Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphi...Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.展开更多
A significant portion of the human diet is comprised of fruits,which are consumed globally either raw or after being processed.A huge amount of waste and by-products such as skins,seeds,cores,rags,rinds,pomace,etc.are...A significant portion of the human diet is comprised of fruits,which are consumed globally either raw or after being processed.A huge amount of waste and by-products such as skins,seeds,cores,rags,rinds,pomace,etc.are being generated in our homes and agro-processing industries every day.According to previous statistics,nearly half of the fruits are lost or discarded during the entire processing chain.The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses.There is a lot of potential in these by-products for reuse in a variety of applications,including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods.The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint.This approach can manage waste as well as add value to enterprises.The goal of this study is twofold based on this scenario.The first is to present a brief overview of the most significant bioactive substances found in those by-products.The second is to review the current status of their valorization including the trends and techniques,safety assessments,sensory attributes,and challenges.Moreover,specific attention is drawn to the future perspective,and some solutions are discussed in this report.展开更多
Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Incr...Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.展开更多
In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this r...In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular <i>Nkang</i> in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called <i>Kwacha</i> (whitish, most viscous and most turbid), <i>Sha-ah</i> (cream white, viscous and turbid) and <i>Nkang</i> (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values;60.9% for <i>Kwacha</i>, 100% for <i>Sha-ah</i> and 89.1% for <i>Nkang</i>. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of <i>kwacha</i> had at least tasted it. Also 98.2% out of the 100% for <i>Sha-ah</i> and 85.5% out of 89.1% for <i>Nkang</i> had tasted them, too. <i>Nkang</i> was found to be the most preferred to <i>Sha-ah</i> then <i>Kwacha</i> in that order by the consumers since <i>Nkang</i> is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, <i>Nkang</i> as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of <i>Nkang</i>, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of <i>Nkang</i> found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if <i>Nkang</i> is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.展开更多
The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmen...The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmental conditions over the years have been unequal.To this effect,the distinctive differences in saline adapted AMX(S_AMX)and nonsaline adapted AMX(NS_AMX)granules are presented in this study.It was observed that substrate utilisation profiles,granule formation mechanism,and pace towards granulation differed marginally for the two adaptation conditions.The different microbial dominant aggregation types aided in splitting the 471 days operated lab-scale SBRs into three distinct phases.In both reactors,phase III(granules dominant phase)showed the highest average nitrogen removal efficiency of 87.9%±4.8%and 85.6%±3.6%for the S_AMX and NS_AMX processes,respectively.The extracellular polymeric substances(EPS)quantity and major composition determined its role either as a binding agent in granulation or a survival mechanism in saline adaptation.It was also observed that granules of the S_AMX reactor were mostly loosely and less condensed aggregates of smaller sub-units and flocs while those of the NS_AMX reactor were compact agglomerates.The ionic gradient in saline enrichment led to an increased activity of the Na^(+)/K^(+)–ATPase,hence enriched granules produced higher cellular adenosine triphosphate molecules which finally improved the granules active biomass ratio by 32.96%.Microbial community showed that about three to four major known AMX species made up the granules consortia in both reactors.Proteins and expression of functional genes differed for these different species.展开更多
In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder a...In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder and distilled water (300% ginseng powder [w/w]), and the ginseng was fermented by B. subtilis (1% ginseng medium) followed by incubation at 37°C for 3, 5, 7, and 10 days. The growth of B. subtilis in the ginseng medium significantly increased up to 9 log CFU/g, but no significant difference was observed after 3 days. As the fermentation progressed, the ginsenoside Rd and Rg+Rh1 contents increased by 255.3% - 322.5% and 165.6% - 228.6%, respectively, whereas the Rc, Re, and Rg1 contents decreased by 30.7% - 39.6%, 10.5% - 12.8%, and 16.2% - 16.6%, respectively. After 3 days of fermentation, a 6.25% - 7.12% viscous substance was produced;thereafter, the viscous substance was gradually reduced until it disappeared. The viscosity of the medium significantly decreased with a longer fermentation time. Fibrinolytic activity increased during 3 - 10 days of fermentation, indicating a relative activity of 85.0% - 100.0%.展开更多
Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is differ...Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi produce by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. The aim of this study was to determine the fatty acid composition of Karinyagi made from cream. Twenty Karinyagi samples were randomly collected from different regions of Burdur/Turkey. The fatty acid composition of samples (by gas chromatography) and chemical properties was investigated. It was deter-mined that the chemical properties of Karinyagi was similar to butter produced with cream and yoghurt. The total saturated fatty acid level of Karinyagi samples changed from 62.31 to 76.64 (mean value 67.14 ± 3.36)%, while unsaturated fatty acids of them ranged from 20.48 to 31.57 (mean value 28.46 ± 2.67)%. Minimum and maximum levels of monounsaturated fatty acids of karinyagi were determined as 18.98 % and 28.57%. Butyric, oleic and palmitic acids were dominant in Karinyagi. Palmitic acid was slightly lower comparing to data for butter produced with cream and yoghurt. As a result, the amount of Karinyagi fatty acids may be said to be significantly different from the fatty acid of yayik and cream butter.展开更多
In the fed-batch cultivation of Saccharomyces cerevisiae,excessive glucose addition leads to increased ethanol accumulation,which will reduce the efficiency of glucose utilization and inhibit product synthesis.Insuffi...In the fed-batch cultivation of Saccharomyces cerevisiae,excessive glucose addition leads to increased ethanol accumulation,which will reduce the efficiency of glucose utilization and inhibit product synthesis.Insufficient glucose addition limits cell growth.To properly regulate glucose feed,a different evolution algorithm based on self-adaptive control strategy was proposed,consisting of three modules(PID,system identification and parameter optimization).Performance of the proposed and conventional PID controllers was validated and compared in simulated and experimental cultivations.In the simulation,cultivation with the self-adaptive control strategy had a more stable glucose feed rate and concentration,more stable ethanol concentration around the set-point(1.0 g·L^(-1)),and final biomass concentration of 34.5 g-DCW·L^(-1),29.2%higher than that with a conventional PID control strategy.In the experiment,the cultivation with the self-adaptive control strategy also had more stable glucose and ethanol concentrations,as well as a final biomass concentration that was 37.4%higher than that using the conventional strategy.展开更多
In this study, it was shown that, same comparisons can be made by using contrast coefficients instead of Dunnett＇s test in the experiments with control groups. It was also shown that, in situations with an ordinal sc...In this study, it was shown that, same comparisons can be made by using contrast coefficients instead of Dunnett＇s test in the experiments with control groups. It was also shown that, in situations with an ordinal scale and equal spacing quantitative grouping, a trend investigation could be done by contrast coefficients. For this purpose, a small part of the data from a TUBITAK project in the Soil Science Department, Agriculture Faculty, Kahramanmaras Sutcu Imam University, was used with permission. The soils were absorbed to natural zeolite in concentration of 0, 2.5, 5 and 10 mg/kg, and after two years, the available Zinc （Zn） amounts in the soil were analyzed. As a result, in both Dunnett＇s test and contrast methods, the Zn amounts in control and 2.5 mg/kg concentration groups were found similar （P 〉 0.01）; but were different （P 〈 0.01） between control and 5 mg/kg concentration groups, and control and 10 mg/kg concentration groups. Furthermore, when orthogonal polynomial contrast coefficients were investigated, linear effects were found significant （P 〈 0.01） and cubic effects were obtained significant （P 〈 0.05）, but quadratic effect was obtained insignificant （P 〉 0.05）.展开更多
Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design...Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being pod storage （0, 3, 7 and 10 d） and fermentation time （0, 3 and 6 d） to study the changes occurring during the fermentation process. The study also used a 4 x 3 full factorial design with pod storage （0, 3, 7 and 10 d） and drying time （0, 3 and 7 d） being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans （six days fermentation） also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying （seven days）. FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying （seven days）. Cocoa pods can be stored for up to 10 days, fermented for six days and dried for seven days with the necessary formation of brown pigments characteristics of well fermented and dried cocoa beans.展开更多
Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experim...Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.展开更多
Cardiovascular diseases are serious pathologies that affect an increasing number of people. Several preventive measures are generally used, including supplementing of oils in foods. Our objective was to compare the ef...Cardiovascular diseases are serious pathologies that affect an increasing number of people. Several preventive measures are generally used, including supplementing of oils in foods. Our objective was to compare the effects of Tetracarpidum conophorum oil (TC) and corn oil (CO) on serum lipid profiles of normal male rats. 42 Wistar rats were divided into 7 groups. Diets included TC oil (groups TC5, TC10 and TC20) and corn oil (groups CO5, CO10 and CO20) in proportions of 5%, 10% and 20%, with a control group (T). After 5 weeks of feeding, several parameters were measured during and after the study, including body weight, food intake and organ weights (kidney, liver and fat). Lipid profiles (total cholesterol, TG, HDL and LDL), glucose and protein levels were measured in the serum. The increase in body mass was inversely proportional to the amount of oil in the food. The decrease in body mass and adiposomatic index of group TC10 was significant (p < 0.05) compared with the other groups. The lowest glycaemia (64.17 ± 5.14 mg/dl) was noted with the diet containing 20% TC oil. A significant reduction in total cholesterol, LDL fraction and blood triglycerides was observed in the groups supplemented with TC and corn oils compared to controls. Results were also more beneficial for the TC10 group. HDL-cholesterol levels were significantly higher (p < 0.05) in the oil-supplemented groups than in the control group. Castelli’s risk indices decrease significantly (p < 0.05) with increasing oil content for TC. The oils had no impact on blood protein contents. One can conclude that a diet containing 10% crude oil from TC kernels could prevent or alleviate cardiovascular diseases and glycemia.展开更多
Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><sp...Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><span style="font-size:10.0pt;font-family:"">focused</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">on</span><span style="font-size:10.0pt;font-family:""> the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control</span><span style="font-size:10.0pt;font-family:""> sample</span><span style="font-size:10.0pt;font-family:"">. Compared to sample S1, the higher proportion of garlic paste incorpora<span>tion resulted in higher viscosity and water holding capacity;nevertheless, </span>lower values for syneresis</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited <span>the highest and lowest pH, respectively. The results in this investigation re</span>vealed <span>that garlic inclusion had a substantial impact on the physicochemical para</span>meters of the skim milk cheese.展开更多
The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 wa...The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.展开更多
Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with ...Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.展开更多
The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve ca...The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.展开更多
Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages ha...Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages have been utilized in biomedicine,catalysis,detergent and air purification industries but their commercial applications in the biomaterials and food industry are not studied enough.Zeolites are known to reduce mycotoxins,toxic compounds,heavy metals,and microbes.The present review tries to summarize different arenas of zeolite applications in the biomaterials and food industry.The article also includes a discussion of individual applications of zeolitic properties like antimicrobial effect,food nanoreactors and intelligent food contact behaviour in brief.Moreover,sound coverage is given over zeolite classification,their synthesis and the modelling of their adsorption behaviour.The outcomes of the review emphasize the commercial viability of zeolites and their potential to serve as a possible alternative to many processing steps which ultimately will economise the production process in the food industry.This review also emphasizes extensive research that needs to be carried out to further improvise the capabilities of zeolites to overcome the challenges lying around them.展开更多
Latent fingerprints（LFPs） are the major physical evidences for the identification of individuals during crime spot investigation. Till date, numerous methods were followed to visualize LFPs. However, simple,accurate...Latent fingerprints（LFPs） are the major physical evidences for the identification of individuals during crime spot investigation. Till date, numerous methods were followed to visualize LFPs. However, simple,accurate, and cost-effective method has wide scope in advanced forensic field. In our work, Ca2 SiO4：Dy^（3＋）nanopowders（NPs） were fabricated via solution combustion route. The optimized sample was employed for the visualization of overlapped LFPs by the cost effective powder dusting method. The obtained results reveals the complete three levels of ridge characteristics with high sensitivity, reproducibility,selectivity, and reliability on various complex surfaces. The photoluminescence（PL） spectra consist of intense peaks at ～ 480 and 574 nm owing to ~4 F（9/2） →~6 H（15/2） and ~4 F（9/2）→~6 H（13/2） 4 f transitions of Dy3＋ ions,respectively. The photometric properties confirm that the samples exhibit intense white emission with high color purity. Therefore, the prepared NPs could be a definitive choice as an advanced luminescent NPs for forensic, solid state lighting and portable FED devices.展开更多
In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition elect...In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition electron microscope results show that the film properties are related to the co-existence of Na^+MMT intercalation/exfoliation in the blend and the interaction between chitosan–PVA and Na^+MMT. 5-Fluorouracil(5-FU) was loaded with chitosan–PVA/Na^+MMT nanocomposite films for in vitro drug delivery study. The antimicrobial activity of the chitosan–PVA/Na^+MMT films showed significant effect against Salmonella(Gram-negative) and Staphylococcus aureus(Gram-positive), whereas5-FU encapsulated chitosan–PVA/Na^+MMT bio-nanocomposite films did not show any inhibition against bacteria. Our results indicate that combination of a flexible and soft polymeric material with high drug loading ability of a hard inorganic porous material can produce improved control over degradation and drug release. It will be an economically viable method for preparation of advanced drug delivery vehicles and biodegradable implants or scaffolds.展开更多
Ohmic heating is a food processing method in which alternating current(AC)went through a food sample and resulted in internal energy generation in foods.It is an alternative fast heating technique.Its principal advant...Ohmic heating is a food processing method in which alternating current(AC)went through a food sample and resulted in internal energy generation in foods.It is an alternative fast heating technique.Its principal advantage is the ability to rapidly and uniformly heat food materials of various densities.During ohmic heating,change in electrical conductivity was observed.The intensity of food materials’electrical conductivity or overall resistance critically controls ohmic heating rate.An ohmic heating set-up was prepared under this project.Tomato juice was heated(about 32℃ to 80℃)in a batch type ohmic heater at different voltage gradients in the range of 50-70 V/cm.It was statistically found that the voltage gradient had significant impact on conductivity and system performance coefficient(SPC)(P<0.05).It was concluded that the electrical conductivity values linearly increased with temperature.The SPCs of the system ranged between 0.779 and 0.943.The value of R2 of the linear model was greater than 0.98.展开更多
文摘Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.
文摘A significant portion of the human diet is comprised of fruits,which are consumed globally either raw or after being processed.A huge amount of waste and by-products such as skins,seeds,cores,rags,rinds,pomace,etc.are being generated in our homes and agro-processing industries every day.According to previous statistics,nearly half of the fruits are lost or discarded during the entire processing chain.The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses.There is a lot of potential in these by-products for reuse in a variety of applications,including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods.The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint.This approach can manage waste as well as add value to enterprises.The goal of this study is twofold based on this scenario.The first is to present a brief overview of the most significant bioactive substances found in those by-products.The second is to review the current status of their valorization including the trends and techniques,safety assessments,sensory attributes,and challenges.Moreover,specific attention is drawn to the future perspective,and some solutions are discussed in this report.
文摘Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.
文摘In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular <i>Nkang</i> in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called <i>Kwacha</i> (whitish, most viscous and most turbid), <i>Sha-ah</i> (cream white, viscous and turbid) and <i>Nkang</i> (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values;60.9% for <i>Kwacha</i>, 100% for <i>Sha-ah</i> and 89.1% for <i>Nkang</i>. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of <i>kwacha</i> had at least tasted it. Also 98.2% out of the 100% for <i>Sha-ah</i> and 85.5% out of 89.1% for <i>Nkang</i> had tasted them, too. <i>Nkang</i> was found to be the most preferred to <i>Sha-ah</i> then <i>Kwacha</i> in that order by the consumers since <i>Nkang</i> is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, <i>Nkang</i> as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of <i>Nkang</i>, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of <i>Nkang</i> found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if <i>Nkang</i> is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.
基金supported by the National Research Foundation(NRF)of Korea(project#:NRF-2020R1A2C2006769)。
文摘The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmental conditions over the years have been unequal.To this effect,the distinctive differences in saline adapted AMX(S_AMX)and nonsaline adapted AMX(NS_AMX)granules are presented in this study.It was observed that substrate utilisation profiles,granule formation mechanism,and pace towards granulation differed marginally for the two adaptation conditions.The different microbial dominant aggregation types aided in splitting the 471 days operated lab-scale SBRs into three distinct phases.In both reactors,phase III(granules dominant phase)showed the highest average nitrogen removal efficiency of 87.9%±4.8%and 85.6%±3.6%for the S_AMX and NS_AMX processes,respectively.The extracellular polymeric substances(EPS)quantity and major composition determined its role either as a binding agent in granulation or a survival mechanism in saline adaptation.It was also observed that granules of the S_AMX reactor were mostly loosely and less condensed aggregates of smaller sub-units and flocs while those of the NS_AMX reactor were compact agglomerates.The ionic gradient in saline enrichment led to an increased activity of the Na^(+)/K^(+)–ATPase,hence enriched granules produced higher cellular adenosine triphosphate molecules which finally improved the granules active biomass ratio by 32.96%.Microbial community showed that about three to four major known AMX species made up the granules consortia in both reactors.Proteins and expression of functional genes differed for these different species.
文摘In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder and distilled water (300% ginseng powder [w/w]), and the ginseng was fermented by B. subtilis (1% ginseng medium) followed by incubation at 37°C for 3, 5, 7, and 10 days. The growth of B. subtilis in the ginseng medium significantly increased up to 9 log CFU/g, but no significant difference was observed after 3 days. As the fermentation progressed, the ginsenoside Rd and Rg+Rh1 contents increased by 255.3% - 322.5% and 165.6% - 228.6%, respectively, whereas the Rc, Re, and Rg1 contents decreased by 30.7% - 39.6%, 10.5% - 12.8%, and 16.2% - 16.6%, respectively. After 3 days of fermentation, a 6.25% - 7.12% viscous substance was produced;thereafter, the viscous substance was gradually reduced until it disappeared. The viscosity of the medium significantly decreased with a longer fermentation time. Fibrinolytic activity increased during 3 - 10 days of fermentation, indicating a relative activity of 85.0% - 100.0%.
文摘Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi produce by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. The aim of this study was to determine the fatty acid composition of Karinyagi made from cream. Twenty Karinyagi samples were randomly collected from different regions of Burdur/Turkey. The fatty acid composition of samples (by gas chromatography) and chemical properties was investigated. It was deter-mined that the chemical properties of Karinyagi was similar to butter produced with cream and yoghurt. The total saturated fatty acid level of Karinyagi samples changed from 62.31 to 76.64 (mean value 67.14 ± 3.36)%, while unsaturated fatty acids of them ranged from 20.48 to 31.57 (mean value 28.46 ± 2.67)%. Minimum and maximum levels of monounsaturated fatty acids of karinyagi were determined as 18.98 % and 28.57%. Butyric, oleic and palmitic acids were dominant in Karinyagi. Palmitic acid was slightly lower comparing to data for butter produced with cream and yoghurt. As a result, the amount of Karinyagi fatty acids may be said to be significantly different from the fatty acid of yayik and cream butter.
文摘In the fed-batch cultivation of Saccharomyces cerevisiae,excessive glucose addition leads to increased ethanol accumulation,which will reduce the efficiency of glucose utilization and inhibit product synthesis.Insufficient glucose addition limits cell growth.To properly regulate glucose feed,a different evolution algorithm based on self-adaptive control strategy was proposed,consisting of three modules(PID,system identification and parameter optimization).Performance of the proposed and conventional PID controllers was validated and compared in simulated and experimental cultivations.In the simulation,cultivation with the self-adaptive control strategy had a more stable glucose feed rate and concentration,more stable ethanol concentration around the set-point(1.0 g·L^(-1)),and final biomass concentration of 34.5 g-DCW·L^(-1),29.2%higher than that with a conventional PID control strategy.In the experiment,the cultivation with the self-adaptive control strategy also had more stable glucose and ethanol concentrations,as well as a final biomass concentration that was 37.4%higher than that using the conventional strategy.
文摘In this study, it was shown that, same comparisons can be made by using contrast coefficients instead of Dunnett＇s test in the experiments with control groups. It was also shown that, in situations with an ordinal scale and equal spacing quantitative grouping, a trend investigation could be done by contrast coefficients. For this purpose, a small part of the data from a TUBITAK project in the Soil Science Department, Agriculture Faculty, Kahramanmaras Sutcu Imam University, was used with permission. The soils were absorbed to natural zeolite in concentration of 0, 2.5, 5 and 10 mg/kg, and after two years, the available Zinc （Zn） amounts in the soil were analyzed. As a result, in both Dunnett＇s test and contrast methods, the Zn amounts in control and 2.5 mg/kg concentration groups were found similar （P 〉 0.01）; but were different （P 〈 0.01） between control and 5 mg/kg concentration groups, and control and 10 mg/kg concentration groups. Furthermore, when orthogonal polynomial contrast coefficients were investigated, linear effects were found significant （P 〈 0.01） and cubic effects were obtained significant （P 〈 0.05）, but quadratic effect was obtained insignificant （P 〉 0.05）.
文摘Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being pod storage （0, 3, 7 and 10 d） and fermentation time （0, 3 and 6 d） to study the changes occurring during the fermentation process. The study also used a 4 x 3 full factorial design with pod storage （0, 3, 7 and 10 d） and drying time （0, 3 and 7 d） being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans （six days fermentation） also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying （seven days）. FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying （seven days）. Cocoa pods can be stored for up to 10 days, fermented for six days and dried for seven days with the necessary formation of brown pigments characteristics of well fermented and dried cocoa beans.
文摘Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.
文摘Cardiovascular diseases are serious pathologies that affect an increasing number of people. Several preventive measures are generally used, including supplementing of oils in foods. Our objective was to compare the effects of Tetracarpidum conophorum oil (TC) and corn oil (CO) on serum lipid profiles of normal male rats. 42 Wistar rats were divided into 7 groups. Diets included TC oil (groups TC5, TC10 and TC20) and corn oil (groups CO5, CO10 and CO20) in proportions of 5%, 10% and 20%, with a control group (T). After 5 weeks of feeding, several parameters were measured during and after the study, including body weight, food intake and organ weights (kidney, liver and fat). Lipid profiles (total cholesterol, TG, HDL and LDL), glucose and protein levels were measured in the serum. The increase in body mass was inversely proportional to the amount of oil in the food. The decrease in body mass and adiposomatic index of group TC10 was significant (p < 0.05) compared with the other groups. The lowest glycaemia (64.17 ± 5.14 mg/dl) was noted with the diet containing 20% TC oil. A significant reduction in total cholesterol, LDL fraction and blood triglycerides was observed in the groups supplemented with TC and corn oils compared to controls. Results were also more beneficial for the TC10 group. HDL-cholesterol levels were significantly higher (p < 0.05) in the oil-supplemented groups than in the control group. Castelli’s risk indices decrease significantly (p < 0.05) with increasing oil content for TC. The oils had no impact on blood protein contents. One can conclude that a diet containing 10% crude oil from TC kernels could prevent or alleviate cardiovascular diseases and glycemia.
文摘Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><span style="font-size:10.0pt;font-family:"">focused</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">on</span><span style="font-size:10.0pt;font-family:""> the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control</span><span style="font-size:10.0pt;font-family:""> sample</span><span style="font-size:10.0pt;font-family:"">. Compared to sample S1, the higher proportion of garlic paste incorpora<span>tion resulted in higher viscosity and water holding capacity;nevertheless, </span>lower values for syneresis</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited <span>the highest and lowest pH, respectively. The results in this investigation re</span>vealed <span>that garlic inclusion had a substantial impact on the physicochemical para</span>meters of the skim milk cheese.
基金This study was produced titled“The Investigation of the Quality Features of Ice Cream Reduced Fat Rate Used by Some Fat Substitutes”supported by Harran University’s Scientific Research Projects Coordinatorship(HUBAK Project No.:708).
文摘The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.
文摘Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.
文摘The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.
文摘Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages have been utilized in biomedicine,catalysis,detergent and air purification industries but their commercial applications in the biomaterials and food industry are not studied enough.Zeolites are known to reduce mycotoxins,toxic compounds,heavy metals,and microbes.The present review tries to summarize different arenas of zeolite applications in the biomaterials and food industry.The article also includes a discussion of individual applications of zeolitic properties like antimicrobial effect,food nanoreactors and intelligent food contact behaviour in brief.Moreover,sound coverage is given over zeolite classification,their synthesis and the modelling of their adsorption behaviour.The outcomes of the review emphasize the commercial viability of zeolites and their potential to serve as a possible alternative to many processing steps which ultimately will economise the production process in the food industry.This review also emphasizes extensive research that needs to be carried out to further improvise the capabilities of zeolites to overcome the challenges lying around them.
基金DST-FIST NO.SR/FST/ETT-378/2014 for sanctioning of the projectVGST,Government of Karnataka.India[VGST/KFIST-4/GRD489]for the sanction of this Project
文摘Latent fingerprints（LFPs） are the major physical evidences for the identification of individuals during crime spot investigation. Till date, numerous methods were followed to visualize LFPs. However, simple,accurate, and cost-effective method has wide scope in advanced forensic field. In our work, Ca2 SiO4：Dy^（3＋）nanopowders（NPs） were fabricated via solution combustion route. The optimized sample was employed for the visualization of overlapped LFPs by the cost effective powder dusting method. The obtained results reveals the complete three levels of ridge characteristics with high sensitivity, reproducibility,selectivity, and reliability on various complex surfaces. The photoluminescence（PL） spectra consist of intense peaks at ～ 480 and 574 nm owing to ~4 F（9/2） →~6 H（15/2） and ~4 F（9/2）→~6 H（13/2） 4 f transitions of Dy3＋ ions,respectively. The photometric properties confirm that the samples exhibit intense white emission with high color purity. Therefore, the prepared NPs could be a definitive choice as an advanced luminescent NPs for forensic, solid state lighting and portable FED devices.
基金the Tshwane University of Technology for their financial support
文摘In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition electron microscope results show that the film properties are related to the co-existence of Na^+MMT intercalation/exfoliation in the blend and the interaction between chitosan–PVA and Na^+MMT. 5-Fluorouracil(5-FU) was loaded with chitosan–PVA/Na^+MMT nanocomposite films for in vitro drug delivery study. The antimicrobial activity of the chitosan–PVA/Na^+MMT films showed significant effect against Salmonella(Gram-negative) and Staphylococcus aureus(Gram-positive), whereas5-FU encapsulated chitosan–PVA/Na^+MMT bio-nanocomposite films did not show any inhibition against bacteria. Our results indicate that combination of a flexible and soft polymeric material with high drug loading ability of a hard inorganic porous material can produce improved control over degradation and drug release. It will be an economically viable method for preparation of advanced drug delivery vehicles and biodegradable implants or scaffolds.
文摘Ohmic heating is a food processing method in which alternating current(AC)went through a food sample and resulted in internal energy generation in foods.It is an alternative fast heating technique.Its principal advantage is the ability to rapidly and uniformly heat food materials of various densities.During ohmic heating,change in electrical conductivity was observed.The intensity of food materials’electrical conductivity or overall resistance critically controls ohmic heating rate.An ohmic heating set-up was prepared under this project.Tomato juice was heated(about 32℃ to 80℃)in a batch type ohmic heater at different voltage gradients in the range of 50-70 V/cm.It was statistically found that the voltage gradient had significant impact on conductivity and system performance coefficient(SPC)(P<0.05).It was concluded that the electrical conductivity values linearly increased with temperature.The SPCs of the system ranged between 0.779 and 0.943.The value of R2 of the linear model was greater than 0.98.
