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71.
Targeted use of LEDs in improvement of production efficiency through phytochemical enrichment
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Erja Taulavuori Kari Taulavuori Jarmo K Holopainen Riitta Julkunen‐Tiitto Canan Acar Ibrahim Dincer 《Journal of the science of food and agriculture》2017,97(15):5059-5064
Based on available literature, ecology and economy of light emitting diode (LED) lights in plant foods production were assessed and compared to high pressure sodium (HPS) and compact fluorescent light (CFL) lamps. The assessment summarises that LEDs are superior compared to other lamp types. LEDs are ideal in luminous efficiency, life span and electricity usage. Mercury, carbon dioxide and heat emissions are also lowest in comparison to HPS and CFL lamps. This indicates that LEDs are indeed economic and eco‐friendly lighting devices. The present review indicates also that LEDs have many practical benefits compared to other lamp types. In addition, they are applicable in many purposes in plant foods production. The main focus of the review is the targeted use of LEDs in order to enrich phytochemicals in plants. This is an expedient to massive improvement in production efficiency, since it diminishes the number of plants per phytochemical unit. Consequently, any other production costs (e.g. growing space, water, nutrient and transport) may be reduced markedly. Finally, 24 research articles published between 2013 and 2017 were reviewed for targeted use of LEDs in the specific, i.e. blue range (400–500 nm) of spectrum. The articles indicate that blue light is efficient in enhancing the accumulation of health beneficial phytochemicals in various species. The finding is important for global food production. © 2017 Society of Chemical Industry 相似文献
72.
Jin Shi Piet Finckenberg Essi Martonen Anu Ahlroos-Lehmus Taru K. Pilvi Riitta Korpela Eero M. Mervaala 《Journal of Functional Foods》2012,4(1):66-78
Lactoferrin (LF) is an iron-binding glycoprotein exerting several physiological functions such as antimicrobial activity, modulatory effects on lipid metabolism and anti-inflammatory properties. We examined whether LF prevents diet-induced obesity and development of fatty liver formation in C57Bl/6J mice. Lactoferrin (15% of dietary casein replaced by LF) enhanced weight loss and decreased body fat content during energy restriction compared to casein without influencing energy intake. During the ad libitum feeding after weight loss, LF suppressed weight regain and protected against the development of fatty liver formation compared to casein without influencing energy intake or fecal fat excretion. During the weight regain phase LF also improved glucose tolerance, decreased skeletal muscle leptin mRNA expression, and ameliorated adipose tissue inflammation. In conclusion, LF supplementation enhances the outcome of weight loss and subsequent weight regain, ameliorates fatty liver formation, and exerts beneficial effects on glucose tolerance and adipocyte tissue inflammation without interfering energy intake. 相似文献
73.
Verónica García Nazely Diban Daniel Gorri Riitta Keiski Ane Urtiaga Inmaculada Ortiz 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2008,83(7):973-982
BACKGROUND: In the present work, the flavor compounds of natural juice of bilberries were qualitatively analyzed by GC‐MS, leading to the identification of trans‐Hex‐2‐en‐1‐ol as one of the major ‘impact aroma’ compounds of this fruit. The pervaporation of trans‐Hex‐2‐en‐1‐ol from diluted aqueous solutions was studied using commercial polydimethylsiloxane (PDMS) capillary membranes. The influences of solvent composition (water/ethanol mixtures), initial concentration of the aroma compound, flow rate and temperature of the feed were studied. RESULTS: High selectivity of the PDMS membrane towards the aroma compound was obtained, leading to enrichment factors in the range 100 < β < 200. Mass transfer resistance was found to be located in the pervaporation membrane. Experimental data showed a linear dependency of the permeation flux of trans‐Hex‐2‐en‐1‐ol on the differences in partial pressures of the compound across the pervaporation membrane. The permeability coefficient of the PDMS membrane to the transport of trans‐Hex‐2‐en‐1‐ol was calculated as Pm, Hex(50 °C) = 7.62 × 10?11 mol m?1 s?1 Pa?1. CONCLUSION: The membrane used was found to be very selective toward trans‐Hex‐2‐en‐1‐ol. A model based on the solution‐diffusion mechanism was applied. The mass transfer parameters needed for the design of a pervaporation process for aroma compound recovery were obtained. Copyright © 2008 Society of Chemical Industry 相似文献
74.
Dilek Ercili-Cura Riitta PartanenFiona Husband Mike RidoutAdam Macierzanka Martina LilleHarry Boer Raija LanttoJohanna Buchert Alan R. Mackie 《Food Hydrocolloids》2012,28(1):1-9
Effective and controlled use of cross-linking enzymes in structure engineering of food systems depends on characterization of the favorable conditions for enzyme-substrate complex and the limiting factors for the desired modification. In this respect, we analyzed the susceptibility of bovine β-lactoglobulin (BLG) to enzymatic cross-linking by Trichoderma reesei tyrosinase (TrTyr) and transglutaminase (TG). Changes in BLG molecular structure were determined at pH 6.8, 7.5 and 9.0 before and after high-temperature heat treatment. The conformational change was linked to efficiency of protein cross-linking. BLG was not susceptible to TrTyr without heat treatment. TG, however, induced inter-molecular cross-links at pH 7.5 and 9.0. After the heat treatments, BLG molecules adopted a molten-globule-like conformation. Both of the enzymes were able to form inter-molecular cross-links between heat-denatured BLG molecules. Electrophoretic mobility and broadness of the oligomer bands created by both enzymes on SDS-PAGE gels showed differences which were linked to the availability and number of target amino acid residues. Evidence for intra-molecular cross-linking was obtained. Once adsorbed to air/water interface, BLG formed a viscoelastic surface film which was characterized by surface shear rheology. Application of cross-linking enzymes under a dense layer of BLG molecules at the interface led to decreasing G′ with time. Intra-molecular links were most probably favored against inter-molecular on packed BLG layer leading to constrained molecules. Results in general emphasize the importance of structural and colloidal aspects of protein molecules in controlling inter/intra-molecular bond formation by cross-linking enzymes. 相似文献
75.
76.
Ari Väliheikki Tanja Kolli Mika Huuhtanen Teuvo Maunula Toni Kinnunen Riitta L. Keiski 《Topics in Catalysis》2013,56(9-10):602-610
The effect of potassium, sodium and water on Fe–ZSM-5, W–ZSM-5 and ZSM-5 catalysts was investigated. Catalysts were characterized by several techniques and tested in the NH3-SCR reaction. The impact of water-, K- and Na-treatments on the activity of catalysts was negligible. Thus, the catalysts can be concluded to be resistant to K- and Na-treatments. 相似文献
77.
Jani M. Koponen Johanna Buchert Kaisa S. Poutanen A. Riitta Törrönen 《European Food Research and Technology》2008,227(2):485-494
Bilberries (Vaccinium myrtillus L.) and black currants (Ribes nigrum L.), dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and
the effect of processing on berry anthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase
activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed
with HPLC. The bilberry and black currant juice yields increased significantly in enzyme-aided treatments with comparison
to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries
and up to 58% for black currants in enzyme-aided treatments as compared to control. The results showed that higher polygalacturonase
dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability
and the profile of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations,
which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin
rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus,
prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity profile
of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage. 相似文献
78.
Tanja Kolli Katariina Rahkamaa-Tolonen Ulla Lassi Auli Savim ki Riitta L. Keiski 《Catalysis Today》2005,100(3-4):297-302
The effect of the Pd addition method into the fresh Pd/(OSC + Al2O3) and (Pd + OSC)/Al2O3 catalysts (OSC material = CexZr1−xO2 mixed oxides) was investigated in this study. The CO + NO and CO + NO + O2 model reactions were studied over fresh and aged catalysts. The differences in the fresh catalysts were insignificant compared to the aged catalysts. During the CO + NO reaction, only small differences were observed in the behaviour of the fresh catalysts. The light-off temperature of CO was about 20 °C lower for the fresh Pd/(OSC + Al2O3) catalyst than for the fresh (Pd + OSC)/Al2O3 catalyst during the CO + NO + O2 reaction. For the aged catalysts lower NO reduction and CO oxidation activities were observed, as expected. Pd on OSC-containing alumina was more active than Pd on OSC material after the agings. The activity decline is due to a decrease in the number of active sites on the surface, which was observed as a larger Pd particle size for aged catalysts than for fresh catalysts. In addition, the oxygen storage capacity of the aged Pd/(OSC + Al2O3) catalyst was higher than that of the (Pd + OSC)/Al2O3 catalyst. 相似文献
79.
Pauliina Jäkälä Tiina Jauhiainen Riitta Korpela Heikki Vapaatalo 《Journal of Functional Foods》2009,1(3):266-273
Milk products containing casein-derived bioactive tripeptides Ile-Pro-Pro (isoleucine-proline-proline) and Val-Pro-Pro (valine-proline-proline) have been shown to lower blood pressure in animal models and clinical studies. In vitro experiments were performed to elucidate the effects of Ile-Pro-Pro, Val-Pro-Pro and Leu-Pro-Pro (leucine-proline-proline) on vascular function. Isolated spontaneously hypertensive rat (SHR) mesenteric arteries were stored in Krebs solution containing 1 mM of tripeptides at +4 °C for 1, 12 or 24 h. Thereafter, arteries were mounted in an organ bath chamber (+37 °C) for vascular reactivity measurements. Endothelium-dependent relaxation was better preserved (P < 0.05) in mesenteric arteries stored with tripeptides versus the control. Endothelium-independent relaxation remained unaltered. Endothelium-derived hyperpolarizing factor (EDHF)-related relaxation was more pronounced in arteries stored with Ile-Pro-Pro. Angiotensin-converting enzyme (ACE)-inhibitory activity of tripeptides was demonstrated after 24 h storage suggesting its role in improved relaxation. Thus, tripeptides do not affect smooth muscle but they protect endothelium in cold storage. 相似文献
80.
Tarja I Kinnunen Matti Pasanen Minna Aittasalo Mikael Fogelholm Elisabete Weiderpass Riitta Luoto 《Nutrition journal》2007,6(1):21