Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia

The objective of this study was to evaluate the effect of the addition of oatmeal and palm fat in the elaboration of biscuits with added L-leucine and calcium in order to develop a product for sarcopenia in the elderly. The biscuits, or cookies, were elaborated applying a central composite rotational design with surface response methodology, and the significant linear, quadratic and interaction terms were used in the second order mathematical model. Physical, physicochemical and sensory analyses were performed by a trained panel. Based on the best results obtained, three cookie formulations were selected for sensory evaluation by the target group and physicochemical determinations. The formulations with the highest sensory scores for appearance and texture and medium scores for color and expansion index were selected. The addition of calcium and leucine increased significantly the concentration of these components in the biscuits elaborated resulting in a cookie with more than 30% of DRI (Dietary Reference Intake) for calcium and leucine. The formulations selected showed high acceptance by the target group; therefore, they can be included in the diet of elderly with sarcopenia as a functional food.

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that juiciness, appearance, tenderness, and overall acceptability of beef burgers formulated with okara did not differ statistically from that of the control (0% okara). Wet okara (20%) can be used as a non-meat protein source in the production of reduced-fat beef burgers without changing their sensory quality.

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

In this research, the probiotic Streptococcus thermophilus was inoculated into milk as co-culture to produce probiotic cheese. The effects of using Streptococcus thermophilus with other probiotic bacteria on cheese composition, and microbiological viability during 28 days of storage were investigated. Sensorial properties were determined only at 1st and 28th days of storage. The results showed that the use of Streptococcus thermophilus as co-culture in probiotic cheese production did not affect negatively the cheese components. Fat and dry matter properties of cheese weren't influenced by added probiotic bacteria. However, different level of pH, salt and lactic acid were detected. All probiotic bacteria were present in high levels throughout storage of cheeses, above 7 Log cfu.g- 1, threshold required for probiotic activity. Sensory panel showed that the highest average sensory evaluation points were recorded in cheeses made with Streptococcus thermophilus plus Lactobacillus casei, whereas other probiotic bacteria combinations had been affected less in regard to taste or appearance.

Effect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatments

Stability of minimally processed radicchio (Cichorium intybus L.) was evaluated under modified atmosphere (2% O2, 5% CO2, and 93% N2) on 3, 5, 7 and 10 days of storage at 5°C. The samples were hygienized in sodium hypochlorite or hydrogen peroxide solutions to identify the most effective sanitizing solution to remove microorganisms. Microbiological analysis was conducted to identify the presence of coliforms at 35°C and 45°C, mesophilic microorganisms, and yeast and mold. Physicochemical analyses of mass loss, pH, soluble solids, and total acidity were conducted. The color measurements were performed using a Portable Colorimeter model CR-400. The antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic methods. The sensory evaluation was carried out using a hedonic scale to test overall acceptance of the samples during storage. The sodium hypochlorite (150 mg.L-1) solution provided greater safety to the final product. The values of pH ranged from 6.17 to 6.25, total acidity from 0.405 to 0.435%, soluble solids from 0.5 to 0.6 °Brix, mass loss from 1.7 to 7.2%, and chlorophyll from 1.068 to 0.854 mg/100g. The antioxidant activity of radicchio did not show significant changes during the first 3 days of storage. The overall acceptance of the sample stored in the sealed package without modified atmosphere was 70%, while the fresh sample was obtained 77% of approval. Although the samples packaged under modified atmosphere had a higher acceptance score, the samples in sealed packages had satisfactory results during the nine days of storage. The use of modified atmosphere, combined with cooling and good manufacturing practices, was sufficient to prolong the life of minimally processed radicchio, Folha Larga cultivar, for up to ten days of storage.

Evaluation of jumbo squid (Dosidicus gigas) byproduct hydrolysates obtained by acid-enzymatic hydrolysis and by autohydrolysis in practical diets for Pacific white shrimp (Litopenaeus vannamei)

The marine bioprocessing industry offers great potential to utilize byproducts for fish meal replacement in aquafeeds. Jumbo squid is an important fishery commodity in Mexico, but only the mantle is marketed. Head, fins, guts and tentacles are discarded in spite of being protein-rich byproducts. This study evaluated the use of two jumbo squid byproduct hydrolysates obtained by acid-enzymatic hydrolysis (AEH) and by autohydrolysis (AH) as ingredients in practical diets for shrimp. The hydrolysates were included at levels of 2.5 and 5.0% of the diet dry weight in four practical diets, including a control diet without hydrolysate. Shrimp growth and survival were not significantly affected by the dietary treatments. Postharvest quality of abdominal muscle was evaluated in terms of proximate composition and sensory evaluation. Significantly higher crude protein was observed in the muscle of shrimp fed the highest hydrolysate levels, AH 5% (204.8 g kg- 1) or AEH 5% (201.3 g kg- 1). Sensory analysis of cooked muscle showed significant differences for all variables evaluated: color, odor, flavor, and firmness. It was concluded that Jumbo squid byproducts can be successfully processed by autohydrolysis or acid-enzymatic hydrolysis, and that up to 5.0% of the hydrolysates can be incorporated into shrimp diets without affecting growth or survival.

Study on creation of an indocalamus leaf flavor

Abstract Flavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note, beany note, aldehydic note, waxy note, woody note, roast note, creamy note, and nutty note. According to the notes of indocalamus leaf odor, a typical indocalamus leaf flavor formula was obtained. The indocalamus leaf flavor blended is pleasant, harmonious, and has characteristics of indocalamus leaf odor.

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Abstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

Abstract This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other samples based on the higher concentrations of medium-chain fatty acids and medium-chain ethyl esters. Sensory evaluation showed pulp contact and protease could improve the intensity and complexity of wine aroma due to the increase of the assimilable nitrogen.

Synthèse stéréosélective de pipéridines et activation électrophile chimiosélective d’amides en présence de dérivés de la pyridine

L’importance des produits naturels dans le développement de nouveaux médicaments est indéniable. Malheureusement, l’isolation et la purification de ces produits de leurs sources naturelles procure normalement de très faibles quantités de molécules biologiquement actives. Ce problème a grandement limité l’accès à des études biologiques approfondies et/ou à une distribution sur une grande échelle du composé actif. Par exemple, la famille des pipéridines contient plusieurs composés bioactifs isolés de sources naturelles en très faible quantité (de l’ordre du milligramme). Pour pallier à ce problème, nous avons développé trois nouvelles approches synthétiques divergentes vers des pipéridines polysubstituées contenant une séquence d’activation/désaromatisation d’un sel de pyridinium chiral et énantioenrichi. La première approche vise la synthèse de pipéridines 2,5-disubstituées par l’utilisation d’une réaction d’arylation intermoléculaire sur des 1,2,3,4-tétrahydropyridines 2-substituées. Nous avons ensuite développé une méthode de synthèse d’indolizidines et de quinolizidines par l’utilisation d’amides secondaires. Cette deuxième approche permet ainsi la synthèse formelle d’alcaloïdes non-naturels à la suite d’une addition/cyclisation diastéréosélective et régiosélective sur un intermédiaire pyridinium commun. Finalement, nous avons développé une nouvelle approche pour la synthèse de pipéridines 2,6-disubstituées par l’utilisation d’une réaction de lithiation dirigée suivie d’un couplage croisé de Negishi ou d’un parachèvement avec un réactif électrophile. Le développement de transformations chimiosélectives et versatiles est un enjeu crucial et actuel pour les chimistes organiciens. Nous avons émis l’hypothèse qu’il serait possible d’appliquer le concept de chimiosélectivité à la fonctionnalisation d’amides, un des groupements le plus souvent rencontrés dans la structure des molécules naturelles. Dans le cadre précis de cette thèse, des transformations chimiosélectives ont été réalisées sur des amides secondaires fonctionnalisés. La méthode repose sur l’activation de la fonction carbonyle par l’anhydride triflique en présence d’une base faible. Dans un premier temps, l’amide ainsi activé a été réduit sélectivement en fonction imine, aldéhyde ou amine en présence d’hydrures peu nucléophiles. Alternativement, un nucléophile carboné a été employé afin de permettre la synthèse de cétones ou des cétimines. D’autre part, en combinant un amide et un dérivé de pyridine, une réaction de cyclisation/déshydratation permet d’obtenir les d’imidazo[1,5-a]pyridines polysubstituées. De plus, nous avons brièvement appliqué ces conditions d’activation au réarrangement interrompu de type Beckmann sur des cétoximes. Une nouvelle voie synthétique pour la synthèse d’iodures d’alcyne a finalement été développée en utilisant une réaction d’homologation/élimination en un seul pot à partir de bromures benzyliques et allyliques commercialement disponibles. La présente méthode se distincte des autres méthodes disponibles dans la littérature par la simplicité des procédures réactionnelles qui ont été optimisées afin d’être applicable sur grande échelle.

Studies on Modified Atmosphere Packaging of Pearl Spot (Etroplussuratensis) With Special Emphasis to Biochemical and Microbiological Parameters

A modified atmosphere may be defined as a packaging or storage of a perishable product in an atmosphere other than that of air. A modified atmosphere (MA) applies to food packaged products changes continuously throughout the storage period. The pearl spot (Etroplus suratensis) is an important brackish water fish belonging to the family Cichlidae. The present work was carried out to see the effect of modified atmosphere packaging on the shelf life fresh pearl spot stored in ice to extent the shelf life. The objectives of the present study are to study the suitability of Thermoformed Trays for modified atmosphere packaging, to standardize the most suitable gas mixture for modified atmosphere packaging pearl spot based on sensory evaluation, to find out the effect of modified atmosphere packaging in comparison to air packaging, to study the biochemical, microbiological, sensory and textural characteristics during storage, to study the safety concern regarding the Clostridium botulinum during modified atmosphere packaging, to find out the most suitable chemical quality indices for modified atmosphere stored pearl spot

Antiviral property of marine actinomycetes against White Spot Syndrome Virus in penaeid shrimps

Aquaculture farms, particularly in Southeast Asia are facing severe crisis due to increasing incidences of White Spot Syndrome Virus (WSSV). Actinomycetes have provided many important bioactive compounds of high prophylactic and therapeutic value and are continually being screened for new compounds. In this communication, the results of a study made to determine the effectiveness of marine actinomycetes against the white spot disease in penaeid shrimps are presented. Twenty-five isolates of actinomycetes were tested for their ability to reduce infection due to WSSV among cultured shrimps. When these actinomycetes were made available as feed additives to the post-larvae of the black tiger shrimp Penaeus monodon for two weeks and challenged with WSSV, the post challenge survival showed variations from 11 to 83%. However, six isolates have shown to be the most potential candidates for further study.

Phytochemical investigations on ‘black glumed’ Njavara (Oryza sativa L.), the medicinal rice, as compared to staple varieties and evaluation of their antioxidant, anti-inflammatory and anticancer effects

The study was planned to investigate the bioactive compounds in Njavara compared to staple varieties and their bioactivity to substantiate the medicinal properties. Results of the study on chemical indices, antioxidant activity and antiinflammatory activity (in vivo) of Njavara black rice bran and rice in comparison with non-medicinal varieties like Sujatha and Palakkadan Matta rice bran and rice are given. The phytochemical investigation and quantification of Njavara extracts in comparison with staple varieties are detailed in this study. The last chapter is divided in three sections (A, B and C). Section A comprises the antioxidant activity by in vitro assays like DPPH, superoxide anion radical and hydrogen peroxide scavenging activity of the compounds. Also, theoretical studies using DFT were carried out based on DPPH radical scavenging activity for understanding the radical stability and mechanism of antioxidant activity. Section B comprises the anti-inflammatory activity of the identified compounds namely tricin and two flavonolignans in both in vivo and in vitro models. Section C describes the cytotoxicity of the rare flavonolignans, tricin 4’-O-(erythro-β-guaiacylglyceryl) ether and tricin 4’-O-(threo-β-guaiacylglyceryl) ether towards multiple cancer cells belonging to colon, ovarian and breast tumours.

Marine yeast isolates from Arabian Sea and Bay of Bengal :Biochemical, Molecular and Phylogenetic Analysis

the present study was undertaken with the following objectives: 1. Isolation and identification of yeasts from Arabian Sea and Bay of Bengal. 2. Molecular characterization of yeast isolates and phylogenetic analysis 3. Physiological and biochemical characterization of the isolates. 4. Proximate composition of yeast biomass and bioactive compounds. The Thesis is comprised of six chapters. A general introduction to the topic is given in Chapter1. Isolation and identification of marine yeasts are presented in Chapter 2. Chapter 3 deals with molecular identification and physiological characterization of Non- pigmented yeasts. Molecular identification and physiological characterization of pigmented yeast is presented in Chapter 4. Proximate composition of yeast biomass of various genera and their bioactive compounds are illustrated in Chapter 5. A summary of the results of the present study is given in Chapter 6. References and Appendices are followed

Biochemical and physiological characteristics of actinomycetes isolated from high altitude shola soils of tropical Montane forest

Actinomycetes are gram-positive, free-living, saprophytic bacteria widely distributed in soil, water and colonizing plants showing marked chemical and morphological diversity. They are potential source of many bioactive compounds, which have diverse clinical effects and important applications in human medicine. In the present work, we have studied some of the physiological and biochemical characteristics of 36 actinomycete strains isolated from the shola soils of tropical montane forest; a relatively unexplored biodiversity hotspot. Ability of actinomycetes isolates to ferment and produce acids from various carbohydrate sources such as innositol, mannose, sorbitol, galactose, mannitol, xylose, rhamnose, arabinose, lactose and fructose were studied. Almost all the carbon compounds were utilized by one or other actinomycete isolates. The most preferred carbon sources were found to be xylose (94.44%) followed by fructose and mannose (91.66%). Only 41.76% of the isolates were able to ferment lactose. The ability of actinomycetes isolates to decompose protein and amino acid differ considerably. 72.22% of the isolates were able to decompose milk protein casein and 61.11% of the isolates decompose tyrosine. Only 8.33% of the strains were able to decompose amino acid hypoxanthine and none of them were able to decompose amino acid xanthine. Potential of the actinomycetes isolates to reduce esculin, urea and hippurate and to resist lysozyme was also checked. 91.66% of the isolates showed ability to decompose esculin and 63.88% of the isolates had the capacity to produce urease and to decompose urea. Only 25% of the isolate were able to decompose hippurate and 94.44% showed lysozyme resistance

Amphiphile Verbindungen der 14. Gruppe - Synthese, Eigenschaften und Anwendungen von Organosilanolen

Im Rahmen dieser Dissertation wurde an der Darstellung stabiler, amphiphiler Silantriole gearbeitet. Es ist gelungen eine kontinuierliche Reihe sukzessive um CH2-Einheiten verlängerter Silantriole des Typs H3C(CH2)nC(CH3)2Si(OH)3 (n = 1-5) durch eine vierstufige Synthesesequenz ausgehend von n-Alkylbromiden herzustellen und zum Teil röntgenographisch zu untersuchen. Ihre oberflächenaktiven Eigenschaften in wässrigen Lösungen konnten erstmals mittels Oberflächenspannungsmessungen belegt werden. Durch gezielte Kondensationsreaktionen mit Trifluoressigsäure wurden ausgehend von den oben beschriebenen Silantriolen selektiv die entsprechenden Disiloxan-Tetrole erhalten und ebenfalls zum Teil durch Röntgenstrukturanalysen charakterisiert. Als weitere Kondensationsprodukte der Silantriole konnten die ersten Octasilsesquioxane mit tertiären Kohlenstoff-Substituenten durch Umsetzungen mit n-Bu4NF selektiv und in hohen Ausbeuten erhalten und ebenfalls röntgenographisch identifiziert werden. Es wurde an der Darstellung Aryl-substituierter Silantriole RSi(OH)3 (R = Mesityl-, Xylyl- und Tetramethyl-phenyl-) gearbeitet. Diese zeichnen sich jedoch durch ihre hohe Instabilität in Lösung und im Festkörper aus und konnten zum Teil nur zusammen mit ihren primären Kondensationsprodukten erhalten werden. Darüber hinaus wurden stabile Silandiole des Typs R(t-Bu)Si(OH)2 (R = n-Butyl und n-Pentyl) sowie das (o-CF3C6H4)2Si(OH)2 in hohen Ausbeuten und selektiv synthetisiert. Die Festkörpereigenschaften des (o-CF3C6H4)2Si(OH)2 sowie seiner Vorstufe (o-CF3C6H4)2SiCl2 konnten durch Kristallstrukturanalysen genauer untersucht werden. In der Arbeit wurden die ersten Anwendungen von Silanolen als Silan-Kupplungsreagenzien bei der Oberflächenmodifizierung von Glas beschrieben. Im Gegensatz zu gängigen säureassistierten Beschichtungen zeichnen sich diese Silanol-Beschichtungen durch eine deutlich höhere Hydrophobizität aus. Dies konnte durch Kontaktwinkel- und Zeta-Potential-Messungen bestätigt werden. Durch Röntgenreflektivitäts- und Sarfus-Messungen ist die Ausbildung von Monolagen im Falle von t-BuSi(OH)3-beschichteten Oberflächen plausibel. Die Oberflächenmorphologie der Silantriol-Beschichtungen wurde mittels AFM-Messungen untersucht. Die Si(OH)3-Funktion konnte in der vorliegenden Arbeit als ein neues Pharmakophor etabliert werden. Die Silantriole CySi(OH)3, TerSi(OH)3 und CH3CH2C(CH3)2Si(OH)3 (Cy = Cyclohexyl, Ter = Terphenyl) sind in der Lage das Enzym Acetylcholinesterase reversibel zu hemmen. Dabei zeigt das CySi(OH)3 mit 45 % relativ zur Kontrolle die höchste Inhibition.