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Recovery of beta-carotene from pumpkin using switchable natural deep eutectic solvents
No full textThe aim of the present research was to develop green and sustainable extraction procedure for beta-carotene recovery from pumpkin. A series of hydrophobic natural deep eutectic solvents (NADESs) based on fatty acids were prepared to establish high extraction efficiency of beta-carotene and to increase stability of extracted carotenoids from the pumpkin. To intensify extraction process, NADES composed of C8 and C10 fatty acids (3:1) was selected and coupled with ultrasound assisted extraction. Response surface methodology and artificial neural network model (ANN) model was adopted to analyze significance of extraction parameters demonstrating high prediction levels of the beta-carotene yield, experimentally confirming the maximum beta-carotene content of 151.41 mu g/mL at the optimal process condition. Extracted carotenoids in the optimal NADES extract have shown high stability during the storing period of 180 days. A switchable-hydrophilicity eutectic solvent system has been introduced as a successful way to recover extracted carotenoids from the NADES solvent. It was capable of precipitating 90% of carotenoids present in the extract. The proposed procedure is simple, easily scalable and has minimal impact on operators and the environment
Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
No full textFollowing the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased similar to 30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 degrees C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished
Erratum: Isopiestic Determination of Osmotic and Activity Coefficients of the {yNaH2PO4+ (1 -y)Na2HPO4}(aq) System atT= 298.15 K (J. Chem. Eng. Data(2020) 65:11 (5137−5153) DOI: 10.1021/acs.jced.0c00281)
No full textwas given incorrectly. The correct form of this equation is (Formula Presented)The correct equation was used to calculate the recommended values of Table 7; therefore, the recommended values of osmotic and activity coefficients are unchanged
CHARACTERIZATION OF MALTESE HONEY HARVESTED IN DIFFERENT SEASONS BY USING PHYSICOCHEMICAL PARAMETERS AND APPLIED MULTIVARIATE DATA ANALYSIS
No full textRosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives
No full textRosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked alpha-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains
Comparison of Pt and Pd anode catalysts supported on nanocrystalline Ru-SnO2 for ethanol oxidation in fuel cell applications
No full textThe article presents promising catalysts, applicable for direct alcohol fuel cells (DAFC) for portable and mobile applications. The goal of this work is development of Pt and Pd catalysts deposited on interactive nanocrystalline Ru doped SnO2 support with improved performance. The structure and the morphology of the prepared metal-oxide catalyst support and Pt and Pd based catalysts were examined using XRPD, SEM/EDX and TEM techniques. Electrocatalytic activities of the prepared Pt or Pd based catalysts were evaluated in both alkaline and acidic conditions. The ethanol oxidation reaction (EOR) was studied using conventional electrochemical techniques. The interactive nature of the novel Ru doped SnO2 catalyst support was confirmed, resulting in the enhancement of the EOR kinetics, in comparison to commercially available catalysts. New and simplified synthetic route applied for preparation of interactive catalyst support was presented with the aim to enable easy scale-up of the catalyst production process. Obtained results on the novel catalysts promise great potential in improving the performance and durability of the DAFC
An artificial neural network as a tool for kombucha fermentation improvement
No full textKombucha as a tea-based fermented beverage has become progressively widespread, mainly in the functional food market, because of healthimproving benefits. As part of a daily diet for adults and children, kombucha was a valuable non-alcoholic drink containing beneficial mixtures of organic acids, minerals, vitamins, proteins, polyphenols, etc. The influence of the specific surface area of the vessel, the inoculum size, and the initial tea concentration as operating factors and fermentation time as output variable on the efficiency of kombucha fermentation was examined. The focus of this study is optimization and standardization of kombucha fermentation conditions using Box-Behnken experimental design and applying an artificial neural network (ANN) predictive model for the fermentation process. The Broyden-Fletcher-Goldfarb-Shanno iterative algorithm was used to accelerate the calculation. The obtained ANN models for the pH value and titratable acidity showed good prediction capabilities (the r2 values during the training cycle for output variables were 0.990 and 0.994, respectively). Predictive ANN modeling has been proven effective and reliable in establishing the optimum kombucha fermentation process using the selected operating factors
The potential of horn of plenty mushroom (Craterellus cornucopioides)
No full textCraterellus cornucopioides decoction and its antioxidant and antimicrobial properties were examined in the first part of this study. The decoction expressed good antioxidant properties in vitro, measured by the ability of prevention of lipid peroxidation and ABTS radical scavenging method. Also, the antimicrobial properties of C. cornucopioides decoction showed that it inhibited most of the tested bacteria. These characteristic are of practical importance since they could contribute to the decreasing the risks associated with product manipulation and cross-contamination with foodborne pathogens. In the second part of this research, the decoction of mushroom was added to frankfurters and its influence on physicochemical, microbiological, and oxidative changes during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during six weeks of cold storage, contributing to extending the shelf life of the final product. Besides, the incorporation of the decoction into sausages resulted in higher values of hardness and chewiness, the attributes of the texture that consumers appreciate the most. Regarding the antioxidative properties of frankfurters extracts, an immediate improvement was obtained for sausages produced with the mushroom decoction. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and contribute to the extension of shelf life of cooked pork sausages during refrigerated storage
Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities (vol 37, 17, 2021)
No full textA Validation Model for Prediction of Kovats Retention Indices of Compounds Isolated from Origanum spp. and Thymus spp. Essential Oils
No full textThis work aimed to obtain a validated model for the prediction of retention times of compounds isolated from Origanum heracleoticum, Origanum vulgare, Thymus vulgaris, and Thymus serpyllum essential oils. In total 68 experimentally obtained retention times of compounds, which were separated and detected by GC-MS were further used to build the prediction models. The quantitative structure-retention relationship was employed to foresee the Kovats retention indices of compounds acquired by GC-MS analysis, using eight molecular descriptors selected by a genetic algorithm. The chosen descriptors were used as inputs for the four artificial neural networks, to construct a Kovats retention indices predictive quantitative structure-retention relationship model. The coefficients of determination in the training cycle were 0.830; 0.852; 0.922 and 0.815 (for compounds found in O. heracleoticum, O. vulgare, T. vulgaris and T. serpyllum essential oils, respectively), demonstrating that these models could be used for prediction of Kovats retention indices, due to low prediction error and high r(2)