LC–MS/MS characterization,antidiabetic, antioxidative,and antibacterial effects of different solvent extracts of Anamur banana (Musa Cavendishii)

Food Science and Biotechnology - The main objective of this study was to examine the phenolic compounds and the antibacterial, antioxidant, anti-α-glucosidase and anti-α-amylase...     

The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow,sheep, goat) yoghurt

Yay?k butter, made from yoghurt, is one of the traditional dairy products in Anatolia In this study, some properties of Yay?k butter produced from cow, sheep, and goat yoghurts have been observed during 30 days of storage at 4–5 °C. In this purpose yoghurts were produced from different species milks then these yoghurts were used as a raw material for production of Yay?k butters samples. On the first day of the storage, differences in pH of serum among the butter produced from different mammals were statistically significant. The highest value of lactic acid was measured in the sample of sheep butter (SB). The level of lactic acid in Yay?k butters was significantly different. Goat butter (GB) had weaker oxidative stability and significantly higher peroxide value than those of other samples. The highest accumulation of the free fatty acids has been detected in sample GB. All samples of Yay?k butter received almost the same score on the first day of the storage, but on day 30 some flavour defects in sample GB were noted by the panelists.     

Optimization of microwave baking of model layer cakes

 Response surface methodology was used to optimize the formulation of microwave-baked cakes. The independent variables were water content, emulsifier content baking time, oven power, shortening content and starch type. The quality factors evaluated were specific gravity of batter and volume index, uniformity index and tenderness of the crumb. Constraints for quality factors were obtained by conventional baking of American Association of Cereal Chemists high-ratio cake formulation. Multiple contour plots showed the optimum region for various water and shortening combinations at different emulsifier, time and power levels. Cakes formulated with wheat starch, containing 0.3% polysorbate 60, 133.7% water and 45.2% shortening (flour substitute basis), baked for 6 min at 100% power yielded acceptable cakes that can compete with conventionally baked cakes. Rice and corn cakes had lower quality than conventionally baked high-ratio cakes. Power was found to be the most efficient independent variable affecting all the dependent variables. Received: 26 August 1999 / Revised version: 11 October 1999     

Combination of freeze drying and molecular inclusion techniques improves the bioaccessibility of microencapsulated anthocyanins from black rice (Oryza sativa L.) and lavender (Lavandula angustifolia L.) essential oils in a model food system

Black rice and lavender are promising sources of bioactives, in terms of anthocyanins and essential oils. Their bioaccessibility were improved by microencapsulation, followed by mixing in order to benefit both from colour and flavour, along with radical scavenging and biological properties. The mixed powder showed a satisfactory anthocyanins of 2.55 mg g⁻¹ DW, leading to a radical scavenging activity of 65.14 mmol g⁻¹ DW. The powder displayed an inhibitory effect against α-glucosidase (~49%) and α-amylase (39%), respectively, with a controlled release in intestinal environment. To further examine the functional properties, the powder was added to a food model system. During storage, a release in anthocyanins and flavonoids were found, leading to an increase in radical scavenging activity. The sensorial analysis showed that supplemented biscuits were appreciated for colour and lavender aroma. The obtained results were promising in tailoring the health benefits of secondary metabolites, underutilised in human’s nutrition due to their low stability and bioavailability.     

Pt nanoparticles synthesized with new surfactants: improvement in C1–C3 alcohol oxidation catalytic activity

Platinum electrocatalysts were prepared using PtCl₄ as a starting material and 1-decylamine, N,N-dimethyldecylamine, 1-dodecylamine, N,N-dimethyldodecylamine, 1-hexadecylamine, and 1-octadecylamine as surfactants. These surfactants were used for the first time in this synthesis to determine whether the primary and/or tertiary structure and/or chain length of the surfactants, affects the size and/or activity of the catalysts in C₁–C₃ alcohol electro-oxidation reactions. Electrochemical measurements (cyclic voltammetry and chronoamperometry) indicated that the highest electrocatalytic performance was observed for the Pt nanocatalysts that were stabilized by N,N-dimethyldecylamine, and this has a tertiary amine structure with a short chain length (R = C₁₀H₂₁). The high performance may be due to the high electrochemical surface area, Pt(0)/Pt(IV) ratio, %Pt utility, and roughness factor (R _f). X-ray photoelectron spectroscopy, X-ray diffraction, atomic force microscopy, and transmission electron microscopy were used to determine the parameters that affect the catalytic activities.     

Calculations of neutron-induced production cross-sections of W up to 20 MeV

Neutron-induced cross-sections for the stable isotopes ^{180,182,183,184,186}W in the energy region up to 20 MeV have been calculated. Calculations were made with the codes CEM03.01 and ALICE/ASH, using the following models: the Dubna version of the intranuclear cascade model for the cascade stage of interaction; the hybrid, the geometry dependent hybrid and the exciton model for the pre-equilibrium component; the Hauser–Feshbach and the Weisskopf–Ewing statistical models for the equilibrium component. Effects of some important model parameters such as level density parameter and pairing correction were investigated. Calculated cross-sections were compared with available experimental data in the literature and with ENDF/B-VI T = 300 K and JENDL-3.3 T = 300 K evaluated data libraries.     

Improved interfacial adhesion with the help of functional polyhedral oligomeric silsesquioxanes in silicone rubber/rayon fiber composites: Physical,mechanical, thermal,and morphological properties

The aim of this article is to improve the interfacial adhesion between silicone rubber (SR) and Rayon fiber by the help of functional hybrid POSS nanoparticles. Two POSS types were compared, octavinyl-POSS (O-POSS) and methacryl-POSS (M-POSS), having reactive  CC double bonds that can impart in peroxide crosslinking. O-POSS is nonpolar, whereas M-POSS is polar and is able to make H-bond with Rayon fibers. POSS type and their concentrations were examined as the experimental parameters. H-adhesion tests indicated that both POSS types enhanced the adhesion of SR composites to Rayon fibers compared with control recipe. Specifically, slightly higher values were obtained with the use of M-POSS. It was observed that both O-POSS and M-POSS slowed down the curing rate but increased the degree of crosslinking. The cure extent of O-POSS containing composites was found to be higher than that of M-POSS containing ones. Thermal gravimetric analyses revealed that thermal stability of SR composites was significantly improved by the addition of POSS particles. Higher char yield and degradation temperatures were obtained with O-POSS at higher loadings with respect to M-POSS. The POSS distribution at lower loading levels was found to be homogenous for both POSS types as observed from scanning electron microscope and transmission electron microscope.