Extraction of ferulic acid from sugar beet pulp by alkaline hydrolysis and organic solvent methods

Extraction of ferulic acid from sugar beet pulp was carried out using three extraction solvents, sodium hydroxide (0.5, 1, 2 M), methanol and their mixture (alkaline methanolic solvent). The Ferulic acid extracted by each solvent was identified and quantified by HPLC method and the effects of solvent type, concentration and reaction time on ferulic acid solubilisation were assessed. There were differences in the contents of products extracted in the experiment conditions. The minimum amount of ferulic acid was obtained from methanolic extract while the highest concentrations (957.4 mg/L ferulic acid) were obtained employing the highest NaOH concentration (2 M), and reaction time (12 h), so phenolic compounds are better released with alkaline hydrolysis than in methanol conditions. Finally a simple procedure for the purification of ferulic acid from the alkaline extracts is presented and evaluated by FT-IR spectrum.     

The effects of ginger intake on weight loss and metabolic profiles among overweight and obese subjects: A systematic review and meta-analysis of randomized controlled trials

This systematic review and meta-analysis of randomized controlled trials (RCTs) was performed to summarize the effect of ginger intake on weight loss, glycemic control and lipid profiles among overweight and obese subjects. We searched the following databases through November 2017: MEDLINE, EMBASE, Web of Science, and Cochrane Central Register of Controlled Trials. The relevant data were extracted and assessed for quality of the studies according to the Cochrane risk of bias tool. Data were pooled using the inverse variance method and expressed as Standardized Mean Difference (SMD) with 95% Confidence Intervals (95% CI). Heterogeneity between studies was assessed by the Cochran Q statistic and I-squared tests (I²). Overall, 14 studies were included in the meta-analyses. Fourteen RCTs with 473 subjects were included in our meta-analysis. The results indicated that the supplementation with ginger significantly decreased body weight (BW) (SMD ?0.66; 95% CI, ?1.31, ?0.01; P = 0.04), waist-to-hip ratio (WHR) (SMD ?0.49; 95% CI, ?0.82, ?0.17; P = 0.003), hip ratio (HR) (SMD ?0.42; 95% CI, ?0.77, ?0.08; P = 0.01), fasting glucose (SMD ?0.68; 95% CI, ?1.23, ?0.05; P = 0.03) and insulin resistance index (HOMA-IR) (SMD ?1.67; 95% CI, ?2.86, ?0.48; P = 0.006), and significantly increased HDL-cholesterol levels (SMD 0.40; 95% CI, 0.10, 0.70; P = 0.009). We found no detrimental effect of ginger on body mass index (BMI) (SMD ?0.65; 95% CI, ?1.36, 0.06; P = 0.074), insulin (SMD ?0.54; 95% CI, ?1.43, 0.35; P = 0.23), triglycerides (SMD ?0.27; 95% CI, ?0.71, 0.18; P = 0.24), total- (SMD ?0.20; 95% CI, ?0.58, 0.18; P = 0.30) and LDL-cholesterol (SMD ?0.13; 95% CI, ?0.51, 0.24; P = 0.48). Overall, the current meta-analysis demonstrated that ginger intake reduced BW, WHR, HR, fasting glucose and HOMA-IR, and increased HDL-cholesterol, but did not affect insulin, BMI, triglycerides, total- and LDL-cholesterol levels.     

Non-invasive pre-lens tear film assessment with high-speed videokeratoscopy

Purpose

To evaluate the effect of two types of daily contact lenses (delefilcon A and omafilcon A) on the tear film and establish whether it is dependent on pre-corneal tear film characteristics using a new method to analyse high-speed videokeratoscopy recordings, as well as to determine the sensitivity of the method in differentiating between contact lens materials on eye.

Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation

Food Science and Biotechnology - In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji...     

Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

Mixture design was used to determine the optimum ratio as well as concentration of basil seed gum (BSG), guar gum (GG) and carboxymethyl cellulose (CMC) in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasing the ratio of BSG in gums mixture increased the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing the proportion of GG at concentration of 0.35% enhanced overrun of samples. High ratios of BSG at concentration of 0.35% and CMC at concentration of 0.15% increased the fat destabilisation in ice creams. Combination of 84.31% BSG and 15.69% CMC at concentration of 0.35% proposed as optimum formulation which verified in practice. Introducing BSG as a novel source of stabiliser could be promising as alternative and improve the quality and diversity of ice cream and related products.     

Highly selective optical nitrite sensor for food analysis based on Lauth’s violet-triacetyl cellulose membrane film

A new sensor has been developed for the determination of nitrite based on the immobilisation of Lauth’s violet on triacetyl cellulose membrane using absorption spectrophotometry. The optical sensor signal is based on the reaction of Lauth’s violet with bromate as an oxidant in the presence of nitrite to produce a colourless product. Nitrite has a strong catalytic effect on the oxidation of Lauth’s violet with bromate in acidic media. The difference in the absorbance of the optode at 617 nm between uncatalysed and catalysed reactions (ΔA) was directly proportional to the concentration of nitrite in sample solution. A linear calibration curve (r² = 0.985) was observed in the nitrite concentration range of 10.12-1012 ng mL⁻¹ and a detection limit of 8.3 ng mL⁻¹ was found.     

The Effect of Methylcellulose,Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets

The aim of this study was to determine the effect of microwave pretreatment, usage of methylcellulose, oil temperature, and frying time on mass transfer during deep fat frying of chicken nuggets. Methylcellulose was used in batter and as a coating on product. Microwave with two power densities namely 3.7 and 7.4 W/g was used for reduction of initial moisture content of samples before frying. Frying was performed at three temperatures (150 °C, 170 °C, and 190 °C) and five intervals (0.5, 1, 2, 3, and 4 min) in the sunflower oil. The least oil content was observed when MC was used as a coating layer on non-precooked samples fried at 190 °C. Oil absorption of samples with MC in batter was partially higher compared to control samples. This could be attributed to the rheology of batters. The first-order kinetic model was fitted to moisture and oil content. For determining the correlation between temperature and moisture diffusivity, Arrhenius equation was used. The constant rate for moisture and oil transfer was in the range of 2.2–5 and 0.023–2.67 s^?1, respectively. Effective moisture diffusivity values were between 1.43?×?10^?8 and 3.24?×?10^?8 m²/s. Activation energy ranged between 0.71 and 1.71 kJ/mol.