The influence of powder morphology on the effect of rosemary aroma microencapsulation during spray drying

The influence of particle morphology of spray dried powders obtained by using different carriers on the efficiency of microencapsulation of rosemary aroma is shown in the present research. It was found that the type of the carrier influenced the size but not the shape of rosemary aroma capsules and all the capsules were spherical with cracks. The biggest particles, d₅₀ = 55 μm, were obtained with 25% maltodextrin (MD) as a carrier, and the smallest, d₅₀ = 29 μm with 30% gum arabic (GA). The efficiency of encapsulating aroma inside of the capsules depended on the particles size and apparent density. An increase in the quantity of microencapsulated aroma from 10% for 25% MD to about 60% for 30% GA as the carrier was seen, which co‐related with a decrease in the average diameter of the powder particles. Similarly, an increase in the efficiency of aroma retention was followed by an increase of apparent density of powders from 796 (25% MD) to 1156 kg m^?3 (30% GA).     

Application of monodispersive anion exchangers in sorption and separation of y3+ from Nd3+ and Sm3+ complexes with dcta

Rare earth complexes with trans-1,2-diaminocyclohexane-N,N,N',N'-tetraacetic acid (DCTA) of the Ln(dcta)- ype exhibited an unusual sequence of affinity on the polystyrene anion exchangers: pm3 >Nd3 >Sm3 >pr3 >Ce3 >Eu3 >Gd3 >La3 >Sc3 >Tb3 >Dy3 >Ho3 >y3 >Er3 >Tm3 >yb3 >Lu3 [1]. Taking into account the position of Y3 , Sm3 , and Nd3 in this affinity series, for the monodispersive polystyrene anion exchangers, Lewafit MonoPlus M 500, Lewatit MonoPlus M 600, Lewatit MonoPlus MP 500, Lewatit MonoPlus MP 64,and for the heterodispersive anion exchanger, Lewatit MP 62, the weight (Dg,) and bed (Dv) distribution coefficients of these complexes and working ion exchange capacities (Cw) were determined. Based on these values, purifications of Y3 from Nd3 and y3 from Sm3 in the macro-micro component system on these anion exchangers were studied. The application potential of this method was highlighted for the separation of yz3 in the presence of Nd3 and Sm3 . With 1 L of monodispersive and strongly basic polystyrene gel anion exchanger Lewatit MonoPlus M 500 in the acetate form, it is possible to obtain approximately 79 g Y2O3 purified from Nd2O3 and 70 g Y2O3 purified from Sm2O3 in the same process condition.     

Preparation and properties of tRNA from human placenta

1. The tRNA preparation obtained from human placenta by phenol extraction and DEAE-cellulose chromatography was homogeneous on ultracentrifugation and showed high amino acid acceptor activity. 2. The analysis of the isoaccepting tRNA by reversed-phase chromatography (RPC-5 system) showed the presence of 5 fractions for glycine and leucine, 3 for tyrosine, alanine and valine, 2 for arginine and 1 for phenylalanine.     

The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts)

The antioxidant properties of alcoholic extracts from the leaves, berries and flowers of Sambucus nigra L. are estimated by means of DPPH and β-carotene/linoleic acid methods, and considered in relation to the extraction temperature (in the range 20-200 °C) and to the level of flavonoids most representative for this plant. The extracts of S. nigra act as antioxidants neutralizing the activities of free radicals and inhibiting the co-oxidation reactions of linoleic acid and β-carotene. There is no direct correlation between the level of flavonoids in the extracts and their antioxidant activity. The data presented show that the extraction temperature strongly influences the antioxidant properties of the extracts, especially in the case of leaves.     

Kinetic models of quality parameters of spreadable processed Gouda cheese during storage

The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures of 8, 20 and 30 °C. The activation energy value and the chemical reaction rate constant enabled the construction of kinetic models, which helped to estimate the direction and rate of changes. Moreover, the activation energy (E_a) of the quality parameters was used to determine the sequence of their vulnerability during storage. The value of activation energy corresponding to temperature changes resulted in the following order of susceptibility of the quality parameters: ΔC?>?ΔE?≈?water activity?>?texture parameters?>?pH?>?colour?>?sensory parameters?>?rheological parameters. The research showed limited applicability of the mathematical models for estimation of quality parameters referring to spreadable processed Gouda cheese.     

Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

Cocoa beans of Forastero variety from Togo were subjected to roasting under either constant or variable process parameters. The variable process parameters were roasting air flow rate, temperature and relative humidity. The color of roasted cocoa beans was determined by pigment extraction under various conditions followed by either their spectrophotometric assays or CIE L*a*b measurements. Also the Maillard compounds index and total polyphenols content correlated with progress of the browning of beans were determined. It was found that an increase in the roasting air relative humidity stimulated formation of brown pigments, while elevated temperature caused worsening of color parameters of roasted cocoa beans. The most suitable method of color characterization of roasted cocoa beans was found to be pigments extraction combined with either separation of their fractions or CIE L*a*b measurements. These assays revealed that cocoa beans roasted under variable roasting air flow rate were characterized by improved color parameters. The relatively simple and inexpensive CIE L*a*b measurements ensured fast analysis of color parameters, while total polyphenols in roasted cocoa beans were quickly estimated by using F–C reagent. Furthermore, quantification of melanoid pigments in roasted cocoa beans can be based on determination of the index of nonenzymatic browning products content, which is relatively simple and inexpensive.