Screening of the antioxidative and antimicrobial properties of the essential oils of Pimpinella anisetum and Pimpinella flabellifolia from Turkey

The aerial parts of two endemic Pimpinella [Pimpinella anisetum Boiss. & Ball. and Pimpinella flabellifolia (Boiss.) Benth. ex Drude] were hydro-distilled to produce oils in the yields of 2.07% (v/w) and 2.61% (v/w), respectively. The oils were analysed by GC and GC/MS. Twenty-one and nineteen components were identified, representing 99.5% and 99.7% of the oils, respectively. The main compounds of P. anisetum were (E)-anethole (82.8%) and methyl chavicol (14.5%), whereas limonene (47.0%), (E)-anethole (37.9%) and α-pinene (6.0%) were the major constituents of P. flabellifolia. The oils were screened for their possible antioxidant activities by two complementary test systems, namely DPPH free radical-scavenging and β-carotene/linoleic acid systems. In the first case, P. anisetum oil exerted greater antioxidant activity than that of P. flabellifolia oil with an IC₅₀ value of 5.62 ± 1.34 μg/ml. In the β-carotene/linoleic acid test system, the oil of P. anisetum was superior to P. flabellifolia with 70.5% ± 2.86 inhibition rate. Essential oils of the plants studied here were also screened for their antimicrobial activities against six bacteria and two fungi. The oils showed moderate antimicrobial activity against all microorganisms tested.     

Influence of some bulk sweeteners on rheological properties of chocolate

Chocolates with reduced calories have become popular among consumers and manufacturers. One way of manufacturing chocolate with reduced calories is to replace sucrose with some alternatives. Effects of different bulk sweeteners (maltitol, isomalt, and xylitol) with different particle size intervals (PSI) (106-53, 53-38 and 38-20 μm) on rheological properties of molten chocolate were investigated. The best model that fit the rheological data was Herschel-Bulkley model. Maltitol resulted in similar rheological properties of chocolate compared to sucrose and thus can be a good alternative. Isomalt resulted in higher plastic viscosity while maltitol resulted in higher yield stress than others. As the particle size increased the plastic viscosity and the yield stress increased. The differences in rheological properties of chocolate with different bulk sweeteners were caused by differences in solid volume fraction and particle size distribution (PSD). A substitute with large particle size should be chosen to replace sucrose for improving rheological properties of chocolate, but the particle size should be small enough to obtain good sensory properties.     

Modeling and optimization of a multi-enzyme electrokinetically driven multiplexed microchip for simultaneous detection of sugars

A model-based methodology was developed to optimize microfluidic chips for the simultaneous enzymatic quantification of sucrose, d-glucose and d-fructose in a single microfluidic channel with an integrated optical detection system. The assays were based on measuring the change in concentration of the reaction product NADH, which is stoichiometrically related to the concentration of those components via cascade of specific enzymatic reactions. A reduced order mathematical model that combines species transport, enzyme reaction, and electrokinetic bulk flow was developed to describe the operation of the microfluidic device. Using this model, the device was optimized to minimize sensor response time and maximize signal output by manipulating the process conditions such as sample and reagent volume and flow rate. According to this simulation study, all sugars were quantified within 2.5 min in the optimized microchip. A parallel implementation of the assays can further improve the throughput. In addition, the amount of consumed reagents was drastically reduced compared to microplate format assays. The methodology is generic and can easily be adapted to other enzymatic microfluidic chips.