Article
Food Science & Technology
Jithender Bhukya, Ravindra Naik, Debabandya Mohapatra, Lalan Kumar Sinha, K. V. R. Rao
Summary: An orifice based hydrodynamic cavitation system was developed and tested for treating fresh sugarcane juice. Various treatment parameters such as pressure, processing time, and orifice plate geometry were shown to have significant effects on physicochemical attributes such as temperature, pH, TSS, viscosity, color change, and microbial load in the juice. Results indicated that the severity of treatment played a key role in altering these attributes, with higher pressure, longer processing time, and more orifices leading to more pronounced changes in the juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiuxiu Sun, Peter A. Follett, Marisa M. Wall, Keegan S. Duff, Xiaohua Wu, Chang Shu, Anne Plotto, Peishih Liang, Dara G. Stockton
Summary: Beverage mixtures based on pineapple and turmeric juice with different concentrations of turmeric were developed. The addition of turmeric resulted in increased physicochemical and nutritional properties, as well as the presence of specific volatile compounds. However, higher concentrations of turmeric negatively affected the overall flavor due to decreased palatability. The pineapple juice fortified with 10% turmeric showed the best overall quality, suggesting the potential for development as a commercial functional beverage.
Article
Chemistry, Multidisciplinary
Ntalane S. Seroka, Raymond Taziwa, Lindiwe Khotseng
Summary: This study presents the extraction of nanosilica from sugarcane bagasse ash for the first time. The testing and analysis confirm the successful extraction of nanosilica particles. This discovery highlights the natural silica resource in sugarcane bagasse ash for industrial applications.
Article
Agriculture, Multidisciplinary
Sara Naji-Tabasi, Bahareh Emadzadeh, Mostafa Shahidi-Noghabi, Mohammadreza Abbaspour, Ehsan Akbari
Summary: The study found that the barberry powder prepared with 13% maltodextrin had the best quality, showing appropriate flowability, color, and high antioxidant activity. Tablets containing 60% barberry powder were selected as the best sample and can be used as 'ready-to-drink' products.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Emilia Janiszewska-Turak, Maciej Walczak, Katarzyna Rybak, Katarzyna Pobiega, Malgorzata Gniewosz, Lukasz Wozniak, Dorota Witrowa-Rajchert
Summary: The study aimed to obtain powders from fermented red beet juice with high content of lactic acid bacteria (LAB) and active ingredients, using two types of fermentation. Results showed that juice from spontaneous fermentation did not ferment properly, while inoculated juice had higher levels of color, acidity, and active ingredients.
Article
Plant Sciences
Zahra Allahdad, Johanne Manus, Blanca R. Aguilar-Uscanga, Stephane Salmieri, Mathieu Millette, Monique Lacroix
Summary: This study evaluated the physico-chemical stability, sensorial properties and microbial quality of a fermented beverage enriched with pea and rice proteins (PRF) during storage at 4°C. Results showed that protein enrichment increased pH, titratable acidity and viscosity of the PRF products, while fermentation decreased pH and viscosity. Despite these changes, PRF beverages maintained their sensorial properties and high concentration of viable probiotics throughout the storage period.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Food Science & Technology
Ayon Tarafdar, Barjinder Pal Kaur
Summary: Microfluidization was used for the first time to address sedimentation issues in sugarcane juice, with 150 MPa pressure and 5 processing cycles identified as optimal for reducing particle size and sedimentation rate.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Boon Jen Lee, Adeline Su Yien Ting, Yin Yin Thoo
Summary: The study demonstrated that ozone treatment effectively reduces microorganisms in unclarified and clarified watermelon juices, with no impact on Brix value and PME activity. As processing time increased, physicochemical properties and bioactive compounds decreased.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Applied
Venkata Chelikani, Piyush Bhardwaj, Lokesh Kumar, Stephen L. W. On, Maneesha S. Mohan, Avitta Olivero, Loane Thake, Sintia Ramadhani, Philip A. Wescombe, Kenneth J. Olejar
Summary: The novel viscoelastic gelling agent NG, developed by combining citric acid and disodium 5-guanylate, has the potential to replace gelatine and significantly increase the shelf-life of minced beef while inhibiting the growth of major spoilage pathogens.
Article
Food Science & Technology
Jucelio Kulmann de Medeiros, Julia Ribeiro Sarkis, Debora Pez Jaeschke, Giovana Domeneghini Mercali
Summary: The study found that ultrasound (US) can effectively deactivate peroxidase (POD) in sugarcane juice in a shorter period of time, leading to higher quality juice, while traditional processing methods may result in sedimentation and lower phenolic compounds, impacting the juice quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
S. Saeidy, B. Petera, G. Pierre, T. A. Fenoradosoa, Djomdi Djomdi, P. Michaud, C. Delattre
Summary: The chemical structure, extraction processes, techno-functional and biological properties of Arabinogalactans (AGs) are discussed in this review, focusing on non-traditional plant sources. It highlights the health benefits and immunomodulatory effects of AGs in in-vivo model systems.
BIOTECHNOLOGY ADVANCES
(2021)
Article
Engineering, Chemical
Rajat Suhag, Atul Dhiman, Dhruv Thakur, Anit Kumar, Ashutosh Upadhyay
Summary: The research investigated the effects of microfluidization treatment on various properties of egg yolk, including color, rheology, particle size, emulsifying properties, and thermal denaturation. Results showed changes in color parameters, rheological properties, particle size, emulsifying activity, and thermal denaturation temperature with increasing microfluidization pressure.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
Giovanna Bruni, Ines Ghione, Vittorio Berbenni, Andrea Cardini, Doretta Capsoni, Alessandro Girella, Chiara Milanese, Amedeo Marini
Summary: This study demonstrated that the endothermic peak of glipizide is actually due to a decomposition process rather than melting, as previously believed. By combining DSC with FT-IR and XRPD, a new polymorphic form of the compound was identified. The stability of solid glipizide at room temperature was confirmed through kinetic studies of the decomposition process.
Article
Plant Sciences
Veronika Valkova, Hana Duranova, Michaela Havrlentova, Eva Ivanisova, Jan Mezey, Zuzana Tothova, Lucia Gabriny, Miroslava Kacaniova
Summary: This article aimed to study the effects of different concentrations of apple pomace powder on the nutritional value and physico-chemical properties of wheat bread. The results showed that the supplemented bread had higher ash and total carbohydrate contents, total polyphenols content, and antioxidant activity compared to the control group. However, protein and fat contents were lower in the bread samples containing apple pomace powder. Sensory evaluation revealed no significant differences between the groups in terms of taste and texture.
Article
Energy & Fuels
Hailemichael O. Yosief, Majher Sarker, Grigor B. Bantchev, Robert O. Dunn, Steven C. Cermak
Summary: This study explores the possibility of using chemically modified chicken fat as a lubricant. The modified chicken fat shows higher density and better oxidative stability, and can be blended with high oleic sunflower oil. This demonstrates that animal fats can be chemically modified to improve their physicochemical properties, making them viable renewable resources for producing value-added products like biolubricants.
