Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.57014
M. Elsorady, Amal M. A. El-Borhamy, Ekram H. Barakat
The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yields per plant and per hectare. Flax Giza 11 variety had the highest value of seed yield per hectare. With respect to chemical composition of flaxseed genotypes, flaxseed Sakha 5 variety had the lowest moisture content followed by Sakha 3, Sakha 6, Giza 12 and Giza 11. On the other hand, flaxseed S.651 genotype had the highest moisture and fiber contents. Flaxseed Sakha 5 had the highest oil content whereas; flaxseed Sakha 3 had the lowest oil content. Flaxseed Sakha 3 had the highest protein content followed by flaxseed S.651 and flaxseed Giza 12. Extracted oils from all genotypes had low values of physicochemical parameters. Main fatty acids of extracted flaxseed oil were linolenic, oleic, linoleic, stearic and palmitic fatty acids. Pasta was fortified with flaxseed at levels 5, 10 and 15% w w-1 to enhance the nutritional quality. Pasta samples were assessed for proximate analyses, minerals, cooking quality and sensory evaluation. Chemical composition of pasta fortified with flaxseed meal was reflective of the innate composition of flaxseed meal. There was no significant variance between control and flaxseed 5% in optimum cooking time. Sensory evaluation of pasta (control and flaxseed 5%) revealed no significant difference in terms of taste, color and overall acceptability
{"title":"Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds","authors":"M. Elsorady, Amal M. A. El-Borhamy, Ekram H. Barakat","doi":"10.4025/actascitechnol.v44i1.57014","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.57014","url":null,"abstract":"The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yields per plant and per hectare. Flax Giza 11 variety had the highest value of seed yield per hectare. With respect to chemical composition of flaxseed genotypes, flaxseed Sakha 5 variety had the lowest moisture content followed by Sakha 3, Sakha 6, Giza 12 and Giza 11. On the other hand, flaxseed S.651 genotype had the highest moisture and fiber contents. Flaxseed Sakha 5 had the highest oil content whereas; flaxseed Sakha 3 had the lowest oil content. Flaxseed Sakha 3 had the highest protein content followed by flaxseed S.651 and flaxseed Giza 12. Extracted oils from all genotypes had low values of physicochemical parameters. Main fatty acids of extracted flaxseed oil were linolenic, oleic, linoleic, stearic and palmitic fatty acids. Pasta was fortified with flaxseed at levels 5, 10 and 15% w w-1 to enhance the nutritional quality. Pasta samples were assessed for proximate analyses, minerals, cooking quality and sensory evaluation. Chemical composition of pasta fortified with flaxseed meal was reflective of the innate composition of flaxseed meal. There was no significant variance between control and flaxseed 5% in optimum cooking time. Sensory evaluation of pasta (control and flaxseed 5%) revealed no significant difference in terms of taste, color and overall acceptability","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76574895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.56509
Willian Lazaretti da Conceição, R. Matos, Ituany da Costa Melo, G. Q. Ramos, Fidel Guereiro Zayas, H. F. Fonseca Filho
Measurement techniques of nanoscale parameters have been vastly explored nowadays. In systems such as wood that possess anisotropic surfaces, these techniques provide reliable data on the surface morphology and related parameters. The atomic force microscope (AFM) and optical microscope were used to investigate the roughness and surface morphology of Dinizia excelsa. Cuts were made in different directions generating three distinct surfaces: radial, tangential and transverse. The samples went through a sanding process to reveal the original morphology of the steering. Both techniques show that the surface texture is different according to the analysed surface. The lowest roughness was observed on the transverse plane while the highest occurred on the radial. The comparison of the morphology evaluation by the two techniques allowed us to see that the AFM technique revealed the most sensitive images in smaller scales. These results confirmed that the AFM can provide satisfactory results for the surface parameters of Dinizia excelsa depending on the cut direction. This type of analysis can be useful in laboratory species identification processes and in deforestation inspection processes in the Amazon
{"title":"Measurement of wood surface roughness in Dinizia excelsa Ducke using an atomic force microscope","authors":"Willian Lazaretti da Conceição, R. Matos, Ituany da Costa Melo, G. Q. Ramos, Fidel Guereiro Zayas, H. F. Fonseca Filho","doi":"10.4025/actascitechnol.v44i1.56509","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.56509","url":null,"abstract":"Measurement techniques of nanoscale parameters have been vastly explored nowadays. In systems such as wood that possess anisotropic surfaces, these techniques provide reliable data on the surface morphology and related parameters. The atomic force microscope (AFM) and optical microscope were used to investigate the roughness and surface morphology of Dinizia excelsa. Cuts were made in different directions generating three distinct surfaces: radial, tangential and transverse. The samples went through a sanding process to reveal the original morphology of the steering. Both techniques show that the surface texture is different according to the analysed surface. The lowest roughness was observed on the transverse plane while the highest occurred on the radial. The comparison of the morphology evaluation by the two techniques allowed us to see that the AFM technique revealed the most sensitive images in smaller scales. These results confirmed that the AFM can provide satisfactory results for the surface parameters of Dinizia excelsa depending on the cut direction. This type of analysis can be useful in laboratory species identification processes and in deforestation inspection processes in the Amazon","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81053520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.56879
See Choon How, L. P. W. Goh, Norhaniza Johansah, A. Matawali, Gansau Gansau, S. How
Medicinal plants have been widely used for their notable health benefits and help in disease prevention for generations. In recent years, obesity has become among the risk factors of hyperglycemia and oxidation stress. This study aims to investigate the potential of plants in Sabah, North Borneo to inhibit the key enzymes involved in obesity, hyperglycemia and oxidative stress. A total of 46 plant extracts were subjected to anti-pancreatic lipase, α-amylase inhibition and antioxidant assays. It was observed that S43 (Lantana camara) exhibited the greatest IC50 of anti-pancreatic lipase activity (mean of IC50 (±S.D.) = 0.20 mg mL-1 ± 0.010). Cinnamomum sp. (S42) has the most substantial α-amylase activity with a mean IC50 (±S.D.) = 2.68 mg mL-1 ± 0.471. S19 (Glochidion rubrum) was the most effective antioxidants (mean of IC50 (±S.D.) = 0.011 mg mL-1 ± 0.004) among all the investigated samples. Interestingly, three plant extracts were found (S6-Buchanania sp.; S22-Vitex negundo and S42-Cinnamomum sp.) to exhibit inhibition activity in anti-pancreatic lipase, α-amylase and antioxidant assays. The bioactivities of plant extracts have been closely related to the content of phytochemicals, as in earlier studies. Thus, plants have the potential to serve as supplements and nutraceuticals for obesity and other related complications.
{"title":"Medicinal plants in Sabah (North Borneo) exhibit anti-pancreatic lipase, anti-amylase, and antioxidant properties","authors":"See Choon How, L. P. W. Goh, Norhaniza Johansah, A. Matawali, Gansau Gansau, S. How","doi":"10.4025/actascitechnol.v44i1.56879","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.56879","url":null,"abstract":"Medicinal plants have been widely used for their notable health benefits and help in disease prevention for generations. In recent years, obesity has become among the risk factors of hyperglycemia and oxidation stress. This study aims to investigate the potential of plants in Sabah, North Borneo to inhibit the key enzymes involved in obesity, hyperglycemia and oxidative stress. A total of 46 plant extracts were subjected to anti-pancreatic lipase, α-amylase inhibition and antioxidant assays. It was observed that S43 (Lantana camara) exhibited the greatest IC50 of anti-pancreatic lipase activity (mean of IC50 (±S.D.) = 0.20 mg mL-1 ± 0.010). Cinnamomum sp. (S42) has the most substantial α-amylase activity with a mean IC50 (±S.D.) = 2.68 mg mL-1 ± 0.471. S19 (Glochidion rubrum) was the most effective antioxidants (mean of IC50 (±S.D.) = 0.011 mg mL-1 ± 0.004) among all the investigated samples. Interestingly, three plant extracts were found (S6-Buchanania sp.; S22-Vitex negundo and S42-Cinnamomum sp.) to exhibit inhibition activity in anti-pancreatic lipase, α-amylase and antioxidant assays. The bioactivities of plant extracts have been closely related to the content of phytochemicals, as in earlier studies. Thus, plants have the potential to serve as supplements and nutraceuticals for obesity and other related complications.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87434099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v43i1.55708
U. Turhal, Can Dagdelen
The increase of developments of electronic and computer has been resulted with the commonly use of these technologies in everyday life in many applications. One of these applications is emerged in agricultural applications as precision agriculture studies. The use of technology in agriculture has lots of benefits such as energy saving, yield increase, time saving and etc. In this study, a novel learning based, pixel-wise segmentation method which uses Common Vector Approach (CVA) for the first time in the literature for segmentation is proposed. In the proposed method, first of all color regions belong to both vegetation and soil are manually cropped and then three different color space representations such as HSV, Lab and Luv of RGB images for each color region are encoded as 3rd color tensors. Then by unfolding the color tensor in the mode-3 direction, 2-D color matrix is obtained. The columns of this 2-D color matrix are the dimensional vectors that include (H, S a, b, u, v) components of HSV, Lab and Luv color spaces of an image pixel, and each column vector is accepted as an object. By applying CVA in object space consisting of column vectors of 2-D color matrix, a common color vector which represents common properties of that color region is obtained and used for segmentation purposes. In the experimental studies two different datasets proposed for open computer vision tasks in precision agriculture before in the literature are used. Three different experimental studies are performed for different dataset combinations in terms of training set and the test set. The performance of the proposed method has been compared with the performance of a deep learning method, Convolutional Neural Networks (CNN) based semantic segmentation method. In all of the three experimental studies proposed method achieves extremely high performance according to CNN, especially in the second and in the third experimental studies where dataset combinations include the two of the datasets.
随着电子和计算机技术在日常生活中的广泛应用，电子和计算机的发展日新月异。其中一个应用是在农业应用中出现的精准农业研究。技术在农业中的应用具有节能、增产、省时等诸多好处。本文提出了一种新的基于学习的逐像素分割方法，该方法在文献中首次使用公共向量法(Common Vector Approach, CVA)进行分割。该方法首先对植被和土壤的所有颜色区域进行人工裁剪，然后将每个颜色区域的RGB图像的HSV、Lab和Luv三种不同的颜色空间表示编码为第三种颜色张量。然后在mode-3方向展开颜色张量，得到二维颜色矩阵。这个二维颜色矩阵的列是包含一个图像像素的HSV、Lab和Luv颜色空间的(H, sa, b, u, v)分量的维向量，每个列向量被接受为一个对象。在由二维颜色矩阵的列向量组成的对象空间中应用CVA，得到一个表示该颜色区域的共同属性的共同颜色向量，用于分割。在实验研究中，我们使用了两种不同的数据集，这些数据集是之前文献中提出的用于精准农业开放计算机视觉任务的数据集。针对训练集和测试集的不同数据集组合进行了三种不同的实验研究。将该方法的性能与基于卷积神经网络(CNN)的深度学习方法的性能进行了比较。在所有的三个实验研究中，我们提出的方法都达到了非常高的性能，特别是在第二和第三个实验研究中，数据集组合包括两个数据集。
{"title":"Tensor based statistical segmentation of green vegetation canopy images","authors":"U. Turhal, Can Dagdelen","doi":"10.4025/actascitechnol.v43i1.55708","DOIUrl":"https://doi.org/10.4025/actascitechnol.v43i1.55708","url":null,"abstract":"The increase of developments of electronic and computer has been resulted with the commonly use of these technologies in everyday life in many applications. One of these applications is emerged in agricultural applications as precision agriculture studies. The use of technology in agriculture has lots of benefits such as energy saving, yield increase, time saving and etc. In this study, a novel learning based, pixel-wise segmentation method which uses Common Vector Approach (CVA) for the first time in the literature for segmentation is proposed. In the proposed method, first of all color regions belong to both vegetation and soil are manually cropped and then three different color space representations such as HSV, Lab and Luv of RGB images for each color region are encoded as 3rd color tensors. Then by unfolding the color tensor in the mode-3 direction, 2-D color matrix is obtained. The columns of this 2-D color matrix are the dimensional vectors that include (H, S a, b, u, v) components of HSV, Lab and Luv color spaces of an image pixel, and each column vector is accepted as an object. By applying CVA in object space consisting of column vectors of 2-D color matrix, a common color vector which represents common properties of that color region is obtained and used for segmentation purposes. In the experimental studies two different datasets proposed for open computer vision tasks in precision agriculture before in the literature are used. Three different experimental studies are performed for different dataset combinations in terms of training set and the test set. The performance of the proposed method has been compared with the performance of a deep learning method, Convolutional Neural Networks (CNN) based semantic segmentation method. In all of the three experimental studies proposed method achieves extremely high performance according to CNN, especially in the second and in the third experimental studies where dataset combinations include the two of the datasets.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87507999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.56950
C. R. Malacrida, S. Ferreira, V. R. Nicoletti
Turmeric oleoresin is a widely used a flavoring agent and a food color with relevant nutraceutical properties. It is obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation is a good alternative to transform liquid food flavorings free-flowing powders and to improve stability of protection of compounds of interest. Thus, the aim of this study was to assess microencapsulation by spray drying of turmeric oleoresin using blends of maltodextrin-gelatin and starch-gelatin, evaluating its sorption isotherms and the storage stability at different temperatures. Turmeric oleoresin encapsulated was stored at - 20, 25 and 60°C, in the absence of light, and at 25ºC in the presence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. The encapsulation efficiency was 72.3% for capsules with starch-gelatin blends and 52.1% with maltodextrin-gelatin blends. Besides the greater encapsulation efficiency, starch-gelatin blends also showed greater stability during storage and retention of curcumin and phenolic compounds. Encapsulated materials were more stable during storage at - 20ºC and less stable at 25°C in the presence of light. Water adsorption of turmeric oleoresin microcapsules were well described by GAB model and the microcapsules produced with starch-gelatin blends showed high hygroscopic behavior.
姜黄油树脂是一种广泛使用的调味剂和食品色素，具有相应的营养保健性能。它是由姜黄(Curcuma longa L.)有机溶剂萃取得到的。微胶囊化是将液体食品调味料转化为自由流动的粉末和提高保护感兴趣化合物的稳定性的良好选择。因此，本研究的目的是用麦芽糖糊精-明胶和淀粉-明胶的混合物对姜黄油树脂进行喷雾干燥，评估其吸附等温线和不同温度下的储存稳定性。将包封的姜黄油树脂分别在- 20、25和60℃无光条件下和25℃有光条件下保存，并在35天内分析姜黄素和总酚的含量和颜色。淀粉-明胶共混物胶囊的包封率为72.3%，麦芽糊精-明胶共混物胶囊的包封率为52.1%。淀粉-明胶共混物除了具有较高的包封效率外，在姜黄素和酚类化合物的储存和保留过程中也表现出较高的稳定性。封装材料在- 20ºC下的稳定性较好，在25°C有光的情况下稳定性较差。用GAB模型很好地描述了姜黄油树脂微胶囊的吸水性，淀粉-明胶共混物制备的微胶囊具有较高的吸湿性能。
{"title":"Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption","authors":"C. R. Malacrida, S. Ferreira, V. R. Nicoletti","doi":"10.4025/actascitechnol.v44i1.56950","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.56950","url":null,"abstract":"Turmeric oleoresin is a widely used a flavoring agent and a food color with relevant nutraceutical properties. It is obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation is a good alternative to transform liquid food flavorings free-flowing powders and to improve stability of protection of compounds of interest. Thus, the aim of this study was to assess microencapsulation by spray drying of turmeric oleoresin using blends of maltodextrin-gelatin and starch-gelatin, evaluating its sorption isotherms and the storage stability at different temperatures. Turmeric oleoresin encapsulated was stored at - 20, 25 and 60°C, in the absence of light, and at 25ºC in the presence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. The encapsulation efficiency was 72.3% for capsules with starch-gelatin blends and 52.1% with maltodextrin-gelatin blends. Besides the greater encapsulation efficiency, starch-gelatin blends also showed greater stability during storage and retention of curcumin and phenolic compounds. Encapsulated materials were more stable during storage at - 20ºC and less stable at 25°C in the presence of light. Water adsorption of turmeric oleoresin microcapsules were well described by GAB model and the microcapsules produced with starch-gelatin blends showed high hygroscopic behavior.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91351158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.56091
Luís Carlos Oliveira dos Santos Júnior, M. Schulz, D. Knorr, E. Amante
In this study experiments were performed using a batch pulsed electric field (PEF) system at different electric field strengths with a voltage of 35 kV and pulse frequency of 3 Hz, at 20 and 40°C, with pulse width between 0.8 and 1.0 µs, to evaluate the inactivation of Escherichia coli in pumpkin juice and nectar. The performance of the PEF technology can vary as a function of several process parameters and the conditions and procedures applied. The physicochemical characteristics (pH, total soluble solids, electrical conductivity) of the pumpkin juice were also evaluated. The juice showed 5.01 ± 0.01 of pH, 10.70 ± 0.11 (mS cm-1) of electric conductivity and 9.85 ± 0.07 of soluble solids while in nectar, these parameters were changed to 5.11 ± 0.01 of pH, 8.54 ± 0.21 of electric conductivity and 6.40 ± 0.12 of soluble solids. The use of a temperature of 40°C and pumpkin nectar (70:30, juice: distilled water) showed no difference in the bacterial reduction compared to 20°C and using 100% pumpkin juice, since in non-thermal processes it is better to use lower temperatures for less energy expenditure and less possibility of changes in raw material. The data showed that the PEF treatment reduced the microbial load moderately in all experiments, by a maximum of approximately 2.5 - 3 log cycles with 80 J g-1 of specific energy and above 26,000 V cm-1 of field strength
{"title":"Pulsed electric field for Escherichia coli inactivation in pumpkin juice and nectar","authors":"Luís Carlos Oliveira dos Santos Júnior, M. Schulz, D. Knorr, E. Amante","doi":"10.4025/actascitechnol.v44i1.56091","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.56091","url":null,"abstract":"In this study experiments were performed using a batch pulsed electric field (PEF) system at different electric field strengths with a voltage of 35 kV and pulse frequency of 3 Hz, at 20 and 40°C, with pulse width between 0.8 and 1.0 µs, to evaluate the inactivation of Escherichia coli in pumpkin juice and nectar. The performance of the PEF technology can vary as a function of several process parameters and the conditions and procedures applied. The physicochemical characteristics (pH, total soluble solids, electrical conductivity) of the pumpkin juice were also evaluated. The juice showed 5.01 ± 0.01 of pH, 10.70 ± 0.11 (mS cm-1) of electric conductivity and 9.85 ± 0.07 of soluble solids while in nectar, these parameters were changed to 5.11 ± 0.01 of pH, 8.54 ± 0.21 of electric conductivity and 6.40 ± 0.12 of soluble solids. The use of a temperature of 40°C and pumpkin nectar (70:30, juice: distilled water) showed no difference in the bacterial reduction compared to 20°C and using 100% pumpkin juice, since in non-thermal processes it is better to use lower temperatures for less energy expenditure and less possibility of changes in raw material. The data showed that the PEF treatment reduced the microbial load moderately in all experiments, by a maximum of approximately 2.5 - 3 log cycles with 80 J g-1 of specific energy and above 26,000 V cm-1 of field strength","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90291766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.57309
A. Caridi, F. Panebianco, A. De Bruno, A. Piscopo, A. Martorana, R. Sidari
Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%; 3) increase of the antioxidant activity; 4) identification of the best strains. The proposed procedure allows an evaluation of the technological aptitude of lactic acid bacteria to ferment table olives excluding, cheaply and easily, all those strains definitely unable to act as starter. The use of olive paste as a screening medium allows the resistance of the new isolates against olive phenolic compounds to be tested. The selection of strains able to increase the antioxidant power of olive paste can improve the shelf-life of table olives.
{"title":"New procedure to pre-select lactic acid bacteria able to control table-olive fermentation","authors":"A. Caridi, F. Panebianco, A. De Bruno, A. Piscopo, A. Martorana, R. Sidari","doi":"10.4025/actascitechnol.v44i1.57309","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.57309","url":null,"abstract":"Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%; 3) increase of the antioxidant activity; 4) identification of the best strains. The proposed procedure allows an evaluation of the technological aptitude of lactic acid bacteria to ferment table olives excluding, cheaply and easily, all those strains definitely unable to act as starter. The use of olive paste as a screening medium allows the resistance of the new isolates against olive phenolic compounds to be tested. The selection of strains able to increase the antioxidant power of olive paste can improve the shelf-life of table olives.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74490877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.56006
Cansu Akgül, Alican Akçiçek, A. Karadaǧ, S. Karasu
This study aims to investigate the use of Rocket seed (Eruca Sativa Mill) gum (RSG) as a novel fat replacer in the formulation of low-fat emulsion. For this purpose, formulation of the salad dressing was optimized by using response surface methodology (RSM) based on the rheological properties measured by steady shear (K), dynamic rheological analysis (K', K''), and three interval time test (Deformation (%) and Recovery (%)). All samples showed shear-thinning character and viscoelastic solid character. Herschel Buckley model parameters, namely, t0, K, and n values, were changed between 0.36 and 12.58 Pa, 1.67, and 27. 12 Pa.sn, 0.15 and 0.27 respectively. In all samples, the G' value was higher than G'' in all frequency range. The samples containing high RSG showed a lower percentage of deformation (Def %) and higher recovery (Rec %) values. Optimization was performed based on the rheological properties of the control samples, and the optimum formulation of low salad dressing was 3.73 % RSG, 10 % oil, and 1 % EYP. Low-fat salad dressing samples stabilized by RSG and control samples showed similar characteristics in terms of particle size, PDI, zeta potential, and emulsion stability index values. This study suggested that RSG could be used as a natural fat replacer in low-fat salad dressing type emulsions.
{"title":"Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior","authors":"Cansu Akgül, Alican Akçiçek, A. Karadaǧ, S. Karasu","doi":"10.4025/actascitechnol.v44i1.56006","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.56006","url":null,"abstract":"This study aims to investigate the use of Rocket seed (Eruca Sativa Mill) gum (RSG) as a novel fat replacer in the formulation of low-fat emulsion. For this purpose, formulation of the salad dressing was optimized by using response surface methodology (RSM) based on the rheological properties measured by steady shear (K), dynamic rheological analysis (K', K''), and three interval time test (Deformation (%) and Recovery (%)). All samples showed shear-thinning character and viscoelastic solid character. Herschel Buckley model parameters, namely, t0, K, and n values, were changed between 0.36 and 12.58 Pa, 1.67, and 27. 12 Pa.sn, 0.15 and 0.27 respectively. In all samples, the G' value was higher than G'' in all frequency range. The samples containing high RSG showed a lower percentage of deformation (Def %) and higher recovery (Rec %) values. Optimization was performed based on the rheological properties of the control samples, and the optimum formulation of low salad dressing was 3.73 % RSG, 10 % oil, and 1 % EYP. Low-fat salad dressing samples stabilized by RSG and control samples showed similar characteristics in terms of particle size, PDI, zeta potential, and emulsion stability index values. This study suggested that RSG could be used as a natural fat replacer in low-fat salad dressing type emulsions.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77645624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.56598
Gerson Reginaldo Marques, R. V. B. Fernandes, J. A. Figueiredo, A. M. T. Lago, D. A. Botrel, S. Bertolucci, M. Yoshida, S. V. Borges
The microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use of this component in a food matrix and prolongs the shelf life of the product. Thus, wall materials with high encapsulation efficiency should be used, such as modified starch and maltodextrin and their combinations. The aim of this study was to evaluate the effect of modified starch (MS) and/or maltodextrin (M) used as encapsulating agents on the chemical and physical properties, morphological parameters, and thermal stability of spray-dried benzoic acid. Three treatments were evaluated: modified starch (MS), maltodextrin (M), and a blend containing modified starch and maltodextrin (MS/M). In general, the variables studied have a significant effect on the responses. The highest efficiency was observed for the treatment MS/M (82.65%); although it presented a lower drying process yield (50%). It was observed that the use of maltodextrin contributed to improving the wettability and solubility of the microparticles since this component is highly water-soluble. The largest microparticle diameter was 19.15 μm (MS/M), and the Span ranged from 1.94 to 2.15 for all treatments, indicating good homogeneity in relation to the particle size distribution. Concerning the particle morphology, the treatment MS/M exhibited partially rough microparticles, while the treatments MS and M led to a higher amount of brittle microparticles. The GAB model was chosen as the best model to explain the isotherm behavior. In addition, the adsorption isotherms of the samples using blend showed a Type-III behavior (non-sigmoidal), common for many foods rich in soluble components. The treatment MS/M has proven to be the most suitable for the encapsulation of benzoic acid being a good and viable option for the food industry
{"title":"Maltodextrin- modified starch microparticles containing benzoic acid: Physical properties and thermal stability","authors":"Gerson Reginaldo Marques, R. V. B. Fernandes, J. A. Figueiredo, A. M. T. Lago, D. A. Botrel, S. Bertolucci, M. Yoshida, S. V. Borges","doi":"10.4025/actascitechnol.v44i1.56598","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.56598","url":null,"abstract":"The microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use of this component in a food matrix and prolongs the shelf life of the product. Thus, wall materials with high encapsulation efficiency should be used, such as modified starch and maltodextrin and their combinations. The aim of this study was to evaluate the effect of modified starch (MS) and/or maltodextrin (M) used as encapsulating agents on the chemical and physical properties, morphological parameters, and thermal stability of spray-dried benzoic acid. Three treatments were evaluated: modified starch (MS), maltodextrin (M), and a blend containing modified starch and maltodextrin (MS/M). In general, the variables studied have a significant effect on the responses. The highest efficiency was observed for the treatment MS/M (82.65%); although it presented a lower drying process yield (50%). It was observed that the use of maltodextrin contributed to improving the wettability and solubility of the microparticles since this component is highly water-soluble. The largest microparticle diameter was 19.15 μm (MS/M), and the Span ranged from 1.94 to 2.15 for all treatments, indicating good homogeneity in relation to the particle size distribution. Concerning the particle morphology, the treatment MS/M exhibited partially rough microparticles, while the treatments MS and M led to a higher amount of brittle microparticles. The GAB model was chosen as the best model to explain the isotherm behavior. In addition, the adsorption isotherms of the samples using blend showed a Type-III behavior (non-sigmoidal), common for many foods rich in soluble components. The treatment MS/M has proven to be the most suitable for the encapsulation of benzoic acid being a good and viable option for the food industry","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90976330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-12DOI: 10.4025/actascitechnol.v44i1.56934
L. F. Ribeiro, R. H. Ribani, A. P. Stafussa, C. Makara, Ivanise Guilherme Branco, G. M. Maciel, C. Haminiuk
The aim of this study was to explore the profile of bioactive compounds of Merlot grape pomace by different methodologies including phenolic composition by spectrophotometry, chromatography and spectroscopy and its antibacterial activity. Additionally, the correlation between phenolic compounds and antioxidant activity by principal component analyses (PCA) was evaluated. Merlot grape pomace showed different classes of bioactive compounds such as phenolic acids, flavonoids and stilbene with high antioxidant activity according to the DPPH (2.58 ± 0.07 mg mL‑1), autoxidation of system β-carotene/linoleic acid (70.60 ± 0.91%), ABTS (1.22 ± 0.01 mg mL-1) and FRAP (23.83 ± 0.64 µM FeSO4 g-1) assays. The extracts showed minimum inhibitory concentration for gram-positive and gram-negative bacteria with high values for Bacillus cereus (MIC = 12.5 mg mL-1) and Staphylococcus aureus (MIC = 25 mg mL-1), respectively. In addition, fingerprint regions of the phenolic compounds were found by mid-infrared, supporting the results of the chromatographic analyses. Through the PCA, the antioxidant potential assays had high correlation with phenolic composition. Therefore, considering the significant concentrations of the different bioactive compounds found in Merlot grape pomace, it can be inferred that this cheap by-product can be reused by the food industry in the development of new products
{"title":"Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace","authors":"L. F. Ribeiro, R. H. Ribani, A. P. Stafussa, C. Makara, Ivanise Guilherme Branco, G. M. Maciel, C. Haminiuk","doi":"10.4025/actascitechnol.v44i1.56934","DOIUrl":"https://doi.org/10.4025/actascitechnol.v44i1.56934","url":null,"abstract":"The aim of this study was to explore the profile of bioactive compounds of Merlot grape pomace by different methodologies including phenolic composition by spectrophotometry, chromatography and spectroscopy and its antibacterial activity. Additionally, the correlation between phenolic compounds and antioxidant activity by principal component analyses (PCA) was evaluated. Merlot grape pomace showed different classes of bioactive compounds such as phenolic acids, flavonoids and stilbene with high antioxidant activity according to the DPPH (2.58 ± 0.07 mg mL‑1), autoxidation of system β-carotene/linoleic acid (70.60 ± 0.91%), ABTS (1.22 ± 0.01 mg mL-1) and FRAP (23.83 ± 0.64 µM FeSO4 g-1) assays. The extracts showed minimum inhibitory concentration for gram-positive and gram-negative bacteria with high values for Bacillus cereus (MIC = 12.5 mg mL-1) and Staphylococcus aureus (MIC = 25 mg mL-1), respectively. In addition, fingerprint regions of the phenolic compounds were found by mid-infrared, supporting the results of the chromatographic analyses. Through the PCA, the antioxidant potential assays had high correlation with phenolic composition. Therefore, considering the significant concentrations of the different bioactive compounds found in Merlot grape pomace, it can be inferred that this cheap by-product can be reused by the food industry in the development of new products","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90441494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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