composition affect autoignition of the end gas, leading to engine knock, are analyzed for a natural gas engine. Experiments in a lean-burn, high-speed medium-BMEP gas engine are performed using a reference natural gas with systematically varied

  7. Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour

    Science.gov (United States)

    Rice flour was thermo-mechanically modified by steam jet-cooking and the physico-chemical and rheological properties of the resulting product were characterized. Then, its performance in frying batters was evaluated as an oil barrier. Compared to native rice flour, the steam jet-cooked rice flour ...

  8. COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN

    Directory of Open Access Journals (Sweden)

    Ali Aberoumand

    2018-04-01

    Full Text Available Because of fishes Sparidentex hasta and Pampus argenteus in the southern of Iran are consumed abundant in a particular season and it should be frozen for consumption throughout the year. Therefore, this research was carried out to investigate the effects of freezing on some of the physicochemical properties of fillets the fishes. Factors such as fat with chloroform-methanol method, amount of TBA (Thiobarbituric acid in fish muscle accordance method of Pearson, pH using a pH meter, FFA (Free fatty acids with titration in the presence of phenolphthalein was determined based on the percentage of oleic acid, peroxide value according to AOAC (Association of Official Analytical Chemists, in fresh samples at time zero and after different periods of freezing were tested respectively. Result showd that TBA (Thiobarbituric acid content in fish fillet, found Pampus argenteus and Sparidentex hasta 0.65 and 0.53 respectively. The results showed that the highest percentage of fat found for Pampus argenteus at 95 days 24.2(%2 and for Sparidentex hasta at 35 days (25.19%, free fatty acids contents found highest (0.9% and (0.97% for Sparidentex hasta and Pampus argenteus after 95 days. It can conclude that the TBA (Thiobarbituric acid, FFA (Free fatty acids  contents and pH of both fish species during storage in freezer were increased. Peroxide value in fish Pampus argenteus was reduced but, in Sparidentex hasta showed no significant differently.  The best time of storage of fishes Pampus argenteus and Sparidentex hasta at -18 °C was 35 days freezing, but nutritional value of fillets and fatty acids greatly reduced

  9. Effect of Cover Crop Residues on Some Physicochemical Properties of Soil and Emergence Rate of Potato

    Directory of Open Access Journals (Sweden)

    M. Ghaffari

    2012-07-01

    Full Text Available The aim of this study, was to evaluate the effect of winter cover crop residues on speed of seed  potato emergence and percentage of organic carbon, soil specific weight and soil temperature. An experiment was carried out at the Research Farm of Agriculture Faculty, Bu-AliSinaUniversity, in 2008-2009. The experiment was a randomized complete block design with three replications. Winter cover crops consisted of rye, barley and oilseed rape, each one with common plant density (rye and barley at 190 kg.ha-1 and oilseed rape at 9 kg.ha-1 and triple plant densities(rye and barley 570 kg.ha-1 and oilseed rape, 27 kg.ha-1 and control (without cover crop. The results showed that rye and barley with triple plant densities produced higher biomass (1503.5 and 1392.2 g/m2, respectively than other treatments.Soil physicochemical properties were affected significantly by using cover crops. Rye, barley, and oilseed rape with triple rate and rye with common rape of plant densities produced, the highest organic carbon. Green manure of rye and barley with triple and rye with common rate plant densities, reduced soil specific weights by 17.3, 18 and 18 percent as compared with the control treatment (without cover crop planting. Rye and barley with triple plant densities increased average soil temperature by 12 and 11 percent respectively in comparison with control treatment. These treatments increased speed of seed potato emergence by 20 and 12 percent respectively as compared with that of control treatment, respectively. Other treatments showed no significant difference as compared to control. Cover crop residues increased plants speed of seed potato emergence through improving soil conditions.

  10. Effect of preheating and light-curing unit on physicochemical properties of a bulk fill composite

    Directory of Open Access Journals (Sweden)

    Theobaldo JD

    2017-05-01

    Full Text Available Jéssica Dias Theobaldo,1 Flávio Henrique Baggio Aguiar,1 Núbia Inocencya Pavesi Pini,2 Débora Alves Nunes Leite Lima,1 Priscila Christiane Suzy Liporoni,3 Anderson Catelan3 1Department of Restorative Dentistry, Piracicaba Dental School, University of Campinas, Piracicaba, 2Ingá University Center, Maringá, 3Departament of Dentistry, University of Taubaté, Taubaté, Brazil Objective: The aim of this study is to evaluate the effect of composite preheating and polymerization mode on degree of conversion (DC, microhardness (KHN, plasticization (P, and depth of polymerization (DP of a bulk fill composite.Methods: Forty disc-shaped samples (n = 5 of a bulk fill composite were prepared (5 × 4 mm thick and randomly divided into 4 groups according to light-curing unit (quartz–tungsten–halogen [QTH] or light-emitting diode [LED] and preheating temperature (23 or 54 °C. A control group was prepared with a flowable composite at room temperature. DC was determined using a Fourier transform infrared spectrometer, KHN was measured with a Knoop indenter, P was evaluated by percentage reduction of hardness after 24 h of ethanol storage, and DP was obtained by bottom/top ratio. Data were statistically analyzed by analysis of variance and Tukey’s test (α = 0.05.Results: Regardless of light-curing, the highest preheating temperature increased DC compared to room temperature on bottom surface. LED showed a higher DC compared to QTH. Overall, DC was higher on top surface than bottom. KHN, P, and DP were not affected by curing mode and temperature, and flowable composite showed similar KHN, and lower DC and P, compared to bulk fill.Conclusion: Composite preheating increased the polymerization degree of 4-mm-increment bulk fill, but it led to a higher plasticization compared to the conventional flowable composite evaluated. Keywords: composite resins, physicochemical phenomena, polymerization, hardness, heating

  11. Effect of Gamma Irradiation on the Physicochemical and Functional Properties of Cassava Starch

    International Nuclear Information System (INIS)

    Asare, I.K.

    2011-10-01

    Cassava (Manihot esculanta Crantz) is popularly consumed as a staple food crop in many tropical countries in Africa, South America and Asia. In Africa the crop has been recognized as more than a subsistence crop. The crop is very important and commercially serves as a raw material for industries with significant effect on the economy of a country. Cassava roots contain high starch content and approximately half of the total roots produced is used for the production of starch for industrial purposes. Limitation to utilization of cassava roots by processors is due to its high perishability and bulkness, while native starches are structurally too weak and funtionally restricted for a wide variety of industrial applications. The objective of the project was to determine the effect of gamma irradiation as a modifying agent on native starch from three cassava varieties namely Ankra, Bosome nsia and TME419. Gamma radiation doses applied ranged between 0 - 20kGy and changes in physicochemical, functional and pasting indices of the starch were measured. Physicochemical indices measured were moisture content, amylose content, carbohydrate content, pH, ash content, fat content, protein content and L*a*b* values. Functional indices mesured were water absorption capacity, solubility index, bulk density, swelling power, fat absorption capacity, emulsion capacity, emulsion stability and least gelation concentration. Pasting indices measured were gelatinzation temperature, peak viscosity, viscosity at 92 degrees C and 50 degrees C, breakdown viscosity and setback viscosity. The pH, amylose content, carbohydrate content and ash content of native starch from Ankra, Bosome nsia and TME 419 were respectively 8.06, 7.80 and 7.18, 17.62%, 19.46% and 23.54%, 56.11%, 52.43% and 35.70%, 0.11%, 0.19% and 0.12%. The water absortion capacity and least gelation concentration of native starch from Ankra, Bosome nsia and TME 419 were 12.3%, 13.0% and 10.0%, respectively, least gelation

  12. 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.

  13. The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.

    Science.gov (United States)

    Alaei, Fereshteh; Hojjatoleslamy, Mohammad; Hashemi Dehkordi, Seyyed Majid

    2018-03-01

    Due to its high thermal resistance and compatibility with the sausage emulsion system, the long-chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After preparing the samples, their physicochemical, textural, calorimetric, and sensory properties were evaluated. The treatment of 100% substitution of inulin had the maximum amount of sugar (29.90%), moisture (72.63%), protein (51.34), ash (6.95%), and salt (4.02%) (dry basis). The fat content was decreased with the increased levels of inulin substitution (p inulin reduced hardness, cohesiveness, gumminess, and stringiness, but increased springiness and chewiness up to the 25% substitution of inulin. The highest color difference and hue angle were related to 100% substitution treatment. The sensory evaluation of the samples showed that with the increase in the amount of inulin, the mean scores of the factors including color, appearance, and texture were increased, but the mean scores of smell and mouthfeel were decreased. Overall, the substitution of the entire fat existing in the formulation of the sausage with inulin led to the best physicochemical, textural, colorimetric, and sensory results. The use of inulin could be recommended as a fat substitute in the formulation of chicken sausages.

  14. The effect of purified sewage discharge from a sewage treatment plant on the physicochemical state of water in the receiver

    Directory of Open Access Journals (Sweden)

    Kanownik Włodzimierz

    2016-09-01

    Full Text Available The paper presents changes in the contents of physicochemical indices of the Sudół stream water caused by a discharge of purified municipal sewage from a small mechanical-biological treatment plant with throughput of 300 m3·d−1 and a population equivalent (p.e. – 1,250 people. The discharge of purified sewage caused a worsening of the stream water quality. Most of the studied indices values increased in water below the treatment plant. Almost a 100-fold increase in ammonium nitrogen, 17-fold increase in phosphate concentrations and 12-fold raise in BOD5 concentrations were registered. Due to high values of these indices, the water physicochemical state was below good. Statistical analysis revealed a considerable effect of the purified sewage discharge on the stream water physicochemical state. A statistically significant increase in 10 indices values (BOD5, COD-Mn, EC, TDS, Cl−, Na+, K+, PO43−, N-NH4+ and N-NO2 as well as significant decline in the degree of water saturation with oxygen were noted below the sewage treatment plant. On the other hand, no statistically significant differences between the water indices values were registered between the measurement points localised 150 and 1,000 m below the purified sewage discharge. It evidences a slow process of the stream water self-purification caused by an excessive loading with pollutants originating from the purified sewage discharge.

  15. Effect of gamma irradiation on the physicochemical and cooking characteristics of chickpea

    International Nuclear Information System (INIS)

    Aurangzeb; Ahmad, M.; Bibi, N.; Badshah, A.; Khan, I.

    1988-06-01

    Gamma irradiation has long been know as a method of food preservation. Radiation treatment at moderate doses has been recommended for disinfestation of legumes. The treatment is shown to the effective for reduction of flatulence causing oligosaccharides and also of trypsin and chymotrypsin inhibitors. The nutritive quality of irradiated le is also enhanced. It has also been reported that short term feeding of irradiated diets to rats did not give any indication of mutagenic effects. (orig. /A.B.)

  16. Effects of Biochar and Lime on Soil Physicochemical Properties and Tobacco Seedling Growth in Red Soil

    Directory of Open Access Journals (Sweden)

    ZHU Pan

    2015-12-01

    Full Text Available Red soil, mainly found in the southern China, is developed in a warm, moist climate. The main property of the soils is strong acidity, aluminum toxicity, and low available nutrients. In this study, different effects of biochar and lime on soil physicochemical properties and tobacco growth were determined in red soil, so as to provide a scientific foundation for soil improvement tobacco field. A pot experiment was designed and conducted at four biochar levels(0, 0.5%, 1%, 2% and normal lime level (0.3% to study effects of two different soil amendments on red soil pH, exchangeable aluminum(Exc-Al and exchangeable manganese(Exc-Mn, available nutrients and organic carbon (SOC. Meanwhile, agronomic traits, biomass and leaves elements of tobacco were also tested. Results showed that the agronomic characters and biomass of tobacco seedling had changed effectively after biochar or lime was added. Under 0.5%, 1% biochar treatment, the content of nitrogen(N, phosphorus(P, potassium(K, calcium(Ca and magnesium(Mg in tobacco leaves substantially raised. However, when 2% biochar was applied, leaves N content declined by 9.3%. Compared with the control, leaves N, P and Ca content increased observably in the lime treatment. However, its K and Mg content decreased by 9.0% and 13.3% respectively. Alkaline nitrogen(SAN, available phosphorus (SAP, available potassium (SAK, and exchangeable calcium (Exc-Ca and exchangeable magnesium (Exc-Mg were improved obviously in soil applied with biochar. Only the content of Exc-Ca was significantly increased in lime treatment. In addition, it was beneficial to improve soil pH and reduce soil Exc-Al when biochar or lime had been used. Thus, both biochar and lime are propitious to increase soil pH value, lessen soil Exc-Al content, and improve the growth of tobacco seedling. Furthermore, biochar application also can raise the content of available nutrient and SOC in red soil.

  17. Effect Of Neutron Activation Factor On The Physico-Chemical Properties Of Hydrophilic And Hydrophobic Polymer Formulation Of Matrix Tablets

    International Nuclear Information System (INIS)

    Ibrahim Ijang; Bohari Yaacob; Nordiana, N.R.

    2011-01-01

    This study was to investigate effect of neutron activation on the physicochemical properties and in vitro dissolution of sustained-release matrix tablets. The tablets incorporation of Samarium oxide (Sm 2 O 3 ) and were compared before and after irradiation with thermal neutron for 5 minutes at 1.2 x 10 12 neutron cm -2 s -1 . The neutron activation factor did not influence the compression properties of the tablets. The dissolution tests showed that irradiation increased the release of the model drug ketoprofen from the tablets. This effect might be explained by polymer degradation. Incorporation of Sm 2 O 3 in the matrix tablets did not influence the release. (author)

  18. Effects of spent mushroom compost application on the physicochemical properties of a degraded soil

    Directory of Open Access Journals (Sweden)

    İ. Gümüş

    2017-11-01

    Full Text Available Under field and laboratory conditions, the application of organic amendments has generally shown an improvement in soil physicochemical properties. Here, spent mushroom compost (SMC is proposed as a suitable organic amendment for soil structure restoration. Our study assessed the impact of SMC on the physicochemical properties of a weak-structured and physically degraded soil. The approach involved the establishment of a pot experiment with SMC applications into soil (control, 0.5, 1, 2, 4 and 8 %. Soils were incubated at field capacity (−33 kPa for 21, 42, and 62 days under laboratory conditions. SMC applications into the soil significantly increased the aggregate stability (AS and decreased the modulus of rupture. The application of SMC at rates of 1, 2, 4, and 8 % significantly increased the total nitrogen and soil organic carbon contents of the degraded soil at all incubation periods (p < 0.05. The results obtained in this study indicate that the application of SMC can improve soil physicochemical properties, which may benefit farmers, land managers, and mushroom growers.

  19. Effects of spent mushroom compost application on the physicochemical properties of a degraded soil

    Science.gov (United States)

    Gümüş, İlknur; Şeker, Cevdet

    2017-11-01

    Under field and laboratory conditions, the application of organic amendments has generally shown an improvement in soil physicochemical properties. Here, spent mushroom compost (SMC) is proposed as a suitable organic amendment for soil structure restoration. Our study assessed the impact of SMC on the physicochemical properties of a weak-structured and physically degraded soil. The approach involved the establishment of a pot experiment with SMC applications into soil (control, 0.5, 1, 2, 4 and 8 %). Soils were incubated at field capacity (-33 kPa) for 21, 42, and 62 days under laboratory conditions. SMC applications into the soil significantly increased the aggregate stability (AS) and decreased the modulus of rupture. The application of SMC at rates of 1, 2, 4, and 8 % significantly increased the total nitrogen and soil organic carbon contents of the degraded soil at all incubation periods (p < 0.05). The results obtained in this study indicate that the application of SMC can improve soil physicochemical properties, which may benefit farmers, land managers, and mushroom growers.

  20. Low strength ultrasonication positively affects the methanogenic granules toward higher AD performance. Part I: Physico-chemical characteristics

    DEFF Research Database (Denmark)

    Cho, S. K.; Hwang, Yuhoon; Kim, D. H.

    2013-01-01

    To elucidate the correlation between enhanced biogas production and changed physico-chemical properties of methanogenic granules after low strength ultrasonication, in this study, the effects of low strength ultrasonication on the settling velocity, permeability, porosity, and fluid collection ef...

  1. Physicochemical properties and enhanced cellullar responses of biocompatible polymeric scaffolds treated with atmospheric pressure plasma using O2 gas

    International Nuclear Information System (INIS)

    Lee, Hyun-Uk; Park, So-Young; Kang, Yoon-Hee; Jeong, Se-Young; Choi, Sae-Hae; Jahng, Yoon-Young; Chung, Gook-Hyun; Kim, Moon-Bum; Cho, Chae-Ryong

    2011-01-01

    Biocompatible polymeric scaffolds were fabricated by mixing 5 wt.% poly(ε-caprolactone) (P) with 4 wt.% gelatin (G) and 1.6 wt.% Dulbecco's modified Eagle's medium containing 10% fetal bovine serum (D). These PGD scaffolds were also treated with atmospheric pressure (AP) plasma using O 2 reactive gas (to create O-PGD scaffolds). The physicochemical and mechanical properties of the PGD scaffolds were characterized by in vitro biodegradability tests, X-ray photoelectron spectroscopy, Fourier transform infrared spectroscopy, contact angle measurements, and tensile strength measurements. The wettability and hydrophilic properties of the scaffold surface were improved remarkably by adding G and D to P, and by subsequent oxygen-assisted AP plasma treatment. An MTT assay, a cell attachment efficiency assay, scanning electron microscopy, and confocal microscopy revealed that Chinese Hamster Ovary (CHO)-K1 cells exhibited higher cell attachment and viability on the PGD and O-PGD scaffolds than on the P and PG scaffolds. Furthermore, the long-term viability of the CHO cells on the PGD and O-PGD scaffolds without exchanging the cell culture media was significantly improved compared to their viability on the P and PG scaffolds. Overall, the PGD and O-PGD scaffolds are expected to be useful as cell growth supporting biomaterials in tissue engineering.

  2. Ion-ion correlation, solvent excluded volume and pH effects on physicochemical properties of spherical oxide nanoparticles.

    Science.gov (United States)

    Ovanesyan, Zaven; Aljzmi, Amal; Almusaynid, Manal; Khan, Asrar; Valderrama, Esteban; Nash, Kelly L; Marucho, Marcelo

    2016-01-15

    One major source of complexity in the implementation of nanoparticles in aqueous electrolytes arises from the strong influence that biological environments has on their physicochemical properties. A key parameter for understanding the molecular mechanisms governing the physicochemical properties of nanoparticles is the formation of the surface charge density. In this article, we present an efficient and accurate approach that combines a recently introduced classical solvation density functional theory for spherical electrical double layers with a surface complexation model to account for ion-ion correlation and excluded volume effects on the surface titration of spherical nanoparticles. We apply the proposed computational approach to account for the charge-regulated mechanisms on the surface chemistry of spherical silica (SiO2) nanoparticles. We analyze the effects of the nanoparticle size, as well as pH level and electrolyte concentration of the aqueous solution on the nanoparticle's surface charge density and Zeta potential. We validate our predictions for 580Å and 200Å nanoparticles immersed in acid, neutral and alkaline mono-valent aqueous electrolyte solutions against experimental data. Our results on mono-valent electrolyte show that the excluded volume and ion-ion correlations contribute significantly to the surface charge density and Zeta potential of the nanoparticle at high electrolyte concentration and pH levels, where the solvent crowding effects and electrostatic screening have shown a profound influence on the protonation/deprotonation reactions at the liquid/solute interface. The success of this approach in describing physicochemical properties of silica nanoparticles supports its broader application to study other spherical metal oxide nanoparticles. Copyright © 2015 Elsevier Inc. All rights reserved.

  3. Gamma radiation effects on some nutritional and physico-chemical characteristics of stored beans (Phaseolus vulgaris L.)

    International Nuclear Information System (INIS)

    Mancini Filho, J.

    1990-01-01

    The radiation effects on physico-chemical and nutritional characteristics of three Brazilian varieties of beans (Phaseolus vulgaris, L.) - Catu, Rajado and Carioca -were studied. The analytical parameters were obtained by the determination of soaking and cooking times, biological value in rats, protein electrophoretic profile, reductors sugars, oligosaccharides, fiber and fatty acids content. Also, amyloglucosidase, phytohemagglutinins, α-amylase and tryptic inhibitors activities were analysed. It was observed the gamma radiation until determined doses promotes changes on those parameters subsequently reducing substantially the cooking time without modification of the biological value of the proteins. This alteration was particularly noticed in the hard-to-cook beans. (author)

  4. Effect of γ-irradiation on the physicochemical properties and structure of fish myofibrillar proteins

    Science.gov (United States)

    Shi, Yan; Li, Ru-yi; Tu, Zong-cai; Ma, Da; Wang, Hui; Huang, Xiao-qin; He, Na

    2015-04-01

    The influence of γ-irradiation on physicochemical properties and structures of myofibrillar protein from grass crap exposed to dose up to 10 kGy was investigated. Irradiated samples exhibited decreased emulsifying property and increased surface hydrophobicity. Increasing dose resulted in decreasing free and total sulphydryl groups, decreasing myosin heavy chains in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns. This study demonstrated that γ-irradiation decreased the myofibrillar protein ordered structure and generated the crosslinking and provided a possible reference for the identification of irradiated fish products.

  5. Effect of physico-chemical starch properties on bread quality and ageing (model study)

    International Nuclear Information System (INIS)

    Gambus, H.

    1997-01-01

    Wheat, rye and triticale starches, both native and those subjected to: segregation according to small granules (type B) and the large ones (type A), defatting with n-propanol and NaOH solution and irradiation by gamma rays at doses 3 and 5 kGy, as well as oat starch were analysed to determine their basic physico-chemical properties. Then all these starches were used in test with baking model pup loaves (40 g) from artificially composed flour, according to starch-gluten system based on recipe (for 4 pup loaves): 80 g starch d.m., 20 g dry vital gluten d.m., 8 g sugar, 3 g salt, 1 g yeast and 70 cm 3 water at 30 o C. Starch was the only alternative component in baking recipes. Additionally, wheat breads of 250 g were baked, in which part of flour was replaced by wheat and triticale starch fraction of large granules, irradiated rye and wheat starches, as well as by oat starch. Pup loaves and 250 g-loaves were evaluated on the day baking and during 3-day storage. Following parameters were determined: volume, penetration and crumb moisture and content of dry matter in crust. Also, sensory scores were performed. In addition, every day water extract from the pup loaves crumbs was prepared and in it dry matter and blue value as an indicator of soluble amylose were determined as well as carbohydrate substances were identified according to molecular mass using gel chromatography. Based on the results obtained negative effects of small starch granules and of a supplement of oat starch on bread quality were found, in spite of a beneficial effect of fatty substances contained in it, on retardation of the crumb hardening process. Also, a positive share of starch phospholipids was ascertained, not only in the retardation of amylose retrogradation but also in stabilization of crumb pores. It was observed that intensity of amylose retrogradation in crumb is determined by both the content of fatty substances in starch granules and the ratio of bound water by starch and protein

  6. Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs

    Directory of Open Access Journals (Sweden)

    Jose Adelson Santana Neto

    2017-09-01

    Full Text Available This study aimed to evaluate the effects of includingcassava wastewater (0.0, 0.5, 1.0, or 1.5 L animal-1 day-1 in diets of feedlot-finished lambs on the physicochemical characteristics and fatty acid composition of their meat. Thirty-two uncastrated lambs atan average age of 167 days and an average body weight of 24.76 ± 3.00 kg were distributed into four groups in a completely randomized design with eight animals per group for each treatment. Inclusion of cassava wastewater linearly reduced cooking losses, shear force, and yellow intensity and linearly increased the fat content of the meat. The amounts of myristic, stearic, linoleic, and total fatty acids were changed. Additionally, an effect of cassava wastewater was observed on the amounts of saturated fatty acids, polyunsaturated fatty acids, desirable fatty acids, and n-6:n-3ratio. A positive quadratic effect was observed for the following nutritional quality indices: Δ9 desaturase 16, elongase, at herogenicity, and thrombogenicity. Cassava wastewater changesthe physicochemical characteristics and fatty acid composition of lamb meat. Furtherstudies should be carried outto more accurately determine the fatty acid composition of cassava wastewater to better understand its effectson animal nutrition.

  7. Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of Moringa peregrina oil

    International Nuclear Information System (INIS)

    Sulaiman, H.A.; Ahmad, E. E.M.; Mariod, A.A.; Mathäus, B.; Salaheldeen, M.

    2017-01-01

    The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 °C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics. [es

  8. Effect of polymer viscosity on physicochemical properties and ocular tolerance of FB-loaded PLGA nanospheres.

    Science.gov (United States)

    Araújo, J; Vega, E; Lopes, C; Egea, M A; Garcia, M L; Souto, E B

    2009-08-01

    Poly(lactide-co-glycolide) acid (PLGA) nanospheres incorporating flurbiprofen (FB) were produced by the solvent displacement technique, for ocular applications aiming to avoid/minimize inflammation induced by surgical trauma. In this work, a PLGA of low viscosity has been tested and the results obtained were compared with those previously reported by Vega et al. The physicochemical properties of the developed formulations were evaluated by measuring particle size, zeta potential and FB entrapment efficiency, showing no significant differences. Release studies demonstrated that the formulation produced with PLGA of higher viscosity revealed a slower drug release rate. Stability analysis, for a period of 75 days, was performed using three complementary methods: (i) turbidity experiments using a Turbiscan optical analyzer, (ii) particle size measurements, and (iii) zeta potential analysis. The results revealed long-term physicochemical stability suitability for ophthalmic use, being independent from the polymer viscosity. The ocular tolerance was assessed by an alternative in vitro method to animal experimentation, the HET-CAM. For all developed formulations no ocular irritancy has been detected.

  9. Physicochemical properties of sugar palm starch film: Effect of concentration and plasticizer type

    Science.gov (United States)

    Prasetyo, D. J.; Apriyana, W.; Jatmiko, T. H.; Hernawan; Hayati, S. N.; Rosyida, V. T.; Pranoto, Y.; Poeloengasih, C. D.

    2017-07-01

    In order to find the best formula for capsule shell production, this present work dealt with exploring physicochemical properties of sugar palm (Arenga pinnata) starch film as a function of different kinds and various concentrations of plasticizers. The films were prepared by casting method at different formula: starch 9-11%, glycerol or sorbitol 35-45% and polyethylene-glycol 400 (PEG 400) 5-9%. Appearance, thickness, retraction ratio, moisture content, swelling behavior and solubility of the film in water were analyzed. Both glycerol and sorbitol are compatible with starch matrix. On the contrary, PEG 400 did not form a film with suitable characteristics. The result reveals that glycerol- and sorbitol-plasticized films appeared translucent, homogenous, smooth and slightly brown in all formulas. Different type and concentration of plasticizers altered the physicochemical of film in different ways. The sorbitol-plasticized film had lower moisture content (≤ 10%) than that of glycerol-plasticized film (≥ 18%). In contrast, film plasticized with sorbitol showed higher solubility in water (28-35%) than glycerol-plasticized film (22-28%). As the concentration of both plasticizers increased, there was an increasing tendency on thickness and solubility in water. Conversely, retraction ratio and swelling degree decreased when both plasticizers concentration increased. In conclusion, the sorbitol-plasticized film showed a potency to be developed as hard capsule material.

  10. Effect of commercialization way on the physicochemical and microbial characteristics of pork

    Directory of Open Access Journals (Sweden)

    Lima, R.N.

    2017-07-01

    Full Text Available The analyze of meat exposed to commercialization, it becomes necessary to know its physicochemical, organoleptic and nutritional characteristics, as well as the conditions of hygiene and preservation. The purpose of this study was to evaluate how different forms of processing and commercialization affect the physicochemical and microbiological parameters of pork loin (Longissimus dorsi. To achieve this, twenty samples of pork loin (Longissimus dorsi were obtained. Ten samples were fresh and commercialized and handled on a counter and the other ten samples were vacuum-packed and frozen, without manipulation on the counter. The samples were analyzed for enterobacteria, mesophilic bacteria, chemical composition (protein, moisture, ash, fat and physical parameters (pH, water holding capacity, shear force, cooking loss, color characteristics by the CIE system L* a* b*. The data were submitted to analysis of variance and t-test (5% significance. The physical and microbiological parameters were influenced by the commercial forms evaluated (P 0.05, while protein content was lower in meat in natura (P<0.05. Despite the lower level of contamination, frozen meat undergoes significant physical changes that may compromise its quality and consumer acceptance.

  11. Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies

    Directory of Open Access Journals (Sweden)

    Safa Hamid Wani

    2015-12-01

    Full Text Available Whey Protein concentrate (WPC was incorporated into cookies at different levels (0, 2, 4, and 6%. Cookies were analyzed for physicochemical, color, textural, microbial, and sensory attributes. Physicochemical analysis revealed that 6% WPC supplemented cookies shows maximum protein content (13.22%, moisture content (11.33%, fat content (23.08%, and ash content (2.02% as compared to control. However, control sample shows significantly different (p ≤ 0.05 value for crude fiber and carbohydrate content. Maximum thickness (9.63 mm, diameter (44.06 mm, and weight (9.10 g were found for control and these decreased significantly (p ≤ 0.05 with increase in WPC supplementation level in cookies. Cookie supplemented with 4% WPC showed maximum overall acceptability (4.76. Texture analysis revealed that 6% WPC supplemented cookie shows maximum cutting force (55.3 N. Lightness (L* value of cookies decreased from 67.32 to 57.94. Where as a* and b* value increased from 0.37 to 3.57 and 25.35 to 27.54, respectively. The total plate count of cookie samples was under acceptable limits.

  12. Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of Moringa peregrina oil

    Directory of Open Access Journals (Sweden)

    H. A. Sulaiman

    2018-01-01

    Full Text Available The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg and oleic acid (above 70% as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05 whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics.

  13. Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat

    Directory of Open Access Journals (Sweden)

    M. R. Vishnuraj

    2014-11-01

    Full Text Available Aim: The aim was to study the changes in various physicochemical parameters of frozen buffalo meat undergone temperature abuse at two different isothermal storage temperatures (37±1°C, 25±1°C using a simulated model. Materials and Methods: Frozen buffalo meat was evaluated after exposing to various temperature abuse conditions over selected durations for different meat quality parameters including pH, extract release volume (ERV, flourescein diacetate (FDA hydrolysis, free amino acid (FAA, total volatile basic nitrogen (TVBN and D-glucose value and compared against a control sample maintained at 4±1°C. Results: Of the various meat quality parameters evaluated pH, FDA hydrolysis, FAA content and TVBN content showed a significant (p<0.05 increase in temperature abused samples after temperature abuse and on subsequent refrigerated storage. However, ERV and D-glucose content decreased significantly (p<0.05 in temperature abused buffalo meat during the same period of study. Conclusions: The present study featured the influence of exposure temperature and duration in various physicochemical parameters and the rate of spoilage development in frozen buffalo meat after temperature abuse.

  14. Effect of wildfires on physicochemical changes of watershed dissolved organic matter.

    Science.gov (United States)

    Revchuk, Alex D; Suffet, I H

    2014-04-01

    Physicochemical characterization of dissolved organic carbon (DOC) provides essential data to describe watershed characteristics after drastic changes caused by wildfires. Post-fire watershed behavior is important for water source selection, management, and drinking water treatment optimization. Using ash and other burned vegetation fragments, a leaching procedure was implemented to describe physicochemical changes to watershed DOC caused by wildfires. Samples were collected after the 2007 and 2009 wildfires near Santa Barbara, California. Substantial differences in size distribution (measured by ultrafiltration), polarity (measured by polarity rapid assessment method), and the origin of leached DOC (measured by fluorescence) were observed between burned and unburned sites. Recently burned ash had 10 times the DOC leaching potential, and was dominated by large size fragments, compared to weathered 2-year-old ash. Charged DOC fractions were found to positively correlate with DOC size, whereas hydrophobic and hydrophilic DOC fractions were not. Proteins were only observed in recently burned ash and were indicative of recent post-fire biological activity.

  15. Enhancing managerial effectiveness in dietetics.

    Science.gov (United States)

    Hoover, L W

    1983-01-01

    Environmental pressures from such sources as economic conditions, the government, third-party payers, and inter-institutional competition create managerial challenges. Although cost-containment has received considerable attention, long-term cost-effectiveness is probably the significant issue. Dietitians must become more cost-conscious and effective in resource management to attain desired performance outcomes. Some of the skills and characteristics essential to managerial effectiveness are a marketing orientation, systems design skill, quantitative operations management techniques, financial expertise, and leadership. These abilities facilitate decision-making and achievement of long-term cost-effectiveness. Curriculum enhancement and continuing education are two strategies for improving managerial competency in the dietetics profession. In dietetics education, study of management topics should be enhanced to provide more advanced coverage of management theories and quantitative models so that managerial performance can be at a higher level of sophistication and competency. To assure the viability of the dietetics profession, the emphasis on management must be more comprehensive and rigorous.

  16. Maintainability effectiveness evaluations and enhancement

    International Nuclear Information System (INIS)

    Seminara, J.L.

    1985-01-01

    In the mid-seventies EPRI initiated a research project to review the human factors aspects of nuclear power plant control rooms. In the course of investigating operator-control room interfaces in five operational control rooms, it became evident that many plant outages had either been caused or prolonged by human factors problems associated with maintenance activities. Consequently, as one of several follow-on projects, EPRI sponsored a review of nine power plants (five nuclear and four fossil) to examine the human factors aspects of plant maintainability. This survey revealed a wide variety of generic human factors problems that could negatively impact the effectiveness of plant maintenance personnel. It was clear that plant maintainability features deserved no less attention to human factors concerns than the operational features of the control room. This paper describes subsequent EPRI-initiated efforts to assist the utilities in conducting self-reviews of maintainability effectiveness and effect needed enhancements

  17. Effect of Physicochemical Characteristics of Soil on Population Density of Arbuscular Mycorrhizal Fungi in the Roots of Grapevine in Urmia

    Directory of Open Access Journals (Sweden)

    A. Mahdavi Bileh Savar

    2015-01-01

    Full Text Available Relationship of is one of the most useful interactions in terrestrial ecosystems that its positive effects on growth, physiology and ecology of different plants has been documented. This study investigated the relationship between important physicochemical characteristics of soils such as pH, electrical conductivity (EC, soil texture, organic carbon percentage, soil potassium percentage and the amount of accessible phosphorus with population of mycorrhizal fungi. After dividing the study region into four areas, 43 samples of soil were collected. The results of statistical analysis on physico-chemical characteristics of soil and their relation with population density of spores of arbuscular mycorrhizal fungi showed that there was a negative correlation between electrical conductivity (EC, pH, clay percent, and percent of soil available phosphorus, potassium percent, and percentage of organic carbon with the mean number of fungi. There were positive correlations between silt and sand percentages and mean number of spores present in the soil. Based on the coefficien of determination and based on study conditions, the best model for the rhizosphere was found tobe the one in wich available phosphorus percent of soil was the independent variable, and mean population of fungi as the dependant variable. The correlation between available phosphorus percent in soil samples with average fungi population density negative (P<0/05, but there was not a meaningful correlation between other traits and population density of fungi

  18. Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs.

    Science.gov (United States)

    Teixeira, Alfredo; Fernandes, Aline; Pereira, Etelvina; Manuel, Aristides; Rodrigues, Sandra

    2017-12-01

    Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Physicochemical evaluation of the effects of irradiation and evisceration on the conservation of refrigerated blackfin tuna (Thunnus atlanticus)

    Energy Technology Data Exchange (ETDEWEB)

    Monteiro, Maria L.G.; Marsico, Eliane T. [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Faculdade de Veterinaria. Dept. de Tecnologia de Alimentos], e-mail: marialuciaguerra@yahoo.com.br, e-mail: elianee@vm.uff.br; Vital, Helio C. [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Secao de Defesa Nuclear], e-mail: vital@ctex.eb.br

    2009-07-01

    Tuna is among the most traded fishes in Brazil, however efficiently delaying its fast deterioration is still a major practical challenge. Irradiation has been proposed as a safe and powerful alternative tool for conservation of seafood. This work investigated the effects of irradiation on the physicochemical quality of refrigerated blackfin tuna (Thunnus atlanticus). Analyses of pH, total volatile bases (TVB-N), ammonia and biogenic amines (histamine, cadaverine and putrescine) were performed in order to determine the degree of conservation. The samples were subjected to four different treatments aiming at evaluating the efficiency of irradiation, evisceration and both combined. The figures measured for those parameters, all of them related to the degree of conservation, were found to increase with time regardless of the treatment. In addition, data for irradiated samples remained consistently lower than for unirradiated ones, indicating a better level of preservation that led to an extended shelf life of 14 days. In contrast, excessive levels of those indicators of degradation were found in unirradiated samples after 7 to 10 days of storage. In addition, some evidence was found that evisceration slightly increased quality, consequently promoting a small extension in shelf life of unirradiated samples. Finally, it can be concluded with basis on the results of the physicochemical parameters studied that treatment of fresh refrigerated blackfin tuna by irradiation with 2.5 kGy efficiently preserved freshness and extended the shelf life of the product from 7 to 14 days. (author)

  20. Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream.

    Science.gov (United States)

    Ziaeifar, Leila; Labbafi Mazrae Shahi, Mohsen; Salami, Maryam; Askari, Gholam R

    2018-05-21

    The effect of the addition of the camel casein fraction on some physico-chemical properties of low fat camel milk cream was studied. Oil-in-water emulsions, 25, 30, and 35 (w/w) fat, were prepared using inulin, camel skim milk, milk fat and variable percentages of casein (1, 2, and 3% w/w). The droplet size, ζ-potential, surface protein concentration, viscosity and surface tension of low fat dairy creams was measured. Cream containing 2% (w/w) casein had better stability. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The cream containing 2% casein leads to a gradual decrease in droplet size, as the particle size decreased, apparent viscosity increased. When casein concentration increased, ζ-potential decreased due to combination of c terminal (negative charge) with the surface of fat particles but steric repulsion improved textural properties. Cream with 30% fat and 2% casein had the best result. Copyright © 2018 Elsevier B.V. All rights reserved.

  1. Effects of heavy metals and soil physicochemical properties on wetland soil microbial biomass and bacterial community structure.

    Science.gov (United States)

    Zhang, Chang; Nie, Shuang; Liang, Jie; Zeng, Guangming; Wu, Haipeng; Hua, Shanshan; Liu, Jiayu; Yuan, Yujie; Xiao, Haibing; Deng, Linjing; Xiang, Hongyu

    2016-07-01

    Heavy metals (HMs) contamination is a serious environmental issue in wetland soil. Understanding the micro ecological characteristic of HMs polluted wetland soil has become a public concern. The goal of this study was to identify the effects of HMs and soil physicochemical properties on soil microorganisms and prioritize some parameters that contributed significantly to soil microbial biomass (SMB) and bacterial community structure. Bacterial community structure was analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Relationships between soil environment and microorganisms were analyzed by correlation analysis and redundancy analysis (RDA). The result indicated relationship between SMB and HMs was weaker than SMB and physicochemical properties. The RDA showed all eight parameters explained 74.9% of the variation in the bacterial DGGE profiles. 43.4% (contain the variation shared by Cr, Cd, Pb and Cu) of the variation for bacteria was explained by the four kinds of HMs, demonstrating HMs contamination had a significant influence on the changes of bacterial community structure. Cr solely explained 19.4% (pstructure, and Cd explained 17.5% (pstructure changes. Copyright © 2016 Elsevier B.V. All rights reserved.

  2. Effect of Stevia (Stevia rebaudiana as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup

    Directory of Open Access Journals (Sweden)

    Neda Hashemi

    2015-01-01

    Full Text Available In recent years production and usage of functional food and drinks is one of the public and scientist’s interest. Since carbohydrates have been recognizedas the major calorie source in many food baskets, most attention has been focused on substitution of sucrose with non-caloric sweeteners. Although both natural and synthetic sweeteners have been used in the formulation of food stuffs, deep concern is raised regarding safety aspects of synthetic ones. Stevia is a natural suitable sweetener that is currently being used as a substitute for sugar in many dietary and functional foods and drinks. In the present study the effect of using stevia sugar as a replacement for sucrose in the preparation of saffron beverages was investigated. Accordingly, saffron syrup was prepared with 5 treatments in which100%, 75%, 50%, 25% and 0% of stevia sugar replaced sucrose. Then, the physicochemical, rheological and sensory properties of saffron functional syrup were investigated. The results indicated that by increasing stevia brix level, density and viscosity increased but the syrups’ pH decreases. The best treatment was the sample containing 25% steviaand 75% sucrose that compared to other samples regarding sensory characteristics had a higher acceptance by consumer and regarding physicochemical and rheological characteristics more similar to the control sample.

  3. Effect of the Characters of Chitosans Used and Regeneration Conditions on the Yield and Physicochemical Characteristics of Regenerated Products

    Directory of Open Access Journals (Sweden)

    Chu Hsi Hsu

    2015-04-01

    Full Text Available The objective of this study was to explore the effect of the character of chitosans used, and the regeneration conditions employed on, the yield and physicochemical characteristics of regenerated products. Different concentrations of acetic acid were used to dissolve chitosans of 61.7% and 94.9% degree of deacetylation (DD, and weight-average molecular weight (Mw of 176 and 97 kDa, respectively; they were then precipitated with an 8 N NaOH solution, followed by washing and neutral and freeze drying to get the regenerated products. Yields of regenerated products and their physicochemical properties, such as ash content, bulk density, Mw, polydispersity index (PDI, DD, and crystallinity were measured. A higher concentration of acetic acid used resulted in a higher yield. The purity of the regenerated product increased significantly, whereas the bulk density and crystallinity decreased significantly after regeneration. The regeneration process showed its merits of narrowing down the PDI of regenerated products. The DD and structure of chitosan was changed insignificantly after the regeneration process.

  4. Physicochemical evaluation of the effects of irradiation and evisceration on the conservation of refrigerated blackfin tuna (Thunnus atlanticus)

    International Nuclear Information System (INIS)

    Monteiro, Maria L.G.; Marsico, Eliane T.; Vital, Helio C.

    2009-01-01

    Tuna is among the most traded fishes in Brazil, however efficiently delaying its fast deterioration is still a major practical challenge. Irradiation has been proposed as a safe and powerful alternative tool for conservation of seafood. This work investigated the effects of irradiation on the physicochemical quality of refrigerated blackfin tuna (Thunnus atlanticus). Analyses of pH, total volatile bases (TVB-N), ammonia and biogenic amines (histamine, cadaverine and putrescine) were performed in order to determine the degree of conservation. The samples were subjected to four different treatments aiming at evaluating the efficiency of irradiation, evisceration and both combined. The figures measured for those parameters, all of them related to the degree of conservation, were found to increase with time regardless of the treatment. In addition, data for irradiated samples remained consistently lower than for unirradiated ones, indicating a better level of preservation that led to an extended shelf life of 14 days. In contrast, excessive levels of those indicators of degradation were found in unirradiated samples after 7 to 10 days of storage. In addition, some evidence was found that evisceration slightly increased quality, consequently promoting a small extension in shelf life of unirradiated samples. Finally, it can be concluded with basis on the results of the physicochemical parameters studied that treatment of fresh refrigerated blackfin tuna by irradiation with 2.5 kGy efficiently preserved freshness and extended the shelf life of the product from 7 to 14 days. (author)

  5. Effect of probiotic thermotolerant lactic bacteria on the physicochemical, microbiological and sensorial characteristics of cooked meat batters

    Directory of Open Access Journals (Sweden)

    Nallely Saucedo-Briviesca

    2017-07-01

    Full Text Available Some lactic acid bacteria (LAB can overexpress heat shock proteins and thus survive the heat treatment of meat products. The objective of this work was the effect of probiotic thermotolerant lactic acid bacteria on the physicochemical, microbiological and sensorial characteristics in a meat batter. Two thermotolerant probiotic lactic bacteria were used: Pediococcus pentosaceus and Enterococcus faecium, which were inoculated to 5% in a meat batter, another batter was made with the mixture of both strains; a batter without bacteria was the control. Both physicochemical and microbiological analyses were performed at day 1, 6, 13 and 16. At day 1 a discriminatory sensory evaluation was performed. The results show that the stability to cooking, expressible moisture, hardness and cohesion increased during storage in the batters inoculated with the 2 strains of LAB. The LAB increased in the inoculated meat batters and the coliforms decreased overall, when the strain mixture was used, the inhibition was total at day 6. Sensory analysis showed that judges detect when E. faecium are inoculated. Thermotolerant BALs can be used as functional ingredients in meat batters and improve physical-chemical and microbiological characteristics.

  6. Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum.

    Science.gov (United States)

    Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

    2012-09-01

    Depolymerization of guar gum using enzymatic hydrolysis was performed to obtain depolymerized guar gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of guar gum significantly affected the physicochemical and rheological characteristics of guar gum. The depolymerized guar gum showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31 to 1.7 as compared to native guar gum. Remarkable decrease in intrinsic viscosity and consistency index was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  7. Effect of radiation on the physico-chemical characteristics of tomato during storage

    International Nuclear Information System (INIS)

    Dar, N.G.; Ihsanullah; Khattak, T.N.

    2003-01-01

    Tomato samples, collected from Peshawar market, were irradiated with diff kGy and a control sample was kept for comparison. The irradiated samples were analysed every day for physico-chemical analysis i.e. pH, acidity, optical density, ascorbic acid (vitamin -C) and % ripening. Ascorbic acid and acidity were determined titrimetrically while optical density was measured with the spectrophotometer. Physical separation, ripening and spoilage were determined by visual examinations. The results showed that the ascorbic acid contents were higher in control as well as in samples irradiated with lower doses while it decreased to a level of 12.3 mg/100 g for high doses. The acidity and optical density also decreased during storage. The ripening process was delayed at higher doses. (author)

  8. Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch.

    Science.gov (United States)

    Mei, Ji-Qiang; Zhou, Da-Nian; Jin, Zheng-Yu; Xu, Xue-Ming; Chen, Han-Qing

    2015-11-15

    In this study, citric acid was used to react with cassava starch in order to compare the digestibility, structural and physicochemical properties of citrate starch samples. The results indicated that citric acid esterification treatment significantly increased the content of resistant starch (RS) in starch samples. The swelling power and solubility of citrate starch samples were lower than those of native starch. Compared with native starch, a new peak at 1724 cm(-1) was appeared in all citrate starch samples, and crystalline peaks of all starch citrates became much smaller or even disappeared. Differential scanning calorimetry results indicated that the endothermic peak of citrate starches gradually shrank or even disappeared. Moreover, the citrate starch gels exhibited better freeze-thaw stability. These results suggested that citric acid esterification induced structural changes in cassava starch significantly affected its digestibility and it could be a potential method for the preparation of RS with thermal stability. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. The Effect of Starter Culture Producing Exopolysaccharide on Physicochemical Properties of Yoghurt

    Directory of Open Access Journals (Sweden)

    Anatoli Cartasev

    2017-12-01

    Full Text Available The purpose of this research was to investigate the impact of indigenous starter culture capable to synthesize exopolysaccharides (EPSs on physicochemical properties of yoghurt. Two starter cultures, EPS-producing and non-EPS-producing, were developed from the autochthonous lactic acid bacteria strains by pairwise combining Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains. In the present study the ropy strain of Streptococcus thermophilus CNMN LB-50 was incorporated in EPS-producing starter culture. The microstructure, viscosity, EPS amount, structural properties and syneresis of yoghurt samples were assessed. It has been established that the EPS-producing starter culture provided a reduction of structural degradation and increased degree of structural recovery after deformation. Besides, it was observed that the use of EPS synthesized starter culture in yoghurt production restrains the syneresis of the gel.

  10. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  11. Agro-waste biosorbents: Effect of physico-chemical properties on atrazine and imidacloprid sorption.

    Science.gov (United States)

    Mandal, Abhishek; Singh, Neera; Nain, Lata

    2017-09-02

    Low cost agro-waste biosorbents namely eucalyptus bark (EB), corn cob (CC), bamboo chips (BC), rice straw (RS) and rice husk (RH) were characterized and used to study atrazine and imidacloprid sorption. Adsorption studies suggested that biosorbents greatly varied in their pesticide sorption behaviour. The EB was the best biosorbent to sorb both atrazine and imidacloprid with K F values of 169.9 and 85.71, respectively. The adsorption isotherm were nonlinear in nature with slope (1/n) values imidacloprid sorption parameter [K F .(1/n)] with the physicochemical properties of the biosorbents suggested that atrazine adsorption correlated significantly to the aromaticity, polarity, surface area, fractal dimension, lacunarity and relative C-O band intensity parameters of biosorbents. Probably, both physisorption and electrostatic interactions were responsible for the pesticide sorption. The eucalyptus bark can be exploited as low cost adsorbent for the removal of these pesticides as well as a component of on-farm biopurification systems.

  12. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts ( Corylus avellana L.)

    Science.gov (United States)

    Mexis, S. F.; Kontominas, M. G.

    2009-06-01

    The present study evaluated the quality of hazelnuts as a function of irradiation dose to determine dose levels causing minimal undesirable changes to hazelnuts. Physicochemical (color, peroxide value (PV), hexanal content, fatty acid composition and volatile compounds) and sensory (color, texture, odor and taste) properties were determined. Results showed a twenty fold increase in peroxide value and twenty-eight fold increase in hexanal content after irradiation at a dose of 7 kGy. An increase was also observed in saturated fatty acids (10%-23%) with a parallel decrease in unsaturated fatty acids (90-77%). Volatile compounds such as ketones, alkanes, alcohols, aldehydes, furans, aromatic hydrocarbons, bicyclic monoterpenes and acids were produced mostly comprising secondary oxidation products of hazelnut lipids after irradiation. Color parameter b* increased ( pTaste, the most sensitive sensory attribute showed that hazelnuts retain acceptable sensory quality when irradiated up to a dose of 1.5 kGy.

  13. Novel Pyrrolinium-based Ionic Liquids for Lithium Ion Batteries: Effect of the Cation on Physicochemical and Electrochemical Properties

    International Nuclear Information System (INIS)

    Kim, Hyung-Tae; Kwon, Oh Min; Mun, Junyoung; Oh, Seung M.; Yim, Taeeun; Kim, Young Gyu

    2017-01-01

    Lithium ion batteries (LIBs) are one of the most promising energy conversion/storage systems, but the low thermal stability of the current electrolytes in LIBs should be improved to expand their potential applications. To enhance the safety properties of LIBs, novel pyrrolinium-based ionic liquids (ILs) were proposed as an alternative electrolyte to the current carbonate electrolyte, which have some task-specific functional groups, i.e., a planar C=N double bond, a C-O ether linkage, and no unstable C-H bond, designed to improve their electrochemical performances as well as the physicochemical properties. As a result, the pyrrolinium-based ILs exhibited much improved physicochemical and electrochemical properties compared to those of the known ILs. Among the prepared ILs, N-allyl-2-methoxypyrrolinium bis(fluorosulfonyl)imide (A(OMe)Pyrl-FSI, 4) showed the high ionic conductivity (10.2 mS cm −1 ), the very good cycling performance (99.3% of retention ratio after 50 cycles) with a LiFePO 4 electrode, and the much improved lithium ion transference number (0.19). IL 4 also had the remarkable rate capability at 5 C-rate with the retention ratio of 81.2% (124.8 mA h g −1 ), compared to the initial discharge capacity of 153.7 mA h g −1 at 0.1 C-rate. In addition, both their high thermal stability and non-flammability were also confirmed.

  14. Processing effects on physicochemical properties of creams formulated with modified milk fat.

    Science.gov (United States)

    Bolling, J C; Duncan, S E; Eigel, W N; Waterman, K M

    2005-04-01

    Type of thermal process [high temperature, short time pasteurization (HTST) or ultra-high temperature pasteurization (UHT)] and homogenization sequence (before or after pasteurization) were examined for influence on the physicochemical properties of natural cream (20% milk fat) and creams formulated with 20% low-melt, fractionated butteroil emulsified with skim milk, or buttermilk and butter-derived aqueous phase. Homogenization sequence influenced physicochemical makeup of the creams. Creams homogenized before pasteurization contained more milk fat surface material, higher phospholipid levels, and less protein at the milk fat interface than creams homogenized after pasteurization. Phosphodiesterase I activity was higher (relative to protein on lipid globule surface) when cream was homogenized before pasteurization. Creams formulated with skim milk and modified milk fat had relatively more phospholipid adsorbed at the milk fat interface. Ultra-high-temperature-pasteurized natural and reformulated creams were higher in viscosity at all shear rates investigated compared with HTST-pasteurized creams. High-temperature, short time-pasteurized natural cream was more viscous than HTST-pasteurized reformulated creams at most shear rates investigated. High-temperature, short time-pasteurized creams had better emulsion stability than UHT-pasteurized creams. Cream formulated with buttermilk had creaming stability most comparable to natural cream, and cream formulated with skim milk and modified butteroil was least stable to creaming. Most creams feathered in a pH range of 5.00 to 5.20, indicating that they were moderately stable to slightly unstable emulsions. All processing sequences yielded creams within sensory specifications with the exception of treatments homogenized before UHT pasteurization and skim milk formulations homogenized after UHT pasteurization.

  15. Effects on physicochemical, microbiological and sensory characteristics of honey bee samples submitted to gamma radiation

    International Nuclear Information System (INIS)

    Bera, Alexandre

    2010-01-01

    Honey production in Brazil has increased considerably and gaining pro eminence on the international market, as a result many demands have become part of the productive honey chain. In addition to the analyses provided for the Brazilian legislation, international market demand products that meet the most stringent quality standards. Honey has interesting characteristics due to its constitution, but even so there are problems that can change some how your identity and quality. The application of gamma radiation is a viable proposal which promotes the reduction of bio burden without changing the constitution and most importantly the physicochemical properties, with smaller nutritional losses when compared to other treatments used in foods. This study beyond the physicochemical parameters required by Brazilian regulation also included other relevant analyses, including FT-IR ATR. Microbiological analyses were carried out on samples of pure honeys and subsequently inoculated microbial known loads to assess the action of gamma radiation in doses of 5 and 10 kGy. The triangular test was used to differentiate the irradiated and not irradiated. samples The major changes that have occurred in samples of honeys were mainly in concentrations of HMF (hydroxymethylfurfural) and diastase activity occurring a significant decrease in all analyzed samples. There was a reduction microbiological from the application of the 5 kGy, reaching absence with 10 kGy dose except Paenibacillus larvae. The sensory analysis conducted on samples of honey and honey irradiated with 5, 10 and 15 kGy doses, pointed out that there is no significant difference (5%) between irradiated and control samples. The application of gamma radiation in honeys proved a very useful method in microbiological decontamination, featuring few changes in the product at doses up to 10 kGy. (author)

  16. Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.

    Science.gov (United States)

    Jiang, Zhanmei; Yao, Kun; Yuan, Xiangying; Mu, Zhishen; Gao, Zengli; Hou, Juncai; Jiang, Lianzhou

    2018-03-01

    The aim of this study was to investigate the effects of ultrasound applied at various powers (0, 200, 400, 600 or 800 W) and for different times (20 or 40 min) on the physico-chemical, functional properties and antioxidant activities of whey protein isolate (WPI) dispersions in the presence of 1.20 mmol L -1 calcium lactate. Surface hydrophobicity and free sulfhydryl group of the WPI dispersions containing 1.2 mmol L -1 calcium lactate were significantly enhanced after sonication. Furthermore, particle size of WPI dispersions containing 1.20 mmol L -1 calcium lactate was minimised after sonication. Scanning electron microscopy of sonicated WPI suspensions containing 1.20 mmol L -1 calcium lactate showed that WPI microstructure had significantly changed. After WPI dispersions were treated by sonication assisted with calcium lactate, its gel strength enhanced and solubility decreased. Gel strength of sonicated WPI dispersions (600 W, 40 min) was the maximum among all the WPI treatments. Emulsification activity of sonicated WPI dispersions reduced while its emulsion stability increased. The DPPH radical scavenging activity and ferrous reducing power of sonicated WPI dispersions mostly increased. Ultrasound treatments induced structural changes in WPI molecules, leading to different microstructure and improved gel strength of WPI in the presence of calcium lactate. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. Effects of Chemical Inter esterification on the Physicochemical Properties of Palm Stearin, Palm Kernel Oil and Soybean Oil Blends

    International Nuclear Information System (INIS)

    Siti, M. F.H.; Norizzah, A. R.; Zaliha, O.

    2012-01-01

    Palm stearin (PS), palm kernel oil (PKO) and soybean oil (SBO) blends were formulated according to Design Expert 8.0.4 (2010). All the sixteen oil blends were subjected to chemical inter esterification (CIE) using sodium methoxide as the catalyst. The effects of chemical inter esterification on the slip melting point (SMP), solid fat content (SFC), triacylglycerol (TAG) composition and polymorphism were investigated. Palm based trans-free table margarine containing PS/PKO/SBO [49/20/31, (w/w)], was optimally formulated through analysis of multiple ternary phase diagrams and was found to have quite similar SMP and SFC profiles as compared with commercial table margarine. This study has shown that blending and chemical inter esterification are effective in modifying the physicochemical properties of palm stearin, palm kernel oil, soybean oil and their blends. (author)

  18. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.

    Science.gov (United States)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Jeong, Tae-Jun; Choi, Yun-Sang; Kim, Cheon-Jei

    2016-01-01

    The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0-4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages. However, there was no difference in redness among treatments (P > 0.05). Based on the positive effects of GB on measurements related to water and/or fat retention ability, such as emulsion stability, cooking loss, and thawing loss, such results depended upon the added amount of GB. In addition, apparent viscosity increased with increasing levels of GB, resulting in hardness, springiness, and chewiness (P technological properties of chicken sausages and optimal level of GB was determined as minimum 2 %.

  19. Physicochemical properties, antioxidant activities and protective effect against acute ethanol-induced hepatic injury in mice of foxtail millet (Setaria italica) bran oil.

    Science.gov (United States)

    Pang, Min; He, Shujian; Wang, Lu; Cao, Xinmin; Cao, Lili; Jiang, Shaotong

    2014-08-01

    This study was designed to investigate physicochemical characterization of the oil extracted from foxtail millet bran (FMBO), and the antioxidant and hepatoprotective effects against acute ethanol-induced hepatic injury in mice. GC-MS analysis revealed that unsaturated fatty acids (UFAs) account for 83.76% of the total fatty acids; in particular, the linoleic acid (C18:2) is the predominant polyunsaturated fatty acid (PUFA), and the compounds of squalene and six phytosterols (or phytostanols) were identified in unsaponifiable matter of FMBO. The antioxidant activity examination of FMBO in vitro showed highly ferric-reducing antioxidant power and scavenging effects against DPPH· and HO· radicals. Furthermore, the protective effect of FMBO against acute hepatic injuries induced by ethanol was verified in mice. In this, intragastric administration with different dosages of FMBO in mice ahead of acute ethanol administration could observably antagonize the ethanol-induced increases in serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglyceride (TG), and the hepatic malondialdehyde (MDA) levels, respectively, along with enhanced hepatic superoxide dismutase (SOD) levels relative to the control. Hepatic histological changes were also observed and confirmed that FMBO is capable of attenuating ethanol-induced hepatic injury.

  20. Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

    Directory of Open Access Journals (Sweden)

    E. Sosin-Bzducha

    2017-07-01

    Full Text Available In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS. The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0, palmitoleic (C16 : 1 and stearic acids (C18 : 0.

  1. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean.

    Science.gov (United States)

    Güzel, Demet; Sayar, Sedat

    2012-02-01

    The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P < 0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

  2. Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage.

    Science.gov (United States)

    Jin, Sang-Keun; Ha, So-Ra; Choi, Jung-Seok

    2015-12-01

    This study was performed to investigate the effect of extract from heart wood of Caesalpinia sappan on the physico-chemical properties and to find the appropriate addition level in the emulsion-type pork sausage during cold storage. The pH of treatments with C. sappan extract was significantly lower than control and T1 during cold storage periods (Pextract. Also, the texture properties and sensory of sausages containing C. sappan extract were decreased compared to control. Inclusion of the C. sappan extract in sausages resulted in lower lightness and higher yellowness, chroma and hue values. However, the antioxidant, antimicrobial activity, and volatile basic nitrogen in the emulsion-type pork sausages with C. sappan extract showed increased quality characteristics during cold storage. In conclusion, the proper addition level of C. sappan extract was 0.1% on the processing of emulsion-type pork sausage. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs.

    Science.gov (United States)

    Yılmaz, İsmail; Dağlıoğlu, Orhan

    2003-10-01

    Oat bran was used as a fat substitute in the production of meatballs. The effect of oat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations; the addition of 5, 10, 15 and 20% oat bran. Control samples were formulated with 25% fat addition as in commercial production. The major fatty acids were cis-oleic, palmitic and stearic acid in all the meatball samples, those with oat bran added as well as the control. Meatballs containing oat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with 20% oat bran had the highest protein, salt and ash contents, L value (lightness), b value (yellowness), and the lowest moisture content and a value (redness). There was no significant difference among the meatball samples with respect to sensory properties, and all samples had high acceptability.

  4. Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages

    Science.gov (United States)

    Jin, Sang-Keun; Yang, Han-Sul; Choi, Jung-Seok

    2017-01-01

    This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at 10°C for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam. extract added. In addition, the antioxidant activity and antimicrobial activity in the sausages displayed significant increases (psausages, it could be applied to meat products as a natural preservatives. PMID:28515651

  5. Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

    Science.gov (United States)

    Tavares Estevam, Adriana Carneiro; Alonso Buriti, Flávia Carolina; de Oliveira, Tiago Almeida; Pereira, Elainy Virginia Dos Santos; Florentino, Eliane Rolim; Porto, Ana Lúcia Figueiredo

    2016-04-01

    The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P texture modifier in fermented milks and related dairy products. © 2016 Institute of Food Technologists®

  6. Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics.

    Science.gov (United States)

    Ham, Youn-Kyung; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Shin, Dong-Jin; Kim, Kyung-Il; Lee, Hye-Jin; Kim, Na-Rae; Kim, Cheon-Jei

    2017-01-01

    The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant ( p >0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly ( p color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant ( p color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

  7. Effects of heated effluent on the distribution of physicochemical parameters and phytoplankton in the vicinity of Madras Atomic Power Station

    International Nuclear Information System (INIS)

    Saravanane, N.; Durairaj, G.; Satpathy, K.K.; Venugopalan, V.P.; Nair, K.V.K.

    1995-01-01

    The effect of power plant discharge on coastal waters has become an area of considerable scientific interest as well as public concern. With more and more stringent standards being imposed by pollution control boards, monitoring of physico-chemical characteristics of the receiving waters has become an activity of great importance for conforming to standards as well as for impact assessment. The present paper discusses the distribution of temperature, salinity, dissolved oxygen, nutrients, chlorophyll and phytoplankton in the coastal waters near a nuclear plant at Kalpakkam. Results showed that the heated effluents from the plant moved along the direction of the coastal current during the period of the study. It was seen that environmental parameters other than temperature were affected by the effluents from the station. The paper discusses the significance of the changes in the coastal ecology in the vicinity of the out fall. (author). 15 refs., 2 figs

  8. Simultaneous incorporation of carbonate and fluoride in synthetic apatites: Effect on crystallographic and physico-chemical properties.

    Science.gov (United States)

    Yao, Fang; LeGeros, John P; LeGeros, Racquel Z

    2009-07-01

    The mineral in bone is an impure hydroxyapatite, with carbonate as the chief minor substituent. Fluoride has been shown to stimulate osteoblastic activity and inhibit osteoclastic resorption in vitro. CO(3)- and F-substituted apatite (CFA) has been considered as potential bone graft material for orthopedic and dental applications. The objective of this study was to determine the effects of simultaneously incorporated CO(3) and F on the crystallographic physico-chemical properties of apatite. The results showed that increasing CO(3) and Na content in apatites with relatively constant F concentration caused a decrease in crystallite size and an increase in the extent of calcium release; increasing F content in apatites with relatively constant CO(3) concentration caused an increase in crystallite size and a decrease in the extent of Ca release. These findings suggest that CFAs as bone graft materials of desired solubility can be prepared by manipulating the relative concentrations of CO(3) and F incorporated in the apatite.

  9. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.)

    International Nuclear Information System (INIS)

    Mexis, S.F.; Kontominas, M.G.

    2009-01-01

    The present study evaluated the quality of hazelnuts as a function of irradiation dose to determine dose levels causing minimal undesirable changes to hazelnuts. Physicochemical (color, peroxide value (PV), hexanal content, fatty acid composition and volatile compounds) and sensory (color, texture, odor and taste) properties were determined. Results showed a twenty fold increase in peroxide value and twenty-eight fold increase in hexanal content after irradiation at a dose of 7 kGy. An increase was also observed in saturated fatty acids (10%-23%) with a parallel decrease in unsaturated fatty acids (90-77%). Volatile compounds such as ketones, alkanes, alcohols, aldehydes, furans, aromatic hydrocarbons, bicyclic monoterpenes and acids were produced mostly comprising secondary oxidation products of hazelnut lipids after irradiation. Color parameter b* increased (p<0.05) after irradiation at a dose of ≥5 kGy, while color parameters L* and a* remained unchanged by irradiation. Sensory evaluation showed that texture and color were not affected by irradiation. Taste, the most sensitive sensory attribute showed that hazelnuts retain acceptable sensory quality when irradiated up to a dose of 1.5 kGy.

  10. Effects of annealing temperatures on the physicochemical properties of nickel-phosphorus deposits

    International Nuclear Information System (INIS)

    Bai, Allen; Hu, C.-C.

    2003-01-01

    The dependence of physicochemical properties, including microhardness, magnetism, morphology, crystalline information, roughness factor and hydrogen evolution ability, on the phosphorus content, varying from 0 to 28 atomic percentage (at.%), of Ni-P deposits with annealing in air at eight temperatures (i.e., 100, 200, 300, 400, 500, 600, 700 and 800 deg. C) were systematically compared. The microhardness reached a maximum at 400 deg. C due to the crystallization of Ni and Ni 3 P at 400 deg. C and the significant diffusion of Cu into the Ni-P deposit at temperatures ≥500 deg. C, confirmed by the depth profiles of Ni, P, Cu and O elements. The paramagnetism of Ni-P deposit was gradually transformed into ferromagnetism at 400 deg. C, attributable to the phase separation of Ni and Ni 3 P. The roughness factor, R a , of the deposits with P contents ≤12 at.% were increased with increasing the annealing temperature at temperatures a of the deposits with 17-28 at.% of P is approximately independent of the annealing temperature. The rate of hydrogen evolution decreased with increasing the annealing temperature because the specific activity (i/R a ) of the Ni-P deposits was decreased with increasing the annealing temperature

  11. Effect of roasting on physicochemical and functional properties of flaxseed flour

    Directory of Open Access Journals (Sweden)

    Azhar Khan

    2016-12-01

    Full Text Available An investigation was carried out on the physical, physicochemical, and functional properties of flaxseed. Physical properties viz. seed shape and size, geometric and arithmetic mean diameter, sphericity, aspect ratio, bulk and true density, porosity, angle of repose, and static friction coefficient were determined. Geometric and arithmetic mean diameter were 2.19 and 3.51 mm while average sphericity and aspect ratio were 40.34 and 62.58%. The average true density, bulk density, and porosity were 1.34 g/cm3, .66 g/cm3, and 51.56%. Angle of repose was 19.40° and coefficient of static friction obtained on glass, stainless steel, plywood perpendicular, and plywood parallel was .32, .36, .33, and .33, respectively. Flaxseeds were roasted and compositional and functional properties like water absorption capacity (WAC, oil absorption capacity (OAC, foaming capacity, foaming stability, sedimentation value, and least gelation concentration of roasted and unroasted flaxseed flour were performed. Foaming capacity (9.23% and foaming stability (54.43% were significantly higher for unroasted flaxseed than roasted flaxseed flour (7.82 and 48.60%. Roasted flour was observed to have highest values of WAC, bulk density, WSI, ash, fiber, carbohydrate, and lowest values of moisture, protein, fat, OAC, tap density, porosity, angle of repose, WAI, and sediment value as compared to unroasted flour.

  12. Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches.

    Science.gov (United States)

    Surendra Babu, Ayenampudi; Parimalavalli, Ramanathan; Rudra, Shalini Gaur

    2015-09-01

    Physicochemical properties of citric acid treated sweet potato starches were investigated in the present study. Sweet potato starch was hydrolyzed using citric acid with different concentrations (1 and 5%) and time periods (1 and 11 h) at 45 °C and was denoted as citric acid treated starch (CTS1 to CTS4) based on their experimental conditions. The recovery yield of acid treated starches was above 85%. The CTS4 sample displayed the highest amylose (around 31%) and water holding capacity its melting temperature was 47.66 °C. The digestibility rate was slightly increased for 78.58% for the CTS3 and CTS4. The gel strength of acid modified starches ranged from 0.27 kg to 1.11 kg. RVA results of acid thinned starches confirmed a low viscosity profile. CTS3 starch illustrated lower enthalpy compared to all other modified starches. All starch samples exhibited a shear-thinning behavior. SEM analysis revealed that the extent of visible degradation was increased at higher hydrolysis time and acid concentration. The CTS3 satisfied the criteria required for starch to act as a fat mimetic. Overall results conveyed that the citric acid treatment of sweet potato starch with 5% acid concentration and 11h period was an ideal condition for the preparation of a fat replacer. Copyright © 2015 Elsevier B.V. All rights reserved.

  13. Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball.

    Science.gov (United States)

    Yilmaz, I; Demirci, M

    2010-06-01

    The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N(2), 35% CO(2)), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

  14. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.

    Science.gov (United States)

    Huang, S C; Shiau, C Y; Liu, T E; Chu, C L; Hwang, D F

    2005-08-01

    Four kinds of bran, which are milled from important rice cultivators in Taiwan, have high contents of dietary fiber, fat and protein. The use of rice bran in Kung-wan, an emulsified pork meatball, was investigated. It was found that protein and fat contents, and white index of meatballs decreased as the amount of bran increased. A texture profile analysis (TPA) also indicated the hardness, gumminess and chewiness of the Kung-wan decreased. The sensory scores of taste, texture and overall acceptability of meatballs with less than 10% added bran showed no significant difference from those for meatballs without bran. However, the added amount of 15% enriched meatballs resulted in inferior sensory scores. The bran's particle size profoundly affected the sensory and physico-chemical properties of the meat products. Meatballs enriched with smaller bran particles possessed higher TPA indices and sensory scores than those added with larger ones. No significant differences in proximate composition, cooking yield, color and sensory quality were found among emulsified meatballs enriched with four different kinds of bran. Conclusively, the suitable amount of rice bran that should be added to emulsified pork meatballs was less than 10% and a smaller particle size would result in better quality.

  15. The ionising radiation effect on physico-chemical properties of organosilicon oils

    International Nuclear Information System (INIS)

    Krasnopyorova, A.P.

    1998-01-01

    The physico-chemical characteristics of organosilicon oils, as dielectric constant, viscosity, and refractive index, have been measured before and after the gamma irradiation with the doses of 10 3 to 10 6 Gray. The organosilicons studied were PMS-1, PMS-5, PMS-VV, and PMFS. All the measurements were performed with 60 Co in open test tubes as a source of gamma radiation. The structure modifications in oil molecules depending on irradiation dose have been studied with IR spectrometry. When comparing the main characteristics of the studied organosilicons before and after the irradiation one may arrange them into the following sequence with the increasing of their resistance to the gamma radiation: PMS-VV 6 GRay. For the liquids PMS-1 and PMS-VV it is found that the increasing of their viscosity with the dose absorbed obeys exponential law: ν ν 0 exp (K γ .D), where ν 0 and ν are the viscosities of the sample before and after the irradiation, respectively; D is the absorbed radiation dose; K γ is the radiation damage factor. (author)

  16. Effects of riverbed extraction on physico-chemical parameters of Tinau River, Nepal

    Directory of Open Access Journals (Sweden)

    K.R. Dahal

    2012-09-01

    Full Text Available This study was carried out during June 2010 to March 2011 in the Tinau River, Nepal. The level of pollution was determined based on the protocol of US EPA (Habitat Assessment Protocol. Riverbed extraction was occurring in very large scale in this river since 2002. Five sampling stations were selected to carry out the study. Some specific physico-chemical parameters like Electrical Conductivity (EC, Lead (Pb, pH, Iron (Fe, Phosphorous (P, Ammonia (NH4+, Nitrate (NO3-, Arsenic (As, Total Dissolved Solids (TDS were analyzed. Three major parameters (Pb, As and TDS were closely related to the riverbed extraction and exceeded the limit set by WHO for drinking water. Similar relationship was also seen for EC; however its concentrations did not exceed the limit of WHO. The river water was slightly alkaline based on the pH value (ranging from 7.5 to 9.Other parameters did not seem to be related to the riverbed extraction. However, the nitrate and phosphorous concentrations were also high during the present investigation. Lack of similar studies prevented us to compare the result; however these findings provide the baseline data for future work.

  17. Effect of silver nanoparticles on the physicochemical and antimicrobial properties of an orthodontic adhesive

    Directory of Open Access Journals (Sweden)

    Felipe Weidenbach DEGRAZIA

    Full Text Available ABSTRACT Orthodontic treatment with fixed brackets plays a major role on the formation of white spot lesions. Objective This study aimed to incorporate silver nanoparticle solutions (AgNP in an orthodontic adhesive and evaluate its physicochemical and antimicrobial properties. Material and Methods Silver nanoparticle solutions were added to a commercial adhesive in different concentrations (w/w: 0%, 0.11%, 0.18%, and 0.33%. Shear bond strength (SBS test was performed after bonding metal brackets to enamel. Raman spectroscopy was used to analyze in situ the degree of conversion (DC of the adhesive layer. The surface free energy (SFE was evaluated after the measurement of contact angles. Growth inhibition of Streptococcus mutans in liquid and solid media was determined by colony-forming unit count and inhibition halo, respectively. One-way ANOVA was performed for SBS, DC, SFE, and growth inhibition. Results The incorporation of AgNP solution decreased the SBS (p<0.001 and DC in situ (p<0.001 values. SFE decreased after addition of 0.18% and 0.33% AgNP. Growth inhibition of S. mutans in liquid media was obtained after silver addition (p<0.05. Conclusions The addition of AgNP solutions to Transbond™ XT adhesive primer inhibited S. mutans growth. SBS, DC, and SFE values decreased after incorporation up to 0.33% AgNP solution without compromising the chemical and physical properties of the adhesive.

  18. Effect of Extraction Solvents and Drying Methods on the Physicochemical and Antioxidant Properties of Helicteres hirsuta Lour. Leaves

    Directory of Open Access Journals (Sweden)

    Hong Ngoc Thuy Pham

    2015-12-01

    Full Text Available Helicteres hirsuta Lour. (H. hirsuta L. is widely distributed in southeast Asian countries and has been used traditionally as a medicinal plant. However, optimal conditions for preparation of dried materials for further processing and suitable solvents for the extraction of bioactive compounds have not been investigated. The objective of this study was to evaluate the effects of different extraction solvents and different drying conditions on the physicochemical properties and antioxidant capacity of the H. hirsuta L. leaves. The results showed that both extraction solvents and drying conditions had a significant impact on physicochemical and antioxidant properties of H. hirsuta L. leaves. Among the five solvents investigated, water could extract the highest level of solid content and phenolic compounds, whereas methanol was more effective for obtaining flavonoids and saponins than other solvents. The leaves dried under either hot-air drying at 80 °C (HAD80, or vacuum drying at 50 °C (VD50 yielded the highest amount of total phenolic compounds (7.77 and 8.33 mg GAE/g, respectively and total flavonoid content (5.79 and 4.62 mg CE/g, respectively, and possessed the strongest antioxidant power, while leaves dried using infrared drying at 30 °C had the lowest levels of bioactive compounds. Phenolic compounds including flavonoids had a strong correlation with antioxidant capacity. Therefore, HAD80 and VD50 are recommended for the preparation of dried H. hirsuta L. leaves. Water and methanol are suggested solvents to be used for extraction of phenolic compounds and saponins from H. hirsuta L. leaves for the potential application in the nutraceutical and pharmaceutical industries.

  19. Effect of different radiations on some physico-chemical properties of gum Arabic (Acacia senegal (L.) Wild)

    International Nuclear Information System (INIS)

    Elamin, R. M.

    2001-07-01

    Seven different Acacia senegal gum samples namely A1, A2, A3, A4, A5, A6, and A7 were collected from different trees in the same forest growing in Eldmazein season 1994/ 1995. Some physicochemical and functional properties were investigated i. e. moisture content, nitrogen content, specific rotation, molecular weight, emulsifying stability and water holding capacity. Also the effect of radiation from different sources gammaγ, ultraviolet (UV) and infra-red (IR) radiations with various doses i.e 150, 325 and 500 gray, 2,4 and 6 hours and 80, 105 and 140 C, respectively on some physicochemical and functional properties and component sugars of gum samples in solid from and solution of different concentrations were studied. Statistical analysis showed significant differences (P≤0.05) between all of these seven samples in their physicochemical and functional properties except in ph value. Also Ph values were not affected by different doses of γ, UV and IR radiations used in this study. Results showed that the moisture content, ash, nitrogen content and emulsifying stability were not affected γ( 60 (Co) irradiation where solid and aqueous solution of gum samples showed significant differences (P≤0.05) in specific rotation, intrinsic and molecular weight when exposed to various doses of γrays. Statistical analysis showed insignificant differences (P≤0.05) between the whole and irradiated solid gum by UV radiation on ash, nitrogen content and emulsifying stability. But there was a little decrease as radiation time increase on the moisture content. Reducing sugars and solubility were decreased from 1.88 % and 97.19 % of whole gum to 0.16 % and 84.1 % of gum irradiated by IR radiation at 140 C, respectively while moisture content reduced from 10.7 % to 0.4 %. Maximum absorbance of UV spectrum of the whole gum was reported at the wave length 280 nm. UV absorbance was not affected by Υand UV radiations while it increased of temperature. Thin layer chromatography

  20. Effect of natural Bayah zeolite particle size reduction to physico-chemical properties and absortion against potassium permanganate (KMnO4)

    Science.gov (United States)

    Widayanti, Siti Mariana; Syamsu, Khaswar; Warsiki, Endang; Yuliani, Sri

    2016-02-01

    Recently, researches on nanotechnology have been developed very rapid, as well as the utilization of nano-zeolites. Nano-sized material has several advantages which are expanding absorptive surfaces so it will enhance the material absorption and shorten the absorption time. Zeolite as a KMnO4 binder, has been widely recognized for its ability to extend the shelf life of vegetables and fruits. This study was conducted to determine zeolites physico-chemical characters from different particle size and the effect on KMnO4 absorption. Potassium permanganate (KMnO4) is a strong oxidizer for reducing the quantity of ethylene in storage process of fresh horticultural products. The treatment consisted of (1) different length of milling time (10, 20, 30, 40, and 60 minutes) and (2) the duration of chemical activation with 1 N KOH solution. Physical and chemical characters of zeolite were analyzed using BET, PSA, XRD and SEM. The research design was randomized design. The result implied that milling time was significantly affecting the zeolite particle size, material surface area, and the size of pore diameter and volume. Milling treatment for 40 minutes produced higher zeolite surface area and pore volume than other treatments. While the duration of chemical activation using 1 N KOH solution gives different effect on zeolite absorption to KMnO4 solution. Milling time for 60 minutes and activated for 48 hours has higher initial adsorption than other treatments.

  1. Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution.

    Science.gov (United States)

    Zheng, Yajun; Li, Yan

    2018-08-15

    Effects of cellulase hydrolysis, acid treatment and particle size distribution on the structure, physicochemical and functional properties of coconut cake dietary fiber (DCCDF) were studied. Results showed that both the cellulase hydrolysis and acid treatment contributed to the structural modification of DCCDF as evident from XRD, FT-IR and SEM analysis. Moreover, the cellulase hydrolysis enhanced soluble carbohydrate content, water holding capacity (WHC) and swelling capacity (WSC), α-amylase inhibition activity (α-AAIR), glucose dialysis retardation index (GDRI) and cation-exchange capacity (CEC) of DCCDF; but it had undesirable effects on colour, oil holding capacity (OHC) and emulsifying capacity (EC). On other hand, acid treatment decreased the WHC, WSC and GDRI, but improved the colour, CEC, OHC and emulsion stability of DCCDF. Furthermore, the WHC, WSC and EC of DCCDF increased as the particle size reduced from 250 to 167 μm, while the GDRI, OHC, α-AAIR and emulsion stability decreased with decreasing particle size. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage

    Directory of Open Access Journals (Sweden)

    Sule Gunaydin

    2017-01-01

    Full Text Available The influence of hydroxypropyl methylcellulose- (HPMC- beeswax (BW composite edible coatings formulated with or without food additives with antifungal properties on physicochemical and sensory properties of plums (Prunus salicina cv. “Friar” stored for 11 and 22 d at 1°C followed by a shelf life period of 5 d at 20°C was evaluated. Food preservatives selected from previous research included potassium sorbate (PS, sodium methyl paraben (SMP, and sodium ethyl paraben (SEP. Emulsions had 7% of total solid content and were prepared with glycerol and stearic acid as plasticizer and emulsifier, respectively. All the coatings reduced plum weight and firmness loss and coated fruit showed higher titratable acidity, soluble solids content, and hue angle values at the end of the storage period. In addition, physiological disorders such as flesh browning and bleeding were reduced in coated samples compared to uncoated controls. Paraben-based coatings were the most effective in controlling weight loss and the SMP-based coating was the most effective in maintaining plum firmness. Respiration rate, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of antifungal coatings. Overall, these results demonstrated the potential of selected edible coatings containing antifungal food additives to extend the postharvest life of plums, although further studies should focus on improving some properties of the coatings to enhance gas barrier properties and further increase storability.

  3. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

    DEFF Research Database (Denmark)

    Mora-Gallego, Héctor; Serra, Xavier; Guàrdia, Maria Dolors

    2013-01-01

    Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, inst...

  4. Gamma radiation effects on physico-chemical parameters of apple fruit during commercial post-harvest preservation

    International Nuclear Information System (INIS)

    Mostafavi, Hossein Ahari; Mirmajlessi, Seyed Mahyar; Mirjalili, Seyed Mohammad; Fathollahi, Hadi; Askari, Hadi

    2012-01-01

    The physico-chemical parameters (including moisture, total soluble solids, antioxidant activity, phenolic content and firmness) of cv. Red Delicious apple subjected to γ radiation were evaluated for their ability to avoid the post-harvest blue mold caused by Penicillium expansum during cold storage. Freshly harvested apples were inoculated with P. expansum. Treated fruits were irradiated at doses of 0, 300, 600, 900 and 1200 Gy and stored at 1 °C. Apples were evaluated at three month intervals. The results showed that there was a clear link between phenolic content and antioxidant activity, so that dose range of 900 Gy and higher significantly decreased phenolic content and antioxidant activity. The moisture percent of stored apples was more responsive to irradiation (at doses of 900–1200 Gy) than storage time and pathogen. Lesion diameter of pathogen-treated non-irradiated apples was significantly increased after three months. This means that storage at low temperature is not enough to avoid blue mold growth. As dose and storage time increased firmness decreased; also pathogen accelerated softening of stored apples. This study showed conclusively that low irradiation doses (300 and 600 Gy) combined with cold storage is a way to minimize apple quality losses during nine month storage period. - Highlights: ► A suitable method to reduce apple quality losses during nine month storage period. ► Effects of γ radiation and cold storage on physico-chemical parameters of the apple. ► Potential dual benefit of low irradiation dose combined with cold storage. ► Radiation dose determination for Penicillium expansum control.

  5. ROOTSTOCKS EFFECTS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF BORDÔ, ISABEL AND IAC 138-22 MÁXIMO MUST AND WINE

    Directory of Open Access Journals (Sweden)

    MARLON JOCIMAR RODRIGUES DA SILVA

    2017-09-01

    Full Text Available ABSTRACT It has been demonstrated that rootstocks can influence grape characteristics, but there are few data in literature about the rootstocks influence in the wine characteristics, especially in wines elaborated with Vitis labrusca or hybrid grapes. This study evaluated the influence of ‘IAC 766’ and ‘106-8 Mgt’ rootstocks on the physicochemical characteristics of ‘Bordô’, ‘Isabel’ and ‘IAC 138-22 ‘Máximo’ musts and wines. The musts were evaluated for pH, soluble solids, total acidity and soluble solids/acidity ratio. The wines were evaluated for density, alcohol content; total, volatile and fixed acidity; pH, dry extract, reducing sugars, reduced dry extract, alcohol in weight/reduced dry extract; free and total sulfur dioxide; anthocyanins, polyphenols index (I 280; polyphenols and total flavonoids and antioxidant activity. The ‘Bordô’, ‘Isabel’ and IAC 138-22 ‘Máximo’ musts had low soluble solids for winemaking. The ‘106-8 Mgt’ rootstock promoted higher dry extract content and reduced dry extract in Bordô wine, and lower total and fixed acidity in IAC 138-22 Máximo wine. In Isabel wine, higher pH was promoted by the ‘IAC 766’ rootstock. Aside from low total acidity of the Bordô wine, all the physicochemical characteristics of the wines studied are in accordance with Brazilian law. There was no effect of rootstocks in the phenolics content and antioxidant activity of wines.

  6. Effect of starter culture and turmeric on physico-chemical quality of carabeef pastirma.

    Science.gov (United States)

    Maurya, P; Borpuzari, R N; Nath, D R; Nath, N C

    2010-01-01

    Carabeef samples were sliced, pressed, cured and divided into 6 groups. Starter cultures (Micrococcus varians M483 (MV), Staphylococcus carnosus (SC), Lactobacillus sakei (LS), M. varians M483+ Lb. sakei and Staph. carnosus + Lb. sakei) were inoculated at the dose of 10(6)-0(7)cfu/g and stored at 10 ± 1°C for 7 days. Uninoculated samples were maintained as control. Samples were then divided into 2 treatment groups. Samples of treatment 1 (T1) were smeared with a paste of turmeric followed by application of a thick layer of the paste of garlic, cumin, black pepper and red pepper whereas, samples of treatment 2 (T2) were applied with a thick layer of spices as above without turmeric. With the gradual fall in pH there was a reduction in water-holding capacity (WHC) of samples. The WHC of samples treated with SC+LS of T1 reduced to 6.3 ± 0.03 cm(2) and those inoculated with MV+LS of T2 to 6.2 ± 0.03 cm(2). The extract release volume (ERV) increased in all samples during storage. The least ERV of 11.7 and 11.6 ml were recorded in samples inoculated with MV of T1 and T2, respectively. The tyrosine (TV) and thiobarbituric acid (TBA) number of turmeric treated samples were significantly lower than non turmeric treated samples. The samples inoculated with LS had the least TV of 30.9 mg tyrosine/100 g of meat and TBA number of 0.06 mg manoladehyde/kg of meat. Samples inoculated with MV and LS of both T1 and T2 were better in physico-chemical qualities.

  7. Physico-chemical effects of electron beam radiation on polypropylene film and its polyphenolic antioxydant

    International Nuclear Information System (INIS)

    Aymes-Chodur, C.; Legendre, B.; Yagoubi, N.; Betz, N.

    2002-01-01

    Complete text of publication follows. Even though plastics are widely used in various industrial applications, problems have occurred concerning the quality of the packaged products, due to the presence of potentially toxic additives that can migrate out of the polymer and thus contaminate the surrounding medium. This phenomenon is due to the fact that the additives are only mixed with the polymer powder before the plastic is molded, and as no chemical bond keeps them into the polymer matrix, additives are able to migrate as the plastic ages. In order to avoid this phenomenon, which can lead to the rejection of biomaterials, or food or drugs contamination problems, we intend to graft the additives into the polymer matrix by means of ionizing radiation. Indeed, previous studies have shown that radiation induces the formation of free radicals and hydroperoxides that can react with monomers to create covalent bonds. Our work deals with electron beam irradiation of polypropylene (PP) containing a known concentration of Irganox 1010, a polyphenolic antioxidant. High performance liquid chromatography (HPLC) measurements have been performed in order to evaluate the behavior of the additives under ionizing radiation, but the polymer matrix must also be characterized as a function of the absorbed radiation dose. This present study gives FTIR, high temperature size exclusion chromatography (SEC) and differential scanning calorimetry (DSC) results performed on both PP and Irganox 1010. They evidence the formation of oxidative groups such as free alcohols and hydroperoxides, and the formation of double bonds in the PP. SEC results highlight the scission of the polymer chains correlated to the degradation of the crystalline domains observed by DSC. Those physico-chemical modifications must be characterized for the understanding of the grafting and before the antioxidant activity is evaluated

  8. Contribution to the study of physico-chemical properties of surfaces modified by laser treatment. Application to the enhancement of localized corrosion resistance of stainless steels

    International Nuclear Information System (INIS)

    Pacquentin, W.

    2011-01-01

    Metallic materials are more and more used in severe conditions with particularly strong request for improving their behavior in aggressive environment and especially over long periods. The objective of this PhD work is to estimate the potentiality of a laser surface melting treatment on the improvement of the stainless steel 304L corrosion resistance, surface treatments by laser can be revisited on the basis of a recent change in the laser technology. In the frame of this work, a nano-pulsed laser fiber was chosen: it allows the treated surface to be melted for few microns in depth, followed by an ultra-fast solidification occurring with cooling rates up to 1011 K/s. The combination of these processes leads to the elimination of the surface defects, the formation (trapping) of metastable phases, the segregation of chemical elements and the growth of a new oxide layer which properties are governed by the laser parameters. To correlate these latter to the electrochemical reactivity of the surface, the influence of two laser parameters on the physico-chemical properties of the surface was studied: the laser power and the overlap of the laser impacts. To support this approach, the pitting corrosion resistance of the samples was determined by standard electrochemical tests. For specific laser parameters, the pitting potential of a 304L stainless steel was increased by more than 500 mV corresponding to an important enhancement in localized corrosion resistance in chloride environment. The interdependence of the different phenomena resulting from the laser treatment lead to a quite complex prioritization of their role on the sensibility of the 304L. However, it was demonstrated that the nature of the thermal oxide formed during the laser surface melting and the induced defects are first-order parameters for the initiation of pits. (author) [fr

  9. Effects of storage and packaging materials on some physicochemical properties and sensory and microbiological parameters of pineapple juice (ananas comosus)

    International Nuclear Information System (INIS)

    Shakpo, I.O.; Arawande, J.O.

    2010-01-01

    Physicochemical, microbiological and sensory parameters of concentrated pineapple juice stored in cans and glass bottles were studied over a period of ten weeks. There was slight increase in pH from 4.2 to 4.7 and to 4.8 and decrease in titratable acidity from 8.1 to 5.1 and to 4.6 mg/100 mL, whereas total solids (%) decreased from 76.23 to 65.47% and to 60.38% in canned and bottled pineapple concentrates, respectively. Over 90% loss of Vitamin C was observed, with the bottled samples retaining more Vitamin C than the canned samples. The microbial counts ranged from 2.0 X 103 to 2.4 X 104 cfu/mL whereas fungi and mesophilic bacteria, were not detected to 6 X 103 cfu/mL. Freshly prepared single strength juices of pineapple were better in terms of taste and colour, while the bottled reconstituted juice concentrate competed favourably with the fresh one in colour. The canned samples lost their colours within 10 weeks of storage. The glass bottled samples had a characteristic desirable aroma. Thus concentrated juice in glass bottles stored at room temperature enhanced the keeping quality of the juice and compared more favourably with the fresh juice than the canned concentrated juice. (author)

  10. Effect of the incorporation of chitosan on the physico-chemical, mechanical properties and biological activity on a mixture of polycaprolactone and polyurethanes obtained from castor oil.

    Science.gov (United States)

    Arévalo, Fabian; Uscategui, Yomaira L; Diaz, Luis; Cobo, Martha; Valero, Manuel F

    2016-11-01

    In the present study, polyurethane materials were obtained from castor oil, polycaprolactone and isophorone diisocyanate by incorporating different concentrations of chitosan (0.5, 1.0 and 2.0% w/w) as an additive to improve the mechanical properties and the biological activity of polyurethanes. The polyurethanes were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy, stress/strain fracture tests and swelling analysis, and the hydrophilic character of the surface was determined by contact angle trials. The objectives of the study were to evaluate the effect of the incorporation of chitosan on the changes of the physico-chemical and mechanical properties and the in vitro biological activity of the polyurethanes. It was found that the incorporation of chitosan enhances the ultimate tensile strength of the polyurethanes and does not affect the strain at fracture in polyurethanes with 5% w/w of polycaprolactone and concentrations of chitosan ranging from 0 to 2% w/w. In addition, PCL5-Q-PU formulations and their degradation products did not affect cell viability of L929 mouse fibroblast and 3T3, respectively. Polyurethane formulations showed antibacterial activities against Staphylococcus aureus and Escherichia coli bacteria. The results of this study have highlighted the potential biomedical application of this polyurethanes related to soft and cardiovascular tissues. © The Author(s) 2016.

  11. Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.

    Science.gov (United States)

    Xu, Enbo; Wu, Zhengzong; Pan, Xiaowei; Long, Jie; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

    2016-04-15

    In order to determine the effect of enzymatic extrusion on the physicochemical and antioxidant properties of rice/soybean mixture, different mass ratios (100/0, 95/5, 85/15, 70/30, 50/50 and 25/75%, w/w) were treated with thermostable α-amylase. The reduced special mechanical energy and the enhanced product temperature were closely and regularly linked with the increase of soybean content. The bulk density and water solubility index increased, and the water absorption index and viscosities decreased remarkably after enzymatic extrusion, however, the modification caused by α-amylase were dramatically eliminated with the increase of soybean content to ∼50%. Moreover, the addition of enzyme exhibited an improvement of the total phenolic/flavonoid content (TPC/TFC) and antioxidant capacities compared to traditional extrusion. The TPC/TFC retention of extrudate (ratios of 85/15 and 70/30%) attained over 90%, but dramatically decreased (72.91 and 67.81%, respectively) with soybean added to 75%, probably due to the great reduction of starch substrate for enzymatic hydrolysis. Crown Copyright © 2015. Published by Elsevier Ltd. All rights reserved.

  12. Effects of Lipids and Emulsifiers on the Physicochemical and Sensory Properties of Cosmetic Emulsions Containing Vitamin E

    Directory of Open Access Journals (Sweden)

    Lucia Montenegro

    2015-03-01

    Full Text Available Sensory properties are fundamental in determining the success of a cosmetic product. In this work, we assessed the influence of different oils and emulsifiers on the physicochemical and sensory properties of anti-ageing cosmetic O/W emulsions containing vitamin E acetate as active ingredient. No clear correlation between physicochemical properties and sensory characteristics was evidenced. Sensorial evaluation of these formulations pointed out that the emulsifier systems affected the perceived oiliness and absorbency during application of the product, thus influencing its acceptance. These results suggest the need for more detailed studies on the physicochemical factors involved in determining the consumers’ acceptance.

  13. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.

    Science.gov (United States)

    Cavender, George; Liu, Mingyang; Hobbs, Deborah; Frei, Balz; Strik, Bernadine; Zhao, Yanyun

    2014-10-01

    The effect of 3 different weed management strategies, nonweeding, hand weeding, and weed mat, were examined on physicochemical, sugar profile, and antioxidant properties of 2 cultivars of blackberry (Rubus spp), "Marion" and "Black Diamond" harvested at 3 time intervals during the 2012 season. Sensory analysis on flavor intensity of 6 different descriptors by an experienced panel was also performed on "Black Diamond" berries harvested at the same interval during the 2013 season. While weed management had no effect on pH, titratable acidity, and total soluble solids of either cultivar (P > 0.05), it showed a marked effect on total phenolics (5.65 to 7.80 mg GAE/g FW), total monomeric anthocyanins (1.07 to 2.85 mg/g FW), ORAC (271.51 to 644.97 μMol TE/g FW), FRAP (408.56 to 719.10 μMol Fe(2+) /g FW), sugar profile, and flavor intensity. Hand-weeding resulted in fruit antioxidant content and capacity as much as 30% greater, though the effect was not seen in the late harvest, where the nonweeded samples tended to have higher values. Overall, weed mat samples had the lowest antioxidant content and capacity in all harvests. Sugar profiling exhibited a greater variability based on cultivar and harvest, but overall, weed mat samples had lower sugar levels than fruit from the other 2 methods. Interestingly, the intensity of sensory attributes for "Black Diamond" appear to possibly be inversely related to phenolic and anthocyanin content, with the weed mat management strategy resulting in the highest values for virtually all sensory attributes. This study provided valuable information about the impact of organic production method on the quality of blackberries. Weed management is one of the largest costs associated with organic agriculture because of limited availability of approved herbicides. While much work has been done to evaluate the effect of different methods on plant growth and yield, few have determined the impact of weed management methods on fruit quality. This

  14. Gamma irradiation of Tetrapleura tetraptera fruit as a post-harvest technique and its subsequent effect on some phytochemicals, free scavenging activity and physicochemical properties

    International Nuclear Information System (INIS)

    Darfour, B.; Agbenyegah, S.; Ofosu, D.O.; Okyere, A.A.; Asare, I.K.

    2014-01-01

    Herbs, spices and medicinal plants have been cherished by many ancient cultures for their use in curing common ailments and promoting good health. The dry fruit of Tetrapleura tetraptera has a pleasant aroma and hence used as a spice for seasoning in many parts of Ghana. Contamination of the fruit can occur at any stage during harvesting, drying, processing, transportation and storage. T. tetraptera is prone to microbial contamination and insect infestation resulting in quality deterioration and economic loss. The study aimed at establishing the effect of gamma irradiation as a post-harvest processing technique on T. tetraptera fruit and the subsequent effect of the gamma irradiation on some phytochemicals, free radical scavenging activity and physicochemical properties. The T. tetraptera powder was packed in polythene bags and gamma irradiated with Cobalt 60 source at 5 kGy and 10 kGy at room temperature at a dose rate of 2 kGy/h. The total phenolic content, total flavonoid and DPPH free radical scavenging activity, pH, lactic acid, vitamin C, moisture, carbohydrate, protein and trace element content of the samples were analysed. The antioxidant potential of the T. tetraptera extract was observed to be enhanced in the solvent used for the extraction after the irradiation but not the radiation dose used. Irradiation only had substantial impacts on carbohydrate and protein, Cu, Mg, and Mn. The T. tetraptera studied was safe for human consumption as far as trace metal levels are concerned. This study therefore suggest that gamma irradiation up to 10 kGy could be used as a post-harvest technique in T. tetraptera as a spice or herb. - Highlights: • The doses used did not affect the phytochemicals and radical scavenging activity. • The antioxidant potential were enhanced by the solvent used in extraction. • Irradiation had substantial impacts on carbohydrate and protein, Cu, Mg, and Mn. • Tetrapleura tetraptera is safe to consume as far as trace mental levels

  15. The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab.

    Science.gov (United States)

    Sun, Bowen; Zhao, Yuanhui; Ling, Jiangang; Yu, Jingfen; Shang, Haitao; Liu, Zunying

    2017-06-01

    The objective of the present study was to investigate the effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab. As the storage time increased, the rates at which the total aerobic plate count, total volatile basic nitrogen, pH, peroxide value and thiobarbituric acid-reactive substances value increase were significantly lower for the superchilling with modified atmosphere packaging (SCS + MAP) treatment compared to superchilling storage (SCS) and chilling storage (CS). With increasing storage time, the carbonyl content of the proteins increased from 1.21 nmol/mg of protein (0 day) to 2.03, 1.87, 1.66 nmol carbonyl/mg protein on the 6th day for CS, SCS and SCS + MAP, respectively. The disulfide bonds increased in a similar manner, and the total sulfhydryl content, salt extractable protein and Ca-ATPase stability decreased. Sodium dodecyl sulphate polyacrylamide gel elcetrophoresis (SDS-PAGE) and microstructure analysis also indicated that SCS + MAP could reduce the degree of protein degradation. These results suggested that superchilling with modified atmosphere packaging offers an effective approach to slowdown protein and lipid oxidation, and extends the shelf life of swimming crab. However, superchilling with high-CO 2 packaging had a negative effect on the surface hydrophobicity and drip loss of swimming crab.

  16. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review.

    Science.gov (United States)

    Fernandes, Ângela; Antonio, Amilcar L; Oliveira, M Beatriz P P; Martins, Anabela; Ferreira, Isabel C F R

    2012-11-15

    The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushrooms preservation. Gamma, electron-beam and UV irradiation have been shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms. Studies evaluating the effects of ionizing radiation are available mainly in cultivated species such as Agaricus bisporus, Lentinus edodes and Pleurotus ostreatus. This review comprises a comprehensive study of the effects of irradiation on physico-chemical parameters (weight, colour, texture and pH), chemical compounds including nutrients (proteins, sugars and vitamins) and non-nutrients (phenolics, flavonoids and flavour compounds), and on biochemical parameters such as enzymatic activity of mushrooms for different species and from different regions of the world. Copyright © 2012 Elsevier Ltd. All rights reserved.

  17. Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation.

    Science.gov (United States)

    Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

    2015-10-01

    This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tested in situ at a Korean commercial soy sauce processing unit. Salt reduction resulted in higher acidity as well as lower pH and contents of residual sugar and ethanol. Moreover, undesired flavor characteristics, due to a lack of distinctive compounds, was observed. In addition, putrefactive Staphylococcus and Enterococcus spp. were present only during salt-reduced fermentation. To control these adverse effects, a single or mixed culture of two indigenous yeasts, Torulaspora delbrueckii and Pichia guilliermondii, producing high ethanol and 3-methyl-1-butanol, respectively, were tested. Overall, all types of yeast applications inhibited undesirable bacterial growth despite salt reduction. Of the starter cultures tested, the mixed culture resulted in a balance of more complex and richer flavors with an identical flavor profile pattern to that obtained from high salt soy sauce. Hence, this strategy using functional yeast cultures offers a technological option to manufacture salt-reduced soy sauce while preserving its typical sensory characteristics without affecting safety. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

    Science.gov (United States)

    Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

    2014-05-01

    This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta.

    Science.gov (United States)

    Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena

    2016-03-15

    A multi-analytical and multi-dimensional approach was used to investigate the effect of moisture and gluten on physico-chemical properties of shelf-stable ready to eat (RTE) pasta. Moisture and frozen water contents were not affected by formulation nor storage time. Hardness and retrograded amylopectin significantly increased during storage in all samples, more markedly in pasta with the lowest moisture content. Higher amounts of water and gluten reduced pasta hardening and contributed to control RTE pasta quality. (1)H FID became steeper in all samples during storage, but no effect of high moisture and gluten levels was observed on the mobility of these protons. Three proton T2 populations were observed (population C, population D and population E). Population C and D were not resolved during all storage. (1)H T2 relaxation time of the most abundant population (population E) shifted to shorter times and the amount of protons increased during storage, more importantly in the samples with lower moisture and gluten content. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Effect of superfine grinding on the physico-chemical, morphological and thermogravimetric properties of Lentinus edodes mushroom powders.

    Science.gov (United States)

    Ming, Jian; Chen, Long; Hong, Hui; Li, Jinlong

    2015-09-01

    Lentinus edodes is an edible mushroom commonly known as shiitake, which is the second most produced and consumed edible mushroom in the world and is an important nutrient source in the human diet. To fully use L. edodes, the mushrooms are occasionally ground into powder as a flavourful and functional food additive. This study produces powders from the cap and stipe of Lentinus edodes mushrooms through superfine grinding. These powders are composed of sub-micron range particles with various size distributions. The superfine grinding process is then compared with shear pulverisation to determine the different effects on both the cap and stipe powders in terms of particle size and physico-chemical, morphological and thermogravimetric properties. When average particle size was reduced to 0.54 and 0.46 µm, respectively, the moisture and protein content, angles of repose and slide, and water holding capacity of the powders decreased to varied extents. However, soluble dietary fibre, water solubility index, and swelling capacity increased. Scanning electron microscope images suggested that the superfine grinding process effectively changed the original surface structure of the L. edodes powders. The curves of thermogravimetric analysis and those of the derivatives of thermogravimetry indicated that superfine grinding can improve the thermostability of L. edodes powders. Furthermore, superfinely ground L. edodes powders may be used as pharmaceutical or food additives in various fields. The present study suggests that superfinely ground L. edodes powders may be applied in various fields as pharmaceutical or food additives. © 2014 Society of Chemical Industry.

  1. Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal.

    Science.gov (United States)

    Zhang, Bo; Liu, Guo; Ying, Danyang; Sanguansri, Luz; Augustin, Mary Ann

    2017-10-01

    Canola meal has potential as a high protein food ingredient. The extrusion-induced changes in color, pH, extractable protein and in vitro protein digestibility of canola meal under different extrusion conditions was assessed. The extrusion barrel moisture (24%, 30% or 36%) and screw kneading block length (0, 30 or 60mm) were used as independent process parameters. Extrusion at high barrel moisture (36%) favored protein aggregation resulting in lower extractable protein compared to extrusion at the lowest barrel moisture (24%). At lower barrel moisture contents (24% and 30%), a longer kneading block length increased extractable protein but this was not the case at 36% barrel moisture. Canola protein digestibility was improved upon extrusion at 30% barrel moisture but there was no significant change at lower (24%) or higher (36%) barrel moisture. The kneading block length of the screw had no significant effect on the canola protein digestibility within the same barrel moisture level. The relationship between the physico-chemical parameters and in vitro digestibility was examined. This study highlighted the complex interplay of extrusion processing variables that affect protein degradation and the interaction of components, with consequent effects on protein digestibility. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Effect of pulsed electric fields on microbial inactivation and physico-chemical properties of whole porcine blood.

    Science.gov (United States)

    Boulaaba, Annika; Egen, Nathalie; Klein, Günter

    2014-04-01

    The objective of this study was to determine the lethal effectiveness of pulsed electric fields on the inactivation of the porcine blood endogenous microflora. Furthermore, the impact of pulsed electric field application on physico-chemical and sensory properties in this medium should be proved. Blood samples from a commercial abattoir in Germany were processed by a continuous pilot plant-pulsed electric field system at electric field strength of 11 kV/cm for treatment times of 163 and 209 µs. The applied pulse frequencies of 134 and 175 Hz correspond to an energy input of 91 and 114 kJ/kg, respectively. In these conditions, the effectiveness of pulsed electric field processing on microbial inactivation was limited: 1.35 log10 CFU/mL reduction of total aerobic plate count (p pulsed electric field-treated blood samples. Pulsed electric field processing leads to a complete hemolysis of the red blood cells, in addition significant decreased L* (lightness), a* (redness) and b* (yellowness) values (p < 0.0001) were observed. Furthermore, changes in the sensory attributes color (changed from red to dark brown) and odor (changed from fresh to musty and tangy) were noticed.

  3. Towards a molecular understanding of cellulose dissolution in ionic liquids: anion/cation effect, synergistic mechanism and physicochemical aspects.

    Science.gov (United States)

    Li, Yao; Wang, Jianji; Liu, Xiaomin; Zhang, Suojiang

    2018-05-07

    Cellulose is one of the most abundant bio-renewable materials on the earth and its conversion to biofuels provides an appealing way to satisfy the increasing global energy demand. However, before carrying out the process of enzymolysis to glucose or polysaccharides, cellulose needs to be pretreated to overcome its recalcitrance. In recent years, a variety of ionic liquids (ILs) have been found to be effective solvents for cellulose, providing a new, feasible pretreatment strategy. A lot of experimental and computational studies have been carried out to investigate the dissolution mechanism. However, many details are not fully understood, which highlights the necessity to overview the current knowledge of cellulose dissolution and identify the research trend in the future. This perspective summarizes the mechanistic studies and microscopic insights of cellulose dissolution in ILs. Recent investigations of the synergistic effect of cations/anions and the distinctive structural changes of cellulose microfibril in ILs are also reviewed. Besides, understanding the factors controlling the dissolution process, such as the structure of anions/cations, viscosity of ILs, pretreatment temperature, heating rate, etc. , has been discussed from a structural and physicochemical viewpoint. At the end, the existing problems are discussed and future prospects are given. We hope this article would be helpful for deeper understanding of the cellulose dissolution process in ILs and the rational design of more efficient and recyclable ILs.

  4. Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages.

    Science.gov (United States)

    Chouliara, I; Samelis, J; Kakouri, A; Badeka, A; Savvaidis, I N; Riganakos, K; Kontominas, M G

    2006-10-01

    Changes in microbiological and physicochemical quality attributes resulting from the use of irradiation in the production of Greek dry fermented sausage were investigated as a function of fermentation/ripening time. Results showed that irradiating meat/fat trimmings at 2 or 4kGy prior to sausage production eliminated natural contamination with Listeria spp., and reduced pseudomonads, enterococci and pathogenic staphylococci, and enterobacteria, to less than 2 and 1logcfug(-1), respectively. Pseudomonads were very sensitive (>3.4 log reduction) to either radiation dose. Yeasts were the most resistant followed by inherent lactic acid bacteria; their reductions on the trimmings were radiation dose-dependent. Residual effects of irradiation were noted against enterococci, but not against gram-negatives which died off fast during fermentation even in non-irradiated samples. Growth of the starter bacteria, Lactobacillus pentosus and Staphylococcus carnosus, inoculated in the sausage batters post-irradiation was unaffected by the 2 or 4kGy pre-treatment of the trimmings. Irradiation had little or no effect at the end of ripening period (28 days) on pH, moisture content and color (parameters L(∗), a(∗), and b(∗)). Changes in TBA values were small but statistically significant with irradiated samples having higher TBA values than control samples.

  5. Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages.

    Science.gov (United States)

    Jin, Sang-Keun; Yang, Han-Sul; Choi, Jung-Seok

    2017-01-01

    This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at 10°C for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam. extract added. In addition, the antioxidant activity and antimicrobial activity in the sausages displayed significant increases ( p <0.05). Therefore, although it was concluded that the addition of Gleditsia sinensis Lam. extract is not effective for improvement of the physical properties compared to chemical additives in sausages, it could be applied to meat products as a natural preservatives.

  6. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.

    Science.gov (United States)

    Cortés, R Nallely Falfán; Guzmán, Iñigo Verdalet; Martínez-Bustos, Fernando

    2014-12-01

    The aim of this work was to study the effect of the addition of passion fruit pulp (PFP: 0-7%), the variation of barrel temperature in the third zone extruder (BT: 80-140 °C) and feed moisture (FM:16-30%) in a blend of corn starch and passion fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18%), passion fruit pulp concentration (1.42%) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and passion fruit pulp concentration resulted in higher penetration force values of extrudates. The passion fruit pulp concentration showed a highly significant effect (p ≤ 0.01) on the L *, a * and b * parameters. Passion fruit pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.

  7. Effects of Ultra-High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk.

    Science.gov (United States)

    Mukherjee, Dipaloke; Chang, Sam K C; Zhang, Yin; Mukherjee, Soma

    2017-10-01

    This study investigated the efficacy of ultra-high pressure homogenization (UHPH) in the presence or absence of added hydrocolloids for enhancing a range of physic-chemical properties of soymilk-which are important for extending shelf-life. Soymilk preparations containing different concentrations (0.01%, 0.02%, and 0.05%, w/v) of 2 different hydrocolloids (κ-carrageenan, κ-C, and gum Arabic, GA) were subjected to 3 different levels of UHPH (70, 140, and 210 MPa) and stored in sterilized containers at 4 °C. Emulsion properties of the soymilk preparations were analyzed over a period of 5 weeks. The results showed that soymilk with 0.05% κ-C had markedly improved storage properties, evident by significantly (P homogenization and addition of hydrocolloids to prevent aggregation of soymilk particles and the retention of antioxidant capacity. The results showed enhancement of the quality of soymilk during storage. The techniques developed can be adopted by the food industry. © 2017 Institute of Food Technologists®.

  8. Effect of pasteurization and lactic acid bacteria on physicochemical, microbiological and sensorial characteristics of costeño cheese

    Directory of Open Access Journals (Sweden)

    José G. Serpa

    2016-07-01

    Full Text Available The effect of pasteurization and starter cultures on physicochemical, microbiological and sensorial characteristics of costeño cheese was determined. A completely randomized design was conducted, three treatments (T and three replicates: Treatment 1 (T1: cheese manufactured with pasteurized milk without starter cultures, Treatment 2 (T2: cheese manufactured with pasteurized milk with Lactococcus lactis and Lactococcus cremoris (1:1 and treatment 3 (T3: cheese manufactured with pasteurized milk with Lactococcus lactis, Lactococcus cremoris and Streptococcus thermophillus (0.5:0.5:1. Treatments were compared to a control sample that was prepared with raw milk without starter cultures. Concentration of 1.5% (v/v of culture was used in relation to the amount of used milk in each treatment. Moisture content was higher in all treatments compared to the control and protein and fat content were significantly lower. Acidity was significantly higher in samples from T2 y T3 compared to T1 and control, due to the metabolism of starter cultures. Total coliforms, yeast and mold counts showed a significant reduction due to pasteurization process in all treatments. Regarding sensorial analysis, hedonic test showed a greater preference in cheese manufactured with T2 (P<0.05. There were no significant preferences between T1, T3 and control. Additionally, yield was significantly higher with T1 (22% and T3 (23% compared to control.

  9. Effect of ultrasonic and microwave disintegration on physico-chemical and biodegradation characteristics of waste-activated sludge.

    Science.gov (United States)

    Doğruel, Serdar; Özgen, Aslı Sedem

    2017-04-01

    The purpose of this study was to investigate the effect of ultrasonic and microwave disintegration on physico-chemical and biodegradability properties of waste-activated sludge (WAS) from a municipal wastewater treatment plant. Another aim was to carry out particle size distribution (PSD) analysis as an integral component of sludge characterization to highlight the transformation mechanisms involved in pretreatment processes and better understand the biodegradation patterns of sonicated and irradiated WAS liquids examined by means of respirometric measurements. Various combinations of sonication and microwave irradiation parameters were applied to optimize operating conditions. The optimum ultrasonic density was determined as 1.5 W/mL, and energy dosages lower than 30,000 kJ/kg TS resulted in a fairly linear increase in the soluble chemical oxygen demand (SCOD) release. An irradiation time of 10 min and a temperature of 175°C were selected as the optimum microwave pretreatment conditions for sludge liquefaction. The most apparent impact of ultrasonication on the PSD of COD was the shifting of the peak at the particulate fraction (>1600 nm) toward the lowest size range (<2 nm). Microwave heating at the selected experimental conditions and ultrasonic pretreatment at 30,000 kJ/kg TS exhibited comparable size distribution and biodegradation characteristics to those of domestic sewage.

  10. Effect of sub- and supercritical water treatments on the physicochemical properties of crab shell chitin and its enzymatic degradation.

    Science.gov (United States)

    Osada, Mitsumasa; Miura, Chika; Nakagawa, Yuko S; Kaihara, Mikio; Nikaido, Mitsuru; Totani, Kazuhide

    2015-12-10

    This study examined the effects of sub- and supercritical water pretreatments on the physicochemical properties of crab shell α-chitin and its enzymatic degradation to obtain N,N'-diacetylchitobiose (GlcNAc)2. Following sub- and supercritical water pretreatments, the protein in the crab shell was removed and the residue of crab shell contained α-chitin and CaCO3. Prolonged pretreatment led to α-chitin decomposition. The reaction of pure α-chitin in sub- and supercritical water pretreatments was investigated separately; we observed lower mean molecular weight and weaker hydrogen bonds compared with untreated α-chitin. (GlcNAc)2 yields from enzymatic degradation of subcritical (350 °C, 7 min) and supercritical water (400 °C, 2.5 min) pretreated crab shell were 8% and 6%, compared with 0% without any pretreatment. This study shows that sub- and supercritical water pretreatments of crab shell provide to an alternative method to the use of acid and base for decalcification and deproteinization of crab shell required for (GlcNAc)2 production. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Effect of Phosphorylation and Copper(II or Iron(II Ions Enrichment on Some Physicochemical Properties of Spelt Starch

    Directory of Open Access Journals (Sweden)

    Jacek Rożnowski

    Full Text Available ABSTRACT: This paper provides an assessment of the effect of saturation of spelt starch and monostarch phosphate with copper or iron ions on selected physicochemical properties of the resulting modified starches. Native and modified spelt starch samples were analyzed for selected mineral element content using Atomic Absorption Spectroscopy (AAS. Thermodynamic properties were measured using DSC, and pasting properties by RVA. Flow curves of 5% pastes were plotted and described using the Herschel-Bulkley model. The structure recovery ratio was measured. AAS analysis established the presence of iron(II and copper(II ions in the samples of modified starches and that potassium and magnesium ions had leached from them. In comparison to unfortified samples, enriching native starch with copper(II ions decreases value of all temperatures of phase transformation about 1.3-2.7 °C, but in case of monostarch phosphates bigger changes (2.8-3.7 °C were observed. Fortified native spelt starch with copper(II ions caused increasing the final viscosity of paste from 362 to 429 mPa·s. However, presence iron(II ions in samples caused reduced its final viscosity by 170 (spelt starch and 103 mPa·s (monostarch phosphate. Furthermore, enriching monostarch phosphate contributed to reduce degree of structure recovery of pastes from 70.9% to 66.6% in case of copper(II ions and to 59.9% in case of iron(II ions.

  12. Dynamics of Physical and Physicochemical Properties of Urban Soils under the Effect of Ice-Melting Salts

    Science.gov (United States)

    Azovtseva, N. A.; Smagin, A. V.

    2018-01-01

    Physical (water content, density, and air and water regimes) and physicochemical (electrical conductivity, pH, and SAR) properties of urban soils were investigated on test plots of Moscow to evaluate their dynamics under anthropogenic impact. The wilting point and the dependence of the capillary-sorption and total water potentials of the soil water content were determined in laboratory experiments with natural and artificially saline soil samples to evaluate the effect of salt antifreeze substances on water availability for plants under conditions of active application of deicing reagents. Seasonal dynamics of these parameters were investigated. It was found that electrolytes display a steady tendency for the accumulation and redistribution in the root zone rather than for their deep leaching despite humid climatic conditions in Moscow megalopolis. In summer, regular droughts result in drying of the root zone to critical values and to the concentration of electrolytes up to the values that make the total water potential of soil unsuitable for water uptake by roots. The key factor of soil degradation under the impact of electrolytes is the soil dispersity: the finer the texture, the higher the soil salinization and solonetzicity and the stronger irreversible changes in the soil water retention capacity and physical properties.

  13. Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

    Directory of Open Access Journals (Sweden)

    Lilian A Gogo

    2012-04-01

    Full Text Available Normal 0 false false false EN-US X-NONE X-NONE High protein yoghurt was made from whole milk, fortified with egg white (30% v/v and skim milk powder at 12% (w/v. Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v, were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v. The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

  14. Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk.

    Science.gov (United States)

    Temiz, Hasan; Dağyıldız, Kübra

    2017-01-01

    The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein.

  15. Effect of the conditions of isolation on the physicochemical properties of human serum albumin in the norm and with pathology

    Science.gov (United States)

    Ivanov, A. I.; Zhbankov, R. G.; Korolenko, E. A.; Korolik, E. V.; Meleshchenko, L. A.; Sarnatskaya, V. V.; Nikolaev, V. G.; Nikolaichik, V. V.; Yushko, L. A.

    1997-01-01

    Differential scanning calorimetry and IR spectrosocopy were used to investigate the effect of the procedure of isolation of human serum albumin on its physicochemical characteristics. It is shown that fractionation of blood plasma with ethylene glycol followed by ion exchange chromatography can be used to obtain albumin of normal donors that is similar to the albumin in the nonfractionated plasma according to melting thermograms. Endotherms of human serum albumin samples that were obtained by affinity chromatography and preparative electrophoresis are bimodal, unlike the monophasic for albumin obtained by polyethylene glycol precipitation. These changes result from a higher content of nonetherified fatty acids in the albumin samples obtained by affinity chromatography and from modification of the secondary protein structure in the samples obtained by electrophoresis. Analysis of melting thermograms of serum albumin from patients with uremia, chronic hepatitis, and peritonitis shows that fractionation of blood with polyethylene glycol preserves the thermodynamic characteristics of the various pathological serum albumins to the greatest extent. The present results demonstrate the advantage of polyethylene glycol fractionation for isolation of native preparations of normal and “pathological” human serum albumin.

  16. Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar

    Science.gov (United States)

    Hajal, Masturah Ebni; Ghani, Maaruf Abd; Daud, Norlida Mat

    2015-09-01

    Awareness of the nutritional content of food has increased with the emergence of various health products in the market. Cereal bar is one of the beneficial foods among consumer that concern on their healthy food. This study was conducted to develop a brown rice bar that contain active ingredients (H. gordonii and seaweed powder) and to determine the effect on sensory evaluation and physicochemical properties (colour, texture and proximate analysis) of this product. This study consisted of two phases in which the first phase consisted of development of ten formulations including control. All of the formulations were undergo analysis of colour, texture and sensory evaluation. Based on the sensory evaluation, Control (H. gordonii: 0%, seaweed: 0%) and two best formulations that consist of formulation 6 (H. gordonii: 1.6%; seaweed: 2.8%) and formulation 9 (H. gordonii: 2.4%, seaweed: 2.8%) were chosen to undergo the second phase which is proximate analysis. Base on the result, were significant different (p<0.05) on proximate analysis except for the protein and moisture content. Therefore, it can be concluded that H. gordonii is a good source of fiber when adding in a bar.

  17. Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham

    Directory of Open Access Journals (Sweden)

    José Antonio Aguilar-Rico

    2011-12-01

    Full Text Available The substitution effect of carrageenan, soy protein and potato starch by orange bagasse on physico-chemical characteristics of cooked ham was evaluated. A 33 factorial design was used, with substitution levels of 0, 50 and 100%. The results indicate that the substitution of potato starch for orange bagasse results in increase in the ham yield, but to replace the carrageenan and/or soy protein by orange bagasse, cause decrease in yield below that non-substituted ham. Moreover, if even yields increase with substitution of potato starch by orange bagasse, however, the textural characteristics of the product obtained showed deficiency in comparison with thenon-substituted ham. Apparently orange bagasse substitution does not alter the matrix stability formation in ham, so there was no significant difference in expressible moisture. Substitution of carrageenan, soy protein and potato starch by orange bagasse in ham has highest influence on pH and color parameters, this due probably to compounds presents in the fruit (citric acid and carotenoids. Orange bagasse has high potential as a novel source of dietary fiber in food industry.

  18. Effect of gamma irradiation on physicochemical properties of commercial poly(lactic acid) clamshell for food packaging

    International Nuclear Information System (INIS)

    Madera-Santana, Tomás J.; Meléndrez, R.; González-García, Gerardo; Quintana-Owen, Patricia; Pillai, Suresh D.

    2016-01-01

    Poly(lactic acid) (PLA) is a well-known biodegradable polymer with strong potential application in food packaging industry. In this paper, samples of PLA clamshell for tomatoes packaging were exposed with 60 CO γ-ray's source (1.33 MeV) at different dose levels (0, 10, 60, 150, 300, and 600 kGy), at room temperature and in presence of air. The physicochemical properties of neat PLA and sample exposed to gamma irradiation were investigated using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), gel permeation chromatography (GPC), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and tensile measurements. Results show as the dose increases, the molecular weight (M w ), melting temperature (T m ), tensile strength and elongation at break decreased. However, the tensile modulus increased with increasing doses. The surface of PLA clamshells was degraded (scratches and minor cracks) when samples were exposed to doses greater than 60 kGy. - Highlights: • The gamma irradiation effects on PLA clamshells were studied. • DSC, XRD, NMR and FTIR analysis were used for PLA clamshell characterization. • The M w , T m , strength and elongation of the irradiated PLA clamshells decreased. • The tensile modulus increased with increasing gamma doses. • The Surface of PLA clamshell showed scratches and minor cracks.

  19. Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

    Directory of Open Access Journals (Sweden)

    Kumoro Andri

    2018-01-01

    Full Text Available With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes, followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC. The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

  20. Effect of flaming on wild mustard (Sinapis arvensis L. soil seed bank, soil micro organisms and physicochemical characteristics

    Directory of Open Access Journals (Sweden)

    H. Salimi

    2016-05-01

    Full Text Available In order to study the effect of flaming on seed viability of Sinapis arvensis L., changes in microorganisms population and physicochemical characteristics of soil after canola (Brassica napus L. harvesting, an experiment was carried out based on randomized complete block design with four replications and eight treatments at Karaj Research Center, Iran, during 2005- 2006. After harvesting canola at the end of spring, wild mustard seeds were distributed evenly on the surface of the soil. In some plots, canola stubbles were left on the ground and in some plots canola stubbles were taken off. Under this condition, the following treatments were applied: Flaming under wet and dry soil condition, burning stubbles under wet and dry soil condition. In other plots canola stubbles were taken off the plots and then flaming was applied under wet and dry soil conditions. Check plots did not receive any treatment. Results indicated that all treatments reduced seed viability, and the highest loss in seedling density occurred in the flaming treatment on dry-soil. Flaming did not have any serious affect on soil microorganisms or on its other physiochemical aspects, however dry-soil treatments proved the safest.

  1. Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization.

    Science.gov (United States)

    Chen, Gengjun; Ehmke, Laura; Miller, Rebecca; Faa, Pierre; Smith, Gordon; Li, Yonghui

    2018-06-07

    Soft wheat flour doughs were prepared with different levels of salt (NaCl) and/or baking soda (NaHCO3). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and/or baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including Zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed phase high performance liquid chromatography (RP-HPLC). Addition of high levels of NaHCO3 (1.0 % fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl and/or NaHCO3. Addition of NaHCO3 or NaCl also decreased both free sulfhydryl content and random coil structure of gluten isolated from the doughs. Overall, NaCl and/or NaHCO3 induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. Our study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.

  2. The Effects of SiO2 Nanoparticles on Mechanical and Physicochemical Properties of Potato Starch Films

    Directory of Open Access Journals (Sweden)

    Z. Torabi

    2013-06-01

    Full Text Available In this paper effect of SiO2 nanoparticles was investigated on potato starch films. Potato starch films were prepared by casting method with addition of nano-silicon dioxide and a mixture of sorbitol/glycerol (weight ratio of 3 to 1 as plasticizers. SiO2 nanoparticles incorporated to the potato starch films at different concentrations 0, 1, 2, 3, and 5% of total solid, and the films were dried under controlled conditions.  Physicochemical properties such as water absorption capacity (WAC, water vapor permeability (WVP and mechanical properties of the films were measured. Results show that by increasing the concentration of silicon dioxide nanoparticles, mechanical properties of films can be improved. Also incorporation of silicon dioxide nanoparticles in the structure of biopolymer decrease permeability of the gaseous molecules such as water vapor. In summary, addition of silicon dioxide nanoparticles improves functional properties of potato starch films and these bio Nano composites can be used in food packaging.

  3. Effect of the Amount and Particle Size of Wheat Fiber on the Physicochemical Properties and Gel Morphology of Starches.

    Directory of Open Access Journals (Sweden)

    Qingjie Sun

    Full Text Available Effects of added wheat fiber, with different levels and particle sizes, on the physicochemical properties and gel morphology of wheat starch and mung bean starch were investigated, using rapid visco analyzer (RVA, texture analyzer (TPA and scanning electron microscopy (SEM. Each starch was added with wheat fiber at 10, 20, 30 and 40% (weight basis, g/100g, and different sizes of 60, 100 and 180 mesh, respectively. The peak viscosity (PV of starches with wheat fiber were higher than the control. Starches had the highest PV with 40%, 60 mesh wheat fiber. The starches with wheat fiber showed higher hardness when compared to the control. Wheat starch and mung bean starch, with 40%, 60 mesh wheat fiber, had the highest hardnesses of 147.78 and 1032.11 g, respectively. SEM showed that the dense honeycomb structure of starch gel was diminished with increasing wheat fiber. Additionally, the number of internal pores was reduced, and a large lamellar structure was formed.

  4. Influence of the physicochemical and aromatic properties on the chemical reactivity and its relation with carcinogenic and anticoagulant effect of 17β-aminoestrogens

    Energy Technology Data Exchange (ETDEWEB)

    Soriano-Correa, Catalina, E-mail: socc@puma2.zaragoza.unam.mx [Química Computacional, FES-Zaragoza, Universidad Nacional Autónoma de México (UNAM), Iztapalapa, Mexico City (Mexico); Raya, Angélica [Unidad Profesional Interdisciplinaria de Ingeniería Campus Guanajuato, Instituto Politécnico Nacional (IPN), Silao de la Victoria, Guanajuato (Mexico); Barrientos-Salcedo, Carolina [Laboratorio de Química Médica y Quimiogenómica, Facultad de Bioanálisis Campus Veracruz - Boca del Río, Universidad Veracruzana, Veracruz (Mexico); Esquivel, Rodolfo O. [Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa (UAM-Iztapalapa), Mexico City (Mexico)

    2014-06-25

    Highlights: • The aromatic A-ring of 17β-aminoestrogens contribute to its anticoagulant effect. • The electron-donor substituent groups favored the basicity of 17β-aminoestrogens. • The physicochemical properties are important in the carcinogenic effect of anticoagulant molecules. - Abstract: Activity of steroid hormones is dependent upon a number of factors, as solubility, transport and metabolism. The functional differences caused by structural modifications could exert an influence on the chemical reactivity and biological effect. The goal of this work is to study the influence of the physicochemical and aromatic properties on the chemical reactivity and its relation with the carcinogenic risk that can associate with the anticoagulant effect of 17β-aminoestrogens using quantum-chemical descriptors at the DFT-B3LYP, BH and HLYP and M06-2X levels. The relative acidity of (H1) of the hydroxyl group increases with electron-withdrawing groups. Electron-donor groups favor the basicity. The steric hindrance of the substituents decreases the aromatic character and consequently diminution the carcinogenic effect. Density descriptors: hardness, electrophilic index, atomic charges, molecular orbitals, electrostatic potential and their geometric parameters permit analyses of the chemical reactivity and physicochemical features and to identify some reactive sites of 17β-aminoestrogens.

  5. Effects of Selected Physicochemical Parameters on Zerumbone Production of Zingiber zerumbet Smith Cell Suspension Culture.

    Science.gov (United States)

    Jalil, Mahanom; Annuar, Mohamad Suffian Mohamad; Tan, Boon Chin; Khalid, Norzulaani

    2015-01-01

    Zingiber zerumbet Smith is an important herb that contains bioactive phytomedicinal compound, zerumbone. To enhance cell growth and production of this useful compound, we investigated the growth conditions of cell suspension culture. Embryogenic callus generated from shoot bud was used to initiate cell suspension culture. The highest specific growth rate of cells was recorded when it was cultured in liquid Murashige and Skoog basal medium containing 3% sucrose with pH 5.7 and incubated under continuous shaking condition of 70 rpm for 16 h light and 8 h dark cycle at 24°C. Our results also revealed that the type of carbohydrate substrate, light regime, agitation speed, and incubation temperature could affect the production of zerumbone. Although the zerumbone produced in this study was not abundant compared to rhizome of Z. zerumbet, the possibility of producing zerumbone during early stage could serve as a model for subsequent improvement.

  6. Effects of Selected Physicochemical Parameters on Zerumbone Production of Zingiber zerumbet Smith Cell Suspension Culture

    Directory of Open Access Journals (Sweden)

    Mahanom Jalil

    2015-01-01

    Full Text Available Zingiber zerumbet Smith is an important herb that contains bioactive phytomedicinal compound, zerumbone. To enhance cell growth and production of this useful compound, we investigated the growth conditions of cell suspension culture. Embryogenic callus generated from shoot bud was used to initiate cell suspension culture. The highest specific growth rate of cells was recorded when it was cultured in liquid Murashige and Skoog basal medium containing 3% sucrose with pH 5.7 and incubated under continuous shaking condition of 70 rpm for 16 h light and 8 h dark cycle at 24°C. Our results also revealed that the type of carbohydrate substrate, light regime, agitation speed, and incubation temperature could affect the production of zerumbone. Although the zerumbone produced in this study was not abundant compared to rhizome of Z. zerumbet, the possibility of producing zerumbone during early stage could serve as a model for subsequent improvement.

  7. Modelling the physico-chemical effect of silver electrorefining as effect of temperature, free acid, silver, copper and lead concentrations

    Science.gov (United States)

    Aji, Arif T.; Kalliomäki, Taina; Wilson, Benjamin P.; Aromaa, Jari; Lundström, Mari

    2017-01-01

    The study of electrolyte bath properties is essential for the improvement of silver electrolysis based processes. The paper outlines investigations into suitable models for the calculation of physico-chemical properties with the emphasis placed on conductivity, density and viscosity. Measurements were conducted within the industrial operation parameters used for silver electrolytes and the results indicate that these type of industrial electrolytes have an operating conductivity within the range of 60-140 mS/cm, density of 1.05-1.14 g/cm3 and a viscosity of 0.75-0.91 mm2/s. A representative model for each of these properties was proposed in order to calculate the conductivity, density and viscosity of silver electrolyte. From the evaluation of models, it was determined that all models have R2 (accuracy of fit) and Q2 (accuracy of prediction) values above 0.9 and thus can be regarded as excellent models.

  8. Gamma irradiation of Tetrapleura tetraptera fruit as a post-harvest technique and its subsequent effect on some phytochemicals, free scavenging activity and physicochemical properties

    Science.gov (United States)

    Darfour, B.; Agbenyegah, S.; Ofosu, D. O.; Okyere, A. A.; Asare, I. K.

    2014-09-01

    Herbs, spices and medicinal plants have been cherished by many ancient cultures for their use in curing common ailments and promoting good health. The dry fruit of Tetrapleura tetraptera has a pleasant aroma and hence used as a spice for seasoning in many parts of Ghana. Contamination of the fruit can occur at any stage during harvesting, drying, processing, transportation and storage. T. tetraptera is prone to microbial contamination and insect infestation resulting in quality deterioration and economic loss. The study aimed at establishing the effect of gamma irradiation as a post-harvest processing technique on T. tetraptera fruit and the subsequent effect of the gamma irradiation on some phytochemicals, free radical scavenging activity and physicochemical properties. The T. tetraptera powder was packed in polythene bags and gamma irradiated with Cobalt 60 source at 5 kGy and 10 kGy at room temperature at a dose rate of 2 kGy/h. The total phenolic content, total flavonoid and DPPH free radical scavenging activity, pH, lactic acid, vitamin C, moisture, carbohydrate, protein and trace element content of the samples were analysed. The antioxidant potential of the T. tetraptera extract was observed to be enhanced in the solvent used for the extraction after the irradiation but not the radiation dose used. Irradiation only had substantial impacts on carbohydrate and protein, Cu, Mg, and Mn. The T. tetraptera studied was safe for human consumption as far as trace metal levels are concerned. This study therefore suggest that gamma irradiation up to 10 kGy could be used as a post-harvest technique in T. tetraptera as a spice or herb.

  9. Studies on the preservation of Korean Ginseng by irradiation: pt. 2. Effect of gamma irradiation on the physicochemical properties of Ginseng powder during the storage

    Energy Technology Data Exchange (ETDEWEB)

    Sung, H.S.; Park, M.H.; Lee, K.S. (Korea Ginseng and Tobacco Research Institute, Seoul (Republic of Korea)); Cho, H.O. (Korea Advanced Energy Research Inst., Seoul (Republic of Korea))

    1982-06-01

    The effect of the physicochemical properties of red and white ginseng powder after /sup 60/Co-..gamma.. ray irradiation during the storage for 4 months at 25degC was investigated. The storage periods and the treatment of irradiation at various doses on ginseng powders had no significant effects on the proximate composition and color density of ginseng extract with 50% ethanol. No changes in the contents of saponin and its HPLC patterns were found during the storage. However, a little increase was found in the yield of 50% ethanol extract and Hunter's color value of powder. But generally it was found to be stable in the physicochemical properties of red and white ginseng powder by irradiation of the intensity during the storage.

  10. Effect of Medicinal Plants Cultivation on the Physicochemical Properties of Leached Chernozem

    Science.gov (United States)

    Svistova, I. D.; Stekol'nikov, K. E.; Paramonov, A. Yu.; Kuvshinova, N. M.

    2016-02-01

    For the first time, a nonspecific neutralizing effect of rhizodeposits of medicinal plants has been found in a leached chernozem. The neutralization of actual, exchangeable, and total acidity of the soil takes place against the background of a decrease in the activity of calcium ions in the soil solution. It can be supposed that this effect is due to the release of secondary metabolites of phenol nature in the rhizodeposits. These substances can change the anionic composition of the soil adsorption complex. Plant species with the maximum effect on the composition of the soil adsorption complex have been identified.

  11. Effect of stabilizers on the physico-chemical and sensory attributes ...

    African Journals Online (AJOL)

    SERVER

    2008-01-18

    Jan 18, 2008 ... a source of highly nutritive protein, energy from added cane sugar ... stability of the grain during storage, value of its product and ease of .... Effect of stabilizers on the solids and specific gravity of thermized yoghurt*+. Stabilize.

  12. The Effect of Burnt and Un-burnt Land on Soil Physicochemical ...

    African Journals Online (AJOL)

    ADOWIE PERE

    2Department of Soil Science and Land Resources Management. University of Nigeria ... Based on this, effects of fire on soil quality dynamics was examined ... Post-burn increases in soil ... (Edem et al., 2012) The native vegetation has been.

  13. Effects of plastic mulches and high tunnel raspberry production systems on soil physicochemical quality indicators

    Science.gov (United States)

    Domagała-Świątkiewicz, Iwona; Siwek, Piotr

    2018-01-01

    In horticulture, degradable materials are desirable alternatives to plastic films. Our aim was to study the impact of soil plastic mulching on the soil properties in the high tunnel and open field production systems of raspberry. The raised beds were mulched with a polypropylene non-woven and two degradable mulches: polypropylene with a photodegradant and non-woven polylactide. The results indicated that the system of raspberry production, as well as the type of mulching had significant impact on soil organic carbon stock, moisture content and water stable aggregate amount. Soils taken from the open field system had a lower bulk density and water stability aggregation index, but higher organic carbon and capillary water content as compared to soils collected from high tunnel conditions. In comparison with the open field system, soil salinity was also found to be higher in high tunnel, as well as with higher P, Mg, Ca, S, Na and B content. Furthermore, mulch covered soils had more organic carbon amount than the bare soils. Soil mulching also enhanced the water capacity expressed as a volume of capillary water content. In addition, mulching improved the soil structure in relation to the bare soil, in particular, in open field conditions. The impact of the compared mulches on soil quality indicators was similar.

  14. Effects of metal compounds with distinct physicochemical properties on iron homeostasis and antibacterial activity in the lungs: chromium and vanadium.

    Science.gov (United States)

    Cohen, Mitchell D; Sisco, Maureen; Prophete, Colette; Yoshida, Kotaro; Chen, Lung-chi; Zelikoff, Judith T; Smee, Jason; Holder, Alvin A; Stonehuerner, Jacqueline; Crans, Debbie C; Ghio, Andrew J

    2010-02-01

    In situ reactions of metal ions or their compounds are important mechanisms by which particles alter lung immune responses. The authors hypothesized that major determinants of the immunomodulatory effect of any metal include its redox behavior/properties, oxidation state, and/or solubility, and that the toxicities arising from differences in physicochemical parameters are manifest, in part, via differential shifts in lung iron (Fe) homeostasis. To test the hypotheses, immunomodulatory potentials for both pentavalent vanadium (VV; as soluble metavanadate or insoluble vanadium pentoxide) and hexavalent chromium (CrVI; as soluble sodium chromate or insoluble calcium chromate) were quantified in rats after inhalation (5h/day for 5 days) of each at 100 microg metal/m3. Differences in effects on local bacterial resistance between the two VV, and between each CrVI, agents suggested that solubility might be a determinant of in situ immunotoxicity. For the soluble forms, VV had a greater impact on resistance than CrVI, indicating that redox behavior/properties was likely also a determinant. The soluble VV agent was the strongest immunomodulant. Regarding Fe homeostasis, both VV agents had dramatic effects on airway Fe levels. Both also impacted local immune/airway epithelial cell Fe levels in that there were significant increases in production of select cytokines/chemokines whose genes are subject to regulation by HIF-1 (whose intracellular longevity is related to cell Fe status). Our findings contribute to a better understanding of the role that metal compound properties play in respiratory disease pathogenesis and provide a rationale for differing pulmonary immunotoxicities of commonly encountered ambient metal pollutants.

  15. Effects of heat on physicochemical properties of whey protein-stabilised emulsions

    NARCIS (Netherlands)

    Sliwinski, E.L.; Zoet, F.D.; Boekel, van M.A.J.S.; Wouters, J.T.M.; Roubos-van den Hil, P.J.

    2003-01-01

    The effect of heating has been studied for whey protein-stabilised oil-in-water emulsions (25.0% (w/w) soybean oil, 3.0% (w/w) whey protein isolate, pH 7.0). These emulsions were heated between 55 and 95 degreesC as a function of time and the effect on particle size distribution, adsorbed protein

  16. Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage

    International Nuclear Information System (INIS)

    Ahn, H-.J.; Kim, J.-H.; Jo, Cheorun; Lee, J.-W.; Yook, H.-S.; Kim, H.-Y.; Byun, M.-W.

    2004-01-01

    This study is to investigate the combined effects of irradiation and a modified atmospheric packaging (MAP) on the color, nitrosoheme pigments (NO-Mb), residual nitrite and N-nitrosodimethylamine (NDMA) in sausage during storage. Sausage with air, vacuum, CO 2 , N 2 , or CO 2 /N 2 packaging was irradiated at 5 kGy. Irradiation reduced the red color of sausage, and a vacuum or MAP was effective in minimizing the loss of redness. The reduction of NO-Mb was observed by irradiation, while the MAP was more effective in maintaining the NO-Mb than the aerobic ones. Residual nitrite was reduced by irradiation, and the contents were lower under vacuum or MAP than aerobic ones. NDMA was significantly reduced by irradiation

  17. Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage

    Energy Technology Data Exchange (ETDEWEB)

    Ahn, H- J; Kim, J -H; Jo, Cheorun; Lee, J -W; Yook, H -S; Kim, H -Y; Byun, M -W

    2004-10-01

    This study is to investigate the combined effects of irradiation and a modified atmospheric packaging (MAP) on the color, nitrosoheme pigments (NO-Mb), residual nitrite and N-nitrosodimethylamine (NDMA) in sausage during storage. Sausage with air, vacuum, CO{sub 2}, N{sub 2}, or CO{sub 2}/N{sub 2} packaging was irradiated at 5 kGy. Irradiation reduced the red color of sausage, and a vacuum or MAP was effective in minimizing the loss of redness. The reduction of NO-Mb was observed by irradiation, while the MAP was more effective in maintaining the NO-Mb than the aerobic ones. Residual nitrite was reduced by irradiation, and the contents were lower under vacuum or MAP than aerobic ones. NDMA was significantly reduced by irradiation.

  18. Physico-chemical studies of radiation effects in cells: Final report

    International Nuclear Information System (INIS)

    Powers, E.L.

    1987-03-01

    The career of Dr. E.L. Powers, a pioneer in the development of radiobiology, is reviewed. His initial research involved the effects of radiation and certain chemicals on Paramecium, associated ultrastructural studies on protozoan cells, responses of Rickettsia and bacteriophage to irradiation, and the development of techniques for studying bacterial spores. These efforts established the basic radiation biology of the spore and its importance in understanding the effects of free radicals, oxygen, and water. His recent research extended work on the dry spore to the very wet spore and to other selected chemical systems in aqueous suspension. 126 refs., 2 figs

  19. Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour

    OpenAIRE

    Bamidele, Oluwaseun P; Akanbi, Charles T

    2013-01-01

    The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P < 0.05) value of protein and little or no effect on moisture content. There were slight decreases in c...

  20. Effect of gamma radiation on the microbiological and physicochemical parameters and on the phenolic compounds of a fruit residue flour during storage

    International Nuclear Information System (INIS)

    Aranha, Jessica Bomtorin; Negri, Talita Costa; Martin, José Guilherme Prado; Spoto, Marta Helena Fillet

    2017-01-01

    Agroindustrial residues have high levels of nutrients, but are little exploited for consumption because they require prior treatment to ensure microbiological safety. Irradiation is an effective process for the reduction of microbial counts with maintenance of the product characteristics. The objective of this study was to evaluate the effect of irradiation on the microbiological quality, physicochemical properties and phenolic compounds of a fruit residue flour during storage. The flour was obtained from dehydrated residues of pineapple, melon, papaya and apple, which were submitted to irradiation doses of (0, 1, 2 and 3 kGy). The microbiological (coliforms, moulds, yeast and Salmonella sp. counts) and physicochemical (pH, titratable acidity, soluble solids, water activity, colour parameters L⁎, a⁎ and b⁎ and phenolic compounds) parameters were evaluated after 0, 7, 14 and 21 days of storage. All the irradiation treatments reduced the microbial count, and the presence of Salmonella sp was not detected in any of the samples. The acidity and pH showed changes during storage. The soluble solids and water activity showed no significant differences between the doses during storage. The phenolic compounds were preserved by the application of irradiation. The colour of the flour samples darkened slightly with irradiation. It was concluded that the most effective doses for the maintenance of the microbiological quality and physicochemical characteristics of the flour were 2 and 3 kGy. (author)

  1. Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions

    NARCIS (Netherlands)

    Sliwinski, E.L.; Lavrijsen, B.W.M.; Vollenbroek, J.M.; Stege, van der H.J.; Boekel, van M.A.J.S.; Wouters, J.T.M.

    2003-01-01

    The effect of spray drying and reconstitution has been studied for oil-in-water emulsions (20.6% maltodextrin, 20% soybean oil, 2.4% protein, 0.13 M NaCl, pH 6.7) with varying ratios of sodium caseinate and whey protein, but with equal size distribution (d(32) = 0.77 mum). When the concentration of

  2. Physico-chemical, textural, and sensory effects of chickpea (Cicer arietinum) flour fortified yogurt

    Science.gov (United States)

    Yogurt is a popular dairy product made by the bacterial fermentation of milk. It is considered nutritious and has probiotics as a result of fermentation that benefit digestive health when consumed. Protein fortification of foods is an effective way to deliver increased satiety to consumers. Chickpea...

  3. Rye Arabinoxylans: Molecular Structure, Physicochemical Properties and Physiological Effects in the Gastrointestinal Tract

    DEFF Research Database (Denmark)

    Bach Knudsen, Knud Erik; Lærke, Helle Nygaard

    2010-01-01

    on the effect of AX on plasma lipids in humans. Only certain species of bacteria from the human gut produce the enzymes needed for the degradation of AX. Nevertheless, wheat AX stimulate prebiotic bacteria presumably brought about by cross feeding of lactobacilli and bifidobacteria with degradation products...

  4. PHYSICOCHEMICAL PROPERTIES AS PREDICTORS OF ORGANIC CHEMICAL EFFECTS ON SOIL MICROBIAL RESPIRATION

    Science.gov (United States)

    Structure-activity analysis was used to evaluate the effects of 19 hazardous organic chemicals on microbial respiration in two slightly acidic soils (a Captina silt loam from Roane County Tennessee, and a McLaurin sandy loam from Stone County, Mississippi), both low in organic ca...

  5. Effect of laser radiation on physicochemical and functional properties of human hemoglobin in vitro

    NARCIS (Netherlands)

    Irzhak, LI; Zotova, EA; Mamaeva, SA

    Exposure to laser radiation increases pH and isoelectric point of human hemoglobin solution, improves the acid-base properties, increases affinity for oxygen, and decreases the Bohr effect in comparison with intact hemoglobin. The mechanisms underlying these changes are discussed.

  6. Model of physico-chemical effect on flow accelerated corrosion in power plant

    International Nuclear Information System (INIS)

    Fujiwara, Kazutoshi; Domae, Masafumi; Yoneda, Kimitoshi; Inada, Fumio

    2011-01-01

    Highlights: → Model of chemical effect on FAC was developed. → Equation to evaluate the dissolved oxygen concentration for FAC suppression was derived. → The model explains the qualitatively the effect of parameters on FAC rate. → Diffusion of soluble species well reproduces the unique FAC behavior. - Abstract: Flow accelerated corrosion (FAC) is caused by the accelerated dissolution of protective oxide film under the condition of high flow rate and has been one of the most important subjects in fossil and nuclear power plants. The dominant factors of FAC are water chemistry, material, and fluid dynamics. Understanding of the thinning mechanism is very important to estimate the quantitative effects of the dominant factors on FAC. In this study, a novel model of chemical effect on FAC under the steady-state condition was developed in consideration of the diffusion of soluble iron and chromium species, dissolved hydrogen, and dissolved oxygen. The formula to evaluate the critical concentration of dissolved oxygen for FAC suppression was derived. The present model reproduced qualitatively the effect of major environmental parameters on FAC rate. The model could explain the following facts. (1) The FAC rate shows a peak around 413 K. (2) The FAC rate decreases with an increase in Cr content. (3) The FAC rate decreases with an increase in pH. (4) The FAC rate decreases with an increase in dissolved oxygen concentration. (5) The maximum of critical dissolved oxygen concentration is observed around 353 K. (6) The critical dissolved oxygen concentration decreases with an increase in pH. We conclude that the diffusion of soluble species from the saturated layer under the steady-state condition well reproduces the unique FAC behavior with variation of water chemistry parameters.

  7. Effects of electron beam irradiation on tribological and physico-chemical properties of Polyoxymethylene copolymer (POM-C)

    Energy Technology Data Exchange (ETDEWEB)

    Rahman, Md. Shahinur; Shaislamov, Ulugbek; Yang, Jong-Keun [Nuclear Fusion and Plasma Applications Laboratory, Department of Nuclear and Energy Engineering, Jeju National University, 102 Jejudaehak-ro, Jeju-si, Jeju 63243 (Korea, Republic of); Kim, Jong-Kuk [Plasma Processing Laboratory, Division of Surface Technology, Korea Institute of Materials Science, 797 Changwondaero, Sungsan-Gu, Changwon, Kyungnam 641-010 (Korea, Republic of); Yu, Young Hun [Department of Physics, Jeju National University, 102 Jejudaehak-ro, Jeju-si, Jeju 63243 (Korea, Republic of); Choi, Sooseok [Nuclear Fusion and Plasma Applications Laboratory, Department of Nuclear and Energy Engineering, Jeju National University, 102 Jejudaehak-ro, Jeju-si, Jeju 63243 (Korea, Republic of); Lee, Heon-Ju, E-mail: hjlee@jejunu.ac.kr [Nuclear Fusion and Plasma Applications Laboratory, Department of Nuclear and Energy Engineering, Jeju National University, 102 Jejudaehak-ro, Jeju-si, Jeju 63243 (Korea, Republic of)

    2016-11-15

    Highlights: • Electron beam dose irradiation effect on tribology of POM-C was investigated. • Raman and FTIR-ATR spectra confirm the chemical structural modification. • 1 MeV, 100 kGy dose irradiation induced well suited carbonization and hydrophobicity. • Well suited carbonization and hydrophobicity reduced friction coefficient. - Abstract: Polyoxymethylene copolymer (POM-C) is an attractive and widely used engineering thermoplastic across many industrial sectors owing to outstanding physical, mechanical, self-lubricating and chemical properties. In this research work, the POM-C blocks were irradiated with 1 MeV electron beam energy in five doses (100, 200, 300, 500 and 700 kGy) in vacuum condition at room temperature. The tribological and physico-chemical properties of electron beam irradiated POM-C blocks have been analyzed using pin on disk tribometer, Raman spectroscopy, FTIR-ATR, gel content analysis, SEM-EDS (scanning electron microscopy-energy dispersive spectroscopy), surface profiler and contact angle analyzer. Electron beam irradiation at a dose of 100 kGy resulted in decrease of the friction coefficient of POM-C block due to well suited carbonization, cross-linking, free radicals formation and partial physical modification. It also showed the lowest surface roughness and highest water contact angle among all unirradiated and irradiated POM-C blocks. The irradiation dose at 200 kGy resulted in increase of friction coefficient due to less effective cross-linking, but the irradiation doses at 300, 500 and 700 kGy resulted in increase of the friction coefficient as compared to unirradiated POM-C block due to severe chain scission, chemical and physical structural degradation. The degree of improvement for tribological attribute relies on the electron beam surface dose delivered (energy and dose rate).

  8. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.

    Science.gov (United States)

    Latoch, Agnieszka; Glibowski, Paweł; Libera, Justyna

    2016-01-01

    Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to determine the effect on pâté with guinea fowl meat of reducing its pork back fat content (about 1/3, 2/3 and 100%) and the adding inulin as a partial fat substitute. The effects on the pâté's chemical and physicochemical composition, as well as on its textural characteristics and sensory properties were analysed. On the day after production, the following took place: chemical analysis: cooking loss, moisture, protein, total fat, total calories, the pH, lipid oxidation were analysed; physical analysis: colour parameters, texture profile analysis and sensory evaluation were analysed. The pâté prepared with inulin gels as fat replacers had a fat content reduced (up to 82%), and decreased (up to 58%) energy value. The fat reduction and addition of inulin gels decreased hardness and chewiness, but the pâté's appearance, taste and odour, as well as overall quality were similar to the control (full-fat samples). The study demonstrated that inulin can be used in guinea fowl pâtés as a total fat replacer and a potential source of prebiotic.

  9. Addition of bioactive glass to glass ionomer cements: Effect on the physico-chemical properties and biocompatibility.

    Science.gov (United States)

    De Caluwé, T; Vercruysse, C W J; Ladik, I; Convents, R; Declercq, H; Martens, L C; Verbeeck, R M H

    2017-04-01

    Glass ionomer cements (GICs) are a subject of research because of their inferior mechanical properties, despite their advantages such as fluoride release and direct bonding to bone and teeth. Recent research aims to improve the bioactivity of the GICs and thereby improve mechanical properties on the long term. In this study, two types of bioactive glasses (BAG) (45S5F and CF9) are combined with GICs to evaluate the physico-chemical properties and biocompatibility of the BAG-GIC combinations. The effect of the addition of Al 3+ to the BAG composition and the use of smaller BAG particles on the BAG-GIC properties was also investigated. Conventional aluminosilicate glass (ASG) and (modified) BAG were synthesized by the melt method. BAG-GIC were investigated on setting time, compressive strength and bioactivity. Surface changes were evaluated by Fourier transform infrared (FT-IR), scanning electron microscopy (SEM), EDS and PO 4 3- -and Ca 2+ uptake in SBF. Biocompatibility of selected BAG-GICs was determined by a direct toxicity assay. The addition of BAG improves the bioactivity of the GIC, which can be observed by the formation of an apatite (Ap) layer, especially in CF9-containing GICs. More BAG leads to more bioactivity but decreases strength. The addition of Al 3+ to the BAG composition improves strength, but decreases bioactivity. BAGs with smaller particle sizes have no effect on bioactivity and decrease strength. The formation of an Ap layer seems beneficial to the biocompatibility of the BAG-GICs. Bioactive GICs may have several advantages over conventional GICs, such as remineralization of demineralized tissue, adhesion and proliferation of bone- and dental cells, allowing integration in surrounding tissue. CF9 BAG-GIC combinations containing maximum 10mol% Al 3+ are most promising, when added in ≤20wt% to a GIC. Copyright © 2017 The Academy of Dental Materials. Published by Elsevier Ltd. All rights reserved.

  10. Effect of physicochemical factors on the microplasticity of the surface layer of molybdenum single crystals

    Energy Technology Data Exchange (ETDEWEB)

    Savenko, V.I.; Kuchumova, V.M.; Kochanova, L.A.; Shchukin, E.D.

    1984-07-01

    The microplastic properties of the surface layer of molybdenum single crystals produced by electron-beam zone melting have been investigated experimentaly using ultramicrosclerometry and microindentation techniques. It is found that the 111 plane has the highest susceptibility to plastic damage, while the 100 plane is the hardest. An analysis of the stressed state of the material under an indenter shows that the dislocation density along the loading paths, which characterizes the microplasticity of the material, is largely determined by the crystallography of the lattice, i.e., by the arrangement and the number of effective slip systems in specimens of different orientations. The effect of a monolayer octadecylamine film on the microplastic behavior of molybdenum single crystals is discussed.

  11. Effects of sunflower wax coating on physicochemical changes of mangifera indica L. in storage life

    International Nuclear Information System (INIS)

    Soomro, R.K.; Sherazi, S.T.H.

    2013-01-01

    Mango (Mangifera indica L.) fruit has a relatively short storage life due to perishable nature. In order to increases the storage life of langra mangoes, fruits were coated with sunflower wax. Mangoes were stored at room and refrigerated temperature. Sunflower wax coating protects the mangoes in greater proportion to change their color, weight loss, moisture loss, pH and total soluble solids content. The sensorial panel also favors the grander role of sunflower wax coating. Application of sunflower wax coatings had no effect on vitamin C content of mangoes variety and could increases mango storage time around 30 days under regular storage conditions. Sunflower wax coating also inhibited the growth of micro-organisms. The data reveal that by applying a sunflower wax coating effectively prolongs the quality which attributes and extends the shelf life of mango. (author)

  12. Condutivity effect in electro-coagulation-flotation applied to physico-chemical wastewater treatment

    OpenAIRE

    Francisco Javier Cuba Terán; Mário Luiz Rodrigues Foco

    2007-01-01

    This study reports on the effect of conductivity on the simultaneous applicability of water electrolysis , chemical coagulation and flotation fundamentals in the treatment of wastewater with large amounts of suspended matter, characterizing electro-coagulation-flotation (ECF) . Results from experiments carried out in a pilot study implanted and operated in the Laboratory of Environment Control (LCA), at the State University of Campinas in Limeira are presented. ECF was developed in an electro...

  13. Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.

    Science.gov (United States)

    Krasnow, Mark; Bunch, Tucker; Shoemaker, Charles; Loss, Christopher R

    2012-01-01

    As a base for sauces, soups, and cooking liquids for meats, grains, and vegetables, stocks can be integral to the overall quality of restaurant menu items, however, science-based studies on the effects of cooking methods on the physiochemical and sensory properties of stock are lacking. The effects of starting (22 °C, 85 °C, and 99 °C) and cooking temperatures (85 °C and 99 °C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking were measured. Protein content and viscosity were significantly higher for stocks cooked at 99 °C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99 °C was significantly (P cooked at 85 °C (16.6 and 17.5 mg/mL for stocks started at temperatures of 22 and 85 °C, respectively). Stocks prepared at 99 °C scored higher on overall liking compared to commercial samples and those cooked at 85 °C (P= 0.0101). These data can be used by culinary scientists and professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. This work documents the effects of preparation method on the physical and chemical properties, and consumer acceptance of chicken stock. This information can be used by product developers, culinary scientists, and professional chefs to optimize stock-based products. Culinary educators can use this information to provide students with objective evidence-based rationale for the techniques underlying a celebrated culinary tradition. This is also an example of how research can facilitate collaboration between culinary and food science professionals. © 2011 Institute of Food Technologists®

  14. Effects of Green Tea Extract on Physicochemical and Antioxidant Properties of Polyamide Packaging Film

    OpenAIRE

    Ali Asghar Barzegaran; Maryam Jokar; Majid Javanmard Dakheli

    2014-01-01

    Polyamide 6 has been widely used in food packaging applications and also green tea contains amounts of antioxidant compounds. The aim of this study was investigation of green tea effects on properties of polyamide packaging polymer. Polyamide 6 was dissolved in methanol which was saturated with calcium chloride. The active packaging film was produced by incorporation of methanol green tea extracts at levels of 2.5, 5, 10 and 20% in polyamide solution by solution casting method. Mechanical and...

  15. Effect of irradiation and storage on physico-chemical characteristics of garlic

    International Nuclear Information System (INIS)

    Wahid, M.; Mazullah; Khan, S.; Shah, A.H.

    1990-01-01

    Garlic bulbs (cv. G.S.I.) were irradiated at 0.05, 0.10, 0.15 or 0.20 kGy using 60 Co and stored in wooden crates for 4 months at ambient temperature (20-37°C, 50-80% RH) or low temperature (10°, 80-90% RH). Samples were monitored for sprouting, rot and weight loss. Consumer acceptability and acid value were determined throughout storage. Sprouting was apparent in control (non-irradiated) samples after 4 and 10 weeks' storage at low and ambient temperature, respectively, and reached 100 and 69% after 16 weeks' storage at low and ambient temperature, respectively. Irradiation inhibited sprouting at both temperatures. Percentage decay [unspecified] was lower in irradiated samples than in controls, which showed 31.7% and 52.9% decay, respectively, after 16 weeks' storage at ambient and low temperature. Weight loss increased from 0.2 to 28.3% and from 0.3 to 31.5% in control samples at low and ambient temperature, respectively, between 2 and 16 weeks' storage. Weight loss was less in irradiated samples. Sensory tests showed that irradiated samples retained colour, texture and odour compared with controls. There was a gradual and significant increase (from 0.448 to 2.246 mg KOH/100 g edible portion of sample) in the acid value of controls during storage. Lower doses of irradiation and storage temperature had an irregular effect on the acid value but the highest dose increased the acid value. It was concluded that irradiation had no deleterious effects on the storage properties of garlic and that a dose of 0.05 kGy could be considered cost-effective. (author)

  16. Effects of ionizing radiation in the physico-chemical characteristics of red wine Cabernet Sauvignon

    International Nuclear Information System (INIS)

    Silva, Fellipe Souza da; Leiras, Anderson; Wagner, Walsan

    2014-01-01

    The oenology in the current days is increasingly aimed obtain improvements on wine quality produced without there the deterioration of characteristics of the same, using new technologies for such order. The objective of present work will be the application of the radiation ionizing in wines Cabernet Sauvignon, with the interest of analyzing its effects on physic-chemical characteristics of this wines, such as quality, aging and etc. Were analyzed the following strands: degree alcoholic; dry extract; density and absorbance with spectrometer (420, 520 and 620 nm). (author)

  17. Effect of Cover Crop Residues on Some Physicochemical Properties of Soil and Emergence Rate of Potato

    OpenAIRE

    M. Ghaffari; G. Ahmadvand; M.R. Ardakani; M.R. Mosaddeghi; F. Yeganehehpoor; M. Gaffari; M. Mirakhori

    2012-01-01

    The aim of this study, was to evaluate the effect of winter cover crop residues on speed of seed  potato emergence and percentage of organic carbon, soil specific weight and soil temperature. An experiment was carried out at the Research Farm of Agriculture Faculty, Bu-AliSinaUniversity, in 2008-2009. The experiment was a randomized complete block design with three replications. Winter cover crops consisted of rye, barley and oilseed rape, each one with common plant density (rye and barley at...

  18. Effects of chitin nano-whiskers on the antibacterial and physicochemical properties of maize starch films.

    Science.gov (United States)

    Qin, Yang; Zhang, Shuangling; Yu, Jing; Yang, Jie; Xiong, Liu; Sun, Qingjie

    2016-08-20

    We investigated the effects of chitin nano-whiskers (CNWs) on the antibacterial and physiochemical properties of maize starch-based films. The microstructures, crystalline structures, and thermal, mechanical and barrier properties of the nanocomposite films were characterized by using transmission electron microscopy, X-ray diffraction analysis, thermogravimetric, differential scanning calorimeter, and texture profile analysis. The tensile strength of the maize starch films increased from 1.64MPa to 3.69MPa (Pstarch films. Furthermore, the nanocomposite films exhibited strong antimicrobial activity against Gram-positive Listeria monocytogenes but not against Gram-negative Escherichia coli. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. repDNA: a Python package to generate various modes of feature vectors for DNA sequences by incorporating user-defined physicochemical properties and sequence-order effects.

    Science.gov (United States)

    Liu, Bin; Liu, Fule; Fang, Longyun; Wang, Xiaolong; Chou, Kuo-Chen

    2015-04-15

    In order to develop powerful computational predictors for identifying the biological features or attributes of DNAs, one of the most challenging problems is to find a suitable approach to effectively represent the DNA sequences. To facilitate the studies of DNAs and nucleotides, we developed a Python package called representations of DNAs (repDNA) for generating the widely used features reflecting the physicochemical properties and sequence-order effects of DNAs and nucleotides. There are three feature groups composed of 15 features. The first group calculates three nucleic acid composition features describing the local sequence information by means of kmers; the second group calculates six autocorrelation features describing the level of correlation between two oligonucleotides along a DNA sequence in terms of their specific physicochemical properties; the third group calculates six pseudo nucleotide composition features, which can be used to represent a DNA sequence with a discrete model or vector yet still keep considerable sequence-order information via the physicochemical properties of its constituent oligonucleotides. In addition, these features can be easily calculated based on both the built-in and user-defined properties via using repDNA. The repDNA Python package is freely accessible to the public at http://bioinformatics.hitsz.edu.cn/repDNA/. bliu@insun.hit.edu.cn or kcchou@gordonlifescience.org Supplementary data are available at Bioinformatics online. © The Author 2014. Published by Oxford University Press. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

  20. THE EFFECTS OF SPRAY-CHILLING ASSOCIATED TO CONVENTIONAL CHILLING ON MASS LOSS, BACTERIOLOGYCAL AND PHYSICO-CHEMICAL QUALITY OF BEEF CARCASS

    Directory of Open Access Journals (Sweden)

    Moacir Evandro Lage

    2006-10-01

    Full Text Available The purpose of this study was to verify the effect of conventional air chilling associated to intermittent spray-chilling treatment, on weight loss, physico-chemical and bacteriological quality of beef carcasses. Two plants of commercial beef slaughterhouse located in Goiânia and fiscalized by the Federal Inspection Service were used to develop the research. The spray-chilling treatment was accomplished in an intermittent way, commanded by acontrolled logical program, with cycles of 90 seconds, in intervals of 30 minutes, during the first 4 hours of the chilling process. Physico-chemical and bacteriological analysis were made in spray-chilled water and carcasses samples, according to recommendation of the effective legislation.The average values of carcasses weight loss of treatment group were lower to the ones verified for the control group,in both plants, A and B, (P < 0,001, showing a high economic potential. As a conclusion of physico-chemical and bacteriological analysis results of water and meat samples, it is clear that the technology of chilling beef carcasses inthe conventional system associated to spraying did not interfere in the quality of meat, and it can become an analysis object on part of official organs for sanitary regulation and fiscalization, for its definitive adoption. KEY WORDS: Spray-chilling, shrinkage, beef carcass.

  1. Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace.

    Science.gov (United States)

    Zhu, Feng-Mei; Du, Bin; Li, Jun

    2014-01-01

    Wine grape pomace dietary fiber powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the wine grape pomace dietary fiber products. The results showed that superfine grinding could effectively pulverize the fiber particles to submicron scale. As particle size decrease, the functional properties (water-holding capacity, water-retention capacity, swelling capacity, oil-binding capacity, and nitrite ion absorption capacity) of wine grape pomace dietary fiber were significantly (p fiber components from insoluble to soluble fractions was observed. The antioxidant activities of wine grape pomace and dietary fiber before and after grinding were in terms of DPPH radical scavenging activity, ABTS diammonium salt radical scavenging activity, ferric reducing antioxidant power, and total phenolic content. Compared with dietary fiber before and after grinding, micronized insoluble dietary fiber showed increased ABTS radical scavenging activity, ferric reducing antioxidant power, and total phenolic content yet decreased DPPH radical scavenging activity. Positive correlations were detected between ABTS radical scavenging activity, ferric reducing antioxidant power, and total phenolic content.

  2. Physicochemical effects on uncontaminated kaolinite due to electrokinetic treatment using inert electrodes.

    Science.gov (United States)

    Liaki, Christina; Rogers, Christopher D F; Boardman, David I

    2008-07-01

    To determine the consequences of applying electrokinetics to clay soils, in terms of mechanisms acting and resulting effects on the clay, tests were conducted in which an electrical gradient was applied across controlled specimens of English China Clay (ECC) using 'inert' electrodes and a 'Reverse Osmosis' water feed to the electrodes (i.e., to mimic electrokinetic stabilisation without the stabiliser added or electrokinetic remediation without the contaminant being present). The specimens in which electromigration was induced over time periods of 3, 7, 14 and 28 days were subsequently tested for Atterberg Limits, undrained shear strength using a hand shear vane, water content, pH, conductivity and zeta potential. Water flowed through the system from anode to cathode and directly affected the undrained shear strength of the clay. Acid and alkali fronts were created around the anode and cathode, respectively, causing changes in the pH, conductivity and zeta potential of the soil. Variations in zeta potential were linked to flocculation and dispersion of the soil particles, thus raising or depressing the Liquid Limit and Plastic Limit, and influencing the undrained shear strength. Initial weakening around the anode and cathode was replaced by a regain of strength at the anode once acidic conditions had been created, while highly alkaline conditions at the cathode induced a marked improvement in strength. A novel means of indicating strength improvement by chemical means, i.e., free from water content effects, is presented to assist in interpretation of the results.

  3. Effect of addition of nano-hydroxyapatite on physico-chemical and antibiofilm properties of calcium silicate cements

    Directory of Open Access Journals (Sweden)

    Juliane Maria GUERREIRO-TANOMARU

    Full Text Available ABSTRACT Objective Mineral Trioxide Aggregate (MTA is a calcium silicate cement composed of Portland cement (PC and bismuth oxide. Hydroxyapatite has been incorporated to enhance mechanical and biological properties of dental materials. This study evaluated physicochemical and mechanical properties and antibiofilm activity of MTA and PC associated with zirconium oxide (ZrO2 and hydroxyapatite nanoparticles (HAn. Material and Methods White MTA (Angelus, Brazil; PC (70%+ZrO2 (30%; PC (60%+ZrO2 (30%+HAn (10%; PC (50%+ZrO2 (30%+HAn (20% were evaluated. The pH was assessed by a digital pH-meter and solubility by mass loss. Setting time was evaluated by using Gilmore needles. Compressive strength was analyzed by mechanical test. Samples were radiographed alongside an aluminum step wedge to evaluate radiopacity. For the antibiofilm evaluation, materials were placed in direct contact with E. faecalis biofilm induced on dentine blocks. The number of colony-forming units (CFU mL-1 in the remaining biolfilm was evaluated. The results were submitted to ANOVA and the Tukey test, with 5% significance. Results There was no difference in pH levels of PC+ZrO2, PC+ZrO2+HAn (10% and PC+ZrO2+HAn (20% (p>0.05 and these cements presented higher pH levels than MTA (p<0.05. The highest solubility was observed in PC+ZrO2+HAn (10% and PC+ZrO2+HAn (20% (p<0.05. MTA had the shortest initial setting time (p<0.05. All the materials showed radiopacity higher than 3 mmAl. PC+ZrO2 and MTA had the highest compressive strength (p<0.05. Materials did not completely neutralize the bacterial biofilm, but the association with HAn provided greater bacterial reduction than MTA and PC+ZrO2 (p<0.05 after the post-manipulation period of 2 days. Conclusions The addition of HAn to PC associated with ZrO2 harmed the compressive strength and solubility. On the other hand, HAn did not change the pH and the initial setting time, but improved the radiopacity (HAn 10%, the final setting time and

  4. Physicochemical inactivation of Lassa, Ebola, and Marburg viruses and effect on clinical laboratory analyses

    International Nuclear Information System (INIS)

    Mitchell, S.W.; McCormick, J.B.

    1984-01-01

    Clinical specimens from patients infected with Lassa, Ebola, or Marburg virus may present a serious biohazard to laboratory workers. The authors have examined the effects of heat, alteration of pH, and gamma radiation on these viruses in human blood and on the electrolytes, enzymes, and coagulation factors measured in laboratory tests that are important in the care of an infected patient. Heating serum at 60 degrees C for 1 h reduced high titers of these viruses to noninfectious levels without altering the serum levels of glucose, blood urea nitrogen, and electrolytes. Dilution of blood in 3% acetic acid, diluent for a leukocyte count, inactivated all of these viruses. All of the methods tested for viral inactivation markedly altered certain serum proteins, making these methods unsuitable for samples that are to be tested for certain enzyme levels and coagulation factors

  5. Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour.

    Science.gov (United States)

    Bamidele, Oluwaseun P; Akanbi, Charles T

    2013-09-01

    The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P flours showed slight increase in water absorption capacity, swelling capacity and bulk density. The peroxide value of crude oil increased significantly with dose increases for the period of storage. The sensory evaluation of moinmoin samples prepared from irradiated pigeon pea flour showed no significant difference from the moinmoin sample prepared from nonirradiated flour. It can be concluded that gamma irradiation can extend the shelf life of pigeon pea flour.

  6. EFFECT OF CRP ON SOME OF THE IN VITRO PHYSICOCHEMICAL PROPERTIES OF LDL

    Directory of Open Access Journals (Sweden)

    Hashem Nayeri

    2010-12-01

    Full Text Available Abstract    BACKGROUND: Atherosclerosis is the most important underlying cause of cardiovascular diseases (CVD which recently has been classified as an inflammatory disorder. Accumulation of large amounts of oxidized LDL in the intima during local inflammation reaction led to increase several factors such as C -reactive protein (CRP. It has also been reported that CRP is able to bind with modified forms of LDL as well as oxidized LDL. These findings suggest possible positive or negative involvement of this protein in atherogenesis. The main objective of the present study was to assess the influence of CRP on LDL oxidation and the possible physical \\changes of LDL in the presence of CRP in vitro.    METHODS: In this study, the susceptibility of purified LDL to oxidation was assayed by monitoring of formation of conjugated dienes in different physiological concentrations of CRP (0 - 0.5 -2  µg/ml using a shimadzu spectrophotometer. Electrophoresis was used to determine the electrophoretic mobility of LDL in those conditions.    RESULTS: CRP significantly reduced the susceptibility of Cu++ -induced LDL oxidation through increasing the lag timeand there was positive relationship between these findings and CRP concentration (P < 0.05. CRP caused a significant reduction in the electrophotretic mobility of LDL compared to native LDL (n-LDL (P<0.05.     CONCLUSION: A considerable reduction was shown in LDL oxidation, in higher concentration of CRP, via an unknown mechanism. The electrophoretic mobility of LDL, in the oxidative condition, decreases in the presence of CRP compared to n-LDL, which can be indicative of the effect of this protein on the physical and chemical properties of LDL. It seems that, other pathway than LDL oxidation is responsible for the effect of CRP on the atherogenesis processes.      Keywords: Atherosclerosis, Creactive protein, Low-density lipoprotein, Inflammation.  

  7. The Effects of Lyophilization on the Physico-Chemical Stability of Sirolimus Liposomes

    Directory of Open Access Journals (Sweden)

    Parvin Zakeri-Milani

    2013-02-01

    Full Text Available Purpose: The major limitation in the widespread use of liposome drug delivery system is its instability. Lyophilization is a promising approach to ensure the long-term stability of liposomes. The aim of this study was to prepare sirolimus-loaded liposomes, study their stability and investigate the effect of lyophilization either in the presence or in the absence of lyoprotectant on liposome properties. Methods: Two types of multi-lamellar liposomes, conventional and fusogenic, containing sirolimus were prepared by modified thin film hydration method with different ratio of dipalmitoylphosphatidylcholine (DPPC, cholesterol and dioleoylphosphoethanolamine (DOPE, and were lyophilized with or without dextrose as lyoprotectant. Chemical stability investigation was performed at 4°C and 25°C until 6 months using a validated HPLC method. Physical stability was studied with determination of particle size (PS and encapsulation efficiency (EE % of formulations through 6 months. Results: Chemical stability test at 4°C and 25°C until 6 months showed that drug content of liposomes decreased 8.4% and 20.2% respectively. Initial mean EE % and PS were 72.8 % and 582 nm respectively. After 6 months mean EE % for suspended form, lyophilized without lyoprotectant and lyophilized with lyoprotectant were 54.8 %, 62.3% and 67.1 % at 4°C and 48.2%, 60.4 % and 66.8 % at 25°C respectively. Corresponding data for mean PS were 8229 nm, 2397 nm and 688nm at 4°C and 9362 nm, 1944 nm and 737 nm at 25°C respectively. Conclusion: It is concluded that lyophilization with and without dextrose could increase shelf life of liposome and dextrose has lyoprotectant effect that stabilized liposomes in the lyophilization process.

  8. Effect of Temperature on the Structural and Physicochemical Properties of Biochar with Apple Tree Branches as Feedstock Material

    Directory of Open Access Journals (Sweden)

    Shi-Xiang Zhao

    2017-08-01

    Full Text Available The objective of this study was to study the structure and physicochemical properties of biochar derived from apple tree branches (ATBs, whose valorization is crucial for the sustainable development of the apple industry. ATBs were collected from apple orchards located on the Weibei upland of the Loess Plateau and pyrolyzed at 300, 400, 500 and 600 °C (BC300, BC400, BC500 and BC600, respectively. Different analytical techniques were used for the characterization of the different biochars. In particular, proximate and element analyses were performed. Furthermore, the morphological, and textural properties were investigated using scanning electron microscopy (SEM, Fourier-transform infrared (FTIR spectroscopy, Boehm titration and nitrogen manometry. In addition, the thermal stability of biochars was also studied by thermogravimetric analysis. The results indicated that the increasing temperature increased the content of fixed carbon (C, the C content and inorganic minerals (K, P, Fe, Zn, Ca, Mg, while the yield, the content of volatile matter (VM, O and H, cation exchange capacity, and the ratios of O/C and H/C decreased. Comparison between the different samples show that highest pH and ash content were observed in BC500. The number of acidic functional groups decreased as a function of pyrolysis temperature, especially for the carboxylic functional groups. In contrast, a reverse trend was found for the basic functional groups. At a higher temperature, the brunauer–emmett–teller (BET surface area and pore volume are higher mostly due to the increase of the micropore surface area and micropore volume. In addition, the thermal stability of biochars also increased with the increasing temperature. Hence, pyrolysis temperature has a strong effect on biochar properties, and therefore biochars can be produced by changing pyrolysis temperature in order to better meet their applications.

  9. Evaluation of the effects of gamma radiation on physicochemical characteristics of kiwi (Actinidia deliciosa) cv. Hayward minimally processed

    International Nuclear Information System (INIS)

    Oliveira, Ana Claudia Sampaio

    2011-01-01

    The search for a healthy life has led consumers to rethink their eating habits, consuming fruits and vegetables in place of manufactured products, therefore, the demand for minimally processed products has evolved rapidly. The kiwi fruit (Actinidia deliciosa) has high nutritional value, being rich in C vitamin especially, which has wide acceptance in consumer markets. Thus, along with papaya, passion fruit and pineapple, kiwi can be considered as an additional feature of C vitamin in the diet, or as a substitute for traditional citrus. The aim of this study was to assess the effects of gamma radiation on physical and chemical characteristics of kiwis minimally processed and stored under refrigeration, since this technology increases the shelf life of fruits and vegetables. The Kiwis was stripped, processed and cut into slices, stored in polyethylene bags of 10 cm squared and irradiated at doses of 0 (control), 1 and 2 kGy. A source of 60 Co Gammacell 220, dose rate of 0.429 kGy/hour, in which each treatment had 5 replicates with 15 slices of kiwifruit per replicate. After irradiation the samples were stored in a climatic chamber at 6 degree C (near the temperature of commercial refrigerators). The following criteria were physical chemical analysis: pH, color, chlorophyll content, loss of weight, moisture, acidity and Brix. The analysis were done on 1 st , 7 th and 14 th days after irradiation. The results indicated that gamma radiation did not induce deleterious changes in the physicochemical properties of the kiwi may be used for preservation of minimally processed kiwifruit. (author)

  10. Effect of Gamma Irradiation on the physicochemical, functional and sensory properties of cocoyam. (Xanthosoma sagittifolium)

    International Nuclear Information System (INIS)

    Asante, R.

    2012-01-01

    Cultivated for human nutrition, animal feed and cash income for both farmers and traders, the underground cormels of Xanthosoma sagittifolium provide easily digested starch; the leaves are nutritious spinach-like vegetable, which contain a lot of minerals, vitamins and thiamine. The high water content and the difficulty of storing, processing and transportation of roots and tubers have resulted in potentially very high postharvest losses in bulb and tuber crops. Radiation has the potential to control postharvest losses of a wide range of fresh produce including tuber crops such as yam and potato. This study, therefore, sought to determine the effect of gamma irradiation on the physical, chemical and sensory properties of stored cocoyam. Freshly harvested cocoyam cormels were obtained from Atia in the Ashanti region of Ghana and immediately transported to the Radiation Technology Centre of the Ghana Atomic Energy Commission. The cocoyam was stored in baskets and subjected to different doses of gamma irradiation; 0, 150, 300, 450 and 600Gy. Gamma irradiation significantly (p < 0.05) reduced sprouting in stored cocoyam cormels. Although stored significantly (p < 0.05) increased sprouting in tannia, application of a dose of 150Gy reduced sprouting by up to 80% whereas 300Gy achieved 89% reduction in sprouting. Storage significantly (p < 0.05) increased rotting of cocoyam cormels. Above 150Gy, gamma irradiation significantly (p < 0.05) increased rotting of cocoyam. Storage but not irradiation significantly (p < 0.05) reduced both moisture and ash contents of cocoyam. Functional properties of tannia are affected by both irradiation and storage. Water absorption capacity increased significantly (p < 0.05) with both irradiation and storage. Bulk density increased significantly (p < 0.05) with both irradiation and storage. Whereas swelling power of cocoyam flour was significantly (p < 0.05) increased by irradiation, storage generally decreased it. Irradiation as well as

  11. Condutivity effect in electro-coagulation-flotation applied to physico-chemical wastewater treatment

    Directory of Open Access Journals (Sweden)

    Francisco Javier Cuba Terán

    2007-03-01

    Full Text Available This study reports on the effect of conductivity on the simultaneous applicability of water electrolysis , chemical coagulation and flotation fundamentals in the treatment of wastewater with large amounts of suspended matter, characterizing electro-coagulation-flotation (ECF . Results from experiments carried out in a pilot study implanted and operated in the Laboratory of Environment Control (LCA, at the State University of Campinas in Limeira are presented. ECF was developed in an electrolytic reactor where water passed through aluminum electrodes connected to a power supply. Electrochemical reactions promoted Al3+ ions emission from anode, neutralizing repulsive pollutant forces, forming flakes. An evolution of micro hydrogen bubbles occurred, carrying the flakes to the top of the solution, causing flotation and polluter removal. System monitoring aimed at reaching optimal operation conditions regarding time of liquid permanence in the reactor, influence of the NaC1 addition on the increase of affluent conductivity, and influence of polarity inversion over cathodic passivation. Results from carwash wastewater treatment reported 86% efficiency rate for color, 90,15% for turbidity and 85,43% for oil and axle-grease removal.

  12. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins.

    Science.gov (United States)

    Santé-Lhoutellier, Veronique; Astruc, Thierry; Marinova, Penka; Greve, Eleonore; Gatellier, Philippe

    2008-02-27

    The effect of meat cooking was measured on myofibrillar proteins from bovine M. Rectus abdominis. The heating treatment involved two temperatures (100 degrees C during 5, 15, 30, and 45 min and 270 degrees C during 1 min). Protein oxidation induced by cooking was evaluated by the level of carbonyl and free thiol groups. Structural modifications of proteins were assessed by the measurement of their surface hydrophobicity and by their aggregation state. With the aim of evaluating the impact of heat treatment on the digestive process, myofibrillar proteins were then exposed to proteases of the digestive tract (pepsin, trypsin, and alpha-chymotrypsin) in conditions of pH and temperature that simulate stomach and duodenal digestion. Meat cooking affected myofibrillar protein susceptibility to proteases, with increased or decreased rates, depending on the nature of the protease and the time/temperature parameters. Results showed a direct and quantitative relationship between protein carbonylation (p<0.01) and aggregation (p<0.05) induced by cooking and proteolytic susceptibility to pepsin. However, no such correlations have been observed with trypsin and alpha-chymotrypsin.

  13. Effects of drying process on the physicochemical properties of nopal cladodes at different maturity stages.

    Science.gov (United States)

    Contreras-Padilla, Margarita; Gutiérrez-Cortez, Elsa; Valderrama-Bravo, María Del Carmen; Rojas-Molina, Isela; Espinosa-Arbeláez, Diego Germán; Suárez-Vargas, Raúl; Rodríguez-García, Mario Enrique

    2012-03-01

    Chemical proximate analysis was done in order to determine the changes of nutritional characteristics of nopal powders from three different maturity stages 50, 100, and 150 days and obtained by three different drying processes: freeze dried, forced air oven, and tunnel. Results indicate that nopal powder obtained by the process of freeze dried retains higher contents of protein, soluble fiber, and fat than the other two processes. Also, freeze dried process had less effect on color hue variable. No changes were observed in insoluble fiber content, chroma and lightness with the three different drying processes. Furthermore, the soluble fibers decreased with the age of nopal while insoluble fibers and ash content shows an opposite trend. In addition, the luminosity and hue values did not show differences among the maturity stages studied. The high content of dietary fibers of nopal pad powder could to be an interesting source of these important components for human diets and also could be used in food, cosmetics and pharmaceutical industry.

  14. Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage

    Science.gov (United States)

    Jin, S. K.; Park, J. H.

    2013-01-01

    The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower L* (lightness) and W (whiteness) values, and higher b* (yellowness) values than sausage containing no nitrite, and exhibited the highest a* values at a 0.5% addition (psausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (psausage significantly (psausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (psausages, depended on the rate of addition of nitrite (psausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages. PMID:25049766

  15. Effects of Green Tea Extract on Physicochemical and Antioxidant Properties of Polyamide Packaging Film

    Directory of Open Access Journals (Sweden)

    Ali Asghar Barzegaran

    2014-08-01

    Full Text Available Polyamide 6 has been widely used in food packaging applications and also green tea contains amounts of antioxidant compounds. The aim of this study was investigation of green tea effects on properties of polyamide packaging polymer. Polyamide 6 was dissolved in methanol which was saturated with calcium chloride. The active packaging film was produced by incorporation of methanol green tea extracts at levels of 2.5, 5, 10 and 20% in polyamide solution by solution casting method. Mechanical and barrier properties of polyamide films were investigated using ASTM standards and antioxidant activity of polyamide films was evaluated using DPPH method. Results indicated that green tea extract increased antioxidant properties and tensile and young modulus of polyamide films. Oxygen and water vapor permeability of films were decreased by incorporation of green tea extract into polyamide matrix. Green tea extract improved barrier and tensile properties of polyamide films, however elongation at break reduced as increasing of green tea extract in polyamide-based films significantly (P<0.05.

  16. The effect of lowdose irradiation on the physicochemical changes of potatoes during storage [in Bangladesh

    International Nuclear Information System (INIS)

    Islam, M.S.; Karim, A.; Langerak, D.I.; Hossain, M.M.

    1985-01-01

    Potatoes were irradiated with 0.25,50,75 and 100 Gy and stored at 10°C and 85% R.H. for 180 days to find out a balanced dose for effective sprout inhibition and decreased rottage during storage in Bangladesh. Weight loss, sprouting, rotting, contents of vitamin C and sugar, and organoleptic properties of the stored potatoes were investigated the control tubers and those irradiated with 25 Gy were 100% sprouted within 45 and 135 days of storage respectively. At 50 Gy there was about 14% sprouting and about 7.3% rottage during 180 days of storage whereas at 75 and 100 Gy, sprouting was completely inhibited but the rottage was 10% and 14.7% respectively. Irradiation caused about 15% loss of vitamin C but during storage, the rate of loss of vitamin C was similar between control and irradiated tubers. Immediately after irradiation, potato tubers displayed a transient increase in total sugar content but during storage, the total sugar content of the irradiated potatoes decreased as compared to the control

  17. Effect of silver additive on physicochemical properties of hydroxyapatite applied to reconstructive surgery

    Energy Technology Data Exchange (ETDEWEB)

    Zhuk, I. V., E-mail: zhukiv1993@mail.ru; Rasskazova, L. A., E-mail: ly-2207@mail.ru; Korotchenko, N. M., E-mail: korotch@mail.ru [National Research Tomsk State University 36, Lenina Avenue, Tomsk, 634050 (Russian Federation)

    2015-11-17

    The effect of silver adding to hydroxyapatite (HA) in its solubility in physiological solution and biological activity was investigated. Samples of HA containing silver (AgHA) obtained by liquid-phase method in the conditions of microwave exposure. Solubility (C{sub Ca}{sup 2+}·10{sup 3}, mol/l) of the powders AgHA was determined by chemical methods according trilonometric titration of the calcium ions in physiological solution at 25 and 37 °C. To investigate the biological activity of the samples, a series of experiments on the formation of the calcium-phosphate layer on the surface of the SBF-solution at 37 °C for 28 days. Electronic micrographs of samples taken at the end of each 7 days of the experiment, indicate the formation of calcium-phosphate layer (CPL) in the samples, the kinetics of which is shown as a function of cumulative concentrations of calcium and magnesium ions from time.

  18. Effects of different heat-moisture treatments on the physicochemical properties of brown rice flour.

    Science.gov (United States)

    Nakamura, Sumiko; Okumura, Hisako; Sugawara, Masayoshi; Noro, Wataru; Homma, Noriyuki; Ohtsubo, Ken'ichi

    2017-12-01

    We evaluated the effect of heat-moisture treatment (HMT) on the main chemical components, physical properties, and enzyme activities of two types of brown rice flour: high-amylose Koshinokaori and normal-quality Koshiibuki. Five different HMTs using brown rice (moisture content was 12.0%) were assessed: 0.1 MPa/120 °C for 5 or 10 min, 0.2 MPa/134 °C for 5 or 10 min and 0.3 MPa/144 °C for 10 min. HMT, decreased the α-amylase and lipase activities, and fat acidity, and slightly increased the dietary fiber and resistant starch levels. After 2 months' storage at 35 °C, rice samples that were treated with 0.2 MPa/134 °C or 0.3 MPa/144 °C for 10 min had a lower fat acidity than untreated samples, which would be useful for long-term storage and export of rice flour. And HMT exhibited inhibition of retrogradation in the pasting and physical properties, which is profitable to promote the qualities of the rice products.

  19. Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties.

    Science.gov (United States)

    Kermiche, F; Boulekbache-Makhlouf, L; Félix, M; Harkat-Madouri, L; Remini, H; Madani, K; Romero, A

    2018-01-01

    The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition (moisture, ash, lipids, proteins), including amino acid contents, lactic flora as well as rheological (viscoelasticity, viscosity) property of cantaloupe yogurt and natural yogurt is assessed. In addition, pH value, water holding capacity and antioxidant activity (reducing power) are measured over refrigerated storage time. There are significant differences between natural yogurt and cantaloupe yogurt in almost all parameters. The results show that the pH decreases during the storage period and the antioxidant activity as well as the water holding capacity are more remarkable in the yogurt with dry cantaloupe at the 14th and the 28th day of storage, respectively. The addition of cantaloupe in natural yogurt ameliorates the load of lactic flora and modifies the rheological property of the new products. The results of the current study show that the addition of cantaloupe to yogurt significantly improved its quality.

  20. Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread.

    Science.gov (United States)

    Almeida, Poliana Fernandes; Lannes, Suzana Caetano da Silva

    2017-10-01

    Chocolate spread has a fat-based formulation and the application of gelatin as a fat replacement is related to the demand for healthier foods. The aim of this study was to evaluate the influence of gelatin as a by-product from the poultry industry in the fat replacement of chocolate spread. Vegetable fat was replaced (15, 25, 50, 75, and 100%) with gelatin (0.3, 0.5, 0.8, 1.0, and 1.2%) using a central composite rotatable design and the effects were evaluated by a response surface methodology. Formulations with a greater proportion of fat were lighter, of higher volume and lower density. As expected, water activity was intensified in low-fat formulations. The consistency was controlled mainly by the properties of the gelatin phase. The formulations with 50 and 75% fat replacement and 0.5-1.0% gelatin had satisfactory spreadability at 10C. All formulations were spreadable at 20C. Low-fat samples with low gelatin concentrations, at 30C, had very low consistency. Statistically, the properties were significantly influenced by the factors analyzed according to the mathematical models. Although several studies have been conducted on obtaining alternative gelatin sources for mammals, the extracted gelatin from poultry by-product is still little explored and the knowledge on the application in food products, particularly in complex systems such as emulsions, has not been well established. The development of a low-fat food should take into account the complexity of the system involved, such as the emulsion spreads. The incorporation of gelatin in aqueous solution is a challenging task because the physical properties and the rheological behavior can be strongly influenced. Given the nutritional and functional properties of the gelatin and chocolate and its wide acceptability among the consumers, the incorporation of these two ingredients in the development of a new product sets up a promising study. © 2016 Wiley Periodicals, Inc.

  1. Avian influenza virus (H5N1; effects of physico-chemical factors on its survival

    Directory of Open Access Journals (Sweden)

    Hameed Sajid

    2009-03-01

    Full Text Available Abstract Present study was performed to determine the effects of physical and chemical agents on infective potential of highly pathogenic avian influenza (HPAI H5N1 (local strain virus recently isolated in Pakistan during 2006 outbreak. H5N1 virus having titer 108.3 ELD50/ml was mixed with sterilized peptone water to get final dilution of 4HA units and then exposed to physical (temperature, pH and ultraviolet light and chemical (formalin, phenol crystals, iodine crystals, CID 20, virkon®-S, zeptin 10%, KEPCIDE 300, KEPCIDE 400, lifebuoy, surf excel and caustic soda agents. Harvested amnio-allantoic fluid (AAF from embryonated chicken eggs inoculated with H5N1 treated virus (0.2 ml/egg was subjected to haemagglutination (HA and haemagglutination inhibition (HI tests. H5N1 virus lost infectivity after 30 min at 56°C, after 1 day at 28°C but remained viable for more than 100 days at 4°C. Acidic pH (1, 3 and basic pH (11, 13 were virucidal after 6 h contact time; however virus retained infectivity at pH 5 (18 h, 7 and 9 (more than 24 h. UV light was proved ineffectual in inactivating virus completely even after 60 min. Soap (lifebuoy®, detergent (surf excel® and alkali (caustic soda destroyed infectivity after 5 min at 0.1, 0.2 and 0.3% dilution. All commercially available disinfectants inactivated virus at recommended concentrations. Results of present study would be helpful in implementing bio-security measures at farms/hatcheries levels in the wake of avian influenza virus (AIV outbreak.

  2. Effect of gamma radiation in physico-chemical characteristics of pre-cooked potato

    International Nuclear Information System (INIS)

    Arthur, Valter

    2007-01-01

    The English potato after suffering any kind of processing quickly deteriorates or loses its own characteristics becoming dark, altering its odor, taste, etc. Aiming to increase the time of conservation and maintenance of its integrity are applied some techniques such as: applied atmosphere, refrigeration, vacuum packing and others. The aim of this work was to evaluate the effects of applied gamma radiation in potatoes pre cooked in microwaves aiming to increase their useful life. Potatoes bought at a local grocery store were taken to the Food Irradiation and Radioentomology Laboratory (LIARE/CENA) in Piracicaba, SP. The tubercles were washed in running water, peeled, cut into semi-circled shapes, sanitized in a sodium hypochlorite solution and submitted to a five-minute pre-cooking in microwaves at a rate of 3:5 potato and water respectively. After the cooking, the potatoes were drained, cooled in the environment temperature, packed into transparent and flexible plastic packing and irradiated with doses of: 0,0 (control) 1,0 and 2,0 kGy. After the irradiation the samples were put under refrigeration of (6+2 deg C) and analyzed 1, 3, 6, 8 and 13 days in the following requisites: loss of fresh mass and sensorial appearance (color, odor and texture). All the potatoes presented exudation and consequently, loss of fresh mass; the irradiated samples presented alteration in the odor and color (discoloration - inactivation of pigments such as xanthines) in less time than the control samples, accelerating the process of darkening on spots and injuries that existed, besides the dry of the surfaces. In general sense, the irradiation in pre-cooked potatoes in the doses of 1,0 and 2,0 kGy did not present any satisfactory result in potato conservation. (author)

  3. Effect of gamma radiation in physico-chemical characteristics of pre-cooked potato

    Energy Technology Data Exchange (ETDEWEB)

    Arthur, Valter [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: arthur@cena.usp.br; Sanches, Maria Angelica Santos Fernandes; Amaral, Frederico Scarin do [Fundacao Educacional de Fernandopolis (FEFSP), Fernandopolis, SP (Brazil)]. E-mails: maengal@yahoo.com.br; frescarin@yahoo.com.br

    2007-07-01

    The English potato after suffering any kind of processing quickly deteriorates or loses its own characteristics becoming dark, altering its odor, taste, etc. Aiming to increase the time of conservation and maintenance of its integrity are applied some techniques such as: applied atmosphere, refrigeration, vacuum packing and others. The aim of this work was to evaluate the effects of applied gamma radiation in potatoes pre cooked in microwaves aiming to increase their useful life. Potatoes bought at a local grocery store were taken to the Food Irradiation and Radioentomology Laboratory (LIARE/CENA) in Piracicaba, SP. The tubercles were washed in running water, peeled, cut into semi-circled shapes, sanitized in a sodium hypochlorite solution and submitted to a five-minute pre-cooking in microwaves at a rate of 3:5 potato and water respectively. After the cooking, the potatoes were drained, cooled in the environment temperature, packed into transparent and flexible plastic packing and irradiated with doses of: 0,0 (control) 1,0 and 2,0 kGy. After the irradiation the samples were put under refrigeration of (6+2 deg C) and analyzed 1, 3, 6, 8 and 13 days in the following requisites: loss of fresh mass and sensorial appearance (color, odor and texture). All the potatoes presented exudation and consequently, loss of fresh mass; the irradiated samples presented alteration in the odor and color (discoloration - inactivation of pigments such as xanthines) in less time than the control samples, accelerating the process of darkening on spots and injuries that existed, besides the dry of the surfaces. In general sense, the irradiation in pre-cooked potatoes in the doses of 1,0 and 2,0 kGy did not present any satisfactory result in potato conservation. (author)

  4. INVESTIGATION OF HEALTH EFFECT OF FRUIT JUICE FROM LINGONBERRY (VACCINIUM VITIS - IDEA VIA PHYSICOCHEMICAL METHODS

    Directory of Open Access Journals (Sweden)

    Poli Radusheva

    2017-10-01

    Full Text Available Objective: Antioxidants reduce cell damaging effects of free radicals, they also are used as medications to treat various forms of brain injury. Forest fruits as a lingonberry contain a lot of flavonoids and antioxidant supplements which contribute to the protection of different types of cancers and cardiovascular health problems. Purpose: The aim of this study is to explore the relations between natural fluorescence in juice from lingonberry and its total phenolic content and total antioxidant capacity in view of the usefulness of these compounds for human health and hygiene of food. Materials and Methods: For this reason, the juices from lingonberry from the region of Velingrad еnriched with lactulose will be investigated by using optical methods (colour measuring, fluorescence spectroscopy, rheological properties and sensor analysis. It may be an alternative method for quantifying the phenols and vitamins in juice from wild berries. Results: The dependences between chemical parameters, colour characteristics and the ratio between the intensity of emission and the intensity of excitation for exciting wavelength 275 nm have been found. The dependence between antioxidant activity and total phenolic content also exists. Excitation in the UV region is suitable for distinguishing the phenolic content and antioxidant compounds. The most suitable wavelengths found to be 265 nm and 275 nm. Lingonberry juices with lactulose exhibited non-Newtonian behaviour and Ostwald-de-Waele model are applied to calculate its rheological properties. Conclusions: The natural fluorescence of the lingonberry juices was correlated with their antioxidant properties, total phenolic content and lightness. From fluorescence spectra three groups of fluorescence components are determined – phenolic acids, tannins and flavonoids. The obtained results and discussion presented here give the direction for further studies and additional test for validation of the correlation

  5. The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss during cold storage

    Directory of Open Access Journals (Sweden)

    František Ježek

    2014-01-01

    Full Text Available The aim of the study was to monitor changes in selected physical (awwater activity, pH values and chemical (TVBN total volatile basic nitrogen, TMA-N trimethylamine nitrogen, FFA free fatty acids, PV peroxide values, TBA thiobarbituric acid value properties in the shelf life of rainbow trout (Oncorhynchus mykiss muscle. A total of 192 trout were examined. Control samples (96 samples were simply packaged in contact with atmospheric oxygen, while experimental samples (96 samples were packaged in a commercial vacuum (98%. All the samples were stored at 2 ± 2° C for 11 days. Analyses were performed on storage days 1, 2, 4, 7, 9, and 11. During the experiment, aw values increased in both types of packaging (in air: 0.982; vacuum-packaged: 0.989. At the end of storage, TVBN and TMA concentrations were at 28.88 ± 4.42 and 19.28 ± 3.00 g mg·100-1, respectively, in the muscle of vacuum-packaged trout; and at 30.52 ± 2.91 and 19.94 ± 2.05 mg·100 g-1, respectively, in fish in simple packaging. The FFA content in vacuum-packaged fish initially declined before increasing to 3.67 ± 2.37% of total fat as oleic acid later in the experiment. The pattern of PV changes was inconclusive, and significant changes (P -1 in vacuum-packaged fish and to 26.03 ± 8.00 mg·kg-1 in fish in simple packaging. Free fatty acids are not a good indicator of spoilage because they are converted to hydroperoxides. Vacuum packaging effectively slowed down oxidative changes in rainbow trout muscle. The peroxide content is not a suitable indicator of shelf life as peroxides are decomposed to secondary products. Total volatile basic nitrogen and thiobarbituric acid value can be recommended as suitable indicators of freshness and shelf life.

  6. Inclusion complexes of cefuroxime axetil with β-cyclodextrin: Physicochemical characterization, molecular modeling and effect of l-arginine on complexation

    Directory of Open Access Journals (Sweden)

    Sarika Sapte

    2016-10-01

    Full Text Available The inclusion complexes of poorly water-soluble cephalosporin, cefuroxime axetil (CFA, were prepared with β-cyclodextrin (βCD with or without addition of l-arginine (ARG to improve its physicochemical properties. We also investigated the effect of ARG on complexation efficiency (CE of βCD towards CFA in an aqueous medium through phase solubility behaviour according to Higuchi and Connors. Although phase solubility studies showed AL (linear type of solubility curve in presence and absence of ARG, the CE and association constant (Ks of βCD towards CFA were significantly promoted in presence of ARG, justifying its use as a ternary component. The solid systems of CFA with βCD were obtained by spray drying technique with or without incorporation of ARG and characterized by differential scanning calorimetry (DSC, X-ray powder diffractometry (XRPD, scanning electron microscopy (SEM, and saturation solubility and dissolution studies. The molecular modeling studies provided a better insight into geometry and inclusion mode of CFA inside βCD cavity. The solubility and dissolution rate of CFA were significantly improved upon complexation with βCD as compared to CFA alone. However, ternary system incorporated with ARG performed better than binary system in physicochemical evaluation. In conclusion, ARG could be exploited as a ternary component to improve the physicochemical properties of CFA via βCD complexation.

  7. Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam

    Directory of Open Access Journals (Sweden)

    Delgado-Adamez, J.

    2013-09-01

    Full Text Available In the present work the effect of the processing by high hydrostatic pressures (HPP was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration was assessed through the characterization of physicochemical, microbiological and sensory aspects. To assess the effect of processing, two HPP treatments (450 and 600MPa and thermal pasteurization (80 °C for 20 min were applied, comparing them with the unprocessed product. HPP 600MPa versus the rest of treatments showed a reduction in microorganisms, greater clarity and less browning, and sensory acceptance. The shelf-life of the refrigerated product would indicate the feasibility of the application of the HPP technology for food with similar shelf-life to that obtained with the traditional treatment of pasteurization, but with a better sensory quality.En el presente trabajo se valoró el efecto del procesado por altas presiones hidrostáticas (HPP como método alternativo al tratamiento térmico de pasteurización en la mermelada de aceitunas. Para ello se comparó el efecto de ambos tratamientos sobre el producto procesado y se evaluó su estabilidad durante el almacenamiento en refrigeración, mediante la caracterización de los aspectos físico-químicos, microbiológicos, y sensoriales. Para evaluar el efecto del procesado, se aplicaron dos tratamientos de HPP (450 y 600MPa y otro de pasteurización térmica (80 °C durante 20 min, comparándose con el producto no procesado. Las muestras tratadas con HPP 600MPa presentaron, frente al resto de tratamientos una reducción en la presencia de microorganismos, mayor claridad y menor pardeamiento, y una mayor aceptación sensorial. El estudio de la vida útil del producto en refrigeración, indicaría la viabilidad de la aplicación de la tecnología de HPP para obtener alimentos con vida útil similar

  8. Acoustic Purcell Effect for Enhanced Emission

    KAUST Repository

    Landi, Maryam; Zhao, Jiajun; Prather, Wayne E.; Wu, Ying; Zhang, Likun

    2018-01-01

    We observe that our experimentally measured emission power enhancement of a speaker inside a previously proposed metacavity agrees with our numerically calculated enhancement of the density of states (DOS) of the source-cavity system. We interpret the agreement by formulating a relation between the emitted sound power and the acoustic DOS. The formulation is an analog to Fermi’s golden rule in quantum emission. The formulation complements the radiation impedance theory in traditional acoustics for describing sound emission. Our study bridges the gap between acoustic DOS and the acoustic Purcell effect for sound emission enhancement.

  9. Acoustic Purcell Effect for Enhanced Emission

    KAUST Repository

    Landi, Maryam

    2018-03-13

    We observe that our experimentally measured emission power enhancement of a speaker inside a previously proposed metacavity agrees with our numerically calculated enhancement of the density of states (DOS) of the source-cavity system. We interpret the agreement by formulating a relation between the emitted sound power and the acoustic DOS. The formulation is an analog to Fermi’s golden rule in quantum emission. The formulation complements the radiation impedance theory in traditional acoustics for describing sound emission. Our study bridges the gap between acoustic DOS and the acoustic Purcell effect for sound emission enhancement.

  10. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.

    Science.gov (United States)

    Kim, Hyun-Wook; Setyabrata, Derico; Lee, YongJae; Jones, Owen G; Kim, Yuan H Brad

    2017-12-01

    The objective of this study was to determine the effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. As an initial marker of functionality, protein solubility, water absorption, emulsifying capacity, and gel formation ability of house cricket flour were determined at pH (2 to 10) and NaCl concentrations (0 to 2.10 M). Control emulsion was formulated with 60% lean pork, 20% back fat, and 20% ice. Six treatment emulsions were prepared with replacement of lean pork and/or back fat portions with spray-dried house cricket flour at 5% and 10% levels, based on a total sample weight. The protein solubility of house cricket flour (67 g protein/100 g) was significantly altered depending upon pH (P house cricket flour were found between 0 and 2.10 M NaCl concentration (P > 0.05). The replacement of lean meat/fat portion with house cricket flour within 10% level could fortify protein and some micronutrients (phosphorus, potassium, and magnesium) in meat emulsion, without negative impacts on cooking yield and textural properties. Our results suggest that house cricket flour can be used as an effective nonmeat functional ingredient to manufacture emulsified meat products. To better utilize house cricket flour as a food ingredient in wide application, understanding its technological properties in various pH, and ionic strength conditions is a pivotal step. Protein solubility of house cricket flour would be considerably affected by the varying pH and NaCl concentrations of applied conventional foods. In the case of meat emulsion, within 10% lean meat and/or fat portions could be successfully substituted with house cricket flour without detectable adverse impacts on technological properties associated with cooking yield and instrumental analysis of texture. Thus, our findings suggest that house cricket flour possess the necessary physical properties to be used as an alternative nonmeat

  11. Effect of gamma irradiation on some physicochemical properties and bioactive compounds of jujube (Ziziphus jujuba var vulgaris) fruit

    Science.gov (United States)

    Najafabadi, Najmeh Shams; Sahari, Mohammad Ali; Barzegar, Mohsen; Esfahani, Zohreh Hamidi

    2017-01-01

    Interest in the protection of bioactive compounds and a safe alternative method for preservation of processed fruits and fruit juices has recently increased significantly throughout the world. There is a distinct lack of information on the profile of bioactive compounds in jujube fruit (e.g. organic acids, anthocyanins, and water-soluble vitamins) and their changes during processing (e.g. gamma irradiation). Therefore, in this study, the effect of gamma irradiation at different doses (0.0, 0.5, 1.0, 2.5 and 5.0 kGy) on some physicochemical properties and the bioactive compounds of jujube fruit was investigated. The total soluble solids (TSSs) values remained unaffected at various doses, while the level of total acidity (TA) showed a slight increase at doses ≥ 2.5 kGy (p ≤ 0.05). Irradiation up to 2.5 kGy caused a significant increase in the total monomeric anthocyanin and the total phenolic content (about 12% and 6%, respectively), but a significant decrease was observed in both parameters immediately after irradiation at 5 kGy. Moreover, irradiation treatment caused a significant decrease in L* value and a significant increase in a* and b* values (P ≤ 0.05); however, changes of color were slight until the dose of 5 kGy. Gamma irradiation up to 2.5 kGy had no significant effect on the concentration of malic, citric and succinic acids, while the level of ascorbic acid decreased significantly at all irradiation doses (0-5 kGy). Cyanidin-3, 5-diglucoside was determined as the major anthocyanin in the jujube fruit studied (about 68%), which was reduced significantly when 5 kGy of irradiation was applied (degradation percentage: 27%). The results demonstrated that vitamins C, B2 and B1 are the most water-soluble vitamins in jujube fruit, respectively. Vitamins C and B1 content significantly decreased at all applied doses (0-5 kGy), whereas B2 content at doses ≤ 2.5 kGy was not significantly affected. The results of this study indicate that gamma irradiation at

  12. Sanitation Of Fresh Chicken Eggs By Ionizing Radiation And Its Effect On Their Physicochemical And Functional Properties

    International Nuclear Information System (INIS)

    Farag, M.D.H.; Abdul Azeem, A.M.; Eissa, F.I.; Mohamed, F.A.; Nasef, S.A.

    2012-01-01

    The objective of the present study was to investigate the effect of gamma irradiation on pathogens, quality and functional properties of shell eggs. Using intact fresh white and brown L.S.L shell eggs inoculated with 109 colony forming units (cfu) of Salmonella enteritidis (SE) and Salmonella typhimurium, the effect of three doses 2, 4 and 6 kGy of gamma irradiation on bacteriologic population and physical characteristics (Haugh units, yolk colour and yolk index), proximate composition (moisture, crude protein, crude fat and ash), amino acids content, ,physicochemical properties (foaming ability, foaming stability and water holding capacity), the rheological change (viscosity), ph, protein solubility, carotenoids and lipid oxidation of the eggs were determined. The results revealed that at 2 kGy, the number of SE and S. typhimurium were reduced to non-detectable levels. The internal quality as freshness of eggs as measured by albumen height and the number of Haugh units as well as yolk colour and yolk index were all significantly reduced with increasing the irradiation doses. Non-significant changes were found after irradiation in egg white or yolk in the chemical composition (moisture, crude protein, crude fat and ash). Amino acids when irradiated at dose 2 kGy caused non-significant changes in their levels, but it caused significant decrease in total essential and non-essential amino acids with increasing irradiation dose at 4 and 6 kGy.After irradiation, the foaming ability and foaming capacity were increased while water holding capacity and viscosity were decreased with increasing radiation doses. The ph of the egg white and yolk was increased with increasing the radiation dose. The protein solubility was decreased significantly in egg white and yolk with increasing radiation dose. Carotenoids of egg yolk were decreased with increasing doses of irradiation while lipid oxidation was increased with increasing radiation dose. Based on the obtained results, it

  13. Visual distinctiveness can enhance recency effects.

    Science.gov (United States)

    Bornstein, B H; Neely, C B; LeCompte, D C

    1995-05-01

    Experimental efforts to meliorate the modality effect have included attempts to make the visual stimulus more distinctive. McDowd and Madigan (1991) failed to find an enhanced recency effect in serial recall when the last item was made more distinct in terms of its color. In an attempt to extend this finding, three experiments were conducted in which visual distinctiveness was manipulated in a different manner, by combining the dimensions of physical size and coloration (i.e., whether the stimuli were solid or outlined in relief). Contrary to previous findings, recency was enhanced when the size and coloration of the last item differed from the other items in the list, regardless of whether the "distinctive" item was larger or smaller than the remaining items. The findings are considered in light of other research that has failed to obtain a similar enhanced recency effect, and their implications for current theories of the modality effect are discussed.

  14. Enhancing Placebo Effects: Insights From Social Psychology

    Science.gov (United States)

    SLIWINSKI, JIM; ELKINS, GARY R.

    2012-01-01

    Placebo effects are widely recognized as having a potent impact upon treatment outcomes in both medical and psychological interventions, including hypnosis. In research utilizing randomized clinical trials, there is usually an effort to minimize or control placebo effects. However, in clinical practice there may be significant benefits in enhancing placebo effects. Prior research from the field of social psychology has identified three factors that may enhance placebo effects, namely: priming, client perceptions, and the theory of planned behavior. These factors are reviewed and illustrated via a case example. The consideration of social-psychological factors to enhance positive expectancies and beliefs has implications for clinical practice as well as future research into hypnotic interventions. PMID:23488251

  15. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles.

    Science.gov (United States)

    Ramli, Saifullah; Alkarkhi, Abbas F M; Shin Yong, Yeoh; Min-Tze, Liong; Easa, Azhar Mat

    2009-01-01

    The present study describes the utilization of banana--Cavendish (Musa acuminata L., cv cavendshii) and Dream (Musa acuminata colla. AAA, cv 'Berangan')--pulp and peel flours as functional ingredients in yellow alkaline noodles. Noodles were prepared by partial substitution of wheat flour with ripe banana pulp or peel flours. In most cases, the starch hydrolysis index, predicted glycaemic index (pGI) and physicochemical properties of cooked noodles were affected by banana flour addition. In general, the pGI values of cooked noodles were in the order; banana peel noodles banana pulp noodles peel flour was higher in total dietary fibre but lower in resistant starch contents than the pulp flour, the low pGI of banana peel noodles was mainly due to its high dietary fibre content. In conclusion, banana pulp and peel flour could be useful for controlling starch hydrolysis of yellow noodles, even though some physicochemical properties of the noodles were altered.

  16. Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers.

    Science.gov (United States)

    Colmenero, F Jiménez; Ayo, M J; Carballo, J

    2005-04-01

    This study compares the effects of combinations of microbial transglutaminase (TGase) and various non-meat ingredients (caseinate, KCl and wheat fibre) used as salt replacers, with the effects of NaCl on the physicochemical properties (cooking loss, emulsion stability, texture and colour) of frankfurters with added walnuts. The combination of TGase with caseinate, KCl or fibre led to harder, springier and chewier (Pcaseinate>KCl>fibre. Frankfurters with caseinate presented the highest lightness and the lowest redness values. Frankfurter with NaCl had a harder, springier and chewier gel/emulsion network with lower cooking loss than those NaCl free.

  17. Seasonal variation in the physico-chemical properties of Rushikulya estuary and its effect on the occurrence of Chanos fry

    OpenAIRE

    Patnaik, K.C.; Misra, P.M.

    1990-01-01

    Seasonal variation in some physico-chemical properties of Rushikulya estuary was studied. The surface water temperature varied from 20 to 34.5 degree C, the transparency of the water from 6.3 to 12 cm, the salinity from 28.3 to 32.8 % and the pH from 6.77 to 7.35. The transparency and salinity showed bimodal distribution. Occurrence of the Chanos fry were correlated to it.

  18. Effects of the Addition of Ecklonia cava Powder on the Selected Physicochemical and Sensory Quality of White Pan Bread

    OpenAIRE

    Lee, Jun Ho; Choi, Dong Won

    2013-01-01

    Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of ECP added (0~3%) to the bread was found to affect the bread quality significantly (P

  19. Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets.

    Science.gov (United States)

    Devadason, I Prince; Anjaneyulu, A S R; Babji, Y

    2010-01-01

    The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets processed in retort pouches at F(0) 12.13. Incorporation of corn starch in buffalo meat nuggets produced more stable emulsion than other binders used. Product yield, drip loss, and pH did not vary significantly between the products with different binders. Shear force value was significantly higher for product with corn starch (0.42 +/- 0.0 Kg/cm(3)) followed by refined wheat flour (0.36 +/- 0.010 Kg/cm(3)), tapioca starch (0.32 +/- 0.010 Kg/cm(3)), and wheat semolina (0.32 +/- 0.010 Kg/cm(3)). Type of binder used had no significant effect on frying loss, moisture, and protein content of the product. However, fat content was higher in products with corn starch when compared to products with other binders. Texture profile indicated that products made with corn starch (22.17 +/- 2.55 N) and refined wheat flour (21.50 +/- 0.75 N) contributed firmer texture to the product. Corn starch contributed greater chewiness (83.8 +/- 12.51) to the products resulting in higher sensory scores for texture and overall acceptability. Products containing corn starch showed higher sensory scores for all attributes in comparison to products with other binders. Panelists preferred products containing different binders in the order of corn starch (7.23 +/- 0.09) > refined wheat flour (6.48 +/- 0.13) > tapioca starch (6.45 +/- 0.14) > wheat semolina (6.35 +/- 0.13) based on sensory scores. Histological studies indicated that products with corn starch showed dense protein matrix, uniform fat globules, and less number of vacuoles when compared to products made with other binders. The results indicated that corn flour is the better cereal binder for developing buffalo meat nuggets when compared to all other binders based on physico-chemical and sensory attributes.

  20. Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.

    Science.gov (United States)

    Li, Xin; Wang, Xu; Xu, Duoxia; Cao, Yanping; Wang, Shaojia; Wang, Bei; Sun, Baoguo; Yuan, Fang; Gao, Yanxiang

    2018-01-15

    The formation and physicochemical stability of mixed functional components (lutein & DHA) emulsions through heteroaggregation were studied. It was formed by controlled heteroaggregation of oppositely charged lutein and DHA droplets coated by cationic lactoferrin (LF) and anionic whey protein isolate (WPI), respectively. Heteroaggregation was induced by mixing the oppositely charged LF-lutein and WPI-DHA emulsions together at pH 6.0. Droplet size, zeta-potential, transmission-physical stability, microrheological behavior and microstructure of the heteroaggregates formed were measured as a function of LF-lutein to WPI-DHA droplet ratio. Lutein degradation and DHA oxidation by measurement of lipid hydroperoxides and thiobarbituric acid reactive substances were determined. Upon mixing the two types of bioactive compounds droplets together, it was found that the largest aggregates and highest physical stability occurred at a droplet ratio of 40% LF-lutein droplets to 60% WPI-DHA droplets. Heteroaggregates formation altered the microrheological properties of the mixed emulsions mainly by the special network structure of the droplets. When LF-coated lutein droplets ratios were more than 30% and less than 60%, the mixed emulsions exhibited distinct decreases in the Mean Square Displacement, which indicated that their limited scope of Brownian motion and stable structure. Mixed emulsions with LF-lutein/WPI-DHA droplets ratio of 4:6 exhibited Macroscopic Viscosity Index with 13 times and Elasticity Index with 3 times of magnitudes higher than the individual emulsions from which they were prepared. Compared with the WPI-DHA emulsion or LF-lutein emulsion, the oxidative stability of the heteroaggregate of LF-lutein/WPI-DHA emulsions was improved. Heteroaggregates formed by oppositely charged bioactive compounds droplets may be useful for creating specific food structures that lead to desirable physicochemical properties, such as microrheological property, physical and chemical

  1. Physicochemical effects of gamma radiation in peanuts and the utilization of their peanut skins as natural antioxidant

    International Nuclear Information System (INIS)

    Camargo, Adriano Costa de

    2012-01-01

    Peanuts are among the most popular oilseed in the world, their lipid content is about 50%, on average. Their fatty acid composition is characterized by high percentage of unsaturated fatty acids. Peanuts are a source of dietary tocopherol and polyphenols, antioxidants that play benefits to human health. However, the presence of potential mycotoxic fungi is a concern of this oilseed production chain. Gamma radiation, in addition to good agricultural practices, has been identified as an effective treatment for disinfecting peanuts of fungi and has been identified as a potential tool for reducing their allergenicity. However, the physicochemical quality of the peanuts deserves attention due to its high lipid percentage. The irradiation process can promote the formation of free radicals, increase lipid oxidation and induce molecular changes that may reflect changes in the antioxidant properties. In the present study samples of peanut from IAC Runner 886 cultivar, peeled, in shell and blanched as well as their peanut skins were subjected to gamma radiation in doses of 0.0, 5.0, 7.5 or 10.0 kGy with dose rate of 7.5 kGy.h -1 using a cobalt-60 source. The samples were stored for six months at room temperature and analysis were performed at the beginning of the study and after each three month storage on peanuts and just at the beginning of the study on peanut skins. Few changes noticed in the physical parameters of color seem to be more related to storage than the irradiation process Chemical parameters related to the antioxidant properties showed moderate change due to the irradiation process, while storage was determinant on the reduction of bioactive compounds as well as the antioxidant activity in the samples. No correlation was found between gamma radiation and fatty acid changes of peanuts. Tocopherol content and the induction period of the crude peanut oil were negatively correlated with gamma radiation doses. Peanut skin, which is removed in the peanut blanching

  2. Enhancement effect of irradiation by methotrexate

    International Nuclear Information System (INIS)

    Shehata, W.M.; Meyer, R.L.

    1980-01-01

    Three cases are described in which complications developed which were believed to be due to the enhancement effect of irradiation by methotrexate during the course of therapy for lung, kidney, and bladder cancer. These included esophageal and large bowel complications. In two of these cases, the patients improved with conservative therapy

  3. Effects of various physicochemical characteristics on the toxicities of ZnO and TiO2 nanoparticles toward human lung epithelial cells

    International Nuclear Information System (INIS)

    Hsiao, I-Lun; Huang, Yuh-Jeen

    2011-01-01

    Although novel nanomaterials are being produced and applied in our daily lives at a rapid pace, related health and environmental toxicity assessments are lagging behind. Recent reports have concluded that the physicochemical properties of nanoparticles (NPs) have a crucial influence on their toxicities and should be evaluated during risk assessments. Nevertheless, several controversies exist regarding the biological effects of NP size and surface area. In addition, relatively few reports describe the extents to which the physicochemical properties of NPs influence their toxicity. In this study, we used six self-synthesized and two commercial ZnO and TiO 2 nanomaterials to evaluate the effects of the major physicochemical properties of NPs (size, shape, surface area, phase, and composition) on human lung epithelium cells (A549). We characterized these NPs using transmission electron microscopy, X-ray diffraction, the Brunauer-Emmett-Teller method, and dynamic laser scattering. From methyl thiazolyl tetrazolium (MTT) and Interleukin 8 (IL-8) assays of both rod- and sphere-like ZnO NPs, we found that smaller NPs had greater toxicity than larger ones-a finding that differs from those of previous studies. Furthermore, at a fixed NP size and surface area, we found that the nanorod ZnO particles were more toxic than the corresponding spherical ones, suggesting that both the size and shape of ZnO NPs influence their cytotoxicity. In terms of the effect of the surface area, we found that the contact area between a single NP and a single cell was more important than the total specific surface area of the NP. All of the TiO 2 NP samples exhibited cytotoxicities lower than those of the ZnO NP samples; among the TiO 2 NPs, the cytotoxicity increased in the following order: amorphous > anatase > anatase/rutile; thus, the phase of the NPs can also play an important role under size-, surface area-, and shape-controlled conditions. - Research Highlights: → Evaluate the

  4. ROOTSTOCKS EFFECTS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF BORDÔ, ISABEL AND IAC 138-22 MÁXIMO MUST AND WINE

    OpenAIRE

    MARLON JOCIMAR RODRIGUES DA SILVA; LUCIANA TREVISAN BRUNELLI; MARA FERNANDES MOURA; JOSÉ LUIZ HERNANDES; SARITA LEONEL; MARCO ANTONIO TECCHIO

    2017-01-01

    ABSTRACT It has been demonstrated that rootstocks can influence grape characteristics, but there are few data in literature about the rootstocks influence in the wine characteristics, especially in wines elaborated with Vitis labrusca or hybrid grapes. This study evaluated the influence of ‘IAC 766’ and ‘106-8 Mgt’ rootstocks on the physicochemical characteristics of ‘Bordô’, ‘Isabel’ and ‘IAC 138-22 ‘Máximo’ musts and wines. The musts were evaluated for pH, soluble solids, total acidity and...

  5. Extraction condition optimization and effects of drying methods on physicochemical properties and antioxidant activities of polysaccharides from comfrey (Symphytum officinale L.) root.

    Science.gov (United States)

    Shang, Hongmei; Zhou, Haizhu; Duan, Mengying; Li, Ran; Wu, Hongxin; Lou, Yujie

    2018-06-01

    This study was designed to investigate the extraction conditions of polysaccharides from comfrey (Symphytum officinale L.) root (CRPs) using response surface methodology (RSM). The effects of three variables including liquid-solid ratio, extraction time and extraction temperature on the extraction yield of CRPs were taken into consideration. Moreover, the effects of drying methods including hot air drying (HD), vacuum drying (VD) and freeze drying (FD) on the physicochemical properties and antioxidant activities of CRPs were evaluated. The optimal conditions to extract the polysaccharides were as follows: liquid-solid ratio (15mL/g), extraction time (74min), and extraction temperature (95°C), allowed a maximum polysaccharides yield of 22.87%. Different drying methods had significant effects on the physicochemical properties of CRPs such as the chemical composition (contents of total polysaccharides and uronic acid), relative viscosity, solubility and molecular weight. CRPs drying with FD method showed stronger reducing power and radical scavenging capacities against DPPH and ABTS radicals compared with CRPs drying with HD and VD methods. Therefore, freeze drying served as a good method for keeping the antioxidant activities of polysaccharides from comfrey root. Copyright © 2018 Elsevier B.V. All rights reserved.

  6. Enhanced Nonlinear Effects in Metamaterials and Plasmonics

    Directory of Open Access Journals (Sweden)

    C. Argyropoulos

    2012-07-01

    Full Text Available In this paper we provide an overview of the anomalous and enhanced nonlinear effects available when optical nonlinear materials are combined inside plasmonic waveguide structures. Broad, bistable and all-optical switching responses are exhibited at the cut-off frequency of these waveguides, characterized by reduced Q-factor resonances. These phenomena are due to the large field enhancement obtained inside specific plasmonic gratings, which ensures a significant boosting of the nonlinear operation. Several exciting applications are proposed, which may potentially lead to new optical components and add to the optical nanocircuit paradigm.

  7. Prediction of passive blood-brain partitioning: straightforward and effective classification models based on in silico derived physicochemical descriptors.

    Science.gov (United States)

    Vilar, Santiago; Chakrabarti, Mayukh; Costanzi, Stefano

    2010-06-01

    The distribution of compounds between blood and brain is a very important consideration for new candidate drug molecules. In this paper, we describe the derivation of two linear discriminant analysis (LDA) models for the prediction of passive blood-brain partitioning, expressed in terms of logBB values. The models are based on computationally derived physicochemical descriptors, namely the octanol/water partition coefficient (logP), the topological polar surface area (TPSA) and the total number of acidic and basic atoms, and were obtained using a homogeneous training set of 307 compounds, for all of which the published experimental logBB data had been determined in vivo. In particular, since molecules with logBB>0.3 cross the blood-brain barrier (BBB) readily while molecules with logBB<-1 are poorly distributed to the brain, on the basis of these thresholds we derived two distinct models, both of which show a percentage of good classification of about 80%. Notably, the predictive power of our models was confirmed by the analysis of a large external dataset of compounds with reported activity on the central nervous system (CNS) or lack thereof. The calculation of straightforward physicochemical descriptors is the only requirement for the prediction of the logBB of novel compounds through our models, which can be conveniently applied in conjunction with drug design and virtual screenings. Published by Elsevier Inc.

  8. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.

    Science.gov (United States)

    Teba, Carla da Silva; Silva, Erika Madeira Moreira da; Chávez, Davy William Hidalgo; Carvalho, Carlos Wanderlei Piler de; Ascheri, José Luis Ramírez

    2017-08-01

    The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 3 2 central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined. WPC and feed moisture increased redness, yellowness and decreased luminosity. Feed moisture and temperature increased density and total volume pore. WPC and moisture increased crystallinity, but only WPC increased solubility and decrease the retrogradation tendency. Increasing temperature increased the viscosity of the extrudates. The addition of WPC improved the nutritional composition of the extrudates, especially proteins. It is suggested that the extrusion process positively affected the retention of most of the polypeptides chains. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Physicochemical properties and antidiabetic effects of a polysaccharide from corn silk in high-fat diet and streptozotocin-induced diabetic mice.

    Science.gov (United States)

    Pan, Yuxiang; Wang, Cong; Chen, Zhongqin; Li, Weiwei; Yuan, Guoqi; Chen, Haixia

    2017-05-15

    This study aimed to investigate the physicochemical properties and antidiabetic effects of a polysaccharide obtained from corn silk (PCS2). PCS2 was isolated and the physicochemical properties were characterized. The hypoglycemic effects were determined using the high-fat diet and streptozocin induced type 2 diabetic mellitus (T2DM) insulin resistance mice. The results showed that PCS2 was a heteropolysaccharide with the average molecular weight of 45.5kDa. PCS2 was composed of d-galactose, d-mannose, d-(+)-glucose, d-(+)-xylose, l-arabinose and l-rhamnose. PCS2 treatment significantly reduced the body weight loss, decreased blood glucose and serum insulin levels, and improved glucose intolerance (P<0.05). The levels of serum lipid profile were regulated and the levels of glycated serum protein, non-esterified fatty acid were decreased significantly (P<0.01). The activities of superoxide dismutase, glutathione peroxidase and catalase were notably improved (P<0.05). PCS2 also exerted cytoprotective action from histopathological observation. These results suggested that PCS2 could be a good candidate of functional food or medicine for T2DM treatment. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Physicochemical properties and enhanced cellullar responses of biocompatible polymeric scaffolds treated with atmospheric pressure plasma using O{sub 2} gas

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Hyun-Uk; Park, So-Young; Kang, Yoon-Hee [Department of Nano Fusion Technology, Pusan National University, Busan 609735 (Korea, Republic of); Jeong, Se-Young [Division of Cogni-mechatronics Engineering, Pusan National University, Miryang 627706 (Korea, Republic of); Choi, Sae-Hae; Jahng, Yoon-Young; Chung, Gook-Hyun [Division of Biological Sciences, Chonbuk National University, Jeonju 561756 (Korea, Republic of); Kim, Moon-Bum [Department of Dermatology, School of Medicine, Pusan National University, Busan (Korea, Republic of); Cho, Chae-Ryong, E-mail: crcho@pusan.ac.kr [Department of Nano Fusion Technology, Pusan National University, Busan 609735 (Korea, Republic of)

    2011-04-08

    Biocompatible polymeric scaffolds were fabricated by mixing 5 wt.% poly({epsilon}-caprolactone) (P) with 4 wt.% gelatin (G) and 1.6 wt.% Dulbecco's modified Eagle's medium containing 10% fetal bovine serum (D). These PGD scaffolds were also treated with atmospheric pressure (AP) plasma using O{sub 2} reactive gas (to create O-PGD scaffolds). The physicochemical and mechanical properties of the PGD scaffolds were characterized by in vitro biodegradability tests, X-ray photoelectron spectroscopy, Fourier transform infrared spectroscopy, contact angle measurements, and tensile strength measurements. The wettability and hydrophilic properties of the scaffold surface were improved remarkably by adding G and D to P, and by subsequent oxygen-assisted AP plasma treatment. An MTT assay, a cell attachment efficiency assay, scanning electron microscopy, and confocal microscopy revealed that Chinese Hamster Ovary (CHO)-K1 cells exhibited higher cell attachment and viability on the PGD and O-PGD scaffolds than on the P and PG scaffolds. Furthermore, the long-term viability of the CHO cells on the PGD and O-PGD scaffolds without exchanging the cell culture media was significantly improved compared to their viability on the P and PG scaffolds. Overall, the PGD and O-PGD scaffolds are expected to be useful as cell growth supporting biomaterials in tissue engineering.

  11. Effects of Cow Manure, Ammonium Sulfate and Potassium Sulfate on Physico-Chemical Indices of Fruit and Leaf of Mazafati Date (Phoenix Dactylifera L.

    Directory of Open Access Journals (Sweden)

    E. Aryakia

    2018-02-01

    Full Text Available Introduction: Date palm (Phoenix dactylifera L. is one of the most important fruit species grown in Iran. This plant is mainly grown in the south of the country, where pH of soil is high, resulting in poor nutrient uptake. Furthermore, because of high yield and annual pruning of date palm, large amounts of macro and micronutrients are removed from soil. So, annual fertilizing should be applied for good performance. Research shows that use of manure alone or in combination with mineral fertilizers improves physico-chemical indices of fruits and leaves of palm trees. Regarding to high nutrition dependency of date palm, it is necessary to evaluate the effect of different fertilizers on physico-chemical indices of its leaf and fruit. The main objectives of this study were thus to evaluate the effect of cow manure, ammonium sulfate and potassium sulfate on physico-chemical indices in fruit and leaf of Mazafati date. Materials and Methods: This study was conducted in bam zone, Kerman, Iran, in 2011- 2012. The area was located at 28°53′40′′N latitude, 58°37′18′′E longitude and 1050 m above sea level. A factorial experiment in a randomized complete block design was performed during month of March. Factors included ammonium sulfate (0, 500 and 1000 g/tree, potassium sulfate (0, 750 and 1500 g/tree accompanied by cow manure (5 kg/tree. For leaf and fruit analysis, sampling was performed during month of June. Physico-chemical indices including nitrogen, potassium, iron, chlorophyll a, b and total, carotenoid, fruit weight, fruit diameter, fruit length, TSS and TSS/TA were evaluated. Chlorophyll was measured by using the method of Lichtenthaler (1987. Total soluble solid (TSS was measured by using refractometer. Statistical analysis was performed using SPSS software and the treatment means were separated by Duncan’s multiple range tests. Results and Discussion: Results showed that because of supplying nitrogen, sulfur and potassium and their

  12. Ripening of Sudanese Braided (Muddaffara Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

    Directory of Open Access Journals (Sweden)

    Mohamed O. E. Altahir

    2014-01-01

    Full Text Available The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk, ripening in salted whey (SW and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC. Braided cheeses were manufactured from raw (BCRM and pasteurized (BCPM milk and ripened in SW (0%, 5%, and 10% salt for up to 90 days. All the treatments significantly (P≤0.05 affected the physicochemical characteristics of SBC. The total solid, protein, and fat contents of BCRM or BCPM decreased (P≤0.05, whereas their TA, SN, and salt contents increased significantly (P≤0.05 as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.

  13. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties.

    Science.gov (United States)

    Altahir, Mohamed O E; Elgasim, Elgasim A; Mohamed Ahmed, Isam A

    2014-01-01

    The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days. All the treatments significantly (P ≤ 0.05) affected the physicochemical characteristics of SBC. The total solid, protein, and fat contents of BCRM or BCPM decreased (P ≤ 0.05), whereas their TA, SN, and salt contents increased significantly (P ≤ 0.05) as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.

  14. Effect of physico-chemical treatments on ripening behavior and post-harvest quality of Amrapali mango (Mangifera indica L.) during storage.

    Science.gov (United States)

    Singh, Pankaj; Singh, Manoj Kumar; Kumar, Vipin; Kumar, Mukesh; Malik, Sunil

    2012-03-01

    An experiment was done to assess the effect of various physico-chemical treatments on ripening behavior and post harvest quality of mango cv. Amrapali. The experiment was planned under completely randomized design (CRD) with three replications. The treatment units was five fruits per replication. Total 14 treatments were applied. Out of these, ethrel 750 ppm treated fruits showed better results in respect of specific gravity (0.88), moisture loss (8.45%), decay (2.5%), total soluble solids (TSS, 20.7 degrees brix), sugar content (14.39%) and acidity content (0.32) followed by ethrel 500 ppm; specific gravity (0.90), moisture loss (8.82%), decay (3.5%), TSS (20.7 degrees brix), sugar content (13.99%) and acidity content (0.36%). The pedicellate fruits and ethrel+bavistin (750+1000 ppm) were also found to be significantly superior over control in respect of specific gravity (0.88 and 0.86), moisture loss (9.10 and 9.33%), decay (4.0 and 5.33%), TSS (20.1 and 20.4 degrees brix), sugar content (12.70 and 12.80%) and acidity content (0.42 and 0.38%), respectively. Based on results of this study, it can be concluded that ethrel 750 ppm was found to be the most suitable treatment in improving physico-chemical traits i.e. ripening, storage, quality and shelf-life for commercial purpose in mango.

  15. Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters

    Directory of Open Access Journals (Sweden)

    Thaisa Abrantes Souza GUSMÃO

    Full Text Available Abstract This study aimed to the replacement of sodium chloride (0.4 to 1.6% by potassium chloride (0.2 to 0.8% in French bread formulation and evaluate its effect on physical, physicochemical and sensory characteristics. For the preparation of bread was used a factorial design 22 with 4 factorial points and 3 central points, totaling 7 experiments. The physical and physicochemical parameters analyzed were: specific volume, moisture, color of the peel and crumb, pH, acidity and texture profile, sodium and potassium. The sensory evaluation of bread was performed using quantitative descriptive analysis, with 12 sensory terminologies. Response variables of salty taste and sensory chewiness generated statistically significant models. The results indicated optimal ranges of 0.2 to 0.5% of potassium chloride, and 1.0 to 1.6% for sodium chloride, and proved the technical feasibility of producing French bread with 50% salt reduction (174.09 mg.50 g–1, compared to a standard formulation of 1.88% (306.5 mg.50g-1 salt, corresponding to the prognosis recommended by the National Health Surveillance Agency.

  16. Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films.

    Science.gov (United States)

    Ollé Resa, Carolina P; Jagus, Rosa J; Gerschenson, Lía N

    2014-07-01

    In this paper, films based on tapioca starch and containing nisin, natamycin and glycerol were characterized in relation to their physicochemical properties, roughness and hydrophobicity. The content of glycerol affected the mechanical properties of the films studied and the roughness and it was observed an increase in WVP with the increase in glycerol content. The addition of antimicrobials affected the mechanical properties, being nisin the one that produced the greater decrease in the Young modulus. The color was highly affected by the joint presence of natamycin and nisin, which increased the yellow index. The contact angle increased with antimicrobial addition indicating a decrease in hydrophilicity. Nisin also affected the roughness of the films. Water vapor permeability was slightly reduced by the presence of natamycin. It was observed that water vapor permeability and contact angle were correlated with the roughness of the films. Copyright © 2014 Elsevier B.V. All rights reserved.

  17. The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.

    Science.gov (United States)

    Jongsutjarittam, Ornpicha; Charoenrein, Sanguansri

    2014-12-19

    The properties of waxy rice flour (WRF) and non-waxy rice flour (RF) were modified using an extrusion process with different feeding material moisture contents. WRF was more affected by the thermomechanical stress from extrusion; consequently, it had a lower glass transition temperature but higher water solubility index (WSI) indicating higher molecular degradation than extruded RF. The lower moisture content of the feeding flour caused more severe flour damage (coarser surface of the extruded flour) and lowered relative crystallinity compared to higher moisture content processing. Moreover, low moisture content processing led to complete gelatinization, whereas, partial gelatinization occurred in the higher moisture content extrusion. Consequently, the extruded flours had a lower peak viscosity and gelatinization enthalpy but a higher water absorption index and WSI than native flour. In conclusion, the rice flour type and the moisture content of the extrusion feeding flour affected the physicochemical properties of the extruded flour. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Effect of Graphene and Fullerene Nanofillers on Controlling the Pore Size and Physicochemical Properties of Chitosan Nanocomposite Mesoporous Membranes

    Directory of Open Access Journals (Sweden)

    Irene S. Fahim

    2015-01-01

    Full Text Available Chitosan (CS nanocomposite mesoporous membranes were fabricated by mixing CS with graphene (G and fullerene (F nanofillers, and the diffusion properties through CS membranes were studied. In addition, in order to enhance the binding between the internal CS chains, physical cross-linking of CS by sodium tripolyphosphate (TPP was carried out. F and G with different weight percentages (0.1, 0.5, and 1 wt.% were added on physically cross-linked chitosan (CLCS and non-cross-linked chitosan (NCLCS membranes by wet mixing. Permeability and diffusion time of CLCS and NCLCS membranes at different temperatures were investigated. The results revealed that the pore size of all fabricated CS membranes is in the mesoporous range (i.e., 2–50 nm. Moreover, the addition of G and F nanofillers to CLCS and NCLCS solutions aided in controlling the CS membranes’ pore size and was found to enhance the barrier effect of the CS membranes either by blocking the internal pores or decreasing the pore size. These results illustrate the significant possibility of controlling the pore size of CS membranes by cross-linking and more importantly the careful selection of nanofillers and their percentage within the CS membranes. Controlling the pore size of CS membranes is a fundamental factor in packaging applications and membrane technology.

  19. Cardiovascular Effects of Performance-Enhancing Drugs.

    Science.gov (United States)

    La Gerche, André; Brosnan, Maria J

    2017-01-03

    Exercise and competitive sports should be associated with a wide range of health benefits with the potential to inspire a positive community health legacy. However, the reputation of sports is being threatened by an ever-expanding armamentarium of agents with real or perceived benefits in performance enhancement. In addition to the injustice of unfair advantage for dishonest athletes, significant potential health risks are associated with performance-enhancing drugs. Performance-enhancing drugs may have an effect on the cardiovascular system by means of directly altering the myocardium, vasculature, and metabolism. However, less frequently considered is the potential for indirect effects caused through enabling athletes to push beyond normal physiological limits with the potential consequence of exercise-induced arrhythmias. This review will summarize the known health effects of PEDs but will also focus on the potentially greater health threat posed by the covert search for performance-enhancing agents that have yet to be recognized by the World Anti-Doping Agency. History has taught us that athletes are subjected to unmonitored trials with experimental drugs that have little or no established efficacy or safety data. One approach to decrease drug abuse in sports would be to accept that there is a delay from when athletes start experimenting with novel agents to the time when authorities become aware of these drugs. This provides a window of opportunity for athletes to exploit with relative immunity. It could be argued that all off-label use of any agent should be deemed illegal. © 2016 American Heart Association, Inc.

  20. Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality.

    Science.gov (United States)

    Sahnoun, Mouna; Ismail, Nouha; Kammoun, Radhouane

    2016-01-01

    Corn starch was treated by enzymatic hydrolysis with Aspergillus oryzae S2 α-amylase, acetylation with vinyl acetate, and dual modification. The dual modified starch displayed a higher substitution degree than the acetylated starch and lower reducing sugar content than the hydrolysed starch. The results revealed that the cooling viscosity and amylose content of those products decrease (P cake formulations at 5 and 10 % concentrations on a wheat flour basis and compared to native starch. The results revealed that when applied at 5 % concentrations, the modified starches reduced the hardness, cohesion, adhesion and chewiness of baked cakes and enhanced their elasticity, volume, height, crust color, and appearance as compared to native starch. These effects were more pronounced for the cake incorporating the dually modified starch.

  1. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).

    Science.gov (United States)

    García, Víctor; Rovira, Silvia; Boutoial, Khalid; Ferrandini, Eduardo; López Morales, María B

    2014-02-01

    The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening. Use of the different starter cultures produced a significant effect (P starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis. These results are found useful for selecting the most suitable starter for the development of new goat's cheeses. © 2013 Society of Chemical Industry.

  2. Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps.

    Science.gov (United States)

    Makhlouf-Gafsi, Ines; Baklouti, Samia; Mokni, Abir; Danthine, Sabine; Attia, Hamadi; Blecker, Christophe; Besbes, Souhail; Masmoudi, Manel

    2016-07-15

    This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological behaviour (n=0.783) to Newtonian behaviour (n∼1) from 10 to 50 °C respectively and present similar thermal profiles. Results revealed that the ultrafiltration process significantly affects the rheological behaviour of the male and female syrups. These differences on rheological properties are attributed to the variation of chemical composition between sap and sap permeate syrups. Furthermore, the effect of temperature on viscosity of the syrups was investigated during heating and cooling processes at the same shear rate (50s(-1)). This study provides idea of the stability of the syrup by evaluating the area between heating and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable between the four studied syrups. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese.

    Science.gov (United States)

    Jooyandeh, Hossein; Goudarzi, Mostafa; Rostamabadi, Hadis; Hojjati, Mohammad

    2017-05-01

    The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G') moduli ( p  Persian gum was more pronounced ( p  Persian gum and 0.12% almond gum would result in a low-fat cheese with textural properties similar to its full-fat counterpart. Scanning electron microscopy revealed that the fat replacers produced full-fat-like structure in the low-fat Iranian White cheese, when incorporated at the optimum levels.

  4. Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).

    Science.gov (United States)

    Zhang, Yifeng; Jiao, Shunshan; Lian, Zixuan; Deng, Yun; Zhao, Yanyun

    2015-05-01

    This study investigated the effect of single- and two-cycle high hydrostatic pressure (HHP) treatments on water properties, physicochemical, and microbial qualities of squids (Todarodes pacificus) during 4 °C storage for up to 10 d. Single-cycle treatments were applied at 200, 400, or 600 MPa for 20 min (S-200, S-400, and S-600), and two-cycle treatments consisted of two 10 min cycles at 200, 400, or 600 MPa, respectively (T-200, T-400, and T-600). HHP-treated samples had higher (P pressure level caused no significant difference in water state of squids. The two-cycle HHP treatment was more effective in controlling total volatile basic nitrogen, pH, and total plate counts (TPC) of squids during storage, in which TPC of S-600 and T-600 was 2.9 and 1.8 log CFU/g at 10 d, respectively, compared with 7.5 log CFU/g in control. HHP treatments delayed browning discoloration of the squids during storage, and the higher pressure level and two-cycle HHP were more effective. Water properties highly corresponded with color and texture indices of squids. This study demonstrated that the two-cycle HHP treatment was more effective in controlling microbial growth and quality deterioration while having similar impact on the physicochemical and water properties of squids in comparison with the single-cycle treatment, thus more desirable for extending shelf-life of fresh squids. © 2015 Institute of Food Technologists®

  5. Long-term effects of lowland properties system on soil physicochemical properties and rice yield in Ashanti Region of Ghana

    Energy Technology Data Exchange (ETDEWEB)

    Obalum, S. E.; Oppong, J.; Nwite, J. C.; Watanabe, Y.; Buri, M. M.; Igwe, C. A.; Wakatsuki, T.

    2012-11-01

    Lowland sawah is viewed as a sustainable alternative to traditional rice culture in West Africa. Sawah (a bund-demarcated, puddled, leveled, and water-regulated rice field) has received growing research attention lately, but no data exist yet on the systems long-term agronomic impact. In a clayey inland-valley soil in southern Ghana, 10-year-old sawah plots (OSP), fresh sawah plots (FSP), and non-sawah plots (NSP) were maintained under both ponded and nonponded conditions in 2007. The OSP enhanced soil status of exchangeable nutrients compared to NSP. There were relative improvements in soil bulk density, total porosity, and field moisture content (OSP = FSP > NSP), with clear benefits of ponding over non-ponding in OSP. The NSP was so unsustainable that it showed less favourable values of these variables than an adjacent fallowed plot. These soil variables deteriorated with time, with significant differences in FSP. Soil moisture retention data for tension range of 0-300 kPa depicted the importance of puddling and ponding. During 2001-2009, OSP consistently out-yielded NSP by five times on average. During 2007-2009 when all three plots co-existed, grain yields averaged 5.80, 4.80 and 1.10 Mg ha-1 in OSP, FSP and NSP, respectively. In 2007 yields, OSP minus FSP was higher than NSP; in 2008/2009, the opposite prevailed. These results highlight the agronomic benefits of continuous sawah-based rice production. Although the positive effects of puddling on the soil hydrophysical properties were largely responsible for the wide margin in yield between sawah and traditional systems, other yield-enhancing factors, particularly bunds for water control, were also lacking in the latter. (Author) 37 refs.

  6. The effect of furazolidone on the physico-chemical properties of dimyristoylphosphatidylcholine bilayers: Relevance to anti-leishmanial therapy

    Science.gov (United States)

    Martins, Victor Hugo Giendruczak; Rodrigues, Marisa Raquel; Mascarenhas, Layoan Dantas; de Azambuja, Carla Roberta Lopes; Londoño, Julian Londoño; de Lima, Vânia Rodrigues

    2014-02-01

    In this study, the influence of furazolidone, an anti-leishmanial drug, on dimyristoylphosphatidylcholine (DMPC) liposome hydration degree, mobility and thermodynamics was investigated by Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC). FTIR results showed that furazolidone was responsible for an increase in the hydrogen bound number and mobility of the lipid phosphate group. Furazolidone also affected the lipid choline group by increasing its motional freedom, as shown by FTIR and 1H NMR spin-lattice relaxation time measurements. At the DMPC interfacial region, FTIR results showed a drug-induced reduction of the carbonyl hydration and order degrees. Very weak interaction among furazolidone and the hydrophobic lipid chains was also observed. However, no furazolidone-induced changes on thermodynamical parameters, such as phase transition temperature (Tm) and enthalpy variation (ΔH), were detected by the DSC technique. Thus, furazolidone seems to interact preferentially with lipid polar and interfacial regions, enhancing the freedom for gauche-trans isomerization of the first methylene groups of DMPC acyl chains. Responses described in this paper may explain the improved activity of furazolidone-encapsulated liposomes by comparison with the effect of the free drug, described in literature. The findings can also improve further strategies for the potential therapeutic application of liposomal furazolidone as a drug delivery system and minimize the risk of drug resistance and collateral effects related to high toxicity.

  7. Effect of the hybrid composition on the physicochemical properties and morphology of iron oxide–gold nanoparticles

    International Nuclear Information System (INIS)

    Barnett, C. M.; Gueorguieva, M.; Lees, M. R.; McGarvey, D. J.; Darton, R. J.; Hoskins, C.

    2012-01-01

    Hybrid nanoparticles (HNPs) formed from iron oxide cores and gold nano-shells are becoming increasingly applicable in biomedicine. However, little investigation has been carried out on the effects of the constituent components on their physical characteristics. Here we determine the effect of polymer intermediate, gold nano-shell thickness and magnetic iron oxide core diameter on the morphological and physical properties of these nano-hybrids. Our findings suggest that the use of polymer intermediate directly impacts the morphology of the nanostructure formed. Here, we observed the formation of nano-sphere and nano-star structures by varying the cationic polymer intermediate. The nano-stars formed have a larger magnetic coercivity, T 2 relaxivity and exhibited a unique characteristic nano-heating pattern upon laser irradiation. Increasing the iron oxide core diameter resulted in a greater T 2 relaxivity enhanced and nano-heating capabilities due to increased surface area. Increasing the gold nano-shell thickness resulted in a decreased efficiency as a nano-heater along with a decrease in T 2 relaxivity. These results highlight the importance of identifying the key traits required when fabricating HNPs in order to tailor them to specific applications.

  8. Effect of preconditioning cobalt and nickel based dental alloys with Bacillus sp. extract on their surface physicochemical properties and theoretical prediction of Candida albicans adhesion

    Energy Technology Data Exchange (ETDEWEB)

    Balouiri, Mounyr, E-mail: b.mounyr@gmail.com [Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, BP 2202, 30007 Fez (Morocco); Bouhdid, Samira [Faculté des Sciences de Tétouan, Université Abdelmalek Essaadi, Avenue de Sebta, Mhannech II, 93002 Tétouan (Morocco); Sadiki, Moulay; Ouedrhiri, Wessal; Barkai, Hassan; El Farricha, Omar [Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, BP 2202, 30007 Fez (Morocco); Ibnsouda, Saad Koraichi [Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, BP 2202, 30007 Fez (Morocco); Cité de l' innovation, Université Sidi Mohamed Ben Abdellah, BP 2626, 30007 Fez (Morocco); Harki, El Houssaine [Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, BP 2202, 30007 Fez (Morocco)

    2017-02-01

    Biofilm formation on dental biomaterials is implicated in various oral health problems. Thus the challenge is to prevent the formation of this consortium of microorganisms using a safe approach such as antimicrobial and anti-adhesive natural products. Indeed, in the present study, the effects of an antifungal extract of Bacillus sp., isolated from plant rhizosphere, on the surface physicochemical properties of cobalt and nickel based dental alloys were studied using the contact angle measurements. Furthermore, in order to predict the adhesion of Candida albicans to the treated and untreated dental alloys, the total free energy of adhesion was calculated based on the extended Derjaguin-Landau-Verwey-Overbeek approach. Results showed hydrophobic and weak electron-donor and electron-acceptor characteristics of both untreated dental alloys. After treatment with the antifungal extract, the surface free energy of both dental alloys was influenced significantly, mostly for cobalt based alloy. In fact, treated cobalt based alloy became hydrophilic and predominantly electron donating. Those effects were time-dependent. Consequently, the total free energy of adhesion of C. albicans to this alloy became unfavorable after treatment with the investigated microbial extract. A linear relationship between the electron-donor property and the total free energy of adhesion has been found for both dental alloys. Also, a linear relationship has been found between this latter and the hydrophobicity for the cobalt based alloy. However, the exposure of nickel based alloy to the antifungal extract failed to produce the same effect. - Highlights: • Assessment of dental alloys physicochemical properties using contact angle method • Evaluation for the first time of microbial coating impact on dental alloys surface • Decrease of hydrophobicity of treated cobalt-chromium alloy with antifungal extract • Increase of Lewis base property of treated cobalt-chromium with treatment

  9. Effect of preconditioning cobalt and nickel based dental alloys with Bacillus sp. extract on their surface physicochemical properties and theoretical prediction of Candida albicans adhesion

    International Nuclear Information System (INIS)

    Balouiri, Mounyr; Bouhdid, Samira; Sadiki, Moulay; Ouedrhiri, Wessal; Barkai, Hassan; El Farricha, Omar; Ibnsouda, Saad Koraichi; Harki, El Houssaine

    2017-01-01

    Biofilm formation on dental biomaterials is implicated in various oral health problems. Thus the challenge is to prevent the formation of this consortium of microorganisms using a safe approach such as antimicrobial and anti-adhesive natural products. Indeed, in the present study, the effects of an antifungal extract of Bacillus sp., isolated from plant rhizosphere, on the surface physicochemical properties of cobalt and nickel based dental alloys were studied using the contact angle measurements. Furthermore, in order to predict the adhesion of Candida albicans to the treated and untreated dental alloys, the total free energy of adhesion was calculated based on the extended Derjaguin-Landau-Verwey-Overbeek approach. Results showed hydrophobic and weak electron-donor and electron-acceptor characteristics of both untreated dental alloys. After treatment with the antifungal extract, the surface free energy of both dental alloys was influenced significantly, mostly for cobalt based alloy. In fact, treated cobalt based alloy became hydrophilic and predominantly electron donating. Those effects were time-dependent. Consequently, the total free energy of adhesion of C. albicans to this alloy became unfavorable after treatment with the investigated microbial extract. A linear relationship between the electron-donor property and the total free energy of adhesion has been found for both dental alloys. Also, a linear relationship has been found between this latter and the hydrophobicity for the cobalt based alloy. However, the exposure of nickel based alloy to the antifungal extract failed to produce the same effect. - Highlights: • Assessment of dental alloys physicochemical properties using contact angle method • Evaluation for the first time of microbial coating impact on dental alloys surface • Decrease of hydrophobicity of treated cobalt-chromium alloy with antifungal extract • Increase of Lewis base property of treated cobalt-chromium with treatment

  10. Effects of annealing temperature on the physicochemical, optical and photoelectrochemical properties of nanostructured hematite thin films prepared via electrodeposition method

    International Nuclear Information System (INIS)

    Phuan, Yi Wen; Chong, Meng Nan; Zhu, Tao; Yong, Siek-Ting; Chan, Eng Seng

    2015-01-01

    Highlights: • Nanostructured hematite thin films were synthesized via electrodeposition method. • Effects of annealing on size, grain boundary and PEC properties were examined. • Photocurrents generation was enhanced when the thin films were annealed at 600 °C. • The highest photocurrent density of 1.6 mA/cm 2 at 0.6 V vs Ag/AgCl was achieved. - Abstract: Hematite (α-Fe 2 O 3 ) is a promising photoanode material for hydrogen production from photoelectrochemical (PEC) water splitting due to its wide abundance, narrow band-gap energy, efficient light absorption and high chemical stability under aqueous environment. The key challenge to the wider utilisation of nanostructured hematite-based photoanode in PEC water splitting, however, is limited by its low photo-assisted water oxidation caused by large overpotential in the nominal range of 0.5–0.6 V. The main aim of this study was to enhance the performance of hematite for photo-assisted water oxidation by optimising the annealing temperature used during the synthesis of nanostructured hematite thin films on fluorine-doped tin oxide (FTO)-based photoanodes prepared via the cathodic electrodeposition method. The resultant nanostructured hematite thin films were characterised using field emission-scanning electron microscopy (FE-SEM) coupled with energy dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), UV-visible spectroscopy and Fourier transform infrared spectroscopy (FTIR) for their elemental composition, average nanocrystallites size and morphology; phase and crystallinity; UV-absorptivity and band gap energy; and the functional groups, respectively. Results showed that the nanostructured hematite thin films possess good ordered nanocrystallites array and high crystallinity after annealing treatment at 400–600 °C. FE-SEM images illustrated an increase in the average hematite nanocrystallites size from 65 nm to 95 nm when the annealing temperature was varied from 400 °C to 600 °C. As the

  11. Effects of annealing temperature on the physicochemical, optical and photoelectrochemical properties of nanostructured hematite thin films prepared via electrodeposition method

    Energy Technology Data Exchange (ETDEWEB)

    Phuan, Yi Wen [School of Engineering, Chemical Engineering Discipline, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 46150 Selangor DE (Malaysia); Chong, Meng Nan, E-mail: Chong.Meng.Nan@monash.edu [School of Engineering, Chemical Engineering Discipline, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 46150 Selangor DE (Malaysia); Sustainable Water Alliance, Advanced Engineering Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 46150 Selangor DE (Malaysia); Zhu, Tao; Yong, Siek-Ting [School of Engineering, Chemical Engineering Discipline, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 46150 Selangor DE (Malaysia); Chan, Eng Seng [School of Engineering, Chemical Engineering Discipline, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 46150 Selangor DE (Malaysia); Sustainable Water Alliance, Advanced Engineering Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 46150 Selangor DE (Malaysia)

    2015-09-15

    Highlights: • Nanostructured hematite thin films were synthesized via electrodeposition method. • Effects of annealing on size, grain boundary and PEC properties were examined. • Photocurrents generation was enhanced when the thin films were annealed at 600 °C. • The highest photocurrent density of 1.6 mA/cm{sup 2} at 0.6 V vs Ag/AgCl was achieved. - Abstract: Hematite (α-Fe{sub 2}O{sub 3}) is a promising photoanode material for hydrogen production from photoelectrochemical (PEC) water splitting due to its wide abundance, narrow band-gap energy, efficient light absorption and high chemical stability under aqueous environment. The key challenge to the wider utilisation of nanostructured hematite-based photoanode in PEC water splitting, however, is limited by its low photo-assisted water oxidation caused by large overpotential in the nominal range of 0.5–0.6 V. The main aim of this study was to enhance the performance of hematite for photo-assisted water oxidation by optimising the annealing temperature used during the synthesis of nanostructured hematite thin films on fluorine-doped tin oxide (FTO)-based photoanodes prepared via the cathodic electrodeposition method. The resultant nanostructured hematite thin films were characterised using field emission-scanning electron microscopy (FE-SEM) coupled with energy dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), UV-visible spectroscopy and Fourier transform infrared spectroscopy (FTIR) for their elemental composition, average nanocrystallites size and morphology; phase and crystallinity; UV-absorptivity and band gap energy; and the functional groups, respectively. Results showed that the nanostructured hematite thin films possess good ordered nanocrystallites array and high crystallinity after annealing treatment at 400–600 °C. FE-SEM images illustrated an increase in the average hematite nanocrystallites size from 65 nm to 95 nm when the annealing temperature was varied from 400 °C to 600

  12. Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering.

    Science.gov (United States)

    Cherroud, Sanâa; Cachaldora, Aida; Fonseca, Sonia; Laglaoui, Amin; Carballo, Javier; Franco, Inmaculada

    2014-10-01

    The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units of meat product. A total of 532 strains were isolated from several selective culture media and then identified using classical and molecular methods. In general, salt effect and the addition of olive oil and paprika were significant for all the studied microbial groups as well as on NaCl content and water activity. Molecular analysis proves that staphylococci, especially Staphylococcus xylosus and Staphylococcus equorum, were the most common naturally occurring microbiota. The best manufacturing process would be obtained with a longer salting time and the addition of the olive oil and paprika covering. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage.

    Science.gov (United States)

    Kim, Sungho; Jin, Sangkeun; Choi, Jungseok

    2017-10-01

    Most slaughter blood is discarded, resulting in problems related to costs for wastewater disposal and environmental pollution. However, animal blood contains various proteins such as albumin, globulin and globin and can be used as a natural emulsifier, stabiliser and colour additive. Thus, this study was carried out to investigate the effect of blood plasma proteins on the physico-chemical properties of emulsion-type pork sausages stored at 4°C over 5 weeks. The emulsion-type pork sausages with plasma powders had higher pH than the other treatments during week 5, and higher shear force than the control (P binder for the production of excellent meat products compared to other binders. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  14. Physicochemical characterization of engineered nanoparticles under physiological conditions: effect of culture media components and particle surface coating.

    Science.gov (United States)

    Fatisson, Julien; Quevedo, Ivan R; Wilkinson, Kevin J; Tufenkji, Nathalie

    2012-03-01

    The use of engineered nanoparticles (ENPs) in commercial products has increased substantially over the last few years. Some research has been conducted in order to determine whether or not such materials are cytotoxic, but questions remain regarding the role that physiological media and sera constituents play in ENP aggregation or stabilization. In this study, several characterization methods were used to evaluate the particle size and surface potential of 6 ENPs suspended in a number of culture media and in the presence of different culture media constituents. Dynamic light scattering (DLS) and fluorescence correlation spectroscopy (FCS) were employed for size determinations. Results were interpreted on the basis of ENP surface potentials evaluated from particle electrophoretic mobilities (EPM). Measurements made after 24h of incubation at 37°C showed that the cell culture medium constituents had only moderate impact on the physicochemical properties of the ENP, although incubation in bovine serum albumin destabilized the colloidal system. In contrast, most of the serum proteins increased colloidal stabilization. Moreover, the type of ENP surface modification played a significant role in ENP behavior whereby the complexity of interactions between the ENPs and the medium components generally decreased with increasing complexity of the particle surface. This investigation emphasizes the importance of ENP characterization under conditions that are representative of cell culture media or physiological conditions for improved assessments of nanoparticle cytotoxicity. Copyright © 2011 Elsevier B.V. All rights reserved.

  15. Assessing the Effect of Cement Dust Emission on the Physicochemical Nature of Soil around Messebo area, Tigray, North Ethopia

    Directory of Open Access Journals (Sweden)

    SAMUEL ESTIFANOS

    2012-12-01

    Full Text Available Twenty six soil samples were collected around the vicinity of Messebo cement factory in Mekelle, Ethiopia from 0-5 and 5-15 cm depths and determined their physicochemical properties and heavy metals contents. The results indicated that the soils are calcareous having sandy loam to loamy sand texture. The top and lower parts of the soil are found to be alkaline with mean pH 8.97 and 8.93; EC 223.06 and 88.22 µS/cm respectively. The cation exchange capacity of the top soil (0-5cm range from 9 to 27 mmolc kg-1, while the exchangeable Ca and Mg range from 6.4 to 16 and 2.2 to 5.0 mmolc kg- 1 respectively. The average Ca concentration values for the upper and lower soil depths are 418ppm and 404.36ppm respectively. Water extractable analysis results verify the degree of leaching of the metals from anthropogenic source. Geoaccumulation index confirms that the two soil depths are similarly categorized as very heavily contaminated with (As, Cr, Co and Ni and moderately to heavily contaminated with (Cu, Pb and Mo whereas the top part is moderately contaminated with Zn. Based on Enrichment Factor (EF, both soil depths have moderate enrichment with Pb ( 2 EF >20, very high enrichment with Cr (2040. The severe contamination is evident to the east western direction towards which the wind blow predominantly.

  16. Phenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredients.

    Science.gov (United States)

    de Beer, Dalene; Pauck, Claire E; Aucamp, Marique; Liebenberg, Wilna; Stieger, Nicole; van der Rijst, Marieta; Joubert, Elizabeth

    2018-06-01

    The need for a convenience herbal iced tea product with reduced kilojoules merited investigation of the shelf-life of powder mixtures containing a green Cyclopia subternata Vogel (honeybush) extract with proven blood glucose-lowering activity and alternative sweetener mixture. Prior to long-term storage testing, the wettability of powder mixtures containing food ingredients and the compatibility of their components were confirmed using the static sessile drop method and isothermal microcalorimetry, respectively. The powders packed in semi-sealed containers remained stable during storage at 25 °C/60% relative humidity (RH) for 6 months, except for small losses of specific phenolic compounds, namely mangiferin, isomangiferin, 3-β-d-glucopyranosyliriflophenone, vicenin-2 and 3',5'-di-β-d-glucopyranosylphloretin, especially when both citric acid and ascorbic acid were present. These acids drastically increased the degradation of phenolic compounds under accelerated storage conditions (40 °C/75% RH). Accelerated storage also caused changes in the appearance of powders and the colour of the reconstituted beverage solutions. Increased moisture content and a w of the powders, as well as moisture released due to dehydration of citric acid monohydrate, contributed to these changes. A low-kilojoule honeybush iced tea powder mixture will retain its functional phenolic compounds and physicochemical properties during shelf-life storage at 25 °C for 6 months. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt.

    Science.gov (United States)

    Silva, Francyeli Araújo; de Oliveira, Maria Elieidy Gomes; de Figueirêdo, Rossana Maria Feitosa; Sampaio, Karoliny Brito; de Souza, Evandro Leite; de Oliveira, Carlos Eduardo Vasconcelos; Pintado, Maria Manuela Estevez; Ramos do Egypto Queiroga, Rita de Cássia

    2017-06-21

    Goat milk is an attractive food because of its nutritional properties, easy digestibility and hypoallergenicity. Goat milk yogurt is an appropriate matrix for the inclusion of new ingredients such as probiotic cultures, fruit and its derivatives. Grapes are rich in polyphenols and recognized for their health benefits. The aim of this study was to improve the quality characteristics of probiotic goat milk yogurt by the addition of an Isabel grape (Vitis labrusca L.) preparation (IGP). For this, the influence of the addition of IGP on the physicochemical, microbiological and sensory characteristics of goat milk yogurt containing the probiotic Lactobacillus acidophilus LA-05 was evaluated during 28 days of refrigerated storage (5 ± 0.5 °C). Four yogurt formulations were prepared, each varying in the added IGP amount, as follows: Y0 (not containing IGP), YG15 (containing 15 g per 100 mL of IGP), YG20 (containing 20 g per 100 mL of IGP), and YG25 (containing 25 g per 100 mL of IGP). All formulations showed probiotic counts ranging from 7 to 8 log CFU mL -1 over the assessed storage period. The addition of 20 g per 100 mL of IGP affected positively the colour, viscosity, and sensory acceptance of the yogurt formulations. The production of goat milk yogurt containing L. acidophilus LA-05 and IGP is an option for developing a new goat dairy product with added value due to the inclusion of components with potential functional properties.

  18. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.

    Science.gov (United States)

    Irshad, A; Sharma, B D; Ahmed, S R; Talukder, S; Malav, O P; Kumar, Ashish

    2016-02-01

    The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond(®) tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.

  19. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves

    Directory of Open Access Journals (Sweden)

    A. Irshad

    2016-02-01

    Full Text Available Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate with restructured buffalo meat loaf (RBML. Materials and Methods: Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g, water activity (aw, Lovibond® tintometer color units, texture profile analysis (TPA, and sensory qualities as per-standard procedures. Results: Of the various product quality parameters evaluated, cooking yield (%, product pH, moisture (%, protein (%, fat (%, and water activity (aw decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. Conclusions: The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.

  20. Effect of residual water content on the physico-chemical properties of sucralfate dried gel obtained by microwave drying.

    Science.gov (United States)

    Gainotti, Alessandro; Losi, Elena; Bettini, Ruggero; Colombo, Paolo; Sonvico, Fabio; Baroni, Daniela; Santi, Patrizia; Colombo, Gaia

    2005-08-01

    The purpose of this study was to investigate the physico-chemical characteristics of sucralfate humid gel dried by microwaves, in relation to the residual water content. Differential scanning calorimetry (DSC) allowed for the determination of the water state in sucralfate samples. Fourier-transform infrared (FT-IR) spectroscopy was used to monitor the changes in sucralfate gel structure induced by the microwave drying. A boundary value of total water content for sucralfate gel samples was found at 42% (w/w). Below this value only bound water was present, whereas above this value, the increase in total water was due to free water. In the physical form of gel, the strength of the coordination between sulfate anions and the positively charged aluminum hydroxide was dependent on the residual water content. The study of the sedimentation behavior of water suspensions prepared with dried sucralfate allowed for the evaluation of the retention of gel properties. We found that the microwave drying process affected the sedimentation of sucralfate dried gel suspensions independent of the residual water content: when suspensions were prepared from sucralfate dried gel powders containing more than 42% (w/w) of residual water, the sedimentation ratio was higher than 0.9. The non-gel powder suspension showed a sedimentation ratio of 0.68 +/- 0.02, whereas the sucralfate humid gel suspension did not sediment.

  1. Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

    Directory of Open Access Journals (Sweden)

    Mariana Souza Costa

    2013-02-01

    Full Text Available Identification of functional properties of wheat flour by specific tests allows genotypes with appropriate characteristics to be selected for specific industrial uses. The objective of wheat breeding programs is to improve the quality of germplasm bank in order to be able to develop wheat with suitable gluten strength and extensibility for bread making. The aim of this study was to evaluate 16 wheat genotypes by correlating both glutenin subunits of high and low molecular weight and gliadin subunits with the physicochemical characteristics of the grain. Protein content, sedimentation volume, sedimentation index, and falling number values were analyzed after the grains were milled. Hectoliter weight and mass of 1000 seeds were also determined. The glutenin and gliadin subunits were separated using polyacrylamide gel in the presence of sodium dodecyl sulfate. The data were evaluated using variance analysis, Pearson's correlation, principal component analysis, and cluster analysis. The IPR 85, IPR Catuara TM, T 091015, and T 091069 genotypes stood out from the others, which indicate their possibly superior grain quality with higher sedimentation volume, higher sedimentation index, and higher mass of 1000 seeds; these genotypes possessed the subunits 1 (Glu-A1, 5 + 10 (Glu-D1, c (Glu-A3, and b (Glu-B3, with exception of T 091069 genotype that possessed the g allele instead of b in the Glu-B3.

  2. Effects of water physico-chemical parameters on tilapia (Oreochromis niloticus growth in earthen ponds in Teso North Sub-County, Busia County

    Directory of Open Access Journals (Sweden)

    Agano J. Makori

    2017-11-01

    Full Text Available Abstract Small-scale fish farmers in developing countries are faced with challenges owing to their limited information on aquaculture management. Nile tilapia farmers in Teso North Sub-County recorded lower yields than expected in 2009 despite having been provided with required inputs. Water quality was suspected to be the key factor responsible for the low yields. This study sought to assess the effects of earthen pond water physico-chemical parameters on the growth of Nile tilapia in six earthen fish ponds under semi-intensive culture system in Teso North Sub-County. The study was longitudinal in nature with pond water and fish being the units of analysis. Systematic sampling was used to select five ponds while a control pond was purposively selected based on its previously high harvest. Four ponds were fed by surface flow and two by underground water. Each pond was fertilized and stocked with 900 fry of averagely 1.4 g and 4.4 cm. Physico-chemical parameters were measured in-situ using a multi-parameter probe. Sixty fish samples were randomly obtained from each pond fortnightly for four months using a 10 mm mesh size and measured, weighed and returned into the pond. Mean range of physico-chemical parameters were: dissolved oxygen (DO 4.86–10.53 mg/l, temperature 24-26 °C, pH 6.1–8.3, conductivity 35–87 μS/cm and ammonia 0.01–0.3 mg/l. Temperature (p = 0.012 and conductivity (p = 0.0001 levels varied significantly between ponds. Overall Specific Growth Rate ranged between 1.8% (0.1692 g/day and 3.8% (1.9 g/day. Ammonia, DO and pH in the ponds were within the optimal levels for growth of tilapia, while temperature and conductivity were below optimal levels. As temperature and DO increased, growth rate of tilapia increased. However, increase in conductivity, pH and ammonia decreased fish growth rate. Temperature and DO ranging between 27 and 30 °C and 5–23 mg/l, respectively, and SGR of 3.8%/day and above are

  3. Oral bioavailability enhancement and hepatoprotective effects of thymoquinone by self-nanoemulsifying drug delivery system.

    Science.gov (United States)

    Kalam, Mohd Abul; Raish, Mohammad; Ahmed, Ajaz; Alkharfy, Khalid M; Mohsin, Kazi; Alshamsan, Aws; Al-Jenoobi, Fahad I; Al-Mohizea, Abdullah M; Shakeel, Faiyaz

    2017-07-01

    Thymoquinone (TQ) is a poorly water soluble bioactive compound which shows poor oral bioavailability upon oral administration. Due to poor aqueous solubility and bioavailability of TQ, various self-nanoemulsifying drug delivery systems (SNEDDS) of TQ were developed and evaluated for enhancement of its hepatoprotective effects and oral bioavailability. Hepatoprotective and pharmacokinetic studies of TQ suspension and TQ-SNEDDS were carried out in rat models. Different SNEDDS formulations of TQ were developed and thermodynamically stable TQ-SNEDDS were characterized for physicochemical parameters and evaluated for drug release studies via dialysis membrane. Optimized SNEDDS formulation of TQ was selected for further evaluation of in vivo evaluation. In vivo hepatoprotective investigations showed significant hepatoprotective effects for optimized TQ-SNEDDS in comparison with TQ suspension. The oral administration of optimized SNEDDS showed significant improvement in in vivo absorption of TQ in comparison with TQ suspension. The relatively bioavailability of TQ was enhanced 3.87-fold by optimized SNEDDS in comparison with TQ suspension. The results of this research work indicated the potential of SNEDDS in enhancing relative bioavailability and therapeutic effects of natural bioactive compounds such as TQ. Copyright © 2017 Elsevier B.V. All rights reserved.

  4. Enhancing Thermoelectric Performance Using Nonlinear Transport Effects

    Science.gov (United States)

    Jiang, Jian-Hua; Imry, Yoseph

    2017-06-01

    We study nonlinear transport effects on the maximum efficiency and power for both inelastic and elastic thermoelectric generators. The former device refers to phonon-assisted hopping in double quantum dots, while the latter device is represented by elastic tunneling through a single quantum dot. We find that nonlinear thermoelectric transport can lead to enhanced efficiency and power for both types of devices. A comprehensive survey of various quantum-dot energy, temperature, and parasitic heat conduction reveals that the nonlinear transport-induced improvements of the maximum efficiency and power are overall much more significant for inelastic devices than for elastic devices, even for temperature biases as small as Th=1.2 Tc (Th and Tc are the temperatures of the hot and cold reservoirs, respectively). The underlying mechanism is revealed as due to the fact that, unlike the Fermi distribution, the Bose distribution is not bounded when the temperature bias increases. A large flux density of absorbed phonons leads to a great enhancement of the electrical current, output power, and energy efficiency, dominating over the concurrent increase of the parasitic heat current. Our study reveals that nonlinear transport effects can be a useful tool for improving thermoelectric performance.

  5. Effects of intentionally enhanced chocolate on mood.

    Science.gov (United States)

    Radin, Dean; Hayssen, Gail; Walsh, James

    2007-01-01

    A double-blind, randomized, placebo-controlled experiment investigated whether chocolate exposed to "good intentions" would enhance mood more than unexposed chocolate. Individuals were assigned to one of four groups and asked to record their mood each day for a week by using the Profile of Mood States. For days three, four and five, each person consumed a half ounce of dark chocolate twice a day at prescribed times. Three groups blindly received chocolate that had been intentionally treated by three different techniques. The intention in each case was that people who ate the chocolate would experience an enhanced sense of energy, vigor, and well-being. The fourth group blindly received untreated chocolate as a placebo control. The hypothesis was that mood reported during the three days of eating chocolate would improve more in the intentional groups than in the control group. Stratified random sampling was used to distribute 62 participants among the four groups, matched for age, gender, and amount of chocolate consumed on average per week. Most participants lived in the same geographic region to reduce mood variations due to changes in weather, and the experiment was conducted during one week to reduce effects of current events on mood fluctuations. On the third day of eating chocolate, mood had improved significantly more in the intention conditions than in the control condition (P = .04). Analysis of a planned subset of individuals who habitually consumed less than the grand mean of 3.2 ounces of chocolate per week showed a stronger improvement in mood (P = .0001). Primary contributors to the mood changes were the factors of declining fatigue (P = .01) and increasing vigor (P = .002). All three intentional techniques contributed to the observed results. The mood-elevating properties of chocolate can be enhanced with intention.

  6. Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice.

    Science.gov (United States)

    García-Sifuentes, Celia Olivia; Pacheco-Aguilar, Ramón; Scheuren-Acevedo, Susana María; Carvallo-Ruiz, Gisela; Garcia-Sanchez, Guillermina; Gollas-Galván, Teresa; Hernández-López, Jorge

    2013-06-01

    The effect of ante-mortem hypoxia on the physicochemical and functional properties of raw and cooked white shrimp was studied. Hue angle was greater (p ≤ 0.05) for stressed raw shrimp compared to control (greener color); whereas a lower angle was detected for cooked stressed shrimp (redder/orange coloration). In addition, hue angle increased (p ≤ 0.05) over the ice storage period for control and stressed shrimp (raw and/or cooked). Muscle hardness and shear force showed no differences when comparing control and stressed shrimp (raw and/or cooked). However, during ice storage, shear force increased (p ≤ 0.05) by 22% and 9% for control and stressed raw shrimp, respectively; in contrast, shear force and muscle hardness decreased for cooked shrimp (p ≤ 0.05). Control showed more (p ≤ 0.05) elasticity than stressed cooked shrimp. Stressed raw shrimp showed a water holding capacity 10.8% lower (p ≤ 0.05) than control. However, during the storage, water holding capacity increased (p ≤ 0.05) reaching similar values to control after day 4. Muscle protein solubility of stressed shrimp was 31% lower than control; however, no differences (p > 0.05) were observed after the second day. The thermal stability of myosin (T max) showed differences (p ≤ 0.05) among control and stressed shrimp, whereas no differences for ΔH were observed. Results showed the influence of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp muscle.

  7. Effect of the ionic strength of pulsed electric field treatment medium on the physicochemical and structural characteristics of lactoferrin.

    Science.gov (United States)

    Sui, Qian; Roginski, Hubert; Williams, Roderick P W; Wooster, Tim J; Versteeg, Cornelis; Wan, Jason

    2010-11-24

    Pulsed electric field (PEF) treatment (35 kV cm(-1) for 19.2 μs using bipolar 2 μs pulses) was conducted on bovine lactoferrin (LF; 0.4 mg mL(-1)) prepared in simulated milk ultrafiltrate (SMUF), at concentrations between 0.2× and 2× normal strength, with electrical conductivities ranging from 0.17 to 1.04 S m(-1). The physicochemical and structural characteristics (LF content by a spectrophotometric and an ELISA method, surface hydrophobicity, electrophoretic mobility, far-UV circular dichroism spectra, and tryptophan fluorescence) of LF dissolved in SMUF of all strengths tested were not changed after PEF treatment. The PEF treatment of LF in 0.2 strength SMUF did not cause the release of LF-bound ferric ion into the aqueous phase, with a concentration of LF-bound iron being the same as that of the untreated LF control (174 μg L(-1)). However, in treatment media with higher ionic strengths, ferric ion was released from the LF molecule into the aqueous phase. The concentration of LF-bound iron decreased from 174 μg L(-1) for the LF treated in 0.2 strength SMUF to 80 μg L(-1) for that treated in double-strength SMUF. The results suggest that the PEF-induced iron depletion of LF does not appear to cause an appreciable conformational change in LF molecules. PEF treatment could be developed as a novel physical way to produce iron-depleted LF, as an alternative to the existing chemical method.

  8. Enhancing Organizational Effectiveness in Research Reactors

    International Nuclear Information System (INIS)

    Khalafi, H.; Kojouri, N. Mataji; Sedghgooya, E.; Dabiri, J.; Ezzati, A.

    2016-01-01

    Bearing in mind even one simple definition of “organization” as a social unit of structured people working together in a managed manner to achieve some common goal which is the purpose of establishing that organization, we can understand the importance of the matter in achieving goals. Organization of the nuclear complex shall be considered, by all stakeholders not only in national scale but also in international relations and communities, as one of the most important pillars of the effective and reliable, safe and secure use of the nuclear technology. Effectiveness of the nuclear technology is obtained through a good, safe and secure technology, skilled and committed personnel who work well in interaction with technology and a good and established organization which conducts and regulates activities upon whole of the complex system via management and leadership in harmonised manner. Although, effectiveness of the nuclear complex is a complicate function of the above mentioned affecting factors, but a good organization besides solving its day to day business, can minimise the problems, resolve or eliminate unnecessary challenges and save resources and energies and help to identify issues and difficulties. Simply viewed, any organization has a theoretical base and consists of necessary elements. In order to be effective one organization first of all shall include good theoretical base, then armed with good instruments and then shall be run well. Enhancing the effectiveness of any organization can be achieved by enhancing any of the above mentioned elements individually or collectively in a harmonic way. For improving the Research Reactors effectiveness as a nuclear complex or facility in order to satisfactorily meet research and production needs, we must work in some different areas in parallel and simultaneously including technical, administrative, organizational and human resource issues. First we should identify and fix the real situation in all interested

  9. Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims).

    Science.gov (United States)

    Kishore, Kundan; Pathak, K A; Shukla, Rohit; Bharali, Rinku

    2011-08-01

    Physico-chemical and sensory quality of juice from purple passion fruit under different storage temperature and time were assessed. The maximum loss in fruit weight was recorded under room temperature (25 ± 1°C) followed by at 11 ± 1°C. There was an increase in juice percentage up to 9 and 13 days under room temperature and storage at 11 ± 1°C respectively. The optimum flavour in juice was up to 5 days at 25 ± 1°C and up to 21 days at 8 ± 1°C. A significant reduction in sourness was recorded on 5th day under all treatments and the scores for sourness became almost constant after 17 days. The maximum increase in the mean scores of sweetness on 5th day was observed at 25 ± 1°C followed by at 11 ± 1°C. The optimum level of juice sweetness was maintained up to 21 days at 8 ± 1°C. Total soluble solids content increased in initial stage followed by reduction. There was a reduction in the titrable acidity up to 21 days at 8 ± 1°C. A decreasing trend in the reducing and non-reducing sugar of passion fruit was observed under all the treatments. Fruits stored at 25 ± 1°C, developed off-flavour in juice after 5 days, while storage at 8 ± 1°C produced no off-flavor even up to 21 days. Fruits can be stored for 5 days only at 25 ± 1°C as the overall sensory quality of juice reduced significantly afterwards, while juice maintained the optimum overall quality up to 21 days at 8 ± 1°C.

  10. Effect of different physicochemical conditions on the synthesis of silver nanoparticles using fungal cell filtrate of Aspergillus oryzae (MTCC No. 1846) and their antibacterial effect

    Science.gov (United States)

    Phanjom, Probin; Ahmed, Giasuddin

    2017-12-01

    Synthesis of silver nanoparticles (AgNPs) under different physicochemical conditions like concentration of silver nitrate (AgNO3), pH and temperature, using fungal cell filtrate of Aspergillus oryzae (MTCC No. 1846) and its antibacterial properties were demonstrated. When fungal cell filtrate having neutral pH was exposed to different concentrations of aqueous solution AgNO3 (1-10 mM), formation of stable AgNPs of different sizes was observed. The size of the AgNPs decreased with the increase of AgNO3 concentration from 1 mM to 8 mM, however, the particles size increased with the increase of AgNO3 concentration from 9 mM to 10 mM. When fungal cell filtrate exposed to aqueous solution of 1 mM AgNO3 at different pH (4-10), the silver ions (Ag+) were reduced leading to the formation of stable AgNPs of different sizes. The size of the AgNPs decreased with the increase of alkaline conditions. When aqueous solution of 1mM AgNO3 with fungal cell filtrate, having neutral pH, was exposed to different temperatures (10, 30, 50, 70 and 90 °С), formation of stable AgNPs having different sizes were obtained. The size of the AgNPs decreased with the increase of temperature. Synergetic effect with antibiotics and size dependent antibacterial activities were also demonstrated against Escherichia coli (MTCC 1687), Staphylococcus aureus (MTCC 737), Bacillus subtilis (MTCC 441) and Klebseilla pneumoniae (MTCC 4030). The formation AgNPs was characterized by UV-vis spectrophotometer. Transmission electron microscope (TEM) confirmed the sizes of the obtained nanoparticles. X-ray diffractometer (XRD) spectrum confirmed the formation of metallic silver. The Fourier transform infrared spectroscopy (FTIR) confirmed the presence of protein as stabilizing agent around AgNPs. Scanning electron microscope (TEM) confirmed the morphological changes in the treated bacterial organisms.

  11. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based on fermentation kinetics.

    Science.gov (United States)

    Yilmaz, M T; Dertli, E; Toker, O S; Tatlisu, N B; Sagdic, O; Arici, M

    2015-03-01

    Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production and the rheological and technological properties of fermented milk products such as the yogurt drink ayran. In this study, 4 different strain conditions (EPS- and EPS+ Streptococcus thermophilus strains) were tested as a function of incubation temperature (32, 37, or 42°C) and time (2, 3, or 4 h) to determine the effect of culture type and in situ EPS production on physicochemical, rheological, sensory, and microstructural properties of ayran. Furthermore, we assessed the effect of fermentation conditions on amounts of EPS production by different EPS-producing strains during ayran production. A multifactorial design of response surface methodology was used to model linear, interaction, and quadratic effects of these variables on steady shear rheological properties of ayran samples and in situ EPS production levels. The physicochemical and microbiological characteristics of ayran samples altered depending on incubation conditions and strain selection. Steady shear tests showed that ayran samples inoculated with EPS+ strains exhibited pseudoplastic flow behavior. Production of ayran with EPS- strain (control sample) resulted in the lowest apparent viscosity values (η50), whereas those produced with the combination of 2 EPS+ strains yielded ayran with notably increased η50 values. We concluded that incubation time was the variable with the greatest effect on η50, consistency coefficient (K), and flow behavior index (n) values. In situ EPS production was also affected by these conditions during ayran fermentation in which strain-specific metabolism conditions were found to be the most important factor for EPS production. In addition, these findings correlated the amount of in situ EPS produced with the rheological properties of ayran. Scanning

  12. Comparative enhancing effects of electret with chemical enhancers on transdermal delivery of meloxicam in vitro

    International Nuclear Information System (INIS)

    Cui, L L; Hou, X M; Li, G D; Jiang, J; Liang, Y Y; Xin, X

    2008-01-01

    Electret offers enhancing effect in transdermal drug delivery for altering of the arrangement of lipid molecules in the stratum corneum, forming many transient permeable apertures and enhancing the transdermal drug delivery. In this paper, meloxicam patch formulations were developed to make the comparative study of transdermal drug delivery between electret and chemical enhancers. Patches were made into control, electret, chemical enhancer and electret with chemical enhancer ones, according to the preparation procedure. The electret combined with chemical enhancer patch was designed to probe the incorporation between electret and chemical enhancer in transdermal drug delivery. The meloxicam release from the patch was found to increase in order of blank, chemical enhancer, electret and electret with chemical enhancer patch, in general.

  13. Enhancing the Effectiveness of ICT Applications and Tools for ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Enhancing the Effectiveness of ICT Applications and Tools for Disaster ... of disaster management in the Caribbean, including early warning systems and collection ... to enhancing regional strategies to respond to natural hazards using ICTs.

  14. Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure

    Directory of Open Access Journals (Sweden)

    Davi Vieira Teixeira da Silva

    2016-01-01

    Full Text Available Background: Beetroot (Beta vulgaris L. is a dietary source of natural antioxidants and inorganic nitrate (NO3–. It is well known that the content of antioxidant compounds and inorganic nitrate in beetroot can reduce blood pressure (BP and the risk of adverse cardiovascular effects. Objective: The aim of the present study was to formulate a beetroot gel to supplement dietary nitrate and antioxidant compounds able to cause beneficial health effects following acute administration. Design and subjects: A beetroot juice produced from Beta vulgaris L., without any chemical additives, was used. The juice was evaluated by physicochemical and microbiological parameters. The sample was tested in five healthy subjects (four males and one female, ingesting 100 g of beetroot gel. Results: The formulated gel was nitrate enriched and contained carbohydrates, fibers, saponins, and phenolic compounds. The formulated gels possess high total antioxidant activity and showed adequate rheological properties, such as high viscosity and pleasant texture. The consumer acceptance test for flavor, texture, and overall acceptability of beetroot gel flavorized with synthetic orange flavor had a sensory quality score >6.6. The effects of acute inorganic nitrate supplementation on nitric oxide production and BP of five healthy subjects were evaluated. The consumption of beetroot gel increased plasma nitrite threefold after 60 min of ingestion and decreased systolic BP (−6.2 mm Hg, diastolic BP (−5.2 mm Hg, and heart rate (−7 bpm.

  15. Physicochemical properties, in vitro cytotoxic and genotoxic effects of PM1.0 and PM2.5 from Shanghai, China.

    Science.gov (United States)

    Zou, Yajuan; Wu, Yizhao; Wang, Yali; Li, Yinsheng; Jin, Chengyu

    2017-08-01

    Exposure to ambient particulate matter (PM) links with a variety of respiratory diseases. However, compared with coarse particles (PM 10 ) and fine particles (PM 2.5 ), submicrometer particles (PM 1.0 ) may be a more important indicator of human health risks. In this study, the cytotoxic and genotoxic effects of PM 1.0 samples from Shanghai were examined using A549 cells, and compared with the effects of PM 2.5 , to better understand the health effects of PM 1.0 in this area. The PM 1.0 and PM 2.5 samples were characterized for morphology, water-soluble inorganic ions, organic and elemental carbon, and metal elements. The cytotoxicity of PMs was measured using cell viability and cell membrane damage assays. The genotoxic effects of PMs were determined using the comet assay, and DNA damage was quantified using olive tail moment (OTM) values. The physicochemical characterization indicated that PM 1.0 was enriched in carbonaceous elements and hazardous metals (Al, Zn, Pb, Mn, Cu, and V), whereas PM 2.5 was more abundant in large, irregular mineral particles. The biological results revealed that both PM 1.0 and PM 2.5 could induce significant cytotoxicity and genotoxicity in A549 cells, and that exposure to PM 1.0 caused more extensive toxic effects than exposure to PM 2.5 . The greater cytotoxic effects of PM 1.0 can be attributed to the combined effects of size and chemical composition, whereas the genotoxic effects of PM 1.0 may be mainly associated with chemical species.

  16. Possible edge effect in enhanced network

    Energy Technology Data Exchange (ETDEWEB)

    Jones, H P; Brown, D R [National Aeronautics and Space Administration, Greenbelt, Md. (USA). Goddard Space Flight Center

    1977-05-01

    K-line observations of enhanced network taken with the NASA/SPO Multichannel Spectrometer on 28 September 1975 in support of OSO-8 are discussed. The data show a correlation between core brightness and asymmetry for spatial scans which cross enhanced network boundaries. The implications of this result concerning mass flow in and near supergranule boundaries are discussed.

  17. Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree.

    Science.gov (United States)

    Gliemmo, María F; Latorre, María E; Narvaiz, Patricia; Campos, Carmen A; Gerschenson, Lía N

    2014-01-01

    The effect of gamma irradiation (0-2 kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25°C . Gamma irradiation diminished and storage time increased microbial growth. A synergistic effect between both variables on microbial growth was observed. Storage time decreased pH and color of purees. Sorbate content decreased with storage time and gamma irradiation. Mathematical models of microbial growth generated by the factorial design allowed estimating that a puree absorbing 1.63 kGy would have a shelf-life of 4 days. In order to improve this time, some changes in the applied hurdles were assayed. These included a thermal treatment before irradiation, a reduction of irradiation dose to 0.75 kGy and a decrease in storage temperature at 20°C . As a result, the shelf-life of purees increased to 28 days.

  18. Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars.

    Science.gov (United States)

    Falade, Kolawole O; Ayetigbo, Oluwatoyin E

    2017-05-01

    The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85 °C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14.43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.

  19. Physicochemical and spectroscopic properties of natural organic matter (NOM) from various sources and implications for ameliorative effects on metal toxicity to aquatic biota

    Energy Technology Data Exchange (ETDEWEB)

    Al-Reasi, Hassan A.; Wood, Chris M. [Department of Biology, McMaster University, Hamilton, ON, L8S 4K1 (Canada); Smith, D. Scott, E-mail: ssmith@wlu.camailto [Department of Chemistry, Wilfrid Laurier University, Waterloo, ON, N2L 3C5 (Canada)

    2011-06-15

    Natural organic matter (NOM), expressed as dissolved organic carbon (DOC in mg C L{sup -1}), is an ubiquitous complexing agent in natural waters, and is now recognized as an important factor mitigating waterborne metal toxicity. However, the magnitude of the protective effect, judged by toxicity measures (e.g. LC50), varies substantially among different NOM sources even for similar DOC concentrations, implying a potential role of NOM physicochemical properties or quality of NOM. This review summarizes some key quality parameters for NOM samples, obtained by reverse osmosis, and by using correlation analyses, investigates their contribution to ameliorating metal toxicity towards aquatic biota. At comparable and environmentally realistic DOC levels, molecular spectroscopic characteristics (specific absorbance coefficient, SAC, and fluorescence index, FI) as well as concentrations of fluorescent fractions obtained from mathematical mixture resolution techniques (PARAFAC), explain considerable variability in the protective effects. NOM quality clearly influences the toxicity of copper (Cu) and lead (Pb). NOM quality may also influence the toxicity of silver (Ag), cadmium (Cd) and inorganic mercury (Hg), but as yet insufficient data are available to unequivocally support the latter correlations between toxicity reduction and NOM quality predictors. Cu binding capacities, protein-to-carbohydrate ratio, and lipophilicity, show insignificant correlation to the amelioration offered by NOMs, but these conclusions are based on data for Norwegian NOMs with very narrow ranges for the latter two parameters. Certainly, various NOMs alleviate metal toxicity differentially and therefore their quality measures should be considered in addition to their quantity.

  20. Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage

    International Nuclear Information System (INIS)

    Liu Xianxe; Jang, Aera; Kim, Dong Hun; Lee, Bong Duk; Lee, Mooha; Jo, Cheorun

    2009-01-01

    The effect of combination of chitosan coating and irradiation on quality and storage stability of shell egg was investigated. Salmonella typhimurium inoculated on eggshell was not detected by irradiation of 2.0 kGy at day 0 and/or chitosan coating (1%, pH 5.0) after 3 days of storage. One-day-old fresh chicken egg was chitosan coated and irradiated at 0, 0.5, 1.0, 1.5 and 2.0 kGy by gamma ray. The egg samples were stored at room temperature for 14 days and the effects of the combination treatment on internal physicochemical and functional properties were investigated. The Haugh unit of egg was decreased by irradiation even at 0.5 kGy. Irradiation increased the lipid oxidation in egg yolk at 2 kGy but the egg with chitosan coating reduced the level of lipid oxidation. Irradiation increased the foaming ability of egg white and decreased viscosity of egg yolk and white. Results suggested that combination of irradiation and chitosan coating can improve safety of shell egg but irradiation treatment may reduce the egg quality for direct consumption. However, an improved functional property for further processing and efficient separation of egg white and yolk can be expected for egg processing industry using irradiation.

  1. Effect of Drug Loading Method and Drug Physicochemical Properties on the Material and Drug Release Properties of Poly (Ethylene Oxide Hydrogels for Transdermal Delivery

    Directory of Open Access Journals (Sweden)

    Rachel Shet Hui Wong

    2017-07-01

    Full Text Available Novel poly (ethylene oxide (PEO hydrogel films were synthesized via UV cross-linking with pentaerythritol tetra-acrylate (PETRA as cross-linking agent. The purpose of this work was to develop a novel hydrogel film suitable for passive transdermal drug delivery via skin application. Hydrogels were loaded with model drugs (lidocaine hydrochloride (LID, diclofenac sodium (DIC and ibuprofen (IBU via post-loading and in situ loading methods. The effect of loading method and drug physicochemical properties on the material and drug release properties of medicated film samples were characterized using scanning electron microscopy (SEM, swelling studies, differential scanning calorimetry (DSC, fourier transform infrared spectroscopy (FT-IR, tensile testing, rheometry, and drug release studies. In situ loaded films showed better drug entrapment within the hydrogel network and also better polymer crystallinity. High drug release was observed from all studied formulations. In situ loaded LID had a plasticizing effect on PEO hydrogel, and films showed excellent mechanical properties and prolonged drug release. The drug release mechanism for the majority of medicated PEO hydrogel formulations was determined as both drug diffusion and polymer chain relaxation, which is highly desirable for controlled release formulations.

  2. The Effect of Reactive Ionic Liquid or Plasticizer Incorporation on the Physicochemical and Transport Properties of Cellulose Acetate Propionate-Based Membranes

    Directory of Open Access Journals (Sweden)

    Edyta Rynkowska

    2018-01-01

    Full Text Available Pervaporation is a membrane-separation technique which uses polymeric and/or ceramic membranes. In the case of pervaporation processes applied to dehydration, the membrane should transport water molecules preferentially. Reactive ionic liquid (RIL (3-(1,3-diethoxy-1,3-dioxopropan-2-yl-1-methyl-1H-imidazol-3-ium was used to prepare novel dense cellulose acetate propionate (CAP based membranes, applying the phase-inversion method. The designed polymer-ionic liquid system contained ionic liquid partially linked to the polymeric structure via the transesterification reaction. The various physicochemical, mechanical, equilibrium and transport properties of CAP-RIL membranes were determined and compared with the properties of CAP membranes modified with plasticizers, i.e., tributyl citrate (TBC and acetyl tributyl citrate (ATBC. Thermogravimetric analysis (TGA testified that CAP-RIL membranes as well as CAP membranes modified with TBC and ATBC are thermally stable up to at least 120 °C. Tensile tests of the membranes revealed improved mechanical properties reflected by reduced brittleness and increased elongation at break achieved for CAP-RIL membranes in contrast to pristine CAP membranes. RIL plasticizes the CAP matrix, and CAP-RIL membranes possess preferable mechanical properties in comparison to membranes with other plasticizers investigated. The incorporation of RIL into CAP membranes tuned the surface properties of the membranes, enhancing their hydrophilic character. Moreover, the addition of RIL into CAP resulted in an excellent improvement of the separation factor, in comparison to pristine CAP membranes, in pervaporation dehydration of propan-2-ol. The separation factor β increased from ca. 10 for pristine CAP membrane to ca. 380 for CAP-16.7-RIL membranes contacting an azeotropic composition of water-propan-2-ol mixture (i.e., 12 wt % water.

  3. Dose enhancement effects of X ray radiation in bipolar transistors

    International Nuclear Information System (INIS)

    Chen Panxun

    1997-01-01

    The author has presented behaviour degradation and dose enhancement effects of bipolar transistors in X ray irradiation environment. The relative dose enhancement factors of X ray radiation were measured in bipolar transistors by the experiment methods. The mechanism of bipolar device dose enhancement was investigated

  4. Enhancing effect of bile salts on gastrointestinal absorption of insulin ...

    African Journals Online (AJOL)

    Purpose: To investigate the effect of co-administration of two absorption enhancing bile alts, sodium glycocholate (NaGc) and sodium salicylate (NaSal), on insulin absorption via intestinal targeted delivery system. Methods: Insulin (10 IU/kg), associated with and without absorption enhancers (5 % enhancer solution of ...

  5. The effect of a diet containing grasshoppers and access to free-range on carcase and meat physicochemical and sensory characteristics in broilers.

    Science.gov (United States)

    Sun, T; Long, R J; Liu, Z Y

    2013-01-01

    1. Research was conducted to evaluate the impact of a diet containing grasshoppers on the carcase, physicochemical and sensory characteristics in a free-range, grassland-based broiler production system. 2. A total of 80, 28-d-old male broilers were reared on grassland containing a large population of grasshoppers (treatment PB). Control birds were reared intensively on a maize-soybean diet (treatment CB). At 91 d of age, 24 birds from each treatment were slaughtered to evaluate carcase, meat and sensory characteristics. 3. Treatment PB produced birds with significantly lower live weights, breast, wing, thigh and drum weights, and higher dressing percentage and breast percentage of carcase, compared with CB. Treatment PB produced breast meat with significantly higher redness values, shear force and protein content, and lower pH values, cooking loss, moisture and fat content compared with CB. Sensory panel results for breast and thigh meats showed no treatment effect on colour and juiciness, but significantly higher scores for chewiness, flavour, aroma and overall appreciation, and lower scores for tenderness from treatment PB compared with CB. 4. Rearing chickens on rangeland may provide an alternative way to produce poultry meat which is considered superior by modern consumers.

  6. Quantitative evaluation of the effect of parameters affecting biological and physicochemical phosphate removal from wastewaters in a Multi-Soil-Layering system

    Directory of Open Access Journals (Sweden)

    Khaoula LAMZOURI

    2017-09-01

    Full Text Available Wastewater disposal is a serious problem in Moroccan rural area. Discharged with high levels of phosphorus and nitrogen can result in eutrophication of receiving waters. Biological processes are the most adapted alternative to the needs of these areas, such as the Multi-Soil-Layering (MSL system. The process of rural wastewater treatment by MSL, which is an innovative system used for the first time in Morocco, was studied by modelling the relationships between a set of environmental factors and total phosphorus removed, based upon 153 sampling. Three MSL pilot plants, constructed in three 36 cm × 30 cm × 65 cm plastic boxes, were continuously fed with domestic wastewater, with different hydraulic loading rate (HLR of 250, 500 and 1000 l/m2/day. This study was to investigate and quantify the effect of parameters affecting biological and physico-chemical phosphate removal from wastewaters in this system, using neural networks (NNs and multiple regression analysis (MRA. The results show the influence of the hydraulic loading rate (HLR, Hydrogen potential (pH, phosphorus load (PL, nitrite (NO2--N, Dissolved Oxygen (DO, Biochemical Oxygen Demand (BOD5, and the Nitrate-nitrogen (NO3–-N in the phosphorus removal with a contribution of 36, 16, 15, 12, 9, 7 and 6% respectively.

  7. The effect of varying organosolv pretreatment chemicals on the physicochemical properties and cellulolytic hydrolysis of mountain pine beetle-killed lodgepole pine.

    Science.gov (United States)

    Del Rio, Luis F; Chandra, Richard P; Saddler, Jack N

    2010-05-01

    Mountain pine beetle-killed lodgepole pine (Pinus contorta) chips were pretreated using the organosolv process, and their ease of subsequent enzymatic hydrolysis was assessed. The effect of varying pretreatment chemicals and solvents on the substrate's physicochemical characteristics was also investigated. The chemicals employed were MgCl2, H2SO4, SO2, and NaOH, and the solvents were ethanol and butanol. It was apparent that the different pretreatments resulted in variations in both the chemical composition of the solid and liquid fractions as well in the extent of cellulolytic hydrolysis (ranging from 21% to 82% hydrolysis after 12 h). Pretreatment under acidic conditions resulted in substrates that were readily hydrolyzed despite the apparent contradiction that pretreatment under alkaline conditions resulted in increased delignification (approximately 7% and 10% residual lignin for alkaline conditions versus 17% to 19% for acidic conditions). Acidic pretreatments also resulted in lower cellulose degree of polymerization, shorter fiber lengths, and increased substrate porosity. The substrates generated when butanol/water mixtures were used as the pretreatment solvent were also hydrolyzed more readily than those generated with ethanol/water. This was likely due to the limited miscibility of the solvents resulting in an increased concentration of pretreatment chemicals in the aqueous layer and thus a higher pretreatment severity.

  8. Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean.

    Science.gov (United States)

    Hood-Niefer, Shannon D; Warkentin, Thomas D; Chibbar, Ravindra N; Vandenberg, Albert; Tyler, Robert T

    2012-01-15

    The effects of genotype and environment and their interaction on the concentrations of starch and protein in, and the amylose content and thermal and pasting properties of starch from, pea and fababean are not well known. Differences due to genotype were observed in the concentrations of starch and protein in pea and fababean, in the onset temperature (To) and peak temperature (Tp) of gelatinization of fababean starch, and in the pasting, trough, cooling and final viscosities of pea starch and fababean starch. Significant two-way interactions (location × genotype) were observed for the concentration of starch in fababean and the amylose content, To, endothermic enthalpy of gelatinization (ΔH) and trough viscosity of fababean starch. Significant three-way interactions (location × year × genotype) were observed for the concentration of starch in pea and the pasting, trough, cooling and final viscosities of pea starch. Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end-users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not. Copyright © 2011 Society of Chemical Industry.

  9. Insight into the effect of inhibitor resistant S130G mutant on physico-chemical properties of SHV type beta-lactamase: a molecular dynamics study.

    Directory of Open Access Journals (Sweden)

    Mohd Hassan Baig

    Full Text Available Bacterial resistance is a serious threat to human health. The production of β-lactamase, which inactivates β-lactams is most common cause of resistance to the β-lactam antibiotics. The Class A enzymes are most frequently encountered among the four β-lactamases in the clinic isolates. Mutations in class A β-lactamases play a crucial role in substrate and inhibitor specificity. SHV and TEM type are known to be most common class A β-lactamases. In the present study, we have analyzed the effect of inhibitor resistant S130G point mutation of SHV type Class-A β-lactamase using molecular dynamics and other in silico approaches. Our study involved the use of different in silico methods to investigate the affect of S130G point mutation on the major physico-chemical properties of SHV type class A β-lactamase. We have used molecular dynamics approach to compare the dynamic behaviour of native and S130G mutant form of SHV β-lactamase by analyzing different properties like root mean square deviation (RMSD, H-bond, Radius of gyration (Rg and RMS fluctuation of mutation. The results clearly suggest notable loss in the stability of S130G mutant that may further lead to decrease in substrate specificity of SHV. Molecular docking further indicates that S130G mutation decreases the binding affinity of all the three inhibitors in clinical practice.

  10. Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk

    Science.gov (United States)

    2017-01-01

    The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein. PMID:28943774

  11. Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L. on the sensory, physicochemical and functional properties of cookies

    Directory of Open Access Journals (Sweden)

    Ariadne Roberto KARNOPP

    2015-12-01

    Full Text Available Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L. on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM. The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p 65% of explained data variability, except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05 were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

  12. Substitution of strontium and boron into hydroxyapatite crystals: Effect on physicochemical properties and biocompatibility with human Wharton-Jelly stem cells.

    Science.gov (United States)

    Kolmas, Joanna; Velard, Frédéric; Jaguszewska, Aneta; Lemaire, Flora; Kerdjoudj, Halima; Gangloff, Sophie C; Kaflak, Agnieszka

    2017-10-01

    Hydroxyapatite (HA) enriched with strontium and boron ions was synthesized using two different methods: the precipitation method (Sr,B-HAw) and the dry method (Sr,B-HAd). Additionally, for the sake of comparison, the "pure" unsubstituted HA was prepared together with HAs substituted only with one type of a foreign ion. The obtained materials were subjected to physicochemical analysis with the use of various analytical methods, such as powder X-ray diffraction (PXRD), transmission electron microscopy (TEM), inductively coupled plasma optical emission spectroscopy (ICP-OES), Fourier transform infrared spectroscopy (FT-IR) and solid-state proton nuclear magnetic resonance ( 1 H ssNMR). All the obtained materials were also biologically tested for their potential cytotoxicity. The obtained materials (Sr,B-HAw and Sr,B-HAd) were homogeneous and respectively showed nano- and microcrystal apatitic structures. The simultaneous introduction of Sr 2+ and BO 3 3- ions turned out to be more effective in respect of the dry method. Of importance, doped materials obtained using both synthesis routes have been demonstrated to be biocompatible, opening the way for medical applications. Copyright © 2017 Elsevier B.V. All rights reserved.

  13. The Effect of Replacing Water with Tiger Nut Milk (Horchata Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids of a Cooked Pork Liver Meat Product

    Directory of Open Access Journals (Sweden)

    Juana Fernández-López

    2013-01-01

    Full Text Available Tiger nut milk liquid coproduct (TLC can be used as an ingredient in the food industry because it is a valuable source of natural antioxidants (phenolic compounds. This study analyses the effect of replacing water (50 or 100 % with different concentrations of TLC in cooked pork liver pâté by measuring the chemical composition, haemopigment and lipid oxidation, physicochemical and sensory characteristics of the obtained product. The pork liver pâtés obtained using this liquid (50 and 100 % of water replacement had a similar protein and ash content, but the moisture decreased (p>0.05 while the fat content increased (p0.05 by the addition of TLC and their overall acceptance was better. TLC appears to be a valuable alternative for use in the formulation of country-style pork liver pâté (pâté de campagne, while at the same time, reducing waste from tiger nut processing industry, thus increasing its ecoefficiency.

  14. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.

    Science.gov (United States)

    Roldán, Mar; Antequera, Teresa; Martín, Alberto; Mayoral, Ana Isabel; Ruiz, Jorge

    2013-03-01

    Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70, and 80 °C) and time (6, 12, and 24 h). Different physicochemical, histological and structural parameters were studied. Increasing cooking temperatures led to higher weight losses and lower moisture contents, whereas the effect of cooking time on these variables was limited. Samples cooked at 60 °C showed the highest lightness and redness, while increasing cooking temperature and cooking time produced higher yellowness values. Most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time. Samples cooked for 24h showed significantly lower values for most of the studied textural parameters for all the temperatures considered. Connective tissue granulation at 60 °C and gelation at 70 °C were observed in the SEM micrographs. The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied (60 °C-6 h). Copyright © 2012 Elsevier Ltd. All rights reserved.

  15. Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo).

    Science.gov (United States)

    Hernández-Santos, Betsabé; Rodríguez-Miranda, Jesús; Herman-Lara, Erasmo; Torruco-Uco, Juan G; Carmona-García, Roselis; Juárez-Barrientos, José M; Chávez-Zamudio, Rubí; Martínez-Sánchez, Cecilia E

    2016-07-01

    The effects of amplitude and time of ultrasound-assisted extraction on the physicochemical properties and the fatty acid profile of pumpkin seed oil (Cucurbita pepo) were evaluated. Ultrasound time (5-30 min) and the response variables amplitude (25-100%), extraction yield, efficiency, oxidative stability in terms of the free fatty acids (FFA) of the plant design comprising two independent experiments variables, peroxide (PV), p-anisidine (AV), totox value (TV) and the fatty acid profile were evaluated. The results were analyzed by multiple linear regression. The time and amplitude showed significant differences (P<0.05) for all variables. The highest yield of extraction was achieved at 5 min and amplitude of 62.5% (62%). However, the optimal ultrasound-assisted extraction conditions were as follows: ultrasound time of 26.34 min and amplitude of 89.02%. All extracts showed low FFA (2.75-4.93% oleic acid), PV (1.67-4.68 meq/kg), AV (1.94-3.69) and TV (6.25-12.55) values. The main fatty acids in all the extracts were oleic and linoleic acid. Therefore, ultrasound-assisted oil extraction had increased performance and reduced extraction time without affecting the oil quality. Copyright © 2016 Elsevier B.V. All rights reserved.

  16. Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

    Energy Technology Data Exchange (ETDEWEB)

    Dominguez, R.; Agregan, R.; GonCalves, A.; Lorenzo, J.M.

    2016-07-01

    The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product. (Author)

  17. Spin labelled nitrosoureas and triazenes and their non-labelled clinically used analogues--a comparative study on their physicochemical properties and antimelanomic effects.

    Science.gov (United States)

    Zheleva, A M; Gadjeva, V G

    2001-01-16

    Physicochemical properties, such as half life time (tau0.5), alkylating and carbamoylating activity and in vivo antimelanomic effects against B16 melanoma of spin labeled (containing nitroxyl free radical moiety) amino acid nitrosoureas, synthesized in our laboratory, have been studied and compared to those of the antitumor drug N'-cyclohexyl-N-(2-chloroethyl)-N-nitrosourea (lomustine, CCNU). We have shown that the introduction of amino acid moieties and the replacement of cyclohexylamine with nitroxyl moiety leads to a faster decomposition, higher alkylating, lower carbamoylating activity, better antimelanomic activity and lower general toxicity, when compared to those of CCNU. It was also established that spin labeled triazenes, previously synthesized by us, were more stable in phosphate saline than their nonlabeled analogue, 5-(3,3-dimethyltriazene-1-yl)-imidazole-4-carboxamide (dacarbazine, DTIC). A higher cytotoxicity to B16 melanoma cells than to YAC-1 and lymphocytes was demonstrated for all spin labeled triazenes, in comparison with DTIC. An assumption has been made to explain the lower general toxicity of the spin labeled nitrosoureas compared to that of CCNU. Based on the results presented, we accept that a new trend for synthesis of more selective and less toxic nitrosourea and triazene derivatives as potential antimelanomic drugs might be developed.

  18. Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing.

    Science.gov (United States)

    Karwowska, M; Stadnik, J; Dolatowski, Z J; Grela, E R

    2010-10-01

    The objective was to evaluate the effects of a dietary protein-xanthophylls (PX) concentrate of alfalfa to turkey diets (at 15 and 30 g kg(-1) feed) on the physico-chemical properties of breast and thigh muscles during ageing. The experiment involved 120 turkeys (Big-6 type) allotted to 3 groups (group I-control group; group II--with 1.5% supplementation of the protein-xanthophylls (PX) concentrate; group III--with 3% supplementation of the protein-xanthophylls (PX) concentrate). Measurements of pH, water holding capacity, color, oxymyoglobin content, TBARS and oxidation-reduction potential showed that the addition of protein-xanthophylls (PX) concentrate of alfalfa to a turkey diet did not cause deterioration of breast and thigh meat quality. In addition, changes in color, oxymyoglobin content, TBARS and oxidation-reduction potential values suggested that the inclusion of the concentrate to turkey diets acts as an antioxidant in the raw meat. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  19. Isolation, purification and physicochemical properties of polysaccharide from fruiting body of Hericium erinaceus and its effect on colonic health of mice.

    Science.gov (United States)

    Wang, Xiao-Yin; Yin, Jun-Yi; Nie, Shao-Ping; Xie, Ming-Yong

    2018-02-01

    Hericium erinaceus was extracted with boiling water to obtain the crude polysaccharide (HECP) and refined polysaccharide (HERP). HERP was further purified using gradual ethanol precipitation to obtain five sub-fractions. Their physicochemical properties were evaluated, including chemical components, monosaccharide composition and molecular weight. Meanwhile, the effect of HERP on colonic health of mice was investigated by oral administration at dosages of 100, 200 and 400mg/kg of body weight (mg/kgbw), comparing with that of HECP. Results showed that the gradual ethanol precipitation could remarkably increase polysaccharide purity. HERP, HECP and the five purified fractions had different monosaccharide compositions, while the main monosaccharides were Glc and Gal. They all showed similar structure with amorphous appearance. Short-chain fatty acids productions in colonic and cecum contents, and feces of mice were increased in polysaccharide treated groups. Mice administrated with HERP at 400mg/kgbw showed significant reductions in pH values while obvious increases in moisture amounts. This study suggests that gradual ethanol precipitation is available for purification of polysaccharide from Hericium erinaceus and the extracted polysaccharide could improve colonic health. Copyright © 2017. Published by Elsevier B.V.

  20. The Effect of Moisture Content of Maize Grits on Physicochemical Properties of Its Puffed Food Products Properties of Its Puffed Food Products

    Directory of Open Access Journals (Sweden)

    S. Sharifi

    2016-02-01

    Full Text Available In this study the effect of different levels of moisture content of maize grits (10, 13, 16 and 19% as an attribute of physicochemical properties of extruder-derived puffed products, was investigated. The results showed that with increasing maize grits' moisture content, water absorption index (WAI and water solubility index (WSI were decreased. Moreover, with changing in feed moisture content from 10 to 16%, the volume and sectional expansion index (SEI increased but further increase of moisture content to 19% caused a reduction in these parameters. The textural tests also revealed that with increase in moisture content, the compression energy (Nmm, maximum force (N and time to achieve the first major peak (s were increased but the number of peaks was decreased. With increase in the moisture content, specific mechanical energy (SME was decreased, due probably to the reduction in the viscosity of melt. With increase in the moisture content the L and b values were increased but the value of the samples were decreased due to the reduction of Maillard reaction rate. Our data confirms that the moisture content of maize grits may play an important role in the quality of produced extruded snacks and a high quality product can be achieved by optimizing this parameter. In this research, the maximum volume of the extruder product was obtained in 16% of moisture level.

  1. Evaluation of the effects of gamma radiation about the physicochemical, chemical and biochemical components of beverages based in soy milk and grape juice

    International Nuclear Information System (INIS)

    Barros, Erica A.; Broetto, Fernando; Bressan, Dayanne F.; Coscolin, Renata B.; Costa, Vladimir E.

    2013-01-01

    The beverages based of soy milk and grape juice contains bioactive compounds that help in maintaining the health of the individual, attributing functional characteristics to the beverage. The gamma irradiation technique of is used to reduce and / or eliminate the microbial count of foods extending shelf life. However, it has been demonstrated that certain dosages of gamma irradiation are capable of inducing changes in the structure of molecules in food. Thus, the aim of this study was to observe the effect of different doses of gamma irradiation about the physicochemical, chemical and biochemical in beverages based in smokily and grape juice. For the tests, were obtained soy milk in the ratio 1:6, to which were added integral grape juices (red and white). The beverages were treated with increasing doses of gamma radiation to be analyzed. The doses of irradiation may have induced inversion of sucrose to fructose and glucose. Phenolic compounds of the beverage with white grape juice didn't differ significantly between treatments. The antioxidant capacity was higher for the beverage with red grape juice regardless of irradiation dose. It was concluded that beverages based soy milk and grape juice (red and white) differ from each other for most of the analyzes conducted. However, the average results of the control samples were not far from the results obtained for treatments. (author)

  2. Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage.

    Science.gov (United States)

    Deuri, Deepshikha; Hazarika, Pragati; Singh, Tarun Pal; Chhangte, Lalchamliani; Singh, Parminder; Talukder, Suman

    2016-06-01

    The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min), T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min). Cooking yield was significantly higher (pproduct) could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.

  3. Evaluation of the effects of gamma radiation about the physicochemical, chemical and biochemical components of beverages based in soy milk and grape juice

    Energy Technology Data Exchange (ETDEWEB)

    Barros, Erica A.; Broetto, Fernando; Bressan, Dayanne F.; Coscolin, Renata B.; Costa, Vladimir E., E-mail: ericabarros@fca.unesp.br, E-mail: broetto@ibb.unesp.br, E-mail: daybressan@yahoo.com.br, E-mail: renata.coscolin@gmail.com, E-mail: vladimir@ibb.unesp.br [Universidade Estadual Paulista Julio de Mesquita Filho (UNESP), Sao Paulo, SP (Brazil). Dept. de Quimica e Bioquimica

    2013-07-01

    The beverages based of soy milk and grape juice contains bioactive compounds that help in maintaining the health of the individual, attributing functional characteristics to the beverage. The gamma irradiation technique of is used to reduce and / or eliminate the microbial count of foods extending shelf life. However, it has been demonstrated that certain dosages of gamma irradiation are capable of inducing changes in the structure of molecules in food. Thus, the aim of this study was to observe the effect of different doses of gamma irradiation about the physicochemical, chemical and biochemical in beverages based in smokily and grape juice. For the tests, were obtained soy milk in the ratio 1:6, to which were added integral grape juices (red and white). The beverages were treated with increasing doses of gamma radiation to be analyzed. The doses of irradiation may have induced inversion of sucrose to fructose and glucose. Phenolic compounds of the beverage with white grape juice didn't differ significantly between treatments. The antioxidant capacity was higher for the beverage with red grape juice regardless of irradiation dose. It was concluded that beverages based soy milk and grape juice (red and white) differ from each other for most of the analyzes conducted. However, the average results of the control samples were not far from the results obtained for treatments. (author)

  4. Physicochemical properties of surimi gels fortified with dietary fiber.

    Science.gov (United States)

    Debusca, Alicia; Tahergorabi, Reza; Beamer, Sarah K; Matak, Kristen E; Jaczynski, Jacek

    2014-04-01

    Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska pollock surimi was fortified with 0-8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (Pfiber. Dynamic rheology correlated with texture and showed large increase in gel elasticity, indicating enhanced thermal gelation of surimi. Differential scanning calorimetry showed that fiber fortification did not interfere with thermal transitions of surimi myosin and actin. Long-chain fiber probably traps water physically, which is stabilized by chemical bonding with protein within surimi gel matrix. Based on the present study, it is suggested that the fiber-protein interaction is mediated by water and is physicochemical in nature. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Bio-physicochemical effects of gamma irradiation treatment for naphthenic acids in oil sands fluid fine tailings

    Energy Technology Data Exchange (ETDEWEB)

    Boudens, Ryan; Reid, Thomas; VanMensel, Danielle; Sabari Prakasanm, M.R. [Great Lakes Institute for Environmental Research, University of Windsor, Windsor, ON (Canada); Ciborowski, Jan J.H. [Biological Sciences, University of Windsor, Windsor, ON (Canada); Weisener, Christopher G., E-mail: weisener@uwindsor.ca [Great Lakes Institute for Environmental Research, University of Windsor, Windsor, ON (Canada)

    2016-01-01

    Naphthenic acids (NAs) are persistent compounds that are components of most petroleum, including those found in the Athabasca oil sands. Their presence in freshly processed tailings is of significant environmental concern due to their toxicity to aquatic organisms. Gamma irradiation (GI) was used to reduce the toxicity and concentration of NAs in oil sands process water (OSPW) and fluid fine tailings (FFT). This investigation systematically studied the impact of GI on the biogeochemical development and progressive reduction of toxicity using laboratory incubations of fresh and aged tailings under anoxic and oxic conditions. GI reduced NA concentrations in OSPW by up to 97% in OSPW and in FFT by 85%. The GI-treated FFT exhibited increased rates of biogeochemical change, dependent on the age of the tailings source. Dissolved oxygen (DO) flux was enhanced in GI-treated FFT from fresh and aged source materials, whereas hydrogen sulfide (HS{sup −}) flux was stimulated only in the fresh FFT. Acute toxicity to Vibrio fischeri was immediately reduced following GI treatment of fresh OSPW. GI treatment followed by 4-week incubation reduced toxicity of aged OSPW to V. fischeri. - Highlights: • Gamma irradiation substantially reduced concentrations of ecotoxic naphthenic acids • Acute toxicity was reduced in gamma irradiated process water • Gamma irradiated tailings exhibited increased rates of microbial respiration.

  6. Effect of Araxa rockphosphate and simple superphosphate on some physico-chemical properties and on the available residual P of an oxic Paleudalf

    International Nuclear Information System (INIS)

    Urquiaga C, S.; Reichardt, K.; Libardi, P.L.

    The experiment was developed using soil samples (TRE, Oxic Paleudalfs) from the Experimental Field Station of ESALQ, located in Piracicaba, SP, Brazil. This soil had received during the period of three years 6 ton/ha of Araxa Rockphosphate (34.6% P 2 O 5 ) or 0.5 ton/ha of Simple Superphosphate (20% P 2 O 5 ) while three crops of beans (Phaseolus vulgaris, L.) were grown. This greenhouse experiment had the objective of evaluating the effect of these fertilizer applications on some physico-chemical properties of the soil, and also study the residual P effect through the Olsen and 'A value' methods. Results indicate that Araxa Rockphosphate (48.4% CaO), although applied at high rate, did not affect soil reaction. On the other hand, both fertilizers increased the exchangeable Ca 2+ level in approximately 0.5 me/100 g. In short therm (less than 3 years), the response of Araxa Rockphosphate corresponded to its 2% citric acid soluble P 2 O 5 content (4%) rather than to its total P 2 O 5 content. Through 'A values' (using KH 2 32 PO 4 ) it was shown that the residual effect of Simple Superphosphate (108.6 Kg P 2 O 5 /ha) was similar to the Araxa Rockphosphate (136.6 Kg P 2 O 5 /ha), but these were significantly greater than the natural P content of the soil (54.0 Kg P 2 O 5 /ha). The evaluation of available P in the soil (with and without fertilizer) by Olsen's method, had and efficiency of 64 and 94% (respectively) as compared to the 'A value' method. (Author) [pt

  7. Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon.

    Science.gov (United States)

    Utrilla, M C; García Ruiz, A; Soriano, A

    2014-12-01

    The minimum percentage of pork meat to be added to traditional venison salchichon has been determined in order to ensure a nutritionally healthier product without impairing physicochemical or sensory properties. Six types of salchichon were made using lean venison and a varying amount of pork meat (40%, 30%, 25%, 20%, 15% and 10%). All types displayed appropriate physicochemical properties (pH, aw, moisture loss) and color (L*, a*, b*) during ripening, as well as adequate levels of lipolysis (acidity index) and lipid oxidation (TBARS). Moreover, reduction of the amount of pork meat in salchichon prompted an increase in the relative percentage of polyunsaturated fatty acids. It was concluded that in making venison salchichon, the addition of a 25% pork meat is sufficient to ensure a satisfactory ripening process and physicochemical characteristics, optimal organoleptic properties and a higher percentage of polyunsaturated fatty acids than that found in traditional venison salchichon. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products

    Science.gov (United States)

    Park, Sung Hee; Min, Sang-Gi; Jo, Yeon-Ji; Chun, Ji-Yeon

    2015-01-01

    In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or vanilla)-based model emulsions was investigated. The particle size, electrical conductivity, Brix, pH, and color were analyzed after HPH. HPH significantly decreased the particle size of chocolate-based emulsions as a function of elevated pressures (20-100 MPa). HPH decreased the mean particle size of chocolate-based emulsions from 29.01 μm to 5.12 μm, and that of vanilla-based emulsions from 4.18 μm to 2.44 μm. Electrical conductivity increased as a function of the elevated pressures after HPH, for both chocolate- and vanilla-based model emulsions. HPH at 100 MPa increased the electrical conductivity of chocolate-based model emulsions from 0.570 S/m to 0.680 S/m, and that of vanilla-based model emulsions from 0.573 S/m to 0.601 S/m. Increased electrical conductivity would be attributed to colloidal phase modification and dispersion of oil globules. Brix of both chocolate- and vanilla-based model emulsions gradually increased as a function of the HPH pressure. Thus, HPH increased the solubility of plant-based powders by decreasing the particle size. This study demonstrated the potential use of HPH for enhancing the emulsification process and stability of the natural plant powders for applications with dairy products. PMID:26761891

  9. Physicochemical effects of discrete CO2-SO2 mixtures on injection and storage in a sandstone aquifer

    NARCIS (Netherlands)

    Waldmann, S.; Hofstee, C.; Koenen, M.; Loeve, D.

    2016-01-01

    Geological storage of captured CO2, which typically will contain certain amounts of impurities, in salineaquifers is of potential to reduce greenhouse gas emissions into the atmosphere. The co-injection of theimpurity SO2has an effect on the chemical reactivity of the fluid and solid phases as well

  10. Effect of gamma irradiation on microbial load, physicochemical and sensory characteristics of soybeans (Glycine max L. Merrill)

    Science.gov (United States)

    Gamma irradiation is highly effective in inactivating microorganisms in various foods and offers a safe alternative method of food decontamination. In the present study, soybeans (Glycine max L. Merrill) were treated with 0, 1.0, 3.0, 5.0 and 10.0 KGy of gamma irradiation. Microbial populations on s...

  11. Effect of the physicochemical parameters of benzimidazole molecules on their retention by a nonpolar sorbent from an aqueous acetonitrile solution

    Science.gov (United States)

    Shafigulin, R. V.; Safonova, I. A.; Bulanova, A. V.

    2015-09-01

    The effect of the structure of benzimidazoles on their chromatographic retention on octadecyl silica gel from an aqueous acetonitrile eluent was studied. One- and many-parameter correlation equations were obtained by linear regression analysis, and their prognostic potential in determining the retention factors of benzimidazoles under study was analyzed.

  12. Effect of Modified Atmosphere Packaging on Aril Physico-chemical and Microbial Properties of Two Pomegranate Cultivars (Punica granatum L. Grown in Iran

    Directory of Open Access Journals (Sweden)

    Sedighe Tavasoli Talarposhti

    2016-10-01

    Full Text Available Background and Objectives: Edible parts of pomegranate fruits are a rich source of bioactive compounds. The present research examines the effect of modified atmosphere packaging on the fruit physico-chemical and microbial properties of two commercial pomegranate cultivars grown in Iran. Materials and Methods: The arils were packaged and stored under four different atmospheres. All of the packaged samples were stored at 4 °C for 15 days. Results: The results revealed an increase in total acidity of all treatments. The highest total soluble solid (TSS was observed in ‘Yousef-Khani’­ stored in 10% O2 + 15% CO2, while ‘Malas-e-Saveh’ treated with 20% O2 + 5% CO2 showed the highest degree of TSS. The mean value of a* in ‘Malas-e-Saveh’ arils packed with normal and (15% O2 + 10% CO2 + 75% N2 atmosphere increased significantly. The L* showed a decrease in ‘Yousef-Khani’­. Total phenolic compounds gradually increased during storage. After storage, decreases in total anthocyanin contents ranged from 12 to 30% for ‘Yousef-Khani’­. The overall antioxidant activity of arils in ‘Yousef-Khani’ showed a 6-15% increase during storage. However, a reverse effect was observed for ‘Malas-e-Saveh’. The lowest microbial counts were recorded under the atmosphere containing 10 and 15% CO2. Conclusions: Packaging of ‘Malas-e-Saveh’ arils in 15% O2 + 10% CO2 and ‘Yousef-Khani’ in 15% O2 + 10% CO2 or 10% O2 + 15% CO2 is recommended to extend the shelf-life of ready-to-eat arils. Keywords: Pomegranate, Modified atmosphere, Phenolic compounds, Anthocyanin, Antioxidant activity

  13. Effect of electromagnetic radiation on the physico-chemical properties of minerals; Efecto de la radiacion electromagnetica en las propiedades fisicoquimicas de los minerales

    Energy Technology Data Exchange (ETDEWEB)

    Lopez M, A.; Delgadillo G, J. A. [Universidad Autonoma de San Luis Potosi, Instituto de Metalurgia, Doctorado Institucional de Ingenieria y Ciencia de Materiales, Av. Sierra Leona 550, 78210 San Luis Potosi (Mexico); Vega C, H. R., E-mail: alopezm6@yahoo.com.mx [Universidad Autonoma de Zacatecas, Unidad Academica de Estudios Nucleares, Cipres No. 10, Fracc. La Penuela, 98068 Zacatecas (Mexico)

    2014-08-15

    The electromagnetic radiation effect represented by gamma rays was investigated through; chemical analysis, X-ray diffraction (XRD), scanning electron microscopy (Sem) and magnetization when applied at a dose of 0.5704 Gy (0.5704 J/ kg) at a feed relation of 18.40 ± 1.13 mGy/ h., in different minerals; in order to characterize the impact of the same from {sup 137}Cs in the physicochemical properties of these minerals. All the irradiated samples showed chemical stability at this stage undetectable other both in the XRD study and in the images analysis obtained by Sem; and at present almost the same chemical composition as the non-irradiated samples. So the same patterns of X-ray diffraction thereof, show a tendency to slightly lower the intensity of the most representative peaks of each mineral phase, which may be due to a decrease in crystallinity or preferential crystallographic orientation in crystals. In the micrographs analysis obtained by Sem on the irradiated samples, some holes (open pores) present in the particles were observed, mainly chalcopyrite and sphalerite lesser extent, seen this fact may be due to Compton Effect, in the radiation process. In relation to the magnetization property, a variation is obtained in the saturation magnetization (Ms) for the irradiated samples containing iron and more significantly in the chalcopyrite case. Therefore, with the radiation level used; slight changes occurring in the physical properties of minerals, whereas they remained stable chemically. These small changes may represent a signal that electromagnetic radiation applied at higher doses, is a viable option for improving the mineral processing. (author)

  14. Physico-chemical studies of radiation effects in cells. Progress report, February 15, 1984-February 14, 1985

    International Nuclear Information System (INIS)

    Powers, E.L.

    1985-01-01

    The radioprotective effects of Hg ++ were investigated in Staphylococcus aureus and Pseudomonas aeruginosa bacteria having very different gc ratios in their DNA. A protective effect is seen in both with first order curves or at least in the k/sub L/ region of the breakpoints. However, it is curious that there is a distinct difference in the metal-free N 2 baseline of Staphylococcus aureus compared to its EtOH metal-free N 2 response while with Pseudomonas aeruginosa both the metal-free N 2 baseline and its EtOH metal-free results are similar. In related studies a new radioprotective substance was evaluated in bacterial systems. Results showed that, in the presence of Rh(NH 3 ) 3 C/ 3 , the anoxic cell shows greater sensitivity than the oxygenated cell. This compound has considerable therapeutic promise providing it acts the same on mammalian cells. 8 refs., 6 figs. (DT)

  15. Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins

    International Nuclear Information System (INIS)

    Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Seo, Kwang-Wook; Kim, Young-Boong; Kim, Cheon-Jei

    2015-01-01

    The technological effects of gamma irradiation (0, 3, 7, and 10 kGy) on chicken salt-soluble meat proteins in a model system were investigated. There were no significant differences in protein, fat, and ash content, and sarcoplasmic protein solubility among all samples. The samples with increasing gamma irradiation levels had higher pH, lightness, yellowness, and apparent viscosity, whereas moisture content, water holding capacity, redness, myofibrillar protein solubility, total protein solubility, hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in the unirradiated control. The result from meat products using gamma irradiation was intended to provide a basic resource processing technology. - Highlights: • The effect of gamma irradiation on salt-soluble meat proteins was investigated. • Gelling properties of salt-soluble protein affected by gamma irradiation. • Gamma irradiation of meat products provides a basic resource processing technology

  16. EFFECTS OF ARTICHOKE (CYNARA SCOLYMUS L.) EXTRACT ADDITION ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGURT

    OpenAIRE

    Jalal Ehsani; Amir Mohammad Mortazavian; Morteza Khomeiri; Azim Ghasem Nejad

    2015-01-01

    In this study, the effects of addition of artichoke (Cynara scolymus L.) leaf extract into yogurt (0 or 0.5%) on biochemical parameters (pH, titrable acidity) and the viability of probiotic bacteria (Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12) during fermentation and over 28 days of refrigerated storage (4°C) were investigated. Moreover, the amounts of syneresis, total phenolic content, antioxidant activity and sensory attributes of yogurts at the end of fermentation were ...

  17. 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.

  18. Physicochemical properties and ecotoxicological effects of yttrium oxide nanoparticles in aquatic media: Role of low molecular weight natural organic acids

    International Nuclear Information System (INIS)

    Zhang, Fan; Wang, Zhuang; Wang, Se; Fang, Hao; Chen, Mindong; Xu, Defu; Tang, Lili; Wang, Degao

    2016-01-01

    Understanding how engineered nanoparticles (ENPs) interact with natural organic acids is important to ecological risk assessment of ENPs, but this interaction remains poorly studied. Here, we investigate the dispersion stability, ion release, and toxicity of yttrium oxide nanoparticles (nY_2O_3) suspensions after exposure to two low molecular weight natural organic acids (LOAs), namely benzoic acid and gallic acid. We find that in the presence of LOAs the nY_2O_3 suspensions become more stable with surface zeta potential more positive or negative, accompanied by small agglomerated size. LOA interaction with nY_2O_3 is shown to promote the release of dissolved yttrium from the nanoparticles, depending on the concentrations of LOAs. Toxic effects of the nY_2O_3 suspensions incubated with LOAs on Scenedesmus obliquus as a function of their mixture levels show three types of signs: stimulation, inhibition, and alleviation. The mechanism of the effects of LOAs on the nY_2O_3 toxicity may be mainly associated with the degree of agglomeration, particle-induced oxidative stress, and dissolved yttrium. Our results stressed the importance of LOA impacts on the fate and toxicity of ENPs in the aquatic environment. - Highlights: • LOAs significantly increased aqueous stability of nY2O3 in a dose-dependent manner. • The presence of LOAs promoted dissolution of nY2O3 in a dose-dependent manner. • Toxicity of nY2O3 with LOAs to Scenedesmus obliquus varied with mixture levels. • Stimulation, inhibition, and alleviation effects of nY2O3 with LOAs were observed. • Mechanism may be driven by agglomeration, oxidative stress, and dissolved yttrium. - LOAs elevate the dispersion stability of nano-Y_2O_3, promote the release of dissolved yttrium, and alter the algal toxicity of nano-Y_2O_3.

  19. Effect of gamma irradiation on microbial load, physicochemical and sensory characteristics of soybeans (Glycine max L. Merrill)

    International Nuclear Information System (INIS)

    Yun Juan; Li Xihong; Fan Xuetong; Tang Yao; Xiao Yao; Wan Sen

    2012-01-01

    Gamma irradiation is highly effective in inactivating microorganisms in various foods and offers a safe alternative method of food decontamination. In the present study, soybeans (Glycine max L. Merrill) were treated with 0, 1.0, 3.0, 5.0 and 10.0 KGy of gamma irradiation. Microbial populations on soybeans, isoflavone, tocopherol contents, raffinose family oligosaccharides, color and sensory properties were evaluated as a function of irradiation dose. The results indicated that gamma irradiation reduced aerobic bacterial and fungal load. Irradiation at the doses applied did not cause any significant change (p>0.05) in the contents of isoflavone of soybeans, but decreased tocopherol contents. The content of key flatulence-producing raffinose family oligosaccharides in irradiated soybeans (10.0 kGy) decreased by 82.1% compared to the control. Sensory analysis showed that the odor of the soybeans was organoleptically acceptable at doses up to 5.0 kGy and no significant differences were observed between irradiated and nonirradiated samples in flavor, texture and color after irradiation. - Highlights: ► The objective of this study concerns the elimination of microbial load factors at different radiation dose (0.0, 1.0, 3.0, 5.0 and 10.0 kGy). ► Investigated the degradation of the gamma irradiation on the reduction of flatulence-causing. ► Indicated the effect of irradiation on the isoflavone and tocopherol contents of the soybeans. ► Evaluated the effect of the gamma irradiation on the sensory properties of soybeans.

  20. Effect of Some Extrusion Variables on Rheological Properties and Physicochemical Changes of Cornmeal Extruded by Twin Screw Extruder

    OpenAIRE

    Chang Y.K.; Martínez-Bustos f.; Lara h.

    1998-01-01

    The effect of extrusion variables, such as barrel temperature (100 to 170ºC), feed rate (100 to 500 g/min), feed moisture (20 to 40 g/100 g wet basis), screw speed rate (from 100 to 500 rpm), and slit die rheometer configuration (0.15 and 0.30 cm height) were studied using a co-rotating intermeshing twin-screw extruder coupled to a slit die rheometer on the rheological properties of yellow cornmeal. An increase in feed rate decreased WAI and WSI, but increased the viscosity values. The temper...

  1. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

    Science.gov (United States)

    Chen, Zhi-Yao; Feng, Yun-Zi; Cui, Chun; Zhao, Hai-Feng; Zhao, Mou-Ming

    2015-08-15

    Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. The contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO, owing to the higher activities of acid protease and glucoamylase in the mixed koji. Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel-like attributes were perceived in SSAOM, while SSAO showed higher ethanolic and sour attributes. The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce. © 2014 Society of Chemical Industry.

  2. Effect of various structure directing agents on the physicochemical properties of the silica aerogels prepared at an ambient pressure

    KAUST Repository

    Sarawade, Pradip; Shao, Godlistennamwel; Quang, Dangviet; Kim, Heetaik

    2013-01-01

    We studied the effects of various surfactants on the textural properties (BET surface area, pore size, and pore volume) of the silica aerogels prepared at an ambient pressure. A simple surface modification of silica gel prepared at an ambient pressure through hydrolysis and polycondensation of TEOS as asilica precursor was conducted using various structure directing agents. The treatment was found to induce a significant difference in the porosity of the silica aerogel. Highly porous silica aerogels with bimodal porous structures were prepared by modifying the surface of the silica wet-gel (alcogel) with trimethylchlorosilane (TMCS) in order to preserve its porosity. The samples were analyzed by small-angle X-ray scattering and nitrogen adsorption. In this work, a possible new type of highly porous hydrophobic silica aerogel with a bimodal porous structure is presented. A hydrophilic extremely porous (high surface area and large pore volume) silica aerogel was obtained by heating the as-synthesized hydrophobic silica aerogel at 400°C for 1 h. There was a significant effect of structure directing agent on the textural properties, such as specific surface area, pore size distribution and cumulative pore volume of the silicaaerogels. © 2013 Elsevier B.V. All rights reserved.

  3. Effect of various structure directing agents on the physicochemical properties of the silica aerogels prepared at an ambient pressure

    KAUST Repository

    Sarawade, Pradip

    2013-12-01

    We studied the effects of various surfactants on the textural properties (BET surface area, pore size, and pore volume) of the silica aerogels prepared at an ambient pressure. A simple surface modification of silica gel prepared at an ambient pressure through hydrolysis and polycondensation of TEOS as asilica precursor was conducted using various structure directing agents. The treatment was found to induce a significant difference in the porosity of the silica aerogel. Highly porous silica aerogels with bimodal porous structures were prepared by modifying the surface of the silica wet-gel (alcogel) with trimethylchlorosilane (TMCS) in order to preserve its porosity. The samples were analyzed by small-angle X-ray scattering and nitrogen adsorption. In this work, a possible new type of highly porous hydrophobic silica aerogel with a bimodal porous structure is presented. A hydrophilic extremely porous (high surface area and large pore volume) silica aerogel was obtained by heating the as-synthesized hydrophobic silica aerogel at 400°C for 1 h. There was a significant effect of structure directing agent on the textural properties, such as specific surface area, pore size distribution and cumulative pore volume of the silicaaerogels. © 2013 Elsevier B.V. All rights reserved.

  4. Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.

    Science.gov (United States)

    Wongwiwat, Pirinya; Wattanachant, Saowakon; Siripongvutikorn, Sunisa

    2010-06-01

    This research aimed to study the effect of phosphate on quality of ready-to-cook spent hen muscle marinated with Tom Yum paste, a famous Thai food made from chilli, lime leaves and garcinia (pH 2.5-2.9). The effects of phosphate treatments (phosphate types, soaking time, and phosphate concentration) on physical characteristics of spent hen muscle in high acid condition were investigated. Quality changes of muscles pretreated with or without phosphate and marinated with Tom Yum paste were determined during storage at 4 degrees C for 30 days. The acidified muscle pretreated with 40 g L(-1) sodium tripolyphosphate for 10 h had the highest marinade absorption, and the lowest cooking loss and shear force among all treatment samples. Microstructures of acidified muscle pretreated with and without sodium tripolyphosphate showed significant swelling with larger fibre diameter. Phosphate pretreatment had no influence on cooking loss, shear force and thiobarbituric acid reactive substance values of Tom Yum marinated muscle during storage. Tom Yum marination with phosphate pretreatment caused a higher increase in psychrophilic bacteria compared to that of marinating without phosphate. Phosphate pretreatment could not improve the physical quality of Tom-Yum marinated spent hen muscle and affected the antimicrobial property of Tom-Yum marinade, resulting in a reduction of shelf-life of the marinated muscle from 30 days to 20 days. Copyright (c) 2010 Society of Chemical Industry.

  5. Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

    Directory of Open Access Journals (Sweden)

    Letícia da Silva ARAÚJO

    Full Text Available Abstract The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; - 30 °C and - 80 °C and at four different storage periods: 0; 10; 20 and 30 days. The following physical and physico-chemical characteristics of the fruit were evaluated: color of fruit peel, fruit weight, diameter, length and width of the fruit, peel thickness, peel mass, pulp mass, pulp color, juice yield, pH, soluble solids, titratable acidity and ratio. The physical and physico-chemical results indicate that all the passion fruit pulp, in natura as well as refrigerated, presented values in conformity to the identity and quality standards. The coloration of the fruit peel influenced the preservation of pulp color during the storage period and conditions. Purple fruits showed no change in the color of the pulp, even under different conservation procedures. The passion fruit pulp can be stored up to 30 days while preserving the physical and physico-chemical characteristics, similar to the pulp in natura.

  6. Multiple shoot cultures of Atropa belladonna: Effect of physico-chemical factors on growth and alkaloid formation

    International Nuclear Information System (INIS)

    Benjamin, B.D.; Roja, P.C.; Heble, M.R.; Chandha, M.S.

    1987-01-01

    Multiple shoot cultures were established from shoot tip and axillary meristem of the plant Atropa belladonna. The cultures were initially raised on agar medium and subsequently maintained on liquid medium of Murashige and Skoog (1962) supplemented with BA. These cultures were subjected to different doses of -y-irradiation. Recovery from the radiation effects was observed in tissues subjected to 29 Gy during four successive passages. Plant growth regulators influenced the growth and morphogenetic events of the tissues. The precursors of tropane alkaloids marginally increased the alkaloid synthesis during the stationary phase of growth. Shoot cultures, established from different field grown plants varying in alkaloid content, were morphologically similar and did not exhibit the parental characteristics with respect to alkaloid formation

  7. Effect of Some Extrusion Variables on Rheological Properties and Physicochemical Changes of Cornmeal Extruded by Twin Screw Extruder

    Directory of Open Access Journals (Sweden)

    Chang Y.K.

    1998-01-01

    Full Text Available The effect of extrusion variables, such as barrel temperature (100 to 170ºC, feed rate (100 to 500 g/min, feed moisture (20 to 40 g/100 g wet basis, screw speed rate (from 100 to 500 rpm, and slit die rheometer configuration (0.15 and 0.30 cm height were studied using a co-rotating intermeshing twin-screw extruder coupled to a slit die rheometer on the rheological properties of yellow cornmeal. An increase in feed rate decreased WAI and WSI, but increased the viscosity values. The temperature interacts strongly with screw speed in affecting the WSI. The most important factor in starch degradation was the screw speed. Increasing the screw speed completely modifies the organised structure of starch (crystalline region.

  8. Effect of ionizing radiation on physicochemical and mechanical properties of commercial multilayer coextruded flexible plastics packaging materials

    Science.gov (United States)

    Goulas, Antonios E.; Riganakos, Kyriakos A.; Kontominas, Michael G.

    2003-12-01

    The effect of gamma radiation (doses: 5, 10 and 30 kGy) on mechanical properties, gas and water vapour permeability and overall migration values into distilled water, 3% aqueous acetic acid and iso-octane was studied for a series of commercial multilayer flexible packaging materials based on coextruded polypropylene (PP), ethylene vinyl alcohol (EVOH), low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), polyamide (PA) and Ionomer. The results showed that radiation doses of 5 and 10 kGy induced no statistically significant differences ( p>0.05) in all polymer properties examined. A dose of 30 kGy induced differences ( pfilms. In addition, the same dose induced differences ( pfilms into 3% acetic acid and iso-octane and in the overall migration from PP/EVOH/LDPE-LLDPE into iso-octane. Differences recorded, are discussed in relation to food irradiation applications of respective packaging materials.

  9. Formation of functionalized nanoclusters by solvent evaporation and their effect on the physicochemical properties of dental composite resins.

    Science.gov (United States)

    Rodríguez, Henry A; Giraldo, Luis F; Casanova, Herley

    2015-07-01

    The aim of this work was to study the effect of silica nanoclusters (SiNC), obtained by a solvent evaporation method and functionalized by 3-methacryloxypropyltrimethoxysilane (MPS) and MPS+octyltrimethoxysilane (OTMS) (50/50wt/wt), on the rheological, mechanical and sorption properties of urethane dimethylacrylate (UDMA)/triethylenglycol dimethacrylate (TEGDMA) (80/20wt/wt) resins blend. Silica nanoparticles (SiNP) were silanized with MPS or MPS+OTMS (50/50wt/wt) and incorporated in an UDMA-isopropanol mix to produce functionalized silica nanoclusters after evaporating the isopropanol. The effect of functionalized SiNC on resins rheological properties was determined by large and small deformation tests. Mechanical, thermal, sorption and solubility properties were evaluated for composite materials. The UDMA/TEGDMA (80/20wt/wt) resins blend with added SiNC (ca. 350nm) and functionalized with MPS showed a Newtonian flow behavior associated to their spheroidal shape, whereas the resins blend with nanoclusters silanized with MPS+OTMS (50/50wt/wt) (ca. 400nm) showed a shear-thinning behavior due to nanoclusters irregular shape. Composite materials prepared with bare silica nanoclusters showed lower compressive strength than functionalized silica nanoclusters. MPS functionalized nanoclusters showed better mechanical properties but higher water sorption than functionalized nanoclusters with both silane coupling agents, MPS and OTMS. The solvent evaporation method applied to functionalized nanoparticles showed to be an alternative way to the sinterization method for producing nanoclusters, which improved some dental composite mechanical properties and reduced water sorption. The shape of functionalized silica nanoclusters showed to have influence on the rheological properties of SiNC resin suspensions and the mechanical and sorption properties of light cured composites. Copyright © 2015 Academy of Dental Materials. Published by Elsevier Ltd. All rights reserved.

  10. Synthesis and Physicochemical Evaluation of Entecavir-Fatty Acid Conjugates in Reducing Food Effect on Intestinal Absorption

    Directory of Open Access Journals (Sweden)

    Hyuck Jun Jung

    2018-03-01

    Full Text Available The oral bioavailability of entecavir (EV, an anti-viral agent commonly prescribed to treat hepatitis B infections, is drastically reduced under a post-prandial state. This is primarily due to its low permeability in the gastrointestinal tract. To reduce the food effect on the intestinal absorption of the nucleotide analogue, four lipidic prodrugs were synthesized via the esterification of the primary alcohol of EV with fatty acids (hexanoic acid, octanoic acid, decanoic acid, and dodecanoic acid. EV-3-dodecanoate (or EV-C12 exhibited high solubility in a fed state simulated intestinal fluid (78.8 μg/mL, with the acceptable calculated logP value (3.62 and the lowest hydrolysis rate (22.5% for 12 h in simulated gastric fluid, pH 1.2. Therefore, it was chosen as a candidate to improve intestinal absorption of EV, especially under a fed state condition. Physical characterization using scanning electron microscopy, a differential scanning calorimeter, and X-ray powder diffraction revealed that EV-C12 had a rectangular-shaped crystalline form, with a melting point of about 170 °C. In a release test in biorelevant media, such as fasted and fed state-simulated intestinal and/or gastric fluid, more than 90% of the prodrug was released within 2 h in all media tested. These data suggest that this lipidic prodrug might have the potential to alleviate the negative food effect on the intestinal absorption of EV with increased therapeutic efficacy and patient compliance.

  11. Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product during refrigerated storage

    Directory of Open Access Journals (Sweden)

    Deepshikha Deuri

    2016-06-01

    Full Text Available Aim: The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C for 15 days. Materials and Methods: Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min, T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min, T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min, and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min. Results: Cooking yield was significantly higher (p<0.05 for the T-4. The pH of T-3 and T-4 samples was significantly higher (p<0.05 on day 15. The tyrosine value of all the samples increased significantly (p<0.05 among the different days of analysis. Thiobarbituric acid value was significantly (p<0.05 lower in T-3 sample both at the beginning and at the end of storage period. In microbiological profile, total plate count was lower in T-3 and T-4 than T-1 and T-2. However, Escherichia coli count was negative for T-3 and T-4 samples throughout the storage period. Among sensory attributes, T-3 and T-4 samples registered superior scores for color, flavor, texture, juiciness, and overall acceptability. Conclusion: Furthermore, Vawksa rep (smoked pork product could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.

  12. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

    Directory of Open Access Journals (Sweden)

    Ki Ho Baek

    2016-06-01

    Full Text Available The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON, 20% canola oil (CA and 20% flaxseed oil (FL. The pH value of the CA was significantly higher than the others (p<0.05. The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05. CA had the highest lightness value (p<0.05. However, FL showed the highest yellowness value (p<0.05 because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05; furthermore, CA had the highest texture profile values (p<0.05 among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05 over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05. The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

  13. Physicochemical and biological properties of self-assembled antisense/poly(amidoamine dendrimer nanoparticles: the effect of dendrimer generation and charge ratio

    Directory of Open Access Journals (Sweden)

    Alireza Nomani

    2010-05-01

    Full Text Available Alireza Nomani1,6, Ismaeil Haririan1,5, Ramin Rahimnia2,4, Shamileh Fouladdel2, Tarane Gazori1, Rassoul Dinarvand1, Yadollah Omidi3, Ebrahim Azizi2,41Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran; 2Molecular Research Lab, Department of Pharmacology and Toxicology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran; 3Department of Pharmaceutics, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran; 4Department of Medical Biotechnology, School of Advanced Medical Technologies, Tehran University of Medical Sciences, Tehran, Iran; 5Biomaterials Research Center (BRC Tehran, Iran; 6Department of Pharmaceutics, Faculty of Pharmacy, Zanjan University of Medical Sciences, Zanjan, IranAbstract: To gain a deeper understanding of the physicochemical phenomenon of self-assembled nanoparticles of different generations and ratios of poly (amidoamine dendrimer (PAMAM dendrimer and a short-stranded DNA (antisense oligonucleotide, multiple methods were used to characterize these nanoparticles including photon correlation spectroscopy (PCS; zeta potential measurement; and atomic force microscopy (AFM. PCS and AFM results revealed that, in contrast to larger molecules of DNA, smaller molecules produce more heterodisperse and large nanoparticles when they are condensed with a cationic dendrimer. AFM images also showed that such nanoparticles were spherical. The stability of the antisense content of the nanoparticles was investigated over different charge ratios using polyacrylamide gel electrophoresis. It was clear from such analyses that much more than charge neutrality point was required to obtain stable nanoparticles. For cell uptake, self-assembled nanoparticles were prepared with PAMAM G5 and 5’-FITC labeled antisense and the uptake experiment was carried out in T47D cell culture. This investigation also shows that the cytotoxicity of the nanoparticles was

  14. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.

    Science.gov (United States)

    Baek, Ki Ho; Utama, Dicky Tri; Lee, Seung Gyu; An, Byoung Ki; Lee, Sung Ki

    2016-06-01

    The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

  15. Structural, physicochemical characterization and antimicrobial ...

    Indian Academy of Sciences (India)

    Structural, physicochemical characterization and antimicrobial activities of a new Tetraaqua ... Antimicrobial activity of 1 was tested. ... was prepared as good quality yellow single crystals .... at 540 nm. Increase of OD was compared to control.

  16. Physico-chemical and sensorial characteristics of rice (Oryza sativa L.) irradiated and the effect in Sitophilus oryzae L. development

    International Nuclear Information System (INIS)

    Zanao, Cintia Fernanda Pedroso

    2007-01-01

    Rice is exposed to injuries especially due to the attack of insects, which represent great qualitative and quantitative losses. The aim of the present research was to verify the viability of the gamma irradiation as rice (Oryza sativa L.) conservation method; its efficiency in the control of an important pest for stored grains Sitophilus oryzae L. and the effects that irradiation may present in irradiated grains in relation to the sensory aspect and starch alterations. Samples were composed of polished rice and the gamma irradiation dosages used were 0.5; 1.0; 3.0; and 5.0 kGy, and kept at room temperature. Analyses of the grain breakage percentages during processing and the longevity and reproduction of the rice weevil were performed. Analyses of the centesimal composition, phytic acid, apparent amylose content and starch paste properties were also conducted, as well as analyses of the rice color (instrumental) and acceptability (hedonic test), aimed at the determination of the raw and cooked rice sensory quality. It was verified that the gamma irradiation did not change the grain breakage percentage significantly and caused a negative effect on the insect development. Irradiation did not change the centesimal composition significantly. No significant values of phytic acid were found because during rice processing, the outer part (bran) containing 85-92% of total phytates was removed. Values from 17.33 to 18.44% for the apparent amylose content were found, and irradiation did not affect the rice starch amylose content significantly. The paste properties results were significantly changed, where reduction on the paste temperature, decrease on the time for the occurrence of the peak viscosity, reduction on the final viscosity values were observed. The retrogradation tendency became less intense in starches with increasing irradiation dosages. Statistical differences (p<0.05) were detected in the sensory aspect between irradiated and non-irradiated samples, and the

  17. Effect of solubility enhancement on nasal absorption of meloxicam.

    Science.gov (United States)

    Horváth, Tamás; Ambrus, Rita; Völgyi, Gergely; Budai-Szűcs, Mária; Márki, Árpád; Sipos, Péter; Bartos, Csilla; Seres, Adrienn B; Sztojkov-Ivanov, Anita; Takács-Novák, Krisztina; Csányi, Erzsébet; Gáspár, Róbert; Szabó-Révész, Piroska

    2016-12-01

    Besides the opioids the standard management of the World Health Organization suggests NSAIDs (non-steroidal anti-inflammatory drugs) alone or in combination to enhance analgesia in malignant and non-malignant pain therapy. The applicability of NSAIDs in a nasal formulation is a new approach in pharmaceutical technology. In order to enhance the nasal absorption of meloxicam (MX) as an NSAID, its salt form, meloxicam potassium monohydrate (MXP), registered by Egis Plc., was investigated in comparison with MX. The physico-chemical properties of the drugs (structural analysis, solubility and dissolution rate) and the mucoadhesivity of nasal formulations were controlled. In vitro and in vivo studies were carried out to determine the nasal applicability of MXP as a drug candidate in pain therapy. It can be concluded that MX and MXP demonstrated the same equilibrium solubility at the pH5.60 of the nasal mucosa (0.017mg/ml); nonetheless, MXP indicated faster dissolution and a higher permeability through the synthetic membrane. The animal studies justified the short T max value (15min) and the high AUC of MXP, which is important in acute pain therapy. It can be assumed that the low mucoadhesivity of MXP spray did not increase the residence time in the nasal cavity, and the elimination from the nasal mucosa was therefore faster than in the case of MX. Further experiments are necessary to prove the therapeutic relevance of this MXP-containing innovative intranasal formulation. Copyright © 2016 Elsevier B.V. All rights reserved.

  18. EFFECTS OF ARTICHOKE (CYNARA SCOLYMUS L. EXTRACT ADDITION ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGURT

    Directory of Open Access Journals (Sweden)

    Jalal Ehsani

    2015-06-01

    Full Text Available In this study, the effects of addition of artichoke (Cynara scolymus L. leaf extract into yogurt (0 or 0.5% on biochemical parameters (pH, titrable acidity and the viability of probiotic bacteria (Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12 during fermentation and over 28 days of refrigerated storage (4°C were investigated. Moreover, the amounts of syneresis, total phenolic content, antioxidant activity and sensory attributes of yogurts at the end of fermentation were assessed. Yogurts contained the two yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: ABY or only S. thermophilus (ABT as adjunct culture to probiotics. Yogurts containing Cynara scolymus L. (ABT-C and ABY-C had faster acidity increase, shorter incubation time and greater final titrable acidity than control yogurts (ABT and ABY. Also, yogurts containing Cynara scolymus L. had lower syneresis, higher total phenolic content and greater antioxidant activity. ABT-C yogurt had the ever greatest viability of probiotics. In case of samples sensory evaluation, generally, the highest total score was related to ABT yogurt whereas lowest total score belonged to ABT-C yogurt.

  19. Effects of Physico-Chemical Post-Treatments on the Semi-Continuous Anaerobic Digestion of Sewage Sludge

    Directory of Open Access Journals (Sweden)

    Xinbo Tian

    2017-07-01

    Full Text Available Sludge production in wastewater treatment plants is increasing worldwide due to the increasing population. This work investigated the effects of ultrasonic (ULS, ultrasonic-ozone (ULS-Ozone and ultrasonic + alkaline (ULS+ALK post-treatments on the anaerobic digestion of sewage sludge in semi-continuous anaerobic reactors. Three conditions were tested with different hydraulic retention times (HRT, 10 or 20 days and sludge recycle ratios (R = QR/Qin (%: 50 or 100%. Biogas yield increased by 17.8% when ULS+ALK post-treatment was applied to the effluent of a reactor operating at 20 days HRT and at a 100% recycle ratio. Operation at 10 days HRT also improved the biogas yield (277 mL CH4/g VSadded (VS: volatile solids versus 249 mL CH4/g VSadded in the control. The tested post-treatment methods showed 4–7% decrease in effluent VS. The post-treatment resulted in a decrease in the cellular ATP (Adenosine tri-phosphate concentration indicating stress imposed on microorganisms in the reactor. Nevertheless, this did not prevent higher biogas production. Based on the results, the post-treatment of digested sludge or treating the sludge between two digesters is an interesting alternative to pre-treatments.

  20. Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage.

    Science.gov (United States)

    Feng, Xi; Sebranek, Joseph G; Lee, Hyun Yong; Ahn, Dong Uk

    2016-11-01

    The aim of this work was to evaluate the quality and sensory characteristics of RTE frankfurter-type sausage cured with celery juice powder and including red wine. Four frankfurter treatments including a conventionally cured treatment without red wine (control) and three treatments cured with pre-converted vegetable juice powder and 0%, 5% or 10% (v/w) red wine were prepared. Results showed that adding 5% red wine increased the a*-value, and the textural resilience, cohesiveness and springiness of the frankfurters, as well as decreased lipid/protein oxidation of the final products. Added wine also introduced new volatiles (alcohol and ester compounds) to the frankfurters. The principal component (PC) analysis showed that the pre-converted vegetable juice powder achieved the same effects as the conventional curing agents for typical frankfurter properties. However, the addition of excess amounts of red wine (10%) to the meat batter decreased the pH of meat batter and accelerated lipid oxidation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Effect of ionizing radiation on physicochemical and mechanical properties of commercial monolayer and multilayer semirigid plastics packaging materials

    International Nuclear Information System (INIS)

    Goulas, A.E.; Riganakos, K.A.; Kontominas, M.G.

    2004-01-01

    Tensile testing, overall migration tests and sensory tests were used to evaluate the effects of gamma irradiation (5-60 kGy) on six commercial semirigid packaging materials. The monolayer and multilayer materials in sheet or bottle form were: polystyrene (PS), polypropylene (PP), polyvinyl chloride/high-density polyethylene (PVC/HDPE), polyethylene terepthalate (PET), HDPE/polyamide (HDPE/PA) and HDPE. In terms of mechanical strength, PET was the most radiation-resistant material, while the HDPE monolayer and multilayer showed some degradation after 60 kGy. PS was slightly affected after 30 kGy, whereas PP was severely degraded and became very brittle. Generally, there was no change in overall migration at lower doses; at higher doses migration from PP tended to increase, while migration from HDPE/PVC tended to decrease. Odor and taste transfer as well as discoloration were observed with most plastics, especially at higher doses, and it is concluded that these tests are a sensitive and important quality control tool for evaluating irradiated packaging materials

  2. Effect of ultrasound pre-treatment on the physicochemical composition of Agave durangensis leaves and potential enzyme production.

    Science.gov (United States)

    Contreras-Hernández, M G; Ochoa-Martínez, L A; Rutiaga-Quiñones, J G; Rocha-Guzmán, N E; Lara-Ceniceros, T E; Contreras-Esquivel, J C; Prado Barragán, L A; Rutiaga-Quiñones, O M

    2018-02-01

    Approximately 1 million tons of agave plants are processed annually by the Mexican tequila and mezcal industry, generating vast amounts of agroindustrial solid waste. This type of lignocellulosic biomass is considered to be agroindustrial residue, which can be used to produce enzymes, giving it added value. However, the structure of lignocellulosic biomass makes it highly recalcitrant, and results in relatively low yield when used in its native form. The aim of this study was to investigate an effective pre-treatment method for the production of commercially important hydrolytic enzymes. In this work, the physical and chemical modification of Agave durangensis leaves was analysed using ultrasound and high temperature as pre-treatments, and production of enzymes was evaluated. The pre-treatments resulted in modification of the lignocellulosic structure and composition; the ultrasound pre-treatment improved the production of inulinase by 4 U/mg and cellulase by 0.297 U/mg, and thermal pre-treatment improved β-fructofuranosidase by 30 U/mg. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Effect of ionizing radiation on physicochemical and mechanical properties of commercial multilayer coextruded flexible plastics packaging materials

    International Nuclear Information System (INIS)

    Goulas, A.E.; Riganakos, K.A.; Kontominas, M.G.

    2003-01-01

    The effect of gamma radiation (doses: 5, 10 and 30 kGy) on mechanical properties, gas and water vapour permeability and overall migration values into distilled water, 3% aqueous acetic acid and iso-octane was studied for a series of commercial multilayer flexible packaging materials based on coextruded polypropylene (PP), ethylene vinyl alcohol (EVOH), low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), polyamide (PA) and Ionomer. The results showed that radiation doses of 5 and 10 kGy induced no statistically significant differences (p>0.05) in all polymer properties examined. A dose of 30 kGy induced differences (p<0.05) in the mechanical properties of PA/LDPE, LDPE/EVOH/LDPE and LDPE/PA/Ionomer films. In addition, the same dose induced differences (p<0.05) in the overall migration from Ionomer/EVOH/LDPE and LDPE/PA/Ionomer films into 3% acetic acid and iso-octane and in the overall migration from PP/EVOH/LDPE-LLDPE into iso-octane. Differences recorded, are discussed in relation to food irradiation applications of respective packaging materials

  4. 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®

  5. The effect of chemical modification on the physico-chemical characteristics of halloysite: FTIR, XRF, and XRD studies

    Science.gov (United States)

    Szczepanik, Beata; Słomkiewicz, Piotr; Garnuszek, Magdalena; Czech, Kamil; Banaś, Dariusz; Kubala-Kukuś, Aldona; Stabrawa, Ilona

    2015-03-01

    The effect of chemical modification of halloysite from a Polish strip mine "Dunino" on the chemical composition and structure of this clay mineral was studied using infrared spectroscopy (ATR FT-IR), wavelength dispersive X-ray fluorescence (WDXRF), and X-ray powder diffraction (XRPD) methods. The results obtained by the WDXRF technique confirm that the content of silica and alumina was the highest for bleached halloysite samples and the lowest for acid-treated halloysite. A higher content of Fe2O3 in comparison to halloysite samples coming from other countries was observed for raw halloysite samples. XRPD diffraction pattern obtained for raw halloysite confirmed the presence of halloysite, kaolinite, hematite, and calcite minerals in the sample. Bleaching the halloysite removes (or significantly reduces) the content of other minerals present in the raw halloysite. The FT-IR spectra of the studied halloysite samples show in the 3700-3600 cm-1 region well-defined hydroxyl stretching bands characteristic for the kaolin-group minerals and bands associated with the vibrations of the aluminium-silicon skeleton in the 1400-1000 cm-1 region. Modifying halloysite with 4-chloro-aniline causes successive incorporation of amine into the BH sample.

  6. Effect of monobutylether ethylene glycol on Mg/Al layered double hydroxide: a physicochemical and conductivity study

    International Nuclear Information System (INIS)

    Paulo, Maria Joao; Matos, Bruno Ribeiro de; Ntais, Spyridon; Coral Fonseca, Fabio; Tavares, Ana C.

    2013-01-01

    Mg–Al hydrotalcite-like compounds with OH − ions intercalated in the gallery and modified with monobutylether ethylene glycol (mbeeg) were prepared from Mg 6 Al 2 (CO 3 )(OH) 16 ·4H 2 O by the reconstruction method. The effect of the ethylene glycol, a moderate surfactant, on the textural properties and on the vapor water sorption of the layered double hydroxides was investigated by transmission electron microscopy and nitrogen and water sorption techniques. The ion conductivity of the samples was measured at 98 % RH up to 180 °C. The compounds are formed by nanoplatelets with a lateral size inferior to 20 nm. The addition of the ethylene glycol was found to increase the specific surface area, total pore volume, and water sorption capacity of the Mg–Al layered double hydroxide. However, it also decreased the average pore diameter, and the ion conductivity of the ethylene glycol modified layered double hydroxide was lower than expected based on the samples’ specific surface area and water content.

  7. Effect of Slope Positions on Physicochemical Properties of Soils Located on a Toposequence in Deilaman Area of Guilan Province

    Directory of Open Access Journals (Sweden)

    P. Mohajeri

    2016-10-01

    and toe slope, aggregate stability, cation exchange capacity, available phosphorous and total nitrogen were maximum in these positions, whereas, bulk density had a reverse trend and was higher in the upper slope positions than the lower slope positions. The high content of organic carbon, phosphorus and total nitrogen in the soil of foot and toe slope positions, can be attributed to soil erosion and transferred from top of the slope and their accumulation in these situations. The results also revealed that, with increasing depth, aggregate stability, organic carbon content, cation exchange capacity, available phosphorous and total nitrogen content of soils decreased, whereas, clay content and bulk density had a reverse trend and increased with increasing the depth. Reducing the amount of organic carbon with increasing depth was because of the remains of plants and roots in the surface horizons and the presence of more organic carbon. Since phosphorus and nitrogen in the soils are highly dependent on organic matter, Thus, changes in these indicators are mainly obeys from this materials. Conclusion: In general, it became appears from this study, that the topography factor had important effect on studied soil properties. The changes observed in the quality of soils located on different slope positions can be attributed to the differences of the soil in erosion rate and moisture content and different sediment receptions in different positions of toposequence as affected by the amount and distribution of rainfall. Considering the effect of the position of the landscape on the physical and chemical properties of soil, recommended analysis of the landscape is better to be done in the sustainable land management and also for soil and water conservation programs. Because of the different management practices in different parts of landscape is difficult and perhaps impossible, in order to maintain soil, conservation management must be done based on soil quality in areas with

  8. Effect of milk protein composition of a model infant formula on the physicochemical properties of in vivo gastric digestates.

    Science.gov (United States)

    Tari, N Rafiee; Fan, M Z; Archbold, T; Kristo, E; Guri, A; Arranz, E; Corredig, M

    2018-04-01

    We investigated the effect of protein composition and, in particular, the presence of whey proteins or β-casein on the digestion behavior of a model infant formula using an in vivo piglet model. Three isocaloric diets optimized for piglets were prepared with the same concentrations of protein. For protein source, 1 diet contained only whey proteins and 2 contained a casein:whey protein ratio of 40:60 but differed in the amount of β-casein. To obtain the desired protein compositions, skim milk was microfiltered at 7 or 22°C, and retentates and permeates were combined with whey protein isolate. The diets were optimized to the nutritional needs of the piglets and fed to 24 newborn piglets for 18 d. Eight piglets were also fed ad libitum with sow milk and considered only as reference (not included in the statistical analysis). The study was carried out in 2 blocks, killing the animals 60 and 120 min after the last meal. All gastric contents, regardless of diet, showed a wide range of pH. Postprandial time did not affect the pH or physical properties of the gastric digesta. The digesta from whey protein-casein formulas showed significantly higher viscosity, a higher storage modulus, and a denser microstructure than digesta obtained from piglets fed whey protein formula. The β-casein:total casein ratio at the level used in this study did not significantly affect the physical and chemical properties of the stomach digestate. Although caseins showed extensive gastric hydrolysis, whey proteins remained largely intact at both postprandial times. The results indicate that the presence of different concentrations of milk proteins can be critical to the digestion properties of the food matrix and may affect the nutritional properties of the components. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  9. Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch

    Science.gov (United States)

    Mu, Tai-Hua; Zhang, Miao; Raad, Leyla; Sun, Hong-Nan; Wang, Cheng

    2015-01-01

    The effect of high hydrostatic pressure (HHP) on the susceptibility of potato starch (25%, w/v) suspended in water to degradation by exposure to bacterial α-amylase (0.02%, 0.04% and 0.06%, w/v) for 40 min at 25°C was investigated. Significant differences (p starch (PS) exposed to α-amylase (0.06%, w/v) showed a significantly greater degree of hydrolysis and amount of reducing sugar released compared to α-amylase at a concentration of 0.04% (w/v) or 0.02% (w/v). Native PS (NPS) granules have a spherical and elliptical form with a smooth surface, whereas the hydrolyzed NPS (hNPS) and hydrolyzed HHP-treated PS granules showed irregular and ruptured forms with several cracks and holes on the surface. Hydrolysis of HHP-treated PS by α-amylase could decrease the average granule size significantly (p starch in both the ordered and the amorphous structure, especially in hydrolyzed HHP600 PS. The B-type of hydrolyzed HHP600 PS with α-amylase at a concentration 0.06% (w/v) changed to a B+V type with an additional peak at 2θ = 19.36°. The HHP600 starch with 0.06% (w/v) α-amylase displayed the lowest value of T o (onset temperature), T c (conclusion temperature) and ΔH gel (enthalpies of gelatinization). These results indicate the pre-HHP treatment of NPS leads to increased susceptibility of the granules to enzymatic degradation and eventually changes of both the amorphous and the crystalline structures. PMID:26642044

  10. Effect of Gibberellic Acid under Deficit Irrigation on Physicochemical and Shelf Life Attributes of Pomegranate Fruit (cv. Shahvar

    Directory of Open Access Journals (Sweden)

    yahya selahvarzi

    2017-02-01

    C and RH= 65-70% to evaluate physiochemical traits at 2 different storage periods (9 and 18 weeks. Weight loss and chilling index were determined during 3 weeks intervals of storage. Weight loss was evaluated by a gravimetric method and results were expressed as percent of initial fresh weight. Chilling index was quantified by 5 point scale of fruit husk injury: (1: without disorder, 2: slight disorder signs 3: moderate signs 4: severe signs and 5: unmarketable. Results and Discussion: In present research the effects of deficit irrigation treatments on all the measured attributes was significant at harvest time (p≤ 0.01. But Gibberellic acid spray had significant effect only on Fruit weight, juice percent and fruit cracking disorder. Likewise, deficit irrigation and Gibberellic acid interaction showed significant difference for fruit weight and cracking disorder. The results indicated that fruit weight, total yield and fruit juice in regulated deficit irrigation increased by 39.6, 17.1 and 16.6 percent in compare with control, respectively. Fruit numbers in control trees (108.3 was more than sustained (93.6 and regulated (87 deficit irrigation. It is possible that sustained (SDI and regulated (RDI deficit irrigation have decreased sprouting growth and consequently second or third waves of pomegranate flowers that forming on these shoots was lower by water restricting. Pomegranate peel percent in studied deficit irrigation strategies were less than control and naturally aril percent was more in these treatments. In other hand, the highest fruit cracking (9.1% and lowest fruit weight (205.8 g occurred in sustained deficit irrigation. However Gibberellic acid application could increase fruit weight and alleviate cracking disorder. The results of cold storage experiment showed that maturity index, antioxidant activity, total anthocyanin and chilling index improved by Sustained deficit irrigation. Variations of ripening index during cold storage occurred because of sugar

  11. Comparison of physicochemical properties of suppositories containing starch hydrolysates

    OpenAIRE

    Piotr Belniak; Katarzyna Świąder; Michał Szumiło; Aleksandra Hyla; Ewa Poleszak

    2017-01-01

    The purpose of this work was to determine the effect of starch hydrolysates (SH) on the physicochemical properties of suppositories. The study was conducted with suppositories with acetaminophen (AAP) a typical antipyretic analgesic, as model drug on lipophilic (cocoa butter) and hydrophilic base (polyethylene glycol 1500?+?400). The suppositories with and without the addition of SH were examined for physicochemical tests according to European Pharmacopoeia 8th edition (Ph. Eur.): the uniform...

  12. Electrical conduction in solid materials physicochemical bases and possible applications

    CERN Document Server

    Suchet, J P

    2013-01-01

    Electrical Conduction in Solid Materials (Physicochemical Bases and Possible Applications) investigates the physicochemical bases and possible applications of electrical conduction in solid materials, with emphasis on conductors, semiconductors, and insulators. Topics range from the interatomic bonds of conductors to the effective atomic charge in conventional semiconductors and magnetic transitions in switching semiconductors. Comprised of 10 chapters, this volume begins with a description of electrical conduction in conductors and semiconductors, metals and alloys, as well as interatomic bon

  13. The effect of radiation-sterilization conditions and preservation procedures on physico-chemical and biological properties of bone allografts

    International Nuclear Information System (INIS)

    Goclawska, A.D.; Kaminski, A.; Wasilewska, M.

    1999-01-01

    Radiation-sterilization of connective tissue allografts (bone including) with a dose of 35 kGy is routinely used in the Central Tissue Bank in Warsaw since 1963. This method of sterilization offers many advantages: good penetration ability, relatively low temperature rise, and possibility of sterilization of grafts in closed beforehand vials, which protects against secondary contamination. It should be kept in mind, however that high doses of ionizing radiation (in the range of 20-35 kGy) used for sterilization evoke many chemical and physical changes which may influence biological properties of grafts. These changes have been studied using various methodological approaches. Using electron paramagnetic resonance (EPR) spectrometry it has been found that in radiation-sterilized bone two types of paramagnetic entities are generated: i/ coliagen radicals which are unstable and disappear completely in the presence of air oxygen, ii/ very stable at room temperature paramagnetic defects (centers) localized in the crystalline lattice of bone mineral. These stable paramagnetic defects have been treated as a new kind of markers and used for: a/ quantitative evaluation of remodeling process of radiation-sterilized bone allografts preserved by lyophilization or deep freezing; b/ estimation of the dose of ionizing radiation absorbed by living organism in the case of accidental exposure (skeleton serving as a dosimeter) and for control of radiation-sterilization process. The effect of radiation-sterilization and preservation procedures on bone allografts was studied using a model of heterotopically induced osteogenesis and measuring the solubility of bone collagen in vitro. It has been observed that lyophilized bone allografts irradiated at room temp. with doses of 35 and 50 kGy, respectively, were very quickly resorbed in vivo and did not induce osteogenesis, while lyophilized as well as deep-frozen matrices irradiated at -7OoC were slowly resorbed and induced de novo bone fon

  14. A phytomodulatory hydrogel with enhanced healing effects.

    Science.gov (United States)

    Vasconcelos, Mirele S; Souza, Tamiris F G; Figueiredo, Ingrid S; Sousa, Emília T; Sousa, Felipe D; Moreira, Renato A; Alencar, Nylane M N; Lima-Filho, José V; Ramos, Márcio V

    2018-04-01

    The healing performance of a hydrogel composed of hemicelluloses extracted from seeds of Caesalpinia pulcherrima (Fabaceae) and mixed with phytomodulatory proteins obtained from the latex of Calotropis procera was characterized on excisional wounds. The hydrogel did not induce dermal irritability. When topically used on excisional wounds, the hydrogel enhanced healing by wound contraction. Histology and the measurement of inflammatory mediators (myeloperoxidase, interleukin-1β, and interleukin-6) suggested that the inflammatory phase of the healing process was intensified, stimulating fibroplasia and neovascularization (proliferative phase) and tissue remodeling by increasing new collagen fiber deposition. In addition, reduction on levels of malondialdehyde in the groups that the hydrogel was applied suggested that the oxidative stress was reduced. The hydrogel performed better than the reference drug used, as revealed by the extended thickness of the remodeled epithelium. Copyright © 2018 John Wiley & Sons, Ltd.

  15. Distinctiveness and Bidirectional Effects in Input Enhancement for Vocabulary Learning

    Science.gov (United States)

    Barcroft, Joe

    2003-01-01

    This study examined input enhancement and second language (L2) vocabulary learning while exploring the role of "distinctiveness," the degree to which an item in the input diverges from the form in which other items in the input are presented, with regard to the nature and direction of the effects of enhancement. In this study,…

  16. From the coupling between ion beam analysis techniques and physico-chemical characterization methods to the study of irradiation effects on materials behaviour

    International Nuclear Information System (INIS)

    Millard-Pinard, N.

    2003-01-01

    The general purpose of my research work is to follow and to interpret the surface evolution of materials, which have received several treatments. During my PhD and my post-doc work, my field of research was tribology. Since I arrived in the 'Aval du Cycle Electronucleaire' group of the Institut de Physique Nucleaire de Lyon, my research activities are in line with the CNRS program 'PACE ' (Programme sur l'Aval du Cycle Electronucleaire) within the ACTINET network. They are coordinated by the PARIS (Physico-chimie des actinides et autres radioelements en solution et aux interfaces) and NOMADE (NOuveaux MAteriaux pour les DEchets) GDR with ANDRA (Agence Nationale pour la gestion des Dechets RAdioactifs), EDF and IRSN (Institut de Radioprotection et de Surete Nucleaire) as partner organisations. My work focused on the study of fission products and actinides migration in barrier materials, which may be capable of assuring the long term safety of deep geological repositories. Until now, it was necessary to use the coupling of ion beam analysis techniques and physico-chemical characterization techniques. During the last few months, I have became interested in understanding radiolytic effects. This new orientation has led us to use ion beams as an irradiating tool. These irradiation experiments are pursued in three major projects. The study of cobalt sulfide inhibition effects of radiolysis gas production during the irradiation of model organic molecules. This is a collaboration with the IRSN, the Institut de Recherche sur la Catalyse and the Ecole Nationale Superieure des Mines de Saint-Etienne. A PhD, co-directed by M. Pijolat from ENSMSE and myself, concerning this study will start in October 2003. Water radiolysis effects on iron corrosion are also studied in the particular case of vitrified nuclear waste containers, which will be stored in deep geological repositories. One ANDRA financed PhD, co-directed by Nathalie Moncoffre and myself, is dedicated to this study

  17. The effects of enhanced access to antiretroviral therapy: a qualitative ...

    African Journals Online (AJOL)

    The effects of enhanced access to antiretroviral therapy: a qualitative study of community perceptions in ... Twenty FGDs comprising of 190 participants and 12 KI interviews were conducted. ... All data was tape recorded with consent from

  18. Quality Characteristics of Iranian Extra Virgin Flaxseed Oil and the Effect of the Refining Stages before Deodorization on its Physicochemical Properties

    OpenAIRE

    Manochehr Bahmaei; Yousef Ramezan; Parvin Eshratabadi

    2017-01-01

    Flaxseed oil is known as a functional oil because of the high content of α-linolenic acid; therefore, the aim of this research was to investigate some physicochemical properties of Iranian extra virgin flaxseed oil (EVFO) and the impact of the refining stages before deodorization on these properties. Fatty acid composition, peroxide and anisidine values, free fatty acids, Crystallization point, chlorophyll content, β-carotene content, and color were analyzed. The Iranian flaxseed oils had abo...

  19. Physicochemical and biological properties of self-assembled antisense/poly(amidoamine) dendrimer nanoparticles: the effect of dendrimer generation and charge ratio

    OpenAIRE

    Nomani, Alireza; Haririan, Ismaeil; Rahimnia, Ramin; Fouladdel, Shamileh; Gazori, Tarane; Dinarvand, Rassoul; Omidi, Yadollah; Azizi, Ebrahim

    2010-01-01

    To gain a deeper understanding of the physicochemical phenomenon of self-assembled nanoparticles of different generations and ratios of poly (amidoamine) dendrimer (PAMAM) dendrimer and a short-stranded DNA (antisense oligonucleotide), multiple methods were used to characterize these nanoparticles including photon correlation spectroscopy (PCS); zeta potential measurement; and atomic force microscopy (AFM). PCS and AFM results revealed that, in contrast to larger molecules of DNA, smaller mol...

  20. Characterization of low crystallinity cellulose as a direct compression excipient: Effects of physicochemical properties of cellulose excipients on their tabletting characteristics

    Science.gov (United States)

    Kothari, Sanjeev Hukmichand

    A scale-up method for the preparation of a new excipient, low crystallinity powder cellulose (LCPC), was established. Physicochemical characterization of a series of LCPC materials was performed, and compared to the physicochemical properties of commercially existing cellulose excipients, microcrystalline cellulose (AvicelsRTM) and powdered celluloses (Solka Flocs RTM). Low crystallinity cellulose powders had high amorphous contents (>50%) and a low degree of polymerization (2 kg), typically showed low yield pressures (200 MPa), and intermediate compactability (250--600 MPa2) values. Mechanical characterization of the three types of cellulose materials, and the statistical models obtained for the results, indicated that a high porosity (>810%), a high average of amorphous content (>40%) and moisture content (>4%), and a low degree of polymerization (disintegration times (5 to 90 seconds) for LCPC tablets at low as well as high solid fractions suggest the high affinity of these materials to water, due to their high amorphous contents that expose a larger number of hydroxyl groups to water, compared to the more crystalline materials, such as microcrystalline celluloses, the tablets of which showed extremely long disintegration times (24 to 6000 seconds). The physicochemical and mechanical characterization of low crystallinity cellulose suggests it to be a promising direct compression excipient for immediate release tablet formulations.

  1. Physicochemical Property Guidelines for Modern Agrochemicals.

    Science.gov (United States)

    Zhang, Yu; Lorsbach, Beth; Castetter, Scott; Lambert, William T; Kister, Jeremy; Wang, Nick X; Klittich, Carla; Roth, Joshua; Sparks, Thomas C; Loso, Mike R

    2018-04-17

    The relentless need for the discovery and development of new agrochemicals continues due to driving forces such as loss of existing products through the development of resistance, the necessity for products with more favorable environmental and toxicological profiles, shifting pest spectra, and the changing agricultural needs and practices of the farming community. These new challenges underscore the demand for novel, high quality starting points to accelerate the discovery of new agrochemicals that address market challenges. This article discusses the efforts to identify the optimum ranges of physicochemical properties of agrochemicals through analysis of modern commercial products. Specifically, we reviewed literature studies examining physicochemical property effects and analyzed the properties typical of successful fungicides, herbicides, and insecticides (chewing and sap-feeding pests). From the analysis, a new set of physicochemical property guidelines for each discipline, as well as building block class, are proposed. These new guidelines should significantly aid in the discovery of next generation agrochemicals. This article is protected by copyright. All rights reserved.

  2. Enhancing the production effect in memory.

    Science.gov (United States)

    Quinlan, Chelsea K; Taylor, Tracy L

    2013-01-01

    The production effect is the finding that subsequent memory is better for words that are produced than for words that are not produced. Whereas the current literature demonstrates that reading aloud is the most effective form of production, the distinctiveness account used to explain the production effect predicts that there is nothing special about reading aloud per se: Other forms of vocal production that include an additional distinct element should produce even greater subsequent memory benefits than reading aloud. To test this, we presented participants with study words that they were instructed to read aloud loudly, read aloud, or read silently (Experiment 1); sing, read aloud, or read silently (Experiment 2); and sing, read aloud loudly, read aloud, or read silently (Experiment 3). We observed that both reading items aloud loudly (Experiments 1 and 3) and singing items (Experiments 2 and 3) at study resulted in greater subsequent recognition than reading items aloud in a normal voice; singing had a larger memory benefit than reading aloud loudly (Experiment 3). Our findings support the distinctiveness hypothesis by demonstrating that there are other forms of production, such as singing and reading aloud loudly that have a more pronounced effect on memory than reading aloud.

  3. Six Concepts to Enhance School Effectiveness.

    Science.gov (United States)

    Gleave, Doug

    1984-01-01

    An action research method, consisting of data collection, diagnosis, action planning, and evaluation, was used by the Saskatoon Schools (Canada) to facilitate school self-diagnosis and problem solving. The organizational model that helped categorize research findings on school effectiveness and innovation is explored in this article. (DF)

  4. X-ray therapy with enhanced effectiveness

    International Nuclear Information System (INIS)

    Silberbauer, F.

    1989-01-01

    The introduction of iodine atoms into a malignant tumor by intravenous injection of a contrast medium that is excreted by way of the kidneys selectively increases the tumor's capacity for the absorption of X-ray photons. This effect is exploited in CCT, but in high-voltage X-ray therapy it leads to an elevated focal dose while the incident dose remains the same. (orig.) [de

  5. Hyperglycemia enhances the effectiveness of PDT

    Science.gov (United States)

    Fan, Keichun; Huang, Yingcai; Li, Junheng

    1995-05-01

    The effect of injection of 10 mg/g 50% glucose on photodynamic therapy of mouse transplantable S-180 sarcoma was studied. The concentration of hematoporphyrin monomethylether in plasma, skin, and tumor was measured by recording spectrofluorophotometer. tumor pathological section was made and necrosis area of tumor longitudinal section was measured by image processing after photoradiation of gold vapor laser. The results of this study suggested that the uptake of photosensitizer in tumor significantly increased while the uptake of photosensitizer in skin remained unchanged after glucose administration. Furthermore, glucose administration combined with PDT produced a greater tumor necrosis area than using PDT alone. The mechanisms and clinical significance were also discussed.

  6. Design of a dual nanostructured lipid carrier formulation based on physicochemical, rheological, and mechanical properties

    Energy Technology Data Exchange (ETDEWEB)

    Vitorino, Carla [University of Coimbra, Centro de Estudos Farmaceuticos (CEF), Faculty of Pharmacy (Portugal); Alves, Luis; Antunes, Filipe E. [University of Coimbra, Department of Chemistry (Portugal); Sousa, Joao J. [University of Coimbra, Centro de Estudos Farmaceuticos (CEF), Faculty of Pharmacy (Portugal); Pais, Alberto A. C. C., E-mail: pais@qui.uc.pt [University of Coimbra, Department of Chemistry (Portugal)

    2013-10-15

    The synergy between nanostructured lipid carriers (NLC) and chemical penetration enhancers provides the basis for a promising strategy to effectively deliver drugs through the skin. In the present work, focus is given to the study of the interaction of limonene, ethanol, and Carbopol Ultrez{sup Registered-Sign} 10NF, as the gelling agent, with a co-encapsulating NLC dispersion, containing both olanzapine and simvastatin. The analysis is based on rheological, mechanical, and physicochemical properties. The nanoparticle size ranged from 130 to 400 nm, depending on the system considered. The inclusion of carbopol resulted in a considerable increase in the NLC particle size, which was attributed to carbomer bridging nanoparticles, resulting in some particle aggregation. Rheological measurements indicated that the viscosity of the neat carbopol hydrogel was reduced by the enhancers and to a higher extent by the presence of NLC. A more apolar medium can be pointed out as a general explanation, while a polymer/nanoparticle hydrophobic interaction coupled with surfactant/polymer H-bonding provides the rationale for the NLC effect. The inclusion of enhancers and a carbomer largely contributed to the physicochemical stability of the NLC formulation, as revealed by the low transmission profiles and more negative zeta potential values.

  7. Design of a dual nanostructured lipid carrier formulation based on physicochemical, rheological, and mechanical properties

    International Nuclear Information System (INIS)

    Vitorino, Carla; Alves, Luís; Antunes, Filipe E.; Sousa, João J.; Pais, Alberto A. C. C.

    2013-01-01

    The synergy between nanostructured lipid carriers (NLC) and chemical penetration enhancers provides the basis for a promising strategy to effectively deliver drugs through the skin. In the present work, focus is given to the study of the interaction of limonene, ethanol, and Carbopol Ultrez ® 10NF, as the gelling agent, with a co-encapsulating NLC dispersion, containing both olanzapine and simvastatin. The analysis is based on rheological, mechanical, and physicochemical properties. The nanoparticle size ranged from 130 to 400 nm, depending on the system considered. The inclusion of carbopol resulted in a considerable increase in the NLC particle size, which was attributed to carbomer bridging nanoparticles, resulting in some particle aggregation. Rheological measurements indicated that the viscosity of the neat carbopol hydrogel was reduced by the enhancers and to a higher extent by the presence of NLC. A more apolar medium can be pointed out as a general explanation, while a polymer/nanoparticle hydrophobic interaction coupled with surfactant/polymer H-bonding provides the rationale for the NLC effect. The inclusion of enhancers and a carbomer largely contributed to the physicochemical stability of the NLC formulation, as revealed by the low transmission profiles and more negative zeta potential values

  8. Studies of the effects of gamma irradiation on the microbial load and physicochemical properties of Ghanaian honey from the Ashanti, Brong Ahafo and Greater Accra regions

    International Nuclear Information System (INIS)

    Ansah Larbi, D.

    2015-01-01

    Honey is a universal product with a wide usage throughout the life spectrum. It is a substitute for sugar for many people, an energy booster, helps maintain the blood sugar level and research has shown that it has the potential for cancer prevention. The high sugar concentration of honey and its low pH gives honey antimicrobial properties and makes it difficult for microorganisms to grow. However, research has provided evidence of the presence of microbes in honey. The microbes are introduced into honey through primary and secondary sources. The primary sources are due to honeybee foraging activities resulting in the transfer of pollen and other microbial species in the air, soil and plants into the product before it matures. The secondary sources of contamination are due to the harvesting process, materials used for harvesting and storage of the honey; as well as the method used in extracting and treating honey before it is sold to the consumer. Accordingly, it is imperative that the quality of honey on the Ghanaian market is monitored regularly to provide data on the microbial load. This study endeavours to ascertain the presence of microorganisms in Ghanaian honey, the sources of microbial contamination and the effect of gamma radiation on the microbial load as well as the physico-chemical properties of honey. Ninety (90) honey samples were collected from three regions; Brong Ahafo, Ashanti, and Greater Accra [Thirty (30) from each region]. Sampling was conducted using the farmer-to-retailer route, that is, honey was sampled directly from the beehive with the comb before the farmer harvested, samples were taken after the farmer had harvested and treated and finally honey was sampled from retailers who buy directly from the farmer. The effect of gamma radiation on the microbial load was studied using a 60 Co source gamma irradiation facility at doses of 20 kGy, 30 kGy and 40 kGy on the presence of microbes and the physicochemical properties (pH, Reducing Sugar

  9. Physical and physicochemical factors effecting transport of chlorohydrocarbon gases from lung alveolar air to blood as measured by the causation of narcosis.

    Science.gov (United States)

    Holder, James W

    2012-01-01

    Pa) or increased gas exposure (moles). Molecular lipophilicity facilitates narcosis but lipophilicity alone does not explain narcosis. Vapor pressure is also required for narcosis. Narcotic activity apparently requires stereospecific processing in the AFL and/or down-stream inhibition at stereospecific lipoproteins at CNS inhibitory sites. It is proposed that CHCs likely cannot proceed through the AFL without perturbation or disruption of the integrity of the AFL at the alveoli. CHC physicochemical properties are not expected to allow their transport through the AFL as physiological CO(2) and O(2) naturally do in respiration. This work considers CHC inspiration and systemic absorption into the blood with special emphasis on the CHC potential perturbation effects on the lipid, protein liquid layer supra to the alveolar membrane (AFL). A heuristic gas transport model for the CHCs is presented as guidance for this examination. The gas transport model can be used to study absorption for other gas delivery endpoints of environmental concern such as carcinogens.

  10. Metabolic approaches to enhance transdermal drug delivery. 1. Effect of lipid synthesis inhibitors.

    Science.gov (United States)

    Tsai, J C; Guy, R H; Thornfeldt, C R; Gao, W N; Feingold, K R; Elias, P M

    1996-06-01

    The intercellular domains of the stratum corneum, which contain a mixture of cholesterol, free fatty acids, and ceramides, mediate both the epidermal permeability barrier and the transdermal delivery of both lipophilic and hydrophilic molecules. Prior studies have shown that each of the three key lipid classes is required for normal barrier function. For example, selective inhibition of either cholesterol, fatty acid, or ceramide synthesis in the epidermis delays barrier recovery rates after barrier perturbation of hairless mouse skin in vivo. In this study, we investigated the potential of certain inhibitors of lipid synthesis to enhance the transdermal delivery of lidocaine or caffeine as a result of their capacity to perturb barrier homeostasis. After acetone disruption of the barrier, the extent of lidocaine delivery and the degree of altered barrier function paralleled each other. Moreover, the further alteration in barrier function produced by either the fatty acid synthesis inhibitor 5-(tetradecyloxy)-2-furancarboxylic acid (TOFA), the cholesterol synthesis inhibitor fluvastatin (FLU), or cholesterol sulfate (CS) resulted in a further increase in lidocaine absorption. Furthermore, coapplications of TOFA and CS together caused an additive increase in lidocaine uptake. Finally, a comparable increase in drug delivery occurred when the barrier was disrupted initially with DMSO instead of acetone; coapplications of TOFA and FLU together again delayed barrier recovery and increased drug delivery by about 8-fold vs delivery from a standard enhancing vehicle. Whereas these metabolic inhibitors also variably increased the octanol/water partitioning of the drugs studied (perhaps via complexion or pH alterations), physicochemical effects of the inhibitors alone did not alter drug uptake in intact skin; i.e., passive mechanisms alone cannot account for the net increase in drug delivery. Our results show that modulations of epidermal lipid biosynthesis, following

  11. Preparation, Physicochemical Characterization and Performance Evaluation of Gold Nanoparticles in Radiotherapy

    Directory of Open Access Journals (Sweden)

    Ali Kamiar

    2013-08-01

    Full Text Available Purpose: The aim of the present study was preparation, physicochemical characterization and performance evaluation of gold nanoparticles (GNPs in radiotherapy. Another objective was the investigation of anti-bacterial efficacy of gold nanoparticle against E. coli clinical strains. Methods: Gold nanoparticles prepared by controlled reduction of an aqueous HAuCl4 solution using Tri sodium citrate. Particle size analysis and Transmission electron microscopy were used for physicochemical characterization. Polymer gel dosimetry was used for evaluation of the enhancement of absorbed dose. Diffusion method in agar media was used for investigation of anti-bacterial effect. Results: Gold nanoparticles synthesized in size range from 57 nm to 346 nm by planning different formulation. Gold nanoparticle in 57 nm size increased radiation dose effectiveness with the magnitude of about 21 %. At the concentration of 400 ppm, Nano gold exhibited significant anti-bacterial effect against E. coli clinical strains. Conclusion: It is concluded that gold nanoparticles can be applied as dose enhancer in radiotherapy. The Investigation of anti-bacterial efficacy showed that gold nanoparticle had significant effect against E. coli clinical strains.

  12. Preliminary Phytochemical and Physicochemical Characterization of ...

    African Journals Online (AJOL)

    Purpose: To carry out phytochemical and physicochemical studies on the leaves of Gynura segetum. Methods: Preliminary phytochemical and physicochemical studies using chromatographic techniques,were carried out, Parameters evaluated include ash value, loss on drying and extractive value, amongst others.

  13. Flue gas desulfurization: Physicochemical and biotechnological approaches

    Energy Technology Data Exchange (ETDEWEB)

    Pandey, R.A.; Biswas, R.; Chakrabarti, T.; Devotta, S. [National Environmental Engineering Research Institute, Nagpur (India)

    2005-07-01

    Various flue gas desulfurization processes - physicochemical, biological, and chemobiological - for the reduction of emission of SO{sub 2} with recovery of an economic by-product have been reviewed. The physicochemical processes have been categorized as 'once-through' and 'regenerable.' The prominent once-through technologies include wet and dry scrubbing. The wet scrubbing technologies include wet limestone, lime-inhibited oxidation, limestone forced oxidation, and magnesium-enhanced lime and sodium scrubbing. The dry scrubbing constitutes lime spray drying, furnace sorbent injection, economizer sorbent injection, duct sorbent injection, HYPAS sorbent injection, and circulating fluidized bed treatment process. The regenerable wet and dry processes include the Wellman Lord's process, citrate process, sodium carbonate eutectic process, magnesium oxide process, amine process, aqueous ammonia process, Berglau Forchung's process, and Shell's process. Besides these, the recently developed technologies such as the COBRA process, the OSCAR process, and the emerging biotechnological and chemobiological processes are also discussed. A detailed outline of the chemistry, the advantages and disadvantages, and the future research and development needs for each of these commercially viable processes is also discussed.

  14. Pengaruh Pemberian Margarin terhadap Sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir (The Effect of Margarine Application on Physicochemical and Sensory Properties of Culled Hens Layer Sausages

    Directory of Open Access Journals (Sweden)

    Hendronoto Arnoldus Walewengko Lengkey

    2016-12-01

    Full Text Available Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify food, so that the resulting product can be accepted by consumers. This study was conducted in a completely randomized experimental design with four treatments unidirectional pattern with margarine giving addition 0.0 %; 2.5 %; 5.0 % and 7.5 % with four replications. The data obtained were statistically tested by analysis of variance (ANOVA, if there is a noticeable difference, then it continued to Duncan's multiple range test. The analysis showed that the water content, fat content, and pH sausage has significant effect, but the protein content was not significantly between the sausages were not given margarine (P-1 and the sausages are given margarine (P-2, P-3 and P-4. The sausage produced will increase the protein content, fat content, and pH with increasing percentage of margarine given, otherwise the moisture content will decrease. Based on sensory testing (appearance, color, flavor, texture and total acceptance, culled layer hens sausage can be accepted by consumers. Sausages were given margarine value ranges between 7.0 to 8.4 (just like - really like and were not given margarine has lower value ranging from 5.2 to 6.9 (neutral - just like.   ABSTRAK Penelitian mengenai pengaruh pemberian margarin terhadap sifat fisiko kimiawi dan sensoris sosis ayam petelur afkir adalah untuk mengetahui penambahan margarin terhadap kualitas sosis ayam petelur afkir, selain itu untuk memanfaatkan daging ayam petelur afkir sebagai sumber protein hewani, dan untuk melakukan penganekaragaman pangan, sehingga produk yang dihasilkan dapat diterima oleh konsumen. Penelitian ini dilakukan secara eksperimental dengan rancangan acak lengkap pola searah dengan empat perlakuan pemberian margarin 0,0 %; 2,5 %; 5

  15. Comparative Phytochemical screening and Physicochemical ...

    African Journals Online (AJOL)

    Physicochemical characterization was carried out to determine the saponification value, refractive index, specific gravity, peroxide value and acid value of the oil. The results of the phytochemical screening showed that alkaloid, carbohydrate, saponins, glycosides were present in the sample obtained from Romi New ...

  16. Prediction by artificial neural networks of the physicochemical quality of cane molasses vinegar by time-temperature effect of food to flash evaporator-distiller

    Directory of Open Access Journals (Sweden)

    Víctor Vásquez V

    2010-03-01

    Full Text Available It was predicted via Artificial Neural Networks (ANN important physicochemical characteristics of molasses vinegar: pH, density, total acidity, ethanol, total aldehydes and furfural, obtained by flash evaporation operations and flash distillation clarification. Alcoholic and acetic fermented molasses were fed to a flash evaporator at four temperatures (61, 66, 71 and 76 ° C and in three times (25, 35 and 45 min. The prediction was made with two networks: ANN and ANN-A-B, both with good performance. The ANN-A was of the feedforward (FF type with Backpropagation (BP training algorithms and set of Levenberg-Marquardt (LM weights adjustment, topology: 6 inputs (operations data of flash evaporation-distillation, 7 linear outputs (physicochemical characteristics, 9 tangent sigmoidal neurons in 1 hidden layer, 0.5 moment coefficient, 0.01 learning rate, 0.0001 error goal and 20 training stages. The ANN-A showed better performance than a statistical model of first order. The ANN-B also FF, BP and LM algorithms, topology: 2 inputs (data from flash evaporation, 7 linear outputs (physical and chemical characteristics, 84 logarithm sigmoid neurons in 1 hidden layer, 0.5 moment coefficient, 0.01 learning rate, 0.0001 error goal and 300 training stages. The ANN-B showed the same predictive capacity as a statistical model of the first-order with interaction of terms.

  17. The Effectiveness of Neurofeedback Training in Algorithmic Thinking Skills Enhancement.

    Science.gov (United States)

    Plerou, Antonia; Vlamos, Panayiotis; Triantafillidis, Chris

    2017-01-01

    Although research on learning difficulties are overall in an advanced stage, studies related to algorithmic thinking difficulties are limited, since interest in this field has been recently raised. In this paper, an interactive evaluation screener enhanced with neurofeedback elements, referring to algorithmic tasks solving evaluation, is proposed. The effect of HCI, color, narration and neurofeedback elements effect was evaluated in the case of algorithmic tasks assessment. Results suggest the enhanced performance in the case of neurofeedback trained group in terms of total correct and optimal algorithmic tasks solution. Furthermore, findings suggest that skills, concerning the way that an algorithm is conceived, designed, applied and evaluated are essentially improved.

  18. Substitution effect of pentavalent bismuth ions on the electronic structure and physicochemical properties of perovskite-structured Ba(In0.5Ta0.5-xBix)O3 semiconductors

    International Nuclear Information System (INIS)

    Kim, Tae Woo; Hur, Su Gil; Hwang, Seong-Ju; Park, Hyunwoong; Park, Yiseul; Choi, Wonyong; Choy, Jin-Ho

    2007-01-01

    We have investigated the substitution effect of pentavalent bismuth ions on the electronic structure and physicochemical properties of barium indium tantalate. X-ray diffraction, X-ray absorption spectroscopic, and energy dispersive spectroscopic microprobe analyses reveal that, under oxygen atmosphere of 1 atm, pentavalent Bi ions are successfully stabilized in the octahedral site of the perovskite tantalate lattice. According to diffuse reflectance UV-vis spectroscopic analysis, the Bi substitution gives rise to the significant narrowing of band gap of barium indium tantalate even at a low Bi content of ∼5%, underscoring a high efficiency of Bi substitution in the band gap engineering. Such an effective narrowing of the band gap upon the Bi substitution would be attributable to the lowering of conduction band position due to the high electronegativity of Bi V substituent. As a result of band gap engineering, the Ba(In 0.5 Ta 0.5-x Bi x )O 3 compounds with x ≥ 0.03 can generate photocurrents under visible light irradiation (λ > 420 nm). Based on the present experimental findings, it becomes clear that the substitution of highly electronegative p-block element like Bi V ion can provide a very powerful tool for tailoring the electronic structure and physicochemical properties of wide band gap semiconductors

  19. Effect of permeability enhancers on paracellular permeability of acyclovir.

    Science.gov (United States)

    Ates, Muge; Kaynak, Mustafa Sinan; Sahin, Selma

    2016-06-01

    According to Biopharmaceutics Classification System (BCS), acyclovir is a class III (high solubility, low permeability) compound, and it is transported through paracellular route by passive diffusion. The aim of this study was to investigate the effect of various pharmaceutical excipients on the intestinal permeability of acyclovir. The single-pass in-situ intestinal perfusion (SPIP) method was used to estimate the permeability values of acyclovir and metoprolol across different intestinal segments (jejunum, ileum and colon). Permeability coefficient (Peff ) of acyclovir was determined in the absence and presence of a permeation enhancer such as dimethyl β-cyclodextrin (DM-β-CD), sodium lauryl sulfate (SLS), sodium caprate (Cap-Na) and chitosan chloride. All enhancers increa